May 19 2016

Beethoven closed it out

It could not have ended any better: the ensemble played Symphony No. 5’s 4th movement at the commencement. Mr. Beethoven’s music, seems to me is about to overcome and triumph. I couldn’t imagine the world without him.

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May 19 2016

Cava Mezze @ Clarendon

This is a chain (is there a restaurant that isn’t part of a chain?) at Clarendon @ Arlington. Nice. Good food, (a flame dish)

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May 19 2016

Clarendon, Arlington, Virginia

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05.19 @ Clarendon

A perfect little area/town near DC. Everything seems new which surprise me, because of its proximity to Washington DC. Perfect people, young, well groomed, fit, with dogs. All like a movie set, wiki.

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May 19 2016

Georgetown University in May 2016

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The freshmen (Harbin Hall) and sophomore (Kennedy Hall) year dorms. Only the Jesuits can be buried at this cemetery.

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The out door tennis courts are gone – they moved indoor.

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… McDonough Arena where both convocations took place.

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There are families, generations apart, attending the school.

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Feb 7 2016

Dupont Circle Freshfarm Market

Sunday market at 20th Street and Massachusetts Ave NW. We visited it again in May

It’s a lovely weekend market, near our hotel. All the vendors seem can tell some stories. It’s pretty neat that they don’t start sell until 10 am when a lady using a small bell to ring, gives a little flavor, as if in old times (really?). Many items are priced high. Many items are not necessarily good. But over all, it’s a great place to shop on a weekend.

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I enjoyed the Qualia Coffee the most. Seeing the guy brewing the coffee, we stopped by and bought. I asked if they sell “concubine”.

Concubine?” They looked blank.

“You mean geisha?” the brewer asked.

“Oh, yes …” Silly me. Must be the age.

They have at store but not at the market, unfortunately.

It seems only yesterday that Americans drink brown water. My first taste of Starbucks coffee was in 1986 in Seattle. Now it’s US$74.81 billion market capitalization (SBUX on NASDAQ, closed at $54.14). Small coffee houses are everywhere.

Picture below left, he looks like a sea captain …

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Pinch: two white guys selling dumplings. Chinese food must be in vogue? Neat name. Pic on the right: kimchi, any one?

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These Brussels sprouts below look like undernourished. Maybe Long Island’s are better or in season? Pic on right: $11 a pound of kale: Lacinato kale, green boar kale, … Have you eaten your green yet?

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Feb 6 2016

DC Zoo 动物园

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National Zoological Park
3001 Connecticut Ave NW,
Washington, DC 20008

Many animals are either hiding or being tucked away for the winter but we weren’t the only visitors. It’s warm for February so sizable crowds was at the park.

There is indeed a bird named Baltimore Oriole.

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This colorful bird, Micronesian Kingfisher is extinct in the wild. They’re originally from Guam, Palau Islands, Micronesia, and died from tree snakes. There are about 150 (?) in captivity and (yes someone is keeping a tap on them) Saint Louis Zoo  (58 in 2002) called them the Stradivarius of birds.

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Feb 6 2016

Eddie V’s Prime Seafood

7900 Tysons One Place
McLean, VA 22102

This is a chain restaurant in a mall, specializing in seafood, aged steaks and live music. We made a last second reservation at 2pm, could only have a booth at the bar area at 5pm, by the door. The dining area to the other side was empty but the restaurant explain that by 7pm it would be full, and they prefer to have 30 min turn around time window. Good policy and understandable.

Surprisingly, I find Chilean Sea Bass steamed Hong Kong Style with Light Soy Broth on the menu, as well as fried rice as a side. The market price was $43. Ha, wondering what make they using “Hong Kong” instead “Chinese”? Hong Kong cuisine really is Cantonese. The bathroom water is very weak. Thanks lord the water is hard, so the soap is quickly rinsed away.

  • Maine lobster tacos
  • Shrimp and crab chopped salad – could use less mayo
  • Halibut filet
  • Jumbo gulf shrimp – a little sweet for my taste
  • grilled cod with asparagus
  • fried rice – too greasy and the rice is under-cooked

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Feb 6 2016

Renwick Gallery

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1661 Pennsylvania Ave NW,
Washington, DC 20006

The small building, built in 1859 by architect James Renwick, Jr. is across the street from the Old Executive Office Building. At the time, it’s knows as “the American Louvre”. Now it houses American craft and decorative arts, reopened last November after a renovation. During our visit, Feb 2016 it’s the inaugural exhibition Wonder with nine exhibits:

  1. House of cards – Untitled by Tara Donovan
  2. Rainbow –  Plexus A1 by Gabriel Dawe
  3. Nest or incubators – Shindig by Patrick Dougherty
  4. Janet Echelman
  5. tree of life – Middle Fork, by John Grade
  6.  – Chesapeaker by Maya Lin
  7. Michelin tires
  8. bugs life – In the Midnight Garden by Jennifer Angus
  9. codes are beautiful – Volume by Leo Villareal (Renwick’s)

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Feb 5 2016

National Portrait Gallery

A very well curated gallery, cross street from Zaytinya. We pass by this museum hundred times till my daughter suggested. I regret for not going in sooner. We visited it two days in a row during our last 4-day trip.

Although it named Portrait but there are plenty history, as well as arts. At one corner is Irving Penn exhibition.

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The courtyard is lovely to have a quick bit or read a book.

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Central Park, Golden Gate, Cape Cod

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Irving Penn’s exhibition, his wife Lisa Penn

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Girls rule. The window on the third floor, looking out to the National Archives. Helen Gurley Brown – the American version of Coco Chanel? The record setter: Katharine Hepburn and her four Oscars.

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Feb 5 2016

Zaytinya, finally

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701 9th St NW,
Washington, DC 20001

One of Jose Andres’ restaurant – Mediterranean, sits across street from museum – National Portrait Gallery. Airy and neat, the setting is lovely and inviting. We have lunch there on a sunny day. The hall is filled with light and some are reflected off the few hug bottles of olive oil that they they sprinkled around as decor.

We were seated by the working station, which is a bit uncomfortable.

The waiting staff is great. They all seem to know what to do. They also know the ingredients of the dish, one even told me how to make the garlic toum. But warned me how and when to add ice is crucial. They are well trained and the restaurant is well run.

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