by Jennifer on September 2, 2010
M.E. Swing Co. is a historic, as well as oh-so-adorable, coffee shop located in the heart of D.C.’s downtown business district. It’s been around for ages, but I hadn’t stopped in until recently and I was quite impressed. The moment you step inside, you can feel right away that this coffee shop is like none other. It’s like walking back in time, to the early 1900s. Almost every detail- from the mahogany coffee bar, to the old-timey coffee machines, to the space, lighting, price, and even the service- feels vintage. It’s basically the antithesis of Starbux (over-priced drinks, smell of burnt coffee in the air, hipster/indie rock playing in the background). I’ve only visited M.E. Swing Co. once, briefly, but I really got the sense that the owners really care about this place. It’s well-worn, but well-loved. M.E. Swing Co. has been brewing up since 1916. You can read more about the company story here.
If you’re in the area, I highly recommend stopping by M.E. Swing Co. for a coffee, tea, latte, or simply to see what all the fuss is about. You won’t be disappointed. The service is friendly, the atmosphere inviting, the cookies enormous, the brew delicious, and the price just right.
by Jennifer on September 1, 2010
Big news! KISF has entered Foodbuzz’s Project Food Blog contest. Voting opens September 20th, so please please vote for me! xoxo
by Jennifer on August 31, 2010
Right now, Stoneyfield is holding a contest to win one year’s worth of their delicious yogurt. Check out the website for more information. Below, I’ve posted the email info I received from the company. Good luck!
As you might know, Stonyfield is an official sponsor of the US Open for the second year in a row. We’re big tennis fans over here! Our CE-Yo, Gary Hirshberg, plays several times a week to keep up with an active, healthy lifestyle. We think there’s no better way to fuel your body than with pure, organic food.
As part of our sponsorship, we’re hosting an exciting match of our own. Each day, a variety of flavors of our yogurt will be matching up on the Stonyfield website – and you can vote to see your favorite flavor win! Come back every day and check the bracket and scores. Each time you vote you’ll be entered to win a year of FREE Stonyfield yogurt. You can vote in the Stonyfield Cup once each day.
Simply head on over to the following link to cast your vote and keep track of the flavor matches: http://www.stonyfield.com/usopen/
Don’t forget to follow the fun on our facebook page:
http://www.facebook.com/stonyfieldfarm?v=app_10467688569&ref=ts
And, if you want to let your friends on Twitter know, use this hash tag:
#stonyfieldcup
by Jennifer on August 29, 2010
Cheese toast is a breakfast meal that my dad used to make for my sister and me when we were kids. We LOVED it, and still do. Cheese toast has only three ingredients, but- though it’s no bowl of oats with almond butter- it’s actually fairly substantial and decently healthy. It’s an easy crowd pleaser if you have a houseful of kiddos- you can make half a dozen just as easily as making a single slice.
All you need is sliced bread, a few pats of butter and a handful of your preferred cheese. Top the bread with a few pats of butter and sprinkle on the cheese evenly. Broil or pop in the toaster oven until cheese is melted and bread is crispy. So simple, but so good.
You can just as easily adapt this breakfast recipe to make cinnamon and sugar toast (another Schingle family favorite). The recipe is the same, but instead of using cheese, sprinkle a dash of cinnamon and sugar on the bread before toasting. It’s delicious, easy, cheap and kid friendly. Sounds like an ideal breakfast to me.
by Jennifer on August 28, 2010
This is one of the best salsas I’ve had in a while. It requires few ingredients, is all natural, and can be whipped up in no time. It’s not only delicious, but absolutely gorgeous.
Ingredients:
1 tomato chopped (or use a handful of cherry or grape tomatoes)
juice of 1 lime (add zest if you like!)
1/2 chopped onion (purple or white)
handful of cilantro
chopped jalapeno pepper (seeds removed, if you prefer a mild salsa)
dash of salt
Directions: Put everything into a food processor and pulse a few times until the mix is blended but not smooth (unless you prefer smooth salsa). If you like a chunker salsa, skip the food processor altogether- simply rough chop and toss together all the ingredients above. Garnish with a few cilantro leaves. Enjoy with your favorite tortilla chips.
by Jennifer on August 26, 2010
Last weekend, my boyfriend and I drove down to the family farm. I love a good road trip, but I hate the food options. Every exit sign is a veritable cornucopia of fast food chain restaurants- Wendy’s, McDonald’s, Arby’s, Chick fil A, etc. Don’t even get me started on the so-called “food” products found in gas station convenience stores. With little time to spare, we needed to be able to swing through and grab a few snacks that were healthy and satisfying. Needless to say, the above mentioned restos offer little in the way of veggie options and I will not be trying a filet o fish sandwich anytime soon. No thanks.
