Party Pleaser

Because fate is cruel and for whatever reason we can never seem to live in the same place at the same time for more than 2 months in a row, Paul had to move back to San Diego to start his new job and my evil committee refused to let me leave until after I defend my thesis (a mere 81 days from now but who's counting?). Of course instead of working on said thesis, I decided to throw him a going away party. One of his friends was nice enough to volunteer to bring duck tacos made with a duck he had shot and killed that morning, so I decided to stick with the Mexican theme and try my hand at making a seven layer dip.

Seven layer dip is one of those dishes that always looks so elegant and delicious when other people make it, but I was sure that I was going to manage to ruin it somehow and make it look unappetizing. I read some tips online and was encouraged when I read that the nice thing about seven layer dip is that you really can layer the ingredients in pretty much any order that you like (basically the only rule is to be sure to put the guacamole layer below the sour cream layer so that the sour cream does not turn brownish) and it will still be delicious (in other words, a dish that is pretty much impossible to mess up, which is right up my alley). I thought I would share it with all of you because a.) it is super easy but looks fancy and time consuming, b.) it is delicious, and c.) I think it would be the perfect thing to make ahead and take to a New Year's Eve or Super Bowl party.

Seven Layer Dip

1 oz package of taco seasoning (I used Old El Paso, pictured below)
16 oz can of refried beans
1 cup guacamole
1 cup salsa
16 oz sour cream
1 small tomato, diced
6 oz can sliced black olives
2 cups cheddar cheese (or Mexican cheese blend)
1 bunch green onion, sliced

Mix refried beans with taco seasoning and spread over the bottom of a 13" x 9" casserole dish.


Top bean layer with guacamole and spread with spatula to cover.


Top guacamole layer with salsa. Top salsa layer with sour cream.


Garnish sour cream layer with diced tomato, olives, cheese, and green onion. Serve with tortilla chips.

A Cornucopia of Cookies

When the holidays roll around there is only one thing on anyone's mind in the Weems household - cookie baking. We show no restraint. Each year we end up with so many cookies that we can't even find enough tupperware containers to store them in. So naturally with Christmas creeping up, I kept finding myself dreaming of holiday cookies, but fearing the thought of having hundreds of cookies floating around my house (I have no will power when it comes to dessert). But then I got to thinking about how life is short and the holidays only come around once a year (thank god), so I threw caution to the wind and made a batch of my favorite holiday cookie of all time. You can thank me later.

Ginger Molasses Cookies

3/4 cup butter (or shortening if it strikes your fancy)
1 cup granulated sugar, plus extra for rolling cookies in
1 egg
1/4 cup molasses (make sure that you do not use a molasses that is too dark - I recommend Grandma's Original Unsulphured Molasses with the yellow lid)
2 cups all purpose flour, sifted
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cloves
1 tsp ground ginger
1 tsp cinammon

Mix butter (or shortening), sugar, egg, and molasses well in a large mixing bowl. In a separate bowl, combine flour, baking soda, salt, ginger, cloves, and cinnamon. Add to wet ingredient mixture in thirds and stir after each addition to incorporate completely. After all ingredients have been incorporated, chill dough for 1 hour in the refrigerator.

After chilling dough for one hour, preheat oven to 350F. Roll tsp sized balls of dough in your hands:


and then roll each ball of dough in sugar:


Place balls of dough on a cookie sheet (only place 8 - 10 balls of dough per average sized cookie sheet - although the balls of dough start out small, they spread out to be much larger during the baking process). Bake cookies for 12 - 15 minutes. Allow to cool on the cookie sheet for 1 minute, then transfer to wire racks and allow to cool completely. This recipe makes approximately 30 cookies.

