Island Time - Nevis

When you get married, many people ask you where you plan on honeymooning.  It was amazing how many blank stares, "Where is that?" and polite, yet clueless, smiles and nods I received when I answered, "St. Kitts and Nevis."  Although not as well known, my husband and I chose St. Kitts and Nevis as our honeymoon destination because we wanted to avoid the cookie cutter, touristy, Caribbean island getaway.  Considering this was our main goal, along with plans for rainforest hiking, experiencing a local culture and a few days at the beach with fruity beverages....I would say St. Kitts and Nevis ended up being a wonderful getaway.  St. Kitts and Nevis is truly a place I would recommend visiting if you want the true feel of the Caribbean (not the five star, all inclusive, not getting up from this beach chair for a week experience).
It is hard to sum up a week of experiences into one post (especially since I waited about 9 months to write this), but below are the high points of the trip to Nevis along with some stories that, with any luck, will get you thinking about your next getaway (or atleast start dreaming). 

The Sights
Nevis Peak

Cloud over Nevis Peak from Cockleshell Bay on St. Kitts

Nevis Peak is the large dormant volcano making up the island of Nevis.  With a stroke of luck you are able to see the top of the peak, but typically there is a large cloud hovering over the peak each day.  We were fortunate enough to see the top as our ferry pulled out of the harbor the last morning we were there. The island actually received its name thanks to the presence of the overbearing cloud.  The name Nevis is derived from the Spanish term Nuestra Senora de las Nieves or "Our Lady of the Snows" because the cloud reminded Columbus of snow.

Using ropes and vines to climb

Topping out at 3,232 feet, the volcano makes for a great 1/2 day hike, but you should hike to the top with a guide and you should prepare to get muddy. Unlike hiking in the Rockie Mountains, islanders don't seem to believe in switchbacks.  Rather, hikes will lead you straight up the side of the mountain, using vines and ropes to pull you up the steep and muddy slope.  Prepare to get a little dirty, but don't be too intimidated by the thought of hiking straight up through the mud.  Islanders make the hike sound worse than it actually is, but I would recommend for people in pretty good shape.  The hike was about 2-2.5 hours up and 1.5-2 hours down.  Hiking down the volcano takes just about as much time as hiking up because the steep trail and slippery mud presents a bit of a challenge at times.

Muddy at the top of Nevis Peak

I enjoy exerting energy to hike 14ers in Colorado because the views at the top are breathtaking.  This hike is worthwhile because it makes you feel like you are a character in LOST, scrambling up vines and trekking through thick rainforest flora.  The only view at the top is the people you are hiking with set against a sea of misty white, so you better hike with good looking people!
All in all this is definitely worth the experience, but make sure you go with a guide.  We arranged our hike through Lynnell Lyburd, he seemed reliable and was a less expensive option compared to other guides we read about.  He actually didn't show up for our hike but thanks to the help of our cab driver, Evan, we found and tagged along with another guy named Devito (who we gathered was maybe Lynnell's son?).  Our guide not showing up still remains a mystery, but there are many sites available for finding other guides on the island as well as information at local hotels.

Hiking Nevis Peak - View from the 1/2 Way Point

Charlestown

Downtown Nevis

Charlestown is the downtown area of Nevis.  If you take the ferry from Bassterre in St. Kitts you will walk straight into Charlestown from the Ferry dock.  The main streets are alive with locals and have various shops and restaurants to explore.  You can get a good feel of Charlestown just by walking around for an hour.  This downtown area is also where you can catch buses heading both directions around the island.  A few places worth noting around the downtown area are Jamakies and Cafe de Arts (two local eateries described below) and the birthplace of Alexander Hamilton (located next to Cafe de Arts).  I have heard the museum at Alexander Hamilton's birthplace isn't worth the admission price, but you can atleast take a look if you grab a cool, refreshing drink at Cafe de Arts.  If you want to buy local crafts, the best store we found was located in the small mall near the ferry terminal.

