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4pc Southern Textiles Shelly Candy Pink Twin Bedding Bed in a Bag Comforter Set Review

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4pc Southern Textiles Shelly Candy Pink Twin Bedding Bed in a Bag Comforter Set Feature

• Twin Size
• Bedding
• Bedding->Bed in a Bag Sets->Twin
• Some assembly may be required. Please see product details.

4pc Southern Textiles Shelly Candy Pink Twin Bedding Bed in a Bag Comforter Set Overview

4pc Southern Textiles Shelly Candy Pink Twin Bedding Bed in a Bag Comforter Set Designed specifically with today’s kids in mind. This brand new 4 piece Shelly of “The Cozy Kids Collection” bed in a bag set from Southern Textiles offers the perfect way to finish any kid’s bedroom. Whether you are buying for a discriminating pre-schooler or a teen, we are sure you will be pleased with this high quality twin size bed in a bag set. Collection includes comforter, bed skirt, one sham and one accent pillow. This bed in a bag set is Made in the USA. Please allow up to 3-4 weeks for delivery. COMFORTER is reversible, deep quilted with tack and jump style detailing with 16 ozs. of hand packed bonded fiberfill. All juvenile comforters are made with extra soft brush finish for the ultimate sleep surface. SHAM is either tailored, ruffled or piped with contrast cording as photographed. All are self-backed with envelope style closure. BEDSKIRT is either tailored, gathered or ruffled as photographed. All tailored bedskirts are pleated. All bedskirts have split corners and are cut for a full 18″ drop. PILLOW is finished with tailored, ruffled or piped detailing as photographed. Specifications – Dimensions: Twin Size – Style Type: Bed in a Bag – Materials: Cotton/Polyester – Color: Pink – Pieces: 4 – Finish: NA

4pc Southern Textiles Shelly Candy Pink Twin Bedding Bed in a Bag Comforter Set Specifications

*** Product Information and Prices Stored: Dec 23, 2009 17:15:04

According to the latest US Census, Livonia is a town populated by right around 1,400 people. Even by Louisiana standards, that’s pretty small, so I can’t help but visibly wince when someone wants to know where I hail from. And people will ask, because there’s always hope that they know someone who knows someone who knows your great-uncle Boudreaux. Here is a how a typical conversation might go.

New Friend: Alraight now, so just where do you come from, girl?

Me: (wince): Uhmm… Pointe Coupée Parish.

New Friend: Aww real-ly? I got some family out there in Morganza!

Me: Oh yea, do you know where Livonia is?

New Friend: Uhmm…

Me: Well, it’s about 20 minutes away from New Roads and False River.

New Friend: FALSE RIVER! Oh yeah girl, we go out to the boat races there. A friend of my aunt owns a camp out on the river.

Me: Okay, okay, like I said, Livonia is about 20 minutes from there. But I went to high school in New Roads, so I might as well be from there.

New Friend: Hmmm. I’m sure I’ve heard of it, but I just don’t know.

Me: Ever eaten of Joe’s Dreyfus?

New Friend: OH MY GOD. I love that place. You live there? In that Joe’s Dreyfus town?

Me: Yes indeed, I do.

At this point, new friend has become my best-freaking-friend. Small towns around here may not have a McDonald’s, but they almost always have amazing, well-known restaurants. And this is ours. Just a few decades ago, this was a general store, but now it’s the best place around to get deep bowls of thick seafood gumbo and slabs of fresh cheesecake. The inside still has the feel of an old store, with worn wooden floors and gorgeous glass cabinets.

Next to the restaurant is the Dreyfus house, a bed and breakfast, as well as a popular place for weddings and other gatherings. All of this used to belong to the Dreyfus, Catz, and Weill families, Livonia’s only Jewish denizens. The home was something close to a plantation house, and the land was used for farming. According to the sign out front, it was built circa 1850.

Does anyone else love small town history and beautiful old houses as much as I do?

Bognor Regis anyone?

Problems with the trains yet again, and this time there are no trains to London.

I got to the station at 07:50 to see that the only services on the board were to: Seaford (delayed), West Worthing (delayed), , Lewes (cancelled) and Eastbourne (delayed), Bognor Regis (on time). I’m sure Bognor has it’s attractions, but if I had to pick somewhere to go to at 8am, it probably wouldn’t be there.

As I was about to leave I also heard that there would be no trains stopping at Preston Park, Hassocks or Burgess Hill due to ice on the tracks.

