As usual I digress.  So maybe in one of my less-than-supportive moments I was nursing the baby and calling out to David tips on how to encourage Graham to poop on the potty.  Sometimes the kid is challenging and I’ve learned a few tricks along the way but I think I was being a bit like the Poop General.  Then it got me thinking that not only am I the Poop General but I have to monitor pretty much all bodily functions around this house– including breast milk or Liquid Gold as my friend Angela calls it.

Mia is now four weeks old and has only had maybe two bottles which is the beautiful part about being lucky enough to have so much time off work.  When I went back to work with Graham he was almost seven months old and I had to pump three times a day just to make the two bottles he got while I was gone.  I had quite the chubster!  It was a pretty stressful time for me and boy did I have to regulate that breast milk.  The newest bottles went in the back, the oldest in the front.  Everything was carefully labeled with scotch tape.  If it were three days old and unused it had to immediately be labeled and moved to the freezer.  Talk about the Breast Milk General.  If you realize what you have to go through to get it though you understand where I’m coming from.

Well, I was at Target the other day and I discovered the most simple yet useful invention that is going to help me a ton in regulating the Liquid Gold: Medela Breastmilk Labeling Lids.  No more messing around with the scotch tape and sharpies to keep track of how old the milk is.  Just pop a labeling lid on there, select the day (and even morning, noon, or evening) and voila.  Your bottle is labeled.  When I googled this product to find a picture an article came up about them winning an innovation award.  Where were these suckers two years ago??  Ah well, they’re here now and I love them.

http://www.medelabreastfeedingus.com/media-center/131/medelas-breastmilk-labeling-lids-win-jpma-innovation-award

P.S. pictures of Mia to come once I figure out how to work our new camera.   I’ve taken some pictures- just don’t know how to transfer them to my computer yet.  Yeah, well, at least I took some right?!

This restaurant is located at 676 N. St. Clair, almost hidden by parts of Northwestern’s Hospital.  It’s not obnoxiously marked, nor is there an obvious valet sign.  David commented to the host that we drove around awhile before finding it and he aptly replied, “We are discreet.”  The decor is minimalist chic.  Black chairs, white linens, white walls.  Each table is individually lit and has a small, artistic flower arrangement.  When we got to the table they provided me with a small stool on which I could place my purse.  I knew this was going to be no ordinary restaurant.

I’m drawing a blank for the perfect word to describe the service.  Superb.  Friendly.  Knowledgeable.  Excited.  Professional.  Choreographed.  Yes, choreographed.  We were dining with another couple and they made sure that two servers came each time to present each course.  That way the ladies’ plates were placed in front of us at the exact same moment, and then the guys’.  It was a ballet of beautiful food.

Warning: Recommended only for special occasions or if you have saved up a bit.    They offer a prix fixe menu and you can choose from three options.  Rick and David got the Chef’s Collection which I believe consisted of six courses (tasting size the staff called it) and Angela and I got the Grand Collection- four courses.  Not inexpensive but worth the cost if you have something to celebrate, or if you’re incredibly wealthy and dine like this on a weekly basis (not us!)

How do I begin to describe the food?  We started off with a “caviar.”  When I told them I was pregnant and couldn’t eat caviar they explained the quotations on the menu.  The chef took cooked sturgeon, combined it with milk, and served it atop an avocado mousse with little crackers that you ate like caviar.  Each person received their own artfully crafted tiny tin with the lid set ever so carefully to the side.  The lid was labeled Tru’s “Caviar” or something like that.  These people go to great lengths; are you getting the idea??

Highlights: the corn soup was served in a vintage looking cappucino cup.  The cheese cart was made up of sheep, cow, and goat’s milk cheeses mostly from France and Spain.  When my friend mentioned she was going to the restroom a woman came to the table whom we had not previously seen and said, “I’m here to escort you to the restroom.”  AFTER the most amazing dessert ever they brought out a freaking TRUFFLE CART.  You chose as many divine candies as you could after eating 4+  courses and previously eating dessert.  No need to flag down the valet; the car is there waiting for you when you get up to the door.  AND they sent us home with delicious Madeleine treats, “For breakfast” the hostess said.  We spent five hours with our friends in this amazing restaurant, eating amazing food, and being treated like absolute royalty.  I told our server, Aaron, I wasn’t sure how we were going to go back to a “regular” restaurant after this!  He said, “After a few drinks!”

Can you tell this place is my new personal fave?????  Like I said though, after our bill we probably won’t be there again until next October 14.  (David and our two friends were thirsty for some alcohol I should add.  That makes a big difference!)  Bon appetit!

