hillvalley

Yes, I'm looking for high tea. Unfortunately Chinese tea would be well beyond their comfort zone.

I would like to take a group of inner city high school girls to tea on a Wednesday. It would be 11-12 people.

My parameters are we have to go on a Wednesday in the late morning, $20 a head will be a stretch but doable, and it has to be between downtown DC, Silver Spring, and Bethesda.

Alternatively, if anyone knows a caterer who would work with us, we could hold it at school.

If anyone has contacts that could help I would appreciate it. This will be a once in a lifetime opportunity for many of the girls.

Roasted marshmallows

Latkes with sour cream

Arugula mushroom lemon salad

Smores using homemade chocolate sauce and bits of crystalized ginger

There are officially no more holiday goodies left.

I hate January.

Just a microwave. Freezing is a possibility I guess.

I've got half a pound of ravioli from Eastern Market that needs to be cooked. My stove decided to give itself a vacation and it will be a few days before it can be fixed. Dinner was supposed to be ravioli with wilted spinach, a shit load of garlic, and a fried egg.

Is my dinner a lost cause or is there someway to cook the ravioli without a stove?

Sushi Taro-Kaiseki tasting, natto and ramen

Little Serow

Rouge 24

Kushi-A raw oyster topped with ikura, uni, masago, and quail egg. In a list of foods I love equally, these five are in the top eight. It was a special on the menu in Janury during the first of a few shit storms that fell this year. The pic has survived many cuts on the cell phone.

Michael Anthony's, HH, SC-Lamb carpaccio, piave, arugula

The Thai meal cooked by fishinards at porcupine's

Memorial Day weekend meal on Waitman and Mrs. B's front porch

Numerous Shabbat meals

Ug. I forget about this every year. Someone remind me next year please.

Judith's homemade chocolate sauce.

It's magical and delicious.

I need suggestions for the end of December. We'll have a one year old with us but as long as you give her a lemon slice to play with other diners won't know she's there.

We are open to just about anything, from dives to the low end of high brow, as long as it is good and not a rip off.

Does anyone on the board know about RogueSpirits?

Well, its the four stools in front of the chef tender Bryan. For $55 bucks you can enjoy 3 hand crafted cocktails with 3 culinary pairings. Make a reservation and see how a great cook incorporates spirits.

I do now.

I only had one drink created by Bryan (otherwise my date would not have enjoyed the rest of the evening) but the one cocktail and bites were amazing. This was my first time at Rouge and it is a great way to experience the menu if you can't afford the full meal experience.

My love for the The Brothers Brown and Mr. Faile knows no bounds but they have never created a cocktail for me that was as fun to watch in creation as it was to drink as Bryan created Friday night. Japanese scotch was the base, but Bryan's use of dry ice (at least I assume that is what it was) to frost the glass and put on a show as he went along crafted the drink was enough to have Chef Cooper remark that even he had never seen the production. Bryan proved that he knows his cocktails as well as his wine as he provided us with a couple of glasses that paired with the food beautifully.

We arrived late so I don't know if the bites we were served were what we would have received earlier in the evening. My mind is clouded by the late hour but the blood macaroon/chicken liver/onion/cepe and the pig rib/smoked bacon/marrow bean were both transcending. The marrow bean are beyond description. I wish I was a better writer to describe how excellent both dishes were. The chocolate/soft/crunchy/blood orange were the perfect ending to a few late night bites.

If you are looking to get dressed up for a night on the town without completely breaking the bank or if you have been curious about the menu but a full meal with beyond your wallet, RougeSpirits is the way to go.

You know, atmosphere-wise, I don't think either Bistro Francais or Bistrot du Coin is as nice as Old Ebbitt (and I say this having just been to Old Ebbitt three days ago).

Oh, the food sucks! When you said "nicer," I thought you were referring to the swank factor.

Unless you are going to one of the back bars, I don't think OE really meets the swank factor. On the other hand, the back bars can be great for a late night rendezvous.

And the late night oyster HH doesn't happen on Fridays.

Would Barracks Row places qualify? I think they're all open late?

Other than maybe Senarts, I don't think swanky when I think of Barracks Row. If you are going for swanky on the Hill, I think Hanks is your best bet. I'm pretty sure their late night HH is all week.

Depending on how late you are shooting for, if you are there by 11:30 Izakaya Seki is a good choice if you sit downstairs at the bar. The yet to open Mari Vanna Russian Restaurant looks promising. If you are looking for a liquid meal (I have no idea about the actual food) the roof of the W seems to fit the swanky factos. You can always grab a bite at The Hamilton first. Finally, the new bah mihn and pho place around 14th and U, whose name I can't think of, would be a good choice, assuming your company can eat pho late at night without knocking anything over.

