SheeFood

Pretzels Pop with Opportunity

Pretzels are sure having their moment, aren’t they? I’m seeing them pop up on menus in various forms and fashions to fill what I think are two roles: nostalgic comfort food and easy snack sales. But they require some refreshing from the crunchy sticks and looped knots I grew up with. I remember one pretzel moment from more than 55 years ago. My siblings and I sat around the kitchen table nibbling on pretzels and bologna sandwiches when my mother asked us a deep question. “What are you kids living for?” I was probably all of 10 years old. I panicked, having never given life’s purpose a single thought. Fortunately, she came up with her personal answer to that question, and I eagerly claimed it as my obvious purpose. Crunch. That, my friends, is nostalgia!

In the snacking department, you can surely look to the grab-and-go fresh food section of c-stores for ideas. Kwik Trip offers soft Garlic Parmesan Pretzel Sticks. Sheetz sells soft Pretzel Nuggets with Honey Mustard. Here’s a creative one. Gas patrons at Cumberland Farms c-stores can run in and grab soft shell Pizza Stuffed Pretzels.

Of course, anyone who frequents Auntie Anne’s wouldn’t think that is so unique. The pretzel chain that operates in such snack-magnets as malls, airports, military bases and universities most recently added Pepperoni Pretzel Nuggets to the lineup, which is bite-size pizza with pretzel dough—each topped with a pepperoni slice and a three-cheese blend.

For its part, Subway got smart, and rather than reinvent the pretzel for its new Sidekicks menu, it partnered with Auntie Anne’s and includes the pretzel chain’s Footlong Pretzels on its snack menu.

But snacking isn’t the only opportunity to cash in on pretzel popularity. Chick-fil-A is testing a Pretzel Cheddar Club Sandwich for a limited time at a few restaurants in Raleigh, North Carolina. Meanwhile, Culvers has brought back its Pretzel Haus Pub Burger through August, which is a beef patty, pickled onions, bacon, cheddar cheese and cheese sauce on a pretzel bun. Occasionally, Little Caesars brings in its Pretzel Crust Pizza LTO.

If this puts you in the mood to find ways to incorporate positive nostalgia into an LTO, then you can let your corporate test kitchen pretzel imagination run wild.

For breakfast it can be as simple as chopping pretzels into pieces and concocting a Pretzel and Cheese Omelet. It adds crunch, a great name and a nice flavor contrast. You could easily do Pretzel Pancakes by chopping up soft pretzels into small bits and folding them into pancake batter for an interesting texture and a salty kick. What kind of sauce or syrup would go with that? For those using pretzel buns for burgers or sandwiches, how about cross utilizing those buns and making Pretzel French Toast. Soak pretzel buns in an egg and milk mixture, then fry and serve with maple syrup and a sprinkle of powdered sugar for a sweet and salty breakfast LTO.

For the dessert menu, I’ve long advocated for chocolate anything. If you could only have one item on the dessert menu, let it be chocolate. I’m talking Chocolate Pretzel Lava Cake. Work up a pretzel-infused crust for that thing. Of course, finish it with a salted caramel drizzle.

Could you picture doing a Chocolate Pretzel Mousse Tower in which each layer (between crispy pretzel wafers) features a different type of chocolate—dark, milk and white?

You can play to pretzel comfort and nostalgia across the menu. Make that your purpose for a limited time.

Jody

Hybrid Creations Energize the Menu

I’ve noticed a few super creative menu-mashup LTOs lately. It’s time to revisit this engaging in-your-face seasonal spectacular. Anything that draws a doubletake is also a good social media buzz generator.

My favorite recent mashup is from Smokey Bones. It’s a House-Smoked Brisket Sundae served in stemware. Say what?! They describe it as Texas-style smoked brisket over mashed potatoes and roasted corn and garnished with red wine sauce, fried onion tanglers and scallions. While the chain is at it, it also has a BBQ Pork Sundae, which is mac & cheese layered with pulled pork, jalapeno cheddar sausage and bacon coleslaw topped with scallions and Carolina BBQ sauce. When you invoke a dessert theme on an entrée, you could wind up with a swing and a miss. So it must be craveable. This looks to be. On the other hand, it could be something that brings guests in the door where you could upsell them.

