When my pal Marcus notified me that of all places, Inman Square’s Tupelo landed a top spot on the Thrillist’s list of best places to eat chicken and waffles, I decidedly agreed to throw away all calorie cares and accept his invitation to be the judge of that accolade myself. Marcus is one of the many awesome additions that will be bonded to my family for life once my twinnie and her beau Kevin get hitched this October. I am not only super psyched that she will be uniting our family with an equally awesome family, I am honored. I have developed amazing friendships with the Chan clan men and at this point, can’t really imagine life without them.
Tom Foolery occurs when you ask Mr. E or Marv to take a picture for you
All smiles // Getting a little desperate for chicken
One good lookin’ menu // Kev’s Fireside Chat (another 21st Amendment winner)
Chicken and waffle graveyard
The combination of the chicken and waffles is a delight for anyone who loves mixing sweet and savory – like chocolate covered pretzels on speed. At no point in the meal did I feel weighed down by the fried chicken or the sweet bourbon syrup. My only complaint was that the chicken, while crispy and delicious with the waffle, lacked some seasoning and was a tad dry on its own. I overlooked some of the moisture issues because in all forms, the restaurant combined the chicken with a waffle smeared in spiced whipped cream and syrup or smothered it in some kind of gravy.
I rarely seek out fried chicken as a meal on its own, so I have no problem with Tupelo as a restaurant. They offered a wide array of standard brunch and southern staples that I’m dying to get back there to try.
1193 Cambridge St
Cambridge, MA 02139
Phone number (617) 868-0004
Mr. E has been on a morning smoothie kick. This normally consists of plenty of frozen berries, fresh bananas, mango juice, almond milk, and kale (gag). When things get too busy or if we’re too tired to wake up early, the bananas seem to ripen at super sonic speeds. It pains me to throw produce away, so last week I took our nearly liquefied bananas mixed in a little Martha Stewart, and made some seriously awesome cookies.
1 cup all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon coarse salt
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
1/2 cup mashed ripe banana (about 1 large)
1 cup old-fashioned rolled oats
8 ounces semisweet chocolate, coarsely chopped into 1/4-inch chunks
1/2 cup coarsely chopped walnuts (about 2 ounces), toasted
Preheat oven to 375 degrees. Whisk together flours, salt, and baking soda in a small bowl; set aside. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture; mix until just combined. Stir in oats, chocolate chunks, and walnuts.
Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers up to 2 days.
These puppies were too good, they didn’t even get a proper photo before being devoured. You can thank me later.
1 large sweet potato, peeled and cubed
1/2 red onion, sliced
2 cups of fire roasted corn, frozen (or fresh if in season)
2 Tbsp cilantro, chopped
2 scallions, chopped
Zest and juice of 1/2 lime
1/8 tsp coriander
1/8 tsp cayenne pepper (less if you don’t want as much heat)
Salt and Pepper to taste
3 Tsp unsalted butter
Heat 2 Tbsp. EVOO and 1 Tbsp. butter in a skillet on medium head. Cook the onions and the white and light greens of the scallions until softened, around 5 minutes. Add the lime zest and salt.
Remove onion mix from the skillet and set aside. In the same skillet, melt 2 Tbsp. of butter on medium high heat. Add the sweet potatoes and cook until golden brown. Resist the urge to flip too soon in order to get the nice crust. Season potatoes with coriander, cayenne pepper, salt and pepper. Add frozen corn and the cooked onions and heat through. Finish with lime juice and garnish with cilantro and scallion greens. Serves two very hungry humans.