A test... this is only a test...

I think I'm truly testing the theory that a way to a man's heart is through his stomach.

All I've got for now is...

...I ran 8 miles today.

Yea!

No time the like the present, indeed.

Today, I was thinking about the title of this blog. "No Time Like the Present". What does that even mean?

I guess (to me, at least) it means that there is no better moment, than this moment, to take advantage of the opportunities around us. I suppose that I *try* to live my life in this moment. Its easy to get caught up dwelling on the past or worrying about the future, but the things that matter most are happening right now.

A very good friend of mine has a baby -- well, a 1 year old now! And as many great memories she has about the things that have happened in the past year, I know that she can (and does) appreciate each and every day with her family.

There might be a day that I put off writing a paper because my little sis has a basketball game, but I'm okay with that. I have a list on "the Face" (as Summer Roommate's mom calls it) of things I believe in... one of those things is that "there are no rainy days worth saving up for"... which I really, really believe (well, unless those "rainy days" mean a trip to London -- then mayyyybe). I work hard, now, to make money, now, to enjoy...now. Yes, sometimes I wish that I had a little more saved for an emergency -- but planning for an emergency isn't how I want to spend my days.

I want to spend them in the sunshine. With good friends. And family. And a crossword puzzle. And a slurpee.

Practicing for ND football season...

Life is funny. This evening, I was looking back at some of my old posts, and one in particular made me smile. It was my first post and consisted of a list of things I was currently loving at the moment. A little over 4 months later, and there is a good chance my current "dig it" list would consist of many of the same things. How nice it is that such simple things can put a smile on my face.

Ah, well the real reason I came to post tonight was that I felt long overdue for a recipe posting. A few weeks ago, I had a tailgate at a White Sox game and cooked my little heart out to feed the 20+ friends that came out for the game. I decided to step it up a notch (as I like to do when I tailgate) and do something a little different than the traditional tailgate burgers and hot dogs -- don't worry, I had those too.

Here was our menu:

• Homemade burgers with chipotle mayo
• Mini lamb and feta burgers with cucumber yogurt sauce
• Pesto and peas pasta salad
• Chicago style hot dogs
• Beer brats
• Chicken and sausage skewers (Italian sausage and andouille sausage)
• Veggie skewers
• Corn on the cob
• Fresh fruit
• Caramel, chocolate and pecan cookie bars

That's stepping it up, right?


Pesto and peas pasta salad
Fresh basil (maybe 4 cups?)
Pine nuts (1/3 cup)
Fresh garlic (at least 1/2 head)
Grated Parmesan cheese (about 3/4 cup)
Diced onion (about 1/2 of a large onion)
1/2 box frozen spinach (thawed and squeezed crazy dry)
Pasta (your choice, I used elbows)
Olive oil (1 cup-ish)
Frozen peas (1/2 bag?)
Salt and pepper (1/2-1 tsp ea.)

As usual, my measurements are rough estimates. In my opinion, recipes are best when personalized, so add more or less depending on what you like (oooh, now that I think about it, this would be amazing w/ some sun-dried tomatoes too). Also, this recipe will make way more pesto than you need -- a trick I learned somewhere (??) is to freeze the extra in ice cube trays, then pop the pesto cubes into ziploc baggies and freeze. Then you'll have individual servings you can thaw as needed.

To make the pesto, put the basil, pine nuts, Parmesan, salt, pepper, and garlic into a food processor. Turn on and slowly stream in olive oil until the items come together into a thick paste. Add the spinach and process again. You may need to add a little more olive oil at this point. After you have your new pesto "paste", taste. Add more garlic/basil/Parm/olive oil/salt/pepper as needed.

In the meantime, boil pasta to package directions. Drain and rinse with cool water immediately to keep pasta from sticking together. A trick I use is to throw the frozen peas in the leftover hot pasta water for a minute or two. There's really no reason to boil/cook the peas. You're just trying to thaw them. Drain peas well.

Into a large bowl, add the pasta, peas, onion, and a little bit of pesto at a time. The thick pesto will thin from the slight heat of the noodles and the little bit of water that is left on them. I also throw some extra whole pine nuts and a couple tbsps of parm in at this point. Refrigerate for a few hours and enjoy!


Chipotle mayo
(I cheated a little on this one and used store-bought mayo)
1 bottle squeeze mayo
2+ tsp dried chipotle powder
1+ tsp grill seasoning (usually contains at least pepper, salt, garlic powder, onion powder)
1/2 tsp paprika
Salt
Pepper

I dumped the mayo into a bowl, saving the squeeze bottle, and added the dry ingredients to taste. Put it back in the bottle for easy transportation and serving at the tailgate. Tastes best when made the night before.


