Q Tonic

So I probably will never drink Schweppes again. I've been skeptical about these designer tonics and the trend for "craft mixologists" (formerly known as bartenders) to create their own tonic, but I have to say Q Tonic does make a much better gin and tonic.

They say it has real quinine instead of artificial flavor, agave sweetener instead of high fructose corn syrup (thus fewer calories and much lower glycemic rating), water distilled three times and more carbonation. It does taste lighter, crisper and more flavorful, a better complement to the complexity of the gin. So much better that it's worth the big premium in price (4 bottles for $7.50 instead of Schweppes 6 bottles for whatever).

Will have to try it with rum and vodka. And who knows, it's so good maybe experiment with tequila and tonic or other mixes.

Bistrot Lepic

Two splurges in one week, but in fairness our power went out yesterday afternoon after the wind toppled a tree in the neighborhood so we allowed ourselves a hardship premium when the only table we could find was in the more expensive downstairs dining room of this nice little restaurant.

I've always liked Bistrot Lepic and found it among the most authentically French of Washington's restaurants, but we had not been to dining room in at least a couple of years. It's quite small, charming, and not too loud because the decor softens noise and most of the patrons are even older than we are.

A special starter was calves' brain, which I've never had but decided this was the place to try it. It was very refined, nicely sauteed, with a soft interior even creamier than sweetbreads. There was, oddly enough, a slightly fishy taste, which may have been due to the capers. It was quite good and I'm glad I tried it, but I might hold out for sweetbreads the next time, or brains without capers. Andrea had a simple lentil soup which she liked.

My main course was grilled tuna on a chickpea crepe and it was fabulous. "It tastes like steak!" Andrea exclaimed when she sampled it (she's not a fan of most fish, tuna included, so this is high praise). Her braised veal cheeks with orecchietti that had to be homemade (by somebody) were also spectacular. The orecchietti had cream and cheese on them and were divine, nicely setting off the warm, meaty flavor of the braised meat.

Looking for a pinot noir, we took the waiter's recommendation to go for the Trimbach from Alsace rather than a cheap Burgundy, and it opened into a perfect accompaniment for both dishes.

Ray's the Classics

We hadn't been back here in quite a while, so we stopped in and ate at the bar last Sunday after seeing Blue Valentine at AFI. You forget how good Ray's is, and why these restaurants are so popular. I had a fabulous steak au poivre -- a 12-oz. NY strip coated in pepper -- with a baked potato and broccoli spear and Andrea got a luscious slice of prime rib, so tasty, with the same accompaniment.

It was all so easy. We keep forgetting Silver Spring is just 10 min. away, a quick ride along East-West Highway, and that AFI is literally right across the street from Ray's. Street parking was a breeze on a Sunday and hostess at Ray's said it was unusual that they were completely booked at 6:45, though sitting at the bar was quite pleasant. Ray's has great prices for the quality, though it's not what we would spend going out every week. But we will definitely do this again.

Vitamix

"Vitamix," says the young lady on the introductory DVD, "is not just an appliance, but a way of life."

I hope so. I bought my very expensive Vitamix a couple of weeks ago when I came across a demo at Whole Foods. It was not an impulse buy, however, because I have been mulling the purchase for years. The idea of having a blender powerful enough to liquefy whole, raw vegetables has had an appeal for me that I think is due in part at least to my body's yearning for real nutrition.

My first vegetable smoothie -- a kind of V8 with fresh vegetables that is the first entry in the "Getting Started" booklet -- gave me truly a physical jolt, almost like caffeine. The concoction -- with tomatoes, spinach, carrots and Bloody Mary condiments -- was not exactly to my taste, but it bowled me over with its sheer vitality.

I'm finding that I like drinks with fewer ingredients better. So, for instance, a tomato-carrot-red pepper smoothie tasted better to me than that first drink. I'm still experimenting with how much water and ice to add to get the right thickness. Kale and banana, oddly enough, was quite tasty, with the sweet banana tempering the bitter kale. In the demo, the guy made quite a point of combining vegetables and fruit -- for instance, putting grapes in a green smoothie with cabbage and cucumber.

Andrea teases me about my "vegematic" because she's convinced this will be a passing fancy. There's a good chance she's right, but I hope not. My first goal is simply to wean myself off of diet soda by substituting tea or smoothies for my soda and/or snacks.

Beyond that, I do believe breaking down raw, fresh food like this is a huge boost to nutrition and more balanced eating habits. My hope is it will give me more energy and help me lose weight.

Deutz champagne

Addie Bassin's had a champagne and truffle tasting Saturday in honor of you know what, and we ended up with a bottle of Deutz Brut Classic, non-vintage, for our non-celebration of you know what. It is a marvelous champagne, with velvety small bubbles, crisp and dry, but not sour, with a distinctive pinot noir taste. It went well with Cowgirl Creamery's Buckaroo cheese and an Appalachian tomme, both from Whole Foods, and then with our main course.

We splurged on a Sunday night with veal chops, uncovering the Weber and breaking out the charcoal for the occasion. Morton's could not have done better with these tender chops, nearly a pound (bone-in) each, with a salty crust and juicy inside. They were accompanied with baked sweet potato and broccoli florets sauteed in olive oil and spring garlic, making for a colorful plate and a superb meal. No dessert or truffles. After all, we weren't really celebrating any over-hyped special day...