DC: Social & Food

After the race on Saturday, I went back to my cousins and rested before meeting up with Becky to head to Clarendon, VA for a little blogger meet-up at Northside Social, a coffee-wine bar.

Tons of bloggers showed up.  It was quite bumpin'. I hung out with Becky, Theo, Tasmin, Bekah, Ali, Ashley and Emily the most.  It's so fun meeting bloggers!  Especially ones you feel like you already know since you read their blogs all the time.  Emily is hysterical and such a good time, but you probably already knew that if you read her blog.  Ashley is so much fun (and really tall).  She is as warm and friendly in person as she is on her blog.  Dont you agree y'all?  Haha, love the Southern sayings! And Ali is a superstar!  She only wanted to break 2 hours and ended up running 1:44.  I'm so impressed!

Tasmin, Theodora (LosingWeightInTheCity) and Becky

Beck On the Run, Run Track Mind (Bekah) and Me!

Emily (Daily Garnish), Ashley (Healthy Happier), Ali (Ali On the Run), Theodora, Emily (Sweat Once a Day),
Me and Becky!

After the social, Ashley, Theo, Tasmin, Becky and me grabbed some bar food grub.  It hit the spot.  I continued drinking with drink #3 (had a couple glasses of champagne at the wine bar).  So that means, I was definitely feeling it.  My high school friends say if I smell alcohol I'm drunk. After dinner, we headed over to meet my husband and friends at Iron Horse in Chinatown and Becky and I stayed out until 12:30am.  Pretty impressive if you ask me!  Especially since I woke up at 4:30ish and Becky ran 26.2!

I slept like a rock Saturday night and was in desperate need of BACON Sunday morning. 


Sunday was really all about food.  We had a lot of people to see so we spent the morning with my friend Ori over brunch, the afternoon with my friend Doug for lunch and the evening with my cousins for a homemade meal.


My friend Ori picked me up and we headed to Eatonville. Classic southern-style food, located north of 14th and U Streets. I immediately ordered the Sweet Tea and it was delicious : )

We also shared some lovely biscuits and jam.  There was four of us so we got two orders (because otherwise someone would be left out- we couldn't have that!)

For my order, I got the Hash and Eggs and of course added the creole hollandaise.  There were three eggs and I barely got through one.  This was a RICH dish.  I think I missed the part in the description where it said it was fried.  The eggs were perfectly poached and the bacon hash hit the spot.  I just wish it wasn't fried.  I don't think the dish needed that element. But other than that, it was delish!

Eatonville was a fun Southern vibe in an up-and-coming area of DC.  I enjoyed trying some new foods that I don't normally go for!  And of course it was a blast hanging out with Ori!

After brunch, we met up with my friend Doug for lunch at Old Ebbitt Grill near the White House.

I ordered the Clam Chowder (with more bacon) and the mushroom flatbread.  Finished the soup, could barely eat the pizza.  Too much food in a short period of time! The restaurant was really fun and the company was even better.

After lunch, we headed out to do some touristy stuff.  You know, like check out the White House, the Washington Monument and those pretty Cherry Blossoms.

And then we went back to my cousins to hang out with this adorable baby.

I also watched Michele as she cooked Paella.  I was going to help, but I blogged my recap instead : )

Michele diced the veggies and the meat and prepped the paella.  Then it was time to put in the oven.

The end result was amazingly delicious.  And I think a Paella pan is on my MUST GET list. (and that chef jacket- are you listening mom?)

The paella was pretty simple to make and I cannot wait to make it again.  Here's the recipe:
Quick Chicken and Chorizo Paella
Ingredients:1 tablespoon vegetable oil
14 ounces chorizo, cut into 1/2 inch slices on the diagonal
1 small onion, chopped
1 red bell pepper, chopped
2 cloves garlic, chopped
1/4 teaspoon pimenton or paprika
2 cups short- or medium-grain rice (we used arborio)
1 pinch saffron threads
2 bay leaves
4 cups chicken stock
1 1/4 pounds roast chicken (meat from 3-pound chicken skinned, deboned, and torn into chunks)
1/2 cup frozen peas
Instructions:
Coarse salt and freshly ground black pepper to taste
Heat oven to 400°F. Heat oil in a large casserole or paella pan over high heat. Add chorizo and cook until browned and fragrant, about 1 minute. Add onion, red bell pepper, and garlic. Cook, stirring occasionally, until vegetables are tender, about 3 minutes.Add rice (medium or short grain rice), pimenton, saffron, and bay leaves. Stir to combine and coat the rice, about 1 minute. Add chicken stock and bring to a boil. Add roast chicken, frozen peas and stir to combine.
Transfer skillet to oven. Cook uncovered until rice is tender and no liquid remains, about 20 minutes. Remove from the oven. Fluff with a fork and serve immediately.

Yum! 
Monday morning, we woke up at 4:30am to catch our 6am flight.  One good thing about early flights... beautiful sunrises : )

It was a full weekend and I'm so glad I was able to hang out with old and new friends!