Pickled Lemons!

Make Lemon Oil Pickle - wikiHow

I ran across this recipe someone posted on WikiHow. The accompanying photo looks delightful and although lemon pickles may sound kinda weird, I like a lot of unusual pickled things like eggs, okra, onion and beets, to name a few. Oh yeah, kimchee too. So, I'm up for trying these. I think they'd be great with grilled salmon or baked chicken breast. I might even try doing a mixture of lemons and limes.

A New Tea from an Old Favorite

FRESH MANGO ICED TEA

Okay, so we went to Ruby Tuesday at Marley Station Mall again. Can't help ourselves -- it's one of our very favorite places. We had our favorite dishes, too -- the Pimento Cheese Minis and salad bar for me and the Salmon Cake Minis and salad bar for Hunny. I'm posting the photos of our yummy stuff, but if you're interested in the details about the Minis, check my post from January 27. They really are delicious! And, so far as we're aware, RT is the only place you can find them.

We did opt for different sides with our Minis this time, but what was really new this trip was my Mango Iced Tea. I've previously posted a photo of the Pomegranate Iced Tea that I normally have at RT's and I've raved about how no one else does iced tea as well as Ruby Tuesday. Well, you can see how awesomely beautiful it is, so chock full of juicy bits of real mango and topped with a fresh sprig of mint. It tasted just as wonderful as it looks! If you love fruited iced tea, you have to try Ruby Tuesday's! (Just click on any photo for up-close deliciousness.)

PIMENTO CHEESE MINIS WITH BAKED POTATO

FRESH SALAD BAR

SALMON CAKE MINIS WITH ONION STRAWS

Back from Paradise (Dragged Kicking & Screaming)

So, I have reluctantly returned to the "mainland" after Hunny spontaneously decided to sweep me off to the lush island of Oahu, Hawaii for a week.  I decided not to blog about any of our dining adventures since, first, it was a vacation and second, it wasn't in Anne Arundel County. Plus, I was just having too much fun to bother, honestly. But since we did take a ton of photos, I decided to share this one. We had lunch one day at the "Cheeseburger in Paradise Waikiki". Except for the fact that they serve cheeseburgers in a tropical atmosphere, they are far removed from the Jimmy Buffet chain of the almost-same name. The food was overpriced and both it and the service were mediocre. (And they don't offer fruit syrup for your iced tea, darn them!) The most interesting thing (aside from our waiter wearing a grass skirt over his shorts) was the "open air" style that allowed the local avians to wander in at will, which might explain -- partly anyway -- why the place was so dirty. Like I said, not at all like Jimmy's places. But it did make for an unusual photo op.

I'm Not Martha: Macaroni Pie with Eggplant Crust

This recipe looked and sounded like something Hunny would really like. So I decided to give it a try, even though I'm hardly as fond of eggplant as he is. Ahhh... the things we do for love.  Actually, this really turned out to be a labor of love, since it took a lot more work than I anticipated.

I was disappointed that my finished product didn't look nearly as appetizing as the picture that accompanied the recipe, but maybe I should have expected as much since I got it from the Martha Stuart web site. Obviously, the food stylists did their job well. The eggplant in their photo (bellow, right) doesn't even look browned and you can't see a trace of the breadcrumbs that line the pan. I did "doctor" my finished pie a bit by adding the remaining sauce on top and sprinkling it with parmigiana reggiana, but I felt compelled to do something to dress it up a bit. I mean, theirs looks fine naked, while mine looked .... well, sort of like a chunk of dirt. Sigh.












The good news is, Hunny really liked mine -- except for the fact that I was too heavy-handed with salting the eggplant. I guess it takes less coarse salt to do the job than the regular salt I normally use for bleeding the moisture from eggplant. Live and learn. At least the filling was yummy, even if I couldn't find the caciocavallo cheese that the recipe called for. (I substituted sliced asiago.) Martha would probably smack my hand, but I also used dried basil instead of fresh as instructed. And while I'm making confessions, I may as well admit that the inside of my pie probably looks a bit darker than the Martha one, too, because I used half whole wheat pasta with the regular stuff.  Yeah, I'm a rebel! Look, I'm a native South Carolinian -- it's in my blood!

