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Unexpected Treat
As I was leaving my massage therapists house, his wife said, “it’s open,” walk up 15th Street and check it out.” I turned from my usual track and headed up 15th Street Between C and D Streets, SE, a young guy was standing in a freshly painted doorway calling out to see if anyone wanted free samples. Having already been given a thumbs up, I stopped and joined two others who were enjoying the offer.
I was handed a freshly baked Philadelphia style pretzel and a squeeze container of mustard. The pretzel had been baked within the half hour, there was just the right amount of salt, and it was definitely a treat after a Saturday afternoon massage.
“It’s a simple concept–just the pretzels, and I am still working out hours and prices. Have to work around having a two-year old at home.”
The neighbors, who definitely were enjoying their pretzels and the neighborhood setting, said they would be happy to be in a picture for my blog.
The pretzels will certainly appeal after the Little League games across the street, but it’s a treat for those in post massage bliss and people taking a casual walk around the neighborhood, too.
I am happy to support this new venture. What changes and integrates our neighborhood includes the willingness to open a small business off the beaten track (340 15th St., SE) that will appeal to a broad section of the community.
To find out information on prices (he does special orders for parties) and hours of operation, check out “The Pretzel Bakery”s Facebook page.
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Peace and light, E — Posted with WordPress for BlackBerry.
Arugula and Green Garlic Pesto
There’s lots of arugula in the garden. Some still new enough to save for salad, some that has bolted in the heat. The cilantro is just about gone with the dry heat. The basil and parsley have gone to flower. As I thought about how best to enjoy all of what was there while simultaneously best tending the garden for optimal growth (much like yoga practice), I remembered that I had seen a farmer with arugula pesto at the Dupont Circle Fresh Farm Market last week. I bought something else from the farmer to honor the idea, fully conscious of my own garden full of arugula calling out to me.
Making pesto was a great way to optimize the bitter tang of the flowers on the older plants. (I left a few of each type of plant to go to seed for a second crop starting in late summer on a volunteer basis). I added enough of the young arugula and some tender parsley and basil leaves, along with the basil flowers, to bring out the arugula taste that would have been hidden by the bitterness in the plants that had flowered if not been combined with other foods. I pureed the chopped greens with olive oil, walnuts, and green garlic. Salt and pepper to taste.





