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Country Blues by Wendell Patterson

Posted by on Nov 29, 2016 in Christmas Shopping, Corner Gift Shop, Country Blues by Wendell Patterson, Music, Road Trips R Us, Roadtrips R Us, Roadtripsrus, Travel, Travel & Food Blog, Travel Blog, Uncategorized, Wendell Patterson, Wendell Patterson singer-songwriter | 0 comments

Country Blues by Wendell Patterson The 2016 holiday season is here! We’ve selected some easy listening music by singer-songwriter Wendell Patterson from Georgia. Wendell has enjoyed a long career playing in Atlanta during the late 60’s and 70’s. He performed in some of the most prestigious venues in the city, including Underground Atlanta, and as a studio bass player. Wendell was the opening performer for many national acts including, Gene Watson, The Bellamy Brothers, and Brad Paisley. He was inducted into The Atlanta Country Music Hall of Fame in December 2011. Over the years his exposure to good music and good musicians led him to writing and recording his own music. He has released four CD’s including the most recent “If It Feels Good…Do It!” His CD’s are available for purchase on CDBaby.com or Reverberation.com where he ranked #1 in Country Blues.  We hope you’ll check out our Corner Gift Shop for your Christmas shopping fun. Corner Gift Shop We invite you to follow our blog and connect on social media where we post daily about travel, food and music. CJ & TJ      ...

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Let Them Eat Cake: National Cake Day

Posted by on Nov 26, 2016 in Baba Au Rhum Recipe, Cake Recipes, Chef Alain Ducasse, Corner Gift Shop, Food, Food Blog, Food History, Food Holidays, National Cake Day, Road Trips R Us, Roadtrips R Us, Roadtripsrus, Travel, Uncategorized | 0 comments

National Cake Day Today’s food holiday is National Cake Day. We like the food history of Baba Au Rhum. The original form of this dish is the Babka, a tall cylindrical yeast cake that is still made in Polish communities around the world. The modern “Baba Au Rhum” with dried fruit and soaked in rum came about in Paris around 1835. Today the word “Baba” almost everywhere in Western Europe refers to the Rum Baba. The Baba came about when King Stanisles of Poland was exiled. On one of his voyages his Kugelhopf (a cake similar to the Baba) dried out. One of his pastry chefs solved the problem by soaking it in a combination of Malaga Wine, Saffron, Raisins, and sweetened cream. The popularity of the Baba spread throughout Europe and over the years rum with simple syrup has replaced the Malaga Wine. Baba began showing up on U.S. menus around 1899 and Alain Ducasse still sometimes features it on his Michelin starred restaurant menus. Chef Ducasse has many restaurants, but I would love to try Louis XV in Monte Carlo.  Actually, to spend even one night in the Hotel de Paris and dine at this beautiful restaurant would check one item off our bucket list. Getting back to the Baba, here is a recipe from...

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The Original Black Friday Dinner

Posted by on Nov 26, 2016 in Black Friday, Black Friday Dinner, Food, Food Blog, Roadtrips R Us, Roadtripsrus, RoadtripsRUs.net, the Day after Thanksgiving, The Original Black Friday Dinner., Today in Food History, Uncategorized | 0 comments

The Original Black Friday Dinners: The Day after Thanksgiving  Today is the Day after Thanksgiving. I thought it was National Avocados have a Pit Day, but I was wrong. One website claimed it was “National Take the Wrapper Off the Cheese Day,” dedicated to the genius that perfected the Grilled Cheese Sandwich in America. But for our purposes, we will stick with the day after Thanksgiving, The Original Black Friday Dinners. Maxson Food Systems had produced a complete frozen...

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National Parfait Day

Posted by on Nov 26, 2016 in Food, Food Blog, Food Holidays, National Parfait Day, Road Trips R Us, Roadtrips R Us, Travel Blog | 0 comments

Quote of the Day:  National Parfait Day Today is National Parfait Day. Parfait (from French meaning “perfect”) is a kind of frozen dessert that dates to 1894. In the United States, parfait refers to either the traditional French-style dessert or to a popular variant. The American parfait, made by layering parfait cream, ice cream, and/or flavored gelatins in a tall, clear glass, and topping the creation with whipped cream, fresh or canned fruit, and/or liqueurs. Wikipedia The healthy version...

