Yummy Pizza in Chicago

By Lu


I just realized that I really like Pizza. I am a very strong person, some of my friends wouldn't think so because I would whine to them, but because of them, I am strong. Mentally, I can be very strong - not when it comes to running a marathon mind over matter kinda strong; but I'm usually good at focusing and getting to a goal. I don't cave very easily either, except for free pizza at work...boy oh boy.

The above picture is the deep dish pizza from Pizza Palace in Elmhurst, IL. I think it is the bestest deep dish pizza in Chicago. Pizza Palace is this little hole in the wall pizzaria in Emhurst, Illinois. It is about 10 minutes from Oak Brook Mall. It has been around for over 50 years and boy, they're good. You may wait awhile but they serve cold beers and great stuffed mushroom. I can't never take a new date here as I used to go there with my ex husband, Mark all the time. The waitress there knows us well and thinks we're still married. She used to always asked when would we have a baby. Mark would just smile and say "maybe later". On Saturday night, they often have live music, just a gentleman by the name of Rob Lane. He plays an acoustic guitar and plays James Taylor, The Eagles, Jim Croce songs... and of course, the main event of the night is when he starts a sing along of "American Pie."I went out for pizza last Sunday at Quartino in Chicago with my friends..really good! We ordered 3 different pizzas - white pizza with spicy sausage, a duck prosciutto and arugula and regular pepperoni. Yep, I didn't order the pepperoni...he..he..he..But again, it was free pizza. Sandrine and Scott took me, Tina, Sarah, and Rebecca out to thank us for the baby shower and boy I felt appreciated..not to mention I got a nice yoga outfits along with the excellent meal. Too bad we didn't take picture of the pizza at Quartino's, but here are the appetizer salumi tasting platter and all of us full, after a great dinner and several carafes of Bellini. Quartino is a great Italian place in Chicago and one of my many friends' favorite restaurants.. So try it if you want some good Italian food. Prices aren't too bad either. But they said the cocktails aren't that great but Bellini is THE BEST.

http://www.quartinochicago.com/

Well, I had a great time and I loveeee pizza. There are tons of different ones and almost every area has their own version of pizza. Chicago is of course famous for its deep dish, and new yorker pizza is totally different. I was in Pittsburgh earlier this week and had pizza there that is similar to a new york style and was tasty. There's Baltimore pizza, Neapolitan pizza from Napoli or Naples in Italy, there's California pizza, Mexican pizza, even Indonesia has its own kind. The Pizza Hut in Jakarta serves rendang pizza..rendang is a Indonesian stewed beef cooked in coconut milk. They used the beef as pizza topping. My mom used to make tuna pizza, and I used to go crazy for it as it's good. I don't know if I would think so still now. But my boyfriend at the time, Philippe, tried my mom's tuna pizza and he liked it. From his name you can guess he's French. So he should have known good food. I used to be so crazy about him..hehehe..he's probably the last guy that I actually chased and caught. I think after him, they were the ones who did the chasing. Man, that was so long ago. I used to stalk him on the phone and told him he was hot and looked better than Kevin Costner. This was back at Dances with Wolves era..mkay?! :-D LOL! But he thought I was too young. I was 17 and he was 25. When I turned 18, I asked him out to dinner to celebrate my birthday. He said yes, and the rest was history. But, not long after, I left for the US and we never saw each other again. We're still friends... on facebook anyway! But one thing I could say my first french kiss was with a french man.

One thing about pizza, there are so many options, so many varieties, so many things you can do with it. Also, if you ordered pizza, it would come and the next thing it'd be gone. I mean they're gone so fast. I could inhale pizza like in a matter of seconds or minutes! When I was in Pittsburgh, my dealer bought us pizza for lunch..and there were only 2 girls in the room, and I think I had 3 slices within the first 10 minutes while the guys are still chewing. I was too embarrassed to get more though I probably could down 3 more slices easy. They're gone so quick. I could enjoy and savor pizza, but at the same time I could just put it away like in a snap!

Today my office received a bad news that one of our Executives passed away in a tragic accident. Jack was a great guy. I didn't spend that much time with him as he's based in New Jersey, but what a nice guy. Last time he was in Chicago, it was for a huge dealer meeting. He was worried about his presentation as he needed a capable hand to move him from segment to segment. I helped him and did a great job. His presentation went flawless from transition, sounds, lighting, everything. Before he went up, he asked me.."Are you ready?" with a big smile though he was worried. I went.."Yep. Got your back, Jack!" Afterward, when it was over and everybody clapped to our latest ads that he just presented he came to me with a huge laugh and gave me a high five and said.."Great Job! All right!"