So, even if my pie didn't turn out as photogenic as I'd hoped, it was good -- if you peeled off most of the salty eggplant. I don't think the eggplant part was worth all the work, really. I'll make this again, but sans the "crust."

GIANT Food's "SCAN IT" System - A Quick Tutorial to Get Out of the Grocery Store Faster & Easier!

 A few weeks ago, I mentioned that I had tried this great new self-scanning technology at my local Giant Food store. The SCAN IT system makes it possible to scan and bag your items as you shop, so check-out is a breeze. It's faster, helps you stay within your budget, and takes some of the back-ache out of the grocery shopping experience, too. What's not to love? Here's a walk-through of my last shopping trip. I'm sure there are things I haven't thought of, so if you have questions, feel free to ask me. There's a link to email me on my complete profile. So.... let's start shopping!

The SCAN IT kiosk is at the front of the store and has everything you need for your shopping convenience. There are is right there -- multiple hand-held scanners and and ample supply of plastic and paper bags. I bring my own reusable totes.

Just enter your Giant Bonus Card number on the touch screen or scan it. One of the units will flash to let you know it's ready for you to use. You simply press the yellow button in the center to scan barcodes. You'll see the red laser light and it will "beep" when the scan is done. (You can "unscan" items if you change your mind.)
It will keep a running total of everything you've scanned, which is a major help when you need to stay within a set amount.

There's no need to worry about missing specials, either. As soon as I entered the produce section, the scanner alerted me to the special on sweet red peppers. As you go from section to section in the store, the specials in each area will be displayed.  Some of the specials are specifically for SCAN IT users -- just another good reason to use it!

The first time I used the system, I didn't purchase any produce, and I wondered how it would work. It couldn't be easier. The most commonly purchased items (like bananas) display automatically. So I only needed to touch the picture on the screen. The screen will display the price per pound/unit, the total weight (or number of units you've entered) and the total price. If you're satisfied with the amount, simply press "print" on the touch screen and a bar-coded price sticker will be printed for you.

Just stick the price label on your produce, scan it, and place your goods in your cart. My bananas are now ready to be paid for and taken home.

Code stickers are on most produce, so a quick way to find the right item on the scale is to simple enter that code number directly. Entering my eggplant's sticker number, 4801, got it to pop right up on the screen. A quick scan and it's ready to join my bananas!

Working my way through the rest of the store is even easier -- just pick up the item you want, scan it and bag it -- even in the deli or the meat counter. In the bakery, stickers are located above the bins for individual items like bagels. For convenience, if you select a dozen or half-dozen, there are appropriate stickers to scan to save time. Otherwise, just scan the sticker the number of times equal to the number of items you're bagging.

So, here my cart is loaded and ready to go. Let's head for the self check-out!

This GIANT has several self-serve check-out lanes, plus extra ones adjacent to the Customer Service Desk. The SCAN IT check-out instruction sign makes it simple -- and it really is as easy as 1 - 2 - 3 - 4! First, just use the hand-held device to scan the "end of order" barcode on the sign. Then, place the device in the return rack to the left of the check-out console.

You'll be prompted when to scan your GIANT Bonus Card, then your total will appear. You'll be prompted to select your payment type and when to either scan your credit/debit card and sign the signature screen or insert your cash. (For you coupon users, you will have the opportunity to scan your coupons, too.)

In just a few brief moments, the transaction will be complete. No unloading and reloading your cart!

Just take your receipt and push your already-bagged cart of groceries to your car. Of course, getting them unloaded when you get home is between you and whoever you can corral into helping. (I love my husband! Thanks, Hunny!)

A few concluding words about this cool technology.... not all GIANT stores are equipped with it yet. The only Glen Burnie location that has it is the Park 97 store on Crain Highway at I-97, but there are several other stores in Anne Arundel County that do. You can CLICK HERE to go to their web site and see if your local store has it. And, if you don't already have a Giant Bonus Card, you can request one online by CLICKING HERE.

Cooked In Tonight with Breakfast for Dinner!

Mushroom, Red Pepper & Goat Cheese Omelet topped with Diced Red Peppers and Parmagiana Reggiana. On the side, Caramelized Granny Smith Apples and Hot Biscuits. YUM!

