Lately at Lunch with Lauren:

Recent excerpts from our Lunch with Lauren Facebook Group by Lauren Townsend for The Aha! Connection

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3/31:  It seems like a good day for melted cheese.

3/30:  I feel like people don’t use polenta enough as a side dish. Instant polenta takes about three minutes to cook. If you get it precooked, in the tubes, it actually takes longer but you less likely to burn yourself on bubbling molten polenta. This was topped with some skirt steak, a corn/black bean salsa, onions and avocado.

3/30:  There is a Korean hot dog place in the H-Mart food court, but this looks good too. 

3/28:  I can’t find a recipe for this cake. My husband found it while I was shopping at Buford Highway Farmers Market. It was in the European bakery and it’s called Korona cake 🤷‍♀️. Definitely some chocolate cake, a baked meringue layer, maybe a wafer layer and some kind of coffee mousse…I don’t know, but it’s good. Would like a reference for the future.

3/27:  The key is really hot oil, and also not burning your house down.

3/22:  We passed the 600 member mark without celebration?! This week we are giving away a $30 giftcard to Budi’s Sushi Two-Go to one lucky Lunch with Lauren member and The Aha! Connection subscriber.   The winner was:  Frankie Harney Yancey

3/26:  A list of OTP Easter brunch options

3/25:  UPDATE: sold out of boxes. Yummy fundraiser for Asian Americans Advancing Justice Atlanta

https://form.jotform.com/210826991229159

3/21:  Sometimes a little meat detox is necessary or just like, eating less meat in general. I made this bowl of veggies and grains, knowing that no one would celebrate, but also no one complained. I think the key is different flavors and textures. The broccoli was a little crispy and roasted. Asparagus seared and finished with lemon juice and spinach saute and finished with champagne vinegar.

3/16:  “We will be using global flavors and spices to attract guests wanting more excitement for their palates,” Becker, who was hired as the hotel’s food and beverage management consultant and also recently introduced a retail market and new ghost kitchen concept, Tandoori Pizza and Wing Co., said in the release. “The ingredients will be familiar and approachable with flavor profiles ranging from Indian, Middle Eastern, Asian and more.”

3/8: Secret Pint BBQ knocks it out of the park again. If you haven’t joined the email list, you need to hurry. His next pop-up is March 27 at Pontoon Brewing

3/4:  I do an above average amount of baking. Some cupcakes, but a stacked cake every once and awhile and usually for a child’s birthday. This is when I use a box mix. I know. BUUUUUUT for a yellow cake (I use Betty Crocker), I use 4 eggs, 1 cup of melted butter and 1 1/4 cup of milk. This creates a denser cake and masks the weird box cake flavor. For chocolate cake, (again, Betty Crocker), I use 3 eggs, 1 cup of room temp coffee and 1 cup of mayo. Same bake time and temperatures.

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