Blake

@bstabler.bsky.social

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I'm here for the pet photos!

A fork sits on a brown cloth napkin next to a light green plate. The plate is supporting two large slices of sesame pumpernickel bread from Talking Bread, covered in tuna salad (tuna, shallot, Virginia celery, Mt. Olive kosher dill pickle, Duke's mayonnaise, and seasonings) and melted Swiss cheese slices. Above the napkin is a dark green and brown bowl filled with a green salad (Virginia butterhead lettuce, sliced cucumber, Virginia purple cherry tomatoes, sliced green olive, and toasted walnuts in a toasted walnut oil and red wine vinegar vinaigrette). To the right of the plate is a table knife and an orange can of Pamplemousse La Croix (grapefruit-flavored sparkling water) on a wooden table.
Fork on a brown cloth napkin next to a light green plate supporting pan fried, previously frozen tilapia seasoned with salt and black and white pepper, then glazed with soy sauce, mirin, and garlic reduced in the pan and topped with toasted black sesame seeds. There are a pile of green beans, seasoned with light soy sauce, mirin, grated ginger, and garlic air fried at 380 F for 8 minutes. A slice of lime and a previously frozen baguette slice are to the other side of the fish filet. Above that is bicolor corn on the cob, buttered. Above that is a small tomato, quartered and seasoned with salt and freshly ground black pepper. A knife site to the right of the plate along with an orange aluminum 6of Pamplemousse La Croix (grapefruit-flavored sparkling water).
A fork is on a brown cloth napkin under a white ramekin filled with canned baked beans. To the right is a light green plate supporting two slices of whole wheat sourdough miche from Talking Bread topped with butter and rhubarb jam, two scrambled Virginia eggs topped with Crystal hot sauce, two sage breakfast pork sausage links, a sliced tomato topped with salt and pepper, and slices of white peach. Above the plate is a small Mason jar filled with mango juice, a white a blue ceramic mug filled with half and half from South Mountain Creamery and Zeke's Pride and Joy coffee. A knife sits to the right of the plate on the wooden table.
A fork sits in a light green and brown cloth napkin under a dark green and brown bowl. The bowl is filled with a side salad made with baby Virginia lettuces, toasted walnuts, red onion, and sliced Greek green olives with pimentos in a toasted walnut oil-red wine vinegar dressing. To the right is a low light green bowl filled with bucatini (hollow, long pasta), thinly sliced green and yellow Virginia patty pan squash wilted in extra virgin olive oil with red pepper flakes, red onion, and sliced garlic. Pasta water, lemon zest, and lemon juice were added to the sauce. The pasta is topped with Wisconsin feta, fresh basil, and freshly ground black pepper. A slice of lemon and toasted seeded sourdough bread from Talking Bread (previously frozen) share the low bowl. To the right is a pink can of Guava La Croix (sparkling water) on the wooden table.
A fork sits on a brown cloth napkin on one side of a light green plate. On the plate is a previously frozen, farmed tilapia filet seasoned with S&B Oriental Curry Powder and pan fried in butter and olive oil next to a slice of lime. Next to that is a large pile of cubed yellow and green patty pan squash seasoned with fried thyme, fresh rosemary, salt, and peppers and air fried with sliced red onion and minced garlic. On top of the plate is a green salad of lettuces, cherry tomatoes, cucumber, red onion, and toasted walnuts in a toasted walnut oil vinaigrette. Above the plate is a toasted slice of Taking Bread's sourdough miche on the table. To the right is a table knife, a pink can of cherry -lime La Croix (sparkling water), and a half gate less wineglass of Chrysalis Vineyard's 2022 Mariposa (a dry rose) made with Virginia norton grapes.
