Maple Almond Sweet Potatoes

A perfect side dish whether you're serving turkey, ham, goose, Turducken, or Tofurkey, these sweet potatoes enhanced with maple syrup (Grade B, which is darker and richer, no less - a tremendously thoughtful gift from my friend Kate!) are easy to make ahead and to reheat, so your holiday meal isn't any more chaotic than is necessarily inherent to putting on a feast. It was unanimously agreed at Thanksgiving that this was the best sweet potato dish I've ever made. And since I love sweet potatoes and cook with them all the time, that was exceptional praise, indeed!

Maple Almond Sweet Potatoes

2 very large white or light orange sweet potatoes
1 very large Red Garnet yam
3 tablespoons butter, at room temperature
1/3 cup brown sugar
1/3 cup maple syrup (Grade B preferred)
1/2 cup praline almonds (or candied almonds)

Preheat oven to 425F.

Place the sweet potatoes and yam into a 13"x9" baking dish, and prick them with a fork. Bake for 90 minutes or more, until very soft and starting to caramelize a bit.

Cut the sweet potatoes and yam in half cross-wise, then again lengthwise. Take each portion and scoop the flesh into a large mixing bowl, discarding the skins. Mash with a fork.

Stir in the butter, brown sugar, and maple syrup; place into a serving dish. Finely chop the almonds and sprinkle on top.

Makes 8-10 servings.

Cappuccino Chip Kugel

I received a package of granola in the mail - I always appreciate gifts of food! Jessica's Natural Foods, based less than an hour away in Birmingham, had sent samples of its Almond Cherry variety and also its new chocolate-hazelnut one, Motor City Crunch.

Because the products are made with oats that are certified gluten-free, I started thinking about other dietary concerns, as well, and decided to make a dish that is normally off-limits to those who have issues with gluten and also with dairy. Since one of my very favorite foods is kugel - a sweet noodle pudding which is prohibitive to many because of its pasta, sour cream, cottage cheese, butter, and crumb topping - I thought it would be a perfect thing to make.

Often, foods that make significant substitutions of ingredients to accommodate health concerns can have an odd consistency or an "off" taste. This kugel, however, baked up beautifully and was a huge hit with everyone who tried it; until I told them that it was both gluten- and dairy-free, no one knew there was anything different about it.

I love kugel, and so I'm happy to welcome those who couldn't eat it before to the party! It's a great cold weather comfort food.

Cappuccino Chip Kugel

Noodles:
8 ounces medium gluten-free noodles
1 12-ounce container Tofutti sour cream
2 tablespoons instant decaf coffee granules
1 teaspoon gluten-free vanilla extract
2/3 cup sugar
2 eggs
3/4 cup pareve/non-dairy chocolate chips

Topping:
1/2 cup Jessica's Gluten-Free Motor City Crunch granola
1/2 cup Jessica's Gluten-Free Almond Cherry granola
1/4 cup sliced almonds, chopped
1/8 cup brown sugar
small pinch of cinnamon
1/3 cup margarine, melted

Preheat oven to 400F. Grease a 9" round baking pan.

Cook the noodles according to package directions.

Meanwhile, in a large bowl, stir together sour cream, coffee granules, vanilla extract, sugar, and eggs. Stir in chocolate chips.

Drain noodles, rinse briefly under cold water, then add to the sour cream mixture; combine well, then pour into prepared baking pan.

In a medium bowl, stir together granolas, almonds, brown sugar, and cinnamon. Pour melted margarine over the granola mixture, stir to combine, then sprinkle over noodles.

Bake for 35 minutes, until a knife inserted into the center comes out clean. Let rest for 15 minutes before cutting and serving.

Makes about 10 servings.

Frugal Floozie Friday - NeoPapalis

I had a fabulous Girls' Night Out recently with my BFF Wendy and our new friend (who seemed immediately like an old friend!) Vicki. Both eat a vegan diet, so I wanted to find a restaurant we could all enjoy without having to impose too greatly upon the kitchen or leave my dining companions with only a few meager options.

Fortunately, NeoPapalis - one of Ann Arbor's newest pizza places - offers a little something for everyone ... and at prices which happily meet our Frugal Floozie Friday budget of $5 per person.

There are four basic pizzas to choose from, costing either $6 or $7, which easily feed at least two people.  A few toppings - butter crust, oregano, or a four pepper olive oil - are available for free, while others cost $1 each.

The $6 Red Marinara version comes with tomato sauce, sliced Romano tomatoes, extra-virgin olive oil, roasted garlic, oregano, and sea salt ... and it comes with no cheese. It was perfect!

To the left, you'll see the "as is" version that Wendy chose; to the right, you'll see the one I ordered with caramelized onions and Kalamata olives. At the top of the post is Vicki's pizza, topped with pineapple and green and red peppers. Each of these allowed two slices per person, as we mixed and matched and took home leftovers. You could add more toppings if you're hungry, but the pizza is delicious even with no frills.

You could supplement your pizza with a $5 salad, and still stay within budget by sharing lunch or dinner with loved ones. The base price offers a salad large enough to feed a small family, and the following items are even included at no charge (choose whichever ones you like): sliced mushrooms, cucumbers, red onions, green and red peppers, Kalamata olives, Roma tomatoes, roasted garlic, broccoli, beets, Jalapeno peppers, hot pepper rings, pineapple, and artichokes. Cheeses cost $1 each, meat items cost $1.50 each, and dressing options beyond Ranch, the house vinaigrette, Chipotle Ranch, or Balsamic Vinaigrette cost an extra 75 cents. Pizza and a hearty vegetable-laden salad make an exceptional meal to share with your family or friends at very little cost!

I also ordered the sweet potato fries, for a mere $3, because I adore them.  Most places offer soft, baked versions; NeoPapalis' fries, however, are crisp and served with a Chipotle Ranch dipping sauce that is an ideal, spicy complement. I devoured these, and continue to fight cravings for more. They are a great appetizer to share before pizza or salad, or make an excellent snack all by themselves with a $1.50 soda, lemonade, or iced tea.

I'd had such a lovely meal with Vicki and Wendy that I brought Jeremy and Craig to NeoPapalis soon after for lunch. Craig ordered a $5 pita sandwich which, unfortunately, wasn't particularly photogenic although it was enormous. For the base price, you get a nearly foot-long meal containing one meat, one cheese, one dressing, and any vegetables from a list of sixteen - yes, sixteen potential additions for no extra money. If you want extra cheeses, they cost $1 each; extra meats cost $1.50 each. But trust me, they're superfluous - the basic sandwich is huge.