Tru’s Website

Anyway, I am a subscriber to Lucky magazine and that is how I came across the blog Cupcakes and Cashmere.  Emily, the creator, is obviously way cooler than I am and I am in awe.  She gets items and trips gifted to her so that she will review them.  She created a bag for Coach.  I mean, seriously people.  Her style is sometimes way too out there for me.  In my ripe old age of 29 I’ve realized I’m mostly preppy and not that edgy.  It’s sometimes a bit disappointing but why not stick with what works right??  Her style is ecclectic and there are many looks she rocks that I could never hope to pull off.  For example: http://cupcakesandcashmere.com/studies-in-sequins/  I would just look ridiculous if I tried to wear that to the elementary school I worked in.  She makes it look effortless and cool.  Sigh. 

Other than taking really cool photos of her really cool outfits she also posts recipes, (where I came across the chocolate chocolate chip cookies) and she gives hair and make up tips.  My favorite of all-time is the smoky eye how-to.   I was clueless how to achieve a not-trying-too-hard smoky eye until I found her easy to follow instructions.  I’ve definitely worked that a time or two when going out on the town.  It’s just an awesome site and gives me a little inspiration to maybe throw on an extra accessory or something when normally I’d skip it.  Or put a little braid in my hair rather than just a plain pony-tail.  Come on, it’s rough sometimes being a working mom!  I bet she’d cut me a little slack.    Hope you enjoy cruising the site as much as I do.

I came across this recipe for Chocolate Chocolate Chip Cookies and I knew it was calling to me. This recipe was really quick and easy.  I have to say I replaced the semi-sweet chocolate chips with milk chocolate chips because they are sweeter and taste better to me!!  Also, I only have Kosher salt and sea salt in the house so I reduced the amount of salt by a bit because that seems to leave a stronger taste than regular salt.  Also, I OBVIOUSLY did not put in walnuts because that would only detract from my chocolate experience.

Here goes:

Where do I even begin with this place?  You seriously can’t go wrong with whatever you order.  I’ve had the artichoke frittata, the sauteed veggie skillet, pancakes, more omelets than I can name… everything but lunch.  I’m always on the prowl for breakfast food so even though I’ve seen some people order delicious-looking lunches I just can’t seem to bring myself to give up the breakfast.  Most everything comes with delicious red potatoes and fruit.  They also have these unbelievable homemade marmalades and you are given two for your toast.  You are going to want to buy some jars to take home; we almost always leave with two jars.  I especially love the carrot!  Here is my turkey scrambler with a side of pancakes.  These pancakes are so freaking good you have to get some on the side no matter what you order.  One time I was in the middle of stuffing my face and I said to David, “This place is like… magical!”

I do have to add that the service is less than spectacular.  The hosts are unbelievably nice but the service is just a bit slow and you may have to really advocate for yourself if you want your coffee refilled.  Despite that, it’s not going to detract from your enjoyment of your meal.  The other downer is: It’s ALWAYS packed.  I jogged by on Saturday around 9:30 a.m. and counted 12 people standing outside (in addition to whoever was waiting inside.)  If you can go during the week that’s best or sometimes we go at the crack of dawn on weekends and then we never have to wait.  I guess that’s one positive to having a toddler who loves to get up at 6:05 a.m.    He loves Meli too.

Back to Jamie Oliver and his 20 minute meals.  It’s an app that I can’t live without on my trusty iPhone.  I don’t know how many times I’ve said, “How did I ever survive without my iPhone?”  Not only does it tell me where I’m going, what restaurants are by me, etc. etc…. with Jamie Oliver 20 minute meals it also helps me serve up a delicious home-cooked dinner for my family.
I first heard about Jamie Oliver’s show Food Revolution and then decided to sign his petition.  I am a school social worker and I definitely agree with him that we would have a healthier nation if we start serving our kids freshly prepared foods at school.  Anyway, so I found out he had this iPhone app and I raced to download it.  At the time I think I paid $4.99 but I think the price has since gone up.  Regardless, it was worth it to me.  Plus I normally spend $15 or more on cookbooks so to me this was a bargain.  The app is so ridiculously user friendly.  You get to search through recipes which come with step by step photos.  You can easily click “shopping list” on each recipe you like and it will add the ingredients to your list.  Then, as you go through the supermarket you just click on the item once you have it in your basket and it removes it from your list– counting down for you so that you don’t forget anything.  Believe it or not I forget stuff that I have written on my list all the time.
I have been telling all my friends about this app and at a recent wedding shower had to restrain myself from pulling out my phone and demonstrating right then and there.  The food I’ve made I have loved and it really is quick.  I don’t think I’ve ever accomplished one of the meals in 20 minutes like he claims but, to be fair, Jamie Oliver probably doesn’t have a toddler swiping his pots and pans and pushing on his leg every five minutes.  It probably takes me 30ish minutes at least but I still think it’s speedy.  Here is the Rigatoni arrabiatta I made:

