…we found a deer. It was just wandering down 9th Street. Jesus and Antonio even fed it!

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Thanks, snow!

A rice and barley sampler from a purveyor, raspberry smoothies and…more fried eggs.

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Today Jesus and I had it out about the eggs. I told him to stop with the eggs. He told me to stop being so cheap and buy him something else to cook for family. I told him that he could scramble eggs, or make an omelette out of eggs, or do anything with eggs except keep frying them. He told me no. Is he trying to kill me?

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Salad, grapefruit and egg sandwiches for family meal on Thursday.

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Something’s gotta go: either me or the eggs.

I just wanted to point out that everyone’s all bloggy and worked up about the Breslin’s family meal of an entire pig. You can see a picture here – apparently the Breslin’s staff has enough time to sit at tables and eat off plates. Plates! I can’t remember the last time I ate off a plate! I dream of eating off plates! I think I’ll quit Dirt Candy and apply for a job at the Breslin.

Our family meal on Wednesday? Spinach, grapefruit, red lentils and smoked tofu.

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Tuesday Family Meal: sauteed red cabbage, fried egg whites, and cornmeal crusted eggplant moons.

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Why are they moons?

I’ve been aware of a few people who weren’t happy about the basil broth that our eggplant fettuccine swims in. I like this broth as a broth – thin and delicate rather than thick and sticky. But folks don’t seem to be getting it. They expect pasta to be served in a thick sauce, like a tomato sauce, rather than in a broth like ramen. So about a month ago I changed the broth so that it’s thicker and richer. I also decided to stop making the eggplant fettuccine vegan. We still serve vegan eggplant fettuccine on request, but vegan pasta is something of an acquired taste. I like it, but some people who aren’t used to it find it a little soft.

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So now, our fettuccine is non-vegan (unless you’re a vegan, in which case, no problem) and our basil broth is more of a sauce. The dish tastes great: much richer and with a few more layers of flavor and people seem to be loving it. See? Dirt Candy listens to you.

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The waiter/food blog Well Done Fillet posts news that the oil rig scam has now morphed into the Greek priest scam. Newly ordained Greek priests, at that.

(read more)

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“Hello, we are not oil rig workers anymore. Now

may we come to your restaurant?”

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Last Thursday, February 18, Dirt Candy was attacked by…

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Yes, they were excited by the smell of fear and so they feasted at Dirt Candy’s Honey Dinner! With your host, Ted Dennard, the founder of the Savannah Bee Company and a man who spoke for 6 straight hours about bees, bees, bees and nothing but bees.

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Read the rest of this entry »

Stardate: Saturday, Feb. 20. Family meal is fried eggs, sauteed spinach with King Oyster Mushroom pieces and a sampler from a purveyor of brown rice and wild grains. Not quite 100% sure what it was, actually, but we ate it.

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I get the feeling that these pictures of our family meals are actually keeping customers away. It’s not pretty back here behind the scenes.

When Dirt Candy won the Metromix “Best Vegetarian Restaurant” award recently they sent us a box full of Metromix swag. Like a million tubes of Metromix-branded Chapstick and lots of cups and pitchers. Look! We’re using the Metromix prize pitcher to hold grapefruit soda at family meal (from Friday, Feb. 19).

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Sauteed portobello mushrooms; a spinach, celery and fennel salad; grapefruit segments; leftover carrot soup and potato crisps.