Spudnuts were a childhood favorite. Making some of my own has been on my to-do list for awhile and I finally got to the task. I used this recipe from Taste of Home. Be forewarned, this recipe makes a lot of dough, equivalent to two loaves of bread. Unless you have a large crew to feed and are blissfully unconcerned about obesity or cardiac health, you might want to try a half recipe. Spudnuts make use of an old baking trick by adding mashed potatoes to make the dough moister. I substituted buttermilk for whole milk. I also added freshly ground nutmeg. I mixed the dough by hand to avoid making the donuts tough.
Trev, Jan, and Karem took me to a wonderful evening at West End Grill located, appropriately enough, in the West End. The restaurant still has its old tin ceiling festooned with stained glass chandeliers. I was too hungry to take a picture of our appetizers: crab cakes and bleu cheese tarts. The crab cakes had just a bit of heat to them, something you don't always find in a crab cake but which worked very well. The bleu cheese tarts lived up to their intriguing premise, rich and tangy. This is my caprese salad. The mozzarella, tomato, and basil were all outstanding. The balsamic vinegar had been very well aged, giving it a thick consistency. My main course was tuna, perfectly prepared to a medium well. The tuna left just enough room for a chocolate lava cake paired with decaf coffee. The cake was rich and moist. I kept scraping my plate to be sure I retrieved all of the chocolate.