Friday night and no kids around, we decided to head out for dinner. We thought about visiting our regular series of independently owned, upscale restaurants in Nashua but decided we were in a more adventurous mood and wanted to try something new. A quick online search provided a place to try- Firefly, located in downtown Manchester.
Arriving at the restaurant about quarter to eight, we were told our wait would be 15 minutes. Although the bar was crowded, we chose to make our way there to order cocktails. A quick review of the drink menu, found what I thought would be
Leftover St. Pat’s Hash
by TT March 27th, 2009 | Breakfast Dishes, Recipes
Most of my family likes corned beef. So, when I purchase it for our St. Patrick's Day dinner, I purchase more than will be eaten at that meal. Depending on the amount we have left, it can be used to make sandwiches or hash or just eaten plain.
As all of the leftover corned beef wasn't eaten by Saturday morning, I decided to use it for breakfast. We also had leftover cooked potatoes from our St. Pat's dinner, so making hash and eggs seemed like the perfect way to feed the family and clean out the fridge. Plus, with almost unlimited
As all of the leftover corned beef wasn't eaten by Saturday morning, I decided to use it for breakfast. We also had leftover cooked potatoes from our St. Pat's dinner, so making hash and eggs seemed like the perfect way to feed the family and clean out the fridge. Plus, with almost unlimited
Review: Z Food & Drink, Manchester, NH
by TT March 25th, 2009 | Restaurant Reviews
With the kids having plans for Friday evening, my husband and I had a couple hours to ourselves. After a busy week of work, we decided that dinner at a restaurant would be a great way to spend those hours. Although we have an assortment of favorite restaurants, we chose to dine somewhere different. Having enjoyed lunch at Z Food & Drink with a friend a few months ago, I suggested we try it for our dinner. We were not disappointed.
Arriving at the restaurant around 7:00, half of the tables were filled, and we were seated promptly. Given dinner
Arriving at the restaurant around 7:00, half of the tables were filled, and we were seated promptly. Given dinner
Grandma’s Irish Soda Bread
by TT March 23rd, 2009 | Breads, Recipes
I have some Irish ancestry, thanks to my grandma. However, I only cook Irish foods one day a year, St. Patrick's Day. When I make that dinner, though, everything is homemade. I served corned beef, potatoes, carrots, and cabbage with malt vinegar on the side. Of course, Irish Soda Bread is part of the menu.
The recipe that I use is my grandma's. The only difference is that I don't add raisins. The appearance of dried fruit in the bread would make it unappealing to many of my family members. Also, according to family history, grandma and her sister differed in
The recipe that I use is my grandma's. The only difference is that I don't add raisins. The appearance of dried fruit in the bread would make it unappealing to many of my family members. Also, according to family history, grandma and her sister differed in
Asparagus Saute
by TT March 19th, 2009 | Healthy Cooking, Recipes, Side Dishes
Asparagus is a popular vegetable choice in our house. In fact, it is so popular that it is often requested by the kids. Well, some of them anyway. . .
So, with it being served as a side dish every few weeks, I have become bored with steamed asparagus. However, the idea of burying this delicious veggie under a heavy sauce was even less thrilling. So, I began to ponder how I could make asparagus more exciting without adding a fat-loaded topping.
I decided to consider other ways of cooking asparagus beyond my typical steaming or grilling. Sautéing seemed to be my
So, with it being served as a side dish every few weeks, I have become bored with steamed asparagus. However, the idea of burying this delicious veggie under a heavy sauce was even less thrilling. So, I began to ponder how I could make asparagus more exciting without adding a fat-loaded topping.
I decided to consider other ways of cooking asparagus beyond my typical steaming or grilling. Sautéing seemed to be my