Sunday, January 28, 2007
Paradise Bound
Starting tomorrow and until Friday I will be at the location pictured below. I will mostly likely not be checking my email while I'm there.
Friday, January 26, 2007
Thursday, January 25, 2007
Scavenger Hunt
My friend Kellie sent me a link to the website for a company called Ravenchase Adventures. They create custom adventure races for any size group, occasion and level. Using riddles, anagrams, puzzles, actors, the far reaches of imagination and more, the races lead people through almost any city's landmarks and institutions (or any countryside's hidden secrets). They apparently also have "public events" in many locations, including: Hawaii, Illinois, Maryland, New York, North Carolina, Pennsylvania, Tennessee, Virginia, and Washington DC. Check it out!
Happy 2nd Anniversary
Happy 2nd Blogging Anniversary to my blogging friend and fellow Roger Clyne and the Peacemakers fan Mr. Shife of Confessions of a dumb white guy.
Ridiculous Real Estate
I thought the real estate market here in Northern Virginia was outrageous until I read this news story out of London.
Friday, January 19, 2007
Restaurant Week Winter 2007
Last week was Restaurant Week here in Washington DC. Restaurant Week is a semiannual event usually occurring in January and August. It is a really great chance to go to some wonderful (but other outrageously expensive) restaurants for “cheap.” You get a 3-course meal for $20.07 at lunch and $30.07 at dinner. Of course you have to pay for drinks, tax, and tip, but if you pick the right restaurant it is totally worth it.
The winter week usually falls around my sister Anna’s birthday (January 10th), so this year on her birthday we (me, Anna, her boyfriend Trevor, and my parents) went to Willow in Arlington. The service was somewhat lackluster, but the food was pretty good and the portions were by far the biggest. I had the following:
On Saturday, I went to Charlie Palmer Steak in Washington DC with Anna and Trevor. This place is totally swank and we definitely felt a little out of our league, but then that’s probably what they expect during Restaurant Week. There were legions of different levels of servers. One to take our order, one two bring us our food, one to take it away. It was a little much and our “sous” waiter was actually better than our real waiter. I was pleased that they noted the note I made on my OpenTable reservation about it being a celebration for Anna’s birthday. They included a little strawberry with a candle stuck in it on her dessert plate. Willow was not so thoughtful. The food was great, but then I wouldn’t have expected anything less of a place that offers an entrée on their a la carte menu called “Porterhouse for 2” costing $82! I had the following:
On Sunday, I went to Colvin Run Tavern in Tyson’s Corner with my coworkers Jeff, Kellie, Therese and Hadley. We had all sorts of things to celebrate; Hadley and Kellie’s birthdays, Therese’s recent promotion and my graduation in December. I had to been Colvin Run twice before and knew it would be a good bet to satisfy everyone. I don’t think it disappointed this time. We all split a great bottle of wine (Riesling Kabinett, Weingut Rudolf Eilenz, Ayler Kupp, Mosel, 2005) and had a great time talking. I had the following:
The winter week usually falls around my sister Anna’s birthday (January 10th), so this year on her birthday we (me, Anna, her boyfriend Trevor, and my parents) went to Willow in Arlington. The service was somewhat lackluster, but the food was pretty good and the portions were by far the biggest. I had the following:
- Appetizer = Butternut Squash Bisque
- Entrée = Fried Chicken with Mashed Potatoes, Swiss Chard and Spicy Rosemary Dipping Sauce
- Dessert = Pear and Hazelnut Crumble with Danish Cream Ice Cream
On Saturday, I went to Charlie Palmer Steak in Washington DC with Anna and Trevor. This place is totally swank and we definitely felt a little out of our league, but then that’s probably what they expect during Restaurant Week. There were legions of different levels of servers. One to take our order, one two bring us our food, one to take it away. It was a little much and our “sous” waiter was actually better than our real waiter. I was pleased that they noted the note I made on my OpenTable reservation about it being a celebration for Anna’s birthday. They included a little strawberry with a candle stuck in it on her dessert plate. Willow was not so thoughtful. The food was great, but then I wouldn’t have expected anything less of a place that offers an entrée on their a la carte menu called “Porterhouse for 2” costing $82! I had the following:
- Appetizer = Potato and Leek Chowder
- Entrée = Pan Seared Halibut with Maryland Lump Crab Risotto and Beurre Blanc Sauce
- Dessert = Classic New York Style Cheesecake with Citrus Scented Blueberry Compote
On Sunday, I went to Colvin Run Tavern in Tyson’s Corner with my coworkers Jeff, Kellie, Therese and Hadley. We had all sorts of things to celebrate; Hadley and Kellie’s birthdays, Therese’s recent promotion and my graduation in December. I had to been Colvin Run twice before and knew it would be a good bet to satisfy everyone. I don’t think it disappointed this time. We all split a great bottle of wine (Riesling Kabinett, Weingut Rudolf Eilenz, Ayler Kupp, Mosel, 2005) and had a great time talking. I had the following:
- Appetizer = Salmon Tartar, Grav Lax and Herbed Crème fraîche, Cucumber and Tomato Salad
- Entrée = Roast Pork Loin with Apples, Red Cabbage, and Spoonbread
- Dessert = Warm Chocolate Soufflé with Vanilla Ice Cream
Wednesday, January 10, 2007
Fifty in Six?
