{Easy Fall Baking}: Apple Crisp

 

There’s something about Fall that turns up my love for baking.  If I had to put a pulse on it, I’d say it’s the cooler, crisp weather coupled with warm and cozy fare that gets me every time.  Oh, and apple season.

Since forever, apples have been one of my favorite fruits, so it’s a no-brainer that combining them with scrumptious flavors like fragrant spices and citrus make them a star-ingredient in my kitchen.  From tarts, to crostatas, apples and baking are a winning combination for me.

 

As much as that is true, it was somewhat ironic that I had never baked an apple crisp until this past weekend.  I say ironic because it was a favorite dessert treat growing up.  In fact, I was introduced to apple crisp as a part of the occasional dessert round-up for my school lunches, and although I found most of the lunches to be not so great, and happily farmed mine off to my eager classmates (my mom didn’t appreciate that, lol!), apple crisp was one of the few dishes (along with peanut butter cookies, pizza and burgers) that elicited excitement.  Sounds like a child’s palette, no?

 

Despite having a grandmother who turned the apples from the apple tree in my grandparents' backyard into decadent homemade apple pies that food dreams are made of, I still fell for those little servings of apple crisp on the lunch trays. And this past weekend, I revived those childhood memories and tastes in my own kitchen, discovering, to my delight, that apple crisp will always do it for me.  (I baked a peach crisp over the summer that was addictively good, so I was biding my time for apple season to finally arrive, so I could recreate the goodness all over again.)

 

Beyond the memories and delicious indulgence, the ease in which this dessert comes together makes it star-worthy.  With the toss of a few ingredients, it’s oven-ready and primed to be baked to perfection with the bonus of that “something delicious is baking aroma” wafting through your kitchen. 

 

Served hot from the oven, topped with ice cream for extra decadence (yes, please!), it’s baked perfection in a dish and the best kind of…

 

Happy Eating!

 

Apple Crisp

 

Ingredients:

¾ cup flour

¼ cup light brown sugar

½ teaspoon salt

½ cup plus 2 tablespoons granulated sugar

8 tablespoons (1 stick) unsalted butter, cold, and diced into cubes

1 cup old-fashioned rolled oats

3 lbs. apples (I prefer Granny Smith)

2 tablespoons lemon juice

2 teaspoons cinnamon

 

Method:

Preheat oven to 375° F.

 

In a large bowl, mix together the flour, brown sugar, salt, 1 teaspoon cinnamon, and 2 tablespoons granulated sugar.  Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal.  Add oats and use your hands to toss and squeeze mixture until large, moist clumps form.  Place in freezer to chill while you prepare the apples.

 

In another large bowl, toss apples with lemon juice, 1 teaspoon cinnamon, and ½ cup granulated sugar.  Transfer to a 2-quart baking dish and sprinkle with the oat topping mixture.  Place in preheated oven and bake until golden and bubbling, 55 to 65 minutes.  Let cool slightly before serving—and enjoy!

 

Recipe adapted from Martha Stewart

{Green Goodness}: Kale and Apple Salad with Lemon Vinaigrette

Now that September is here, there is an obvious (if not annoying) pull by merchandisers, social media--everyone, it seems--to forget about the remaining weeks of Summer. And being one who is resistant, if not defiant, to give into the pumpkin spice spell before its time, I'm continuing my summer-ing ways until the very end. But that doesn't mean I won't give a slight nod to my favorite season in time for its arrival.

Here enters a fresh, good-to-you, good-for-you, kale salad that keeps on the light side of things (summer vibes, indeed), while showcasing crisp, green apples that point the way to the autumn eats just around the corner.  Crowned (or garnished) with freshly grated pecorino romano shavings and dressed with a punchy lemon vinaigrette, this salad is a veritable ode to the best of both seasons.

I whipped it up in sheer minutes last night and it seemed to be all gone in just as many minutes following.  It seemed to be, but not quite :), however there were no leftovers to relish today, so I'll absolutely be doing a "make, eat, repeat" until I can't anymore.  I think you'll feel the same once you make it--and who can blame us?

So go ahead and live out your remaining Summer days with a wink at Fall that makes for...

Happy Eating!