A fork sits on a red and white checkered cloth napkin next to a light green, chipped, low bowl. In the bowl is whole wheat spaghetti, pan fried chicken, asparagus, grape tomatoes, and sliced garlic in last year's previously frozen pesto Genovese. The pasta is topped with pre-grated Wisconsin Romano cheese and freshly ground black pepper. A slice of sweet potato-tumeric focaccia from Talking Bread (previously frozen) is to the left side of the bowl. In a deeper brown and green bowl above the napkin is a salad of baby lettuces, radish, red onion, toasted walnuts, and cucumber in a white wine vinegar-toasted walnut oil vinaigrette. To the right of the bowl is an orange can of orange La Croix (sparkling water) and a stemless wine glass filled with 2024 French Savignon Blanc
A fork sits on a red-and-white checkered cloth napkin next to a light green plate. On the plate is a previously frozen tilapia filet seasoned with ginger, coriander, garlic powder, iodized salt, and white pepper pan fried in canola oil, topped with Thai sweet chili sauce next to a slice of lime. A large pile of steamed Chinese broccoli stems have been seasoned with oyster sauce and chili crisp and are on top of one serving of Maryland brown long-grain rice cooked in an Instant Pot with toasted sesame oil. There is a salad of cucumbers with garlic in a soy and sesame oil dressing. The salad and broccoli are topped with toasted black sesame seeds. Tho the right of the plate is a table knife, a yellow can of lemon La Croix (sparkling water), and a stemless wine glass filled with a 2024 French Savignon Blanc.
Fork on a folded brown cloth napkin is next to a chopped light green low bowl. The bowl is filled with chicken pas see ew (Thai dried rice noodles, chicken, Chinese sprouting broccoli, scrambled egg, and sliced garlic toasted in a soy and oyster sauce-derived sauce) topped with green onion and cilantro. A stemless wine glass is filled with a 2024 French Savignon Blanc beside a yellow aluminum can of lemon La Croix (sparkling water).
Fork on a green and brown cloth napkin sits next to a light green plate supporting two barbecue sandwiches (Pepperidge Farms potato hamburger buns filled with slow cooker Dr. Pepper pulled pork loin, Sweet Baby Ray's Vidalia Onion barbecue sauce--as Duke's mustard sauce was expired--and coleslaw), potato salad (yellow potatoes, boiled egg, celery, flat leaf parsley, red onion, green onion, garlic, light sour cream, Duke's mayonnaise) and coleslaw (made from bagged mix plus sour cream, Duke's mayonnaise, seasonings) topped with freshly ground black pepper. Above the plate are two white ramekins, one filled with Bush's Homestyle baked beans and the other with vegan, flat leaf mustard greens seasoned with Crystal hot sauce and apple cider vinegar. On the right side is an orange can of Pamplemousse La Croix (grapefruit-flavored sparkling water).
A fork is on a folded brown cloth napkin. A light green plate supports three Virginia sage pork sausage links. Three whole grain (whole wheat flour and white cornmeal) strawberry pancakes filled with Virginia strawberry slices and almonds, cooked in oil and crispy on the edge are also on the plate, topped with additional sliced strawberries, melted butter, and maple syrup. A table knife and a metal mug filled with Zeke's coffee and half and half are to the right of the plate.
A fork sits on a white and red checkered cloth napkin under a green and brown bowl filled with salad (cucumber, multi colored grape tomatoes, red onion, and cilantro with extra virgin olive oil and balsamic vinegar). A light green plate supports a two-egg irregularly shaped tri-fold omelette filled with Wisconsin romano cheese and topped with freshly ground black pepper, chopped flat leaf parsley, and Sriracha. To the right are two toasted pieces of seeded sourdough break from Talking Bread. Above the plate is an orange can of Pamplemousse La Croix (grapefruit-flavored sparkling water) and a stemless wine glass with a half serving of 2024 French Savignon Blanc.
Fork on a brown cloth napkin is below a white ramekin filled with cucumber salad (peeled, deseeded, cubed cucumber in a dressing of lemon juice, Duke's mayonnaise, and low-fat Greek yogurt seasoned with salt, freshly ground black pepper, smoked paprika, and crushed garlic). To the right is a chipped, light green wide bowl filled with whole wheat ) Pennsylvania radiatore pasta and Virginia snowpeas in a sauce of brown butter, minced garlic, Wisconsin romano cheese, freshly ground black pepper, and pasta water. Pasta is topped with more Wisconsin romano cheese, freshly ground black pepper, and chopped parsley. On the left side of the bowl is a thick slice of seeded sourdough from Talking Bread. Above the low bowl is a light blue mason jar filled with Pamplemousse La Croix (grapefruit-flavored sparkling water) with sliced cucumber in it. There is a stemless wine glass with a 2024 French Savignon Blanc in it.