Later I heard he was impressed enough with me that he told people he was going to steal me and take me to New Jersey. It was a great compliment and I was truly shocked to hear that he died so tragically today.

He was so young, so successful. My organization really lost somebody valuable. Rest in peace, Jack.

But like pizza, life offers so many choices and before we know it, it can end. People always say live life to the fullest but how and what is that? What choices do I make so I can be okay if I should die tomorrow? Should I live on the edge and always do things with no regrets? Or should I live responsible and have a safe life??

So many times I contemplated about following my heart, do what I think is right and have no regret. But people make choices in life every day - some they may regret, some they knew they would regret it but do it anyway so they won't regret other things, and some are just thankful with what they have and live happily.

Some people search and search for happiness, for better and bigger things, for more adventures, more money, more thrills, more of everything. But I saw a quote the other day that say.. "the happiest people do not have the best of everything, they just make the best of everything they have."

I think that's what I am gonna do. That is how I will live my life. I am going to try to be grateful for the blessing I receive, will appreciate people around me who are nice and treat me well, will work with what I have to make the best out of life, and accept the fate dealt to me the best way possible. Yep, I think I am strong mentally. Though I can't say I have the best of life, the best job, the best body, the best personality, but I will make it work for me.

There are two things certain in life - paying taxes and dying. I will pay my taxes instead of living on the edge and take risk to get audited, and hopefully when I die, I will die a happy woman. Life is like pizza.. you can choose anchovies, pineapple, and sausage on it or you can make it the works..but do you notice, whatever choice it is..even when it sounds bad, it is still good. Life can't be that bad, and it is too short not to make the right choice for yourself so when you do exit, and exhale... it will be worth it.

But if you want to live on the edge and eat pizza while you're at it: Chicagoan...do venture to Elmhurst, IL and try Pizza Palace Deep Dish Pizza. It is so underrated. Service may not be their strong suit, but the pizza is worth the wait.

You downtown people, Quartino is always a great place to sip some Bellini and chow some artsy pizza.

You can't lose.

Louise's Killer Carrot Cake

The picture is my sister, Ri's carrot cake. We are both pretty good bakers and we love carrot cake. She's a little more creative by taking the time to do the carrot thingy on top. My carrot cake never had that adornment as I'm too lazy. But, I have made my carrot cake into other purposed cake like birthday cake and baby shower cake where I had no choice but to decorate it. But usually mine is just simple, frosted with cream cheese icing, but it is guaranteed scrumptious!

My carrot cake is pretty famous amongst my friends and coworkers. It has even been dubbed as "Louise's Killer Carrot Cake." I used to bring it to work and it would be gone in a snap. I had coworkers that gave me money so I would make it. I had people ordered it. This is one of my best sellers I guess if I opened a bakery.

One of my biggest carrot cake fans is my sweet sweet loving friend, Eve. She's like a mother to me, and she's always my biggest supporter in everything. I love her to death as she always has my back. Her husband, Frank, also loves my carrot cake. Every time he eats another carrot cake, he would compare it to mine. So far he hasn't found better and he always said.."It's not as good as Louise's..." Hope it stays that way! Talking about Eve, her birthday is coming up. Plus, on that day, my executive VP, the number two guy in my whole company is coming to our office on her birthday which is Sept 13. He loves my carrot cake! He would asks for it and would eat several helpings! Perfect! I guess I will be baking carrot cake in a couple of weeks! I usually bake the cake for Eve's birthday and Frank and Eve would bake me my favorite cherry dump cake for my birthday.

That's the least I could do for her. Poor lady, she has to listen to all my rants, mood swings, depressing facial expressions...but also if I were really happy, I couldn't wipe the smile off her face for being happy for me. I couldn't imagine work without her. I hate it when she goes on vacation! She's been so supportive throughout my break up with Jason, my divorce to Mark, and every other stumbles I came across in life in the last 5 years. She would go out of her way to make sure I am happy. I love you, momma Eve. She's also another one that tells me that one of the best qualities I got is my heart and never to change that. Only fools will mistake kindness for weakness. Amen!

