A First Birthday, Many Thank You’s


A handful of people have asked me questions like, “How did you know you wanted to be a mother?” or “Did you always know you wanted to have kids?” since Olive was born.   Not sure I can say how I knew, but the truth is I have always known I would be a mother.  Understandably, this is not always the case for every mama and papa out there, but for me, I knew.   This sort of lifelong “knowing” has greatly taught me about my own instincts.  Being a mother was  something I always knew I wanted to be.  Excited about a new life that Matt and I would create, and obviously excited for seeing my own child grow and wander through this world, I was also incredibly intrigued and curious about how I would change.   Olive Julia has not only given me constant, heightened and welcomed enlightenment, but she has also helped shape me into a better and more well-rounded person, and I deeply, deeply thank her for that.

Last June, we celebrated our sweet lady’s very first birthday, and it was a big “Thank you” to Olive, but also to all of our beloved friends and family who generously carried us through our first year as new parents.   I wanted her birthday to be a warm gathering of friends and family.   After all, I don’t think Olive would be the sweet and good natured baby she is without the love and support of our extended family.  This birthday was for all of us. Many people have asked me to share the details of her birthday on B&Y, and I am happy to do so.


Olive’s first birthday party theme was inspired by summer farmer’s markets.  Being born on the first day of summer, and seeing as her mom and dad love spending time at our local markets, it seemed to fit.  I wanted the atmosphere to be comfortable where folks could picnic on the lawn, mingle by the drink table, and choose veggies and fruit as if they were at a local market.


I wanted to the party to be authentic yet tasteful.  The eye candy was the farmer’s market table which I set up exactly as you might see at a traditional market.  I purchased seasonal fruits and veggies from our local market and beefed it up with a few items from the grocery store.  I used a variety of baskets including small bushels and  other similar containers for berries and the like.  Using plywood and paint from Michael’s, I painted signs for the market.  I free wrote the letters to make the signs look like believable side of the road signs.  In addition, I bought bulk canvas bags and sprayed them with a fabric paint using a tree template.  These bags served as sacks for the farmer’s market treats that guests were able to fill them to the brim as goodie bags for the party.   A chalkboard sign indicated each guest to fill a tote from the market before they left the party.  A friend helped to supply the bunting, balloons were purchased from a local party store, and I bought a few items from Kara’s Party Ideas .  We spread blankets along the lawn, each accompained by balloons, party horns, and sidewalk chalk.


Matt grilled up dogs and burgers.  I made 3 side dishes including Alice Waters Summer Vegetable Salad, a garlic potato salad (Erin, if you are reading, this is your recipe from a few years back) and a sweet and savory slaw.  For dessert, I made blueberry hand pies for all everyone.  Olive had a special pear hand pie for her “cake” to fit in with the theme, but also to avoid blueberry stains!  Another chalkboard sign indicated the menu.  The drink station included a homemade lavender lemonade and classic sodas I bought from a local, boutique candy store.  We had green river, 312 root beer, and even sarsaparilla sodas.  We made sure beer and wine were plentiful, and I also encouraged the adults to add a topper of rose or sparkling white to the lavender lemonade…that was a huge hit.  Lastly, we indulged on a snow cone machine from Amazon, and purchased Jelly Belly syrups, cones, and straws.  The snow cones were a huge success!


Considering this was mostly an adults party, my sister-in-law and I organized a relay races for all guests.  This was the highlight of the party! We started with egg and spoon, moved on to potato sack races, 3 legged race, and ended with a picnic basket relay where each team member and to empty a basket, set a place setting with plates, silverware etc, put on whatever costumes pieces were in the basket, blow a party horn and then return to my sister-in-law, Allie,  for a slip of paper that indicated how you must return to your team after repacking the basket (i.e. moonwalk, crabwalk, disco, grapevine and so on).  Prizes for the winning team were homemade cookies made by my other sister-in-law, Jenna.  She made “Olive O’s”- a cookie inspired by the beloved Oreo as well as brown butter, chocolate chip cookies.  Yum!  We also had Bags and horseshoes set up on the side of the yard.

