February is not exactly my favorite month because in the past it has been marred by nasty weather and sad memories.
This year, I am determined to change my opinion of February and bring fun (and of course FOOD) to my February canvas!
After some quick research, I realized that February has some major and minor events that can easily celebrated with food.
A big thank you to the very fun website www.punchbowl.com which I used for a resource and for inspiration. Continue reading
THINGS I ATE:
7. Cranberry Mustard from the Wisconsin Cheeseman. My turkey sandwiches would not have been the same without this delightful little condiment. I got a jar in January and I can honestly say that as long as the company continues to make this product, I will have a jar in my refrigerator going forward.
6. Best of Soup Appetizer at The Chart House Restaurant. The perfect appetizer for this soup lover who wanted to try ALL the soups on the menu. Three perfect tasting size portions, in a beautiful formation of ramekins, included a New England style Clam Chowder, a sherry kissed Lobster Bisque and a chilled Gazpacho.
5. Jersey Devil Chocolates. I have tried a lot of spicy sweet chocolate bars and products from all over the world but this brand knocked out the competition. Dark chocolate, chipotle chili and cranberries are combined in a delicate balance of exquisite goodness. I found Jersey Devil Chocolates to be the ultimate chocolate bar / candy treat this year. Continue reading
Photo by: foodbyjenn.com
You may have already heard, but here in the Northeast we had a freakish October snowstorm! For me, there is nothing better to eat during a snowstorm than soup. Although I had canned soup in the cabinet, I wanted to create a soup using the ingredients and leftovers I found in my pantry and refrigerator. I felt very inspired by the shades of the vibrant fall foliage contrasted with the stark white falling snow, and I decided to celebrate this early winter trick of nature by making a colorful, healthy, and filling soup for a cozy dinner treat. Continue reading
FoodByJenn by Jenn Surowitz 