Tip: How to Fill a Ziplock Bag

Has this ever happened to you? You want to freeze a soup or sauce in individual Ziplock (R) bags but you you end up spilling more on the counter than you put in the bag? Here's my completely logical, but rarely thought of trick...Put the bag in a container to hold it first!

As with most of my tips, I thought this was a fairly well known tip, but any time I pull out this trick at a friend's dinner party, I always get one or two "why didn't I think of that" comments!

There's really no method to this tip. Simply open a plastic bag into a cup, fold the opening over the mouth of the cup, then fill with any soup, sauce, icing or in the case of my pictures, salad dressing. It's like having a third pair of hands!

My only word of caution is to make sure that the liquid you're using is NOT boiling. This will cause the bag to melt, which would lead to an even bigger mess! So if you are storing a soup, make sure it sits at room temperature for at least 10 minutes. 

Enjoy your cleaner counter and freer hands!

Tip: Juicing Citrus

 

Hate it when you squeeze lemons or oranges into a sauce and get the seeds in the pan? Well, just squeeze the fruit with the cut side up. This allows the juices to run over the sides of the fruit, while keeping the seeds within the peel.

You may think this is a silly tip, but I suggested this to my friend once and she exclaimed "why hadn't I thought of this?" Plus, why dirty another bowl by squeezing the fruit there first, then picking out the seeds. This way you save hassle and dirty dishes!

Black Truffle Sea Salt

Have I said how much I love anything with black truffles??? No? Well, I'm quickly becoming obsessed. It all started when I went on vacation to Seattle, WA earlier this summer. Truffles thrive in Washington state, and I found an awesome little shop by Pike's Place Market to try oils, salts and seasonings. A few months ago, my obsession really bloomed when I went to Graffiato and had a truffle pizza!

The problem with truffles is that they are super pricy and do not fit in the everyday budget. Have you gone to a fancy restaurant and ordered black truffle mac & cheese? I have and let me tell you it's not cheap! (but totally worth it...please order it once in your life.)

So to add a little truffle flavor to my life, I bought black truffle sea salt. Let me tell you, a little of this stuff goes a long way! The guy at the store suggested sprinkling it on steamed veggies, mashed potatoes, or even adding it to little mayo for a nice dip. What do I like to do with it? Sprinkle it on popcorn! Popcorn is the perfect base for a salty seasoning and lets you really taste rich, truffle-goodness.

Don't like truffles? Try other gourmet seasonings! The trick is to buy these specialty flavors in small containers, and to only use them on special occasions. This little jar cost me $10, but I've had it for almost a year and really haven't used much. That is because the flavor is so robust and rich that I don't need a lot to make an impact.

So if you want to spice up your everyday recipes, why not head to the fancy spice shelf at Whole Foods or any other specialty store and pick up a small bottle of exotic seasoning? By keeping quantity low and flavor-impact high, you get a great return on your gourmet investment!

Awesome Trader Joe's Products

So to start out, I'm not affiliated with Trader Joe's in any way....but with that said, wow I just found some awesome products in the store recently! I almost freaked out when I saw the smoked sea salt. I actually first heard of smoked sea salt a few month ago when I was in Seattle. They smoke the salt like you would meat, which gives it a nice...ahem, well, smokey flavor.  It's not like using liquid smoke (because that is actually a chemical), so if you're like me and don't have a backyard to grill on, you can shake on a little of this smoked salt on your food to get a nice flame-broiled flavor any time of year!

The second awesome product is Trader Joe's Orange Muscat Champagne Vinegar.  I love making my own vinaigrettes for my salads. I mean, why buy a bottled salad dressing when it takes 45 seconds to mix up yourself? Anyway, this vinegar has a nice citrus flavor with the zing of a vinegar. I think I'll be able to come up with a few awesome new recipes with this tart and and vinegar!

How To: Hard-Boil Eggs

To preface this, I have to admit that my "recipe" for making perfect hard boiled eggs actually comes from Rachael Ray and is not my own magically discovered method.  However, every time I make boiled eggs this way, the yolk turn out perfectly yellow every time! Never again will you see a gray/slimy boiled egg.... Basically this is a guaranteed perfect boiled egg!!

As a young professional on a budget, eggs are a cheap way to add protein to my diet with little effort. You can add them to salads (like chicken or tuna niçoise), chop & mix them with mayo for a sandwich, or simply eat as is for breakfast on the go.

