Crushin on My Man

Yesterday was my six month wedding anniversary, and Jon took me on a hot date, after sending me surprise work flowers. He even donned a tie for the special occasion. A perfect husband's work is never done.

On the way to the car, we were giggling like fools and for no good reason, except that Jon was taking FOREVER to hook up the GPS, which was hysterical at the time. Must have been the champagne, mixed with the giddiness that comes with husbands taking their wives on impromptu secret dates. I already had an inkling this night would be extra sweet.

Jon was saying, "Where are we?" And I was saying, "I have no idea." And, then, there we were. Eat Bar in Arlington. He'd discovered the place while dropping off some wine at Tallula, the fancier spot next door. In January last year, Tallula's loungey bar-in-the-back became it's rustic boho-chic counterpart. Jon had told me about it, said "You'd like it honey," and I did immediately. It makes perfect sense that this place is owned in part by the same guy who owns Evening Star in Del Ray.

The tabletops are like the tin roof of an old farmhouse, and the goth brothel lanterns cast a warm amber glow that made me feel cozy right away, and kind of like making out, which is probably why there were lots of couples there, who also must have been on hot dates, but there were also a few older folks, and even a young family with their two little ones. Could it get any warmer?

The service was pretty slow, but who cares? Clearly, this isn't a hurry-up kind of place, plus our waitress was cute and nice and smiley, and that's all that really matters. And my husband is even cuter and smilier, and really, that's all that matters. Even better, they had Higuerela, the red wine we served at our wedding, nothing fancy and all delicious, a different vintage, but no less nostalgic. And best of all, they poured our wine in perfectly giant bubbly wine glasses with extra skinny rims right next to good ole mason jar waters. I really do feel like I'm on the farm, a fancy farm. Maybe a farm in Napa, or maybe in a church that's in a wine cave on a farm in Italy; all this place needs is a stained-glass Jesus. Wherever the hell I am, Eat Bar oozes romance, and it smells amazing. I think it's the warm olives, house roasted, in at least eight shades of purple and green.

On the menu at next door's Tallula, the assortment of amuse-bouches are aptly titled "Amuse Yourself," but next door at Eat Bar, they are simply called snacks. A chorizo corn dog, a baby burger with truffle butter and onion marmalade, a bowl of maybe the most amazing hush puppies with honey butter I've ever tasted, rosemary fries. I wish I could snack like this everyday. We also had cheese and charcuterie: a soft goats-milk cheese from Humboldt and Grayson, a supple cow's mik cheese from Virginia, with house-cured tasso ham and salami, a dollop of sweet apple butter, and some yummy breads, one crispy and one soft.

And we were already stuffed up on food and love, but why stop there? Jon insisted on two desserts and a port, which I could've done without. Jon said it's an acquired taste, and I believe him, and I also believe I won't be doing much to acquire it. The homemade chewy molasses cookie sandwich with ginger pumpkin ice cream, heavenly. Apple pie a la mode, divine. And the best dessert of all, the rest of my life to celebrate half-year anniversaries with my precious man.

Tallula and Eat Bar are located at 2761 Washington Blvd. in Arlington, VA.

Sweetest Treats

It's a miracle these little gems made it home safe and sound. Aren't they just sweet and lovely? They came from Hello Cupcake, a new joint downtown. Since I was feeling sassy, Prima Donna was an obvious choice, but mostly I just couldn't resist the chocolate puff topped with a fluffy pink strawberry buttercream cloud and sugar sprinkles like pink snowflakes. Just one, I was only going to get one, but then I had to see if the lemon was as good as my mom's, and You Tart!, this dreamy jewel with the palest buttery yellow lemon cream cheese frosting was like a burst of citrus sunshine. At $3 a pop, and nearly too pretty to eat, I thought these babies better be good, but I'd have to wait. I wanted to surprise Big J with a sweet treat. It was no easy feat watching over the little buggers on the trip home on the metro. It seemed that people could actually smell, or maybe sense, what was inside the delicate white pastry bag cradled carefully in my arms. That one lady who almost smushed them with her enormous backpack would have been in big trouble, and that man with the enormous butt who nearly sat on me – nearly sat on them! – the nerve...This little bundle of joy was causing me a lot of stress!

