mhadam

Cashew is very cute. Can one assume that is his own blanky? But, is he really 3' tall?!?!?!? Blog on! ← Isn't he just adorable He's my wittle wittle baby. Sorry, the baby talk ends here. We got him when he was less than a month old and he was sooooo tiny, like a little Cashew. I named him, if you couldn't tell. He can stand upright and put his head on the kitchen table -- the kitchen table is a little over 36in from the floor.

On Tuesday's our milkman comes -- Oberweiss home delivery is the best! Our usual order is 1/2 gallon of 2% and 1/2 gallon of chocolate milk. Ron, our milkman, leaves the milk in our cooler at 500 am. Once a month, I leave him a check for $20. I return the bottles to Dominick's Grocery Store for $.85 a bottle. Lunchtime -- This was prepared this morning as John finished his arancini. It’s quite simple – open can of fruit, divide evenly between containers and top with nuts. Today it’s Pear Halves, in juice, with Walnuts. To nosh through the afternoon I have Chile and Lemon pistachios from Trader Joes. I tend to eat lunch at my desk, so I can work. We do have a “café” and if I have time I’ll get a pic of that. The office building does have a Deli Time cafeteria that isn’t bad. We also have a Starbucks – which I might need to visit later again. The plan for tonight -- John and I hope to be out by 530, which means we will be home around 7ish. Dinner tonight is Maggie's Eggplant Sans-Parmesean. Maggie's Eggplant Sans-Parmesean Eggplant is cut into slices (not salting or rinsing required) dredged in seasoned flour, dipped into seasoned beated eggs and coated in Panko. Then the eggplant slices are panfried in oil til GBD (golden brown delicious). Ramekins, big enough to hold two slices, have the bottoms coated with garlic salsa, then the fried eggplant is laid in, top with 1 tablespoon of salsa and a heavy pinch of cheese. The dressed ramekins go into the delonghi at 350 (which has been heating since the 2nd to last batch of eggplant was being fried) for a few minutes to melt the cheese. Repeat for a second or fifth helping. Sounds odd but delicous eh? Some dinner Highlights: Tomorrow: homemade dim sum (if I remember to thaw the ground pork), Thursday is crap food night as we have class till 10. Friday is a dinner out to Francesca's in West Dundee. Saturday is our 4 yr wedding anniversary so we are having all of our favorite comfort foods. You know -- things that we made for each other to woo the other. Here is where you will see some of my polish cooking. Sunday is homemade Sweet and Sour Pork. Monday -- cough cough -- is dinner at Tru and a night at the Drake. Tuesday is an homage to John's grandfather who died on All Saint's Day a year ago. I will provide a few of his (Grandpa Hay) favorite recipes and ask you to choose one. John and I can't as it's too hard.

Response Time – prasantrin – Cashew eats Iams Weight Control for Indoor Cats. He’s a bit of a glutton so we need to watch out he eats. Just some bragging – Cashew stands 3ft tall and weighs 15lbs. The vet has never seen anything like this before. His favorite treat – Polish Rye bread. If you leave a bag unattended, he will tear through it. However, if you leave white bread or bagels around – there is no reaction. Wendy – I sense a meeting in our future if you are amicable. Joseph’s is a great store, there are a few pics below. I grew up going to Jerry’s Fruit and Vegetable market in Niles and was thrilled when Joseph’s finally opened. The arancini are an Italian specialty – breaded, deep-fried leftover risotto. How can that be bad? You ask for them at the deli – by the prepared foods. I don’t believe they are a breakfast item, I’ve really seen people eat them for lunch or supper but since they warm nicely in the toaster oven when I'm showering it works for breakfast. As for the taste, as I mentioned upthread, it’s the perfect balance of rice, breading and savory filling. I think we need to buy more so I can better describe them. Pics of Joseph's: Groceries from Joseph's I love the Coppola sauces. The queso fresco is for Saturday's Comfort Food dinner. More info to come. The quite cukes are for sandwiches tomorrow. The box is dessert for tonight. and the Maciek is a polish filled chocolate bar -- strawberries are the filling. Jean B – oooohhhh Naperville. John, my husband, work in Westchester and visit Naperville often. I love the Sushi House at the Riverwalk and spend way too much time at Penzy’s. Rebecca – oh I love the plums too. I think I might have some at home. If I do, I promise to eat one for you tonight. Smithy – I’ve never actually made them as I didn’t know what they would taste like. Now after eating them for a few months I’d love to experiment. Food Network has a few recipes for them. I’ll check if my Batali cookbook has any. Speaking of which, a small sampling of my cookbooks.