Jeremy ordered the $7 Bianca pizza: an herb butter base, Asiago and Mozzarella cheeses, extra-virgin olive oil, and honey. He topped it with bacon, because he's my child. This was rich, delicious, and easily splittable by 2-4 to stay well within our mandatory Frugal Floozie Friday budget. Even Jeremy, a 22-year old male - a species notorious for its appetite! - advocates for sharing something this hearty.

I ordered the sweet potato fries again, because I like them so much, and split them with Craig and with Jeremy. I'm not ordinarily a creature of habit (at least with food), but this time I couldn't help it.

For great values, good fresh food, and a menu that is inviting to virtually any diet, NeoPapalis is a welcome addition to town!

NeoPapalis
500 E. William St.
Ann Arbor, MI 48104
734-929-2227
Sunday - Thursday: 11 a.m. - 12 a.m.
Friday and Saturday: 11 a.m. - 12:30 a.m.



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Frugal Floozie Friday - Cardamom

My dear friend Marcie joined Jeremy and me at Cardamom recently; Marcie and I had been counting down 'til it opened, and Jeremy was happy to share in the adventure of trying a brand spankin' new restaurant.

Marcie, unfortunately, suffers from numerous food allergies and intolerances; so Cardamom's menu - which provides a code indicating which items are vegetarian or vegan, which can be made gluten-free or vegan, which ones contain nuts or gluten - makes ordering much easier for those who need to be careful with their diets. Our waitress, Grace, was wonderfully helpful, too, in answering questions and checking with the kitchen to find out information about ingredients.

We ended up ordering an array of items from the lunch menu (available Tuesday - Friday 11 a.m. - 3 p.m.) to try numerous dishes. The dinner menu is more extensive and costs a bit extra because of larger servings; the lunch menu offers some sandwiches and other quick items, as it is designed to facilitate a fast meal - but not typical "fast food" - for busy folks who need to get back to work for the afternoon.

The vegetarian thali (pictured above) costs only $10 and is absolutely generous enough for two, to meet our mandatory Frugal Floozie Friday budget of $5 per person. I ate a huge lunch from this platter, shared tastes, and still had enough food to bring home for another meal the next day. There were dishes of chickpeas, cauliflower, spinach, and lentils; rice and naan; chutney and pickles; and even dessert, the creamy and fragrant rice pudding.

All but one of the appetizers comes in under budget, so we ordered the Vegetable Pakora (left; potatoes, onions, spinach, and cauliflower) and Onion Bhaji (right) for $4 each.  I could happily have made a lunch from either of these, or divvied them up to enjoy a plate of half-and-half. The fried fritters, dipped in a chickpea flour batter, come with both tamarind and mint chutneys for dipping, and were excellent.

A full serving of the cardamom-infused rice pudding costs $3.50. Jeremy ordered the Gulab Jamun - fried balls of dough in a sweet, rose-scented syrup - which also costs $3.50, and which he enjoyed immensely; I was fortunate to be given a small taste, to see how good they were.

You could also order a cup of soup for $3, a generously-portioned side salad for $4 (the lime vinaigrette, one of three choices for a dressing, was lovely and bright), one of the numerous beverages (the mango lassi for $3.50 was rich and creamy), or one of the luscious desserts (most of which come in under budget, or could easily be shared with a loved one).

I love Indian food, so it's wonderful to welcome another restaurant offering this fabulous cuisine!

Cardamom
1739 Plymouth Road
Ann Arbor, MI 48105
734-662-2877
Tuesday - Thursday: 11 a.m. - 3 p.m., 5 - 10 p.m.
Friday - Sunday: 11 a.m. - 3 p.m., 5 - 10:30 p.m.
Closed Mondays



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Musings on My Week as a Vegetarian

I signed a pledge to only eat a vegetarian/vegan diet during Ann Arbor Veg Week, from April 22-28. I regularly eat an omnivorian diet - anything that strikes my fancy, anything that meanders my way, anything that sounds good. Dinner leftovers for breakfast, breakfast for dinner, kugel warm from the oven, samples at the grocery store, dessert first, etc.

So to set limits upon my diet was a newfangled tactic. I'll readily make accommodations for others' religious beliefs and health needs. Pickiness and exclusionary dietary choices can be acknowledged, though admittedly with significant internal complaint and kvetching ... and even occasional swearing, depending upon the number of dictates and their level of pettiness. It is not my place to judge, however I dislike having others impose their own issues upon my food choices. It's one thing if you can't eat something; it's another if you won't.

Therefore, self-imposed restrictions are not normally my m.o. So, how did I do with my new eating regimen???

Frankly, it was fine - no major moral revelations, no sudden increase in energy or vitality, no noticeable hunger or fatigue. I had no significant cravings for a burger, although I tend to have difficulty maintaining iron levels - just ask the Red Cross, which has repeatedly rejected my very poke-able veins because I can't pass their test despite iron-loading before donation appointments. I didn't miss bacon ... I know! Who'da thunk??? But I did find that the usual brain paralysis I endure in trying to decide what to eat - when everything sounds good, everything sounds good! - was exponentially increased because a wide variety of dishes was suddenly off my menu. It felt as though there were constraints, even though I was still able to eat an enormous number of foods and quantity thereof.

I went to dinner one evening last week with my BFF Wendy and with our new friend (who seemed immediately like an old friend) Vicki - both are vegans. I looked through an assortment of menus online to find a restaurant where they would feel comfortable without having to make special requests or settle for side dishes. We chose a place that serves (among other items) four core pizzas, one of which is vegan; toppings can be added for $1 apiece, ranging from cheeses to meats to vegetables. So we ordered three of the vegan pizzas, each with a different assortment of goodies on top (from peppers to pineapple, onions to olives), and shared without any feeling of deprivation. We enjoyed hours of conversation over a hearty, healthy meal.

I must confess that I ate a gorgeous piece of salmon on Sunday night, technically still Veg Week (mea culpa!), because I attended a beautiful gala event celebrating my friend/boss' 25th anniversary as the congregation's rabbi and I'd ordered the fish meal before signing up for the pledge. Since the caterer is a good friend of mine (and an amazing cook!), I wasn't going to inconvenience her in any way by changing my order at the last minute. But I would have happily eaten the stuffed Portobello mushroom that was served as the vegetarian option, had I made the Veg Week pledge sooner.

