guess who bought 3-D Titanic tickets for next tuesday, you guys?!?!?!

you guessed it, ‘twas my husband, my friends.

soulmates, I say.


3 Ingredient Frozen Yogurt

This was the real deal, folks. Thick and creamy fro-yo perfection. It’s super quick and easy and makes a large batch for a party or your freezer.

The goods:
3 cups of strawberries (or your favorite berry!)
1, 32 oz container of plain non-fat greek yogurt (or 3 cups)
1, 14 oz can of sweetened condensed milk

In a blender or food processor mix strawberries (leaves removed) and condensed milk. In a bowl mix together Greek yogurt and blended mixture. Pour into ice cream maker until thick/creamy ice cream consistency.

Grab a big bowl, because this will definitely have you reaching for more. Add a few berries and voila!


frye boots on sale at ideeli today.

treat yo-self!

[Elevated Ideas]

Our dinner at EL was a delight and one that deserved a proper blog post, hence the delay in finally writing about it.

While the location of EL may cause some skepticism, it is a hidden treasure among Chicago’s vast list of top notch dining experiences. Don’t let the lonely street deter you, I promise you you won’t be left hungry or disappointed.

EL’s concept of dining is that of hosting a dinner party. The dining room is warm and cozy, only seating 16 people. The host is also your sommelier, and your servers; the chefs themselves. Did I mention it is BYOB? So pack up your best bottle of champagne, favorite white varietal and those bottles of red you’ve been saving for a special occasion.  Open to the dining room is the kitchen and while you are poured your first glass of wine, you are encouraged to watch the four young chefs at work. In fact, if you’d like, you can even grab your first course while you’re there and take it to your table. Each course is explained by the chef who created it.

Unlike Next, the courses won’t come in any fancy packages, but they won’t be missed (and your credit card will certainly thank you). The courses are clean and simple and leave you wanting to lick your plate. The deconstructed everything bagel had me craving Einstein’s the very next morning.

EL’s website is more like a blog, written by Chef Phillip Foss. A reservation requires an email and they will respond with dates that are available. EL is only open Wednesday through Saturday, with weekday reservations at 8:00 and two options for Friday/Saturday seatings.  Remember, good things come to those who wait, and EL is certainly worth the wait. 

If you decide to take part in this dining experience, tell them I sent you. It is a business built on word of mouth and they remember those who sent their friends.


it’s been awhile. mostly, because my computer died. [RIP macbook, helloooo Macbook Pro lover].

in the meantime I have had countless work events, but I have managed to squeeze in some fun too, including a dinner at EL ideas, which was a dining experience worth the wait. (post coming soon!) we also made a trip to indianapolis to visit ashley and some local breweries.

january has been a busy month, but seems to finally be slowing down, so please bear with me as I play catch up!

this vs. that


i gushed over this dress in nordstrom’s latest catalog, but at $158, it simply wasn’t going to happen. yay for willpower.


then i found this lovely number doing a little spring fever shopping and it instantly reminded me of the eliza j dress i was lusting after in the nordstrom catalog. while it may not be a dress, it is definitely budget friendly at $17.80 and it comes in red and pink, perfect for work and play (and valentine’s day). I scooped it up both colors (duh). It’s all about compromise people.

happy shopping.

[gpocw: gratuitous picture of chicago wednesday]
tomorrow, old man winter will be gracing us with his presence. it was only a matter of time.

[gpocw: gratuitous picture of chicago wednesday]

tomorrow, old man winter will be gracing us with his presence. it was only a matter of time.


 50 degree[!] january golden hour, chicago

50 degree[!] january golden hour, chicago

30 Minute Apricot Glazed Chicken

Lately, I’ve been using bone-in, skin-on chicken breasts for all of my poultry recipes. I find that the chicken stays tender and moist and retains so much flavor, more so than your standard boneless chicken breast.

This recipe was quick and easy, and was a “one-pot” meal, which I’m totally on board with because, ultimately, it means “less clean-up.” The apricot compliments the fennel perfectly and the fennel provides the perfect punch.


  • 4 (I used 2) bone-in, skin-on chicken breast halves
  • 1/2 tsp. salt, plus more, to taste
  • Freshly ground pepper, to taste
  • 2 Tbs. canola oil ( I used olive oil)
  • 1/2 cup apricot jam
  • 2 Tbs. red wine vinegar
  • 2 Tbs. whole-grain or Dijon mustard
  • 2 garlic cloves, minced
  • 1 large fennel bulb, trimmed, quartered lengthwise and thinly sliced

Preheat an oven to 425ºF. Season the chicken generously with salt and pepper.

In a large ovenproof fry pan over high heat, warm the oil. Add the chicken and cook, turning once or twice, until golden brown, 8 to 10 minutes total.

Meanwhile, in a bowl, stir together the jam, vinegar, mustard, garlic and the 1/2 tsp. salt.

Brush the glaze over the chicken breasts, leaving about 1 Tbs. in the bowl.

Add the fennel and toss with the remaining glaze. Spoon the fennel over the chicken

Bake until the chicken is opaque throughout, about 10 minutes.

VOILA! Delicious and nutritious.

[recipe via]

happy 2012!

happy 2012!