I was on a whopping work project, moving apartments and moving offices - all at the same time …

My face stepped back into adolescence, which hasn’t been cute …

Late nights at work, sleeping on the floor, donating furniture, packing boxes, unpacking boxes, making large purchases - all while layering on foundation, in an effort to mask my stress acne - dominated my time.  

*FYI - my face is on the mend.  

Although I wasn’t cooking much, life has been exciting and feel good.  

The new apartment has a proper kitchen, meaning it is no longer a part of my living room.  

In addition to the kitchen, there’s also a proper dining area …

As a result of this move and living in an adult space - decorated with my things, not with dressers, blankets and accents owned by others that I then inherited - I’m rocking a sick kool-aid smile.

Here’s a little peek at the new place - and there are also 2 recipes below.  I cooked up my first batch of french toast and frittata, among many other delights (that I have very dicey pictures of).  There was penne and vodka sauce, garlic bread stuffed with fresh mozzarella and, of course, broccoli rabe and sausage with honks of cheese and bread.

Thanks for coming to my new table, friends and family - you know who you are.

Mad noms to come!  

My, what a long and large kitchen you have …

Peg board with grandma and mom’s cooking utensils.  I’m sorry I donated your furniture, but I kept all of the cooking equipment.  

A few things to note: real counter space, cabinets large enough to fit pots and pans … width wise, a large stove and a deep sink.  Extreme happiness indeed.  

Dining area with newly painted chairs.  I figured devoting 12 hours to painting was more cost effective than spending $400-$500 on chairs.  The round table is being swapped out with a rectangular table and bench, so I can accommodate 8-10.  Put on your sweatpants.

Aside from my kitchen, I’m just obsessed with the light in this place and the radiator covers. It’s the small things.

I have a bedroom, living room, large hall and bathroom - but that would be weird if I posted all of those photos.  I’m already a very quirky woman, no one needs any more ammunition.  

Now some food …

French Toast
*serves 2

4 slices bread of your choice (I went with this DELICIOUS flax and nut bread I found at my new little supermarket.  I was going to go a challah-ing, but I was “trying to be moderately healthy” because sometimes I do that)
3 large eggs
1 T. heavy cream 
1 T. pure vanilla
Dash of cinnamon
Dash of nutmeg
Butter or non-stick spray for cooking
Fresh fruit of your choice
Chopped walnuts (if you’re into nuts)
Confectioners sugar for topping
Warm maple syrup

-Heat griddle pan over medium flame, coat with butter or non-stick cooking spray
-Beat eggs, cream, vanilla and spices
-Dredge bread in egg mixture
-Place on griddle and cook until golden brown on each side (about 2 1/2-3 minutes on the first side then 1 1/2-2 on the other)
-Serve topped with fruit, nuts and powdered sugar (a little butter on each slice when you plate, you know - if you’re not being health conscious - and warm maple syrup  

Roasted Pepper & Tri-color Tomato Frittata 
*serves 6 

12 large eggs
1 pint tri-color tomatoes (sliced in half)
4 pieces roasted pepper (I roast my own and keep them in the freezer to have them on hand, but you can opt out of using if you don’t have them around.  The tri-color tomatoes and other flavors make this frittata delicious)
2-3 cloves garlic (grated)
1 T. olive oil
8-10 basil leaves (chiffonade) 
Kosher salt and freshly ground black pepper
3-4 oz. fresh mozzarella (cubed)
3 T. grated Locatelli

-Preheat ove to 375 degress
-Place tomatoes, roasted peppers and basil in a mixing bowl and toss with olive oil, salt and pepper.  Put aside.
-Beat eggs
-Add vegetables to egg mixture
-Mix in cheeses
-Pour mixture into a 7x11 oblong baking dish that’s be coated with non-stick cooking spray
-Bake for 35-45 minutes until eggs set (pump oven up to 400-450 for the last 5 minutes of cooking for deeper browning on top)
-Serve with crusty bread, prosciutto and side salad   

Panettone French Toast

Recipe follows story

Christmas morning breakfast wouldn’t be complete without Panettone.

