Tuesday, September 06, 2005
Off Topic - Give to the Red Cross
I know my posts make me come across as a snarky crank but really I am an optimist. I think the assholery of my response to David's article in the Food section of the Post was indeed about defensiveness. I dug my heels in about the fact I couldn't beleive that the nitwits were changing the tenor of the dining experience. Like Jon, I've seen all of that behavior that David describes. I just don't see it on a regular basis. I do see the equisite manners of Jon from IHateBroccoli and Jason from DCfoodies. I see me and my friends (having been schooled by friends who were waiters) try and acknowledge the wonderful gift it is to have someone else feed and serve you. And I read all the time on the Chowhound boards people deploring atrocious behavior. As I don't actually WORK in a restaurant, it's hard for me to fathom the prevalence of such assholery. In spite of that I beleive people are genuinely kind and good. And to prove that I am asking people to donate to the Red Cross for Katrina victims. We came together as a country during 9/11 and we are coming together now. While this is totally repetitive and everyone has a Red Cross link, I want to do my part (I gave!) So if even one person goes to the Red Cross and donates, I will continue to beleive in the goodness of humanity. It's up to you to maintain my faith in humanity (because I am that codependent) Give here: Red Cross.
Friday, September 02, 2005
Whoah (And I'm sorry)
Dear David, I edited the previous post to take out the venal comment as well as the need for therapy comment. I apologize. This is a food blog and not a place for personal attcks. That was cheap and immature. The previous post is supposed to be about what you were writing, not you and it was wrong for me to make comments about your morals or mental health. Once again big apology. -T
Thursday, September 01, 2005
Go Phyllis Richman!!!!
So the Washington Post has two articles on their food section. One from a disgruntled restaurateur about the rudeness of customers (complete with a guide on n how to show restaurants respect) and One (THANK GOD) from Phyllis Richman. As a frequent diner I really take exception to the characterizations Mr. David Hagedorn makes about diners. As if these crazy unreasonable folks speak for me and all the diners of DC. Judging by what I see from the Food Blogs, the diners are a fairly considerate and appreciative group. I know there are the crazies out of the world but there are crazy restaurateurs in the world. Complaining about people stealing or expecting freebies is focusing on such a tiny swath of diners. How often does that happen? Because most diners are fairly gracious as are most restaurant staff. Phyllis rocks the house as show goes through each of David Hagedorn's complaints. The two things I will focus on are his water complaint and the complaint about being hit up for silent auction donations. The first is his complaint about people being offended when as server asks: Would you like sparkling, still, or ice water." I think that's a crappy argument because if the server at Belga cafe gave me THAT choice (as the wonderful servers did at Sonoma and Corduroy), I would never complain and I don't. While I would never call that a scam (more like an honest mistake), it's a shitty feeling to have seven dollars added to your bill. But as the esteemed Ms. Richman so eloquently says, "Let's address that bottled water scam. Why do so many waiters ask whether you want "sparkling or still water" . . . as if tap water didn't exist? Selling water is clearly the point of the question. After all, the waiter doesn't ask what kind of bread you want, or how you prefer your napkin folded, or even whether you want your salad before or after the entree." Well said Phyllis.
The second is the "compensation for patronage" issue. I am on the silent auction committee for three organizations' fundraisers and hit restaurants up for donations all the time. And the thing is, I don't feel entitled for a donation. It's a DONATION. Something someone gives of their own free will. If they can't, no problem. When we bring up that we are a regular diner, it's because we have a lot of enthusiasm for your food and want to share it with others. We know that a gift certificate from you would be a hot seller because of our own experiences there. This isn't extortion, it's admiration.
The second is the "compensation for patronage" issue. I am on the silent auction committee for three organizations' fundraisers and hit restaurants up for donations all the time. And the thing is, I don't feel entitled for a donation. It's a DONATION. Something someone gives of their own free will. If they can't, no problem. When we bring up that we are a regular diner, it's because we have a lot of enthusiasm for your food and want to share it with others. We know that a gift certificate from you would be a hot seller because of our own experiences there. This isn't extortion, it's admiration.
