Concrete Jungle DC

First Friday

4431 Q St, NW is a quaint. It's three bedrooms, one and half baths for $659,000.  It's 1890 square feet and the yearly taxes are $5080.  It's an estate sale and being sold in "as is" condition.   It has central air, newer windows, and lovely hardwood floors.  The bath and kitchen need work but the sellers have priced it accordingly.  There's also an unfinished basement with man cave potential.  In addition, there's a front porch and a deck off the kitchen plus off street parking.  If you want a Foxhall address at a reasonable (DC) price, this could be the house for you. 

"listing courtsey of Erich Cabe of Prudential Carruthers, photos by Peter Evans photography

Going to the chapel (hill)

This weekend, one of my cousins is getting married in Chapel Hill.  I'm excited about seeing lots of family, a ROAD TRIP (!) and exploring a town I haven't visited for years.   Thankfully, some friends have agreed to house sit and make sure Zazu survives the weekend while we're wildin' out.

Most importantly, it's an occasion for NEW DRESSES.  I've had some good luck the last several weekends and scored some cute options to wear this weekend.  

Option 1: 

 
Short and black.  How can you go wrong?  It has criss cross straps in the back and I'm replacing the belt.  Leopard, of course.

OR

Option 2:

Long and green.  It is a 6pm wedding.  A long dress could be appropriate.  Of course, I'm belting this bad boy too.  One guess: leopard.  

Which is the best option?

Option 1, Option 2, belt

Fall Obsession: Roasted Butternut Squash Salad with Warm Cider Vinaigrette

  As I mentioned on Saturday, the fall vegetables are starting to fill the farmers market. While I was there, I grabbed a butternut squash to make one of my favorite salads.  

It's an easy recipe from the Barefoot Contessa.  Of course, I modified it a bit.  

squash scored and drizzled

First, split a 1.5 lb. butternut squash into halves.  Score the halves into cubes.  Drizzle 2 tablespoons of olive oil and 1 tablespoon of pure maple syrup over the squash.  Sprinkle with 1 teaspoon of salt and 1/2 a teaspoon of pepper.  Roast for 60 minutes at 400 degrees.

While the squash is roasting, combine 3/4 cup apple cider or juice, 2 tablespoons of cider vinegar, and 2 tablespoons of minced shallots in a small saucepan over medium high heat.  Cook 6-8 minutes, until cider is reduced to about 1/4 cup.  Off the heat, which in 2 teaspoons dijon mustard, 1/2 cup of olive oil, 1 teaspoon of salt and 1/2 teaspoon of pepper.

squash after roasting for 1 hour

Place arugla in a large salad bowl.  Scoop cubes of roasted squash from skin and add to arugula.  Add a sprinkle of sliced almonds, dried cranberries and grated parmesan cheese.  Spoon viniagrette over salad and toss well.  Salt and pepper to taste and serve immediately.

 

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

1 (1.5 lb) butter nut squash, split and scored into cubes

Good olive oil

1 tablespoon pure maple syrup

kosher salt and freshly ground pepper

3 tablespoons dried cranberries

3/4 cup apple cider or apple juice

2 tablespoons cider vinegar

2 tablespoons minced shallots

2 teaspoons Dijon mustard

4 ounces baby arugla, wased and spun dry

1/2 cup sliced almonds

3/4 cup freshly grated Parmesan

Preheat the oven to 400 degrees F.  Place butternut squash on a sheet pan.  Drizzle 2 tablespoons of olive oil and 1 tablespoon of pure maple syrup over the squash.  Sprinkle with 1 teaspoon of salt and 1/2 a teaspoon of pepper.  Roast for 60 minutes.

While the squash is roasting, combine 3/4 cup apple cider or juice, 2 tablespoons of cider vinegar, and 2 tablespoons of minced shallots in a small saucepan over medium high heat.  Cook 6-8 minutes, until cider is reduced to about 1/4 cup.  Off the heat, which in 2 teaspoons dijon mustard, 1/2 cup of olive oil, 1 teaspoon of salt and 1/2 teaspoon of pepper.

Place arugla in a large salad bowl.  Scoop cubes of roasted squash from skin and add to arugula.  Add a sprinkle of sliced almonds, dried cranberries and grated parmesan cheese.  Spoon viniagrette over salad and toss well.  Salt and pepper to taste and serve immediately.

Riveting Rooms

Veranada magazine recently partnered with designer Windsor Smith (and others) for their first concept house, The House of Windsor.  Veranda unveiled the house in the October issue and it's stunning.  I'd seen photos of the more memorable rooms. (crazy wallpaper and patterns!)  Somehow, I missed this gorgeous kitchen.  This is my dream kitchen.  It's huge.  It's grey and white.  It has a large communal dining table where friends and family can lounge for snacks and vino.  Perfection.

Jack Rose

Finally, I returned to Jack Rose.  I wrote about a visit to the Jack Rose rooftop in June.  Their main dining room was slow to open and I've been dying to sample the full menu for months.  At last, I can give a mini review.

Why a mini review?  Because I only tasted three items.  The evening I visited, I also had a condo board meeting.  It was poor planning on my part.  I wasn't able to linger as long as I wanted.   

I ordered the arugula salad.  This was no ordinary salad.  There were grilled pears and figs stuffed with goat cheese wrapped in bacon.  Plus the whole affair was sprinkled with bacon and a (what tasted like) a shallot vinaigrette.  It was delicious.

My husband ate the housed spiced beef with a homemade horseradish dip and the baby cheddar biscuits with domestic proscuitto.  Unfortunately, he gobbled both so quickly I didn't get a chance for photos.  I had a bite of both and they were excellent. 

What I did eat was fantastic.  I look forward to my next visit to delve into the main courses.