olivina

The new Greek place called Vios on 19th and Aloha on Capitol Hill has a sweet kid's area in the back. They are open breakfast and lunch with future dinner plans. I had a really nice lunch there the other day and watched a few happy 4 year olds play and eat while ther dads enjoyed lunch as well. I'm not sure if there are toys there for older kids, but 5 and under for sure.

Mamster and PM, Home-baked goods are the way to my heart. The deal is sealed. I don't like silpat because I think it gives a funny plastic smell to the baking that is going on.

Hi Mamster, I've got a box of 1000 sheets and I'd be happy to give you a 100 mostly because your waffle recipe gave me so much happiness last Saturday morning! Carla

Yes we do have an arugula and prosciutto pizza made with fontina cheese, no red sauce. I first had it in Florence at a pizzeria called Bar Yellow across the street from the Bargello. Cute, huh?

I had fresh wasabi once at The Herbfarm and it was really good. They said it was grown in Oregon under secret circumstances for some reason. It was not as chemically hot as wasabi in a tube, and it had a more full deep flavor. And it wasn't green. Did you see on the "grow your own wasabi" site, the harvest time is 18 months to 2 years? That makes $60.00 a pound seem reasonable I guess. Last night at Uwajimaya, I bought a snack bag full of Kasugai Roasted Hot Green Peas, flavored with artificial wasabi. Yummy and very addictive despite all the nasty additives.

Hell-o everyone and thanks for the heads up on the wine price discrepancy. Clearly our math skills are not what they should be. My husband Jordi chooses the wines, writes the descriptions, is chef at Lago, waxes the floors and does the books, which leaves me time to search eGullet for interesting topics. Sometimes I am pizza chef on the lineat night, so come and say hi if you are in Lago. Carla