1st course:  Struffoli
2nd course: Panettone

Rather rum with a bit of Panettone.  My dad liked to hit the bottle early on Christmas Day.  A drinking man he was not, but rum on his Panettone - well, he would soak the cake through. 

Mom: J, stop it!  Cut it out!  No more!
Dad: Ev, why don’t you relax!
Mom: No, stop!

Dad, still pouring - honking slice of Panettone drowning in a pool of rum.  Eaten with fingers and washed down with coffee, I can still picture him - digging in - smiling - claiming his Christmas morning meal.   

Mom said dad exercised restraint this Christmas, he didn’t even wet the paper plate, Tinamarie.  He just used a little.

Nice work daddy.  
Although I did enjoy hearing you and mom duke it out, it must be nice to start the morning without an argument.   

And in a pretty home, out on Long Island, overlooking a big yard, filled with fat squirrels chasing one another - we too had drunken Panettone.  Although, my aunt, uncle, cousin and myself explored a different avenue for early morning rum consumption.

Tina: Aunt Deb, you think that’s enough rum?
Aunt Deb:  Yeah I think that’s enough.
Tina: Ok.  Ok.
Aunt Deb: Well, I don’t know - I think your dad would use more than that.
Tina:  You’re right, he would.

Aunt Deb was a little more heavy handed with the rum than she would’ve normally been, as we free poured booze in our egg wash and enjoyed some delectably drunken Panettone french toast.  

Delicious would be an understatement.

So, Christmas morning breakfast is dedicated to my dad, Gennaro Raphael Corrado, the man who likes a slice of Panettone with his rum. 

And while we ate breakfast and unwrapped gifts this morning, we already moved on to conversations revolving around, yes, more food.

Next year, I’m buying everyone matching sweat suits for the holiday.  Breathable and non-binding clothing is the only thing one should wear when marathon eating is going down.   

Panettone French Toast
makes 6 servings (2 slices per person)

1 Panettone cut into 12 1” slices
6 eggs
2 T. half and half
1 1/2 tsp. vanilla extract
2-3 T. of rum
2 tsp. cinnamon
1 tsp. nutmeg
4 T. butter
Griddle pan
Butter for serving
Warm maple syrup
Powdered sugar

-Heat griddle pan over medium flame with butter
-Beat together eggs, half and half, vanilla extract, rum, cinnamon and nutmeg
-Quickly wet each slice of Panettone, on both sides, and place on the hot griddle
-Cook until brown, about 3-4 minutes on each side
-Serve topped with butter, warm maple syrup and powdered sugar

Hot Pepperpot Stew

Recipe follows story

I picked up this recipe for Guyanese hot pepperpot stew when I was out in Canarsie, talking to Smally, on day two of my visit to the neighborhood.

Hot pepperpot stew is made with a hodgepodge of meats onoins, garlic, hot peppers, fresh herbs and cassereep.  Cassereep is an extract made from the root of the cassava plant and it has a molasses like consistency.  This ingredient serves as the primary source of flavor in Guyana’s national dish and it is also responsible for giving hot pepperpot stew its distinct, rich brown, almost black color. 

Not only is hot pepperpot stew Guyana’s national dish, but it is often eaten on Christmas day.  The longer this stew sits, much like any meat packed stew or gravy, the sweeter it gets.  For breakfast, hot pepperpot is enjoyed with homemade bread and for dinner it’s eaten over rice.

So, thank you - Smally - for sharing your family recipe and helping me shop for ingredients.  Last weekend, my friends and I celebrated a Guyanese Christmas with a large vat of hot pepperpot stew.

And the stew kept on giving, as I ate it for dinner all week long.

