by Roger Moroney | Nov 2, 2021 | Things to Do or See
I wanted to share an update on the fall colors I saw while driving along the Foothills Parkway this past Sunday, and also on the amazing change in one of the sugar maples here at the Sidecar Inn. The above photo is from a stop I made at one of the overlooks on the...
by Roger Moroney | Nov 1, 2021 | Dining, Knoxville area dining establishments
I recently made a visit to Knoxville’s Old City for lunch at Fin-Two and a stop at the Hen-Hoc Butcher Shop for steaks. The Old City area is just a short distance north and east of downtown Knoxville, and is filled with restaurants and bars, galleries, coffee...
by Roger Moroney | Oct 30, 2021 | Dining, Knoxville area dining establishments
In case you haven’t already heard, birria has been making the rounds as a taco filling for a couple of years now. Originally a slow simmered stew from the state of Jalisco, Mexico, made with lamb or goat and a mix of dried chilis, it has now morphed into a very...
by Roger Moroney | Oct 28, 2021 | Things to Do or See
The fall foliage in the Smoky Mountains is showing some color at the higher elevations in the Smokies, while the color change is just starting here around the B&B. Visit My Smokies has the forecast for this week up on Youtube here. Also included is a brief look at...
by Roger Moroney | Oct 23, 2021 | Breakfast, New Breakfast Menu Items
One of the ideas I had for the B&B was to have homemade welcoming snacks for arrival as well as home made breakfasts. Previously I’ve made chocolate chip cookies but this time I decided on Chex Mix. Salty, crunchy, and tasty! In this post I’ll look at...
by Roger Moroney | Oct 23, 2021 | Baked Goods, Sidecar Inn Food and Drink
When I saw this Green Olive and Herb Sourdough recipe on “The Perfect Loaf”, I had to try it. If there is one thing I love more than bread, besides my wife, it is olives. All kinds whether a wrinkly oil-cured black, and purplish kalamata, to the gigantic...
by Roger Moroney | Oct 18, 2021 | Baked Goods
One of my goals with the B&B was to provide as much of the baked goods as was possible, and for the past couple of years I have been working on homemade yeasted and sourdough breads, muffins, biscuits, and etc. The image at the top of this post is a country style...
by Roger Moroney | Oct 16, 2021 | Not breakfast!
While breakfast is the most important meal of the day, there are other things such as snacks and soups and desserts and of course dinners! Here I cover a snack and a chili from my kitchen. First up is my favorite chile recipe: Fire House Gumbo Chili from a Louisiana...
by Roger Moroney | Oct 16, 2021 | New Breakfast Menu Items
Recently I saw a recipe for what was called an “egg fried tortilla”. It based on a Chinese breakfast street food called jianbing, and essentially is a crepe base with a fried egg on top along with assorted toppings. Like an open-faced quesadilla. Skipping...
by Roger Moroney | Oct 14, 2021 | Sidecar Inn Food and Drink
Breakfast on Sunday, October 10th, featured biscuits with sausage gravy. This is the cathead biscuit recipe that John Alunni, from the Cutting Edge Classroom, posted a while back. I’ve made it successfully a half-dozen times now, but I thought this one was going...