Yeah

Welcome back

While watching the Atlantic crash to shore seven people, including three generations of hillvalleys, shall enjoy:

As many raw oysters and clams as we can shuck, usually about 125 oysters, 75 or so clams,

Homemade mignonette and cocktail sauce for those who need it

Wasabi Bloody Marys

Turkey Ribs

Turkey Legs

Roasted Turkey

Chestnut Puree

Mashed Potatoes

Gravy

Roasted Sweet Potatoes

Brussel Sprout Hash with Pancetta

Cranberry Orange Relish

Arugula, Mushroom, and Parmesan Salad

Wine

Assortment of cheeses including but not limited to Epoisse, Point Reyes, Aged Cheddar, Grayson, and Gouda

Laphriog

Oban

Apple Pie

Pecan Pie

Some Other Fancy Pie

Homemade Whipped Cream

Canned Chocolate Whipped Cream

Canned Regular Whipped Cream

Coffee/Tea/Milk/More Scotch

Whippets

I have to say, the snark was delicious.

Just what the doctor ordered after the last three weeks.

Kale

Well, I don't know this for a fact; but, I should think a covered pot of stock that has cooked for 3 hours will retain enough heat to be safe. And, then, if you heat it up again for a protracted period of time, I can't imagine that food safety issues will come into play. Can't speak to the clarity or finesse of the resultant product. I would just go for it.

I ended up changing my plans so I could let it simmer for about four hours. I know it sat for at least another hour so I figure it will be long enough. If the flavor isn't strong enough I can always boil it down. Even if it's not the best, homemade stock is still better than any other alternative.

Stock question:

I just started a pot of stock because what else do you do when Sandy is on her way? My problem is that I am either going to have to stop off after about 3 hours or turn off the heat and then turn it on an hour or so later. I should mention that it's a 14 quart pot that will be free once the veggies, herbs, etc. are in.

Thoughts?

last night:

spiced lamb meatballs in a tagine of roasted sweet peppers (and a ripe jalapeño), onions, garlic, tomato, freshly shucked garbanzos and roasted eggplant, fresh mint, cilantro, parsley and dill

afghan flatbread

cucumbers in yogurt

this morning I took some of the leftover tagine, minus the meat, and made shakshouka: baked it in a small cocotte--when it was hot I cracked in a couple of eggs and baked it until the eggs were set. Ate it with toasted flatbread and coffee. breakfast of champignons.

currently in the oven for dinner tonite: braised boneless shortribs

Dinner last night: Lamb meatballs in tzatziki and beef meatballs with spaghetti

Dinner tonight: Shakshouka

To Mrs. B, who passed away this morning.

A group of us are going to Marcel's tonight at 6:30. All are welcome.

(Waitman is asking for privacy at this time. Thanks)

From secrecy and deception in high places; come home, America

From military spending so wasteful that it weakens our nation; come home, America.

From the entrenchment of special privileges in tax favoritism; from the waste of idle lands to the joy of useful labor; from the prejudice based on race and sex; from the loneliness of the aging poor and the despair of the neglected sick -- come home, America.

Come home to the affirmation that we have a dream. Come home to the conviction that we can move our country forward.

Come home to the belief that we can seek a newer world, and let us be joyful in that homecoming, for this “is your land, this land is my land -- from California to New York island, from the redwood forest to the gulf stream waters -- this land was made for you and me.”

Can I get an amen?

Amen

Also to those who are fighting the hopeless battle and those who have in the past. You are loved.

To phone calls from overseas

What about marinated mushrooms or vegetables? Keep them in the fridge and they will continue to absorb the vinaigrette and herbs until serving.

expanding on lperry's suggestion above: roast and peel some red bell peppers, cut in ribbons, strips or chunks and marinate in olive oil, balsamic, garlic, lemon zest and herbs. on the day of the potluck, plate with some good olives and feta, and some mini pita or slices of ciabatta.

The peppers are roasted and bathing in a combo of olive oil, balsamic glaze and lots of rosemary. Somehow my mother is out of balsamic vinegar and the glaze was all that was there. It's a bit sweeter than I would have liked but most of those eating don't have a discerning palate.

Thanks for the suggestions

I need suggestions for a side dish I can bring to a potluck on Wednesday but make on Monday. Bonus points if it doesn't need to be refrigerated and/or it's vegetarian.

I just asked and was told the soba was imported. The saga continues.....

Before the board was started and Don was forum host at eGullet, and for the first year or so of this board, most people did not know what he looked like. Almost no one knew what he looked like and it was sort of a big deal when you finally met him. When you posted about your meal Don would reply with his "say hi next time" to let you know he had been there at the same time.

B.A.R. was letting you know he was at Toki last night too.

*Don and I were in the same restaurant at the same time on three different occasions before we were accidentally introduced by a Brown brother.