tag:blogger.com,1999:blog-9706347800428646522024-03-07T03:34:16.418+00:00Thrifty DC CookGood Prices on Ingredients + Good Recipe → Lots of Good Food + Fatter Wallet → Happy PeopleSylviehttp://www.blogger.com/profile/17953563125333515840noreply@blogger.comBlogger238125tag:blogger.com,1999:blog-970634780042864652.post-32856540605397360942017-07-19T16:29:00.001+01:002017-07-19T16:39:48.262+01:00InstantPot - Braised Beef Tacos<strong><u>InstantPot - Braised Beef Tacos</u></strong><br />
Tested on July 18, 2017<br />
Allow for 2 hours of prep and cook time.<br />
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Ingredients
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<ul>
<li>2 lb Country Style Boneless Beef Ribs </li>
<li>2 tablespoons Canola Oil</li>
<li>1 Trader Joes Packet of Taco Seasoning</li>
<li>1 Packet of Sazon</li>
<li>1/2 teaspoon of salt</li>
<li>1 cup lightly packed fresh cilantro, roughly chopped </li>
<li>1 red onion, peeled and cut into slices</li>
<li>2 poblano chilies, deseeded and diced</li>
<li>1 jalapeno, deseeded and diced</li>
<li>1 can of fire roasted tomatoes</li>
<li>1 cup water</li>
</ul>
<strong><u>Instructions</u></strong><br />
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Salt and pepper the beef generously.
Place beef in a plastic bag with the taco seasoning and the Sazon. Coat the beef and allow to marinate overnight.<br />
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Press sauté on the InstantPot and add oil. Add the beef and brown the beef until completely browned.
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Add the tomatoes, onion, diced chilies, cilantro and water. Close the pressure cooker select high pressure for 60 minutes. When it’s done and it beeps, turn the cooker off and use natural pressure to release or carefully use the instant release. (I always wear oven mittens when I do this.) When the valve drops, remove the lid.
Remove the meat from the Instant Pot and let it rest for 5 minutes. Shred beef and return to the pot and stir into the liquid. <br />
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Serve with tortillas, cheese, sour cream, cilantro, lettuce, diced avocado, any favorite taco toppings.<br />
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*Note: The country style beef is very rich but it is also super flavorful. Try using a chuck roast if you would like more beef and less fat.<br />
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*Note 2: Inspired by this Taste and Tell Recipe: <a href="http://www.tasteandtellblog.com/chipotle-shredded-beef-instant-pot/">http://www.tasteandtellblog.com/chipotle-shredded-beef-instant-pot/</a>Sylviehttp://www.blogger.com/profile/17953563125333515840noreply@blogger.com3tag:blogger.com,1999:blog-970634780042864652.post-35813889661050910102013-09-23T02:12:00.001+01:002013-09-23T02:49:16.917+01:00Shrimp Scampi Pasta with Roasted Cauliflower<div class="separator" style="clear: both; text-align: center;">
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I love this dish. I love that it was super easy to make. I love that it was delicious, filling, and felt fancy. I love that I spent less than $10 on a meal for the husband and I.</div>
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The shrimp scampi portion of this dish is from the simply wonderful <a href="http://www.simplyrecipes.com/recipes/shrimp_scampi/" target="_blank">Simply Recipes</a>. This part can't be any easier to make. Defrost some frozen shrimp, heat up some butter and olive oil, add garlic and red pepper flakes, add shrimp and white wine, and let wine cook out. After the wine cooks out, you are done. I wanted to make sure that we used good, fresh butter so I picked up some <a href="http://kerrygoldusa.com/products/butter/garlic-herb-butter/" target="_blank">KerryGold Garlic and Herb Butter</a> from the store. Because the butter had garlic, we didn't end up adding any garlic to the dish which was a mistake. The KerryGold Garlic and Herb butter was delicious but both of us noted that the dish could have used a bit more garlic. So toss in some minced up garlic no matter what. It was important to me that we used good, fresh butter because nothing ruins a dish more than using butter that has been sitting in the fridge and is tainted with the aroma of other food.</div>
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The roasted cauliflower could not have worked any better mixed up with the pasta and the shrimp. Since we have been trying to cut back on our pasta intake and up our vegetable intake, roasted cauliflower has been a bit of a savior. It is delicious without over-powering a dish and it blends in well with simple pasta dishes. I love roasting the cauliflower until the edges burn a bit. The cauliflower gets sweet which pairs great with the savory flavors of the shrimp scampi.</div>
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How did we make this dish for under $10, you ask? All items were purchased at Harris Teeter and pretty much all on sale. The frozen shrimp was on sale for 50% off and we only used half a bag. The KerryGold Butter was on sale for $1 per stick. The Dreamfields low-carb pasta was $2.79 for a box and we cooked up 1/3 of it. The cauliflower was $2.99. The parsley was from my herb garden and the white wine was a gift from a friend. </div>
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<b>Shrimp Scampi Pasta with Roasted Cauliflower</b></div>
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1 head of Cauliflower</div>
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Canola oil (we use canola oil spray)</div>
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1 pound large shrimp, shelled</div>
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2 tablespoons olive oil </div>
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6 tablespoons of KerryGold butter </div>
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Salt </div>
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1 Tbsp minced garlic
1/2 </div>
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1/2 teaspoon red pepper flakes </div>
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1/2 cup white wine </div>
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2 tablespoons finely chopped parsley </div>
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Cooked Spaghetti</div>
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Freshly ground black pepper to taste </div>
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Heat oven to 350F. Cut up cauliflower into 1/2 inch to 1 inch pieces and place on cookie sheet. Coat with a spray of canola oil and place in hot oven. Roast for 20 minutes. Stir cauliflower around and then roast for another 20-35 minutes or until the edges of the cauliflower have browned. Turn off oven and open up the oven to let some of the heat out. Close oven and keep cauliflower warm in the oven until the pasta is ready.</div>
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Defrost shrimp and pat dry. Heat up olive oil in a skillet (medium heat) and add butter. Once the butter starts to foam, add the minced garlic and the red pepper flakes. Cook for about two minutes or until the garlic browns a bit. Add the shrimp and cook until pink. Add white wine and cook on high for 3 minutes. Flip shrimp and cook for another minute. Toss in chopped up parsley. Place cooked spaghetti in a platter and pour shrimp and liquids on top. Add roasted cauliflower. Salt and pepper to taste and toss everything together. Enjoy.</div>
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Sylviehttp://www.blogger.com/profile/17953563125333515840noreply@blogger.com3tag:blogger.com,1999:blog-970634780042864652.post-42902652115319617822013-09-16T03:37:00.002+01:002013-09-16T13:40:52.033+01:00Vernick's Minty Peas and Bacon on Toast<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS3buodSEmX_0i4iPTup8eZ2QWDEqZ52lkz-KbtP5lyl7y34Fep6wque717JBcznu3zqI0FiZbeQSXebpJxKtgZ9MAlaWBdMNaZlbNo8V-BngHBqV9RBdxLR27rARDl6k8pug2SMTlH8cg/s640/blogger-image--334132258.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS3buodSEmX_0i4iPTup8eZ2QWDEqZ52lkz-KbtP5lyl7y34Fep6wque717JBcznu3zqI0FiZbeQSXebpJxKtgZ9MAlaWBdMNaZlbNo8V-BngHBqV9RBdxLR27rARDl6k8pug2SMTlH8cg/s640/blogger-image--334132258.jpg"></a></div>
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On a trip to Philly awhile back, Marshall and I got to visit a restaurant called <a href="http://www.vernickphilly.com/" target="_blank">Vernick</a> and had one of the best meals we had ever eaten. The restaurant aims for "simple yet refined cooking" and they hit the nail on the head. Everything was prepared with careful hands and the presentation was impeccable. Every dish was memorable.</div>
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One dish in particular held a special place in Marshall's heart: Peas and Bacon on Toast. The pureed peas had a hint of mint and the creamy mixture was spread over toasted, good bread and topped with the thinnest pieces of fried bacon. Marshall tried to replicate the dish for dinner one night but his experiment didn't work. It didn't have the right amount of mint and wasn't as creamy as what we ate at Vernick.</div>
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To Marshall's (and my) delight, <a href="http://www.foodandwine.com/recipes/minty-peas-and-bacon-on-toast-cocktails-2013" target="_blank">Food and Wine Magazine</a> printed the recipe for these delicious toasts and we found out what we missed in the experiment. We didn't have cream cheese. Cream cheese added a bit of tang and really rounded out the flavor of the peas. We made the peas and bacon toasts as instructed and we have one edit to the recipe. It is pretty tough to get bacon cut as thin as they have theirs cut so we suggest frying or baking the bacon until it is crisp. Then place the bacon on top of the puree and broil it carefully so that some of the fat from the bacon drips onto the toast. Make sure the bacon doesn't burn. Enjoy.</div>
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From <a href="http://www.foodandwine.com/recipes/minty-peas-and-bacon-on-toast-cocktails-2013" target="_blank">Food and Wine Magazine</a></div>
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1 cup frozen peas, thawed<br>
2 tablespoons unsalted butter, softened<br>
2 tablespoons cream cheese, softened<br>
1/4 cup lightly packed mint leaves, plus chopped mint for garnish<br>
Kosher salt<br>
Cayenne pepper<br>
Four 1/2-inch-thick slices of sourdough bread<br>
Extra-virgin olive oil, preferably fruity, for brushing and garnish<br>
12 thin bacon slices (6 ounces)<br>
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Preheat the oven to 400°. In a food processor, combine the peas with the butter, cream cheese and the 1/4 cup of mint. Pulse until nearly smooth; season the pea butter with salt and cayenne.
Brush the bread with olive oil and arrange the slices on a rimmed baking sheet. Toast the bread in the oven for about 8 minutes, turning once, until lightly golden but still chewy in the center. Transfer the toasts to a work surface; leave the oven on.
Spread each toast with about 1/4 cup of the pea butter and top with 3 slices of bacon. Arrange the toasts on the baking sheet and bake for about 10 minutes, until the bacon just starts to render. Turn on the broiler and broil the toasts 6 inches from the heat for about 3 minutes, until the bacon starts to brown. Garnish the toasts with olive oil and chopped mint and serve warm.Sylviehttp://www.blogger.com/profile/17953563125333515840noreply@blogger.com0tag:blogger.com,1999:blog-970634780042864652.post-30994327620348208982013-08-13T19:03:00.002+01:002013-08-13T19:05:30.350+01:00Finding Pho in Downtown DC<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWkn0eK3ACvgLYNx4ffIWm3xaHRyUHH8zG9tnkkXk4og93D4Dr2m4HxsMahmtK9y-EttzIQBA-q6EyEf8ZtDiyGw3ZoVquf5PUnmrrSKRhqyf3OwJSzhJu9AVBO6mTVHLpN7-PkuMY8Lcr/s1600/photo+(12).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWkn0eK3ACvgLYNx4ffIWm3xaHRyUHH8zG9tnkkXk4og93D4Dr2m4HxsMahmtK9y-EttzIQBA-q6EyEf8ZtDiyGw3ZoVquf5PUnmrrSKRhqyf3OwJSzhJu9AVBO6mTVHLpN7-PkuMY8Lcr/s320/photo+(12).jpg" width="320" /></a></div>
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Skimming through my twitter feed in the middle of a work week, I often see a posting that either says "Ugh, I could really use a bowl of pho right now" or "If only there was a pho delivery service." If you work in downtown DC, the closest quality, soul-warming bowl of pho is in Rosslyn at <a href="http://www.urbanspoon.com/r/7/104842/restaurant/DC/Courthouse/Pho-75-Arlington" target="_blank">Pho 75</a> or in Columbia Heights at <a href="http://dcpho14.com/" target="_blank">Pho 14</a>. (And if you know of a location that has spectacular pho in downtown DC, please leave a comment and let me know where you had it. I have yet to find it.)<br />
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The only way for me to have a good bowl of pho for lunch during the work week is if: <br />
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<strong>1) I bring it myself.</strong> <br />
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The broth is packed separately from the noodles and the meat. The broth is heated up using the microwave and then noodles and meat are placed in afterwards and then microwaved some more though not too much as the noodles expand and suck up the broth and ruin your bowl of pho. This is a delicate process. Plan to hog the microwave from co-workers for at least 15 minutes. Also, prepare to face any wrath for making the office will smell of pho.<br />
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<strong>2) I buy it from a food truck.</strong><br />
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Working near a major park where food trucks can park is a big perk. On a regular basis, I have a variety of great food steps away from my office. There are three pho food trucks that I have seen around DC; <a href="http://phonation.us/" target="_blank">PhoNation</a>, <a href="http://www.phowheelsdc.com/" target="_blank">Pho Wheels</a>, and <a href="http://phojunkies.com/" target="_blank">Pho Junkies</a>.<br />
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My co-worker Kevin loves PhoNation and regularly visits them on Fridays when they are parked at Farragut Square (which, by the way, if you are in your twenties and single, Farragut Square is a great place to lunch on Fridays. Young folks everwhere. It is like going to club but in daylight. "Hey honey, can I buy you a <a href="http://www.curbsidecupcakes.com/" target="_blank">Curbside cupcake</a>?") <br />
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I was really skeptical about eating pho from a food truck but I must admit that the pho from PhoNation is good. The broth has a strong, beefy flavor and you can taste a hint of spices in the broth. The noodles are not gummy nor are they undercooked. PhoNation has a really organized system; noodles are heated up and placed into a plastic container, the meat, onions, and cilantro are added on top, and the broth is kept heated in a dispenser so that it is easy to pour into the plastic container. The basil, slice of lime, slices of jalapeno, and sprouts are packaged neatly in a little baggie for easy pick up. The hoisin sauce and Sriracha chili sauce can be found on the side of the truck where you can pour as much as you like into to-go sauce containers. The process from ordering, paying, and getting the food is easy and quick.<br />
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So until pho shop owners can make like ramen shop owners and open up locations in downtown DC and serve quality bowls of pho, stop by the food trucks and give them a whirl.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ4GVrgAqx8ZZvD6EJ3VSbPt-03EKtMdFk_g6mwPbmbGYRGXI669FmAkM4y-h_Vp60xKO0q8ruU_8g0us4U_5gYzEqBzvyU64JPwLmaoBnbZv8CoQuAI1BDdSYKGkpoji_AXQA-K6JMjN0/s1600/photo+%252811%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ4GVrgAqx8ZZvD6EJ3VSbPt-03EKtMdFk_g6mwPbmbGYRGXI669FmAkM4y-h_Vp60xKO0q8ruU_8g0us4U_5gYzEqBzvyU64JPwLmaoBnbZv8CoQuAI1BDdSYKGkpoji_AXQA-K6JMjN0/s320/photo+%252811%2529.jpg" width="320" /></a></div>
<br />Sylviehttp://www.blogger.com/profile/17953563125333515840noreply@blogger.com1tag:blogger.com,1999:blog-970634780042864652.post-49904498225766025292013-08-11T04:07:00.001+01:002013-08-11T13:41:14.618+01:00Masala Chai Tea<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxw1XaJvNwOEueLVsBYoig5ObazwUHxnsmZCPh_NgwVgU3uk9AtDyo6ic2ZBejKLB48_84SLtovQRsSvcfI8AA9ypRl6gwrCIeY2brTP7oyEIxt9Abw27fRm97DwJkSY5eJO4R03hmJbl8/s640/blogger-image--1286766475.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxw1XaJvNwOEueLVsBYoig5ObazwUHxnsmZCPh_NgwVgU3uk9AtDyo6ic2ZBejKLB48_84SLtovQRsSvcfI8AA9ypRl6gwrCIeY2brTP7oyEIxt9Abw27fRm97DwJkSY5eJO4R03hmJbl8/s640/blogger-image--1286766475.jpg"></a></div><div class="separator" style="clear: both;"><br></div>I have become mildly obsessed with Masala Chai Tea and it is all because of Aroma Indian Restaurant in Foggy Bottom. After finishing our meal, my friends ordered some tea while I ordered dessert. They both sighed deeply after taking one sip and exclaimed how delicious the tea was. I took a sip from one of their cups and immediately ordered a cup of my own. The waiter brought out the teapot and I could see the whole spices that were brewed in the tea. Since that dinner, I have craved a cup of Masala Chai tea everyday. <div><br></div><div>At Trader Joes, I picked up Red Chai Tea bags and brewed a cup once I got home. So disappointing. The tea had very little flavor and barely had a hint of spice. I brewed two tea bags per cup and still found it bland. A friend gave me some Tazo Chai tea bags (the ones used at Starbucks). The flavor was stronger than the ones from Trader Joes but not nearly the heavenly taste of the tea I had at Aroma.</div><div><div><br></div><div>I started asking around to see how people made their teas at home. A friend told me that a friend of hers simply crushes some cardamom pods, brewed them with some Lipton tea, and added milk and sugar. A co-worker, who visits India often to see his family, told me that making the tea with whole spices is the only way to go. I mentally made plans to visit an Indian market to pick up all of the spices. </div></div><div><br></div><div>Suddenly today, it hit me that I had all of the spices I needed to make this tea. Most of the spices are the same spices I use to make pho. Eureka!</div><div><br></div><div><div class="separator" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); clear: both; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3PeNG5-z-tczEtFh7mBFjKlQaGS8_iw4ZonDX27y59RgjRUqUQ51MnNE5GsQKH8PB7mKomgkNh6Kf3_hymJLVypa8neiRao68vAO3YOylG3n-g2blKN3sGc_iYt_5dWq3H35AFwxbNEqK/s640/blogger-image--580485727.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; "><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3PeNG5-z-tczEtFh7mBFjKlQaGS8_iw4ZonDX27y59RgjRUqUQ51MnNE5GsQKH8PB7mKomgkNh6Kf3_hymJLVypa8neiRao68vAO3YOylG3n-g2blKN3sGc_iYt_5dWq3H35AFwxbNEqK/s640/blogger-image--580485727.jpg"></a></div></div><div><br></div><div>10 cardamom pods, crushed</div><div>10 whole cloves</div><div>1 anise star</div><div>2 cinnamon sticks</div><div>4 black tea bags</div><div>4 cups of water</div><div>Milk</div><div>Sugar </div><div><br></div><div>Place water and spices in a small saucepan and bring to a simmer. Simmer for 15 minutes. Add black tea bags and simmer for another five minutes. Strain into a tea cup and add milk and sugar to taste. Enjoy. </div>Sylviehttp://www.blogger.com/profile/17953563125333515840noreply@blogger.com1tag:blogger.com,1999:blog-970634780042864652.post-74842926272732630442013-02-21T14:15:00.001+00:002013-02-21T14:33:15.240+00:00A Cold Bowl of "Cereal"<div class="separator" style="clear: both; text-align: center;">
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I used to plan my life around eating a bowl of cereal. I grew up lactose intolerant and there were certain dairy products that I could safely eat but there were some that would bring terrible pains to my stomach: sour cream, goat cheese, and milk. But I loved eating a cold bowl of cereal so much that I would plan a night in just so that I could indulge in a bowl or two. I didn't care about the stomach pains. It was worth it.<br />
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Now that Marshall and I are changing our lifestyle, cereal and milk no longer show up as items on our grocery list. Most cereals are loaded with sugar and milk has a fair share of sugar in it too. So our pantry shelves no longer have those colorful, tall boxes on them anymore and I miss them so.<br />
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Last week, <a href="http://metropoetrylis.com/" target="_blank">Ashley</a> and I had a chance to talk to <a href="http://dc.mypowersupply.com/who-we-are" target="_blank">Robert Morton</a> from <a href="http://dc.mypowersupply.com/" target="_blank">Power Supply</a> about his lifestyle change. He talked about how Crossfit changed his life and he talked about integrating the Paelo diet into his family's lifestyle. I loved that for his kids, it wasn't about pushing them to eat their vegetables. It is on the table and a part of their lives and they enjoy it. He was leading by example.<br />
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Something else caught my attention and it was when he talked about breakfast and something he typically eats. He assembles a bowl of fruit and walnuts and pours some almond milk on top. He talked about how the motion of eating this bowl of fruit was similar to eating a bowl of cereal for him. I thought about this for a long time and it really hit me how much emotion is involved in eating. Food has so many connections to memories, feelings, and feelings of comfort for me. The motion of eating a bowl of cereal was so delightful to me because I made it a treat for so long.<br />