But hellllooo cupcake – these beauties were worth every dollar. Each cake is heavy with goodness, bourbon vanilla from Madagascar, real citrus zests. Some are even vegan and gluten-free, although I hope to never try them. Traditionalists can get plain jane ones, with chocolate or vanilla cake and chocolate or vanilla icing and confetti sprinkles. It's a party!

Looks like owner-baker Penny Karas doesn't mess around. And she may think she's Greek, but a woman who can make something this pretty and luscious has got to have some southern in her. I'll bet $3 on it.

I wonder if she could make a bacon chocolate one, topped with real, crunchy bacon bits. Oh my, I think I'm drooling.

Find it at 1351 Connecticut Avenue, NW, just south of Dupont Circle, across from the Metro.

It's Not Just a Burger, It's a Bacon Burger

Cheeseburgers are a beautiful thing, especially when they're topped with super-aged cheddar, crispy bacon and my mom's homemade zucchini relish, passed along from my aunt Adele. It's good on burgers, dogs, special hot ham & cheese sandwiches a.k.a. Jim Dandys, and crackers too. It makes something really simple really special, plus my mom made it, which makes it even more special, cause it was made with love.

Aunt Adele's Zucchini Relish
5 cups grated zucchini (5 med.)
2 cups grated onions (2-3)
6 1/2 teaspoons salt
1 cup diced (1/8") green peppers
1 cup diced red bell peppers
2 1/4 cups sugar
1 1/4 cups white vinegar
2 teaspoons nutmeg
2 teaspoons dry mustard
1 1/2 teaspoons turmeric
1 1/2 teaspoons cornstarch
1 teaspoon celery salt
1/4 teaspoon black pepper

1. Place zucchini, onions & salt in a large bowl; mix well and cover. Refrigerate overnight. he next day, place mixture in a fine strainer. Drain well, rinse under cold water and drain again for 1 hour.
2. Place mixture in a heavy pot with remaining ingredients. Bring to a boil and simmer, stirring occasionally, 30 minutes.
3. Cool completely and store, covered, in the refrigerator for up to 4 weeks. Or sterilize 3 or 4 pint-sized canning jars in boiling water. Fill with relish, seal and process in boiling water for 10 minutes. Carefully remove jars with tongs. Let rest until relish comes to room temperature. Store in cool, dark place for up to 6 months.
This recipe can be doubled.
Yield: Approx. 5 cups.

See, Bacon IS Good for You!

I always knew my whole body felt the same way about bacon that my mouth does.
Click here to see how bacon does a body good.

Thanks Heather and Brandon for a Sunday pork feast. I think the sweet pig that was slaughtered in our honor, in a roundabout sort of way, would be pleased to know that it wasn't the only thing devoured on the sabbath, seeing as how the Skins stomped Detroit. Yeeha! Now I just need the coveted coleslaw recipe to post here. I'll be on the lookout for it ;)

Chesapeake Chicks

This is a sad, sad post, only because I had such high hopes for Wood Chicks BBQ in Chesapeake, VA. This place has won nearly every award in the southern bbq book, which makes me wonder: Is my bbq palate simply not up to snuff? Do I have some serious affliction affecting my taste buds unbeknownst to me? Am I just impossible to please? I am choosing for now to believe that we just went on a bad day; after all, even the best have their unfortunate moments, don't they?

Jon and I both ordered the pulled pork sandwich platter, as usual, and with the spicy tomato-based bbq sauce. The sauce was damn good, but it was too overpowering and just too much for the dried-out pork. I know they cook their pigs for 16 hours, but this poor swine seemed like he laid in a smoker for a full day and then sat out in the hot sun for another. A sauna would have been better, then maybe some moisture would have found its way back into the meat where it belongs.

The baked beans were infused with the smokiness of Chick's own beef brisket, and I could have eaten a whole pound. Ditto for the mac n cheese, save the brisket, but sides should never outshine the star of the show. I think we might have to go back for part 2, because I'm hoping this show ain't over.