The fork is on a green and brown cloth napkin below a ramekin filled with tomato salad (multicolored grape tomatoes, garlic, balsamic vinegar, and extra virgin olive oil). To the right of the napkin is a light green plate supporting roasted asparagus and a slice of lemon and an oddly shaped and somewhat burnt toad in a hole, a sausage and Yorkshire pudding bake using rosemary lamb sausage, a rosemary Yorkshire pudding (a giant popover) and topped with red onion gravy and chopped green onions. To the right of the plate is a table knife and a pink can of cherry-lime La Croix (sparkling water).
Fork on a brown cloth napkin sits next to a light green plate. The front of the plate is a salad (wild Virginia arugula, multicolored grape tomatoes, cucumber, radish, red bell pepper, red onion, and salad olives with pimentos in a honey-balsamic vinaigrette), and the back has two slices of seeded sourdough from Talking Bread supporting tuna salad (chunk light tuna, celery, red onion, peeled and deseeded cucumber, dill pickle, red bell pepper, and Duke's mayonnaise) with melted Swiss cheese on top. A blue mason jar filled with water with a slice of lime is behind the plate.
A fork sits on a brown cloth napkin to right of a light green plate. The plate supports a two-egg attempt at a tri-fold omelette filled with "baby bella" mushrooms, red bell pepper, red onion, and New York white cheddar cheese. To the left of the omelette is a chapati (pan-fried Indian quick wheat and oil bread). Above the fork is a dark green and brown bowl filled with an arugula salad (arugula, toasted walnuts, fresh cucumber, dill pickle, multi-colored grape tomatoes, radish, and red onion) in a toasted walnut oil and white wine vinegar dressing. To the right of the plate is a table knife and a yellow and brown can of PineApple and CocoNut Pa Croix (sparkling water).
A fork on a brown cloth napkin is next to a wide, low light green bowl with a chip out of it at the top. The bowl is filled with brown Maryland long grain rice topped with a stir fry of shrimp, asparagus, sliced "baby bella" mushrooms, and diced red bell pepper topped with toasted black sesame seeds and a chopped green onion. To the upper right of the bowl is a green can of lime La Croix (sparkling water).
Fork on a red and white checkered cloth napkin is beside a light green plate. To the right of the plate is a table knife and a brightly colored aluminum can of PineApple and CocoNut La Croix (sparkling water). On the plate is a pile of salad made with green and red baby lettuces, toasted walnuts, salad olives with pimentos, and radishes in a walnut-peanut butter vinaigrette and two slices of dark rye from Seylou Bakery supporting tuna salad (canned light tuna, shallot, Virginia celery, radish, kosher dill pickle, garlic, and Duke's mayonnaise) topped with melted New York cheddar cheese.
Fork on a red and white checkered cloth napkin is to left of a light green plate. On the plate, there is a two egg omelette filled with "baby bella" mushroom, garlic, and New York cheddar cheese. Above the cracked omelette is a salad of mixed red and green baby lettuces, salad olives with pimentos, and sliced radishes in a garlicky red wine vinaigrette. The other side of the plate is a toasted slice of dark rye bread from Seylou Bakery. To the right of the plate is a kitchen knife and a green can of Lime La Croix (sparkling water).
A group of bicyclists dresses in athletic and business casual clothing on grass and sidewalk with bicycles and helmets everywhere listen to a speaker on preserving the 15th Street bike lane from destruction by the U.S Government. The USDA's white Whitten Building and the clock tower of the red brick Yates Building are behind trees in the background.
A fork sits on top of a brown cloth napkin. Above the napkin is a white ceramic ramekin with dipping sauce (light and dark soy sauce, rice vinegar, water, white sugar, green onion, grated garlic and ginger, hot chili oil, toasted sesame oil, and toasted sesame seeds). Above the light green plate is a pair of metal chopsticks and an orange can of Pamplemousse La Croix (grapefruit-flavored sparkling water). On the light green plate is a carrot salad (shredded purple carrot, grated garlic, white pepper, cayenne pepper, white sugar, coriander, soy sauce, and rice vinegar), steamed broccoli florets sprinkled with toasted sesame seeds, and pan-fried previously frozen chicken gyoza topped with green onion and toasted sesame seeds.