Kale and Apple Salad with Lemon Vinaigrette

Ingredients:
Fresh kale greens
1 Granny Smith apple (or apple of choice), sliced
1/3 cup of freshly grated pecorino romano (plus more for extra garnish)
1 large lemon
1/2 cup extra virgin olive oil
1 teaspoon dijon mustard
1 teaspoon honey
Kosher salt 
Freshly ground black pepper

Method:
Place greens in a large bowl, layer in apple slices and dress with vinaigrette (recipe to follow) and toss together to combine.  Sprinkle in cheese and toss again.  Serve on individual platings and finish with a final garnish of cheese.  Enjoy!

Lemon Vinaigrette
Add the juice of the lemon, dijon, honey, and salt and pepper to taste in a small bowl and whisk together.  In a slow stream, whisk in the olive oil until fully combined.  Enjoy. (Cook's Note: Vinaigrette can be made ahead and stored in the refrigerator in an airtight container for up to a week.)


  
 

Homemade Applesauce

I'm an apple lover, so apple "anything"--pie, crisps, tarts, candy (you get the picture)--has always been a welcomed part of my eating repertoire.  Applesauce is no exception and, in fact, has been a favorite since my earliest childhood memories.

While I've done my fair share of apple dishes over the years, last year's Thanksgiving dinner was the first time I decided to make homemade applesauce.  Where had I been all this time?  It was every bit as scrumptious and satisfying as I anticipated--pairing beautifully with my roasted porkloin--and easier than most apple creations that come through my kitchen.  It was clear: this recipe was a keeper.

As wonderful, seasonal dishes go, this is one that belongs in your fall/holiday repertoire, for sure.  I like the mix of sweeter red and tarter green apples, but you can use whatever you like--or happen to have on hand.  Although simple, it's a stunner of a dish with the taste to match.

Happy Eating!

Homemade Applesauce

Ingredients:
4-6 lbs. of apples, peeled, cored and cut into slices
1 cup apple cider
Juice of a lemon
1/2 cup light brown sugar
Heaping teaspoon of cinnamon
Pinches of allspice and nutmeg

Method:
Combine all ingredients into a large pot and cook over a medium-high heat, stirring occasionally to prevent sticking/scorching, about 25 minutes.

Once apples have softened and begun to dissolve/melt, remove from heat and blend to desired texture and consistency with an immersion blender or in a food processor.  Serve warm or chilled--and enjoy!

Recipe adapted from The Pioneer Woman

Apple Tarts

Something about the Fall season has stirred up my desire for baking more recently.  I bought an adorable cake pan a couple of weeks ago and was feeling the urge to put it to use almost instantly.  Apple season is in full bloom, so I was seeking inspiration for a cake recipe that would deliciously showcase the fruit.  But, a curious thing happened, and my cake dreams were eclipsed by perfect, little apple tarts. 

Starting with one of my favorite short-cut ingredients, puff pastry, I piled apples coated with the warm flavors of cinnamon and allspice, and brightened with orange zest and juice, on top with child-like anticipation of the goodness that was about to unfold.  A few extra touches later, the tarts were in the oven to bake to golden perfection.   A dusting of confectioner's sugar, along with a scoop of ice cream to finish, make these easy, yet elegant, tarts one of the best additions to your seasonal eating repertoire. 

Happy Eating!

Apple Tarts

Ingredients:
2 large, firm baking apples (Granny Smith is my preference), peeled, cored and sliced into wedges
1 sheet frozen puff pastry, thawed
Zest of an orange
2 teaspoons freshly squeezed orange juice
1/4 teaspoon cinammon
1/8 teaspoon allspice
Sugar, for sprinkling
1 tablespoon butter, cut into pieces
1 large egg
Flour (for surface)
Confectioner's sugar (for dusting)
Ice cream, optional

Method:
Preheat oven to 425 degrees F.  Line a baking sheet with parchment and set aside.

Toss apples, cinnamon, allspice, zest, juice and a bit of sugar to fully coat apples and set aside.  Roll out puff pastry on a lightly floured surface into a long rectangle.  Cut in half crosswise and then cut each half to make a total of four squares.  Transfer dough to the baking sheet and prick with a fork in several places.

Pile apples in the center of each square and dot fruit with butter.  Beat egg and 1 teaspoon water in a small bowl and brush pastry with egg wash.  Fold up the edges around the apples, leaving the center open.  Press along the folded edges to lightly seal.  Brush outside of pastry with egg wash and sprinkle with more sugar.  Let chill in freezer 10 minutes.

