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ktmoomau

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Everything posted by ktmoomau

  1. ktmoomau
    I think someone from Wapo is stalking me, they just has a recipe for Brunswick Stew (I just made a big batch last weekend) and other freezer friendly items. Hahhahaha. So far I have made them: whole wheat bread, banana bread (small loaves), chickpea-chicken stew, brunswick stew, (both of these stews get a little thick once frozen, and could be eaten over rice, or dilluted back to soup with a little stock) pearsauce, mashed potatoes, crustless quiche divided into portions, chili. This week I am adding stuffed shells, enchiladas and if I get time- cornbread and some rice bowls. I have thought about making muffin tin meatloaf. I am going to pick up lasagna, tortellini and a few other things from the Italian Store from their freezer section. So they should have some options! And I think we are going to make tamales this weekend together. Thanks for all the good ideas!!!!
  2. ktmoomau
    Sorry I couldn't make it, looks like fun, I hope I can make the next!
  3. ktmoomau
    The Wharf is very expensive, and I have liked Officina, but not been wowed. I like Kith and Kin much more, but it wasn't a cheap dinner. I would rather go to Navy Yard. So I think you are on the right track there. For dinner Friday night, what about Blacksalt, an oldie but goodie?
  4. ktmoomau
    All the closings in Del Ray are a bit disheartening. Especially as this fits what so many people said they wanted- healthy, vegan option, vegetarian options, it had a nice meeting space for groups. I wonder if it is just coincidence, or a sign of things to come.
  5. ktmoomau
    Yeah, I really just don't understand why the complete re-brand, and why not keep a bakery as sugar shack inside each restaurant and say like Elizabeth's featuring the Sugar Shack bakery. I feel like the new name is confusing, and not strong, while the Sugar Shack brand name has a real following. I get wanting to offer more foods during the day, I just feel like this was a bit odd in the what/why/how.
  6. ktmoomau
    Friends and I have talked about doing this, but have never actually managed it- let us know how you all do it, and how it turns out.
  7. ktmoomau
    Closed.
  8. ktmoomau
  9. ktmoomau
    All your meals sound delicious! Tonight was a chicken salad with chickpeas, bell pepper, radish, carrot, feta and green goddess dressing. I have made recently: Brunswick stew, ribeye and salad, turkey meatloaf with roasted potatoes and broccoli.
  10. ktmoomau
    My Mom and I were hoping to go to Vietnam this Spring. We have been on the fence about what to do, given the spread of this, our backup was previously Greece, but it is likely that they will have cases spread from Italy. At this point we have been trying to figure out if we say f*** it, everywhere is about as likely to have it here soon and go, and try to do normal preventative measures- wash hands a lot, avoid cruises, big crowds if possible. OR what our alternative would be- if we should postpone a trip, or go somewhere different and where. I am one of those people who doesn't like to live my life based on fear, and recognizes the flu so far is more deadly with current statistics, but I am almost more worried about how countries will react, restrictions and bans that will be put in place, as getting sick. It is a murky subject.
  11. ktmoomau
    Well that is utterly disappointing. I hadn't been there yet, but now who knows when I will even make the attempt. Hoping Chop Shop Taco keeps up the good momentum.
  12. ktmoomau
    March 27, 2020 6:30-9:00 PM. https://www.mountvernon.org/plan-your-visit/calendar/events/eating-with-chef-cherry-a-taste-of-the-18th-century/ Justin learned to bake from his mother and grandmother, who had worked in her father’s bakery after school making rolls and bread. After a stage at McCrady’s in Charleston he was intrigued by charcuterie and went to do an apprenticeship under world-renowned butcher Dario Cecchini at Panzano in Chianti, Italy. Justin went back to the states after his apprenticeship was over and got a job as the butcher at critically acclaimed Husk Restaurant under Chef Sean Brock and Chef De Cuisine Travis Grimes. The next seven years he worked for the Neighborhood Dining Group at various positions and developed the charcuterie and bread program at Husk. Half Crown Bakehouse was born from his love of history and food. Justin's passion for knowledge led to being awarded a research fellowship in 2018-2019 at the Fred W. Smith National Library for the study of George Washington. This research has led to a book project which he is currently working on. When he is not traveling the country to cook up history, he is traveling the world with his wife Michaela and daughter Alexandra. He has been researching historical food traditions at Mount Vernon, and is going to cook a historical dinner there. Tickets at the above link! $110 (Members might get a discount) 4 Course dinner plus bread and amuse.
