SWEET PATATAS BRAVAS WITH CRISPY EGG

It should come as a surprise to no one that Ann Arbor's been on my mind lately. Committing four years of your life somewhere will do that to you. But while my time at Michigan was filled with adventure and my first real heartbreak, there was one thing that Ann Arbor never lacked in. And that's food. 

Living in New York, I'm truly spoiled by the over-abundance of world-class restaurants at my disposal. I mean you could essentially close your eyes, spin around and point your finger at anywhere on a map and you're bound to find somewhere wonderful to tickle your palate. But Ann Arbor really brought it's A game. Of course, you have the super-famous Zingerman's deli - everyone's favorite sandwich-spot, but there were quite a few others that popped over over my four years. Mani Osteria had the wood-burning oven pizza down and I still dream about Isalita's steak nachos. But one restaurant I never got around to visiting was Aventura, owned by the same woman who ran Sava's, another Ann Arbor favorite of mine.

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CRUNCHY NOODLE SLAW + HONEY VINAIGRETTE

I really hate mayo. Like, I just hate it so much. Actually, most squidgy, gelatinous, off-white substances freak me out. If I had a nickel for every time I heard "that's what she said" after a statement like this, I wouldn't be rich because inflation is REAL, but I would have a pretty hefty chunk of change.

What would I do with said hefty chunk of change? I'm not sure, but I can tell you what I wouldn't do: BUY MAYO.

I just don't get it. Why ruin a perfectly delicious sandwich with a slathering of this sad, strange substance? My freshman year of college some friends and I did a late-night Jimmy John's delivery when we were all totally sober and my veggie delight sandwich had been smeared with mayo by mistake. Veggie delight my ass. I gave it to a friend who ate it gleefully, while I slumped on the couch and rued the day mayo was ever created.

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HONEY + THYME BISCUITS

I have a confession to make: I am not an herb person. I don't like most fresh herbs, most notably cilantro and dill - the latter results in shame, seeing as I am the only one in a family of six who detests it. Trust me, I wish I liked herbs! They're so beautiful, and can totally change a recipe with a small addition. I'm hoping this recipe is the beginning of my beautiful love story with herbs. This might not be the biggest leap, considering these biscuits have a small amount of thyme and a copious amount of butter, but hey, it's a step.

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