Bake tarts until puff pastry is golden, 15-20 minutes.  Reduce oven temperature to 350 degrees and continue to bake until pastry is deep golden brown and apples are tender, 15-20 minutes.  Enjoy! (Note: Tarts can be baked up to 6 hours ahead. Store uncovered at room temperature.)

Recipe adapted from Bon Appetit



 

My Easter Dinner

I endeavor to live a life where my faith is front and center, and Easter is a day where I especially take stride in expressing my deep gratitude for and celebration of my Christian heritage.  This year was no exception and that celebration flowed into the preparation of my special Easter dinner. 

Interestingly enough, the main course of my dinner was the same as the one I prepared last year.  I haven't decided whether this menu will become a standing tradition or not, so you'll have to check back in with me next year to see where I land.

Grilled Lamb Chops with Minted Pea Puree

My main course of grilled lamb chops, served with a minted pea puree, seemed to perfectly embrace the Easter tradition and Spring all-in-one.  The lamb shined with the accents of garlic, lemon and rosemary and the pea puree was bright, fresh and, to my chagrin, gone too soon.  They melded in perfect harmony for a simple, yet indulgent, bite.

Apple Turnovers

And then there was dessert.  Apple Turnovers made with flaky puff pastry and tart Granny Smith Apples.  With the help of store bought puff pastry, these gems came together in no time flat and succeeded as the perfect ending to my special meal.  How sweet!

To be clear, you don't need a special occasion to enjoy this menu.  All together or on their own, each dish is great and should be enjoyed as often as you like.  That's my plan, anyway.

Happy Spring and Happy Eating!

Grilled Lamb Chops with Lemon, Rosemary & Garlic 
Ingredients:
1.5 lbs. lamb chops
Olive Oil
Salt
Pepper
Fresh rosemary, chopped
4 garlic cloves, minced
Zest of 1 lemon

Drizzle olive oil on the lamb chops and season on both sides with salt and pepper.  Combine the rosemary, garlic and lemon zest into a mixture and, along with the lamb chops, add to a resealable bag. Rub the mixture into the chops and place in the refrigerator to marinate for 2-4 hours.

Remove chops from the refrigerator at least 20 minutes prior to grilling to allow meat to come to room temperature.  Preheat grill (or grill pan) and grill chops until medium-well or preferred level of doneness.  Remove chops from grill and allow to rest for at least 10 minutes prior to serving.   


Minted Pea Puree
Ingredients:
1 lb. frozen green peas
2 garlic cloves
Salt
Sour cream
Fresh mint

Bring a pot of cold water to a boil, then add salt, green peas, and garlic and cook until the peas are tender.  Drain the peas and put peas and garlic in a blender.  Add 3-4 tbsp. of sour cream, several sprigs of mint and blend until pureed.  Remove from blender and check for seasoning.  Season further, as desired, and return to the pot.  Cover to keep warm until serving.


Apple Turnovers
Adapted from Ina Garten
 
Ingredients:
1 sheet thawed puff pastry
3/4 lb. Granny Smith Apples 
Juice of 1 lemon
3 tbsp. dried cranberries
2 tbsp. sugar, plus more for sprinkling
3/4 tbsp. flour
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 egg + tbsp. water (for egg wash)

Preheat oven to 400 degrees F.

Peel and slice apples and place in a bowl; toss with lemon juice to prevent browning.  Add in sugar, cranberries, flour, cinnamon and nutmeg and mix together to coat the apples.  Beat together egg and water in a separate bowl.

On a lightly floured board, roll out the puff pastry to approx. 12x12 in. and cut into 4 squares.   Fill the center of each square with 1/3 cup of apple mixture.  Brush the edges of the pastry with the beaten egg wash and fold one end over diagonally and seal the edges.  Brush the top of the pastries with egg wash and sprinkle with sugar.  Insert two small slits on top to allow steam to escape.

Bake for 20 minutes or until golden brown.  Serve and enjoy! 
   

 
  
 

Apple Crostata

It's hard to argue that buttery, homemade pie crust, topped with apples coated in cinnamon, sugar, orange zest and more, isn't some of the best noshing around.  So much so, that when I prepared that delight, also known as an Apple Crostata, on Thanksgiving morning, it never made it to the Thanksgiving dinner dessert line-up!

