Photo courtesy of omnomnivores.com (thanks dudes!)
If you love Taylor Deli as much as I do when it comes to sandwiches, then you’ll understand my frustration when I say, “PUT YOUR NEW NUMBER ON YOUR EFFING WEB SITE ALREADY!”
HERE IT IS: (202) 289-8001
Now you can make your deliveries from the 5th and K location without having to call the H St. location for the number.
Remember that they only take orders over $18 (so ask a friend to get a sandwich with you).
At my desk. Note the baby dino.
Our office has this problem of leaving dirty dishes and mugs in the sink, and so as an incentive to put a stop to it, our company said they’d make us omelets if we could leave the sink dish-free for the remainder of 2009.
Needless to say, we won the prize (although, today I found that there were dishes in the sink again, so I guess no omelets this year) and last Friday, we were awarded the most glorious brunch.
While I was helping to prep the vegetables for the office-wide omelet fest, I learned a cool trick (thanks Todd): add melted butter to your whisked eggs so the omelet doesn’t stick to the bottom of the pan.
Sigh. I wish I could have omelets like that every Friday. Mine had every veggie in the world, and I also had toast and butter and coffee and yumm it was so great.
My aunt came to visit D.C. and taught me how to cook many things during her two-day stay: shrimp curry, Korean tofu soup and shrimp pasta. But my favorite thing by far is this Japanese-style rice dish that she thought up to serve along side salmon fried with ginger and ponzu sauce.
Add one bag of shredded roasted seaweed (use this photo as a reference), 1 tablespoon of chili oil and 1 tablespoon of toasted sesame seeds to 4 cups of cooked rice and mix together.
It’s good with almost any Asian dish — stir fries, fried fish, tonkatsu, tempura.
My roommate Claire and my friend Becky made me these cupcakes for my birthday. I requested “crazy Alice in Wonderland-looking treats” and I think they successfully delivered.
(c) Claire O'Neill @ breakfasts.tumblr.com
My mom’s longtime boyfriend, Daniel, is from Mexico and just so happens to be a fabulous home cook. My mom is always raving about his culinary expertise (about his delicious tortas, refried beans, chilaquiles, mole, etc.), so finally, I told my mom — you know what? Just give me his e-mail address and let me get some recipes from him!
This recipe for chilaquiles — a breakfast dish with eggs, queso fresco and a tomatillo sauce over fried tortillas – was one of the first recipes he gave me (that’s right — there are more. And once I try them out, I’ll be sure to post them up here). I did everything the recipe told me to do, but of course, being that we’re in Washington, D.C., and the ingredient selection here sucks, there were a few major roadblocks.
If you want to cook something authentic and ethnic, koshari is your best bet. It’s layers of pasta, rice, lentils and chickpeas smothered with a spicy, tangy tomato sauce and topped with caramelized onions. It’s vegan, it’s cheap to make, it’s super easy to make and it’s effing to die for. And — bonus points — it’s Egypt’s national dish!
So what better way to celebrate your Egyptian heritage than making this dish?
Phaidon has a way of making books feel like something very special (how can anyone want to switch to a KINDLE!?).
I absolutely love the covers of these two new(ish) books, I Know How to Cook, an everyday guide to French cooking (take that, Julia!) and The Silver Spoon for Children, an annotated version of a very comprehensive encyclopedia of Italian cuisine, The Silver Spoon.
Although pricey, these books are beautiful and inspiring — so even if you don’t get a chance to cook anything, at least you’ll have something pretty to look at.