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For the past few nights and this morning, I made myself a bowl of "cereal." I filled a bowl with blueberries, raspberries, and some slivered almonds and filled it up with cold almond milk. As I ate the bowl, I thought about how I felt and whether it felt satisfying to me. The first bite was always a shock to my palate (it literally thought, "what the hell is this?" But after bite number three and bite number four, the sweetness from the berries kicked in and the crunch from the almonds started to register. It felt like I was eating a bowl of cereal. It tasted good. It felt good. I felt satisfied.<br />
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And, no stomach ache.Sylviehttp://www.blogger.com/profile/17953563125333515840noreply@blogger.com3tag:blogger.com,1999:blog-970634780042864652.post-49453342168669596042013-02-01T04:00:00.000+00:002013-02-01T04:00:00.687+00:00Chix on 14th and L Street<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja7pl9nQSlENPkZZzvZe4IpAcBrAGufc42cHh3CbuLkZJ4dDBK1ljh2MueQHnkUzR5jZ6En7PugyDIBZJJBAwbu_FXtzELqXG1qLeqEneZjNpSkgWA7tvkP2EFVSA0mYv48ly2uawBfWVf/s640/blogger-image--1837466955.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja7pl9nQSlENPkZZzvZe4IpAcBrAGufc42cHh3CbuLkZJ4dDBK1ljh2MueQHnkUzR5jZ6En7PugyDIBZJJBAwbu_FXtzELqXG1qLeqEneZjNpSkgWA7tvkP2EFVSA0mYv48ly2uawBfWVf/s640/blogger-image--1837466955.jpg" /></a></div>
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It has been a week since we started eating a modified Paleo diet and Marshall and I have seen some results. The scale has informed us that we both have dropped weight and I'm feeling more comfortable in my skin (funny how you don't notice that you were uncomfortable until you treat your body a little better.) One of the biggest hurtles of eating a modified Paleo diet is keeping up with all of the cooking and cleaning. I'm actually beginning to feel cooking fatigue from the constant cooking and cleaning. From the start, I knew that we would have a hard time cooking three meals a day so I decided to stick with cooking at least breakfast and dinner. Until we get a handle on those two meals, we will have to either bring leftovers for lunch or we will just have to go out and buy it (some of the dishes we have cooked keep well for lunch the next day but many of them are not dishes that taste good heated up in a microwave.) We have a lot of great options for lunch since both of us work in downtown DC.<br />
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And lucky for me, <a href="http://www.chixdc.com/">Chix</a> opened their second location a couple of weeks ago and it is located a block from my office. The chicken breast special is $8.99 and it comes with a grilled chicken breast and two sides (I ordered the roasted sweet potatoes and the green beans.) The meal was very filling. It was so filling that I could only eat half of it and saved the rest for another meal. <br />
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The thing I like about Chix is that it is almost impossible to make an unhealthy choice. Their menu is full of flavorful and healthy options that will provide you all the vegetables and protein you need. It will be one of my go-to lunch restaurants from now on.<br />
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Chix
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1121 14th St. NW.
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Washington, D.C. <br />
Monday-Saturday 11:30 a.m. to 8:30 p.m. Sylviehttp://www.blogger.com/profile/17953563125333515840noreply@blogger.com0tag:blogger.com,1999:blog-970634780042864652.post-61698016205664006182013-01-30T05:00:00.000+00:002013-01-30T12:06:38.821+00:00Washington Green Grocer<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5N5rJLroSoDl70EsMurOvl09MdVQ-BPwj9OpTTTPqtSdlcAbcDZ3oXQQq64Nav3c_gYKpDKx6CB9qNbUfktVFbx-UnX9s_HyES4PnsRQRgikMTghY876g_6UxjP6o9CwBXAEVUDxBo47u/s640/blogger-image-1043601628.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5N5rJLroSoDl70EsMurOvl09MdVQ-BPwj9OpTTTPqtSdlcAbcDZ3oXQQq64Nav3c_gYKpDKx6CB9qNbUfktVFbx-UnX9s_HyES4PnsRQRgikMTghY876g_6UxjP6o9CwBXAEVUDxBo47u/s640/blogger-image-1043601628.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"> </div>Living in DC gives me access to a number of places to shop. I forget how spoiled I am until I talk to a relative or a friend who doesn't live in a big city and hear about how they are making a special trip to the "city" to buy something they really wanted. <br />
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The problem with having access to so many shops is that I can spend a full day running from shop to shop looking at new items and figuring out what is a better deal. By the end of that day, I'm too tired to do any real cooking ( or real exercising). It occurred to me that it is such a waste for me to spend time shopping and the come home too exhausted to cook the things I spent so much time shopping for. <br />
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So, since <a href="http://www.scofflawsden.com/" target="_blank">Marshall and I got some big health news</a>, I really started to analyze my life and have been trying to strategize to make cooking at home and exercise a priority. In order to avoid highly processed foods, we are going to spend more of our time cooking at home. That also means a lot more time cleaning (praise The Lord for the invention of dishwashers.) <br />
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And here is when the magic fairies from <a href="http://www.washingtonsgreengrocer.com/" target="_blank">Washington Green Grocer</a> comes in. This business model is amazing. They have a great website where you can place your order online and they deliver groceries to your door. They make eating healthy so easy. Since I am pretty thrifty, I spent some time comparing their produce prices to local grocery store prices and found that they are more than reasonable when you factor in the cost of gas and time spent shopping. <br />
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<u>Here are five reasons why I love Washington Green Grocers:</u> <br />
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1) You can order a box whenever you want to. There is no obligation to "subscribe." This is pretty rare for produce delivery services.<br />
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2) They know "hip food" - Washington Green Grocers always seems to know about good food in DC. They carry <a href="http://www.washingtonsgreengrocer.com/catalog/meat/lamb/index.htm" target="_blank">Border Springs Farm lamb</a> which is used by some of the best restaurants in DC and is some of the best lamb I have ever eaten. They also carry <a href="http://www.washingtonsgreengrocer.com/catalog/eggs-dairy/milk/index.htm" target="_blank">Trickling Springs dairy</a>, which is dairy from nearby Pennsylvania. (If you ever get a chance to buy ice cream from Trickling Springs, do yourself a favor and buy as much as you can. They make the most amazing ice cream.) You can even order <a href="http://www.washingtonsgreengrocer.com/catalog/drink/everything-else/index.htm" target="_blank">Kombucha</a> through them!<br />
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3) You can choose from a <a href="http://www.washingtonsgreengrocer.com/catalog/our-boxes/index.htm" target="_blank">variety of boxes</a> including a "Local Only" one - Since Marshall and I are watching our sugar intake, we are limited to specific kinds of fruits we can eat. So we subscribe to a weekly "all vegetable" box. We have some friends who feel strongly about eating local produce so they can choose the "local only" box that only included produced that is sourced locally. There are ten different boxes you can choose from.<br />
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4) "Always" and "Never items" - You can choose fruits and vegetables that will "always" be included in your box (like cauliflower because we cook with it all of the time) or vegetables and fruits that are "never" included in your box (like cucumbers for me since I am allergic). <br />
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5) <a href="http://www.washingtonsgreengrocer.com/catalog/recipe-kits/index.htm" target="_blank">Recipe Kits</a> - Talk about making life simple! Green Grocers also sells these <a href="http://www.washingtonsgreengrocer.com/catalog/recipe-kits/index.htm" target="_blank">Recipe Kits</a> which include everything you need to make a dish. For instance, <a href="http://www.washingtonsgreengrocer.com/catalog/recipe-kits/meats-poultry/index.htm" target="_blank">Mexican Shredded Beef Tacos</a>, or <a href="http://www.washingtonsgreengrocer.com/catalog/product/carrot-ginger-salad/20822/detail.htm" target="_blank">Carrot Ginger Salad</a>, and even <a href="http://www.washingtonsgreengrocer.com/catalog/product/incredible-hulk-juice-kit/30015/detail.htm" target="_blank">juice kits</a> so that you can have everything you need to make a healthy drink.<br />
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Washington Green Grocer is just a great service and I feel lucky to have them.<br />
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Sylviehttp://www.blogger.com/profile/17953563125333515840noreply@blogger.com2tag:blogger.com,1999:blog-970634780042864652.post-80434063466683450532013-01-28T14:30:00.000+00:002013-01-28T14:30:00.532+00:00Souper Party<div class="separator" style="clear: both; text-align: center;">
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A lot has happened since my last post. Marshall and I got married, we had an amazing and fun wedding, we went on a mini-moon, we survived the holidays, and life just kept presenting us one surprise after another. (Don't get too excited, I'm not preggers and don't plan to be for a little while longer.) (That note was for you, Dad. Mr. Iamtooexcitedtobeagrandpaagain)<br />
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For awhile, I was considering changing my blog to another name. I even started a new Blogger account and started working on the new layout. Then it came time to change my Twitter handle and I couldn't do it. It didn't feel right. For the last few years, I've become attached to Thrifty DC Cook and I've met people who refer to me by that name and not my real name. <br />
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So, I've decided to stick with Thrifty DC Cook and keep posting my food adventures here but will also include other things that may not be food related that are equally as interesting.<br />