Beyond being truly irresistible (you'll bear witness for yourself once you make it), the recipe scores bonus points for the ease in which it comes together, making it ideal for a last minute dessert option with major wow appeal.  It's no secret that fruit crostatas are some of my favorite things to bake (and devour!), and I've long loved this recipe, which hails from one of my biggest food inspirations, Ina Garten (aka The Barefoot Contessa). 

I shared the fruits of my Thanksgiving baking labor, along with some of the morning-of behind the scenes action, but decided it would only be truly fair if I also shared the recipe so that you can make it, too.  So, at last, here it is--in all of its can't-get-enough goodness and perfection for endless....

Happy Eating!

Apple Crostata

 

{Fall Eats}: A Guide to Apples

Fall has finally graced us with its presence once again and that means many things on the culinary spectrum, not the least of which is the prime season for apples.   As you prepare to head to the orchards, markets, and kitchen to indulge, you'll want this handy primer from Williams-Sonoma, featuring nine varieties, to keep you on your cooking, baking and eating toes.   Whether you're talking cider, applesauce, apple butter, and more, you'll know which apple perfectly fits the bill.

Photo Credit: Williams-Sonoma

Happy Eating!

{Homemade}: Summer Pickling

Last weekend I finally got around to doing something that I had been wanting to do for what seems like forever: make my own homemade pickles.  With it came the nostalgia of remembering my truly amazing grandmother whom I used to watch as a little girl.  Upon reflection, it dawned on me that she could do it all, literally.  From preserving to canning to pickling to baking to cooking, her culinary prowess was as broad and as effortless as they come--and her pantry was always stocked with the abundant fruits of her labor for the taking and relishing.

So back to me and my kitchen, here I was, finally about to embark on my first pickling expedition.  Inspired by the abundant pickling ideas floating around, I decided to start with a simple method that didn't require the heavier lifting and technicalities of sterilizing jars, etc., etc., but only required the coming together of my homemade pickling brine (scrumptious) and my vegetable of choice, crisp carrots.  Within a matter of minutes, I was pouring my brine over the carrots and garlic cloves in my jar and salivating with the anticipation of what the next 24 hours would bring. 

Waiting period over, I couldn't wait to retrieve the treasure from my refrigerator and finally have a taste.  I loved the slightly sweet under note and briny goodness from the apple cider vinegar, along with the bright, sharp flavors that carried through from the mustard seed, fennel seed, red chili flakes, and more.  Light, healthy and refreshing, my pickled carrots are my new favorite snack for Summer.  

 
Not one to let a good thing go to waste, I plan on increasing my pickling repertoire in the days ahead.  In fact, I'm already eyeing fresh jalapenos for what's next.  Give it a try in your kitchen and let me know how you like it and what combinations you come up with.  From the brine variations to the ingredient profiles, there's a world of briny deliciousness just waiting to be discovered and savored!

Happy Eating!

Carrot Fridge Pickles
 Adapted from FOOD52

Ingredients:

1 lb. carrots
2 garlic cloves, peeled and halved
1 teaspoon whole coriander
2 teaspoons fennel seed
2 teaspoons mustard seed
½ teaspoon chili flakes
2 tablespoons kosher salt
1 ¼ cup water
2 ½ cups apple cider vinegar
¼ cup sugar

Method:
Cut the carrots into spears that fit the height of the jars you are using.  Set carrots aside. In a saucepan combine the remaining ingredients.  Bring to a simmer, and then turn off heat.  

Place the cut carrots in a clean jar(s).  Carefully pour the hot brine over until they are submerged. Cover and refrigerate for at least one day. Well sealed refrigerator pickles will keep for 1 month. Enjoy!

Toast With This!: Cider Mimosas

When it comes to stress-free entertaining, one of my hallmark tips is to serve a signature drink--be it a mocktail, cocktail, or whatever suits your sipping fancy. It does the double duty of marking the occasion, while keeping the effort level low, freeing you up to spend more time with your guests--the ultimate reason we gather, no?

So just in time for your Friendsgiving, Thanksgiving, and all around holiday soirees, I've created a delicious, festive sip that's a grown-up twist on one of my favorite seasonal beverages, apple cider.  And with only four ingredients, it couldn't be easier to make--and toast with--my cider mimosas.

Happy Sipping!

Cider Mimosas

Ingredients:
1 part Chilled Prosecco
1/2 part Apple Cider
Fresh thyme and rosemary

Method:
Pour prosecco and top with cider.  Garnish with fresh herbs and enjoy!

