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Thanks for joining us! We write about sports, food, life and anything else interesting here in Ashburn and Loudoun County, all while cramming as many features into the site as possible.

Our staff consists of one old man and a dog named Maggie The WonderBeagle. Want to know more? Click on the icon below:

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No, Brits, This Is Not What Americans Typically Eat At Football Games

I normally stay out of the whole "fake news" debate. If a story doesn't seem all that accurate, I just leave it alone and let others offer a counter opinion.

But I had to draw a line on this one. As you can see, Darren Rovell is reporting from London, where the NFL was playing its annual game this morning. He says the the above picture is what the British are being told is authentic football fare: A two-foot long Mac & Cheese dog at Wembley Stadium today.

This, of course, is patently untrue. I don't know ANYONE who would put ketchup on macaroni & cheese ????

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Eating Some Of These Sandwiches WILL Make You A Po' Boy

While waiting for the Nationals’ home opener to start, I found myself browsing through Twitter, reading of everyone’s experiences in the cold downtown near the Navy Yard. Over about a 10-minute timespan, the pics you see at the top were posted, and you couldn’t help but notice the contrast.

On the left are pics posted by The Washington Post’s Scott Allen, whose assignment today was to go around and sample all the new foods, with no worry of their cost. Today, it was good to be Scott Allen. But Scott, while giving his reviews of the culinary offerings, also posted signs that showed the prices. Scott posted another pic of his meal of a Nashville hot chicken sandwich and some mac and cheese, and while I’m sure it was wonderful, it looked no different than what I could get at Chick-Fil-A.

According to my math, Scott paid $22 for those two items. Usually when I spend that much for an entrée’ at lunch, they bring a steak knife and serve it with dishes like potatoes lyonnaise. Dire Straights must have been thinking about this meal when they sang, "Money for nothing and the (Nashville Hot) Chicken ain't free"...or something like that.

While these pics were coming over Twitter, the pic at right from Augusta National was posted. There is no more exclusive ticket on the planet than going to see The Masters. They could literally charge whatever they wanted and people would pay it. But they don’t. The make a fair profit and leave it at that. Just like when you would go anywhere in the South, a sandwich is 3 bucks. A drink is 2 bucks, etc., etc.

I get the whole paying more for convenience factor at sporting events. But there should be a limit of just how much of a premium you charge before it’s crossing the line. A soft drink should be $2. A hot dog should be $4. Charge all you want for the gourmet, free-range, organic, gently massaged chicken used in a specialty sandwich, but be realistic with the concession stand staples that are part of the ball park experience.

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No, Arby's Name Is Not Based On Initials For "Roast Beef"

I have been seeing this recurring post on social media saying that Arby's got its name from the initials for roast beef (R.B.'s), and people responding "oh, that makes so much sense." Have probably seen it three times a day on Facebook and Twitter the past week.

It's a nice story, but it's not true. It's close to the truth, but the name has nothing to do with roast beef. Instead, the chain was started by Forrest & Leroy Raffel, so they named it after the initials for "Raffel Brothers", (R.B.'s) not roast beef.

And if you wanted to know what roast beef has to do with a ten gallon cowboy hat (which is the shape of the Arby's sign), turns out they originally wanted to name it "Big Tex." The name, however, was taken so they went with Arby's while still keeping the sign shape they designed for "Big Tex."

So in your next game of anything involving trivia...

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The Finished Product...

Since I've been trying to encourage everyone to try making pulled pork barbecue this weekend, I did not want to appear to be one of those "do as I say, not as I do" kind of people. So here's my finished product.

It turned out great, particularly when paired with  cole slaw, baked beans, deviled eggs and potato salad. My wife said if I posted this, I better credit her for making the beans and not "steal her bean glory." So she made the beans and they were fantastic.

Hope yours came out as well. Now it's time to find a sofa and watch the Indy 500...

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Welcome To National Grilled Cheese Sandwich Day....

Since every day is apparently national SOMETHING day (yesterday it involved pets), today we honor melted cheese between two slices of bread: National Grilled Cheese Sandwich day.

I always wondered who decides these things, because there’s a national day for just about every kind of food, animal or occupation imaginable. And there are far more than 365 foods, animals or occupations, so clearly there’s some overlap.

