A much-loved Va. bar moves to D.C.; go kayaking near Nats Park
Feds tell web firms to turn over user account passwords
Around the world with pinot noir
The week in politics
A look at "Wolverine"
Summer camp is not such a great idea
Read more: Summer Vacation Is Evil
Another Zimmerman juror speaks
How to select produce and avoid cyclospora
The plan for a D.C. United stadium is the real deal.
Related Link: Washington Post: For D.C. United fans, it’s about time
"The To Do List" is a high school coming-of-age comedy from a young woman’s perspective.
Land swaps are needed before D.C. United stadium will be built.
Gizmodo: A Fleet of Blimps Will Soon Serve as a Missile Shield Over Washington
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Tracking flight stats
WTOP’s Paula Wolfson reports.
Olive Oil-Poached Cod with Squash Blossom Pesto from his cookbook, “Mike Isabella’s Crazy Good Italian.”
Cod is a popular mild, white fish. It’s lean and flaky and handles olive oil poaching better than almost any other fish. The squash blossom pesto is the perfect accompaniment.
Chef Mike Isabella
Serves 4 as a small plate Active Time = 25-30 minutes
1 quart extra virgin olive oil
1 sprig thyme
1 bay leaf
1 clove garlic, smashed
Peel of 1/2 lemon (no pith)
1-pound cod filet, skin removed, cut into 4 equal portions
2 teaspoons kosher salt
1/4 cup canola oil
1 tablespoon cornstarch
1 tablespoon water
8 squash blossom petals (from 2-3 squash blossoms)
1/4 teaspoon sea salt
3/4 cup Squash Blossom Pesto (recipe follows)
1. In a large, heavy-bottomed pot, bring olive oil, thyme, bay leaf, garlic, and lemon peel to 170