Knowing what a nightmare it has been on the return leg, I thought it would be best for me to head home again and put my feet up. I’m now trying to work out just how much I should get back from Southern and FCC for the rubbish service they’re providing.

My Favorite Pecan Pie was chosen for this week’s TWD by Beth of Someones in the Kitchen with Brina. The Pie is a basic SOUTHERN Pecan Pie with the addition of bittersweet chocolate and expresso. I made it for Thanksgiving (and again today for Christmas Dinner on Friday) but left the expresso out. I have to say the Family didn’t really care for the pie with the chocolate. I don’t think it really enhanced the pie. But then I am a purist when it comes to Pecan and Pumpkin Pie.

Go check out the other TWD bakers and see how they liked it.

To the best of my knowledge there is now no snow on the tracks. It was a half hour storm more than 24 hours ago.

So why was the 17:42 cancelled and the same I’m told was the 17:58 to be?

I had to squeeze in with a few thousand in one train to East Croydon and change there!

I reckon train staff use this as time off. They don’t bother showing up and blame the weather. It’s an absolute joke!

The high yesterday was 65 degrees; I went for my run in shorts and a moisture-wick shirt. But to southern Louisiana, it might as well be freezing. The second the slightest fall breeze begins to blow, every girl on campus whips out the scarves, boots, hats, and Northface jackets. I love to make fun, but I guess you can’t blame them. We spent most of the year wringing sweat out of our clothes, cursing humidity, and swatting away man-eating mosquitoes. Like any other occasion, the coming of cool weather just has to be celebrated with food. And nothing gets that chill out of your joints like a thick, hearty, and spicy gumbo. Whether you choose seafood, shrimp and okra, or the traditional chicken and sausage, it all gets the job done right. Our last few gumbos have been packed with shrimp and crab, so this week we went out on a limb and cooked the classic chicken and Louisiana sausage combo.

I’m not sure if I’ve mentioned before that my dad does most of the cooking in this household. Props to my mom for catching him, right? To add to her luck, all of his cooking is done in the personal kitchen he built in his work shop. He has his own commercial stove, huge chopping board, sink, television, and bathroom. Sometimes we wonder if he’s ever going to come in for the night, and why would he when all of the necessities are right at hand? Please excuse the rustiness – we can’t even help it; classiness just runs rampant in the area.

Here’s the gumbo right as it was getting started. I do believe the pot contains roux, water, vegetables, and Savoie’s sausage at this point. What is roux, you say? Basically, burnt flour that is that base of the dish and gives it a thick consistency. My favorite characteristic of gumbo is that it is nearly impossible to make in small amounts. That means leftovers for days, and it only gets better as all of the spices marinate with the meat.

Here’s what my meal looked like right before I put a hurtin’ on it. Gumbo is mixed with a little bit of rice right before you eat it, and that chicken over to the left is the best ever. It has been cooked down with spices, onions, and sausage until it’s falling off the bone, and it more or less melts in your mouth. Don’t forget the filé sprinkled on top; this dish wouldn’t hit the spot quite as accurately without it.

Sad to admit that I couldn’t eat all of this, but I did put forth a valiant effort. It didn’t bother me too much to lose the fight; after all, that just meant more for tomorrow.

Anyone ever tried some authentic Louisiana gumbo? Does it even appeal to you?

As I write this I’m sitting on a Gatwick Express train heading into Victoria.

The 07:33 was delayed and then cancelled (not actually saying cancelled on the board, it just vanished!) and an emergency 07:47 service was added. Not an emergency one to London Bridge of course, oh no. In an emergency the first trains to get cancelled are those.

The excuse today was threefold. Due to the adverse weather, due to rolling stock and (this is the classic), displacement of train staff!

I’m already worried about how I’m going to get home again.

The Union Pacific Railroad runs right through town and attracts many men looking for work. With those working men come manly appetites and worn out bodies, so it was necessary for the railroad to provide them a place to eat and sleep – Penny’s Diner and The Oak Tree Inn. The diner is known around here at The Chrome Dome (see picture below) and is open 24/7, making it a popular place for teenagers to go at 2:00 AM after big partying at a bonfire in someone’s field. You can expect the normal greasy foods, including hamburgers and twenty-four-hour breakfast. I couldn’t really tell you what to expect at the inn – I’ve never had a reason to set foot in it.

