brr

we put them in stews at the end of the cooking process like you would with spinach.....we mainly use them in filipino recipes which tend to be very heavy on greens of any type...spinaach, cabbage, collard, mustard, bok choy etc etc we usually have green pepper plants....not sure how leaves from spicier plants would taste/cook

you can also eat pepper greens

This post is partly motivated by MeMc's recent DCist post on some recent changes to the coffee house at Politics and Prose and partly motivated by my love of their Roast Beef sandwich! Its now under new management/ownership, and I for one, think that the food has improved. Its not haute cuisine but is a great place to grab a snack if you're in the neighborhood. As for that Roast Beef sandwich, its a fine thing, and reminds me of the hearty sandwichs you'd get with a ploughman's lunch back in the day in Ireland. Roast beef, lettuce, tomato and the ingredient that had me at hello.....mango chutney, on big thick slices of white bread. Very nice. I can't speak to the quality of the coffee but my wife, who abuses the free WiFi there, swears by it. The tea is good and served in appropriately hot water with a long, kind of artsy-fartsy teabag. They also serve standard breakfast fare, bagels, muffins etc....not sure of the source.

decided it was time to try something apart from the pork shoulder and had the pork sausage.....TWO sausages on the bread.....twas good, but not great...I also think the amount of green sauce is important and there was not a lot on my sandwich today........I think it'll be meatballs next week

the crowds/line were crazy today, out the door by 12.15 - I sometimes wonder if the folks eating in Gallileo proper get irritated by the unwashed masses queueing up for sandwiches as they eat their $30-40+ lunch

we stopped by last week.....had the meatballs as usual and some very nice fresh mozzarella, drizzled w/ olive oil and sea salt and a little lemon zest....very nice and perfect for summer did the arucola and pancetta pizza....slightly less aurcola and slightly more pancetta that usual made brr a happy camper (pancetta seemed very salty tho'....)

I can tell you the Brazil - Ghana score.....3 - 0.......Brazil - France, thats another matter though

Its a great store and a welcome addition to the area.....much as I love Cheesetique, its simply not convenient for me to go there on a regular basis....they also seem to have an extensive selection of Califonian cheeses I haven't seen/heard of before.....I stopped in today and picked up a few bits and pieces and had a nice chat with one of the delightful staff members whose name I neglected to ask.....I picked up a Pleasant Ridge Reserve.....a nutty, almost cheddary hard cheese from Wisconsin......Camellia, a really interesting goat bried/camembert...only about an 1.5 cms thick.....with the cheese (not the rind) almost a delicate shade of pink!.....a Fougerous from France....another soft cheese....pungent, earthy....and half a Cowgirl Red Hawk

hmmm, www.andaledc.com seems to be down Does anyone know if Andale offers any kind of happy hour? Given the location they're in they may not have to....

we hit Butlers for an hour or so of hot and humid picking yesterday The blueberries are ripe and the bushes are loaded with fruit....they are $2 a pound.....baked a blueberry crisp last night, gave some away, froze some and still have some left for consumption this week The strawberries are on their last legs but we still managed to get a couple of punnets.....so swet and juicy

Just had lunch at El Chalan - had intended to eat at Kaz but the wait was too long. Scored a table with a direct view of the Holland-Ivory COast game and still managed to misss all 3 goals!! Had the goat stew - very, very tasty. Would recommend. Also had a mouthful of a friends ceviche....thought that was good as well.

Not to take this off topic, but if you don't want to repeat and haven't been to Citronelle you should go......if only for the lobster-pea bisque....

was it in Tom's chat last week where someone commented that a great name for the place, and a nod to the previous incumbents would be The Pie Room!

such a great cheese, I partook of a little myself this weekend, although not as part of a meal as good as yours!

Thanks for the tip - we'll have to check it out on one of our weekend sojourns to Germantown

damn, that should be an interesting dish!

I had my lunch grill deflowering today - got the pork shoulder - holy crap what a huge sandwich! Juicy, tasty pork w/ brocolli and all the other fixins - was nice to sit outside in the courtyard and wolf it down

Gallileo lunch grill anyone?

We dined with some friend at Citronelle on Saturday night and had largely the same meal as aklewis78 did upthread - theres little I can add to his excellent write-up so I'll just make a few notes here and there. amuse bouche - nice start to the meal.....virtual egg was probably the favorite both in terms of taste and visual inventiveness Lobster and english pea bisque - outstanding, one of the best soups I've ever had Softshell crab - my three dining companions loved this dish. I thought it was good but not great....the batter was a little heavy for me. Halibut, kohlrabi etc - outstanding - I often find the fish dishes in tasting menus to be my least favorite. This was excellent and beautifully seared Lobster medallion, topped w/ lobster claw in lemongrass sauce - excellent, rich, tasty, get in mah belly... Duck tutti frutti - outstanding, duck breat cooked medium rare with succulent, crackly skin, and duck confit providing a gamier more intense contrast Cheese.....Fourme D'ambert, a cheddary hard cheese from Wisconsin, a nice goat cheese and something else that was good Raspberry Vacherin - excellent Chocolate three ways - hmmmm, maybe fatigue was setting in as dinner approached the 4 hour mark but I though this dish was a little pedestrian.....a scoop of chocolate ice cream, a chocolate hazelnut (Kit Kat?) bar and something else that escapes me......it just didn't seem to have the inventivenss or visual flair of many of the other dishes and given that Chef Richard is so reknowned for his desserts I was a teeny bit dissapointed Service was EXEMPLARY. One of the reasons we have not dined at Citronelle is that I have been put off by stories of poor service. Service was everything that it should be in a restaurant like this.....there when you needed it, informed and knowledgable, yet friendly......we also had a great table set into an alcove that provided seclusion from the rest of the room while maintaining a great view of the kitchen (thanks Mark) We did not go with the wine pairing as my wife is pregnant and our dining companions didn't feel like so much wine so we opted for several glasses interspersed throughout the meal. The friendly sommelier (not Mark) started us off with a nice dry Riesling and then I had a very nice slightly sweeter Gruner Veltliner (I'd never had this wine before and liked it alot. One teeny tiny quibble is that at the midway point in the dinner when we were ready to switch to a red wine, we couldn't track the sommelier down and ended up ordering from the waiter - in fairness this was probably peak busy time of the night but would have liked to have had a little more interaction as to what wine we should have chosen.....as it was we ended up with a decent Pinot Noir. Hmmm, I guess this isn't a short a post as I originally intended it to be. Bottom line - we had a great meal and a great time.

We ended up going to The Great Dane ----- it was nice to sit outside in the courtyard on a beautiful 70 degree day - I tried a sampler of their beers.....pretty good and had a peanut stew that was surprisingly good

excellent - I have a function at the NMWA tonight and was planning on stopping by Corduroy for a quick drink

Beverage application signs are up Trading address is Big Cheese, Inc "Family restaurant serving american style italian food"

thanks for such a comprehensive overview Liam

Any Madison recs? I'll be there next week at a conference.....one night is dinner with friends but looking for a good spot for the second

another mothers day menu Grilled whole black sea bass - reallllly good, we briefly washed/marinated/rubbed it with a mixture of white wine, olive oil, garlic, black sea salt and oregano, and grilled 8 mins on each side with... Grilled asparagus, portobellos and eggplant and a nice 1999 Barolo Dessert was some sponge cups filled with fresh fruit and whipped cream