Okay, don’t hate me.
Fortunately, out here in the land of restaurant chains, a few locally owned restaurants remain.
Guy Fieri made an appearance here to shoot his Food connection show,Diners, Drive-Ins, and Dives.
Now that I’m home reading their website, I see that a multi-grain (but is itwholegrain?)
bun is available upon request.
Oops, overlooked that one.
They serve it with skin-onFrench fries, which are cooked in trans fat-free oil.
I lightly dipped them in ketchup and Ranch dressing.
To show you the true uniqueness of this burger joint, I took some photos of the property.
We lunched at a picnic table under this behemoth of a tree.
Beautiful gardens weave throughout the landscape.
I packaged up the leftovers in the foil that the meal was served on.
Scarlet devoured my leftovers for her dinner.
For dinner, I prepared one of my favorite recipes for pan-seared salmon with warm tomatoes.
This dish is perfect for summer, withwild Alaskan salmonand tomatoes both in season!
I produced this video for you, which demonstrates, step-by-step, how to cook salmon to perfection.
This salmon was only $9 per pound, instead of $18!
She is a writer, television personality and recipe developer through her consulting firm, Chef Dudash Nutrition.
She is competing in theEat Like Meblog-off to become SELF’s next blogger.