Can you name all fifty US states in six minutes? Get a piece of paper and write the numbers 1 through 50 on it. Then set a timer for 6 minutes and see how you do. When I did it I had thirty seconds left and three blank spaces. I racked my brain, trying to picture a map in my head, but still couldn't come up with the last three. It's harder than you would think.
Sunday, January 07, 2007
Gourmet Grilled Cheese
The other night my parents, sister, her boyfriend and I enjoyed the following "gourmet" grilled cheese sandwiches. They are both from the cookbook "Grilled Cheese: 50 Recipes To Make You Melt" by Marlena Spieler (ISBN 0-8118-4129-4). Both were excellent and a departure from the standard grilled cheese sandwich, which is why I share them with you now.
Fresh Mozzarella, Prosciutto, and Fig Jam
4 soft French or Italian rolls (or half-baked if available)
10 - 12 ounces fresh mozzarella, thickly sliced
8 ounces prosciutto, thinly sliced
¼ - ½ cup fig jam or fig preserves, to taste
Soft butter for spreading on bread
Split each roll, and layer with mozzarella and prosciutto. Spread the top slices with the fig jam, then close up.
Lightly butter the outside of each sandwich.
Heat a heavy nonstick skillet or panini press over medium-high heat. Place the sandwiches in the pan, working in two batches depending on the size of the pan. Press the sandwiches or close the grill and brown, turning once or twice, until the bread is crisp and the cheese has melted. Though the rolls start off as round, one pressed they are considerably flatter and can be easily turned, albeit carefully.
Serve right away, cut on the diagonal.
Smoky Bacon and Cheddar with Chipotle Relish
Chipotle Relish
½ onion, thinly sliced lengthwise
6 tablespoons ketchup
¼ cup mild vinegar, such as white wine
3 tablespoons sugar
6 large cloves garlic, sliced
Generous pinch of ground cumin
Generous pinch of dried oregano leaves, crushed between the hands
Small pinch of cinnamon
Small pinch of ground cloves or allspice
Black pepper
Several big shakes of Worcestershire sauce
About 4 tablespoons chipotle sauce such as Tabasco or Buffala
Sandwiches
8 pieces smoky bacon, preferably meaty lean bacon such as Canadian
8 large slices rustic country bread such as sourdough, sliced medium thick
About 1 tablespoon brown mustard
8 ounces sharp Cheddar, thinly sliced
Olive oil for brushing bread
1 - 2 tablespoons chopped fresh cilantro
To make the Chipotle Relish (this can be done up to 2 days ahead of time and kept covered in the refrigerator): In a small heavy saucepan, combine the onions, ketchup, vinegar, sugar, and 3 tablespoons water. Bring to a boil, then simmer a few minutes, until the onions begin to soften and the liquid thickens.
Remove from the heat and add the garlic, cumin, oregano, cinnamon, cloves, black pepper, Worcestershire sauce, and as much chipotle sauce as you dare (best to taste as you go). Makes ½ to ¾ cup.
To make the sandwiches: Brown the bacon in a heavy nonstick pan until it is cooked but not crisp. Remove bacon from the pan and place on a piece of paper towel to drain.
