Mrs. B

The three of us will be there.

I'm in +2 if you need us.

Happy Birthday Heather. I'm very glad that eG and Don and our shared love of food made our very good friendship possible.

I totally agree. This is why I love the guys at Rappahanock Oysters.

Is this appropriate? The tree was a sycamore and did look a little sad, but that's what happens during a drought. ETA And she bricked over the tree box. Where is the outrage! Is another table or two worth losing a tree? I think not.

Hill, I would be willing to go in for some if choose to purchase this and you need to lessen your shipping costs. I have never had jerky as good on the East coast as I have in CO. I do have to say that I'm not sure I've had it from this purveyor. Even though I know there is a town called Climax in CO I still like the idea of jerky from Climax because I'm 12. You might also check in with Red Apron at Penn Quarter on Thursdays.

Does Greek food qualify as "crazy ingredients"? If not then I vote for Zorba's.

Well there's the possibility of judging by the method used by the Westminster Kennel Club. Best in class, best in show. It still comes down to an individual judges preference and well "judgement" when confronted with the best of the best that are not all apples. For what it's worth I believe that kitfo is my biggest food craving ever, if I don't get a fix at least once a month I'm a very sad camper. Chocolate has nothing over raw meat in my world.

What's the right way to handle this folks? I was way beyond my capacity/desire to consume more food but I was sure that they wanted to make it all right. Which they really couldn't by the offer of more food at that point. I really didn't care if they removed anything from the check I just felt they should know that we thought the dishes over salted (not over spiced). My taste buds were already shot, my desire to leave great. Do you decline honest hospitality and risk looking like the (fill in the blank) or do you accept it and risk looking like the (fill in the blank)when you can't eat what is set before you? Ethoipic is a beautiful space, the chickpea salad is wonderful and refreshing I enjoyed the vegetable platter (my daughter prefers a different temp)and the service was great. The replacement shiro will be re-evaluated tomorrow when my saline addled buds have had a chance to recover. My first reaction though, on tasting the replacement shiro is that this is something I could not only grow to love but to crave. I still think the mitmita is too salty. Though I wouldn't mind having it rim the glass of a bloody mary one day.

I agree with you on the failure to seat you. It seems to me that you reserved the table, you showed up and they stood to make more money by letting you sit and get down to drinking/eating. Though if only 4 ultimately showed up and they gave up an 8 top then they would have been screwed regardless of having your CC. How many different checks did your group require?

I care. But only because you care. I wish I could care more. Then I could care less. I guess this means I couldn't care less, but that goes against my first statement.

From the Mt. Pleasant FM Newletter About to lose the Farm? News: Like so many small family farmers and dairy farmers across the country, Keswick Creamery is on the verge of losing their farm. But it’s not that business has been slow– they’re actually growing and getting lots of great press– but Mel’s parents are divorcing, and her father is looking to quickly cash out his half of the farm. If Mel and Mark don’t raise 0,000 by September 1st to buy out their share, the cows, machinery, and land will be put up for auction! To raise money they offering a great deal on a cheese CSA with farmers’ market coupons or home delivery!

I agree with your comment. I don't know why the women can't seem to work together. I'm so glad that red headed ass got the boot.

Group could be 5 or 20 so hard to make reservations. Any thoughts on stuff (cocktails & snacks) in that area for either a large or small crowd? Suggestions for either or are just fine. I would have them over to the house but the AC is out

Don't knock it till you try it... 2 cans del monte original stewed tomatoes, 2 or so peeled seeded cukes, minced/mashed garlic to taste, white wine vinegar, olive oil, S&P and fresh basil if you have it, maybe a little oregano dried or fresh. Whir in blender (perhaps two batches if necessary) hold back a bit of cuke to roughly chop in at end. Takes 10 minutes tops, tastes pretty good, actually I think it tastes very good considering the amount of time to prepare (especially if the tomatoes are already chilled). Call me Sandra Lee, wait don't okay . This also makes a tasty base for a Bloody. The Post had a recipe for pineapple gazpacho that I'm quite eager to try since the girl likes pineapple quite a bit.

to the smartest most unassuming and nicest tax lawyer that I was lucky enough to know. Taken too soon.

Try this This was not the recipe I used. I went with Alton Brown for the win with both crepes and curd. I will not repeat. Still all in all it tasted quite good. I think in retrospect that a thin curd or even a juice & sugar based marinade might work better with just made crepes. The already prepared crepes and thicker curd did not really play well together (as in spluging out the sides while trying to plate). I am going to give this another go because the lemon and cherry are great with each other . The cherries were done in a jubilee style with a bit less cornstarch and no booze. These were left on the counter until service. ETA I like Julia's crepe batter better than Alton's.

Actually I misinformed Waitman, the carrot sorbet was prepared pretty much as directed by the recipe. I used about half as much simple syrup as the pea recipe called for and significantly less mint, mainly because the mint growing in our yard is so pungent but also because I wanted pea sorbet not mint sorbet. I really think this combination of sorbets worked nicely together. I regret only putting the peas through the tamis and not following up with the chinois. Big shout out to Heather who always makes our dinner parties hum.

confirmed in HT Kalorama 6/11/10 some even almost ripe.

I would confirm this with a phone call, they seem to come and go rather regularly. I always have my eye out for them because I am an addict.

Waitman's best friend lives in Amherst. They share a certain, what would you call it, "worldview" perhaps. He is also a talented grouch observer. He does not, sadly, share the food love, otherwise I'd suggest you look him up. Do keep up on the Intrepid Traveler thread so when we visit we know where to go. Have you ever been to Bub's?

I'm a moron. I live 2 blocks away from the Columbia Heights stop and I was picturing the red line (which doesn't stop at L'Enfant - I know) to Ft Totten and in that case my comment would have been more accurate . I agree with all your suggestions and would add if the original poster is willing to walk to Domku they might also consider Ercilia's or Adam's Express on Mt. Pleasant Street or Pho 14 on Park Road.

I'm no expert, but I don't really think there is anything between L'Enfant & Ft. Totten.

$5 per quart at Mt P. A new Farmer whose name I haven't digested yet. Very nice guy in the spot that Truckpatch used to be in near Park Road. His lettuce was also very pretty. The peas 4 quarts were tranformed into TK's (must have every spring) cold pea soup. In place of the parmesan crips I made small crouton's of rye bread from Atwater.

If I can, you can, say hello to wellbutrin and whatever else it takes. patches, chewing gum etc. Do it. I smoked before, during and after my mom's death from lung cancer. I held her in my arms, reeking (me) of smoke on the day she died. Very, poor form. One half day at at time might work, go for a walk, drink a pint of tea or horchata or other beverage of you choice. You can do it. And I will drink to you when you do.