Snacking, Travel, Weeknight Dinners

Buzzy’s Lake House Food Truck

Hold the phone.

Nut allergy friends REJOICE! Your food truck woes are OVER.

Yesterday my little buddy and I (still on house arrest – kind of sick, but not really, check out my IG for more info on this) were hanging out on the square in downtown Madison when we decided to check out a local food truck, Buzzy’s Lake House via my Instagram feed.

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Buzzy’s was parked on the corner of Wisconsin + Mifflin, which was uber convenient since we were at the toy store one block away. Capitol Kids is probably one of my favorite stores for kiddo swag in all of Madison. They have the most unique gifts, and hard to find items, too. But on this particular chill day, we were just playing with choo choos and enjoying the sunshine!

Buzzy’s is AMAZING. As a foodie, this is the BEST food truck food I have EVER had (and my super foodie husband agrees, so you know it’s good.)

The issue we have with many food trucks, and restaurants in general, is that they cannot guarantee that cross contact with nuts does not happen in their kitchens, so we cannot eat there. For example, we cannot eat at Melt, that yummy food truck that ONLY sells delish grilled cheese sandwiches because their bread is made in a bakery that handles nuts. Frown face.

Buzzy’s owner + culinary trained, professional chef, Cyndi, told us the food that she makes (excluding the sweets + cookies) are nut-free. Happy dance! And I trust her 100%.

So what kind of food is it? It’s your favorites, all of them.

  1. Main Dishes
    1. Bobber Chicken
    2. Sunset Chicken
    3. Dockside Chicken Chili
    4. Wavey Turkey Meatballs
    5. Firepit Curry – YOU JUST NEED TO EAT THIS
    6. Pontoon Pulled Pork Sandwich
  2. Sides
    1. Jasmine Brown Rice
    2. Smashed Cheddar Baked Potatoes
    3. Baked Beans
    4. Side Salads
    5. Homemade cookies + assorted beverages

I had the featured item, pictured on IG, and that’s what drew me in:

Chicken Chili Bowl over rice with cheddar, sour cream and scallions.

***sorry, no pic, I woofed it down too fast***

IT WAS AMAZING. And FLAVORFUL. And HUGE. If you’re ravenous hungry, come here. If you’re coming along with kids, one main dish could feed two littles. The key here is that Cyndi is a professional chef. Her flavor profiles are spot on with everything she makes (we started visiting this food truck last April after Theater Class on State during Farmers Market – her breakfast is also amaze.)  You’re going to get a great meal, no matter what you pick. It’s alllllll good.

So, if you’re downtown walking the farmers market, having a meeting, strolling state street, visiting the capitol, or looking for a really yummy, quick and delish lunch, check out Buzzy’s Lake House. You won’t regret it.

Buzzy’s Lake House

@buzzyslakehouse

Cheers to the weekend friends! Thanks for stopping by! Lots to write – I hope I have some more time this weekend to still tell you about Dr. Pain’s Pain-free French Toast Recipe! Its so good.

 

Snacking, Weeknight Dinners

Gazpacho

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Now that tomato season is here, it’s time to share some of our favorite recipes to use up all of these lovely red + yellow friends.

Yesterday we canned 7 quarts of tomato chunks (technically they are called stewed tomatoes) and today we’re working on tomato juice. There is no better smell than opening up a fresh jar of tomatoes from the garden on February 26th – right in the middle of “is winter almost over, I may actually need Xanax to get me though the next 3 months of darkness in the mid-west” season.

The kids love canning tomatoes and it teaches them some good lessons about food, and why we continue to can vegetables today.  We come from middle class, hard-working families where canning was a necessity when we were kids.  Being able to afford lots of fresh produce was a luxury we didn’t have. So we made our own. Little did we know it would be a life lesson we would pass on to our own kids one day.

Canning food:

  • acts as a good reminder for where our food comes from
  • how important gardening/farming is
  • the role of weather and water
  • how to care for a garden, plants and the Earth (something besides yourself)
  • teaches patience (watching a small tomato plant grow into a 7 foot weedy monster is incredible, and takes MONTHS)
  • how lucky we are to live in a country where we have an endless amount of food to choose from an array of markets and stores.

Funny quotes from the kids:

  • “Look, band-aids Mama.  I’m taking off his band-aids.”  — Carter after blanching + peeling
  • “I’m taking out his monster guts.” — Chloe on seeding tomatoes
  • “It’s like I’m carving a mini-pumpkin.” — Carter on chopping tomatoes
  • “Can we make more Gazpacho next?” — Chloe

The Gazpacho recipe is easy, and you can make it in your food processor or large blender. If you’re batching it, I guess a nutri-bullet would work too.

Gazpacho is chilled tomato soup. It’s amazing. If you haven’t had any, you must try some. In the Milwaukee area, I recommend Beans and Barley on North Ave + Farwell.  In Madison, check out Zoup! on Greenway Boulevard.

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Keehn Family Gazpacho

Ingredients

  • 2 pounds vine-ripe medium tomatoes, seeded and coarsely chopped
  • 2 small kirby cucumbers, coarsely chopped
  • 1 red or yellow bell pepper, cored, seeded, and coarsely chopped
  • 1 medium onion, coarsely chopped
  • 2 garlic cloves, chopped
  • 2 cups tomato juice (we use Campbell’s Tomato Juice)
  • 1 tablespoon sugar
  • 1/4 tsp smoked paprika
  • 1 tablespoon Spanish paprika
  • Kosher salt and freshly ground black pepper
  • 1/4 cup sherry wine vinegar (1/4 cup balsamic + 1/4 cup rice wine is a substitute if you don’t have sherry wine!)
  • 1/2 cup extra-virgin olive oil
  • 1 handful fresh flat-leaf parsley, coarsely chopped
  • 1/2 lemon, juiced

Directions

  1. Add the tomatoes, cucumbers, bell pepper, onion, and garlic to food processor.
  2. Puree the ingredients until almost smooth, leaving a little texture.
  3. Pour the vegetable mixture into a large bowl; stir in the tomato juice, sugar, paprika, salt, pepper, vinegar, oil, parsley, and lemon juice until well combined.
  4. Refrigerate the soup for at least 2 hours until very well chilled; the flavors will develop as it sits.
  5. Season the gazpacho again with salt and pepper before serving. Serve in chilled bowls or tureen and top with desired garnishes.
  6. We love to top our with sliced avocado or hard boiled eggs.

This recipe is extremely allergy friendly, free of the Top 8 Allergens.

  1. Milk
  2. Eggs
  3. Peanuts
  4. Tree nuts (such as almonds, cashews, walnuts)
  5. Fish (such as bass, cod, flounder)
  6. Shellfish (such as crab, lobster, shrimp)
  7. Soy
  8. Wheat

Have a wonderful and restful Labor Day Weekend. Cheers!