Eating out

I recently returned from a two week vacation with my son at his new home in a little community between Baltimore, Maryland and Washington D.C. To clarify, the entire strip between Baltimore and D.C. is made up of small communities, and some might consider it one long shopping mall.

Son’s house is pretty much in the middle, making both Baltimore and D.C. easily accessible, by vehicle or by Metro.

My daily walks continue when I’m vacationing, and although I knew we’d be doing a lot of tourist-type traipsing, I ventured around the neighborhood on those days he worked.


Another new Wegmans...

My first target? Getting a look at the new Wegmans supermarket going up less than a mile away. Why was I so intent on seeing a half-built Wegmans? ‘Cause that’s what we have locally and as I always say, it’s not just a supermarket, it’s a “social event”. I can't wait until it's complete and I can go for groceries and coffee when I visit the area.

Lots of construction going on, so I didn’t attempt to get too close. Security guards caught up with me after about ten minutes. They typically stop cars from driving into the area and were surprised by (but tolerant of) my on-foot intrusion. Even gave me a ride for the short one block out of the area!


High end cooking...


Just across the highway and closer to home, I found Roundz. Love it, love it and went back numerous times for coffee and goodies. Roundz is a small gourmet market and catering business. They were very welcoming and kindly allowed me to take photos. I’m surprised I shed a few pounds in Maryland, especially after consuming their bread pudding and the red velvet cake with what tasted like a combination buttercream-cream cheese icing (emphasis on the cream cheese). Prices are hefty, but so are portions. Delicious!

BTW, I’m an occasional coffee drinker, must have decaf, and most speciality coffees are too dark and bold for me. The only exception is Wegmans’ Hazelnut Decaf. Anyway (or is it anywayS?), Roundz had a Guatemalan decaf the first time I was there and I decided to try it. Ended up having their decaf (diff flavor daily) 3-4 times. That good.


From gourmet to every day...

We watched an episode of “Undercover Boss” featuring the CEO of Checkers. A few days later, we discovered a Checkers drive-through nearby but barely visible from the highway. Had to have lunch and sat a table outside (no inside dining), freezing yet loving the food.

My only complaint was that the woman who opened the window to wait on us stood with her back to us while talking with another employee. Kept us waiting - not even a greeting - at least a full minute.

Let us, however, talk about more pleasant matters -- like the food! (I’m sure it’s not nutritious. It’s totally salty.) My burger of choice came with mushrooms and swiss cheese. OMG, it was so-o good. Equally mouthwatering were the fries with special seasonings.

(Follow up 2/29: I received a phone call and an apology from a manager at that Checkers restaurant.)

Time for Bibim Bap...

When I visit my son, wherever the USAF decides to station him, we habitually fix our own meals and often eat out. One of our favorites at his last assignment was Korean cooking and on my last full day in Maryland, son found Myong Dong, a small quiet place in Beltsville, Maryland.

What do we order at a Korean restaurant? Dolsot Bibim Bap, of course. On this occasion, we also split an order of dumplings. Loved it and they did a good job. Can’t wait to go back!


That’s it for today, friends. Coming in my next blog entry...

Red Hot & Blue
The Spice & Tea Exchange
Caribou Coffee
Mamma Roma
It’Sugar
Saving the best for last ~ Chocolate Chocolate!



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I made Totally Nutty Granola Bars. Find other excellent ideas at Bam’s Kitchen.




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Step by Step in the Kitchen is on Facebook. Take a look and "Like" the page. I'll be posting extra notes and photos there.

Santa Fe Salmon and an award

Before I tell you about this yummy fish dish, I have to say thank you to Bobbi Marshall at Bam’s Kitchen for nominating me for a Reader Appreciation Award. Bobbi currently lives in Asia and her blog features “unique international dishes that even teenagers will enjoy”.

According to Bobbi, the rules of this award are to:
. Award your top (up to 6) bloggers who have commented the most.
. Be thankful.
. You cannot award someone who has already been awarded and you cannot give the award back to me.
. Don’t forget to tell the bloggers you’ve awarded.
. If you don’t want to pass on this award, just admire it.

I’m nominating four fellow food bloggers. I don’t think they’ve been nominated before, but even if they have, they deserve it again. Super bloggers! Check them out and let them know I sent you.


1 ~ Choc Chip Uru from Go Bake Yourself. Choc Chip Uru is a favorite not just because she bakes, or just because she specializes in chocolate, but also because she has a wonderful way with words. CCU is an Australian high school student and will awe you, I’m sure, as much as she does me.

2 ~ Anna and Chelsea from Hidden Ponies. Sisters Anna and Chelsea share recipes, including lots of sweets and bits of their family life with their readers. They often invite other family members, just as talented with food and writing, to guest post on their blog.

3 ~ Jay from Tasty Appetite. If you appreciate foods from India, like I do, you look forward to reading Jay’s blog and trying out her many recipes, including lots of vegetarian offerings.

4 ~ Cory from Zesty Cook. Zesty makes the best hardy foods yet isn’t afraid to experiment as evidenced by his recent Gluten Free Oatmeal Chocolate Chip Cake with Cream Cheese Frosting.

So thanks again to Bobbi for the nomination for a Reader Appreciation Award, and now on to the recipe.

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I absolutely love salmon. Talapia is good, so is tuna, but salmon has to be my favorite. I’ll eat it plain or doctor it up when the urge hits me. This is a very simple recipe created to use up the Philadelphia Santa Fe Blend Cooking Crème in my refrigerator. Just a few ingredients and a few steps take this dish to a higher state of deliciousness.

SANTA FE SALMON
(Serves 2 ~ multiply ingredients to serve more according to your needs)

Ingredients...


1 tablespoon Extra-Virgin Olive Oil
6 ounces Salmon, cut into bite-size pieces
1/2 lemon
1/4-pound Brussels sprouts (cleaned, ends cut off and each Brussels sprout cut in half)
2 Roma (plum) tomatoes, each cut in 3-4 wedges
Dried basil
Philly Cooking Crème, Santa Fe Blend


Directions...

1. Heat EVOO in saucepan large enough to accommodate all ingredients.
2. Arrange salmon, Brussels sprouts and tomatoes in pan and drizzle all with lemon juice. Toss lemon in pan, too.
3. Sprinkle tomatoes with dried basil

4. Cover and cook 4-5 minutes over medium-low heat.
5. Remove salmon and set aside. Continue cooking vegetables 4-5 more minutes until Brussels sprouts are easily pierced with a fork or sharp knife.

6. Remove lid, return salmon to pan and stir in 1-2 tablespoons Cooking Crème.
7. Microwave additional Cooking Crème for 15-20 seconds (while salmon and vegs stay warm in pan). Serve at table with salmon.