Carrabba's Italian Grill, The Horizons Center, 8030 Governor Ritchie Highway, Pasadena, MD

We almost went to Outback Steakhouse tonight, but I suggested Carrabba's Italian Grill instead. I love their understated old-world charm and quiet atmosphere, and that was as inviting and relaxing as ever. We were seated promptly and our server, Rachel, appeared immediately. She gets extra credit for accommodating my eternal pursuit of fruit-flavored iced tea. She had raspberry syrup added to it, and it was delicious. We thoroughly enjoyed the piping hot rustic bread served with herb-infused olive oil -- the perfect start to an Italian dinner.

Hunny and I ordered entrees that included a choice of House, Italian, Caesar or Mediterranean Salad, and we both opted for the Mediterranean. Not only did it look fantastic, it was! Fresh field greens, ripe oil-cured olives -- and that Pesto Dressing -- molta bene!

Just as I continually seek good fruit tea, Hunny craves the perfect salmon. He ordered the Grilled Norwegian Salmon with the Chef's sauce of the day and steamed asparagus. The salmon scored a high note with fresh taste and perfectly-prepared flakiness, despite the unimpressive sauce -- it could hold its own without it, actually. The asparagus, unfortunately, was uncharacteristically skimpy on portion size for Carrabba's. But, since it was undercooked, with tough stems, that may really have been a plus.

My Pollo Rosa Maria was surprisingly good. I generally favor steak over chicken, but the menu description of this dish intrigued me: "Chicken stuffed with fontina cheese and proscuitto, topped with mushrooms and a basil lemon butter sauce." It was a wise choice. The chicken breasts were cooked perfectly -- thoroughly done without being overdone -- tender and juicy. For my side dish, I selected cavatappi amatriciana. A short-cut extruded pasta, cavatappi is a corkscrew-shaped macaroni, served with the slightly spicy amatriciana sauce, which features diced tomatoes and pecorino cheese. I think Hunny wished he had chosen this instead of the asparagus -- and I'm glad I did!

I really like Bread pudding. It's one of those homey comfort foods that appear simple on the surface, but it can easily go awry in the hands of the wrong cook. Carrabba's Limoncello Bread Pudding is made with fresh Madagascar vanilla beans and has a creamy, custard-y inside and delicate, golden-brown crust. The scoop of vanilla ice cream on top is drizzled with Caravella Limoncello, a lemon-infused liqueur from Italy (of course). It is exquisite!

Like the asparagus versus the pasta, Hunny did not fare as well with his dessert. The Sogno di Cioccolata ("Chocolate Dream") had the potential to be a chocolate lover's dream-come-true. It looked luscious and, at first bite, held real promise, but the discovery that the brownie was substantially overcooked quickly deflated that dream. The inside of the brownie lacked the moist softness expected, and the edges were downright hard.  A nice dollop of vanilla ice cream in place of the whipped cream would have helped, but still wouldn't have been able to rescue that brownie.

I have to say that the service we received wasn't bad. It just wasn't the standard we expected from Carrabba's. We don't expect to see our beverage glasses stand empty, and they did a couple of times. And, we don't expect to have the check delivered when we've hardly started our dessert. It was, and even though our server said, "No rush," we felt rushed. All things considered, for a tab of over $60, we found ourselves wishing we had dined at the other end of The Horizon Center. (We have never been rushed or waited for beverages at Cheeseburger in Paradise.) Unfortunately, contrary to Carrabba's tag-line, it just wasn't that good this time.

From Our Own Kitchen -- Today's Dinner

One thing Hunny likes as much or more than salmon is sweet potatoes. So my special post-Valentine's dinner for him included Caramelized Sweet Potatoes with Pearl Onions, Steamed Broccoli, and Braised BBQ Pork Cutlets. Yes, he was very pleased! 

Ruby Tuesday, Marley Station Mall, 7900 Governor Ritchie Highway, Glen Burnie MD

Okay, I know we were just at Ruby Tuesday a couple of weeks ago, but hey, it's Valentine's Day weekend, they have a great special going, and.... well.... they are one of our top favorite restaurants. And besides, since I forgot to photograph the Italian Cream Cake last time, I wanted to get that up for my readers before y'all forget all about it. Yes, really... I did this all for you, my loyal followers.

