deangold

Spring Valley is available at the following markets: FRESHFARM DuPont Circle Market, D.C. Sunday 8:30 am to 1:30 pmWestover Farmer's Market, Arlington, VA Sunday 9:00 am to 1:00 pmOld Town Alexandria Farmer's Market, Alexandria, VA Saturday 7:00 am to 12:00 pmFRESHFARM Silver Springs Market, Silver Springs MD Saturday 10:00 am to 1:00 pmFalls Church Farmer's Market, Falls Church, VA Saturday 9:00 am to 12:00 pm PENDING

I should have posted them early enough so you could order for tomorrow, but I didn't. So think about this for next week. Spring Valley is offering boxes for pick up Pre Order for Spring Valley Garner Produce has pickup at Dupont at least. Order form for Garner We are getting a small box from Spring Valley and have ordered about 10 items for $36 from Garner including eggs and cornmeal. Will report back on the process. Spring Valley offers pickup from the following locations: FRESHFARM DuPont Circle Market, D.C. Sunday 8:30 am to 1:30 pm Westover Farmer's Market, Arlington, VA Sunday 9:00 am to 1:00 pm Old Town Alexandria Farmer's Market, Alexandria, VA Saturday 7:00 am to 12:00 pm FRESHFARM Silver Springs Market, Silver Springs MD Saturday 10:00 am to 1:00 pm Falls Church Farmer's Market, Falls Church, VA Saturday 9:00 am to 12:00 pm PENDING

We ordered a Valentino's Pizza for pickup. It was good if a touch undercooked. I usually ask for extra cooked and forgot to this time. They were doing huge business, pickup and delivery, and they managed the pick up line well for distance.

Kimchi fried rice w/soy pickled daikon, green onion, garlic chive, eggs, & soy. Do wish I had thought about how acidic the kimchi was before I tossed it in the carbon steel pan. Homemade pistachio gelato

I bet they get a better reception from their landlords than many an independent restaurant will get from theirs. When you owe someone a little, that's a debt. When you owe them a lot, that's a partnership.

The bigger question is who will survive to re-open. I hate to think how really tiny mom and pops with perhaps less than standard accounting might fare trying to get grants/loans. The cash economy is real even if our government thinks it doesn't or should be stomped out.

Mul Naeng Myun ~ This has been a dish weeks in the making if you count how long ago I made the bone broth. Noodles: dried japanese buckwheat noodles Add ins: sliced apple, Asian pear, Korean cucumber, homemade dongchimi, steamed egg Sauce: mustard & wasabi sauce, white vinegar Broth: Bone broth, dongchimi brine Banchan: daikon pickled in soy, vinegar, mirin, touch of salt ~ some more of our house made mak kimchi which is now aged and funky ~ Korean peppers and dongjaeng {soybean paste} Steamed rice A total success. We used too much broth and could have nursed at least one more serving if not two. Steamed the egg in the rice cooker as we made rice. Got a perfect fully cooked egg. If you like a more runny egg, you cannot steam them with rice as you will need to take them out after 7 to 9 minutes steaming and that would affect the rice cooking. Blended margarita with strawberry infused tequila, fresh lime, triplum. While I love a good margarita rocks, I also love blended margies. The infused tequila was leftover from the restaurant and was made with rail quality tequila. When berries come into season this year, I would love to make some with a good quality, mid priced tequila which will make a more flavorful finished product.

We did our first Whole Foods Prime delivery. $50 minimum for free delivery. 3 different beers, 2 breads, 2 cheeses, a package of ground lamb delivered. I gave the driver $5.00 on top of our $5 online tip. Because of the beer, I had to hand him my drivers license but it was done literally at arm's length. When I put everything in the cart, I had 2# ground beef in the cart, but that did not show up on the order or my delivery. WFM ran out and did not contact me for a substitution although I had the "substitute if out of stock option" on. Trying to communicate with Amazon customer support was painful, 30 minutes of my life I will never recover. I had to tell my story to two people and then the system said enter my problem and someone would join me online to help! No thanks.

Some frozen Korean dumplings done in the microwave: Note to self, Korean dumplings done in the microwave are an abomination. Yams from H Mart. The were yellow fleshed yams, slightly drier than our usual orange flash. Quite good with green onion & bitter, salt & pepper. Left over left over shortrib in red wine sauce. Pumpernickel bread from our first Whole Foods Delivery Monumental IPA and Crooked Run Heart & Soul. The latter was a very tropical syle IPA much like Lucy Juicy from Solace but 4% lower in ABV. Really smooth and yummy. The Port City was solid.

Tuna with olives, fermented red onion, veganaise, on wasa crackers Crudite w/caesar dressing

Dave had a thing for burgers and mussels. So next time you enjoy either of these raise a toast to Dave!!

We had some short rib from a catering I did in January. We defrosted them and then did them in the oven. Braised in red wine, tomato, cattor, onion celery, lots of garlic & herbs. SImply fabulous with a bog portion of left over left overs! Korean cukes & ume. Boulevardier: Old Granddad, Cocchi Barolo Chinato, Coccchi Americano, Bitterman Orange crem citrate bitters, Bitter Truth Jerry Thomas bitters, Bitter Truth chocolate bitters. Kay used Bitter Truth Aromatic Barrel Aged bitters in place of the Jerry Thomas and Cochi Rosa instead of the Americano. I htink she won! Scala Ciro Rosso.