It's So Nice, I Want to Eat the Same Meal Twice

My entire life, I have never liked leftovers, aside from the occasional slice of cold pizza or Chinese food. I know, I know - I am a horrible, food wasting person, but I really cannot help it. But with the holidays upon us, it being finals week, and me hunting down my committee to sign off on a date for my thesis defense, I am coming home everyday exhausted and not wanting to cook. So I started searching through my recipe book and looking for something that I could eat for several days in a row without losing my mind. I stumbled across this old recipe which is a tried and true favorite in my house - and one that I dare say actually tastes better the second time around (and that means a lot coming from me). Enjoy!

Penne alla Vodka

1 Tbsp extra virgin olive oil
1 Tbsp unsalted butter
2 cloves garlic, minced
1 shallot, minced
1 cup vodka
1 cup vegetable (or chicken) stock
1 28 oz can crushed tomatoes
1 tsp crushed red pepper flakes
salt and pepper to taste
16 oz of penne (or rigatoni)
1 Tbsp cornstarch
1/2 cup heavy cream
chopped fresh basil

Melt butter with oil over medium heat in heavy medium sauce pan. Saute garlic and shallot for 3 to 5 minutes. Add vodka and simmer until reduced by half, about 5 minutes. Add stock, tomatoes, red pepper flakes, and salt and pepper to taste. Reduce heat to medium-low and simmer for 45 minutes to an hour. Stir cornstarch into cold cream and add to sauce. In the meantime, cook pasta in salted boiling water. When the sauce returns to a boil, remove from heat and stir in chopped basil. Pour over pasta and mix to coat completely. Serve topped with grated parmesan.

Cabin Fever

If you know me then you know that I am what is termed a pesco vegetarian, meaning that the only type of meat that I eat is fish (although I cannot lie - once in a blue moon I do have the occasional "relapse" and indulge in a few strips of bacon at breakfast). In being a non-turkey eater, I am automatically eliminated from one of the great American past times - getting stuffed on turkey and gravy for Thanksgiving.

But that doesn't mean that you should feel sorry for me. I more then make up for the lack of turkey each year by making rich, hearty, non meat containing dishes. This year was no exception. A close friend of ours has a cabin at Grizzly Gulch up at Alta ski resort and since he was in Manhattan for the weekend to visit his sister, he generously agreed to let us use it. Although we were hoping to ski, there is as yet little snow and only a few runs are open up at Alta, so we decided to pass on the skiing. But nevertheless, there was a enough snow to make for a beautiful view and the perfect environment for a warm fire and a rich, hearty fondue accompanied by one of my favorite salads over which I was able to think about all of the things that I am thankful for. The past year has been a tough and bittersweet one and I have lost a lot of the people who were once close to me (family and friends), but I still have so very much to be thankful for - not least of which are the good friends and loved ones who have remained a part of my life. I am so thankful for you each and everyday and I hope that you know it!

Swiss Fondue

1 clove garlic
1 cup white wine (or champagne)
1 Tbsp lemon juice
1/2 pound grated gruyere
1/2 pound grated emmentaler
3 1/2 Tbsp cornstarch
1 Tbsp Kirsch
Pepper
Nutmeg

Rub inside of fondue pot with garlic clove. Throw garlic away. Heat wine and lemon juice to a simmer over medium heat. Toss gruyere and emmentaler with cornstarch to coat. Add cheese to heated wine and lemon juice mixture one handful at a time, making sure all cheese is melted before adding the next handful. Once all cheese has been incorporated, season to taste with nutmeg and pepper. Stir in Kirsch and serve with crusty bread and/or sliced apples.


The dressing I used.



The finished product.


Spinach Salad

9 oz. bag of spinach
2 - 3 oz crumbled goat cheese
1/4 cup chopped walnuts
2 packages fresh blackberries (I have also used raspberries or chopped strawberries)
1 bottle raspberry vinagrette salad dressing

Toss all ingradients together and enjoy!

Risotto, How Do I Love Thee? Let Me Count the Ways . . .

