Welcome back all for another round of me running my mouth about food-related topics that have been on my mind. It was a bit of a strange month for me; in the first week or so, time seemed to plod along slowly, but then suddenly I looked up and it was Easter weekend. So as I was coping with my personal time warp issues, here are a few tidbits that distracted me.
Lexington is a city with a deep-rooted dining culture. A common conversation around water coolers and over text messages usually begins with, “Have you tried that new place _______ yet? I just heard about it.” And when word does get out about an imminent restaurant opening, the collective metaphoric breath-holding is almost palpable. Such was the feeling with Lockbox, the restaurant located inside the just-as-anticipated 21C Hotel on Main St. downtown. It’s bold, it’s artsy, it’s cool; it’s a lot of things that many Lexington restaurants aren’t, and a lot of things that I feel the people of Lexington were wanting. Sure, we all need our place to go grab a beer and some wings and watch a UK game, but we are also a fairly urbane community, whose level of culinary sophistication is growing – albeit slowly. So my significant other (Mr. 5th Food Group) and I dropped by to give Lockbox a turn and see what it and chef Johnathan Searle were bringing to the ever-changing Lexington restaurant scene.
It doesn’t take a genius to know that our vision is important – and thank goodness, because I’m no genius. Aside from the day-to-day ritual of living, good vision is essential to blog-reading, and we don’t want to screw that up now, do we? Everywhere you look (no pun intended) a myriad selection of vitamins and supplements are available to support good eye health and prevent disease. I for one, however, much prefer to eat my vitamins and minerals than taking supplements. So I thought I would do a quick rundown of five foods (and their respective vitamins or minerals) that will keep your eyes in tip-top shape.
Given the daunting pace of life these days, it is no small wonder that the market for kitchen gadgets is flooded with various implements for making things a little easier for the home cook. One of the items that you may or may not own is the handheld, or immersion, blender. If you aren’t familiar with them, picture this: a handheld mixer and a standard counter-top blender have a very fit, streamlined baby, and that’s pretty much what you end up with.
Everyone has those one or two foods that they couldn’t stand in childhood and then somehow magically grew to love as an adult. My personal “Exhibit A” is Brussels sprouts. I wouldn’t have touched those things for love nor money when I was young, and now I’m basically ready to marry them (#allthebrusselssprouts). One food that certainly does not hold that distinction for me however is the beet. God bless them, their beautiful color alone should be enough to merit some kind of affection from me, but I just never got into them for some reason. And yet I will not let that stand in the way of a good discussion about all the great redeeming qualities this little veg has. Love ’em or hate ’em, this week, we’re talking about the beet…