•2 ounces chopped butter lettuce
•1 (or 2) heaping spoonful(s) of avocado mashed with a little lime juice and salt
•1 tablespoon of mayonnaise
•Sliced tomato, sweet onion, pickled hot cherry peppers
Toast the bread, spread each side with mayo. Top one side with turkey, the other with Provolone, then stack evenly with remaining ingredients. Carefully put the two stacked slices together as one and slice diagonally.
Serve with your favorite chips, and don t be afraid to let them come to rest between the slices.
For information about how to order a loaf for yourself, go online to https://www.buisbreads.com/
Lido return looks promising
Sonic Drive-in s virtual tour of its 2021 outlook was the partnership it struck with
COOP Ale Works to produce a line of hard seltzers, but plenty more flavors are due as the weather warms.
Sonic Drive-In Culinary Innovation Manager Erin Buono took inspiration from the company s embrace of adult beverages for a summer line of nonalcoholic slushes. We ve taken inspiration from classic cocktails this year, Buono said last week during a virtual tour of Sonic s new offerings. (They re) fun, refreshing drinks with more adult flavors that you can share with friends for summer.
Starting Aug. 30, you ll be able to get slushes in Strawberry Frosé, Red Berry Sangria, and Peach Bellini.
Oklahoman
OKC Central Live Chat, usually started every Friday at 9:30 a.m., is on hold while The Oklahoman s online site is upgraded. Writer Steve Lackmeyer answered questions about Oklahoma City development that were submitted by readers in advance of this prewritten chat. Live chat is expected to resume in late March.
Q: Good morning Steve and happy Friday to you! In your opinion, what is the mindset of property owners holding on to properties, not improving but not selling either? I pass properties every day that have been boarded up for 10 years or more, no one going in or out. I look it up and there are some local property owners that could sell them and make sure money. Is it laziness? Tax write-off? Help me understand.
EDMOND Local baker Lynn Muir believes any good pie narrative begins with scratch ingredients and a crust made by hand, and Happy Plates Concepts has partnered with her to offer story time by the slice.
Railyard Pie Company, 19 W 1st St., Suite 150, opened Monday and it's a collaboration that popped straight from the oven and in the front door for Sunnyside Diner owners Aly Cunningham and Shannon Roper.
"Aly and I happened to be in Sunnyside Diner No. 4 (Edmond) the day Lynn showed up with pie samples," Roper said. "We tried her pie, looked at each other and said, 'Think maybe we ought to go in the pie business.
Based on my early 2021 dining impressions, it's time to wing it.
For the Szechuan wings from Private Kitchen, 1117 NW 25 St., chef/owner Henry Yang blends just the right amount of ground Szechuan peppercorn with sauteed hot pepper to turn out a spicy wing for the ages at his new restaurant in the Asian District.
Just a few weeks after discovering those wings, Ponyboy chef Landon Hawpe introduced me to his pickle-brine wings, which just made me wish I had pickle-brine thighs, and drumsticks, too.
Toss those in with the new wings from Tori! Tori!, the great things going on at Chick N Beer, and the beauties at Pizzeria Gusto and it's clear a list is needed.