{Fall on Display}: Tablescapes, Recipes & More!

To say that I was thrilled to return to Atlanta Plugged In on last week would be an understatement of grand proportions!  A morning of fun, topped off by sharing inspiration from my favorite season--Fall, couldn't have been any sweeter.

WATCH HERE NOW 

 

Bringing the look and feel of the season to the dining table via a Fall-themed tablescape was a highlight of my segment.  Inspired by select pieces from Pottery Barn, the table was styled in copper statement pieces, accented by lush, but rustic, linens, dinnerware, pumpkin touches and more.

And then there was the food.  Because once the table is set, all that remains is to...eat!  So in keeping with our Fall focus, I shared two of my favorite seasonal dishes that bring the tastes of the season alive.  Baked Apple Tarts and luscious, warm and cozy Butternut Squash Soup offer sweet and savory satisfaction that can be enjoyed all season long.

As the season continues to unfold, bring these tips and dishes to life in your home and kitchen and enjoy a personal taste of Fall--on display!

Happy Eating! 

Toast With This!: Hot Mulled Cider Mocktail

When the cooler temperatures start to settle in, I can hardly think of a better way to warm up than with a glass (or two) of my hot mulled cider mocktail (i.e. a cocktail sans alcohol).  Flavored with notes of bright citrus and earthy, yet bold, spices, it's perfect for any occasion.  I enjoy it when I'm entertaining a crowd or all by my lonesome.  And there's also that fringe benefit of having your kitchen smell simply delicious.

So the next time you're in the mood for a great drink--that hits all the right notes--toast with this!

Happy Sipping!

 


Recipe:

Hot Mulled Cider
(8 Servings)

Ingredients:
Half gallon of apple cider
Peel and juice of one orange
One-inch piece of fresh ginger, peeled
3 cinnamon sticks
5 star anise
10 cloves

Instructions:
Add ingredients to a pot and bring to a boil.  Reduce heat and simmer for 20 minutes.  Serve and enjoy!






 

Quarantine Fitness: Staying Fit Within the Comfort of Your Home

What a difference a month can make.

That could be the understatement of the year, and if I had to wager a guess, I'd say that I'm spot on that no one anticipated the current "reality" that ushered in quickly and un-apologetically.  For me the impact from the Corona Virus was felt socially almost immediately, as I canceled standing birthday plans and began my duty to self-quarantine and practice physical distancing. A negligible concession against the backdrop of a global pandemic.

I know this shift to a “new normal” affects everyone differently, so I hope you will remember to be kind and gentle with yourself as you continue to adjust in the days ahead.  And about adjusting… If you were accustomed to a regular fitness routine outside of your living quarters, then, like me, you’re pivoting to online workout resources to keep you moving, fit (and, let’s be honest, sane.) 

Since we’ve been at this #stayathome thing for a few weeks now, I’ve scouted (both personally and by word of mouth) several programs and fitness masters that will serve us well now—and in the days beyond.  From yoga, to full body boot camps, cardio and more, you’ll want to add this round-up to your fitness arsenal.

Self-care has never been more critical than it is now, so be sure to incorporate #quarantinefitness into your routine and stay well and safe.

The Round Up~

 The Home Depot Backyard -- Now through April 18th, the Home Depot Backyard is offering a free live-stream fitness program that's available worldwide.  Workout sessions will stream live from the Home Depot Backyard Instagram account. 

Peloton – Known for their elevated bike workouts, Peloton is offering free 90-day trial subscriptions to its full fitness library, via the app, for new subscribers.

x28 Fitness -- Exclusive online training combined with tailored programs based on fitness levels, multiple nutrition plans, a Facebook support group, and more, x28 is a personal favorite for online training. 

Free Streaming Workouts -- Parade.com did the heavy lifting of rounding up over 125 (!!!) free workouts that you can stream. From Youtube, to Roku, Instagram, Amazon Prime, Apple TV, ios, the good ole' world wide web, and more, there is literally something for everyone--and no excuse not to jump in and get moving!

Happy (Quarantine) Living!