There is a fork on a brown cloth napkin to the left of a light green shallow bowl with a chip in it. In that bowl is whole wheat Pennsylvania radiatore (spiral) pasta with roasted butternut squash in a sauce of chevre (soft goat cheese), extra virgin olive oil, garlic, and pasta water. The pasta is topped with grated Wisconsin parmesan cheese, freshly ground black pepper, and chopped flat leaf parsley. Two slices of whole wheat sourdough, toasted, from Talking Bread surround pasta. Above the fork is a white ceramic ramekin filled with a cucumber salad (two slices Persian cucumbers, crushed raw garlic, salt, pepper, lemon juice, and extra virgin olive oil). To upper right of bowl is a green can of lime La Croix (sparkling water).
Fork on a brown cloth napkin is below a ridged white ceramic ramekin filled with canned baked beans. The light green plate to the right of napkin has scrambled eggs with spinach in it, a halved roasted Roma tomato, roasted mushrooms, half of a blood orange sliced into quarters, two slices of thick cut bacon, and two slices of 100 percent whole wheat bread from Atwater's Bakery spread with apple butter. A knife is to the right of the plate and a white and blue ceramic mug is filled with Zeke's Peak Bloom coffee and South Mountain Creamery half and half.
White and red checkered napkin is to the left of a light green plate supporting a quartered load of whole wheat pita bread and a dark green and brown bowl. The bowl contains harira (a soup of chunks of lamb shoulder, canned chickpeas, brown lentils, Maryland brown long grain rice, canned crushed fire roasted tomatoes, tomato paste, parsley, cilantro, and saffron) topped with chopped flat leaf parsley. A spoon is on the table to the right of the bowl below a green can of lime La Croix (lime flavored sparkling water).
Fork on a brown cloth napkin next to a light green plate. On the plate is a thick slice of whole wheat sourdough bread from Talking Bread, a salad of Virginia arugula, green onion, and cherry tomatoes in a blue cheese dressing, and a slice of leek-bacon-apple-blue cheese quiche with a whole wheat oil crust. The apples cubes are well browned on the quiche and some dried rosemary sprigs are visible. A blue mason jar of lime La Croix (sparkling water) with a slice of lime in it is on the upper right side of the plate.
Black cooling rack on a wooden table supporting a glass pie plate. It's filled with a whole wheat oil crust and a brown filling (butter, eggs, flour, brown sugar, white sugar, bourbon, vanilla extract, chopped pecans, and bittersweet chocolate chips).
Fork on a brown cloth napkin is to the left of a light green plate supporting a two-egg tri-fold omelette filled with Wisconsin parmesan cheese and topped with Crystal-brand hot sauce and two slices of toasted 7 grain bread from Stone Hearth Bakery with unsalted butter on them. A pink can of Guava Sao Paolo La Croix (guava-flavored sparkling water) is to the upper right of plate. Small light green bowl on upper left side of the plate contains a salad of Brooklyn butterhead lettuce, sliced Virginia red onion, and toasted walnuts in a toasted walnut oil-lime juice vinaigrette.
Fork on a red and white checkered cloth napkin is next to a light green plate. The plate supports two slices of seven grain bread from Stone Hearth Bakery covered in tuna salad (chunk light tuna, celery, green onion, chopped dill pickle, crushed garlic, and Duke's mayonnaise) covered in malted Swiss cheese and a green salad of "spicy" salad greens with olives in a white wine vinaigrette. There is a knife to right of plate and above that a yellow can of lemon La Croix (sparkling water).
Green and brown patterned cloth napkin to left of light green plate. On plate, there is a small grilled cheese sandwich made with Wisconsin cheddar cheese and seeded sourdough from Talking Bread. In a light green bowl is the pureed soup (Virginia leeks, butter, chicken stock, water, frozen green peas, butterhead lettuce from Brooklyn, and fresh mint) topped with a dollop of Greek yogurt, small mint leaves, homemade croutons, and freshly ground black pepper. A spoon sits to the right of the plate below a yellow can of lemon La Croix (sparkling water).
Green and brown cloth napkin to left of light green plate supporting two slices of cornbread (white Virginia stone ground cornmeal, salt, sugar, powdered buttermilk, baking soda, egg, unsalted butter, and bacon grease), one to crumble into stew the other split in half with additional butter in middle, light green bowl filled with stew (black eyed peas from New Year's Day, shredded rotisserie chicken, onion, carrot, celery, garlic, red palm oil, chicken stock, diced tomatoes, tomato paste, liquid smoke, and seasonings) topped with a chopped green onion and non-fat Greek yogurt. Above the napkin is a bottle of Crystal brand Louisiana-style hot sauce with a broken green cap. Spoon to right of plate and blue mason jar filled with filtered water and a slice of lime.