Hermitage Plantation Inn

Dinner Porch at Hermitage Plantation Inn

If you don't stay here, the Hermitage Plantation Inn is worth a visit even if just for dinner.  The outdoor patio is particularly beautiful at night once the sun sets and they turn on the lights hanging throughout the porch.  The food is also delicious and is well worth the spend, particularly for a special occasion.  The main entry is full of antique photos and plantation decor, and has plenty of books at photographs to look at while you wait for a table or sip on a refreshing cocktail.  It is also fun just to walk around the grounds or take a look at the garden right outside the front of the restaurant.

The view of St. Kitts from Oualie Beach

Oualie Beach
This is a great beach and it is easy to lose track of time just relaxing in the sun.  Less crowded than Pinney's beach, Oualie Beach only has one main restaurant with pretty good food.  The banana smoothie topped with fresh nutmeg was extremely refreshing and food was reasonably priced and delicious! 

Pinneys Beach
One of the more touristy beaches on Nevis, Pinney's runs into the beach at Four Seasons Resort.  The beach directly outside the resort is technically only for hotel guests, but if you pretend like you know what you are doing you can try to grab a seat and hope no one says anything, or hope the seats you sit in haven't already been reserved by another family.  The part of Pinney's beach not associated with the resort is dotted with local restaurants, most of which provide some delicious rum punch.  The killer bee at Sunny's is delicious (and strong!) and lunch at Lime was not only delicious but had a soothing, relaxing atmosphere.

 
The Savory
Below are just a handful of restaurants on Nevis where we ate during the honeymoon:
Bananas Bistro
Easily my favorite dinner on the island with delicious food and a wonderful atmosphere.  Local art lines the walls on an open porch overlooking a lush garden.  The black bean dip with friend plantains was an amazing appetizer and if possible, I would have tried everything on the menu.

Jamakies
A local eatery in Charlestown...not labeled and definitely not touristy.  Prices are low and portions are huge, most meals consist of a beef stew, slaw, rice and beans.  Delicious and perfect if you want to eat like the locals do.  Everyone that came in to pick up their lunch knew the owner, Jamakie, and he was a very nice man.  When I asked about the golden apple juice I had ordered, he brought out the apple he uses to make the juice and let us try it since it was something we couldn't have back home.  A great place to stop for lunch!

Water Department BBQ
Another delightful experience of the local culture is the Water Department BBQ.  The night we went it was pouring, so no wonder there weren't the crowds and music we had heard about from our B&B hosts, guidebooks and other locals.  Food consists of two options grilled chicken or grilled ribs, made by none other than employees of the local water department.  Nevertheless, it was delicious!!  If not for the rain we would have stayed there to eat, but instead we took our delicious food back to the B&B, which in my opinion, was just as fabulous as eating with the locals.

Sunshines

Candy wrapper art at Bananas Bistro

 For New Years, Sunshine's hosts a buffet dinner with unlimited Killer Bee Rum Punch, bonfires, fireworks, and a DJ.  During dinner, music consisted of every single song you could ever think of that incorporated the word sunshine, sunny, sun, etc.  They basically keep the Rum Punch flowing and the music going until the sun comes up the next day.  Note- in island time, 7:30/8:00 really means 9:00.  My husband and I showed up when dinner was supposed to start and found out the staff still hadn't come back from the break to refresh before the night began....luckily they let us help ourselves to the igloo cooler full of rum punch while we waited. Win for us.

Nisbet Plantation Inn
We didn't make it to Nisbet, but apparently the Thursday buffet accompanied by a night of dancing under the stars should not be missed!

Banyan Tree Bed and Breakfast -

I know plantations and resorts are appealing for a getaway, but we were blessed to have found Banyan Tree Bed and Breakfast.  This B&B is on the southern part of the island and is a couple of miles from Charlestown (however, it isn't very walkable because of how steep the road is...unfortunate).  If you want to feel like you are the only people on the island, Banyan Tree is a great place to stay.  Rooms are tucked back on the expansive grounds and make you feel like you are in the middle of the rainforest.  Monkeys roam the grounds and eat from the many fruit trees throughout the property.  Breakfast is fresh and delicious, and the hosts are very gracious.  When I had an allergic reaction to some fire ants they were more than welcome to let me test about every medicine available in their medicine cabinet (most of which was expired) and went to the garden to snip some fresh aloe to rub on the bites to sooth the pain.  We had a great experience at the B&B and despite not being the best location on the island, I would definitely go back again.