How to Boil an Egg:

• Put cold eggs in a small saucepan and cover them with cool water.
• Cover the pot.
• Turn on heat to high and bring the water to a boil.
• After the water comes to a rolling boil, turn off the heat and leave the pot covered for 10 minutes.  Do not move the pot from the stove eye it was on during heating!
• After 10 minutes, gently drain the eggs (hold the lid on the pan and tilt over the sink to let water out) and run cold water over the eggs until they are cooled.
• At this point you can peel the eggs or put them in the fridge for enjoying later!

$1 Lunch?!

Yes, you read it right. Tomorrow LivingSocial (www.livingsocial.com)  is having $1 instant lunches all over DC! All you have to do is have their moble app on your iPhone or Android (sorry Blackbery), and select the instant deal you want.

I don't have either of these phones, but this app also works on your iPod touch.  I basically download the coupon to my iPod, then take my iPod with the confirmation screen with me to the venue. I can't get back on the internet at that point, but I can still get the deal!

Spread the word! $1 for lunch!!

Chocolate Cake Perfection

April is the month when apparently a lot of my friends were born....which means I've been pulled in to help with the party planning (even though I'm a meeting planner in 'real life' which is not like a party planner...but I digress).  To save money, I like to make my own cake and not pay for a pricy bakery.

To make the perfect cake, first grab a box of your favorite chocolate cake mix.  Ok, I know boxed cake mix does not sound very gourmet of me....and no, this has not turned into "Semi-Homemade with Jessica"...and yes, for most desserts I would firmly demand that you just make it from scratch. But for cakes, the box is basically the dry ingredients measured out for you.  What you add to it after that is really up to you!  So save the measuring time and just buy the mix.

To take your boxed mix to the next level, I am going to give you a secret family tip on how to make a chocolate cake even more chocolaty and rich.  Are you ready??? Add a box of chocolate pudding to the mix before adding the wet ingredients.  Yep, that's it.  Something about the pudding helps to keep the cake moist and prevents the dreaded crumbling cake syndrome.  Complete the cake according to the instructions on the box, and enjoy!

Make your own pizza

I love pizza...but who doesn't? But buying quality pizza from many local eateries can really break the bank.  So what's a Graduate Gourmet to do? Make your own of course!  This has been made easier with Trader Joes' refrigerated pizza dough.  Simply let the dough sit at room temperature for 20 minutes while you chop any veggies/meats for your pizza, roll the dough out, and then bake!  Plus, you save some serious "dough" while using leftover veggies/meats from your fridge.  Below is what I did with what was in my fridge, but feel free to make it your own!

Veggie Whole Wheat Pizza

Ingredients

1 bag Trader Joes' refrigerated pizza dough (or other brand)

1 t cornmeal (optional)

3 T flour (for rolling out dough)

1/2 jar of favorite tomato sauce

1-1.5 cups shredded mozzarella cheese (as needed to cover pizza)

1 cup sliced mushrooms

1 t olive oil

2 cloves garlic, chopped

1/2 roasted red pepper, chopped

6 medium olives, sliced

1/4 ricotta cheese (or as needed)

Italian seasoning, salt & pepper (to taste)

Directions

• Set dough on the counter from the fridge for at least 20 minutes and pre-heat the oven to 425 degrees.
• While dough is coming to room temperature, put olive oil and garlic in large skillet on medium-high heat. When the garlic becomes fragrant (1-2 minutes), add mushrooms.  Saute, stirring occasionally until mushrooms begin to brown (~3-4 min).  Add salt & pepper to taste and take the mushrooms off the heat to cool a bit.  Cut the rest of the veggies for toppings.
• When dough is ready, spread some flour on a clean surface and roll the dough out until it is approximately 1/8 inch in thickness.*
• Before placing your rolled out dough on a non-stick baking sheet, put the sheet in the oven to get hot. When you are ready to bake, take the pan out of the oven, sprinkle on some cornmeal, place the dough on the cornmeal, and gently push the cornmeal into the dough.  This will give you a crunchier crust on the bottom.
• Top the dough with the amount of sauce you prefer.
• Spread out your veggies, cover with mozzarella cheese, and dollop ricotta cheese on top.  If you want a bit of extra flavor, sprinkle some Italian seasoning and pepper on top.
• The instructions for the dough say to bake for 10 minutes, but mine took more like 20 to get it as crisp as I like. 
• Once it is cooked to your preference, let it sit for one minute, cut, and enjoy!