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Happy Thanksgiving

Posted by on Nov 25, 2016 in Food, Food Blog, Road Trips R Us, Roadtrips R Us, Roadtripsrus, Thanksgiving, Today in Food History, Travel, Travel Blog | 0 comments

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National Vichyssoise Day: Food Holiday

Posted by on Nov 18, 2016 in Anthony Bourdain, Carolyn M. Bowen Author, Food, Food Blog, Food Holidays, Food Quotes, Food Recipes, Kitchen Confidential, National Vichyssoise Day, Ritz-Carlton, Road Trips R Us, Roadtrips R Us, Roadtripsrus, RoadtripsRUs.net, The Long Road Home Novel by Carolyn M. Bowen, Today in Food History, Travel Blog, Uncategorized, Vichyssoise Recipe | 0 comments

Quote for Today:  If you love soup, you more than likely love life.  Chef TJ National Vichyssoise Day, but what is Vichyssoise? When I asked several people this question, my favorite reply came from an eccentric dog lover from down the street.  Her reply was “Ah yes, Vichyssoise is zee result ven you mix zee loyal Hungarian Vizsla and zee annoying Mexican Chihuahua.” I was surprised that only one person actually knew I was asking about potato and leek...

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Thanksgiving 2016: GA Blue Ridge Mountains

Posted by on Nov 16, 2016 in Copperhead Lodge, Food, Food Blog, North GA Thanksgiving Buffet, Road Trips R Us, Roadtrips R Us, Roadtripsrus, RoadtripsRUs.net, Thanksgiving 2016 in the GA Blue Ridge Mountains, Thanksgiving Buffet 2016, Travel, Travel & Food Blog, Travel Blog | 0 comments

Quote of the Day: Gratitude is the inward feeling of kindness received. Thankfulness is the natural impulse to express that feeling. Thanksgiving is the following of that impulse. Henry Van Dyke Thanksgiving 2016 It’s Thanksgiving season 2016. A time for giving thanks for the many blessings of the year. It’s an ideal time to enjoy family in the Blue Ridge Mountains of Georgia at the Copperhead Lodge Blairsville. The resort offers hotel and rustic cabin accommodations for those wanting to...

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National Guacamole Day 2016

Posted by on Nov 14, 2016 in Food, Food Blog, Food Holidays, National Guacamole Day 2016, Roadtrips R Us, Roadtripsrus, RoadtripsRUs.net, Today in Food History, Top 5 Spots for National Guacamole Day 2016, Travel and Food Blog, Travel Blog | 0 comments

Today’s Food Holiday: National Guacamole Day 2016 Quote of the Day: I suppose there are people who can pass up free guacamole, but they’re either allergic to avocado or too joyless to live. Frank Bruni November 14th is National Guacamole Day 2016. The Aztecs used avocado to make this sauce (dip) as early as the sixteenth century. The Spanish fell in love with the avocado and brought it back to Europe after they conquered the Aztec. The California Avocado Advisory...

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National Sandwich Day: Food History

Posted by on Nov 3, 2016 in Earl of Sandwich, Food, Food & Travel Blog, Food Blog, Food Holidays, Fourth Earl of Sandwich, John Montagu, National Sandwich Day, Road Trips R Us, Roadtrips R Us, Roadtripsrus, The Hell Fire Club, Today in Food History | 0 comments

National Sandwich Day: Food History~ It’s A Whopper Story Quote of the Day: Hors D’oeuvre: A ham sandwich cut into forty pieces. Jack Benny John Montagu, the Fourth Earl of Sandwich, 1718-1792 was an infamous man who during the very late hours of the night in 1762 invented the sandwich. Legend has it that the Earl was too busy gambling to stop for a meal. Instead, he called for a servant to bring him roast beef between two slices...

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Auguste Escoffier: Chef of Kings and the King of Chefs

Posted by on Oct 28, 2016 in Anthony Bourdain, Auguste Escoffier, Cesar Ritz, Food, Food Blog, Marie Antoine Carême, Roadtrips R Us, Roadtripsrus, Savoy Hotel, Travel Blog | 0 comments

Quote for Today: Good food is the foundation of genuine happiness. Auguste Escoffier On this day in history 1846 Auguste Escoffier was born in Southeastern France. He is regarded as one of the greatest chefs of the last century if not for all time. Escoffier furthered the work of great chef Marie Antoine Carême, notably codifying the Mother Sauces*. Escoffier simplified and modernized the elaborate work that Carême had done. The advancement in technology along with the upper classes gathering...

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