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Matthew Wright • January 28, 2016

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Bison Moussaka

We love moussaka, but it’s a pain in the ass to make. It’s not too difficult, just time-consuming. Cooking time is about an hour and prep is at least that long. It’s worth it though, and nice a month or so later to pull an extra one out of the freezer and enjoy it without any work involved. Every time we go to the trouble of making one, we make two.

The Roost

The Food Network named their egg sandwiches one of the best breakfasts between bread, but we’re usually there to get our favorite Chai Latte in the area.

The Dirty Truth

The Dirty Truth is a downtown Northampton staple for excellent local and international drafts and tasty snacks to go with them.