One of the BIG joys of my job has been becoming friends with Caroline, one of the nail technicians at the salon. She is absolutely hilarious and fun to be around. We started a tradition over a year ago that we look forward to every week: Lunch. Not just “LUNCH”, mind you…we take turns making lunch for each other. I enjoy cooking very much, but I happen to enjoy when my food is prepared for me even more sometimes! The Co-op Lunch (is that a real term, or did I just make it up? I like it.) is a great way to avoid the “Blah, THIS again?” type of internal…
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No View From the Top
Yesterday, we continued a family tradition that started in June 2005. What is it, you ask? Taking our kids to a very special place for lunch to celebrate their 13th birthday: The Signature Room on the 95th Floor of the John Hancock Building, in downtown Chicago. Truth be told, we not only continued the tradition yesterday but also did it for the last time, since we only have two kids and will not give birth to any others, but let’s not get that technical! Eating at the Signature Room is a real fine dining experience. Also, as you can imagine, it’s very upscale (read: pricey). The service is fabulous; they…
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Hmm. I Was Hoping For Something More Exciting.
I just got back from a visit to Germany…err, I mean Kat’s blog, and took the donut quiz. I was expecting to be a Boston Creme, because Kat and I are evil twins. Our donut-ness must not be similar though, because I am apparently a glazed donut. I guess if you think about it, the glazed donut COULD be the evil twin of the Boston Creme, right? You Are a Glazed Donut Okay, you know that you’re plain – and you’re cool with that. You prefer not to let anything distract from your sweetness.Your appeal is understated yet universal. Everyone digs you.And in a pinch, you’ll probably get eaten. What…
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Our Family Is GREAT At Keeping the Vampires Away!
Christmas night was a fun one for our little Jewish family. Julie came over and we cooked one of our favorite Emeril Lagasse gourmet meals, Italian Chicken with New Orleans Spaghetti Bordelaise, along with Cheese Bread, a specialty of Julie’s. We took photos of the process for all you food hounds out there, and sprinkled in some extras just for fun. You will get the recipes in snippets around my photos, but if you want to print it out in its entirety, click here. First, a warning: Pay close attention to the amounts of garlic in each of the two seperate recipes, and know the difference between a head of…
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Latkes, Latkes Everywhere!
Melissa asked me to share how I make latkes/potato pancakes, and I am happy to oblige. Be forewarned, although this “recipe” is about the easiest thing you’ll ever do, there are no exact measurements, so you’ll have to experiment for yourself… Many people grind up their potatoes so they are creating almost a traditional batter for the pancakes. We, however, like the texture of a more “hash-brown-ish” latke. By the way, there are some photos of these latkes here, if you want to read up on our Hanukkahpalooza from a couple weeks ago. Ready? Okay, go: 1. I start off with a big bag of russet potatoes. I wash them…