tag:blogger.com,1999:blog-95665872024-03-07T03:54:32.384-05:00DC Food BlogUnknownnoreply@blogger.comBlogger437125tag:blogger.com,1999:blog-9566587.post-87555277837762573062008-07-09T03:04:00.001-04:002008-07-09T03:06:08.908-04:00And so it begins . . .Send Your FriendsThe links aren't ready and we're busy pulling entries together, but soon, you'll be seeing more of us at <a href="http://bayareafoodblog.wordpress.com/">Bay Area Food Blog</a>. <br /><br />We miss you all!<br /><br />xxooUnknownnoreply@blogger.com20tag:blogger.com,1999:blog-9566587.post-86155052095464502182008-07-02T12:07:00.004-04:002008-07-02T12:10:38.257-04:00Come on over!So we're still working on the website for the food blog because hey it's the Bay Area and there are a zillion food blogs. But I am now indulging my obsession with weddings and started a wedding blog. This is a place to talk about funny wedding stories, give tips on how to put together a wedding, and share pretty pictures of pretty people. Come on over to <a href="http://blessedfreakingday.blogspot.com/">The Blessed Freaking Day</a>. Sorry for the radio silence, but you know, we did move across the country.Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-9566587.post-80047952193994768682008-05-13T12:40:00.003-04:002008-05-22T22:32:51.300-04:00The Last MealSo Saturday we had our final meal around our dining room table (which sadly will NOT fit in our new apartment). The gathering consisted of our gang and J's mother who came to help us pack and clean (and she's the reason why we can move cross country without killing each other). It was a fitting end and closed the circle for the time we spent at the Cheverly house. <br /><br />Our first night in the Cheverly house was two years ago when J's mom came to help us move in. We invited our gang to come over the night before the movers arrived to experience the joy of assembling IKEA furniture. My wonderful mother-in-law singlehandedly put together our dining room table and created a no-cook meal that consisted of hummus and pita bread, chips and salsa, sandwich fixin's, strawberries and cookies. Over a meal of paper plates and plastic cups we created a home. Our beautiful buffet was assembled and we hung our pictures and laid out the knick-knacks. <br /><br />Over the same set of paper plates and plastic cups, our friends came to share one last night around the table. It was a table where we hosted a Thanksgiving. A table that held the love and fun from many parties, bridal showers, and open houses. <br /><br />It's been such a gift to gather the people I love the most around a table and break bread with them. J made vanilla marshmallows. I made vegetarian and shrimp won tons and a pitcher of mojitos. J's Mom made cookies and Chili Cream - a divine concoction of chili, cheddar cheese, creme cheese and, surprisingly enough, unsweetened whipped cream. <br /> <br /><span style="font-weight:bold;"><br />Thank Heaven and her boyfriend </span>brought Indian cauliflower that just tasted brilliant. I've always had trouble making Indian food. It's never tasted as good as what you get in a restaurant.<br /><br /><span style="font-weight:bold;">Pauline</span> brought her famous Nepalese potato salad. The best potato salad in the world. It was spicy with fenugreek and asefateda and fresh with cilantro and mint. <br /><br /><span style="font-weight:bold;">Slim</span> and <span style="font-weight:bold;">Connecticut Bob </span>brought Bob's famous rolls with BBQ from Red Hot and Blue to go inside. <br /><br /><span style="font-weight:bold;"><br />The Marrieds</span> brought sorbet and frozen custard from the Dairy Godmother in Del Ray. Dairy Godmother has been a key piece of our collective hanging out - talking about politics, pop culture, and youtube videos. <br /><br /><span style="font-weight:bold;">Stinkle </span>was kind enough to bring herself, after coming in from a work trip that afternoon. Even better she was kind enough to host our last last hurrah. A night of beer and pizza the night before the movers came. <br /><br /><span style="font-weight:bold;">My Other Wife </span>brought a wonderful strawberry cake. As a fellow Asian, she knew we Asian love fruit in our desserts and hate sugary frosting. <br /><br />There were others who couldn't make it. <span style="font-weight:bold;">Ron</span> and <span style="font-weight:bold;">Shyin </span>and their baby <span style="font-weight:bold;">Stonewall</span>. <span style="font-weight:bold;">Graphic Designer.</span> <span style="font-weight:bold;">Stinkle's boyfriend</span> who we've come to adore. <br /><br />It's a great way to spend your last days in a city. I'm grateful for our time together. <br /><br />To you, our online family. Keep your eyes posted. We'll be starting a west coast blog.Unknownnoreply@blogger.com10tag:blogger.com,1999:blog-9566587.post-63133385510514191002008-05-13T02:03:00.002-04:002008-05-13T02:14:10.248-04:00Maureen at Barnacle Bill's<span style="font-style:italic;">Every once in a while, I come across stories I've written in other journals. This was a favorite from an early lunch at Barnacle Bill's in Sarasota, Florida, a place I love to eat. This is not so much about food as it is about freedom.</span><br /><br />Janet is the name of the waitress. She has stopped by regularly, filled my raspberry tea, brought me some extra bread, and in general been top-notch.<br /><br />I came to Barnacle Bill's to enjoy a meal and to remember the time my partner and I had come there for our anniversary dinner after hours of soaking in the sun and sand. It was to be a quiet lunch.<br /><br />That was until I met Maureen.<br /><br />I wanted to grab Maureen. Rush out the door quick like an action hero, like freaking Tank Girl, like anyone who could really move up and out in one swift motion.<br /><br />I wanted to grab Maureen and run down Sarasota's Main Street - home of incense-soaked hippy women, boatless people who dress for boating, and magical skaterboys who will dance in the street off one cup of coffee.<br /><br />I wanted to grab Maureen and get her the hell away from her parents. To rescue her from a life of being pecked at and being shot down Whack-A-Mole-style by these scattered and smothering people.<br /><br />They babied an adult child, pushed hard enough to where she could not even fit a sentence in edgewise because her breath was sucked down, forced there by the aggressive word bubbles they kept blowing up and bursting on her. She was against a window.<br /><br />Maureen sits pliant with her naked salmon.<br /><br />"Is it good, Maureen?" asks mom.<br /><br />"It's fine. Just fine," says Maureen from the table on the other side of my booth. There's an odd lilt in her voice. It starts higher and ends low, like she is trying to reassure herself that her entire being in fact is "fine" like her salmon.