Our Cottage at Banyan Tree Bed and Breakfast

Unfortunately we didn't make it to all the sights Nevis has to offer, but if we ever make it back I will definitely add the beaches and attractions below to my hit list:

Lovers Beach (bathing suits optional)
Windward Beach
Nisbet Plantation Inn
Nevis Botanical Gardens
Four Seasons Hotel


Bon Voyage!

Bacon, Leek and Cheddar Mini Quiches

I know I promised I would be posting about my recent travels, but I have much to share about my discoveries in the Caribbean and so it is taking longer than I had anticipated.  Rather than keeping you waiting, I wanted to give you an opportunity to try another delicious appetizer I made for the holiday party in PA.

I can not explain why, but for about the past 6 months I have really wanted to bake something in mini-muffin tins, besides mini-muffins of course.  Way back in the day I had seen a variety of mini-muffin tin recipes from cornbread bites topped with a tomato relish, to bacon and egg bites.  Entertaining opportunities came and went and I had yet to try one of these easy to eat creations.  Hence, when my mother-in-law suggested making Bacon, Leek and Cheddar Mini Quiches for the party I was all for it!  I had never cooked with leeks either so that was an added bonus!
Side Note: Yes, I get excited about leeks and mini muffin tin recipes.  It is all about the small things in life. Don't judge.

 Anyway, here is the run down on the mini quiches:

• Making the filling for the quiches is easy and can probably be done a day ahead of time and kept in the fridge if needed
• The crust is what takes some time.  My wonderful husband helped me by rolling out the pastry and cutting the circles while I placed the dough in the tins and scooped the filling.  Having the two of us working together made this much easier and saved us some time.  If you do decide to make these, just don't leave it until the last minute
• We froze the filled quiches and cooked them the following day and it worked perfectly.  It made it much easier to have them out hot when people were hungry, which was difficult since we had people dropping in and eating over the course of about 6 hours
• When it comes to taste...these are delicious!  The leek and cheddar are the most prominent flavors and are a great combination with the egg.  Depending on how equally divided the filling is, the bacon promises an added bonus but is not necessarily in every bite.  
• The quiches are slightly crispy on the outside with a fluffy, egg filled middle and are great finger foods.  Each one is bite size so it is a perfect dish for making it easy to eat, drink and chat without feeling like you are going to spill your food everywhere
• Definitely worth trying when you have the time to assemble them!

 Bacon, Leek and Cheddar Mini Quiches
Yields 4 dozen quiches - made in mini muffin tins

Ingredients

• 3/4 lb bacon, cooked crispy and diced into medium chunks
• 3 C leeks, white and light green parts only, medium diced
• 1-1/4 C half and half
• 1 C grated cheddar cheese
• 2 large eggs
• 2 egg yolks
• 2 T fresh thyme leaves, chopped
• 1 t salt
• 1/2 t fresh ground black pepper
• 1/4 t nutmeg
• 1 package of frozen puff pastry, using both sheets, thawed (I use Pepperidge Farms)
• cooking spray
• flour as needed for rolling pastry

Directions

1. In a medium skillet, cook the bacon until browned and crispy - about 6 to 8 minutes.  Using a slotted spoon transfer to a paper towel lined plate.
2. Pour off all of the excess fat, reserving about 1-2 tablespoons in the skillet
3. Return the skillet to heat and, stirring occasionally, cook the leeks until softened, about 5 minutes.  Set aside and allow to cool slightly
4. While leeks are cooling, combine the half and half, egg, egg yolks, thyme, salt, pepper, and nutmeg in a medium bowl
5. Add cooled leeks and bacon to the liquid mixture and stir to combine

