From Alejandra Owens. You can find her at her food blog, One Bite At A Time. Alejandra also writes for City Eats DC, a Food Network site, where you can book dinner reservations. Follow her on Twitter at @frijolita and email her at alejandra[AT]borderstan.com.
This post originally ran on July 2, 2010.
Yes, there is jello in this cake, beneath the 4th of July fruit decoration. (ubikiberry on Flickr)
Note from Matt Rhoades: I am a child of rural Illinois: I know jello. Sometimes I still like to eat it. I just do. You can put most any sort of fruit, vegetable or nut in it on it or around it. It can be a salad or a desert or both simultaneously. Jello comes in many colors and flavors and can be topped with a plethora of toppings including mayonnaise and whipped cream. Cakes are made with jello. At my request, Alejandra Owens prepared this wonderful post on jello, jello-based recipes and their vital importance in 4th of July holiday food.
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I’m from Arizona and I’m half Mexican-American to boot. So I didn’t really grow up with a lot of Americana from the kitchen. For the 4th of July, there was potato salad, BBQ chicken and maybe, if I was lucky, a fruit salad.
But when I moved to the East Coast, I had a lot of friends who spoke of American Flag Jello molds and red, white and blue trifles. This is completely elusive to me. Who spends five hours making an American flag out of Jello?! No. I’m not kidding. That recipe says it takes 5 hours to make. I assume with all that Jello setting, it would take some time.
Of Jello and Flag Cakes
I mean, even Ina Garten of Hampton-based fame has a flag cake recipe! I’ve heard of some other crazy “America recipes” as I guess you could call them, but I’m wondering: What’s the nuttiest flag-inspired food you’ve seen? Will you be making something like this yourself?
Nigella Lawson’s Gin and Tonic Jelly
This weekend, I’d say, if you’re going to do something with Jell-O, you know what I’d recommend? Make Nigella Lawson’s Gin and Tonic Jelly. I haven’t tried it yet–but, oh, I plan on it. And, yes, I see the irony in making a 4th of July recipe from a British food writer.
This is as close to Jello-anything as I’m going to get and I appreciate the thin veil of sophistication that protects me from essentially saying, I want you to make this giant Jello shot. Serve it at your BBQ and watch your family members get tipsy.
After all, it’s a Nigella recipe. So not only can we be sure it will taste good, but we’ll all look extra sexy eating it too. I’ll warn you now, Nigella’s recipe is all in metric measurements. Even in her cookbook it’s like that. So don’t get on me about it in the comments. If you’d like to offer your conversion services, then we can talk!
Have a wonderful holiday, folks!
Gin and Tonic Jelly
Ingredients
- 300ml plus 50ml water
- 300g caster sugar
- zest and juice of 2 lemons
- 400ml tonic water (not slimline!)
- 250ml gin
- 25g/15 sheets of leaf gelatine
- 2 punnets white currants or 3 to 4 punnets raspberries, optional
- 1 teaspoon icing sugar if using raspberries
- 1¼ litre jelly mold, lightly greased with almond or vegetable oil
Preparation
- Put the water and sugar into a wide, thick-bottomed saucepan and bring to the boil. Let boil for 5 minutes, take off the heat, add the lemon zest and leave to steep for 15 minutes. Strain into a measuring jug, then add the lemon juice, the tonic water and the gin; you should have reached the 1,200 ml mark; if not, add more tonic water, gin or lemon juice to taste.
- Soak the gelatine leaves in a dish of cold water for 5 minutes to soften. Meanwhile, put 50 ml of water into a small saucepan and bring to the boil. Remove from the heat, squeeze out the gelatine leaves and whisk them in. Pour some of the gin and lemon syrup mixture into the saucepan and then pour everything back into the jug. Pour into the mold and, when cold, put in the fridge to set. This should take about 6 hours.
- When you are ready to unmold, half-fill a sink with warm water and stand the jelly mold in it for 30 seconds or so. Clamp a big flat plate over the jelly and invert to unmold, shaking it as you do so. If it doesn’t work, stand it in the warm water for another half-minute or so and try again. If you’ve used a dome mold, surround the jelly with white currants (Sainsbury’s sells them in summer, as do many greengrocers’), or fill the hole with them if you’ve used a ring mold. Raspberries are just as good, but dust these with icing sugar — it sounds poncey, but it makes the pale-jade glimmer of the jelly and the otherwise-too-vibrant red of the fruit come together on the plate. The white currants should be left to glimmer, opal-like, without interference.