In my mind fall can only mean one thing - comfort food. And in my opinion there is truly no greater comfort food on this planet than risotto. I have always suspected that I must have been Italian in a past life - a culture that combines wine and cheese and butter into it's dishes is definitely my kind of culture. And even though all risottos are delicious to me, there is one that stands far superior to all others in my mind: porcini mushroom risotto. My father-in-law, who went to high school in Italy and makes amazing Italian food, judges each Italian restaurant he eats at by the porcini mushroom risotto - if the risotto is not up to par, he does not return.

I too have fallen in love with a restaurant solely because of their porcini mushroom risotto. As I child I was a very picky eater and the very mention of mushrooms was enough to send me screaming and running away from a meal to hide in my room. But on a trip to Boston in 2002 I had a mushroom conversion. My mother-in-law, a native Bostonian, insisted that we head to the North End (Boston's Italian section) and dine at Villa Francesca no matter how long the wait. We settled in and I ordered the Lobster Ravioli, which was delicious, but Paul ordered the porcini mushroom risotto to follow along in his father's footsteps. I was hesitant to try it at first due to my dislike for mushrooms but I decided that I was on vacation, so why not throw caution to the wind and try some. I took a bite. The rich, creamy risotto melted in my mouth. I wanted another. I had never had anything like it. I wanted to lick the bowl clean. Boy had I been missing out during all of those years of mushroom avoidance. What had I been thinking?

For years I became a woman obsessed. I wanted to make up for all of the time I had wasted not eating mushrooms. I have never lived anywhere near Boston and I had to find a way to make it myself. So I got to work, tried tons of different recipes, and took the parts I liked from each one and combined them to make my own, which I am now sharing with you. Now that I can make it in the privacy of my own home, I can lick the bowl clean - and it's even father-in-law approved.

5 cups low sodium chicken or vegetable broth
1/2 ounce dried porcini muchrooms (if porcini are out of season, substitute dried shiitake mushrooms)

2 Tbsp unsalted butter
1 Tbsp extra virgin olive oil
1/2 large white onion, diced
8 ounces baby bella mushrooms, finely chopped
8 ounces crimini mushrooms, finely chopped (you can substitute different mushrooms based on your taste preference or what you have on hand)
2 cloves garlic, minced
1 tsp dried marjarom
1 tsp dried thyme
1 1/2 cups arborio rice
1/2 cup dry white wine (I like to use a South African Chenin Blanc, particularly the one from Mann Vintners)
1/2 cup grated parmesan cheese, plus extra to be used as a garnish

Bring chicken broth to a boil in large stockpot. Add dried porcini (or shiitake) mushrooms and simmer until just tender. Remove mushroom and allow to cool before chopping finely. Reduce heat to as low as possible and cover broth to keep warm.

In a separate large pot, melt butter with oil over medium-low heat. Saute onions until tender, approximately 10 minutes. Add crimini and baby bella mushrooms and saute until tender, about 8 minutes. Add garlic, porcini, marjarom, and thyme. Stir to incorporate and cook for about 4 minutes. Add rice and stir constantly for 2 minutes. Add wine and cook until absorbed. (Reduce heat a little if wine absorbs in less than a minute). Add one cup warm mushroom-infused chicken broth to the rice mixture. Stir often and cook until broth is absorbed. Continue to add broth by the cupful, allowing broth to be completely absorbed each time before adding more. Stir often. After all broth has been incorporated, add parmesan cheese and salt and pepper to taste. Plate and shave parmesan on top to garnish.

Absence Makes the Heart Grow Fonder

To say that I am a fan of the New Belgium Brewery is like saying that ice is kinda cold - a vast understatement. I love their beer. A few months ago I went to a conference in Denver and rented a car solely so that I could drive to Fort Collins, CO and tour the brewery (I would include photos here but sadly my laptop was stolen and so I don't have them anymore). Now you may think that is crazy, but if that story alone does not convince you of my devotion, perhaps this next one will. I live in Utah. You can't buy New Belgium beer in Utah. Not anywhere in the state. So last weekend I drove 85 miles one way (and another 85 miles back) to Evanston, Wyoming JUST to buy New Belgium beer. If that is not a show of devotion to a beer, then I don't know what is.

