Restaurant Reviews - IHOP

The Mark:  International House of Pancakes        Location:  Fort Oglethorpe, GA

IHOP is known for two things - good coffee and great pancakes.  My husband and I passed by the IHOP and saw it was unusually not-crowded (its usually packed), so we stopped in for dinner.  We walked in and it looks to be a newer restaurant, very clean with beautiful kitchen art all over the walls - I mean gorgeous stuff that I would hang in my own kitchen!  The environment was very inviting.  We've been to several IHOP's but this was was by far the nicest as far as atmosphere.  Our waitress was wonderful!  We received probably the best service we had ever received at any IHOP, from her. If you stop in this particular IHOP, ask for Jennifer (not me -- that was our great waitress's name)! She's professional, attentive, friendly, and will do anything she can to make sure you have a good experience while dining with her.

We ordered an appetizer and then both ordered breakfast for dinner (always a plus to have options).  I substituted my pancakes for the seasonal "pumpkin" pancakes, which weren't as sweet as I expected them to be on their own but were just sweet enough by the time you added the syrup. I also tried the cheesecake pancakes and I didn't care for them as much as the pumpkin.  I've always been one that loves the sweet and savory together -- like honey-roasted cashews or honey-roasted peanuts, ketchup on french fries, ketchup on hashbrowns, or ketchup in my pinto beans. I've never cared for mayo - always preferred ketchup.  I know you noticed the pattern.  I also love bacon and pancake syrup --  I threw a monkey wrench in there; you probably thought I was going to say ketchup with my bacon didn't you?  Anyway - the food was great and the service was wonderful.  The coffee was fresh and hot and my husband really seemed to enjoy it. 

Might I add that IHOP's are open 24 hrs a day, including holidays!  As most of the industries in the economy have been hit, the restaurant industries are no different.  They too, have been affected by the loss in business that has left this country a little poorer than we'd like to be -- okay a LOT poorer than we'd like to be.  But I always stick by one rule of thumb -- If you can afford to go out to eat, great!  Enjoy yourself! Always remember to try to be generous with the person who's serving you; if you can't afford to tip, then you have no business going out to dinner. 

  

Restaurant Review: Shoneys

Okay so I should probably explain why this place is so close to my heart and the fond memories of my childhood.  I was a Shriner's patient.  First of all, let me say the Shriners were God-sent for my family.  If they had not helped me as a child, I would have been crippled by the time I was 21.  I'm now 28 and getting around great.  The nearest Shriner's Hospital for Crippled Children was in Lexington, Kentucky, approximately 6-7 hrs from our house.  They would make an appointment for me and a van with two Shriner's aboard (a driver and an escort) would stop and pick us up (me and my mom) and drive us to the hospital.  The whole thing ended up being a great experience for me.

I eventually had corrective surgery and had staples inserted into the growth cartilage in my knees and then I had several follow-up appointments until I was 18 to make sure the staples did their job.  We made countless trips to Lexington for my legs and we had so many good times on the road.  The Shriners did the whole thing and never charged us a dime.  They treated us like family and were always so polite and understanding.  They'd wait for hours for my appointments and tests to be over and then take us all the way back home.  They stopped to feed us going up, paid for our food in the cafeteria while we were there, and even stopped on our way home.  In the mornings, we would always stop at Shoneys and it's been a fond memory for me for as long as I can remember.

Even if I was the only patient going, they still made the trip just for me.  The men were volunteers and were all so sweet.  Most of them were really funny and told stories and jokes the whole way.  I remember one trip, we were in a 15-passenger van and I was in one of the seats asleep and my mom was in another seat.  There was  a lot of construction on the interstate and we heard *BANG --- WHISTLE - WHISTLE - WHISTLE*.  It must've scared the guy driving because he slammed on the breaks and the jarring was so bad it rolled me out of the seat and into the floor.  We stopped at a rest stop to see what had happened.  We honestly thought we blew a tire or something.  The tires were fine so we got back on the road; we laughed after we realized we were okay.