I also see two examples that turn breakfast carbs into sandwiches. IHOP has a Magnificent French Toast Sandwich, which is folded egg, sausage patty, hash browns, American cheese and chipotle mayo on French toast. Meanwhile, Walk-On’s Sports Bisteaux offers a Beignet Cheeseburger Slider.

Beverages are surely a low entry point for a mashup. Dutch Bros is running a Churro Freeze LTO, which is coffee blended with ice and caramel and garnished with a cinnamon sugar soft top (sweetened aerated milk) and churro bits.

If breakfast is one of your slow times, these LTO breakfast-dessert hookups might be what you need to drive traffic and sales.

1. Cinnamon Roll Pancakes: Combine the comfort of pancakes with the flavors of a cinnamon roll. Prepare pancake batter and swirl in a mixture of cinnamon, brown sugar, and butter before cooking. Top with a creamy cream cheese glaze instead of traditional syrup.
2. Cheesecake Stuffed French Toast: Elevate French toast by stuffing thick slices of bread with a sweet cheesecake filling. Dip in egg mixture, cook until golden and serve with a berry compote.
3. Apple Pie Oatmeal: Mix the nostalgic taste of apple pie with the wholesomeness of oatmeal. Cook steel-cut oats with diced apples, cinnamon, and nutmeg, topping with a crumble of oats, butter, and brown sugar baked until crispy.
4. Chocolate Croissant Bread Pudding: Use buttery croissants as the base for a luxurious bread pudding, incorporating dark chocolate chunks and a vanilla custard. Bake until the chocolate melts into gooey pockets and serve warm with a dollop of whipped cream.
5. Tiramisu Crepes: Fill delicate crepes with a mascarpone espresso mixture, mimicking the classic flavors of tiramisu. Dust with cocoa powder and serve with a drizzle of coffee-infused syrup for an indulgent breakfast treat.

If you’re trying to find late morning or afternoon snacking mashup LTO ideas, consider these two:

1. Sweet Potato Donut Holes: Fry sweet potato donut holes until golden and toss them in a cinnamon-sugar mix. Serve with a side of whipped cream or a small scoop of vanilla ice cream for dipping. The combination of the earthy sweet potatoes with the sugary coating offers a delightful snack that’s not too heavy.
2. Matcha Popcorn Balls: Create eye catching popcorn balls bound with a matcha-infused marshmallow mixture. This not only adds a vibrant green color but also a subtle tea flavor that complements the sweetness of the marshmallow.

Mashup LTOs can energize your menu, draw customer interest and showcase your operation’s on-trend creative flair.

Jody

Keep the “C” in Color

Today’s menu inspiration is brought to you by “C” for “Color.” It’s what I’ve noticed most about recent innovative limited time offers and new menu items in general. Using color, you can hit on all the culinary trends your operation and your guests crave. I’ll show you.

Cyclical considerations. There’s nothing like the revolving seasons to display the colors that strike that “gotta have it now” urge. Spring exudes light pastels like pink, sky blue, mint green, yellow and lavender alongside bolder colors like marigold orange. In fact, in April, Marigold Dreamsicle was the flavor of the month at Baskin-Robbins. That was a mix of vanilla bean ice cream and marigold ice cream made with real marigold blossoms, along with an orange swirl.

Crafted from nature: As in Baskin-Robbins’ example, nowadays, if you’re going to make a bold colorful statement, you likely won’t be using food coloring. That’s so “last century.” The main color is going to have to come from nature, from whence comes our food. If you’re making white coconut cupcakes and you want red/pink frosting, turn to pomegranate juice. Not only does the color pop, you’ve added an interesting call-out second flavor to name the cupcake. For lemon yellow cupcakes—make a color-complimenting purple/blue frosting with pureed blueberries blended with cream cheese. Challenge yourself by eliminating food coloring from the kitchen.

Cultural moorings: How about global cuisines with color? In that case, seasonality takes a back seat to the ingredients common around the globe. I can think of no better example than ube, the purple yam that is native to the Philippines and thus is common in Filipino cuisine. Fast food Filipino chain Jollibee is in the middle of an extended Ube Pie LTO, which is a flaky hand pie filled with the vibrant purple filling. The mashed purple yam certainly works in fusion applications. I recently ordered an Ube Cannoli dessert of three purple puree filled cannoli’s at Tidepools restaurant at the Grand Hyatt in Poipu, Kauai.