Anyway, this recipe was actually published! Yeah it was published for a dog rescue organization's cook book but so what! It is published. You won't be disappointed with the result either!

Ingredients:

1.5 cup vegetable oil
2 cups sugar
2 cups a.p flour
4 eggs
1 tsp salt
2 tsp korintji cinnamon
2 tsp baking powder
1.5 tsp baking soda
1 small can crushed pineapple (drained)
1 cup grated carrots
walnut and pecan, chopped (sparingly)
1/2 cup shredded coconuts (optional)
2 box of cream cheese
2 or 3 cups of powdered sugar
1 tsp of vanilla

Prep:

Preheat oven to 350 degree

Measure and add all dry ingredients together. Blend well

Mix sugar with oil until it is creamy. Add egg one at a time.

Once it looks like it's blended well, add dry ingredients to the batter. Mix well

Add carrot, pineapple, nuts, and coconut. Blend well.

Pour batter into a standard rectangular cake pan 11 x 7 or 13 x 9 depending on how thick you want the cake to be. Bake for about 50 minutes or until it is done. Test using toothpick. If it comes out clean, it's done.

Frosting:

Mix cream cheese, powdered sugar and vanilla together. I would add 2 cups of sugar first, then taste it, if you want it sweeter or less sweet, play with the third cup of sugar either adding extra or omit. Once it is whipped, slather on top of cooled cake. Slather it thick!

I have talked about getting people's trust, getting what you want through food, and this cake has done wonder for me. There are people in general that would do less than the honorable to achieve their goal whether it is at work or outside. I'm sure all of us know at least one form of an Ass Whisperer. Not me. All I have to do is bake. You just have to bake quite well. When I just began working for my company, I started getting recognition when my colleagues learned of my skills. They then started to come to me for help. But when I started bringing cakes, especially this carrot cake, they started to love me. One of the high up department heads that was considered hard to please due to his high taste, loved me just because he loved my foods. It is just so much easier to share love with others through what you like to do to get love back than making crazy efforts trying to get their approval. When I see other people jumping through hoops and being manipulative, or mean to get what they want in life, I could shake my head in disbelief. I am glad that people love me just because.......just because of my carrot cake is a killer! No shame in that!

I made carrot cake for Jason's mom for mother's day. I loved his mom, Kathy, to death as she's such a sweet lady. When I was introduced to her, she gave me a hug and told me with a big smile, "Thank you for making my baby so happy." I almost cried and told her he made me just as happy. She kept in touch with me even after we broke up and she showed me that one's effort was not wasted even when nobody seemed to care.

The first day I saw him again after he got back from Iraq, we were in his car and he was holding my hand and kissing it and I asked him if I should make carrot cake to bring to his mom's and he looked at me with love as he nodded enthusiastically and said "I want you to make carrot cake." I of course informed him about it when he was in Iraq about my world's famous carrot cake. I brainwashed him already :D. He was with me when I baked it. He said my apartment smelled sooooo good and he couldn't wait to taste it. We brought it to his mom's house and they had a family gathering for mother's day. I met a lot of people from his mom's side, aunt, grandmas, sisters..every body. I fit right in and had a great time. They of course loved the cake too or so they said! We talked for hours around the fire that his step dad started outside at their fire pit. Before I left, at his mom's kitchen, he grabbed my hand and turned me around. It was the first time during the day when we could be alone. He grabbed me and cupped my cheeks and kissed me with everything he's got and he said "I love you so much... you're perfect. My family loves you...I love you so so much." I would never forget that moment, even after what happened later on and the fact that we weren't together anymore. That is how I wanted to remember him, a friend and a man who loved me.

So yeah, carrot cake is one powerful cake. It has brought me great friends I would cherish for life. It has brought me approval from coworkers and the people that have power over my career and livelihood. It has brought me oh sweet love.

Never underestimate the power of tasty baked goods. That's my advice for the day.

Martabak Manis/ Indonesian Sweet Pancake

By Lu

I don't understand how come the person who invented this treat didn't get a Nobel Prize? This treat is just incomparable to anything. It is the epitome of sweet treat... decadent, rich, delicious, and satisfying.

Martabak is usually not made at home by any family in Indonesia. People usually would buy it from street vendors as it is really hard to make a good martabak from scratch, but it takes not much effort to buy. But this baby here is not a daily treat. When you see it, you could feel your heart just starts clogging. But when you want it, you have to have it.

