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okay, i've lived a bunch of places so...

north miami, fla-

little havana restaurant
http://www.littlehavanarestaurant.com/
12727 Biscayne Blvd
North Miami, FL 33181

a highlight for cuban food. sangria, fried pork chunks, yuca are all yummy!

scorch
13750 Biscayne Blvd
North Miami Beach, FL 33181

adorable ambiance, amazing sangria and grilled steak, seafood!

gainesville, fla-

satchel's pizza
satchelspizza.com
1800 NE 23rd Ave
Gainesville, FL 32609

off the beaten path, away from the students at the university of fla, adorable house remodled with quirky art, satchel's salad and secret dressing are an amazing opening to some of the best pizza. organic ingredients. hippie hang out in the old warehouse district of gainesville.

morgantown, pa-

emily's pub
emilyuspub.com
3790 Morgantown Rd
Mohnton, PA 19540

okay, so mohnton is not the gormet capital of the world but this delicious restaurant has a great wine list and is in an old post office. the bar stores their wine in old po boxes. the food is great and the patio is great during the warm months.

sorry, for the long post but i think that restaurants define the locations i have lived in. in fact, my best memories involve showing down with people in these places. i hope you enjoy them!

peppers, peppers and more peppers.

and if there is room, i am down with tomatoes and extra cheese.

CHARLIE and THE CHOCOLATE FACTORY!

johnny depp is hot and the original is amazing.

:)

Paula Deen's pumpkin bars.

I think of it more like cake, but it can be cut into bars. The moistest cake you've ever tasted, spiced with just cinnamon, and topped with cream cheese frosting. I make it in the middle of summer I love it so much!

i love this cake -- make it all year, and always on thanksgiving.

pumpkin spice cake

3 c flour
2c sugar
1 t salt
1 t baking soda
1/2 t baking powder
2 t cinnamon
1 t ground ginger
1 t ground nutmeg
1 t ground cloves
2 c vegetable oil
1 15 oz can pumpkin
4 eggs

combine all ingredients in a large bowl and beat at medium speed for 4 minutes. pour into greased and floured 12 cup bundt pan. bake at 325 for 1 hour or until done {there should not be any wet spots under the top cracks and a tester should come out clean}.

cool 20 min and turn out on rack.

you can easily up the spices on this -- i quadruple the ginger and use one teaspoon of ground and about a tablespoon of freshly grated. i also use more cinnamon and more nutmeg.

i either top this with a glaze made by combining fresh OJ and zest with butter and confectioner's sugar or with a butter and cream cheese frosting.

we're always too full to have this on thanksgiving after dinner, so we have it the next day for dessert after eating our turkey sandwiches.

Luna! haha My Sarnia self? I'm, surprised you remember it! I'll take a look at that cookbook! If anyone is interested here is the link for that bread - it looks so good!

Pumpkin Bread

if you like indian food, try adding chunks of pumpkin to a recipe for sambhar (google it).

PS: Crap still tastes like crap, even when cooked in a WOOD FIRED oven.