We should appreciate those holiday meals
I spend an awful large amount of time looking at food blogs. Like, a whole lot of time. If you looked at my Google Reader feed, it's pretty much mostly food blogs at this point.
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I spend an awful large amount of time looking at food blogs. Like, a whole lot of time. If you looked at my Google Reader feed, it's pretty much mostly food blogs at this point.
Scents of cinnamon, nutmeg, brown sugar and baked apples escape from the oven, filling the kitchen with the warm aroma that is reminiscent of grandma's baking come holiday time.
This weekend the Gators will face off against Vanderbilt for the annual Homecoming football game and a chance for a homefield victory. One of the most exciting aspects of Homecoming weekend is the return of alumni who eagerly roam University Avenue reliving the unique thrill of a Gator football gameday.
If you've been anywhere near Bo Diddley Community Plaza in downtown Gainesville recently, you might have noticed that protestors have made the open area their temporary home. Occupy Gainesville, in conjunction with Occupy Wall Street in New York City, began on Oct. 12 and is still in effect.
Creamy or chunky? You might need to put a bit more thought into your sandwich-spread alliance this season. Peanut butter prices are on the rise due to crop shortages that left farmers paying almost double for their peanuts.
I always get super excited for autumn because the first day, September 22nd, falls (pun intended) conveniently on my birthday! Even though the leaves don't change in Florida, we still know how to celebrate the start of fall with an abundance of pumpkin-flavored products.
An old favorite has gotten a modern makeover.
Can a blueberry muffin be improved?
Jennifer Aldrich and Jon MacAllister say the Internet helped them start a promising relationship. It also helped them start a promising business.
You wouldn't necessarily call it a full house, but for a weeknight with no major athletic events, it isn't a bad crowd at Calico Jack's. Customers cluster around the bar with slightly overflowing glasses of beer, and employees pause to chat over the twangs of "Life is a Highway."
Kathryn says: I was in the mood for a salty dinner, so I brought out the capers and olives. I threw them on some chicken and added garlic and mustard for a flavor-packed main dish. Olive oil and red peppers are promising additions to any vegetable, so I mixed them in with the notoriously bland cauliflower, and it soaked the flavor right up. Baking it gave it a soft, yet crispy texture. Jamie and I loved it, and we hope you like it, too. We have enjoyed sharing our recipes with you. Although this is our last post on the Gator Bites for the semester, we will continue to post recipes every week to our regular cooking blog, Two Sisters, One Kitchen. Thank you for visiting, and happy cooking!
To most of us, Micanopy probably is known as “that exit off Interstate 75 just south of Gainesville with Cafe Risque.”
Kathryn says: This week is a pretty busy one for me. I know many students can relate. I have a project due, a test to take, a job fair to attend, an application for graduating with honors to submit and group fitness instructor auditions to go to. Thus, I needed to come up with some simpler meals. Although this one looks like something fancy enough to order in a Cuban restaurant, it requires few ingredients, and it’s quick and simple to make. My friend Erin was over while I was cooking, and she was surprised at how fast the flavorful meal came together.
Jamie says: This is what I craved (and ate for lunch) the day before my triathlon, the Waldo Sprint Triathlon. The triathlon was a lot of fun! I feel I did well (5th female overall, 2nd in my age group), felt great at the end of the race (1 hour, 18 minutes and 22 milliseconds later) and wasn’t sore at all the next day. I believe good nutrition played a key role in my success.
Jamie says: I made my first calzone! I found the recipe in Eating Well magazine. This wasn’t just any calzone, though. The recipe calls for tofu. If you’ve never had tofu or are a little skeptical of it, give it a try (or second try). You may be surprised by how it takes on the flavors of the other ingredients in the meal and how good it can be.
Valentine’s Day is here, so we’ll all be heading to our favorite restaurants for fancy dinners under ambient lighting, right? Not this guy.
Students can satiate their late-night cookie cravings thanks to a new Gainesville bakery.
Students may have something to be itchy about.
Ever since Mellow Mushroom closed its doors in October, the restaurant space less than 500 feet east of the UF campus has been vacant.
Bob Sylvester’s workplace feels a little bit more like a garage project than a brewery. Despite its storage-unit looks, Tarpon Springs-based Saint Somewhere Brewery has developed a reputation throughout the 20 states to which it is distributed as a brewer of high-quality, Belgian-style beer.