Tag Archives: ann arbor

Southern Comfort Food

Ann Arbor Food

Big Bob Gibson the best ribs ever

Here is a quick pic take of my trip down south (Alabama, Knoxville, and Chattanooga  Tennessee, and Ashville, NC.

This year was a little different because I am off of gluten, which for the south mean no biscuits and some fried foods. But BBQ is gluten free.

Food notables of American Southern Food:
Cornbread, grits, creamed corn
Collard Greens and Turnip Greens
Sweet Potato
black eyed peas
Boiled Peanuts
Sweet pickles

Ann Arbor Food

Big Bob Gibson BBQ Full Rack of Pork Ribs

Big Bob Gibson in Decatur, AL

Fresh Pecans at road side stand Ann Arbor Food

Fresh Pecans at road side stand

Mojo Burrito, Chattanooga
Great hippie burrito joint, better than a chipotle and they serve bear, located near the Incline railway



House that nature is taking back a common site in Northern Georgia and through out the south

Breakfast Burrito at Tomato Head in Knoxville

Breakfast Burrito at Tomato Head in Knoxville

Tomato Head, Knoxville, Tenn
(located in the historic square, great brunch spot with an omelette station, fresh baked goods and pizza)

Yee-haw Industry Print shop
(We are fan’s of a Knoxville printing house that does really fun prints of Southern themes. Find out the downtown shop had closed do to a marriage break up, but a store around the corner carried a good supply of prints.







Gluten Free Buckwheat Pancakes

Ann Arbor Food Gluten Free Buckwheat pancakes

Gluten Free Buckwheat pancakes

Buckwheat pancakes are a great example of a traditional gluten free dish. These light and floffy flappers will have folks wanting more and not missing their wheat flour.

Gluten Free Buckwheat Pancake Recipe: Makes 6 large pancakes

1 cup of Buckwheat flour
2 tsp baking powder
1 cup buttermilk
2 eggs
1 tsp vanilla
1/2 tsp salt
1/2 tsp cinnamon (optional)
2 tsp maple syrup (optional)

In a bowl, mix the buttermilk, eggs, vanilla and maple syrup. Combine the buckwheat flour, baking powder, cinnamon and salt into the mixture. Stir until mixed.

The batter is on the thick side, but the pancakes come out fluffy

Scoop in about 1/3 of cup of batter onto a hot onstick skillet (if you have one).

Cook on one side until the side look dry and the top starts to bubble. Flip and cook for about another minute.

Butter and serve right away or keep warm in a 300 degree oven.

Serve with butter, maple syrup and fruit and berries.

Vegan Option:

1 cup of Buckwheat flour
2 tsp baking powder
1 cup soy buttermilk (squeeze half a small lemon into soy milk, let sit for 30 minutes until in cuddles)
2 Table spoons of apple sauce or pumkin puree (instead of egg)
1 tsp vanilla
1/2 tsp salt
1/2 tsp cinnamon (optional)
2 tsp maple syrup (optional)

Serve with veggie margerine, maple syrup and fresh fruit and berries

Follow the same in cooking instructions above


Garden Update: Grass

Bolted Spinach

If you look very closely at the picture above you will see three rows of bolted spinach nestled among the grass.

Close up Bolted spinach

This has been a very trying garden year. With the 100 degree days, I have not been out to the garden as much to do the work.

Weedy Snow Peas

To compound the problem, the Platt Garden is grassy to the extreme. Any non-weeded patch of soil becomes a lawn. Above,the grass has attacked my giant snow peas.

Weedy Garden paths

The folks who splurged for straw were the smart ones this year.

I rarely do the straw thing. I tend to be a fan of the hula hole, which allows me to weed most my garden without hand weeding. This includes the rows.

A few minutes of hula holing once a week for a few weeks and my garden was good to go. The weeds stop coming. But not this year.

The weather kept me away and the grass took over.

Cardboard Weed Barrier

So I am now on the defensive and the name of the game is cardboard.

I have used cardboard on all of my rows and will have to put in the extra hours to weed all of my beds by had (UGH!!!) And I will need to do that for the rest of the year.

For now, I had to turn over my radish and spinach beds without getting a harvest.

Ready to Plant

Chicken Broth Recipe

Would you buy a Turkey from this man? I would.

It is hard to not buy something from a guy at the Farmers market who is wearing a Roast Turkey Hat. This was the case with my visit to the Ann Arbor Market this Saturday. There were full sized frozen Turkeys displayed on the table. Not in the market for a 15-20 LB bird, I was about to move on, but this cheerful vender started talking turkey (literally). He also had some old stewing hens which he said made the world best chicken stock. These were not birds to buy for the meat. It was all about the stock/broth.