To assemble the mini quiches:

1. Spray the mini muffin tins with cooking spray.  If you do not have 4 dozen mini muffin tins, assemble the quiches in batches and store mixture in the fridge while one batch cooks
2. To assemble, roll out one thawed puff pastry sheet on a floured surface sing a floured rolling pin.  Roll until the pastry measures about 10"x18".  I realize this seems rather large, but trust the capabilities of your puff pastry and make sure it is well floured to make it easy to roll out to this size!
3. Once pastry is rolled, use a 3 inch circle cookie cutter (or something around 3 inches) to stamp out 3 inch circles of dough.  Each rolled out pastry will yield about 2 dozen quiches
4. Gently press the rounds into the mini muffin tins so the pastry comes slightly above the min quiche holes
5. Fill each dough round with about 1 T of the filling.  It is okay if the filling comes up to the edge of the dough.
6. Bake the quiches immediately, or freeze them to bake at a later time.  They will keep for about a month if you choose to freeze them.  If you have limited tins you can freeze these in batches.  Simply place the filled tins in the freezer for about an hour.  Once frozen, remove the quiches from the tin and store in an airtight container.  Repeat after assembling all batches.  When baking, quiches will need to be returned in batches to the mini muffin tin.
7. To bake the quiches, preheat the oven to 400 degrees.  Bake until the filling is puffed up and the crust is golden, about 20 minutes if you bake immediately, about 30-35 minutes if the quiches are frozen.  If you choose to freeze the quiche, do not thaw before baking.  Simply place frozen quiches back into the muffin tins (if removed for freezing) and bake as mentioned above.

BON APPETIT!

Pumpkin Garlic Knots

Happy New Year Everyone!  I just returned from a wonderful trip to the Caribbean where I spent some time in St. Kitts and Nevis as well as in St. Thomas and St. John.  Each place was spectacular and unique and I can't wait to share my experiences with you.  Look for some getaway updates soon!

Ingredients for your next creation

In the mean time, I wanted to share a recipe with you that I tried during the holidays this year.  I found this recipe through foodgawker.com on the blog Handle the Heat.

This is definitely a website I plan to follow from now on and I know I will make these Pumpkin Garlic Knots for many years to come!  They were a hit at both Thanksgiving and Christmas and could easily be made throughout the year by omitting the pumpkin, although I have yet to try this.

These knots were my first attempt at a yeast bread without my trusty bread maker and it was so easy!  The knots are slightly crispy on the outside and as you take a bite you are hit with the wonderful flavors of garlic and oregano.  As you reach the fluffy middle of the bread, the garlic and oregano flavors begin to subside leaving you with slight pumpkin flavor and a whole lot of satisfaction. 

Pumpkin Garlic Knots

Yield: 2 batches - about 18 knots total

Ingredients:

• 1 C warm water
• 1 envelope active dry yeast
• 2 T honey
• 1/2 C canned pumpkin
• 2 T plus 1/3 C olive oil
• 1-1/2 t coarse kosher salt
• 3-1/2 C bread flour
• 3 cloves garlic, minced (I really enjoy garlic, so the second time around I added more)
• salt & freshly ground pepper
• 1/2 teaspoon dried oregano leaves

Directions:

1. For the dough: Pour the warm water into a medium bowl and whisk in the yeast. Let sit until frothy, about 10 minutes. Note-the water doesn't get extremely frothy although bubbles will be present. Whisk in the honey, 2 tablespoons olive oil, and pumpkin puree.

This is considered "frothy" in step 1

2. In a large bowl, whisk together the flour and salt. Make a well in the center of the dry ingredients then pour in your wet ingredients.

3. Using a rubber spatula, mix ingredients together. When you can no longer mix, use your hands to start kneading the dough. Knead the dough until it comes together in a smooth and elastic ball, adding flour as necessary to prevent sticking.

