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  1. Last night I made a skillet meal centered around chicken legs from a rotisserie chicken. I sauteed veggies in evoo (red bell pepper, cremini mushrooms, scallions, red onion, and garlic) and put in the legs skin-side down to reheat and brown some more. I threw in some broken capellini to brown in the open spaces and then the remainder of a box of chicken stock (about a cup or so) and a can of rinsed chickpeas, then covered the pan, and let it simmer for a while. Topped with additional chopped scallion greens. I'm going to have to remember to make this again. It was pretty quick to make since the chicken didn't need to be cooked, just reheated and enhanced. Chopping the vegetables took the most active time. There was also a salad of red butter lettuce, radishes, cucumber, bacon, and white cheddar with cilantro-avocado dressing.
  2. Nacho cheese and broccoli soup Mushroom, olive, red onion, and salami pizza topped with arugula salad
  3. Not such great timing, as they're on this just-published list of Tim Carman's best casual restaurants in DC, MD, and VA.
  4. Last night: Roasted eggplant dip with spiced pita chips Fourme d’Ambert Orzotto Tuna and arugula salad with red onion, yellow tomato, avocado, and red wine vinaigrette The orzotto was good. My husband liked it a lot. The cheese (which they had at Whole Foods) is a blue cheese, which he typically doesn't like, but a sub given for it in the recipe is sweet gorgonzola, which I can usually use in recipes like this and he doesn't mind it. So I didn't tell him it was a blue cheese. Shhh. I used whole wheat orzo. As the recipe notes, it makes a small amount, but it was perfect with the other components of the meal. Step 3 in the recipe is garbled. I used the empty pasta pot. Why get another pan dirty?
  5. You don't need a rack, but I'd recommend searing/browning it on the stovetop first.
  6. Baked chicken drumsticks Steamed green beans with butter Leftover mashed potatoes with mushrooms and added chives
  7. This paragraph in the Post article should win a prize for something. A spokeswoman for the restaurant is quoted anonymously because she's not authorized to speak and then says something that, if the lawyer hasn't cleared it to be said, could potentially damage his case. IANAL, nor am I a professional journalist, but something seems very off.
  8. I would also expect that "world-class" means higher prices. All I know for sure is this means the end of the Restaurant Week lunches I used to enjoy with a friend who works nearby, as well as a prime jury duty lunch spot. I haven't had a meal here in quite some time that wasn't one of those specials.
  9. Salad of romaine, radishes, hard-boiled egg, and bacon with cilantro-avocado dressing Whole wheat naan Baked cavatappi with tomato - zucchini - and meat sauce
  10. The thing that struck me most about this is that they were in New York City going to a prominent restaurant. How can you figure shorts are okay? You're not in the backwoods of [some state I won't name because I don't want to be prejudicial, but in a place with backwoods].
  11. The thing with avocados is that even ones that don't seem terribly soft may be very old or damaged on the inside. Once one is cut open, the flesh begins to oxidize and darken, so it would be very hard to get one back to the store with the obvious defect being the only visual issue. I have taken produce back to the store (as well as seafood), but I usually call and get the name of someone who has heard my complaint before I do it. They will usually say to bring it to customer service next time you come in. It's enough of a pain to do this that people who are trying to pull a scam are probably mostly driven away. And that way you have a name as well if someone gives you a problem. For avocados, I just figure it's the luck of the draw. When I had bad mussels, that was a different story.
  12. The last of the lamb and vegetable stew from the freezer last night, along with chicken sandwiches on whole wheat with bacon, lettuce, avocado, and tomato.
  13. I haven't been to Bertha's in ages. The last time was after one of the very last games (end of September) at Memorial Stadium in 1991. Nostalgia.
  14. Last night was more red butter lettuce salad with radishes, tomatoes, strawberries, avocado, and balsamic vinaigrette; pan-roasted pork tenderloin that had been marinated in bottled teriyaki sauce; miso-roasted asparagus; mashed potatoes with sauteed button mushrooms; and, grilled broccolini dressed with a little of the teriyaki sauce.
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