Posts in: food

As seen in the restroom of our favorite non-seafood restaurant in all of Eastern Shore, The Irish Penny Pub and Grill in Salisbury, MD. It’s the perfect pit stop on the way to the beach, but really I’d drive 2.5 hours from DC just for their boxty.

A black frame encases a broken section of drywall, titled Fragile Masculinity with a note from an anonymous artist dated 10-31-21.

📸 Day 11: Feast.

We have made countless food spreads for ourselves and the kids, but here is one that they made for us. And it was delicious!

Two table settings feature toy food and name cards labeled Mom and Dad, with a newspaper and pen nearby.

📸 Day 3: Firelight, under which desert always looks better. This one was in The Grill from Ipanema almost a decade ago.

A person is seated at a table with chocolate cake and flan, accompanied by a candle and a glass of water.

📸 December 15 is Day 1 of the micro.blog photoblogging challenge. I participated the last two years (September 2023 and April 2024) so it would truly be poor form not to continue.

Today’s theme is frost. I hope frosting (or is it icing?) on this Smith Island cake will suffice!

A chocolate cake decorated with yellow sunflower icing and a small flag on top sits on a gold base.

And now for the best part of Black Friday: the leftovers on top of freshly baked crusty bread sandwich.

A freshly baked loaf of bread rests on a wire rack on a kitchen counter.

And, of course, the star of the show. It’s apple pie time tomorrow.

A small apple tree is laden with red apples in a grassy area under a partly cloudy sky.

A quick Ranking of DC restaurants I’ve eaten at within the past 6 months of so:

Moon Rabbit > Rumi’s Kitchen > Chloe > Blue Duck Tavern > Rasika > Albi > The Dabney

For all his good work, Jose Andres’s restaurants are lackluster. Oyamel was just OK. Jaleo and China Chilcano stank. Haven’t been to Zaytinya but I doubt it could be better than Rumi’s Kitchen and Chloe.

I’ve spent enough time in the US to occasionally call sparkling water “club soda”, but I will never ever be American enough to call it friggin’ seltzer.

The last crusty bread of the year. I’ve only started last year so there is much to learn. One of the thing is: bread flour is called that for a reason and you’d do well to chose it over “all purpose”.

A rustic loaf of crusty bread in front of a red bred box.

What can I say, it’s cheese heaven.

A shop window with row after row of yellow wheels of cheese. &10;