I struggle with grilled cheese because if I’m going to invest a lot of cheese, a flour-based product like bread and grill/bake it, I’m going to  make a pizza. It’s is nature’s perfect food, and why mess with what God has already perfected?

But there are times when a toasted grilled cheese sandwich – served with a mandatory bowl of tomato soup – can be pleasing. My issue, as is the case with everything I cook, is I use too many ingredients. I have to have significant amounts of American cheese, swiss cheese, cheddar cheese, and if I have any in the refrigerator, provolone. As a separator, I will put a thin slice of ham between the various types of cheese, and occasionally will even add a few thin slices of pepperoni.

See? I end up making a pizza again.

I Googled the topic to see just how serious people take this manufactured holiday, and the answer is pretty serious. The first story to pop up is titled “9 ways to honor National Grilled Cheese Sandwich Day on Thursday.” Of course it’s from a newspaper in Milwaukee, and in Wisconsin they do take their cheese extremely serious. But with that kind of reverence, you’d almost think they have a “Tomb Of The Unknown Cheese Curd” or something there too.

So enjoy National Grilled Cheese Day...until tomorrow...when it's National Peach Cobbler Day...Blame Someone Else Day...International Skeptics Day...and Friday the 13th...

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Might As Well Turn Those Easter Eggs Into Something...

It’s the day after Easter, which means you need to get two things done today: One is go buy up all the half-priced chocolate. The other is to turn those hard-boiled Easter eggs into something edible, assuming you refrigerated them after all that decorating.

I turned mine into deviled eggs, mainly because it’s very simple, and the people in my house scarf them down like eggs will no longer be available on earth at the end of the day.

Here’s how to make them: Peel them, chop them in half, and put all the yokes into a mixing bowl (a slight push on the bottom of the round part of the egg will pop it out like a lost contact lens. When  you’ve done that to all the eggs, take a fork and mash them until they look more like a powder than an egg.

I add a little minced onion to give the deviled egg some texture. Just take a small amount of onion, chop it until you think you’ve chopped it enough, then go back and chop it two more times. You want a hint of onion, not chunks like it’s chicken salad. Add an equal mixture of mustard and mayonnaise and mix it up thoroughly. I add about 3 or 4 drops of Sriracha into the mix to give it a slight hint of heat (i.e., the devil in deviled eggs) and a subtle smoky flavor. If you decide to do this, be careful. The difference between 3 drops and 5 drops can be the difference between subtle flavor and your mouth on fire. It’s in a squeeze bottle, and I have seen people in my own house give the bottle a firm squeeze and unintentionally put enough Sriracha into a recipe to burn the house down. So you’ve been warned.

Spoon the mixture back into the egg whites. If you want to get fancy, use a piping bag (which you can buy online for about $5) with a pastry tip (again, another $5 online) to get those fancy grooves. But whether pastry bag or spoon, it still tastes the same. As a final touch, I usually put a light dusting of paprika on top of the eggs to give it another layer of very mild heat, and the color looks nice.

With the eggs peeled, it takes about 10 minutes. But since they look fancy, you can lie to your family, say you slaved away for a couple of hours because you knew they liked them, and then get them to clean the kitchen and take out the garbage. A fair trade, if you ask me…..

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Just A Little Light Dessert After A Great Easter Meal

Usually at holidays, I post food pictures on Facebook. But I'm not on Facebook any more.

So I guess I'll just have to do it here. This is a chocolate dome cake, filled with chocolate mousse, topped by an Easter bunny face with M&Ms for eyes and a nose.

As a friend noted, the bunny seems to have fear in its eyes. And well it should :)

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They Finally Did It...

They Did It

After a long and bumpy road, The Washington Nationals finally won the World Series. And made an old man in Ashburn cry...

Never Grow Old...

Never Grow Old

A trip to Spring Training reminded me we're all still kids at heart, and no matter how old, you keep playing until they get you out.

Gone But Never Forgotten...

Doodle

My faithful dogs probably rode shotgun on hundreds of stories I've written since 2003. This one is for you, Doodle & Schnoodle.

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