<br /><br />"We can get a sauce for it, Maureen. Where's the waitress? This salmon needs a sauce."<br /><br />I can't see Maureen and her mother, but this was the fourth or fifth exchange like this. Mom knows best. Maureen has a throat full of socks.<br /><br />I'm alone, reading materials for a board meeting. Before I noticed them I was engrossed in my conch soup and French bread that is so close to perfection it is almost Cuban. But the distractions were ongoing and mom and dad were not going to give Maureen or myself any peace.<br /><br />A drill in the next room is putting the finishing touches on the bar where I suspect Maureen may want to spend a few hours, months, or years.<br /><br />Mom yells across the restaurant towards the hostess stand. "I hope they're not planning to work all the way through lunch." She's uptight, old, cranky, and not interested in niceties.<br /><br />I look at the clock on my cell phone. 11:00. Not even noon yet.<br /><br />The hostess says, "It's worse in the early morning." She knows it was sassy. She glances my direction and we share a very quick wide-eyed moment of empathy for one another. And for Maureen.<br /><br />I wanted to grab Maureen and take her out and celebrate disagreement, to hear her resistance or whatever subjective voice she had, if it was still possible. If they would just go to the bathroom or run out for a Virginia Slim. If Maureen could just be alone for a second maybe we could flee?<br /><br />Would she go with me? Or even alone?<br /><br />Janet stopped by with some more bread. Maureen's mother got up, preceded by "Do you have a lady's room? Is it all the way in the back? All the way back there?"<br /><br />She looked pissed. At what, I am just not sure. She passed me in a slight breeze of baby powder and Estee Lauder makeup.<br /><br />Maureen and I were alone. I edged myself over to the very lip of my booth. Pushed one ass cheek off the left side and leaned over just a bit so I could get a better look.<br /><br />Brown hair, probably just a bit older than my thirty-two years. A Marcia Gay Harden from a beach town sort. My glimpse could not last long. I have an easily-read face and I am sure Maureen would be able to tell what I was thinking. She'd know I wanted to grab her. This might be disturbing. <br /><br />I wrote a simple note on my sprial pad. "They'll be back from the bathroom soon. Are you okay?" I signed it, "The Guy in the Next Booth." It was like I was writing Dear Abby. I folded the note and was ready to toss it to her when it felt like someone was coming up behind me. I got back in my seat and turned around. <br /><br />Just Janet.<br /><br />But as soon as I recognized it was Janet, from the next table came an uproarious slurp. The end of a vanilla shake met with an eager Maureen wanting desperately to taste every last drop. It was as loud as the drill, a yawp of sorts. This was a hungry woman. Maureen was pulling every sugary drop into the depths of her.<br /><br />I peeked over again. This time raising myself in my seat like I was leaving. Maureen was still alone and laughing her ass off.<br /><br />I paid my check, left a double-tip for the waitress along with this story, and walked out the door without Maureen.<br /><br />I think back on this now and wish I had gotten Maureen's address, but I know it's none of my business.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-9566587.post-19743369800310978722008-05-01T09:17:00.004-04:002008-05-01T10:05:33.713-04:00A Lil' Bay Area review - Maritime EastSo isn't weird when you and your siblings grow up enough so you're not just siblings but also friends? Stef, considering your brother is like super cool and you seem to get along, when did that happen for you? <br /><br />When J and I were in the Bay Area, we got together with my brother who lives in Fremont and is some kind of entrepreneur (and not that kind of entrepreneur that says they're an entrepreneur as an excuse for slacking; he works his ass off and has the income to show for it). We asked my brother where we should all get together for dinner and he suggested <a href="http://www.maritimeeast.com/">Martime East</a> in Berkeley. What he didn't tell us was that he was friends with the owner. It was a really enjoyable evening where we got to talk with the owner about the restaurant business and catch up with my brother.<br /><br />The dining experience itself was really wonderful, even apart from the free appetizers and dessert. I will agree with the posters on Yelp that say the storefront sign does make it seem like Maritime East is an aquarium store. But the inside looks well designed and upscale. We were worried that we were underdressed but this really was a neighbhorhood joint and we saw people in jeans. The decor modern but warm and the onwer highlighted the showpiece which was a wall with 2-inch lines of colored sand. One thing I will have ot highlight is the excellent sound control. People never think about it unless it totally sucks. And this time the designers did a great job to make sure that the background noise was loud enough so that you didn't feel like you were in a funeral home but not so loud you couldn't hear your tablemates. That is the downfall of Cafe Asian in Arlington where you feel like you are ain a train station. <br /><br />The food itself was truly excellent, and not just because we got a free appetizer and dessert. There was a clean and fresh quality to the dishes, even the burger tht my brother ordered. This was not a restaurant that depended on heavy sauces and overpowering flavors. Like a good seafood restaurant, Maritime East knew to choose fresh fish and get out of the way. Their flavors are very citrus and spice focused. <br /><br />We started with cocktails. J got the Maritime margarita and I got the White Out, with citron vodka, white cranberry juice and cointreau. Both were excellent as I like fruity drinks. I ordered the seafood chowder to start that had clams, fish, mussels , bacon, and fingerling potatoes. The soup was resonant with fish broth and scallions. Rather than being heavy, the chowder broth was light and allowed for the individuality of each of the ingredients. As a bonus, we got an order of the dungeness crab gratinee. This is where I am a total west coast boy because dungeness crab RULZ! I find it interesting that they call this a gratinee becuase it's a fresh salad with apples. blood oranges, and micro greens. The sweetness of the crab really comes through. <br /><br />For dinner, my brother got the burger, I got a wood fired pizza and J got the sole. Surprisingly, the burger was excellent. You would have thought it would be an afterthought but the burger was perfectly cooked. The wood fired pizza had the appropriate chewiness and crunch that you would expect. The toppings of bonito tuna, olives, and capers was wonderfully briny. Craving vegetables, I got the brussel sprout and pea sprout hash, a lovely combination of the two sprouts shreeded and sauteed. The best of the bunch was J's sole which was served with pureed cauliflower, capers, and brown butter. This was an earthy treat for a cold Berkeley night. <br /><br />While we were all stuffed, my brother's friend gave us complimentary desserts - the chocolate pot de creme, the sorbet and gelato selection, and the apple and cranberry tart. All were excellent but the pot de creme was pure indulgence in a cup. <br />I asked about the lack of vegetarian options and the owner said that the chef made a vegetarian meal upon request. Knowing her skill with seafood, I hope they would let everyone know about that option. <br /><br />It's very nice to have a go to place in the Bay Area. This is perfect for a quiet evening or a celebration. Thanks to the brother for a great choice!Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-9566587.post-9548136821865028602008-04-30T08:57:00.002-04:002008-04-30T09:11:52.709-04:00Off Topic - The PaperFor anyone who had any doubts. Yes, I am a geek. And therefore, I am totally addicted to The Paper on MTV. Yes, I was on the school paper all four years of high school. And I love The Paper immensely mainly because it's just so over the top. I feel so sad for Amanda, the Editor in Chief. She's Tracy Flick as a real person. Her organizational skills are in inverse proportion to her people skills. She's the high school editor version of Michael Scott, organizing team building exercises and team meetings, all the while her staff is either laughing at her or actively trying to bring her down. I'm not sure who is more loathsome, Giana, the Features Editor who is trying to channel Rachel McAdams in Mean Girls or Alex, Amanda's ex-friend, and the person she beat out to be Editor in Chief. It's clear Alex and Amanda are into each other but Alex is more than happy to sell her out to the "popular" kids on the paper, Giana and her minions. It doesn't help that Alex has some festering resentment of Amanda being editor in chief because she, like, wrote a good application. Seriously folks, this show is my crack. For those of you wonder, I was News Editor two years running. I was one of those Type A folks who read the minutes from the school board meeting to see if there was anything newsworthy.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-9566587.post-33693075229911359602008-04-24T10:06:00.001-04:002008-04-24T22:20:47.436-04:00An Entry 14 years in the MakingFor those Wrinkle in Time Fans, I'm going to pull a Mrs. Who for this entry – using the words of others to capture my feelings. <br /><span style="font-weight:bold;"><br />Something has changed within me<br />Something is not the same</span><br /><br />The thing is, I'm the one who stayed. I came here in 1994 and saw friend after friend move away for a job, grad school, family or just because they didn't like the weather. But I stayed. There's something about DC that feels like home. Maybe it's the scale of the city. Maybe it's the fact that we talk about elections in the same way we talk about sports. Whatever it was, DC wasn't just a place to live. <br /><br />DC has been really good to me. I sort of stumbled into a career where I get to make change. I found things to do – singing, quilting, playing tennis. I came out. I got my heart broken. Multiple times. I broke hearts. Far fewer times. I found the love of my life and got married. We turned 30. Turned 35. <br /><br />We built a life together that involved friends, family, and food. We lived in a group house and then we moved to an apartment by ourselves. Another apartment by ourselves on Capitol Hill. And finally a house in Cheverly with a real dining room table. We threw dinner parties. We found the best group of friends anyone could possibly ask for.<br /> <br /><span style="font-weight:bold;">Too late for second-guessing<br />Too late to go back to sleep<br />It's time to trust my instincts<br />Close my eyes and leap</span><br /><br />It started as just an idea. Nothing firm. No plan. Just kicking around the thought of moving to the Bay Area. As ideas went, it looked like something far in the distance if it were to happen at all. It was more of a joke than anything else. Wouldn't it be fund to work in San Francisco? We could pay $3000 in rent for a studio! Hahaha. <br /><br />But then we both had job opportunities with places that we wanted to work. We looked at Craigslist and saw some two bedrooms in our price range. And we visited and spent time with June and Muffin and Rebecca 1.0 and Bellisima. At some point, it felt less like walking away from this awesome life we built in DC and more like walking towards a new adventure. <br /><span style="font-weight:bold;"><br />It's time to try<br />Defying gravity<br />I think I'll try<br />Defying gravity</span><br /> <br />Then we both started applying. By February, I got a job offer from an organization in Oakland that allowed me to work from home until June and J was interviewing for four different positions in San Francisco. The weird thing was we kept seeing all of these signs for us to move. One night we turned on the TV and PBS was doing a travelogue on the Bay Area. Another day we turned on the Food Network and THEY did a travel show on San Francisco. And then we turned on Lifetime and saw the series finale of the Golden Girls where Dorothy marries the guy from Airplane! in the ugliest wedding dress ever made. <br /><br /><span style="font-weight:bold;">I'd sooner buy<br />Defying gravity<br />Kiss me goodbye<br />I'm defying gravity<br />And you can't pull me down...</span><br /><br />We did fall in love with San Francisco. Really all it took was an afternoon at the Ferry Plaza farmer's market. Then Bellisima, who works as a beverage manager at a high end wine bar took us to dinner and showered us with free wine. Then we went to dinner with my brother at his friend's restaurant, Maritime East and J got to taste Dungeness crab. And then J had a burrito in the Mission District. <br /><br />Beyond the food, was a city with views. We thought about weekend mornings driving ten minutes to the beach or driving across the Golden Gate Bridge to see the redwood forest. <br /><br /><span style="font-weight:bold;">I'm Limited<br />Together we're unlimited<br />Together we'll be the greatest team<br />There's ever been, Glinda,<br />Dreams the way we planned 'em<br />If we work in tandem</span><br /><br />So here we go. We'll definitely be in the Bay Area by June. My piece of reassurance about this whole things is that I came to DC with a little bit of family in the area and that was it. J and I head to Oakland will each other, great jobs, June and Muffin, and Rebecca 1.0 and Bellisima. We've both been asked to serve on the Board of Directors of two community organizations