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Yesterday, my friend Joy threw our third annual soup party. Every year for the last few years, one of our friends would host a soup party where each guest would bring a pot (or crockpot) of soup. It is the perfect party for cold days. We had vegetarian chili, beer and cheddar soup, chicken tortilla soup, lasagna soup, lentil soups, and so much more. The best part is, Joy ordered to-go containers so that all of us took home a variety of soups for lunches next week. <br />
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This year, she also included a cookie exchange. I've been trying to be good about my sugar intake so I only sampled one cookie. It was a Sage cookie by my friend Brian and it was fantastic. <br />
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My contribution was a Roasted Butternut Squash and Peanut Butter Soup with Sunflower Seeds. The peanut butter might sound strange but it gives the soup a depth of flavor but doesn't overpower the butternut squash. Here is the recipe: <br />
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<strong>For the soup</strong> <br />
2 tablespoons of canola oil <br />
2 pounds butternut squash, peeled and diced into 1 inch chuncks <br />
3 bulbs of shallots with skin taken off <br />
4 cups chicken stock <br />
1 ¼ cup of half'n'half <br />
1 tablespoon of creamy peanut butter <br />
Salt and pepper <br />
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Garnish with sunflower seeds. <br />
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Preheat ovento 375F <br />
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Place butternut squash and shallots on a baking sheet and drizzle the canola oil on the squash and run your hands through it to be sure that the canola oil is evenly distributed. Roast for 45 minutes. Take out of the oven and allow to cool. <br />
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Place two cups of the roasted sqaush, the three bulbs of roasted shallots, and two cups chicken broth into a blender and blend until smooth. Then place in large pot and place the rest of the squash and broth into the pot and use an immersion blender to blend until smooth. (It may seem like a waste of time to blend in two steps but I really wanted a smooth-textured soup and was not sure if the shallots would be thoroughly blended by the immersion blender. So I did it in two steps just to be sure.)<br />
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Bring the pot to a slow simmer and simmer for 20 minutes. Then swirl in a tablespoon of peanut butter. Add the half 'n' half. Salt and Pepper to taste. If you like a spicy kick, add a bit of ground cayanne pepper.<br />
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Ladle into a bowl and top with roasted sunflower seeds. Enjoy.<br />
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I followed this <a href="http://www.examiner.com/article/jean-georges-vongerichten-s-butternut-squash-soup-1">Jean Georges recipe </a>but roasted the butternut squash before I cooked it in the chicken broth. Next time, I think I might fry up some sage leaves to add as a garnish.Sylviehttp://www.blogger.com/profile/17953563125333515840noreply@blogger.com3tag:blogger.com,1999:blog-970634780042864652.post-81756442802550820992012-08-13T23:30:00.000+01:002012-08-14T15:32:30.458+01:00Button Farm in Montgomery County<div style="text-align: center;">
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Photo from <a href="http://mocoalliance.org/2010/10/announcing-the-2010-royce-hanson-award-winner-tony-cohen/" target="_blank">Montgomery Countryside Alliance</a></div>
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These past few weeks have been pretty fun for me. I got to go on a <a href="http://www.dcbeerweek.net/" target="_blank">booze cruise</a>, <a href="http://www.thecapitalgrille.com/videos/TheGenerousPour2012/main.asp" target="_blank">eat a fantastic steak dinner with wine pairings</a>, and I got to celebrate Marshall's birthday with great friends. Sometimes I look at my long to-do list and wonder where the time has gone. Oh yeah...I was too busy having fun.<br />
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One of the fun adventures I was lucky to have was provided by <a href="http://drivingthenortheast.com/d-c-food-bloggers-take-on-montgomery-county-farm-tour-gm-style/" target="_blank">General Motors</a>. They generously loaned me a red, Chevy Camaro convertible for a week to drive around and to partipate in the annual <a href="http://www6.montgomerycountymd.gov/agstmpl.asp?url=/content/DED/AgServices/agfarmtour.asp" target="_blank">Montgomery Country Farm Tour</a>. The tour was great with stops at <a href="http://www.rockhillorchard.com/" target="_blank">Rockhill Orchards</a>, <a href="http://buttonfarm.org/programs" target="_blank">Button Farm</a>, and <a href="http://www.butlersorchard.com/" target="_blank">Butlers' Orchards</a>. The tour was even more fun because my fellow food-loving friends were also invited:<a href="http://everyfoodfits.com/" target="_blank"> Stacey</a>, <a href="http://www.mangotomato.com/2012/08/tour-of-montgomery-county-farms-with-gm_8.html" target="_blank">Olga</a>, <a href="http://onevanillabean.com/2012/08/09/montgomery-county-farm-tour-on-the-chevy-sonic/" target="_blank">Cecilia</a>, and <a href="http://metropoetrylis.com/2012/08/02/the-farm-life/" target="_blank">Ashley</a>.<br />
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While picking berries and herbs was great, the highlight of the trip was our visit to Button Farm Living History Center. On this tour, we learned about the history of the land as a plantation. Anthony Cohen, pictured above, heads a program that recreates what living on a farm as a slave in the 1850s would be like. During the tour of the farm, Anthony told us about researching the Underground Railroad that went through Montgomery County and <a href="http://www.menare.org/undergroundrailroad.html" target="_blank">his own experience of taking the walk himself</a> all the way up to Canada. It was an incredible story and I felt really lucky to hear it from the man himself. The farm will be offering programs for people who want to experience the life of a slave on a farm for a day. Anthony talked about how Oprah trained for her role in Beloved at the farm and how the experience changed how she ran the Oprah show. The experience is suppose to help you let go of everday worries and help you look within.<br />
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If you think this is cheesy, I can understand that. But I felt like this was the best part of the tour because I know that I am ready for that sort of experience in my life. I love to be inspired and I know that some good would come out of me taking the time to be quiet and find out what I want and who I am at this moment. For some people, it takes being removed from places with TVs, computers, telephones, and piles of laundry to figure that out. This program would provide that quiet. Learning about Anthony's life made me realize how important it is for me to live life with purpose.<br />
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How was driving the Camaro around, you ask? Pretty good. The car drove well and having a convertible was a lot of fun. A lot of young guys looked at me while I was driving but after blushing from embarrassment, I realized that they were only looking at the car. On the day I got the car, I met up with a few friends for happy hour. We drove around with the top down and music blasting. We drove by men in mini-vans who looked like they were ready for a mid-life crisis and gave them the thumbs-up. I wish I video-taped my guy friends when they saw the car. "Look Sylvie, the doors have lights on them!" "Look at all these gages." "Sylvie, if you don't live this experience to the fullest, I am never going to forgive you." Sorry guys, I only drove it up to 60mph. You are just going to have to hate me forever.<br />
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Photo by <a href="http://onevanillabean.com/" target="_blank">Cecilia Stoute</a></div>
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***Disclaimer: I received no payment for this post but I did get a free car for a week, grilled peaches with ice cream, a root beer float, a basket of herbs and produce from <a href="http://www.rockhillorchard.com/" target="_blank">Rockhill Orchards</a>, and a basket of produce from <a href="http://www.butlersorchard.com/" target="_blank">Butlers Orchards</a>. And I ate berries from their fields without paying for them. Sylviehttp://www.blogger.com/profile/17953563125333515840noreply@blogger.com0tag:blogger.com,1999:blog-970634780042864652.post-28242140054416709272012-07-30T23:45:00.003+01:002012-07-30T23:48:10.452+01:00DC Food Bloggers Happy Hour - Taberna Del Alabardero<div class="separator" style="clear: both; text-align: center;">
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In spring of 2005, while living in southern California, I was sent to my company's Washington, DC office to work on a project for a week. The office was located on 18th and I street NW. It was the furthest I had ever travelled for work and the first time I had an expense account. It made me feel important.<br />
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I didn't want to waste an opportunity to try a high-end restaurant but wasn't brave enough to venture far from the office or my hotel. Luckily for me, <a href="http://taberna%20del%20alabardero%20dc/" target="_blank">Taberna Del Alabardero</a> was located on the first floor of my office building. I remember loving the charming restaurant. Dining all by myself, I was entertained by all the details of the elaborate decor. I had fish and loved every last bite. It was during this trip that I was offerred a job in DC and made the decision to move here. Four months later, I moved into an apartment on 16th and T Street NW and started a new life on the east coast.<br />
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On Wednesday, August 1, 2012, this charming restuarant will be hosting the DC Food Bloggers Happy Hour from 6pm to 8pm. I will be co-hosting with the wonderful Jessica Milby of <a href="http://www.oneclassicwino.com/" target="_blank">One Classic Wino</a>. Some specials that will be available during the happy hour include $5 glasses of wine, $4.75 for a glass of sangria, and numerous food specials. The restaurant will also be sending some bites from the kitchen: Pan Tumaka a mi Manera, Brocheta de Pollo Moruno y Patatas al Mojo rojo, Rabo de Toro estofado con Queso Manchego, Bocaditos de Salmon con Tartara, and much more.
