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Last night Z and I headed down to DC for dinner with our friend Jason.

I met Jason  my junior year of college when I became part of the campus tour guide organization, Maryland Images.

Eight years later (wow that’s a long time!) we keep in touch through regular dinner parties. Since Jason ventured up to Baltimore a couple months ago it was only fair that Z and I travel to DC this time.

When we arrived Jason was beginning to prepare quite the feast that centered around the grill in order to take advantage of the beautiful weather.

He had bought two MASSIVE eggplants. Practically the size of a small child.

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I love eggplant but certainly don’t make it enough. Note to self: fix that.

Once sliced he brushed them with a mixture of olive oil and spices. On to the grill they go!



Slow cooked to perfection! I probably would have eaten the whole plate had it not been for the two people sitting next to me.


After the eggplant was done Jason made turkey burgers complete with a goat cheese center (genius idea). While cooking we sat around chatting about work, weddings, and life in general.


(The mosquitoes were vicious hence the three bottles of spray on the table.)

The final part of the meal was a couscous salad full of yummy veggies topped off with a hint of mint. It was easy to put together and so good that I asked Jason to send me the recipe so I can replicate it in the future.


Cous Cous Salad (courtesy of Jason)
All measurements are approximate/to taste.

1. Cook 1 1/2 to 2 cups of Israeli/Pearl couscous according to package instructions.

2. Combine in bowl:
– 2 or 3 tomatoes, chopped
– 2 or 3 avocados, chopped
– 3 or 4 scallions, chopped
– 2 tbsp cilantro or parsley, chopped
– 2 tbsp fresh mint, chopped (or much less dried mint)
– 1 small can sliced black olives, drained
– Juice of 1 lemon
– 2 tbsp olive oil
– salt and pepper to taste

3. Add couscous to bowl and mix.  Can serve hot or cold.

A perfect accompaniment for burgers on the grill or maybe even a picnic.

We enjoyed dinner and lively conversation and ended the evening in the company of a opossum lurking in the tree behind us.

A good night and good people.