Lynchburg, VA has a new and very yummy bakery in downtown. Located at 901 Jefferson Street, #1–in the Riverviews Artspace–they serve a variety of cakes, pastries, authentic NY-style bagels and more.
You will be dazzled by the display cases and have a hard time choosing what to try. They offer a few breakfast and lunch items plus platters comprised of either sweet or savory delights. Artisan breads are always a welcome treat at a delicious meal. Cakes can be purchased whole or by the slice. And who doesn’t want to try cappuccino cream, raspberry lemonade or cherry cordial cake? Just a few selections to entice your taste buds. The wide assortment of muffins, croissants, cannolis, pies and quiche as well as salads, sandwiches, custom-made omelets and Belgian waffles will serve you well throughout the day.
Harry’s Bakery and Catering is open Tuesday through Saturday between 8:00 until 6:00. If you have any questions you can contact them at 434.329.2429 or visit their web site at www.harryandhannahscatering.com.
For our loyal readers here is another unique and tasty savory breakfast or brunch idea. A delicious, special breakfast or brunch treat that is best prepared just before serving. The ingredients, though, can be prepped ahead of time and then you just need to combine them before cooking. Who thought they had enough frittata recipes? We, at The Carriage House Inn Bed and Breakfast, love them as do our guests. I’m confident you will also love them. They are nutritious, easy to prepare and combine standard grocery store ingredients in a special way. Enjoy!
Add some ground hamburger or Italian sausage to the mixture for additional protein.
- 2 1/2 ounces dried egg noodles
- 2-3 ounces sun-dried tomatoes packed in oil
- 3 1/2 ounces fresh spinach
- 3 scallions
- 1 tablespoon extra-virgin olive oil
- Spanish smoked paprika
- 2 tablespoons tomato paste
- 5 large eggs
- freshly ground black pepper
- 2-3 tablespoons crème fraîche or sour cream
- fresh flat-leaf parsley for garnish
Preheat oven to 350°.
- Bring a medium saucepan of water to boil over medium-high heat. Add a pinch of salt and then the noodles; cook according to package directions or until al dente. Drain and place in a large mixing bowl.
- Drain, then coarsely chop the sun-dried tomatoes and the spinach, keeping them separate. Trim the scallions, then cut the white and green parts on the diagonal into thin slices.
- Heat half the oil in an 8-inch ovenproof skillet over medium heat. Once the oil shimmers, add the sun-dried tomatoes, then sprinkle them lightly with the smoked paprika. Cook for about 1 minute, stirring once or twice, then stir in 1 tablespoon of the tomato paste and cook for 1 minute. Add the contents of the skillet to the noodles and toss to coat.
- Return the skillet to the stove over medium heat. Add the remaining 1/2 tablespoon oil, then add the chopped spinach and stir-fry just until wilted. Transfer the sun-dried tomato/noodle mixture into the skillet, along with the scallions. Cook for 2 minutes, without stirring until heated through.
- While that’s cooking, beat the eggs in the now empty mixing bowl; season lightly with salt and pepper. Pour into the skillet and cook for 2 minutes, undisturbed. Dollop the crème fraîche around the outer edge of the frittata, along with the remaining tomato paste. Transfer to the oven. Bake on the middle rack for 5-7 minutes, or until puffed and just set.
- Coarsely chop the parsley and scatter it over the top. Serve warm, cutting into wedges.
Lynchburg Parks and Rec and the Lynchburg Museum System will once again present their annual Easter Egg Roll on the Lawn at Point of Honor. This year it is being held on Saturday, April 20, 2019 between 10:00 until 12:00.
The Easter Egg Roll is free and open to the public. Your children can take part in various egg rolls (arranged by age), have their picture taken with the Easter Bunny, listen to stories read by local celebrities, visit the petting zoo, have their faces painted, visit the jumpy castle, plat corn hole, learn a spring craft, enjoy the live music and have delicious treats from the food trucks.
Point of Honor is located at 112 Cabell Street. There is plenty of parking, please be aware of no parking signs and directions!
On Saturday, April 6, 2019 Lynchburg’s Parks and Recreation, along with the Seven Hills Art Club will present the 4th annual Art Expo. This free community event will be held between 8:00 until noon at the Lynchburg City Armory.
The Lynchburg City Armory will be transformed into a fine art exhibition and art sale. Over 3 dozen locally established artists, art vendors, galleries and emerging artists will be showcasing their art. Live demonstrations will take place throughout the venue. All art work displayed will be available for purchase.
