Posted by Robert Fowler / Monday, October 7th, 2013
Head over to Stone Bridge High School in Ashburn this Saturday, Oct. 12 for Mastifest 2013 – Bollywood / Dandiya Dance Dhamaka. Celebrating its 7th year, Mastifest is a buoyant celebration enlivened by Indian culture. Participants will enjoy a vegetarian Indian dinner, listen to a live orchestra and dance to Bollywood beats. Additional flourishes include a magic show, balloon sculpting and prizes that will appeal to the entire family. Mastifest is a non-profit event, proceeds going to the MastiSpell Spelling Bee for children. Secure your tickets now before the end of Tuesday, Oct. 8, for a lower cost. Come join over 1,000 participants to support a great cause, delight in a vibrant culture and learn how move like a Bollywood star.
Oct. 12, 4–10 p.m.
Stone Bridge High School, 43100 Hay Road, Ashburn
$25 online until Oct. 8, $50 at entrance/Adult
$15 online until Oct. 8, $30 at entrance/Child
Posted by Ryan Cornell / Wednesday, March 6th, 2013
This might be the closest since 1992 that the Redskins — ahem, Washington football team — has a chance at changing its name. But to what? The Pigskins? Senators? Redskin Potatoes? Here are some of our ideas on the issue, and don’t take these too seriously.
This seems to be the popular choice among fans right now. That way, the team can just change the name and keep the logo and uniform.
Let’s hope our football team instills a fraction of the fear that House Majority Whip Frank Underwood does into his opponents — “House of Cards” anyone? — with a nod to the many legislators that make up Washington’s fanbase and some intimidating alliteration.
The rush offense so nice they named it twice! Haha, maybe not really. But it would sure be funny to hear the announcers say this on TV.
Posted by Rebekah Lowe / Monday, July 9th, 2012
I know you’re not supposed to play with your food. I could tell the waiters knew that too by the way they watched me formulate a deconstructed nacho plate with the food I collected from the long Indian lunch buffet in the empty restaurant. But this was in the name of art.
Seldom do I frequent restaurants with buffets. I just don’t have the appetite to make the meal worth its all-you-can-eat price. So this was a rare occasion that called for a little fun. If you’ve read my past blogs, then you know I’m a self-proclaimed nacho aficionado, specializing in nachos in their deconstructed form. Totally silly, I know, but food should be fun!
What food do you consider yourself to be an expert on? Which cuisine do you like to put your own twist on? Comment below!
[tips for the food desk / follow @BekahLowe]
Posted by The Editorial Desk / Wednesday, October 5th, 2011
My latest pride: my spice rack.
After moving into a new apartment, I’m finally getting closer to unpacking all of my things and was beyond ecstatic to get this baby set up. My beloved spice rack was given to me by my sister and brother-in-law, and it’s been hands-down the best kitchen companion I could ask for.
At first, I felt a little overwhelmed by the amount of unfamiliar spices on this revolving monster: cardamom, caraway, marjoram, what?! But after some time I grew to love the thing, how it spins so swiftly with a flick of my wrist and I can pull out whatever color of the spice rainbow calls out to me at any given moment.
I have to admit, having this spinning savior can get a little dangerous, too. I find myself tempted to put a dash of this and a shake of that in everything (to my pan of scrambled eggs– a little bit of paprika? sure, why not!). So to spare anyone else from going spice crazy overboard, here’s a brief breakdown of what you can use different spices for.
Allspice—used in many baked goods; smoother and milder than cloves
Anise—a mild licorice flavor, used in cookies or other baked sweets
Basil—slightly sweet and herby, used in Italian and Mediterranean cooking
Caraway Seed—herb seed of the parsley family; slightly bitter, this is the seed of rye bread
Cardamom—rich and flavorful; used in Indian cooking
Cayenne—also known as red pepper; hot and spicy
Chili Powder—blend of dried chilis and herbs, not spicy like cayenne
Cilantro—fresh tasting herb; used in marinades, salsa or fresh dips such as for fish tacos
Cinnamon—mild sweet flavor; used mostly in sweet desserts, but also really good in chili, such as Hard Times’ Cincinnati Chili
Cloves—very strong and bitter flavor; used in desserts or sweet vegetable dishes
Coriander—citrusy, sweet and tart flavor; dried seed of cilantro; used in curries, soups and stews
Cumin—aromatic strong and hearty flavor; great with tomato dishes such as chili
Curry Powder—spice blend of typically cumin, coriander, cinnamon, ginger, cardamom
Dill Seed—herb used in pickles, dressings, or potato salad
Ginger—sharp and sweet flavor; used in sweet baked goods or curries
Marjoram—similar to oregano and mint, but sweeter and more subtle
Nutmeg—sweet and nutty flavor
Oregano—used in Italian cooking; mild herby flavor
Paprika—from sweet peppers; gives a bright red color and slightly smoky flavor
Parsley—fresh flavor, often used as a garnish
Rosemary—needle-like texture with strong flavor, used in Italian cooking
Sage—herb member of the mint family; typically used in stuffing
Tarragon—mild licorice flavor
Thyme—very strong herb; used in Greek and Italian cooking
Turmeric—natural yellow color and mild flavor of the ginger family
See the complete list here.
And just for fun: