Ohio festivals October 16-21, 2019

October 16, 2019 at 6:01 AM | Posted in Festivals | Leave a comment
Tags: , , , , , , , , , , , , , ,

October 16-19, 2019 Circleville Pumpkin Show – Circleville, Ohio
Ohio’s oldest and largest festival. Pumpkin growing competition, Miss Pumpkin Queen, World’s Largest Pumpkin Pie, fruit & vegetable displays, hog calling, egg toss, pumpkin toss, pie eating, baked goods, parades, entertainment.
https://www.pumpkinshow.com/

October 18-19, 2019 Annual Van Wert County Apple Festival
Van Wert, Ohio
Includes Apple Festival, Rib Fest, Old Fashioned Farmers Days, and much more. Van Wert County Fairgrounds.
http://www.vanwertcountyfair.com/apple-festival/

October 18-20, 2019 Apple Butter Stirrin’ Festival – Coshocton, Ohio
Smell the fresh apple butter simmering over an open fire and enjoy artisans & crafters, music, contests and demonstrations in historic Roscoe Village.
https://www.roscoevillage.com/events

October 19-26, 2019 11th Cleveland Beer Week – Cleveland, Ohio
Featuring 300 keg tapping, beer sipping events throughout greater Cleveland. From special tappings, tastings and dinners to leisure activities and educational programs, there is something for everyone At Cleveland Beer Week. Established in 2009, Cleveland Beer Week is a not-for-profit celebration that raises awareness of the craft beer industry and promotes patronage at local establishments. But we are also philanthropic—proceeds from all of Cleveland Beer Week’s flagship events benefit the Malone Scholarship Fund. The scholarship fund helps deserving students with scholarship money towards college. With over a 90% graduation rate – these students are worth getting behind!
http://www.clevelandbeerweek.org/

October 21, 2019 Flavors of Northeast Ohio – Cleveland, Ohio
Take your dining experience to the next level. At Flavors you’ll do more than just eat the food, you will witness culinary experts craft a meal tableside. This is one dinner that goes above and beyond the usual restaurant fare! Unleash your inner “foodie” and experience a distinct evening of dining while helping to fund the research, education, and advocacy efforts of the American Liver Foundation.
https://alfflavors.org/northeastohio/

Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Light)

October 14, 2019 at 6:48 PM | Posted in Bob Evan's, Pork, ribs | Leave a comment
Tags: , , , , , , , , , , ,

Today’s Menu: Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Light)

 

 

For Breakfast this morning I Scrambled a couple of Eggs, toasted a couple of slices of Aunt Millie’s Whole Grain Bread, and had a cup of Bigelow Decaf Green Tea. After Breakfast I got my Ribs in the Crock Pot and got them going. 38 degrees out this morning and 65 degrees and sunny for the day. Not too bad out. I had to follow Mom and pick her up at the car shop. Her windows of the car wouldn’t work and she had a flush and fill for the radiator. I’m taking mine in to morrow for some work. Tonight its Mom’s favorite, Crock Pot Pork Back Ribs w/ Mashed Potatoes, Cut Green Beans, and Texas Toast (Light).

 

 

Mom had been wanting some of my Crock Pot Ribs so that’s what we are having tonight. I purchased the Ribs from Meijer a couple of days ago. Last night before I went to bed I put half racks in a Hefty Gallon Plastic Bag then seasoned it JB’s Fat Boy All Purpose Rub and then covered it in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge. Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray and added a 1/4 cup of water. Got the Ribs out of the fridge, discarded the Hefty Bags, and put the racks in the Crock Pot where I let it cook and simmer, on low, for about 7 hours. Long up in the afternoon the aroma of the Ribs and BBQ Sauce start to fill the air!

 

 

 

After 7 hours the ribs are ready and now for the hard part of cooking them, getting them out whole without breaking them up! They’re that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot little to no clean-up. Just wipe it down and store it for the next time. And as always I would like to send out a big thank you to whom ever invented the Crock Pot Liners! I always use them when using the Crock Pot.

 

 

 

 

For a side dish I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. Next I heated up a can of Del Monte Cut Green Beans. Then I also baked some slices of New York Bakery Light Texas Toast, It’s fewer calories, carbs, and fat than normal Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Mango/Tea Snapple to drink.

 

 

 

 

 

 

 


Pork Back Ribs – Pork ribs are a cut of pork popular in North American and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.

Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Light)

September 18, 2019 at 6:30 PM | Posted in Bob Evan's, greenbeans, Pork, ribs | Leave a comment
Tags: , , , , , , , , , , ,

Today’s Menu: Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Light)

 

 

 

For Breakfast this morning I Scrambled a couple of Eggs, toasted a Thomas Light English Muffin, and had a cup of Bigelow Decaf Green Tea. 89 degrees, partly cloudy, and less humid outside today. After Breakfast I got my Ribs in the Crock Pot and got them going. Got the cart out later and did some yard work. I’ve been working on the back yard flower bed. I tilled the dirt and added some fresh soil. Put down some weed prevention also on it. Hopefully next year I’m going to add some plants and put down some dark wood chips. Tonight its Mom’s favorite, Crock Pot Pork Back Ribs w/ Mashed Potatoes, Cut Green Beans, and Texas Toast (Light).

 

 

Mom loves Ribs so I always try to have them from time to time for her. I purchased the Ribs from Meijer yesterday evening and couldn’t wait to have them! Last night before I went to bed I put half racks in a Hefty Gallon Plastic Bag then seasoned it JB’s Fat Boy All Purpose Rub and then covered it in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge. Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray and added a 1/4 cup of water. Got the Ribs out of the fridge, discarded the Hefty Bags, and put the racks in the Crock Pot where I let it cook and simmer, on low, for about 7 hours. Long up in the afternoon the aroma of the Ribs and BBQ Sauce start to fill the air!

 

 

After 7 hours the ribs are ready and now for the hard part of cooking them, getting them out whole without breaking them up! They’re that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot little to no clean-up. Just wipe it down and store it for the next time. And as always I would like to send out a big thank you to whom ever invented the Crock Pot Liners! I always use them when using the Crock Pot.

 

 

 

For a side dish I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. Next I heated up a can of Del Monte Cut Green Beans. Then I also baked some slices of New York Bakery Light Texas Toast, It’s fewer calories, carbs, and fat than normal Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Half and Half Snapple to drink.

 

 

 

 

 

 

 

 

Pork Back Ribs – Pork ribs are a cut of pork popular in North American and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.

Ohio Festivals August 23-25, 2019

August 21, 2019 at 6:01 AM | Posted in Festivals | Leave a comment
Tags: , , , , , , , , , , , , , ,

August 23-25, 2019 54th Annual German-American Festival
Oregon, Ohio
Taking place at Oak Shade Grove. The Toledo Area’s Oldest, Largest and Greatest Ethnic Festival With Authentic German Food, Beer, and Entertainment. (also: gafsociety.org/Festival_Information.htm ) Attendance: 30,000
https://germanamericanfestival.net/

August 24-25, 2019 Annual Cleveland Garlic Festival – Cleveland, Ohio
Funds from the Cleveland Garlic Festival allow North Union Farmers’ Market to operate markets weekly throughout the year in Greater Cleveland. We administer and expand our educational and charitable market programs, which continue to be very important complements to our market season (Food Stamp enhanced purchases/EBT-SNAP, Music at the Market, Chef at the Market, Mighty Locavores K-2 educational programming in Cleveland Municipal School District and much more). With the help of 150 loyal farmers and producers, North Union Farmers Market will bring fresh, local, healthy food to more than 275,000+ customers this year.
http://clevelandgarlicfestival.org/

Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Light)

August 12, 2019 at 6:36 PM | Posted in Bob Evan's, greenbeans, Pork, ribs | 2 Comments
Tags: , , , , , , , , , , ,

Today’s Menu: Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Light)

 

 

 

For Breakfast this morning I Scrambled a couple of Eggs, toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. 92 degrees, partly cloudy, and more humid outside today. I took Mom’s car over to the shop and had the tires rotated, new wiper blades, and the oil changed. Back home did a load of laundry and that was it for the day. Tonight its Crock Pot Pork Back Ribs w/ Mashed Potatoes, Cut Green Beans, and Texas Toast (Light).