* Note: Don't have a rolling pin? Neither do I! I used a mixture of pushing the dough into a circle and a large glass cup, which works just as well as the pin. Plus, no worries if you can't get it into an exact circle. It's about how it tastes, not how it looks!

DC Food Truck Locator!

I ran across the most awesome website this week....a DC Food Truck tracker that tells you in REAL TIME where the trucks are. Oh my goodness, so cool! Now I will definitely be able to eat at several food trucks in the city!  The site is http://foodtruckfiesta.com/. Check it out the next time you want to find a local eatery on wheels!

Preparation is Key

I have become the event planner of my friends' lives.  Not that I mind really, as I am a meeting planner in the "real world".  However, most people may not know that the two are VERY different.  I never would have thought of myself as good at throwing parties, but I have found that they only way to survive 25 people coming over your house is preparation.

This weekend I held a surprise birthday party for one of my very dear friends on a Friday night.  Of course I nominated myself to fix some appetizers and a dessert, not expecting myself to catch a cold the day before the party, or considering that I had to work all day right before the party.  For Saturday events it is very easy to cook before the party; however on a Friday you have work all day, last minute cleaning of your apartment AND cooking!  So I knew the only way I could truly have the energy to facilitate a party on a Friday night was to prepare most of the food the night before.

Of course, I scoured the internet in search of aps that I could prepare the day before.  I usually take a few ideas and then mix it up to make my own dishes.  What I finally decided on was a fruit tray with Romanoff Sauce, spinach and artichoke dip, Italian turkey meatballs, and Paula Dean's Pumpkin Ooey-Gooey Butter Bars. [recipes for the first three to come!]  I loved all of these recipes because I could mix them up and have them ready for reheating the next day.  For example, I sauteed the meatballs, put them in a Tupperware container with a paper towel to sop up the grease, and refrigerated overnight.  The next day I just had to put them in a crock pot for reheating and I was good to go!  The same was true for the dip.  I mixed up the ingredients, covered with aluminum foil, and wrote on the foil the time and temp for cooking.  This made the prep before the party very fast and easy; which was nice since I needed a quick nap after work to fend off my head cold.

Thus, anyone can throw a weeknight party!...Even with a cold.  Be on the look out because I'll put some of my recipes up in the next few days.

Chicken Stock 101

Making your own stock is very simple and takes only a few ingredients that you should keep as "staple" items in your pantry anyway.  This week I wanted to try my hand at making my own stock since I make so much soup.  What is great about this recipe is you can make it in a crock pot on high for 4 hours, or on low for 6 and you can leave the house instead of sitting around like I did! I made this on the stove, so all of the times are based on the stove.

Chicken Stock

1.)  Chop up some veggies that are in your fridge.  I had an onion, celery, the tops of a leek, carrots, garlic, and a bundle of thyme. You can really use this as a chance to empty your fridge of any herbs or veggies you have on hand.  I would only suggest that the onion and celery are a must, and not to worry about measurements.  Just throw in what you have!

2.)  Put a small whole chicken (mine's 4 lbs) or a large chicken (cut into pieces) into a large pot with the veggies; season slightly with a pinch of salt & pepper.  Cover all the ingredients with water, put a lid on the pot, and bring to a boil.

3.)  Once it is boiling, reduce the heat to medium-low and simmer for 1.5 - 2 hours, or until the juices run clear.  Some 'scum' may appear on the water at the beginning of boiling.  You can just remove that with a spoon.

4.)  Remove the chicken and set aside.  Strain veggies from the broth and discard.  You are left with a beautiful, rich, homemade chicken stock that will last you for several batches of soup.  It can store in the refrigerator for up to 4 days, or you can freeze the liquid in freezer bags for up to 3 months.  If you want to remove the fat, let the liquid cool completely and scoop off the fat that rises to the top.

You can use the leftover chicken to make soups, put into wraps, or just eat as is! You can even make my chicken and dumplings....which I will reveal to you in my next post!

Happy Hour, More Than Just Cheap Drinks

What is the first thing you think of when someone says Happy Hour?.....Beer? Martini? Wine? Well, happy hour can also be a great time to get cheap eats as well.  I know some of you may be saying "I do not eat that early".  However, several restaurants are now featuring happy hours as late as 8 or 9 to encourage people to come for dinner as well.

