Summer is laying thick and heavy over DC. Life has slowed to a crawl. The air hugs you like a hot cloud, cocooning you, slowing your pace to a hazy stroll. And that’s okay. I have no where pressing to be. The days roll in and roll out. We watch baseball and barbecue with friends and curl up on the couch when the sky opens up and the summer rains set in. Continue reading
It rained on Saturday. Not the type of apocalyptic storm that DC’s extreme heat and humidity usually brews up on summer evenings, but a slow and steady grey rain all day long. And we welcomed it. After a week of blistering temperatures and swamp-like air with heat indexes over one hundred degrees, we were happy to hunker down in the apartment and listen to the rain tap the windows. We played games, ordered food from the Afghan restaurant up the street, and quietly whiled away the hours. Continue reading
Some days, I just want to shower you with random facts. The tidbits that my mind latches onto, like the fact that forty-seven percent of the U.S. is unoccupied. Or that it takes thirty seconds to make a Louisville Slugger. Or that after twenty-two weeks in the womb, baby girls’ ovaries already contain six million eggs – a lifetime’s supply. Pretty strange, neat, amazing stuff, no? These are the details just under the surface that make the world work. Continue reading
Tonight I committed a food crime. I made a corn and tomato frittata, a dish that is undeniably a high summer meal, on October 17. Somewhere my father is cringing and for that I am truly sorry. In my defense, I had a pretty good reason for making this recipe. You see, I recently inherited three pounds of frozen corn and of all my corn recipes, this one seemed the least summery, mostly because it requires a 450 degree oven. Continue reading
Cooking For Sig 