Good Stuff

What's left?

2011-01-06T15:11:00.010-05:00

Christmas is officially over. Yesterday was the 12th day. So today there was the ritual putting away of things. Wrapping ornaments in tissue, packing up the tree, and once again heading to the mall to check out the sales and starting the stash of gifts for next year. Call me crazy, but I love this time of year. There's something so poetic about what's left: on the trees, on the shelves, on the

Happy New Year!

2011-01-02T16:11:00.003-05:00

It's January 2, 2011. It's the ninth day of Christmas. Bring on the ladies dancing! No really, trot 'em out there, please. I'm turning 40 this year and I need some dancing ladies, or maybe a single dancing gentleman. Straight, no chaser.Don't get me wrong, turning 40 is not a bad thing in itself. The media says I should be saggy and miserable- well, I'm totally out of shape and, thanks to a freak

It's so easy, being food-sleazy.

2010-12-06T20:31:00.012-05:00

Remember when you were a teenager and hearing the words "cheap" and "easy" uttered in the same breath made you blush, giggle uncontrollably, and clutch your imaginary pearls? As a grown foodie, do the words "cheap" and "easy" make you feel the same way? I love "doing it" the hard way and all the praise that "comes" (henh.) along with a dish made from scratch with schmancy ingredients, but

Burgers are love.

2010-11-14T14:17:00.001-05:00

We have some good fries and burgers out here in the DMV: Five Guys, Good Stuff, The Burger Joint, Rogue States, Michel Richard's BLT, Ray's Hell Burger, Crossfire. But just like with cupcakes, we're merely riding the coattails of our fine burger-makin' bros up north in the Big Apple. Specifically the fine folks at the Corner Bistro in the West Village. Oh baby.See that line coming out of that pub

Love you, pumpkin.

2010-11-08T14:37:00.002-05:00

Aw, pumpkin, why does no one love you? You're plucked from the vine and carved, someone sticks a lit candle inside you, and then they let you rot on the porch step. Thanksgiving comes around and you're pie. Peter, Peter was a pumpkin eater. And Cinderella used you to get her to the ball. But take heart, pumpkin, because I think you're cool all the time. And Dorie Greenspan does too!I tried her

Nothing clever about fried green tomatoes

2010-11-05T13:26:00.003-04:00

I've got nothing clever to say about them, except that they are delicious. And very easy to make- especially when you personally know folks who grow. I used plum tomatoes - they make lovely little chip-size bites. I also popped a few red uglies in as well, because I was curious.Another good recipe for when you want to use up that fresh or organic produce that's quickly getting manky, or if you're

Braising for Newbies

2010-11-03T08:45:00.008-04:00

Getting veggies from the Farm is great, but from the moment they come in the door, the clock is ticking.Tick, tick, tick, ROT.The latest was a batch of cabbages. Mom gave me a few that were each about the size of a fist and suggested braising them. Which sounded pretty odd- butter? And water? Really?The more I thought about it, though, the closer they were to being mulch. So, I dove into my

Simple, with a Twist

2010-11-01T12:17:00.011-04:00

My uncle, the international corporate lawyer guy, has simple tastes. That, and his penchant for telling bad jokes, is part of his not inconsiderable charm.He loves red wines (and will cheerfully try any bottle I give him regardless of price), makes delicious macaroni and tomatoes, when he mans the grill he flips epic burgers, and his favorite dessert (at least as far as I know) is icebox cake. So

2010 quite the stunner so far.

2010-04-16T22:02:00.002-04:00

Since my last post I injured my hip, broke my wrist snowboarding in Tahoe and was laid off.What's new with you?And I went to Dino in Cleveland Park. Photos and a quick warm fuzzy about it soon- the chef is a fantastic guy and the food is... well, I have thoughts.

The end of an era.

2009-10-05T21:17:00.002-04:00

I never thought I'd live to see the day that Gourmet magazine would shutter its doors.On the other hand, given the prevalence of The Food Network and online, well, everything, I suppose I shouldn't be all that surprised.Still, it's like a part of me is gone. I was hoping to work there someday and it saddens me that magazines are doing so poorly and this one in particular.Nothing left to do, but

Roasted red pepper pesto.

2009-09-26T18:08:00.004-04:00

Mom and Dad's vegetable garden is doing wonderfully well this year, it appears, and they have been sharing the largesse. The last batch was a bunch of bell (red, green and yellow) and chili peppers. Having just finished off the last of an epic batch of fresh pesto, I was trying to think of ways to use the peppers, flipped open America's Test Kitchen and, hey presto, red pepper pesto. With a

New look, new place, new... everything.

2009-08-06T11:41:00.003-04:00

August 24 - 30 is DC Restaurant Week.I just got weighed and body fat checked at the gym this morning- no surprise, following the concussion, the move, the trip, the return, etc. I'm up again. 145lb. 15.7%. That said, I'm still 15 lbs. lighter than I was when I first started working out over 2 years ago, still a size 8, and I'm relatively certain that if I actually DID my cardio (I'm a lying liar

California (food) Love: Part 1

2009-08-01T10:39:00.011-04:00

I just got back from California, and boy are my arms tired.Well, that's a lie- I didn't just get back. Physically I've been back for a week, but mentally I'm still on the plane eastbound. It's hard to get the West Coast out of your mind. It took me two/three days to relax into it, by which time I had to start thinking about the return trip, because East Coasters? We're a tense, driven bunch.

Life is tart one moment and sweet the next.

2009-04-28T20:53:00.006-04:00

My electric oven exploded in a shower of sparks the day before Easter. But unlike Jesus, it didn't rise again. It was quite spectacular. I had just broiled a burger and sweet potato fries for dinner, and thought I'd just, you know, lower the heat about 150F and then pop in the carrot cake I had promised to bring to Easter dinner at the farm. But alas, that's when the heating element in the

The memory of delicious things past.

2009-03-17T22:49:00.007-04:00