Next time you find yourself on the L train, get off at the last stop, walk over to Smally West Indian Food Market on Avenue L and tell Orin Small you’re looking for ingredients to make hot pepperpot stew - he’ll be more than happy to help you out and share more recipes if you ask. 

Hot Pepperpot Stew
makes 8-10 servings

4 cows feet (optional)
1.5 lbs each - lamb shoulder, beef oxtail, veal neck bones (or any meat on the bone of your choice)
.5 lb. pork stew meat
3 large onions (diced)
Water to cover meat
1 bottle Cassereep
8 cloves of garlic (minced)
8 wiri wiri peppers (minced)
1/3 c. dried thyme

-Place cows feet in a large stock pot
-Cover with water and place over a medium high flame, brining to a boil and cooking for 1 hour
-In a separate pot, add oil and brown lamb shoulder, oxtail, veal neck bones and pork stew meat for 3-4 minutes on each side.  Then remove meat from the pot and set aside
-Add the onions and garlic and saute for 7-8 minutes or until they are sweating
-Combine all meat in one pot with onions, and garlic, cover with water, add cassereep, thyme, wiri wiri peppers and bring to a boil
-Once boiled, lower flame and allow everything to simmer for 2.5-3 hours, or until meat is shredding, tender and falling off the bone
-Serve with Guyanese bread or rice

Kale, Potato and Leek Quiche

Recipe follows story

While most food bloggers are basking in the glory of cooking Thanksgiving dinner and thinking of all of the fun new twists to put on old favorites, I’m catching up and writing about food I’ve made, prepared and shared over the past two weeks (while I watch my mother run around like a mad-woman. I’m not a mean food blogger - I promise, she doesn’t want me to help - and I really do enjoy it when someone wants to cook for me too).

I’ve been a little too busy to bust a blog. 

 Just 2 weeks ago I spent two days preparing food for a very special visitor.
I was lost in a whirlwind of cooking.  

My Aunt Deb was coming to help me paint my apartment.

I finally committed to a color.  After three years of stark white insane asylum walls, I decided to commit.  I made the commitment because, truth be told, although my apartment is tiny - she packs a lot of love and good memories.  She holds a lot of good meals.  Forget about the dudes I’ve cooked for or brought home that I’ve shared my space with.  This garden level palace is all mine, and my landlord moved out and told me I can take on the front garden.

It was time to paint.

Who gives a shit if I can get burglarized, abducted or stalked by a predatory neighbor?
Who gives a shit if the new folks upstairs listen to really terrible electronic and techno music  - and played Landslide on repeat for an hour last week?
Who cares if kids drink 40’s on my stoop in the summer?

I’m going to have a garden.
I’ll be able to plant shit this summer.  
A 3x5 patch of dirt is hard to come by in this city, and I’m not throwing that opportunity away.  I’ll take all of the risks listed above.  I can learn to dance to electronic music.  I can play Rave by myself.  I’m down with Stevie Nicks.  I just purchased a renters insurance policy.

I’m not scared.
I am golden.   

At this rate, I’ll have that washer and dryer by 35.

It was time to paint.

And, my Aunt Deb is somewhat of a domestic diva.  A demi-god of painting, procuring product and selecting colors.  I’m a first class idiot when it comes to that.  I know what I like and I have my own style - and it’s called so mis-matched it’ll all match.  With some of my most prized pieces being finds from the street, antique shops and family heirlooms.  And by heirlooms, I mean my mom and dad’s first end tables when they got married.

Fine, I’m sentimental - and a garbage picker.  

I’ve painted before, but never under the wing of one that actually knows what they’re doing.  My aunt came to Queens and she meant business.  She brought drop cloths, trays, brushes, big rollers, little rollers, step stools, rags, painters tape, and I could go on.   We saddled in for a two day painting expedition.  I learned the art of cutting into walls, how to properly coat a roller, and other painting techniques that will forever be invaluable - as I’m sure I’ll be staying in my box long enough to necessitate a touch up or two. 