Dragon fruit is the current darling of color showing up in pink/red beverages to exude the tropics. In a trio of three Aqua Frescas at a California test location, Taco Bell included dragon fruit berry, a green tea-based drink with pieces of dragon fruit for color and flavoring. On a more widespread basis, the chain ran a Dragon Fruit Freeze LTO—a slush drink with dragon berry fruit flavor and color.

Clean consumption: For the health and sustainable conscious, colorful plant-based edibles provide guilt-free pleasures. Consider a Golden Turmeric Smoothie. Give it a sunny yellow hue with turmeric, banana and mango. It’s a healthy offering with a springy color. Or perhaps offer bright orange fresh-pressed carrot ginger juice with sweet carrots and spicy ginger, ideal for a morning or midday energizer.

Creative choreography: Color, and especially spring colors, are sexy and photogenic. Your social media-engaged guests become your brand ambassadors. Who could resist snapping a selfie holding an edible flower gelato—a mix of vanilla gelato with swirls of colorful edible flower petals like calendula (orange), cornflower (blue) and rose (pink)? Or, if that sounds too difficult to source, you might do like Dave & Buster’s and crack open a box of Froot Loops. The chain recently added Cereal Cake: Cereal-flavored cake topped with marshmallow cream icing and cotton candy, surrounded by sweet vanilla cream sauce and Jumbo Froot Loops cereal. Hopefully guests can refrain from diving into it until they’ve taken and posted a proper photo of it!

No matter if you aim for seasonal, natural, indulgent, global or artistic LTO fare, do it in living color to grab maximum attention.

Jody Shee

Boba, Baby!

If you’re looking for a beverage LTO opportunity or an interesting platform to expand your reach, you’ll want to take a serious look at bubbles. As in boba beverages. I can think of 10 good reasons why tapioca pearls have legs and why now is the time to look into them.

First: You can use bubble tea to draw more of the coveted Gen Z (ages 14-27). Some 23% of Gen Z have purchased bubble tea from a foodservice location in the past three months, according to the survey conducted for Mintel’s Foodservice Coffee and Tea, US—2023 report. That is significantly higher than the other generations.

Second: While boba tea is still emerging, it will soon become ubiquitous across all demographics considering that you can now find endcaps of boba tea kits at Costco!

Third: Bubble tea is absolutely viewed as a snack. According to Mintel’s consumer survey, 74% of those who drink bubble tea say they typically consume it in the afternoon, which is its highest timeframe and operators’ most-coveted daypart expansion.

Fourth: Bubble tea is experiential. Other adjectives could include fun, playful and unique. This could be the reason why it appeals to the younger generation. Mintel’s report highlights that almost 40% of Gen Z consumers would be motivated to order coffee/tea from foodservice establishments if they offer unique drinks on the menu.

Fifth: The fun, playful and aesthetically pleasing quality of boba drinks places them in the center of customer social media posts, which turns everyone into an influencer for your brand.

Sixth: Boba tea can help you check the “global cuisine” box. It was founded in Taiwan during the 1980s and is popular among Asians, which is notably obvious when you visit a bubble tea-centric operation in a college town.

Seventh: Tapioca boba/bubbles are adaptable. Though milk tea is the original host for the chewy pearls, tea is not mandatory. In February 2024, Del Taco ran an interesting series of three LTO beverages called Poppers. The Strawberry Lemonade Poppers mixed the boba pearls with strawberries and Minute Maid Zero Sugar Lemonade over ice. Another version mixed boba pearls and real strawberries with Sprite over ice. And interestingly, the third one combined boba pearls with real strawberries layered in a vanilla shake.

Eighth: Any foodservice concept’s menu can benefit from an infusion of bubbles. I mentioned Del Taco above. Last summer, Jack in the Box tested a trio of boba-enhanced beverages: milk tea, iced coffee and a vanilla shake. I’m waiting for a big convenience store chain to lay claim to boba beverages. I did notice that Quik Trip in India has a line of four bubble beverages.

Ninth: Bubble beverages are a perfect expansion option for the fast casual segment with its playbook of customized, “pick your own ingredients” offerings.

Tenth: Bubble chains are emerging. They are their own concept, and the more that pop up, the bigger splash they will make in their markets. To name a few, there’s Gong Cha, Uncle Sharkii Poke Bar (bubble tea is as much a part of the concept as Hawaiian poke) and Krak Boba. But there are more, and plenty of independents.

