Skip to main content

Tasty Tuesday: Sheesh




This past week I think I've eaten out a little more than my fair share. But I wanted to let you know about a very tasty place to grab a bite. Sheesh in Livonia! There are some things that I'm going to tell you about that I didn't personally eat, but have it on my husbands authority that they are tasty.
First of all when you're seated, out comes a red dip that reminded me of salsa. It's served with pita which are tasty. I ordered the chicken shawarma. It came with choice of rice or fries and soup or salad. I asked for my rice to be boxed up instead of being served, they were very gracious to do so. The salad was crisp and tasty. It came dressed with a nice vinaigrette. The chicken came out and it was a massive amount. I ate until I was full and still had leftovers.
It was a great place to sit and visit. I highly recommend. The prices might seem a little high, but the dinner portion is easily enough for two people to share or to be eaten again for lunch the next day.
What tasty places have you been to lately?

Comments

  1. I thought you were saying, "Sheesh!" as if you were fed up with something! lol
    If ever you come back here to visit, you would do well to try that German place on 17-A and Miss Scarlet's Table by the railroad tracks in town. They are both a bit pricey, but I know the German place is worth it, and I heard that MST was worth it, as well... but I have yet to sucker someone into taking me. Must bribe the fiance...

    ReplyDelete
  2. What about the moose, I hear all kinds of good stuff about that place.

    ReplyDelete

Post a Comment

Popular posts from this blog

Stories from the Kitchen: Taste and See

I celebrated my birthday last weekend. It was wonderful and the leftovers left me with a question or two. Find out what they are and how I'm currently answering them in this week's podcast. Stories from the Kitchen Season 2, Episode 2: Taste and See Notes from the episode: Taste and See by Margaret Feinberg Dad’s New York Cheesecake (from the back of a Philidelphia Cream Cheese package) 1 ⅞ cups graham cracker crumbs ¼ to ½ cup butter, melted 1 cup sugar, divided 2 lbs cream cheese (4 packs) 2 large eggs (lightly beaten) 1 tsp vanilla 2 tbsp cornstarch 1 cup sour cream Preheat oven to 450F Mix well graham crackers, 2 tbsp sugar, and enough butter that the mixture holds together. Reserve 2 tbsp for garnish. Press mixture onto bottom and sides of a greased 9-inch springform pan. Chill in the freezer while preparing the filling. Mix cream cheese and sugar until smooth and light. Beat in eggs, vanilla, and cornstarch until just blended. S

Project 52: Shiver me dufuses

This date I pulled out a puzzle that I had bought for Joel years ago.  I put up a little camp table , and even devised a system to keep the pieces in place with some fabric, so we could roll it up and stow it.  I was all ready to go and then the reality of the puzzle set in and I realised, I don't like puzzles.  I was already frustrated and worn out by the darn thing and we were only a mere few minutes into working on it!  Instead of getting upset, we changed plans. The puzzle was abandoned and Joel went out for a shamrock shake from McD's and two cherry pies.  We played some MadLibs .  The one we bought for Hannah today was Pirate themed and the story that was the funniest included a peg elbow and a pet pencil sitting on your shoulder saying "Shiver me dufuses!" We even had a joke book that we'd picked up for Hannah and read a couple of terrible jokes to one another while shuffling cards for cribbage. A fun night full of laughter and green shakes.  Well, I&#

KAF No-Fuss Focaccia

I really like making bread.  It's fun to get your hands dirty, but I understand that yeast is a scary thing for people who don't have experience with it.  Somehow, I started using it when I was young and too immature to understand the fear that comes along with wasting time, money and energy.  I had time and energy in abundance.  My first real forte into baking was in the 7 th grade.  I must have cooked before then because I choose to see which flour rose the highest using a cinnamon roll recipe.  I made a lot of cinnamon rolls that year and when I turned in my report, there were questions asked of me that I had no idea what she meant.  Questions about the weather and the heat of the oven.  Things that I didn't know could make a difference in the baking of bread.  Lots has happened since that first memorable baking.  Today, I invited a friend over to make bread.  I was kind of concerned about the strength of the yeast, because we bought a huge stash of it last year someti