Sunday, January 31, 2016

The Triple B...Baby Bea Brunch

Our friends Lizzy and Matt invited us over for brunch to meet their six month old daughter, Bea.
Both the mimosas and Chilaquiles were just delicious, but I have to say this little lady was the dish of the day. My afternoon was filled with all the best kind of cuddles and I was tickled to take a few pictures of her!

  Leif and I just loved this little  flashback to the olden days when we had wee-ones of our own to care for!

Tuesday, January 12, 2016

Ulterior Motives...

He may look like a cuddle bug, but Fitz is only pining for the content's of Finn's bowl.
He is naughty, but cute!

Sunday, January 10, 2016

The Breakfast of Champions!

I don't recommend this as an average week day breakfast, but this platter of chicken and waffles was a decadent centerpiece at our Sunday brunch!  Cider brined fried chicken nestled next to a batch of buttermilk cinnamon waffles is only improved by the addition of pure maple syrup and a smattering of sauteed rosemary apples.  Holy yum!

Saturday, January 2, 2016

Pizza Night with the Gills...

 When an evening starts with a Jim Gill Manhattan you can bet loads of delicious things are on the horizon!  Pizza night at the Gill house is always a treat and last night Sue's efforts were beyond delicious!  You could really taste their recent trip to Italy in every bite.  So good!
 First up?  A Charred Kale and Two Cheese Pizza with a hint of Red Pepper.

 Second?  Roasted Cauliflower, Bechamel and Green Olive.
After a salad intermission, Sue whipped up a rosemary, mushroom, caramelized onion and Gruyere pie.  
She finished this extravaganza with a birds nest pizza...shaved aspargus and quail eggs cooked to perfection!  

Friday, January 1, 2016


 Leif and I popped into Carnivore Oak Park this afternoon to pick up a few decadent treats to welcome the New Year.  We snagged some scallops and the mother of all porterhouse steaks and headed home.
 I served up the scallops with a lovely cauliflower puree and a host of yummy garnishes before turning my attention to the steak.
 Preparing a steak of this size is a labor of love and took right around 30 minutes of total cooking time.  In the end we ended up with a perfectly seared steak and the first cut revealed a sublime medium-rare center.  This was bliss on a plate.  A mere gesture of green beans added a burst of color to the plate, but my meat to veggie ratio was woefully out of whack!

It was the perfect way to welcome the New Year!
Cheers to 2016.
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