One of the reasons we decided to drive to Florida this year was to create a reason to go to Nashville. While I don’t necessarily envision Nashville as a final destination, stopping over for the night was something I was really looking forward to. Provided you don’t stay at the Ramada by the airport, it’s a really good time… but that’s another story.
Crema is a totally rad coffee shop a little off the beaten path from the big flashy bars and touristy country music stores. I’ll always love my Starbucks, but this place is special. We met up with a friend who swears by their Cuban coffee. Since she’s marrying a Cuban guy you can be sure she’s a reliable source. A had the cortado, which is essentially a really, really strong latte. I wish I hadn’t eaten a crappy waffle at the Ramada, because I would have loved to try the house-made quiche, or a breakfast “cremarito”. On a chilly Sunday morning it was easy to find a cozy corner to chat or read a book, but from what I hear the place can get packed pretty easily. People don’t mind the wait, and after trying Crema once, I wouldn’t mind it either.
Crema is located at 15 Hermitage Ave. in Nashville, TN. Store hours are MON – FRI 7AM – 7PM // SAT 8AM – 6PM // SUN 9AM – 4PM. Follow them on twitter @cremacrema
With being in San Francisco since Tuesday, most of my CSA box is still at home in the fridge. But I managed to make some bang up meals before I left.
Ravinia date with myself:
An on-the-fly Spinach Artichoke Dip used up all the spinach I had left over, plus cream cheese in anything is delicious. Simply sautee the spinach until wilty (add a little water to the pan so it doesn’t burn. Mix with a jar of drained artichoke hearts and equal parts cream cheese and sour cream. I took this beauty on my Ravinia picnic before attending the live broadcast of A Prairie Home Companion and paired with grapes, crusty bread, homemade pickles and a bottle of red.
In an attempt to throw as many of my box ingredients as possible in the same dish, this delight (not being facetious) started off with sauteed onion, kohlrabi, garlic scape and kale with a bit of soy sauce and a bit of adobo seasoning. I added ramen noodles and shrimp that were sauteed separated in butter, and was pretty much the envy of my Facebook newsfeed for the evening.
I’m thinking that at some point it would be helpful to find actual recipes to complement the ingredients that I find in my box, but honestly, I’m short on time and seem to be doing just fine throwing a little of this and a little of that into a pan and seeing what comes out. Maybe that’s the beauty of having fresh produce around all the time… it tastes amazing no matter what you do with it.
If only baking was that easy… but what with it’s chemical reactions and such measuring cups and recipes come in quite handy for that…