The Good Ole Days Are Back at Bruno's Little Italy

Last rainy Friday the line was long, the wait was short, the people were gracious, and the good ole days are back again at my favorite Italian eatery, Bruno's Little Italy downtown on Main. 

Yes, we braved the storms to check out the newly opened Bruno's in the SOMA area and dèjá vu was all over the place! The same delicious crusty bread, perfect glass of house Cabernet, fabulous pasta with Italian sausage and meat sauce, and the most delicious Around the World Pizza I've ever eaten. And, I've been to Italy! 

So glad Jimmy Bruno (the family patriarch whose portrait above the bar oversees the goings on and surely is pleased) was the first to bring authentic pizza to the South way back in 1949. And, double glad he settled in the Little Rock area (remember Bruno's on Roosevelt) and triple glad the boys are back to carry on a delightful family tradition! You must go...

Terry's Finer Foods

Daughter and I had lunch at Terry's Finer Foods on Kavanaugh the other day and it was magnificent! Beautiful decor complete with French country flair and exquisite French cuisine. We had a little bit of everything as you can see by the pics however, the green wine bottle was only H2O.  Promise, Daughter had to return to work and who likes to drink alone. Try this place and see for yourself. Be prepared for irresistible urges to return ASAP! 

Southern Fried Bacon...A Yearly Thing

WARNING: Do not make Southern Fried Bacon more than once a year!!! And, when you do, always serve with cream style gravy...recipe follows for all you dare devils out there.

How to make Southern Fried Bacon and Creamy White Gravy For One...
3 Thick bacon slices
1 egg
2 T milk
Flour for dredging and 1/4 cup flour for the gravy
2 T oil
Water (about 1 1/2 cups)
1/4 cup heavy cream
Salt and pepper

1. Cut the bacon slices in half.
2.  Mix egg and milk together in a bowl. Add salt and pepper to taste.
3.  Put some flour in another bowl. Dredge the bacon first in the egg mixture and then in the flour.
4.  Heat the 2 Toil in a skillet. Fry the dredged bacon in the skillet for about 3-4 minutes on each side or until crispy and done. Drain on paper towel. Reserve the skillet and drippings for gravy.
5. On a medium heat, add the 1/4 cup of flour to the skillet drippings and stir while browning about 3-4 minutes. Whisk in some water (about 1 1/2 cups) to the drippings. Now add the heavy cream and whisk until smooth and creamy. Add salt and pepper to taste.

Enjoy...but only once a year!