  13. ktmoomau
    I love Sugar Shack's cake doughnuts especially the seasonal fruit cake doughnuts, and hope you will be able to still get some there, even if it isn't completely doughnut focused. But I think that makes sense, one can only eat so many doughnuts.
  14. ktmoomau
    Looking forward to trying this place out.
  15. ktmoomau
    Me and Hubby.
  16. ktmoomau
    I think DanielK said Pizza Cs thing might be on March 29, so I wouldn't plan it for that day either.
  17. ktmoomau
    I generally could make a Thursday night work.
  18. ktmoomau
    Dean- just count me in as a possibility for pretty much any group dinner- if I can make the date and time. Always willing to travel around the DMV too (although if we are going a good ways, I also wouldn't say no to carpooling with anyone who may want a ride, or may want to give a ride).
  19. ktmoomau
    Always hungry, always interested, if I can make it!
  20. ktmoomau
    Chicken fajitas! (You can't see the little chicken fajita dance I am doing, I love chicken fajitas.) With fat free refried beans (which really might be worth the WW points to have the full fat version, but I am trying), greek yogurt, salsa, shrettuce, hot sauce, and reduced fat cheese. And I had mine on carb balance tortillas. This is my favorite "diet" meal that doesn't really taste to me like I am really giving things up.
  21. ktmoomau
    Last night was Chicken Piccata- I always forget about this dish, but I really like it. Really I just love capers, and this is an excuse to eat capers with lemon butter sauce- how can that be bad? I struggle because I could likely use the giant jar of capers, but I don't want to have to keep that in my fridge. We had it over green beans that I sauteed. There are leftovers that I will use with pasta, as there is a fair amount of sauce left. Saturday I made chicken noodle soup. It was a rather bland chicken, so I added some ginger, lemongrass, clove and corriander and had to also add a little powdered soup base and then used some rice noodles that I wanted to use up. It turned out good with the doctoring. Sunday's dinner was chips and salsa.
  22. ktmoomau
    I'm pretty darn sure I can make it with Hubby.
  23. ktmoomau
    It was good, nice flaky crust, not overly sweet, but... the this is a sad but true statement- KFC egg tarts in China are really a hard standard to beat they might be a tiny bit more egg custardy and a little less eggy than these. I know, I hate me for saying that, too, but I stand by my statement.
  24. ktmoomau
    Last night I made steak on my cast iron with some Adam's Steak Seasoning. I also made Brussels sprouts and gave them a little char in the pan, then threw in a little water and tossed with salt and pepper. I then thinned out the leftover cheese dipping sauce from our delivery order the other night, with a little milk and put that on top of the Brussels (I know, I know they were good on their own, but I didn't feel good and wanted childhood put cheese sauce on it food). I also thawed a bag of mashed potatoes I had frozen- likely leftovers from T-day, and while they were dreadfully runny in the ziploc bag, when I put them in the oven in a casserole dish they firmed up nicely, and came back to a good texture. I put some margarine on them in the end just for flavor. Quite impressed by the potato reformation actually, I was thinking that was not going to turn out well.
  25. ktmoomau
    What I have noticed in about a year living near Del Ray is- the nightlife really is terrible. I think because it is kind of a baby mecca, there just isn't a whole lot of night life past say 7:00 pm save for a few places, and I think those were maybe enough to sustain the market? So I think it has to be somewhere that can do a decent brunch/lunch business, with a good amount of take out to get them through the evening hours and def kid friendly. I guess I am not a good litmus test for places though because- two of my favorite spots closed- Charlie's and Catch. There was a big thread on Nextdoor about what people wanted. They all wanted a diner.
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