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Everything posted by weezy

  1. Mark Howard is the husband of a dear friend of mine. He's very knowledgable about residential solar and can give you the straight scoop. https://www.linkedin.com/in/mark-howard-46b05739
  2. Why not use the shiso leaves to make an Asian-flavored take on dolmades?
  3. Looking at the Carderock pavilion, the first available weekend dates are in October. Pavilion D at Fort Hunt has lots of weekend availability and is $100 less to rent.
  4. Dinner with friends at Ada's last night. We ate inside b/c it was an early dinner and oppressively hot & humid weather out with the sun still beating down. A lovely space with an open kitchen that uses both coal fired and wood fired ovens. menu: https://www.adasontheriver.com/menu#all-day We started by splitting a bottle of a Brut Rose and then moved to individual glasses with our entrees. Sharing things around the table, we got the octopus and the foie gras donut. The octopus was well cooked and tender, but with as much potato (not in the menu description) as octopus, so tucked under some greens, what looked like an extremely generous portion of seafood was really an average tentacle. The foie gras donut was literally a freshly fried donut atop the compote with a seared rectangle of foie gras balanced on top. This was more interesting than the octopus with a better balance and contrast of flavors. Entrees were the jumbo crab cake, grilled lamb rack and burger, with the sides of fries, charred cauliflower and creamed spinach. The crab cake was made in a ring mold and was quite large, so Im sure the ring mold kept it together while cooking. It had a good sweet flavor that wasn't overpowered by the other ingredients. Probably not Chesapeake blues -- I grew up on them and this crab was much milder in flavor -- but still very tasty. The lamb rack was cut into 4 single chops with a lemon-forward chimichurri. Asked for med-rare and got it more on the rare side, and although the bones had some char on the ends, the meat didn't have much grilled flavor. Burger was cooked to order and was nice and juicy and properly fatty and grilled. The cauliflower side was I think the best dish of the night, plenty of charred bits and good contrasts of flavors and textures. Good fries, fat and creamy inside, crunchy outside, well seasoned. The spinach was a little cheesier than I expected...any leftovers would make an excellent omelette filling. The desserts didn't look too interesting, so we strolled over to The Creamery on King Street and got some ice cream to finish up the evening.
  5. I've got the picnic supplies in my basement. I'm good for a gathering.
  6. Well, we get to see some new faces for the next few games....if they don't all get postponed as Covid is probably going to rip through the team starting any minute now. Looking forward to seeing the prospects that have been held apart in the taxi squad. There's a lot of good buzz on Forward Connor McMichael. Vitek Vanacek will be starting in goal with vet Craig Anderson backing him up, as Samsonov is out for a couple of weeks at least with Covid.
  7. the shortened season starts tonight for the Caps. Two very young, albeit promising, goalies without much NHL experience behind the oldest and one of, if not the heaviest teams in the league for a short 56 game (vs. 82) game season. No room to work out a losing streak. Most interesting off season addition was Zdeno Chara, Big Z, from the Boston Bruins, a 6'8" wall of a defenseman, but old and slow on his skates, but with a wingspan that can stop anything within about 30 feet of his body if his reflexes are quick enough. Yet to be seen. Also a new coach in Laviolette known to be demanding, so can he get them off their laurels? At least he doesn't use that awful power play slingshot to move the puck up the ice. Can they bring medically sidelined King Henry a cup? Let's go Caps!
  8. These are the best rated on the internet Vanilla https://lovingitvegan.com/vegan-vanilla-cake/ Chocolate https://www.noracooks.com/vegan-chocolate-cake/
  9. I've been watching the storefront while stopped at the stoplight nearby and it finally opened, so I called in an order to pick up on my way home tonight. they're in the Pinecrest shopping plaza with the new Lidl Ithe old Whole Foods location) and the 5 Guys across LRT from Home Depot. It was pretty busy inside, done in a gray/dark industrial decor that looks like a moody Chipotle. It seemed pretty busy with customers, so I didn't linger with so many unmasked eaters inside. They do have tables and patio heaters outside but none were in use when I breezed in and out. I ordered beans, an al pastor, a lamb barbacoa, and a chorizo & potato to get a good sampling of the standard style tacos. Beans were black beans, no pinto on offer, apparently. Soupy and tender but not much flavor except a little fresh onion that I think was actually a splatter into the cup as they were packing it up. Nice packaging for the tacos with a container with basically 3 troughs. The tacos themselves were all served on single blue corn tortillas that were basically flavorless, and retained zero heat on the 10 minute drive home. From the lack of texture, I'm not sure they were ever heated at all. They did hold together. The chorizo potato taco had a few tiny shreds of cilantro and I finally figured out what it was by process of elimination since it didn't have pineapple and didn't taste like lamb. It didn't taste of anything specific; they really need to improve that taco with some good spicy chorizo and nice roasted crispy edged potatoes. This was a taco I'd expect to be offered at IHOP. In the barbacoa, the lamb was moist and tender, there was plenty of meat, but the toppings added very little zing or texture. The al pastor was the best of the group but that's only because the little cubes of pineapple added some brightness to the taco; the meat was cooked well and again a generous portion. $13 and change for the meal. I'll try them again in a month or so when they've got their legs underneath them, but a very decidedly Meh meal tonight.
  10. New favorite way to do zucchini. Cut into strips or wedges, toss in olive oil, s&p and za'atar, roast in the air fryer until golden. So damn good. Now I have to buy more zucchini
  11. Try Whole Foods. The website shows them, I don't know about in-store, but a phone call can save you some driving.
  12. I would check the Amish markets in Maryland. Here are a couple with some phone numbers / twitter feeds you can check out http://www.laureldutchmarket.com/specials, https://www.lcdutchmarket.com/,
  13. I was at the Giant this morning checking out butters, and Land O Lakes now makes an extra creamy butter in black packaging, salted and unsalted, that is a higher fat butter, higher than Plugra at half the price. I bought a couple of pounds and will try it out. On sale this week @ $3.50/lb.
  14. I was using the same parchment paper that I always have. I'll just have to tinker with the recipe.
  15. weezy

