This is amazing. No kidding.
The Trib has the story here. The short version:
EL Ideas *
Elizabeth * (more…)
As the days grow shorter and more brisk, it becomes easy to fall back into bad habits. For me, this takes the form of over-indulgence in and a growing desire for typical comfort foods and a tendency to become more lax in my workout habit. It’s really easy for me to turn to holiday feasting and general sloth-i-ness when it gets nasty out.
(This often begins with the baking frenzy in early fall, which happened again this year…) (more…)
It’s that time again, time for Nibbles & Noshes to make its increasingly rare appearance on Foodie V. Fatty. If you’ve been wondering what I’ve been up to, I started writing the Gaper’s Block. This local blog has been a favorite of mine for years and when they were looking for Arts & Culture writers, I jumped at the chance to write for free advance tickets and inside looks at theater, dance and other performance productions around town.
So far, I have done a preview article about the Aspen Santa Fe Ballet’s new Alejandro Cerrudo piece (Ale is the Resident Choreographer here where I work…) and a roundup of Halloween shows in Chicago. But I just finished a round of interviews this week for new pieces on Deeply Rooted Dance Theater, Natya Dance Theatre, CLLAW (the Chicago League of Women Arm Wrestlers…with interview from my old friends Tamale and Plucky Rosenthal, the Jewish Star of Stage and Stage) and saw a new Neo-Futurist piece called The Sovereign Statement with my dear friend Oomph for a review, all of which I am writing on Saturday night, while my lady is at a GLAAD event with her new lesbian lawyer friend.
Hence, no Foodie V. Fatty lately. But never fear, my loyal readers (numbering in the tens!), I am back with a new Nibbles & Noshes for your Halloween week enjoyment. (more…)
So I know that dark green leafy things are good for me. And I love spinach, and arugula, and even chard. But kale, which so many vegan and vegetarian friends talk about as though it were the greatest thing ever, I find chewy, and bitter, and not to my liking in 90 percent of the cases when I’ve had it. At a recent trip to the Green City Market, after sighing in disappointment at a half-dozen different versions of kale on display, I spotted a green I had never heard of before: spigarello. I thought, “…What the hell?” and brought a bag home to try out.
Yesterday, my lady ran a race in the wee early hours of the morning, as I slept–proud of her!–and came home super-tired. As she napped, I binge-watched about nine trillion hours of Boardwalk Empire (trying to catch up before too much of the new season airs…) When I got bored with that, I checked the fridge to see about dinner and found the blueberries that we got out of the truck* last weekend in Madison. Since my favorite way to get use up produce that is “about to go” is making something with them, I decided it was time to make fruit galettes for dessert.
Yes, I realize this isn’t particularly healthy, but it’s nearly fall and I’m feeling like baking. (My lady, when she woke up from her nap, asked me why I was “being so Betty Crocker today.” Funny! Reminded me of the commercials from the 70′s and 80′s with the “you sweet talker” jingle. Sample posted after the jump.)
*”Got out of the truck” = mini vegetable and fruit stand in Madison near the in-laws’ house
This summer, my lady and I have been lamenting the lack of outdoor space in our apartment. We keep thinking that we should move somewhere with at LEAST a balcony, so we could grill. Then, recently, when my “inlaws” (in quotes because we are not “married”) were in town, my lady’s mom mentioned that if she lived in our place, she’d be utilizing the grills on the fourth floor a lot more than we do. See, we have a common patio/deck with three huge gas grills just an elevator ride down to 4.
Enter the grill obsession…
We’ve been grilling down there every day we could for the last few weeks. It’s awesome, there are no dishes, and the food tastes better. In the last week, I’ve made turkey burgers, pork tenderloin, pork chops and chicken breasts. If only they would keep the sundeck open year round…
Onto the recipes! (more…)
This soup is really good, both hot and cold. i’ve been making it regularly since i first learned the recipe in a French cooking class 4 or 5 years ago. The end of summer and start of fall, when peppers are in high season, is clearly the best time to make this. Sometime organic peppers are really expensive. Right now, they are over-abundant and as cheap as they’re going to be all year. Red peppers work, or yellow, or purple, or brown. Green peppers are not something i’m much into, but you could try.
Just take my word for it, do this in two phases. (more…)
Hey, all! This is Jeff’s first post. Bio to come…
OK, you’ve got it. Eat local, eat seasonal, eat organic. All that’s good. So you went to the farmer’s market where you heard the fresh peaches calling your name. You certified with the grower they were organic (kind of important with peaches, which absorb pesticides through their tender skins) and you got them home without bruising or squishing them under your bi-color corn. Of course, now that you have them home, you realize that unless you eat peaches at every meal for the next 4 days, these ripe beauties will go to hell before you can eat them. That’s the downside of the seasonal food thang.
But don’t fear: these gems make a truly awesome sorbet, and will thereby provide you and your sig other an amazing sweet treat for the next week without the risk of spoiling. (Well, your sig other may get spoiled, and expect you to make more – that’s what happened to me.)