During my senior year in high school, rumors went around that Justin Timberlake was filming some movie at The Chrome Dome. Like any good small-town girl would do, I headed over in my Catholic school-girl uniform to see what the buzz was all about. And there he was! I got to watch Justin Timberlake and Jeff Bridges film scenes at the very diner that I’ve enjoyed many a late-night meal at. Sadly enough, The Open Road went straight to dvd, and I didn’t get to see my little hometown on the big screen. But my mom just bought the movie the other day, and I took a couple of screenshots to show it off. I haven’t actually gotten to watch the movie in its entirety, but I think there’s normally a reason why movies don’t come out in theatre; I’m sure it will be a hoot. I know they also filmed in Hammond and other small towns in the area, so I think it’s worth watching just to get a view of the landscape.

Here are Justin Timberlake and his leading lady, Kate Mara, lounging in the inn. (So that’s what it looks like on the inside?)

And here they are enjoying some good diner food. Note that the women who work there in real life do not wear cute little dresses, or anything close to that.

Here’s a picture of the inn that I took the other day. The man over there to the right thought I was a total creep. He must not realize how famous we are.

And here’s what the diner looks like from the outside. Now you get why we call it the Chrome Dome, and I’m quite positive that you applaud our originality.

Has anyone seen this, or are you considering renting it now? Any other celebrity sightings in random places?

The Stumptown Vegans Travel!

~

The exciting lunch menu at Plum Bistro in Seattle features smoked seitan, tempeh filled crepes, sweet and spicy Jamaican tofu, creative salads, and Southern style small plates, such as crunchy Cajun fried okra and Louisiana-style collard greens.  As I perused, I thought the entire menu sounded kick ass and I was torn on what to order. Dining as a vegan tourist can be awesomely overwhelming, but suddenly! -I had a recommendation and an entrée calling out to me.  Just over an hour later, with a to-go container in hand, I realized this review was going to be brash.

Plum Bistro is fairly new to Seattle’s Capitol Hill district, and I say that with potential.  It’s run by the owners of the casual Hillside Quickie establishments, and is a sleek, classy bistro serving predominately Southern and Caribbean influenced vegan dishes.  Hillside Quickies are known for greasy, indulgent, quick dishes, and the menu at Plum seemed to have stepped up with their offerings. There are many similar dishes, but across the board – from the classy atmosphere, thanks to the shiny wood floors, the sleek square tables with unique chairs, to the well-trained, courteous young waiter pouring a glass of cucumber infused water – the presentation comes across as impressive.  You’d want someone to take you on a date here.

The restaurant describes itself as a 100% organic, gourmet vegan dining. And it’s the actual food, outside of the polished dining experience, that was the problem. Starting off, Plum was out of a couple small plates, the enticing fried okra dish, for one.  Later on during my meal, I overheard staff mention they couldn’t use a fryer because of building issues, and were working on this. This is not a complaint, simply a note about that affecting the printed menu. The entrée I decided on was the Smoked Northwest Portobello & Tempeh Crepes ($11).  Cost-wise, it was on the lower side of the entrees ($10-13). I wouldn’t typically order crepes, but it was a dining adventure and I adore great mushrooms.  I was presented with two thin, wheat style, yieldable crepes, filled with a mixture of browned, crumbling chunks of somewhat seasoned tempeh and very thin strips of portobello. Depressingly, nothing about the mushrooms lived up to the title of “smoked”.  The most flavorful elements of the plate were the almost too-thick, lemony, herbed squeeze of vegenaise-type sauce decorating the plate and sitting under the crepes, and grease.  I’m not scared of oil, but it was the overwhelming attitude in each bite of crepe and filling. The crepes themselves packed more grease in each thin bite than you’d think possible.  A desire for a side of greens started to hit during the first ¼ crepe. It was uncomfortable relying on the sauce for flavor.

The Spicy Mac ‘N’ Yease ($7) I took to-go was decently sized and lived up to its name. It was better than most vegan mac & cheeses I’ve had in restaurants (which isn’t to say many great ones), predominately flavored with creamy nutritional yeast, a big helping of crushed red pepper and evidently, even more oil.  This was more so appropriately greasy than the crepes, but I’ll warn you, the orange grease that leaked out of my to-go container could have drowned a small army of ants. No one wants that.  If this was on my table again, I’d seriously indulge in a few bites, and dreamily beg for a side of green vegetables, minus the oil.  It was far too indulgent to order again myself!

There is something positive to be said on the promise of Southern vegan style homecookin’ menu vs. the fine dining atmosphere, and I would actually return to Plum Bistro. For one, I’m devoted to second visits, as documented in the Stumptown Vegans by-laws, and two, it’s an all-vegan establishment I’d want to re-explore and support.  However, it would be months down the road, with trepidation, and napkins.

Smoked Northwest Portobello and Tempeh Crepes

Spicy Mac ‘N’ Yease

Exterior – The sign mentions how they serve Stumptown Coffee!

“For to us a child is born, to us a son is given,
 and the government will be on his shoulders.
And he will be called
Wonderful Counselor, Mighty God, Everlasting Father, Prince of Peace.”
Isaiah 9:6 (NIV)

      Hustle and bustle . . . frantically hurrying to get everything done in time for Christmas morning.   It is so easy to get caught up in the traditions that we lose sight of the meaning behind it all.

      I am fortunate to live on a street lighted with all kinds of beautiful decorations.  As I walk along the street I can see santas (even one on motorcycle), pooh bear, Christmas trees, deer, candy canes and more. 

     But the one that stands out the most for me is the one that represents the meaning of Christmas . .  the birth of our loving Savior.

For He truly is the reason for the season!

He is Wonderful Counselor . . .  He sympathizes and understands our “issues” and stands ready to offer bring us counsel.

He is Mighty God . . . Just how mighty is beyond our comprehension.  All nature testifies to His greatness . . . There are more stars & galaxies than we can see (even with all our advanced technology), places in the sea we do not know the bottom and thousands of different species of animals and plants and that just scratches the surface of how mighty He is . . . most importantly is He is mighty enough to handle our circumstances and Salvation.

He is Everlasting Father . . . He never goes away.  How sad it is to lose a loved one through death, divorce, moving away, changing jobs, etc.  But there is one who is Everlasting . . . our precious Savior Jesus.

He is Prince of Peace . . . Peace in the midst of storms . When all around us seems out of control we have one who brings calmness to our soul.

He is Immanuel – God with Us!   And He is my reason for the season!

Hallelujah!  

Not an evening to remember. The snow has caused mayhem as was predicted by everyone in the office as the first flakes fell.

My colleague informed me that there were no trains to Brighton from London Bridge, so a quick trip to Victoria and an even quicker pint of beer at The Shakespear and I’m on the 18:00 Gatwick Express.

Although not too bad a journey it’s amazing just how quickly it can all go wrong. I’m not home yet so probably not the time to brag. I’m sure some people have been stranded.

Still, not as bad as the Eurostar!

Gravy, gravy, gravy!

~~~

Here in the South, Chocolate Gravy is served at breakfast over “cat-head” biscuits, as my dear Dad calls them.   My own daughters used to gag at the idea of gravy being sweet, until they grew up a little and learned just how delicious chocolage gravy poured over a warm biscuit and topped with a pat of butter can be.

It’s not something I make on a regular basis, but for a special breakfast treat.

…

Speaking of Dad, his specialty was always Tomato Gravy, a savory gravy made with bacon drippings and flour, with chopped fresh tomato pieces added.  Yum, yum!  I must make some soon.

…

My friend Jada shares her family’s secret recipe for Chocolate Gravy.

Chocolate Gravy

2cups sugar

3TBS cocoa

3 heaping TBS flour

add 3-4cups HOT water

Mix sugar, flour, and cocoa with whisk first, then add your water.  Mix well.  Cook on med heat until it boils. 

Add more water if it gets too thick. Some like it thick, some dont. I let mine set and cool about 5 min before serving so its not like lava–lol–ENJOY! I’ve just let y’all in on a BIG family recipe 

Merry Christmas…

Bread pudding was born in the 13th century, and became known as “poor man’s pudding” it was created as a means of salvaging stale bread. The bread was soaked in milk or water, then sugar was added along with what else was on hand, butter, fruit, and/or spices, and then it was baked.

Today all across America,and of course Louisiana, we still keep with old traditions of making bread pudding  during the holidays.  For a lot of us, it’s nostalgia. A yearning for a simpler time when dessert was made from a few common kitchen ingredients, and the way it brings everyone into the kitchen,  with its warm smell of cinnamon and nutmeg fresh from the oven. You will find below my own version of this wonderful holiday dish, please give it a try, you never know it may become a new family tradition in your family too!

Louisiana  Creole Bread Pudding

1/3 cup butter

3 eggs beaten

16 cups French bread cubes, day old

1 1/2 cup sugar

2 tablespoons vanilla

1 teaspoon nutmeg

1 1/2 teaspoon cinnamon

2 cups heavy cream

1 cup milk

1 cup raisins (optional)

1 cup chopped pecans

Rum Sauce

1 cup butter

1 1/2 cup sugar

2 eggs, beaten until frothy

1/3 cup dark rum

Pour a small amount of the melted butter in a 9×13 pan and cover bottom and sides. In large bowl, beat eggs and sugar until thickened, add vanilla, nutmeg, cinnamon, heavy cream and milk. Beat at low speed to combine. Stir in pecans, raisins, and bread; allow bread to absorb all liquid. Pour into buttered pan, pressing bread down into pan.

Preheat oven to 350F. Bake until crusty and golden brown . Cool to lukewarm and slice into squares.

Rum Sauce

Cream butter and sugar until light and fluffy. Put in top of a double boiler over simmering water. Cook 20 minutes, whisking often (not allowing butter to melt). In a bowl, whisk 2 Tbsp butter-sugar mixture into beaten eggs, then whisk in 2 Tbsp more. Now, whisk egg mixture into butter-sugar mixture, cook over simmering water 4-5 minutes, whisking constantly. Cool slightly. Whisk in rum.

Serve On individual plates, place several spoonfuls of warm rum sauce, a top each square of pudding

I had never tried this soup before Friday, but I do believe it’s another one of those Louisiana staples. And really, I never noticed how many of my meals are like this before I started taking pictures of them. Does anyone else eat like this, or are we really those crazy Cajun people living in our own world?

Anyway, my mom got a hankering for some crab and brie soup, which she has had a few times at Mansurs on the Boulevard. So my dad delivered this past Friday (with the help of this recipe). I enjoyed mine with one of those homegrown pears, garlic toast made from my homemade bread, and Kentwood water. The crabs are from Louisiana, so besides the cheese this is a completely local meal, and I did not even have to try that hard. The soup was thick and creamy, perfect for a chilly winter evening, but I would not suggest consuming large amounts of it, as it was also heavy and salty.

How much of what you eat comes from local sources? Do you cook any dishes that are only eaten in your area?

This time, I admit it. I thought of the headline first. “YULE (git it) TIED.” So, now let’s try to make this blog copy relevant to Holiday 2009 without smirking about bondage freaks.

How about: There’s a great FREE rope trick video with which you could impress your young, yuletide guests. And, to keep things Southern, there’s also the Devil’s Rope Museum.

That “yule tied” rope museum is in McLean, Texas. Git this, it’s “The Largest Barbed Wire HISTORIC Museum in the World.” Apparently, there’s a really large barbed wire ART museum somewhere else. Isn’t The South fun? As my rootin’-tootin’, fearless, filmmaker niece, Bess, would say, “Heck Yeah!”

Happy SEMISEPTCENTENNIAL Christmas Y’all,

Ben South

Southernness

Chalk it up to arrested development or what a more evolved sister calls my “fratpack senseless humor.” Whatevuh. Once-a-year, come on sis, just once, I wanna hear “Jingle Bells” sung by those incredibly gifted canines.

Happy SEMISEPTCENTENNIAL Christmas Y’all,

Ben South

Southernness

For the ones who are just starting to fallow my blog….I am a collage student for graphic design from Florida here in LA. I have been here a year and I use what I have to cook dinner and treats. I have never taken a cooking class. I was just raised in the south and grew up watching the women in my family cook. Today was ingredients to a surprise dish. Most of the time I can come up with names so I go to my roommates to do that for me.

Ingredients to It’s not a Surprise after you eat it.
2 dashes of sugar
