Some food-related (mostly) things we enjoyed this past week:
Last Saturday, our good friends treated us to dinner at Whiskey Cake, one of our new favorite restaurants. All of our entrees were outstanding (especially the lamb dip sandwich, WOW), but one came with props and a story: the “3 little pigs” sliders have an element to represent each of the pigs’ houses from the nursery rhyme — they are served on a brick, with crispy onion strings for the “straw” and oversized toothpicks holding the sliders together for the “wood.” And of course, smoky pulled pork to represent the little pigs. Fun presentation, delicious sandwiches and even better company. Thanks Paula & Matt!
It’s officially summer at our house, now that the pool is warm enough to swim. And by “swim,” I mean float around on rafts while sipping frosty beverages.
It’s officially breakfast at our house if we put a fried egg on it. On Saturday morning we re-heated leftover pizza and topped it with a fried egg for breakfast, and Sunday’s fare was leftover kimchi fried rice, also topped with a fried egg. Breakfasts of champions.
We celebrated 8 years of marriage this week with, what else — a picnic at the Arboretum and an outdoor concert by an Eagles tribute band. The food was delicious (a cheese plate and our version of the best sandwich in Paris: a good baguette spread with French butter and layered with prosciutto), the band was about what we expected, the surroundings were beautifully in bloom and the marriage is better than ever.
We celebrated the bounty of eggplant from our garden by making eggplant parmesan, using a recipe from Cook’s Illustrated’s book, “The Best Light Recipe.” It turned out great, and we like that this lighter version calls for baking the breaded eggplant in the oven instead of frying it, before layering it with sauce and cheese and putting it back in the oven. We’ll make this one again. (We’ll have to if we want to post about it, since I forgot to take photos of it about halfway through the cooking process. Oops.)