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Matthew’s three takes on the classic margarita
A margarita is a great goldarn cocktail. It’s a little sweet. A little tart. A tiny bit dangerous. A tad bit fun. So I am wholly supportive of you, Señor Home Bartender, if you want to stick with your tried-and-true recipe and make it until you meet your Dios. Here’s the basic recipe I use,…
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Instagram
Matthew and I have been doing all kinds of things during the @shareomaha #dogoodweek. We’ve made donations to @ibeblackgirl and @savinggracefood. We fulfilled some wish list items for @felinefriendz, the volunteer group we adopted our cats from. Today, on #volunthursday we walked around our neighborhood and picked up two bags of litter as part of…
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My top five pizza spots in Omaha (that got eliminated from the pizza bracket way too soon.)
Many, many people have strong, bold opinions about the first ever Omaha Pizza Bracket, which racked up more than 110,000 votes over the course of March Madness and closed earlier this week with its first ever winner, Mangia Italiana. In the hopes to continue the conversation — to debrief after the bracket, as one friend…
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A recipe so easy its not even a recipe
I thought you might enjoy some cooking content this week, particularly as, post Pizza Bracket Life, I’ve been enjoying making some meals for dinner at home these days. I recently ordered the new New York Times Cooking book from Sam Sifton: “No Recipe Recipes.” (Jump to the recipe) I’d seen Sam write his “no recipe…
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Instagram
I take my job as the #omahapizzabracket lady very seriously. These are all the pizzas we ate during the past month of what turned into an absolute blast of a contest. Thank you to everyone who retweeted, shared, commented, tried a new pizza and, above all else, voted. We’re already talking about 2022. Special thanks…
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Instagram
Today's review: In the past few weeks, I've been spending time checking out pizza places in Omaha I have never tried. Who would have thought that I'd end up reviewing the two finalists in the Omaha Pizza Bracket? I didn't. ⠀⠀That said, today I'm sharing a review of Mangia Italiana, which has perfected the specific…
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Review: Mangia Italiana perfects “flyover pizza”
There’s a certain kind of pizza this town loves. I’ve described it before, but here it is again: medium-thick, pillowy crust with a crisp-chewy edge. A heavy hand of red sauce. Plenty of meat, usually including beef (this is the Beef State, after all.) A thick spread of melted cheese. Vegetables? Nah. I’ve called it…
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Instagram
Here’s some non-pizza related content for your Sunday. @sandhillselixir is a new Nebraska-based zero proof spirit. I’ve tried several zero proof spirits — this one is distilled with water from the Ogallala Aquifer — and so far this is the most flavorful and refreshing one I’ve had. We used it as part of a simple…