Seriously, Ruby Tuesday's "Share the Love" three-nights-three-courses special truly rocks! For $19.99 per person, you get to share an appetizer from a selection of four yummy starters. You each get to choose an entree from an array of seven mouthwatering main courses. Finish by sharing one of four decadent desserts. Considering the consistently high quality of food and service RT delivers, this is a genuine BARGAIN! You better hurry, though... it's just for Valentine's Day, so it ends at closing Sunday night!

We tried the Southwest Spring Rolls appetizer for the first time. These delicate delights are grilled chicken, veggies, black beans, cilantro and a blend of cheeses wrapped in a tortilla and fried to light and crispy goodness. I especially liked the sweet and spicy Southwestern Ranch dressing.

I had a difficult time choosing between the Steak and Lobster Tails or the Steak and Lobster Mac & Cheese, but finally settled on the latter, a new addition to the RT menu. I've said this before, but it bears repeating -- one of the things we love about Ruby Tuesday is their creatively evolving menu, and this is a case in point! I would never have thought to add lobster to my favorite comfort food, mac & cheese, but I am so glad the RT chefs did -- it is creamy, cheesy goodness infused with juicy bits of lobster. The sirloin was perfectly cooked to my "medium well" order -- just enough pink for added tenderness -- and deliciously seasoned and browned outside. Fresh, tender-crisp broccoli and a just-right baked potato rounded out this course.


Now, really, Hunny is not the predictable type. He just happens to love salmon and if he finds it done a new way, he just has to try it. So, he chose another dish that's new to RT's menu, the Salmon Florentine. The creamy Spinach and Artichoke Sauce is tasty without overpowering the light and flaky salmon. It's accompanied by savory brown-rice pilaf and sweet steamed sugar snap peas. Fresh, healthy, pretty and delicious - this dish has it all!



We finished off this wonderful meal with a slice of the Ruby Tuesday dessert-to-die-for, Italian Cream Cake. Anyone who likes carrot cake will LOVE this three-layer slice of bliss. It's a moist buttermilk and walnut cake that tastes like carrot cake with coconut in place of the carrots. The sinfully lustalicious cream cheese frosting is just wonderful all by itself. In fact, as Hunny pointed out, the toasted coconut around the outside isn't necessary at all.... the pure frosting is .... well, you really, really need to try it for yourself! If you click on the photo for a close-up of this masterpiece, your watering mouth will convince you!

Even when the place is hopping-busy, as it was this evening, the Ruby Tuesday staff never seems to get overwhelmed, which in itself is remarkable. It was a pleasure to enjoy another great meal and impeccable service at RT. Our server, Melissa, never let our tea and soda glasses run dry, delivering the friendly, knowledgeable service that we've come to depend on from RT. (Speaking of tea, I must say again, NO ONE does iced tea like Ruby Tuesday! They are the masters!) Management, as usual, was greeting guests, keeping tabs on service, and generally making diners feel welcome and attended to. With the tab of less than $48 for a fabulous Valentine's Day dinner, one word sums up our experience: satisfaction!  Well, I could use other words... contentment, happiness.... it was simply a regular Ruby Tuesday kind of evening.

Leftovers CAN Be Good -- Steak Nachos

I'm not a big fan of leftovers. It's pretty common for them to sit in my fridge until I decide they're not safe to eat and toss 'em out. Sometimes, though, I manage to figure out a creative rescue.

In this instance, I salvaged some leftover steak that was just too good to let go to waste. I sliced it into thin strips and stir-fried it with sliced red onion in a little olive oil. While the onions were browning, I topped some tortilla chips with sharp cheddar and warmed 'em in the microwave. With the steak and onion piled on top of the cheesy chips, I topped it off with a few spoonfuls of salsa and viola!   Tasty + Thrifty = Yippee!!

Lil Bill's Bar & Grill, Glen Burnie Plaza, 7400 Ritchie Hwy., Glen Burnie

We visited Lil Bill's on Friday afternoon, just as the "big snow" was starting to fall. My immediate impression was that the "grill" was out of commission. The bar side was full and noisy, but the dining room had not a single guest. The pool tables located at the far back of the dining room were in active use. We stood for a few moments and with no hostess in sight, considered leaving, but we decided to seat ourselves and hope for the best. Just as we were settling on a table by the four-sided fireplace, the server emerged, gave us menus and took our tea and soda orders. I feel like I'm banging my head against a wall, but alas, here is another place with a bar that could offer fruit-flavored iced tea. She did offer pre-sweetened green tea and the run-of-the-mill wretched raspberry stuff from the soda fountain. I opted for unsweetened fresh iced tea.

