Monthly Archives: March 2011
Katie and I were spent; too much going on in our lives- we needed a few drinks to help us unwind. It was a typical Thursday night in Regent Square; pedestrians were out picking up their dry-cleaning (trying not to get hit by cars as they crossed Braddock Avenue), having dinner, and running errands. We weren’t interested in doing anything productive- we needed cold beer and talk-therapy. Neither of us had been to The Loft, so we decided to give it a try.
Cooking fish can be difficult. It’s not like meat; if you grill a strip steak, and forget about it, it’s still going to be edible- not so with fish. If seafood is overcooked, even by a few minutes, it can become dry, tasteless, and unpalatable. Here are a few suggestions for cooking fish so that it turns out succulent, flavorful, and delicious.
Well, winter is officially over, and it’s time to get into shape, and shed the extra pounds that you might be carrying around. If you’ve had the opportunity to check your local grocery store’s produce section lately, you may have noticed that the veggies and fruit are just beginning to look more appealing.
The most popular food item during St. Patrick’s Day is corned beef and cabbage. This combination of meat and cabbage is tasty, and easy to make. Another recipe I have included is braised leeks with potatoes and cream- this is a rich dish packed with flavor.
Not all chefs are created equal- some are jerks. As a matter of fact, that’s become the exception these days. If you’ve had the opportunity to catch any recent TV shows on Fox (or any other food channel), you’ve probably noticed that being nasty has become chic. So, what excuse do certain chefs have for poor behavior? None.
