Washington D.C.’s Chinatown Express
I don’t know why, but I’m fascinated with Chinatowns so whenever I’m in a different city I like to check out that city’s Chinatown. Washington D.C.’s Chinatown is rather small, but has character all the same.
Chinatown Express is one of Washington D.C.’s most authentic Chinese restaurants, which has been serving locals and tourists for nearly 25 years. As a family run restaurant they pride themselves on serving delicious hand pulled noodles, individually folded dumplings, and roasted meats. As you can see here in the window employees are hard at work making dumplings and noodles.
Location is in the heart of Chinatown – 746 6th Street NW, Washington D.C. 20001 – (202) 638-0424
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen All Rights Reserved
“Success is liking yourself, liking what you do,and liking how you do it.” – Maya Angelou
“The person who inspired me my whole life, is my mom because she taught me commitment.She sacrificed.” – Mike Krzyzewski, Duke Basketball Coach
Spring Ravioli
Capture springtime on the plate with fresh ravioli enveloping a purée of sweet English peas that is bolstered with a touch of cheese and herbs. Simmer these ravioli for just a few minutes, drain (but not too thoroughly) and add a couple of tablespoons of butter to the pan. Once the butter melts, return the ravioli to the pan, add a bright toss of lemon zest and season with salt and pepper. Some grated Parmesan and slivers of fresh mint or a handful of pea shoots are worthy embellishments.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen All Rights Reserved
Saturday the mail carriers were collecting food for the local food banks. This was what I left in my mailbox.
“Good Moms Let Their Kids Lick The Beaters,” But As Someone Pointed Out To Me “Great moms turn off the mixer first!”
A Good Mom Can Remain Calm During A Crisis… A Great Mom Can Also Make A Pot Roast During A Crisis!
Hard-Boiled Eggs
Banish the greenish ring! This harmless, but unsightly discoloration that sometimes forms around hard-boiled yolks results from a reaction between sulfur in the egg white and iron in the yolk. It occurs when eggs have been cooked for too long or at too high a temperature. The method of cooking eggs in hot, not boiling water, and then cooling immediately, minimizes this from happening.
Food safety precaution: Piercing shells before cooking is NOT recommended. If not sterile, the piercer or needle can introduce bacteria into the egg. Also, piercing creates hairline cracks in the shell, through which bacteria can enter after cooking.
Never microwave eggs in shells. Steam builds up too quickly inside and eggs are likely to explode.
Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.
Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
To peel a hard-boiled egg gently tap the egg on your countertop until the shell is finely cracked all over. Roll the egg between hands to loosen the shell. Start peeling at the large end, holding the egg under cold running water to help ease the shell off.
Storage: In the shell, hard-boiled eggs can be refrigerated safely up to one week. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be eaten that day.
High altitude cooking: It’s almost impossible to hard-cook eggs above 10,000 feet.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen All Rights Reserved
One swallow does not make a spring.
Bluebirds are a sign of spring; warm weather and gentle south breezes they bring.
In spring, no one thinks of the snow that fell last year.
Don’t say that spring has come until you can put your foot on nine daisies.
Spring-time sweet!
The whole Earth smiles, thy coming to greet.
Happy May Day! For me, growing up in the Midwest, May Day was always a special day. It was the first day that I was allowed to go barefoot, which meant the beginning of summer fun. The pavement was still always a bit chilly, but I didn’t care because it meant summer freedom. On May Day it was customary to make homemade May baskets, which consisted of large Dixie cups filled with popcorn, gumdrops, and lilacs that were fastened with colorful pipe cleaners. I would take dozens of May baskets to my neighborhood friends’ doorsteps, ring doorbells, and run away. When I returned to my own home there would be similar baskets on my doorstep that my friends had delivered to me as well. At school we would dance around the May pole and sing songs. It was always fun to dance, and sing, and wrap the colored ribbons around the pole. So, for me, today is a special day to remember beautiful childhood memories that will forever live in my heart.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen All Rights Reserved
