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8-11-2013 Sun. warm, sunny.
WEEKEND BREAKFAST --- coffee | bread and cheese | watermelon | grapes | blackberries
AFTERNOON-TEATIME --- tea | tea quail eggs | grapes
DINNER --- lightly cured and simmered duck gizzard | fried shishito peppers | fried lotus root chips | sushi | sauteed eggplant with fermented fava bean sauce and shallot | sweet and sour fresh lotus root | rice | watercress salad | wine
- sushi from Hinata. shishito peppers from today's market, plump and flavorful.
- shows at National Gallery of ART
Blog Archive
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2013
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August
(31)
- leaving on a jet plane
- Cocina Mexicana Vanguardista! K'U'UK in Merida
- salbutes
- Maiz, cinnamon, and cilantro
- chaya : tree spinach in Merida
- food scene in Merida
- cactus, avocado, mole, in Merida, Mexico
- roasted bronzini with salt and lemon
- zucchini and tomatillo
- vegetable ragu sauce
- more vegetables
- colorful and flavorful vegetables
- a full plate of vegetables
- wonders of Baltimore
- homemade pizza with vegetables in season
- poolish ciabatta
- stir-fry
- Ciabatta and Frussini
- Chinese greens for dumplings
- vegetables, mostly
- sushi, shishito, lotus root
- okra stew and semolina bread
- zucchini two ways
- Mexican plate
- Afghan rice and lamb shank
- frozen, seared, and roasted at 170 degree
- mostly green
- Northern Neck
- Hungarian bread, rock fish and ratatouille
- banana peppers
- Zaytinya
