Archive for February, 2009

Drinks on Me: Hurricane (Alcoholic)
[ 0 ] February 19, 2009 |

Drinks on Me: Hurricane (Alcoholic)

Hurricane2 1/2 oz. light rum2 1/2 oz. dark rum2 1/2 oz. passion fruit juice1 1/2 oz. orange juice1 oz. fresh lime juice1 1/2 tbsp. simple syrup1 1/2 tbsp. grenadineIceIn a cocktail shaker, pour in all ingredients over the ice; shake well. Strain into a tall hurricane glass. Serve!*Johnna’s tip: Sometimes you just need a drink […]

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Food.Fun.Stuff: 10th Annual International Wine and Food Festival ReCap (D.C.)
[ 2 ] February 18, 2009 |

Food.Fun.Stuff: 10th Annual International Wine and Food Festival ReCap (D.C.)

Wine, Wine and more Wine! That is the best way to describe the 10th Annual Washington, D.C. International Wine and Food Festival. Wine makers locally, nationally and worldwide came out to showcase who had the best of the reds and whites and all those in between;-) Chefs and Sommelier’s from all over made presentations of […]

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Baked 3-Cheese Ziti
[ 0 ] February 18, 2009 |

Baked 3-Cheese Ziti

Baked 3-Cheese Ziti1 pkg. Italian turkey sausage (casing should be removed, crumbled and cooked)3 cup ziti (cooked and drained)1 (15 oz.) container Ricotta cheese1 (8 oz.) can tomato sauce1/2 cup grated Parmesan cheese1 (8 oz.) package Mozzarella cheese1 cup finely chopped onions (sauteed to soften)1 tsp. minced garlicPreheat oven to 350 degrees. Combine sausage, ziti, […]

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Drinks on Me: Baby Bellini (Non-Alcoholic)
[ 0 ] February 18, 2009 |

Drinks on Me: Baby Bellini (Non-Alcoholic)

Baby Bellini2 oz. peach nectarSparkling cider (chilled)1 oz. lemon juiceIn a champagne flute, add the peach nectar and lemon juice; stir. Add in the cider slowly; give a slight stir; Serve.*Johnna’s tip: Breakfast drinks are the best. Bellini’s, Mimosa’s and Bloody Mary’s are just the way to start a weekend brunch (*we love the weekends!). […]

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Food.Fun.Stuff: Eventide Opens (VA)
[ 2 ] February 17, 2009 |

Food.Fun.Stuff: Eventide Opens (VA)

Think three different atmospheres, wood decor and plenty of tables instead of the usual wide bar standing space and you have a vision of Clarendon’s newest restaurant member, Eventide. Eventide opened February 12, 2009. Miles Vaden, Eventide’s executive chef, is a believer in regional cuisine and local products intertwining this in the various menu options. […]

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