I spend a lot of time with my aunt and uncle, at their lovely oasis out on Long Island. When I go to visit them they do nothing short of make me feel like their home is my home.  We spend a lot of time eating, drinking wine, watching films and laughing. They’re just about the coolest and biggest hearted people I know.  A very rare find, if you will.   

And, if you ask me … when someone special comes to visit, there’s nothing worse than a refrigerator that isn’t full.

I wanted my refrigerator to be so full she wouldn’t close.  It’s not often that anyone cooks for my aunt.  It’s rare when she’s not doing something for someone else or giving a piece of herself and her time to others.  She’s this sort of saint that I can’t quite imagine ever being like.  She’s strong, she tells it like it is, and she loves me - even when I’m an idiot.  Even when I’m absurd and quirky and making rotten jokes. She loves me for being myself.  

I couldn’t give her back the time she dedicated to helping me with this project.
I couldn’t give her back everything she has emotionally and physically given to my mom and my family.
I couldn’t give her back all the love and support she’s always given me.   

But I could give her food.
I could give her meals, with memories assigned to each day and night we spent painting together, that she would remember for years to come.

Here’s the food roll:

Kale, Potato and Leek Quiche
Who doesn’t love a slice of quiche for breakfast or lunch?  This one was made with all of the goodies I acquired at the farmers market, so it’s a bit of a delightfully fresh mash up of flavors and veggie love.  

Tomato Bisque
Is Aunt Deb’s favorite soup.  I know she loves soup.  Period.  And when isn’t soup satisfying in the fall?  If you don’t like soup, for shame, and please do not continue to read my blog.  

Pumpkin & Acorn Squash Soup
Because I had a pumpkin to cook and some acorn squash that I also foraged for at the market.  And there can never be too much soup. Never. Options are always good and welcome in my world.  I like a tasting, and so does my aunt.  A smattering of flavors really came through in this kitchen concoction, and I couldn’t be happier with the way it turned out for a first try.  

Pasta A La Genovese
A traditional Neopolitan sauce of caramelized onions.  Made with lamb shoulder, veal necks, onions and wine, this is by far one of my favorite childhood meals. My grandma would make it, occasionally, on Sunday’s.  It was special.  My aunt never had it, and I hadn’t ever made it - so I thought this the perfect opportunity to channel grandma, make some sauce and share it with one of my favorite women in this world.  

For now, a quiche recipe - with more to come.

Kale, Potato and Leek Quiche

1 deep dish pie crust
3 medium leeks (greens discarded and whites finely chopped)
1/2 head of kale (stems removed and finely chopped)
3 cloves garlic (minced)
6-8 baby yukon gold potatoes (cubed into bite sized pieces)
2 T. butter
3 T. olive oil
1/4 water
Kosher salt and freshly ground black pepper
4 eggs
1/4 c. ricotta
1/4 c. locatelli
3 oz. fresh mozzarella (cubed)
2 tsp. baking powder 

-Preheat oven to 350 degrees
-In a large bowl, beat eggs, ricotta, cheeses, baking powder a little bit of salt and freshly ground pepper - and put aside
-To a deep skillet, set over a medium flame, add butter and leeks - sauteing for 3-4 minutes
-Add garlic and toss
-Add potatoes and saute mixture for an additional 7-8 minutes, constantly tossing 
-Add kale in portions, drizzling with olive oil and tossing in between additions
-Once all kale is added and all olive oil has been used, continue to toss and saute until kale begins to wilt/cook down - about 10-12 minutes
-If mixture looks dry, add in water and continue to toss, until kale is fully cooked
-Toss with salt and pepper and add this vegetable mixture to the egg mixture and combine
-Place pie shell on a baking sheet, then pour filling into pie crust and bake for 50 minutes to 1 hour, until middle of quiche is set

Share with someone you love.   
Share only with someone special.   

Breakfast Scramble

Recipe follows story

Since I long to be held and my needs are not being met, I’m looking to my food to help me out.  I’m stuffing acorn squashes and now I’ve made a breakfast wrap.

