[FHCx201] National Daiquiri Day

Hey! How come I didn’t get a little umbrella?

IT’S NATIONAL DAIQUIRI DAY!

Here in Minnesota we have moved up from Excessive Heat Watch to Excessive Heat Warning for the next two days. When the air temperature is over 100 and the humidity/dew point/air pressure makes it feel more like 115, it gets very unpleasant. Don’t go outside. Usually, they’ll tell people if they don’t have AC to go to a place like the mall.

Even though we have AC, we wanted to get some activity in today, so we went to the Mall of America to cool off and have a daiquiri.

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Strawberry Island Daiquiri!

Cold and refreshing, and not too boozy. Super sugary to make you feel like you’ve got a little more energy.

Tomorrow is National Lollipop Day!

-SPAK

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[FHCx161] National Strawberry Rhubarb Pie Day

Fruit pie!

IT’S NATIONAL STRAWBERRY RHUBARB PIE DAY!

We celebrated Rhubarb Pie Day back in January at Key’s Cafe. Their rhubarb is phenomenal. It was only natural that we would make another stop there to enjoy their delicious pie. This time with strawberries!

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Sweet and tart, with an amazing crust. SP especially likes the filling and AK especially likes the crust. We’re complementary, it seems!

Tomorrow is National Iced Tea Day, National Herbs and Spice Day, and National Black Cow Day!

-SPAK

[FHCx150] National Coq Au Vin Day

Chicken! Bwaaaak!

IT’S NATIONAL COQ AU VIN DAY!

Another French cuisine holiday doesn’t faze us at all. We’re in it to win it. This time we chowed down at Patrick’s Bakery in Edina/Richfield and it was terrific. This place is an amazing bistro with an unbelievable bakery. And since we didn’t get enough French food at Salut last Tuesday, we wanted to get something different.

Coq Au Vin is one of those important standards. It’s also one which helped solidify the popularity of Julia Child as one of her breakout recipes in 1961. The dish is more than just chicken/hen and red wine. We’re talking mushrooms, bacon, and all the fixings. No more paragraphs. Pictures of our dinner:

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French Onion Soup sans gratin. It was great.

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The Coq Au Vin

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Beef Bourguignon

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The Sarah Cake: Pistachio and Chocolate Mousse with a dark chocolate ganache. So good.

Tomorrow is National Mint Julep Day!

-SPAK

Colossal Cafe Does Breakfast Big

SP and AK here to talk about the cinnamon roll Colossal Cafe. The Colossal has been around for a decade now but recently just opened a new location on Grand in St. Paul, where there is room not only to stand but to sit and have a Colossal-level breakfast. Their motto, “Made from scratch,” printed on nearly everything they do is the cornerstone of what makes Colossal so damn good.

This morning we took the opportunity to get in for a weekday breakfast at Colossal on Grand. And the first thing staring you in the face as you walk in is a big pan of these beasts.

Big and Tasty.

Big and Tasty.

They’re gooey and moist. They have that outer crust as though they were just a second away from being overcooked, but they aren’t rubbery on the bottom at all. The best part, as both SP and AK can agree, is what SP calls “The Core.” That part of the cinnamon roll that is far enough inwards that it still retains some soft doughyness, while it also has the most density of buttery cinnamon. That’s the part you have to fight over. THIS IS THE PART THAT MEANS SOMETHING.

But it did not overshadow the rest of what we got. SP ordered the flappers: two giant, dense, and doughy flapjacks. These are not your fluffy pancakes injected with more air than substance. These things are meaty, filling, and tasty as hell. And just for kicks, SP got his short stack with fresh fruit. These cakes are evidence that the best food is made from scratch.

The kind you don't even need syrup for.

The kind you don’t even need syrup for.

AK was feeling eggy so she got a spinach/artichoke/cherry tomato egg white frittata with a side of sourdough toast. As somebody who enjoys over-easy and otherwise underdone eggs, a frittata can sometimes be a bit of a gamble. However, this one was just firm enough. It even still had some gooey goodness leftover toward the middle, which sort of gives the illusion of cheese (or maybe there was cheese? We think there wasn’t). The artichokes were cooked without becoming mush, and the spinach held it all together like spinach does.

And damn, was that sourdough bread good. The slices are the perfect thickness and, according to our server, they are toasted to a lovely golden brown right on the cooktop. Yum.

This would be better if it was another cinnamon roll.

This would be even better if it was another cinnamon roll.

Thanks, Colossal!

SPAK