Her birthday was a huge success despite the sweltering early summer heat.  Everyone who attended brought lots of love, smiles, and good vibes.  Miss Olive made it through the whole party without napping, Grammy and Grandpa survived a backyard full of balloons, party favors, bubbles and food, and mom and dad felt proud, accomplished, and fortunate to celebrate their first year of parenthood.  Miss Olive- we love you!  Any suggestions for this year’s theme?  Have a question about some of my DIY projects or recipes?  Put a comment below!  Before you go, check out some of our photos from Olive’s first birthday party.

Chicken Thighs with Parsnip Puree

I literally have no food in the house.  We are talking bare bones.  A few lingering carrots, a random bag of parsnips, and the only saving grace  – a few chicken thighs in the freezer.  With little to nothing but a bit of intuition, a beautiful combination of flavors emerged that nurtured our spirit and made for a very satisfying dinner.  I rarely swoon over my own dishes, but with this I had no shame.  I swooned the shit of this dish.  I highly encourage all of you to make this on a cold night, when you feel like you could use a little extra warmth at the end of a very long day.


Serves 2-3

1 lb Chicken Thighs

Salt/ freshly ground pepper

1-1.5lb chicken thighs

1/4 cup or so chopped onion


2-3 cloves crushed garlic

Sweet paprika

Smoked salt

Fresh thyme

Chicken broth

2 Bay Leaves

4 large parsnips

¼ cup or so heavy cream

Fresh thyme


1-2 crushed cloves of garlic


Rinse, pat dry and salt and pepper chicken thighs.  Place in pan- I prefer my dutch oven- brown chicken thighs on both sides.  Remove from pan and set aside.

Add olive oil to dutch oven and saute onions until they begin to sweat, add in capers and stir about, scraping up the brown bits from the bottom of the dutch oven and finally adding the crushed garlic, mix about.   Add chicken back to pan along with sweet paprika and smoked salt.  You will notice I did not include specific measurements in the recipe because I simply did not keep track.  Just do what feels right for you.  Stir about, coating the chicken in the onion/caper mix.  Lastly, add thyme.  Pour chicken stock over chicken thighs, just covering them. Cover and simmer 45 minutes.

For parsnips, fill a large pot with salted water and two bay leaves, bring to a boil.   Add in four parsnips, peeled.  Cook until tender.  Remove parsnips from water and place in food processor.  Add 1/4 cup or so of cream, or 1-2tbl butter, whatever fat you like, fresh thyme, salt and 1-2 crushed cloves of garlic.  Process until smooth.

Sit chicken in the parsnip puree, top with stock from the pan.  Enjoy.

Decadent Comfort Food for the Winter

I LOVE CHRISTMAS.   I love the pagenatry, the romantacism, the sparkle, the anticipation, I love it all.  There is an undeniable spirit that I find irresistably delightful.  This year, our tree was full and bright, adordned with  ornaments- each year adding a new one to our collection; keepsakes of our budding family.  1499426_10151786641901331_1470693544_nThis being our first Christmas with our darling Olive, I wanted to make the holiday extra special.  I had planned on cooking for both Christmas Eve dinner and Christmas Day breakfast.  I wanted the food to be decadent and rich, something that could warm our bellies and hearts.  For Christmas Eve dinner I turned to Alice Waters.  Her cookbooks are full of simple and elegant recipes and use whole ingredients that are easy to prepare.  Everything is equally satisfying and tasteful.    Her slow cooked pork shoulder is easily one of my most favorite things I have ever made.  To accompany the salty and fatty pork, I roasted brussel sprouts alongside sweet potatoes of which I drizzled honey and dusted with cinnamon and curry powder.  I included a parsnip and thyme puree which added an interesting textural and aromatic component .  For dessert, a lemon blackberry cheesecake.  It was my first cheesecake, It was really good.

Cheesecake Batter

Cheesecake Batter

Christmas Day, I made grilled brie sandwiches layered with roasted strawberries and dark chocolate.  I credit this find to Jessica at How Sweet It Is.  For this treat, simply toss halved strawberries in olive oil and lay a single layer on a cookie sheet and roast for 20 mins at 350 degrees- toss halfway through roasting.  In the meantime, butter two slices of good grilling bread like sourdough, or maybe try experimenting with challah or brioche- on the outside.  Layer one side with brie, broken pieces of dark chocolate (I used dark chocolate with coffee) and top with roasted strawberries.  Grill in pan until outside is golden and the inside begins to melt.  Use a fork and knife.