We got almost to the next rest area and it happened again.  We pulled off at the rest stop and we discovered both mirrors on the sides of the van were folded in against the windows.  The driver had been switching lanes and had gotten too close to the orange and white striped signs in the construction zones and had hit both mirrors and hadn't even noticed it. The whistling was the wind rushing between the mirror and the windows. They flipped the mirrors back out and we laughed the rest of the way home.  Its funny what selective things you remember from your childhood and its amazing how a scent, atmosphere, or food can trigger a memory.

But let me close this little story by saying:


If you see a Shriner, shake his hand.  You'll never meet a more kind-hearted, self sacrificing giver in a common man. They see the big picture and all the differences made by the little things.  They give their time, their money, and their all to help children of families they have not even met.  If you see one of their vans pass you on the street, tip your hat and wave. 




If you see a man with a funny hat, outside of a store selling pecan logs, consider buying one to support his cause.  This little act provides care for sick and handicapped children.  They have a circus to put a smile on every child and they are always driving their little cars and miniature motorcycles in local parades.  Their hospitals are some of the top hospitals in the nation and they only recruit the best.  All of the staff -- from the cashiers in the cafeteria to the doctors treating the patients are wonderful.  Even getting blood drawn is less traumatic for the children because if they can't get the blood in one stick, they get someone else who can.  They don't let them just keep sticking and traumatizing the patients.  

The hospital I was in was geared towards children.  I remember the therapy rooms were filled with over-sized games and furniture (like really huge checkers and other board games) and everything was colorful, stimulating, and positive.  Even the main waiting room was circular and all around the entire circle were plush benches and comfy furniture and there were skylights in the ceiling and it was sort of dome-shaped and had carosel horses mounted on the inside of the raised circular ceiling with the light from the sky shining down on them.  The whole environment creates a positive impression and a supportive healing environment for the kids and was memorable for me as a child.


They helped me when I was in need with no questions asked, even if all I could give them was a "thank you" and a hug. They made a difference in my life and because of them, today I walk on two feet and am not in a wheel chair.  I can walk today because someone took the time -- the time to donate, the time to volunteer, and the time to care and for that I'll be forever grateful.  I was one of the lucky ones, for some children and families, all they have is time and sometimes, their time is cut short. 

To give to the Shriner's Hopsitals for Children, call 1-800-241-GIFT or click here

Please support our local branch:

Alhambra Shrine
1000 Alhambra Drive
Chattanooga, TN  37421-3701
Phone: 423-892-0223  Fax:  423-892-0224

The Shriners Creed

Shriners believe in God and that He created man to serve His purposes, among which is service to others in His name.

We believe that care for the less fortunate, especially children who suffer from burns and crippling diseases, is our institutional calling.

We are patriots, each willing to serve his country with fidelity and courage. We cherish independence under law and freedom with responsibility.

We honor family. We respect our parents, wives and children. We should instill in our children the tenets of this creed, and the heritage from which it emanates.

As individuals we pledge ourselves to integrity, virtue and nobility of character. Our intentions will be honorable, our relations will be trustworthy and our spirits forgiving of each other.

As brothers we offer each other fraternal affection and respect. Together we will support each other in adherence to this creed, so that we and our communities will be the better because of our fraternity and its principles.

As Shriners we look beyond ourselves to serve the needs of others, especially children who cannot help themselves. We believe Shriners Hospitals to be the world's greatest philanthropy, and we covenant with each other to support its "temples of mercy" with spirit, time, talent and means

Okay back to the Restaurant Review:  

Target:  Shoneys                                      

Location:  Fort Oglethorpe, GA

We bought a house two years ago and we went to the Shoneys just down the street from our house.  Honestly, our visit to this Shoney's branch left a bad taste in our mouth.  We were seated immediately but waited 20 minutes before a server even approached our table.  It was clean and the food was good, but the service was terrible. We decided to not let one person's poor performance ruin a whole chain of restaurants for us; especially a chain that I have such fond memories of and which holds the capability of giving us excellent experiences in the future.  We found another Shoney's located about 15 minutes from our house.  We went there because it was less crowded than other restaurants on the same strip and we prefer the quieter establishments so we can have a semi-private dinner experience with very little intrusion and disruption from a large crowd.