4. Lightly oil another large bowl and put your dough ball inside it -- flipping over once to coat both sides lightly with oil. Cover with a damp towel and let rise for about 2 hours; or until nearly doubled in size.  It is okay if it needs to sit slightly longer than two hours.

5. Preheat oven to 425 degrees F.  If you are making the knots all at once, proceed to step 6. If you plan on only making one batch, divide the dough into two equal pieces. If you're planning to use the other half the next day, just put it in a large zip-lock bag and store in the fridge. You may also freeze the dough for up to three weeks. 

6. To create the garlic knots: tear off sections of dough (2 tablespoons at a time) and roll them into a long snake shape. Tie that snake in a knot. Set aside and continue with the rest of the dough.  As you make knots, place them on a cookie sheet.

7. Once you've made all your knots, put the pan in the oven and let bake until golden brown on the tops, about 10-15 minutes depending on size of knots.

 8. While the knots are baking, in a bowl mix together the 1/3 cup olive oil with minced garlic, salt, pepper, and oregano. When the knots are done, use a pastry brush to coat the knots with olive oil mixture.

9. Serve and Enjoy!! 

Bon Appetit!

Grilled Chicken Satay with Peanut Butter Dipping Sauce

As I briefly mentioned in my previous post, my in-laws hosted a wonderful holiday party while we were visiting.  It was a wonderful way to meet some of their friends and spend time with our wonderful friends, AND it was an amazing way to discover some new recipes and get a solid amount of time in the kitchen.  What a bonus!  

Being this was my first year not being with my family for the holidays, it was great to find ways to make Christmas somewhere new to feel like Christmas with my family.  I always help my mom cook during the holidays, so planning the menu with my mother-in-law and cooking for this party made me feel a little closer to home!

We prepared many delicious appetizers which I will blog about when I return from my honeymoon (yay!), but I couldn't wait to share my favorite of them all, Grilled Chicken Satay with a Peanut Dipping Sauce.  The chicken marinade was a recipe we found at a blog called Dishing Up Delights, and the sauce was by the Barefoot Contessa and was found on Food Network.

The grilled chicken was delicious on its own and had a wonderful flavor.  The cilantro and garlic make a delicious savory combination, and the red pepper flakes add just enough kick to give it a little extra something something.  The sauce was also delicious and combined my favorite, peanut butter, with the sweet, salty and sour flavors of brown sugar, soy sauce and vinegar.  It wouldn't hurt to add more peanut butter the next time around, but the sauce was delicious and was definitely a hit!

The party was large so we quadrupled the recipe and it worked out great for the chicken.  We should have only doubled the sauce because we had WAY too much when the recipe was quadrupled, but we later mixed it in with a stir fry which was absolutely delicious!

 Chicken Satay Skewers 

Ingredients

• 2 boneless chicken breasts, cut into thick strips to weave onto skewers
• 2 t sesame oil
• 2 t soy sauce
• 1 garlic clove, minced
• salt and freshly ground black pepper
• 1/4 t red pepper flakes
• 1 to 1-1/2 T chopped cilantro

Directions:

1.  Prepare chicken and place in a bowl with a lid
2. Combine sesame oil, soy sauce, garlic, salt, pepper, red pepper flakes, and cilantro and pour over chicken
3. Cover bowl with lid and toss to combine
4. Cook immediately or refrigerate until you plan to grill (we marinaded the chicken overnight)
5. When prepared to grill, soak wooden skewers for 15 minutes and then thread with the chicken
6. Grill chicken over medium high heat until cooked through, about 2-3 minutes per side
7. If feeding a large group, cut skewers in half to make appetizer size bites; otherwise, serve immediately!