Today the US rate of growth of mortality hit 40% It took 31 days to hit 109 It took 2 days to hit 207 2 days to hit 302 1 day to hit 413 1 more day it was 553 Today it is 775. Today New York is at 114. Where will it be in 7 days? About 800 if this kind of growth occurs. Source: https://www.worldometers.info/coronavirus/country/us/ Italy has had mortality rates increasing exponentially but at a slowing rate from Feb 26 until yesterday. It's mortality increased from 12 to 6077. That is in less than a month. Today it's growth rate jumped back up and now they have 6820. Source https://www.worldometers.info/coronavirus/country/italy/

Yesterday we finished the Japanese tofu and mushroom soup. Today: Fried rice. We had leftover brown rice, aa choi }which I had roasted w/sesame & say which we did not get to that night. It was salty but I thought in fried rice, it would be ok} green onion, egg and I fried it in some duck fat w/some crackling thrown in. The salt theory was half right. The aa choi gave a nice saltiness to the rice but it remained salty. I will try the aa choi again wwith less soy. Crackers w/cream cheese & smoked salmon. Bananas. They have a sticker on them saying baby bananas, but they were weird. Very hard to peel. A thick centerline of seeds that were a little crunchy, the didn't taste ripe until they were black and starting to shrivel. But despite their weird attributes, they were custardy and sweet and delicious.

Dave and I had many a lovely discussion online and at the Grotto. I really enjoyed getting to know him. He was an odd duck but a really good guy if I may mix a metaphor. I am sure there are some who would describe me in that fashion.

The only reason I used WHO was there is an easily available time line. I have found the charts from Worldometer on daily deaths and you can create a daily chart by hovering your pointer over the graph, which isn't ideal. One nice feature on Worldometer is they have charts available in normal view or in logarithmic view. The log charts allow you to see the growth rate change.

Industrial agriculture from seed to table is a huge drain on resources. You cannot just look at greenhouse gases. Water degradation, health issues and the food produced from an industrial model all need to be considered. And you need to look at current subsidies, direct and indirect. There is room for red meat in a sustainable, regenerative approach to agriculture, but it will not be available to support fast food and $.99 burgers. It will be expensive and will be a treat, not the main part of our diet.

I made a small batch of creamy Caesar dressing {i leave it to purists to argue about Carandini's Caesar etc} which we had over romaine. Next was leftover broscht from the freezer w/brisket, yellow beets, cabbage, potato and beef stock. Cocktail: Ric Flair Missile IPA from Champion: Good stuff!

Report 62: Korea: 98 China: 82

We have been nibbling all day so we probably could call this brunsupdin. But I will try and find a logical point to start the listing. Crudite w/ume paste. We used up the last of the S&B brand from Japan and started with the Eden Foods ume. This ume is a little thinner and side by side, not as good. But honestly, I don't think we will noticeably suffer until our next shipment arrives from Japan. Next was a romaine head, wedge and covered with homemade tzatziki. I need to make a batch of caesar dressing because we have a lot of romaine. Eggplant marinated in sesame oil and soy, pan fried and finished in the oven at 425. The eggplant was a little thin on some slices and those wound up chip like. The thicker peices were really tasty and had a great texture. King Oyster mushroom w/olive oil & soy. Pan roasted. When they were almost done I crushed garlic cloves over the pan and let the garlic cook in the cooling pan. Kay and I both said how much we love king mushrooms and at $1.99 at HMart, they are a significant bargain! Skirt steak and pork belly, both local, marinated in Thai fish sauce & shio koji 48 hours, done on the yaki niku grill. some green onions done on the yaki niku grill. WHich might have transformed it into a yaki negi grill. Cocktail which came after the sald and before the eggplant/king mushrooms My favorite martini: Plymouth gin and Dolin dry 3 to 2, Peychaud's aromatic bitters, Bitter Truth olive bitters, 6 drops, lemon twist. Wine: the remainder of the Ischia Rosso from the other night by Cenatiempo. SO GOOD! Kay had a glass of Ciro Rosso by Scala from Calabria which we will undoubtedly finish tomorrow.

This seems like it would work and be tasty https://ifood.tv/spaghetti/335393-spaghetti-africaine

Friday we had some skirt steak and pork belly in yuzu kosho. I marinated the other half in shio koji and thai fish sauce 50/50 in a plastic bag in the fridge. I flipped it after 24 hours. Tonight, we had it cooked yaki nuku style. It was really good although the fish sauce was a touch strong. I love this combo and will try it again soon. But maybe less fish sauce or maybe a shorter marination.

Not into any meurrange type items. Olive oil fried whites do well enough for me and the occasional batch of granola.

Kenji Lopez-Alt did a pretty deep dive on takeout vs home cooking. His entire food and Corona virus is documented with links to where the info is coming. https://www.seriouseats.com/2020/03/food-safety-and-coronavirus-a-comprehensive-guide.html#sick-from-take-out He does not deem take out a particular risk. All the same things can be said to be a risk at the grocery store and restaurants are better trained to health safety issues.

Dinner from Kabobistan. Pistachio gelato afterwards.