Look for leeks at the Dupont Farmers Market this weekend. (Alejandra Owens)
From Alejandra Owens. You can find her at her food blog, One Bite At A Time. Alejandra also writes for City Eats DC, a Food Network site, where you can book dinner reservations. Follow her on Twitter at @frijolita and email her at alejandra[AT]borderstan.com.
Pardon us! We’ve interrupted your usual weekly farmers market roundup to discuss a very important issue: shopping at the farmers market… effectively.
As someone who rarely shops with a grocery list (if I’m lucky, I’ll think about what I want to make that week on my walk to the Dupont Farmers Market) I’ve learned the hard way how not to shop at a farmers market. It’s a well-documented plight (especially for the single, the tired and the lazy among us), because you shop hungry and end up with more than you know what to do with.
There you are, all excited about that fabulous spring/summer/fall produce and you end up buying enough to feed an army (a Game of Thrones army, perhaps?!). Or worse yet, you severely overestimate your energy for the coming week, thinking you’ll still work that 12 hour day and then have the energy to come home and whip up a gourmet meal.
Yeah. Right. I see you, yes you, on your sofa perusing the Seamless app for a food delivery that will get to your house in less than 30 minutes.
Guilty as charged. I’ve done it all. Wiser individuals (who MUST have more spare time than I do!) will tell you to spend some time menu planning on Saturdays. Or have a standard grocery list that you shop with. Mmmhhm. I’m sorry, Superwoman called, and she demanded I return her ambition and extra hours in the day. So, those culinary miracles? … not gonna happen.
Now that the Dupont Farmers Market is back to standard hours (8:30 am to 1:00 pm) and with the U Street Farmers Market opening soon, it’s a good time to share my four tips for effectively shopping at a farmers market:
- Do a drive-by. Yep. This is not like shopping at Harris Teeter (a.k.a. The Teet), folks. You’re going have to do some work here. Case the joint! While you sip your hipster-poured au lait, walk through the market once to see what everyone has on display. Also, take note of the prices. Who has better looking produce, and for a price you’re comfortable with?
- Shop pantry staples first. “What the hell are pantry staples?” you ask. Onions (of all varieties) are pantry staples. Kholrabi is not. Bread/crackers are pantry staples. Bison steaks are not. (Sorry!) Hit the stands for ingredients that can (and often do) go in any meal: garlic, onions, peppers, olive oil, apples/pears/fruits, milk, eggs, bread, and basic salad greens. Cheese can fall into this category, but only if you consider cheese an after school snack, as I do.
- Shop the value-added products next. These are the things that already look like a meal. The stuff that, to be honest, you’re probably going to reach for first at the end of that aforementioned 12 hour day, while still wanting to feel good about what you’re eating. I think the best stands for value-added products are Chris’ Marketplace (crabcakes & empanadas), Souper Girl (soups, salads), The Copper Pot Food Company (pasta sauces, handmade pastas, jams) and Eco-Friendly Foods (charcuterie, various meat items like pulled pork in bbq sauce).
- Now you can get fancy! Okay this is when you buy the fancy stuff, if your budget allows. Go ahead, get crazy. Buy mushrooms! Rhubarb until you see red! All the fancy cured meats your heart desires! You can feel good about splurging, because you know you’ve already taken care of all the basics.
Really, it’s that easy. Once you’ve become a farmers market pro, shopping every weekend like this becomes second nature! It will save you money, cut down on waste and ensure you have the kind of kitchen that’s always stocked for a delicious meal.
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Sweet Cherries at the Dupont Farmers’ Market. (Alejandra Owens)
From Alejandra Owens. Check out her food and cooking blog, One Bite At A Time, and follow her on Twitter @frijolita.
Last weekend at the farmers’ market, cherries made their first appearance. These deep-red orbs are quickly going to replace the ruby red strawberries we were all gushing over the last few weekends. So if you have a soft spot, or a recipe, for strawberries now’s the time to buy them up!
While we’re on the subject of cherries, though, lets talk about how you really need to take advantage of their abundance. Think of all the things you can make with them!
