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Father's Day Gift Guide

Men are so impossible to shop for! While we women (read: me) are happy to receive a pretty bauble or the latest "it" bag, the boys present all sorts of challenges. Does he really want another book or team jersey? Whiskey rocks or cufflinks made from old subway tokens? If you're stuck, I've compiled a few suggestions to get the creative juices/credit cards moving.


It's true — even the manliest of men like to be pampered! Whether or not yours will go to a spa is debatable, so bring the spa to him with this Daniel Buchler 'Hydro' Turkish Terry Cotton Robe and Agraria Balsam Luxury Bath Bar.


The Culinaire likes to whip things up in the kitchen, so give him a new challenge with a Molecular Mixology Kit. Post dinner, test his knowledge with Foodie Fight: A Trivia Game for Serious Food Lovers.


The New Dad is no doubt blurry eyed and perhaps slightly frustrated, so give him a laugh reprieve with Bill Cosby, Himself. 30 years later, Bill's tales of parenthood still hold up. Speaking of holding, do NOT make your man carry the baby's gear in some hideous Winnie-the-Pooh bag. This Jack Spade Waxwear Pocket Briefcase pulls double duty as a baby bag and work bag.



Pose, smile, click! If Dad loves to capture the world around him, capture his coffee in a clever Camera Lens Mug. Over coffee, he can brush up on his technique with Tony Northrup's DSLR Book: How to Create Stunning Digital Photography.



This past week was one of my favorite of the year — the National Restaurant Association, the International Wine, Spirits and Beer, and the Sweets and Snacks shows all rolled into town! (It's been known as Food/Booze/Candy Week. Hang on to your diet!)

Since I am currently heavy with child, I didn't attend the Spirits show. Not because I don't think that a pregnant woman shouldn't have a glass of wine every now and then, but because I just didn't want to deal with the quizzical stares I'd inevitably receive. It's one thing to order a malbec while sitting down at a restaurant — quite another to be eyeing vodka displays with my belly outtothere.

That's ok! The Restaurant and Sweets & Snacks shows more than made up for it! Here are some of my favorite finds from the week:

Sweets & Snacks Show

@NibMor vegan, non-GMO, and gluten free drinking choco and chocolate bars. Great texture and flavor. The drinking chocolate is great iced...not too sweet!


@popgourmet Rogue Blue Cheese Popcorn. Good bite of blue cheese, no chalky finish. Non-GMO.


@purechocolatelv gorgeous and delicious truffles. Smooth texture with fruit and spice flavors that pop. Bonus points for the friendly Latvian dudes working their booth.


@eatwhatever mints. Genius 2-step process: A gel cap for your tummy, then a mint for your mouth. Vegan, gluten and sugar free.


National Restaurant Association Show

Tasty kale snacks by @bradsrawfoods


@funleys Peanut Butter Stix in the Mud. All-natural and so delicious.


@hailmerrysnacks Miracle Tart. Vegan, Gluten free, and VERY rich, thanks to coconut oil.


@joialife sodas. Lime/Hibiscus/Clove was my favorite. Good depth of flavor, not overly sweet.


{style} Make your SWIMSUIT last LONGER


This season's swimsuits are super cute (I love that Robin Piccone mesh suit), but don't mistake your bikini or bandeau for any piece of casual wear — bathing suits require special TLC! There's something about the summer that makes me a little lazy about following a clothing manufacturer's instructions, but this year, I vow to follow these tips:


First, a Vinegar Soak

Before wear your new suit for the very first time, do a vinegar soak. Mix one tablespoon vinegar to one quart of water and soak for 30 minutes. The vinegar will set the color and prevent off fading due to sunlight and chlorine.


Rinse Before and After Your Dip

Before you dive into the pool/lake/ocean, do a cool water rinse to keep fabric from absorbing excess chlorine or salt. Post-dip, rinse again in cool water (always cool — hot water can weaken the fabric) to get rid any lingering nastiness.


Don't Ball it up in your Beach Bag!

I know, it's the end of the day and you're sunburned, tired, and feeling that third margarita. But DON'T leave your damp suit in your bag! That enviornment is a breeding ground for mildew and mold. If you can't wash it right away, lay it flat until you're ready to head home. When you're ready to wash...


Hand Washing is Best

Ok, so you splurged for a quality swimsuit, now protect its fibers from breaking down too quickly. The heat and agitation from washing machines and dryers will harm your suit, so a gentle hand wash is best. And what to wash it with?...


Choose an Eco-friendly Soap

I will admit — I'm more of the "lounge about the deck/beach" type as opposed to the "swimming laps" sort. Still, just as chlorine and salt can negatively affect your suit's fabric, so can body oils and sunscreen. So even if you're a deck bunny like me, take care to follow all the steps above, finishing with a wash in a vegetable-based dish liquid or a castile soap. Synthetic fragrances and petroleum-based chemicals can attach to the fabric, which can in turn irritate the skin.


More Adorable Suits!

I'm definitely a one-piece fan, preferably with a big floppy hat and earrings (as I said, so not the swimming laps sort). And if anyone knows of some good maternity suits, let me know!


Spring menu featuring AVOCADO SORBET (and giveaway)

When you think of avocados, what comes to mind? Guacamole? Slices on a sandwich? Kitchens from the 1970s?

I'll bet "dessert" isn't on the top of your list, but when Amazing Avocados asked me to come up with a unique twist on one of my favorite foods, I immediately thought of Avocado Sorbet.

I know, we usually file avocados in the savory category, but their creamy texture perfectly lends themselves to dessert. This would be a great addition to your spring entertaining menu, especially as the weather starts to warm up. (Soon? I hope?)


1) To make four servings, slice two avocados in half. Discarding the seeds, scoop out the meat into a mixing bowl, and reserve the shells.


2) Mash the avocados well (I like to leave a few chunks). Mix in chopped cilantro, mint, simple syrup, and lime juice.


3) Spoon the mixture back into the shells. With the back of a teaspoon form a little well in the mixture. Freeze for one hour.


4) You could eat the sorbet now, but those wells are begging to be filled!

Option 1: Roll a ball of chocolate ganache in cocoa powder, and pop it in the center of the sorbet. Doesn't it look like an avocado seed? This option makes for a surprising dessert — chocolate and avocado are an unexpected but delicious pairing.


Option 2: Fill the well with a shot of tequila and serve with a slice of salted lime. I used an añejo ("aged") tequila. The tequila will melt the sorbet a little bit, lending a slightly slushy texture as you swirl the contents of your shell around with a spoon. Salud!

You really can't go wrong either way. The chocolate option is fun if you're still in an April Fool's mood, but my mind is on the warm weeks to soon come, and the outdoor parties to follow. Serve this sorbet with grilled salmon and mango salsa, an orzo-asparagus salad, and a crisp Reisling for a lovely spring meal.


Avocado Sorbet

You will need:
2 avocados
4 TBS chopped cilantro
2 TBS chopped mint
4 TBS simple syrup
Juice from 2 limes

chocolate ganache (I used King's Cupboard) and cocoa powder
tequila, coarse salt, slice of lime

1) Slice avocados in half. Discarding the seeds, scoop out the meat into a mixing bowl, and reserve the shells.

2) Mash the avocados, leaving a few chunks. Add cilantro, mint, simple syrup, lime juice, and mix well.

3) Spoon the mixture back into the shells. With the back of a teaspoon form a little well in the mixture. Freeze for one hour.

4) Optional: Fill the wells with a ball of chocolate ganache rolled in cocoa powder, or a serving of tequila (añejo style recommended) with a salted lime slice.

Serves four



This giveaway is now closed. Congrats to reader Alicia for winning!

Leave a comment below telling me your favorite use for avocados. A randomly selected reader will win a prize pack including:

  • a copy of Chef Roberto Santibañez’ cookbook, Truly Mexican
  • an “I <3 Avocado” t-shirt
  • an avocado slicer
  • a $10 gift card to a retailer where Avocados from Mexico are sold

The giveaway ends on Friday, April 5th at noon CDT. Open to US residents 18 years of age and older.

Gracias to One2One Network and Avocados from Mexico for sponsoring this post and giveaway.


Raising the bar at DRUMBAR

Drumbar made quite a splash on the scene this summer, with a fabulous rooftop overlooking its posh Streeterville address...but what's a Chicago bar to do in winter?

Enter Craig Schoettler, formerly of The Aviary. Craig came on several months ago and quickly got to work developing an adventerous cocktail menu to enchant both business travelers and "been there, drank that" locals. Balanced tastes and clever presentation combine to make Drumbar a permanent fixture on the city's mixology trail. If you've been to Aviary, some of these tricks might look familiar, but they're no less enjoyable (in fact, more so, what with Drumbar's brighter lighting and less intimidating doormen).


Rooibos: Gin and gingerbread rooibos tea percolate in a vacuum pot, and are then stirred with a cinnamon stick to create an aromatic blend that's an ideal nightcap.


Smoke: First, a white oak "coaster" is gently charred. Next, the smoke is trapped by a glass, into which a cocktail of Laird's Apple Brandy and sarsaparilla is poured. Don't let this one sit around — it's more enjoyable while the hint of smoke still lingers.


Less flashy in presentation are the Lavender (ice cold tequila and lavender in a glass flask) and Sour (bourbon and passionfruit espuma...resist the temptation to eat the espuma on its own). Both strike me as being ideal for warm weather sipping.

Drumbar's Progressive Cocktail Menu is available on Tuesday and Wednesday evenings only.
201 E Delaware Place, atop the Raffaello Hotel

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