 

 

 

 

 

 

Mom loves Ribs so I always try to have them from time to time for her. I purchased the Ribs from Meijer yesterday and couldn’t wait to have them! Last night before I went to bed I put half racks in a Hefty Gallon Plastic Bag then seasoned it JB’s Fat Boy All Purpose Rub and then covered it in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge. Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray and added a 1/4 cup of water. Got the Ribs out of the fridge, discarded the Hefty Bags, and put the racks in the Crock Pot where I let it cook and simmer, on low, for about 7 hours. Long up in the afternoon the aroma of the Ribs and BBQ Sauce start to fill the air!

 

 

 

 

 

After 7 hours the ribs are ready and now for the hard part of cooking them, getting them out whole without breaking them up! They’re that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot little to no clean-up. Just wipe it down and store it for the next time. And as always I would like to send out a big thank who ever invented the Crock Pot Liners! I always use them when using the Crock Pot.

 

 

 

 

 

For a side dish I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. Next I heated up a can of Del Monte Cut Green Beans. Then I also baked some slices of New York Bakery Light Texas Toast, It’s fewer calories, carbs, and fat than normal Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Half and Half Snapple to drink.

 

 

 

 

 

 

Pork Back Ribs – Pork ribs are a cut of pork popular in North American and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.

 

 

 

 

 

 

 

 

 

Baby back ribs (also back ribs or loin ribs) are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle. They have meat between the bones and on top of the bones, and are shorter, curved, and sometimes meatier than spare ribs. The rack is shorter at one end, due to the natural tapering of a pig’s rib cage. The shortest bones are typically only about 3 in (7.6 cm) and the longest is usually about 6 in (15 cm), depending on the size of the hog. A pig side has 15 to 16 ribs (depending on the breed), but usually two or three are left on the shoulder when it is separated from the loin. So, a rack of back ribs contains a minimum of eight ribs (some may be trimmed if damaged), but can include up to 13 ribs, depending on how it has been prepared by the butcher. A typical commercial rack has 10–13 bones. If fewer than 10 bones are present, butchers call them “cheater racks”.

https://en.wikipedia.org/wiki/Pork_ribs

Porkopolis Pig and Whiskey Festival – August 9-10 Cinnati, Ohio

August 8, 2019 at 7:24 AM | Posted in Festivals | Leave a comment
Tags: , , , , , , , , , , , , , , , ,

AUGUST 9 – 10, 2019 • THE BANKS
The Fourth Annual Porkopolis Pig and Whiskey Festival will take place down on The Banks for TWO full days of BBQ, whiskey sampling and outdoor entertainment!

FREE event with drink + food available for purchase. Must be 21+ to purchase alcohol.

FRIDAY, AUGUST 9 | 5 – 10 PM
SATURDAY, AUGUST 10 | NOON – 10 PM
* Benefiting Starfire

ALL AGES WELCOME. FREE ENTRY.
https://pigandwhiskeycincy.com/

2019 Union Centre Food Truck Rally Sat, Aug 10, 2019 9:00 AM – 1:00 PM

August 6, 2019 at 10:23 AM | Posted in Festivals | Leave a comment
Tags: , , , , , , , , , , , ,

2019 Union Centre Food Truck Rally Sat, Aug 10, 2019 9:00 AM – 1:00 PM

Date and Time
Sat, Aug 10, 2019 9:00 AM – 1:00 PM
Add to Calendar
Location
9285 Centre Pointe Dr, West Chester Township, OH 45069, USA

The Union Centre Food Truck Rally was a huge success in 2018 with approximately 10,000 diners! It is one of the TOP 5 Butler County events…We hope you’ll check it out this year!

Once a year Union Centre Boulevard Merchant Association gathers Cincinnati’s best food trucks at The Square @ Union Centre for a Food Truck Rally! Last year there were over 40 food trucks with a variety of food options including smoothies, barbecue, mac and cheese, seafood, heart-healthy, vegan, sweet treats, Cajun, and Cuban! There is plenty of entertainment with live bands throughout the day, as well as beer and wine for adult diners.

