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Days 64-66: Sunny Weekend

Oof, friends.  I have a real backlog of meals here!  This weekend, we ate really well.  We did very little new cooking to make it happen. In this point, if it's from our kitchen, you've seen it all before.

Sunday: Southwest Salad with Taco Lentils, Shrimp & Grits

 I had a different lentil recipe (Padma Lakshmi's wonderful Pondicherry Lentil Salad) in mind for this week, but it turned out that I didn't have nearly enough beluga lentils to make it a reality.  So back to the pantry favorite, Post-Punk Kitchen Ancho Lentil Tacos.  Dinner was the warm lentils over TJ's Southwestern Chopped Salad.  The rest of the lentils will make delicious tacos for lunch this week.

Jeff took care of brunch, punching up Thursday's Shrimp & Grits, and putting an egg on it.  A stellar start to the day.

Saturday: Lobstah Roll!

Our once-weekly takeout reflected the 80 degree weather and our desire to have a little adventure.  Defined here, while we're still on lockdown, as "a restaurant we've not eaten at before."  The Salt Line is down on the river, by the Nationals' Stadium.  They reopened for takeout this week, and we decided to go for a bite of summer.  We went for a double smash burger, lobster roll, with sides of mac n cheese and grilled broccoli rabe. The lobster roll came for home assembly, complete with clarified butter to brush on and toast the bun, and dressing plus a lemon twist for the lobster meat.  It was hot and buttery and amazing-- just like a lobster roll should be!

And we did our first ever DC takeout cocktails.  The Cape Codder G&T had Plymouth gin, lime, and house cranberry tonic.  The Fish House Punch had Brugal anjo, Thrasher's spiced rum, brandy, peach brandy, black tea, and oleo.  And a lime garnish. These guys packed a punch, and after our bellies were full, soon after it was glorious naptime.  This day felt like a little vacation, much needed!  They even included salt water taffy for a closing treat.

Friday: Greek Pizza, Take 2
It was such a success last week that we revisited this Friday.  But I learned: don't finish it on the stove to toast the crust.  It was... a little smoky on the bottom, but still pretty darn good.  The pizza sauce is a definite keeper!

Sunday we finished our prep for the week. We'll feature those dishes on their appropriate days.  Until then! 

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