I’ve also made lemon and herb chicken with mash (mash was a neat combo of new potatoes and corn,) asparagus and pesto risotto,  and sausage and zucchini carbonara.  I’m no expert chef by any means and even I could follow these no-brainer instructions and we were all happy with the results.  If you don’t have an iPhone or iPad at least check out his website:  http://www.jamieoliver.com  He has daily recipes on there as well.

picture courtesy of http://www.lasplash.com/publish/FoodAndBeverage/cat_index_chicago_food/Chez_Joel_Restaurant_Review.php

Anyway, it’s off the beaten path located at 1119 W. Taylor and is an intimate, cozy place to go for lunch or dinner.  Their website said they do brunch now too so I’m totally going to have to check that out.  I had rabbit the last time I went served with potatoes and carrots.  Truly delicious and I have had rabbit in France.  David had chicken (kind of bizarre choice for my meat eating husband) but it was also amazingly juicy, tasty, everything you could hope for.  I have to mention that everything is beautifully presented and portions are not “chic small” but not disgustingly big either.  Pretty perfect I have to say.  So come on over to my neck of the woods and give it a go.  David and I are happy to join you if you want company… as long as you let us know at least a week in advance so we can arrange for a babysitter!!

P.S. DEFINITELY get dessert.  They always have something chocolate and amazing on the menu (my favorite) and they have light, fluffy, delectable creme brulee– David’s favorite.

http://www.centerstagechicago.com/restaurants/sweet-mandy-bs.html

Here are some pics: (you may want to get a napkin to wipe the drool)

p.s. all three of these cakes were designed to coordinate with the event’s invitations.  This is one talented staff!!

Quick Cassoulet Stuffed Bread Melts

1 baguette (day-old is fine)

1/2 lb bulk sausage

2 T. olive oil (twice around the pan)

1 carrot, chopped

1 small yellow onion, chopped

2 large garlic cloves, chopped

1 bay leaf

1 t dried thyme

1 can small white beans rinsed and drained

salt and pepper

1/2 c dry white wine or chicken stock

4-6 slices deli swiss cheese, Cheddar, Fontina, Gouda, or Gruyere  (I used Sargento’s natural cheddar cheese slices)

a handful of chopped fresh flat-leaf parsley (I omit this b/c David and I both hate parsley.)

Preaheat the oven to 200.  Crisp the bread in the low oven, remove, and split lengthwise.  Hollow it out and cut each half in half again across, making 4 bread boats.  [or just put regular pieces of bread in the oven at 200.]  Switch the broiler on and place a rack 8 in. or so from the heat.

If you are using cooked sausage, finely chop it.  For raw, heat a large non-stick skillet over medium0ghigh heat.  Add the olive oil and sausage: brown cooked sausage for 2 min. and brown and break up raw sausage into small bits, 5 min.  Add the carrots, onions, garlic, bay leaf, and thyme and cook for 5 min. more.  Add the beans and stir to combine.  Season the quick cassoulet with salt and pepper.  Deglaze the pan w/ the wine or stock, scraping up the good bits.  Reduce the heat to low and simmer over very low heat for 2 to 3 min. to combine the flavors.  If the mixture sticks at all, add a bit more wine or stock but do not make the mixture wet.

Fill the bread boats with the cassoulet.  Top with cheese.  Melt the cheese under the broiler and garnish each open-face stuffed sandwich with a little parsley (or don’t.)  Serve with a fork and knife.

Totally great left-overs also!!

Rachael Ray 365: No Repeats–A Year of Deliciously Different Dinners (A 30-Minute Meal Cookbook)

If you blink you will miss Mario’s.  It is a tiny Italian Ice stand located at 1068 W. Taylor Street, across from the famous Al’s Italian Beef.  “Nothing fancy” is an understatement.  It is just a good, inexpensive, refreshing treat.   I was out strolling with Graham, my friend Maureen [from Homemademothering.com] and her daughter Evie.  We had such a lovely walk minus the fact that it was terribly hot.  We passed by Mario’s, I as usual had no cash, and she treated me to a refreshing, tasty, no-fat (?) snack.  At the very least it’s low-fat.  $1.00 for a small Italian lemonade.  It is so hard to get anything for a dollar these days.  They have all kinds of flavors; I really enjoyed the lemon flavor I had.

One of the best parts about Mario’s, for me anyway, is that it brings people together.  Long before Graham’s arrival, when David and I could take evening strolls together, we hit up Mario’s one summer night.  There were people in line of all ages and walks of life.  No one was rude or pushy.  People just seemed happy to be getting a good, inexpensive treat.  I am always  pleasantly surprised when there is a crowd in Chicago and people are polite.  I think Mario’s just makes people happy.  Enough said.  Go get some!  Not sure when they close for the season… so hurry up and check it out or you’ll have to wait until next summer.

pic courtesy of http://www.eatmarios.com