For example, Chef Geoff's Restaurant has all night happy hours on Mondays and Tuesdays, featuring $6 gourmet burgers and $9 pizzas.  The portions are rather large so you could definitely take half home or split with a friend.  Wasabi features a 5 plate and drink deal for $20.  McCormick & Schmick's has one of the cheapest happy hours in town with $1.95 hummus or queso, $2.95 burger, or $3.95 shrimp scampi.

Other high end restaurants may serve smaller entree portions or cheaper appetizers at the bar during happy hour. The key to saving a buck while eating at a gourmet happy hour is to do your research.  Always check online first to see if they have a happy hour menu.  If not, try another place. There are so many restaurants to choose from in DC that you are sure to find a place with a great happy hour menu.

I would love to hear your favorite places to eat for happy hour in DC!

What to do when your refrigerator dies?

This weekend I woke up to find a puddle of water in front of my fridge and all of my frozen foods thawed.  Since I have just recently restocked my fridge and freezer (and have been dedicated to eating from home) I was devastated.

So what does a graduate gourmet do when her fridge dies? First, I kept the doors closed as much as possible.  This keeps the cold air in, and hopefully allows your repairman time to fix your fridge before the food goes bad.  With this approach I was able to keep my food fresh for one day after I discovered the puddle.

As this was a holiday weekend, I had to wait at least 4 days before a repairman could fix my fridge.  This led to my second action: move your food outside.  Since it is winter time, I knew I could store my food outside for a short period of time.  My frozen food and produce were unfortunately not salvageable, but I put all of my condiments that need to be refrigerated outside in an insulated cooler with a note stating "Fridge Broken. Please do not move."

Third, I cried....No, I'm kidding, but as I was throwing away my food, I made a list of what I threw out.  This way, I can hopefully be reimbursed for my spoiled food.  Luckily, since I rent my apartment my landlord will be footing the bill for the repairs.  However, I think the total lost food damage may be $80-100, plus the cost of eating every meal out for 4 days (kind of hard to store leftovers in a broken fridge...).  One positive effect from all of this is that I will be trying harder than ever to be frugal for the next couple of weeks, which should lead to some great posts!

Hopefully I will come home today to a working refrigerator!

Chicken Leftovers

This week's task is to use all my roasted chicken before it goes bad.  As a single person, it is pretty difficult to eat a whole chicken, but I am becoming resourceful.  The first day I used some of the shredded chicken breast in a quesadilla.  This is my favorite fast food.  I took one large wheat tortilla, heated it in a large skillet, put shredded cheese, shredded chicken, and chili powder on half, folded over the tortilla, and cooked it on both sides until the cheese was melted and the tortilla toasted.  I sometimes add tomatoes, olives, peppers, or anything else I have on hand to mix up the flavors.  Plus, the great thing about quesadillas is that they do not have to be Mexican-influenced in flavors.  Swap the chili powder for italian seasoning and dip in marinara sauce, and you have an Italian quesadilla!

Another meal I made was a chicken wrap.  I wanted to add a little Asian flair to my lunch, so to my toppings of lettuce, carrots, and chicken I drizzled a sesame ginger dressing on top.  To punch the flavor up even more, I dipped the wrap in some sweet chili sauce.  I have basically become addicted to this sauce and it is great when making all types of Asian cuisine!

Wraps are great because you can really change what you fill them with to suit your mood.  But there are so many other possibilities to create with leftover chicken.  Make some soup (chicken tortilla, noodle, chili, or even chicken & dumplings), mix up some chicken salad, or just heat and eat as is!  By using simple ingredients and creative thinking, I was able to create something original out of my base of roast chicken while saving money in the process!

Buy the Whole Chicken

In preparation for Restaurant Week here in DC, I am trying to spend as little money as possible.  I want to enjoy my three meals out without concern of financial restrictions!  So when I went to the grocery this week, I wanted to spend as conservatively as possible while restocking my pantry to avoid last week's debacle.

I was going to grab my usual pack of chicken breasts, when I looked down and saw some whole chickens.  In the back of my head I hear the voice of my father saying, "whole chickens are cheaper than chicken breasts"!  I looked at the price per pound, and low and behold he was right.  The price per pound for the whole chicken was half as much as the price for the chicken breasts!  This difference in price is derived from the amount of work done by the butcher...the more bone/skin left on the chicken, the less it costs!  So I bought the chicken (only $6 for a 5 pound bird!) and began to research how to properly roast a chicken.  I think it turned out pretty well! Now I can eat for days with very little effort!

