getting back into the swing of things

So I feel like life has been pretty crazy lately.  Once the move was all completed, my computer, of course, died on me.  The logic board went bad and so the computer was dead.  So on my second attempt at a new computer, I finally have a new (old) computer.  So with that set, I feel happy to be back and connected to the internet daily again.  It's weird how dependent on the internet we (or at least I) have become.  The week and a half that I was having computer issues were really stressful.  I felt extremely disconnected from the outside world and it was unsettling. 

But I'm back and happy to be so.  Aside from computer issues things have been pretty crazy all around.  Despite the doom and gloom of economic news these days, the restaurant is busy.  Really busy.  Pretty much all the time.  Which, given some of the slow times we had last August and September and this January, is really nice.  It's great to work a line shift and look up the first time the board clears and realize that it's already 8:15 p.m. instead of standing around bored as the minutes tick slowly by and you think the night will never end.  As we get ready to launch a new menu and with a lot of other exciting things coming up (some of which I can't quite mention yet but will hopefully be able to divulge in a few weeks) it's extremely comforting and pleasing to know that we're still considered one of the "hot spots" in D.C. and that people are willing to spend their time and money on us.

I'm extremely excited about the new spring menu.  I love spring foods because if I had to pick the one adjective that I most appreciate in a dish it would be "fresh".  I love foods that are light, fresh, bright, and bursting with flavor.  Spring and summer are two of my favorite food times because of the sheer abundance of food and the fact that so much of it has that fresh bursting quality.  There are spring berries, fresh corn on the cob, perfectly ripe tomatoes, pea shoots, green garlic, and so many other foods that in color, taste, and texture just ooze freshness and lightness.  So it's a no-brainer that I'm looking forward to a menu focused on these tastes and textures.

specials of the week

— lamb leg steak with blueberry and apple cider reduction - the flavor of cider, blueberries, cardamom, star anise, cinnamon, and black peppercorns over the slightly gamey flavor of lamb leg is just a delightful combination. I love fruit and sweetness with lamb and so this was my favorite thing of the recent specials

— duroc pork chop with sauteed apples and ginger - I love pork chops.  Especially when it's a thick and juicy bone-in pork chop combined with the deliciousness of butter, apples, and fresh ginger.

favorite things

— new computers

— the past Thursday's episodes of 30 Rock and The Office.  I love Tina Fey more and more with each passing day.

— Flight of the Conchords.  I am late in getting into this show but after my roommates forced me to watch it the other night, I am on board.  It's hysterical and this song pretty much got me hooked.

— menu planning.  T and I are having another ridiculous dinner party. Only this time the guest list includes people who've cooked us amazing food before (and one of whom is T's boss and my boss might possibly be in attendance as well) so it's a bit intimidating.  But the menu looks promising and I am pretty happy about it.