Yesterday and today I've been back in Washington for a staff retreat, and I'm staying through the weekend to work on last-minute wedding to-dos. My mom flew up from Texas to join me, because these to-dos are biggies - tomorrow is my dress fitting and Sunday is my hair trial. I'm definitely going to need a second opinion from the bigwig.
Since we have a busy agenda for the next couple days, we grabbed a quick crepe dinner at Steam Café in my old neighborhood of Dupont Circle. Mine was filled with little scallops, salad shrimp, and chunks of tuna. The golden spots made it ever-so-slightly crisp, while the sprinkle of cheese made it soft and melty. It's amazing how a paper thin layer of merely flour, water, butter, and eggs can really kick up the comfort-food factor of seafood. And any food for that matter - berries, greens, mushrooms...wrapped in a crepe, everything becomes a bundle of joy.
Here is a simple how to for making your own crepes at home.
I am a registered dietitian with the National Fisheries Institute, so fish is my nutrition forte. I earned my BA in Communication from Southwestern University, just outside of Austin, TX. During college, one of my very favorite evening outings was a leisurely trip to the healthful food market. My passion for food was undeniable, so I combined both of my interests by earning my MS in Nutrition Communication from Tufts University in Boston, MA. As well as my Registered Dietitian (RD) credential through the University of Delaware.
Beyond reading scientific studies about docosahexaenoic acid and selenium, I love to entertain, travel, watch reality TV, grill outdoors, and go to spin class. I live in Washington, DC and am surrounded by a cast a characters you will get to know as you read my blog, including my fiancé (Lloyd), my cat (Miles), and my three sisters.
Comments are welcome, but for answers to questions about seafood nutrition and preparation, please use the Ask a Dietitian feature.
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