Grilled Brie Sandwiches with Roasted Strawberries and Dark Chocolate

Grilled Brie Sandwiches with Roasted Strawberries and Dark Chocolate

But really, this post is all about the star of the show-  Alice Water’s Long-Cooked Pork Shoulder from her Chez Panissee Cafe Cookbook.  This is a go-to, no-brainer recipe that always steals the show at every dinner.  The longer cooking time allows the fat on top to render making the most perfectly crisp top that melts like butter in your mouth and helps keep the meat tender and moist.  It is pure pork heaven.

Ingredients: 1 bone-in pork shoulder about 4 lbs

Salt and freshly ground pepper

Red pepper flakes

Chopped sage


Alice Waters recommends having your butcher tie the meat to the bone.  Keeping the meat close to the bone greatly enhances the flavor.

Liberally season the meat with the salt, pepper, red pepper flakes, and sage the day before.  Wrap and place pork shoulder in the fridge.

The next day, bring the pork shoulder to room temp.  Waters recommends roasting the pork in an earthenware baking dish at 4oo degrees for two hours and twenty minutes.  After two hours, baste the pork with the rendered fat.  Let the meat rest for 20 minutes before carving.

Pork Belly and Chickpea Chili- A Comeback Story


I am not sure I have ever made chili but maybe once in my life…probably because I really do not like beans and therefore stay away from chili.  This weekend, however,  I found myself not only making chili but also tasting lots of it after my friend Amy asked me to help with her first ever annual chili cook-off for charity.  Her idea was to invite folks who would decide if they wanted to be chili makers or chili tasters, and in addition raise funds for The Greater Chicago Food Depository, a charity that provides thousands of meals to people in the Chicagoland area everyday.    Cook-off and charity sounded like a no-brainer at first, but to be honest I was not sure I would be able to participate.  Being swamped at work with a variety of agendas I wasn’t sure how I could make another commitment.  Beginning to struggle back and forth about whether or not I could commit, I realized something very important which has catapulted a new attitude for me about the year ahead.  Sounds heavy, doesn’t it?  I mean, I get it.  When did chili become so profound?  But what this cook-off gave me was the opportunity to choose between stressing over whether or not this would fit into my schedule or embracing the commitment and trusting there would be time because food and event planning are things I love to do — things I want to be doing always and more of — so the decision to do this cook-off wasn’t just about “Could I?” it was about seeing an opportunity and embracing it.


Here is what I mean when I say “an exploration into a richer life” because you never know what may come of something and it can’t be wrong if it is something you truly love.  So when the world said, “Here — here is something that you love to do”,  I did it, and the reward was amazing.  Unfortunately, my pork belly, chickpea chili did not win (I mean, it was pretty awesome and got the praises of the TND crew- so, definite personal win), but regardless the whole day was really brilliant.  Everything seemed to flow right.  It was a day full of good food, good beer, good people, everyone down to be down.  I met some wonderful people at the cook-off and visited with more friends late into the evening over wine, little bites, and fulfilling conversation about art, theatre, food, travel….gah- I love stuff like this.  At the end of the night, while looking back at the happy mess of empty glasses among leftover cheese rinds and bits of mustard and relishes left strewn about, I scoffed at the fact that I had even considered not doing the cook-off.   I saw how the commitment paid off in evolving friendships and laughter coupled with ideas and stories that went on in my head long after everyone had gone home.  I had decided in that moment that this year is going to be a great year.  It is going to be my year, and with this post I re-claim my title as food (and sometimes travel) blogger, and am excited about what’s in the works, which includes a visit to Purple Door Ice Cream in Milwaukee and a sit down with my new fave gal pal and outstanding food stylist- Johanna Lowe of Martyn George.  In the meantime, here is my pork belly, chickpea chili recipe especially for you my dear Chicago friends.  This is sure to unearth you from the cold and warm your bellies and your hearts.  Unless you don’t like pork belly, but then you’re probably not reading my blog anyway.P1070362


*This recipe is from The New Best Recipe Cookbook from America’s Test Kitchen.  This is my go to cookbook for solid, standard recipes.  Great if you are not an expert chef, and useful if you need a base from which you can add personal touches.  I adapted their Beef Chili with Kidney Beans recipe just a bit by adding more or less spices here and there, and exchanging the beef for ground pork belly and the beans for chickpeas.  Make a night or two ahead if you can.  Chili is always best when it has had some time to rest.


