![\"rizzosveggies\"](\"http:\/\/i1.wp.com\/www.paulryburn.com\/blog\/wp-content\/uploads\/2015\/03\/rizzosveggies.jpg\")
<\/a><\/p>\nThis is the entree veggie plate. Every day Chef Michael Patrick makes a veggie plate, with the items on the plate changing from day to day. I usually prefer dinner that mooed or oinked before it became dead, but even I have to admit that veggie plate looks really good, and it looks like a lot of food.<\/p>\n
The lobster pronto pup appetizer, shared by a group at a Sunday birthday brunch.<\/p>\n Today is Double J’s third anniversary of being open, and tonight starting at 6 they will celebrate with live music by Heath and Danny on the Front Porch stage. There will be $3 drafts, $3 Fireball, and $3 well drinks.<\/p>\n Tip for people who like the pepper jack mac & cheese at the Blind Bear: Put hot sauce in it. I never would have thought about doing this, but the day of the Liberty Bowl parade I saw a tourist decked out in West Virginia University gear doing it, and it seems like a really good idea.<\/p>\n I wonder whatever happened to that tourist. She was cute…<\/p>\n By the way, I was at the Bear yesterday, and a couple of members of the Weekend at Porky’s BBQ team were telling someone, “Just walk around the park until you find the best booth.” Hey, thank you for sending people to the Moody Ques, we appreciate it!<\/p>\n Discovery I made at City Market this weekend: Frozen Indian dinners.<\/p>\n \n Indian food is my second-favorite ethnic cuisine (after Mexican) so I am happy to make this discovery.<\/p>\n A site called Hypebot lists 5 underground music scenes that could explode in 2015<\/a>. Number 4 on the list is Memphis’ rock scene.<\/p>\n Bardog has announced its 7th annual Erin-Go-Bragh(less) party for St. Pat’s:<\/p>\n Bra-less chics? I hope we experience a warm spell in mid-March, getting temperatures up into the 80s so it will be tube top weather. Nothing is better worn commando than a tube top!<\/p>\n All right, time to hit Publish and go to work. Possibly back at lunchtime if I find more stuff to write about.<\/p>\n \n","protected":false},"excerpt":{"rendered":" Several groups of my friends checked out the new Rizzo’s Diner location this weekend, and while I didn’t get to go, I got permission to post a couple of pics they took. This is the entree veggie plate. Every day Chef Michael Patrick makes a veggie plate, with the items on the plate changing from … Continue reading “Rizzo’s pics, Indian frozen food and more in this early Monday update”<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/posts\/15991"}],"collection":[{"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/comments?post=15991"}],"version-history":[{"count":1,"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/posts\/15991\/revisions"}],"predecessor-version":[{"id":15996,"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/posts\/15991\/revisions\/15996"}],"wp:attachment":[{"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/media?parent=15991"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/categories?post=15991"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/tags?post=15991"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n