There is no admission fee for the event, but each vendor charges their own prices for their menu items. UCBMA sells beer and wine at the event on a cash-only basis, to cut down on credit card transaction fees. There is an ATM on premises for you convenience.

https://ucbma.com/events/union-centre-food-truck-rally/

One of America’s Favorites – Pit Barbecue

August 5, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
Tags: , , , , , , , , , , ,

Pork ribs in a barbecue “pit”, Memphis, Tennessee, USA

A pit barbecue is a method and constructed item for barbecue cooking meat and root vegetables buried below the surface of the earth. Indigenous peoples around the world used earth ovens for thousands of years. In modern times the term and activity is often associated with the Eastern Seaboard, the “barbecue belt”, colonial California in the United States and Mexico. The meats usually barbecued in a pit in these contexts are beef, pork, and goat.

California
Throughout the New World the indigenous peoples of the Americas cooked in the earth for millennia. The original use of buried cooking in pits in North America was done by the Native Americans for thousands of years, including by the tribes of California.

In the late 18th and early 19th centuries eras, when the territory became Spanish Las Californias and then Mexican Alta California, the Missions and ranchos of California had large cattle herds for hides and tallow use and export. At the end of the culling and leather tanning season large pit barbecues cooked the remaining meat. In the early days of California statehood after 1850 the Californios continued the outdoor cooking tradition for fiestas.

Traditional Californian pit barbecuing is not done often in contemporary times, due to needing space and labor to dig a pit, significant firewood requirements, and air quality concerns. However, in 2007 the ‘Culinary Historians of Southern California’ recreated an Early California pit barbecue on the grounds of the Mexican Rancho San Jose, at the Ygnacio Palomares Adobe in Pomona. It required burning hundreds of pounds of wood in the pit over the preceding night, then lowering cloth-wrapped, marinated meat into the resulting pit of coals and covering everything with earth. After cooking all night, participants pronounced the results “incredibly tender, deeply smoky meat.” A traditional Horno was used for baking.

The Santa Maria Style BBQ, originally from the Central Coast of California, uses a portable ‘towed’ trailer version frequently seen at farmers markets.

A wood-fired barbecue pit at Wilber’s Barbecue – Goldsboro, NC, USA

Eastern seaboard
Pit barbecuing is also popular along the Eastern Seaboard of the U.S. The buried version of the New England clam bake is one example. In Maryland it is done at large “bull roasts” in the summer season and “Bull & Oyster Roasts” in colder months. Maryland-style pit beef is not barbecue cookery in the strictest sense. Instead, it is typically cooked quickly over charcoal. The meat is typically served rare with a strong horseradish sauce as the condiment.

Southern-style pit barbecue
Across the “barbecue belt” of the United States, pit barbecue can also refer to an enclosed, above-ground “pit” such as a horno or outdoor pizza oven. The method of cooking the meat is slowly, using various hardwoods to flavor the meat. This breaks down the connective tissue in the meats, producing a tender product. The types of meat cooked in this fashion include both beef and pork.

 

One of America’s Favorites – Barbecue in Texas

July 29, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
Tags: , , , , , , , , , , , , , , ,

A plate of South Texas Style BBQ. Potato salad is common in Texas barbecue as a side dish.

Texas Barbecue is a traditional style of preparing meat unique to the cuisine of Texas. It is one of the many different varieties of barbecue found around the world.

Texas barbecue traditions can be divided into four general styles: East Texas, Central Texas, South Texas, and West Texas. The Central and East Texas varieties are generally the most well-known. In a 1973 Texas Monthly article, Author Griffin Smith, Jr., described the dividing line between the two styles as “a line running from Columbus and Hearne northward between Dallas and Fort Worth”.

Additionally, in deep South Texas and along the Rio Grande valley, a Mexican style of meat preparation known as barbacoa can be found. In Spanish, the word barbacoa means “barbecue”, though in English it is often used specifically to refer to Mexican varieties of preparation.

Generally speaking, the different Texas barbecue styles are distinguished as follows:

East Texas style: The meat is slowly cooked to the point that it is “falling off the bone.” It is typically cooked over hickory wood and marinated in a sweet, tomato-based sauce.
Central Texas style: The meat is rubbed with only salt and black pepper or in some restaurants with spices and cooked over indirect heat from pecan or oak wood or mesquite wood or a combination of woods. Sauce is typically considered unneeded but may be served on the side.

