Al_Dente

all too true...

Whoops! I'll have that fixed ASAP. Looks like we forgot to replace the PDF file, with a spring or summer menu. Thanks for the heads up! If I can see the new menu, I might be convinced to go there for my bday dinner. The pdf still says Winter 2004.

Whew. For a moment there I thought that was a picture of my liver.

How about roasting the garlic instead? It takes away that "raw" taste and adds some complexity to the hummus.

bummer...

Bday is Saturday night. This might be the place for me. I just tried to look up there number to make a reservation and can't find it through yahoo yellow pages. Anyone know it?

Some place with little to no smoking and I'll go. I can't give in to temptation.

From same site-- on Foodspeak

Good point. Unless your cheese shop is in Wyoming or something. I don't think the kind of buffalo that they milk in Italy to make Mozzerals di Bufala are the same as the American Bison that you might find in Wyoming. According to the website, they have been milking those units since the 7th century. That sort of precludes the use by the Italians of imported bison. I knew I should have "edited to add" a smiley of some kind. It was a lame attempt at a cheesy joke.

Good point. Unless your cheese shop is in Wyoming or something.

I thought I was the only one. Yeah, those wooden things creep me out. Tongue depressors at the doc too. I think it's a fear of splinters. This is giving me goose bumps as I type.

I may be able to make it, but I'm checking to see if I'll be out of town at that time on biz. Btw, Donrocks doesn't exist.

I'm a barbacoa man. With hot sauce (and Tabasco), pintos, cheese, lettuce, rice. Gotta love a burrito as big as your head!

If you trim them properly, and slice them paper thin, they're tender enough to add raw to salads. Or just toss the slices with shaved parm, lemon juice and EVOO.

Is that a shrimp in your pants, or are........ Sorry, nevermind.

Sorry I didn't make it. Is pneumonia a good enough excuse? Been pretty sick-- good news tho, I quit smoking! I'll have to go back to minibar to celebrate (and taste the food with a cleaner palate).

Depending on how much you trimmed it to start, some of the inner leaves may still be okay. Otherwise, just go with the hearts. Maybe dice them up and use them to stuff mushrooms.

The Vines

It's worked for me a couple of times. Alternatively, Marcel's.

cake

Firefly?

Cleveland Park metro (red line) is just a few feet away from Palena's door.

Varmint is a pig pro. He could even tell you how to get pig grease off a tennis court.

This past weekend, for the second time in a month, I bought fresh porcinis at portobella prices.

They do an excellent "half-baked" at Vace. Pick up your pie, throw it in the oven at 450 for 10 mins, and ba-da-bing! I have one of those damn roof-of-mouth blisters today. Didn't wait long enough for the pizza to cool.