I think that's all for tonight... more soon!

Ain't no party like a South Bend party.

Ha. Right.

This is an exciting weekend! Not only do I get to go to ND for my first wedding on campus, but I get to see many of my favorite ladies, too!

If I can get into town early enough, I'm hoping to hit CJ's for lunch before getting ready for the ceremony. Mmm... pub burgers. Here is my official vote for best burger in the greater South Bend area: CJ's.

And, I can't leave town without a visit to Chocolate Cafe for a Caffe Vien -- can I? (If you're wondering, the answer to that is "NO!")

Notice how two of my "musts" are food related? haha. (Roommates 1 & 2 are likely not surprised by this -- or Summer Roommate for that matter). I'm also really looking forward to touring campus and taking lots of pictures. I mean, really, is there such a thing as too many shots of the Golden Dome? If you're a non-Domer, I'm guessing you'd say: "Um... YES". And my fellow Irish alums and I would likely ignore you and keep snapping photos.

Obviously, the highlight of the weekend will be a trip to the 'Backer, um, I mean, THE WEDDING! I've seen secret pictures of the dress and K8 is stunning. It will be great to celebrate our second BP wedding together (though #'s 3 and 4 are close behind!).

These women are constant reminders that success in life is not what is written on your paycheck, but how you help others and the relationships you make along the way. So, to my women of BP -- thank you for years of smiles, tears, laughter, and booty shaking.

I'll see you on the dance floor ;)

"My kind of town... Chicago is..."

The other day, while trying to reinvigorate my thesis writing brain, I sat out along the lakefront to think/regroup/restrategize.
It was really windy, so the waves were pretty big. As they crashed against the rocks around me, I almost forgot I was in one of the largest urban areas in the U.S. Then, I looked up, and there it was -- the skyline. A reminder of one of the things I love so much about the city_ the bling, ha. To my left was a lush, green park, full of runners and cyclists and picnic-ers -- to my right, a huge body of water that offers swimming, kayaking, and a nice summer breeze -- in front of me, tall buildings, soon to be aglow, putting the skyline on show for all to see -- and behind me, Gary, IN, birthplace of Michael Jackson. Enough said. (ah, and somewhere south west of here, my favorite person in the world, a 13 yr old beautiful young woman whom is likely far closer to dunking someday than I am).

Its so easy to get caught up in *life* and forget how lucky we are to be here, I think. Museums and bike paths and funky neighborhoods and beaches and restaurants and...and...and...

Chicago, my love, as soon as this damn thesis is done, I promise to take advantage of you.
(Wow, I almost made it through an entire entry without sounding inappropriate.)

A runnin' fool.

Yep, that's me. Well, at least I'm trying to be! I'm still healing from spraining my ankle playing bball a few months ago (which sucks, because I want to play bball all of the time when this weather is so beautiful!), so I've kind of had to take it easy on the running. Just going every other day. But I'm hopefully starting to build up to the miles I'm supposed to be at for my training program... its definitely getting a lot easier to run each time. However, the struggle is always getting my butt in gear in the first place. This is going to sound silly, but to be honest, one of the best ways to motivate yourself is to have "running clothes". I have some new shorts and tops that I have set aside specifically for running, and once I slip them on, I know its time to go.

Yesterday, the skies were clear and the sun was shining and I was able to get a short run in (right around 4 mi) -- I'm not sure what my problem is, but I have this mental/physical block that makes the first 3 miles the worst. Every time. It never fails. Even when I don't know that I've run 3 miles, it's always a little tougher until I hit a certain point -- then all of a sudden, *bam*, something hits me, I feel like I can run for another hour.


Last Monday, I finally had a chance to go golfing for the first time this season. Luckily, the friend who took me was super patient because I hadn't even hit the driving range this year before that point. We only did 9 holes, and it took me until the 5th hole to start hitting the ball consistently. Can I just tell you how nice it is to go with someone who is a really good golfer? He was giving me tips along the way, that helped settle me down and actually hit the ball when I took a swing. ha. Imagine that. Though it made me feel like an ass on the first few holes (he had fair warning!!), by the time we were halfway through, I was feeling better. And, it also made me feel a little better that the fellas that they put with us had me looking like Tiger (and no, it wasn't just because I was wearing a red polo). When I was hitting consistently, it only took me 2 shots to get to his drive, rather than the 4 it was taking on the first holes, haha. Hey, that's what happens when you go w/ a golf stud, I suppose.


Alas... back to thesis-izing. But this was fun. I'll be back tomorrow, me thinks. ;)

'Tis been too long...

