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Sandwhich is a wonderful sandwich shop in Chapel Hill that I adore. They also have seasonal salads that are superb! I treated my super undergrad assistant, Krishna, to lunch at the end of the semester, and we both selected this salad. Bibb lettuce with hard boiled eggs, pomegranate seeds, apples,  cheddar and more with a light vinaigrette dressing. Served with crusty bread and their marinated carrots. Delicious. I want to replicate at home, and go back to Sandwhich too. Doesn’t the picture make you hungry?

We ventured to the North Carolina Museum of Art late last fall for brunch at Iris and to explore the collections. It is a beautiful museum, with an amazing restaurant. If you’re local, you should go. If you’re not local, you should venture to NC and head here.

Brunch was delicious. To start, we were given wonderful scones and butter.I selected “quesadilla desayuno, scrambled eggs, farmers cheese, chorizo, black beans, lime-cilantro creme fraiche” for my meal. They were  amazing!! Nom nom nom. I’m excited to go back!

It is too hot hot hot to cook… I think the heat index tomorrow is 110 degrees here in Durham. This leads me to an important observation:

Ice Cream for Dinner!!!
peach ice cream & triple berry sorbet
source: The Parlour’s facebook page

(followed by a salad for dessert)

If you are from around here, I highly recommend visiting Durham’s mobile-school bus turned ice cream truck, The Parlour. Please accept my apologies for no picture of the fabulous decadence that I have previously consumed. I seem to have forgotten to take them as a result of the heat delirium/ice cream bliss.

If you are visiting Montreal. You must run, not walk, run to Les Trois Petits Bouchons.

My friend met someone at a pre-conference meeting that highly recommended this restaurant. It was one of the most delightful meals of my life. I wish that I would have taken more pictures. We started the evening with wine and an assortment of innovative appetizers including: octopus, scallops, asparagus & morels, sweetbreads and a tasty baguette. We then selected an “au naturale” wine, which was amazing and highly recommended by the waiter (wish I wrote down the name). I selected a tartiflette for my entree, which was piled high with greens and was superb. We ended the evening with a choloate soup that had bread pudding and pineapple. Divine.

Here is the picture of the scallop appetizer, served in the shell with a flower garnish on a bed of salt.

Toast is one of my favorite lunch/early dinner places in Durham. Joey and I went for lunch yesterday before seeing our dear friend off as he moves home to Arizona. I had a green salad and crostini, which was a perfect complement to the 95+ degree day. For those of you who don’t know, crostini are little toasts with yummy toppings. I had two kinds of crostini yesterday- pesto with roasted tomato and mozarella & goat cheese with honey and cracked black pepper. They were divine and are perfect with a nice green salad. I am excited to make them at home for a cocktail party, or just for fun.

Here are recipes for the crostini (note the amounts of toppings will vary slightly depending on the size of your bread).

Goat cheese crostini with honey and black pepper

Serving size varies depending on how many you want to eat 😉

Ingredients:
Goat cheese
Baguette, sliced in 3/4″ slices, or prepared crostini from the store
Honey
Black pepper

1) Slice baguette, place on a cookie sheet lined with parchment paper, and toast in oven set to 350 degrees Fahrenheit. Toast in oven for 2 minutes.

2) Remove baguette slices from oven (or if using crostini start here). Spread about a tablespoon of goat cheese on each slice. Place back into oven for another minute.

3) Remove from oven and top with a drizzle of honey and freshly ground black pepper. Enjoy!!!

Crostini with roasted tomato, pesto and mozarella

Again the serving size varies depending on how many you want to eat & how much ingredients you buy.

Ingredients:
Fresh mozzarella, sliced 1/4″ thick & wide enough to cover  about 2/3 most of the baguette slice (see picture above for example)
Homemade or store bought pesto
Tomatoes (roma, cherry or grape).
Baguette, sliced in 3/4″ slices, or prepared crostini from the store

1) Roast tomatoes in oven following this recipe from smitten kitchen. This takes a while, but is worth it!!!!

2) Slice baguette, place on a cookie sheet lined with parchment paper, and toast in oven set to 350 degrees Fahrenheit. Toast in oven for 2 minutes.

3) Remove baguette slices from oven (or if using crostini start here). Spread about a teaspoon of pesto on each slice, top with a roasted tomato and a slice of mozzarella. Place back into oven for another minute or until the mozzarella is melted. Prepare to be blown away!