DC Eats - Ris

Isa & RV (Sebastien's parents) came into town last weekend, which means we finally got to eat a fancy dinner! Sebastien & I have eaten out a couple times, but nothing too crazy. He picked up an issue of Washingtonian the other day that had a list of 25 restaurants to check out, so we chose one from there & we were on our way!

We decided on Ris because it didn't seem too out there (other restaurants featured dishes like fried tongue... no thank you!), & it seemed to be reasonably priced. The inside had a modern but elegant feel, but we asked to be seated outside because it was such a beautiful evening!!

Inside Dining

We all started with an appetizer: Scallop Margarita- lime marinated scallops with chile, orange, avacado, and tequila ice; Jumbo Lump Crab Cake- the jalapeno corn cream made it different & yummy!; Crudos- sesame seared tuna; & the special for that night which was sardines. Wish I could remember how they were cooked, etc - sorry! Everything was great, but the consensus at the table was the Isa's sardines were the best!

Scallop Margarita

The "Fish on Friday" entree special was trout, but since they were all out (even though it was only 8pm!) we got 2 Carolina Grouper & 2 Grilled Brace of Quail. The grouper was served on a fried green tomato with rice, artichokes, shrimp & preserved lemon. Loved it! The quail came with wild almond rice, chanterelle mushrooms, figs, and pancetta. I didn't try the quail because I'm a baby, but it looked yummy! And we learned (with the help of the iphone) that "brace of quail" just means two quail. Who knew?

Dessert was - Eh, nothing to write home about. I got the summer fruit cobbler & Sebastien got the chocolate milkshake. I wasn't really impressed with either, but you can't really mess them up.

Overall, we all really liked the restaurant! We had great wine & great service too. I'd definitely recommend this restaurant for a date night. *It's pronounced just like "wrist" but without the "t"*

Ris
2275 L St, NW
www.risdc.com

XOXO,

365 Day Challenge

I wish I could take credit for this, but I saw it on a couple friend's facebook pages & absolutely LOVED the idea!! Here's the challenge - every day take a picture of something that makes you happy. Easy! You can post it for the world to see, or you can keep it to yourself. It's such a simple concept, but I think it will help us all to remember to be happy with the little things in our lives & appreciate each & every day no matter what kind of day it is!

"Normal day, let me be aware of the treasure you are. Let me learn from you, love you, bless you before you depart. Let me not pass you by in quest of some rare and perfect tomorrow. Let me hold you while I may, for it may not always be so. One day I shall dig my nails into the earth, or bury my face in the pillow, or stretch myself taut, or raise my hands to the sky and want, more than all the world, your return."
-- Mary Jean Iron


Day 1: beautiful fall trees in my beautiful neighborhood!

XOXO,

Fall Recipe - Chunky Pecan Muffins

This recipe for Chunky Pecan Muffins was sent to me by my Momma. They are oh so delicious, & not the least bit healthy! YEAH! As noted on the recipe - it only makes a dozen so double as needed. These babies went FAST at my house (and there were only 3 people eating them!)

Chunky Pecan Muffins

1/2 cup flour

2 tsp baking powder

1/4 tsp salt

1/2 cup packed brown sugar

1 egg

1/3 cup milk

1/4 cup maple syrup

3/4 cup melted margarine, divided

1 cup chopped pecans

1 tsp vanilla

1/4 cup sugar

1/4 tsp cinnamon

Directions:

1. Combine first 4 ingredients in medium bowl.

2. In separate bowl, mix egg, milk, syrup, & 1/2 cup margarine.

3. Add to dry ingredients, stirring just until moistened.

4. Stir in pecans & vanilla.

5. Fill greased muffin pan 2/3 full & bake at 400 for 12-15 minutes

6. Combine sugar & cinnamon in one bowl, & the rest of the melted margarine in another.

7. Dip tops of warm muffins in margarine & then dip in sugar mixture.

SO GOOD! They are so easy (as you can tell) & very fall-y. By the time I thought to take a picture, they were all gone. Enjoy!

XOXO,

Fall Recipe - Pumpkin Bread

So I have decided that I love cooking & baking - who would have thought?? I am a little timid still about trying to put my own spin on recipes, but I've been forced to do just that a few times recently because I don't want to go buy a whole bottle of something to use for just a tsp. ANYWAY. I thought I'd share some recipes that I've been trying!

The cold weather we've been having here in DC just screams for pumpkin bread! My mom gave me a recipe box when I moved, but alas no pumpkin bread recipe! I was forced to google it. Anyway. I found a lot of good ones, but this one seemed the most unhealthy, so I thought it probably tasted the best! Haha. I was right! Delicious :)

Enjoy!

Pumpkin Bread: (Yields - 2 medium loaves)

Ingredients
3 cups flour
1 tsp ground cloves
2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
3 cups granulated sugar
1 cup butter, half melted
3 eggs
16 oz pure pumpkin (1 can)

Also, I decided to add in some pecans to one loaf (since it makes two - just in case it wasn't good!) But it is DELICIOUS! I had some left-over pecans from when I made some muffins (recipe to come later - AMAZING!), but I would guess it was about 1/2 or so.

Below are the directions with my own add-ins denoted by a *

Directions:
1. Preheat oven to 350. Spray loaf pans with non-stick cooking spray.
      * Umm...why don't they ever just say PAM! Everyone uses pam or knows what it is. It's easier to    
       say.
2. Combine flour, spices, salt, baking powder, baking soda in medium bowl, set aside.
3. In the bowl of a stand mixer with the wire whisk attached, dump in the sugar. Take the butter and put it in the microwave for about 30 seconds, so that it's half melted. Dump it into the sugar. Add the eggs. Cream these three ingredients together on medium speed for about 2 minutes or until fluffy. Add the pumpkin and combine well.
     *I don't believe in a woman getting a stand mixer until she's married. Not quite sure where that notion started, but I'm sticking to it - hence, no mixer for me. So here's how I altered those directions:
      - But the butter in the microwave for 30 seconds to melt it. Dump the sugar in THAT bowl (too hard to get melted butter out of a bowl - duh!). Add the eggs. Mix it together with a fork (nope, don't have a whisk either) until your arm hurts. Switch arms. Switch arms one last time. Ask your friend (Michelle!) what "fluffy" is supposed to look like. Stir it a little more. You're done with that part! Add the pumpkin. Stir some more.
4. In three batches, add the dry ingredients and mix gently until each batch is just incorporated. Scrape the sides between each batch.
5. Pour half the batter into one of the prepared pans. 
   * For the next loaf, I added the pecans! Chopped them up fairly well & mixed them into the batter, then dumped the rest in the remaining pan.
6. Bake side by side for about an hour or until a knife comes out clean.
    * Our oven, though not as old as our apartment, doesn't restrain itself to the set temperatures of what it's knob says. It likes to be more free. While I support this, it makes it hard to cook. I must have cooked my bread for 1.5 hours and it is still not quite what I wanted it to be. However, I did enjoy licking the knife every time it came out with batter on it! YUM!


Here are my creations. You can see which one we like best - pecans! Duh. 
Enjoy! 

**Tip: Just a little precaution - tsp = teaspoon. Tbs = tablespoon. I wouldn't want you to make the same mistake I made when I was younger that I can never live down - my Salt Block Chocolate Chip Cookies, as my brother so lovingly named them. Gross! Happy Baking :)

xoxo