Its been a while since I've been on here... but now that things are settling down, I'm ready to get back on it. I've needed this outlet, but haven't let myself take the time to use it - silly me.

A little clarity would be nice...

Holy hell.

Seriously, kids. What...is...up?

Roommate (this is used to speak of either of them interchangeably) and I were having a discussion the other day about how it used to be... back in the day. Think about it. When you were in high school (maybe even back in grade school), if you were interested in someone -- for whatever reason -- you would make it known. We seem to remember very little hinting around at things -- we remember being straightforward -- and pretty damn forward, in general.

But what happened to all of that? As we've grown up, we've become more and more cryptic about our feelings and intentions. Are there a few people out there I'd be interested in giving a nice little smooch? Damn straight. Do they know it? Doubtful. Are there particular people out there that should ask me on a date? You betcha. Do they know I want them to? Or that I'd say "yes" if they asked? Probably not. ((Hmm... maybe these comments are the kinds of cryptic hints I'm referring to -- though I'm pretty sure none of them know about/read this blog, so I might not be breaking my own rule -- see below.))

I've been thinking lately that I should challenge myself to step away from the games, from dropping hints that may not be entirely clear, to say what I'm thinking, when I'm thinking it. Yes, there is a great possibility that I'll end up being disappointed by other's responses -- but maybe I'm willing to deal with that in exchange for not being the confusing one to someone else.



On a lighter, and tastier, note, the APT (how I'll refer to all of us in this apartment) made three kinds of crepes for dinner last night, in celebration of Roommate's last day of French class/taking the crazy ass French test for her program. Mmm... spinach and feta... strawberries, pecans, and whipped cream... and chocolate-hazelnut spread w/ toasted hazelnuts... who is surprised that 2/3 (or 66%! yikes, that sounds worse) of our "dinner" was actually dessert??

Summer in the city...

Lately, I've been getting more and more excited about the prospect of Chicago in the spring & summer. It's an amazing place to be -- there are tons of (free!) events going on, from dance lessons in Grant Park, to fireworks twice a week at Navy Pier, to international festivals spread through the neighborhoods... I can't wait!

I'm starting to work on a list of things to do to make the most of what could be one of my last summers ever in one of my favorite cities. I'm not quite sure who will be around to play -- but trust me, we'll have plenty to do =)

(I like lists...)
SummerDance (from mid-June to mid-August)
Movies in the Park(free movies at Chicago Park Districts)
Festivals! (Blues, Film, The Taste!!)
Kites!?? (how cool is this one?? In my own neighborhood! May 3rd)
Navy Pier fireworks (every Wed at 9:30 and Sat at 10:15)
Tailgating with my boys in black, aka, The White Sox
Venetian Night (fireworks, boats, etc, etc.)

--I'll keep adding to it...

The simple things.

Lately, nothing has been making me happier than the feel of the warm sunshine on my face. So any time I have a free minute, I have been forcing myself to get outside or enjoy the weather in some way. The other day, I decided to go do my reading in the park (which turned into reading/sleeping/lounging/people-watching, but thats ok) and I saw this dad trying to teach his daughter to ride her bike.
The little girl couldn't have been much older than 4 or 5 and was so adorable. I watched them for quite a while, and what stuck with me most was their last attempt. She got on the bike and kept turning around to make sure that Dad was standing behind her and that he wasn't letting go of the seat. I'm not sure of their conversation, but you could tell from their mannerisms that he was reassuring her that he wouldn't let her go.
I know that feeling of looking back to make sure that someone is still there. Family... friends... significant others... to some extent, you want to be free and independent and feel the wind in your face. But on the other hand, its nice to know that in case you get a little wobbly, you've got a hand to support you.
It made me think of when I learned to ride my bike. I think my dad was the nervous-nellie about it (surprising if you meet him), but my mom was the one who said, "Just let her go." ((Which resulted in me flipping my handlebars into the alley -- Dad was mad at Mom for letting me go -- I still have the scar on my knee if you want to see.))


Remember when things were that easy?

Chocolate Hazelnut Torte

So, this recipe was the result of me racking my brain for something that would be amazingly delish for a foodie's birthday cake. I know that it may not appeal to all of you, but let me just say -- this cake -- mmm... a combo of three of my favorite indulgent ingredients: chocolate, coffee, hazelnuts...

Conveniently, I work at a gelateria -- so they provided the yummy hazelnut gelato (and counter space and freezer) that made this cake what it was.