I signed the pledge because it was an interesting challenge and - I'll admit it - a new schtick for blog posts. But regularly, even without this impetus, I consider the ethics of my choice to eat meat ... and, truth be told, I often feel guilty. Truth also be told, though, I happen to like meat. I don't need to eat it, but I don't want to feel that I can't or as though I'm cheating if I do. I can even resort to Biblical teaching as a basis to defend the practice; if God said it was okay, as long as there are restrictions as to which living creatures and which parts of them are considered kosher, then who am I to quibble?

I especially don't want to be vilified for my personal decision, regardless of any justification I may make combined with my conscience. I don't approve of the unnecessarily inflammatory "compassion over killing" politics that were a part of the Veg Week campaign; I unsubscribed from emails sent by the coordinating group because of their guilt-inducing tone. Just as Morrissey sings "Meat is Murder," he - and many vegetarian/vegan groups - do nothing to educate or to encourage people who don't believe as they do. In fact, they immediately put people on the defensive, causing them to react rather than reflect. This is one reason I so respect and like Vicki, as she nurtures and teaches rather than being strident and vicious. Look up her recipes, and you'll see that she makes lovely things and offers nutritional information; oh, and by the way, the recipes are vegan. Vicki is warm and welcoming as she invites you to consider your diet and your choices.

It's important to evaluate and to think about what we eat, whether deciding on a carnivorous vs. vegetarian diet, whether choosing to eat organic foods or conventional, whether eating seasonally or buying tomatoes in January, whether buying free-range meat or whatever's on sale, whether we cook from scratch or grab a quick meal at a drive-thru window, whether workers' and human rights are respected by food producers, whether fair wages are paid, whether we consider doctors' orders and cholesterol or blood sugar levels when we go shopping, whether we eat dessert regularly or save it for special occasions ... the ethical, economic, and other permutations are almost overwhelming. Each meal, each dish, each ingredient presents a dilemma with many factors weighing upon it.

And it is up to each of us to consider what we want to eat, without indictment or imposition from others.

So, I'll undoubtedly go back to eating meat - I tried a bite of Jeremy's bacon pizza on Monday without any qualms. Might I eat less of it? Perhaps. Or perhaps not.

Changing my diet was a good exercise in discipline and in being conscientious. It wasn't a matter of health - vegetarians can still eat macaroni and cheese and Fritos, after all, rather than brown rice and tofu.

But I think I'll go back to being an omnivore. Frankly, I already have. I eat what I want when I want to, enjoying myself along the way whether I'm eating a salad for lunch or nibbling on trimmings from a batch of brownies.

And my choices may or may not include meat, depending upon my whims. I'm a fairly whimsical girl, after all ... :)

Frugal Floozie Friday - The People's Food Co-op

It's Ann Arbor Veg Week, so it made perfect sense to feature The People's Food Co-op today. It's an Ann Arbor institution which offers many creative and delicious vegetarian and vegan options both for dining in and for take-out. There are so many, many ways to eat well here while staying within our mandatory Frugal Floozie Friday budget of $5 per person.

As pictured above, there is an entire array of salads, vegetables, pastas, and other dishes to choose from, all charged by the pound so you can select smaller or larger servings and prices to suit your appetite and/or your finances.

I picked one of my favorites, the Sesame Cashew Noodles that are cooked perfectly and offer great spicy flavor, paying only $2.66 for this generous serving. Since the Co-op is part grocery store, part buffet, part deli, and part coffee shop (Cafe Verde), I was able to wander to the produce section and select a lovely organic Braeburn apple to complement my entree; it cost 80 cents. The miniature chocolate bars normally cost $1.29, which would have taken my total to $4.75 if I'd been shopping at a different time; but I happened to be at the Co-op on a day when the treats were on a 2-for-1 sale, which made this an even better deal! So I was able to purchase a nutritious, wholesome meal for a quick take-out - and even a luxurious dessert - and still stay within our limited budget.

You could also choose potato chips, available for only 99 cents; and Blue Sky sodas, if you want something to drink besides water, cost 79 cents. A large bowl of soup can be enjoyed for only $3.99, or a cup costs $2.75. Large handmade cookies tempt you for only $1.99. There are countless ways to mix 'n' match a meal for $5 or less.

The co-op offers Fair Trade, organic, and locally-sourced items, as well as cooking from scratch; so whatever you choose will not only taste good but do good, as well.

Cafe Verde, the coffee shop connected to the co-op, offers coffees, teas, juices, and a beautiful assortment of baked goods and pastries for varying prices. If you're looking just for a luscious treat - particularly if you are on any sort of restricted diet (vegan, gluten-free, allergies, etc.), you will likely be able to find an option. The co-op is very careful and conscientious about its ingredients and about everything it sells. (And when it's not Veg Week, feel free to choose some of the meat-based selections, as well.)

At any time, The People's Food Co-op can be a wonderful local resource for good food and good prices.


The People's Food Co-op
216 N. Fourth Avenue
Ann Arbor, MI 48104
734-994-9174

Store:
Monday - Saturday: 8 a.m. - 10 p.m.
Sunday: 9 a.m. - 10 p.m.

Food Bar:
Salad & Soups: 9 a.m. – 9 p.m. daily
Hot Bar: 11 a.m. – 8 p.m. weekdays, 9 a.m. – 2 p.m. weekends

Cafe Verde:
Monday - Saturday: 7 a.m. - 9:30 p.m.
Sunday: 9 a.m. - 8 p.m.



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Moroccan Chickpea Stew with Preserved Lemon

My good friend Deborah gave me a beautiful gift, recently: preserved lemons. She had written to me awhile ago to say that she had a bounty of riches, with too many lemons to use. What could she do with them?

I suggested pie, of course, because one can never, ever go wrong with pie. I happen to adore lemon pie (not that I was hinting!). But that wouldn't use up very many of the fruits.

So then I dared to offer the notion of preserved lemons, a classic of Moroccan cuisine, that are brined and sometimes spiced. Essentially, they are lemon pickles. Not too many folks would think this was a viable option, but Deborah is an adventurous cook who cares deeply about ingredients. She was the perfect person for this project!

Deborah happily accepted the challenge, and then very generously shared the results with me. So, of course, I delved into cooking something novel and exotic with this novel and exotic item.

I happen to be a huge fan of Moroccan food - stews, lamb, chicken, dried fruits, salads, breads, mint tea, and spices. But I've never made my own preserved lemons before, so I'd never had an opportunity to use them.

