sweet nutty kabucha , tacos at Chicatana

10-21--27-2024

DINNERS ---  simmered Japanese kabucha pumpkin | stir-fried Chinese garlic scape, red chili and twice-cooked pork | steamed and fried brussels sprouts | salad | steamed blue crabs | baked Japanese sweet potato fries  

(at Chicatana DC)  cocktail "chicatana sour" | sope octopus and onion | taco : beef tongue, beef brisket ,  chili and onion | churros  

room with a view of fall colors 

Chicatana DC

gigs at pre-halloween park party 

whole wheat walnut bread and huevos rancheros

10-14--20-2024

DINNERS --- home baked whole wheat walnut bread |  huevos rancheros  (for family gathering ) | pan-fried flat leaf chives pockets | egg omelet with flat leaf chives | scrambled eggs with flat leaf chives | toro roots with fried onion | baby potatoes with mustard | ramen noodles with okra and fried tofu puff | ( lunch at G.Joes ) pastrami sandwich 

G. Joes

grilled Octopus, chestnut souffle at Agora

10-07-13-2023 

DINNERS --- ( at Agora DC )  spread sampler | puff bread |  quinoa tabouleh | beets and yugurt salad |  grilled octopus | grilled prawn | grilled lamb chop | chestnut souffle |  baklava 

(at home) --- ramen with shrimp and okra | sauteed purple long beans | pickled cauliflower and carrots | olive, prosciutto, goat cheese | pan fried shishito | pan fried lotus root | baked Japanese sweet potato fries | zucchini fritters 

Agora Turkish cuisine 

_____  home kitchen ______

***** a river runs through it *****

hiking 

Apulian cuisine and wine, Portugueses pasteis de nata from Brooklyn

9-30--10-6-2024

Apulian dinner  at O. & F.  new-home-osteria

 

Appetizer

Uova di quaglia in nidi di carciofo

Quail eggs in 'nests' done with artichoke bottoms

Wine: Trebbiano (an ancient white grape widespread across the Apennines)

First Course

Spaghetti alle Olive, Apulian Style

A simple but classic pasta from Apulia, with tomatoes, olives, capers, basil, sheep cheese and 

hot pepper sauce on the side

Wine: Brindisi Rosso Riserva (similar to Salice Salentino, but a bit nobler and more aged, from the same producer Marchese di Borgosole 

Second Course

Rotolo di maiale con castagne, patate e funghi di bosco

A plant-based 'pork' roast with baked potatoes, chestnuts and mixed mushrooms as a side dish.

Very traditional dish from the wooded mountainous area between western Apulia and Campania, where chestnuts and mushrooms abound in Autumn

Wine: Appassimento Rosso (another Apulian Red from the same producer, arguably the noblest of the the region, obtained by grapes which are harvested very late -italian 'passito', which means almost raisins). The tradition of 'passito' goes back to Roman times, the corresponding wine was called 'passum'.

Dessert

(substituted) Portuguese pasteis de nata  (from Brooklyn) 

Wine: Marsala Florio (Sicilian dessert wine)

DINNERS at home ---  home-made olive bread | pasteis de nata from LISBONATA, Brooklyn | sauteed winged beans | manila clams with silken tofu and silken gourd in clam broth | pasta with baby squid, asparagus, yellow zucchini and roasted red pepper | baked bronzino with green onion and ginger | 

Winged beans 

excellent fresh manila clams