As you may have noticed from some of our posts over the past few months, we’ve been expecting an addition to the Capital Spice family. I’m proud to announce that the wait came to an end last Wednesday. We’ve now got our very own Baby Spice!
So what did we do to mark the occasion?
Well, we took a week off from writing, for one thing. Apologies to those of you who checked in regularly last week – we were hoping to pre-write some posts but the time got away from us.
Once we got home, though, we celebrated like any foodie couple would. We reacquainted ourselves with some old friends that were off-limits during the pregnancy. I paid a visit to Cheesetique to pick up a few favorites: Roquefort, St. Andre, raw milk cheddar. We enjoyed them with some aged prosciutto and a sparkling rosé from J Vineyards (which we visited during our trip to Sonoma last year).
For us, it’s been interesting to see the health care community’s approach to food at various stages throughout the pregnancy. Blanket prohibitions against certain categories of food perplexed us, as they usually did not come with clear explanations as to why. Recommendations of some things seemed counter-intuitive to our “eat fresh, eat local” perspective. And then there’s hospital food…
Elizabeth has plenty of thoughts on the subject, and I know she’ll be writing about them in the near future.
And what does this mean for Capital Spice?
At some point, it will mean that you’ll be able to get three opinions, instead of just two, when we check out a new restaurant. But for now, it’s business as usual. We don’t dine out quite as often as we used to, but that just makes it that much more important for us to seek out the best quality and value at restaurants both old and new – and to share them with you. You can also continue to expect plenty of recipes from our own kitchen as the local farmers’ market season heats up. And there are plenty of restaurant openings on the near horizon; we’ll be sure to provide you with information as we receive it!
We’ll also have plenty of exciting news and insights into Top Chef DC as the new season debuts next Wednesday. As you may recall, we held a contest soliciting challenge ideas for a Washington-based season at the end of last year. Who knew the folks at Bravo would be paying such close attention?
Check in with us next week and throughout the season for cast interviews, behind-the-scenes details (we may have been invited to a taping or two…) and a regular feature for national fans of the show providing the background of what makes each challenge so uniquely DC.
Thanks for reading!