From Philly Hoagies to Baltimore Crabs: Two New Twists on Classic Local Cuisine, a Guest Post Exchange with Emily Malloy

Please welcome the always awesome and frequently hilarious (only when she intends to be, I assure you!) Emily of Cleanliness is Next to Godliness. We've worked up a fun little guest post exchange highlighting the iconic dishes of one another's cities, as you'll see below. She's come up with a very cool twist on a Baltimore classic, while I've deconstructed a Philly hoagie and turned it into something completely different. Hint: My dish is on the right above, and if you want to learn more, you'll have to go check out my guest post on her blog. And now, without further ado, heeere's Emily!

Hello all! My name is Emily of Cleanliness is Next to Godliness and it's an absolute pleasure to be with you today! When Madame Trix and I were brainstorming our guest post exchange, we thought it would be a ton of fun to tackle each other's local cuisine. Trix hailing from Baltimore and yours truly from Philadelphia, this made for a fun task! Such. Fun. I am so glad that we were able to do this. However, being the foodies that we are, we each consequently did the local dishes with a twist! Because we're twisty people!*

Thanks again to Trix for this fun experience!!

*Please take note that I did not say twisted people. There is a big difference. :o)

Gourmet Grilling Tips for Labor Day, a Philadelphia Hoagie-Eating Marathon, the Best Fish on the Planet Earth ... and More

Veggie banh mi from Ba Le Bakery in Philly

Crab Ravioli at Brewers Art in Baltimore

The "Best Fish on Planet Earth" at the downtown Baltimore Farmers Market

Welcome to another recap all of the crazy things I've been eating, doing, and writing about as online food editor for the Urbanite.  Looking back at all the writing I've been doing over the past 5 weeks or so makes me wonder how I've even managed to find the time to post here once a week, which is my self-imposed absolute, guilt-inducing minimum. Really! I think it's time to stop beating myself up about being a bad blogger.  And did I mention that culinary classes started again? I love my class this semester - more on that in future posts - but whew, it's all a lot of work.

Speaking of work ... people, eating as much food as I've been shoveling into my face, all in the name of doing my job, is not for amateurs or the faint of heart.  It really takes a lot of stamina, dedication, and sheer will power to maintain this level of gluttony. Thank goodness for my discount treadmill.