One trip to the grocery store - ok, there were several this week - and I’m falling back in to old patterns.  Once again I’ve started shopping like a woman who is not single but has a family of 5.  I really struggle with this issue.   I should seek help for it. It’s a fierce battle between one busty brunette, a whole produce section, and meat product that looks too irresistible to not buy and try.

Who cares if I often cook only for me, I’ve got taste-testers at work and friends, who for the most part, will entertain my weeknight hodgepodge meals and my weekend breakfasts.

I invited Nancy over for breakfast,  last Saturday, so we could tap into some turkey bacon I’d been fantasizing about.  

There I go, fantasizing about meat again.

Breakfast Scramble
serves 2

1 T. olive oil
6 slices turkey bacon (chopped)
1/2 of a red onion (diced)
1 jalapeno (seeds removed and diced)
1/2 of a red bell pepper (diced)
4 eggs
3 T. half and half
1/4 c. grated pepper jack cheese
1/4 c. grated cheddar cheese
2 wraps (warm)
Kosher salt and freshly ground black pepper
1 tomato and half of an avocado (sliced thin, drizzled with olive oil, salt and 1 clove of minced garlic)

-Heat oil in a medium skillet, over medium-low heat and add turkey bacon, onions, red pepper and jalapeno - sauteing for 7-10 minutes
-Scramble eggs with half and half, cheese, salt and pepper
-Set skillet flame to low and add egg mixture
-Cook eggs low and slow until no longer runny and completely cooked through - about 10-12 minutes
-Spoon breakfast scramble into wraps and serve with sliced tomatoes and avocado or salsa 

Apple Muffins

Recipe follows story

You know those apples I wished would bake themselves …

Well, thankfully, they didn’t.  
I actually needed them because they had a bigger purpose. 

I needed to make Apology Apple Muffins.

There are a series of photos on my iPhone, from last Friday night,  wherein my friend and I are smiling, pointing at wine bottles, staring at cheese with a drunken sex-like glow.

I hadn’t achieved a glow like that in months.  

There might even be a photo where I’m sticking my entire hand through my giant hoop earring and waving at the camera.

Clearly, one baked good wouldn’t be enough.
So I made a batch of Please Forgive Me Pumpkin Scones.

What does one do when they’ve gone out to dinner, to a fantastic restaurant in the East Village (where a family member works), gets loaded, takes pictures, and doesn’t calculate the tip properly?

That’s right, you write a card, bake a sweet treat and march back down to the scene of the crime - even though the thought of re-entering in sobriety is mortifying.  Even though the thought of walking through Tompkins Square park haunts you because you feel like you might very well bump in to someone you used to date while out on his night walk with his very cute dog.  Luckily, I only managed to bump in to Alan Cumming and his two dogs.  

I made the drop-off last night, and I was thanked with a hug and many smiles and Ciaos.  In making an ever so graceful exit, I tripped down the restaurant stairs and prayed neither my cousin nor his manager saw the slip of my foot.  

I left feeling confident in my baking decisions; as confident as I could be. I recalled a conversation I had with my cousins wife.  She recently made an apple cake and pumpkin muffins last weekend, so I knew they might enjoy seasonal treats in their package.  She and I often chat about baking and cooking and I know she understands my love for it - so there was no better way for me to communicate my feelings.

Sharing food and using words is the only way I know how to say thanks and I love you.

Sweets can heal any moment in time - right?

I know I’ve ended many an ill date with dessert and always felt a little better inside - even if I never saw the person again.  Sure, it doesn’t remove the awkwardness or a bad kiss.  Sweets do not magically erase the moment where you tell the manager at a restaurant that you love his voice. Then when he walks away, but is still in ear shot - you tell your friend you want him to yell at you in bed.  No, no, no.

But, I tried.  