Satay Peanut Dip: 

Ingredients:

• 1 T olive oil
• 1 T sesame oil
• 2/3 C small diced red onion (1 small onion)
• 1-1/2 t minced garlic (2 cloves)
• 1-1/2 teaspoons minced fresh ginger root
• 1/4 t red pepper flakes
• 2 T red wine vinegar
• 1/4 C light brown sugar, packed
• 2 T soy sauce
• 1/2 C smooth peanut butter (add more if you want a more peanuty flavor)
• 1/4 C ketchup
• 2 T dry sherry
• 1-1/2 t lime juice

Directions:

1. Note: Rather than chopping some of the sauce ingredients, I put the red onion, garlic, and ginger root in a small food processor so it would be diced small
2. Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. 
3. Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool and use as a dip for Chicken Satay Skewers

I hope you enjoy these as much as I did.  If you try them, please let me know what you think!

After the honeymoon I will have some wonderful getaway posts along with the other dishes we made for our holiday feast!  Stay tuned and have a very Happy New Year!

Bon Appetit!

Oatmeal Fudge Bars

The recipe comes from Chocolate Desserts: The Absolute Best Chocolate Recipes Ever, a magazine my mother-in-law showed me when we were planning the menu for a holiday party at her house.  All the food at the party was a huge hit (look for upcoming posts!) including these Oatmeal Fudge Bars.

These bad boys have a hint of espresso flavor wrapped up in all the goodness of an oatmeal cookie combined with a fudge brownie...could it get any better?  These oatmeal fudge bars take some time, but are not too difficult and well worth the calories.  Goodness in every bite!

I decided I should share this recipe after multiple people at our holiday party either commented on the deliciousness of the bars or threatened to smuggle the tray into their car.  They are a tasty treat and are perfect for holiday parties / work functions / dinner parties etc. They are sure to be a crowd pleaser!

 

Oatmeal Fudge Bars (yields about 3 dozen bars)
Ingredients for crust / topping:

• 2 C quick oats
• 2 C packed light brown sugar
• 1-1/2 C all purpose flour
• 1/2 t baking powder
• 1/2 t baking soda
• 1/4 t salt
• 16 T (2 sticks) unsalted butter, melted and cooled
  

Ingredients for filling:

• 1/2 C all purpose flour
• 1/2 C packed light brown sugar
• 4 t instant espresso or coffee powder
• 1/2 t salt
• 3 C semi-sweet chocolate chips
• 4 T unsalted butter
• 2 large eggs
  

Directions for crust and topping:

1.  Adjust oven rack to middle position and heat oven to 325 degrees.  Line 8 inch square baking pan with foil and grease foil.
2. Whisk oats, brown sugar, flour, baking powder, baking soda, and salt together in a large bowl.  Stir in melted butter until combined.  Reserve 1-1/2 C oat mixture for the topping.
3. Sprinkle remaining oat mixture into prepared pan and press into even layer with bottom of measuring cup.  Bake until crust is light golden brown, about 8 minutes, potentially a bit longer.  Let crust cool in pan on wire rack, about 1 hour.
   

Directions for filling:

1.  Whisk flour, sugar, instant espresso, and salt together in medium bowl.  
2. **Don't begin the next step too early to avoid chocolate hardening**  When the crust is close to being cooled, place chocolate chips and butter in microwave safe bowl and microwave, stirring every 30 seconds or so, until the chocolate is melted, approx. 1 - 3 minutes.  Once chocolate mixture has cooled very slightly whisk in egg until combined.  Stir in the flour mixture until just incorporated.
3. Heat oven back to 325 degrees.  Spread filling evenly over cooled crust and smooth the top.  Sprinkle the fudge with the reserved oat mixture.  Bake bars 25-30 minutes or until a toothpick inserted into the middle comes out with a few moist crumbs attached, maybe a tiny amount of chocolate, and the filling begins to pull away from the side of the pan.  It may help to rotate the pan half way through baking.
4. Let bars cool for two hours in a pan set on a wire rack.  Remove bars from the pan using foil, cut bars into squares and serve.

Please let me know if you try these and enjoy them!

Bon Appetit!