table-spoon of olive oil
table-spoon of water
one potato (chop how ever)
handful of cooked sp noodles
less than 1/4 of a cup of chopped onions
half of line
onion soup mix
2 cloves of garlic

First you want to make your self a glass of wine. Then boil the noodles, while that is going on chop your onion potato and garlic. Then saute them in a pan, then cut the lime add that and the onion soup mix in the pan with the olive oil and water. (if the noodles are not done then turn it off) when that is done add the noodles and your sugar. Cook all in a pan for 10 mins. Enough to make the noodles brown if some get crispy its ok it adds to the flavor.
This was one of my favorites.

Never a nice thing when you hear over the speaker “If there is a doctor or anyone with medical training, please make there way to coach 6″

We have just had to make an emergency stop at Gatwick Airport too. Looks serious.

Let’s hope the person in question is okay.

3 pc Twin Size Bedding Bed in a Bag Comforter Set – Southern Textiles Construction Zone Cozy Kids Ensemble Reviews

• You will receive a total of 3 pc of items, includes comforter, bedskirt and sham cover.
• Dimension: Twin Size (Comforter: 63″W x 92″L)
• Color: Blue, Yellow, Red and Apple Green
• Material: 100% Cotton
• 3 pc Twin Size Bedding Bed in a Bag Comforter Set – Southern Textiles Construction Zone Cozy Kids Ensemble
• This kid’s bedding features a whimsical print of trucks and traffic lights using variety of colors.
• Bedskirt is designed in solid sour apple green fabric to coordinate the colorful comforter.
• Comforter is deep quilted with tack and jump style detailing with 16 ozs. of hand-packed bonded fiberfill and are made with extra soft brush finish for the ultimate sleep surface to ensure the most restful night’s sleep.
• Bedskirt is in standard 15″ drop and is tailored with pleats and split corners.
• Sham cover is piped as photographed. All have an envelope style closure.
• This bedding set is especially suitable for boys.
• Accent pillows are not included.
• Also available in full size.
• No assembly required.

3 pc Twin Size Bedding Bed in a Bag Comforter Set – Southern Textiles Construction Zone Cozy Kids Ensemble Features

• Twin
• Bedding
• Bedding->Bed in a Bag Sets->Twin
• Some assembly may be required. Please see product details.

Check Price and Read More Details of 3 pc Twin Size Bedding Bed in a Bag Comforter Set – Southern Textiles Construction Zone Cozy Kids Ensemble…>>

Entrance to Eatonville

I went to Eatonville with low expectations. A friend who had already tried Eatonville described it as “Disneyland-esque dining”–just substitute Zora Neale Hurston for Mickey Mouse. Other reviewers found the food disappointing and impersonal. Despite the mixed reviews, I was still curious about Eatonville. I am a longtime fan of Eatonville’s owner, Andy Shallal, who started the popular Busboys and Poets right across the street. Plus, I’d never eaten at a literary themed restaurant before. So on a cold wintery Friday night, I decided to venture out to U St. and give Eatonville a try.

View of Eatonville's main dining room

Eating at Eatonville was probably the best decision I’ve made in a long time. Once inside the restaurant’s whimsical dining room, I felt as if I had been transported somewhere else. Maybe not Eatonville, FL (the town where famed author Zora Neale Hurston grew up and where the restaurant gets its name), but definitely away from all the hustle and bustle outside. Eatonville’s walls are covered with bright and funky murals, which stretch from the floor all the way to its high ceilings. Old-fashioned crystal chandeliers add to the dramatic effect. Other details, such as the worn wooden fences surrounding some tables and the drinks served in mason jars, make the Zora Neale Hurston theme fun and whimsical rather than gimmicky.

Southern feast (**the beers come in mason jars, which can be seen in the background--so cute!)

My date and I decided to eat at the bar upstairs, as there was over an hour and a half wait for a table. The bar ended up being just great–it serves the exact same menu as downstairs, has comfortable tables and chairs to dine on, and features live jazz on most nights. The menu was very reasonably priced, with only one entree costing over $20. We ordered the gumbo ($8), mac and cheese ($5), sweet potato and andouille sausage hash ($5), pecan crusted trout ($16), and corn muffins ($2). Needless to say, we ordered a LOT of food.

And we ate nearly all of it–the food was that good. The gumbo was intensely smoky and subtly spicy, spiked with crab meat, shrimp, and andouille sausage. For me, the dish was a bit too rich and I could only eat about half, but then again, I don’t consider myself a gumbo connoseiur. The mac and cheese, on the other hand, was heavenly right down to the last bite. Creamy and comforting with loads of melted cheddar cheese, it was the perfect antidote to a cold winter night. The pecan crusted trout was well cooked and the pecans really complemented the flavor of the fish. While the sweet potato and andouille sausage hash was just ok, the corn muffins–priced at only $2–were phenomenal. Buttery and sweet, just like they make it in the South (according to the Southern gentleman I was with).

By the end of our meal, we were too full to even think of getting dessert, but we will definitely come back to try the oatmeal pecan pie and apple crisp. Service was welcoming and helpful, though spotty at times when the bar got busy (our waiter was also one of the bartenders). Nevertheless, I think Eatonville is a welcome addition to the U St. corridor. The owner, Andy Shallal, has outdone himself once again.

Eatonville

2121 14th St. NW

Washington, DC 20009

(202) 332-ZORA