West Texas style: The meat is cooked over direct heat from mesquite wood.
South Texas style: Features thick, molasses-like sauces that keep the meat very moist.
The barbacoa tradition is somewhat different from all of these. Though beef may be used, goat or sheep meat are common as well (sometimes the entire animal may be used). In its most traditional form, barbacoa is prepared in a hole dug in the ground and covered with maguey leaves.

European meat-smoking traditions were brought by German and Czech settlers in Central Texas during the mid-19th century. The original tradition was that butchers would smoke leftover meat that had not been sold so that it could be stored and saved. As these smoked leftovers became popular among the migrants in the area, many of these former meat markets evolved to specialize in smoked meats. Many butcher shops also evolved into well-known barbecue establishments.

In 1964, President Lyndon B. Johnson hosted a state dinner featuring barbecue for the Mexican president-elect in Johnson City, Texas. It is generally considered the first barbecue state dinner in the history of the United States.

In 2019 J. C. Reid of the Houston Chronicle wrote that pulled pork barbecue was becoming common in Texas even though the style originated elsewhere.

Regional styles
Central Texas
Central Texas pit-style barbecue was established in the 19th century along the Chisholm Trail in the towns of Lockhart, Luling, and Taylor. The German and other European immigrants who owned meat-packing plants opened retail meat markets serving cooked meats wrapped in red butcher’s paper—a tradition which continues to this day in many Central Texas towns. This barbecue style’s popularity has spread considerably around the world, especially to Southern California, New York City, Britain and Australia.

Today, many Central Texas barbecue restaurants open around 11:00am and serve until “they are out of meat”. Most barbecue establishments close on Sundays.

At a typical Central Texas pit barbecue restaurant, the customer takes a tray cafeteria-style and is served by a butcher who carves the meat by weight. Side dishes and desserts are then picked up along the line with sliced white bread, wavy-cut dill pickle chips, sliced onion, and jalapeño. Barbecue meats are commonly sold by the pound. The emphasis of Central Texas pit barbecue is on the meat—if sauce is available, it is usually considered a side dip for wetting purposes. Calvin Trillin, writing in The New Yorker, said that discussions of Central Texas pit barbecue do not concern the piquancy of the sauces or common side dishes and desserts—the main consideration is the quality of the cooking of the meats.

Smith posits this theory on why sauces are not a focus of Central Texas pit style: in the early days, the noon meat markets were dominated by the upper class purchasers, who could choose among the highest-quality cuts of meat with little interest in sauces. Smith describes many sauces in Central Texas pit barbecue as intentionally made “bland”, as compared to the flavor of the meats themselves. The sauce is typically thinner and unsweetened, different than the Kansas City and Memphis styles (which rely heavily on molasses, sugar, and corn syrup to provide thickness and sweetness).

Jayne Clark of the USA Today said in 2010 that the “Texas Barbecue Trail” is an east of Austin “semi-loop” including Elgin, Lockhart, Luling, and Taylor. Barbecue eateries in this semi-loop, like Louie Mueller Barbecue, are within one hour’s drive from Austin, in a direction of northeast to the southeast.

East Texas
East Texas barbecue is usually chopped and not sliced. It may be made of either beef or pork, and it is usually served on a bun.

Robb Walsh wrote in “Texas Barbecue in Black and White” that due to the prevalence of beef, African-American varieties of barbecue in East Texas tended to use that instead of the pork found elsewhere in the South. Walsh quoted an artist, Bert Long, who stated that African-American varieties are heavily smoked.

According to Reid, the presence of pork ribs in East Texas barbecue originated from elsewhere in the South. According to Walsh they had origins in barbecues that were held for slaves. Many black restaurateurs struggled to continue operating restaurants as food safety regulations passed by Texas jurisdictions around 1910 had restrictions on the operations of restaurants until the cinder-block pit became widespread; this innovation allowed black restaurateurs to serve their fellow black customers.

Griffin Smith, Jr., in a 1973 Texas Monthly article, described East Texas barbecue as an “extension” of barbecue served in the Southern United States and said that beef and pork appear equally in the cuisine. According to Smith, the theory on how East Texas barbecue got started was that the emphasis on sauces and spices came as African-Americans received poor quality cuts of meat and needed flavoring. According to Smith, the “finest manifestations” of the East Texas style were found in African-American-operated restaurants. Smith further described East Texas barbecue as “still basically a sandwich product heavy on hot sauce.”

 

Other styles
West Texas barbecue, sometimes also called “cowboy style,” traditionally used a more direct heat method than other styles. It is generally cooked over mesquite, with goat and mutton in addition to beef.

Barbecue in the border area between the South Texas Plains and Northern Mexico is mostly influenced by Mexican cuisine. Historically, this area was the birthplace of the Texas ranching tradition. Often, Mexican farmhands were partially paid for their work in less desirable cuts of meat, such as the diaphragm and the cow’s head. It is the cow’s head which defines South Texas barbecue (called barbacoa). The head would be wrapped in wet maguey leaves and buried in a pit with hot coals for several hours, after which the meat would be pulled off for barbacoa tacos. The tongue would also be used to make lengua tacos. Today, barbacoa is mostly cooked in an oven in a bain-marie.

 

Ohio Festivals July 26-28, 2019

July 24, 2019 at 6:01 AM | Posted in Festivals | Leave a comment
Tags: , , , , , , , , , , , , ,

July 24-August 4, 2019 Ohio State Fair – Columbus, Ohio
Celebrating Ohio’s agriculture, products, and people for over 150 years, the fair includes concerts, educational exhibits, rides, competitions, and much more. Attendance is over 800,000 annually. Attendance: 800,000.
https://ohiostatefair.com/

July 26-27, 2019 Annual Canal Winchester Blues & Ribfest
Canal Winchester, Ohio
As Ohio’s only all-Blues & Rib-themed festival, this event draws serious rib and blues aficionados from around the state. Sizzling hot ribs and authentic live blues are served up on the streets of historic downtown Canal Winchester Ohio. Fun activities for children and a wine/beer garden for our Blues and Rib lovers over 21 years old will be available.
https://www.bluesandribfest.com/

July 27, 2019 Annual Sweet Corn Challenge Bicycle Festival
Richfield, Ohio
Start the day off with a free all you can eat corn cakes (pancakes) and orange drink breakfast. Ride the 100, 50, 25-mile route, or 10-mile family route through parks, valleys, and farmland. Enjoy a corn-on-the-cob & sandwich lunch, music, and more.
http://sweetcornchallenge.com/

July 27, 2019 – India Food Fair – Macedonia, Ohio
An Indian Food and cultural extravaganza. Come and experience mouth watering Indian cuisine, music, dance and a host of games and entertainment. If you are looking for a fun-filled evening for your whole family, you will not be disappointed. The event will have free entry and free parking! Time: 1:00 pm – 8:00 pm.
https://www.indiafoodfaircleveland.com/

Next Page »

Create a free website or blog at WordPress.com.
Entries and comments feeds.

The 2 Spoons

Just a couple of Texans sharing our life with you and cooking good food!!

Penny's Food Blog

so many recipes, so little time . . .

Girl Meets Kitchen

Motherhood, Hospitality + Simple, Real Food.

Homemade Noms

Low Carb & Keto Cooking Magic

A Sprinkle and A Splash

Tasty Food, Family Approved

Hunger for Spice

Food Adventures creating low-carb, gluten-free and refined sugar-free recipes

Bread & Grapes

Vegan Food Blog

Season Generously

Sharing recipes, meal-plans, shopping lists, and cooking tips & tricks

Healthy Living &  Wholesome Recipes

Active, Holistic And Well Being

Whole and Heavenly Oven

Cooking healthy has never been sweeter!

The Maximized Lifestyle

Maximizing your day-to-day.

A Way With The Spoon

Healthy-ish recipes for everyday meals

Low carb living sinful baking

Low carb living...it's not as hard as you think

Simply Sundays!

For the love of home cooking

AMERICA ON COFFEE

Americans' daily coffee ritual... A communal enjoin!

My Spice Cuisine

Good food equals to good mood -Unknown

RefreshHer

Find refreshment for your heart, home and life