Lennie's Hoagies - Manayunk, PA

While visiting Philadelphia for the holidays, my cheesesteak experience may have been a disappointment, but it was followed up by, quite possibly, one of the best sandwiches I have ever had.  We went to visit some of my husband's friends in Manayunk, just outside of Philadelphia, and met up with them at Lennie's Hoagies.  One of Luke's friends swears by Lennie's and I believe he reigns as mayor of the place since he checks in on four square so often.  I can see why he would visit Lennies often, even more than once in a day, because it was more than satisfactory and delicious.  Everyone at our table was more than pleased with their sandwich and it left me wishing Lennies Hoagies would set up shop in Boulder.

Lennies Hoagies is a sub shop with a combination of hot and cold sandwiches, highlighting Italian meats and melts stuffed with exuberant amounts of fresh cut meats and delicious, gooey cheeses.  The meat and cheeses are delicious and the subs are topped with lettuce, tomato, onions, oil and seasoning.  Not only are the meats, cheeses, and vegetables fresh, but the bread was delicious as well.  I got so excited about my hoagie just by looking at it, I forgot to take a photo of the deliciousness until I was 3/4 of the way through.  

Boulder has a similar sub locale, Snarfs, that adds the delicious oils and seasonings, but the selection at Snarfs fails by comparison to that of Lennies...and that is saying something.  I am officially sold on Lennies and would definitely eat there again the next time I am in the Manayunk area.  If you are ever in Philly area it is worth the stop. This is a place you definitely need to try.

Bon Appetit and Bon Voyage!

A True Philly Cheesesteak

Today's adventure began about a year ago when I realized I had been to Philadelphia multiple times and still had not tried a true Philadelphia Cheesesteak.  Yes, I have had a "cheesesteak"in other parts of the country, but apparently they fail by comparison to a cheesesteak in Philadelphia. So over a year ago, my husband and I determined that the next time I was in Philadelphia we would make it a personal mission for me to eat a true cheesesteak.

Well, we are back in Philly for the holidays, and today we embarked on a mission to provide my tastebuds with the wonders of Philly Cheesesteaks.  First my Philly coaches instructed me on how to order a cheesesteak...I wouldn't want to agitate anyone in line behind me.  We determined I like onions but then I needed to decide what type of cheese I would get....this is where I ran into a problem.  I love provolone and I don't enjoy fake cheese, aka Cheez Whiz, BUT the big deal with Philly Cheesesteaks is the inclusion of the Whiz...what am I to do?  Provolone Wit or Whiz Wit?

If you know me well, you know I have issues making decisions about what to have for any meal...so having to decide between provolone and whiz was a BIG DEAL.  So to solve my problem I polled friends on Facebook...and although the majority said Wiz, my tummy was leaning toward provolone.

SO, we get to Tony Luke's and I decide to use my Philly Cheesesteak Newbie status to get 1/2 provolone wit and 1/2 wiz wit and was shot down.  Disappointment #1.  So I ended up ordering provolone wit.  Sad day for me, my sandwich arrived as a provolone witout...BUMMER.  Disappointment #2.  I assumed it would still be delicious but honestly, nothing striking.  So I try my sister-in-laws wiz witout and my husband's wiz wit...really, nothing amazing...  To make sure I was not losing my mind I have my husband try my sandwich to make sure I am not being picky.  He takes a bite, thinks about it, then looks at me and says, "You got screwed."

So there you go.  All this hype and no glory.  It was a let down and full but not satisfied.  I can see how a provolone wit has potential to be tasty, but still not worth all the talk.  Sorry Philly natives, I know you find pride in your cheesesteaks, but I can't say I enjoyed it.  I do love how emotionally connected Philadelphians are with their cheesesteaks, and I appreciate how protective they are of this glorified sandwich.  My first experience was a bust, but I haven't given up complete hope.  Next time around I will try John's Roast Pork in South Philly.  I was guaranteed a cheesesteak there is better than anywhere else.

On the plus side, my poor cheesesteak experience was followed up by a wonderful hoagie from Lenny's in Manyunk.  Now this is a place you need to try... Look for my next post about this delicious sandwich and a delicious brewery in downtown Philadelphia!

Bon Appetit and Bon Voyage!