we love and respect. There are a zillion farmer's markets and hopefully a good CSA we can join. Hopefully, we can find a place that can accommodate our dining room table. Hopefully we can build a circle of friends to eat around the dining room table. <br /><span style="font-weight:bold;"><br />So if you care to find me<br />Look to the western sky<br />As someone told me lately -<br />Ev'ryone deserves the chance to fly</span><br /><br />Mixed in with the sadness is a huge amount of gratitude. J and I would have never met if it weren't for DC. We wouldn't have started this blog and met awesome people like Scotte, Jason, and Stef. <br /> <br />There will always be a piece of me in DC. This city has sustained me in a zillion ways. I get a clench in my stomach about leaving this city and our friends but as I've told many a person who's left this city before me, the sadness means that you actually did something. Leaving is already hurting like hell because I know there will always be a piece of me in DC. <br /><br /><span style="font-weight:bold;">Tell them how I<br />Am defying gravity!<br />I'm flying high<br />Defying gravity!</span>Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-9566587.post-91405339161345006672008-04-23T09:55:00.002-04:002008-04-23T10:06:53.188-04:00Another dairy free delightWe visited the Lambers in the Bay area a few weeks ago. They are exceeding fun to hang around with and even more fun to cook with. They have a lovely gas grill where almost every night we made some marvelous grilled protein (turkey burgers, chicken breasts) and a set of grilled vegetables (zuchinni, eggplant etc). So my last night with the Lamers, L made this great tomato sauce composed of quality canned tomatoes, two big springs of basil and two whole garlic cloves. The basil and garlic were fished out of the sauce at the end of the cooking. As the Lambers are conscious of making sure they get protein, I suggested putting in pureed tofu into the sauce to make it creamy. I'd seen in on a vegetarian cooking show where some lady made a fake alfredo by marinating tofu in miso and then pureeing it. I figured we could make a protein-rich, dairy free penna in vodka by doing the same. As it turned out, the pureed tofu was a wonderful addition. It had more of a ricotta texture but definitely added the requisite creaminess. A healthy shot of vodka and some simmering later, there was our penne in vodka sauce. For about two cups of sauce, I would add a half a block of firm (not silken or extra firm) tofu.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-9566587.post-82909256310983682482008-04-15T09:51:00.002-04:002008-04-15T09:57:50.365-04:00Zesty!Ok this is a tiny little entry. Sunday night, we had the marrieds come over for dinner. This was a very casual thing and we ended up making stromboli with Morningstar Farm "meat" crumbles and a salad (bag of salad greens, walnut, balsamic vinaigrette). I will say I learned to put the seam side down on a stromboli because as they baked, the seam split. <br /><br />For dessert J bought coconut and raspberry sorbet. As an accompaniment, I made lemon cookies. I am beginning to understand Ina Garten's obsession with citrus zest. At a crafting thing I went to, someone put orange zest in a chocolate chip oatmeal cookie and it tasted amazing. For the lemon cookies, I went to epicurious and their recipe for lemon cookies were simply a basic sugar cookie recipe with two tablespoons of lemon juice and a tablespoon of lemon zest. The result was one of the best cookies i have ever made. It was spring in a cookie with a resonant lemon flavor and aroma. Next up lemon panna cotta! All hail the zest!Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-9566587.post-82285727836393134462008-04-01T09:11:00.003-04:002008-04-02T23:23:03.212-04:00Spaghetti Carbonara - SOOO EASY!CRAVING FULFILLED! I've been craving spaghetti carbonara for ages and I finally got around to making it. The great things about spaghetti carbonara is the sauce is based on scrambled eggs and pasta water as opposed to cream. Given that J is lactose intolerant, this makes a great pasta dish for both of us (as I can put tons of parmigiano reggiano on my plate of carbonara separately). The other great thing about spaghetti carbonara is how totally easy it is to make. Perfect for a cold night after work. <br /><br />Here's how I did it:<br /><br />1 pound of pasta<br />lots of salt<br />5 slices of bacon (or an equivalent amount of pancetta or guanciale if you want to be totally traditional<br />3 cloves of garlic, finely minced<br />3 large eggs<br />1/2 teaspoon of pepper<br />pinch of nutmeg<br />1 cup of parmigiano reggiano<br /><br />Fry bacon (or any cured meat thereof) until fairly crispy and fat is completely rendered. Add the garlic and turn off the heat. Bring water to a boil and add enough salt until the water tastes "as salty as the Mediterranean," which is to say, pretty salty. Cook spaghetti according to instructions. When spaghetti is close to being done, take about half a cup of salty water out and reserve. During that time, heat up the bacon mixture. Drain the pasta and add to the bacon. Toss thoroughly with the pepper and nutmeg and turn off the heat. Add eggs and toss furiously so the eggs turn into a creamy sauce but don't solidify and coagulate. Add about two or three tablespoons of the pasta water and toss thoroughly again to make the mixture creamier. If the mixture is still too thick, add a bit more pasta water. Sprinkle lots of the parmigiano reggiano on top and toss again. Add even more cheese. Enjoy.Unknownnoreply@blogger.com10tag:blogger.com,1999:blog-9566587.post-80719554454183845362008-03-30T09:48:00.003-04:002008-03-30T10:02:10.747-04:00I'm No Expert Either, Paula DeenHere's another post we came across both linking to our post and with more reaction to the situation.<br /><br /><a href="http://jenn964.wordpress.com/2008/03/27/oh-paula/">http://jenn964.wordpress.com/2008/03/27/oh-paula/</a><br /><br />Again, Paula Deen's response that since labor issues are not her expertise, she won't be "dragged into it," is sad to me.<br /><br />Somehow, I don't have to be "dragged into" having an opinion reflecting compassion and fairness. <br /><br />Do you?Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-9566587.post-46279330932425231682008-03-26T08:09:00.004-04:002008-03-26T09:29:35.878-04:00Hollywood East Cafe Again and AgainAfter long days, last night we headed back to Hollywood East Cafe for another wonderful meal. These folks know how to cook. Time after time we have had delicious food made right and I always look forward to going back. <br /><br />Shrimp wonton starters were thick and delicious. The wrappers were a bit thicker than I am used to and the shrimp was reminiscent of that found is their tasty haw gaw on the dim sum menu. <br /><br />Chicken and mushrooms in a rice hot pot. Such an unremarkable sounding dish but a total hit. The ceramic pot arrived smelling deeply of smoke and goodness. Chicken falling off the bone, with a very light sauce over moist rice with plump mushrooms. Everything smoky, everything delicious, everything subtle but flavorful. <br /><br />Sauteed string beans, something I've had many times at other restaurants were sassy. Thin julienned ginger sticks, garlic, onion, and just enough red pepper and a light sweet soy sauce to really bring the dish together. Cooked but crisp. The salt balanced with the sweet.