- Mrs. Wheelbarrow’s Cherries in Chipotle Syrup (perfect for spicing up a Manhattan)
- My Cherry Almond Cake
- Not Derby Pie’s Cherry Pistachio Crisp
- Cherry Tea Cakes’ No Bake Cherry Pie with Buttermilk Crust
Maybe you’re not of the sweet tooth variety — tomatoes and Persian cucumbers have been looking quite nice at the market lately too. While we have some great weather right now, it’s been too hot to cook, and frankly I’ve been too lazy to turn on the stove at all.
Grab a bunch of tomatoes and cucumbers along with a loaf of bread from Atwaters at Dupont Circle Farmers Market and make fattoush or a grilled panzanella.
This is the time of the year I pretty much only want to be grilling — but buying meat at the markets can be expensive. Can I make a suggestion? Buy a whole chicken. Just pony up for the whole shabang. In the end you’ll have enough meat for a whole week’s worth of meals. Then, you’re going to take your computer/iPad/iPhone to the kitchen and you’re going to cut it up while watching this video showing you how. Or you can spatchcock it and grill it whole. Fringe benefit? Your chicken was local and lived a happy head-bobbing life.
Enjoy! What are you guys cooking this weekend?
Alejandra says her mom makes the best tacos ever. Get the recipe, with photos. (Alejandra Owens)
From Alejandra Owens at One Bite At A Time
Every year it goes a little something like this:
Mom: Don’t you want a roast or a ham for Christmas this year?!
Me: No. I want tacos.
Dad: Oh god.
Mom: Are you sure? Doesn’t a ham sound nice?!
Bar Pilar’s bar. (Alejandra Owens)
From Alejandra Owens at One Bite At A Time. Questions or comments for Alejandra? Send her an email.
Bar Pilar has long been a favorite neighborhood watering hole, but last week it got a boost of publicity. With plans to expand into the upstairs space, more Borderstanis will be able to belly-up to a table and enjoy Chef Justin Bittner‘s unpretentious and delicious fare.
I’m a big fan of the brussel sprouts and lamb, pork and veal meatballs – but with the menu changing weekly it’s hard to pick a favorite. Have you guys been to Bar Pilar? Excited for the expansion?
Once you’ve gone goat, you’ll never go back: Alejandra’s Goat Cheese Cheesecake. (Alejandra Owens)
To close out the year, we thought we’d bring you a few more stories from Borderstan food writer Alejandra Owens.
Here are some of our favorites from the year, including her cookie-recipe swap… how to buy and give wine… that fabulous goat cheese cheesecake… and one of the year’s absolute-top-most-popular stories, DC Restaurant Week: Love It… or Hate It. Personal favorite: Jello: Classic Americana Plus a Recipe from Nigella.
With a few good tips, any novice can become a smart wine buyer. (Alejandra Owens)
And in case you missed it on Monday: Food & Drink 2010: Alejandra’s Restaurant Profiles.
Alejandra will be back next week with a new restaurant profile. And Happy New Year — remember to be safe tonight.
Alejandra Owens writes about food for Borderstan and at her own site, One Bite At a Time.
Borderstan welcomed Alejandra Owens in April when she began writing about food and drink for us. She was already writing about food at her own site, One Bite At A Time, and were very very happy to snag her.
Since April, Alejandra has regularly contributed restaurant profiles of establishments in the Dupont-Logan-U Street area along with previews of local farmers’ markets and recipes. We’ve listed Alejandra’s 17 restaurant profiles below — just in case you missed one. Later this week we will run some of her recipes as well. Got a question for Alejandra? Send her an email.
Thanks, Alejandra!
Goat Cheese Cheesecake is an easy variation on a favorite desert. (Alejandra Owens)
Editor’s note: Borderstan food blogger Alejandra Owens told us that her recipe for Goat Cheese Cheesecake is the most popular thing going over at her own blog, One Bite At A Time.
With Thanksgiving coming up in just nine days, readers seem to be looking for variations on standard recipes. Let’s face it: most moms are not down with putting any sort of goat in cheesecake. So, Alejandra agreed to let Borderstan post her most fabulous recipe for our readers — just in time for Thanksgiving menu planning.
• • • • • •
From Alejandra Owens, One Bite At A Time
Note to readers: You’ll want to use this crust recipe for the cheesecake.
