Mrs. B

Almost everything is better with blue cheese dressing (and bacon), yes everything, well not watermelon. Honey is a close second. Third is Tabasco (but that eliminates a few more things than the 1st two)

Leftover BBQ from JB's in S. MD, sunflower seeds and a Diet Coke.

I have a mess o' basil in my front yard and was planning on making a traditional pesto tonight with homemade spinach pasta. Alas I just discovered that I lack pinenuts. It is too damn hot to get into my car (no A/C ) and head across rock creek or down to 14th st WF so I turn to you all for suggestions of pinenut substitutions that taste good and can be found in my local mercado. Blanched almonds perhaps? I'd also love to hear about any favorite variations with or without pinenuts.

2 Diet Cokes and 1/2 ice cold baby watermelon after 45 min walk in the soup that was this morning.

7/6/05 Washington Post has article and recipes with emphasis on reduced sugar and new pectin products. Canning This link will not last forever.

Mr. B, the Boy, Girl and I are hoping to achieve a table here tonight. Any guidence? Reason for going? The Boy asked for "American" food. Hope he's satisfied (bet I will be).

This is decidedly not for me 2 stars or not. We will be at Sushi-Ko @ 7:00 instead. If anyone's interested in joining let me know and I'll change the 2 top. Thanks for the feedback

Anyone been to Blue Gin in G-town. Mr. B and I may be going this evening unless I decide it's too hip for me.

With you on that one. Licked their ice cream better too.

I noticed an article in the Post's Sunday Source section with cheap HH recomendations and would link it but I missed that day in class. Ella's was one if recall.

What makes it better? Does it keep the beer from being bruised?

The Mr. & I will toss our trusty Weber L'il Smoker (special Simpson's edition natch) into the jeep together with some charcoal just in case. Not for big jobs however.

I sipped Gruet throughout my many courses at the Minibar and it paired quite nicely with everything. Even the cotton candy & foie. Reasonable price too.

Last night we finally got around to eating the goat purchased at Mt. P. market the previous week. We slathered it with a homemade caribbean curry mix (hot!) and initially cooked on Saturday (I was a little concerned because it was tough, tough tough after hours of cooking so we went to Radius). It was served with coconut rice (1st try at this and wow it's yummy and easy), pigeon peas, fried plantains and mango. Another 3 hours cooking low and slow did the trick for the goat texture.

We found the pizza to be quite tasty. Different from the pies at 2 Amy's and Sette but good in its own way. I think it doesn't quite stand up to a comparison with NYC's Totonnos or Lombardi's but it's getting there. A bit cheesy to my taste - I might ask for a lighter hand next time. I liked the crust quite a bit many tasty bubbles. Nora did not care for her Alfredo but she likes the frozen variety (I thought it was fine but don't believe in ordering that dish in a restaurant). The place was packed. We have decided that if we are in a "lets go out nearby" mood that this will suit nicely but if we want a pie to eat at home in front of the tube we are going to stick with Vace. I am looking forward to trying the Italian Sub. I hope they thrive. A great addition to the neighborhood. I will post as we gain more experience.

I'll second. Where's Funny John?

Arlington Market 5/7 - Big strawberries (ok) little strawberries (better) super sour tangy sorrel, asparagus, mushrooms looked good but didn't purchase any. No ramps. Mt. Pleasant Market 5/7 Stinging nettles, over the top great watercress (this stuff is what watercress dreams are made of), popping corn, green garlic, beautiful rosemary bushes 30-40 bucks. Goat Shoulder (any cooking advice on this appreciated).

Please pm me if you are planning on attending and let me know the number in your party. I will alert the restaurant of the invasion #.

Sabang - 2504 Ennalls Avenue, Wheaton MD, 301-942-7859

I hate to be the odd one out on this but I found the service on my one visit to be superior (to the point where I ranked it top in DC, even with Citronelle). It seems we got lucky? I would be willing to try again, budget permitting, just to be taken care of by waitstaff like those that know their stuff. The food was, unfortunately, less impressive. Though I was able to discern shadows of Chef Cam's greatness in most every dish, the fact that the lobster amuse was rather tired (a little greasy, muddled) and elements of fish course were over done was to me unforgivable at this level of dining. Desserts were stellar.

They had mini-corn dogs on their menu. Did you have an opportunity to try these? Do you think perhaps they might become the next mini-burger? I am salivating at the thought.

I 1st ate Ethiopian at Red Sea (now defunct) over 20 years ago. I became an addict and a convert at (now defunct too) Blue Nile located in back of the Chasleton (sp) Apartments on 16th Street and in those days it seemed to feed only cab drivers (it was good and they didn't pull any spice punches). Kitfo called my name on a regular basis. My next allegiance was to Zed's when it was located near Key Bridge on Wisconsin Avenue. I do believe for a time it was for me the ne plus ultra of Ethiopian food in the district (1984-1994ish though my memory is not totally reliable). Each dish was lovingly spiced and had a distinct flavor. They were the first to feature injera made from the traditional grain teff and it made a difference. The move to a tonier location alas spelled an end to my love affair with Zed's. They had to pay bills at the expense of exotic spice in my life. I will however always have a spot for them in my heart. I have moved on. I am still trying new places. 9th Street (Little Ethiopia as I believe they would like to be designated) holds much promise and deserves a visit for those willing to ignore the scorn of others.

Has any one tried the soft shells from the gent at Dupont Farmer's Market that sells oysters and fish? Mr. B and I engaged in a conversation with him once and learned that he has a softshell farm in Virginia that is 5 miles or so away from the water. His Rappahannock oysters are quite tasty, though a bit large for me.

I think we can rotate days so all can enjoy but I defer to the inventor of the concept. Hillvalley what do you say?

Mr. B is planning on attending and bringing the lamb sausage if that's what is demanded of him (maybe these won't be quite so explosive). He's also making noise about putting cheese in another variety of sausage. I'm skeptical but he hits more than he misses so I'll humor him. Do we have a grill lined up?