Thursday, April 28, 2011

What's with all these storms!?!

I know people continually talk about the end of the world "as we know it"...
The first time I heard about it was back in the 70's, from a co-worker. I didn't feel like there was any danger then- compared to now.
Our waters are contaminated; our fields and groves are destroyed. Villages and towns that supply either manpower or fuel or industry-are ruined. And it doesn't ebb, it continues.

A few years ago one of my nieces was in school at Ol Miss. She took this picture on her cell phone. Scary but nothing like the tornadoes caught today.

Thursday's Thought

Great art picks up where nature left off.
Mac Chagall

Monday, April 25, 2011

Monday's Mention

As I write this I'm into the next day. I don't know how time flies but it is flying by me at a faster rate, more than ever!
I wanted to show you the centerpiece I did for our Easter Table dinner. I got the idea from the Mixing Bowl and it was easy, and fast! Yay!

Monday, April 18, 2011

Monday's Mention

Went to brunch, last Sunday and had a yen for corned beef hash and poached eggs. So yum! But my stomach didn't like them!

On Monday, I made another crock pot lamb dish- this was a lamb tagine with prunes. So good!

Sunday, April 17, 2011

Dessert in 5 minutes or less!

Another favorite from a Rachael show- I am tired of trying to find quick desserts. Again, while watching one of her shows, I noticed how quickly Rachael was able to pull this off!
Three simple ingredients:
Store bought dessert cake shell
vanilla or lemon instant pudding
Fresh strawberries
You can see just from the pictures how easy it is to assemble this~
Make the instant pudding according to the directions n the box. Place dessert cake shell in serving dish and spoon some of the pudding inside. Top with sliced strawberries and top with more pudding. You can add a garnish of a mint leaf or whipped cream. Voila!

30 Minute Meals

A few weeks ago I happen to be watching one of Rachael Ray's 30 minute meal programs. I really liked four of her dishes and they were all from two shows. One recipe was called Mixed Grill with Kale. I like this dish because one of my clients- well they all don't like pork or lamb and using beef all the time get s $$$. This dish, you can use any combination of the meats. Kale is so healthy so if you have some really 'healthy eating' fans, they will like this.
This recipe is from the episode:
Rachel uses only lamb chops but said you could use any combo.
The other dish I really liked was her crispy Pasta. Now, I have to say, I couldn't make these in 30 minutes. I just couldn't. Maybe with practice, yes but Rachael also talks while she cooks!
That's why she has a show, and I don't!
Here is a picture of each dish. I liked putting the kale on the bottom as opposed to the top like Rachael did.

Friday, April 15, 2011

Friday's Foto

Thursday's thought

In the May issue of Travel+ Leisure, Chicago neighborhood restaurants are featured!

The article spotlights restaurants in areas all over the city (well, at least the North Side), showing that contributing editor Francine Maroukian did her research and hit more neighborhoods than just River North where so many national publications seem to land.
Bristol, Southern, Big Jones, more >>>
At The Bristol, she raves about Chris Pandel's Scotch olives and said if you see the crispy pig ear in a meaty pho-style broth with Vietnamese noodles to "grab it [as] Pandel may never show it to you again."
Up on the Far North Side, Maroukian visited Big Jones and Vincent, two places that haven't slowed since opening. She called Big Jones chef/owner Paul Fehribach "an ever-curious food historian, [who] explores coastal cooking—Low Country, Floribbean, Cajun and Creole cuisines." Vincent, the newest spot in the article, gets props for the moules frites served in five different styles as well as the array of traditional Dutch dishes representing chef/owner Joncarl Lachman's heritage.
Down in Ukrainian Village, she noted that Jam causes a jam when people line up for brunch to get chef Jeff Mauro's custard-soaked brioche French toast. She comments that Mauro rarely looks up from what he's doing in the open kitchen and that "once your food arrives, neither will you." Chef Cary Taylor makes "good on his promise of 'the dirtiest fried chicken north of the Mason-Dixon'" at The Southern. She praises Taylor for straddling "Southern and Midwestern cooking with hybrids such as his Cajun send-up of Canada's beloved poutine, which is topped with Wisconsin cheese curds "solid enough to soften up but still hold their shape."
Big Star, not surprisingly, gets the final hit, saying "no matter how busy the kitchen may get, "Big Star's tortillas always exhibit the hallmark of freshness : supple enough to roll without cracking yet durable enough to withstand [chef Justin] Large's take on authentic tacos." She advises to "bring a big appetite." We think that goes for all the places mentioned.

Sunday, April 10, 2011

Monday's Mention

The Chupa Cabra by Brett Hetrik was on theDaily Specials Menu under Championship Game section.
The burger is a turkey-chorizo beef patty with fresh serranos, oaxacan cheese, bacon and cumin chipotle sauce.
It was spicy good!