Mrs. B

I lied. They think I'm an eighty year old guy from Colorado. Why would anyone give real info about themself?

We brought everything home and re-heated so I will refrain on a full review until we have an opportunity to dine in. I agree that the crust could use a bit more salt and a bit more char*. The pizza could also use just a bit more sauce (and the flavor of the sauce didn't leave a distinct impression to be honest), but not so much to sog out the crust, a fine line to tread. It's not Vace, not Comet, not Two Amy's and that's not necessarily a bad thing. I can walk to it and that's a really good thing. I liked my taste of the slice of clam pizza. At this point I think Comet wins but please refer to my opening comment about bringing it home and my last about location. *I think the char issue will sort itself out after the joint hits its' stride (at least I hope so). They have been slammed since the soft opening and I think they might have a tendency to pull a pizza out a bit too soon to keep the ravenous patrons under control.

Mt. Pleasant Farmers' Market 2008 opens on Saturday May 3 and runs through November 22. Lamont Park at the confluence of Mt. Pleasant Street, 17th Street and Lamont Street. Hours 9 am -1pm. Yay! And this year I understand they will have a Farmers' Market ATM. I'm not sure I approve. Tree & Leaf, Quaker Valley, Truckpatch, Reid and Breadline are among the 1st purveyors that come to mind from last year. But there are more and my apologies for my faulty memory. If anyone wants to help me to hand distribute pretty postcards with market information to Mt. P, Columbia Heights and any other relevant neighborhoods please pm me. If you have responsible teenagers that would like to do this for greater than minimum wage ($8/hr) also let me know. I think we geezers should do it for exercise and the greater glory of farmers' markets. Or we could total up our hours and make a contribution to DC Kitchen, Miriams' Kitchen or Martha's Table since it's in the market's budget to pay for this anyway. Two good deeds? This should happen in the next 2 or so weekends. The new market manager, Rebbie Higgins, is an irresitable force of nature. Make sure you take the time to meet her if you can. Banjo and accordians are being lined up for your musical enjoyment last I heard. I hope to see you there Saturday am.

Here's an article from yesterday's post about brunches. Many options. I really like Martin's but it's totally old school. If you will be in G-town for Cha Cha Ching and have something to occupy your time with between brunch and afternoon this would be a good choice. Tourist suggestions Dumbarton Oaks and Oak Hill Cemetary. These will afford you the opportunity to stroll off some of the food you have enjoyed over your weeked, weather permitting. They are perhaps my two favorite places to visit in all of Washington.

I agree with Waitman and think you hit Scholl's on an off night. My vivid memory is that that pizza was perhaps the best pizza I have ever consumed though Totonno's on Neptune Avenue near Coney Island is in close competition for 1st place.

Which is pretty poor Apizza Scholls or Pete's? And why so?

I really don't care for egg in my potato salad (or tuna, chicken, turkey etc) but it's a must in egg salad.

I am hesitant to wade into the fray but here goes, I also despise the one AC saute pan that we own. Everything sticks even a grilled cheese sandwich! It's pretty though (probably because we don't use it so it's not as grungy as the rest of our cookware).We don't really have a line of cookware. We have a selection of heirloom (my grandmother's) cast iron that is used daily, le crueset that are used bi-weekly, cruddy but useful no name (well at least that I know) non-stick that we beat up and replace annually, some Caphalon from a set we got 20 years ago that are de-annodized, a copper saute pan and a restaurant saute pan. We also have an aluminum pot that we take backpacking because it's light (but it's really shitty). The thought of our having matching pots is laughable beyond all belief I would like to add that even though Waitman is as much of a crank as he sounds, he's not an entitled asshole and quite nice in person (though I admit to being somewhat biased) On topic, keep the pan. Fair point that. Things stuck from first use. I considered the cleanliness and even with thorough attention. Stickity Stick Stick Stick.

Try the "puddin" at the Hagerstown Farmer's Market - open 5-12 Saturday mornings only. It is juicy minced meaty bits served on a flapjack. Yummy, especially with maple syrup but I could just as easily see it being tasty in a different way with ketchup mustard and onion on a hamburger bun. It is seasonal which I believe means available when they are killing pigs and have extra piggy bits to grind up in that part of the waste no want not world. What you seek is a regional treat not done here about as far as I know.

Pappardelle ai Cinghiale - Boar Pasta the pappardelle were perfection that I will strive to acheive next time I've got the pasta thing happening at home.In Waitman's defense, he was not there when we ordered and had to kind of inhale it in order to get across to the Uptown in time for the movie. We will dine at a less barbaric pace next time. I would also like to shout out the fried artichokes and the pencil thin asparagus rolled in cured meat and baked (and I really don't usually care for asparagus at all). I liked the sauce for the white aspargus on its own but felt it rather overwhelmed the veggie. The seedy bread is fantastic too. Great dinner, great company.

Huh, guess Express jumped the gun?

but the "real" Cheez Whiz made my tastebuds stand up and pay attention. Although I wouldn't feel that way after real "mescaline" I don't think.

I had pet frogs when I was a kid. I can't bring myself to eat frog.My daughter had an evil pet rabbit. I can't bring myself to eat rabbit. I have a pet cat. The rabbit looks too much like a skinned cat. It's not so much sentimentality as much as a quese factor. I nibbled a bite or two while cooking, not compelling enough to dequese. Sauce was damn good. Roast rabbit bones till golden, chop bones, add 4 cups of chicken stock, water to cover (use 2 quart pot), thyme, garlic, onion peppercorn, couple cloves, simmer 2 hours till tasty. Braise rabbit in this stock, add plums and maderia at some point. Refer to Zuni cookbook she called for additional chicken wings, for reasons too complicated to go into I had rendered rabbit fat and used that.

I think it's cute that they share the car that way

Lobster stock. Microwave popcorn - but that goes without saying does it not?

The Great Pubs of Dublin hosted by Frank McCourt that aired on PBS last weekend was quite nice. Included lots of historic notes and great cinematogrphy. Not a series though (that I know of).

So, where was it?

Anyone have the inside skinny on this restaurant? Click

One of my favorite food/France bloggers has a great use for Seville Oranges. But you will need more.

Made the RG borlotti beans yesterday. Very nice. Pardon the apostasy but I added a couple of smoked ham hocks after about 1 hour of cooking and cooked an additional hour. Very, very good beans. They would have been lovely with out the meat. But do add a bit of onion, carrot, and celery. Cook gently.

Happy 39th Birthday Waitman

Waitman & I have used the gnocchi recipe from Keller's FL Cookbook with spectacular and not so spectacular results. I would say that even the not so spectacular results were nearly as good as the best I have eaten in top notch restaurants. A very gentle touch with the dough is key in my experience. I have not experimented with the flour, I will keep this in mind next time. We have always used a potato ricer and not done any drying method btw. Yum Gnocchi with hazelnut cream sauce.

Vace on Conn. Ave. has 00 flour.

Bistro Francais 5-7 pm Early Bird is 21.95 with glass of wine, app, dinner special choice and dessert. No subs. I second Circle Bistro. Or perhaps Tonic at Quigley's?I suppose Ethiopian is a total non-starter?

I caught this over the weekend and really enjoyed it. Love, love, love the accent. I would like to volunteer to scout out locations for next season. Somebody please let Jose know I am available. Check this out too (Feb 12 epi). Quite the comedian.