squidsdc

Royal Mile Pub in Wheaton has excellent Fish & Chips. Metro accessible via a shortish walk from the station.

We won't know 'til the end of the week, but we are having a contest at work that, IF we win, we will be going to Iceland on the weekend of May 20-21. What with graduations and such, it's disappointing that I've had conflicts with all the previous picnic dates as well!!  So, my vote, for now, is for June 4th or 11th. (Father's day is not until the 18th)

But if I do have to miss it, I guess Iceland is as good a reason as any 

Yee hah! I'm going to Iceland!!! I am officially requesting June 4th.

(and can I put in a vote for June for acrover as well? Since I know for a fact he'll be in Iceland, too!)

We won't know 'til the end of the week, but we are having a contest at work that, IF we win, we will be going to Iceland on the weekend of May 20-21. What with graduations and such, it's disappointing that I've had conflicts with all the previous picnic dates as well!! So, my vote, for now, is for June 4th or 11th. (Father's day is not until the 18th)

But if I do have to miss it, I guess Iceland is as good a reason as any

spicy glazed pork tenderloin, roasted cauliflower and dense bread to sop up the glaze. (We were too hungry to wait to cook anything green!)

I'll step in for the usual welcoming committee... to say Welcome Pidgey!

Nope, no garlic. And I wouldn't add it.

I'd like to try this recipe based on your recommendation, of course! I notice that almost every review on the recipe page has done one or two alterations...such as browning the meat first. Just curious-- what, if anything, would you do differently if you were to make it again? (And how many onions did you use, as I'm not certain what makes up 1 1/2 lbs) Did you take any pics?

How is one supposed to answer this?

Will it satisfy a sugar craving?  Yes.  There will be sugar, and lots of it.  Along with bleached, processed flour, tons of lard, and a chemist's lab full of artificial colors and flavors.  Count on a meal's-worth of empty calories in a single cupcake.

Enjoy.

Rocks

HA! Don't be such a sourpuss, just because they are who they are...and I should expect there to be sugar in a cupcake! (and, alas, empty calories---must you bring down a dream with a few short sentences?!) As far as the rest, most flours whether used in baked goods or not, are processed. And what's so bad about lard? For moi, it is much better than soybean oil, which is prevalent in almost everything these days.

Seriously, though, they actually have binders of ingredients for baked items, that I have consulted on occasion. And there is this, from their own website...

"To bring you the freshest-tasting food possible, many of our markets purchase fresh bakery products from local suppliers."

This week one of my co-workers informed me that Starbucks is now carrying cupcakes! I haven't checked it out yet, but has anyone seen these, or better yet, tasted them? I'm not expecting gourmet here, but wondering if they'll be a place to grab one to satisfy a craving..

Something I haven't tried, but am curious if anyone else has experience...kefir.  It sounds interesting (particularly all of the purported health benefits), but was wondering what others thought.

I like the plain Kefir--but then I like plain buttermilk! DH likes the fruit varieties, but only if he "cuts" them with some kind of fruit juice, as he doesn't like the thickness. As far as the purported health benefits...I've become a believer in probiotics, with my daily Danactive/Actimel breakfasts.

Today's impulse purchase at Whole Foods:  Skyr.  It's Icelandic, kind of like yogurt, made with cultured, concentrated skim milk.  It's really creamy, and tastes kind of cheesy at the end.  It also appears to have vanilla seeds in it (WF also had blueberry).  Mr. Xochitl thought it was like icing.  The more garbage-disposal-like of my two Akitas did not like it so much, his picky friend seemed to.

I tried the Skyr when it was on sale at the end of the Icelandic food featured at WF, and really liked it. I bought it in SS and I looked for it again, but since they did not have any, I figured they wouldn't be carrying it anymore. Did you get it at the WF in SS?

(right now I'm sharing Godiva truffles with my DH--they were a Valentine's gift from MIL)

(and soon to be birthday girl)

In case I'm unable to get to the site on Tuesday, Happy [early] Bday!

I'll have to check out Kingsbury Chocolates--never been there. But whenever a special occasion rolls around, my husband and I always go for the Leonidas Belgian Chocolates. They have a store in Gtwn, and they are also carried at Chocolate Moose on L Street. Or click here to order online.

*sigh* once again, I won't be able to make it to CB

this *#%$&! computer keeps freezing up on me and now I've lost my window to run out and grab a drink before I have to catch my ride home.

So I'll send my toast from afar...

