Through Their Eyes – And Our Giveaway Winner!

What do you get when you combine kids and cameras, stunning weather and Chicago’s lakefront? Our first “Through Their Eyes” post. Continue reading

Chicago Gourmet and a GIVEAWAY!

Many have heard the famous quote attributed (albeit loosely) to Chicago’s master planner Daniel Burnham, “Make no little plans; they have no magic to stir men’s blood.” But there is another lesser known quote that I find perfectly Burnham, “It was Chicago with its World’s Fair which vivified the national desire for civic beauty.” Continue reading

An Audible

When planning, when parenting, when traveling, when cooking, when in a relationship, or when planning just about anything, the ability to run an audible is imperative. Continue reading

The Windy City

We’ve lived in the Chicago area for most of our lives, with the exception of a few brief stints in Minnesota and an even shorter diversion in Arizona. With Millennium Park, the Mag Mile, a plethora of restaurants, the Cubs, it’s a place we’re proud to call home.  Continue reading

A Busy Kitchen

While we don’t post nearly as often as we used to, our kitchens by no means have slowed down. We’ve been making new and old recipes pretty regularly now. Sometimes the kids are on-hand to help, but most of the time they have other things keeping them busy. homework

While I’m usually at the sink, stove or counter, the kids are doing their homework, coloring, or just talking with me about their day. When Mike is home, he’ll be in the kitchen with me, helping me chop vegetables or putting dishes away. We have one cat, Chipper, that likes to sit at the stool on the other side of the counter or at the kitchen window so that he can supervise everyone, especially his little brother Hobbs. He much prefers to observe him from above. chipper

As for Hobbs, he’s either running through the kitchen chasing toys, nipping at my toes and whining to be picked up, or curled up in a little ball on the rug in the center of my work area. I’m fairly certain he’s going to cause me to have accident one of these days. However, more often than not, he’s climbing things he’s not supposed to and having to repeatedly be set back on the floor. He is awful cute though. Hobbs

We haven’t made too many international dishes lately; although we do have plans for a new recipe next weekend. I have, however, been teaching Mr. N some kitchen basics. He’s old enough now to learn how to operate the stove, oven and microwave. I’ve even had him make a few meals for he and Miss A all by himself. I just walk him through step-by-step. So far we’ve tackled pasta, shrimp, roasted chickpeas and homemade pizza. We, of course, have had to start with his favorite foods! LEGOS

It’s been fun to teach him and spend this time with him. It gives us a few minutes in his busy day that are just ours. I think he enjoys it too. At first he wasn’t too thrilled to have to learn these things, but once I explained to him that someday he might want to cook a special meal for a special girl, he was much more on board. He’s growing up so much! Fortunately for me, those days are still a ways off (whew!), and the only girl he’s cooking for right now is his little sister. And I have to say, she was very impressed that Mr. N made her dinner. She adores him and loves anything he does for her, unless of course he’s made her mad that day, in which case he’s best just steering clear of her six-year old wrath. sibling rivalry

So, the kitchen, it’s still the center of our ever-changing universe. And until Miss A and I get that next international recipe rolling, I thought I’d share with you a dish that Mike and I ate last week. It’s definitely a warm, comforting fall dish loaded with fresh and inviting flavors. It’s an Acorn Squash stuffed with Lemon & Ginger Risotto. Stuffed Acorn Squash

You can find the recipe here: Lemon Ginger Risotto with Acorn Squash

I roasted the acorn squash while I prepared the risotto. Once both dishes were done, I scooped the risotto into the squash for serving. squash and risotto

The sharp, fresh taste of the lemon and ginger were a great complement for the nutty flavor of the squash. Mike and I both gave the dish 3 spoons. lemon ginger risotto with acorn squash

We topped the risotto with toasted walnuts. We didn’t use any Parmesan or cream as we were trying to keep it healthy, but either would be a nice addition as well. Fortunately we made enough risotto to stuff two more squash later in the week. Lemon & Ginger Risotto

The leftover risotto heated well, but this time we tweaked the recipe a bit and added some sauteed spinach to the risotto as well as some mild Italian sausage. We enjoyed this version as much as the first. The spinach added a little lemony bitterness to the dish that to me just completed it perfectly. acorn squash

The kids, as many of you know, eat many things, and often many exotic or unusual things. Squash, however, is not one of them. Try as I might, they do not like the sweetness or the texture of the vegetable. In all fairness, I didn’t either until I was in my 20’s, so there’s still hope. Until then, there’s more for Mike and I to enjoy. Acorn Squash Stuffed with Lemon & Ginger Risotto

We’ll be back in a bit with Miss A’s international dish. It’s a yeast-based recipe, so goodness knows how we’ll fare. Fortunately, Miss A is better at cooking with yeast than I am, so our odds are better with her in the kitchen. Until then, enjoy your changing seasons and have a great Halloween! More soon. Cheers!

Sweet and Saucy

Can you believe the kids are on their 5th week of school already! Mr. N is now in 5th grade – his last year before middle school – and Miss A is now in 1st grade. It’s their last time at the same school for the rest of their schooling years. So bittersweet. Time is certainly flying.

Miss A's first day of 1st grade.

Miss A’s first day of 1st grade.

Fortunately for us, we have a bit of a slow down (relatively speaking) coming our way. Mr. N’s plays are wrapped up, summer activities have come to an end and for the first time since early May, we have nothing scheduled on our weekends from now until Thanksgiving. That’s not to say we won’t keep busy, but it certainly gives us more flexibility. I hardly know what to do with myself! For starters…I’m getting a post up here!

Mr. N's first day of 5th grade.

Mr. N’s first day of 5th grade.

Last weekend was our annual neighborhood block party. Mike has been smoking something or other for the last few years, and this year was no exception. This time around he chose a pork shoulder – actually two pork shoulders. We made a large batch of sliders and nachos. Both were equally delicious and not a single bite was leftover. While I didn’t have time to blog either dish in their entirety, I did grab a few pictures of the homemade BBQ sauce we made for the sliders. jalapeno and shallot

I wanted to use a recipe that didn’t involve ketchup as a base. I also wanted to make use of some flavors from our home state of Illinois this time of year. I had some beautiful red jalapenos from one of my favorite places in Illinois and wanted to pair them with some fruit. We chose raspberries as they are plentiful this time of year and one of our favorite things to pick in August and September. raspberries

The recipe was simple. We sautéed the jalapeno with some shallots (also locally grown). Next we added a little garlic and some adobo sauce and brought it up to a simmer. The raspberries were then added and cooked for just a few minutes before adding some apple cider vinegar, honey, sugar and salt. apple cider vinegar

After a good mixing of the ingredients we let the sauce simmer until it reduced by about half. I wasn’t happy with the thickness of the sauce at this point, so I added a little cornstarch. Much better.raspberry sauce

I let the sauce cool for a bit and then tossed it in the blender. In the meantime, Mike wrapped up the pork and we started to assemble the sliders. pork shoulder

I was really satisfied with the sauce. It was sweet, tangy and brought just the slightest amount of heat. pork sliders

The sliders were a hit, as was the sauce. For Mike and I the sauce was 3-1/2 and 4 spoons, respectively. Mr. N gave it 3 spoons; although he preferred his slider without any sauce (the flavor from the smoker was incredible on its own!). Miss A, unfortunately, wouldn’t even try the sauce. Once she saw the jalapenos, she was out. Unlike her brother, Miss A is becoming a bit more discerning in her tastes and a bit more stubborn with what she’s willing to try. Still, I suspect she tries more different foods than most. raspberry jalapeno bbq sauce

Fortunately for the rest of us, we made a large batch of sauce and were able to freeze a few portions for later this year. I’d like to try it salmon and grilled chicken. We also had a half of pork shoulder leftover that will be a nice treat this winter. I love the taste of summer in the depths of the cold, gray days, but we won’t talk about those just yet. The next time I get around to blogging, I have a great end of summer harvest pizza to share. We’ll keep the summer theme going for just a bit longer here anyway.

Print this recipe: Raspberry Jalapeno BBQ Sauce

Until then, we’ll be running the kids around – gymnastics, swimming and acting. I’ll be turning another year older (eek!) and we’ll be keeping busy in our newly found free time with another thing we brought home from the farmy…Hobbs

Hobbs is the newest addition to the family and a very welcome one. Chipper (our almost two-year old kitty) was very ready to have a friend again, and he’s welcomed the little one right into the fold. And Miss A is quite the little animal charmer. She spends much of her day playing with him and carrying him around. Never a dull moment – and frankly, I wouldn’t have it any other way! Enjoy your day everyone! animal charmer