spring

Spring Menu: Week of May 21

Sunday night: grass-fed steak from Canales meats in Eastern Market

Monday: Fiddlehead fern salad with baked potato

Italian Week: Menu for the week of May 15

Sunday: Pizza with red sauce, fresh mushrooms and mozarella

Monday: Salad night

Tuesday: Spaghetti with lamb-sausage meatballs

Wednesday: Italian-style tapas featuring virginia cured ham prosciutto and pistacho pesto

Thus: Salad and Leftovers night

Closing out Winter, Welcoming Spring

Last night, we had some friends over, serving our Pumpkin Raviolli using up the last of our pumpkin puree with an awesome beet-blood orange-fig chevre salad, fresh bread courtesy of the guests, and good wine and conversation courtesy of all involved. For dessert, I finally attempted my grandmother's strawberry shortcake, whipped-egg-risen cakes and all. It turned out well, but still a bit eggy (I used farm fresh eggs).

We ended the night with some creative Manhattans, and all was good.

Tonight, we continued on the celebrate-spring trajectory with a seared steelhead filet (with parsely, chives, lemon zest and a dusting of garlic and sage powder) served alongside some fiddle-head ferns which I blanched then sauteed with already-carmelizing onions and mushrooms in bacon fat. To both dishes, a dash of white wine was added.

In other words, I'm very happy it's spring. We've begun haunting the various nearby farmer's markets for any sign of garlic tails.

Cherry Blossom Photos!

Audrey and I braved the tourist throngs to stroll around the DC tidal basin to check out the blossoms and have a a picnic after work.

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