Chocolatechipkt

A couple of bite-size brownies

a piece of cheese

water

I really need to go shopping ...

Tonight: Apple layer cake with honey-cinnamon cream cheese frosting

Monday night: tarte tatin

Saturday night: chocolate cream tart

Fall baking season has begun -- all I need now is for the weather to catch up.

Roast chicken

honey-glazed carrots

roasted potatoes

Apple layer cake with honey-cinnamon cream cheese frosting

BBQ chicken thighs

pasta with pesto

big green salad

Souffle au fromage

Green salad

Tomato salad

French bread

Tarte tatin for dessert

I don't make a lot of pies, but some of the standards are chocolate-pecan pie (w/ or w/o cranberries, and no corn syrup), pumpkin chiffon pie (*every* Thanksgiving, or else), and fruit crostata (basic Barefoot Contessa recipe, fruit varies depending on what's around/in season.)

I second the Blue Ridge recommendation, but I've found it turns very quickly, so you definitely have to use it soon. I like buying directly from them at the farmers market (Dupont, but they're elsewhere), but they're also at Whole Foods these days.

This won't use up all your basil, but Thai chicken (or whatever) with basil will use up a fair amount--and it's a nice change from pesto. Ideally you'd use Thai basil, but regular basil works fine too, IMO.

Lemon linguine, with green beans and cantalope on the side tonight

Last night ... spicy Thai chicken with opal basil and red peppers

I love getting to Dupont early -- not only for the easier parking lol, but because the crowds are often smaller, and there's so much more available. Dangerous for my bank account, but it's all for a good cause, no? :b

Responding to various parts of this thread ...

I've been loving the fresh ginger at Next Step. I use ginger a lot, so this was a very happy find for me.

I still love the feta from Blue Ridge. I could (and do) just eat on its own, though there's also spanikopita, quiche, and grilled (or broiled, given the weather outside) fattoush.

WW flour from Moutoux ... I've been having a great time using it--and turning my friends on to it. I didn't do a comparison to other ww flours, but I used it in a goat cheese and leek galette, pizza, and challah.

There's so much more that's good there, and I plan on heading out in the morning, despite the mushy weather out there. Should be fine by then, and it's supposed be sunny and slightly warmer too.

Hi there, I'm Katie. I've lived in the DC area for most of my life -- in DC and now just outside in Montgomery County. I started a cooking blog (Hungry Yet) a few years ago. Baking is my favorite field, but I'm all over the place in terms of what I cook and eat. My cookbooks are all over the place too, both literally and in terms of content.