The Lynchburg City Armory is located at 1200 Church Street. Parking is available on the street or at the Lynchburg Community Market parking lot.
A “soft opening” will be held on Friday, April 5, 2019 between 6:00 until 8:00 at the Lynchburg Community Market. Saturday the galleries open at 8:00 AM.
For more information visit www.lynchburgparksandrec.com/art-expo-lynchburg or call 434.455.5874.
Winter and early spring months do not provide many fresh fruits or vegetables that are made into yummy breakfast dishes. But who doesn’t like a warm piece of quiche on a cold morning filled with delicious bacon, melty cheese and good for you spinach? We serve this dish as a spinach quiche or as a frittata (without the pie crust–which makes it ideal for our gluten-free guests at The Carriage House Inn Bed and Breakfast.) And we have served this dish as a lunch or dinner entré along side a fresh fruit or green salad. Check out the hints below to see how this dish can be a very flexible alternative to those picky eaters in your family by adding or deleting ingredients.
- 6 large eggs, at room temperature, beaten
- 1 1/2 cups heavy cream
- salt and pepper, to taste
- 2 cups chopped fresh baby spinach, packed tightly
- 1 pound bacon, cooked until crisp and crumbled
- 1 1/2 cups shredded Swiss cheese
- 1 9-inch refrigerated pie crust, fitted into a 9-inch glass pie plate
- Preheat oven to 375 degrees.
- Combine the eggs, cream, salt and pepper in a food processor or blender.
- Layer the spinach, bacon and cheese into the bottom of the pie crust.
- Pour the egg mixture on top of the spinach mixture.
- Bake for 35-45 minutes until the egg mixture is set and a knife inserted in the center comes out clean.
- Cut into 8 wedges and enjoy!
- We have made this into a frittata. Just eliminate the pie crust. It takes less time to cook as a frittata, watch it carefully.
- We have added artichokes, sliced cherry or grape tomatoes, Parmesan cheese or sausage bits to the egg mixture, either in addition to the ingredients listed above or in place of.
- Making a spinach quiche or frittata gives you the opportunity to go through your refrigerator and get rid of some of those vegetables before you have to throw them out.
- Here is the BEST TIP. When we make this as a frittata, we make them in silicone muffin cups. They are super easy to remove and if you have someone who can’t eat cheese you can leave it out of their fritatta. Likewise if you have a vegetarian leave out he meat in their breakfast. It is an easy answer when you are dealing with multiple dietary restrictions.
Small Batch, a new barbeque restaurant, has opened on Bedford Avenue, an up and coming scene? After all, Blue Marlin Seafood and Restaurant and the Dahlia are just a block away. Now we are lucky, there’s a good source for barbecue just around the corner too!
Located at 2302 Bedford Avenue this restaurant’s tag line is BBQ, Bourbon and Beer. Serving smoked and barbecue sandwiches or plates you can choose from pulled pork, smoked chicken or brisket, cooked in their two twin smokers. Add to this wings with a variety of sauces, ribs, yummy sides, a selection of salads and of course desserts. Do you need to feed a crowd during a game or get together? Then you’re in luck! You can choose from their Feed a Crowd or Family Packs. These include your choice of meat or meats, sides and extras, buns or cornbread, salads and sauces. And don’t forget key lime pie, brownies or cookies as a sweet touch. Mike and I have tried the Pulled Pork Sandwich with a side. The sandwich was moist and piled high with the pork and just the right amount of sauce. I tried the Mac & Cheese, Mike tried the Potato Salad. Both were good and a great side with the sandwich.
The restaurant interior features a bar, high-top tables and booths plus an outside eating area for our upcoming warm months.
The bar offers more than 25 bourbons and whiskeys. A nice selection of beers are available along with some “high proof lemonades” and teas plus a choice of cocktails. Have you heard of an Apple Pie Bourbon Sweet Tea? What about a Strawberry Bourbon Lemonade? Both sound great, especially on a hot summer night.
The dining room and bar are located in an old garage/gas station. There are tables, booths and stools at the bar. In warmer weather, there are tables on the patio. Small Batch offers dining in or out- -they do a great take-out business. There is plenty of parking around the building.
Open Monday through Thursday 11 until 10, Friday 11 until 11 and Saturday 11 until 9. They can be reached at 434.439.2807 or www.smallbatchlyh.com. We think you’ll like it!
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