Pete's Has the Perfect Fry

Pete's Cafe and Bar in Los Angeles has been my long time favorite spot for french fries, chipotle fries to be exact.  I could eat them every day.  That is how magical they are.

 When I saw mac and cheese on the menu, I thought I should most certainly indulge.  Their mac is made of sharp white cheddar, asiago, goat cheese (yuck), and tarragon.  I loathe goat cheese so I was a bit hesitant to order this mac.  But, surprisingly, I couldn't taste any remnants of goat at all. Thankfully.  Even though I ate all of it, I did not love it.  Probably because I was fixated on the chipotle fries. Did I mention how glorious the fries are?

This is seriously a lunch made for champs.

 My recommendation: Go to Pete's immediately and order the chipotle french fries.

Trio Tops Them All

Today's review comes from my new favorite restaurant in Palm Springs, Trio. 

I decided to try this place after reading stellar Yelp reviews about their macaroni and cheese. 

The place did NOT disappoint. It is one of the BEST macaroni and cheese dishes I have ever had. It is totally worth the (expensive) price tag of $17. The portion is also HUGE, so you will definitely have some leftovers to enjoy the next day or two. 

They start with five different kinds of cheese; Fontina, Goat, Bleu, Cheddar and Romano. The dish also has loads of bacon, green onions, tomato and bread crumbs. 

I got a to-go order and the smell was so delicious I couldn't even wait to get home before I had to rip open the container and try a bite (or five). 

Well done Trio! A+

Light and Healthy-ish

So, I debated on whether or not to share this recipe, because it's not a traditional macaroni and cheese. But hey, it has pasta and cheese, so I decided to go for it.

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Today I am going to share a delicious pasta I concocted a couple of weeks ago. 

Lucky for you, I documented my effort with my trusty camera. 

Ready, ok! 

 
  Boil some fusilli. I think fusilli is my favorite pasta. It boils evenly and holds the ingredients in its grooves.

Cook some broccoli to desired firmness {that kind of sounds dirty. blush!}

Just before your pasta is finished boiling, throw in some frozen peas. Drain (duh).

Add goat cheese and broccoli that you have boiled to your desired firmness {*^-^*} <-----that's a blushing-face-emoticon because I said 'desired firmness' again (here is an explanation of what an emoticon is for my mom and grandma who are not hep to the computermachine lingo) Watch, my mom will probably leave a comment saying, 'I knew what that was MISSY!'

Add spinach leaves and pine nuts once the goat cheese is all melty and stirred around evenly. 

Serve with a simple green salad with olive oil and balsamic vinegar. 

Reward your culinary effort with a glass {or bottle; we won't judge} of crisp white wine. My favorite cheap white lately is    La Ferme Julien Blanc aka 'The Goat Wine.' $6 at your local Trader Joe's!

Yummmdaddy

**I didn't measure ANYTHING in this recipe. I just kind of threw it all in there. 

I wish I knew how to make my photos all the same size. 

Sigh.......