Wednesday, August 31, 2005
Barefoot Contessa Recap – Frozen Treats
We open with Ina walking through her orchard talking about her hectic schedule and how she will need to make things in advance. I have to call bullshit on this because the woman lives alone and has a housekeeper come every week. Why don’t you use all that time you don’t spend with Jeffrey to make dinner? Also, Ina has two hair styles: the curly and artfully mussed and the straightened with the bangs combed forward and curled under. Today it’s the less appealing straightened version which makes her face look chunky. Lose the blunt cut bangs Ina, it does nothing for you.
Cut to Ina sautéing Italian sausage in a pan with onions. I am so coveting her Viking stove. She describes her menu of lasagna, mango daiquiris, pesto pea salad, frozen berries with white chocolate sauce and palmiers to go with coffee. Her first hint is to combine half spicy sausage and half sweet sausage to get the right spicy sweetness in your meat. I refrain from any meat jokes because this is a family blog. She pours in a cup of canned pureed tomatoes and a six ounce can of tomato paste. In a pure food porn moment, the camera gives us a close-up of Ina chopping some exquisite summer basil along with some flat leaf parsley. I am not a fan of parsley myself, as I find it tastes like a plant and not an herb.
OH MY GOD. She puts a tablespoon and a half of salt into her dish. Lady, why not start with a sprinkle and taste. Of course I was raised in a household where we never put salt in anything because we used such massive quantities of nuoc mam. She then measures the standard ricotta cheese into a bowl which is followed by a quantity of goat cheese. I do have to vouch for this move because goat cheese adds a wonderful tanginess and saltiness to any cheese dish. J makes the most incredible mac and cheese casserole and goat cheese is a key ingredient.
In a standard Ina move, she cracks her egg into a separate bowl before adding it to the cheeses because she says “you never know when you get a bad egg.” This is mystifying to me since Ina and her husband are rich beyond belief and have access to the best eggs in the world. I on the other hand buy eggs from Safeway or, if I’m lucky, Trader Joe’s and I have never in my life gotten a bad egg. She throws in a handful of parsley and parmesan cheese to round out the cheese mixture.
Ina gives another incredibly useful tip, soak the lasagna noodles in hot tap water to soften them as opposed to boiling them ahead of time. Again, I vouch for this tip as it makes the noodles soft enough to layer but firm enough to absorb the liquid of the sauce. This being a lasagna, she layers the meat sauce, cheese and pasta and puts it in the freezer.
She then moves into making palmiers (to go with KAWFEE). This is the epitome of my love/hate relationship with Ina. This recipe is crazy simple but crazy expensive. Basically palmiers are puff pastry rolled in sugar and then rolled together so they look like elephant ears. I don’t know how much Pepperidge Farms puff pastry is in the Hamptons but it’s like $4.99 at the Capitol Hill Safeway. She rolls the puff pastry out flat and then sprinkles sugar onto it and rolls two sides of the puff pastry towards each other. While the recipe makes a lot of palmiers, they are easily frozen unbaked and quickly baked off.
Coming back from commercials, Ina grates parmesan cheese onto her lasagna and puts it in the oven. Ina moves on to showing us her unnaturally clean refrigerator where she stores coffee, vodka, ice cream, cookies and poundcake. Her frozen treat for the show are frozen berries that she bought at the peak of ripeness at some fabulous Hamptons farmer’s market. In a flashback, there are food porn shots of raspberries, blackberries, and blueberries that I have to call bullshit once again because none of those berries are ripe at the same time. Although I give Ina props for the frozen berry technique as I have three ziplocs full of frozen berries in my freezer thanks to Ina.
She then shoves a baggie full of frozen mango daquiri in our faces says they are perfect for parties, dinner and personal emergencies. And what personal emergencies could she be talking about? She throws mango, simple syrup, rum and lime juice in a blender and then pours it out into individual baggies for future use (particularly personal emergencies).
