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Well Dear Readers, it’s November.  Halloween is in the rear-view mirror, Thanksgiving is the next exit up ahead with stops at the polls to vote and at the Veteran’s Memorial to Remember their Service.  There’s also A LOT of great food and great folks in Houston and beyond to be meeting, greeting and writing about.  I’ve come out of the dark hole of teaching/grading and am doing better.   Special thanks to those who voiced words of support via Email and Social Media.  So without further ado, here’s a few great food things I want to share with y’all!  They’re very bakery oriented, but that’s still awesome, yes?  😉

Dunkin Donuts Releases their own Croissant Donut

Leave it to the folks at Dunkin to figure out how to make their own version of the layered Croissant Donut (won’t use the registered trade mark of that New York version) and roll it out in time for November to hit. beginning on Monday, November 3. Dunkin’ Donuts’ Croissant Donut features a delicate and flaky croissant ring that is glazed like a donut. The Croissant Donut will be made in limited quantities and served each day while supplies last for a limited time only at participating restaurants nationwide. The suggested retail price is $2.49. “Dunkin’ Donuts’ baking heritage goes back nearly 65 years and we are proud to extend our bakery lineup with the addition of our new Croissant Donut,” said Jeff Miller, Dunkin’ Brands Executive Chef and Vice President of Culinary Innovation. “The Croissant Donut has 24 layers of buttery dough and is covered with the same sweet distinctive glaze used on our Glazed Donuts, creating the ultimate pastry that is crisp on the outside and soft and flaky on the inside. We look forward to bringing this new, unique bakery item to our guests nationwide.”  I tried one in an advance tasting and found it to be buttery, not too heavy, a little sweet and just all around delicious.  I brought a couple home for the kiddos to try and they gave thumbs up as well!  Hopefully this product will stay on the menu as an ongoing item.  Kudos Dunkin Donuts for adding their take on this wonderful treat!

Not Jus’ Donuts Thanksgiving Menu
Andrea Spears and Myrtle Jackson of Not Jus’ Donuts reached out to me and let me know that they have a special Thanksgiving Menu going on right now.  They are taking special orders on their various cakes and delicious pies (I HIGHLY RECOMMEND the Sweet Potato Pie) cooked up from scratch from the finest ingredients available with Southern Style and Sass all baked in.  Prices range from $16.00 to $45.00 for standard sized pies, cheesecakes and other cakes, to the Sky’s the Limit for fancy, over the top cakes.  They’re also selling their special Southern-style Cornbread Dressing which is the perfect complement to your Turkey, Ham or whatever you intend to serve at your family gathering.  I had a chance to try some recently and I can tell you this moist, grainy, savoury dressing screams for giblet gravy, turkey and green bean casserole.  I’m talking real Southern Home Cooking!  Last day to place an order for Thanksgiving is Friday, Nov. 21st at 6 PM, so get your orders in early!

3 Brothers Bakery Pumpecapple Pie Cake is Back and On TV plus Thanksgiving Charity!!! 

Yes that infamous and decadent pie cake dessert is back and got the attention of the folks at Saturday Night Live!  This past weekend, it was featured in Weekend Update as a Texas Diet Dessert!  #CueRimShot  Gotta love how this gets picked up by the National Media and puts Houston on the Map in a HUGE WAY!  Kudos to the folks at 3 Brothers for this glorious dessert gone wild!  Though I am wondering if the Juckermans have taken my suggestion and swapped one of the spice cakes for a carrot cake, I have not heard anything as yet.  No big whoop–I just think it’s awesome that this Houston cake has gotten some national recognition!

And while I am mentioning them, I should also let y’all know they have a special charity function as well.  The Star of Hope Mission is an important Houston charity that helps many have a good meal all year round.  They help with homeless men, women, children and  families through their many programs. Positive life changes are encouraged through structured programs which focus on spiritual growth, education, employment, life management and recovery from substance abuse.  Whenever you buy a pie at 3 Brothers–and they have a great selection, let me tell you–they will make a donation to the Star of Hope Mission.  You can also donate directly to Star of Hope’s Thanksgiving meal at this link.  $1.99 will feed one person, $23.88 will feed a dozen and $549.24 will feed 276 people.  Times may be better for many of us in Houston, but it’s not great for all of us.  Kudos to the 3 Brothers Family for taking this initiative and showing human kindness to those in need.

Don’t Forget Friends, Family and Great Folks in Houston
Despite the crazy busy recent period in my life, some recent events have reminded me to be thankful for many folks I have met and gotten to know via this blog and via writing about food.  I want to let several folks know right now how much I appreciate them.–Jennifer Evans, Julianne Agno, Laura Littlejohn, Debra Ford, Joe Pogge, Miklos Fitch, Matt Trusch, Basya Benshushan, Wendy Womack, Myrtle Jackson, Lisa Carnley, Drew Rogers, Chad Glauser, Adela Uchida, Drew Rogers, Jonathan Levine, Jakeisha Wilmore, Allen Margoitta, Hollie Domiano, Steve Haug and many others.  Many of y’all have been very patient with my being a bit overwhelmed and a little off track, and I appreciate your friendship and support.  Some of y’all I’ve known for a while, some more recent, and if I forgot anyone, I do apologize.  I work with many of y’all on many levels with the blog, with Lone Star College or in other areas.  Though I may write and take photos, a lot more folks contribute to this blog via invites to events, letting me know about new products from my favourite local restaurants and food sellers, and you overlook my foibles, focusing on what I do well.  Thank you for your continued support and contributions that help make this website what it is.

Eat Happy, Y’all!!!

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