It just seems like a no-brainer to make the beverage menu the place to launch some interesting LTOs. Boba covers a lot of bases and could be an easy way to add some spark while boosting the bottom line.

Jody Shee

Getting a "Load" on Pizza

When I was a teenager, I hated pizza. That was back in the 1970s when the pizza pie pretty much came in only two versions: pepperoni and supreme that was heavy on the green peppers. I’m not fond of either, so I was the pizza veto in our family when eating out. Even today, if an operator is only going to menu two pizzas, they are going to be pepperoni and supreme. OK, maybe cheese to please the youngsters.

I don’t know what year or decade it was when pizza dough became a blank canvas for absolutely anything. Now you can gauge current food trends by looking at Pizza Hut’s LTOS. Every R&D chef is looking for ways to incorporate plant-based proteins, gluten-free options, hot honey, global flavors, comfort food, birria, Nashville hot and whatever other trends you’re reading about in your trade publications.

In January, Pizza Hut pepped up pepperoni pizza by incorporating hot honey and renaming it Hot Honey Pizza. It’s topped with marinara sauce, cheese, classic pepperoni and crispy cupped pepperoni, and a sweet sauce made with red habanero peppers and honey. Oh, and how about Pizza Hut’s spicy Pickle Pizza LTO last year? Pickles have had their moment. The chain combined pickles with Nashville hot chicken. It was sauced with buttermilk ranch, and topped with cheese, crispy breaded chicken breast seasoned with a kick of Nashville Hot Seasoning, sliced white onions, and then loaded with spicy dill pickles and finished off with a drizzle of buttermilk ranch.

In the cold Q4 of 2023, Hungry Howie’s went with a comfort food theme for an LTO of Mac ‘N Cheese Pizza that included melted mozzarella and panko breadcrumbs for a crunch.

So, we see that pizza crust is a carrier for all the latest trends in the same way every carrier is taking on food-scene shifts. Think sandwiches, wraps, tacos, omelets and now bowls. They are all foundations for the likes of birria, Nashville hot and the rest of the current “it” ingredients.

I would think that the classic baked potato could go all directions as a carrier of dining evolutions, but it really hasn’t for some reason. I have to hand it to Wendy’s for being the lone champion of the baked potato in fast food. It has five topping options, all of which stay reasonably between the standard white lines. Fries and tots, on the other hand, are the sexier potato carriers for trendy toppings. Wings and Rings totally got that with a few notable LTOs last year. Its Loaded Steak & Queso Fries were topped with seasoned thinly sliced steak, queso, cheddar jack cheese, jalapenos, avocado, roasted corn, tomatoes, scallions and chipotle ranch dressing. (Couldn’t you just as easily see that ingredient list atop a pizza or in a wrap or bowl?)

In the dessert category, Wings and Rings ran a S’Mores Funnel Fries LTO that loaded funnel cake fries with gooey melted marshmallows, chocolate and Cinnamon Toast Crunch crumbles. 

Coming full circle with the loaded goods, Domino’s Pizza entered the field of loaded potatoes for the first time last year with loaded tots. The three variations simply borrow the ingredients from a few pizzas, so other than the tots, no new ingredients were required. (Philly Cheese Steak Loaded Tots; Cheddar Bacon Loaded Tots; and Melty 3-Cheese Loaded Tots.)

What will become the next blank canvas for trendy ingredient toppings? Watch Papa Murphy’s. It recently added Monkey Bread to the menu. So far it comes in only two flavors: savory garlic and sweet cinnamon. But I see loads of opportunity, how about you?

Jody

What Sustainability Trends Will Restaurants Embrace in 2024?

I see two competing eco-friendly food/foodservice trends going on, and I wonder which one is going to dominate in 2024.

In one corner, you have the plant-based animal-protein look-alikes that the big chains busted their buns to launch, relaunch and over launch. Many restaurant behemoths already squarely have Impossible or Beyond Meat offerings.

These plant-based options have gained prominence as environmentally conscious cuisine recognized for their role in decreasing greenhouse gas emissions, which contributes to reducing climate change. Additionally, they are notable for lessening land and water use, among other benefits. However, their highly processed reputation is a rather noticeable elephant in the room.