<br /><br />Crispy shredded beef is the best I have had. Very lightly floured (rice flour?) a tangy sweet sauce, served hot with a generous portion. <br /><br />Again, Hollywood East succeeds for me by their restraint. Just enough sauce, just enough heat. Nothing gloopy, nothing pushing it too far. But everything seems so well-considered.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-9566587.post-37688226556234716932008-03-25T17:52:00.003-04:002008-03-25T18:05:18.293-04:00Avoiding Smithfield Meats: Where Do You Shop?We've had a good amount of questions about the <a href="http://dcfoodblog.blogspot.com/2008/03/paula-deen-resolution-why-we-think-you.html">Paula Deen / Smithfield story posted a few days ago</a>. I want to say that I had no beef (haha) with Paula Deen before I <a href="http://www.google.com/search?hl=en&client=news&ie=UTF-8&q=smithfield+%22tar+heel%22&sa=N&tab=bw">looked into this story</a>. My post was activist and I am glad it informed folks, but it was also about being disappointed in someone who keeps missing a huge opportunity to do the right thing and take a stand herself. Someone who we have enjoyed. And yes, as some pointed out, Smithfield is the company that could be making much better choices here. But when you promote the company for money, you have become the company.<br /><br />That said, I'm not quite ready to go vegetarian again but would like to buy meat from folks who make better choices. <br /><br />So what do you say? Do you know where to by local meat from sustainable farms? Is it possible to do? <br /><br />Someone also linked to this article in <a href="http://www.rollingstone.com/politics/story/12840743/porks_dirty_secret_the_nations_top_hog_producer_is_also_one_of_americas_worst_polluters/print">Rolling Stone </a>that blew me away. Pig pollution to the nth degree. <br /><br />I guess I'm moving past not wanting to know about my food to wanting to know more. <br /><br />-JUnknownnoreply@blogger.com7tag:blogger.com,1999:blog-9566587.post-2276270240901122162008-03-24T13:55:00.003-04:002008-03-24T14:10:44.707-04:00Trusty's - in desperate need of a deep fat fryerCan we take up a collection for Trusty's on Capitol Hill? They make some of the best hamburgers in the city but don't have a deep fat fryer so no fries, onion rings, cheese sticks, or wings to go with that. Just potato chips. I don't know about you all, bu potato chips aren't going to do it when I am having the best hamburger in DC. The meat is hand formed and comes from ground beef that tastes like beef. The patties are a perfect size and the beef is so good that I had a double burger, took out one patty, and just ate the patty by itself without the benefit of a bun. Still tasted pretty damn good. But really, a deep fat fryer would pay for itself in one night. How much can a fry daddy cost? <br /><br />Speaking of fries, we went to Clare and Don's Beach Shack last Friday with our friends the Marrieds. It's a nice fried seafood restaurant with tons of vegetarian options. But the real kicker is the small, crinkle cut fries. J and I love those fries but only if they are small. Luckily, the fries served at Clare and Don's are small, meaning there's a good crisp to potatoey ratio there. It was nice to see them treat their vegetarian dishes with the same care they treated their fish.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-9566587.post-9195457221900227212008-03-24T12:40:00.003-04:002008-03-26T08:03:25.430-04:00Which of these is a can't miss . . .?A while back, we had an entry with a list of places we've wanted to try. We've checked a few off the list, most notably Guajillo, Locanda, Thai Square and Mark's Duck House (mini-reviews coming).<br /><br />For our next step, we want to hear from you. If you were going to pick three (okay four) from this list as can't miss spots, what would make the cut?<br /><br />Anita’s<br />Bangkok 54<br />Bebo Trattoria<br />Bob’s Noodle 66<br />Colorado Kitchen<br />Crème<br />Cuba de Ayer<br />Cubano’s<br />Duangrats<br />Eat First<br />El Charrito Caminante<br />Pollo Campero<br />Etete<br />Faidley’s (Baltimore)<br />Farrah Olivia<br />Hank’s Oyster Bar<br />Ill Mee Buffet<br />Jackie’s<br />Joe’s Noodle House<br />Kotobuki<br />La Sirenita<br />Mi Rancho<br />Oegadgib<br />Rasika<br />Ray’s The Classics<br />Ruan Thai<br />Saigon Café<br />South Street Steaks<br />Tabard Inn<br />Taqueria Distrito Federal<br />Taqueria Nacionale<br />Thanh Son Tofu<br />ZaytinyaUnknownnoreply@blogger.com19tag:blogger.com,1999:blog-9566587.post-61273236969934867152008-03-17T11:22:00.003-04:002008-03-23T13:02:22.457-04:00DC Food blogger potluckSo yesterday, at the very sane time of 5:00 pm, the Food Bloggers of the Washington, DC metro area had their first potluck to show off our skills at cooking and purchasing. The potluck was courtesy of these <a href="http://troublewithtoast.wordpress.com">two</a> <a href="http://culinarycouture.wordpress.com">ladies</a> and it was held at this <a href="http://www.eatfoo.com/">gentleman's </a>well appointed group house. I kid you not this group house rocked and I lived in group houses for all of my single life in DC (and one year of my married life). The kitchen was huge with plenty of counter space and a island where the stove was. <a href="http://www.eatfoo.com/">Eatfoo</a> said that while the layout was perfect, the appliances were hit or miss which led to a great question - would you rather have a well designed kitchen with so-so appliances, or a small kitchen with high quality appliances? <br /><br />The potluck itself was a total blast. This was an eclectic group, from law students in their 20's and older couples in their 40s. You could easily have a conversation with anyone in the room and the conversation was lively and witty. We talked about blogging but even more about cooking and living in DC. You totally knew it was a foodie room when we were talking about the joys and frustrations of living with roommates and one person said, "And I knew I had to hide my knives when I found my Henckles in the dishwasher." A collective gasp ran through the room as if we were ladies in a small Southern town talking about the Mayor's gay son have an affair with the seminarian. This led to a 20 minute conversation about knives.