I'll be the first to admit that I am not a big baker at all and am not really that much into sweets or desserts (with the exception of chocolate. Of course.) However, when another batch of uber ripe, locally grown peaches arrived in our weekly From the Farmer CSA box, I thought I would try and do them justice by incorporating them simply into peach crumble bars (because what isn't improved by sugar and two sticks of butter?)

These bars are basically a riff off the traditional peach crumble but cut into much neater and dare I even say snack friendly square wedges.

Ingredients/Gear

• 4-6 ripe peaches, sliced (some recipes may call for peeling and dicing, but I actually kept the skin on for color and also because the peaches hold together better this way. Also I'm lazy.)
• 3 1/4 cups all-purpose flour, divided (3 cups for the dough, 1/4 cup for the peach filling)
• 1 1/2 cups granulated sugar, divided (1 cup for the dough, 1/2 cup for the peach filling)
• 1 teaspoon baking powder
• Pinch of salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 2 sticks (equivalent of 1 cup) cold butter, cut into small cubes
• 1 egg, beaten
• Optional: juice of half a lemon (to balance out overripe/too sweet fruit)
• 9 x 13 baking pan
• Mixing bowls
• Measuring cups and spoons
• Pastry cutter (or a fork)
• Extra butter for greasing (or cooking spray)

Procedure

1. Preheat the oven to 375 degrees F. Spray down or grease your baking pan.
2. To make the crumble dough, mix together the flour, sugar, baking powder and salt. At this point you can add your cold butter cubes and cut the butter into the dry flour mixture using your pastry cutter, or a large form. You'll know the butter has been incorporated when you end up with a crumbly mixture - make sure you don't have any massive clumps of butter that are still visible. 
3. Pour about half of the dough into the baking pan and pat it out until the entire bottom surface is covered. At this point, make enough space in your fridge for the remaining half of the crumble dough mixture and the pan and pop them in there so they stay chilled while you prepare the peach slice filling.
4. In a new bowl, whisk together the flour, sugar,  pinch of salt, cinnamon and nutmeg. Put your peach slices into a new mixing bowl and if using, add the lemon juice. Pour the flour/spice mixture over the peaches and carefully stir to combine everything. 
5. Spread the peach slices over the layer of crumble dough. This will be a bit messy because of the flour and spices mixed in but try to layer the slices evenly without too much overlap.
   
6. Pour remaining crumble dough over the peach slices layer so you have a delicious buttery peach sandwich. 
7. Place pan in the oven for approximately 45 minutes. You'll know it's ready when the crumble mixture on top is a light golden brown and/or the house begins to start smelling like a delicious peach orchard with butter trees. 
8. Remove from oven and let the bars cool down (yeah, it's hard) before cutting them into squares. Serve warm with vanilla ice cream or keep in an airtight container for delicious snackage later on. 

And voila - a good way of using up perfectly ripe summer peaches (besides eating them right out of the box over the sink.)

Sometimes in life, it becomes imperative - due to an insane hangover or for whatever reason - that you need to consume vast quantities of breakfast-related foods, as soon as possible and preferably at an affordable price. 

After hosting a summer barbecue at our place a few weeks ago, we found ourselves in that precise situation: hungover from the previous night's festivities, exhausted from the industrial-strength post-event clean up operation and in dire need of food and fast. 

Cue a quick Uber ride and we found ourselves downtown at Alba Osteria, lured in by the prospect of breakfast cocktails and an endless train of brunch food (hopefully). I knew we were in for a (humongous) treat when the waiter interrupted our order to inform us that his policy for customers doing the bottomless option is to  "keep bringing you guys food until you tell me to stop." 

So without further a due, the pictures and some commentary: 

So basically this was a very substantive and thorough way of finding out that my ideal brunch meal at Alba Osteria would be the pancakes, maybe the pasta with a side of fries. And like, five hair of the dog Bloody Marys, which incidentally are pretty tasty here. 

I will also say that perhaps the experience was slightly marred by a very rambunctious group of about eight early 20-something types seated about 10 feet away from me, squealing and shouting with joy each time their mimosa glasses were refilled (which happened about eight gazillion times). This in a large airy room with lots of concrete surfaces + a hangover = death glares and wanting to die. /oldpersonrant

Food: 3.5/5. Uneven - figure out what you like and stick to those.
Drinks: 4/5. Strong cocktails which coincidentally taste better and better as the bottomless deal goes on.
Ambiance: Loud and very buzzy; very friendly service.

Jasmine says: Three and a half chomps. Solid selection if not a bit uneven. It's a good deal but better overall deals in a brunch-addicted city like DC. 

Editor's note: This installment of NSOL comes from none other than my partner and foodie in crime, Graham. As you will see from his review below, he is much better placed to judge the size of ginormous pastrami sandwiches.

When I found myself in Georgetown at midday on a Friday, my first thought was “how did I get here? I never go to Georgetown.” But let me assure you, there is at least one eatery that can make the trip worthwhile.

I ventured a few blocks north of the chaos that is M Street NW to the corner of 28th and P, a quiet, shady, colonial block where a lovely sign welcomed me to Stachowski’s Market, a purveyor of fine meats and assorted accompaniments. Stachowski’s had been on my to-do list for ages, but it being Georgetown, I’d not yet been able to go in my time in DC.

Having heard especially good things about their pastrami sandwich (relating to quality but even more emphatically on the size of the thing), I ordered one and waited. When it was finally brought to me…even I, at 6’ 8”, was shocked by the sheer mass with which I presented. The sandwich probably weighed 2 pounds in total. I quickly paid and headed back to the office.

The sandwich is a massive brick of rye and meat and mustard and is one of the more glorious creations upon which I’ve laid eyes. There are at least five or six layers of fresh, thickly-cut pastrami piled high, and all slathered in a delicious-but-not-overwhelming mustard.

Amazingly, the two thick sandwich halves come on top of a full additional slice of thick bread. This seemed curious enough until I began eating. Then I discovered that the sheer amount of pastrami spilling out was enough to fold said piece of bread in two and turn into an additional half sandwich.

Sheer bliss is the only way I can describe the taste of this. Simple but perfect, the pastrami spiced just enough to bring out the best flavors of the meat. Tender but not falling apart in the sandwich, just in my mouth.

Look at the thing. It is a taste of heaven. I have run out of words to say because my mouth is watering again and I need to stuff mGHWHBA HAERB OPIQWNSC

What's the deal: Delicious meat and sausage-based sandwiches
Wallet damage: Sandwiches run from $9 to $13 (but are huge); sausages and wursts are $5-6
What to get: The Pastrami, good things have been heard about the "4-Meat Grinder" (an absolutely massive Italian) and the Braunschweiger (liverwurst on rye)