Spread the mustard onto 1 side of 4 pieces of the bread. Top with the cheese, bacon, a smear of the Chipotle relish, and the second pieces of bread. Press together well to seal the filling in.
Brush the outside of each sandwich with olive oil. Heat a heavy nonstick skillet or a sandwich press over medium high heat. Lower heat to medium-low and brown the sandwiches, turning once or twice, pressing on the sandwiches gently with your spatula every so often if using a skillet, until the bread is crisp and golden and the cheese has melted.
Eat right away, with dabs of extra Chipotle Relish to taste, and a sprinkling of cilantro as garnish.
Fresh Mozzarella, Prosciutto, and Fig Jam
4 soft French or Italian rolls (or half-baked if available)
10 - 12 ounces fresh mozzarella, thickly sliced
8 ounces prosciutto, thinly sliced
¼ - ½ cup fig jam or fig preserves, to taste
Soft butter for spreading on bread
Split each roll, and layer with mozzarella and prosciutto. Spread the top slices with the fig jam, then close up.
Lightly butter the outside of each sandwich.
Heat a heavy nonstick skillet or panini press over medium-high heat. Place the sandwiches in the pan, working in two batches depending on the size of the pan. Press the sandwiches or close the grill and brown, turning once or twice, until the bread is crisp and the cheese has melted. Though the rolls start off as round, one pressed they are considerably flatter and can be easily turned, albeit carefully.
Serve right away, cut on the diagonal.
Smoky Bacon and Cheddar with Chipotle Relish
Chipotle Relish
½ onion, thinly sliced lengthwise
6 tablespoons ketchup
¼ cup mild vinegar, such as white wine
3 tablespoons sugar
6 large cloves garlic, sliced
Generous pinch of ground cumin
Generous pinch of dried oregano leaves, crushed between the hands
Small pinch of cinnamon
Small pinch of ground cloves or allspice
Black pepper
Several big shakes of Worcestershire sauce
About 4 tablespoons chipotle sauce such as Tabasco or Buffala
Sandwiches
8 pieces smoky bacon, preferably meaty lean bacon such as Canadian
8 large slices rustic country bread such as sourdough, sliced medium thick
About 1 tablespoon brown mustard
8 ounces sharp Cheddar, thinly sliced
Olive oil for brushing bread
1 - 2 tablespoons chopped fresh cilantro
To make the Chipotle Relish (this can be done up to 2 days ahead of time and kept covered in the refrigerator): In a small heavy saucepan, combine the onions, ketchup, vinegar, sugar, and 3 tablespoons water. Bring to a boil, then simmer a few minutes, until the onions begin to soften and the liquid thickens.
Remove from the heat and add the garlic, cumin, oregano, cinnamon, cloves, black pepper, Worcestershire sauce, and as much chipotle sauce as you dare (best to taste as you go). Makes ½ to ¾ cup.
To make the sandwiches: Brown the bacon in a heavy nonstick pan until it is cooked but not crisp. Remove bacon from the pan and place on a piece of paper towel to drain.
Spread the mustard onto 1 side of 4 pieces of the bread. Top with the cheese, bacon, a smear of the Chipotle relish, and the second pieces of bread. Press together well to seal the filling in.
Brush the outside of each sandwich with olive oil. Heat a heavy nonstick skillet or a sandwich press over medium high heat. Lower heat to medium-low and brown the sandwiches, turning once or twice, pressing on the sandwiches gently with your spatula every so often if using a skillet, until the bread is crisp and golden and the cheese has melted.
Eat right away, with dabs of extra Chipotle Relish to taste, and a sprinkling of cilantro as garnish.
Friday, January 05, 2007
Happy New Year!
I realize that I've been a little lax in posting recently as it has been over two months since my last post. But don't think that I've just been sitting around twiddling my thumbs. In December I finally finished my Master's Degree program. It has been a long two and a half years and I am so glad to be done at last! Starting next week I'll be going to part time at my L&D job and starting a part time paid internship at a women's health clinic. Because my program was a Family Nurse Practitioner program and not a Women's Health Nurse Practitioner program I didn't get quite as much obstetrics and gynecology experience as I would have hoped. I think the clinic will be a good place to get that experience. I have already done some clinical hours there during my last semester and really liked working the staff and patients there.
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