The Joplin Missouri Restaurant Week, also known as JOMORW, has returned, this week! After a successful debut run in January, netting OVER A TON OF FOOD for Crosslines Emergency Food Program, it has returned at a vital time.
Over the past year, here in Joplin, two new pizza eateries have opened up on our Main Street corridor and another underwent a change of ownership and rebranding. These three restaurants cover Downtown, Midtown, and Southtown. I felt it would be a fun little event to have a "Main Street Pizza Tasting Challenge." And since there is another, oft overlooked, pizza place just a block over from Main, I tossed it in for good measure!
This is a repost from this time, last year. I appeared on Living Well with Carol Parker and showed how simple it is to create a delicious, easy, and seasonal dessert for your Fourth of July celebrations!
I had the pleasure of putting on a cooking demonstration/sampling at the first Spring season Saturday at the Webb City Farmers Market, this past weekend. I wanted to prepare something that screamed "SPRING!" Looking around the market, you could see asparagus coming in, spring onions, fresh herb plants, and goat cheese from Terrell Creek Farm. What better way to highlight some of these spring arrivals than to create a savory tart from all of them! Not to mention how eggs are such a symbol of the rebirth of all things living in the Spring.
Exactly eight weeks ago, on a Monday morning, I posted about Kitchen Pass Restaurant in Joplin closing and the birth of a new local pizza eatery called Midtown Pizza Kitchen, at 1212 South Main Street. Well, last night, I had the pleasure of attending the soft opening, or family and friends night at Midtown. Before I go into detail, I will simply begin with this, partners Jason and Suzanne Miller and Duke Walter has an absolute winner on their hands!
One of my favorite foods to make around St. Patrick's Day, or anytime really, is Scotch eggs! They are the British and Irish pub fare of sausage encased hard boiled eggs, breaded and baked or fried. At one point a couple of decades ago, they fell out off vogue and were banished to mainly petrol stations in the U.K. However, recently they have been surging in popularity.
The origins of the eggs seemingly have very little to do with Scotland. There are actually three accepted stories of how they came to exist: