Seeing Ybor City

While visiting my husband in Florida last week I took an afternoon trip to Tampa's historic neighborhood of Ybor City (pronounced E-bor). It was a true melting pot of the vibrant Cuban, Spanish, Italian and Eastern-European cultures. There were so many colors, aged textures, patterned tiles and a lot of wrought iron. Ya gotta be touristy in your own country every once-in-awhile, and I felt like the quintessential American tourist with my sneakers, backpack, sunglasses and camera. ⬆ Can't cage these bad ass street chickens. ➡ Here is how Ybor City originated, according to Wikipedia:
Ybor City was founded as an independent town in 1885 by a group of cigar manufacturers led by Vicente Martinez-Ybor. The original population was mostly composed of Cuban and Spanish immigrants who worked in the cigar factories. Italian and Eastern-European Jewish immigrants following shortly thereafter, predominantly founding retail shops, farms and grocery stores, and other businesses which catered to the cigar industry. The city was annexed by, and became part of, Tampa in 1887. ⬆ The colors and pattern of the tile floor of La Creperia Café really struck me. Wouldn't this be a beautiful fabric pattern? ⬆Do I really have to say it? ⬇I'm adding this to my "inspirational color pallet" file!
Ybor's familiar revitalization story reminds me of the neighbor hood where I live, Plaza Midwood. The timeline isn't exactly the same, but the events are.
Ybor saw late 19th and early 20th century prosperity, followed by a steep decline after the Great Depression. Years of decay and crime in the 50s/60s and failed Urban Renewal initiatives by the city in the 70s left a shell of a town with dirt cheap property values. After re-inhabitation by artists in the 80s/90s there was economic recovery and growth by the early 2000s and soon a vibrant restaurant & nightlife presence arose. Pair that with mid-income habitation by a young & hip crowd, and finally you have an area attractive to high income housing developers and inevitable gentrification by wealthy residents of all ages.
The bad thing is that if you get just a few blocks off of Ybor's trendy 7th street, there are people living in poverty. I clearly saw this on my drive into Ybor and my walk around. The new economic growth has left many of the long-time residents out (either pushed them out or just forgot them), which is true where I live also. Moving on to lighter subjects... ⬆My husband and his co-worker cutting up.

⬆⬇Some parts are obviously newer but are still interesting.

Aww, You Shouldn't Have...

Dan came across a food truck, Roaming Fork, while running errands and brought these home. Truffle Essence Parmesan Herbed French Fries. Yummmm! Better than flowers!

Wedding Plans: A Tour of the Vineyard

Dan and my mom wander through the vines.

We recently visited Graham/Saxapahaw North Carolina to iron out some wedding details. It was a productive trip- We found the hotel we'll recommend to our guests and also our rehearsal dinner spot: The Eddy. It's an upscale pub on the Haw River with a cellar/vintage feel that serves food from local farms. Plus it's less than a mile from Benjamin Vineyards & Winery, where we'll get married. We stopped by the winery to decide which of their wines we'll have at the wedding (they make all of their wine on-site), and we also got an impromptu tour. So beautiful this time of year!


[more photos after the jump]

A Carnivore's Journey to Tofu Acceptance

What did it take for someone who grew up eating pulled pork BBQ, side meat, bacon, steak, burgers, fried chicken and regretably, even chitlings, to be a believer in tofu?

Well, I was forced to eat tofu by a bearded clockwork orange trickster. Well, that's an exaggeration, but here's what happened.

Breakfast Banana Bread

cheezburger tries to sneak a slice

I had four bananas whose peels were turning black and those pesky fruit flies were hanging around. Yummy. They were on their way out and either needed to be used quick or thrown away.

I delved into my trusty red Better Homes & Gardens cookbook and saw that I had everything on hand to make banana bread. The ingredients are basic, so you probably have almost everything you need on hand too!


Banana Bread
Prep: 25 minutes Bake: 55 minutes
Oven: 350 F Makes: 1 loaf (16 servings)

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 beaten eggs
1 1/2 cups mashed bananas (5 medium)
1 cup sugar
1/2 cup cooking oil or melted butter or margarine
1/4 cup chopped walnuts

1. Grease bottom and 1/2 inch up the sides of one 9 x 5 x 3-inch or two 7.5 x 3.5 x 2- inch loaf pans; set aside. Combine flour, baking powder, baking soda, cinnamon, nutmeg, and 1/4 teaspoon salt. Make a well in center of flour mixture; set aside.

2. In a medium bowl combine eggs, bananas, sugar, and oil. Add egg mixture all at once to four mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan(s).

3. Bake in a 350 degree oven for 55 to 60 minutes for 9 x 5 x 3-inch pan, or 40 to 45 minutes for 7.5 x 3.5 x 2- inch pans, or until a wooden toothpick inserted near center comes out clean (if neccessary, cover loosely with foil the last 15 minutes of baking to prevent overbrowning). Cool in pan on a wire rack for 10 mintues. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.

Better Homes and Gardens New Cook Book, 12th edition, page 119
Publisher: Meredith Books

Last-Minute Coconut Poke Cake

A customer at the grocery store where I work was buying the ingredients for this super easy cake, and since I LOOOVVEE coconut I had to ask what she was making. She told me she found this on allrecipies.com and has made it many times. She substitutes coconut milk for the sweetened condensed milk, but either way it sounds delicious! Keep these mostly non-perishable ingredients on hand and you'll be ready with a quick homemade cake to bring along to an impromptu weekend cookout!

photo by Tricia Jaeger

Coconut Poke Cake:

Ingredients
1 (18.25 ounce) package white cake mix
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) package frozen whipped topping, thawed
1 (8 ounce) package flaked coconut

Directions
Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.
Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.

Beginnings of Our Container Garden

I should probably call this "Dan's Container Garden" because he planted it while I was preparing for my craft show last weekend. I contributed a little by dumping the candy out of an aqua easter bucket we had and drilling holes in the bottom so he could use it to plant the Jalapenos. There are also Tomatoes, Tarragon and Basil working to take root in our back yard containers this week.

Operation Papusas

Dan and I are on the hunt for papusas in Charlotte for Cinco de Mayo lunch. I know, I know- papusas aren't Mexican, they're Salvadoran, but Cinco de Mayo isn't really a Mexican holiday anyway, right? It's one of those holidays inflated in America to sell beer. (A google search tries to convince me that the holiday really does have roots in the Mexican Battle of Puebla in 1862, but all I'm hearing is blah, blah-blah, blah blah.)

I'm so glad I have the night off from the grocery store- last year on the 5th of May there were many people of non-hispanic origin running in to buy Carona and Dos Equis, and then when that sold out- Modelo Especial, Negra Modelo, Tecate and Sol. Funny. I'm sure Victoria beer will also be near the top of that list this year.



Anyhow, Our favorite pupusería closed its doors awhile back, and we've yet to find a replacement. Any Charlotte suggestions? Do you have a good papusa spot in your town, or do you make them at home? Are you doing anything (or nothing?) for Cinco de Mayo?

Project: Plastic Bag Stash Buster

The number of plastic bags we have is getting out of control. Every time we make a trip to the grocery store, we stuff 8 more plastic bags into this drawer in our kitchen, and we can't even close it anymore. We don't have a dog so we never reuse them for anything. We have cloth bags but we never remember to bring them. So I'm learning how to fuse our existing plastic bags and make reusable fold-away shopping bags that I can keep in my purse so that we can be more efficient in the future.

(When I say "efficient" I mean saving energy over time. When more shoppers bring reusable bags, the stores don't order as many paper or plastic bags each week becasue the stores want to save money. That reduces fuel to ship boxes of bags to stores, reduces never ending trash and bag recycling operations, reduces petroleum used to make new plastic bags and trees cut for new paper bags, etc. etc. etc. blah blah blah. But, I digress.)

I found out about fusing plastic from a crafty girl I met in Atlanta, So She Sews, who makes the coolest coffee cozies, hair accessories, and pouches from fused plastic bags. I found this great video from Make Magazine and Etsy that shows how to do it:



After bagging groceries for 1 year and 9 months, I have to say that the "chico" style bags are my favorite because they fold into a small pouch but are big when they're unfolded. They are very strong and fit comfortably on your shoulder when filled with food. I looked around for a sewing pattern similar in style, so that I could make myself a copy-cat version out of fused plastic grocery bags and found this great tutorial from Crafty Ady, a working mom in the UK who sews:

The Fold-Away Shopping Bag Tutorial

I'll just have to sew my smaller fused plastic pieces together to make "cloth" and then I'll start cutting out the pattern. I'll update you later on how it is going. Wish me luck!

WWWList: Inspired by The Diamond

This is opening weekend of The Diamond Restaurant under its new management, so I thought a Diamond inspired Weekend Wear Wish List would be just dandy! The amazing interior makeover for the restaurant was done by Charlotte Renaissance man Scott Weaver. I love the starburst lights, the rich slate blue paint with black, silver, and warm wood accents and 1950's reissue wallpaper. Another nice touch are the framed newspaper clippings on one wall displaying the history of the resurant since 1945.

This week's WWWList is served. Enjoy!

Diner Dress in Olive

Partial 1966 advertisement from Charlotte Eats Blog

Photo, The Diamond Restaurant, 1975 from Charlotte Eats Blog

Juke Box Postcard Notebook

Silver Starburst Pendant

Aqua Blue Fork Ring

Vintage Gianni Versace Rose Metal Heels

The new Diamond Restaurant is Open

The highly anticipated re-opening of The Diamond Restaurant is happening right now! Dan and I both happened to be off work today so we were glad that we could go. We tried to miss the crowd by having lunch around 4:00. We were lucky to walk right in and get the only open booth, but as we were leaving we could see that the dinner rush was starting.

One of the owners, Jimmy King, worked the bar, and we saw that another of the owners, Andy Kastanas, was working in the kitchen. Our food had just arrived when we witnessed the joyful delivery of the restaurant's liquor license by Ms. Rowe (wife of owner Brian Rowe)...welcomed with applause from the late-afternoon diners! Dan got Fried Chicken with Mac n' Cheese and I got Fried Jumbo Calabash Shrimp with hushpuppies and slaw. We finished it off with some delicious Baklava. MMMmmm good! See the menu here.

It was inspiring to see how a bunch of faithful customers made all the difference in the world for these local business owners. Customers spanned the generations and it was evident that many were long-time faithful Diamond patrons. Others were people who had followed the new management over from The (old) Penguin. There was a jovial feeling of community in the air.

See today's WBTV3 video & news coverage of The Diamond opening.


Recognize these guys? The beloved jukebox and Clydesdale horses from The Penguin.




If you'd like to read about why this opening is such a big deal in Charlotte, take a look at the links I've compiled:
Save the Penguin
A summary in The Charlotte Observer

See the story as it unfolded on Helen Schwab:
Penguin to be gone?
Franchising?
Everybody's Cool
It Aint Over
Pinky's is back & Dust Settles

The Diamond Recent History:
The Diamond Restaurant Closing 4/30/10
Meet the new Diamond owners
Anticipating the Re-opening (SM blog post).

Pinky's:
Please support former Penguin owner Greg Auten's new restaurant Pinky's Westside Grill. I'll post from there soon!

Supermarket Cashier's Dream

This Weekend Wear Wishlist is inspired by my part-time job. If only my real uniform were this pretty! I don't know how my grandmother made it as a cashier back when she was required to wear a dress. There is a lot mandatory bending, lifting and squatting. And I can't even imagine having to manually type in all of the groceries' numbered UPC codes (there were no bar codes and scanners in grocery stores until the 1970s). Somehow, she made it work!

Vintage "Alpha Beta Supermarket" Uniform

Creamy Oxford Pumps

Side Salad Earrings Set

R.C. Allen Cash Register

Wide Chocolate Brown Headband

Custom Name Typewriter Key Bracelet

Lincoln Nebraska Grocery Storefront, John Vachon, 1942

Snow Day!

We got a lot of snow today, so Charlotte practically shut down. I still worked at the grocery store but Dan and I tromped around the neighborhood this morning first. We wanted to see if people were out & about and what was open & closed.

A mailman was out (see above) but that's about it. The Diamond is slated to re-open this month under new management. We love the new management's past projects, so we can't wait.

Happy New Year!

2011 is going to be a great year! I can feel it. Don't forget to eat black eyed peas and collard greens tonight. The black eyed peas will bring you luck in the new year, and the collard greens will bring lots of money! I'll be using one (or more) of the recipes below to make ours tonight.

New Year's Day Black Eyed Peas

Spicy Black Eyed Peas

Southern Collard Greens

Gluten Free, Vegetarian, Non-Mushy Collard Greens

Vegan Black Eyed Peas and Collard Greens

Homemade Applesauce

Ginger Wagner bonds with her family each year as they spend an entire day making applesauce. "I make it with my mom and two of my sisters, and sometimes other family members help. We use Empire apples from Perry Lowe Orchards in Wilkes County, near Brushy Mountain. With 4 bushels of apples and 9 hours of work, we make 60 quarts of applesauce. It's a lot of work but the reward is so yummy!" she says.

More photos after the jump.

Quick Dishes- For the Woman in a Hurry

This lovely little aged cookbook arrived in the mail from my mom last week. She found it when she was going through some old boxes. There is no date on the book but when my mom was growing up she remembers my grandmother cooking out of it. The pages are spattered with grease and bits of things here and there, evidence that is was used often. There are deligtful black and white photos of the dishes, along with one-color drawings across many of the pages. The little book was made by Shop-Rite Super Market, and it conveniently reminds customers that "All of the fine ingredients you need to bring these recipes to life are waiting for you at your local Shop-Rite".

Feast Friday
This is the day that I get to pour over all of the wonderful food out there. Although I am no food connoisseur, I do love it, and I love writing about it.


This Saturday kicks off Restaurant Week here in Charlotte, and that, my friend, is a beautiful thing. For 30 bucks a person, you get 3 courses at some of Charlotte’s best restaurants. Pop over to the website to see the menu choices from nearly 60 places. Get the most for your money by going way upscale, or better yet, choose an independently owned restaurant or one with local ingredients and help out your local restauranteur or farmer. Here are my picks:


Customshop
Location: Elizabeth Ave.
Why: The owner Trey Wilson also works in the kitchen as the executive chef. He is a Charlotte native, and was trained in Charlotte, except for his internships in Asheville and Charleston. Customshop is committed to using organic foods from local farms where possible.
What I’d order:
Starter:Butternut Squash Gnocchi with Shrimp & Brown Butter
Entrée: Beef Short Rib with Black Kale & Caramelized Cipollini Onions and Skillet Brussels Sprouts
Dessert: Dark Chocolate Pate with Pistachio Shortbread

Copper Restaurant
Location: East Blvd.
Why: Owner Pannu Singh opened this Charlotte returant after he saw that there was an interest in Indian food in Charlotte. His concept is to use all traditional Indian ingredients, but bring the preparation and presentation into the 21st century. He is an innovator. His other successful Indian resturant Nawab is in Roanoke, Virginia, and he commutes back and forth. Despite his success, the guy is really humble too, which makes me want to visit even more. In a Charlotte Buisness Journal interview, he cited his toughest decision as:
“Choosing and hiring the right people, Copper’s greatest asset.” He named his mentor as: “Mel Oza, our consultant chef and wine director.”
What I’d order:
Starter: Radish/Pineapple/Romaine Salad with Boondi, Sesame Seeds, Coconut and Mustard Seeds Dressing
Entrée: Junglee Khumbh Musallam, Curry Braised Portobello Mushroom, Shalgam-Gajar Mash, Chive Dahi
Dessert: Trail Mix Halwa, Rasmalai Sauce, Marinated Pear Sticks

Sonoma Modern American Cuisine
Location: Tryon Street, Uptown
Why: Originated in uptown Charlotte on Tryon Street in the Bank of America Corporate Center (A.K.A., wear your nicest diggs). The Sonoma umbrella now includes three restaurants, all in Charlotte. They use ingredients from small family farms and fresh, sustainable seafood, as they say “in hopes of preventing further jeopardy to the structure and function of affected ecosystems.”
What I’d order:
Starter: Mediterranean Romaine Salad with feta cheese, Greek olives, and a thyme vinaigrette
Main: Caramelized N.C. Flounder with organic garlicky greens, roasted turnips, marcona almond vin. and potato fantasy
Dessert: Changes daily

Resturant Week runs from January 24th until 30th, 2009. My boyfriend will be working restaurant week in its entirety at one of those 60 restaurants, so uhh, anyone want to go out to dinner…