Meanwhile, the next big planet-focused thing is coming into view. Chefs are looking at regenerative agriculture-minded farms with the realization that traditional farming practices deplete the soil while diminishing the nutrients. Some chefs are partnering with smaller farmers who increasingly focus on soil health, water management, carbon sequestration via cover crops and minimizing tilling and chemical inputs.

From a consumer perspective, individuals are looking at a climatarian diet that focuses on low carbon footprint foods, local and seasonal eating, sustainable farming practices and reducing food waste.

I’ve watched the sustainability movement over the last few decades. It began about 20 years ago with a sudden interest in organic. Traditional growers bit the bullet and went through the three-year process of transitioning to certified organic. But then… the focus switched to local. Consumers and the foodservice industry asked, what’s the use of buying organics if they are shipped across the country. Low carbon footprint became the holy grail. The sustainability goalpost keeps moving!

You see evidence of the switch in thinking by looking at the annual What’s Hot chef surveys that the National Restaurant Association conducts every year. Fifteen years ago (in 2009) chefs ranked locally grown produce as the top trend. Organic produce was No. 3. The next year and ever since, organic produce hasn’t been in the top 10. However, locally grown produce and locally sourced meats and seafood were the top two trends for five years running beginning in 2010.

Then what happened with sustainability? Hyper-local sourcing entered the top five trends in 2016. That is restaurants growing their own gardens. In 2019, zero-waste cooking made its trend appearance, showing up as the No. 3 trend that year. Plant-based proteins entered the race at No. 2 in 2020. By 2022, plant-based sandwiches ranked as the eighth top trend, and since then, plant-based has dropped out of the top 10 trends.

Now is a good time to take a temperature check of these well-funded plant-based meats.  Many restaurant chains only tested them and didn’t roll them out. Others started strong, but discontinued them for lack of customer interest, including Dunkin’ and Hardee’s. Del Taco and Denny’s both gave them the axe more recently in 2023.

Back to regenerative agriculture and the climatarian diet. Chipotle is betting on this form of sustainability that you can read about here. I recently asked the corporate chef of certified regenerative farm The Chef’s Garden in Huron, Ohio, what he thinks is the future of the restaurant industry and regenerative agriculture and the climatarian diet. He gave a fair answer. “It depends on how important it is to the consumer. We are in the service industry. We want to make customers happy to come back. If regenerative agriculture and climatarian-minded foods are important to consumers, that will be critical to what we do.”

I think that as consumers, chefs and farmers jointly prioritize sustainability, a shift away from mere plant-based items is emerging. This eco-friendly focus will shape culinary trends into the future. “Greener is better” is a unifying mantra.

Jody

The Comfort of Stuffing

As we look ahead to 2024 food trends, we aren’t ready to let go of comfort food yet. Yes to mac & cheese in various forms. But there’s another category that has more to give. That is stuffed foods. And not just with cheese and bacon, per the American comfort palate. Think Vietnamese spring rolls, Argentinian empanadas, Polish pierogis, Japanese Gyoza, and Indonesian/Filipino lumpia.

The annual What’s Hot chef survey is out, and the No. 7 chef-predicted trend for 2024 is stuffed vegetables, as in Chiles en Nogada, stuffed peppers and stuffed cabbage rolls. Perhaps some of the least labor-intensive stuffed vegetable opportunities might center on those with natural cavities, like squash and avocados. More labor-intensive, but bound to get rave reviews, would be stuffed Brussels sprouts, outfitted with a mixture of bacon bits, breadcrumbs and Parmesan before roasting.

But back to the comfort of stuffing. Bread and its loose derivatives are a universal comfort category that can go in so many directions. My favorite restaurant here in Kauai (Tidepools in The Grand Hyatt Hotel) offers Malasadas on the dessert menu, which are deliciously fried donut holes coated in sugar. Our server suggested a DIY stuffed rendition where we cut the Malasadas in half ourselves, scoop ice cream into them and spoon a sauce over the top. Of course the flavor is over the top, but it might be the self-stuffing experience that most resonates.

Here's another stuffed standout. Papa Johns just announced the launch of its new Cheesy Calzone Epic Stuffed Crust Pizza. I mean, the crust itself serves as the calzone, stuffed with mozzarella and garlic-herb ricotta.