So I assembled my collection of ingredients and started cooking. Even though I own an authentic tagine [tah-ZHEEN] - a terra cotta cooking pot, and also the name of the stews cooked within them - I simply used a large skillet, figuring that it would be more readily found in others' kitchens than the more esoteric cookware; then I wouldn't have to worry about accommodating timing differences for cooking in the different utensils, etc. But, of course, I had to serve this in the right vessel!

With many thanks to Deborah for inspiring, and contributing to, this spicy, flavorful dish in honor of Ann Arbor Veg Week which begins today. I have signed a pledge to eat a vegetarian/vegan diet this week, and this is a lovely way to start things off! And also with thanks to my friends Rob and Ellen, for the lovely gift certificate to Spice Merchants, a beautiful store where I was able to buy the fragrant Moroccan spice blend I also used to make this dish.


Moroccan Chickpea Stew with Preserved Lemon

2 tablespoons extra-virgin olive oil
1 small red onion, chopped
1 small red pepper, chopped
1/2 teaspoon cumin seeds
1/2 teaspoon smoked paprika
1/4 teaspoon red pepper flakes
1 teaspoon kosher salt
1 teaspoon Spice Merchants Moroccan Blend (contains garlic, onion, chilies, salt)
2 tablespoons garlic paste
1 14.5-ounce can diced tomatoes with jalapeno peppers
1 15.5-ounce can chickpeas, drained, rinsed
1 cup chopped sweet potato
1/2 preserved lemon, chopped fine
1/3 cup chopped fresh parsley
couscous, for serving

Heat the oil in a large skillet over medium heat. Add the onion, pepper, cumin, paprika, red pepper flakes, salt, and Moroccan spices; cook, stirring occasionally, for 3 minutes. Add the garlic and cook for 1 more minute.

Add the tomatoes, chickpeas, sweet potato, and lemon; bring to a boil, turn heat to low, cover, and cook for 45 minutes until most of the liquid has been absorbed. Sprinkle with parsley.

Serve over couscous.

Makes 4 servings.

Note: If you don't have any preserved lemons, or any friends who will share theirs with you, I think a spritz of lemon juice and some finely grated lemon zest would be good substitutes.

Baked Eggs with Cheese

Jeremy has decided that he wants to learn how to cook. So he's asked me to look up a new recipe each week that he can make for dinner.

He already knows how to make burgers and pasta; so I want to expand his horizons a bit, but without nudging him to make anything too terribly complicated and frustrating. Cooking is supposed to be fun, after all!

So I thought that a lovely egg dish - perfect as a light supper or as a breakfast/brunch dish, too - would be a good one to start with.

And while these baked eggs are ridiculously simple - crack eggs into small dishes, top with cream and cheese, bake - they are really, really good. They're also sufficiently sophisticated that the end result far exceeds the sum of the very pedestrian parts.

Jeremy made an exceptionally nice dinner, and I'll happily encourage him to keep cooking delicious things!


Baked Eggs with Cheese

(adapted from the recipe for Shirred Eggs in The American Lighthouse Cookbook by Ed Jackson and Becky Sue Epstein)

kosher salt, to taste
freshly ground black pepper, to taste
12 eggs
4 tablespoons half-and-half
4 generous tablespoons shredded Parmesan cheese
2 medium scallions, finely chopped

Preheat oven to 425F. Grease 4 6-ounce ramekins or shallow baking dishes and place them onto a baking sheet. Sprinkle the dishes with salt and pepper.

Break 3 eggs into each of the dishes. Top each dish with 1 tablespoon half-and-half, 1 tablespoon Parmesan, and a sprinkling of the scallions.

Bake the eggs for 15 minutes, until set but slightly soft in the center; bake for a few minutes longer if you want the eggs to be firm. (Yes, Judy of Cranberry Morning, I'm noting this just for you, knowing how you loathe those runny yolks!)

Serve hot, accompanied by fruit, bagels, etc.

Makes 4 servings.

Frugal Floozie Friday - Grizzly Peak Brewing Company

My friend Ruth Kraut "won" me last fall at Gimme Shelter, the primary fundraising event for Alpha House, which provides shelter and other support services to homeless families. I had donated a gift certificate to the silent auction, offering a chance to join me for a Frugal Floozie Friday write-up. When offering these donations, one wonders who's bidding and who'll come out victorious. I was thrilled to learn that Ruth and I would be sharing a food tasting adventure!

We were finally able to schedule our lunch date, and had a fabulous time - and a great meal - at Grizzly Peak Brewing Company. We were seeking vegetarian options, and my auction package had included an offer to order - and perhaps share, dependent upon price - an assortment of treats. So we debated among the bruschetta topped with tomatoes, basil, olives, garlic, and parmesan; the polenta fries served with housemade "catsup," recommended by our charming waiter; several varieties of the hearth-baked pizzas; and cheddar and ale soup. Each dish was tempting, each had merit.

We settled on three things, sharing each not only so that we could both have tastes, but because the servings were more than generous.

As Ruth and I talked about our children, about blogging, about work, about barbecue competitions (Memphis in May as well as the kosher answer to this "Super Bowl of Swine," the ASBEE Kosher BBQ Contest), and about many other things, we started our meal with the soft warm pretzels pictured above, served with a hard cider-infused cheddar dipping sauce. With four large, tender breadsticks in the basket, as well as the rich cheese accompaniment, at $8.95 this was a great appetizer for two within our mandatory $5 per person budget.

Next we shared a pizza which, as Ruth noted, was truly large enough to have been our entire meal without any other dishes. We chose the one with roasted bell peppers and artichoke hearts, which was beautiful and flavorful all at once. For only $7.95, this was an exceptional value for a large amount of food.

We couldn't leave without dessert, especially since an AnnArbor.com reader who posts as DBH had recommended that I try the restaurant's cherry bread pudding.

At $4.95, Ruth and I could each have ordered our own and stayed within the budget; but it was rich enough - and we'd already enjoyed enough other items - that splitting it was perfect. (Our waiter even brought us individual plates, each with its own half-portion.)

If you ever just want coffee and a little sweet "something" to share with a date, I would highly recommend this. Featuring white chocolate, toasted pecans, and numerous tart cherries, the pudding is drizzled with a bourbon-caramel sauce that was an ideal accompaniment.

For attentive and friendly service, warm ambience, and excellent food that offers great value and numerous frugal options, Grizzly Peak is a wonderful place to enjoy a meal with loved ones.

