Tuesday, February 23, 2010

Bag Lady



There are a lot of great consignment/thrift stores that have opened around Alexandria in the last year. The newest addition is Label Exchange in Alexandria's Del Ray neighborhood on Mount Vernon Avenue (near Los Tios)-it's so new, it's not even on Google yet. I got this great leather tote there, made by Rowland Leather of Canada (it even had a shiny Canadian penny in the bottom of the bag). It's the perfect size for lugging my notebooks, library books, lip balms, apples, pens, and other bits and pieces around (but I NEED everything in my purse! Waaah!). They carry men and women's clothing and some furniture/housewares type stuff, and because it's a mix of thrift and consignment store, you can find stuff like Steve Madden shoes and leather jackets next to costume jewelry. Definitely worth a look.

Also from this weekend:



My extraordinarily delicious lunch from Rosa Mexicano in National Harbor. Right now, National Harbor is having its Restaurant Week, and most of the restaurants there are offering prix fixe lunch and dinners. For only 20 bucks, I got delicious, smoky adobo chicken soup, this awesome deconstructed steak taco dish, and a really great chocolate hazelnut cupcake.


Leaning tower of chocolate


And finally, since this post is a collection of random stuff I haven't gotten to putting up yet, here is a tasty vegetable side dish the next time you have noodles:



You will need:
1 pack fresh snow peas (if you use frozen, defrost and drain them well first)
1 onion
A clove or two of garlic
A handful of mushrooms (if you like them-this version did not have them, but I love mushrooms)
Some oyster sauce (not totally vital, if you don't have it lying around, skip it)
Some soy sauce
Some hoisin sauce
A little bit of oil. You could use anything from sesame oil to olive oil (just enough to grease pan so the veggies don't stick)

Chop onions and garlic cloves. Heat a skillet over medium heat. Add oil and garlic. If using mushrooms, add those first and cook for a minute or two, then add onions. Cook for another few minutes, until the onions start to soften. Add a glug or two of soy sauce, about a teaspoon of oyster sauce (if using), and a teaspoon of hoisin sauce. Stir. Add the snow peas. Cook until snow peas are coated but still crisp (should only take a minute or two). You can taste the veggies as you go along to see if you need more of the various sauces, but it's so good that you may end up eating most of it before it makes it to the plate.

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