But this post isn't devoted to the trials and tribulations of life in the great state of Utah or how bootleg beer just tastes better. This post is in honor of two New Belgium beers I had not tried before: Biere de Mars and Le Fleur Misseur. These beers belong to New Belgium's Lips of Faith line of limited release experimental beers. These two particular beers are brewed in the Belgian style using Brettanomyces yeast. If you're not familiar with this yeast, it is the wild ale yeast that has been used for thousands of years by monks in Belgian monasteries to brew beer and it imparts Belgian beers with their characteristic sour flavor notes.


I have to say that of the two beers, I much preferred the Biere de Mars. Not only was Le Fleur Misseur very sour (almost bitter), but it also tasted as though the flavors weren't perfectly melded - there were several dominant flavor profiles and the beer lacked balance overall. The Biere de Mars, on the other hand, had a nice golden color, a subtle, balanced hop profile, and a much smoother finish than the Le Fleur Misseur. But don't take my word for it - take a trip to Evanston (or your local grocery store if you live somewhere normal) and try these out for yourself! In the meantime, I think I'll enjoy a bootleg Fat Tire.

Fall colors and legos

This past weekend, I decided to get out and see some things here in Utah. The more I think about the fact that I am supposed to defend in 3 months, the more I realize that I am running out of time to do all of the things I said I would when I first moved here!

Since fall is my favorite season (and my soon to be home of San Diego has no seasons), I figured doing a scenic drive to enjoy the trees as they change color would be the perfect way to spend a Saturday. Apparently Utah is a great place to see fall colors, because when I searched for fall drives in Utah, I found a list of 27 Fall Color Tours! I opted for option 12: The Alpine Loop (billed as One of Utah's Most Spectacular Scenic Drives) which starts at the mouth of American Fork Canyon, winds up through the Uintas past Mount Timpanogos, passes the Sundance ski resort, and lets you out at the bottom of Provo Canyon. The road is only open from late May to early October (the rest of the time it is closed due to snow).


After all of the hype (really, one of the most spectacular?), I have to say the drive did not disappoint! Due to the early snow fall this year, Mount Timpanogos was covered in snow, which provided a dramatic contrast to the bright reds, oranges, and yellows of the fall trees. I am so glad that I was able to enjoy this drive before I leave.

When you get spit out of the bottom of Provo Canyon, you have two options - head west to Provo or east to Heber City/Park City. I had read about an exhibit up in Park City where the sculptures are made entirely of legos and I was very intrigued by the idea, so I decided to head east. When I arrived at the Kimball Art Center, I discovered that the exhibit, The Art of the Brick, was free, which made me even more happy! The artist, Nathan Sawaya, has made a number of sculptures, some of which took him over 3 months to create! I have featured a few of my favorites here., but there are plenty more that I am not showing, so if you are in the Park City area before November 15, I would definitely recommend checking it out!

Tomato Soup for the Soul

Today I saw that one of my favorite blogs, Hail's Kitchen, is back in action! The author, my friend Hailey, is always inspiring me to try new recipes - she is so fearless and adventurous in the kitchen. Her latest post, A Truffled Protest, had pictures of a delicious looking tomato soup and grilled cheese combo. Now for years I have been sitting on some amazing soup recipes given to me by friends but I have to be honest - for whatever reason, making soup has always frightened me. I pictured hours of simmering, waiting for the right consistency, only to end up with a watery, flavorless bowl of soup. (I guess all of those years of eating sodium filled canned soup which you just open, heat, and serve have spoiled me.)