2tbl veg or corn oil

2 med onions finely chopped

1 red bell pepper, cut into 1/2 in cubes

6 garlic cloves, pressed

1/4 Adobo Chili powder

1 tbl freshly ground cumin

2 tsp freshly ground coriander

1-2 tbl red pepper flakes

1 tsp Herbs de Provence (original recipe calls for dried oregano)

1/2tsp cayenne pepper

2 lbs ground pork belly (ask your butcher to grind the meat for you if you do not have a meat grinder at home)

2 15 oz cans of garbanzo beans (rinsed)

1 can diced tomatoes

1 can tomato puree


lime wedges for serving


Heat the oil in a large dutch oven over medium heat.  Add onions, bell peppers, garlic, chili powder, cumin, coriander, pepper flakes, Herbs de Provence, cayenne, and cook — stirring occasionally until the onion and pepper are softened and browning — approx 10 mins.  Increase the heat to med-high, add half of the pork belly, cook for 3 or 4 minutes breaking the meat up as you mix, then add the other half of the pork.  Stir for 3 to 4 more minutes. Add beans, tomatoes, tomato puree, salt, bring to a boil then bring back down to a simmer and cook covered for one hour.  In the second hour, take the lid off but continue to simmer for 6o minutes.  Once it has simmered, take off of the heat and adjust seasoning.  If making a day or two in advance, let the chili cool to room temp before putting it in the fridge.  If serving right away, squeeze in a half to whole lime and mix throughout.


Baked Eggs with Brocolini, Truffle Salt and Herbs


When I started BnY, I did not intend to post many of my own recipes.  I intended to write about food and travel that inspires me, sharing stories about purveyors, chefs, artists, people who enrich my life and by sharing those stories I would hopefully inspire you along the way.   These days, I am finding my kitchen more and more complete…I tend to buy products that are interesting to me versus things I must have in the house.  At the farmers market, I will pick up varietals of produce that I have never heard of simply to experiment and expand my personal flavor profile.   That is how I found kohlrabi.  While visiting The Public Market in Milwaukee, I discovered orange flower water and rose water at The Spice House.  I recently discovered adding flower water to almond milk is rather lovely!  Thanks to TomEatsJenCooks, I learned all about makkoli.   Often times I ask myself, “can I make this?”, which is how I discovered making my own back was easy and delicious!  The more I cook, the more I discover ingredients… how they can marry and blend, making me a more knowledgable home chef and Matt a very happy husband.  With that, I would like to share with you this baked egg recipe; a very satisfying breakfast sure to please!  Please note, the measurements are approximate.  I typically add what feels right when I work with savouries.  In addition, you can use any veggies or herbs you like.  Roasted tomatoes or asparagus would be lovely…as would prosciutto or speck ham.

For two servings, you will need:

Two large ramekins

6 eggs

6 stems and heads of brocolini,  very roughly chopped

Half teaspoon of minced garlic

2 tablespoons of chopped onion

Olive oil

A pinch or two of truffle salt

2 teaspoons of dried Herbs de Provence, or fresh herbs of your choice

2 teaspoons of grated parm

Freshly ground pepper, I used green peppercorns

A touch of cream

Preheat oven to 375.  Butter (or use olive oil) the inside of two large ramekins.  Set aside.  In saute pan, heat olive oil and add chopped onion.  Allow onions to sweat for a few minutes, then add minced garlic.  Toss in brocoloni, chopped with stems (the stems are deliciously bright).   Saute for 5-7 minutes on medium high heat.

Next, add sautéed brocolini to the ramekin.  Top with a teaspoon of grated parm or cheese of your choice.  Crack 3 eggs into each ramekin.  Top with truffle salt, freshly ground pepper, and a touch of cream.