Grizzly Peak Brewing Company
120 West Washington
Ann Arbor, Michigan 48104
734-741-7325
Monday - Thursday: 11 a.m. - 11 p.m.
Friday - Saturday: 11 a.m. - 12 a.m.
Sunday: 12 p.m. - 11 p.m.



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Frugal Floozie Friday - Zamaan Cafe

I've enjoyed several lovely meals with loved ones, recently, at Zamaan Cafe - today's Frugal Floozie Friday feature. Good food, good service, good prices ... what more do you need?

The Baladi pictured above - hummus topped with tomatoes, red onions, black olives, parsley, and feta - was rich, creamy, and presented beautifully. (Hummus is a fairly bland-looking beige food, most of the time; this was enticing!) Served with a generous portion of pita bread, it was large enough to share but good enough to guard selfishly against those who might want to help deplete your supply. At only $4.99, it falls within our mandatory $5 per person budget either way. Craig was happy to help me polish off the serving, which was larger than I could finish on my own despite my being a hearty eater.

The meat pies are tender, with a soft rather than stiff dough; the filling is enhanced with onions, tomatoes, and spices. Often these can be dry, but at Zamaan Cafe they are very moist and full of flavor. At $3.99, they are an excellent value. Spinach pies are available, too, for the same price.

A plate of grape leaves - either meat-filled or vegetarian - costs $4.99. The latter variety - stuffed with rice, parsley, onions, tomatoes, spices and olive oil - are tender, and feature a bright tartness. Jeremy has never been a fan of these before, and yet helped me devour this plateful.

The falafel, at $4.99, was another excellent value. Jeremy polished these off without even offering me a taste! But since I was enjoying my small - in name only - Greek salad (a mere $3.99), that was okay.

A pastry case offers different varieties of baklava, as well as honey cake; desserts cost less than $2 each, some far less. The walnut and pistachio treats pictured here cost $1.29 each, and are a perfect way to end a meal.

For friendly service, great value, and delicious food, try Zamaan Cafe!

Zamaan Cafe
3580 Plymouth Rd.
Ann Arbor, MI 48105
734-213-3350
Monday - Saturday: 10:30 a.m. - 9:00 p.m.
Sunday: 11 a.m. - 8 p.m.



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Sweet Potatoes Baked with Rosemary and Salt

My BFF Wendy told me recently that she'd eaten a fabulous dish at a party recently: "sliced sweet potatoes with a thin coating of oil, lots of rosemary, a little salt, baked." Several times, she insisted that I had to make it.

And so, I did.

I adore sweet potatoes - baked, fried, whipped, candied, whatever. Rosemary emits an extraordinary aroma. In this dish, the two combine in a beautiful, simple preparation that lets the ingredients shine.

These sweet potatoes are tender, sweet, slightly caramelized at the edges, fragrant, and delicious. They're easy to make for Thanksgiving, and could even be made ahead of time and reheated to make your preparations easier.

May you have a peaceful, blessed, and happy Thanksgiving with all your favorite loved ones and a feast of fabulous food!



In case you still need some ideas, here are some other suggestions for your holiday menu:

Applesauce Pie

Pomegranate Molasses-Glazed Carrots

Chocolate Pecan Pie

Butterscotch Pumpkin Pudding

Buttermilk Biscuits

Cranberry-Pecan Stuffing

Quince-Glazed Baked Yams

Orange-Glazed Pumpkin Loaf Cake

Brown Sugar Tea Cake with Moscato Glaze


Sweet Potatoes Baked with Rosemary and Salt

• 2 very large sweet potatoes
• 3 tablespoons extra-virgin olive oil
• 1-1/2 tablespoons kosher salt
• 1 tablespoon minced fresh rosemary

Preheat oven to 350F.

Cut the ends off the sweet potatoes, peel them, and cut them in half lengthwise; place into a large mixing bowl.

Drizzle the sweet potatoes with the oil. Add salt and rosemary; stir to coat.

Place the sweet potatoes into a 10" pie pan or casserole dish. Bake uncovered for 45 minutes, then stir carefully. Cover with foil and cook for 30 more minutes, until sweet potatoes are very tender.

Serves 8-10.

Frugal Floozie Friday - Cafe Habana and Lena

It was Girls' Night Out recently, and my BFF Wendy and I headed to a new restaurant - Lena - which is today's Frugal Floozie Friday feature. A sophisticated place, some have been surprised to hear that we found options that would qualify for the mandatory $5 per person budget. But if you share an appetizer or a dessert, you can definitely find value on the menu. Sometimes it's important to focus on the quality of the dishes, and on the social aspects of going out with a friend, rather than seeking gargantuan quantities of food.

Our evening began by heading downstairs to Cafe Habana, to visit my friend Bobby Hoffman who was tending bar. Although they are technically part of the same facility and share a chef and some staff, Habana and Lena are different spaces both physically and in terms of atmosphere. The latter is sleek, bright, trendy but welcoming; the former is darker, lively, and particularly giddy once the DJ starts playing and the salsa dancing begins.

Bobby didn't just bring us whatever beverage we'd ordered, but instead took the time to talk with us about what types of drinks we like, what sort of delicious treat we were in the mood for on an oh, so rare evening of frivolity. He brought us tastes of several liqueurs - as they came up in our conversations about food, travel, and amusement - telling us that Habana even makes many of its own from scratch. Bobby is passionate about food, about drink, about experiencing life - definitely a bon vivant. Be sure to ask for him when you go to either Habana or Lena, as he will spoil you rather than merely serving.

Bobby recommended a lovely appetizer to go with our Strawberry Mojito (me) and Posion de Bruja (Wendy, who was tickled to order a Witch's Brew): Baked Goat Cheese. This was a rich, creamy, indulgent treat topped with salsa and served with an abundance of tortilla chips. At $8, it was far more than one person could eat, and it was the perfect dish to go with our potent drinks. (Unfortunately, the bar was so dark that there was no way to get an acceptable photo.) It was an ideal dish to nibble at while talking about life and love ... the kind of stuff Wendy and I always tend towards when we go out.

Although we weren't particularly hungry anymore, we couldn't resist the temptations of Bobby's other menu recommendations; so we walked upstairs to Lena to continue our evening and try a few more treats.

Both Bobby and our waitress had recommended the Ecuadorian Humitas, which are fresh corn cakes with lemongrass-tomato stew and melted chihuahua cheese; essentially, they are layers of polenta filled with rich cheese and topped with a lovely light sauce. At $9, and with two portions served, this is another dish that meets our budgetary standards.