The cake:
box(es) of chocolate cake mix (I used Betty Crocker Super Moist "Triple Chocolate Fudge")
eggs
oil
really strong coffee (to replace the amount of water the cake mix calls for)
((I used a big pan, so ended up using 1.5 batches of cake batter))

The filling:
chocolate hazelnut spread (like Nutella)
hazelnut gelato (though you could probably use some sort of ice cream)
crushed hazelnuts, toasted

The crowning achievement (aka chocolate ganache):
semi-sweet chocolate chips/chunks (I sprung for the Ghirardelli)
heavy cream
((its hard to give exact measurements for this because it depends on the size of your cake, but for an idea -- it is approx equal parts of each))

1) Bake and cool the cake to room temperature. Let it chill in the refrigerator to make it easier to cut into layers.
2) Determine how many layers of cake/gelato goodness you want (I chose 3 gelato, 4 cake) and slice appropriately -- I used dental floss, but a serrated knife should work too. (Put the cake in the freezer to make it easier to move the layers.)
3) Place the bottom layer of cake in the pan (and the rest of the cake layers back into the freezer), spread with chocolate hazelnut spread, then softened hazelnut gelato. Sprinkle the layer with the toasted hazelnuts.
4) Take one of the cake layers from the freezer and top this. Put the entire cake in the freezer to firm up a bit before repeating the layers of choc/hazel spread, gelato, toasted nuts, etc. Repeat for as many layers as you have cut -- freezing in between each layer.
5) The ganache-y goodness:
Heat the cream, but don't boil -- mix constantly so the bottom doesn't burn.
Remove from heat and add chocolate. Whisk well. It will take a minute or two for the chocolate to melt all of the way and for the color to turn a smooth and glossy brown. If it is way too thin, add a few more chocolate chips. This mixture will thicken upon standing and cooling, so don't go too crazy with the thickness at this stage.
-Let it sit and cool down a bit. You can also put it in the fridge for a few minutes to quicken the process.
6) Remove cake from freezer and spread ganache over the top, letting it run down the sides. Immediately re-freeze.

To serve: remove from freezer a few minutes before you plan to serve. Using a knife dipped in hot water for each slice will help as well!

I used a springform pan to make it easier to build a tower out of this monstrosity. A regular pan with cardboard and waxed paper to make it taller should work too.

(more pics to come)

Temptation Island.

Have you ever had something that isn't good for you, but you want it anyway? And just when you start to think "hmm, that delicious thing doesn't tempt me anymore... I don't want it", all of a sudden, you sort of want it more than ever?

Yeah.

So that's how I'm feeling about chocolate right now. Right -- chocolate.


But, speaking of chocolate -- I will post a ridiculous recipe that I developed this evening sometime in the next few days... (on the off chance that a certain birthday girl reads my blog, I don't want to ruin the yummy, yummy cake surprise ;)

Holy moly.

I think I agreed to run the Chicago Marathon today.

Um, if by "agreed" I mean: paid and got a non-refundable receipt.




Shiiiiiiiiiiiiiiiiiiiiiiiit.

Soup... its what's for dinner.

Last night, after considering two ingredients I had to use from the fridge because they were on the verge of being tossed (red peppers and fresh sage) and the weather outside, I decided to make a nice toasty pot of soup.

These are approximations, because I sucked at measuring:
3 red peppers
2 cloves garlic
1 small onion
5 sprigs fresh sage
a few tsp olive oil
equal parts butter/flour (for roux)
paprika
salt
pepper
veggie broth

I rubbed the peppers, onion, and garlic with a little olive oil and roasted them for 35 mins around 350 degrees, turning every 8 mins or so.

After peppers cooled, I peeled and de-seeded. And added the peppers, onions, and garlic in large-ish chunks to the vegetable broth. Simmer on low for 10 mins.

I removed the peppers from the broth and used my immersion blender to blend a few peppers/onions at a time, reincorporating it into the broth. After peppers had been blended, I put some of the mixture into a bowl with the sage and blended -- then mixed back into the larger soup pot.

In a separate small pot, I made a roux by melting a pad of margarine with flour, mixing often to keep from burning, but cooking gently to create a nuttier, less flour-y taste. After it started to brown, I gradually added a bit of the blended peppers/broth from the big pot, boiling to thicken. (Then reincorporated thicker mixture into large pot)

For a creamier texture, you can add a bit of cream, milk, yogurt, cream cheese, sour cream, etc. I used about 2 tbsp of lite cream cheese to add a little something extra. Salt, pepper, paprika to taste...

Roommate made garlic bread for dipping -- yum.

I dig it.

What I dig, particularly as of late:

Hyde Park Produce.

My proximity to the lakefront.

Good coffee.

The hint of basketball outside.

Tulips.

Sunglasses.

Game nights.

Nicky's basketball team.

Amaretti cookies.

Cooking instead of studying.

Latte art.

My roommates.

Dig.