The menu was surprisingly overpriced. Most sandwiches were around $12-$15 and dinner entrees of pasta, seafood, and the like were mostly over $20 -- more than one would expect in an establishment that clearly gives more attention to the bar than the grill. So, when our server, Linda, suggested the $9.99 Lasagna Special, with salad and bread sticks included, we were an easy sell.



The salad was pure basic: Iceberg lettuce with a few slices of cucumber, a couple tomato pieces, a few strips of onion, and some croutons tossed on top. The veggies were fresh and crisp. But I only ate one crouton, for fear of breaking a tooth. Hardest crouton I have ever had!

The Lasagna arrived and it was evident that the kitchen had made a decent attempt at a nice presentation. However, the energy would have been better spent on the preparation. As nice as it looked, at the first touch of the fork, the lasagna collapsed into a mushy pile. The pasta was limp and flavorless and the meat was scarce compared to the abundance of sauce that obviously came from a jar or can. Although there was a nice layer of fluffy ricotta, I was surprised that it contained no mozzarella or parmesan -- vital ingredients for traditional lasagna in every recipe I've ever tried. And the bread sticks weren't actually sticks at all, but slices.

With lasagna being prepared without mozzarella and parmesan, it shouldn't have come as a surprise that Hunny's silverware setting contained a seafood fork instead of a dinner fork. Yet, we found it surprising and pathetically amusing. We're just glad that our meal was on special because if this meal had been ordered from the overpriced menu, we would have left after the first bite. Lil Bill's "grill" needs to realize that you can't charge Carrabba's-level prices and serve tv-dinner quality food. Maybe that explains why the dining room was empty, save for us.

From Our Own Kitchen -- Spaghetti Squash My Way

You know, sometimes you crave a certain food and want it a certain way, so you realize the best thing to do is make it yourself. That's how I was feeling when I made this dish for supper tonight. If you've never had spaghetti squash, you really owe it to yourself to give it a try -- unless you're one of those squash-phobic people that totally puzzle me. As the name implies, spaghetti squash resembles the famous pasta when it's cooked and is perfectly delicious served with a tomato-based or alfredo sauce just like "real" spaghetti.  We really love it like this, though -- simple to prepare and it allows the flavor of the veggie to shine through.

If you don't even know what to look for in the produce market, spaghetti squash looks like a small watermelon, but it's beautiful sunflower yellow and hard. Choose one with no obvious bruises and that has a fresh appearance. I start by turning the oven to 350F so it can preheat while I do the prep work. Next, rinse the squash off well, then slice it lengthwise, starting on one side of the stem and going around to the other side. Once you've cut all the way around, just open it up and break it apart at the stem. That's really easier to do that trying to cut off the stem -- these babies are tough!

Having split it in two, scoop out all the seeds and stringy, pithy stuff, rinse, and season as desired. You can stick with good ol' salt and pepper, or go a bit more adventurous. I use a spice mixture similar to Montreal Steak seasoning. Next, place the halves, cut side up, in an appropriately sized baking dish (I used a 13 x 9 x 3 Pyrex dish) with about an inch of water in it. Cover with aluminum foil and crimp it around the edges of the dish to seal it. Bake on the middle oven rack for about 45 minutes, more or less, depending on the size of the squash. Don't overcook it -- overcooked spaghetti squash is just as unappealing as overcooked pasta. It's ready when you can stick a fork into the flesh of the squash and pull some of it away from the shell.

Which leads us to the next step. Remove the halves from the dish and let them cool just enough to be able to handle them. While they cool, heat a skillet or wok with a couple tablespoons of butter or olive oil. Then, use a fork to pull away the bits of flesh from the shell, which will break into pieces resembling, you guessed it, spaghetti. As you accumulate a little mound of the "spaghetti," put it in the skillet/wok and continue to scrape out the shell until you've removed as much as you can. Stir-fry your "spaghetti" for about 5 minutes. Serve with a dash of garlic powder and a sprinkle of parmesan cheese, if desired. I left mine with just the pre-baking seasoning and butter and it was delicious.

