Tea Stains on Parchment

A year and a half ago, I discovered one of the best restaurants. This restaurant wasn't in New York, Philadelphia, Chicago, but quaint, unassuming Bentonville, AR. But the cuisine here rivaled what had been the best meal I'd ever eaten at Tom Colicchio's Craft Bar in NYC. Modern Ozark Dining (MOD) brought an urban and eclectic perspective in food to my hometown, and I couldn't have been happier. To create food this delicious, this creative, requires a chef with passion. Someone who is unafraid to experiment with new flavor combinations and dining experiences. I am the kind of person that will go to a restaurant and choose not what I "feel" like eating, but the most outlandish, and honestly, weird dish I can find--I will try anything once (tip to non-adventurous eaters: a restaurant isn't going to put something on a menu that isn't delicious. That would be stupid...). The menu at MOD has always been a foodie playground for me, making my decision on w

The heat index here is currently 115 F, and sometimes air conditioning doesn't cut it when I want to cool off from the suffocating humidity outside. Sometimes I need to cool down with something crisp, light, refreshing, and bubblier than iced tea. Introducing my new obsession, gourmet soda. Here is a list of all of my favorite flavors and the ones that I think are better left on the shelf. Belvoir My first *artisanal* soda--Belvoir elderflower and rose lemonade. Also, excuse the Christmas tree. Clearly, I have been sampling these sodas for several months. I had to try this soda because 1. the packaging and shape of the bottle is adorable (perfect for a casual vase) 2. Mary Berry says just about every other episode of The Great British Baking Show that elderflower is her favorite flavor. I wanted to know if it lived up to the baking legend's hype. I was a bit skeptical, as rose flavors can often overpower, crossing the line of floral undertone to Grandma's perfum