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Please join us. <a href="http://www.facebook.com/events/498848930141818/" target="_blank">RSVP here</a>.Sylviehttp://www.blogger.com/profile/17953563125333515840noreply@blogger.com2tag:blogger.com,1999:blog-970634780042864652.post-66629477477305259912012-07-07T22:09:00.001+01:002012-07-10T03:46:25.335+01:00Grilled Lamb Vietnamese-Style Sandwich (Not Banh-Mi)I refuse to call this Banh-Mi. The term has been used by too many restaurants and most of the sandwiches they serve barely resemble the beloved Banh-Mi I grew up with. This sandwich is inspired by Banh-Mi and I will consider it a Vietnamese-Style sandwich. <br />
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The lamb is great in this marinade. But everything is great with fish sauce, isn't it? <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7z4Y2TNyxjdJJl4-nQsdgIMYeeYT1iHPIAXanqgAx_FV1JVPsMxjI0i_t6M3NuOlgNUEiB3dWcXU1012Y5P9U4FCX_wwGECDvPClzOSmFd3tQQ8PRumWW20uY1zY1bBcbRSCrkHiD7weW/s1600/grilled+lamb.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7z4Y2TNyxjdJJl4-nQsdgIMYeeYT1iHPIAXanqgAx_FV1JVPsMxjI0i_t6M3NuOlgNUEiB3dWcXU1012Y5P9U4FCX_wwGECDvPClzOSmFd3tQQ8PRumWW20uY1zY1bBcbRSCrkHiD7weW/s320/grilled+lamb.JPG" width="320" /></a></div>
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Ingredients<br />
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1 pound of a leg of lamb sliced thin<br />
2 tablespoons of <a href="http://www.amazon.com/Maggi-Seasoning-Sauce-3-38-oz/dp/B0000GHEGC" target="_blank">Maggi</a><br />
1 tablespoon of fish sauce<br />
4 tablespoons of canola oil<br />
5 garlic cloves, minced<br />
1 tablespoon of brown sugar<br />
1 tablespoon of crushed red pepper<br />
French baguette <br />
Mayonnaise <br />
Cilantro<br />
Carrots, shredded<br />
Cucumber, sliced thin<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC2L4SmIgMdHS-2CXQ_GlUuADFO9DJgJc1B2AqJdt_pCnoPLN6XARQ_UdmSHGKZv9R6_a_iqWketvN43nxwShXqV6TpiMDMfpRsIEwHlq7qmgKGOurWC4wZHO9jyWAX5N6IjB36j623frG/s1600/photo-4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC2L4SmIgMdHS-2CXQ_GlUuADFO9DJgJc1B2AqJdt_pCnoPLN6XARQ_UdmSHGKZv9R6_a_iqWketvN43nxwShXqV6TpiMDMfpRsIEwHlq7qmgKGOurWC4wZHO9jyWAX5N6IjB36j623frG/s320/photo-4.JPG" width="320" /></a></div>
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Soak skewers in water for 4 hours so they won't burn on the grill. <br />
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Marinate the lamb in a mixture of fish sauce, oil, Maggi, crushed red peppers, brown sugar, and minced garlic for two hours. <br />
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Place lamb on skewers, grill in medium heat for 5 minutes in each side, and allow to cool. <br />
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Cut baguette in half & fill with mayo, carrots, cucumbers, cilantro, grilled lamb or whatever else your heart desires. Eat with pleasure. <br />
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Happy Eating. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgw6MBufEmf7t13KHumGaEJZuZwIQcdrwVCy7RbUNg-J9x2i1qS3E-kn66MVondIMdZTAWnyV42M_e3pqbMsoCTStnQQHqtdUNMzfsnTyLYZ_Glw7DNZPST-kZiHotqs1lIVKVftNGPdBs/s640/blogger-image-234992014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgw6MBufEmf7t13KHumGaEJZuZwIQcdrwVCy7RbUNg-J9x2i1qS3E-kn66MVondIMdZTAWnyV42M_e3pqbMsoCTStnQQHqtdUNMzfsnTyLYZ_Glw7DNZPST-kZiHotqs1lIVKVftNGPdBs/s640/blogger-image-234992014.jpg" /></a></div>Sylviehttp://www.blogger.com/profile/17953563125333515840noreply@blogger.com0tag:blogger.com,1999:blog-970634780042864652.post-41491120424303928142012-07-06T15:19:00.000+01:002012-07-06T15:56:57.867+01:00Grilled Lamb Gyros<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggaJpiyAYGiZABsNV3pFVA1xol0f1LNYPfhMzd6enfouCRY6Rq_n6-EVqY_q52ki6T0Mq-bvgbIeDGb5Cc_ikTtZkzw_eo1fpZfgNwAgwyfu55lTHOSCOcLGk12Q2AAxMKWX-5FZuuA3kD/s1600/Lamb+Gyro.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggaJpiyAYGiZABsNV3pFVA1xol0f1LNYPfhMzd6enfouCRY6Rq_n6-EVqY_q52ki6T0Mq-bvgbIeDGb5Cc_ikTtZkzw_eo1fpZfgNwAgwyfu55lTHOSCOcLGk12Q2AAxMKWX-5FZuuA3kD/s320/Lamb+Gyro.JPG" width="320" /></a></div>
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I feel like I hit this one out of the ballpark. The lamb I grilled up for dinner last night was probably the best lamb I have ever tasted. At least on par with some of the dishes I tasted at the Lamb Jam last month. (This may sound arrogant but I am dead serious.)</div>
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This recipe is from Epicurious and was perfect for this heatwave we are experiencing in DC. Even though I have the luxury of sitting in air-conditioning all day, this heat makes me want to do nothing. I don't want to walk anywhere, I don't want to clean dishes, and I really did not want to fiddle with a labor-intensive recipe. The American Lamb Board sent me a leg of lamb from Superior Farms and I had all these intentions to make some crazy recipes with it. In the end, I chose a simple recipe and it turned out to be extraordinary.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnioZG-jKpO_ium5nOr16QPGHgh2IlIFwP6AHlofufuu7g5fu05Bj96uS4bhCgsSPJyIxVmG_DVWWzzHYJUA_NiyIByRZkVA4g9ffGDl7yMdRNhrr9m4QC5JksYH4iq9m-kBhQKUJFWGU9/s1600/lAMB+MARinating.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnioZG-jKpO_ium5nOr16QPGHgh2IlIFwP6AHlofufuu7g5fu05Bj96uS4bhCgsSPJyIxVmG_DVWWzzHYJUA_NiyIByRZkVA4g9ffGDl7yMdRNhrr9m4QC5JksYH4iq9m-kBhQKUJFWGU9/s320/lAMB+MARinating.JPG" width="320" /></a></div>
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Here is how I would describe this recipe to my friends. "Throw mint, basil, parsley, rosemary, oregano, garlic, lemon juice, lemon zest, olive oil, salt and pepper into a food processor. Blend until smooth. Throw mixture into a gallon-size Ziploc bag with lamb. Marinate for 24-48 hours in fridge. Take out and leave at room temperature for 1 hour. Place lamb on a hot grill and close lid of grill. Allow to cook for 15 minutes. Flip the lamb, brush on some of the marinade, and grill on medium heat for 15 minutes or until internal temperature reaches 150F." (I love my meat thermometer.)</div>
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Because it was so hot outside, I actually left the grill and stood inside my apartment building while the meat cooked. I monitored it through the window and could see my apartment neighbors pausing as they walked by the grill. The lamb smelled that good. They looked around and saw me standing by the window giving them the stink-eye that said "get away from my lamb." They backed off.</div>
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Here is the recipe from <a href="http://www.epicurious.com/recipes/member/views/-GRILLED-HERBED-LAMB-GYROS-1204599">Epicurious.com</a> for those who want more thorough directions. Please note that I only used a one-pound slab of meat because I didn't want to waste the lamb in case the recipe wasn't good. That was a mistake. I should have cooked the entire leg. <br />
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<em>Ingredients:
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<em>
1/2 cup chopped fresh mint</em><br />
<em>1/2 cup chopped fresh parsley</em><br />
<em>1/2 cup chopped fresh basil</em><br />
<em>4 sprigs chopped fresh rosemary leaves. (rub down the length of the stem to remove leaves. Discard stem)</em><br />
<em>2 Tbs dried oregano (fresh is not better in this case!)</em><br />
<em>8 cloves of garlic, coarsely chopped</em><br />
<em>the zest of 1/2 lemon</em><br />
<em>the juice of 2 lemons, or 1 cup of fresh lemon juice sold in the plastic lemon in supermarkets. </em><br />
<em>1 Tbs course salt</em><br />
<em>1 Tbs freshly ground pepper</em><br />
<em>3/4 cup extra-virgin olive oil</em><br />
<em>One butterflied leg of lamb (ask your butcher to do this for you and have them remove tough membranes and fat).</em><br />
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<em>Combine first 11 ingredients. Rub well into both sides of lamb. Place lamb in large zip-type storage bag or leave in bowl covered. Place into refrigerator for at least 2 days and up to 3. </em><br />
<em>Remove from refrigerator 1 hour before cooking to allow lamb to come to room temperature. Wipe off most herb mixture, reserving marinade for basting.</em><br />
<em>Roast lamb over coals or low gas grill heat covered for 20 minutes, basting and turning after 10 minutes. Remove cover and baste and grill another 10 minutes (5 minutes each side) or until lamb is cooked medium - medium rare. Remove to platter, tent with foil and let lamb rest for at least 15 minutes.</em> <br />
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This lamb recipe is really amazing. The herb mixture leaves this tasty crust and the lamb is juicy and flavorful. I did cook the first side on high heat just to make sure it got a good crust on it. It was so great being able to use the herbs from our balcony garden. We sliced it up and made lamb gyros with pita bread, hummus, lettuce, red peppers, onions, a yogurt sauce and feta cheese. Even Marshall ate it up and he is not the biggest fan of lamb. Look at this picture below. Isn't it gorgeous? The best part was I barely had any clean up other than to scrape down the grill.
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Happy Grilling!