My husband ordered the "bar", which was their dinner buffet, but I ordered butterfly shrimp, chicken fingers, and fries.  We even sprang for dessert.  I of course had the difficult decision of either ordering the strawberry shortcake or the strawberry pie.  My husband Johnny and I were planning on splitting a dessert and I knew peanut butter was his favorite so I ultimately ordered the peanut butter pie.

 He surprised me though and ordered strawberry shortcake (which he knew was my favorite) and when they were delivered to our table, we quickly switched desserts with much delight. I tasted his pie (for quality assurance purposes only of course). The pie was rich, but the filling was velvety and delish!  The shortcake was the best restaurant shortcake that I have eaten in a while.  Instead of the typical strawberries dumped over sponge cake or angel food cake with canned whip cream on top, it was strawberries layered with vanilla ice cream in a butter yellow cake with whipped cream that was somehow light, rich, and comforting.  I guess it was so delicious because it was the closest to my own recipe that I make at home and all of my family fights over.

My memories given to me by the Shriners of Shoneys will never change.  I'll always be grateful for everything the Shriners do for others, for me, for children all over the country, especially the memories they gave me.

My Restaurant Review for the Fort Oglethorpe, GA Shoneys:

Two Knives & Forks:   Acceptable

We ultimately had a nice dinner and a delightful time, especially compared to the previous experience and we would return there again.  It isn't exactly "fine dining" but it was edible and pleasant none-the-less.

Restaurant Review: Ryans

Ryan's Steak House located at 5104 Hixson Pike, Hixson, TN‎

This used to be one of our frequently visited and absolutely favorite restaurants. There are several other locations of this restaurant chain in our area, but this one is by-far the best. They had the best steak around and it was an all you can eat buffet. Lets just put it this way -- we usually always had the same waitress and she knew what we drank with our meal and always had it ready and waiting on our table when she would see us coming toward her section. Well, I had some health issues and ended up having a major surgery and I was unable to be out in public for a few months (because of my risk of getting an infection). As you can imagine, when I got the green light from my physician to slowly start integrating back into some level of normalcy, the first thing I wanted to do was go out and eat to one of our favorite places.

We got there and the entire atmosphere had changed. I know the food service industry has also taken a hit during this economic "depression" and I noticed they had closed one of the other locations in our area - but its a buffet for crying out loud. The waitresses work their butts off - no doubt because they have lots of tables, but honestly though its not like its a full-service scale restaurant (which those waitresses probably have the same amount of tables). The waitresses don't have to take your order, bring you your food, or even bring you plates for the buffet - the plates are located at the end of the buffet lines -- They only have to bring drinks and hot rolls and take away the used plates when appropriate.

To my surprise, when we sat down to eat, we didn't have any silverware (as we always had before). No longer was the silverware rolled and on your table (with a napkin), but it was in a bucket (along with the napkins - which used to be on every table) in the middle of the restaurant and you had to get it yourself. The waitress didn't even tell us where they were, we had to ask. The condiments normally on the table -- gone too, they were at a condiment "station" at the end of one of the food bars. I was shocked to even see salt and pepper on the tables to be honest with you! The prices were higher than we remembered and our usual waitress has switched shifts and doesn't work the dinner shift anymore except on Fridays and I think we were there on a Monday or Tuesday night.

Even the recipes for lots of the dishes seemed to be different. The texture of the mac and cheese was gritty and not creamy like I remember. Most of the vegetables were either frozen and deep-fried or from a can and just warmed through. How hard is that to mess up? The only thing cooked fresh in-front of you is your steak -- which their steaks are sirloin (a decent cut of meat), usually fairly tender, and cooked to order which is fabulous, however they seem a bit over-seasoned for my taste. I like to taste the richness of the meat itself (if that makes sense). The one thing though that did not disappoint me, was the one thing I can always count on -- fresh, hot, buttered rolls! Yummers! They are sweet yeast rolls and are served with honey butter. The rolls on the buffet line were so hard you could not even bite them, but the ones the waitress brought were amazing (even if she would only bring 2-3 at a time, which were gone in NO TIME FLAT). They did have two kinds of shrimp on the bar, butterflied deep-fried with tails on and the smaller ones with the tails off, battered and deep-fried. The smaller ones were a bit fishy for me but the bigger butterflied ones were cooked perfectly and were the only other highlight of the meal -- other than the star (the rolls). Coffee is supposed to come with our meal too (complimentary) and our waitress didn't even offer!

