The Chef Offers Us the Cheese Plate


The Chef Offers Us the Cheese Plate

Originally uploaded by Karon

Back from another trip to Disney World. Ratatouille visited our table while we dined in France at Epcot.

Insanity at the Farmer’s Market

How much do you love fresh asparagus? Enough to wait in this line? I do love some myself but not that much. The fruit at the same stall was also very tempting. But still, not enough to get in line. Greg had mentioned the line for asparagus last week but I thought really, how bad could it be? Silly me.
Line for Asparagus

Looks Like Candy

Happy Easter


Happy Easter

Originally uploaded by Karon

Thanks to egg sleeves I picked up in the wonderful gift shop at HIllwood, I have fancy hardboiled eggs for lunches this week. The Palekh style ones are lovely but I particularly like the creepy big-eyed waifs holding icons.

It was another lovely Hillwood tour on Saturday even if the weather wasn’t great for touring the gardens. There were a few more people in our tour group than usual thanks to a docent shortage. One docent had become suddenly ill. Another docent, the native Russian speaker, had to be pulled to do a private tour for the Russian Cultural Minister. He showed up without letting anyone know he was coming over. HIllwood has one of the largest Russian art collections outside Russia so I expect this must happen often to them.

Leftovers for Lunch


Leftovers for Lunch

Originally uploaded by Karon

Packed my lunch for tomorrow using leftovers from tonight. Baked salmon with dill, lentils with roast peppers and lemon infused olive oil and steamed asparagus with lemon peel. The asparagus is of the frozen, steam-in-the-bag in the microwave variety. It ends up a bit mushy but it could be I overcooked it.

There Go the Arteries

One day I will attempt to make these.  The Not Martha blog has full instructions.

Bacon Cups!

A Brush with Semi-Fame

After a very long day at work I decided to take advantage of Restaurant Week and have dinner at Spezie before heading home. They were able to find me a table in the bar area so I didn’t even need to wait. The table next to me was 3 guys – two somewhere their 30s drinking wine and one that wasn’t drinking and I was pretty sure it was because he wasn’t old enough. The young one also had an accent. Strange conversation too – they obviously knew each other but not very well. I guessed co-workers of some sort. Then one of the waiters asked if they had a game coming up and wished them good luck. Aha! I was sitting next to team members from the Washington Capitals. A quick look at the team website and I found Nicklas Backstrom, a 20 year old from Sweden. Thankfully he has had a haircut since that team photo and it quite an attractive young man in that strapping young Nordic kind of way. No idea who the other two were. Nicklas was easy to find just by looking at the youngest DOB on the site.

Dinner was lovely.  Spezie is offering most of the regular menu so there is a choice of around 10 each of appetizers and entrees and four or five desserts.  I had roasted peppers with mozzarella and anchovy parsley sauce for the starter and some lovely venison medallions with sweet onions for the main.  Dessert was chocolate cake with a mandarin orange layer and pistachio garnish.   I shudder to consider the Weight Watchers points but Spezie serves realistically size portions so you feel satisfied and full but not ickily stuffed.