"The Rib Co. has been family owned and operated and serving great food to the Morongo Basin since 1997. We are more than just great ribs - our menu offers a wide variety of selections including seafood, salads, sandwiches, burgers and some house favorites such as lamb chops and meat loaf. We also have the best wine selection in the valley," according to its website.



Despite being the "best little rib house in the desert," I had my mind on some other menu items: grilled jalapenos, California burger, and steak.



Ultimately, though, I went with the meatloaf. The menu claimed it was a family recipe handed down through generations. It was fairly bland. It did not have a sauce, and it was a bit dry. The sides of broccoli and potato salad were better, though also lacking a bit in flavor.



The cornbread muffins were my favorite because they had honey butter with them and they were soft, but had a nice slightly crisp exterior.



And, for some reason, both Kaitee and I were really craving a brownie sundae. So when we were asked if we wanted dessert, there was a resounding "yes."



We both enjoyed a brownie topped with vanilla ice cream, whipped cream, and chocolate syrup. I like my brownie a little bit crunchy on the ends, and without any chunks of bittersweet chocolate inside, but this was a decent version because it was topped with all kinds of goodies.



Grade: C

If you’re not exactly sure what a “currant” is, you’re not alone.

That’s because in the United States, as well as the United Kingdom and Ireland, currants usually refer to the “Zante” currant, which is really just a dried Corinth grape. Aka a small raisin.

However, true currants - often found in Appalachia - are actually small, tart berries that grow on shrubs and vary in color from deep, dark purple to ruby red to blush pink to nearly translucent white.

This color is what classifies currants and helps determine their best use.

“Red currants are the most common and best for jams, sauces, and similar culinary applications. White currants are more delicate in flavor, lower in acidity, and often enjoyed fresh. Pink currants are the rarest and fall between the red and white varieties, both in color and taste. Black currants (Ribes nigrum) tend to ripen later in summer. They have the boldest flavor and are most commonly processed into jams, sauces, and syrups or dried rather than eaten fresh,” according to The Spruce Eats website.

Currants are closely related to gooseberries - in growth conditions, size and flavors. However, gooseberries have thorns, whereas currants do not. And gooseberries can also be green or yellow and tend to have a universally tart flavor. They also ripen later in the summer season, around July through August.

Both, though, can be delicious fresh or cooked. From pies and tarts to sorbets and puddings, these berries can be used in place of blueberries, blackberries or raspberries. They can also dot a fruit salad or garnish a dessert.

Most often, they are used in jams, jellies, pies and sweet sauces for game or poultry. They can provide a sweet foil for venison or other strongly flavored meats. Currants naturally contain pectin and acidity, so they lend themselves well to preserves. It’s also common to dry currants as a preservation method.

Currants, though, weren’t always lining cabinet and pantry shelves. At one point, currants - including red currants, black currants and gooseberries - were all outlawed due to the threat of disease. They were banned in 1911 because they carried white pine blister rust disease and posted a risk to pines and the logging industry. By 1966, the nationwide ban was rolled back and individual states decided if and what kind of restrictions they wanted to employ.

Today, currants can be found at farmers markets or specialty food stores. For many across Appalachia, currants are one of many wild edibles that have been enjoyed by foragers for centuries. Joining the likes of ramps, morels and others, currants are a source of sustenance.

Whether they are picked fresh or preserved to last for months, currants showcase the regiom’s emphasis on preserving fruits and creating simple, hearty foods using locally available ingredients. The use of currants in traditional Appalachian recipes highlights the resourcefulness and reliance on homegrown produce that characterizes the food culture of Appalachia.

Tickers & Timbers is like an adult Chuck E. Cheese. Based in Barboursville, the axe-throwing & escape room business recently expanded to Charleston.



My friend Beth and I went to check it out. I've done axe throwing before. And escape rooms. And a rage room. And a paint splatter room. But never a neon, black light painting experience.



So, we painted up a storm, which mostly ended up as a wet canvas that was just a mixture of all of the colors. But after work, we grabbed a meal.



The menu is pretty basic with sandwiches and pizza. So we went with a classic pepperoni pizza, and some bread and cheese sticks.



These were both fine. They were pretty tasty after working up a bit of a sweat, and they're satisfying when you work up a hunger. But overall, maybe a tad greasy and the crust didn't speak to me.



Grade: B

How do you feel about dates? No, not the outing you go on to get to know another person. The dried fruit you may confuse with prunes. If you were like me, you might not think much at all of them.



I've had bacon-wrapped dates. And devils on horseback. But beyond that, I didn't know much. So, when a place in Scottsdale popped up as a must-visit for foodies, and their main item was dates, I was intrigued.

Sphinx Date Co. Palm & Pantry features locally crafted food & gifts specializing in Arizona grown Medjool dates, local food, wine, & Date Shakes.



Medjool dates are a large, sweet cultivated variety of date. It is a soft, toothsome fruit with an orange-yellowish flesh and jammy, sweet center. They are REALLY good. They are so sweet, it's almost as if you're eating candy.



You can eat them by themselves or you might find them pitted and stuffed with fillings such as almonds, walnuts, pecans, candied orange and lemon peel, tahini, marzipan or cream cheese. At this market, they even sell date shakes. I tried one, and it was fruity and sweet. I don't know that I would have been able to put my finger on the particular flavor, but it was all delicious.



Plus, I loved looking through all the local-to-Arizona products that were in the shop, including s'mores, nuts, hot sauces, and more.



Grade: A

"At BoSa Donuts, we’ve never believed in reinventing the wheel – or the donut – when it comes to creating the perfect donut. There’s a reason that donuts have been a time-honored tradition for more than two centuries, and BoSa Donuts is proud to carry on a sweet legacy by making the best donuts in Arizona. Skip the fancy donut shops and their disappointing, too-trendy donuts and stick with the classic donuts you’ve loved for years, perfectly made by BoSa Donuts. With more than 50 locations across the Valley, there’s always a BoSa Donuts near you. Plus, most of our locations are open seven days a week and 24 hours a day. You never know when a donut craving will hit, but thanks to BoSa Donuts, you have access to all your favorite donuts 24/7. Whether you’re in search of old-fashioned classics like apple fritters, chocolate cake, and glazed donuts or are hoping to discover the best vegan donuts in Arizona, you can count on finding exactly what you want at BoSa Donuts. In addition to donuts, you can also find a wide variety of baked goods, breakfast and lunch sandwiches, fresh fruit smoothies, hot and iced coffee, and boba tea."



I took a quick trip through the drive-through to order some donuts for breakfast. Sidenote: I love that they have photos of the donuts to help you visualize what you're ordering.



I went for a traditional, raised, glazed donut, as well as a blueberry cake donut – which is my favorite. The glazed donut is the soft, airy donut that is common.And this was a good one, though, I do wish that I had it warmer, so the glaze was smooth and not crackled. The cake donut, meanwhile, is more dense and has more substance, which is why I like it. It's like a hybrid between a muffin and a donut and a cake. It's a nice sweet treat paired with a cofee.



Grade: B