    Delivered Treats

    Join this group and you can probably find what you need delivered or can use a service to pick up & drop off for you. I've heard good things on there (from people whose palates seem to be better than average) about Chewish Deli, Aubrey's Cakes, MB Bakery On the Go -- especially their pop-tarts. I know I'm forgetting lots of solid players, so that's why I'm suggesting to join the group. https://www.facebook.com/groups/alexandriacurbsidedining/
  16. I took the day off yesterday and spent it baking but was disappointed with the results overall. My various butter cookies all spread much more than usual. I think there has been a lowering of butterfat in the butter, as well as my eggs were probably too large. All that extra moisture made for screwed up cooking times and ugly cookies that all ran into one another. The flavor tasted a bit washed out as well. Made a note for future baking to separate the eggs and only use half the whites (and add macaroons -- not macarons --to the repetoire), as well as buying European butter for the higher fat content.
  17. I pulled a pack of Thanksgiving leftovers out of the freezer to reheat and will steam up some broccoli and do a little lemon butter to go on that. I know I'll be snacking on cookies at work, so no dessert tonight, maybe slice up a pear and sprinkle it with cinnamon and call it good.
  18. You can put it in ziploc bags and pull it out and squish it around a bunch of times during the freezing process
  19. Thanks for the accurate, albeit unhappy, news.
  20. South Korean study of Covid and airflow in restaurants https://www.latimes.com/world-nation/story/2020-12-09/five-minutes-from-20-feet-away-south-korean-study-shows-perils-of-indoor-dining-for-covid-19
  21. I just ordered it. Thanks for the recommendation.
  22. Saw this cake being discussed positively, and I've never made anything like it, so I may just have to give it a try https://www.steenssyrup.com/post/syrup-cake-with-satsuma-sauce
  23. At the Falls Church Farmer's Market on Saturdays, there is a fellow that sells olive oil pressed here but from his dad's farm near Sparta, Greece. He also sells a really good balsamic from their neighbor's farm, in the 15-20 year range. I always get a bottle of that balsamic for a friend for her December birthday....which means I need to get a bottle next weekend.
  24. Tim Carman's piece on his own experience with Covid-19 https://www.washingtonpost.com/food/2020/11/29/food-writer-covid/
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