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Showing posts with label friends. Show all posts
Showing posts with label friends. Show all posts
Tuesday, February 14, 2012
Wednesday, August 17, 2011
A Vacation Alphabet - Part 2
D is for Dessert
I rarely need an excuse to order dessert, but "Hey, I'm on vacation!" is a great one if I find myself hesitating. Here's the Triple Berry Chocolate Mousse Torte that Travis and I shared at Dixie Quick's (see E below). We were half-way through it before I thought to take a picture. Yeah, it was that good.
E is for Eat Like a Local
The hubs and I watch our fair share of Food Network. Inevitably, that affects the way we think about food-- how we prepare it, how we think and talk about it, and where we eat it. There are a number of shows on FN that feature and promote local establishments, especially Guy Fieri's Diners, Drive-Ins, and Dives, and The Best Thing I Ever Ate. Seeing how many great restaurants and delectable dishes are out there, Travis and I have developed the practice of seeking out local, independent joints when we travel, rather than routinely settling for the safe and familiar chain restaurants by the highway exit. With FN's recommendations as our guide (and also a few shout-outs from friends), on this trip we set out to eat where the locals eat, and were not disappointed.
A few highlights: In Omaha, NE on the way out we stopped for dinner at Dixie Quicks. This is the kind of place an out of towner would probably never drive by in the first place (since it's on an out of the way street in a not-so-pretty part of town), and even if they did, probably wouldn't notice. If not for the GPS announcing our arrival, we might have missed it the first time too, even though we were looking for it. The restaurant has an unassuming facade on a rather industrial street. Inside, however, the decor is surprisingly colorful, elegant, and eclectic. The menu changes daily, and is printed in chalk on a board at one end of the dining room. The chef's creations are influenced by time spent in various regions of the country, especially the south. I ordered the blackened salmon, which came with mashed potatoes and this delicious tomato butter sauce, and Travis ordered the pan-fried catfish with collard greens. (Please note: In case you're thinking about checking this place out, I noticed on Dixie Quicks' website that they'll be moving to Council Bluffs, IA on the other side of the river Fall 2011.)
On our return trip across the Midwest we stopped for dinner at WheatFields in Omaha, which came highly recommended by Chris & Janelle (again, see F below). This is one of those places where you walk in and find yourself mesmerized by the bounty and variety of baked goods on display, and the once seated, completely overwhelmed (in a good way) by the sheer abundance of menu items. The highlight of our meal here: the cinnamon roll that came with Travis's quiche trio as a sort of "first course," the same way a salad might come before lasagna. Giant frosting-covered cinnamon roll as first course? Indulgent. Delicious. Genius.
F is for Friends
The lure of Colorado has called several of my friends out west. While I miss having them nearby, the upside is that trips to Colorado are usually peppered with reconnecting with people I love dearly. This trip was no exception. We got to have lunch with my college roommate Cheryl and her husband Joe, stay with Rachel & Eric (who played an integral role in bringing the hubs and I together), and spend a delightful afternoon dining and visiting with TU friends Chris & Janelle and their daughter, Sophie. Here we are with them at the mall:
Stay tuned for Part 3 tomorrow!
Tuesday, July 05, 2011
Good Times in Small Town USA
Did you enjoy the holiday weekend? Hubby and I packed in some great times and made fun memories together and with friends. Saturday morning we headed out to Glen Ellyn, a suburb of Chicago, to play the role of enthralled spectator at the town's annual Cardboard Boat Regatta.
If you're not familiar with the concept of a cardboard boat regatta, here it is in a nutshell: teams of 2-8 people build boats made entirely of cardboard (along with a few other allowed materials, such as glue, tape, and paint) in which they race around a course on a lake competing for the fastest finish. Best things about watching a cardboard boat regatta: Admiring the creativity in the various boats' design. Appreciating the contestants' enthusiasm and spirit (and in some cases, costumes). Cheering with abandon for the winners, for those who fight gallantly just to finish the course, and for those whose boats sink spectacularly somewhere along the way. Here are a few pics I took as we perused the boats before the races began.
My friend Jim and his buddies have been building boats and competing in this event for over a decade. Each year they pick a theme and go all out. This year their boat was a Harley. Here they are after rounding the second buoy and racing for the finish line. Eight grown men in a cardboard boat -- who would've thought that could work?
Made in the USA took 1st place in the "Legends" division and also won the judge's award for Best Looking Boat. Congrats to Jim & the Harley crew!
For photos from professional photojournalists with zoom lenses, check this out.
If you're not familiar with the concept of a cardboard boat regatta, here it is in a nutshell: teams of 2-8 people build boats made entirely of cardboard (along with a few other allowed materials, such as glue, tape, and paint) in which they race around a course on a lake competing for the fastest finish. Best things about watching a cardboard boat regatta: Admiring the creativity in the various boats' design. Appreciating the contestants' enthusiasm and spirit (and in some cases, costumes). Cheering with abandon for the winners, for those who fight gallantly just to finish the course, and for those whose boats sink spectacularly somewhere along the way. Here are a few pics I took as we perused the boats before the races began.
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| Star Wars boat, complete with crew in costume |
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| Mario Karts. On display, the three boats were separate. For competition, they had to be connected. Unfortunately, that didn't last long, and Luigi never did make it to the finish line. |
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| Travis posing with "Made in the USA" |
My friend Jim and his buddies have been building boats and competing in this event for over a decade. Each year they pick a theme and go all out. This year their boat was a Harley. Here they are after rounding the second buoy and racing for the finish line. Eight grown men in a cardboard boat -- who would've thought that could work? Made in the USA took 1st place in the "Legends" division and also won the judge's award for Best Looking Boat. Congrats to Jim & the Harley crew!