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgExI8_0gEHMIKsZIKbsrGPpPxXdjcXNVCDX-GLrUOG_XBdTtzEy_TRrlClYJ42lbgbLvZLA0TMqpRPsyaxxB3-hmWZanpAbgZFZZ-2NL3yVlbFl5A6VBG4LE7osHhMDVlD0frIIiqwqH27/s1600/Lamb+on+the+cutting+board.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgExI8_0gEHMIKsZIKbsrGPpPxXdjcXNVCDX-GLrUOG_XBdTtzEy_TRrlClYJ42lbgbLvZLA0TMqpRPsyaxxB3-hmWZanpAbgZFZZ-2NL3yVlbFl5A6VBG4LE7osHhMDVlD0frIIiqwqH27/s320/Lamb+on+the+cutting+board.JPG" width="320" /></a></div>Sylviehttp://www.blogger.com/profile/17953563125333515840noreply@blogger.com0tag:blogger.com,1999:blog-970634780042864652.post-62924115070962321462012-06-28T09:00:00.000+01:002012-06-28T15:50:21.907+01:00Ebbitt Express<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6PxFsBix6_ebIm_n71N-98I0tGaQezzNn1pFmgMyeAuYv2HjxepY7AVRZ66szvW0-dhvF_VBw8tQrnBBwIfbIDsCX9BYfQSLAwHTPX64RWgyXrYkzT1B_dLlHYunmUAD9P68LbDc4Ll8X/s1600/front+of+store+.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6PxFsBix6_ebIm_n71N-98I0tGaQezzNn1pFmgMyeAuYv2HjxepY7AVRZ66szvW0-dhvF_VBw8tQrnBBwIfbIDsCX9BYfQSLAwHTPX64RWgyXrYkzT1B_dLlHYunmUAD9P68LbDc4Ll8X/s320/front+of+store+.JPG" width="320" /></a></div>
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Did you know that Old Ebbit Grill has an express counter? And if you did, why didn't you tell me!? </div>
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<a href="http://www.ebbitt.com/main/home.cfm?Section=Main&Category=Ebbitt_Express" target="_blank">Ebbit Express</a> is awesome. It is hidden away in the back of the restaurant and the entrance faces the lobby of an office building. The space is small but serves its purpose. It even has a window where you can pick up the orders you placed over the phone or online.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJesmQfC4bkL-Ip6H4AD_G8ZDp1ZebU8AeFtENj118kufHfGp9WqIupTwyUUjCzvTUnsvz2PJGk6wqn4rBTQsvI0vCAieTMFML-Hccq8Mp5U_aNDOqeqldOXq9lPNIH6Jjx-FV0hg8h75A/s1600/photo+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJesmQfC4bkL-Ip6H4AD_G8ZDp1ZebU8AeFtENj118kufHfGp9WqIupTwyUUjCzvTUnsvz2PJGk6wqn4rBTQsvI0vCAieTMFML-Hccq8Mp5U_aNDOqeqldOXq9lPNIH6Jjx-FV0hg8h75A/s320/photo+(1).JPG" width="320" /></a></div>
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The prices here are fantastic for the kind of food and the amount of food you get, especially for a downtown establishment. The Beef Brisket Platter is $9.95 and it is a hearty portion of brisket, mashed potatoes with gravy, and green beans. The brisket had great flavor, was not too fatty and wasn't too dry. The mashed potatoes and green beans both were great. The green beans even had a good crunch to them.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg80cDwGGEboDq-ibg28kIrYf6BjHyUKkrZa4y96VTSwPTlGzlRlbGH4aYaHID8LSf6VrasCaM9_h6BSbtUfmq1bYKAVhZaKe0XMIpYE1JcfDk-Du5vU46i-z55222upGwd15AIizQANC2V/s1600/BBQ+Pork+Sandwich.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg80cDwGGEboDq-ibg28kIrYf6BjHyUKkrZa4y96VTSwPTlGzlRlbGH4aYaHID8LSf6VrasCaM9_h6BSbtUfmq1bYKAVhZaKe0XMIpYE1JcfDk-Du5vU46i-z55222upGwd15AIizQANC2V/s320/BBQ+Pork+Sandwich.JPG" width="320" /></a></div>
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The Pulled Pork Sandwich was $7.50 and was plenty for lunch. A co-worker mentioned that the bottom bun was a bit soggy but look at that all that BBQ pulled pork...</div>
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Ebbit Express is open Monday through Friday and has daily specials. You can place an online order <a href="https://www.livingsocial.com/menus/locations/7464/order/edit?mode=takeout" target="_blank">here</a>.</div>Sylviehttp://www.blogger.com/profile/17953563125333515840noreply@blogger.com2tag:blogger.com,1999:blog-970634780042864652.post-54086483227963340542012-06-27T09:00:00.000+01:002012-06-27T09:00:02.192+01:00Sandwich Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0poZo3vCvOs4ygl9aRKPvmzFNC5dslVLjKg_5kEN9QCjhrfLxiFfUHH08fkPoKnjDIIIPrg1wbuzJYUY4D9_WsAn3mg15RtgSmiGFGQLHUaFjNvyvZxdq6NQASo2GvxrXAWz2ZxjyigZn/s1600/LOAF+OF+BREAD.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0poZo3vCvOs4ygl9aRKPvmzFNC5dslVLjKg_5kEN9QCjhrfLxiFfUHH08fkPoKnjDIIIPrg1wbuzJYUY4D9_WsAn3mg15RtgSmiGFGQLHUaFjNvyvZxdq6NQASo2GvxrXAWz2ZxjyigZn/s320/LOAF+OF+BREAD.JPG" width="320" /></a></div>
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So, I think I finally got the hang of baking bread. For years, the idea of baking bread has intimidated me but look at this picture above. Isn't it gorgeous? I am at that point where I am so excited to see the yeast activate, to smell the dough as it comes together, and then to see that bulge in the kitchen towel that covers the bowl as the dough is rising. I love it. <br />
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I decided to give myself a break from trying to make artisan breads or using whole-wheat flour because the breads that I was trying to bake did not turn out very well. It was discouraging me from trying to bake again. So I simplified my life and looked up an <a href="http://allrecipes.com/recipe/amish-white-bread/detail.aspx?event8=1&prop24=SR_Title&e11=amish%20bread&e8=Quick%20Search&event10=1&e7=Home%20Page" target="_blank">Amish white bread</a> recipe from <a href="http://allrecipes.com/recipe/amish-white-bread/detail.aspx?event8=1&prop24=SR_Title&e11=amish%20bread&e8=Quick%20Search&event10=1&e7=Home%20Page" target="_blank">All Recipes.com</a>. It was perfect. I only used 1 tablespoon of sugar to get the yeast going. Otherwise, I followed the recipe to a tee. Yeast can be pretty pricey so I <a href="http://www.amazon.com/Red-Star-Baking-Vacuum-Packed/dp/B001KWEZTO/ref=sr_1_1?ie=UTF8&qid=1340378384&sr=8-1&keywords=yeast" target="_blank">ordered 2lbs from Amazon.com</a>. I filled a quart mason jar with yeast to use now and froze the rest in the freezer for later use. This yeast works great and should last in the fridge for at least a month. <br />
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If you read the reviews for this bread, the possibilities are endless (dinner rolls, cinnamon rolls, garlic knots, etc.) I am just so happy to be able to make bread with no preservatives and to be able to share them with my friends. We had a little picnic at Logan Circle last week and I brought the bread, some turkey, sliced up vegetables like radishes and onions, and we had ourselves a delightful little picnic. Now if I can only figure out whole-grain baking...<br />
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Happy Eating.Sylviehttp://www.blogger.com/profile/17953563125333515840noreply@blogger.com0tag:blogger.com,1999:blog-970634780042864652.post-69586388827274866412012-06-26T09:00:00.000+01:002012-06-26T09:00:07.928+01:00Not So Simple Southern Things<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpkZuvWnnMdhCu624tFMjMS40bW0f9YbSAg_2SF2bxggEsNiKUneG_F9Nf6Lh8PYVJAot1h-Bm8EgvnBOS-ua02ONb6JO1FC2RUF_xErlpEjrCXBd3xqJpANIq1Qzluf1Ek5YJDiGqeG4H/s1600/Fried+Chicken.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpkZuvWnnMdhCu624tFMjMS40bW0f9YbSAg_2SF2bxggEsNiKUneG_F9Nf6Lh8PYVJAot1h-Bm8EgvnBOS-ua02ONb6JO1FC2RUF_xErlpEjrCXBd3xqJpANIq1Qzluf1Ek5YJDiGqeG4H/s320/Fried+Chicken.JPG" width="320" /></a></div>
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Less than one mile from my apartment is a <a href="http://www.popeyes.com/" target="_blank">Popeye's Chicken</a> establishment. In order to ensure that we live a somewhat long life, I have been pretty strict about how often we can visit this restaurant. I am proud to say that since we have discovered this location almost a year ago, we have only visited twice. And the chicken is good. Popeyes has discouraged me from attempting to make fried chicken at home. Why bother with all the grease, the heat, and the messy batter when you can get good fried chicken less than a mile from your home? </div>
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That is until I read a blog post by <a href="http://momofukufor2.com/2010/03/ad-hoc-buttermilk-fried-chicken-recipe/" target="_blank">Momofuku For Two</a>. The recipe looked relatively simple and her pictures just made me want to bite into that crunchy skin. A few weeks ago, I made this chicken and it was worth all of the grease, all of the heat, and all of the messy batter.</div>
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We put the brine in a gallon-size ziplock bag, placed it in a cooler, and put in ziplock bags full of ice in the cooler (our fridge is packed so there is no way we could fit a bowl of chicken and brine in there.) It brined for 10 hours and then I removed the chicken, dried each piece, and placed it into a baking sheet and covered it with paper towels. I let the chicken sit for two hours. This is such an important step and something I have learned about good frying. My mistake in the past has been frying food that just came out of the fridge. Naturally, the insides are too cold and therefore you will end up with burnt skin and bloody red, raw flesh. The meat needs to sit at room tempertature for awhile.</div>
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I set up my battering station, heated up 48 oz of canola oil (until you can sprinkle some flour in and see it fizzle), battered the chicken, and dropped the chicken in for about 13 mintues. Ok, I confess that I didn't technically fry the chicken. Marshall stepped in because 1) he is from the South and feels that he has the genes to properly fry food 2) he wants to do the fun part.</div>
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This fried chicken is worth the trouble. It was moist, the skin was crispy, it was simply delicious. The funny thing is, Marshall and I could only eat one or two pieces (instead of a lot more.) Our theory is that when you cook the food, the sensory exposure (sight, smell, feel) has been satisfied and therefore you don't need to eat as much. We are totally going to write a weight-loss book and make millions of dollars. I guess we should first prove this theory.</div>
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Happy Eating.</div>Sylviehttp://www.blogger.com/profile/17953563125333515840noreply@blogger.com0tag:blogger.com,1999:blog-970634780042864652.post-83465373687918780072012-06-25T05:03:00.000+01:002012-06-25T12:35:49.965+01:00A Kitchen with Character<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcR-dpbC3dMdnr_eRbN0gh1rxxoff7JePwSkAQ47w0f60QGophv6Bn0aukEzvBdJyrV-98m5j8GavrKvUvMg12OLuvqygpdRLsss_11XNO5sFQQzhB1Noxo6qXgnNq4ZPOYuqXzobbbNEw/s1600/Ballston+Garage+Sale.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcR-dpbC3dMdnr_eRbN0gh1rxxoff7JePwSkAQ47w0f60QGophv6Bn0aukEzvBdJyrV-98m5j8GavrKvUvMg12OLuvqygpdRLsss_11XNO5sFQQzhB1Noxo6qXgnNq4ZPOYuqXzobbbNEw/s320/Ballston+Garage+Sale.JPG" width="320" /></a></div>