There are restaurant rules and in my pea sized brain they exist as follows:

1.  Never go back to a certain location with a new date if you’ve had a bad date there.
2.  Never go back to a restaurant where you’ve gotten sick in or where you’ve fallen off of a bar stool in drunkeness.

Bad juju.  

3. Wait two years (or more) before going back to a restaurant where you feel the need to apologize (I’m sure I made a bigger deal of this in my head) for your behavior with a box of muffins and scones.  

I was happy to bake and put my love for food in a box and offer it from my heart to my cousin and his wife.  

I hope they enjoy the treats.
I hope I’m allowed to have dinner in the East Village again.  

Apple Muffins

2 large apples (peeled and cubed)
1 stick of butter + 3 T. (softened)
3/4 c. sour cream
3/4 c. sugar
2 eggs
1 tsp. vanilla extract
2 c. flour (sifted)
1 tsp. baking soda
1 tsp. baking powder
1 tsp. kosher salt
1/4 c. brown sugar
1/4 c. flour
1 tsp. cinnamon
Non-stick cooking spray

-Preheat oven to 350 degrees, coat muffin pan with non-stick cooking spray a put aside
-Cream stick of butter and sugar, add eggs, vanilla - continue to mix - add sour cream and incorporate well
-Sift together flour, baking soda, powder and salt - adding to wet mixture and blending well
-Once flour is completely mixed in, gently fold in apples
-Spoon muffin batter in to pan and top with crumble (instructions below)
-Bake for 20 minutes and let cool on a wire rack

For Crumble Topping

-Cut 3 T. of butter in to small pieces, add brown sugar, flour, cinnamon and combine well (with fingers or a fork), until mixture is crumbly

Pumpkin Scones With Spiced Glaze
*referenced the Starbucks Pumpkin Scone Recipe, but made some tweaks based on my own scone recipe 

2 1/2 c. all-purpose flour 
1/3 c. sugar 
1 T. baking powder 
2 tsp. pumpkin spice
1 stick of butter (cold and cubed) 
1/2 c. canned pumpkin 
1/4 c. heavy cream 
2 large eggs

-Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl
-With a fork, pastry knife, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter remain
-In a separate mixing bowl, whisk pumpkin, heavy cream, and egg
-Fold wet ingredients into dry ingredients and form dough into a ball
-Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle
-Use a large knife to slice the dough into 5 equal portions and cut diagonally to produce 10 triangular slices of dough 
-Place on prepared baking sheet (covered with parchment paper or a Silpat)
-Bake for 14–16 minutes until scones turn light brown and cool on a wire rack before you ice

Spiced Glaze

2 c. confectioners sugar
1 tsp. pumpkin spice
1/4 c. heavy cream 

-Combine all ingredients with a baking spatula and ice scones 

Thank you, Will Smith, for your epic Summertime lyrics.
That rhyme makes me happy and makes me crave a few more long summer nights.

Alas, all good things must come to an end.   

I know there are a few days left, but the close of summer means saying goodbye to my tan and hello to sunless tanner - amongst many other hellos and goodbyes.  

I’ll miss you, sweet summer, for you bring such hope and longer days filled with sun, plentiful picnic baskets, giant cold cut sandwiches, men running the track without shirts, lush green grass, flowers and fun times in the great outdoors.  But my buddy fall is on his way, which means many comforting food items will be in full effect  (not like I’m eating that light in the summer, I just make sure I nom in restaurants and homes with arctic air conditioning) and the drop in temperature will make it much more appealing to get down in the kitchen.  I will soon say hello to cute scarves, weekend harvest trips in search of bodacious apples, the perfect pumpkin and fat cider doughnuts …  

I have goosebumps just thinking about it …

It’s been a grand summer in nom noms and weekend trips, so I wanted to do a super quick re-cap as birthday and birthing season has been thrust upon me, and I’ve some cakes to start baking and gift baskets to make this weekend.

