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  1. Yes. Good location. I walk a lot so to me it's not too far to the metro. Union Station, Capitol South, and Eastern Market are all near that circle. Depending on which museums, you could walk the whole way. I guess it depends on the age of the kids and how much walking people are up to (plus weather). There are also buses--Metro and Circulator. Circulator [<--link] is now free. Routes may not match up exactly with where you're going but, as you're moving around, the paths might intersect more. Plus, Uber, Lyft, etc. Restaurants along the Massachusetts Avenue corridor aren't too noteworthy, but the ones by Eastern Market and Barracks Row would be fairly within reach. The Eastern Market to L'Enfant Circulator takes you down to Navy Yard and close to the Wharf. There's also a Circulator along the Mall.
  2. Zucchini lasagna with bechamel Leftover sirloin steak
  3. Easter dinner: Spring mix, feta and sliced strawberries; sherry vinaigrettte Roast leg of lamb with potatoes and onions Steamed green beans, lemon and butter I'd never made the lamb recipe before and it was fantastic. It's from Vol. 2 of The San Francisco Chronicle Cookbook. The potatoes and onions are simmered in beef broth for 10 minutes before they and the liquid go into a large greased baking dish in a 400F oven. They bake 20 minutes, come back out, and are topped with a 5 lb. leg of lamb. The lamb has had slivers of garlic inserted and been rubbed with a mixture of 1 Tbsp. olive oil and 1 1/2 tsp. (combined) dried thyme, rosemary, savory, and marjoram, plus salt and pepper. It all goes back in the oven, turned down to 375F, for 1 hour for medium rare. The temperature was still reading a little low at 1 hour, so I let it go a bit longer. Ultimately, I went 20 more minutes, which I think was a little bit too long; 15 probably would have been better. Then, after resting 20 minutes, it's carved and served over the onions and potatoes. Absolutely delicious.
  4. I found ramps at Eastern Market and thought they'd be good with the steak I had planned. So, I broke out the grill pans and we had grilled ramps and asparagus with sherry vinaigrette along with grilled boneless sirloin. I had some ramp butter still in the freezer from last ramp season and so topped the steaks with some of that. And, because nothing says "fresh Spring farmers market vegetables" like frozen Trader Joe's french fries, I baked up some of those too. (I'd been craving fries al day.)
  5. Pat


    The vendor outside at the southern end of Eastern Market has ramps today. I forget the name of the farm, but it's the gentleman who cultivates mushrooms.
  6. Grilled cheese on rye and tomato soup last night. The tomato soup featured meatballs from the freezer, a recipe idea I found on a blog some time ago. Same recipe calls for a cup of coconut milk in the soup. I used low-fat.
  7. Dinner was a sheet pan pizza last night: pepperoni, sliced tomatoes, sauteed button mushrooms, fresh basil, goat cheese, mozzarella, and grated Parmesan. I used a little jarred marinara sauce for the base.
  8. Last night was a broccoli and cauliflower centered meal. I made a broccoli salad out of some that had been previously steamed and was in the refrigerator. I used Bolthouse Farms Avocado - Green Goddess dressing (I really like this stuff) to coat the broccoli and then added raisins, bacon, chopped celery, and bits of toasted pecan. For the remainder of our cruciferous meal, I roasted cauliflower florets from a medium to large head with evoo, garlic powder, onion powder, s + p, and more of the home-dried fresh basil I'm working through. When that got nice and brown I pulled it out and lowered the oven temperature. I mixed al dente cavatappi with some Rao's vodka pasta sauce. (I have no idea why I bought that except it was on sale, but it worked well.) Then I tossed the cauliflower with the pasta in sauce and some grated Parmesan in a casserole, topped with more Parm and rye bread crumbs drizzled with evoo, and baked until everything was fully casserole-d. My husband loved the meal (vegetarian except for the bacon.) I'm definitely making the cauliflower pasta again. The shape of the pasta worked well with the shape of the cauliflower florets.
  9. Thanks for the suggestion! I've wondered about getting that cookbook too. The leftovers of this, btw, were good as a quick ramen soup for lunch. I ended up using chicken broth and adding some sauteed mushrooms in hot sesame oil, extra herbs, and toasted cashew pieces on top. The salad greens were already wilted and did fine holding up to a short simmer as the soup came together.
  10. When Tweaked posted his dinner with Shaking Tofu a couple of weeks ago, I decided to put that on an upcoming menu to use a block of extra firm tofu I had in the refrigerator. So, last night I made an Andrea Nguyen recipe for the dish. It came out quite well. I used soy sauce rather than the Bragg Liquid Aminos. I'm not sure how well the leftover salad is going to hold up. I'm thinking of heating the leftovers in a quick beef ramen soup. We also had leftover chicken wings, with carrots, celery, and ranch/blue cheese dressing.
  11. Leftover beef stew and mashed potatoes, plus leftover steamed broccoli with peanut bbq sauce remaining from the chicken recipe I make a few days back. My husband loved the peanut sauce on the broccoli. (The chicken and bbq sauce recipe is behind the separate NYT Cooking paywall, but for anybody who has a way to get access, here.)
  12. Nachos last night: a mix of salted and unsalted chips in two layers, mozzarella and cheddar, hot pepper salsa, grilled chicken, avocado, sour cream, black beans. The salsa was leftover from the plantain dish I made a while ago and it's hotter than what I would usually use as a salsa for nachos, so I should have gone a little lighter on that. Because of the heat in the homemade salsa, I didn't add any jalapenos or green chilies to the nachos, which I usually do. I added some blueberries and toasted sliced almonds to the remaining tabbouleh in the fridge and served that as well.
  13. Rye bread and butter Beef stew Buttermilk mashed potatoes Steamed broccoli
  14. Saturday: Red leaf lettuce, tomatoes, cucumbers, radishes; avocado green goddess dressing Leftover creamy fettuccine with green vegetables, chicken and toasted almonds Sunday: Red leaf lettuce, tomatoes, cucumbers, radishes; avocado green goddess dressing Roasted Chicken Thighs With Peanut Butter Barbecue Sauce Leftover macaroni and cheese Last night: Charred sumac and oregano chicken wings Tabbouleh
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