Making me wonder how much take out she gets, Ina then pulls out a take-out container that is filled with frozen pesto. She constantly uses these plastic containers that usually hold hot and sour soup for chicken stock and pesto. I’ve been inspired to save them myself because they are so handy for storing stock. In yet another flashback, we hear her narrate how to make and freeze pesto.
She uses the pesto in pesto pea salad, boiling and shocking frozen peas and tossing them with the pesto, baby spinach and toasted pine nuts (she calls them pignolis). I don’t like this recipe because using pesto as the dressing means there won’t be an acid like lemon juice or vinegar to balance the salty oiliness of the pesto.
Continuing to pull frozen treats out of the freezer, Ina grabs the frozen daquiris and the palmiers. Her trick with the daquiris is to put them in a blender and add a little more rum to make the mixture like a slushy. It appears her solution to everything is adding more rum. That’s a frightening thought.
After she puts the palmiers in the oven, she makes a daquiri toast with some incredibly swish Hamptons lady whose is actually wearing a pink chanel suit and PEARLS and her fey, gay friend Stephen Drucker (an editor at Martha Stewart living). Stephen dresses in the asexual gay man outfit of a crisp button-down shirt and khakis (as opposed to Ina’s friend TR Pescod who usually appears in pec-hugging ribbed turtlenecks). Leaving her guest behind, Ina makes her white chocolate sauce, melting the white chocolate with cream and vanilla which she’ll pour on the frozen berries.
One of the more unintentially hilarious parts of the show is the incredibly stilted dialogue Ina has with her guests as she forces them to ooh and aah over her food. Stephen asks her, “Ina, how DO you make THIS fabulous meal.” Ina givers her patented nervous laugh AH HEH HEH HEH and says she made it ahead of time and froze it. More oohing and aahing over the berries and sauce as we leave the beautiful and immaculate Hamptons house. Stephen makes a silly off color joke saying “WHO or WHAT wouldn’t taste good with white chocolate.” Oh Stephen, you work for Martha Stewart Living. Like you would EVER get that messy.
Cut to Ina sautéing Italian sausage in a pan with onions. I am so coveting her Viking stove. She describes her menu of lasagna, mango daiquiris, pesto pea salad, frozen berries with white chocolate sauce and palmiers to go with coffee. Her first hint is to combine half spicy sausage and half sweet sausage to get the right spicy sweetness in your meat. I refrain from any meat jokes because this is a family blog. She pours in a cup of canned pureed tomatoes and a six ounce can of tomato paste. In a pure food porn moment, the camera gives us a close-up of Ina chopping some exquisite summer basil along with some flat leaf parsley. I am not a fan of parsley myself, as I find it tastes like a plant and not an herb.
OH MY GOD. She puts a tablespoon and a half of salt into her dish. Lady, why not start with a sprinkle and taste. Of course I was raised in a household where we never put salt in anything because we used such massive quantities of nuoc mam. She then measures the standard ricotta cheese into a bowl which is followed by a quantity of goat cheese. I do have to vouch for this move because goat cheese adds a wonderful tanginess and saltiness to any cheese dish. J makes the most incredible mac and cheese casserole and goat cheese is a key ingredient.
In a standard Ina move, she cracks her egg into a separate bowl before adding it to the cheeses because she says “you never know when you get a bad egg.” This is mystifying to me since Ina and her husband are rich beyond belief and have access to the best eggs in the world. I on the other hand buy eggs from Safeway or, if I’m lucky, Trader Joe’s and I have never in my life gotten a bad egg. She throws in a handful of parsley and parmesan cheese to round out the cheese mixture.
Ina gives another incredibly useful tip, soak the lasagna noodles in hot tap water to soften them as opposed to boiling them ahead of time. Again, I vouch for this tip as it makes the noodles soft enough to layer but firm enough to absorb the liquid of the sauce. This being a lasagna, she layers the meat sauce, cheese and pasta and puts it in the freezer.
