Founding Farmers Brunch

I had brunch with Sarah and Erin at Founding Farmers in downtown DC for veteran's day a few weeks ago, and it was a wonderful experience full of good food and even better company.



We started out with some doughnut holes served with a selection of dipping sauces (chocolate, caramel, and vanilla rum) and French pressed coffee for the table.



I got the red flannel hash, which is hash browns with beets and goat cheese with two poached eggs and Hollandaise sauce on top, making it almost like an eggs benedict but with hash browns. The Hollandaise sauce distracted from the more delicate beet flavors but the rest of the dish was really good. Their hashbrowns were crispy on the outside and creamy on the inside, and the eggs were poached to perfection. And the awesome beet-potato-cheese combination made me realize that I need to seriously start adding beets to non-salad dishes.



The dish was served with their home made English muffins and jam, and these were the best English muffins I've ever had, although my previous experience has really only been with the Thomas brand muffins. They were hearty, crispy, and sourdough-y. Topped with a layer of butter and jam, or the rum sauce the doughnuts came with, they were perfect.

The portions were so big that I had to pack home half my brunch, which I ate for dinner that day. Even reheated, everything was just as delicious.

Lobster truck

I've been trying to have a lobster rolls for weeks now, and last weekend, the Red Hook Lobster Truck just happened to be parked conveniently by Eastern Market, close to the Library of Congress where Keith and I were visiting as part of our adventures on the mall.

Whole wheat chocolate chip cookies

These are not your mom's chocolate chip cookies, but a completely different beast. Instead of tender and crumbly, these are much heartier. The white whole wheat made a cookie that wasn't distinctively wheaty but definitely more substantial. The thicker texture stands up to repeated dunking in milk without the danger of losing a precious chunk to the bottom of your glass.

Dinner with friends and apple cake

My rate of updating this blog has slowed to a crawl, mostly because my time spent in the kitchen has dwindled into making quick salads for lunch and sandwiches to eat on the go after work on my way to all my after school ahem, work, activities. The last time I spent serious time in the kitchen was two (two!) weeks ago when a few of us gathered in Reid's kitchen to make the first three-course meal I've had in months.