Wednesday, October 14, 2015 I said yesterday, I am back.  Yesterday was a good day.  Day two of Aqua-Therapy. working on loosing weight and putting back muscle mass in my legs.

I have thought about the direction of the blog and feel that there need to be more recipes, skills and direction about food.
In today's world more vegetable base items are important, not excluding animal proteins but adding to them, to this end I am starting with a strong vegetable based flavoring and base item, Vegetable Stock

Vegetable Stock
Yield: Makes about 2 quarts
1/2 lb portabella mushrooms cut into 1-inch pieces.  Wild mushroom like Portobello, Crimini, Porcini and Shitake have stronger flavors.
1 lb onions, cut into 1-pieces                                                                                                                                       1 lb carrots, cut into 1-inch pieces
2 red bell peppers, cut into 1-inch pieces
6 fresh flat-leaf parsley sprigs (including stems)
5 fresh thyme sprigs
4 tablespoons chopped garlic
2 tablespoons olive oil
1 cup dry white wine
2 bay leaves
1 cup canned crushed tomatoes
2 qt water
Preheat oven to 425°F.
Toss together mushrooms, onions, carrots, bell peppers, parsley and thyme sprigs, garlic, and oil in a large flameproof roasting pan. Roast the vegetables in middle of oven, turning them from time to time, until vegetables are golden, 30 to 40 minutes.
Transfer vegetables with slotted spoon to a tall narrow 6-quart stockpot. Set roasting pan across 2 burners, then add wine and deglaze pan by boiling over moderate heat, stirring and scraping up brown bits called found, for about 2 minutes. Transfer to stockpot and add bay leaves, tomatoes, and water. Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, 45 minutes. Pour through a large fine sieve or a cheese cloth lined colander into a large bowl, pressing on and discarding solids, then season to your taste with salt and

Monday, October 12, 2015

I have been away for 10 months, on January 12 I slipped and fell on ice, took 10 stitches in my head, concussed and wiped out my back.  In the time since I spent almost 3 weeks in hospital, many more in various therapies and have had cervical surgery.  This last week we found out that, after loosing 50 lbs, I will need spinal reconstructive surgery.  I restart several therapies today and look forward to moving forward.  Postings about me and food to follow.  

Monday, January 5, 2015

The team is ready to serve you, morning and night. Come a have a nice drink and meal with us

Friday, January 2, 2015

Thank you all for helping us usher in the New Year.  Now make the Garden Grille and Bar your go to place for BREAKFAST, weekend Brunch, HAPPY HOUR and Dinner.

Tuesday, December 30, 2014

Breakfast food and LUNCH/DINNER specials from 1230 come over after the festivities. Omelets, Carved Meats, Poached and Smoked Salmon and more, all you can eat for $22.95, call for more information 703-238-8700

Sunday, December 28, 2014

The most wonderful place on Earth, no not Santa's Workshop but a nice place to have breakfast and dinner. Remember we have a MIDNIGHT BRUNCH New Years and then again from 6-12, Hilton Garden Inn, Falls Church, VA

Friday, December 26, 2014

Gearing up for a NEW YEAR"S midnight brunch. Join us.