Well… without further ado… the goat cheese cheesecake! Isn’t it beautiful? It’s so light and fluffy… lemony with that goat cheese-y aftertaste. It’s beautiful. It’s beautiful because we candied some lemon peels, used the perfect cheesecake crust… and added a dash of love.
The Necessity of Goat Cheese
If you’re just catching up on the story, last week I got it in my head that goat cheese needed to be a part of my life. And it needed to be in a dessert.
As I sifted through recipes and links saved, I came across Not Derby Pie’s goat cheese cheesecake with caramel sauce. Her recipe sounded like it would hit the spot… but as my desire for goat cheese turned a wee bit obsessive, I decided the cheesecake had to be ALL goat cheese… no cream cheese at all. After about an hour of research (which I totally did not do while I was at work) and many recipes read later, I settled on an old Food and Wine recipe with some minor changes.
A Lighter Cheesecake
I like this cheesecake because it doesn’t have that heavy quality that most cream cheese cheesecakes have. It doesn’t coat your mouth in an uncomfortable, “I need a glass of water after I eat this” sorta way. Like I said, it’s light, it’s airy… you can even see the air bubble craters on the top!
As the idea came together, I decided that I had to have a garnish for the cheesecake. Story time: I have a photograph in my bedroom that I took in Barcelona at the Park Guell designed by Antoni Gaudi, famous for his mosaics. The picture I took happened to be a large circle on the ceiling of a massive covered area of the park. Ta da! That’s the inspiration for the lemon peels! See the squiggles? Okay, maybe I’m the only one who thinks this is interesting…
Back to the recipe. This is one of those painfully simple recipes to execute. Don’t worry: you won’t mess it up. I will, however, warn you that a penchant for goat cheese is going to put a dent in your wallet. 11 oz. of goat cheese cost me about $15. So… wait until payday or make sure you really want it.
Enjoy!
Goat Cheese Cheesecake
Adapted from Food and Wine
- 11 ounces mild fresh goat cheese, softened
- 3/4 cup granulated sugar
- 1/2 lemon, juiced
- 1 lemon, zested
- 1 teaspoon pure vanilla extract
- 6 large eggs, separated
- 3 tablespoons all-purpose flour
- Preheat the oven to 350°. Prep a springform however you like to do so. I don’t prep mine, since it’s nonstick and awesome. (I got it at the grocery store… true story.)
- In a medium bowl, combine the goat cheese with the granulated sugar, lemon juice, lemon zest and vanilla and beat at medium speed until smooth. Beat in the egg yolks, 2 at a time, incorporating them completely before adding the next batch. Beat in the flour at low speed.
- In another bowl, using clean beaters, beat the egg whites until firm but not dry. Beat one-third of the whites into the goat cheese mixture, then gently fold in the remaining whites. Spoon the batter into the prepared pan and bake for about 40 minutes, or until a skewer inserted in the center of the cake comes out clean. Transfer to a wire rack to cool completely before serving.
From Alejandra Owens at One Bite At A Time
Bistrot Du Coin at 1738 Connecticut Avenue NW. (Alejandra Owens)
I mean, who hasn’t been to Bistrot Du Coin? If you’ve lived in the Dupont Circle area for more than six months, someone has either taken you or you’ve been drawn in by their infamous Bastille Day party or the annual Beaujolais Nouveau festival.
On Summer nights the front windows are thrown open, giving passersby a peek into their expansive and warmly-lit dining room. On winter nights you’ll find a mixed crowd of young women in heels, international transplants and and chic 20-somethings wrapped in coats smoking their cigarettes.
No matter the event, the day, the time of year it seems that Bistrot Du Coin has worked its way into this Duponters heart. So, tell me, what’s your Bistro story?
Where Am I Going? 1738 Connecticut Avene NW (spitting distance from Connecticut & Florida Avenues).
When Am I Going? Monday to Wednesday, 11:30 am to midnight; Thursday and Friday, 11:30 am to 1 am; Saturday, 11 am to 1 am; and Sunday, 11 am to midnight.
What’s the Paycheck Pain? Beef tenderloin might run you $26 but depending on what you’re craving there’s something at every price point on the menu. A pot of mussels (my current must-have dinner) run around $18. Tartines are around $7 for a half, $12 for a whole. There’s salads, desserts, pan-seared fish and more. Really, you can spend about as much as you want here and still eat very well.
Say What?: A place for friends to gather, or a place to take a third date–it’s a fun environment that’s unpretentious and makes you feel at ease. So speak up, laugh loud, lean back in your chair and relax.
What Will You Be Eating? Think of a French dish… Bistrot Du Coin will serve it.
From Alejandra Owens at One Bite At A Time
Does cooking with eggplant intimidate you? (Luis Gomez Photos)
Folks, Weather.com tells me we’re going to have a warm, but fairly nice weekend. Low humidity means I can maybe straighten my hair, but what it really means is that we can all head down to the market and not sweat our butts off!
Vote for 14th & U Farmers Market
American Farmland Trust is running a contest of America’s Favorite Farmers Markets, so while I have your attention, go vote for the 14th & U Farmers Market… for providing quality, fresh, local foods for us and making it darn fun while they’re at it.
Cooking with Egglplant
Eggplant is is lookin’ really good out there at the markets, folks. But it’s an intimidating veg… I know, I rarely cook with it.
Here’s a good Eggplant 101 at The Kitchen. In case you need some inspiration, check out Adventures In Shaw’s Baba Ghanoush… Not Derby Pie’s Baked Stuffed Eggplant… and The Bitten Word’s Eggplant Parm for Two.
This Week at the Market
This week there will be plenty to pick up at 14th & U including (but oh so not limited to) honey crisp, gala, ginger gold apples, yellow and white peaches, white nectarines, plums, red and green kale, swiss chard, red and candie onions, green and yellow donut peaches, blackberries (ending soon), sweet corn, tomatoes, mini cantaloupes, watermelons, freshly dug sweet potatoes, red and white potatoes, yellow, white and roma beans, green, purple, yellow, red and hot peppers, eggplants, cucumbers, squash, okra… pork in all its glory, grass fed steaks and burgers, lamb and goat, and free-range eggs… and more.
Yeah, I said eggs. As if we didn’t need another reason to buy fresh and local, the egg recall news just gets more and more icky.
Remember that market has a great Facebook Page with regular updates.
In Borderstan area, look for Restaurant Week participants on Connecticut, P, U, 9th, 14th and 17th Streets NW. (Luis Gomez Photos)
From Alejandra Owens at One Bite At A Time
The bi-annual DC Restaurant Week is upon us again with the summer event opening today. Depending on who you talk to it’s either the perfect week to dine out like a mad (wo)man or it’s the perfect week to cook at home. Some have even gone so far as to call it amateur week for diners. I wouldn’t go that far–but the week certainly has its pluses and minuses.
The complaints I hear most often about Restaurant Week are that service is slow, menus limited and the plates unimpressive. In turn, restaurant industry folks say people have unrealistic expectations, that restaurants are slammed with numbers far beyond usual and that it’s not a true showing of what a restaurant can give you. I can appreciate both perspectives.
Tips and Favorites
No matter how you feel about Restaurant Week, there are certainly some tips to getting it right. Here are my six tips:
- Dining in DC blog. Check out Lisa Shapiro’s Dining In DC blog (she’s a local food writer) for her take on menus–and the places worth checking out. Doing your homework is the first step in making sure you’re getting the most out of the week.
- Places to avoid. Don’t go to restaurants that are already good deals (read: tapas places or ones that have a portion of the menu on happy hour at the bar)… or ones that you have been to before. Or if you do, manage your expectations.
- Menu offerings. Hit up restaurants that have the majority of their menu up for grabs. Nothing is worse than sitting down only to find out the already limited menu is minuscule.
- Lunch.Try lunch reservations in your work neighborhood. Some of my best Restaurant Week experiences have been during lunch, not dinner.
- Ask around. Talk to friends and coworkers: What restaurants do a bang up job no matter what?
- Watch Twitter and follow the foodies. Reservations will be dropping like flies and generous folks will be offering them up. If you’re on Twitter, watch closely! Follow some foodies and pick up a few extra options.
- Six favorites.I put together half a dozen Restaurant Week favorites with help from my foodie friends on Twitter (find me @frijolita): Cafe Atlantico, Rasika, Bibiana, TenPenh, 1789 and Dino top the list.
Participating Restaurants
If you live in the Borderstan area, there lots of familiar eateries participating in Summer Restaurant Week–I counted 13 (most are on 9th, 14th, 17th, Connecticut P and U NW) plus many more in adjacent neighborhoods . In total, more than 200 restaurants in the DC metro area are on the list for Restaurant Week, which runs through Sunday the 22nd.
