Road pics

The scenery is neat, so here are too many road pics. Also, we just finished bag #1 of Combos - pizzeria pretzel flavor.

Taco triumph

Taqueria del Sol is no secret to Atlantans, but in case you haven't tried it, these are some seriously good tacos. Soft tortillas contain fresh, delicious ingredients made to order. The fish was so tasty it demands a repeat, the carnitas were good, but I'll try another option next time. We started with the salsa trio is also--a must. Yes, charging for chips and salsa is usually a capital offense, but these salsas are worth it. Not just for the chips they come with, but to add to the tacos as well. Taqueria del Sol deserves a place in your regular restaurant rotation.

Holiday Pork at home

Speaking of cooking at home, file this pork tenderloin recipe under "cook and eat tonight." The aromas that waft from the Jim Beam marinade instantly turn on salivation. We'll call it salvation by salivation. Or not.

I was fed a version of this on Christmas and found this recipe online and repeated for New Years Eve. I'm not sure where the sauce came from, so for now, we'll call it "PeeWee's Creamy Chive Mustard." Where did I get that? PeeWee is my grandma. It's a creamy chive sauce with mustard. So there.

Pork Tenderloin in Bourbon sauce

Ingredients:

* 1/4 cup Kentucky Bourbon
* 1/4 cup light soy sauce
* 1/4 cup packed brown sugar
* 2 large cloves garlic, chopped
* 1/4 cup Dijon mustard
* 1/2 teaspoon ground ginger, or 1 teaspoon finely minced fresh ginger
* 2 teaspoons Worcestershire sauce
* 1/4 cup vegetable oil
* dash hot sauce
* 2 pork tenderloins, about 1 1/2 to 2 pounds

Creamy Mustard sauce:

*1/3 c Sour Cream
*1/3 c Mayo
*1/2 tbs dry mustard
*1 tbs finely chopped green onion
*1 1/2 T vinegar

Preparation:
In blender or food processor, combine bourbon, soy sauce, brown sugar, garlic, mustard, ginger,
Worcestershire sauce, hot sauce, and oil; pulse until smooth. Place tenderloin and marinade in a food storage bag; refrigerator for 4 hours or overnight. Cook 4 inches from a hot charcoal fire for 15 to 25 minutes or until the pork has reached 165° internally and is no longer pink in the center. Baste occasionally while cooking. Slice in 1/2-inch thick slices to serve.

Mix up the mustard sauce in a seperate bowl and spoon on top of pork.

Serves 6.

To add paprika, turn to page 31

Eating out is only half the battle. Ok--that makes no sense--oh well, when in Rome... But as good as the restaurants are here in ATL, eating out every night is like surrendering your liberté de gastronomie. Eating at home is work, of course, so you're also surrendering your libérer le temps de paresseux (that's freetranslation.com's translation for "freedom time of sloth." Take it or leave it. I'm not French.). And sure, buying all the ingredients for some recipes costs more than a fancy dinner for two, but you have leftovers, and memories. Money can't buy you memories. And you can enjoy the whole experience in your sweatpants. Talk about memories... sweatpantsy memories.

When you combine beautiful photography and tasty recipes like the ones at HeartSpoon and Smitten Kitchen, how could you not want to cook your own adventure? Just keep your sweatpants out of your photos.

Pick a recipe and fire away.

My faves:

Heartspoon
These cookies are fantastic. I've even screwed this recipe up and the weird looking result was still tasty.

Smitten Kitchen
Making your own crackers is a BLAST. Make these parmesean cream crackers and tell people you've made them AFTER they start munching away.

The Albert: BBQ sliders

When our plans to attend a sold-out Saturday night comedy show were shot down because it was, well, sold out, we were lucky enough to happen upon The Albert in Inman Park. Although we all were stuffed, the aromas wafting from the open kitchen across the pool table were quite persuasive. Just add beer, voila, time to order.

Their BBQ sliders were on special for $1.50, and tasted more than special. The pork melted in your mouth and the BBQ sauce was tangy and sweet--just perfection. We asked if they sold the sauce. Our waiter said "Maybe someday, but the guys in the kitchen are lazy."

Minus comedy, plus Albert's BBQ sliders: net positive.

Sammich scrutiny

I took a quick lunch break and grabbed a sammich at Which Wich in Hapeville today. If you've never been, you must experience this. While the flavor can be hit or miss,
the sheer volume of choices is an experience all its own. You pick which base sandwich you want and add all the extras that suit your fancy. Basically, it's like Subway on steriods. Nice, legal, harmless steroids. Because these sandwiches certainly aren't bulky and the flavor sometimes pales (but that's better than MSG all up in your face, right?). But since there are so flippin many choices, you really have the opportunity to create an unfortunate mess of a sandwich. You can use this one rule to make sure your sandwich is at least palatable: add pesto.

Anyways, today's sandwich was a tomoato avacoado with mozzarela (in my head I just heard Giada say that in her out-of-place Italian accent). Bad choice of the day: I added black olives--too strong for tomatoes and avacados. Luckily, the sandwich artist noticed my blunder and put them all on the half of the sandwich I ate first. What a genius. The second half was definitely a happy ending.

Two Urban Licks: perfect?

I know I should tread lightly. All-encompassing blanket statements are bold. They are the fuel of political arguments (i.e. "You lie!"), the basis of racist generalizations (i.e. Stuff White People Like), and the modus operandi of douche bags worldwide (see any VH1 or MTV reality TV show). But I can't help it. I think Two Urban Licks is the best restaurant I've ever eaten at.

They only serve one beer (well, two. Their Numbers and the Numbers Black and Tan), about a million specialty keg wines, and the best food I've had (maybe ever). Seven of us shared a few appetizers, which were near perfect (although I hate beets, the dressing was addicting), and the entrees almost brought me back for dinner the following night.

I had the special that night, which was swordfish, prepared beyond perfectly. I didn't take notes, and I should have. The seasoning was incredible. The side dish was chorizo bread pudding. I would gladly volunteer for any science experiment which involved testing the limits of the human stomach if this side dish was involved. The chunks of slightly crispy bread and incredible chorizo made me wonder why I would eat anywhere else again. I also had a bite of the beef rib, which was easy to share because it fell off the bone like it was pulled pork lightly pressed to the bone.

This restaurant will be at the top of my list for recommendations, and I will visit again, even if it means Joe Wilson jumps up screams "Racist douche bag, boy!"