#food #foodporn #foodstagram (at Cafe Meem)
Like most fans of Jess & Co., EPs Dave Finkel and Brett Baer “love it when the gang is together" Baer tells TVLine. And this season, "for the first time in a long time, they’re all single." The premiere finds the consciously uncoupled friends capitalizing on that freedom as they try to hook up at the last wedding of the season. That’s where Jess and Kat (a hot genius played by Jessica Biel) will square off over the best man… and, wait a minute, Nick is cool with this?! Finkel says the exes "have made an agreement that they’re moving forward and they are going to be supportive of each other,” and that Miller has reverted to “not trying too hard." Sound familiar? "We want to take everyone back to their roots, their Season 1 personas," the EP continues – which means more dough for the D-bag jar! Schmidt is "back to his beginnings as an all-around douchebag,” Baer says, noting that the roomie uses his expertise to help Jess break into online dating. Elsewhere, Coach becomes a permanent employee at the school where Jess is now vice principal, and Winston “commits to doing something dangerous" — being a cop. On a related note, we are assured that Ferguson is still in the (meow) mix.
BONUS SPOILER | A two-episode arc set in Oregon will enlighten us about Jess’ past.
(via newgirlthings)Source: allaboutnewgirl
Submitted by statelysandwiches
It’s not very often I read a sandwich description that leaves me wondering how those ingredients found their way onto the same plate. The Vermonter was one of the few state sandwich combinations that made me raise an eyebrow. It starts out pretty standard with sliced ham, turkey, and Vermont cheddar (of course). Green apples add a nice crunch but the twist is that these ingredients are all held together with cinnamon raisin bread. The Vermonter takes sweet and savory very seriously.
When I opened this week’s Plated box, I immediately knew I was going to create a variation of The Vermonter. The flavors create an unexpected bite and one that leaves me asking for a second helping.
THE VERMONT BURGER
4 Italian Sausages
1 pound Ground Turkey
Pinch of Garlic Salt
Pinch of Cumin
1 small Onion
Vermont White Cheddar Cheese
1-2 Green Apples
8 slices Cinnamon Raisin Bread
Salt and Pepper to taste
HONEY MUSTARD SAUCE
1.5 tablespoons Dijon Mustard
1.5 tablespoons Honey
1 teaspoon Mayonnaise
1 teaspoon Lemon Juice
Salt and Pepper to taste
Remove sausage from casing and combine with the next four ingredients. Place in the refrigerator.
Slice onion. Heat one tablespoon of olive oil over low heat. Add onion and cook until caramelized.
Preheat oven to 400 degrees. White cheddar is crumbly so rather than full slices, simply cut enough small cracker-sized slices to cover bread. Cut green apple into thin slices. Lightly butter both sides of the cinnamon raisin bread and set aside on a baking sheet.
Combine all ingredients to make honey mustard sauce and set aside.
Remove ground meat from the refrigerator. Form thin burger size patties and cook on the stovetop for 4 minutes a side or until cooked through.
Meanwhile, place bread in the oven. Once lightly toasted, remove from the oven and top one side of the bread with cheese. Return to the oven until cheese melts.
Top the bread with the cooked burger, honey mustard sauce, caramelized onions, and green apple slices. Enjoy!