Blog Party

This post is to welcome anyone popping over from the Ultimate Blog Party- and a re-introduction to anyone who has recently started checking out my blog. I started blogging this year in October. I am a Midwestern girl who has settled in the Windy City. I was married last May in England and have enjoyed a fantastic first year of married life with my husband Big Guy (he is big...really big 6'5" and 265lbs) and our tiny preppy puppy who just turned 3 this year.


I really love living in the city, but since we are thinking about starting a family starting next fall, we are looking for a house in the burbs...but not too far in the burbs!!!! We are looking at the towns just outside the city limits, but Chi-town is expensive and I have always had champagne taste with out the matching budget, so I need to try to keep things in perspective. Thinking about the house I could have if someone gave me a million dollars is not productive. So if you are new to the blog I am glad to have you, and if you have been reading for a while then hi again! I am glad you're back. A few of my blog friends are recently back from vacation- so i would like to say welcome back to them. Today I wanted to do a montage of some of my favorite kinds of Posts.

J. Crew Coveted Outfit of the Day

5 Random things about me

1. I love Navy and White together- I think it is classic preppy and always looks chic- sort of like black and white with a preppy kick.

2. I love to cook. I am really excited about Top Chef Chicago and love trying new recipes and restaurants to get ideas. I also like cooking with exotic ingredients and food I have never tried before. I have a very supportive husband who loves my food and enjoys my culinary experiences

3. I don't have my ears pierced...or any other piercings or tattoos or anything like that. I have a fear of needles and never thought earrings fit my style. Now that I am nearing 30, I find myself longing for a pair pf pearl studs and diamond studs....wondering if I should reconsider....

4. My grandmother is one of the most chic women I know... or she was in her day... She is the one who told me about the Plaza in New York, and Burberry in London, I am the only person I know who routinely says-- I found this in my grandmother's closet...She has been generous enough to pass down her mink coat, her china and countless fantastic pairs of pants, blouses and coats that she doesn't wear anymore. She lives in Florida now on an Island called Longboat Key, and my parents bought a place right next door, so I have a free family vacation whenever I can get away for the weekend (which is sadly not often enough!!)

5. I am slightly nutty and have more than my fair share of quirks. I am afraid of lunch meats---especially ham...I don't like to touch them let alone eat them. I hate revolving doors and try to avoid them...I don't like touching the glass, they are heavy and just seem to take a lot of time. Plus one time I got nervous and like jump rope at the playground..I jumped in too early and ended up behind someone in the same compartment. I tried to act like I wasn't there but it was really embarrassing and I thing the girl was terrified I was a nutjob. I am also afraid of spiders, butterflies, sharks, mice, rats, cats that I don't know, random men walking on the street and clowns.

Fantastic Recipe

I made this up with some inspiration from similar recipes that I saw on the foodnetwork. I have made it a million times... It is insanely fast and easy and is a huge crowd pleaser! Plus you don't have to measure anything and it is really a rustic meal that you can customize to your own taste. I hope you enjoy! (the picture is courtesy of http://cookalmostanything.blogspot.com/2007/10/presto-pasta-night-35.html and isn't the recipe exactly but I wanted to show you what the pasta looked like)

Orecchiette with Greens and Tomatoes

Ingredients:

Orecchiette

Garlic salt (a few shakes)

1 Cup grated Parmesan cheese

Two handfuls of cherry or grape tomatoes

Half a bag or 4 large handfuls of arugula or spinach

2 ladles of reserved pasta water—can be set aside just before straining pasta


Cook orecchiette according to package instructions- make sure to add salt to the water at some point to season the pasta. (make sure to reserve about 2 ladles of the pasta water when draining)

Meanwhile, in a large serving dish, layer ¾ cup of grated Parmesan cheese, two handfuls of halved cherry or grape tomatoes, garlic salt to taste, and about 4 large handfuls of spinach or arugula.

When the pasta is cooked al dente and you have reserved the two ladle-fuls of pasta water- drain the pasta and pour directly into the bowl that contains the greens, cheese and tomatoes. The pasta should rest directly on top of the greens layer. Then ladle the pasta water over the top and toss to incorporate. The heat of the pasta will wilt the greens and the water will combine with the cheese and garlic salt and tomatoes to make a light sauce. Add salt pepper and additional cheese to taste and enjoy! This is such an easy spur of the moment meal and it really tastes fantastic!