How to roast a tasty chicken:
1) Prepare. Sometimes whole chickens come with giblets in the center of the bird.  You want to make sure you pull those out!  You then want to rinse the chicken inside and out with cool water, then pat the outside dry with a bit of paper towl.

2) Season. This is where you get to get creative!  The only thing you must always do is season the inside cavity heavily with salt and pepper.  Then, you want to add some standard "aromatics" like onions and garlic. The onions help to keep the chicken moist while the garlic gives great flavor. The rest of your stuffing is up to you!  I put in one whole medium onion (skin on) cubed, 1/2 of a garlic bulb (just cut the bulb in half and leave the skin on), 1/2 a lemon quartered, and thyme.  You then brush the outside of the chicken with melted butter, and season well with salt and pepper.  The reason you use butter and not my old standby of olive oil is that the milk fats brown the skin of the bird better than the oil.

3) Arrange.  After you've finished seasoning your bird, you wrap the legs together using kitchen twine, or unwaxed floss.  If you use the floss, make sure to wrap the legs more times than you think it needs, just in case the floss breaks in the cooking process.  Then tuck the wings under the body of the chicken.  Don't skip this step as it keeps the legs and wings from burning or becoming over cooked.

4) Cook!  I roasted my 5 pound chicken in a 425 degree oven for 30 minutes, noticed it was over-browning, reduced the temperature to 400 degrees and covered it lightly with aluminum foil for an additional 40 minutes.  As with any baking, just make sure you are keeping an eye on not only the timer, but the food. 

5) Is it finished? To check if the chicken is fully cooked, you can use a meat thermometer, or simply cut gently between the leg and breast.  If the juices run clear, your chicken is ready to go!  Just make sure that you let the meat rest for 10 minutes so that the juices reincorporate in the meat.  Otherwise you'll have a dry chicken.
 

 

Enjoy your awesome handiwork and the money you've saved!

The Well-Stocked Kitchen

When you are trying to live on a graduate's budget, a well stocked kitchen is the best way to make quick, inexpensive meals any time during the week.  Personally, I try to keep my kitchen stocked by shopping weekly for fresh items, and monthly for those items with a longer shelf life.

If your kitchen is not well stocked, it can lead to some expensive decisions.  This happened to me just last evening...

I knew that the only fresh item I had in the fridge was a chicken breast (Trader Joe's was very understocked this past Sunday after being closed on New Year's Day).  I was craving something Asian, and since I knew I was out of rice, I thought of making a chicken noodle stir-fry.  I came home with this intent until my search for spaghetti came up empty.  Since I did not want to eat just chicken for dinner, I proceeded to the fridge to see what I could throw together.  I saw some stale bread and deli turkey, so I thought I would suffer through a stale sandwich until I could get to the grocery.

I toasted the bread in an attempt to reduce the stale taste, but to no avail.  I happened to be chatting with my mom during this endeavor, and she suggested I try making a cheese sauce to put on top (similar to a KY hot brown).  I proceeded to make two "bechamel" sauces, which is basically a mixture of milk and flour that are cooked until thickened.  The first did not have enough flour to thicken the sauce so I started over and melted in cheese once the second had thickened.  Unfortunately, when I went to build the sandwich, I saw/smelled that my turkey was expired and the sauce tasted like paste...obviously too much flour this time.  At this point I gave up and ordered a pizza.

What would have solved this entire predicament? A well stocked kitchen!  Below is what I suggest (and usually have) on hand in my pantry.  Obviously it is high time that I did my monthly pantry stock-up!  You can modify the list based on the types of cuisine you like, but these are fairly standard.  With this basic list you can avoid my predicament from last night and keep your budget in check!

Pantry/Cabinet Items:
Pasta (spaghetti, rotini, penne, lasagna, etc)
Tomato Sauce
Canned Diced Tomatoes (plain or with chilies/seasonings)
Low Sodium Chicken Stock
Canned or Dry Beans (black, chickpea, kidney, pinto)
Rice
Onions
Oil (olive, canola/vegetable)
Sugar (brown & white)
Dried Herbs
Canned Tuna/Chicken

Freezer:
Mixed Veggies
Fruit
Fully-Cooked Shrimp (great for throwing into pastas or salads)
Fully-Cooked Brown Rice (3 minutes prep vs 40)
Nuts ("nuts have oil and oil will spoil", so keep in the freezer!)

DC Restaurant Week Announced!!!