<br /><br />And the food? Most excellent. But what would you expect from a Food blogger potluck. I love the sugarcured pork belly serve by our host that was accompanied by a raisin-yoghurt sauce (much better than it sounds), some kind of sugar-salt crumble and the delightful carbonated orange segments. Somehow our host was able to put orange segments in a carbonator (normally used for club soda) and infuse the orange with bubbles. The result was fruit that danced on your tongue. But EVERYTHING was wonderfully made. The menu included two kinds of bread (Irish soda and wheat), an Irish Guiness stew with some of the best beef I've ever tasted, some Italian chicken croquettes, a nicely season Indian potato salad and an Israeli couscous salad, and my contributions - Vietnamese clay pot chicken (the catfish didn't look good at the store) and two kinds of dumplings. Dessert included an amaretto cake, a walnut cake, an old-fashioned vanilla cake with chocolate frosting, and mint brownies. We all ate seconds and thirds and packed up many plates of leftovers. <br /><br />The over the top element to this happy potluck (as if local beef and sugar cured pork belly wasn't enough) was getting our own mixologist who made up cocktails specially for the gathering. The one with blueberries just rocked! <br /><br />But don't take my word for it. <a href="http://looking2live.blogspot.com/">This person </a>had a good time too!Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-9566587.post-3302245963843546752008-03-16T08:15:00.005-04:002008-03-23T13:02:43.006-04:00Paula Deen Resolution: Why We Think You Can Do Better by Smithfield WorkersIt is with great disappointment that we have made the decision to no longer watch Paula Deen, a Food Network chef and cookbook author who we have loved for many years. We will no longer be purchasing her magazine or books, sharing stories about her show, or making any statement or observation that could in any way be construed as supporting her continued relationship with and consistent statements in support of Smithfield Foods. <br /><br />We offer the following blog resolution in support of encouraging Paula Deen to make a better choice about who she works with and why. That she opens what she calls her big heart and educates herself about the historic struggle many workers face to be physically safe at work. <br /><br />We hope that she turns a critical eye to the <a href="http://www.changetowin.org/why-organize/corporate-hall-of-shame/smithfield-foods.html">situation at the Tar Heel packing plant in North Carolina</a> and that she works to understand the difference between not liking your job or having a hard job where you have complaints, and the challenges faced when you are systematically and consistently facing horrible conditions.<br /><br />And, finally, we hope that Paula Deen understands that healthy family values are worker-friendly and that corporations have a real opportunity to be and become safe and family-friendly places to work.<br /><br />So today, we offer the following:<br /><br /><span style="font-weight:bold;">WHEREAS</span> Paula Deen is not only connected to but serves as the public face of Smithfield Foods, a meat packing and processing operation, <br /><br /><span style="font-weight:bold;">WHEREAS</span> Paula Deen has received compensation for her relationship with Smithfield Foods,<br /><br /><span style="font-weight:bold;">WHEREAS</span> numerous sources have documented horrible conditions for workers at the Smithfield Plant (<a href="http://www.ufcw.org/working_america/case_against_smithfield/case_against_smthfld.cfm#7">source</a>, <a href="http://www.coopamerica.org/programs/rs/profile.cfm?id=289">source</a>, <a href="http://www.thenation.com/doc/20060911/schlosser">source</a>) <br /> <br /><span style="font-weight:bold;">WHEREAS</span> "the cities of Boston, Chelsea, Somerville and Cambridge all passed resolutions supporting the workers at the Tar Heel Smithfield plant and calling for the removal of products made in the plant from the shelves." <a href="http://bridgenews.org/bridge_news/102007/mass-labor-notes2014october-2007">(source)</a><br /><br /><span style="font-weight:bold;">WHEREAS</span> "the city of Chicago has already passed a resolution against Smithfield, insiting the company “cease and desist from the deplorable, immoral and illegal conditions they have inflicted on their workers.” <a href="http://leisureblogs.chicagotribune.com/thestew/2007/11/paula-deens-smi.html">(source)<br /></a><br /><br /><span style="font-weight:bold;">WHEREAS</span> groups like the United Church of Christ have passed resolutions encouraging members to pay attention to the problems at hand (<a href="http://www.ucc.org/synod/resolutions/smithfield-foods-final.pdf">source</a>),<br /><br /><span style="font-weight:bold;">WHEREAS</span> workers have publicly stated that they have tried to contact Paula Deen and <a href="http://www.smithfieldjustice.com/Documentos/News/PDFs/Workers_Letter_to_Paula_Deen.PDF">urged her to break ties with Smithfield</a> due to some astounding problems at the plant,<br /><br /><span style="font-weight:bold;">WHEREAS</span> "In February 2005, Human Rights Watch released a report that was the result of a year-long research into operations at three separate processing plants operated by Smithfield Foods plant, Tysons Foods and Nebraska Beef company. The report says workers at the plants are frequently injured, then refused medical care or fired." <a href="http://hrw.org/english/docs/2005/08/03/usdom11575.htm">(Human Rights Watch)</a><br /><br /><span style="font-weight:bold;">WHEREAS</span> numerous sources have documented Paula Deen's public response:<br /><br /><blockquote>"It is not my expertise." <a href="http://www.youtube.com/watch?v=4nLqEdjYTgE">(source)</a><br /><br />When asked directly, "If it is somehow found out down the road that Smithfield is intimidating their workers, would you ever pull your name or not be associated with the company?" Deen responds, "You know, all of us in America who work, we all have some complaints about our work. You know it's called work for a reason. It's not called play so there will always be complaints about our work place. . .I am not the one to solve union issues."</blockquote><br /><br /><span style="font-weight:bold;">WHEREAS</span> Smithfield has been associated with the following products:<br /><br />Armour, Butterball, Smithfield Lean Generation Pork Tender 'n Easy, Smithfield Self Basting, Lykes, Sunnyland, Jamestown, Gwaltney, Great, Valleydale, Esskay, Reelfoot, Smithfield Ham & Products and Stadler Country Hams.