Well, after reading Hailey's post, which made making soup from scratch sound so easy, and given the fact that it is about 37 degrees at night here lately (it went from 85 degrees one day to snowing the next - that's a Utah fall for you), I could not resist the allure of grilled cheese and a hot bowl of soup. (Plus, I have this slow cooker that has been collecting dust in my cabinet since last Christmas that I have been dying to find an excuse to use.)

I started with Hailey's suggestion of oven roasting the tomatoes. I followed her instructions pretty much to a tee: take 5 medium red tomatoes, quarter them, lay them on a cookie sheet, drizzle with olive oil, season with salt and pepper, and place them in a 350 degree oven for 45 minutes.

From there, I ventured out on my own, taking different cues from the many different tomato soup recipes I have on file and combining them with Hailey's recipe. It was nothing short of revalation (only about 20 mins of active cook time - no more canned soup for me!) and earned rave reviews from all of my dinner guests! I hope it will inspire you to make homemade soup as well.

My recipe is as follows:

oven roasted tomatoes
1 1/2 Tbsp olive oil
4 small cloves garlic, minced
1/2 medium white onion, diced
1 tsp saffron threads
boiling water
1 tsp dried oregano
1 tsp dried basil
1 tsp crushed red pepper flakes (or more to taste)
1 1/2 cups vegetable (or chicken) broth

After roasting the tomatoes, remove from the oven and allow to cool slightly. In the mean time, add garlic and onion to 1 1/2 Tbsp olive oil heated over medium-low to medium heat. Cover and saute for 10 mins. Add cooled tomatoes, onion, and garlic to a blender and blend until smooth. Pour the blended mixture into a slow cooker (or large sauce pan). Crush saffron threads with the back of a spoon until a powder is formed. Steep saffron threads in 1 Tbsp boiling water for approximately one minute. Pour saffron/water mixture into slow cooker/sauce pan. Add chicken broth, oregano, basil, and crushed red pepper flakes. Bring to a boil. Reduce heat and simmer for 30 minutes. Garnish with chopped fresh basil and parmesan cheese. Serve with your favorite grilled cheese sandwich (I made mine with brie and ciabatta bread in my panini press).

Southern Comfort

A glimpse of the finished product to whet your appetite.

I have developed a borderline obsession with red velvet cupcakes. This may seem strange, seeing as they are a traditionally southern food item (who can forget the red velvet armadillo wedding cake in Steel Magnolias?) and Southern California is about as southern as I get. If you have not yet tried one, they are the ultimate comfort food. The first time I ever had a red velvet cupcake (or red velvet cake of any sort) was just under a year ago at a French bakery here in Salt Lake City called Tulie Bakery. This cupcake was nothing short of mind blowing - a fluffy, deep red cake topped with a rich cream cheese frosting. Thus started my obsession. I went back on several occasions to buy these cupcakes, the most recent purchase being in April. Then I got busy, traveled, etc. and nearly forgot all about these tasty little cupcakes.

A few weeks ago I headed back to the bakery, only to find yellow and chocolate cupcakes in the bakery case, but no red velvet in sight. I asked the cashier if they had sold out and she responded that they had never had such thing as a red velvet cupcake at this bakery and she would know if they did because she had been working there for quite some time. I responded that she clearly had not, since I had purchased one in April (which is after all only three months ago). So she asked the baker if they were going to have any soon and she said no but that I was free to place a special order for some if I wanted. At $3 per cupcake and a one dozen cupcake minimum for special orders, I did not. And so I went on a quest to find a red velvet cupcake recipe of my own. But where to even begin since, not being from the south, it's not as though I know anyone who makes these on a regular basis.

