So Pops came up to help Joseph move (I was unaware that both things were happening).  This was probably for the best.  Since between the Farmer's Market, watching my niece and nephew until Shannon got home and volunteering to do data entry for all of the Beaverdale canvassing this weekend, I was quite busy.  Though apparently mom sent a 1 to 1.5 pounds of Blackberries.  So while some of the things weren't exactly what I was thinking to do with the blackberries, I will be incorporating them in several items, and some meats I bought this week, may end up in the freezer.

Shannon and I crossed off a Des Moines institution this week.  We've been talking about doing this for awhile and ended up a Noah's Ark last night (65+ years old).  So everything was meh.  Most things were under seasoned and when compared to my own cooking, we both thought of instances where I've done better (baked ziti vs their baked "lasagna", Alfredo pasta).  I think what I would say, is that it's what good Italian food tastes like, when you don't know any better (over done noodles, to much cheese, grease on top).  The marinara sauce served with the fried ravioli (which were in turn not that good), was the highlight of the meal.  When we heard the waitress at another table describing how they ship in their cakes from California, we both mentioned wonderful cake makers in town that they could partner with.  Our waitress, was, however, phenomenal.  Very attentive, but not overbearing, helpful suggestions (she recommended 2 of the 3 things my friend recommended to try) and a very good demeanor.  You can tell that she had been doing this for a while.  After dinner, we headed over to Stam for some gelato to wash the taste out.  The one thing I can say, which really isn't a positive, is that Noah's left me so full, that I felt semi-blocked up.  I still haven't had anything but gelato and liquids since dinner yesterday.

I certainly understand the comfort food or food that you have been raised on, but at some point, there will be a diminishing return on the visitors that will return or try to begin with.

It was one visit, it may have been an off night, but I don't think we'll go back to find out.

It will be a short week of cooking, because of other happenings.  I will also be making a ton of stuff up.

• Blackberry Sauce (p196 Jeni's Splendid Ice Creams at Home)
• Vanilla Bean Ice Cream (p148 Jeni's Splendid Ice Creams at Home)
• Pork Tenderloin, Chorizo, and Blackberry Balsamic Gastrique
• Turkey and Blackberry "Burgers" (La Ventosa Ranch)
• Chicken and Two Cheese Tortas (p171 Food & Wine July 2012)
• The Cheese Shop Pizza part II
• Grass Fed Beef Burgers (Crooked Gap, yes Crooked Gap)