<br /><br /><span style="font-weight:bold;">WHEREAS</span> Smithfield has been associated with the following affilated companies:<br /><br />- Animex, S.A. - Warsaw, Poland<br />- Carolina Turkeys (Subsidiary) - Mount Olive, NC<br />- Charcuteries Imperator S.A. - Saint Priest, France<br />- Esskay (Subsidiary) - Riderwood, MD<br />- Gorges/Quik-To-Fix Foods - Garland, TX<br />- Gwaltney of Smithfield, Ltd. - Smithfield, VA<br />- Jean d'Erguet S.A. - Quimper, France<br />- John Morrell & Co. - Cincinnati, OH<br />- Lykes Meat Group, Inc. - Plant City, FL<br />- Moyer Packing Company (Subsidiary) - Souderton, PA<br />- Murphy Brown - Warsaw, NC<br />- Murphy Farms LLC (Subsidiary) - Rose Hill, NC<br />- North Side Foods Corp. (Subsidiary) - New Kensington, PA<br />- Packerland Packing Co., Inc. - Green Bay, WI<br />- Packerland Transport Inc. - Green Bay, WI<br />- Packerland-Plainewell - Plainwell, MI<br />- Patrick Cudahy Inc. - Cudahy, WI<br />- RMH Foods - Morton, IL<br />- Showcase Foods - Philadelphia, PA<br />- Smithfield Division - Smithfield, VA<br />- Smithfield Specialty Foods Group (Subsidiary) - Portsmouth, VA<br />- Societe Bretonne de Salaisons France - Landivisiau, France<br />- Sun Land Beef Company - Tolleson, AZ<br />- The Smithfield Packing Co., Inc. - Smithfield, VA<br />- Valleydale Foods, Inc. (Division) - Salem, VA<br />- Williamsburg Foods, Inc. - Toano, VA <br /><br /><br /><span style="font-weight:bold;">RESOLVED</span> that we cannot and will not in good conscience support, encourage the support of Paula Deen or Smithfield Foods and their subsidiaries.<br /><br /><span style="font-weight:bold;">RESOLVED</span> that we unequivocally state that Paula Deen may not be responsible for the problems and conditions at the workplaces of any products she endorses, but that she is now part of the very corporation creating said <a href="http://www.zmag.org/ZMagSite/Feb2004/bastian0204.html">problems and conditions</a>. <br /><br /><span style="font-weight:bold;">RESOLVED</span> that we will continue to speak out against worker abuse and intimidation.<br /><br /><span style="font-weight:bold;">RESOLVED</span> that we stand in solidarity with cities, organizations, and individuals speaking out on this matter.<br /><br /><br /><span style="font-style:italic;">NOTE: I did write to Paula Deen but did not receive a response.</span>Unknownnoreply@blogger.com21tag:blogger.com,1999:blog-9566587.post-71593764425316618092008-03-13T16:50:00.002-04:002008-03-15T22:36:36.508-04:00Top Chef TeaserJust want to let you know I have high hopes for this season of Top Chef. The down to earth, fun personalities seem to outnumber the annoying personalities. Not only that, Tom Collichio is less high and mighty and the judging seems to be less about trying to rip people apart and more about a thoughtful critique of a dish. Not only that - a lesbian couple! A full recap will be forthcoming.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-9566587.post-74860160911179236092008-03-12T13:11:00.005-04:002008-04-17T17:51:04.334-04:00Take That Bay Area! DC food bloggers are doin’ it for themselves!I’ve read the tales of the joys of the Bay area doing their food blogger potluck and the delights that were enjoyed. Like many other Washingtonians, I’ve always felt a tad inadequate about DC’s food scene. But now with the DC Food Blogger potluck, we are sticking our flag in the sand and saying that we can do a potluck too! So about a month or so ago, <a href="http://troublewithtoast.wordpress.com/">Trouble with Toast</a> posted on her blog that she would love to do a food blogger potluck. <a href="http://culinarycouture.wordpress.com/">Culinary Couture</a> came on board to help organize and many bloggers joined the bandwagon. So yes, this weekend we will have the inaugural DC Food blogger potluck with a big chunk of the DC area food blog community represented. <br /><br />From the looks of things, the menu will reflect DC’s international nature.We’ll make sure to give you a full blow by blow of the potluck, complete with catfights, fierce runway walks, and stolen granola bars. We at DCfoodblog will be making vegetarian and shrimp potstickers along with Vietnamese caramel fish and sticky rice cooked in a traditional Laotian basket. I hope our food can hold up to what will be a high standard of cooking. I definitely think we'll give those Bay Area foodies a run for their money. -TUnknownnoreply@blogger.com2tag:blogger.com,1999:blog-9566587.post-20817691005169885982008-03-11T14:41:00.002-04:002008-03-15T22:36:48.885-04:00Bruno and AustinIn January, my dear friend Lady Lancaster gave birth to twins, turning her family of three into a family of five. Holy cats, that's a huge change. It was a difficult pregnancy for Lady Lancaster (and really for the whole Lancaster family) as she was on strict bedrest for three months. The one ray of light was that I got to spend a lot of hanging out time with my oldest friend. I would stop by the hospital and spend hours talking about Tyra Banks, the Presidential Race, and our respective life paths. It was a great gift for me to be able to spend so much time with my dear friend just talking. <br /><br />As Lady Lancaster is among the more social and active people I know, she was more than happy to give birth and subsequently be allowed to walk around. Being premature twins, Bruno and Austin were in the hospital for a good six weeks. Because of my crazy work schedule I wasn't able to see the twins until a few weeks ago, when they finally came home. Like I did with their older brother, I totally fell in love with the two babies. I totally don't get people who are bored by newborns. I adore newborns. While it's true newborns eat, poop, and sleep, holding a newborn means that your entire world is a soft, bundle of snuggliness. <br /><br />What's amazing is that Bruno and Austin love to be held. They totally love having someone hold them close. There's something so profound about being able to be the entire world for another person. When you put them down they'll fuss and whimper a bit. But when you pick them up, they turn their head to get close to you and close their eyes and use their tiny little hands to grab you and pull you in. Seriously folks, there's no better feeling than a little baby snuggling next to you. It's like aromatherapy. <br /><br />Thanks for being born you two. I hope my kids will be a nice as you.