Martabak is originated in Bangka Island of Indonesia. Thus why, this Martabak often referred as "Martabak Bangka." Though over there, they refer to it as kolopan. So, not sure how it is called Martabak every where else. I think maybe because the word "Martabak" almost translates loosely as "pancake" and this treat does look like a pancake. There are different types of Martabak, most notably is the savory one that was originated from India. The savory Martabak is made using this thin skin made from flour and it would be filled with duck eggs that are beaten like an omelette, mixed with curried ground meats, scallions, etc. It is served with cucumber salad or achar. It is fun watching a Martabak man made the skin..like the guy making pizza crust at the local Sbarro's at malls across America. They beat the dough and flip it, and swing it and stretch it into this super thin translucent skin. It takes some serious skills. But if you want to try it at home, you can substitute the skin using a ready to use egg roll skin, and make an individual size Martabak.

Anyway, the sweet martabak is even harder to make. To make that pancake and get the consistency, the browning on the outer skin, is just hard. I tried to make it several times and I just couldn't get the perfect martabak. I even own the pan which is a special pan. But I still suck at making it.
Every time I go home to Indonesia, this is a must eat. Let me tell you how good it is... so... the

The batter is beaten in a narrow long bowl

pancake itself is made by making a batter similar to a pancake batter. It is leavened with only baking powder. I could swear I thought it needed yeast, but the Martabak guy told me no yeast was used. The batter does need a lot of time to ferment, about 5 to 6 hours before it would be ready for use. Before using, it needs to be beaten quite a bit - perhaps to form the texture, as when you cook the pancake, it will form a bread like texture, I don't know what to call it..but it has nooks and crannies.

See the nooks and crannies?

The batter is cooked on stove top in this special cast iron pan, and holes will start forming on the surface. You will sprinkle some sugar on top and you have to rotate the pan several time to make sure even cooking. Once it is done, you slide it off the pan and start filling it with great stuff.
The typical fillings are dutch butter...you slather tons of butter on it until it melts and fill in all the crevices and holes on the top of the pancake. Then you drizzle sweetened condensed milk, generously. Seriously, the word "generous" is the key. Next, chocolate sprinkles...usually Indonesian chocolate sprinkles are unlike the chocolate sprinkles here, that just taste like sugar. The Indonesian ones actually taste like chocolate. Next, chopped peanuts...sprinkle it all around, and sesame seeds. Some people also like to put shredded cheese. Indonesia has this processed milky cheese by Kraft that is so mild and it goes great for both savory and sweet. It is hard to find a cheese that resembles it here..but it is pretty much a really really mild white cheddar. And no..it doesn't taste weird at all.

After that, you cut it in half, put the other half on top, and cut to bite size pieces, and enjoy.

Oh...I'm craving it so much. This treat is good when you're feeling down, depressed, happy, giddy or whatever. I just want to bite into one and just watch my waist swell, and my troubles disappear.

Bad Ass Work-out, Bikram Yoga

By Lu

I have to thank my friend, Sandrine, for introducing me to Bikram Yoga. That's her on the picture with Bikram himself. The first time I went, I was in such distraught condition, but for some reason I pushed myself to go. When I was in there, I thought I was going to die. My heart raced.. I felt so dizzy and not long after the dizziness went away, I started to feel like I was going to throw up. Then, I laid down there trying to just hold myself together. I survived the standing series, and then it hit the floor series, and I was like Thank God. When it finally was over an hour and a half later, I felt like a champion.

Bikram Yoga is a sequence of 26 postures developed by a dude named Bikram Choudhury (the Guru) and it was derived from Hatha Yoga. Sandrine is a long time practioner and she even went to seminar and got her pose perfected by Bikram. This yoga is practiced in a room that is heated to 105 degree to promote health. At times it is called simply as "hot yoga." You can stretch so much more when your muscles are warm. Also, you sweat all your toxin out. I am literally soaked in sweat each time like I just jumped in to a pool..except I wouldn't smell like chlorine.

http://www.bikramyoga.com/

When I first tried this, I've been crying so much from losing someone I loved. It was such a shock because I thought we would have been together forever. He promised me the world and knowing him, there was no way I could have ever thought he didn't mean it. The first couple of weeks were so hard. Sandrine was there for me, and she was a truly great friend.