The restaurant (I guess trying to expand their horizon) had started serving breakfast a few months before my surgery and it wasn't their best effort even then. They have an omelette station, but if you're allergic to eggs, you're pretty much out of other options. Honestly, the selection was poor and I have frankly had better at Shoneys and Golden Corral both and all three are basically the same price.

One Knife & Fork (Forgettable)

Bottom line:

Breakfast: If you want a good breakfast, go to Golden Corral; they have a much better selection and their breakfast spanks Ryan's Breakfast any day!



Dinner: In my opinion, the only things worth eating there were the rolls (when they were fresh - brought hot out of the oven), the steak - cooked to order, and the butterflied fried shrimp. If I had not have filled up on rolls, I probably would've left the restaurant hungry, and that's a shame as expensive as it has gotten.

Protecting Your Investment: Part II - Stainless Steel

Before First Use ~ 

Wash in hot, soapy water then rinse and dry.

Cooking ~

1. Preheat your pans unless you are putting on a pot of water to boil.
2. Use about 1/4 less heat using Stainless than you would using non-stick or cast iron. Low to medium heat is generally the best for cooking.
3. Use high heat only for boiling liquids.
4. Medium to medium-high heat for sautéing & frying.
5. Low heat for simmering or cooking eggs.
6. Solid stainless steel pans/skillets (handles and all) are oven safe.

Since the pans are not non-stick, you have to add oil or butter to the pan or a combination of both to fry foods. Just be sure to put just enough to barely coat the bottom of the pan.

If your food is sticking here is the checklist from the MY manufacturer to check:

• Is your stove level?
• Is your pot clean?
• Is your heat set too high? ~ Low to medium heat setting is recommended for optimal cooking performance.

Preventing Damage ~

DO NOT ADD SALT to anything in your pan until its either

(1) Boiling - Stirring well after its added.

(2) Fully preheated with the cooking process already started (frying/sauteing) already in progress.

Salt can damage the stainless and leave permanent white dots or pits on the inside. Although it does not damage the quality of the pan or its cooking abilities, its a permanent blemish for its cooking surface.

My personal set is an Emerilware 10 piece cooking set. I love it! I got it for Christmas last year and I adore it! Other than my cast iron, I will never cook with anything else. The picture below is my set. Mine has the stainless lids as pictured and the blended bottom (no copper stripe) like on some of his sets.

Keeping Them Beautiful ~

After use, I wash my pans immediately to prevent stuck on food tarnishing the surface of the interior of my pan set, and I also dry them completely to prevent water spots, to keep them looking great.

Its very important to cook on lower heat then you think you're going to need until you learn to cook on them.

My basic principle with the cooking temperature and getting it right is this:

Use the lowest heat possible to start with and then if its not hot enough after it gets going, you can raise the heat. Using lower heat then needed won't damage your pans. However, if you start off with too HIGH heat, its almost impossible to lower it down BEFORE damaging your pans. See my Preheating guide above. Any questions about it, please comment and leave your email address and I'll gladly get back to you!

(It is a learning process. You WILL make mistakes and its okay!)

Just Always Remember: Overheating can cause discoloration and spots on the interior of your cookware set. Food also, can discolor your pans if not immediately removed too (even though the discoloration may not show up until the next time you use that pot/pan). Also, depending on your area, iron in your water can cause your pots/pans to appear rusty.

Cleaning the Stainless Steel ~ 

Immerse in hot water. If using a stainless steel cleaner (Preferred: I use Cameo ~ In your local grocery store in the cleaning isle ~ Its a powder) ~ 

Mix it with water to form a paste. Apply paste using a soft cloth or sponge. Run in a circular motion from the center outward. Re-wash in hot soapy water, dry immediately. Also -- pay attention to which sponge you used the powdered stainless steel cleaner with and keep it in a separate place.  You wouldn't want to accidentally wash your dishes with that.   

If you have a copper band on the bottom: Copper is a semi-precious metal and will tarnish with use. Any over-the-counter copper cleaner will restore it to its natural luster. DO NOT USE oven cleaners or cleansers with chlorine bleach. DO NOT USE steel wool, steel scouring pads or harsh detergents. Nylon scrubbing pads are safe to use.

You may wash Stainless in the dishwasher but you risk losing its luster and shine. I prefer to handwash them, but thats just MY preference. Although if I am in a hurry, I too am guilty of using the dishwasher when in a pinch or just too tired to hand-wash anything.  Just remember -- if the shine and luster is fading -- it can be brought back by using the powdered stainless steel cleaner.  It works MIRACLES! But then remember to re-wash it with regular dish soap (or re-run through the dishwasher) before cooking in it.  But as always, the choice of how to take care for your own set is yours. Every few months, I get all of my stainless steel cookware out -- lids too -- and just polish them all just because I love to keep mine in mint condition.  They'll last you longer if you take care of them.  I know being a foodie, some of my most treasured possessions are pots/pans/cast iron passed down through the generations and I want to be able to do that too someday so I must protect my investment now while I have the opportunity.  

Protecting Your Investment: Part I - Cast Iron

Cast iron can be a natural non-stick surface if it is properly cared for and seasoned.

When you think of things being passed down from generation to generation and you are a cook or a foodie, the first thing that should pop into your head should be Cookware ~ Specifically, Cast Iron. . . Cookware that can last years. . . Even generations. . .

My mom has some of my father's grandmother's cast iron and its still in the condition that it probably was when she cooked with it, because we take the time to take care of it. She seasoned it, we just kept up the care for it.

For those of you who have been passed down cast iron and aren't really sure where to start or just simply don't know how to season it, re-season/re-condition, or are really not sure how to keep it that way, I'm going to tell you!

Your Cast Iron will NOT be non-stick until it goes through the seasoning process and some pans can even take 1-3 times before they're perfect for your preference.

New pans are dark grey. After the pan has been seasoned, it will be a coal black. This is perfectly normal and actually should be expected.

• Heat the oven to 250 - 300
• Coat the pan with lard (Crisco). DO NOT use liquid because it will be sticky and also I wouldn't use bacon grease the first time because it will smoke and stink up your house.
• Put the pan in the oven.
• In 15 minutes, remove the pan & pour out any excess grease.
• Place the pan back in the oven and bake for 2 hours.

**This process can be done as often as needed or preferred**

• If the pan was not seasoned properly or a portion of the seasoning is patchy and needs re-done or even if there is rust, it needs to be properly cleaned and re-seasoned.
• Warm the pan slightly (until still safe to touch) and remove any food residue or rust by cleaning the pan thoroughly with hot water and a scouring pad. Heating it makes it easier to clean.
• Dry the pan immediately with dish towel or paper towel.
• Repeat the same seasoning steps listed above.

• It's best to clean the cookware while it is still warm/hot by rinsing with hot water and scraping when necessary. If by chance its not still hot and there is food stuck use the VERY least amount of liquid detergent (soap) that you can. Most people will tell you NO SOAP, but a TINY bit is okay on a last-resort basis.
• NEVER leave your pans in the skin full of water to "soak". If you have stuck on food, its better to get something and scrape it out and go from there - It will come out with a layer of rust on it and then it'll need to be cleaned and re-seasoned.
• Do not use a scouring pad or an S.O.S. pad that has built in soap as they will break down the pan's seasoning.
• Dry immediately~ Moisture can build up and rust. Once dry, lubricate your pan with some vegetable oil.  I wouldn't use the spray kind -  it tends to leave a sticky residue -- not sure why.  But if you don't oil them before storage, you have a chance of them rusting before your next use.  (Should rust appear, the pan needs to be re-seasoned).
• Never store anything in your cast iron (food will ruin the seasoning and the pan will ruin the food.
• Do not store your cast iron with the lids on to prevent rust.
• I oil my skillets after they are clean and wipe down the excess oil with a papertowel. It leaves them with a glossy shine and keeps them in great condition.