If you decide to make this your first spaghetti squash dish, please leave me a note in the comment box and let me know how you liked it.

T.G.I. Friday's at Arundel Mills, 7655 Arundel Mills Blvd., Hanover

We've only been to T.G.I. Friday's a couple of times, so we decided to try them again after seeing their ads for the 3 for $12.99 promotion. If you've seen Friday's lively, high-energy commercials, you have a pretty accurate picture of their atmosphere -- fast-paced and invigorating. The decor is best described as retro-eclectic, with wall hangings varying from Beatles' posters to antique toys, motorcycle parts to neon lights.

We were greeted by a very friendly hostess who seated us right away. Our server, Brittany, wasted no time in getting our orders for iced tea and soda. Alas, like Glory Days Grill, Friday's hasn't yet figured out that they could easily offer iced tea flavored with fruit syrup from the bar but, instead, the only option for fruit tea is that dreaded raspberry faux tea from the soda fountain. I settled for unsweetened fresh iced tea.
The 3 for $12.99 special includes an appetizer, entree and dessert, chosen from the promotional list. (We opted do 3 for $16.99 to have a greater range of choices in entrees.)


For starters, I picked the new Italian Wedge Salad. I'm fond of simple lettuce-based salads, but the toppings on this were lacking in flavor and just not very impressive. I suggested that Hunny try the Crispy Green Bean Fries. Although he's not a big fan of green beans, I thought he might enjoy something different, since everything else on the list of choices were versions of appetizers he has tried before.

I should have followed my own advice -- I tried a few of his and they were deliciously crispy and crunchy, and less greasy than I expected. I especially liked the Cucumber-Wasabi Ranch Dip that accompanied them. After Hunny gently pushed my hand away, I grudgingly went back to my wedge salad.


For our entrees, I fared much better. I selected the Jack Daniel's Flat Iron Steak with Sweet Potato Fries and Cole Slaw. First, the minor details: The cole slaw was very good and crispy, with a light dressing -- probably vinegar-based, but not strong at all, and with no hint of mayonnaise. The sweet potatoes were good. Ah, now for the star of the show....



This steak was far better than I anticipated. For the price, it was one of the tastiest steaks I've had in a while. The Jack Daniel's glaze gave it just the right seasoning and created a fine caramelized crustiness that showcased the perfectly prepared medium-well tenderness of the steak. Well-trimmed, too, without a trace of fat or gristle. Remarkably good!




 It was Hunny's turn to get the short end of the stick. His Honey-Pecan Salmon was a real disappointment. It was generally overcooked and dry and the way it was cut contributed to the problem -- one side was extremely thin and ended up excessively dry and charred along the edge. Aside from being overcooked, I found the flavor disagreeable -- it had that taste that indicates it was either not fresh or was farmed instead of wild. The Honey Pecan topping was overly sweet and the rice was bland. Oh, well, at least the sizable portion of broccoli was prepared well.

The third part of our "three-fer" deal was, of course, the dessert. We purposely chose different selections so we could share and enjoy double-the-tastes. Hunny ordered the Brownie Obsession and I picked the Vanilla Bean Cheesecake. The score at this point in the game became Hunny 2, Me 1. I may have won in the entree category, but he seriously outscored me on the appetizer and dessert. The cheesecake was rather pretentiously presented on a plate about a foot long with a squiggle of chocolate sauce. It would have been better without the top layer which wasn't cheesecake, but some soft and melty stuff that seemed like a cross between whipped cream and ice cream, and topped with flavorless dried coconut. The actual cheesecake layer was tasty, but overwhelmed by the other stuff. On the other hand, the Brownie Obsession is a big, delightfully moist brownie topped with Ghirardelli brand chocolate-fudge sauce, vanilla ice cream, caramel sauce and pecans. It is decadently rich and gooey and it is so appropriately named.


Our T.G.I. Friday's experience certainly was not the best we've ever had. Of course, we've had worse, too, but when you consider that 3 out of the 6 courses we ordered weren't very good, that's a score of 50%, which in any standard grading system equals "F." The quality of service was just about average -- a "C' -- which isn't nearly high enough to balance the failing grade of the food. After all, it's not that hard to find a good steak and a gooey brownie sundae.