Our friendship also revolves around food, for having to meet her at our Food Club, "Six Degree of Dipak." Dipak, the ringmaster of our Food Club is friend with Scott, who is Sandrine's husband. I was in the Club being Tina's friend, who is Dipak's friend. This is how my circle of friends extended. Sandrine always packs me something to bring home every time we see each other It could be something small, but it is always delicious.She's one of the most thoughtful persons I know. She reminds me of myself at times in being kind to others. I told her once that I wish I could change and not be so nice. I just do not have it in me to be a bitch to others. She told me to never change. She said she understood what I said, but that is our core as asian women, and that is who we are. Don't change it for anyone - it is not something bad. She told me that anyone I encounter who doesn't appreciate or take advantage, they're the toxin. Purge them out because the right type of people accept kindness graciously and return it. She's right. She also said being a person with gentle and kind heart is really the reason why people are friends with me to begin with, or fall in love with me. So never ever change. She's glad she's never changed and I agree with her because she sure is blessed with a great family, friends, luck, success, and a baby to come. Good things always come to those who are good themselves.

We always talk about food, and we sometime go out eating food that no one else would eat. Coming from Indonesia and she's from Malaysia, our palettes are pretty evenly matched. She said I am her buddy to eat coagulated pigs blood sauteed in chives.

She made me porridge, served with chicken in black bean sauce the sunday after my break up. I couldn't swallow any food for days. I ate that night and it reminded me of my childhood - at times when I was sick, I would get comforted when my mom made porridge. It was like the equivalent of meatloaf or mac and cheese over here. I continued to lose about 8 pounds in the next several weeks. I tend to eat when I am stressed or depressed. This time, I can't even eat.

But I don't think I would ever forget that meal she made me. Though I only ate several spoonfuls, it filled me so much more in my heart.

Anyway, she told me about Bikram Yoga. She said I should give it a try. Let me tell ya, I am hooked now. I can't go every day like some people, as literally I feel like I am going to die every time I am in there. But I also was able to let go each time. Between gagging or can't breathe in between the pose, I laid down in the dead body pose or Savasana...I looked up to the ceiling and I let go. I let go all my troubles. I let go all my memories of him. I let him so he could literally fly. I let go so I could move on too. And each time I left that torture chamber, I felt a little peace.

I truly believe that heat does wonder to anything. Sunshine gives such joy. Dough needs heat to rise. Engine in cars needs combustion to ignite and motor. Life.. life needs heat to blossom. I get it, I hate it when things are bad. I hate it when things don't go my way. But, at least I could tell myself, I am still here, and I am strong. At least I could get up tomorrow and subject myself to torture in Bikram Yoga, and feel like..wow...I can do anything.I also discover a new love - coconut water. They sell pure coconut water in little sippy boxes and they're $3 but seriously it is the best thing you ever drink coming out from hell for an hour and a half. I now go to yoga so I could drink coconut water afterwards. It is available at Whole Foods for 40 cent cheaper.

If you're into extreme sport, or a true yogi, or even just want to test your conditioning, definitely try Bikram Yoga. There's nothing sissy about this yoga and if you're a man, you're a real man if you can survive hell with me. Just look it up online for a studio near you. They are every where!

You guys of course heard of Glen Danzig, right.. singing "Mother.." He's talking about a date to Bikram Yoga, if you wanna come find hell with me, I can show you what it's likeeeeeeeee!!!!!!!

However, when you feel like a million dollar afterwards, sleep like a newborn, have more energy to run the marathon...then you know how wonderful this practice is. Find out for yourself! I did.

Linda Alam's Best Challah Bread in Jakarta

By Lu

Challah is a Jewish egg bread that is simply heavenly. I am not Jewish in anyway obviously, not by traits, religion, nor injection like Carol would say about herself! But, Challah will be my bread of choice if I want to do some carb loading.
I first had Challah Bread when I took a Research Chef Association's class for Food Science at Kendall College in Evanston, IL. One of the master bakers there, Chef Tanbergen if I remember his name correctly, made this crazy looking braided bread and I was mesmerized. Holy cow..how did he braid it using 6 or 8 different strands of dough? Wow! It was so good.