Feeling inspired by a recent Men’s Health article on how to save calories when dining on fast food, I decided to go with the flow and simply veggie-fy my meal by ordering a hamburger with all the fixins, but no meat. We chose McDonald’s because, frankly, they have the best fries. Yes, that is how we make road trip food decisions.
Ordering was slightly challenging. I ordered the Angus Beef burger because it came with the most toppings, but when I asked for a burger without the burger, the cashier stared black at me with a look of confusion, doubt, and pity- as if thinking, “Why would anyone want a meal without meat?” It was like watching a circuit overload. I thought smoke was mere seconds from shooting out of her ears. But, in the end- after telling me that I was a “difficult” customer (I get that a lot)- she figured out how to make me happy. Victory!
The weather outside was gorgeous so we found a shady spot on the McDonald’s lawn and had an impromptu picnic.
I feasted on this and it was delish!
We shared fries and a coke (classic!). It was a perfect amount of food and revived us for the remainder of our trip. We may have had a little dessert too.
by Jennifer on August 26, 2010
I picked up this brand of yogurt the other day while at Whole Foods (my home away from home). I hadn’t tried it and it was on sale so I went for it. I’m usually reluctant to try new yogurts without a recommendation because you just never know what to expect…and I’m really picky. But this was amazing. I’m so glad I branched out. It’s thick, creamy, and tangy with slightly sweet fruit on the bottom. The best part is that it’s made with Vermont milk and is hormone free. Yum!
The picture above is for the new non-fat mediterranee flavors, but I tried the full fat version.
by Jennifer on August 25, 2010
So, apparently the glory of the DC food truck may be very short lived. Certain businesses in DC are lobbying for strict regulations that would restrict areas where food trucks are allowed to set up shop-in hopes of driving them out of business. I’m a big fan of any food vendor who offers delicious alternatives to the abundance of over-priced chain resturants near my workplace. For me, food trucks are perfect for running out to grab a quick, take-away lunch that is usually under $10. Long live the food truck I say!
If you feel the same way I do, click here to send a letter to DC lawmakers expressing your opinion on why DC food trucks should be saved.
If you don’t feel like typing anything, feel free to use my sample letter below.
I’d like to express my opposition to legislation that would restrict street vendors in DC. As a professional employee in downtown DC, I depend on food truck menus to provide affordable and delicious alternatives to the over-priced likes of Cosi, Corner Bakery, Five Guys, Au Bon Pain, and other sub-par sandwich shops. Also, I enjoy the diverse and varied fare that food trucks provide- not everyone wants to sit down in a restaurant that charges $10 or more for a wilted salad and soggy sandwich. Food truck entrepreneurs should be praised for their innovative ideas in food service, job creation, and fulfilling public appetite. Please save DC food trucks!
by Jennifer on August 24, 2010
I found something similiar in last month’s Cooking Light Magazine and adapted it for my taste. This recipe is a perfect way to enjoy the last of the summer okra. It takes no time to make. All you need is okra and a few spices from your pantry.
Ingredients:
1/2 pound to 1 pound of okra (rinsed and chopped)
a few chili peppers chopped (optional)
1/2 tsp of each: turmeric, mustard seed, coriander, curry, cumin
1 tblsp canola oil
Directions: Heat the spices in a dry pan until fragrant. Add in canola oil, okra and chilis. Cook on med high heat, tossing gently, until tender. Season with salt to taste.
by Jennifer on August 23, 2010
To find out more, check out Huffington Post’s current article written by food writer and son of the family behind ice cream empire, Baskin Robbins. He critically examines Monsanto’s role in developing, marketing, and manupulating FDA approval of bovine growth hormones that are now prevalently used in commercial dairy production. The article makes a lot of great points about the power wielded by the food lobby and how such power is used to pressure Congress for favorable laws that protect corporations, rather than consumers. Perhaps the most important take-away message is that if you eat non-organic dairy, you are very likely consuming milk, cheese, yogurt, etc tainted by infection (and puss) caused by harmful effects of the growth hormone on cows. I think I’ll stick with hormone-free Ben and Jerry’s from now on.
