Kim O’donnel tackles Moo Shu, hold the pork.
Meatless Monday
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Looking beyond the recipe while cooking and eating, in and around the District
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Who’s Talking
- Robert on A la Plancha
- Simply Life on Bye-Bye Basil
- Kevin Kumanga on Where I’m Eating Now
- admin on Your stove is stupid
- Michael Gagne on Millions of Peaches
Blogroll
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Out and About
Cheap Eats?
Ezra Klein takes a closer look at the cost of shell fish over time (0)Almond and Cilantro Chicken Salad
Gourmet writer Kemp Minfie echoes my lack of enthusiasm for lesser chicken salads, and shares a few tips along the way. Shred your chicken instead of dicing, and ditch the grapes. (0)Culinary Bootcamp
Melissa McCart infiltraits the militaries culinary elite, and plies them with Texas Pete (0)Tequila Fresa
Gourmet’s Cocktail of the week should be cocktail of the year. Now if only I could find some decent Strawberries. (0)Meatless Monday
Kim O’donnel tackles Moo Shu, hold the pork. (0) Elsewhere
What I'm Doing...
- My first customer! RT @IMGoph: @scottreitz very much approved of! 2 days ago
- Underground Diner menu: Scrambled w/ fresh herbs, corned beef hash with Pam's c. beef, and apple pie. How long till my first grease fire? 2 days ago
- Debating buying a large griddle and opening an underground diner in my apartment as an answer to Hush. You want those scrambled or fried? 2 days ago
- More updates...
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