Cajun Connection

If you eat with your eyes, then close your eyes now, because you will probably pass by this place!!!

But don't!!!!



Put me to shame!!! Yes, that's right! I thought I knew how to cook Cajun food. Well, I was wrong, yes, WRONG!! This is how you cook Cajun!!! Cajun Connection is located in Peru, Illinois about an hour away from Naperville (which many travel from to enjoy this fare) and 10 minutes from Starved Rock. We would not have stopped here if I hadn't read the rave reviews online about this place. They have the best gumbo and fried oysters I have ever had! Chief Ron cooks authentic Cajun food from "gator" to turtle.

When Chef Ron learned that we had not ordered "gator", he sat down at the table with us and gave us a "talkin". Although unsuccessful at getting us to order this delicacy, he decided to bring us a plate to try anyways.



And if that wasn't enough, he took my daughter into the kitchen to show what the "gator" looks like before it's fried!

Straved Rock State Park

Because of the extremely rainy spring we had, we rescheduled our trip to Starved Rock State Park in Illinois several times, to the point where we were running out of days that we could take this trip. In fact, the morning we left, it was pouring rain! Since it rained daily this spring, (with the exception of 2 days and not consecutive ones either!), we agreed that we would pack books and enjoy the pool and the hot tub and take our chances that their would be some clearing in the weather to get at least a little hiking into our mini vacation. So off we headed.... and not nearly an hour away to our surprise we found sun AND blue skies!

We were lucky that the weather cleared for us to hike the scenic canyons filled with fascinating rock formations and lofty cliffs that lead to cascading waterfalls and majestic views during the days and pouring rain at night. We hiked 12 miles of the 18 miles of trails, but don't be fooled by the small amounts of trails as one that was considered "moderate" in difficulty had over 11 flights of stairs to go up! We were also lucky because the park is best to visit when there is a lot of rain because it insures numerous waterfalls. And since we went before the Memorial Day weekend we had no crowds and rarely ran into anyone so it was like having this breathtaking park to ourselves!

Chinatown of the North

I love exploring Chicago, learning about it's neighborhoods on my own or through tours. So when I heard that there was a neighborhood nick named "Chinatown of the North" located on Argyle Street and Broadway, I was intrigued! I have self toured Chinatown a few times (which is South of the city), but never heard of a Chinese population in the Northern parts! I also heard that this is one of the most diverse neighborhoods of Chicago. It is a blend of Chinese, Vietnamese and Thai people.



The "gateway" or "El Station" to the "Chinatown of the North" varies greatly from Chinatown (which is located South and a definite local and tourist destination). The first step at the North location re-gentrification came in the form of a $250,000 grant to upgrade the El station into a pagoda and to make the ticket booth resemble a Chinese tea house in the early 7o's.

This is an interesting neighborhood, and not just because of it's diversity but because of it's conflicts. There has been much interest in "gentrifying" this neighborhood, but the resistance has come from it's business owners who fear high rents will replace the reasonable ones and perhaps displace them. Instead they retain their "authenticity" at the risk of crime and deterioration.

While there, I was fascinated with the Chinese grocery and fish market! My oldest daughter and I both love to cook but did not recognize much of what we saw. And she enjoyed buying tea at a faction of it's cost (.50 to $2 for a box of green tea!)
















While in the neighborhood we sampled many different kinds of food from appetizers to egg rolls to desserts such as traditional Chinese almond cookies. But our favorite place turned out to be Bale, a Vietnamese sandwich shop with a French influence! We loved the "Subway Eat Fresh" version of sandwiches served on a baguette even if we couldn't identify many of the ingredients! We also loved the fish sauce for the dumplings which was wonderful! Bale was bustling with customers and because of their fresh fare, I could see why it's was a favorite among the locals.

Mojitos and Margaritas

Happy Cinco De Mayo!!!

The weather is too cold this year to be outside, so the festivities are being brought inside! Last year, I made beer margaritas for Cinco di Mayo, which became a favorite summer time drink. I liked that I could make it in advance, leave it in the freezer, and when we had impromptu friends or neighbors stop over, it was already prepared and ready to serve. This year, along with beer margaritas and Corona, I will be making Mexican Mojitos.

Ingredients for Mexican Mojitos:

• 10 fresh mint leaves
• 1/2 lime, cut into 4 wedges
• 2 tablespoons white sugar, or to taste
• 1 cup ice cubes
• 1 1/2 fluid ounces white rum
• 1/2 cup club soda

Directions:

1. Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.

Baked Spinach Dip in Mini Bread Bowls

So here is a different way to serve spinach dip! These are best served warm.

13.3 oz roll of refrigerated french bread loaf, (I used Simply Pillsbury --there are no preservatives in this! Plus, you all know, I fail miserably making recipes with yeast as an ingredient!)
2 tablespoons extra virgin olive oil
2 cups baby spinach, coarsely chopped
1 clove fresh garlic, minced
3 oz softened cream cheese
1/2 cup sour cream
2 Tablespoons fresh shredded Parmesan cheese
1/8 teaspoon chile powder
1/8 teaspoon garlic salt
1/8 teaspoon table salt
1/8 teaspoon freshly ground black pepper
1/3 Cup shredded mozzarella cheese

1. Preheat oven to 350 degrees F. Spray 10 muffin cups with non stick cooking spray. Unroll package of french bread loaf and slice into 10 equal size slices, about 1 inch thick. Press each slice into about a 3 inch round, I did this by pressing in between my hands. Press into the bottom and up sides of the muffin cup. Set aside.
2. Heat oil in medium skillet over medium heat. Cook and stir spinach until wilted, about 3 minutes then add garlic, cook and stir for another minute then turn heat off.
3. Place cream cheese, sour cream, cooked spinach and garlic, Parmesan Cheese,chili powder, garlic salt, salt and pepper into a medium bowl. Mix until well combined. With a medium cookie scoop, scoop dip into each of the centers of bread bowls. Top evenly with shredded cheese and bake for 15-17 minutes until just turning brown on edges. Remove and let cool for 3-5 minutes before removing from oven.

MY TIP: This is a versatile recipe, serve the dip with french bread, or serve it on a crostini or serve it unbaked or baked with crackers.

Pasta Puttanesca

According to Italian folklore, the prostitutes would lure their men in by the smell of this Italian dish.....

The smell of this dish IS alluring, but the spicy, tangy and somewhat salty sauce will have you making this again.

A very simple Italian dish to serve....and to enjoy....

• 1 pound spaghetti
• 5 garlic cloves, forced through a garlic press
  
• 3 anchovies, chopped
  
• 1/2 teaspoon hot red-pepper flakes
• 1/4 cup extra-virgin olive oil
• 1 (28-ounce) can whole tomatoes in juice (preferably Italian)
• 1/2 cup pitted Kalamata olives
• 2 tablespoons drained capers
• 3/4 cup coarsely chopped basil
• 1/4 t garlic salt
• 1/4 crushed red pepper flake
• 1/4 oregano
  

Heat oil in large pot over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add tomatoes with puree, olives, anchovies, capers, oregano, and crushed red pepper. Simmer sauce over medium-low heat until thickened, breaking up tomatoes with spoon, about 8 minutes. Season with salt and pepper.

Cook the pasta in a large pot to desired tenderness. Drain pasta and add sauce.

TIP: The sauce tastes even better the next day. If you have leftovers, it is good served on top of fish.

Louis Sullivan

Louis Sullivan Exhibit at the CCC

The Guaranty Building in Buffalo



I love that he put as much detail into to small things like door knobs and mail slots as the big things!!!

I am fascinated with architecture. For me, I could look it it for hours, in fact when we go to the Chicago Art Museum you can find me in the architectural gallery staring in awe... in fascination... and at times in disbelief! Adore! Adore! Adore!!!....Can't get enough of it...I will tour anything with architecture! So when I heard that there was an exhibit featuring Louis Sullivan--the "Father of the Skyscrapers", I knew I would be there! Despite the fact that I had to drag...yes, I mean that literally...drag... and pull.... AND use my charm, to get my husband to this exhibit! Needless to say he was not nearly enthralled with this exhibit (wondering to myself what is wrong with this generally perfect man?????) but I loved it!!! It is at the Chicago Cultural Center until May.