Bacchanalia, revisited

Sheena is returning soon to the kudzu. Many Atlanta institutions are preparing to roll out the red - er, animal print carpet - in her honor. One such establishment - Bacchanalia - was the scene of Cheek's F*ck Forty milestone, celebrated with Kimplicated. Sadly, I didn't do justice back in January to describe the foodgasm that is Bacchanalia. So Sheena, here's a hint of what you're in for. I can't BELIEVE you and the Georgia Peach are going to go without me while I head to setup for the gig that night. B*tch!

I missed capturing the first course, but the amuse bouche served afterwards was a lovely celery soup:

Scallops were my main. Only the third time I've had them since the food revolution of 2006, and these were the best ever. A hint of garlic, and a yummy light cream sauce.

A light salad with yummy stinky cheese was next. Sorry Sheena - it's been too many months for me to remember which kind.

Speaking of cheese, Sheena's like to really dig the storefront of the restaurant, better known as Star Provisions. Absolutely scrumptious finds of cheese, oils, wines, and more, as well as various cooking and kitchen accoutrement.

A warm cider and small cookie served as the taste after the salad, with no hint of the decadence to come:

Dessert was a three course affair. The ladies dining next to us ordered everything on the dessert menu about the time that our mains were served, so Kimplicated and I got the tour and diner feedback as to best selections. My poison was a warm apple-y cake with caramel and ice cream, while Kimplicated's was flourless chocolate goodness.

Next came a dessert course surprise - Bacchanalia's own birthday cake. Absolutely the best I have ever had, with a perfect proportion of icing to cake. It kicked the previous desserts' asses.

But wait! There's more! The final presentation involved tasty sweet bits, all of which were taken home as stuffed silliness was upon us. Delight the next day upon opening the box for breakfast to discover extra bits added by the staff.

Driving home meant light imbibing, so we didn't opt for wine pairings with each course. Our server steered us towards ordering a glass with the main and then the cheese/salad courses, splitting between the two of us each time. We shared a moscato d'Asti with dessert.

Enjoy, Sheena. I can't wait to read your review!

Shark's Cove

Had grand aspirations to get up early and drive east for the day to Hanauma Bay, but a craptastic headache thwarted me. If not for that, would have been f*cktacularly vexed by the closure of the Kamehemeha Highway for eight hours in both directions. So it's just as well that my slack ass didn't get outta bed 'til after noon.

King Kamehameha, you may know, united the Hawaiian islands and was quite the badass. Or perhaps you know him more popularly from the shout out Cartman gives him in "Kyle's Mom is a B*tch in D Minor". But I digress. As is my wont to do.

My cousin's husband is from these here parts - Mililani - and when asked for good snorkel spots listed Shark's Cove as a fave. A quick stop at Foodland for provisions and snorkel gear (resort rental options were stanky) across the street from the park, and I was set.


Kokopelli was gettin' his snorkel on too.




Sun was gettin' its set on, so I moseyed a bit further west to Haleiwa for eats and a table by the sunset at Haleiwa Joe's. Had the baked swordfish and a mai tai in a signature cup. A non-sucky day.

Update: Darby Conley must have known I went snorking!

From Darby Conley's Get Fuzzy

Bring 'Em Yo' Own Dam Sef!

From NatalieDee.com

I baptized another Trader Joe virgin this week - people from off seem to really dig it. As I do. The mission was Two Buck Chuck, but alas, thwartation was at hand as they were all out of white from the holiday rush.

Did score some ummy yummies, including the return of the rosemary marcona almonds and raspberry and brie "fillo" rolls. The latter are way second to the Archer Farms Brie and Pear, seemingly discontinued. The effing ucktards! Target is stepping wrongly there.

I'm crossing my fingers to win the drawing for $50 of free Trader Giotto booty - qualified because I brought in my own grocery bags. See, kids! Recycling pays!

Hot Cocoa Ho-ness

Hot cocoa is a Cheek chilly weather ritual recently renewed. Had an "aha" moment when I first scrounged a few years back to whip up a cup from Hershey's cocoa powder, and recognized it as my Grandma's hot chocolate. A strong, provocative memory - as she died when I was six.

I believe I've perfected the ritual of assembling hot cocoa goodness. Follow these steps for a single cup:

1. Select your cocoa with care. I choose a powdered mix for convenience, as I ain't gonna get all Martha Stewart-y and select solid chocolate. Good on ya if that's your druther. Pick a powder of substance. No individual packages. And if you call Swiss Miss good stuff, stop reading now and get a life. Darker is better. Free trade if you can find it. Shown here is Trader Joe's Sipping Chocolate.

2. Put a cup of milk (8 ounces, or 1/4 litre for you metric types) in a 2-cup glass measuring cup and nuke on high in the microwave for 2 min 45 sec, or until it bubbles up. Be vigilant until you know your machine's time for boiling milk, as cleaning up the boiled over mess is a pain in the a**. Use at least 1 percent milk - skim milk is not worthy.

3. While the milk is cookin', measure out the recommended powder into an oversized cup. If the 'structions call for less than a cup o' milk, do the math and increase the ratio of powder to balance with 1 cup o' milk. Yes, you may have to deal with fractions for the first time since high school. Build a bridge and get over it.

4. Poor enough of the pipin' hot milk to just cover the powder, then mix thoroughly.


5. Slowly pour the rest of the milk into the cup, stirring constantly.

6. Add copious amounts of whipped cream, and top with your sprinkle of choice (mine is nutmeg).


The goal is to mitigate the hot cocoa suck factor of wasted goodness at the bottom of the cup. When made as directed above, your quaffing will yield no suck factor.


The fickle Atlanta spring has me guessing as to which day will bring the season's last hot cocoa experience, but the blooms about town hint that it will be soon.

Sheena's Peaches

As previously attested, Sheena's Peaches are amazing. Lucious. Juicy. Rosemary softly permeating creamy vanilla goodness. I promised to do her peaches soon.

This week I walked the talk and did 'em not once, but twice (alas, not in Sheena's company). First as a test drive with my folks and then again when we dined with a friend in Viera. Lesson learned: use only ripe peaches, as the firm ones will blacken up before they get soft enough. 4 minutes each side at 400 degrees.

Yum.

Sheena's Rosemary Peaches