Outside the dugout: What's cooking?

Spent Thursday, Friday and Saturday in DC with my eldest eating at not fancy but well regarded restaurants according to the Washington Post food critic. The first night was really good. I had a proper chicken mole. Excellent. The next night was at one of the many Ethiopian restaurants around Silver Spring. Really good food. Not as fancy as Das in Georgetown by a long shot but the food was to the same level. On Saturday we went to a Oaxacan Mexican restaurant. Everybody got stellar food except for me. I ordered the weekend special posole and it was OK but I make a better one. I make mine with pork shoulder and a traditional posole would use lesser cuts/guts and I expected that. Instead they used leaner pork like pork loin or center cut pork chop meat. And I make a tasty pepper sauce with ancho and arbol chillies to spice it up but with a deep flavor profile mostly from the ancho. What I got wasn't very spicy. It was good but I have to say what I make and it takes most of the day to make was better.

Sunday was flying back out of BWI so airport food and drinks. Over priced and not very good.

Tonight I didn't cook as my youngest and I are going to the Gator bball game and my wife is arriving too late for that and will be making something for her and her mother. My youngest is out getting Dick's burgers.

 

On Saturday we went to the National Arboretum. Really cool place.

On Sunday before we left we went to the Hirshhorn art museum because they had a Basquiat piece that the street artist Banksy quoted in a piece he erected outside a Basquiat show. They had both pieces of art shown in the same room. Not to everyone's taste but I found it awesome. Seeing them together was like seeing a total solar eclipse.

For many people it would be like "This is art?" but for me it was fantastic to see.

 

Last night was clam linguini. It was the olive oil, parsley and garlic style and not a cream or tomato sauce variety.

Tonight I am grilling some brats and my wife is making a bread salad.

 

Just started my KJ and poured myself a finger of that.