Category Archives: cookies

Comfort Friend and Comfort Food at Hudson Lounge

I love getting visitors here in the District of Columbia. I get to be a tour guide, a hostess, a Resident Foodie (we need badges, no?)… well, usually I get to play these roles, but this summer I had a different kind of guest. One who had already lived here, already had favorite places, and was on a mission. Kind of like me! Hi, Rooske!

So no tour guiding. But there was lots of talking over life plans and adventures, and figuring out the work projects we want to do.

I did get to put on my Resident Foodie hat, though, since restaurants change in DC so quickly, and being out of the country for a year will definitely provide you with a panoply of new places to try. It so happened that Hudson Lounge, which was new when she was living here, had never made it on her top list to try. Enter my Groupon.

The menu has the mouthwatering descriptions, but I’ll give it the personal touch here. Above is what I had as an appetizer: Roasted Brussels Sprouts with currants and pine nuts. For the past year or so, I’ve been diving into any version of roasted brussels sprouts at restaurants, since I tried it at Potenza— but Potenza has closed! I just found out last week. It’s sad, and it’s probably because they never put the sprouts back on the menu…

But I digress. These were very good, but not with the flash fried crispiness of other places. Rooske had a cauliflower soup, which was nice, but didn’t make me do cartwheels. And that’s really what life is about, right? Doing things that make your heart do cartwheels?

Next were the entrees: Caramelized Cauliflower Risotto (above) and Fried Chicken (below). The risotto, while rich and creamy, really was over-the-top with the amount of cheese. Very heavy. I no doubt would have erred in the other direction making it at home, since I don’t like the tedious grating of pecorino or parmesan.

What had really beckoned me to try this place though, was the report of its fried chicken- duly noted as being from Murray Farms, a group of Pennsylvania farms. Instead of being wearied by all the name-dropping on the menu, I rather like when restaurants note the purveyors of their ingredients. It shows that they have formed a relationship with a producer that they’re proud of owning up to. Hooray for transparency in the food industry, I say! Did it live up to my view of transparency begetting good product?

Fitting leftovers into containers…

Nice crispy skin, and succulent meat, even as leftovers (contained curiously at right) reheated in the oven, was the answer to that question. And of course there were leftovers- duh! That’s what the civilized person does when confronted with American-sized portions but wants to sample the diversity of the menu!

That diversity, of course, Rooske and I both agreed,  involved sampling dessert. And speaking of American-sized portions, Hudson offers a Half Pound Warm Chocolate Chip Cookie. Half a pound. Of cookie. We shared a half and put the rest in the container to take home. Also good later.

 Was it really necessary to top the cookie with powdered sugar? I think not.

As I post this, it seems like a while ago that Rooske was here and we were having those conversation, but they continue in different form, and always bring me comfort on my journey with extra inspiration for the road. I hope I can do the same for others in my life… Feel free to test me. :)

 

where she admits Spring is here

What a disappointing winter…
The height of DC’s snow: Shaw Recreation Center on Feb. 12th
I repeatedly humored the so-called winter weather, preferring to think that all the mild December and January temperatures presaged a violent dumping of snow to occur in mid-March or *gasp* end-of-April (birthday). But the climate appears not to have heard me. I think I can finally declare to myself that Spring (and temps in the 80s) are here to stay. Cue groaning about DC humidity here
Unfortunately this gives me a good excuse to gripe about my running schedule as well. Progress in training this week has been irregular, and I am comparing myself to the early-peaking cherry blossoms in reproach. It’s not ME! It’s the CLIMATE!
That’s okay, though. If I’ve learned one thing from my mature years, it is that one dip does not mean the end of the streak. No, we shall just go bumping along, like many other fearless creatives who are risking it all for their happiness.
Well, folks, it’s been a tough week, with the runs falling a bit short, and having to face several goals that are not being met (pages written, healing accomplished, enlightenment achieved). One morning, I woke up decidedly against running. Daylight savings had it completely dark outside during my usual run time, and I was tired from the time change. I didn’t want to run, so I decided…
To Bake.
That makes perfect sense, doesn’t it? Maybe not. Well, it’s like this: my body didn’t feel like running, but my mind craved the satisfaction, the sense of accomplishment, that come from putting in the effort toward a worthy goal. So I made these cookies, from the blog, Coconut & Lime. They were pretty good. And I got to conduct a science experiment.
Ingredients:
6 oz semisweet chips

