If you don’t already have dinner plans tonight, here are two options to mull over.
Option One: Babalu Tacos & Tapas
Babalu Tacos and Tapas has joined the expanding restaurant scene in Fondren. If you are in the mood for Mexican food, Babalu is open for business tonight, November 30.
Although their elegant (and beautifully designed) website proclaims opening night is December 1, their facebook page says otherwise. I’d love to try their guacamole made table side, baja pescado tacos, and sangria.
Option Two: CHAR
And in other news, Char has updated their lunch and dinner menus with the arrival of their new executive chef, Brian Cartenuto. Chef Cartenuto has some nice credentials and I look forward to eating in house some time. The daily specials are a tempting addition. Check out the new dishes on their website.
Press Release: Updated Menus at Char
4500 I-55 North, Highland Village
Jackson, MS 39211
Thanksgiving started with a chicken-on-a-stick.
It didn’t end until we passed out in carbohydrate and sugar induced comas, transfixed by football overload on t.v. We were full in so many ways.
This year it was our turn to be in Mississippi for Thanksgiving. Luckily, my family was able to join us and flew down from Kansas City to Jackson. Being the epitome of Southern hospitality, Ben’s families opened their homes so we all could share the holiday together.
Knowing we had a lot of food to eat in a short amount of time, I greeted my mom and brother at the airport, chicken stick in hand. On the way to pick them up I snagged one from the Cross Country Grocery gas station in Brandon, which according to Ben, has the best version around. It was my brother’s first food request, which he happily accepted (as displayed above).
From the airport we headed directly to Walker’s Drive-In for a light, pre-Thanksgiving lunch (evident by the salad photos). Sadly there were a few hiccups; it was an off day for Walker’s. We arrived around 12:30 p.m. and put our name on the list, but two groups of people who arrived after us were seated before us. In addition, the wait was painstakingly long to place our order and receive our food. We left full, but a little disgruntled.
Wednesday evening we were lacking any real feelings of hunger, but I had to cook at least one meal while we had company. We ate grilled fish (from the Gulf) on wood planks, roasted potatoes and sweet potatoes, and fresh green beans with bacon. I prepared the fish filets by drizzling them with olive oil, the juice from one lemon, a dash of rosemary, kosher salt and black pepper; it was so simple and incredibly delicious.
Thursday morning we woke up extra early to start Thanksgiving off right and had our own 5k run/walk Turkey Trot. We needed to work up an appetite for two huge meals; a mid-day lunch with Ben’s mom and an evening dinner with his dad. It’s a good thing we got our blood pumping, because this is what was on the menus:
It was eight straight hours of eating, watching football, visiting, and then eating again. Everything was fabulous.
Before my family left town we managed to fit in a coffee run, a cappuccino demonstration, breakfast at Primos, and dinner at Newk’s. I have never been more tired from sitting around all day…eating. Rolling myself to the computer to blog was out of the question.
Like I said, we were so full. There was more food than we could consume, more football than we could watch, and more blessings than we could count. I was utterly thankful to have the people I love in the same place, and a break from cooking (that’s between you and me).
I hope y’all had a happy Thanksgiving and enjoyed every bite as much as I did!
I’m leaving you this recipe the night before Thanksgiving and sincerely hope you are relishing in your family, friends and blessings, whatever they may be. Enjoy every bite!
The slice-able stuff doesn’t cut it anymore.
Gone are the days of pulling out a can opener, waiting for gravity, plopping a cylindrical jellied mass onto a plate and calling it cranberry sauce.
To get into the holiday mood I made real sauce from whole, fresh cranberries. It’s nearly impossible to find fresh cranberries during any other month than November, giving me one more reason to love the Thanksgiving season.
This is not my Turkey Day meal contribution, just a side dish I make as soon as cranberries are available. I like being able to control the sugar and make mine rather tart. It’s a perfect accompaniment to sandwiches, yogurt and oatmeal.
Tart Cranberry Sauce
1/2 c. water
1/2 c. orange juice
1/2 c. granulated sugar
1 package whole, fresh cranberries
In a medium sauce pan bring the water and orange juice to a boil. Add the sugar and stir until dissolved. Carefully add in the cranberries and boil for 10 minutes. The berries will start to pop and breakdown, creating a nice sauce. Let it simmer for 10 more minutes. Cool completely.
For a print-friendly version, click the Print & PDF button below. For more recipes check out my Recipe page.
I’ve been waiting for this deal to pop up ever since I heard Groupon was coming to Mississippi.
Amidst all the Black Friday hoopla, I’m most excited about the discount I scored today. On Groupon (for Jackson) the deal is $4 for $8 worth of frozen yogurt at Sweet Tree Yogurt.
The addiction started on a trip home to Kansas City and upon return to Jackson I quickly did ample research for sources to supply my cravings. After my initial visit, Sweet Tree has become one of the places I frequent to satisfy my froyo needs.
Sweet Tree also has a frequent buyer electronic point system, every ounce is worth a point and when you accumulate 60 points you get free froyo. I’ve already enjoyed one free froyo and am well on my way to a second round on the house.
If you’re curious, skeptical or already hooked like I am, today’s Groupon is a deal for you!
Sweet Tree Yogurt
772 Lake Harbour Suite 5
Ridgeland, MS 39157
Comeback or Kumbak, no matter how you spell it, it’s still only in the South.
One of the highlights at my work Thanksgiving brunch was two gigantic salads from Walker’s Drive In. A large vat of thick, tangy Comeback dressing accompanied these gorgeous bowls of leafy mixed greens, tomato wedges, bell peppers, purple onions and feta cheese.
Comeback is a salad dressing found only in places where y’all is used with abandon. It’s indigenous to the South and possibly originated in Jackson, Mississippi. It’s also referred to and used as a sauce.
I wasn’t sure what to make of it at first, but it’s widely popular. It’s like a creamy version of French dressing with a slight orange tint, probably due to the mayonnaise base and sweet chili sauce. Comeback dressing isn’t bottled for mass production, but you can find it at small businesses, restaurants, and online.
Learn more about it and view a couple recipes: