Posts Tagged ‘Gut Check’
Crop Rapport – Stone Soup Bakery
Posted by The Editorial Desk / Wednesday, October 5th, 2011
Farmers Market in Burke
Even through the driving rain and cold wind that blew through the area last weekend, loyal patrons, decked out in galoshes and ponchos, shaking water from their hair still cheerily shopped the mini streets of the Burke farmers market. It’s heartening to see that even the foulest weather couldn’t deter those tried and true local clients, hurrying to get their fresh apples, fragrant herbs and bright vegetables.
Local, seasonal vegetables
Among the local produce vendors, intermingled with startlingly vivid flower stands and fresh-baked breads rests a small, unassuming tent piled high with fresh cookies, pies and brownies and manned by the cheeriest people, despite the nasty weather.
Owners Jennifer Graybill & Johnny Connolly
I’m talking about Stone Soup Bakery, a brand-new business run by local brother and sister team, Jennifer Graybill and Johnny Connolly. The bakery name, I’m told, is derived from the folk tale of the same title. “The message we took from the story is that if everybody contributes a little, it can make a whole lot,” Graybill said.
Well said. A duo that has always been baking, the two recently decided to take their wares public and have made their debut at the Burke Farmers Market. As of right now, all the cooking is done out of Graybill’s home kitchen and their products are sold only at this location.
An assortment of delicious goodies
This family is an example of team work at its finest; Connolly does the pie baking while Graybill creates the cookies and all of their products are made with as many local ingredients as possible. Because they work a lot with local produce, their flavors are more seasonal- right now apple and pumpkin pies are being highlighted in honor of Thanksgiving!
I had the opportunity to taste their pumpkin pie, of which they are especially proud- and with good cause! The smooth, custard-y filling is made from half fresh apple butter and half pumpkin. It simmers in a mix of sweet and savory spices for hours before it’s poured over a ginger snap pecan crust. The crust is truly what makes this dessert special. It’s thick and flaky, with just the right amount of texture that just melts away in your mouth.
Pumpkin pie with ginger snap, pecan crust
You’re gonna want to order this bad boy in advance for your Thanksgiving dinner- or perhaps just for dinner tonight.
What’s more, you can order it for your Thanksgiving dinner and pick it up from them in the same location (Burke VRE parking lot) the Wednesday evening before Thanksgiving to ensure you the freshest possible dessert. That that, Sara Lee!
Get your order in now!
Their cookies are all moist and chock-full of delicious fillings. Whether it’s double chocolate chip or oatmeal raisin (my personal favorite), you won’t be disappointed- there’s something for everyone!
Fresh cookies by Stone Soup Bakery
Not only were the baked goods a delightful treat, it was a real pleasure talking with and getting to know this family. Not only are they creating wonderful desserts and baked goods, but they’re contributing a positive image to farmers markets everywhere. You could tell that they took great pride in what they were doing and that they truly enjoyed doing it. Fresh, local ingredients and friendly faces are what helps the local markets persist and thrive in today’s economy- and Stone Soup is doing everything right.
Come see for yourself! Visit Stone Soup every Saturday at the Burke Farmers Market. “We love being at Burke Market,” said Connolly. “We live here, sell our products here, and contribute to our home community.”
And that’s what it’s all about, kids.
Visit them on Facebook and “Like” their page!
Visit them in person:
Burke Farmers Market • 5671 Roberts Parkway, Burke – Sat, 8-noon
Stone Soup Bakery – 703.909.6089; stonesoupbakery@yahoo.com
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Northern Virginia Farmer’s Market and Hours:
Annandale Farmers Market • 6621 Columbia Pike, Annandale – Thu, 8-noon
Arlington Farmers Market • N. 14th St. & N. Courthouse Road, Arlington – Sat, 8-noon
Ashburn Farmers Market • 44036 Pipeline Plaza, Ashburn – Sat, 8-noon
Ballston Farmers Market • N. Stuart St. & N. Ninth St. – Thu, 3-7 p.m.
Brambleton Farmers Market • 22875 Brambleton Plaza, Ashburn – Sun, 9-1 p.m.
Burke Farmers Market • 5671 Roberts Parkway, Burke – Sat, 8-noon
Cascades Farmers Market • 21060 Whitfield Place, Sterling – Sun, 9-1 p.m.
Clarendon Farmers Market• 3100 Wilson Blvd., Arlington – Wed, 3-7 p.m.
Columbia Pike Farmers Market • S. Walter Reed Drive & Columbia Pike – Sun, 9-1 p.m.
Community Farmers Market • West & Main Streets (Sat), North St. & Old Lee Highway (Sun), Fairfax – Sat: 8-1 p.m.; Sun: 10-2 p.m.
Crystal City Farmers Market • Crystal Square Arcade between S. 18th and 20th Streets – Tue, 3-7 p.m.
Culpeper Farmers Market • E. Davis & Commerce Streets – Sat, 7:30-noon
Dale City Farmers Market • Dale Blvd. & Minnieville Road, Dale City – Sun, 8-1 p.m.
Del Ray Farmers’ Market • E. Oxford & Mount Vernon Ave., Alexandria – Sat, 8-noon
Fairfax Farmers Market • 3720 Old Lee Highway, Fairfax – Tue, 8-noon
Falls Church Farmers Market • 300 Park Ave., Falls Church – Sat, 8-noon
Fredericksburg Farmers Market• George and Prince Edward Streets, Fredericksburg – Mon-Sat, 7-6 p.m.; Sun, 12:30-4 p.m.
Frying Pan Farmers Market • 2709 West Ox Road, Herndon – Wed, 8-12:30 p.m.
Great Falls Farmers Market • 750 Walker Road, Great Falls – Sat, 9-1 p.m.
Haymarket Farmers Market • 1500 Washington St., Haymarket – Sat, 8-2 p.m.
Herndon Farmers Market • Lynn and Station Streets, Herndon – Thu, 8-noon
Kingstowne Farmers Market • Kingstowne Center & Kingstowne Blvd., Franconia – Fri, 4-7 p.m.
Leesburg Farmers Market • 20 Catoctin Circle S.E., Leesburg – Sat, 8-noon
Lorton Farmers Market • 8990 Lorton Station Blvd., Lorton – Sun, 9-1 p.m.
McLean Farmers Market • 1659 Chain Bridge Road, McLean – Fri, 8-noon
Middleburg Farmers Market • 300 W. Washington St., Middleburg – Sat, 8-noon
Mount Vernon Farmers Market • 2501 Sherwood Hall Lane, Alexandria – Tue, 8-noon
Nokesville Farmers Market • 13005 Fitzwater Drive, Nokesville – Sat, 8-noon
Oakton Farmers Market • 3200 Jermantown Road, Oakton – Wed, 8-noon
Old Town Alexandria Farmers Market • 301 King St., Alexandria – Sat, 5:30-11 a.m.
Old Town Manassas Farmers Market • 9201 Center St., Manassas – Thu, 7-1 p.m.; Sat, 7:30-2:30 p.m.
Nokesville Farmers Market • 13005 Fitzwater Drive, Nokesville – Sat, 8-noon
Purcellville Farmers Market• 751 E. Main St., Purcellville – Sat, 8-noon
Reston Farmers Market • 11400 Washington Plaza W., Reston – Sat, 8-noon
Smart Markets – Centreville • 5875 Trinity Parkway, Centreville – Fri, 3:30-6:30 p.m.
Smart Markets – Fairfax Corner • Grand Commons Ave., Fairfax – Tue, 3:30-6:30 p.m.
Smart Markets – Gainesville • 13297 Gateway Center Drive, Gainesville – Sun, 10:30-1:30 p.m.
Smart Markets – Herndon • 460 Elden St., Herndon – Thu, 3:30-6:30 p.m.
Smart Markets – Oakton • 2854 Hunter Mill Road, Oakton – Sat, 10-2 p.m.
Smart Markets – Reston • 11890 Sunrise Valley Drive, Reston – Wed, 3:30-6:30 p.m.
Upper King Street Farmers Market • 1806 King St., Alexandria – Wed, 3-7 p.m.
Vienna Farmers Market • 131 Church St. N.E., Vienna – Sat, 8-noon
Wakefield Farmers Market • 8100 Braddock Road, Annandale – Wed, 2-6 p.m.
Warrenton Farmers Market • Branch Drive and Warrenton Village Center (Wed), S. Fifth & Lee Streets (Sat) – Wed, 7-1 p.m.; Sat, 7-noon
West End Farmers Market • 4800 Brenman Park Drive, Alexandria – Sun, 9-1 p.m.
– Jennie Whistler
Posted by The Editorial Desk / Tuesday, October 4th, 2011
The other night I had the pleasure of enjoying a fantastic meal of fish tacos at my boyfriend’s parent’s house. Fish tacos have recently become one of my favorite meals; every time I have them I am reminded of how good they are, with so many fresh flavors and textures. Plus, enjoying some fish tacos makes me feel like a cool Californian surfer, like this dude:
Here’s my recipe for ridiculously delicious and easy fish tacos. Most fish tacos are made with mahi-mahi, but I use tilapia because I like the mild taste and it’s generally less expensive. I use a bean-corn-tomato dip recipe as the topping for the tacos, and it compliments them amazingly. Finally, they’re topped with a killer sauce my boyfriend whipped up to give the tacos an ultimate zesty kick. These fish tacos are Wapahh! good:
(Serves four)
For the converted dip-topping:
1 can black beans, drained and rinsed
1 can sweet corn
1 large tomato, diced
1 small red onion, diced
2 tablespoons fresh cilantro, chopped
Juice of 1 lime
Salt and pepper, to taste
Sprinkle of cayenne pepper (if you want an extra kick)
Combine all ingredients in a bowl and mix together thoroughly. Put aside, either in refrigerator or leave out at room temperature.
For the sauce:
1/4 cup light mayonnaise
1/2 tablespoon rice vinegar
1 tablespoon honey
Juice of 1/2 lime
A couple leaves of cilantro, finely chopped
In a small bowl, whip together mayonnaise and vinegar with a spoon. Add the honey and the lime, and lastly, the cilantro. Put aside.
For the taco essentials:
4-12 small soft corn tortillas (depending on how many tacos you plan on eating)
3 tilapia filets
Salt and pepper, to season
About 1 tablespoon of olive oil, for pan frying
Heat the olive oil in a frying pan. Season the filets with salt and pepper on both sides and throw in the pan when hot. Cook for about 3-4 minutes on each side or until cooked all the way through. Don’t worry about keeping the filets intact as you serve them in medium-sized chunks anyway. When finished, put the fish into a bowl with a spoon for easy serving.
Warm the tortillas in the microwave or in the oven.
To assemble, spoon some fish onto your open tortilla, followed by a generous serving of the dip-topping, and finally, the sauce. I like to finish it off with a sprinkle of green chile hot sauce. Roll the tortilla together and dig in! Expect it to get messy and have extra napkins handy (or just lick your fingers like I do).
For more fish taco options, check out this Northern Virginia-based blog recipe or visit some of the fish taco-serving joints in the NoVA area, such as Taqueria Poblano‘s Baja Fish Tacos with beer-battered and fried mahi-mahi.
Enjoy, dudes!
-Julia Harbo
Chicken Soup For Your Soul- And Your Health!
Posted by The Editorial Desk / Tuesday, October 4th, 2011
“Let your food be your medicine and your medicine be your food.” — Hippocrates
Cold weather breeds colds and I’m already feeling the bite of the season. This past weekend felt more like November in Seattle than October in NoVA and I, for one, began feeling the effects. The driving cold drizzle and the arctic (feeling) temperatures made me want to curl up on the couch and nurse my sniffles with that magic elixir known as chicken noodle soup.
It’s known the world over as an age-old home remedy for treating the common cold- but does it really work?
As a matter of fact, there may be legitimate healing properties to that cup of soup and there is actual scientific research being done to support this. The most widely cited of these studies, published in the medical journal Chest in 2000, is by Dr. Stephen Rennard of the University of Nebraska Medical Center in Omaha. He conducted laboratory tests to determine why chicken soup might help colds.
And a lot of research took place in the kitchen with Grandma:
Using blood samples from volunteers, Dr. Rennard showed that the soup inhibited the movement of neutrophils, the most common type of white blood cell that defends against infection. He theorizes that by inhibiting the migration of these infection-fighting cells in the body, chicken soup essentially helps reduce upper respiratory cold symptoms.
Read the full article here.
While no one seems to be able to pinpoint the exact ingredient that makes chicken soup so special, some think it may be a combination; that all the vegetables and herbs and protein work together in harmony to create the perfect, all-natural cold-buster!
Pretty cool, huh?
None of the research is definitive, but at the very least, the soup contains healthy vegetables and vitamins, keeps you hydrated and tastes good too!
Now, I’ve never made chicken noodle soup before. I’ve always grabbed a can or Campbell’s, dumped it in a pan with one can of water, and called it a day. But I’m a big girl now and feel like I deserve a big girl soup.
So- why not make it? Can’t be too hard, right?
Turns out, it’s not! In using ingredients that I already had lying around my kitchen, I was able to come up with a tasty and healthier version of that go-to canned soup.
Homemade comfort in a bowl
I simply used leftover grilled chicken from dinner the night before and any vegetables I had lying around in the fridge. I sautéed together onions, garlic, celery, baby carrots, yellow squash and a whole bag of baby spinach before pouring in some chicken broth, a box of pasta I had in the cupboard and the already-cooked chicken.
Use any seasoning you have on hand- I used dried Italian seasoning, dried basil, salt, pepper and a few healthy dashes of Tabasco sauce. Bring it to a boil, then reduce heat and cook everything together for about 20 minutes. I also added frozen peas at the very end so they didn’t get too mushy.
That’s it! I had a big girl, cold-weather, cold-fighting, vitamin-packed dinner that’s yummy, healthy and easy to make!
Find restaurants in your area serving up chicken soup!
Grandma’s recipe above is fine, but my way is quicker. So here’s a reference guide of ingredients I used:
About 2 cups of grilled chicken
2 cloves of garlic
1/2 an onion
1/2 cup carrots
1/2 cup celery
1 bag baby spinach
1 package frozen peas
32 ounces of Chicken broth
1 box of whole wheat noodles
To Taste:
Italian seasoning
Dried basil
Tabasco
Salt and pepper
Happy noodles, all!
– Jennie Whistler
D.C.’s The Jockey Club Reopens as 2100 Prime
Posted by The Editorial Desk / Monday, October 3rd, 2011
The legendary restaurant formerly known as The Jockey Club, which served celebrities and politicians in D.C.’s Fairfax Hotel on Embassy Row, has reopened as 2100 Prime with a fresh focus on all-natural ingredients.
Executive Chef Mark Timms aims to serve an approachable cuisine that has been prepared with traditional techniques with the freshest ingredients. “An important piece of my work is to involve the local community, children, students and adults, introducing them to fresh, organic, aromatic and tender vegetables, herbs, fruits, fish and grass fed, hormone free meats. I want to bring what’s growing outside to our table here at 2100 Prime, creating a local dining experience for our guests,” Timms said.
The new fall menu includes items from quality organic farms and all-natural producers, such as:
Vermont Butter & Cream Co., Vermont (butter, goat cheese, and marscapone)
Pineland Farms, Virginia and Maine (beef strip loin and tenderloin)
Blue Mon Acres, Pennsylvania (chicken)
Grafton Cheddar, Vermont (cheddar cheese)
Featured on the fall menu is also a section called “Memory Lane,” which will bring back some of the old favorites of The Jockey Club, including their Lobster Thermidor and Dover Sole and Prime Steak Tartare.
New dishes of 2100 Prime include Heirloom Tomato (from Blue Mon Acres) Soup, Brie Spinach and Prosciutto Salad, Chicken ‘n’ Crepes, and Braised Lamb Shank.
“I believe in providing the freshest regional foods available incorporating hormone free meats, fish that is not over produced, and produce grown locally with no pesticides or chemicals. I hold an encompassing respect for farmers who nurture and protect the land,” said Chef Timms.
The restaurant also showcases a wine list with other 130 bottles of domestic and international wines.
2100 Prime is located in the Fairfax Hotel at 2100 Massachussetts Ave., NW (202-835-2100). See the full menu and restaurant website here.
-Julia Harbo
Fall Food Favorites- Butternut Squash
Posted by The Editorial Desk / Monday, October 3rd, 2011
Image: SunnyS/Shutterstock
Well Gut Checkers, fall has finally arrived. While sad to see summer go, I usually always look forward to the autumn season; crisp fall air, vivid fall foliage and that slightly acrid smell of burning leaves lingering on your nose.
Yes, ‘tis the season of the Great Pumpkin and another one of my all-time favorite gourds: butternut squash. A popular winter squash, this bright orange, fleshy fruit is as pretty to look at as it is delicious.
One of the things I love about butternut squash is its versatility. Its sweet, yet savory flavor lends itself to all different cooking methods and recipes. It can be baked, grilled, sautéed, roasted- even microwaved!
Now let’s look at the facts. Butternut squash is low in calories and can even potentially aid in weight loss and management; because it is so dense and full of fiber, it fills you up faster. Fiber can promote weight loss because it slows down digestion and makes you feel fuller, longer. However, if you are eating butternut squash to lose weight, the preparation method is important. Don’t ruin it all by adding loads of butter and brown sugar (a popular holiday preparation).
Additionally, full of antioxidants like beta carotene and vitamin C, this squash is also great for your eyes, heart and immune system! A true superfood!
Read more about the health benefits of butternut squash.
So the trick then is to prepare it in a way that tastes good, but that doesn’t add a lot of extra calories and strip the nutrients. I love making squash as a side dish because it’s so easy to coax big flavors out of this small gourd.
This is a favorite recipe of mine: it’s super easy and the squash comes out warm, sweet and with a slight spicy kick.
1 Butternut squash, cubed (or one pre-cubed package)
1-2 Tablespoons of olive oil
Kosher salt
Black pepper
Cayenne Pepper
Cinnamon
Nutmeg
I’m purposefully not giving any measurements because the truth is, I don’t know how much I use. I usually just fly by the seat of my pants- which consequently drives my boyfriend, the Eternal Measure-er, crazy. The only advice I have is to go easy on the cayenne and the nutmeg at first; a little of each goes a long way.
Simply toss all the ingredients together in a bowl, then line on a baking sheet and bake at 400 degrees for about 20-25 minutes or the squash is easily cut-able.
Don’t you just love my technical baking terms?
Of course, this is just one way. You could toss it with sautéed garlic and parsley, whip it into a mash or puree it into a hearty soup. Add your own favorite herbs and spices and make it your new favorite!
– Jennie Whistler
Posted by The Editorial Desk / Friday, September 30th, 2011
Image: Raffalo/Shutterstock
So, how do you like them apples?
No, really…that isn’t a disparaging phrase, it’s an honest question.
You can bite them, slice them, peel them, cook them, coat them in caramel, dip them in peanut butter…oh, yes, the list is endless.
My personal favorite way to eat an apple is plain, fresh and raw—there’s nothing better than first crunchy bite through the tough and bitter skin, making way to the sweet, juicy, slightly yellow inside. Some people eat the entire apple raw, core and seeds included (I know, but you’ll grow an apple tree in your belly!).
I’m not that extreme of an apple purist, but I do love apples, and all the things you can do with them. And what better time to enjoy apples than in the fall? That’s why I’m putting together a blog chain that will glorify the apple and all the things you can do with them, with one apple recipe per week.
The sun is shining (hopefully), the sky is blue, the air is getting crisp but not too cold, grocery stores are more stocked with apples than they’ve ever been, and all the local farmers markets and orchards are up and running. So go out there and get yourself some apples…how do you like them apples?!
This week’s recipe:
“The Best Pancakes I’ve Ever Eaten”—Inadvertently Healthy Apple Cinnamon Pancakes
I discovered this recipe with my sister one morning this summer at our lake cabin in Northern Minnesota. We were looking for a recipe with simple ingredients (we used soy milk instead of regular milk because that’s all we had) and did not expect the results to be as good as they were. My dad even went as far as to say they were the best pancakes he’s ever had.
We made them with blueberries in the summer, but as it’s fall apple season, of course, I’m utilizing apples in this version.
Image: matka_Wariatka/Shutterstock
Adapted from cooks.com
Makes about 10 medium sized pancakes
1 cup flour
1 tablespoon baking powder
2 teaspoons cinnamon
1 tablespoon sugar
1 egg
1 cup soy milk
1 teaspoon vanilla extract
1 tablespoon vegetable oil
1 cup diced Golden Delicious apples (or Granny Smith if you prefer a slightly more tart flavor)
Pure maple syrup and powdered sugar to top
First combine the dry ingredients and form a donut shape in a bowl, leaving a hole in the middle. Add the wet ingredients to the center. Mix everything together with a spoon, making sure not to over-mix and to leave some lumps—this is very important to make your pancakes fluffy! Lastly, add the apples.
Whenever I make pancakes, I start by heating the pan with a small chunk of butter and as soon as it’s hot enough (I test it by flicking a drop of water on the pan and if it sizzles I know it’s good to go) I make one pancake at a time. I don’t add any more butter after the initial chunk and simply ladle in my batter until it runs out. It usually takes me a couple pancakes before I get the temperature just right, and the first one or two pancakes are completely soaked with butter so I discard them and the rest come out great.
To eat, dust with powder sugar and a little more cinnamon, top with warmed pure maple syrup, and enjoy!
Northern Virginia Apple Orchards (in alphabetical order):
Crooked Run Orchard (37883 East Main St., Purcellville; 540-338-6642)
Hartland Orchard (3064 Hartland Lane, Markham; 540-364-2316)
High Places Orchards (121 Winesap Lane, Flint Hill; 540-635-5537)
Hill High Farms (933 Barley Lane, Winchester; 540-667-7377)
Hollin Farms (11324 Pearlstone Lane, Delaplane; 540-592-3574)
Great Country Farms (18780 Foggy Bottom Road, Bluemont; 20135)
Graves Mountain (Graves Mountain Lodge, Route 670, Syria; 540-923-4231)
Mackintosh Fruit Farm (1608 Russell Road, Berryville; 540-955-2161)
Marker-Miller Orchards Farm (3035 Cedar Creek Grade, Winchester; 540-662-1980)
Nichols Farm (1832 Chapel Road, Middletown; 540-869-1258)
Richard’s Fruit Market (6410 Middle Road, Middletown; 540-869-1455)
Rinker Orchards (1156 Marlboro Road, Stephens City; 540-869-1499)
Stribling Orchard (11587 Poverty Hollow Lane, Markham; 540-364-3040)
Virginia Farm Market (1881 North Frederick Pike, Winchester; 540-665-8000)
-Julia Harbo
Posted by The Editorial Desk / Friday, September 30th, 2011
(Image: Kzenon/Shutterstock)
Guten Tag, Gut Checkers!
This weekend, don’t miss out on your chance to put on your lederhosen and polka your eyes out! Here’s a guide to all the Oktoberfest events going on:
Fort Belvoir Oktoberfest
September 29 – October 2 - Fremont Field, Fort Belvoir; (703)879.4088; Prices and hours vary
Octoberfest at Sweetwater Tavern in Sterling
October 1, Noon - 5 p.m. - Sweetwater Tavern, 45980 Waterview Plaza, Sterling; (571)434.6500; Free
Vienna Oktoberfest
October 1, 11 a.m. – 7 p.m. - Historic Church Street in Vienna; (703)281.1333; Free
I am planning to head to the Vienna Oktoberfest myself, where I’m promised there will be lots of great German food, live music and beer gardens galore. I can’t wait to go get my bratwurst on!
I’ll see you there!
– Jennie Whistler
Posted by The Editorial Desk / Friday, September 30th, 2011
Piccomolo in Fair Oaks Mall
I know, it’s not really ice cream weather anymore but I, for one, can always be talked into a sweet treat. And Piccomolo is where I love to go to get my fix!
According to their website, gelato is the stuff of legends. Supposedly created in northern Italy, in the small town of Dolomite, gelato was served during the winter seasons to tourists traveling through the mountains. Over the years, sales of this sweet, cold treat became such an attraction that it developed into the main source of income for the people of Dolomite. However, since only tourists and privileged families could afford it, gelato artisans began migrating throughout Europe, spreading the word of their invention everywhere they went.
The reason I love this particular gelateria is because, like me, they always want to know exactly what’s going into their food. Not only do they always use all-natural ingredients, but their gelato is naturally sucrose-free (that means no added sugar, kids) and low in cholesterol. It’s sort of a way to have your cake and eat it too.
And just because it is naturally low in sugar doesn’t mean they skimp on the taste. Real, natural fruit creates real big flavors like harvest peach, mango and strawberry kiwi. All their ice cream is made fresh daily and flavors rotate so you’ll rarely see the same selection twice.
Strawberry kiwi and chocolate-strawberry swirl = yum
Did I mention that all their “sorbetto” (fruit gelato) is non-dairy and fat-free?
Even the dairy gelato, with decadent flavors such as peanut butter, coconut and fudge use all natural ingredients, real milk and does not contain any preservatives.
Check out their cute little graph, telling you exactly why their gelato is fat and carb smart.
Piccomolo used to have a store in Old Town Fairfax, but has recently shut down for reasons unknown. So now, with only one VA location in Fair Oaks Mall in Fairfax, I can only hope that word spreads of how awesome this place is and more start popping up. Until then, visit the mall, make a day out of it and rest assured you can enjoy this treat guilt-free! Check out our list of more yummy gelato joints in your area here!
Piccomolo - 11931U Fair Oaks Mall
– Jennie Whistler
Kickin’ Butt Apples, Trendy Super Foods to Extremist Cleanses
Posted by The Editorial Desk / Thursday, September 29th, 2011
Helping to reinforce tomorrow’s How-Do-You-Like-Them-Apples Friday, a recent newsletter from the Report on Advanced Natural Medicine paid homage to good ol’ apples in “This Could Be the Healthiest Food You Eat.”
Like breakfast is the most important meal of the day, we have been hearing our mothers and fathers telling us the old an apple a day keeps the doctor away line for years now. But alas, it’s really true!
Kicking the butts of all the other trendy super foods out there like açai berries, dark chocolate or pistachios, apples prove to be good for your heart, brain, muscles, immune system, and digestion.
Image: Pennyimages/Shutterstock
But how many apples can you have before steeping too extreme? I’ve recently read about an apple cleanse that sounds intriguing. I’m not one to support these trendy cleanses (how anyone can survive on a liquid diet of juice for a week straight while exercising for 60 minutes a day beats me) and I don’t think I would willingly choose to do anything but chew my intake of calories for any given day, unless I were surgically forced to have my jaw wired shut.
But with my recent ode to deliciously crisp, sweet and juicy fall apples, I’m thinking a strict apple diet doesn’t sound so bad.
The point of the apple cleanse diet, as explained by Livestrong, is to cleanse your body of toxins. Most of the apple cleanses out there tell you to eat nothing but apples for two to three days in order to achieve a body detox. There isn’t much clinical evidence on the effectiveness of apple cleanses or cleanses in general, however, and Livestrong advises anyone with health conditions such as high blood sugar to always check with a doctor before trying anything new like a cleanse.