A few updates as I only have 2 minutes -- 1. Thank you for your comments and suggestions I'm beaming with joy. I will respond to questions in about an hour 2. My laptop's USB controllers have died, therefore pictures will be delayed. I so apologize for this. 3. My 730 am pick me up (pumpkin spice latte) -- guess from where oh -- don't mind the crap on my desk.

Chrisamirault -- great blog, I really enjoyed it! I love Polish food -- I learned from my grandmother and mother. I make my own pierogies, kopitka (these great potato "noodles" if you will), pizy (like arancini but made with mashed potatoes), ummm... honey cakes, babka, chalka (like challah but Polish). I hope to show you some authentic Polish foods this week -- some from the Polish delis.

The filling was spinach, ricotta and mozzarella with some light seasonings. I apologize if the photos are a bit crappy, it's a new camera -- Kodak C10 that husband bought me and I'm still trying to figure it out. We'll just have to get some more for me to shoot them better prasantrin -- the rice is coated in very fine bread crumbs and fried lightly. The outside is very delicate, the rice has a creamy yet slightly chewy quality. It's a perfect balance. The meat filling is usually ground beef with a bit of tomato sauce (that has onions and garlic) and peas. The greens give it such a pop.

The important stuff: Breakfast – the most important meal of the day. That provides energy for a hard day of: isn't he sooooo cute? Now onto my breakfast – coffee and arancini (deep fried risotto balls – yummy goodness) But first, the required photo of the coffee station. As I have given up on automatic coffee makers and use a press by Bodum, I apologize for the less-than-sexy photo. The arancini are from Joseph’s Market in Crystal Lake. Very reasonably priced at: $3.90 for the pair. We went to the store last night, and I will post groceries pictures a bit later. Joseph's offers two types of arancini -- meat filled and spinach. You'll know the filling of these when I do. The tray wasn't labeled last night and the deli counter wasn't sure what she had left. I reheat the arancini in the toaster oven for about 30 minutes at 400 degrees. They are perfectly crispy on the outside, and so soft in the middle. Since no on asked, I’ll tell you about my DeLonghi . Husband bought it for me two years ago and I use it almost every day. I bake, toast and reheat in it. It's really my favorite appliance (next to the kitchenaid). Time to eat:

Good morning, first time blogger here. I'm quite nervous and excited to be doing this. I hope to, as past bloggers have, keep you riveted, informed, and engaged in a dialogue. Feel free to ask question, offer suggestions and comment on everything! But first info on me: My name is Maggie and I live in the FAR northwest suburbs of Chicago, Illinois: Crystal Lake, with my husband John and our kitty-cat Cashew. Besides the usual mega-marts (Dominick’s, Jewel, Meijer) Crystal Lake does have a few nice shoppies: Joseph’s Market, Rosmart Polish Deli (Go Polska!), and a Mexican market. Even though our weeks are hectic, a 3hr. roundtrip commute to/from work plus a 4 hours class once a week, I strive to prepare 4 weekday meals at home. I am an adventurous eater and see the plate as a place to explore flavors, textures, and cooking styles. I have been fortunate to live in Poland, travel around Europe, and the continental US. I am blessed with foodie parents that encouraged culinary Maggie. At age 9, I read Jeff Smith’s The Frugal Gourmet cover to cover. Because of an extra busy week (month-end at work) my posts might be delayed, so please be patient. The Game Plan: - 5 dinners at home - 1 “crap” food night - 3 dinners out - Last trip of the season to the Green Market, in Lincoln Park - Excursion to Polish Markets more info to follow Thanks and I hope you all enjoy -- Maggie