She then moves into making palmiers (to go with KAWFEE). This is the epitome of my love/hate relationship with Ina. This recipe is crazy simple but crazy expensive. Basically palmiers are puff pastry rolled in sugar and then rolled together so they look like elephant ears. I don’t know how much Pepperidge Farms puff pastry is in the Hamptons but it’s like $4.99 at the Capitol Hill Safeway. She rolls the puff pastry out flat and then sprinkles sugar onto it and rolls two sides of the puff pastry towards each other. While the recipe makes a lot of palmiers, they are easily frozen unbaked and quickly baked off.
Coming back from commercials, Ina grates parmesan cheese onto her lasagna and puts it in the oven. Ina moves on to showing us her unnaturally clean refrigerator where she stores coffee, vodka, ice cream, cookies and poundcake. Her frozen treat for the show are frozen berries that she bought at the peak of ripeness at some fabulous Hamptons farmer’s market. In a flashback, there are food porn shots of raspberries, blackberries, and blueberries that I have to call bullshit once again because none of those berries are ripe at the same time. Although I give Ina props for the frozen berry technique as I have three ziplocs full of frozen berries in my freezer thanks to Ina.
She then shoves a baggie full of frozen mango daquiri in our faces says they are perfect for parties, dinner and personal emergencies. And what personal emergencies could she be talking about? She throws mango, simple syrup, rum and lime juice in a blender and then pours it out into individual baggies for future use (particularly personal emergencies).
Making me wonder how much take out she gets, Ina then pulls out a take-out container that is filled with frozen pesto. She constantly uses these plastic containers that usually hold hot and sour soup for chicken stock and pesto. I’ve been inspired to save them myself because they are so handy for storing stock. In yet another flashback, we hear her narrate how to make and freeze pesto.
She uses the pesto in pesto pea salad, boiling and shocking frozen peas and tossing them with the pesto, baby spinach and toasted pine nuts (she calls them pignolis). I don’t like this recipe because using pesto as the dressing means there won’t be an acid like lemon juice or vinegar to balance the salty oiliness of the pesto.
Continuing to pull frozen treats out of the freezer, Ina grabs the frozen daquiris and the palmiers. Her trick with the daquiris is to put them in a blender and add a little more rum to make the mixture like a slushy. It appears her solution to everything is adding more rum. That’s a frightening thought.
After she puts the palmiers in the oven, she makes a daquiri toast with some incredibly swish Hamptons lady whose is actually wearing a pink chanel suit and PEARLS and her fey, gay friend Stephen Drucker (an editor at Martha Stewart living). Stephen dresses in the asexual gay man outfit of a crisp button-down shirt and khakis (as opposed to Ina’s friend TR Pescod who usually appears in pec-hugging ribbed turtlenecks). Leaving her guest behind, Ina makes her white chocolate sauce, melting the white chocolate with cream and vanilla which she’ll pour on the frozen berries.
One of the more unintentially hilarious parts of the show is the incredibly stilted dialogue Ina has with her guests as she forces them to ooh and aah over her food. Stephen asks her, “Ina, how DO you make THIS fabulous meal.” Ina givers her patented nervous laugh AH HEH HEH HEH and says she made it ahead of time and froze it. More oohing and aahing over the berries and sauce as we leave the beautiful and immaculate Hamptons house. Stephen makes a silly off color joke saying “WHO or WHAT wouldn’t taste good with white chocolate.” Oh Stephen, you work for Martha Stewart Living. Like you would EVER get that messy.
Tuesday, August 30, 2005
Superfine Sugar on DCFud
Doesn't Superfine Sugar sound like a great name for a funk band? I'd spend all day saying things like "I love the smooth Superfine Sugar" or "Gimme some sweet sweet superfine sugar." Read all about it on DCFud. One thing i forgot to mention in my DCfud entry is that if you dip your finger in lemon juice and dip it again it sugar, you will have one of the most delicious tastes in your mouth at your fingertip.
