Category Archives: Local

Tucked-Letterpress By Katie Barr

“I like to be tucked away … it’s probably going to happen when my little ones are tucked in … and a tucked shirt means that you are neat and ready to go. I hope the vibe of Tucked is always like all of those moments … warm and crisp.”Katie Barr

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The 4th GULPER of the week goes to Katie Barr, owner of Tucked, who offers the sweetest way to share an announcement. Tucked is truly a heart-warming way to send a beautifully classic hand-pressed letter.

0224(Photo by Jen Fariello)

Katie lives in her cozy home in Charlottesville, Virginia and has an unwavering love for her precious babies, and a passion for her recently founded letterpress business. Her classic pieces transform the bland Hallmark messages of  “Greetings” “We are Engaged!” or “We are having a baby!” to something more, something personal,  simple & chic. Katie unveils the true feelings and experience behind the common announcement.

pompoms(Photo from Anne and Bill Holland)

Tucked drives the meaning behind the three C’s, Clean, Classy, and Creative. As spring is upon us and wedding season lingers near, be sure to check out Tucked for announcements that your guests will keep on their fridge all year long. Contact Katie here.

photo(2)(Photo from Jen Fariello)

Thank you Katie for your work kissed with elegance and vibrancy. We look forward to calling upon you one day!

Lots of Love to your fantastic 5

Your GULP’ING good babysitters-


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Move over Popeye – Olive Would’ve Liked Kale Better

Looking for a quick go-to salad that takes 20 minutes to make, and holds up throughout the week? We have you covered. Kale is all the new rage these days, and for good reason. This green superfood is phenomenal combined with the crunchiness of the brussels. For the best results, make the salad in advance and let the kale absorb the dressing overnight to eliminate the bitterness.


Thanksgiving in the Forch household, means everyone is responsible for providing their own dish. This salad was so popular, it even made the cut into Mama’s best-kept Thanksgiving recipes, but also resurfaces on our dinner table at least once a month. Try it out – you will have a new appreciation for kale & brussels! This recipe was adapted from Bon Appétit Online.



1/4 cup fresh lemon juice
2 tablespoons Dijon mustard
1 tablespoon minced shallot
1 small garlic clove, finely grated
1/4 teaspoon kosher salt plus more for seasoning
Freshly ground black pepper

2 large bunches of Kale
2 packages Trader Joes Brussel Sprouts
1 1/2 cups finely chopped carrots
2 tablespoons olive oil
1/3 cup sliced almonds with skin
1 cup grated Manchego cheese


-Combine lemon juice, Dijon mustard, shallot, garlic, olive oil, salt and pepper in a small bowl. Set aside.
-Toss chopped kale, TJ’s brussels sprouts and chopped carrots in a large mixing bowl.
-Pour dressing on the kale, brussels and carrots. Set aside for 1 hour to enable the kale to absorb the dressing.
-Remove from refrigerator, and add cheese, salt & pepper to taste.
-Garnish with almonds.

A GULP & a Crunch of Kale,


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Gus Who?

For you local C’ville townies out there, here’s a question: When you think of “late-night” food, what really makes you salivate?

Okay well maybe for you…

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BUT for me, I’d say nothing beats the little hole in the wall on UVA’s Corner like White Spot. A barber shop turned late night burger palace, it’s known for its famous burger–the Gus Burger. It is a Burger. Egg. Double Burger. Double Egg. Cheese. French Fries. Onion Rings. G-U-S B-U-R-G-E-R. Did I say Eggg?

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Don’t let the exterior fool you. This hidden gem is a late night delight. Stumble inside, grab a stool at the counter, and order the famous burger w/ egg. This combination is magical. Although weary at first, one bite and you will be hooked. It’s just like that chicken and waffle duo that has transformed the meaning of BRUNCH. Oweeee I am getting excited for Saturday.


This place should seriously earn a spot on Diners, Drive-In’s, and Dives. It’s certainly a dive with late night burger and fries to actually get excited about in the taxi ride over.

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It’s one of those places where you see an old friend, start slingin’ burgers with the guys, laugh at the pictures of other people on the wall, and watch the college freshman’s pupils dilate when they bite into this C’ville favorite for the first time.

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Oh and don’t even bother looking at the menu–just say “I’ll have the Gus pleassse.” Leaving you with my healthy version of the Gus: No Bull Gus recipe. I used No Bull Burgers which are a favorite of mine. You can find these on the East Coast, but locally as well:


  • Whole Foods
  • Rebeccas
  • Integral Yoga Natural Foods (Try their smoothies)
  • C’ville Market
  • Market Street Market
  • Foods of All Nations
  • Relay Foods
  • Horse and Buggie


  • The Nook
  • South Street Brewery
  • Rapture
  • Trinity
  • Beer Run
  • Bodos Bagels
  • UVA Hospital Cafe

A GULP of munchies later:



Yields 1

1 No Bull Burger

1 Slice of Turkey Bacon (Leave the bacon out if you want to make it vegetarian)

1 Handful of Arugula

1 Egg

1/2 Avocado Sliced

Ground Pepper

Cook the No Bull Burger according to the package. I baked it, but you can fry or microwave. When it is halfway done, start cooking the turkey bacon. Once the bacon is cooked, crack the egg (I made it sunny side up). Place the Arugula on plate. Place burger on plate. Top with bacon, egg, and avocado. Grind the pepper. (Also good with siracha if you want to spice things up!)

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