Tropical Smoothie Cafe is a chain restaurant, but when I saw this one in Martinsburg, it was the first I had heard of it. So, I wanted to check it out.



"It started on a beach in Florida. The calm gulf waters, friends enjoying games in the sand and a need for replenishment from the warm Florida sun. We started by blending fruits and vegetables together to create unique and refreshing smoothies. And customers lined up for our tasty creations.

Then in 1997, we opened our first cafe in Tallahassee, Florida. Guests now had a place to sit and relax while we made their favorite smoothies. Two years later, we added a range of wholesome food options to complement our smoothies, all made fresh.

We started as a destination for flavor, and it’s a proud heritage that we continue today. We are guided by a simple belief: when you eat better, you feel better."



They have a number of healthy smoothies, like a "Detox Island Green," with spinach and kale. Since I was there during the holiday season, they had a "Cranberry Truffle Smoothie," which included Ghiradelli White chocolate and yogurt. AND, it came with an edible, candy straw. This was actually so good - frozen fruity with some creamy texture - and while it may be on the "naughty" list at this establishment, I thought it was maybe better than a chocolate shake I might typically get. Yum.

Grade: A

During COVID, desperate times call for desperate measures. And since I can't travel far for food... food is traveling for me. 



Or, maybe one of my very best friends came to visit me from Nashville and brought me a pizza (and cinnamon roll!) from Slim & Husky's, which has been recognized as having some of the best pizza in Nashville - and all of Tennessee. Not only are they home to delicious artisan pizza (and cinnamon rolls!) - but they are also very active in the underserved communities and dole out scholarships, too.



So, fair warning that this isn't fresh from the restaurant, so obviously there's going to be a little lost here. But, if this is THIS tasty a few hours after it was made - that's saying something. I ordered the "Got 5 on It," which is the classic red sauce, house cheese blend and fresh mozzarella. The pizzas are like oblong so they're a nice, hefty personal pizza - if you're ambitious like me. The crust is a little thicker than New York-style and the sauce is well-seasoned. And, you can't beat fresh mozzarella. 



Cinnamon rolls are typically not my go-to, but these are not just any rolls. I went with a blueberry lemon and WOW. I mean, it's the perfect combo of that kinda heavy pastry with light fruity flavors. Delish.

Grade: A

Here is my latest column for the Charleston Gazette-Mail:

The list of gravies in Appalachia is never-ending.

There’s chocolate gravy — made with sugar, flour, cocoa, butter, milk and vanilla, which likely had Mexican influence in Appalachia.

And sausage gravy — made with sausage pan drippings, flour, milk, salt and pepper to create a creamy white gravy.

Red eye gravy — made with grease from ham or bacon cooking in the skillet and deglazed with black coffee.

Poor man’s gravy — My grandma described this as using the grease from ham or bacon, adding flour to make a roux and adding water, salt and pepper. She would put this over mashed potatoes or toast.

And that brings me to tomato gravy, which consists of a fat, flour, stock, salt, pepper and tomatoes.

In a region where tomato gardens are plentiful, and the fruits of which are often canned and put up for the winter, it is only fitting to incorporate those tomatoes into a hearty gravy that can be enjoyed year-round.

According to Southern Living, tomato gravy’s Appalachian roots may have started “as a delicious solution when a cook had no milk on hand, but had a glut of supple, juicy, sun-ripened tomatoes in the garden.”

Tomato gravy can be served over biscuits, on top of meatloaf or even alongside grits. That little taste of summertime over fresh, buttery biscuits is a welcome respite on a cold January day.

This Appalachian delicacy is only something I’ve come across in recent years at restaurants focusing on farm-to-table cuisine. Though my grandma didn’t make this version growing up, she said she imagined many did so with stewed tomatoes or any left over from the garden.

Like many Appalachian dishes, tomato gravy was likely created to help stretch every dollar and make ingredients go further. It’s one more testament to the innovation and steadfastness of Appalachia.

Even if the weather was harsh or ingredients were nowhere to be found, those in Appalachia found creative avenues to adapt meals and develop new ones — often more delicious, too.

One small space in Marmet has been home to a few different restaurants, most recently Moo Mama's Ice Cream.



Their menu is small with some specials, shakes, sundaes, and cones. They use Velvet Ice Cream, as opposed to Hershey's, which is what I tend to see most often. 



The specials tempted me, but once I laid eyes on the "Maple Pecan Blondie" specialty sundae, I was sold immediately. 



And check out this super cute kitty who came to keep us company while Dawn and I devoured ice cream.



So, this ice cream was SO good. While it's not homemade ice cream, the toppings took it to the next level. I loved the pecans and syrup and it sure was tasty. If the ice cream was homemade, it would've taken it up a level.



Grade: B

Mountain Lake Campground is more so a convenience store, rather than a restaurant. But they do have a little snack counter that I wanted to check out.



But, first, take a look at this place. They have a little bit of everything. 



They do serve pepperoni rolls - but they're not homemade. That broke my heart a little bit. 



But it was mended with some lemonade. Specifically - Bill's Lemonade. Not bad.



Grade: C