Photo Credit: Pinterest

 

Summer in the City (NYC, That Is)

I recently returned from my latest jaunt to NYC and, as always, the Big Apple drew me in with its insatiable energy, food, people, art, fashion and more of the things I truly enjoy.  From lunch at Rockefeller Center (street food fare done right) to a phenomenal Broadway show to an exhibit at The New York Public Library to late night jazz at Lincoln Center to brunch in Soho to Fifth Avenue shopping to Futbol (Soccer) at Chelsea Piers to a stroll along The High Line to a Gospel Brunch and Museum visit Uptown in Harlem (along with a few moments of sleep interspersed here and there) there was never a dull moment.  I happily rejoined the ranks of The City That Never Sleeps once more.

It was a superb time in every way imaginable--with big doses of reconnecting with special people, noshing on delectable eats from vegan falafels to homemade linguine to fried chicken and Swedish meatballs, enjoying the finest displays of art and entertainment and scoring a few good finds on the shopping front.  Even the weather was kind.  I adore the city's ability to become as massive or as intimate as you desire, along with the rich diversity of people, cultures, cuisines and outlets for creative expression. 

NYC never disappoints--and whenever I have to depart, I'm always anticipating my next visit.  There's so much to devour in this great city that it's impossible to fit it all in no matter how often you visit.  New horizons always await and favorite 'repeats' always beckon; I can't wait to get back!

So here's to Happy Living--filled with Happy Eating, Travels and much more!

Sweet Auburn Curb Market

This past weekend I had the pleasure of taking in brunch at the Sweet Auburn Curb Market, the oldest public market in Atlanta and beloved by locals and foodies from near and far, alike.  Laden with a rich history, it's the perfect dine-n-shop destination for the finest in produce, seafood, meats, baked goods, and specialty items (think gourmet popcorn!), along with some of the best indulgent eats, which include an ice cream stand that was the catalyst behind my latest visit.

High Road Craft hosted its recently launched Saturdae Brunch and served up mouth-watering sips and eats, including decadent cafe mocha, freshly pressed juice, fried apple pie, and a berry delicious waffle creation, paired with its signature, soo-soo good frozen cream, for an over-the-top sweet satiation.

The menu offerings

Tossing caution (and calories) to the wind, my companions and I relished every bite we took, along with the friendly and attentive service we received from the High Road team.  If you're looking to make your Saturdays a tad bit sweeter and more scrumptious, then email Saturdae@highroadcraft.com for reservations or just drop by while you're in the market. Brunch seating is between 10 a.m. and noon.

Can you tell I was enjoying it? :)

And if you're looking for more savory eats, not to fret.  With offerings of everything from gourmet burgers and franks to Jamaican cuisine to Mexican fare to a coffee bar and much more, you're guaranteed to find something that suits your tastes and leaves you eagerly awaiting your next visit.

What could be better than feasting on delicious food, followed by shopping the freshest, choicest selections of produce, meats, seafood and bakery items? 

A fun art mural of the market's treasures

So as soon as you can, run--don't walk--to the Sweet Auburn Curb Market for an exceptional experience in good food and Southern hospitality.

Happy Eating!

Taste of Atlanta: My Weekend Indulgence

 

As weekends seem to go, this last one went by with the usual speed of a shooting bullet.  But before it was only a memory, I managed to drink it in with gusto.  Saturday felt good as I made my way through my "to-do" list in Type A style.  Then came Sunday.  

With the gorgeous Fall weather as my backdrop, and a world of deliciousness ahead of me, I embarked upon an afternoon of food, fun, and exploration at the annual Taste of Atlanta Festival.  The highly regarded festival spanned three days, more than 90 restaurants, and an abundance of culinary action, all while presenting tastes from every corner of Atlanta.  It was the place to be for a relaxed, yet exciting, time of leisure, with an ever-present eye on what delicacy awaited next--a welcomed reminder of why I love attending.

 
With an equally eager friend in tow, I arrived ready to indulge and began my "mini food crawl" from post to post almost immediately.  From my first bites of fried oysters and beignets to my final bites of ice cream (no surprise there) and fried apple pie, with a bounty of good eats in between, I conquered my mission and left satisfied.  See more of the food highlights below:

Settled into the leisurely pace of the afternoon, it was about as chill as a Sunday afternoon stroll, laced with the anticipation of "what will I discover and eat next?"  The ying-yang of it all made for one of the best weekend indulgences I've had in a while and left me proud of all the unique and scrumptious tastes of Atlanta.  It's fair to say that I'm already looking ahead to when I get to do it all over again, and based on the smiles and pulse of the day's crowd, I'm not the only one.

   
Happy Eating!