Because it was Girls' Night Out, dessert was mandatory. And who could resist a luscious chocolate treat, especially when it only cost $9 and offered plenty of decadence for two? Pasion de Chocolate, pictured above, is a gorgeous and delicious serving of chocolate cake that is filled with white chocolate mousse, topped with chocolate ganache, and accompanied by sweet lychee ice cream. This was ideal for Wendy's and my evening, and would also be perfect to share on a date.

There are a significant number of options on the Habana and Lena menus which cost only $7-9, such that you could share them with a loved one and still stay within our mandatory budget: the Ceviche Trio, beef or cheese empanadas, plaintain tostones, fried yuca rolls with queso fresco, the charred vegetable platter, and duck confit. Vegetarians will find that they have not been neglected, and that many inspired dishes await them.

For a lively and energetic party, head downstairs to Cafe Habana. And for a quieter, but no less delicious, option, stay upstairs and eat at Lena. But either way, stop by, say "hi" to Bobby, have a drink, socialize, and enjoy some lovely food.


Cafe Habana
226 South Main
Ann Arbor, MI 48104
734-994-2773
Monday - Saturday: 5 p.m. - 2 a.m.
Sunday: 5 p.m. - Midnight

Lena
226 South Main
Ann Arbor, MI 48104
734-994-2773
Monday - Thursday: 11 a.m. - 11 p.m.
Friday and Saturday: 11 a.m. - Midnight
Sunday: 12 - 10 p.m.



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The American Lighthouse Cookbook

I received a lovely gift, the other day: a review copy of The American Lighthouse Cookbook: The Best Recipes and Stories from America's Shorelines, by Becky Sue Epstein and Ed Jackson.

In its introduction, this exceptional cookbook states that it "couples food with the romance of the seacoast, adding a dash of history and wrapping it in the very current 'eat local' movement." Lighthouses from around the country - from as far away as Eldred Rock, north of Juneau, to Buck Island, off St. Thomas in the Caribbean - are featured. Fascinating stories are shared about the lighthouses themselves, about their communities, about many of the ingredients, and much more.

In looking through the book - an activity which just draws you in, page after page - I learned about Matinicus Island, Maine, which is "headquarters for the National Audubon Society's Project Puffin, which studies this jaunty-looking (and formerly endangered) bird." I discovered a new treat, the Smith Island Cake: a luscious 10-layer cake that was named "Official Cake of the State of Maryland" in 2008. And I learned a new tidbit about my own state: "Michigan now has more lighthouses than any other state in the country: 124."

The Great Lakes region - from Minnesota to Wisconsin, Illinois to Michigan, and Ohio to New York - is represented with some lovely recipes which highlight the beauty and bounty of the area. White fish, pasties, lake perch, cherry pie ... good ol'-fashioned wholesome dishes shine.

After much deliberation - you know me, I always want to make and eat everything! - I settled upon a simple but stellar dish of fried potatoes featuring a hint of curry. I had each of the ingredients on hand, which of course simplified my decision-making process. And this also meant I could be impatient and just start cooking, without having to plan, shop, and only then start to satisfy my cravings.

Bill's Famous Potatoes are served at the Sand Hills Lighthouse Inn in Ahmeek, Michigan, near the tippy top of the state along Lake Superior. Owners Bill and Mary Frabotta had "dreamed of restoring the lighthouse," and were finally able to finish doing so in the mid-1990s. It's now "a charming inn filled with modern conveniences and historic style, open year-round." And the hearty breakfasts served to guests include homemade Danish Coffee Cake, egg casserole, specially blended freshly ground coffee, and these exceptional potatoes which are tender inside, crispy outside, and perfectly seasoned.

The cookbook is divided by region, and then each lighthouse featured within a regional section offers a menu of several dishes. For example, the Portsmouth Harbor Lighthouse in New Castle, New Hampshire, offers recipes for a fall supper of Corn Chowder, Mashed Turnips, Baked Butternut Squash with Cranberries and Maple Syrup, Roast Striped Bass with Onion and Fennel, and Upside-Down Apple Pandowdy. And Faro Los Morrillos de Cabo Rojo, on the Morrillos Peninsula in Puerto Rico, offers a "Menú Para el Día de Acción de Gracias" - a Thanksgiving feast of Fresh Fruit Cocktail, Green Salad, Rice and Pigeon Peas, Mashed Sweet Potatoes with Garlic, Roasted Turkey with Puerto Rican Beef Dressing, and Sweet Papaya with White Goat Cheese ... sigh.

The American Lighthouse Cookbook showcases dishes from the familiar to the exotic, all of it delicious.

Bill's Famous Potatoes
(slightly adapted)

• 2 pounds Yukon Gold potatoes, cut into 1/2" dice
• 4 tablespoons extra-virgin olive oil, divided
• 2 teaspoons Italian seasoning
• 1/2 teaspoon onion powder
• 1/2 teaspoon curry powder
• 1/2 teaspoon kosher salt
• pinch of sugar

Place potatoes into a large mixing bowl; toss with 2 tablespoons oil, Italian seasoning, onion powder, curry powder, salt, and sugar.

Heat the remaining oil in a large skillet over medium-high heat. Add the potatoes and start to brown them for 2-3 minutes. Cover the skillet and turn heat down to medium; cook for 5 minutes, stir, then cook for 5 more minutes 'til potatoes are just tender. Uncover and cook, stirring frequently, for 10 more minutes until potatoes are golden brown.

Serves 2-4 as a side dish.

Frugal Floozie Friday at Seva

I had read that Seva [say-VAH] - the long-time Ann Arbor vegetarian institution - had a "Happy Hour" menu with remarkable prices: $1, $2, or $3 for tasting-sized dishes. Well, how could a frugal eater resist?

Craig and I headed there one evening, to sample an inexpensive assortment of foods. So we tried a little bit within each price range.

For $3, we ordered the General Tso's cauliflower, which is deep-fried and served with sliced scallions and a spicy sauce. Another $3 item was the Gouda Tots - breaded, fried cubes of cheese with a creamy herbed dipping sauce.

From the $2 menu, we decided to go for the classic chips 'n' salsa; they were brought later than the rest of the food, by which time I completely forgot to give them their photo op while I grazed and chatted. The chips were thick and crisp, and I liked them best when dunking them into the sauce that had been provided with the Gouda Tots.

Finally, from the $1 menu we tried the spiced nuts, which had a hint of curry to them.

