I'm not sure how it started.
Actually, that's a lie. I know exactly how it started. November 8th, while perusing an open house at a local plastic surgeon's office, I elected to have a B12 injection. Not believing that I'd be affected by such a thing, I was more than surprised when, two ...
Apple-y Ever After….
Usually, at 8pm or so on Friday nights, you can find Bryan and I snuggled up to the bar at Red Hog, the still sort-of-new butcher shop-slash-restaurant in Louisville’s Crescent Hill neighborhood. We’ve fallen in love with the little spot, mesmerized at watching Bob, the owner, singlehandedly ...
Juniper Spirits and Oyster Bar
Over our Chicago holiday, Bryan and I popped into Claridge House hotel. Beautiful, local for us, and a fresh new face in the neighborhood, CH is also home to a cozy lobby restaurant, Juniper Spirits and Oyster Bar.
Just two blocks from our usually Chicago stay, our walk to dinner was a ...
Penuche Frosting
It was as we were driving to Chicago for the Northwestern/Wisconsin game that an episode of The Splendid Table came on where host Francis Lam was discussing taking care… Author and activist Cecile Richards was a guest, and the two began a discussion about her love of pie baking and pie ...
An Herbal Old Fashioned
This time of year, frou-frou beverages take their leave. Light, frothy cocktails tasting of coconut and grapefruit bow out for a few months, making way for the more warming, comforting beverages that seem to seep into one's bones, brightening up cooler winter days. At home, bottles of the man's ...
Spice Kitchen & Bar
Over the Thanksgiving holiday, the man and I trekked north to Cleveland to spend a few days with his family. His mom prepared a gorgeous feast as usual, and after a couple of days full of turkey and stuffing (and pie... so much pie!!), I was craving something a little more... not ...
Butternut Squash Ravioli: Two Ways
Usually, before heading out of Chicago, the man and I head to Eataly for groceries. Knowing we can find some of our favorite red wines, excellent-quality olive oil, suuuuuper good prosciutto, and freshly made mozzarella, we carry in our huge burlap "Choose your Salumi" bag and fill 'er up with ...
Pumpkin Soup
There are times it's so darn hard to make the food you're craving... Every year, on or around Halloween, I've kept with the tradition of making something pumpkin based. For a few weeks now, all I could think of was pumpkin soup. Creamy, onion-y, silky, and perfect, alongside something comfortable ...
Frosted Apple Cake from Williams-Sonoma
At the first sign of cold weather, my mouth begins to water for fall foods. Cinnamon, roasted beets, fresh pomegranate and kumquats. Fresh apples everywhere, and so many winter squash... just last night, I had a pizza topped with butternuts and Brussels sprouts (and it was delicious!). Desserts ...
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