3/4 cup dark brown sugar
3/4 cup flour
1/2 cup old fashioned rolled oats
4 tablespoons butter, at room temperature
1 1/2 teaspoon five spice powder
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, at room temperature*

Preheat oven to 350. Line 2 cookie sheets with parchment paper. In a large bowl, cream together the butter and sugar. Add the egg, beat until fluffy. Add the flour, baking powder, salt, the spices and oatmeal. Mix until well combined. Fold in chips. Place tablespoon-sized blobs of dough on the lined cookie sheet about 1/2 inch apart and bake for 12-14 minutes or until they look “set” and the bottoms are just golden. Carefully remove to a wire rack to cool completely.
The experiment was this: you know how some cooks recommend you squash down the tops of drop cookies before baking? What’s that about? Instead of Googling it, I did half spheres and half smooshed spheres of cookie dough and observed their behavior in their natural habitat.
Squished on the left, Round on the right

The smooshed spheres of cookie dough burned on the bottom faster than the regular spheres, which even got an extra minute in the oven. After combing the Googels extensively for 20 minutes, I found this article that stresses the amount of baking soda as key in how much a drop cookie will spread when baking (more soda, more spread). However, I’m having difficulty finding the cause of the tradition of flattening the drops of dough. Does anyone out there in Blog Land have an idea? Please let us know in the comments- your help would be much appreciated!

The cookies were gobbled up to general satisfaction, but it will be good to get back to running.

3-2-1…Cast-Off!

Well, hello there.
If this is your first time visiting, you might want to catch up before you continue reading. I fractured both of the arm bones in my right forearm while ice skating in January, which curtailed some of my adventurous living for a few weeks, but now I am back.

The date for the Cast-Off, as I liked to call it, was Valentine’s Day, and it was as good a distraction as any… plus a big positive step in the right direction! Now I’ve got a removable brace and physical therapy exercises, which aren’t too bad at all.

This being my first time with a broken bone, it was pretty cool seeing how the process went. It was painfully obvious that the technician did a dozen of these a week, but it was new to me, and fascinating. So of course I took pictures. Cackhanded.

 First he used this mini-circular saw, powered by what looked like a shop-vac (see top picture) to cut through the fiberglass part. It tickled a bit, and gave off some heat. Me? Worried?

Then he used a pair of surgical tongs to widen the strip, and then surgical scissors to cut through the under-layer of gauze. I had been wondering what kind of super-sensing machine could saw through it all without nicking your skin for 4 weeks, so I was somewhat relieved that there were graduated steps to this process.

 When the cast came off, my skin felt weird. Old. And that makes sense, when you think that skin under a cast doesn’t have a chance to slough off in its natural course, so I needed to exfoliate it. Ick.

What was surprisingly painful was the range of motion. I was kind of assuming that when the cast came off, I would be able to move my arm normally again, if carefully and with caution. Nope. What you see here is as far as my wrist would go backward and forward, on its own. Whoa. They said it would feel ‘stiff,’ but this was nuts! It got much better after 24 hours though, and now I’m chipping away at it with the PT. I’m very grateful it was a clean break and I didn’t need surgery. Whew!
Now I am pretty much back to my old tricks…

Yaki Soba noodles and spice packet, but with pre-chopped vegetable mix from Trader Joe’s (new item, and not something I would buy with two good hands)

Linguine with Smoked Trout, with fennel and onion broth (using up leftovers, frugal foodies can rejoice!)
Peppermint Chocolate Chip Cookies

What’s not to love? I was having fun with the microwave reflection in this as well. Because if you can’t have fun with your peppermint chocolate chip cookies, what can you have fun with??

More to come on those action steps from the Tea Klatsch, including social connections, skill cultivation, and balance. Do any of those jump out at you as something you’re working on, or might need to focus on? Leave a comment and join the group!