"African Inspired, American Made" after a Drs' appoint yesterday.

This place is ah-may-zing!

I got 2orders , one for yesterday, one for today, there is still food after dinner, lunch & tonight's dinner.

My side of Columbus has many new African restaurant, due to war & drought, I honestly could have new to me foods for the next 3weeks.

ethnic restaurants...all excellent. But Columbus is a food mecca...

Never spent any time there, tho attended college there and later had in-law family, near Dayton.

I really miss the cosmopolitan atmosphere of Columbus. It was such a foodie desert down here when I moved 25 years ago. It's gotten better, but I can't imagine all the wonderful restaurants Columbus must have now.

If I still lived there, and there wasn't a pandemic, we could have gone on so many restaurant adventures.

Last edited Fri Aug 26, 2022, 05:47 PM - Edit history (1)

and Google the restaurant scene in Cols later. It'll probably make me jealous.

went there for a conference about 6 years ago, and didn't have a bad meal the entire time. I especially liked the sauerkraut balls, something I've seen nowhere else. And the sweet corn ice cream at the North-something market.

Last edited Sat Aug 27, 2022, 05:11 AM - Edit history (1)

Jollof rice is a West African food,from the wiki page Jollof (/dʒəˈlɒf/), or jollof rice, is a rice dish from West Africa. The dish is typically made with long-grain rice, tomatoes, onions, spices, vegetables and meat in a single pot, although its ingredients and preparation methods vary across different regions.

The Somali rice, from the opposite side of the continent is thinner, longer and has the same toothsome factor for me as my go to Jasmine rice.

but the author is a noted African-American food writer: he claims that Jollof rice is the ancestor of what we in the US call Spanish rice, brought to the Carolinas by people enslaved in the sugar fields.

I was just about to post that I found the book: Twitty's The Cooking Gene

March 2021 publish date

On Multigrain bread with mustard, pickles and cheddar.

made hot beef and gravy open-faced sandwiches on toasted gluten-free whole grain bread. I have chocolate pudding with whipped cream for dessert.

seared in the cast iron skillet, baked potatoes (butter and sour cream), husband wants Brussels sprouts and I'll probably have fresh sweet corn steamed and cut from the cob, as usual.

Picked up some more ice cream sandwiches for husband and almond fudge ice cream with cake cones for me.

Using the leftover chicken carcass, I made chicken w/ potatoes and veggies in gravy. We're serving it over biscuits.

I didn't make dessert.


Dad had grilled kielbasa and cabbage, leftover pilaf, and an ear of corn.

chips with French onion dip. Ice tea.

Beverages and a cookie or two.