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So my cooking student Tinu and I spent yesterday morning working a few of DC's food and kitchen haunts. We had a BLAST!!!

First stop Rodman's... where weekdays are best to navigate narrow aisles stocked with crowded inventory. There we perused specialty foods with DC's chefs and foodies out and about early to find the "best cooking ingredients for the buck".

On special at Rodman's this week... DeCecco dried pastas, Colavita Olive Oil, Cento's DOP San Marzano tomatoes, Rao's Marinara, Cerulean Seas Iodized and Maldon Flake Sea Salts and more.

Then we were off to Sur la Table to consult with Lana and Harry on Tinu's much needed kitchen tools. Among them... a dozen or so tiny spoons for taste testing while she cooks.

Williams and Sonoma's " hurry while it lasts" after Christmas sale tables were next.
Tinu walked away with a matching set of Italian soup and pasta bowls, serving bowls and platters... all 75% off!!!

Last but not least we crossed over to Border's for two of Just Simply... Cuisine's favorite cookbooks... Mark Bittman's "How to Cook Everything" and our old mainstay... Julee Russo and Shelia Lukins "The New Basics".

Our next excursion...

A weekly grocery shop and back to Tinu's to menu plan and prep.

Can't wait!