Fork on a brown cloth napkin next to a light green plate. Plate has two slices thick sliced bacon, a serving of canned baked beans, two eggs scrambled in bacon grease, half a quartered naval orange, slice of Vermont cheddar cheese, and three buttermilk biscuits, two with butter and pear-star anise preserves inside. Knife to right of plate. Metal mug filled with Nicaraguan coffee roasted by Zeke's Coffee and half and half on wooden table.
Fork on a brown and green cloth napkin, below a white ramekin filled with "Korean" carrot salad (shredded carrot, white part of a scallion, cilantro, ground coriander, dressing), light green plate with triangular slices of orangish pancake in three stacks (flour, egg, water, thinly sliced scallions, chopped kimchi), a white ramekin with dipping sauce (soy sauce, rice vinegar, sliced green scallion, chili crisp, sesame seeds), and some homemade kimchi (bok choy, red chili pepper, cubed carrot, cubed daikon radish), metal chopsticks to right of plate. Light blue mason jar containing a slice of lime and cold lemon La Croix (sparkling water)
Fork on a brown cloth napkin to left of light green plate supporting one chapati (Indian flat bread), carrot salad (shredded carrot, garlic, salt, pepper, and extra virgin olive oil), oven roasted Brussels sprouts that are mostly charred/black, pan fried tilapia seasoned with curry powder and topped with Thai sweet chili sauce, slice of lemon, knife to right of plate, pink can of Guava Sao Paolo La Croix (guava-flavored sparkling water).
For on a red and white checkered cloth napkin to the Ieft of light green plate supporting a large pile of roasted Brussels sprouts, a slightly smaller pile of air fried sweet potato fries, next to some ketchup, and a small pork loin chop, breaded, pan fried, and topped with Duke's Carolina gold barbecue sauce. A steak knife with a wooden handle to right of plate. An orange can on Pamplemousse La Croix (grapefruit-flavored sparkling water) above knife.
Red and white checkered cloth napkin to left of light green plate. Plate has a slice of lemon, a slice of Pennsylvania feta cheese, and a quartered, warm, whole wheat pita. Light green bowl filled with red lentil-bulgur soup (red onion, celery, purple carrot, garlic, petite diced tomatoes, red lentils, coarse bulgur, red bell pepper, cayenne pepper smoked paprika, liquid smoke, ground coriander, thyme, and cumin. Half was pureed with an immersion blender) topped with crumbled Pennsylvania feta cheese, chopped cilantro, and red pepper flakes. Spoon to right of plate. Purple can of blackberry-cucumber La Croix (sparkling water)
Green and brown cloth napkin to left of light green plate supporting on slice of toasted organic whole wheat bread from Fresh Baguette, light green bowl filled with a soup made of onions, celery, carrots, garlic, mushrooms, jarred roasted red peppers, canned cannelini beans, chicken stock, chopped "dinosaur" kale, and very frostbitten basil and carrot top pesto, spoon to right of plate on wooden table, light purple can of blackberry-cucumber La Croix (sparkling water) above spoon
Fork on a brown cloth napkin below white ramekin filled with canned baked beans, to the right there is a light green plate with a banana slices in half, roasted mushrooms, two slices of toasted Talking Bread fruit and nut bread with butter and Bauman's apple butter on them, hot Italian chicken sausage link, two slices bacon, and two scrambled eggs topped with chopped parsley and Crystal brand hot sauce, table knife to right of plate on wooden table, metal mug above knife filled with Zeke's Guatemalan coffee and South Mountain Creamery half and half
Light green plate on a wooden surface supporting a rustic, three-layer red velvet cake. Lowest layer is thicker than other two. Between each layer is cream cheese frosting tangy from the cream cheese and smelling of vanilla extract and Angel's Envy bourbon. No frosting hiding the layers on the side. On top are Georgia pecan halves in concentric circles.