Last night I discovered that vermouth with carmalized carrots is fantastic. Hot pan, little garlic olive oil, toss in baby carrots, shake pan so carrots are coated in oil and get a bit of sear on them. Toss in 2 garlic cloves finely minced, 1/2 a sliced onion, 1/2 a sliced red pepper -- again shake the pan and let cook for a few. Deglaze with vermouth -- flambe optional. Voila -- carmalized carrots with vermouth -- excellent side dish to brown rice with Kievs. Maggie

21 days till Tru --- so many happy emotions.

My mom almost always made a salad for dinner: iceburg, wedges of tomatoes, dice of unpeeled cucumbers, diced onion and herbage: in the summer it was basil or parsley and dill from the garden, in the winter it was always chopped parsley and dill from the freezeer. She alternated between two dressings One: 1 serving spoon of mayo, 1 tbs sour cream and a glop of ranch dressing from the fridge. Add salt and a healthy crank of pepper and toss. Two: homemade herb vinegar with oil and mustard or horseradish.

Friday -- polenta with brie and pine nuts Saturday -- coconut and peanut curry with edamame/peas/paneer over Trader Joe's curry soba noodles Sunday -- steak with Megan's vermouth caper sauce, acorn squash (stuffed with brown sugar/nutmeg/cinnamon/grated ginger/walnut mixture) and horseradish mashed potatoes. A very strong flavored meal that together balanced perfectly.

Susan - you can always make a coleslaw and a shredded carrot salad with an addition of a few chestnut crabs.

Your hobnobs sound like the polish cookies: Delicje. The originals were with the orange jelly but now come in a myriad of flavors. My new favorite is the pear. maggie

Late night, so a late dinner: Pepperidge Farm Roast Chicken Pot Pie. First time I've had it, and it was pretty good.

Baby spinach salad with veggies from the garden tossed with a red wine vinagrette. For dessert a few lady fingers and a cup of tea

Last night's dinner wasn't photogenic so no picture -- homemade meatloaf (venison, pork, turkey) with leftover roasted veg from Sunday.

Friday -- grilled cheese sandwiches (had way too much muenster at home) with TJ's organic ketchup Saturday -- meatball subs Sunday -- roasted chicken and veg (peruvian potatoes, carrots, parnsips, cauliflower, onions, turnips, sweet potatoes, and green beans) accompanied with a beautiful 99 Cab from Valley of the Moon

John, you could always add herbs to the crust for extra flavor. I like to add combinations of parsley, sage, thyme, even rosemary. SOmething that compliments the flavors of the filling.

meat filled arancini and a cannoli for dessert

Susan -- that is the exact same brand of Strega I buy. I llloooooooovvvvvveeeeee it so. My bottle didn't come with the glasses though *pout* btw -- love your blog maggie

Gourmande: your salmon is so beautiful. I could eat the picture Last night was a celebration of my garden's bounty: tomatoes, cucumbers, red peppers, zuchinni and green onions -- since i can really only make so many pickles and jars of tomato sauce. Pizza with tomatoes, peppers, zuchinni and green onions. Salad with tomatoes, peppers, cucumbers, green onions, romaine hearts, walnuts, grated white cheddar (from the pizza) tossed with a homemade dressing. Lovely but not picture worthy.

I prefer challah with raisins or dried currants for a twist.

these photos are so beautiful. last night's dinner: sole almondine, white rice cooked in veg stock, and edamame/peas/corn kernels quickly cooked in stock and butter -- still fresh-tasting and firm.

banana smoothie and a slice of 10-year cheddar