It thrills me that even when I'm not updating, over 100 people a day still come check out FvF.  However, it also makes me feel like a dick for neglecting it - considering I used to top 500 readers a day.

So, dear eaters, I give you a brief food tour of Toledo. Between my work travels and a real vacation, I've had a lot of outstanding food lately (and some I could have lived without) - so it doesn't seem fair to withhold all of these perfectly good recommendations...should you ever find yourself in the city by the lake. In chronological order:

Biaggi's - Levis Commons
Reminded me a LOT of Brio or Bravo.

The major difference was the combination of letters after the B. It was good, but I wouldn't say remarkable. I also didn't order a remarkable dish because it was lunchtime and I'm not an animal. I got some kind of panini that claimed to have gouda, which I couldn't taste - but the tomato bisque was nice. Would I choose Piada over it about any day? Probably.  4/5

Byblos - Holland
Hooooooooooooly falafel, Batman. This salad should be served at all times, at any and all loosely Mediterranean joints. Also, best pickles of my life. Ever. I wanted to fill my purse with them and fill my hotel mini-fridge with them, as to enjoy them my entire stay. If you've never been to Toledo (I can't say I recommend it for a lengthy stay), probably 50% of the eateries put fresh, warm pita bread on the table where you'd normally find a boring loaf of bread. This is another thing most restaurants should start adopting. Right away. Anyhow, the salad was comprised of some kick-ass falafel, fresh cukes, tomatoes and radishes - and as you can see, covered in parsley. It was so good, I didn't even miss the meat. They also have a few Turkish/Greek wines on their list that I may have enjoyed one or a handful of.      6/5


Empire Restaurant - Oregon
Just don't eat here. Really. Just don't. You're welcome.

Tony Packo's - Original Location
A Toledo institution (of the food variety, not mental).

 It was explained very basically to me, and delivered on what was promised - coneys with a split sausage instead of a hot dog. The side of paprikash I got left a lot to be desired, but the dog and sauce were great.     3.5/5


Poco Piatti
Super legit tapas. Meat lollies!!!

The great sangria, beer selection and chorizo tacos didn't hurt, either. Nifty little place, with nifty little plates.
And again, with the fresh pita on the table. 4.5/5

Whenever I find myself in a recipe rut, I just look for new things I can cram into a chicken. Looks fancy,but it's pretty easy. Tonight's recipe is brought to you by my love for pine nuts and hatred of paying $4 for a tiny jar of them.

Mediterranean Stuffed Chicken
(serves 2, double as needed)
2 boneless chicken breast halves, trimmed and flattened
1/2 C fresh spinach
2 tbsp pine nuts
1/2 C feta (I used basil & tomato feta)
house seasoning
olive oil


There's always more than one way to skin a cat. Sure, you could spend time whacking away at the chicken breast with a mallet until it's flattened, but here's an easier way. Cut the breast in half first, lengthwise. If it's a bit uneven, then you can pound it out covered in plastic wrap until the thickness is uniform.

Lay down a few fresh spinach leaves, then your cheese, then the pine nuts on the fatter end.
Have your toothpicks handy (about 3 per piece) and start rolling them up, fat end first.
Secure with toothpicks on each end, and one in the middle to keep all the goodness from oozing out when they cook.


Once you have tight little rolls, dust them up with house seasoning (salt, pepper, garlic powder) and brown them in a pan over medium heat in a little olive oil until a nice, light brown crust is formed.

Pop them into the oven at 350 for about 30 minutes to finish the cooking process. Make sure the temp read at last 165 to make sure they're cooked thoroughly.