Fork on a red and white checkered cloth napkin to left of a chipped light green shallow bowl filled with whole wheat Pennsylvania radiatore (pasta) in a sauce of shallots, garlic, spinach, Moroccan sardines packed in harissa, extra virgin olive oil, harissa (Moroccan-style red pepper sauce), and pasta cooking water topped with chopped flat-leaf parsley and Maryland feta cheese served with a slice of toasted Norwegian-style brown rye bread from Talking Bread. An orange can of Pamplemousse La Croix (grapefruit-flavored sparkling water) and a stemless wine glass with half a serving of 2021 Cote de Bordeaux (French red wine)
Green and brown cloth napkin to left of light green plate supporting a grilled cheese sandwich made with Cabot Creamery's Vermont cheddar and Talking Bread's Norwegian brown rye bread. Light green soup bowl containing shchi (cabbage soup) made from onion, celery, garlic, bacon, shredded carrot, thinly sliced green cabbage, dried portobello mushrooms, cubed potatoes, canned tomatoes, Swanson's unsalted beef broth, and bay leaf. Topped with chopped fresh dill and parsley and a large spoonful of sour cream. Spoon to right of plate. Orange can of Pamplemousse La Croix (grapefruit-flavored sparkling water) above spoon
Fork on a red-and-white checkered cloth napkin, below a small white ramekin about 1)3 full of coleslaw (cabbage, carrot, mayonnaise, sour cream, celery seed, seasonings) next to a light green plate supporting 2 slices of cheese toast (Cabot Creamery sliced cheddar on an attempt at homemade Portuguese white cornmeal bread that did not rise much during second rise) and a light green bowl of Cape Cod-style Portuguese collard green soup (usually made with kale) containing onion, garlic, Virginia Yukon gold potatoes, carrot, great northern beans, beef broth, Spanish-style chicken chorizo sausage, and chopped Virginia collard greens topped with chopped flat-leaf parsley. A spoon to right of plate. An orange can of Pamplemousse La Croix (grapefruit-flavored sparkling water) above spoon.
Fork on a brown cloth napkin to left of light green plate. Plate filled with cole slaw sprinkled with black pepper and containing celery seeds, above that is a pile of Virginia collard greens cooked in the Instant Pot with bacon, red onion, garlic, ginger, red pepper flakes, and chicken stock, to right of that is black eyed peas sprinkled with chopped cilantro and cooked in a Scotch broth (onion, garlic, celery, and carrot) with a ham hock and liquid smoke, small quarter of white Virginia stone ground cornmeal and cornbread cooked with bacon grease in a cast iron skillet, to right of plate is a table knife, above that is a can of lime La Croix (sparkling water) and a glass bottle of Crystal-brans Louisiana-style hot sauce on a wooden table
Fork on a red and white checkered cloth napkin to left of light green plate with a small grilled cheese sandwich made with seeded wheat sourdough from Talking Bread and Cabot Creamery cheddar cheese, small serving of creamy cucumber salad (sliced and quartered hothouse cucumber with salt, black pepper,garlic, and lite sour cream), slice of lemon, and light green bowl filled with red lentil-sweet potato soup (red lentils, sweet potato, onion, celery, carrots, orange bell pepper, onion, garlic, fire roasted tomatoes, chicken stock, water, onion, garlic, ginger, herbs and spices, and harissa) topped with chopped parsley and crumbled feta cheese from Keswick Creamery. Spoon to right of plate and can of Pamplemousse La Croix (grapefruit-flavored sparkling water) above spoon.
A tabletop live Pennsylvania Christmas tree (about four feet tall, a fraser fir variety) decorated with a single strand of colored lights plugged in beside the wooden table, decorated with small ornaments of many colors in a mostly dark room in front of wooden blinds in front of two large windows. The window on the left is cracked open at the bottom.
Fork on a red-and-white checkered cloth napkin to left of light green plate. Three slices of French toast made with Greek "Easter" bread (basically, a brioche) topped with an apple cooked with butter, lemon juice, brown sugar, cinnamon, and a dash of cloves. Drizzled with maple syrup. Three links of safe pork breakfast sausage. Table knife to right of plate. White and black mug with sumo wrestlers on it filled with Guatemalan coffee roasted at Zeke's and half-and-half
A Williamsburg-style wreath on a white door with a brass knocker. Wreath is decorated with gold-painted pine cones, dried flowers, dried artichokes, plastic red apples, and plastic holly berries. Leaves are short-leaf pine, with a bit more greenery on left side above door handle.
