Ramblings of an absent food blogger

No excuses other than just being busy. I haven’t posted in about 3 weeks, so here is a bit of this and that.

First, I’ll be off to Kennebunkport, ME, later this month with my wife to celebrate our 5th anniversary. I’ll be eating lots o’ lobstah and reporting back on food from a new-to-me area.

I just haven’t been cooking much, but my wife did make some snickerdoodles a while ago; I’ll be getting the recipe and posting it in the next few days. They are fantastic, as anyone that likes cinnamon cookies can attest. Here’s a sample shot of the cookies…


I also made more chocolate chip cookies! I had a bit more fun with the camera this time, and even took some chocolate chip macro shots…

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And last for now, I’m currently working about 15 minutes from my favorite hamburger joint in the world, Crabill’s Hamburgers in Urbana, Ohio. We drove up for lunch my first week in the area, and I got four doubles with mustard and onion. They opened in 1927, and only had mustard, onion and relish until 1992 or something like that, when they bowed to pressure to add ketchup. I have never had and never will have ketchup on a Greasy Burger (as we have always called them)! I had to have a bag of Mumford’s potato chips to go along with my burgers, of course (also made in Urbana)

Greasy Burgers (Crabill's)

4 Crabill's Greasy Burgers

Not quite 4 greasy burgers


About Curt McAdams

I guess I'm a bit of a foodie, learning to cook from my mom, then getting obsessed with outdoor cooking, competition barbecue, bread baking and just about all things food. Lately, I've been trying to upgrade my photography skills a bit, though I still have a long way to go.


  1. Great post BM!

    Those burgers bring back some memories of local diners here in Chicago growing up.

    Also love finding regional potato chips! Most of our independents have sold or shut down. Still a couple in Northern Indiana we like.

    Have a good trip!


  2. Wow, those chunks of chocolate are huge! And I do love snickerdoodles.

  3. Bill, I’m all for regional foods, too. Stuff like chips seem to lose something when they go too big.

    Patricia, it’s good to see some people are still reading! The chunks mostly look big because I took macro shots of them. :) I’m really starting to like chunking the chocolate on my own; there’s more variety in the options for chocolate, and the irregular pieces just seem more ‘homemade’, if you know what I mean.

  4. Lobsta huh? Be sure to check out Gary’s Pigtrip.net for BBQ places up in Maine.

    Your photography is incredible lately. I’ve gotta join your class.

  5. I checked out the site, but there’s not a whole lot of bbq going on in Maine, so we skipped that. :) Thanks for the comment on the shots; I’ve been trying to get better, and I hope that improves. Unfortunately, the class has been tough as work schedules really hit hard this year. I apologize to those that have been participating in the class; we’re trying to get more out to you, really!

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