After searching high and low through cookbooks and scouring several websites, I came across the following cupcake and frosting recipes, which I have to say are mighty tasty (the cake may not be quite as rich as the one I remember from the bakery, but the icing is a dead on match). And for me the icing on the cupcake (so to speak) of this experience was that I got to use my brand new stand alone mixer for the first time. (As a fan of the Food Network I have been dying to own one for years now!) I felt like the Barefoot Contessa. (Is it just me or is every show on the Food Network secretly sponsored by KitchenAid? Every chef on there has one of these mixers even though they cost more than my rent!) I hope you enjoy these recipes as much as I do:

Red Velvet Cupcakes

2 1/2 cups all purpose flour

1 tsp salt

1 1/2 sticks unsalted butter

2 eggs

2 Tbsps cocoa powder

2 oz water

2 oz red food coloring

2/3 cup milk

1 tsp vanilla extract

1 tsp white vinegar

1 tsp baking soda

Preheat oven to 350F. Line muffin pan with muffin tins. In electric mixer bowl, cream butter and sugar until fluffy on medium speed for about 2 minutes. Add the eggs one at a time (on medium low speed) and blend well. Make a paste of cocoa and food coloring and add to the butter mixture. Sift flour and salt together into this mixture. One at a time, add the milk, vanilla, and water (mixing on low speed).

In a small bowl, combine the vinegar and baking soda. Fold it into the cake batter. Pour the batter into the cupcake tins. Bake for 20 to 25 minutes, until the cake springs back when touched. Remove from oven and let cool for about 10 minutes, take the cupcakes out of the pans and place on a wire rack to cool completely before frosting.

Cream Cheese Frosting (recipe courtesy of Sprinkles Cupcakes)

8 oz cream cheese (cold)

1 stick unsalted butter

1/8 tsp salt

3 3/4 cups sifted confectioner's sugar

In electric mixer bowl, beat cream cheese, butter, and salt one medium low speed for 3 minutes. Reduce speed to low and add the sugar gradually and in batches, stirring until completely incorporated before adding the next batch of sugar. Add the vanilla and beat until just incorporated.

Necessity is the Mother of Invention

Delinquent blogger here back to update my blog - finally! After a hiatus to get married and go on my honeymoon to Greece I am back with a new post. As you may imagine, after two such events I am broke, which has actually had a positive effect on my kitchen! Since I am low on funds for going out to eat, I have put my creative energy to use for cooking and am happy to say that some of the recipes turned out so well that I am going to share them with you here.

The first is for homemade ice cream. Having received an ice cream maker off of my registry as a wedding gift (a Cuisinart Frozen Yogurt, Ice Cream, and Sorbet Maker, to be exact), I was very excited to try it out. This model is one of the lower end ice cream maker models with a removable bowl that you freeze overnight in advance. I decided to give chocolate chip cookie ice cream a whirl as my first ice cream recipe attempt. The recipe is as follows:

8 oz. mascarpone cheese
1 cup full fat milk
1/2 cup light brown sugar
6 oz. crushed up chocolate chip cookies (I used bite sized chips-ahoy because I was too lazy to bake some from scratch)

Whisk the first three ingredients together until well blended. Immediately pour into chilled bowl of ice cream maker and press start on the machine. When ice cream is almost frozen (in my machine this took about 12 minutes), add cookie chunks and spin until ice cream has the desired consistency (this took about 3 more minutes in my machine).

The results - nothing short of amazing! The light brown sugar really gives the ice cream a toffee/caramel type of flavor. The ice cream was very rich, so I couldn't eat much, but what I did have was so satisfying! I am excited to try out some new recipes on there as well.

The next recipe I tried was baked salmon with a homemade teriyaki sauce. This is something I would normally just buy at the store but I found myself with salmon and no teriyaki sauce so I thought I'd give it a shot. Plus, I liked the idea of making it at home so that I could control the sodium content. I am so glad that I tried it. It was so simple and delicious. I don't think that I will ever buy store bought again! The recipe is as follows:

1/3 cup soy sauce
2 tbsp sherry
2 1/2 tbsp rice vinegar (can also substitute apple cider vinegar)
2 tbsp sugar
1 1/2 tbsp ginger

Simmer ingredients in a small saucepan over medium heat until sugar is dissolved and mixture has reduced to approx. 1/2 cup total volume. Pour into a small metal bowl and place metal bowl in large bowl of ice water. Coll to room temperature. Marinate salmon for 15 minutes, turning once to coat. Bake at 350 degrees for 20 minutes.