From many a birthday celebration to David Burke’s Summer Spit BBQ, Luke’s Lobster Roll and down home cooking in S.C …

From Ben’s Chili Bowl in D.C, pulled pork sandwiches stacked with broccoli rabe and whiz laden cheesesteaks in Philly …  

I walked and bopped around so much, I didn’t even gain weight.

Life is so good.
And I’m still full.
Yes. 

Farewell, summer, you were hot, delicious and stellar.  

Until next year …

Ben’s Chili Bowl, D.C. is home to the half-smoke, a half pork and half beef delight, with just a little bit of spice. Better, bigger and more filling than a little Central Park dirty water weiner will ever be. Although, dirty little dogs have their place in my belly too - but not when put up against the beauty that is the half-smoke.   
Half-smokes getting charred and ready for the taking
One might think Stefanie and I to be daring broads for ingesting Ben’s Chili Cheese Fries on a 95 degree day.  We’re fearless. The risk was calculated and the plan to split the order was brilliant. We topped our meal off with their vanilla shake.There was nothing to be disappointed with at this D.C. foodie institution, even the humming voices of The Temptations on their house stereo was the perfect accompaniment.
Peppery fried green tomatoes from Market Lunch at Eastern Market are a standard when I visit Stef and Chris on The Hill.  11am is never too early to get your fried tomato and crab cake sandwich on.  With just the right amount of pepper and vinegar in the batter, the crust on this fried green tomato is thick without overwhelming the tomato itself.  I shouldn’t be writing this food porn in bed at 11 at night.  Now I’m guaranteed to go to sleep having dirty fried food fantasies.  
Fresh lump crab cakes, slaw on the bun.  Jesus, I could eat these crabcakes daily and never grow tired of them.  The fluffy and tantalizing texture of the crabcake can be likened to the soft lipped touch of a new or first kiss.  They have a tendency to make me all smiley and I’ve even caught myself lifting my left heel off of the ground upon a first bite. Be warned, if you’re going to eat at Market Lunch, don’t even think about taking a seat before you purchase your food.  No, no, no.  You buy, then you find a place to plant yourself.  And if you don’t abide, and you dare take a seat without a tray stacked with food, the fine ladies behind the counter will have no trouble shouting over the cash register and telling you to move it.  Don’t forget to wash all of the goodness down with their Sweet Tea.   

Two girls, two pickle pops.  Sonds like it could get dirty, but it didn’t.  Good, clean fun with 6 pickles on 2 sticks from In A Pickle Inc., one of the many vendors that form the line of farm stands outside of Eastern Market.  Their pickles were also rated second best in D.C. by the Washington City Paper in 2009. I went with the Kosher Dills and Stef went with the half-sours.  Neither of us left disappointed, but 3 pickles a piece was a lot to handle after crab cakes, fried green tomatoes, sweet tea and a stop at the Sweet Nuthouse stand for some candied pralines. 
 
The mac and cheese at Eric Ripert’s West End Bistro in D.C. was creamy and speckled with ham; divine and served piping hot in an individual cast iron pan it serves 2 - so Stef and I shared.  The only thing that would’ve been better, is if Eric were to be sitting next to me - whispering filthy French nothings in my ear as I gobbled up his mac and cheese.  
I love a Slim Jim.  Maybe my childhood fascination with the Macho Man Randy Savage sent me down a road paved with beef sticks and tanning options … Although, the bodegas that line the Beach 116 block of the Rockaways do not carry the Slim Jim - I don’t front - I’ll take my beef how I can get it, even if it’s generic.  Happy Trails sticks are a solid second choice.  
10:30am, pulled pork hoagie with broccoli rabe and sharp provolone.  Every morning should start off with a good green and the other white meat.  The men at DiNic’s in Reading Terminal Market know what to do with their pork to make a lady sing.  
Nancy getting down with her DiNic.  We share our pork and ‘rabe well. 
Su went for the crab cake.  Also a fine breakfast choice. 
Frank’s grilled chicken with hummus on multigrain bread was probably the lighter option for a morning jumpstart, but not the tastiest - as he left the bread behind. Don’t worry, we all followed up with giant ice cream cones afterwards, as we hiked across town to the Philadelphia Museum of Art.  
The Dan Dan Noodles from Han Dynasty were spicy without killing all of my tastebuds. Thank you Brad and David, my Philly sweet bun friends, for the szechuan suggestion.
Plastic chopsticks make for great walrus teeth.  Frank was full.  I proceeded to eat the lone chili wonton left in its bowl and the slabs of pork belly left on Su’s plate.
Hello Sunday morning.  Hello my good friend Mary … Bloody Mary.  I die for the olive treat with my Mary.  The fine wait staff at Farmicia was not only painfully handsome, but happy to refill the Mary’s and suggest new items from their growing brunch menu. With my beverage I enjoyed an egg salad sandwich on multigrain, stacked with a heap of finely sliced Nova Scotia salmon.  The side of shaved fennel and cucumber salad dressed with fresh tarragon was perfectly balanced and a complimentary accompaniment to the weighty sandwich.  
 
My boys at Jim Steaks on South Street know how to build a cheesesteak, they also know an Italian girl when they see one.  No discount on my cheesesteak, but free Dr. Brown’s Black Cherry soda and an ask for my phone number - check.  I should’ve given cheesesteak man my number, imagine a life filled with cheesesteaks to be made on an instant request?  Holy I could be loved and be the size of a small house … I’m swooning.   
Whiz Steak.  When we were in line at Jim’s, we were told to go with their classic cheesesteak which is comprised of a super soft hoagie roll, slathered with yellow whiz, piled high with chopped steak and smothered in greasy onions.
*photo credit: Nancy “The Love Muffin” DePoalo

I lived through a very food filled summer (how could I forget the Berkshire Pork Korean Tacos from Continental in Philly?  Those were solid, but the Shrimp Po Boys won me over with their crispy deep fried coating encased in a soft, hot, steamed bun that was bathed with spicy mayo and thinly sliced jalapenos) and many a food coma.  I even had quite a few dalliances with my good friends Sam Adams, Grey Goose and Jim Beam (intoxicated nom nom photos not displayed in this log as this is a wholesome family space).  I can’t wait to find out what Fall 2011 and Winter 2012 have in store for the nom noms.  And, yes, I wear leopard.  It was chilly in Philly and cooler weather means the animal prints come out.  

xo 

Blueberry Scones

*Recipe follows story

I bundled blueberry scones in the basket I made for Rich and his wife, and as I sat sipping tea last night, scone-less, I realized another batch was in order. 

I’m worried about convenient access to scones, especially given the impending doom of Hurricane Irene.

Tonight batch #2 will be made - along with some additional noms, so I’m stocked up. My biggest concern about this hurricane is the happiness of my stomach because in times of stress, be it natural disaster or personal issues - the stomach should always come first.

Bake it out.

Blueberry Scones
makes 8

2 c. all purpose flour
2 1/2 tsp. baking powder
2 tsp. lemon zest
1/4 c. sugar
1 stick of butter (cold and cut into cubes)
1 egg
1/4 c. heavy cream or half & half
2/3 c. fresh blueberries 

-Preheat oven to 400 degrees
-Prepare a baking sheet with a silpat or parchments paper-
In a large bowl, combine all dry ingredients by whisking together
-Cut butter into dry ingredients with a pastry cutter or a fork until flour is crumbly
-Beat together egg and cream and pour into dry ingredients, mixing until flour is no longer dry
-Gently fold in fresh blueberries
-Turn dough onto a lightly floured surface and form a 4 inch by 8 inch rectangle
-Slice into rectangle to make diagonal pieces
-Place individual pieces on baking sheet, brush with a little bit of cream and sprinkle each with a little bit of sugar
-Bake in the oven for 13-16 minutes or until a rich golden brown
-Serve with butter, jam, or whatever it is you like