Food Art - A long history -- and a long time coming

 Its no secret that the Greeks and Romans used fruits and vegetables in their art dating back centuries ago, trying to perfect their depiction of a live object and turn it into an artistic interpretation of it. Historians have even found fruit drawn on the walls of the tombs of the Egyptians, in the hopes they would be fed in the afterlife and these drawings would somehow provide nutrients in the ever after.  But, amazingly, as the years have passed, food - instead of being the object of art, it has become the art itself.  We see paintings of food in our kitchens, hanging on our walls in our houses today.  Even in my own kitchen at home, I have pictures of pears and peaches up.  I guess its somewhat comforting to us, to have that sense of something familiar around us.


I remember taking a high school art class; one of the first things our teacher wanted us to do was paint a bowl full of fruit onto a canvas; the bowl had bananas, apples, pears, and grapes from what I can remember. I'm not sure if its because growing up we become so familiar with the shapes and colors of things we see in our everyday life that depicting them on a canvas would be the most natural for us on our journey to become an "artist".  Although muddling through the history of the art of food, I could not find the clear transition between the fruit being the object of the art, the model (if you will) to when it, in a way, became the canvas itself.


I've been a foodie all my life.  My mom told me stories of when I was young, about how I didn't care about anything else other than "What's for dinner?" or "What's for breakfast?" She tells me all the time about how I was always worried about breakfast before I even went to sleep at night.  So it goes without saying that the creation of Food Network has absolutely changed my life.  I find myself watching in awe at these culinary artists. They turn food and of all things -- basic fruits and vegetables into all sorts of visions - like landscapes, towers, tiki statues, and any kind of flower or animal you could imagine.

Sugar art and cake art --- now about that, I could go on and on.  These people are so creative.  I want to learn to do EVERYTHING!  I've always dreamed about being two things -- a doctor and a chef.  But to be a chef, to be a baker, a pastry artist, a caterer, learn to do cake sculpting and decorating, sugar art, food/ice carving, I would absolutely adore it!  I want to be a master at everything that I do and especially everything I do in the culinary world, even a historian if it leads me in that direction.  I know, I know - these people are masters and have years of experience and have been practicing to perfect their crafts, but my dream is to be on the Food Network at least one time before I die.

 I have never worked in the restaurant business so I know there is a lot I don't know, but I'm definitely a foodie, so I have the passion to jump start it, if and when I ever get the opportunity.  Where I am though, in Tennessee, there aren't any big-name culinary schools around. I guess its just a dream with all of my health problems doing anything but what I do (working a desk job - even though it IS an important desk job - in the medical field) would be difficult on me physically - but a girl can dream can't she?!  Of course she can.


I am working on writing a family cook book. That is a project I started well over a year ago.  Its so hard getting some of my family members have passed and their secrets went with them and then on the other side of the family, some of the folks are non-cooperative and its emotionally exhausting.  I am going to keep writing it though and I want to eventually finish the project.
The only two people that have really contributed to my cookbook are my mom and my grandmother (her mother).  So there, in a nutshell will be three generations of tips, contributions, cooking secrets, and family recipes.

My grandmother is the matriarch of our family and the glue that has kept us together all of these years and if I can complete it and its successful, it'll almost be like a piece of her is with us and will be us forever, even after she is gone. The project itself has always been very important to me. It doesn't matter to me if it gets published, I just want everyone to have a piece of her and a piece of me. My grandmother and I have always bumped heads I guess because we were both head-strong women and we are so much alike.  Although the one thing that has always kept us together is cooking and recipes, here we are -- back to the heart of everything -- food.  I want so much to carry on the traditions that she has instilled so deep within us.  I'm not sure how other families do it, but when we have our family get-togethers, everyone brings whatever dish they are known for and each person has their specialty.  I am always known for my desserts and my Sugar Free Carrot Cake - recipe located on my food blog here where I have some of my recipes and some of my favorites.