I hope these recipes will inspire you to make these dishes at home - enjoy!

I'm back!!!

I noticed that my last post was from several months ago and decided to stop being such a slacker and start blogging again! My next series of blog posts will be focused on traveling, one of my number one passions in life. I have 7 trips lined up in a 2 month time frame, so I figured there is no better time than now to blog about traveling!

My latest travel adventures were trips to Baltimore, Mt. Vernon, and Philadelphia. I went out to Baltimore for the 48th annual Society of Toxicology national meeting. I had to give a talk the day after St. Patty's day (BOOOOO), but I survived and managed not to have a heart attack prior to giving my talk, which is always my fear.

In between attending the meeting I did manage to do some sightseeing as well. The first day in town I hit the National Aquarium. The highlight of this visit was the dolphin show, since dolphins have always been my favorite animal - I am completely fascinated by them. The show was very kid focused, but it was fun to watch the dolphins do their tricks nevertheless.

I was also able to confront my arch nemesis, the sting ray. I am so glad these were not the rays I encountered during my infamous stinging in La Jolla - although the picture may not do them justice, they were huge and the one that my friend Margaret nicknamed the Dark Lord had a stinger that was about 4 feet long!

The other major stop on my Baltimore sightseeing tour was the Star Spangled Banner Flag House (not to be confused with the Betsy Ross Flag House in Philadelphia where the nation's first flag was sewn - more on that later). It was kind of a bust when I learned that the Star Spangled Banner flag was cut up and distributed to the soldiers who had defended Fort McHenry during it's bombing in the War if 1812 (who thought that was a good idea????), although they did have one old flag on display, though it is not clear whether it is the uncut remains of the Star Spangled Banner flag or not.

After my Baltimore excursions, I headed out to Mt. Vernon, the home of our nation's first president George Washington. It is just outside of Alexandria, Virginia and about 15 minutes away from D.C. The foundation has preserved the home, as well as the thousands of acres of land that Washington owned, and the results are spectacular. Visiting is like stepping back into the 1700's. The land overlooking the Potomac is absolutely gorgeous. The whole visit really got me thinking about life back in the early days of the U.S. and feeling very sad for all of the slaves. They said George Washington had something like 377 slaves working for him, which absolutely baffled me. There was a very nice monument to the slaves efforts which cheered me up a little bit, but not much.

After my day trip to Mt Vernon, Margaret and I headed up to Philadelphia for the weekend, which allowed me to visit two states I had not previously been to (Delaware and Pennsylvania). I can't say much about Delaware (I had a Wayne's World flash back), but Philadelphia was great! We spent our first day doing a walking tour of all of the historical sites, including Independence Hall, the Liberty Bell, the U.S. Mint, the Betsy Ross Flag House, and Elfreth's Alley, a street containing the oldest homes in the U.S., some dating back to 1703.

That evening we did a pub crawl, hitting a pub called McGillin's Olde Ale House, which claims to be the oldest continously operating tavern in Philadelphia (since 1860), a pub called Sassafras, a pub called the Plough and the Stars, and finishing off the night at the City Tavern, which brews 18th century ales from the recipes of George Washington, Benjamin Franklin, and Alexander Hamilton.

The next day we visited the 9th Street Market, which is a sort of Italian flea market. We bought handmade pastas and bread which we took back to Maryland and had for dinner. We capped the market off by heading to the famous dueling cheesesteak shops Pat's and Geno's. According to our non-scientific taste test, Geno's won by unanimous vote. We finished off our visit with a delicious brunch at Farmicia. All in all it was a great trip and I really loved the charm and history of Philadelphia.