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Recently, we started a registry for the wedding. Marshall and I added all of these great items and got really excited over a bunch of kitchen gadgets. What I started to realize was that the gadgets were fun but I wasn't getting excited over the china or the serving platters. Most were not attractive and the ones that did appeal to me were over-priced. I want a kitchen with character but I am not willing to spend $500 for a sugar bowl.<br />
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My prayers were answered when we went to the <a href="http://arlington-fleamarket.com/Home_Page.html" target="_blank">Arlington Civitan Open Air Market</a>. The "garage sale" is held once a month on the first Saturday of the month during the summer. It is a large parking garage that is filled to the brim with vendors selling pretty much everything imaginable. I scored the two bowls for $5 and the embroidered tablecloth for $1. (I do realize they don't really go together but had to get them in the same picture somehow.)<br />
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The bowls are really charming and are perfect for chips and dip. The tablecloth isn't really my style but for $1, it is perfectly good to cover wood picnic tables that normally give me splinters.<br />
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My goal in July is to head to this market and score some good baking tools such as loaf pans and pastry cutters.<br />
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Happy Shopping! <br />
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<br />Sylviehttp://www.blogger.com/profile/17953563125333515840noreply@blogger.com0tag:blogger.com,1999:blog-970634780042864652.post-71488281826942188292012-06-22T04:48:00.000+01:002012-06-22T04:48:00.277+01:00In A Hurry Noodles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEispVuQz1OMmar9uG9rKjoqdpoohdYpoLkQnTwIitD9IBtEiqO3xHfFmQASYAsXlmnXQLyENN2haYJFFYuy3ZM2oP_KxTX6pKBFhZbalydOeBkX98fwTura-yu873f34mj3Eo-PvQyw3yuA/s1600/Chinese+Noodles.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEispVuQz1OMmar9uG9rKjoqdpoohdYpoLkQnTwIitD9IBtEiqO3xHfFmQASYAsXlmnXQLyENN2haYJFFYuy3ZM2oP_KxTX6pKBFhZbalydOeBkX98fwTura-yu873f34mj3Eo-PvQyw3yuA/s320/Chinese+Noodles.JPG" width="320" /></a></div>
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There are people in our lives who are there to remind us to stop being whiny, self-involved, bratty adults. For me, they are typically people with kids. If you ever want to get a cold, hard stare (or even a growl) from someone, go and complain to a parent about how little time you have as a single person. I was talking to my brother over the phone about how tough it is to make quick and healthy dinners. I mentioned how it has been really great for Marshall and I to make pizzas at home since I learned how to make and freeze pizza dough. My brother said he didn't have time to make pizza dough. I replied "What about Sunday nights?" He reiterated, "I don't have time to make pizza dough." It hit me. He is in medical school and they have a 3-year old boy to take care of and entertain. I backed off.</div>
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So the picture above is a dish that I made while thinking of my busy family. The noodles (spaghetti though I would recommend using Angel Hair pasta) are tossed in a soy and sesame oil sauce (<a href="http://thepioneerwoman.com/cooking/2010/08/simple-sesame-noodles/" target="_blank">recipe by the Pioneer Woman</a>) with shredded rotisserie chicken, sliced up red peppers, and cilantro thrown in. It was quick, easy and hopefully something my brother and his family can use in one of their future meals.</div>
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Love you guys!</div>
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<br />Sylviehttp://www.blogger.com/profile/17953563125333515840noreply@blogger.com1tag:blogger.com,1999:blog-970634780042864652.post-33397000412073956332012-06-21T13:17:00.001+01:002012-06-21T13:17:34.271+01:00Simple Southern ThingsIn November, I will be getting hitched to a southern boy. The kind of boy who loves fried chicken, biscuits, and ice tea. The kind of boy who has an accent that suddenly gets thicker when he talks to his mom on the phone. The kind if boy who tried to get me to appreciate the Dukes of Hazard by telling me random facts about the show and how they are so cool for jumping into the car through the windows. Not sure I am sold on this show yet. <br />
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In trying to cook more at home, making southern style food has been a challenge for me. But there is one thing that is simple enough for me, iced tea. <br />
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Today is suppose be a scorcher for the DC area so I decided to make sun-brewed iced tea. Simply place some Lipton tea bags into a mason jar and fill it with water. Let it sit out in the sun for about an hour. Then sweeten and serve over ice. Simple, refreshing, cheap, and delicious. <br />
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Stay cool, folks. <br />
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<div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiB60Xup3vyq9kwC6_sAtU5Y5KtS8mHbDuNfCEmfiB_GCLTx4Z0IAe3Xoi0fCHCGdw1J941tZJNRAeA0ZX9u9OpFLin61JkZ7UBmZH3g5vFCq74rYUJCLu-Prf7B4D7zhcLN5UfEG6_1-_/s640/blogger-image-1795842844.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiB60Xup3vyq9kwC6_sAtU5Y5KtS8mHbDuNfCEmfiB_GCLTx4Z0IAe3Xoi0fCHCGdw1J941tZJNRAeA0ZX9u9OpFLin61JkZ7UBmZH3g5vFCq74rYUJCLu-Prf7B4D7zhcLN5UfEG6_1-_/s640/blogger-image-1795842844.jpg" /></a></div>Sylviehttp://www.blogger.com/profile/17953563125333515840noreply@blogger.com0tag:blogger.com,1999:blog-970634780042864652.post-8119896160055483632012-06-20T04:28:00.000+01:002012-06-20T04:28:00.575+01:00A Nice Email<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDTy3BIGEmg_zkUjw1C47ArRSEuTkyARDUK76V95KR6VGfjleBU0NSBFpZojCWbhjz79r1ruaCSAvQshbBfLSdBUDL7Fzu2cVjz_DvrXnGEkHbZojT-9y0YSIi-3J9fK7pnu5CFQRvAosK/s1600/Raisin+Rum+Cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDTy3BIGEmg_zkUjw1C47ArRSEuTkyARDUK76V95KR6VGfjleBU0NSBFpZojCWbhjz79r1ruaCSAvQshbBfLSdBUDL7Fzu2cVjz_DvrXnGEkHbZojT-9y0YSIi-3J9fK7pnu5CFQRvAosK/s320/Raisin+Rum+Cake.JPG" width="320" /></a></div>
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My aunties make me laugh. Especially when they are together. They are these beautiful, youthful women who scold us to eat better, laugh at us when we make silly mistakes, and who loudly (and yet lovingly) explain to my cousins and I their theories on life. I get regular emails from them and they are typically "WARNING" emails about how cell phones can pop corn kernels and will do the same to my brain. Or how I should not get out of my car if I see a note taped to my windshield because it is another way that I can be attacked. I get these types of emails on the regular and I have to explain to my friends why I get so paranoid and crazy sometimes. </div>
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For once, I got a nice email. My aunt Emily sent me an email with a simple subject: Pound Cake. This is what the email contained:</div>
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<i>POUND CAKE<br /><br />
1-1/4 cup flour</i>
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1-1/2 stick butter<br />
¼ cup of milk<br />
2/3 cup sugar<br />
3 extra large eggs<br />
1 tp baking powder<br />
¼ cup rhum<br />
orange skin<br />
½ to ¾ cup of raisin<br /><br />
Beat the butter first, sugar , then add one egg at a</i>
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time for 2 mn each. Add flour and baking<br />
soda, then milk and rhum and raisin last.<br /><br />
Cook at 350 to 375 degree for 45 mn</i>
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Check with a knife, if it comes out net, the cake is ready</i>
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to be taken out.</i><br />
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What a lovely email and a delightfully simply written recipe. I was instantly inspired and baked this within a week of receiving it. It is light and sweet with a hint of rum. This pound cake is normally found in Vietnamese bakeries and I am so happy to have a recipe for it now. I hope my Aunt Emily keeps sending me these types of emails.</div>
<br />Sylviehttp://www.blogger.com/profile/17953563125333515840noreply@blogger.com0tag:blogger.com,1999:blog-970634780042864652.post-74362255589247516262012-06-19T16:08:00.000+01:002012-06-19T20:33:08.679+01:00Puckered Face, Lit Up Eyes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGZnrI3MEzW5TAx60fbqJr7OZ7J3tIqI65JYZQGsP6khMc-PC9F8WeAc2S8N99pVgDyCcco3HZ_7iC1uTFjFonni0FHCTG3LvMgl4zr4Kl9DoFFG5Ro_rhtoA5EUp3wMj1u4-W7MsOcK5-/s1600/Cherry+Pie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGZnrI3MEzW5TAx60fbqJr7OZ7J3tIqI65JYZQGsP6khMc-PC9F8WeAc2S8N99pVgDyCcco3HZ_7iC1uTFjFonni0FHCTG3LvMgl4zr4Kl9DoFFG5Ro_rhtoA5EUp3wMj1u4-W7MsOcK5-/s320/Cherry+Pie.JPG" width="320" /></a></div><br />
<div style="text-align: justify;">If you follow <a href="http://www.mrswheelbarrow.com/2010/07/weekend-project-sour-cherry-pie-filling/" target="_blank">Mrs. Wheelbarrow</a> and <a href="http://onevanillabean.com/" target="_blank">OneVanillaBean</a> on Twitter, you will know one fact; sour cherry season only lasts for a few weeks. I started to have "I am going to miss out on sour cherry season" panic attacks. It is even worse this season because I heard rumors that the weather somehow effected this year's crop so the scared little jewels of red are going to be scarce. I was determined to make one fresh cherry pie.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Lucky for me, <a href="http://freshfarmmarkets.org/farmers_markets/markets/white_house.php" target="_blank">By the White House Farmers Market</a> brought these sour cherries to me (the market is a block away from my office.) The market is open once a week on Thursdays from 11 am to 2:30 pm. <a href="http://www.biggriggsfarm.com/" target="_blank">Bigg Riggs</a> and <a href="http://www.toigoorchards.com/" target="_blank">Toigo Orchards</a> both will have sour cherries this week. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The pie in the picture is my first cherry pie of the season. It is a mix of fresh, pitted sour cherries and canned Dark Morello Cherries from<a href="http://www.traderjoes.com/" target="_blank"> Trader Joes</a>. I used <a href="http://www.mrswheelbarrow.com/2010/07/weekend-project-sour-cherry-pie-filling/" target="_blank">Mrs. Wheelbarrow's</a> sour cherry pie filling recipe, baked it at 350F for 1 hour and let it rest for one hour before cutting into it. Just a be sure to pit the cherries well. Marshall almost broke a tooth biting into this pie. #sorry!!!</div>Sylviehttp://www.blogger.com/profile/17953563125333515840noreply@blogger.com2tag:blogger.com,1999:blog-970634780042864652.post-90852556382278216902012-06-19T03:36:00.003+01:002012-06-19T12:46:54.889+01:00I Did A Bad Thing<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRH2p8n0DNsf0rZE_Et5FhCrnfJa87TezilR6gY-zD0c96Xe5Z0CUxdXvIwHR3YQjmnu4azKIAJ2_b11s8n2JBklFq8LIyZF4yWD5HZqxUqE0QKYhzYLmdyBZ15qQYIprOugO6XvlGiD3C/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRH2p8n0DNsf0rZE_Et5FhCrnfJa87TezilR6gY-zD0c96Xe5Z0CUxdXvIwHR3YQjmnu4azKIAJ2_b11s8n2JBklFq8LIyZF4yWD5HZqxUqE0QKYhzYLmdyBZ15qQYIprOugO6XvlGiD3C/s320/photo.JPG" width="320" /></a></div><br />
