Go Home Already: Shouts and Murmurs
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Compromise Uncertain on Same-Sex Marriage Law
Morning Roundup: Second Helpings Edition
Fire at 17th and L NW Forces Evacuations
Dish of the Week: Kadu bouranee
With October comes pumpkin season. Most people think of the common applications like pumpkin pie, pumpkin bread, and, to a lesser extent, pumpkin ale. But the majority of pumpkins are carved up and left to rot on people's steps. So it's worth looking to other cultures that don't have Halloween and see how they use the squash.
Afghan cuisine has a really great use for pumpkins. Kadu bouranee is a savory Afghan dish. Pumpkin is fried with spices and then topped off with a garlicky yogurt sauce. In some cases, a tomato-based meat sauce is also added for some extra savor. The slightly sweet pumpkin makes for a great counter to the spices and the tang of yogurt.
For those in the District, you can swing by Afghan Grill to get a fix, or head to Bamian if you're in the Commonwealth. For those keen on trying it at home, there are also numerous recipes out there, and the Chowhound recipe includes links on how to more easily peel a pumpkin.
Image courtesy aliciagriffin
Small Bites
Etrogs and Eggrolls in the Chinatown Sukkah
During the Jewish holiday of Sukkot, it is customary to eat meals in a sukkah—a temporary shelter—to celebrate the harvest. On Saturday night, the 6th & I Synagogue will welcome community members into their sukkah for Chinese food and drinks. Celebrate in style! (It's in a Chinatown parking lot). RSVPs are requested.
Candy Skulls
With the upcoming Mexican Day of the Dead, Biagio Chocolates will be selling candy skulls by Vosges. At $7 a pop, they are a pretty penny, but the selection includes such deliciousness as a Barcelona skull (hickory smoked almonds + grey sea salt + deep milk chocolate), Red Fire skull (ancho & chipotle chillies + ceylon cinnamon + dark chocolate), Bianca skull (single origin Venezuelan white chocolate). You can reserve them by emailing info@biagiochocolate.com.
Drinking for the children
PX will be hosting Cocktails for a Cause on November 9 to benefit the National Center for Missing and Exploited Children. PX's Todd Thrasher will be joined by Tad Carducci (Tippling Brothers), Eric Felten (Wall Street Journal spirits writer), Charlotte Voisey (Hendrick’s Brand Champion and mixologist for William Grant & Sons), Derek Brown (Komi, Cocktail Ambassador to New Orleans Cocktail Museum) and H. Joseph Ehrmann (Elixir bar in San Francisco). Tickets are $50 with 25% of the proceeds going to the charity, as well as all tip monies. Call 703-299-8384 to reserve. [via Don Rockwell]
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i looked at that picture and thought "boy, i haven't seen a pumpkin that looks like that in a while"