Ruby Tuesday, Marley Station Mall, 7900 Governor Ritchie Highway, Glen Burnie MD

Located just inside the rear entrance of Marley Station Mall, Ruby Tuesday is one of our favorite eateries because, over the years that we've been dining there, we have always enjoyed consistently good food and service. Their atmosphere is relaxing with an uncluttered decor, comfortable, spacious  seating, and pleasant music. It's usually relatively quiet although, like any restaurant, it can get pretty chatter-heavy when they're packed out with customers.
There are a lot of things we like about Ruby Tuesday, but a couple are especially significant, one being that they frequently update their menu. They have some standard goodies that stick around, but they're not afraid to add something new to their repertoire, and we appreciate the variety. On this visit we tried two of their four new Mini Combinations and we're SO glad we did, because they were fantastic! All of RT's Mini Combos are served with "endless" fries and come with your choice of fresh-made soup or endless fresh garden bar. We both chose the garden bar.

Speaking of the Fresh Garden Bar, it's the other significant thing we like about Ruby Tuesday. They're one of the very few full-service restaurants with a complete salad bar. I can't give you an exhaustive list of their offerings, but be assured that their selection is excellent and they keep it well stocked with fresh items. One of my personal favorites is edamame -- a truly good-tasting and good-for-you veggie that, unfortunately, I rarely find at other salad bars, not even the all-you-can-eat buffets.

RT has a great balance of choices, with plenty of fresh, crisp "standard" garden-salad ingredients (starting with four types of greens), several tasty kinds of pasta salad, a selection of fruits, including Waldorf salad, plus plenty of dressings and toppings. 

Hunny, salmon lover that he is, had the new Salmon Cake Minis. These babies are scrumptious -- grilled golden brown and served with fresh lettuce, tomato and sweet-spicy chili sauce. We were both impressed with the size of these "mini" masterpieces -- as you can see from the photo, they were hanging over the sides of their little buns. He really liked these!


That's not to imply that he was any happier with his choice than I was with mine. I picked the new Pimento Cheese Minis. 


I happen to adore pimento cheese, but I've found that the quality difference between brands ranges dramatically. Let me tell you, this was the second-best pimento cheese I have ever eaten. The only one who's done it better was my late Aunt Lilly, who made it from scratch. This was so near to the quality of hers, though, that I felt compelled to ask the manager, Melissa, if it was made on premises. Surprisingly, she said they get it ready-made from a supplier. In retrospect, I should have asked the name of the supplier -- it's that good! The Pimento Cheese Minis are served with fresh lettuce, tomato, a pickle and Ruby's mayonnaise, but it's so creamy, the mayonnaise really isn't necessary.

If you've read my previous posts, you know that I'm a big fan of fruit-flavored iced tea. Well, no place does that better than Ruby Tuesday. On this visit, I ordered my "usual," the Ruby Red made with pomegranate juice, one of those superfoods that is so good for you, you should drink some every day. That said, I admit that I've tried other flavors once or twice. Served in elegant, tall glasses similar to pilsners, RT uses real fruit and fruit juice -- the peach and mango are infused with luscious bits of fruit that make them delicious and beautiful.

Oh, the manager I mentioned earlier, Melissa -- yeah, she stopped by our table a few times to make sure everything was to our liking. Happily, our server, Jackie, was taking excellent care of us, but we really appreciate it when management is fully engaged with the customers and aware of what's happening, and Melissa makes it her business to do that. She's also a great seller -- despite the fact that we had already decided against dessert, Melissa's description of another new addition to the menu, the Italian Cream Cake, convinced us to share a slice. It was the first time either of us had ever tried this type of cake, but even without other versions to compare it to, we both found it delectable. I love carrot cake, and the Italian Cream Cake, to me, seemed like carrot cake made with coconut instead of carrots, with a very similar texture and cream cheese frosting, but a lighter, less "spiced" flavor. It was so good, in fact, that I completely forgot to take a photo! Oh, well, I guess that means I'll just have to have it again soon. I mean, my readers do need to know what it looks like. At least, that's as good an excuse as I need! After a relaxing and thoroughly enjoyable couple of hours, terrific food and service, and a tab of just $32 and change, we left feeling happy and satisfied.