This photo (watermelon basket) was an actual photo of my own food art!  I made this fruit basket for my sister's 30th birthday.  I carved it with a paring knife.  She was so proud of it she has kept the photo of it for well over a year.  I am so excited about food and have such a passion for it, that I just have so much that I want to do and am so overwhelmed at times that I don't know where to start -- so I started here.  A foodie blog.  We'll see where this takes me shall we?  I'd love to even be a food critic in my local area --- that would be AWESOME!!  I know there is so much I need to learn but I'm willing.

Cracker Barrel Old Country Store

When trying to decide what I want for a meal - I automatically think of what flavor combinations my palate is craving at the moment and what environment I'd like to enjoy them in.  I often turn to the idea of "comfort", whether it be the food, the atmosphere, the company, or a combination of all of them.  I grew up in the South and always ate at Cracker Barrel Old Country Store.  Not only is the food incredible, the front half of the restaurant is a quaint little country store.

It wasn't until I became an adult and expanded my travels did I realize that Cracker Barrels weren't as readily available as I was accustomed to when you venture out of the south. In the area where I grew up, it seems as if there is a Cracker Barrel off the interstate every so many miles.  Even as a child, when we went on vacations (usually to neighboring states), we would leave at night and drive through the night and wake up and find a Cracker Barrel to eat breakfast.  I guess I was nievely under the impression that they were everywhere.  So when went go to visit my in laws in Chicago, I panicked when we got out of "Cracker Barrel country" as we called it and then started seeing "yankee" places like White Castle and things like that.  So now when we plan to visit the in-laws, we plan our meals (if we wanted to eat at Cracker Barrel) around our route through the southern states and we remind ourselves to stop and eat breakfast before we cross the Mason-Dixon Line. 

Not only was I astonished that this classic comfort wasn't available nationwide but even more surprised that people had never even heard of such a place.  Think of it -- rocking chairs on the front porch peaking your interest as you pass by, a store - which is filled with countless treasures from your past like the classic candy that is unfamiliar to this generation but is still so irresistible that you just can't help yourself, to the most unique gifts that have that special touch that makes the receiver feel as if that product was made just for them; of course they may have a few of the generic things that are available at other venues but they also have products that are special and have a bizarrely personal touch, the ambience of the actual restaurant is also so inviting -- from the cast iron antiques hanging from the walls, showing the evolution of our food preparation and how far we have come as a society, showing that in the past, food brought people together and it has brought families and loved ones together over the generations.

Oh!  I cannot forget to mention the star of this lovely place -- the food!  The food is fabulous.  Home made biscuits on your table at request (complimentary by the way) and they come with the best apple butter you've ever had in your life (but you have to ask for it).  The full breakfast menu is served all day. even for dinner, which is what we did tonight.  The prices are reasonable and you get lots of food for the money.  The staff is always very polite and they try their best to make you feel at home while dining with them.  Cracker Barrel specializes in country, soulful, southern cuisine.  They also have carb conscious offerings and reduced sugar options to the classics to make sure that there is something for everyone!  They have various games on tables like checkers near the fireplace and the peg games on every table for the kids to enjoy.  I know I know, I slipped it by you -- but I'm sure you caught it!  I DID say they had a fireplace --  the ambiance for the whole restaurant is created by the soft roar of a fire (weather appropriate), antique pictures, treasures, and tapestries on the walls, and when its time for dinner, they dim the lights and lite oil lamps located on each table to create the perfect light for enjoying such delicious food.

If you're interested in reading about the history of Cracker Barrel Old Country Store, click here.

But lets face it... Food, the need for it, the love of it, and the sharing of it has been the essence of our own existence over the years.  It has been the thing that keeps us close, keeps life personal, and exists with almost every interaction with the ones we love. We all gather for a meal for family dinners or for holidays - in which we generally have a feast.  I know that they are trying to launch a big thing about the "Family Table" and I think thats great, to get in the kitchen and cook.  But in my opinion, the family table is wherever the people you love join you to dine, whether its your kitchen table, theirs, or a restaurants.  Don't forget the interaction with the ones you love is what makes you smile, the food is what satisfies you, but the combination of the two creates a beautiful memory, something you can carry for life. If you remember, food brought the Indians and pilgrims together in the beginning, it still brings us together now.