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<div style="text-align: justify;">So...I did a bad thing. Well, kind of bad but not really. I feel badly about it. This past Sunday, <a href="http://scofflawsden.com/" target="_blank">Marshall</a> and I were lucky enough to attend the <a href="http://www.specialtyfood.com/fancy-food-show/" target="_blank">Fancy Food Show</a> which is basically an adult-foodlover's Halloween-ish event (without costumes). There were over 2400 exhibitors and almost all of them had samples of a food or drink. Before I got to the event, I already knew that I was going to love it. My imagination failed me because it was ten times more glorious than I could have ever imagined. Wall-to-wall cheese, smoked meats, crackers, bread, cookies, brownies, tea, liquor, soda, olives, biodegradable cartons of water, sparkling water, sake, Aloe water, fried elbow pasta snacks, rum cakes, dried fruit, mezcal, applesauce in pouches, hot pasta, hot pizza, cheese, cheese cheese, and did I mentioned they had a lot of cheese? Here are a few of the items that I really enjoyed (I wish I could post the hundred that I tried and enjoyed):</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">-<a href="http://www.specialtyfood.com/organization/organization/204503/" target="_blank">Icebox Water</a> - it is water in a biodegradable carton. I would love for schools to order these to get kids to drink water and for them to get use to using another container other than plastic water bottles.</div><div style="text-align: justify;">-<a href="http://www.specialtyfood.com/organization/organization/206537/" target="_blank">Jeni's Splendid Ice Creams</a> - Splendid indeed. This ice cream is a must-not-miss if you are at the show. Their samples blew my socks off.</div><div style="text-align: justify;">-<a href="http://www.specialtyfood.com/organization/organization/200627/" target="_blank">Beanitos</a> - Chips made of beans. I think that is pretty cool.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Six hours later, Marshall and I stumbled out into the sunlight loaded down with heavy bags of samples. We crossed the street to the <a href="http://passengerdc.com/" target="_blank">Passenger</a> and relieved our weary legs by sitting on stools and drinking beer. It was an awesome day.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">That night, I started getting tweets that asked "Did they search your bag?" and "Did they let you out with stuff?" I was only slightly confused and figured it was only paranoid friends.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Today, my friend <a href="http://onevanillabean.com/" target="_blank">Cecilia</a> got out of work early and attended the show and sent me a picture of the sign by the doors that read: ATTENTION EXHIBITORS - The removal of samples from the Exhibit Halls is prohibited. All product sampling must be done on the show floor."</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Whoops.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I promise you that I didn't see those signs. I was blinded by the attractive food displays and all the cheese (and my greed)! But seriously, the goods I took off with were not nearly as amazing as the products I tasted inside the exhibit halls. No word yet if the Fancy Food Show will be coming back to DC but if they do, I will gladly pay the registration fee and attend (though I guess I would have to also ask that extended family member who actually owns a business if I can go as their rep since this is an industry only event.) </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The last day to attend the Fancy Food Show is tomorrow, Tuesday, June 19th. I also wanted to mention that my new goal in life is to be a food buyer for a major grocery store. :)</div><div style="text-align: justify;"><br />
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Sylviehttp://www.blogger.com/profile/17953563125333515840noreply@blogger.com0tag:blogger.com,1999:blog-970634780042864652.post-76124077600705464212012-06-08T02:40:00.001+01:002012-06-08T11:17:58.117+01:00Trader Joes Sold Me a Bag of GoodsI dislike hearing a sales pitch. When sales people approach me, I head in the other direction or I smile politely and tell them that I am fine. Either way, I prefer to be left alone to judge the value of a potential purchase on my own. <br />
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Today at Trader Joes, the nerdy-looking guy behind the samples counter convinced me to try the featured dish. He told me the queso he was serving was from two Trader Joes' products: a can of Turkey Chili and one container of cream cheese. I tasted it with some tortilla chips and... it was pretty darn good. Begrudgingly, I admit that I was sold. <br />
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The canned chili was tasty with beans cooked just right, lots of diced peppers and onions, and a good kick from the spices. Heated up and mixed with the cream cheese with some chopped up green onions and cilantro thrown in (and jalapeños if you have them), it is competitive to some of the best queso dips I have ever eaten and definitely beats the yellow stuff they probably microwave-cook at Tortilla Coast. <br />
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The can of chili was $1.99, the cream cheese was $1.79, and the bag of tortilla chips cost $2.49. For an appetizer that costs less than $7, I will be making this my go-to contribution during football season. Just remember to garnish with some cilantro to make it look more expensive. <br />
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(the picture doesn't do this queso justice. )<div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWw4PB-bW74hGRAClcOne3GKCB-8xbkwa0CkrmhyB_o3JXT9bQGSgO3B8dnlIYlS2ktUKdcD3qfgxr_4w8zF22HEEUxxD003Pd7Qr6DRXy0b1OmrDYeWWqMUQQcWsqRMtA8djG-HbUuRpl/s640/blogger-image-2075097498.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWw4PB-bW74hGRAClcOne3GKCB-8xbkwa0CkrmhyB_o3JXT9bQGSgO3B8dnlIYlS2ktUKdcD3qfgxr_4w8zF22HEEUxxD003Pd7Qr6DRXy0b1OmrDYeWWqMUQQcWsqRMtA8djG-HbUuRpl/s640/blogger-image-2075097498.jpg" /></a></div>Sylviehttp://www.blogger.com/profile/17953563125333515840noreply@blogger.com0tag:blogger.com,1999:blog-970634780042864652.post-16509103644446121482012-06-05T10:00:00.000+01:002012-06-05T10:00:08.804+01:00DC Food Blogger Happy Hour - Haven Pizza - June 6th<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZLR6VX45pTiWkzkUjFPVi-vEkLzVGMxlhDQt56t75x-YmTGywh27PsJgsbyhP3X6ARHfZEEP6Uu1aVQLTpfGYRnd3z0uWz9QYDJYaqyqFRozlZhLwM47k625_1f2n-67Z4q-ZLOyGMsMa/s1600/Haven-proof.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZLR6VX45pTiWkzkUjFPVi-vEkLzVGMxlhDQt56t75x-YmTGywh27PsJgsbyhP3X6ARHfZEEP6Uu1aVQLTpfGYRnd3z0uWz9QYDJYaqyqFRozlZhLwM47k625_1f2n-67Z4q-ZLOyGMsMa/s320/Haven-proof.jpg" width="320" /></a></div>
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The beautiful <a href="http://www.bethesdafoodie.com/" target="_blank">Bethesda Foodie</a> and the great Anita from <a href="http://gregslistdc.com/" target="_blank">Greg's List</a> will be co-hosting the next DC Food Bloggers Happy Hour which will be at <a href="http://www.havenpizzeria.com/" target="_blank">Haven Pizzeria</a> in Bethesda, MD. Come hang out with a great crowd on Wednesday, June 6th starting at 6pm. It is always a great time and I hear that Haven has some really delicious pizza. <br />
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RSVP <a href="http://www.facebook.com/#!/events/167485203378475/" target="_blank">Here</a>.Sylviehttp://www.blogger.com/profile/17953563125333515840noreply@blogger.com1Washington, DC, USA38.8951118 -77.036365838.7962463 -77.1942943 38.993977300000005 -76.8784373tag:blogger.com,1999:blog-970634780042864652.post-25394124579770904382012-06-04T21:44:00.000+01:002012-06-04T21:44:11.771+01:00Croissants Are for Lovers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipoftF6msG9bgrp4I1r3u7zTdPMkNXDPwb1-vM90Kszrd20uQkI5FcyhGC7zpS0X23D4Ya5ZpILWijVbDabJyHvsDKcmyhcCeatpMNRVq0cWkjULZw5H5m-ZeacLHTWL4DAmNHPTFRfErg/s640/blogger-image--1421530868.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipoftF6msG9bgrp4I1r3u7zTdPMkNXDPwb1-vM90Kszrd20uQkI5FcyhGC7zpS0X23D4Ya5ZpILWijVbDabJyHvsDKcmyhcCeatpMNRVq0cWkjULZw5H5m-ZeacLHTWL4DAmNHPTFRfErg/s640/blogger-image--1421530868.jpg" /></a></div>
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Baking bread is f-ing hard. This weekend, I attempted to make four loaves and only one was a success (though a bit dense.) There is so much to consider: temperature of the water, timing of the rise, etc. I found myself looking at my risen dough and scrutinizing the bubbles to see if it was ready for the oven. This took a lot of energy. Spent and covered in flour, I vowed to myself that I would try again.</div>
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There is one baked item I don't think I will ever be able to conquer, the croissant. If you read a recipe for croissants, it would make your mind spin. There is just much to it. Luckily for me, there are a few places in DC that make great croissants. My favorites are <a href="http://www.watergatepastries.com/" target="_blank">Watergate Pastry</a>, <a href="http://buzzbakery.com/" target="_blank">Buzz Bakery</a>, and <a href="http://www.paul-usa.com/" target="_blank">Paul</a>. </div>
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Paul opened their third location in the DC area today on Connecticut and K Street NW and offered a free large macaron or a baguette with any purchase. I happily purchased a delicious croissant and picked up a free baguette.</div>
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Happy Eating!</div>
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<br /></div>Sylviehttp://www.blogger.com/profile/17953563125333515840noreply@blogger.com0