FYI: Stock is a flavored liquid made from the use of the bones and veggies. A broth, usually heartier is made from both the bones, meat, and veggies. I alway get them confused. When thinking about broth, think about the whole chicken in the pot.

Whole chicken in a slow cooker. Note the golden rich color

With visions of a tasty chicken broth in my future with matzoh balls floating on top, I purchased an old hen. It was six dollars, and Mr. Turkey Hat said I should get 2-3 quarts from it. That is a pretty good deal considering a good quart of stock can run $7, or $4 in the grocery store.

This is a supper basic broth. It is just chicken with no veggies, aromatics, or salt. They come later.

Chicken Broth: Makes 2-3 Quarts


1 3-4 LB old hen

2-3 quarts of water


Place hen in a slow cooker. Turn on slow setting. Simmer 6-12 hours. Skim occasionally. Separate the chicken fat floating on top to use in Matzoh ball soup, potato dishes, and pastries.

Related Post


Plush food, Felt desserts, and Softie Food

This is the first in a series of fun food crafts. I am a big fan of these fun plush food toys. I have just taken a sewing class and may very soon be baking up some plush food myself, but that may take a little while. In the mean time, I will post some of my favorite plush foods artists. Maybe there can be an Ann Arbor food crafters club started that features Plush, Michigan food specialties like cherries, melons, morels, asparagus, pasties, pierogies, paczkis, coney dogs, and more.  There are more pictures posted on the link to the artists. I just pick some of my favorites.

from http://cutesypoo.blogspot.com

from http://cutesypoo.blogspot.com

From: http://www.etsy.com/shop/ChrissyBrown?view_type=list

Seen at: http://www.renegadehandmade.com/

form: http://www.etsy.com/view_listing.php?listing_id=43037474





Matzoh Time

It is about that time when I start to see all of the Jewish foods appear in the grocery store for Passover. Chief among these food items is matzoh crackers. They come in large sheets the same size as the box. There are a few brands, but my favorite for the last couple of years has been Yehunda.

I have never made matzo, but there is a class offered at Zingerman’s in Ann Arbor this year.

How do you eat matzoh? I like to spread room temperature salted butter on a whole sheet. I also have started a tradition of making chocolate covered matzoh with toasted nuts like hazelnuts or almonds. (recipe and step by step coming soon). And there is Matzo Brie, a dish made with matzo soaked n boiling water to soften, then soaked in eggs and fried in  a pan to create a matzo like french toast. (recipe in a later post)

But this recipe for bacon wrapped matzoh balls takes the cake…but it is not not kosher for Passover or any other day of the year. (see attached video)

Related Posts



Chicago Zine Fest Trip

This is a quick food tour from my Chicago trip. Why was I in Chicago? I was there for there Chicago Zine Fest. Zines are self published mini books (booklets) that are usually printed via a photocopier or a home printer. Before there were blogs, twitter and facebook, there were zines. I have been creating a zine called Soup which is a four panel a day, diary comic of a seven month span of part of my life in Portland, Oregon. I spent most of my time running around Chicago at the event, but managed to get some good eats, and see a few things. I still have not had a Chicago Pizza in Chicago yet. Here are some pictures, and shout outs about some cool places to check out.

Garrets is a Chicago Institution. It is a popcorn shop, that makes fresh carmel, butter, cheese and chocolate popcorn. I have the Chicago mix which is a combo of carmel and cheese. They hand mix it for yah.

My second food stop was America’s Dog. Chicago is probably the Hotdog capital of the world. America’s dog was great. They feature hotdogs from around the USA. I had the traditional Chicago dog which came with tomatoes, sports pickled hot peppers, relish, and a pickle. It is good, but for a purest NY dog guy, of spicy mustard and kraut, it was different.

America Dog featured a map of the USA with the accompanying hotdog by state/city/region

This is a plush roast beef that I saw at Quiby’s Bookstore. Quimby’s sponsored the Zine Fest, and is a great independent comics, graphic novel, and zine outlet.

A plush Ham. There is a plush, and fabric craft movement around creating cute replicas of food. Check out a future post for pictures and stories about the plush food scene.

Here is a picture of me at the Chicago Zine Fest with some guy I just met who was wearing what I think was a bunny costume.

Other places:

Red Hen Bread: Good bread, pastry and Coffee

Renegade Handmade: Fun craft store