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A new approach to week night meals

18 Sep

I’m not going to lie. Having two kids, a full time job and a husband who travels a ton, doesn’t make for very inspired week night meals. But, I’m going to work on changing that. Specifically, I’m going to work on trying to give my approach to meal time a re-fresh. After all, the two said kids are not very picky eaters, so why don’t I embrace that and leverage meal time as a chance to get us around the table and enjoy one, made-with-love meal?

First up, I’m going to organize. Plan three meals a week, that could very well spill into leftovers. Make a list. Plot out the recipes. Wash and chop ingredients before I put them into the fridge from the grocery store.

It’s also the perfect time of year to pull out the slow cooker. And one of my favorite cooking tools are slow cooker liners (made by Reynolds, which is a client of mine, but I genuinely love and use their products all the time).

You know that saying that if you put something out there in the universe it helps make it happen? Well, what about blog posts?

Here’s hoping…


The Magic of Meez Meals

12 Feb
photo from Meez Meals Facebook

photo from Meez Meals Facebook

So a mom walks into the kitchen (stop me if you’ve heard this one). She looks in the fridge. Nothing. She goes to the pantry. Even less. She opens the drawer, pulls the Thai takeout menu, and voila, dinner is served.

In a nut shell, this has become the story of my life. You wonder why I don’t update this blog all the time? Oh, it’s because if money grows on trees, then so do hours in the day, and I’m just rolling in all the time in the world. Okay, I don’t mean to sound bitter, I’m just tired. But I digress.

Back to our lack-of homemade dinners. I used to take joy, even pride, in the delicious concoctions I’d come up with for weeknight meals. That was before I had a feisty three-year-old and a five-month-old (oh, and a demanding career, but that’s easy in comparison!). These days, I am just trying to get something, anything, on a plate and call it dinner.

And then, as if the universe waved a magic wand, I have come to discover Meez Meals. And it feels like life may never be the same. Or at lease dinner.

Let me explain. I’ve tried these pack’em and freeze’em and thaw’em meals before. And they were….meh. Fine. But then my friend and colleague told me about Meez Meals. They deliver the meals fresh to your house. The meals are all vegetarian and they are in a word: amazing. Delicious, fresh, healthy, and EASY. What you end up getting is a beautiful mise en place with instructions on how to simply cook the meal and usually in less time it would take for my Thai delivery, an honest to goodness homemade meal is on the table. Also, the prices are really reasonable. And there are always leftovers.

I’m one of these people who when I love something, I can’t stop talking about it, and that’s definitely the case for Meez Meals. I mean, it’s brought me out of hibernation for this blog. Definitely check them out. They’re based in Chicago, but offer delivery throughout the burbs. Enjoy and let me know what you think of them!

Not Your Normal Breakfast Hash

6 Dec
Fennel, Kale, Sweet Potato Hash

Fennel, Kale, Sweet Potato Hash


I’ve become obsessed (no, like OBSESSED) with veggie hashes and eggs. Turns out a runny egg on pretty much any and everything makes it taste a million times better. No exception to some tasty sauteed veggies. The latest invention came from needing to use left over produce in the fridge. I had the following: 1 bulb of fennel, a bag of kale, a sweet potato, some bacon, and eggs, of course. So here’s what I did:


  • Cut up the fennel into small slivers
  • Dice the sweet potato (I prefer skin on) into 1/4 inch cubes
  • Fry two strips of bacon until crispy. Take out of pan but leave bacon grease.
  • Toss in the sweet potato, fennel and kale. Add salt and pepper to taste. Crumble the bacon over when done.
  • Fry an egg and leave it runny (over-medium is my preference).
  • You should sautee the hash until the potatoes are soft. Serve in a bowl, throw the egg on top and season as you like (I prefer Frank’s Red Hot and some salt and pepper).


I’m Baaaaaaaaack

6 Dec

Okay, so first things first… Did you know I had a baby? Well, yes, I had my first son almost three years ago, but this past September we welcomed another little boy. So apologies for slacking on this blog, but, you know, spare time isn’t what it used to be.


So, with that all said, I will do my best to keep things updated on here. And be aware that where as years ago I was going out to eat more, these days I’m cooking a lot more. So expect to see lots of yummy recipes, easy tricks, and yes, when we can nail down a sitter, some restaurant reviews!

Oreo’s Rainbow Risk Pays Off

27 Jun

Oreo's Rainbow Risk Pays Off.

Argent’s Grand Opening

23 May

Argent Restaurant, Raw Bar

Argent, the newest and hottest spot to hit the scene, promises “comfort chic” dining with modern American fare. Oh, and they have a raw bar. Sign me up. In addition to the delicious menu and meticulous décor, a dear friend of mine, Julie Darling, is one of the partners behind it. If you’re one of the 13 people in Chicago who don’t know Julie, she’s pretty much on top of everything luxury, lifestyle and what’s hot in Chicago.  So of course Argent is destined to be a hit.

While we weren’t able to make the opening party, the lovely Marcus Riley of NBC 5 was there to capture all the fun! Can’t wait to visit, especially after the pregnancy so I can take full advantage of their delicious cocktails and raw bar!

Hot Doug’s Book Coming Soon

2 May

Doug Sohn of Hot Doug's photo from

According to sources, it looks like the Mayor of Encased Meats himself, Doug Sohn of Hot Doug’s, will add author to his growing list of accomplishments.

Within the publishing world, word has it that Sohn is penning a book: Hot Doug’s: The Book. The book is going to be a celebration of his and Chicago’s passion for sausages along with contributions from some of the more famous Hot Doug’s patrons such as Doug Seibold at Agate Midway. The book should be out in Spring 2013.