So that is kinda what my blog is usually about.... I also talk about stores I like, interior design, my house hunt, crafts, learning to sew, marriage, and anything else that comes across my mind. I hope you come back and I hope you enjoyed my mini introduction to Midwest Prep!

Weigh in Wednedsay...on Thursday

So I forgot to post my Weigh in Wednesday yesterday- and I am afraid that this post isn't as inspiring as I would have hoped. I am down a pound- which is nice but I haven't worked out much this week. I have only walked about 5.5 miles total- which I suppose is better than nothing, and I did my 10 minute arm weights routine twice. I have been eating very well- last night I made a miso-glazed salmon that big guy actually liked! Wow - a healthy meal that he actually liked! Unbelievable! I have been having Kashi for breakfast, organic crackers and apples for snacks and organic soup(250 cals for 2 servings) and an apple for lunch and healthy dinners- with rice noodles, broccoli and fish. We are trying to save money at the moment, so I have been pretty low budget this week- inventing meals out a a meager cupboard- but they haven't been too bad! I even made some foccacia bread that turned out very well- not the healthiest choice- but one does need to indulge from time to time. Another trick I discovered was a bowl of frozen raspberries subsituted quite nicely for dessert (rather than sorbet) and provided some comforting hand to mouth mindless eating during movie watching--without the guilt!

J. Crew Snafu...

Usually I defer to the genius that is J. Crew, but in this instance I simply don't understand what is going on with these pants!?! They are awful...I am not sure what would possess someone to design, create, or purchase these l'il monsters. Does anyone like these? Does anyone own these? Can you send a picture of your self in them? If I am wrong and these are somehow a workable clothing item- I will be the first to admit it- but as of this moment I just don't get it!!!

I suppose one terrible item in the midst of the brilliance that is their Navy and white theme is 110% forgivable, but I am always so surprised to see stuff that doesn't seem to fit.

In any event, I wanted to share and get some of your feedback.

Whats for Dinner?

I tested this recipe last night and my husband cancelled dinner reservations we had for this weekend at a very nice steakhouse- becuase he said he would rather stay home and have my steaks again! How is that for a success story? It was so simple, and turned out looking very impressive. I wanted to share the recipe which I found online--it said that it was courtesy of Executive Chef Bob Martin of Wildfire Restaurant in Chicago.

RECIPE INGREDIENTS

For the Horseradish Crust:
6 tablespoons salted butter, at room temperature
3 to 4 tablespoons grated fresh horseradish or prepared white horseradish
1/2 cup panko (Japanese bread crumbs)

For the Horseradish Sour Cream:
3 to 4 tablespoons prepared white horseradish
1 cup sour cream

For the Filet:
Four 1/2 pound center cut filet mignons, 2 pounds total
4 slices good-quality bacon, optional
Salt and freshly ground black pepper, to taste
RECIPE METHOD
TO MAKE THE HORSERADISH CRUST: In a medium-sized bowl with a wooden spoon cream the butter. Once the butter is light and fluffy, add the horseradish and season to taste with salt and pepper. Add the breadcrumbs and mix until they have been incorporated. Use your hands to shape the butter and breadcrumb mixture into 4 flat disks the diameter of your filets. Place on a plate, cover with plastic wrap, and refrigerate for at least 1 hour.
TO MAKE THE HORSERADISH SOUR CREAM: In a non-reactive medium bowl, mix together the horseradish and sour cream until smooth. Season to taste with salt and pepper. Cover with plastic wrap and refrigerate until ready to use.
TO PREPARE THE FILETS: Wrap each filet with one strip of bacon and secure the ends with a wooden toothpick. Repeat this with the three other filets.
Preheat the broiler or the oven to the highest temperature. Place the oven rack on the top third of the oven. Over medium-high, heat a large heavy, ovenproof frying pan. Season the filets with the salt and pepper. Sear the bacon by standing the wrapped filets on their sides until the bacon just begins to brown and become crispy, about 30 seconds per side. Then sear the filets until dark golden, 2 to 3 minutes on the first side. Turn the filets over and sear the other side. Cook another 3 to 4 minutes for medium rare. Place the horseradish breadcrumb topping over each filet and place in the broiler until the crust becomes golden.