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-9566587.post-10066893793046670842008-03-03T14:15:00.003-05:002008-03-15T22:37:05.492-04:00For the sister - Tortilla SoupWhen my sister and her boyfriend came to visit us a few months ago, I decided to greet them with a warm bowl of Tortilla Soup. Tortilla soup is one of the most interesting things I make because the corn tortillas give the soup a unique texture and a warm corn flavor. This is based on the <span style="font-weight:bold;">Barefoot Contessa</span> recipe but I added a few more Mexican touches of my own. <br /><br />Tortilla Soup<br /><br />2 tablespoons of olive oil<br />1 large onion, coarsely chopped<br />2 cloves of garlic, chopped<br />2 carrots chopped<br />1 stalk of celery chopped<br />2 poblano peppers chopped<br />1 red bell pepper chopped<br />1 jalepeno pepper, finely chopped (optional)<br />2 tablespoons of chili powder<br />1 teaspoon of cumin<br /><br />1 can of pureed or diced tomatoes<br />1 cup of corn (frozen or canned)<br /><br />6 cups of chicken stock<br />2 cups of pre-cooked chicken, shredded (what I do is buy whole chicken breasts, sear them on both sides and then bake in a 350 degree oven for 15-20 minutes)<br />8 corn tortillas sliced in 1-inch slices<br /><br />Throw the first set of ingredients into a large pot and saute until the vegetables have softened and the onions are translucent, about 10 to 15 minutes. Add the next two ingredients and saute another 10 minutes. Add the last set of ingredients, bring the whole thing to a boil and then quickly lower the heat to a simmer. Simmer for 20 minutes, stirring occasionally until the tortillas have completely disintegrated. Serve with avocado, cilantro and sour cream.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9566587.post-678588369618182412008-02-29T09:31:00.003-05:002008-03-15T22:37:52.421-04:00Chinese New Year: Hollywood East Cafe on the BoulevardIn a totally spur of the moment thing, our friend Pauline proposed getting together for a Chinese New Year's activity. This is the year of the rat, the year that Pauline, J and I were born. Hopefully that means something lucky will happen this year. Actually the meal in itself was lucky. A perfect Lunar New Year banquet with lion dancers, food, and red envelopes. <br /><br />So the Saturday of Chinese New Year week, six of us decided to go to Hollywood East (which I lobbied hard for) to do a white elephant red envelope exchange. We've said how much we adore Hollywood East in Wheaton. Their dim sum is totally the best in the city and their dinner menu keeps up the quality. With the exception of the mayonnaise-laden honey walnut shrimp, every dish is well flavored without being overly sweet and syrupy. The service is friendly (if a bit slow). Surprisingly (especially during dim sum), there isn't a huge wait. <br /><br />In a bit of luck, Hollywood East was having Lunar New Year's entertainment that night as well. In a happy bit of luck, we came in on the tail end of the lion dance. We waited in the vestibule and got to see the dance without having it disrupt our meal. As a nice touch, the lion dancers did a little dance on the street for those folks who were just arriving. <br /><br />We started off with tea and the gift exchange. J and I gave lottery tickets (as they could fit in a red envelope). Our friend L also gave lottery tickets but her boyfriend J 2.0 put together a gourmet Chinese take out box with little chocolates and goodies from World Market. J 2.0 is so Martha! Rootbeer gave a gift card from Whole Foods and Pauline gave a rather naughty red envelope stuffer. Going all out, Pauline gave us all little Asian ceramic cats from the Sackler gallery gift shop. They are kind of the precursor to Hello Kitty.<br /><br />And then the eating began. We ordered four appetizers - won tons, har gow, shu mai, and potstickers. While the won tons were very crab rangoonish, the dim sum style dumplings were their usual high quality. One thing about the shrimp dumplings is that they don't puree their shrimp until it becomes a paste, the taste and texture of chunks of shrimp in the shrimp filling is a really thoughtful and delicious touch. <br /><br />And then came the entrees. Each of us ordered one and the dishes came from the land, sea, and air. All were wonderful. The surprise of the evening was the seafood pan fried noodle. It came out looking a bit disappointing. The array of shrimp, fish, and squid with vegetables over rice stick noodles with a clear sauce. It looked like boring city but the dish actually had a lot of flavor and the sauce was neither tasteless nor overpowering. The standouts in our six-entree meal were the crispy beef, a wonderfully light take on a General Tso's beef with a lovely sauce that didn't have a speck on cornstarch (YAY!), and the chicken with garlic sauce, a New Year's special that was spicy and earthy at the same time. <br /><br />I can never come to Holly East for dinner without ordering the steamed ling fish. I discovered this dish when I took my parents and my cousins Amanda and Madeleine to Hollywood East. Both Amanda and Madeleine are foodies in their own right and Amanda asked for whole rockfish with ginger and scallions (a dish they don't have). Our server suggested the ling fish and it was a perfect choice. The ling fish is moist and tender with a very seabass texture. It was cooked with the lightest of touches, steamed with ginger, scallions, and garlic with a hint of sesame oil and soy. The flavors were subtle but profound. <br /><br />And the bill with six dishes, hot tea, and four appetizers came out to $21 INCLUDING tip. It was a night of much joy and a bit of luck!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-9566587.post-46930625139566025032008-02-23T13:06:00.002-05:002008-03-23T13:03:05.669-04:00Books and Crackers: A New BlogHello friends, <br /><br />Have a look at my friend's new blog, <a href="http://booksandcrackers.blogspot.com/">Books and Crackers</a>. If you read books and like crackers this is the place for you. <br /><br />If you don't read, I'm wondering how you are following along here. <br /><br />Crackers? Well, that's another story.<br /><br />As for me, my favorite crackers come from Cheesetique in Del Ray. Peppery and yummy. I'll need to get some more to give you the name.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9566587.post-84772755534585151922008-02-23T12:34:00.003-05:002008-04-17T17:39:02.516-04:00Xanadu InterludeWhile we work on the next post, I thought you might want some Xana . . .du.<br /><br /><br /><object width="425" height="355"><param name="movie" value="http://www.youtube.com/v/TK4bwAcBUEo&rel=1&border=0"></param><param name="wmode" value="transparent"></param><embed src="http://www.youtube.com/v/TK4bwAcBUEo&rel=1&border=0" type="application/x-shockwave-flash" wmode="transparent"width="425" height="355"></embed></object>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9566587.post-63742283582920041362008-02-15T10:46:00.003-05:002008-04-17T17:52:13.563-04:00Obama/Clinton Struggle: ThanksThanks for the emails about the Obama/Clinton post. We love having this be a food blog, but sometimes it is something different. To the Clinton folks who emailed with supportive comments, that is so cool. I get that we ended up in different places, but the dialogue has been civil and mutually supportive. Not that any of us require that, but I enjoy it. We're taking the White House and building a Democratic spine at the same time.Unknownnoreply@blogger.com0