I was born and bred in this region, but each Chicago winter feels longer than the last to me. I don't really mind the cold, but I do mind the short days and difficult terrain. Like most people in my family, I derive a lot of joy in spending time outside and the city feels […]
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Monthly Archives: February 2010Snowstorms and late nights at the office have me searching for winter comforts like herbal tea, down-filled blankets and warm, satisfying food. This is the season for braising and one of my favorite dishes comes from Molly at Orangette (adapted from Molly Stevens). Not only is this recipe inexpensive and simple to prepare, but it […] show 8 comments Woo Hoo!! How fun to see you’re already putting the lights to good use. They really are great, I know you will love them! Woo Hoo!! How fun to see you’re already putting the lights to good use. They really are great, I know you will love them! This dish looks really delicious and I want to eat it. It is very colorful too. I’m confused about what the second picture. What are we looking at? That’s for leaving me wondering This dish looks really delicious and I want to eat it. It is very colorful too. I’m confused about what the second picture. What are we looking at? That’s for leaving me wondering i’m very impressed with all that you do. i live in the northwest suburbs, let me know if i can help! i wish i’d come across your blog sooner… dana i’m very impressed with all that you do. i live in the northwest suburbs, let me know if i can help! i wish i’d come across your blog sooner… dana Thanks so much Kalyn! They are wonderful! Thanks so much Kalyn! They are wonderful! Earlier this week, I joined a handful of other Chicago cooks at the Hideout for the weekly winter Soup & Bread event. It was a full house and we helped to raise $400 for the Franciscan Outreach Mission through donations. Thank you to everyone who came out! Andrea of Forkable made Lamb and Black Bean […] show 8 comments What an incredible heartwarming (and tummy-warming) project- and your soup looks wonderful! What an incredible heartwarming (and tummy-warming) project- and your soup looks wonderful! I love Black Bean soup. Thanks for the recipe! I love Black Bean soup. Thanks for the recipe! I’ve been soup-crazed lately, and since I’m always chipotle-crazed, this will definitely hit the spot! I’ve been soup-crazed lately, and since I’m always chipotle-crazed, this will definitely hit the spot! Thank you Nupur! I was honored to be a part of it. Thank you Nupur! I was honored to be a part of it. For the second time in a matter of weeks, I'll be teaming up with the Hideout and some great Chicago cooks to raise money for those in need. Soup & Breadat the Hideout1354 W. WabansiaWednesday, February 35:30 to 8Free Yes, free soup and bread! Though, each week a local food pantry benefits from the donations […] show 6 comments That would be a lot of fun! I think I might come! That would be a lot of fun! I think I might come! I found your food blog going through a few links. Glad I ran into it. Didn’t know that the food blog/recipe community was so big online. I love your posts! I found your food blog going through a few links. Glad I ran into it. Didn’t know that the food blog/recipe community was so big online. I love your posts! Hi Kaitlyn, that would be awesome if you came out. Please say hello! Hi Kaitlyn, that would be awesome if you came out. Please say hello! |
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shannalee - I love, love, love that you resolved to walk outside every day at lunch. That is brilliant, and if I had more than 20 minutes to call my own each lunchtime, I would SO do the same thing. What’s so cool, I’d imagine, about doing that is you SEE the seasons change before your eyes.
And I am so with you on winter – I’ve been ready for it to end since December, but I also get so much joy from the longer daylight we’ve already been given, as well as the hints that spring is coming. Anticipation is kind of a gift, at least when it is finally fulfilled, you know? :)
shannalee - I love, love, love that you resolved to walk outside every day at lunch. That is brilliant, and if I had more than 20 minutes to call my own each lunchtime, I would SO do the same thing. What’s so cool, I’d imagine, about doing that is you SEE the seasons change before your eyes.
And I am so with you on winter – I’ve been ready for it to end since December, but I also get so much joy from the longer daylight we’ve already been given, as well as the hints that spring is coming. Anticipation is kind of a gift, at least when it is finally fulfilled, you know? :)
Lauren - Your walk photos are beautiful. Here in Austin, we usually have lots of sunny 70s “winter” days spread among the storm fronts and occasional chill. But it’s been crazy cold here this year, even snowed this week! So I appreciate your daily walks and looking for signs of spring.
Wanted to share some of my favorite San Francisco spots. Links and photos here:
http://tastytype.blogspot.com/2009/08/san-franciscos-mission-district.html
http://tastytype.blogspot.com/2009/09/boulettes-larder-shortbread-with.html
http://tastytype.blogspot.com/2009/08/boccalone-tasty-salted-pig-parts.html
http://tastytype.blogspot.com/2009/08/ice-cream-from-san-franciscos-bi-rite.html
And don’t miss Kabuki Hot Springs and Japantown.
Enjoy your trip!
Lauren - Your walk photos are beautiful. Here in Austin, we usually have lots of sunny 70s “winter” days spread among the storm fronts and occasional chill. But it’s been crazy cold here this year, even snowed this week! So I appreciate your daily walks and looking for signs of spring.
Wanted to share some of my favorite San Francisco spots. Links and photos here:
http://tastytype.blogspot.com/2009/08/san-franciscos-mission-district.html
http://tastytype.blogspot.com/2009/09/boulettes-larder-shortbread-with.html
http://tastytype.blogspot.com/2009/08/boccalone-tasty-salted-pig-parts.html
http://tastytype.blogspot.com/2009/08/ice-cream-from-san-franciscos-bi-rite.html
And don’t miss Kabuki Hot Springs and Japantown.
Enjoy your trip!
ask a doctor - I love Mushroom.. and this recipe looks great..
ask a doctor - I love Mushroom.. and this recipe looks great..
Erin - Great post, Gemma!
When Matthew and I lived in Tallahassee, I worked as a financial analyst at the newspaper and was ALWAYS busy. But even if it meant staying late (which usually it did), I would try my best to get outside during a break and go walking. It really helped to clear my head.
And that’s fantastic that you’re making your way to San Francisco – I’m sure it will be a wonderful reprieve from Chicago and its winter weather.
Erin - Great post, Gemma!
When Matthew and I lived in Tallahassee, I worked as a financial analyst at the newspaper and was ALWAYS busy. But even if it meant staying late (which usually it did), I would try my best to get outside during a break and go walking. It really helped to clear my head.
And that’s fantastic that you’re making your way to San Francisco – I’m sure it will be a wonderful reprieve from Chicago and its winter weather.
Goody - I looked at that photo, before reading the post and thought, “Oh, I forgot how long winter is in Chicago.” More of a sigh out loud, than a laugh-and I’ve been away more than twenty years. I’ll give you credit for taking exercise-I used to shudder at the thought of walking a few steps to my car.
Hang in there, the 100+degrees are just around the corner.
Goody - I looked at that photo, before reading the post and thought, “Oh, I forgot how long winter is in Chicago.” More of a sigh out loud, than a laugh-and I’ve been away more than twenty years. I’ll give you credit for taking exercise-I used to shudder at the thought of walking a few steps to my car.
Hang in there, the 100+degrees are just around the corner.
Kaitlyn - I know what you mean! I just got back to Chicago from a trip to San Diego, I definitely didn’t want to leave! It was so nice to go hiking and to enjoy nature, I wish we had more chances for that here.
Kaitlyn - I know what you mean! I just got back to Chicago from a trip to San Diego, I definitely didn’t want to leave! It was so nice to go hiking and to enjoy nature, I wish we had more chances for that here.
Sprout - Tried your cabbage last week, it was great! Concerning the risotto- I have an issue with barley’s texture. Is it much different in a risotto, ie not as bouncy and chewy?
Sprout - Tried your cabbage last week, it was great! Concerning the risotto- I have an issue with barley’s texture. Is it much different in a risotto, ie not as bouncy and chewy?
gemma - Hi Shannalee – I’ve really enjoyed making it through the winter and watching each sign of spring emerge. I wish you had a longer lunch break! Loving the longer days, indeed!
Wow, thank you for the San Francisco suggestions, Lauren! I’m really looking forward to this trip!
Thanks Erin — I can’t wait to enjoy some of your California sunshine!
Thanks Goody – would you believe I’ve actually kept up running outdoors this winter too? I’m so glad spring is on its way!
Hi Kaitlyn! It seems like everyone I know took a trip to California this winter. I imagine I’ll have a hard time returning too!
Hi Sprout, very happy to hear you liked the braised cabbage recipe. The barley risotto retains much of the barley texture. If you aren’t a fan, perhaps you could substitute another grain and adjust the cooking time accordingly. I bet a farro would work nicely. Or you could just stick to the standard arborio. I
gemma - Hi Shannalee – I’ve really enjoyed making it through the winter and watching each sign of spring emerge. I wish you had a longer lunch break! Loving the longer days, indeed!
Wow, thank you for the San Francisco suggestions, Lauren! I’m really looking forward to this trip!
Thanks Erin — I can’t wait to enjoy some of your California sunshine!
Thanks Goody – would you believe I’ve actually kept up running outdoors this winter too? I’m so glad spring is on its way!
Hi Kaitlyn! It seems like everyone I know took a trip to California this winter. I imagine I’ll have a hard time returning too!
Hi Sprout, very happy to hear you liked the braised cabbage recipe. The barley risotto retains much of the barley texture. If you aren’t a fan, perhaps you could substitute another grain and adjust the cooking time accordingly. I bet a farro would work nicely. Or you could just stick to the standard arborio. I