Good morning and happy Monday. I hope everybody had a nice weekend.
* While out and about this weekend, Howard and I noticed that Frank’s Italian restaurant on Williamson Road has officially opened. We stopped in but they did not yet have any to-go menus. The interior is nicely done. This is the restaurant that used to be Frank’s Pizza/Geonetti’s in downtown Roanoke. The address is 5933 Williamson Road and the telephone number is 400-7678.
* Downtown is officially home to a new deli. Business reporter Amanda Codispoti reports that R.T. Smith’s deli opens today on Campbell Avenue under the ownership of two former distributors for Boar’s Head meats. Check out her blog, The Storefront, for more details.
* We had dinner at Shaker’s at Valley View Mall this weekend and were blown away by the interior remodeling. It looks like an entirely different restaurant. I was happy to see that they kept the brick archways and the upper level seating area pretty much the same, but the rest is redone with a lot of stone work and the bar is now pushed to one side instead of sitting in the center of the restaurant. It provides a much more open feel. The menu appears to be about the same.
* Finally, I’d like to share a recipe for homemade pecan sandies. This comes courtesy of former Roanoke Times columnist Shanna Flowers, who wrote the metro column before Dan Casey. From what I understand, this recipe has been passed down through Shanna’s family for some time. I cannot wait to try these! Thanks, Shanna! See recipe below.
Shanna Flowers’ Pecan Sandies (refrigerator cookies)
1 and 1/2 cups shortening
3 cups light brown sugar, packed
2 eggs, well beaten
2 teaspoons vanilla
1 and ½ cups chopped pecans
4 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1. Preheat oven to 300 degrees.
2. Cream sugar and shortening. Add vanilla to beaten eggs and stir into creamed ingredients. Fold in chopped pecans.
3. In a separate bowl, sift flour, salt and baking powder together. Blend into creamed ingredients.
4. Roll dough into log shape and place in refrigerator overnight or until well-chilled. (May be frozen for future use.) Slice into ¼-inch rounds on cookie sheets.
5. Bake for 7 minutes in 300-degree oven, watching carefully as cookie bottoms may brown quickly.