Either way, I was in love. I forgot about it in awhile as you couldn't find it anywhere in Chicago easily. Then, I took a class for Food Styling at the Culinary Institute of America in Hyde Park, NY, and our instructor, a renowned Food Stylist, Dolores Custer showed us how to make Challah French Toast and dressing it with some powdered sugar and lime juice. It was simple.. Cut the Challah into thick slices, dip it in egg that has been seasoned with a little cinnamon, fried it, and then sprinkle powdered sugar and squeeze a fresh lime over it. OMG..so good!

My next encounter with Challah was with my sister, Ri and her husband, David in New York City. When we were in NYC, we always made a point to go to the Green Market at Union Square Park. I would buy a Challah and I'd eat it all the way back to Michelle's house in Hoboken.

But my fondest memory of Challah was making it with my mom and sister back home in Indonesia. This was back in 2007 and I had an opportunity to make it back home for Christmas. Gosh, that was the first time I made it home for Christmas in 14 years. It was just such a blessing from God.

Ri married David, and David is Jewish. So, we planned on making a Christmukkah celebration for both Christmas and Hanukkah. We prepared the menu.. we had Turkey, Corn Casserole, Mashed Potatoes, Latkes, Green Bean Casserole, Gravy, Jelly Donuts, and of course Challah. Mind you, I was the only one who have ever made Challah before, but that really didn't help any.

We tried it that night on Christmas Eve, and we did something wrong - I think when we heat the milk, and add the yeast, the milk was so hot it just killed any power the yeast had. The bread didn't turn out and totally unleavened. You would think it was Passover instead of Hanukkah. My mom read it over, and before she was just helping Ri and I trying to make this bread. But she was like Yoda of Breadbaking. She didn't say much and just said.."I got it..oh..I got it."

She offered to make the bread at home and bring it to the holiday dinner tomorrow at Ri and David's house. So, I helped her deciphering the recipe that was in English. We got the dough done and it raised like a dream. Holy cow, it was a beautiful dough. But then..shit! How would we braid this thing!

I went to you tube..and found a video tutorial in braiding Challah - check it out.

http://www.youtube.com/watch?v=22p3wIHLupc

My mom watched in amazement. She's not the most technologically savvy and to see they had videos for just about everything totally impressed my mom. So, then we followed the instruction and we were successful in making our Challah. Check it out! Those below were our loaves we made that day! Mom is an expert now in Challah making. She is even an expert in braiding it too.
The expression on David's face when we arrived with the Challah was priceless. He appreciated it so much having those breads on that day. When he tasted it, he was so amazed as he said it really could be compared to the many Challah breads he had from any Jewish bakeries in New York City.

My mom even takes order now for Challah. It is quite a niche market in Jakarta. David's friend, Ari, also had the opportunity to try my mom's Challah several days later and he was like wow..Ari and Marcy (his girlfriend at the time) were eating the bread in the car and we were supposed to go going restaurant hopping in Jakarta's Chinatown.
That was such a great moment. It reminded me to a scene from a movie like Soul Food you know when family get together for sunday dinner, and the women were cooking in the kitchen. That's me, my mom, and Ri taking a break from the kitchen and took a trip to Traverse City, MI last year. But when they were here, we cooked up a storm too. We threw a house warming party and we cooked and baked so much together. I loved it!

If you're in Jakarta and would like to try Mrs. Linda Alam's famous Challah, contact her via email at linda.santika@gmail.com. She doesn't only take order daily, but she makes several versions of Challah, which is the classic, whole wheat, and whole grain Challah. She can also add fillings. Chocolate chip Challah? hahahaha..oh yeah!

Best Non BBQ Baby Back Ribs

By Lu

One thing I must admit is that I need to invest in a better camera, if I am going to take pictures of food I make rather than depending on the camera on my blackberry. But, you get the picture..no pun intended.

My boss has been asking me about cooking dinner as he keeps on hearing how great of a cook and baker I am. My chef friends probably think..she's good? Hehehe..but for the regular people, I am not shabby at all in the kitchen.

After thinking and contemplating what I could cook for dinner I narrowed it down to ribs -- either my red wine braised short ribs of beef or baked baby back ribs.

Well, as you could tell, the verdict was the baby back ribs. I decided to make this one as it is so easy to make and they taste heavenly. The short ribs would probably have some more pizzaz but also it would require more ingredients that are more pricy. Plus, it would need so much more prep time and cooking time. Further, I only had this ribs once and I have been craving it since that day I had it. So, at the end, it was an easy decision.

