An off-the-beaten-path burger joint with a wrestling theme: It's what's for dinner.



Squared Circle Burgers is a new wrestling-themed burger restaurant on Campbell's Creek Drive. The space itself is what you might expect - some basic tables and chairs with wrestling belts and memorabilia on the walls. 



The menu focuses, of course, on burgers: 

The Lariat – $8.00
(1/3 pound beef, cheese, BBQ sauce, ranch, onion rings, and bacon on Texas toast)

The Bruiser – $8.75
(1/2 pound beef, cheese, burger slaw, pickles, and ketchup between two grilled cheese sandwiches)

American Dream – $9.00
(1/3 pound beef, cheese, bacon, fries, and a fried egg on Texas toast)

Latino Heat – $8.25
(1/3 pound beef, cheese, Jalapeno slices, and burger slaw)

F.B.I. – $8.00
(1/3 pound beef, provolone cheese, three mozzarella sticks, marinara, and tomato on Texas toast)

The Macho Man – $8.50
(1/3 pound beef, muenster cheese, honey mustard, crispy onions, lettuce, and tomato)

The Samartino – $8.00
(1/3 pound beef, provolone cheese, fried pepperoni, marinara, and parmesan cheese)



I ended up going for "The Bruiser," because it's a burger between two grilled cheese sandwiches! It comes with 1/2 lb. beef, cheese, burger slaw, pickles and ketchup. 



Dawn and I got our sandwiches to go and ate outside the restaurant to enjoy our meals. And, I enjoyed this far more than just a "shtick" - these flavors really worked together. This big, messy, cheesy burger was balanced with a cool, tangy slaw and that light, buttery toasted bread pulled it all together. I'm here for it.



Grade: A

There are so many talented bakers in our area running home businesses. And, I'm hoping to feature them as time allows. But the first one that came to mind was The Baked Flamingo, which is operated by my friend Emily Watson. 



She creates cookies for all occasions, and she has even held a cookie-decorating class before, which was so fun! But I think one of my favorite parts about The Baked Flamingo is that each creation is special and unique. 



Take a look at these Valentine's Day-themed ones she has coming up! How cute is this "fries before guys" cookie? Plus adorable packaging with crinkle cut paper. 



This cup of sprinkle cookies and icing dunkers -- I dug into it right away. First of all, how dang adorable is this? And then it's like interactive, which is fun. AND, it's SO GOOD. I love seeing those cookies that are beautiful - but this is delicious too!



These animal cracker cookies are cute - I think things like this are so clever! 



And she even has paint-your-own cookies! How perfect would these be for something fun for the kiddos.



And, I've saved the best for last. 



Hot chocolate bombs!! These are so popular right now, and honestly, I'm here for it! There are few things better than hot chocolate, and these are so fun. Now, I cant wait to cozy up with one in a vcup of warm milk and enjoy.

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.