Fork on a red and white checkered cloth napkin below a small light green bowl containing a salad of gem lettuce, cucumber, radish, red onion, and roasted peanuts in a mustardy lime vinaigrette, to right of napkin a light green shallow bowl that is chipped is red red (a West African stew of cowpeas a.k.a. black eyed peas, tomatoes, red onion, ginger, garlic, chilis, curry powder, cayenne pepper, red palm oil, and a splash of fish sauce) over a fried green plantain, beside two lightly fried blue corn tortillas, a table knife to right of bowl, a can of Pamplemousse La Croix (grapefruit-flavored sparkling water) above knife
Spoon on a red and white checkered cloth napkin to the left of alight green plate supporting a grilled cheese sandwich made from wheat sourdough from Talking Bread, Cabot Creamery Vermont cheddar, mayonnaise, and brown mustard cooked in a cast iron skillet in butter and olive oil, light green bowl on plate containing soup made from potatoes, garlic, bay leaves, hot water, brown lentils, and garlic including leaves and stems topped with finely shredded Wisconsin parmesan cheese, a drizzle of extra virgin olive oil and chopped flat leaf parsley. An orange can of Pamplemousse La Croix (grapefruit-flavored sparkling water) to upper right of plate on wooden table
Fork on a brown cloth napkin to the left of a light green plate. Slice of quiche containing roasted butternut squash, spinach, sliced baby bella mushrooms, shallot, garlic, bacon, and smoked Wisconsin gruyere cheese in a while wheat oil crust, two toasted slices of wheat sourdough from Talking Bread, green salad of baby gem lettuce, grape tomatoes, cucumber, red breakfast radish, homemade daikon and carrot kimchi, and roasted peanuts in a sesame peanut butter dressing. To right upper side of plate a blue mason jar of sparkling water with a slice of lime and three cucumber slices in it
Fork on a crumpled brown cloth napkin, light green plate covered with two slices of classic oatmeal bread from Stone Hearth Bakery in Frederick, MD toasted, slathered with unsalted butter, then covered with strawberry-rhubarb jam by Atwater's Bakery made in Baltimore, MD, small handful of Mexican red raspberries, two scrambled eggs containing sliced baby bella mushrooms, a small shallot, and a clove of garlic topped with Momufoku chili crunch, below a small pork loin chop seasoned with smoked paprika and Penzey's "Resist" spice (a salt and pepper blend) topped with Mae Ploy sweet chili sauce, wooden handles steak knife to right of plate, below a metal mug containing half and half and coffee made from Zeke's roasted Guatemalan beans
Fork on a brown cloth napkin, small pork loin chop covered in teriyaki sauce and sesame seeds on a light green plate with sauce messily over part of plate beside a slice of lime, long grain brown rice cooked in an instant pot covered by stir fried garlic, red bell pepper, baby bok choy, and sliced baby bella mushrooms, steak knife with a wooden handle to right of plate, light blue mason jar filled with sparkling water, three cucumber slices and a small lime slice only 1/4 way up the jar
Spoon on a red and white checkered cloth napkin, light green plate containing two connected dinner rolls made of whole wheat, dark rye, and all purpose flour with flaxseed meal, slice of lemon, light green bowl with a soup of smoked paprika flavored butternut squash, yellow potato, carrots, canned roasted red bell pepper, fresh sweet corn, black eyed peas, shallots, and garlic, topped with chopped bacon, cilantro, and a red radish. Green can on lime-ginger Nixie (flavored sparkling water)
Fork on a red and white checkered cloth napkin below a light green bowl filled with a sliced cucumber in a sweet chili dressing, shallow light green bowl with a layer of long grain brown rice cooked in the Instant Pot, a Penang curry with triangles of tofu, chopped red bell pepper, cubed butternut squash, fresh torn basil leaves, and baby bok choy cooked in a coconut milk base, topped with chopped cilantro and roasted red peanuts, slice of lime on right side of bowl. Above shallow bowl a pink can of Guava Sao Paulo La Croix (guava-flavored sparkling water, and a mason jar full of light beer beside the can of Denizens Brewing Born Bohemian Pils (Riverdale Park, MD)
Fork on a brown cloth napkin, light green plate half covered in toasted curry Romesco cauliflower (they look like tiny little spaceships, though browned at the edges), salmon filet on other half of plate, sprinkled with toasted white sesame seeds, slice of lime, steak knife with a wooden handle to right of plate. Orange can of Pamplemousse La Croix (grapefruit-flavored sparkling water) above knife. Above fork and napkin light green bowl filled with baby Virginia lettuces, yellow, orange, and red cherry tomatoes, sliced cucumber, and a sliced radish in a creamy tahini-maple-lime-mustard dressing.