I've never heard of this dish before until an ex boyfriend, let's call him, shithead (no disrespect - it was a pet name he gave himself for me to call him, and it was for a reason!), made it for me at his home in Texas. In my head I thought it would have been some type of Barbeque ribs. I couldn't really picture baked ribs with no Barbeque sauce on it. "Really..? Ribs with no Sweet Baby Rays on it?" mh.... can't really fathom.

I just watched when he prepared it the night before. We had to search for the recipe as he didn't remember what were in it. We ended up improvising a lot with the rub and everything else. It was always fun cooking with him. We actually were a good team. If I cooked, he would be my wing man and just fetch things for me. I actually enjoyed it a lot cooking or baking as he watched me. If he's cooking, of course, I would be a back seat cook. I couldn't shut myself up - always giving him tips or telling him to do it this way. But come to think of it, I wasn't that bad. He's much more absentminded cook than I am. He either follows a recipe to the t, while I am more comfortable with throwing things together. So when there's no recipe to work with, we were the A team.

Instead of sticking to the actual recipe that I heard was popularized by Oprah, I am sticking to how I prepared my dish tonight. Here is my thrown together recipe:

Ingredients:
2 slabs of baby back ribs, trim the fat, and pat dry
lots of chopped garlic
3 jalapenos, diced (leave seeds if you prefer it to be spicier)
2 green bell peppers, julienne
1 red bell pepper, julienne
1 yellow/orange bell pepper, julienne
2 medium onion, julienne
salt
pepper
herbs (whatever..thyme, marjoram, oregano, whatever you have)

Prep:

Line a cookie sheet with foil, make shift foil so that you eventually can wrap and pack ribs tightly together, and make sure that juice won't leak out. So watch out if you have to put 2 sheets of foils together so that it minimizes seepage.

On the bottom of the foil, spread peppers and onions evenly. Be generous. You can always add more peppers if you would like some more. Nothing would hurt!

Rub ribs with garlic, jalapenos and herbs. Make sure to season it with salt and pepper evenly. Add ribs on top of peppers and onion, and then add more peppers and onion on top.

Pack tightly together, and leave to marinate in the fridge overnight or for up to 2 days.

On the D day, heat oven to 400 degree, then reduce it to 275 before putting the ribs into it. Put the packed foil in a dutch oven preferably or a baker pan. Bake for 6 to 8 hours.

When ready, pull it out and serve with rice. I also make tomato and cucumber salad that I just dress with rice wine vinegar, little sugar, and olive oil to give a little acidity to balance the flavor of the fatty ribs. Yum!

A tiny tip - julienne is a type of cut, not a salad! Julienne is when you cut something into thin strips. Thus why the Julienne salad got its name because of those strips of hams, turkey, and whatever else they piled on top of the lettuce.

The first time we made it, shithead complained about how dry it was. Well, the problem was he only made 1 slab, but he put it in the high temperature oven for 6 hours. Yep, it would dry it. Further, like I told you above, be careful when you line the foil..make sure there's no seepage. If you use a cookie sheet to bake it, the juice would dry out on the pan. That is why it is good to use a dutch oven or baker pan as it is higher and it can contain the juice better if it does get away from the foil. Use a big or wide aluminum foil sheet or if you line 2 sheets together, put another sheet in the middle so, it gives reinforcement to the seam.

If you only make a small amount, you may not have to bake it as long and I would keep the temperature at 275 instead of at 300 as we did before in our first attempt. My ribs tonight came out perfect. It was falling off the bone good and it was very very moist and juicy. You can see in my picture that there's some jus under the ribs.

One lesson I got from making a dish for the second time, you do not want to repeat the same mistake you made on the first try. Now you know what to do. You would know the result if you did things a certain way, so you try to do it a different way in order to improve it. Some stuff are a given - dryness means too much heat too long, not enough moisture. Then, fix it. Pretty cut and dry. Same thing in life - you try not to repeat the same mistake again. Just because you did it that way the first time, if you didn't get the result you want, you probably better off trying something new. But you also need to realize that you made the mistake in order to change.

My boss, Paul, his wife, Rebecca and their daughter Lindsey enjoyed the dinner very much. We also had corn on the cob, along with the cucumber salad and rice. It was a great Saturday dinner with the boss. I hope the good taste will carry through till Monday when work resumes.

