Recipes, Gastronomy, Food + Food for Thought
Chicago Food Bloggers 2013 Holiday Gift Guide
View it here. Download it here (11.5MB) It's here! It's here! It's our very first Chicago Food Bloggers Holiday Gift Guide! At nearly 150 pages, it was quite a doozy to put together! But we think the results are worth it -- there are gifts for every foodie in your life, and even a few that go ...
braised beef over orange zest pappardelle
How bout them Super Bowl commercials? Pretty great, eh? Almost as great as how much talk there is about them. It must be nice to work for an advertising agency and you just film a dog dancing for 30 seconds and CNN reports it as news. "Wasn't that Pepsi frog funny? You are in the Situation Room." I
fancy food show
When you say you've eaten so much cheese that you can't eat any more cheese, people don't believe you. "That's not a real problem." "I can't imagine ever not wanting cheese." " I could eat an infinite amount of cheese and still want more cheese." That's what people say. And then you go to the Fancy
brown butter vanilla rice crispy treats
I'm just going to act like it's been one week since I updated this blog and not over six months. A lot has happened in that week. I moved back home to Chicago! There just weren't enough shootings in Boston, you know. I already miss the oysters. And the people. Hi Danielle! Hi Daphnie! Especially ...
vanilla blueberry pie
Where to live, where to live. So, now that I have graduated, I have been searching for jobs. It's finally time to answer that question people have asked so often over the last two years: "So what are you going to do with that degree?" I have been applying like crazy. If you are hiring, let me know
little baby crème brûlées
Do you sometimes wonder what the plates of the future will look like? What am I talking about, it probably keeps you up at night. I'm not talking about the plate itself, those will be holograms, but the plating style. How a chef puts the food on the plate. Remember when it was weird pointy things
cardamom and thyme pretzels with honey ham
Yesterday I turned in my last paper of the semester! Yay! Now I'm going to read a book that I want to read. Any suggestions? This might be something I have spoken about before, it's impossible for me to check, but I am going to be very angry if I'm 40 and there are still commercials on television
sweet and sour garlic squash
A short intro this week. And pardon the length between posts, as it is finals time and nevermind there is no room for excuses in food blogging. This semester I am taking Survey of the History of Food and my final paper is about the creation of the chef as symbol during the rise of haute cuisine. ...
i'm back! here's a lemon tart.
Did you miss me? You did. How do you like the new design? Pretty swank. Black and white and food all over. I'll probably tweak it some more over the next few weeks, so don't freak out. It's been a while. When was the last time I posted? February? I know! I had to take a little break to finish up my
Before we get into the romantic life of a goat farmer and cheesemaker and look at some pretty pictures of cute animals, just remember, if you want to be a farmer you have to wake up at about 4am, just about every day. And you can't just not milk the goats or not make cheese when you don't feel like