Saturday, August 27, 2005
Sorisso: Mine was OK
Sorisso: Mine was OK
A recent call from Ms. Stitch resulted in a semi-impromptu gathering in Cleveland Park for three. T was out in Nebraska checking out the cuisine and doing some important work. Ms. Stitch, Theater Friend and I chose Sorriso on Connecticut Ave. right by the west exit/entry to the Cleveland Park Metro Stop.
I love to write rave reviews about places that are wonderful and exciting. This is not one of those reviews. While Sorriso certainly has a plus or two, on the whole, I would describe the food as “OK” and the experience as “nice” and I mean those with all sincerity.
The bread they brought to the table was good. Just rough enough on the outside and as soft on the inside to please all of us. We dipped it in the accompanying olive oil and enjoyed.
I had my basic standby, the linguini with red clam sauce. I almost always try this at Italian places and have had my share of fabulous versions and absolutely terrible ones. This was average, lacking either the imagination or excellent balance of flavors of the better versions I have had. There was a nice heat from the red pepper and the sauce had a good amount of garlic (a plus), but it was much too thin for my tastes. The clams were in shell and well-cooked. The pasta itself was as it should be. On the whole, mine was a decent meal. I can’t help but think that they could do a little better though. More tomato in the sauce? Some basil?
Theater Friend ordered the special, a sweet potato gnocchi in a butter sauce. I was surprised when his arrived. It was an attractive dish with a handful of steaming gnocchi lumps resting in a lacy parmesan basket and covered with a butter sauce. But where was the rest of it? Now being from Texas I have seen my share of ridiculous portions, but usually these are ridiculously large. This one was very small and left my friend hungry.
Ms Stitch had a pasta dish that I can honestly barely remember. Again, hers was pretty good. I couldn’t help but think that the food was just good enough that maybe there are some wonderful dishes we just hadn’t ordered.
The highlights for us were a very nice bottle of Proseco and a delicious lemon sorbet. The service from the daughter of the owner was measured and well-paced. She was friendly and engaging to the level that we were. The folks bringing water, clearing, and checking in were on-point and kind.
None of us were entirely disappointed, just a bit underwhelmed. Have you been? We’d love to hear about what we might have missed.
A recent call from Ms. Stitch resulted in a semi-impromptu gathering in Cleveland Park for three. T was out in Nebraska checking out the cuisine and doing some important work. Ms. Stitch, Theater Friend and I chose Sorriso on Connecticut Ave. right by the west exit/entry to the Cleveland Park Metro Stop.
I love to write rave reviews about places that are wonderful and exciting. This is not one of those reviews. While Sorriso certainly has a plus or two, on the whole, I would describe the food as “OK” and the experience as “nice” and I mean those with all sincerity.
The bread they brought to the table was good. Just rough enough on the outside and as soft on the inside to please all of us. We dipped it in the accompanying olive oil and enjoyed.
I had my basic standby, the linguini with red clam sauce. I almost always try this at Italian places and have had my share of fabulous versions and absolutely terrible ones. This was average, lacking either the imagination or excellent balance of flavors of the better versions I have had. There was a nice heat from the red pepper and the sauce had a good amount of garlic (a plus), but it was much too thin for my tastes. The clams were in shell and well-cooked. The pasta itself was as it should be. On the whole, mine was a decent meal. I can’t help but think that they could do a little better though. More tomato in the sauce? Some basil?
Theater Friend ordered the special, a sweet potato gnocchi in a butter sauce. I was surprised when his arrived. It was an attractive dish with a handful of steaming gnocchi lumps resting in a lacy parmesan basket and covered with a butter sauce. But where was the rest of it? Now being from Texas I have seen my share of ridiculous portions, but usually these are ridiculously large. This one was very small and left my friend hungry.
Ms Stitch had a pasta dish that I can honestly barely remember. Again, hers was pretty good. I couldn’t help but think that the food was just good enough that maybe there are some wonderful dishes we just hadn’t ordered.
The highlights for us were a very nice bottle of Proseco and a delicious lemon sorbet. The service from the daughter of the owner was measured and well-paced. She was friendly and engaging to the level that we were. The folks bringing water, clearing, and checking in were on-point and kind.
None of us were entirely disappointed, just a bit underwhelmed. Have you been? We’d love to hear about what we might have missed.
Friday, August 26, 2005
Report from the Road Addendum
This has nothing to do with food but all the rest stops in Iowa and wireless. This is only notable because all of the biker folks regard be with unabashed curiousity while I am emailing all and sundry form my computer at said Iowa rest stop. It gets even more bizaare when I take a conference call from a rest stop. The Iowa Amish started staring and then things got weird.
Report from the Road
For those of you wondering about my lack of posting this week. I am on the road for work visiting state legislators and grassroots activists in the exotic locales of Omaha and Lincoln, Nebraska and the even more exotic Des Moines Iowa. I'm happy to report there are some damn good eats in the Midwest. Why am I posting now? Because I had a killer migraine this morning and took my beloved Excedrin that is essentially caffeine in a pill. While my migriane is gone, I am hopped up on caffeine and am stuck not sleeping.
While the first part of my trip (in Lincoln and Des Moines) was firmly rooted in the Dennys/Perkins ouevre of cuisine, we were able to get the inside scoop on good eats in Omamha. I lose a massive amount of edginess here, but I will have to tell you dear readers that I am falling in love with Omaha. The downtown Old Market area is filled with great restaurants and gift shops (and a comic book store!) and there are many places to get a great meal for under $15 and nary a chain store or restaurant to be seen. I am quickly realizing that DC is one of the most square cities in the United States. Whereas Des Moines, Omaha, and Lincoln all have readily available hippie coffeehouses that cater that have message boards advertising anti-war teach-ins and vegan group house openings, DC's are few and far between - I can only come up with SoHo on P street and Tryst that are actually IN the city.
I will start off my travelogue by saying that my first real meal in Omaha was a bust. On Tuesday, We went to Spaghetti Works in the Old Market and the quality was a notch lower than Olive Garden. It has a salad bar reminiscent of Shakey's and the pasta and sauce taste like the frozen tubs they came from.
However, a delicious Greek meal on Wednesday made up for the Tuesday pasta disaster. Meeting iwth some local activists, they chose Katie's Greek Restaurant as our meeting place. Well done local Omaha activists! The meal was CHEAP as can be (dinner for four came out to be $41.00). The two activists ordered a huge Greek salad with gyro meat and my co-worker and I orders an even huger appetizer platter. I was impressed by the fact the hummus didn't just taste of tahini and olive oil but had the appropriate hints of garlic and cumin. They use this great feta that has all the right notes of feta but a mellowness that makes it easy to eat.
Thursday, we went to this French deli called Bouvet where we split a salad and cheese platter and each ordered the roast chicken with mashed potatoes. The salad tasted like someone went to the farmers' market that morning and picked out the best greens and tomatoes and it was topped with a vinaigrette that tasted strong of a good, fruity olive oil. While the cheese platter was tame (tellgio, camembert and meunster), the bread that came with it is some of the best I've tasted. Finally the chicken was out of this world. They served a thigh-leg portion that was awkward to cut but delicious to eat. The chicken juices seeped into the Yukon gold potatoes, making them more of an extension of the chicken than a side dish. And we came away from that meal with a $36 bill.
I am concluding this week that Omaha might just be more of a food city than DC.
