Foodbuzz

Dish: Jam Session

I’m a jam guy. I really like good jam. By good jam, I mean the kind where the fruit flavour (and content) is prevalent and it’s not overly gummy with pectin and other thickeners. As well, most commercial jams are just too damn sweet and frankly, it’s unnecessary. I’ve come across some tremendous jams in our travels, and I always pick up a couple to bring home and have no...
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RT10: Rob and Maureen Go to White Castle

We pull out of Nashville at 10:30. It’s still 90 degrees despite pouring buckets last night. Our second stop after gassing up is White Castle at Rob’s insistence. CAUTION, FOODIES: CHAIN RESTAURANT ALERT.  I agree to this stop only because Rob says we can eat in the car, a peculiar quirk of mine. We are breaking the rule for a number of reasons. 1. We have never eaten at White...
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RT8: Red-eye Gravy & Tunes

Today, Friday is our first full day in Nashville. We are staying in a hotel downtown and have had to contend with jack hammering below our window until 12:30 am and were awakened by it at 7 am. Luckily the hotel can move us to the other side of the building for our next two nights. I am determined to find cowboy boots here. I love them and every time I am overwhelmed by the selection and...
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RT7: Tupelo to Nashville

It’s a cool 80 degrees at 8:00 this fine morning as we prepare to leave. Breakfast is to be at a local bagel shop. We head out and in under two minutes manage get pulled over by Tupelo PD. You cannot drive in parking lanes here. Who knew?  After a “Be careful of those parking lines, ya’ll have a nice day now!” we are off again. Bagel Shop…closed permanently. Sigh. We are back...
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Our Annual Monster Road Trip

We are about to embark upon our annual Monster Road Trip. This year’s adventure will find us traveling from New Orleans to Chicago along three pre-interstate “mother roads”: The Great River Road from New Orleans to Natchez Mississippi The Natchez Trace, from Natchez to Nashville, through Jackson, Mississippi Route 66 from Saint Louis to Chicago As always we’ll be...
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