Lately…

Atwater's jamMother’s Day gift:  Pear and star anise jam from Atwater’s

Gypsy Queen cafeThe melt-in-your mouth pork nachos from this truck might cause me to become a stalker!

IMG_1387Remnant of an interesting old doorway in Clipper Mill
Baltimore RocksAbandoned building.  Wondering what this used to be.
Union Craft Brewerygathering at Union Craft Brewing
garage This is what the garage looks like when you get off work at 11:30 pmIMG_1393 Twice a year:  out with the old season and in with the newGuacweekly Friday afternoon happy hour date Rumor Mill Late night tapas and Lazy Susan cocktails (in honor of Preakness) at the Rumor Milfloral shoesLeading in the category of “beautiful shoes that I have no business buying because I’ll never wear them”Ansel AdamsWatched this fascinating documentary.  I have three print reproductions hanging in my hallway and new visitors to the house sometimes ask “Did you take those?” One of these times I’m just going to say yes (as if!).BooksThe weekly reads

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Casey’s chocolate and beet brownies

beet brownies

My son and his friend drifted upstairs from the family room where they had been playing video games.

“It smells so good in here.  What’re you making?” Continue reading

cucumber and radish salad with ginger miso dressing

cucumber and radish

After years of lusting after the dressing served on the small salads at various Hibachi grills and sushi restaurants, I think I’ve finally got it!  The combination of cucumber and radish in this salad is crunchy, ridiculously refreshing, and packs well in a picnic.

cucumber and radish salad with ginger miso dressing

for the dressing:

1 tsp finely grated fresh ginger

1 small garlic clove, minced

2 Tbsp sweet white Miso paste

2 Tbsp rice wine vinegar

1 Tbsp soy sauce

1 Tsp toasted sesame oil

2 Tbsp water

2-3 cucumbers, sliced thin (peeled or not according to preference)

4-5 radishes, sliced thin

chopped assorted fresh herbs (optional)

In a small bowl, whisk together the ingredients for the dressing.  Serve alongside salad.  Refrigerate unused dressing.

salad salad 3 salad 4

Lately…

The weeping cherry tree in the front yard finished bloomingweeping cherry

white pants before Memorial Day.  I’m such a maverick! (not)converse and white pants

don’t usually wear nail color, but loving this one lately-Pilates hottie by Essie
IMG_1357

breakfast: egg white scramble with cremini mushrooms, toast with cremed honey, fresh squeezed orange juicebreakfast

Sometime during every Washington Capitals home game (usually the third period), the “Unleash the Fury” video clip is played and whips the crowd into a frenzy!  
fury

We got to go to game two of the playoffs, Caps vs Rangers.  Caps won in OT!caps playoff

After game pizza at Fuel while waiting for the Metro crowds to die downFuel

Saw this  in the garage while walking to my car after work.  I needed that laugh!Jeep

My B/W sunflower photo looks kinda like an eye
Sunflower

Ziggy’s favorite place to curl up lately-right in the middle of my thinking spacecuddly Ziggy

Only 10 months after buying the new car I was rear-ended by a new driver :-( IMG_3053

Trying to root some clippings of this Vinca for my flower boxesIMG_3064Preach, Bloo!
BlooOn the Metro heading to the Caps game
photo-2

Tequila marinated steak

“My favorite animal is steak” – Fran Leibowitz

Sometimes a girl just needs some meat.

My very occasional encounter with meat is usually of the burger variety (and even then, I’m quite satisfied with the leaner bison burger).  But now that grilling season is upon us, sometimes a girl also wants a steak. Continue reading

Lately…

paragliding

Spent a beautiful afternoon on a blanket at a winery and saw this.
Puppies

All the puppiesLittle League

Little league started this past weekend.  The day was like Americana on steroids complete with a parade, fire trucks, hot dogs, etc.Black Truffle Things that are locked at Wegman’sthrough the years Every year, I place the new school photo on top of the old.  This year I spread them all out and had a good cry.

HangryDo you ever get like this?  I know I do!
Black Ankle vineyard Wine tastes better when you’re sprawled on a blanket on a rolling countryside in the sunshine.little league 2I think he’s going to catch it!

 

potato and onion frittata

potato and onion frittata

Serve this for supper with a salad (or some crusty bread if you’re feeling the need for more carbs…no judging here).  Delicious, also, for brunch as an alternative to the usual home fries.

Possible add-ins?  Spinach, shredded cooked chicken, asparagus, cooked ground chorizo or chopped bacon, mushrooms.  Be your creative self.

potato and onion frittata

1 1/2 pounds potatoes, yukon gold or red skin (skins on), sliced to 1/4 inch thickness

one large yellow onion, chopped

3 Tbsp olive oil, divided

2 tsp salt

1 tsp black pepper

1 tsp smoked paprika

pinch cayenne pepper

2 Tbsp fresh thyme

3 large eggs

8 egg whites or one cup 100% natural egg whites

Preheat oven to 400 degrees.

in a large bowl, toss potatoes and onions with 2 Tbsp olive oil and 1 tsp salt.  Spread on two large rimmed baking sheets.  Roast in oven until tender and brown, tossing and flipping halfway through cooking, about 40-45 minutes.  Remove from oven.

whisk eggs and egg whites in a large bowl.  Add 1 tsp salt, cayenne pepper, black pepper, thyme, and smoked paprika.  Fold in potato and onion mixture.

Heat 1 Tbsp olive oil in 10-inch cast iron skillet or oven safe skillet on stovetop.  Remove from heat and pour in potato mixture.  Spread evenly in skillet.

Place skillet in oven and bake until egg is firm and puffy, about 8-10 minutes.  Remove from oven.  Cut into wedges to serve.

potato and onion