Fork on a red and white checkered cloth napkin, on light green plate, a two-egg omelette cooked in butter and olive oil, tri-folded filled with Wisconsin parmesan cheese and topped with chili crunch and toasted white sesame seeds, corner piece of focaccia covered in dark green vegetables smelling of garlic from Talking Bread at the DuPont Circle Farmers' Market, salad of grape tomatoes, halved, Virginia cucumber slices, crushed garlic, cilantro, extra virgin olive oil and red wine vinegar. Knife to right of plate. Can of pink Guava Sao Paola Pa Croix (guava scented sparkling water), all on wooden table with dark window behind it
Fork on a brown cloth napkin next to a light green plate, purple shredded daikon occupy about a third of left half of plate, red sweet chili dressing oozing out from under, to right is a blob of eggs and vegetables covered in beef stock gravy and sprinkled with chopped cilantro. Some long grain brown rice to right of egg foo young blob (eggs, bok choy, celery, blanched carrot, red onion, sliced garlic, baby bella mushrooms, and two slices of previously cooked bacon), orange can of Pamplemousse La Croix (grapefruit flavored sparkling water) to upper right of plate on wooden table
Fork on a red a white checkered napkin on a wooden table, light green plate with Guinness pie with only a whole wheat top crust (over a stew of venison cube steak, potatoes, baby bella mushrooms, red potatoes, carrots, and diced fire roasted tomatoes in a gravy of Guinness Foreign Extra Stout beer and beef stock with herbs), radish salad (two halved and thinly sliced red radishes with garlic in a dressing of Duke's Mayonnaise and Chobani low-fat Greek yogurt), lightly browned thick slice of a round white sourdough bread, mushy peas (green peas mashed with half and half and a bit of garlic), light blue mason jar filled with filtered water with a slice of like and cucumber in it, clear mason jar with half a bottle of Guinness Foreign Extra Stout in it, said bottle, knife on table, dark window and paper bag hiding fermenting kimchi to back of table
Fork on a brown cloth napkin on wooden table, light green plate with three round but asymmetrical pancakes made of both all purpose and whole wheat flour and sour half and half. Each pancake has three thinly sliced pieces for fuyu persimmon in them, liberally covered in maple syrup, two dark round pork breakfast sausage patties, knife on right edge of plate. Metal mug full of Guatemalan coffee roasted at Zeke's Coffee with half and half in it. Bottle of organic maple syrup above plate
Fork on a green and brown cloth napkin, light green plate with a piece of salmon on it beside a cucumber salad (sliced cucumber, Thai sweet chili sauce grated garlic, soy sauce, sesame oil, steamed broccoli drizzled with teriyaki sauce, reddish slices of pancake containing kimchi (fermented cabbage with red pepper) and scallions, orange can of Pamplemousse La Croix (grapefruit-flavored sparkling water).
Fork on a brown cloth napkin on wooden table, chipped light green shallow bowl filled with long grain brown rice cooked in an instant pot with toasted sesame oil, layer of steamed bok choy and no longer purple Virginia broccoli, tofu cubes, previously frozen, shaken with all purpose wheat flour, tapioca starch, garlic powder, salt, and white pepper then lightly fried with red onion slices, topped with a sauce of Thai sweet chili sauce, low sodium soy sauce, and unseasoned rice vinegar with grated garlic and ginger, topped with roasted peanuts, toasted white sesame seeds, and chopped cilantro, can of key lime La Croix (sparkling water)
Fork on red and white checkered cloth napkin, light green plate with an omelette that has been burnt and fell apart filled with spinach, sliced garlic, sliced red onion, and Swiss cheese, another light green plate covered with a sliced red pear and three slices of sourdough avocado toast, one covered in toasted sesame seeds, one with a sliced red radish, and one with sesame seeds and Sriracha (Thai sweet red pepper condiment), metal mug with Gatemalan coffee with half and half