There are also daily drink specials, to complement the food, which could qualify for our mandatory $5 per person Frugal Floozie Friday budget: Tuesdays offer half-price wine, Wednesdays bring half-price draft beers, and on Thursdays and Fridays you can get $1 off all cocktails.

Small bites for a small price, available during Seva's happy hour every Monday through Friday!


Seva
314 E. Liberty
Ann Arbor, MI 48104
734-662-1111
Happy Hour: Monday through Friday, 4 - 6 p.m.



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Sweet Corn with Cumin, Curry Leaves, and Chilis

As you read yesterday - when I posted a lovely recipe for Chicken Curry - my friend Sid, who regularly sends me videos showing how to prepare delicious traditional Indian recipes, told me that I should look into a bloggers' link-up that involved cooking from the fabulous book 660 Curries.

Well, as someone who loves Indian food, you can imagine my glee in perusing the cookbook!!! I had to start cooking right away, after being led into temptation, so I made several recipes with ingredients I had on hand, tweaking ever so slightly to accommodate my pantry.

One dish that I made on a cold, dreary day and brought to work for lunch sounded so simple, so much like a throwaway; but the ingredients had been available, so it won the coin toss.

I was so surprised and delighted to find that this was a fabulous dish! Bright, spicy, addictive - I kept eating and eating, enjoying it so much!

Instead of using the red chilis called for in the recipe, I put a small piece of my lone ghost pepper into the mix. And just before serving, I mixed in some of the Indian snack mix I had recently bought, which contains all sorts of lovely crispy tidbits with a hint of sweetness. (If you don't have access to an Indian market, here's a recipe; just add a handful of golden raisins to approximate the mix I bought at the store.) It was one of the best lunches I'd brought to work in a long time!

You could serve this corn as a side dish with meat, over rice, with naan ... it's up to you. But serve it, even if it sounds a bit unusual. It really is fabulous!


Sweet Corn with Cumin, Curry Leaves, and Chilis

• 1 tablespoon butter
• 1 teaspoon cumin seeds
• 1/4 teaspoon ground turmeric
• 3 cups frozen corn
• 1 cup water
• 2 tablespoons finely chopped cilantro
• 1/2 teaspoon kosher salt
• 6 large curry leaves
• 1 small red pepper, finely chopped

Heat the butter in a large skillet over medium heat. Add the cumin seeds and turmeric; cook for 10 seconds. Add the corn, water, cilantro, and salt; bring to a boil over high heat, then lower heat to medium. Add curry leaves and pepper; cook for 8-10 minutes until most of the liquid has been absorbed. Remove the curry leaves and serve immediately.

4-6 as a side dish.

Frugal Floozie Friday - Chela's

I'd heard so many wonderful things about Chela's from friends and readers that when Craig - making his debut here on ye olde blog as "the new guy," a nice Jewish boy (with emphasis on the nice, since he seems to think I'm more Jewish than he is!) - was craving Mexican food, I thought this would be the perfect place to go for a Frugal Floozie Friday post. I'd been told that the prices definitely met my $5 per person mandatory budget, so we went off on an adventure.

The campechana taco pictured above - made with a combination of chorizo and carne asada on a corn tortilla - cost a ridiculously measly $1.85 ... I'm serious! And yet, there was no skimping on the filling, which was very flavorful and tender. Accompanied by horchata - a creamy, sweet rice-almond drink - that cost a whopping $1 for the equivalent of, say, an average medium-sized drink, this would make a great light lunch or substantial snack. (Those who quibble about my portion sizing could order a second taco and still come in at under $5. I might order a second taco too, just 'cause it was really good.)

We also ordered a pork tamale, yet another treat for a mere $1.85, simply because I love tamales. I've always wanted to go to a tamale-making party, and have yet to receive an invitation; I was so jealous when my blogging buddy Jenn, of Jenn's Food Journey, wrote about her own opportunity to do so! I order them whenever I can, and was impressed again at the generosity of the serving and the filling at Chela's.

Complementary accompaniments to the dishes are offered at the counter: sour cream, a mild green sauce, and a vibrantly spicy orange hot sauce.

Craig had not only been dreaming of Mexican food, but specifically of a burrito. So he ordered the black bean variety, also stuffed with rice, cheese, guacamole, lettuce, and hot sauce; this is a great value at $6, even if it's just out of our mandatory price range for one person. It was a nice, fat, happy, round offering that could satisfy one hearty appetite, or two hungry people for only $3 each.

Our final dish to sample was the cheese and vegetable quesadilla for exactly $5. It would be a lot of food for one person to finish, in all honesty, but would be great to share along with other inexpensive dishes. Filed with bright, colorful zucchini and peppers, this was far more than a mere serving of a tortilla and some cheese.

There are many varieties of each dish, as well as salads; and virtually everything on the menu comes in at under $5 period, not just per person. Desserts - cookies, rice pudding, and flan - are also available. And vegetarians can eat happily with lots of options. Brunch is served on weekends, and Huevos Rancheros as well as chilaquiles and a breakfast burrito all meet our budgetary requirement, too.

So, go try Chela's, a welcome addition to town!

I'm hosting an amazing giveaway: you could win 2 tickets to CRUSH Birmingham on Saturday, September 22 at 6:30 p.m., to be held at the Townsend Hotel in Birmingham, Michigan. A fabulous party featuring food, wine, area chefs, and master sommeliers, it's a benefit for The Children's Leukemia Foundation of Michigan. But you - yes, you! - might be able to win 2 tickets. Click here for more information.


Chela's
683 S. Maple Rd.
Ann Arbor, MI 48103
734-332-6055
Monday - Saturday: 10:30 a.m. - 9 p.m.
Sunday: 10:30 a.m. - 8 p.m.



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Thai-Style Peanut Cole Slaw

Each Friday evening, I try to stop by and visit with my friends at the Dixboro Farmers' Market. I schmooze, I shop ... it's a good way to end the week.

I bought some baked cinnamon honey almonds from Nana's Nuts, which donates some of the profits from sales to the C.S. Mott Children's Hospital at the University of Michigan to help provide some fun and diversion for sick kids. I bought a beautiful loaf of sourdough rye bread - complete with caraway, which makes it an authentic rye (to my mind, and to that of Jeremiah, the baker) - from The Mother Loaf, which specializes in "naturally leavened breads made with locally sourced, organic ingredients." And I bought some healthy fruit-based snack bars from Motor City Munchies, which are "organic, local, gluten free, raw, vegan" ... and delicious.