So… what are your Restaurant Week tips?
Tiniest tomatoes I’ve ever seen. (Alejandra Owens)
From Alejandra Owens of One Bite At A Time
Remember how we said DC food bloggers (yours truly included) would be demo-ing market fresh recipes at the 14th & U Farmers Market on Saturday? Well, we did it! And we survived. Good thing the recipes were as no-cook/no-bake as possible. Cause goodness, it was hot out there!
In case you missed the demos or didn’t get a sample, here’s the roundup of recipes with links.
- Olga Berman of Mango and Tomato made a Raw Beet and Arugula Salad with Goat Cheese.
- Alejandra Owens of One Bite At A Time brought a Goat Cheese Cheesecake and Veggie No-Bake Lasagna.
- Tammy Gordon of Florida Girl in DC created a Farmers Market Summer Confetti Salad.
- Sylvie Nguyen of Thrifty DC Cook did a delicious Thai Beef Salad.
If we ever get to do this again we’ll be sure to let you know. Stay tuned here at Borderstan for news on the DC Food Bloggers and check out our blogs for delicious market recipes.
The Farmers Market at 14th and U is open from 9 am to 1 pm on Saturdays; the market also has a Facebook Page.
Ansonia Wines at 1828 18th Street NW. (Luis Gomez Photos)
From Alejandra Owens at One Bite At A Time
Ansonia Wines: Walk too fast on 18th Street and you’ll miss the tiny, basement-level shop. Look toward Lauriol Plaza and think, “Wow, that’s a long line,” and you’ll miss them too.
But pay attention, don’t trip over the uneven sidewalks and you’re so money. (And you don’t even know it.) This tiny, family-owned store is devoted to bringing the very best, hand-chosen wines to DC from Burgundy, France. More specifically, they focus on, “wines whose character reflects the place they come from rather than just the fruit from which they are made.”
Sounds good to me. They’re knowledgeable, friendly and have a bottle of wine open daily for you to try out. And for each week during the month of August, a bottle of wine will be anointed and placed on sale for the rest of the month.
Cruise by on Wednesdays and Fridays to taste the week’s featured wine and decide if you want a bottle, three bottles, six bottles or a case (you boozer!) at a discounted rate. This week the anointed wine is Francis Muré’s Cremant d’Alsace. I know, you totally know what this! Me either. It’s a Riesling, Pinot Gris that they say pairs nicely with sautéed scallops or strawberries. Sounds perfect for a summer dinner or a picnic.
- Where: Ansonia Wines is at 1828 18th Street NW (across from Lauriol Plaza).
- When: Monday through Thurs 4 to 9 pm; Friday 2 to 10 pm; Saturday noon to 10 pm.
Sign up for their email updates here, follow them on Twitter or check out their Facebook page for all sorts of deals, info on tastings and more.
The 14th and U Farmers’ Market is promising the season’s first peaches on Saturday. Hours are 9 am to 1 pm. (Luis Gomez Photos)
Alejandra from One Bite At A Time has been terribly busy, but promises she will return next week with recipes and food witticisms. In the meantime, she gave Borderstan permission to pass along a great Bourbon Sidecar recipe that she picked up from The New York Times Diner’s Journal. All you need is Bourbon, Cointreau, lemon and ice.
To go along with your Bourbon, pick up some fresh peaches on Saturday at the 14th and U Farmers’ Market (hours 9 am to 1 pm, Saturdays only)–the market is promising the season’s first fresh peaches. Take them home and make a peach cobbler for dessert–you can enjoy it after sipping a Bourbon Sidecar and eating some summer food off the grille. (I grew up on cobbler and I usually recommend adding extra fruit to most recipes.)
BTW, Bourbon is a specific type of American whiskey that, according to regulations, must be made of at least 51% corn. It is usually associated with Kentucky (to me, it has to be bottled and bonded in Kentucky or it isn’t really Bourbon). Jack Daniels, Jim Beam and Wild Turkey for example, are all types of sour mash whiskey, not Bourbon.
Where’s Alejandra? She’ll be back Tuesday with another restaurant profile. (Alejandra Owens)
Find out what food blogger Alejandra Owens has been up to lately… check out her blog, One Bite At A Time. She’ll have another restaurant profile for Borderstan next week.