For photos from professional photojournalists with zoom lenses, check this out.
Wednesday, June 22, 2011
Rise and Shine...and Bake
If your home is like mine and doesn't have central AC, you know that the best time to attempt any baking during the summer is in the early morning, after a cool night. This morning was an ideal occasion: I had four very ripe bananas hanging on the banana tree, and the rollicking storms that passed through the Chicago area last night cooled things off quite nicely after yesterday afternoon's humid 88 degrees. What's more, I had a reason to bake (though I don't always need a reason): later today and this week I'll be visiting a good friend who recently had a baby, as well as friends and family who are on the verge of out-of-state moves. And one of the ways I say, "I love you" is "Here, I baked you something."
Given the overripe bananas, this morning's baking session produced Banana Oatmeal Chocolate Chunk Cookies (with Fiber Boost). And I must say, they're delicious! This recipe makes a big batch (about 5 dozen), perfect for sharing (and for still having a few left for yourself and your husband who gets disappointed when you bake and then give it all away).
1 1/2 cups shortening
2 cups sugar
2 eggs
1 tsp vanilla extract
2 cups mashed bananas (about 4 medium; the riper the better)
3 1/2 cups quick oats
2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup ground flax seeds
1 tsp baking soda
2 tsp salt
1 tsp nutmeg
1 tsp cinnamon
1 12-oz bag semi-sweet chocolate chunks (or chips)
1. In large bowl, combine oats, flours, flax, baking soda, salt, nutmeg, and cinnamon. Set aside.
2. In another large bowl, cream together shortening and sugar on low speed. Add eggs and vanilla and mix on medium speed until smooth. Add banana and mix on low speed until just incorporated.
3. Add the dry mixture to the wet mixture in thirds, mixing each time on low and scraping down the sides of the bowl as you go.
4. Stir in the chocolate chunks. Let the dough chill in the fridge while you preheat the oven to 350.
5. Drop dough by heaping spoonfuls* onto ungreased cookie sheet** leaving at least an inch between cookies. Bake for 10-12 minutes or until golden brown around the edges and just set in the middle. Cool on cookie sheet for 1 minute and then transfer to wire rack to cool completely. (Although I recommend sampling one while the chocolate is still ooey-gooey warm!)
Note: The "fiber boost" comes from the whole wheat flour and flax seed meal (which is also a "one-two good-for-you" punch to your cholesterol when paired with the oatmeal). If you'd rather not boost the fiber, or don't have those ingredients, just omit them and use 3 cups AP flour instead.
*Beloved Kitchen Gadget plug #1: If you make drop cookies with any regularity, you should really invest in a cookie scoop. These things are great. Mine are by Oxo and I have two different sizes: small (2 tsp) and medium (1 1/2 tb). They make it so easy to produce cookies that are consistent in size and shape, and eliminate the need for multiple spoons or the employment of fingers for scraping the dough onto the sheet.
**Beloved Kitchen Gadget plug #2: I bake just about everything on a Silpat now. I love the perfectly browned, no-stick results and easy clean-up. To the people who purchased these for me off my bridal registry: THANK YOU!
Given the overripe bananas, this morning's baking session produced Banana Oatmeal Chocolate Chunk Cookies (with Fiber Boost). And I must say, they're delicious! This recipe makes a big batch (about 5 dozen), perfect for sharing (and for still having a few left for yourself and your husband who gets disappointed when you bake and then give it all away).
Banana Oatmeal Chocolate Chunk Cookies
(with Fiber Boost)
(with Fiber Boost)
1 1/2 cups shortening
2 cups sugar
2 eggs
1 tsp vanilla extract
2 cups mashed bananas (about 4 medium; the riper the better)
3 1/2 cups quick oats
2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup ground flax seeds
1 tsp baking soda
2 tsp salt
1 tsp nutmeg
1 tsp cinnamon
1 12-oz bag semi-sweet chocolate chunks (or chips)
1. In large bowl, combine oats, flours, flax, baking soda, salt, nutmeg, and cinnamon. Set aside.
2. In another large bowl, cream together shortening and sugar on low speed. Add eggs and vanilla and mix on medium speed until smooth. Add banana and mix on low speed until just incorporated.
3. Add the dry mixture to the wet mixture in thirds, mixing each time on low and scraping down the sides of the bowl as you go.
4. Stir in the chocolate chunks. Let the dough chill in the fridge while you preheat the oven to 350.
5. Drop dough by heaping spoonfuls* onto ungreased cookie sheet** leaving at least an inch between cookies. Bake for 10-12 minutes or until golden brown around the edges and just set in the middle. Cool on cookie sheet for 1 minute and then transfer to wire rack to cool completely. (Although I recommend sampling one while the chocolate is still ooey-gooey warm!)
Note: The "fiber boost" comes from the whole wheat flour and flax seed meal (which is also a "one-two good-for-you" punch to your cholesterol when paired with the oatmeal). If you'd rather not boost the fiber, or don't have those ingredients, just omit them and use 3 cups AP flour instead.
*Beloved Kitchen Gadget plug #1: If you make drop cookies with any regularity, you should really invest in a cookie scoop. These things are great. Mine are by Oxo and I have two different sizes: small (2 tsp) and medium (1 1/2 tb). They make it so easy to produce cookies that are consistent in size and shape, and eliminate the need for multiple spoons or the employment of fingers for scraping the dough onto the sheet.**Beloved Kitchen Gadget plug #2: I bake just about everything on a Silpat now. I love the perfectly browned, no-stick results and easy clean-up. To the people who purchased these for me off my bridal registry: THANK YOU!
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