I rarely pass up a chance to enjoy Amish baked goods. I paid a visit to the very nice Amish man who puts up a table in Vienna IL to sell the wonderful baked goods made by his wife. This fried pie (blueberry outside the wrapper, apple inside) was the best I've ever had. The crust was just the right thickness to enjoy without overwhelming the filling. The glaze was just sweet enough to offset the crust. The filling was very flavorful and fruity.
I also tried a whoopie pie, an Amish classic. Chocolaty, creamy, delicious.
Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course) ...
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