To Rocks! (Have fun y'all)

orzo with feta and greek yogurt with walnuts and honey

(from the greek deli on 19th st)

supplemented with a side salad from Picnic.

I'd like to add my thanks to hillvalley as well...she is truly phenomenal at making things appear as if they happen at the snap of her fingers. Now we all know what a demanding bunch we can all be, and how she does what she does in what time she has is truly amazing.

Just so this does not become an administrative nightmare for me I need to ask a favor.  For right now please send me a PM for Wednesday only if you were on the original list and not selected.  We will offer spots to those folks first and then figure out how to handle the new additions (that I figured we would get).  Is this fair?  I have no idea, but I am trying to keep things somewhat organized.

And a reminder to all, let me know if you want the wine pairing with your dinner when you send me your email and real name.

Just a thought to consider (devils advocate)--I think we need to check with the admin powers that be....I understand the need to keep it organized and simple, but let me propose that one may not have been able to make the 28th, and therefore did not put one's name in for that day, in hopes that would also have given those who could actually make it a better odds at getting in. That person would then have the possibility of being excluded because of doing the "right" thing?

**edited to say that the admin powers that be have already chimed in whilst I was typing away...Sorry for the delayed response, but I do still want to make the point. Time to whip up a spreadsheet, me thinks!

Well it is Friday, anybody thinking about HH?  Besides the standard duo of FF and Corduroy anyone interested in checking out a new place?

You'll need it after sorting thru all the PM's! If close by enough, I may be able to escape for a quick drink, but there's nothing "new" near me. Although...I've never been to Circle Bistro, so that would be "new" to me, and I don't recall that DR's have been there recently....

*sigh* why couldn't tonite be Feb 8th? Boss is gone, and +1 is working late

Mr. S and I are both very interested!

Very nice article about Cathal and Meshelle of Restaurant Eve fame appears in the Feb issue of Washingtonian--titled "A Kitchen Love Story" (Great picture, too--now that's love!)

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This is the first I've heard of this! Please help me out here...I'm a bit technically challenged. I know how to subscribe to individual topics, but I just looked at all the pages, and do not see anywhere "subscribe to this forum" at the top of the forum. Maybe I'm not the only one who needs to be walked through it? Do I need to click on My Controls or My Assistant to see this option? TIA

More love for Palena...we had another great meal last night, this time for Mr. S' bday. Everytime I leave that restaurant, I feel like I have a goofy sated grin from ear to ear plastered on my face. I just can't stop smiling and sighing.

Both Mr. S and I started with the cafe salad. Everytime I order it am amazed how the mix of so many flavors create such a wonderful outcome, and so I will probably continue to order it every time. We decided to skip the fry plate this time, so that we would have enough room for dessert. Mr. S had the lamb, and I had the Turbot. The smell of the butter wafts into your nose as the plate is set in front of you, but the butter is not an overwhelming flavor...orange zest, shaved fennel, and the most tender, delectable sweet fish you could ever imagine. Didn't get to try Mr. S' lamb, as every morsel was gone.

The dessert menu was a very difficult choice, as there were so many items that really appealed...there was the double chocolate mocha eclair; the ice cream sandwich made with meringue and filled with Caramel and Espresso ice creams; the caramel coffee torte; the brulee of maize (more about this later); and about 3 or more other items I can't recall.

The Brulee of Maize was out of this world...a corn sponge, topped with a corn custard, topped with another sponge, and finished off with "corn nuts' which were not hard at all, but were kernels of corn that appeared to have been sauteed, all based in a pool of creamy anglaise. This is not a super sweet dessert, but oh so satisfying...kind of like the a wonderful sweet corn souffle. Mr. S had the ice cream sandwich with meringues--which was also quite wonderful. I tasted a bit of the ice cream, but that was all I could snare.

I don't have the skill of the words to impart as others before, but will echo those words of "Hungry no more."

I've never had to wait for a seat at Palena, but granted, usually arrive around 6:45 at the latest. I would definitely suggest you go there if you can get there early! (had another wonderful meal there last night, for Mr. Squids' bday)

Not quite Connecticut and M, but two new restaurants have opened on 19th between M and L...

Science Club, replaced whatever had taken the place of Star of Siam, and Mezza Luna just opened, taking the place of...oh I can't remember. I don't know anything about these places, but what kind of name for a retaurant is Science Club? Maybe it really is a club/hangout for scientists?

FWIW, I do know that Palena's chicken has garlic in it, so you may want to add that when you "tweak" the recipe.