With so many diets and cleanses out there, it’s hard to know what’s healthy and what’s not. I tend to follow my gut and in doing so I’d probably enjoy eating nothing but apples for one day. If anything, I would do it for the pleasure of enjoying delicious apples and the bonus of slightly cleansing my body after indulging on a night of a heavy dinner, while then returning to and maintaining a healthy, normal diet.
Knock it or try it—and if apple extremism fails, you can always go the old fashioned route of an apple a day.
-Julia Harbo
Posted by The Editorial Desk / Thursday, September 29th, 2011
The Auld Shebeen, Old Town Fairfax
In old Irish, a “shebeen” was akin to a speakeasy- an after-hours hub where you could always find good spirits, great food and better camaraderie. That’s exactly what you’ll find at The Auld Shebeen Irish Pub and Restaurant in Old Town Fairfax.
Located in a low, unassuming brick building, this popular local spot is also very close to my heart; as a former employee for over 3 years, I can personally say that the atmosphere is as warm and inviting as the people who own it. Dominc Keane and Mick Boyle, partners and life-long friends, opened their doors about 6 years ago and have been thriving ever since.
On any given night you might see a variety of souls: a mix of older gentlemen nursing amber glasses of Irish whiskey or college students in carefree clusters along the bar. This is always the way it is- an eclectic mix of old and young, newcomers and regulars, families and singles which make the atmosphere fun and full of constant change.
The only authentic Irish pub in the Fairfax area, The Auld Shebeen offers a mix of old Irish classics and new American menu items. Such favorites as shepherd’s pie, fish and chips and corned beef and cabbage can be found alongside thick cut pork chops, a variety of fresh salads and hearty pastas.
Not to mention the beer.
Let’s be honest. You can’t have a great Irish pub without an extensive selection of great Irish beer. Not only does The Auld Shebeen pour a mean pint of Guinness, they also boast Smithwick’s (pronounced, “Smitticks” to all you genuine Irish), Harp and Magner’s Hard Cider, along with an impressive array of imported drafts as well as bottles.
But my heart still lies with a perfect pint of Guinness; thick, creamy and wonderfully dark with hints of cocoa and rich coffee- this is almost better than a meal any day!
So pretty!
I said, “Almost!”
When it comes down to it, nothing beats a pint and a plate of stew. Atop a mound of creamy mashed potatoes is a thick stew swimming with thick cut carrots and beef so tender you can cut it with a spoon. What could be more homey and comforting on a seemingly endless rainy day (or month)?
The perfect dinner
How about classic fish and chips? Perhaps the most popular dish on the menu, they are indeed a force to be reckoned with. At The Auld Shebeen they are crispy, light and oh so flaky and delicious. Never greasy or thick, and piled high with chips, onion rings and coleslaw, you definitely will be coming back again and again for this fan favorite.
Can you say, "Yum??"
One other thing you should NOT miss out on is the curry sauce. I know, it sounds a little odd at first, but curry is a true staple of Irish and British cuisine and traditionally served with chips or fish and chips. It’s fragrant and mild, so don’t worry about the spice factor. Trust me, once you’ll try it, you’ll go back for more.
Aside from the tasty food and friendly service, there’s always something going on at the ‘Been (“bean”). Join them every Friday and Saturday night from 7 p.m. – 10 p.m. for live Irish music, Pub Quiz on Tuesday nights and Irish music sessions on Saturday mornings. They also feature a lower-level area called “The Cellar” which is a great late-night venue, hosting live bands and DJ’s every weekend, as well as Karaoke every Tuesday! Phew!
Going back there for me is always like coming home- there’s always a smile and a tall, frosty Guinness waiting. So whether you’re in the mood for a couple of pints after work, meeting friends for dinner or just wanting to cut loose, The Auld Shebeen is a true Fairfax landmark and can always be counted on for having a craic.
And if you don’t know what that means, you’ll just have to go there and find out!
The Auld Shebeen, 3971 Chain Bridge Road, Fairfax; (703)293.9600
For a complete list of Irish pubs in your area go here.
– Jennie Whistler