So Long Summertime

Summer is officially over, and it has been for a few weeks now, it's just that I've been in denial, as usual. The fall wakeup call usually comes when I realize that it's dark outside by the time I've finished making dinner, really dark, and this makes me a little depressed, so I hang on to every morsel of summer bits that I can, like frozen silver queen corn from my mom and dad's garden.

Summery sweet corn, smoky bacon, and an autumn-esque milky warm broth is the perfect seasonal soup marriage, and a good way to get inventive with leftover chicken in my case. Even though soup recipes are never to be followed exactly, here is a place to start:

Ingredients:
A few cooked chicken breasts, or any leftover chicken, pulled (about 2 cups)
4 ears fresh corn, removed from the cob (this is kind of a pain in the butt, but you simply cannot use canned corn, frozen maybe, maybe, but i wouldn't recommend it, just drink a glass of wine and it will be ok)
1/2 pkg or a little more thick cut bacon, diced
1 box organic low sodium chicken broth
1 chopped onion
2 stalks of celery chopped
1 medium potato peeled and chopped
1 1/2 cups heavy cream
1 or 2 tsp fresh thyme leaves
1 tbsp olive oil or so
salt
pepper

Add olive oil to the pan and cook the bacon til just starting to crisp. Scoop the bacon out and leave all the lovely bacon juices in the pan, and set aside. Add celery and onions to the pan. Reduce the heat and cook on med-low while the veg softens, about 6 to 10 mins. Add the potatoes, corn, and thyme. Continue to cook until onions are fully soft, about 6 to 10 more minutes.

Add a full box of organic low sodium chicken broth. Bring it to a simmer over med-high heat, and then turn it down and simmer for about another 10 mins. until the potatoes are tender. Add the bacon back to the mixture, and then add the cream and chicken. Return to a simmer, and season with salt and pepper. Serve it up with a green salad, some crusty bread and your favorite wine, if you have any left :) Enjoy!

Maybe fall isn't so scary after all.

You may want to double-up on this recipe. We ate nearly all of it since it was so dang delicious, and my hubby is a very big boy.

Give Me More

This might have been one of the best bacon bites ever, sadly, just a bite. It all started with a communication breakdown. Alright, so I started things off in kind of a gay way in any regard. Freakin wine spritzer. I just didn't want to get drunk, and my tolerance is really lacking these days. One of those things that goes with age that no one lets you in on. I wanted something light, not too much albeit not too little. I asked the bartender at Evening Star Cafe in Del Ray, "I'd like a wine spritzer please," which made me feel a little stupid, and to make matters worse, "with ice...and how is the mixed grill app?" He said, "well, how hungry are you?" To which I replied, "not very, why? Is there only one scallop or something." He chuckled, and said "yeah, you want soda or sprite?" "Sprite," I said, and regretted it later. I had never ordered a wine spritzer out; I'm too cool for that, and I guess before I'd had it with soda water. It was gross, yet slightly refreshing.

Back to the scallops. For some reason, I thought the bartender was joking about the scallops. I half expected a full plate of scallops, wrapped in bacon. Old school. But when the plate with one scallop was placed before me, I felt like I made a bad choice. This sure as hell isn't preventing any hangover at this rate. But what the one scallop lacked in size, it was made up for by the giant rectangle of fresh, house-cut, juicy, slabby, fatty bacon. It was like a sparerib, but saltier. I don't usually eat this much fat, even on a piece of bacon, but this time I couldn't get enough.
Soft, velvety even, melt in your mouth fat.

Creamed corn and avocado puree accompanied the land and sea combo. So small yet so good, I needed the two friends i was sharing my table with to try it. They refused, "I feel bad, it's sooo little." I implored them, and "yummm, mmm, wow, man," were the responses. A baby plate topped with a flavor bomb. Good things really do come in small packages. More please.

Evening Star Cafe is located on the corner of Mount Vernon Avenue and Howell Avenue in the Del Ray neighborhood of Alexandria, VA.