I received the "Save the Date" email from OpenTable today regarding DC's Restaurant Week.  I was brimming with anticipation as I eagerly opened the email.  I scrolled through the email to see that the 2011 winter restaurant week is January 17th-23rd.

Why am I so excited?  Restaurant week is the best time to check out restaurants you would love visit but have not due to price.  Participating restaurants offer a multi-course, pre-fixe meal that is $20.11 for lunch and $35.11 for dinner.  This is a gourmet-food-lover's dream as you enjoy anywhere from three to five courses. You have to be very careful, though, because if you are not careful you will spend more during restaurant week than you would normally allow yourself, which ruins it's purpose. 

Here are some tips to follow during Restaurant Week:

1. Choose a place where an entree costs more than the restaurant week price.  If you are not saving money, you should visit on a normal day.
2. Make a reservation!  The wait can be twice as long during restaurant week, which can hinder the full gourmet experience. Plan ahead and use services like OpenTable to make your reservation.
3. Try something new.  This is the best time to try a new cuisine or go to a different neighborhood of DC. DC has a growing restaurant scene and you can use this opportunity to discover it fairly inexpensively.
4. Do not go the same place you went last year.  This is especially tempting for me as I really enjoyed Jaleo's restaurant week menu last year.  But if I can do it, so can you!
5. Want more than 3 courses? Go to a restaurant that specializes in small plates as they are more likely to offer more courses and variety.

Of course I will review the restaurant(s) I visit so be on the look out in January!

Graduate Gourmet Tip: Shop Seasonally

Spring, Summer and Fall are known for their abundant supply of fresh produce, but what about Winter? After all, nothing can grow in the cold DC air, right?  Wrong.  The winter months supply some great citrus and root vegetables.  For example, my favorite type of citrus, the Blood Orange, is in season December through February.  I have been on the lookout since early December for these sweet, yet tart fruit to appear on my local Trader Joe's shelves, but they have yet to appear.  Still, there are many other types of produce that are in their peak in the winter months: persimmons, brussels spouts, butternut squash, pomegranate, parsnips, and clementines. By adding these seasonal ingredients to your everyday cooking, you can mix up you selection and keep your taste buds guessing.

As I am sitting here typing out these seasonal specialities, I notice that I only eat maybe two or three of the items.  I cannot tell you to shop seasonally when I hardly buy these ingredients.  I thereby challenge myself to come up with a few good recipes using these not so well known fruits and vegetables to improve all of our culinary palettes.  Wish me luck!

Graduate Gourmet Tip: Shop Locally, Even in the Winter!

As most of you know, the less food has to travel, the less it usually costs. Sometimes this is not the case with farmer's markets within the District as the food still has to travel to get here (I don't see many farms in the city, do you?).  However, I have found a great service which offers a way to get inexpensive, farm fresh produce delivered right to your door.  They are the Washington Green Grocer.

To utilize Washington Green Grocer, simply order a box to be delivered every week, every other week, or once only.  I purchased the small fruit and veggie box (which is 12-15 pounds of food) for $31.25.  The large box is made to feed a family of 4 with 18-20 pounds of produce for 37.75.  My small box is supposed to feed 2 people for one week.  I am actually splitting this box with a friend who lives around the corner so it works out to be a pretty good deal per person.  Take a look at this week's box:

Don't they look scrumptious?  The box changes weekly depending on what they are able to get locally.  Of course the bananas are not local, but they were really good!  If you don't want something to come in your box, you just let them know on your account and you don't have to receive it.  For example, I'm not a big fan of turnips.  This box was to include turnips, so I denoted 'no turnips' on my order and look, no turnips!

You can also add bread, milk, cheese, and even meat to your order; of course it is all local and of high quality.  I would say for the amount of produce in this box, this is a great deal, even if I were to eat it all by myself!  I will definitely be ordering a box from them again.

Graduate Gourmet Tip: Share or Save

When you are trying to enjoy a gourmet experience in an expensive town like DC, it is important to not only choose a place that will be worth the cost, but also remember to "Share or Save".

Share-  Food portions are HUGE at most restaurants.  Instead of trying to eat the whole portion in one sitting, share several dishes "family style"with a friend or two.  This way, you get the chance to try multiple entrees without busting the bank.  You may also have room in your stomach (& wallet) for dessert!

Save- This may sound like common sense, but save half of your entree to be boxed up for later.  A lot of us grew up with parents telling us to clean our plate, but don't you think you make your mom proud when you stretch your one meal into two?