Best Cream Scones Recipe & High Tea Places in Chicago

By Lu

Well, my girlfriends and I all love Afternoon Tea. We go quite often maybe once every quarter for an afternoon filled with finger sandwiches, little pastries, and scones. Yes, scones...mh..mh...mh.

From all the places we tried for afternoon tea in Chicago..we love 2 places the most. We love the service and atmosphere at the Peninsula Hotel, and we love the scones at The Four Seasons. Tina, Rebecca, Marilou, Sandrine and I are the afternoon tea posse. We love to go and be girly, and did the hoytie toytie thing for a couple of hours. So much fun! I know most probably prefer going out doing other things, but I always find such pleasure spending time with my girlfriends, talking, and savoring little delicate things in life.
The Lobby at The Peninsula Chicago is really pretty. Tina and Rebecca love this place. Sandrine and I prefer the scones at the Four Seasons :D. The first time I had the scones at The Four Seasons, my eyes were blinking uncontrollably as I chewed on it slowly. I took my sister, Ri there too when she came to visit me last year, and she agreed that the cherry scones were the bomb. That's me below at Four Seasons with Ri last year. Yeah, those beautiful babies on top are the famous Four Seasons' scones.
When Sandrine got pregnant, the only thing she asked me to make for her baby shower is the cream scones with dried cherries or cranberries. I have never made scones in my life but I know I love it. So, I agree to venture into it, and boy am I glad that I did.

We got together for a trial bake off at her house in June. We had a great time baking using the best cream scones recipes, and they are great. Here is the link to the recipe. You guys should try it. It beats any scones at Panera or Starbucks, and it is so easy to make.

http://www.houseofannie.com/the-best-cream-scones-recipe-ever/

The first time we baked it, it turned out so so. It wasn't as leavened as I wanted it to be, and we didn't have the right sugar topper. But it tasted great. We also made lemon curd, but it was too tart.

That night, June 12th, 2010, was a magical night for me. Just like the scones I feel that it is a magical bread...

Scones are made with no eggs..no eggs! Yep, there's no eggs in scones. And if you got confused to see that the recipe is asking for 1 tablespoon of baking powder, uh huh..it is correct! 1 tablespoon of baking powder.

Magic bread...no leavening except the baking powder, you know..no yeast. No egg..but yet it produces the most delectable offering. Cream scones are so fluffy and moist, and so so good.

That night, it was maybe 2 weeks my boyfriend at the time, Jason and I, haven't seen each other. I was starting to go crazy being apart from him. One bad thing about long distance relationship is that the feeling and the yearning builds and builds. I missed him a lot that night and sad we had to be apart on weekends where we could have been doing fun things together. I had a great time with Sandrine, and we went to the Old Town Art fair. I discovered this flash freeze corn kernels at the art fair, and they're so good. I couldn't wait to have Jay tried it. He likes his corn..coming from a corn town. I used to call him the cream of the sweet corn crop out of Mendota. He said to me he's creamed corn and that he was the one that got the cream of the sweet corn crop in me. :D It was a fun time.

That night when we got back to Sandrine's..I got a picture text from Jay. A sexy one. hehehehe..I could only giggle. We ended up texting back and forth being naughty and laughing a lot. We talked on the phone, gigling like crazy, realizing we were like teenage kids, being bad, doing things we weren't supposed to do and how fun it was because he was so naughty. It was magical. I couldn't believe that even though we were states apart, Texas and Illinois, we could spend a magical Saturday night together. It did take a special kind of love to create magic in such little things in life. I still savor the fact I had the chance to feel that some kind of magic. It was one of those priceless moments for me like in the Mastercards commercials. But yeah, it is just a memory now.
When it was time for the baby shower, I was ready to present my scones. I made 3 recipes in an hour. Yes, another magic. I was a machine. I put on my ipod, and I kneaded, rolled out, cut, and baked those scones into yummy little magic goodness. Little presents for Brode, another magic. Sandrine told me the story behind the conception of Brode and how he is a miracle baby. You want to know more, ask her. But he is a miracle about to happen for my dear friends Sandrine and Scott.
I got tons of compliments on the scones at the shower. A lot people said they never had scones so good before. I almost couldn't believe it. Really? That's just magical. Plus, all the guys called the Lemon Curd, from Lemon Curry to Mango Chutney. How in the world Lemon Curd turned to Chutney? Mh..Magic I suppose.

So, if you want a little taste of magic in your life, try making this scone. Hocus Pocus!