Comfort, stuffing and street food all go together, and the Asian street food Wow Bao concept is a great posterchild for that. While steamed bao buns are solidly Asian, the culinary jewels in the middle don’t have to be. Draw inspiration from Wow Bao’s bun filling choices: teriyaki chicken, BBQ pork, spicy Mongolian beef, cheeseburger and coconut custard.

Polish Pierogis have inspired numerous restaurant concepts. One is Pierogis House in Morristown, N.J., with at least eight filling themes that are worth calling out, partly because the operator readily strays from Polish fillings: Potato & Farmer’s Cheese; Sauerkraut & Kielbasa; Spinach & Feta; Buffalo Chicken; Lentil & Mushrooms; Philly Cheese Steak; Potato, Bacon & Cheddar; and Jalapeno, Bacon & Cheddar. Guests can order either boiled or pan-fried Pierogis and for an extra charge can choose additional toppings like sauteed mushrooms, caramelized onions, bacon bits and apple sauce (!)

Going into 2024, consider ways to feature comfort fare in a stuffed platform as an LTO. If you want to include global flavors, College and University dining might be a good place to begin some R&D.

Jody

Mac & Cheese: the Poster Child Comfort Food

As temperatures dip, it’s clear that we’ve transitioned into mac and cheese weather. This dish, a staple since our earliest memories (and one of my favorite topics to write about), offers more than just a simple meal. It might reign as the ultimate comfort food—a menu genre that has emerged as the fourth most significant trend in the culinary world, according to the National Restaurant Association’s What’s Hot Culinary Forecast for 2023.

If you watch limited time offers like I do, you may have seen some recent luxurious iterations.

• Through December, Outback Steakhouse is offering Steakhouse Mac & Cheese Bites described as eight breaded and fried bites of macaroni with Asiago, mozzarella and Parmesan cheese, served with ranch dressing.
• How about Mac ‘N Cheese Pizza offered at Hungry Howie’s through December. The pizza is topped with macaroni and cheese, melted mozzarella and panko breadcrumbs.
• Smashburger is offering a Mac & Cheese Burger. Available in normal and “Scorchin’ Hot” versions, it’s a beef patty topped with American cheese and mac and cheese on a toasted bun.
• KFC has gotten into it too with its Mac & Cheese Wrap. Within a warm flour tortilla, you’ll find an extra crispy fried chicken tender topped with cheddar mac & cheese and a three-cheese blend.

I think those examples currently on cold-weather menus sound delicious but are maybe a little like reheating last year’s leftovers. Kind of expected. What if you could create something reminiscent of mac and cheese that doesn’t have those words in the title? Perhaps stir the pot a little. Think about these:

• Through January, Erbert and Gerbert’s offers Chicken Alredo Tortellini Soup. It’s described as a creamy soup with chicken and cheese-stuffed tortellini.
• La Madeleine is serving up Four Cheese Baked Pasta. That is Penne pasta topped with four-cheese sauce, baked and served with a baguette.

OK, now that we get it, let’s do a little R&D ideation session.

• Cheesy Pasta Skillet: Create a hearty skillet dish with sauteed vegetables, a protein like chicken or sausage and a creamy cheese sauce tossed with pasta.
• Parmesan-crusted Pasta Cutlets: Bread and pan-fry pasta cutlets coated in Parmesan and serve with a side of marinara dipping sauce.
• Cheesy Gnocchi Bake: Layer tender gnocchi with a creamy cheese sauce, spinach and a sprinkle of breadcrumbs for a steamy baked dish.
• Baked Cheese and Pasta Stuffed Peppers: Fill hollowed out bell peppers with a mixture of pasta, cheese and vegetables. Bake until the peppers are tender and the filling is gooey and delicious.

For further consideration, think about the pasta types that help capture thick cheesy sauces like Conchiglie (shell pasta), Orecchiette, Trottole and Cavatappi. There are so many pasta types to explore, the sky is the limit.

But also, when it comes to cheese, don’t forget about cream cheese! Let me give some dish titles to get the cream cheese flowing: Cavatappi with Cream Cheese and Roasted Red Pepper Sauce; Gnocchi with Cream Cheese and Spinach Alfredo; Conchiglie Stuffed with Cream Cheese and Mushroom; Orecchiette in Creamy Cheese and Pesto Sauce; and Trottole with Cream Cheese, Smoked Salmon and Dill.

I think we’re in for a long winter. There’s till time to figure it out and make it good with mac and cheese.

Jody