Place each ramekin in a roasting pan.  Fill roasting pan with hot water from the kettle until it reaches halfway up the ramekins.  For a softer yolk, bake in oven for 18-20 minutes.  For a harder yolk, bake for 25 minutes.  Serve with toasty bread!


Guerande grey salt is an untreated salt, high in minerals and nutrients. Also known as sel gris, Guerande grey salt comes from Brittany France. This product adds dried black summer truffles, making it an excellent finishing salt to most dishes…especially eggs. It has a very fine grind, which allows the salt to literally melt into the final touches of any meal. It should be noted that summer truffles are less potent than winter truffles, meaning this salt will not overpower with truffle, but rather give a hint of its flavor. The summer truffle is harvested from June to late August, making it less potent than its counterpart.


Love Me Tender


Since I have been pregnant, my only cravings have been for sweets and pastries…. bready pastries.  Pancakes, doughnuts, danishes…that sorta stuff.  There was a window for jelly beans, specifically Jelly Belly’s pear, buttered popcorn and coffee flavor combinations and there was plenty of time for cold cereal in  the middle of the night.  The only savory I really craved, other than hot or melted cheese…which is not really a pregnancy craving since I want that all the time, was fried chicken.  Fried, crispy, buttery chicken.  I do not eat fried chicken often, and it is even less rare that I crave it.  But recently, I have been unable to dismiss the idea of those delicate, crispy and salty bites falling away from the bone and into my mouth.  At one point, I tried to satisfy this craving with a bit of fried chicken from the Whole Foods hot bar (which I dutifully mixed with tons and tons of veggies), but alas…I needed something more intimate for my fried chicken…something homemade.  Sans deep fryer, I knew my trusty dutch oven would do the trick.  And this ladies and gentleman is how I came up with a fried chicken tender recipe that was so unbelievably insane, I had to share it with my readers.   Perfectly crispy, ridiculously juicy, mouthwatering goodness, this recipe is for two-three servings.

What you need:

½ cup all purpose flour (I used bread flour because I was out of apf and it worked beautifully).

1 cup panko bread crumbs

Heaping teaspoon of spicy smoked Spanish paprika, hot

Heaping teaspoon of Himalayan salt

Freshly ground green peppercorns, to your liking

1 egg, splash of water

8-10 chicken tenders

2 cups of frying oil ( I used veg…you could use peanut, too)

Measure flour out in a shallow bowl and set aside.  In another shallow bowl, mix breadcrumbs, paprika, peppercorn and salt.  In the last bowl, beat egg with splash of water and set aside.

One at a time, dredge chicken through flour, then egg, and lastly coat in breadcrumb and seasoning mix.

Heat oil in dutch oven to 375 degrees.  Don’t have a high thermometer? Wait 5 or so minutes and sprinkle flour in dutch oven.  If it sizzles, you should be good to go!

Depending on the size of your fryer or dutch oven, you may need to fry in batches.  I have a 4 qt. dutch oven and fried up in two batches.  Make sure to set a plate with paper towels to place the first batch of fried chicken tenders aside before you fry the second time.


Himalayan salt, also known as pink salt, is an unrefined salt said to contain up to 84 trace minerals making it one of the purest salts known to mankind. It truly brings out the fullest composition of whatever you are cooking, making it a staple for curing meats. It certainly helped define the breading on these chicken tenders.

Smoked Spanish hot paprika, also known as Pimenton de la Vera picante, is used widely in Spanish cuisine and generally in Mediterranean cooking. Peppers are dried slowly for several weeks over an oak burning fire. Although labeled spicy, this paprika from The Spice House is more smoky. It maintained a rich flavor without overpowering the dish.

Green peppercorns are unripened berries off of the vine.  They retain their color through the process of freeze-drying, brining or pickling.  They have a milder and some say fresher taste than traditional black peppercorns.  They have also been said to aid in digestion!  I enjoy them because they add a dimension to most dishes that help round out and balance other flavors.

Green peppercorns are unripened berries off of the vine. They retain their color through the process of freeze-drying, brining or pickling. They have a milder and some say fresher taste than traditional black peppercorns. They have also been said to aid in digestion! I enjoy them because they add a dimension to most dishes that help round out and balance other flavors.