While the first part of my trip (in Lincoln and Des Moines) was firmly rooted in the Dennys/Perkins ouevre of cuisine, we were able to get the inside scoop on good eats in Omamha. I lose a massive amount of edginess here, but I will have to tell you dear readers that I am falling in love with Omaha. The downtown Old Market area is filled with great restaurants and gift shops (and a comic book store!) and there are many places to get a great meal for under $15 and nary a chain store or restaurant to be seen. I am quickly realizing that DC is one of the most square cities in the United States. Whereas Des Moines, Omaha, and Lincoln all have readily available hippie coffeehouses that cater that have message boards advertising anti-war teach-ins and vegan group house openings, DC's are few and far between - I can only come up with SoHo on P street and Tryst that are actually IN the city.
I will start off my travelogue by saying that my first real meal in Omaha was a bust. On Tuesday, We went to Spaghetti Works in the Old Market and the quality was a notch lower than Olive Garden. It has a salad bar reminiscent of Shakey's and the pasta and sauce taste like the frozen tubs they came from.
However, a delicious Greek meal on Wednesday made up for the Tuesday pasta disaster. Meeting iwth some local activists, they chose Katie's Greek Restaurant as our meeting place. Well done local Omaha activists! The meal was CHEAP as can be (dinner for four came out to be $41.00). The two activists ordered a huge Greek salad with gyro meat and my co-worker and I orders an even huger appetizer platter. I was impressed by the fact the hummus didn't just taste of tahini and olive oil but had the appropriate hints of garlic and cumin. They use this great feta that has all the right notes of feta but a mellowness that makes it easy to eat.
Thursday, we went to this French deli called Bouvet where we split a salad and cheese platter and each ordered the roast chicken with mashed potatoes. The salad tasted like someone went to the farmers' market that morning and picked out the best greens and tomatoes and it was topped with a vinaigrette that tasted strong of a good, fruity olive oil. While the cheese platter was tame (tellgio, camembert and meunster), the bread that came with it is some of the best I've tasted. Finally the chicken was out of this world. They served a thigh-leg portion that was awkward to cut but delicious to eat. The chicken juices seeped into the Yukon gold potatoes, making them more of an extension of the chicken than a side dish. And we came away from that meal with a $36 bill.
I am concluding this week that Omaha might just be more of a food city than DC.
Monday, August 22, 2005
Another DCFud post
For those of you lucky enough to be at J's work party or O's birthday, you know the joys of my satay chicken. If you weren't there, I posted the recipe on DCFud. I am happy to say both events were successful. But we ended up doing the Sony Playstation karaoke at J's work party and there is nothing more enjoyable than getting the high score on singing "You're the One that I Want."
Friday, August 19, 2005
STOP RAINING
G-d d--m it! We are so cursed. This happened all last summer. We tried to throw parties in our backyard and seven times out of eight, it RAINED! We have a tiny apartment with tiny rooms so people will be cramped. WHYYYYYY are you raining? Why won'y you let us have fun with our friends in our backyard. I bought tiki torches and everything.
Anyway, regardless of the rain, the food will be kicking. If I didn't mess up my dcfud entry, there would be a link to a brilliant recipe but because Mercury is in retrograde, craziness ensues. Anyway, there will be an Asian theme to the evening's food. The menu goes as follows:
Drinks
Ginger mojitos
Blackberry lemonade
Blackberry lemonade with vodka
Food
Satay chicken skewers
Satay vegetarian meatballs
Shrimp won tons
Vietnamese spring rolls (vegetarian and non)
Chocolate white chocolate chunk cookies (Barefoot Contessa)
Butterscotch pudding cake
Anyway, regardless of the rain, the food will be kicking. If I didn't mess up my dcfud entry, there would be a link to a brilliant recipe but because Mercury is in retrograde, craziness ensues. Anyway, there will be an Asian theme to the evening's food. The menu goes as follows:
Drinks
Ginger mojitos
Blackberry lemonade
Blackberry lemonade with vodka
Food
Satay chicken skewers
Satay vegetarian meatballs
Shrimp won tons
Vietnamese spring rolls (vegetarian and non)
Chocolate white chocolate chunk cookies (Barefoot Contessa)
Butterscotch pudding cake
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