I'd been craving cole slaw, so I made sure to buy a cabbage from Ferris Farms, which always has such lovely vegetables (kale, potatoes, carrots, lettuces). But I wasn't in the mood for either a creamy cole slaw or a tart, vinegar-based one; I specifically wanted one with a peanutty Thai influence.

So, that's what I made. And it was so, so good! This was just an inspired concoction, and it turned out perfectly on the first try ... what serendipity ... :)


Thai-Style Peanut Cole Slaw

Salad:
1 small head cabbage, cored, quartered, sliced
1/2 small red onion, sliced thin
1/8 cup chopped fresh basil
1/3 cup chopped fresh cilantro
generous pinch of kosher salt
generous pinch of freshly ground black pepper
generous pinch of red pepper flakes
1/3 cup dry roasted peanuts, chopped

Dressing:
2 tablespoons rice vinegar
2 tablespoons vegetable oil
1 tablespoon sesame oil
1 tablespoon teriyaki sauce
3 tablespoons smooth peanut butter

Combine all of the salad ingredients in a large mixing bowl.

Combine the vinegar, oils, and teriyaki sauce in a small bowl; whisk in the peanut butter until the dressing is smooth, then pour over the vegetables. Stir to combine, then let cole slaw rest for 30 minutes before serving.

Serves 4.

Bowtie Pasta with Olives

Pasta is one of the great foods in the universe, because it can be served in so many, many ways.  Some dishes are very complicated, but others are blissfully simple.

I had bought some olives to serve with salami and cheese as an antipasto, and thought they might be a nice addition to an easy dinner one evening.  The mixed olives - Kalamatas as well as herb-marinated green ones - offered both flavor and color.  A little garlic, a pinch of red pepper flakes for zest, and the meal was served.

How perfect for a delicious dinner on a gorgeous summer evening!


Bowtie Pasta with Olives

1 12-ounce box bowtie pasta
2 tablespoons extra-virgin olive oil
1 large garlic clove, minced
generous pinch of red pepper flakes
6 ounces mixed pitted olives, chopped
parmesan, for serving

Prepare pasta according to directions.

In a small saucepan, heat oil over medium heat.  Add garlic and red pepper flakes; cook for 1 minute.  Add olives, and cook for 2 minutes.

Drain pasta and toss with olives and oil.  Sprinkle with parmesan (or leave the cheese off to make it vegan).

Serves 4.

Pizzeria Biga

Pizzeria Biga opened its second location in April, in Royal Oak (a suburb of Detroit, for my non-Michigan friends); so my BFF Wendy and I made a point of stopping by while we were in the area recently, as this was on the extended Fairy Mary's Food Fantasies "to do" list.

Now, I know you're asking, "Why is a pizza place 40 minutes away from Ann Arbor so important ...?"  Well, let me tell you: because Pizzeria Biga is not just any ol' pizza joint.  Chef and owner Luciano Del Signore was a 2012 semi-finalist for the coveted James Beard Foundation's award for Best Chef: Great Lakes due to the exceptional cuisine he offers at Bacco Ristorante.  Needless to say, then, that if he is the creative force behind even a seemingly simple pizzeria, it's gotta be one fantastic pizzeria!

The restaurant is chic and sophisticated, yet simultaneously warm and unpretentious; it's the sort of place that is at once trendy and hip while being welcoming and comfortable.  You could feel free to loiter over pizza, dessert, coffee, and drinks for an entire evening without feeling as though you were imposing.  Although the dining room was bright and airy, we asked to sit outside because the weather was absolutely stellar on the evening we visited; this let us watch the sun set over the patio as the city lit up and its night owls started to come to life in a flurry of activity.

"Biga," as the menu explains, "is the natural fermentation in our pizza dough" which offers the "distinctive tang of a sourdough."  All of the other ingredients used by Pizzeria Biga are as well chosen and integral to the final product, whether locally sourced or imported from Italy.

Because Wendy has been eating a vegan diet in order to remedy some screwy bloodwork results, we were tickled to see that we would not need to place any special orders and she would not need to compromise (as she's willing to do for special events) her dietary needs.  The Aglio e Olio [AHL-yoh eh OHL-yoh] pizza - featuring garlic and oil, respectively, in the pizza's title, as well as roasted tomato, asparagus, olives, and artichoke hearts - was vegan.

And it was fabulous!

I'm sorry that the picture doesn't do the pizza justice, but there were no candles on the tables and no festive hanging lights where Wendy and I sat; therefore, I could show a photo that's nearly black or a photo with artificial light.  'Tis better to see with a flash than not to see at all.

But the pizza ... back to the pizza!

The crust was crisp and chewy, and also slightly charred - this is not the result of its being burnt by inattentive staff, but is the result of being baked in a 900-degree wood-burning oven.  Rather than this being a mistake, it is indicative of the pizza being authentically "Neapolitano" [nay-ah-pohl-ee-TAH-noh].

Although a simple mix of vegetables topped our pizza and there was no cheese, there was truly an astounding array of flavors.  Each item had been portioned into 1" pieces, rather than huge slices of tomato or chunks of artichoke.  Thus, each bite brought several tastes, as different ingredients shone through and complemented and enhanced each other.  And remarkably, given the pedigree of both the chef and the ingredients, our 12" pizza cost only $8.50 - had we been eating in Ann Arbor, it would have been a Frugal Floozie Friday feature!

Pizzeria Biga's menu offers a variety of choices, from small plate appetizers and pastas to pizzas featuring anything from baby clams to smoked salmon, tuna and capers, even duck prosciutto.  Toppings available for those who want to create their own masterpiece range from the usual suspects to mushroom ragu and roasted zucchini to fried hot peppers and walnuts.

Before our road trip back home, we found our way to the restrooms - one single-person room for each gender.  Rather than waiting in line, since no men were to be found (as per usual!), I used the men's room.  And because it was so entertaining to see the wall decorated with a collage of Farrah Fawcett's famous swimsuit photo from the 70s, I simply had to take a picture. (Wendy told me that Burt Reynolds was showcased in the ladies' room.)

Having already come from an event, Wendy and I couldn't even finish our pizza (which made a fantastic breakfast the next morning), so we weren't hungry for the luscious gelato, cannoli, or tiramisu.  Gee, I guess we'll just have to go back sometime, huh?


Pizzeria Biga
711 S. Main Street
Royal Oak, MI 48067
248-544-BIGA (2442)



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