tag:blogger.com,1999:blog-68622704315949814412012-04-25T19:16:42.992-05:00Adriana and Kyliehttp://www.blogger.com/profile/01499829489135773828noreply@blogger.comBlogger97125tag:blogger.com,1999:blog-6862270431594981441.post-54741663348278108302011-02-06T12:57:00.000-06:002011-02-06T12:57:44.411-06:002011-02-06T12:57:44.411-06:00

I awoke this morning wanting something really, really yummy to eat. I know; shocking, huh? I had just finished my box of cereal a couple days ago, so my usual grain and yogurt wasn't an option. On a whim, I visited Green Kitchen Stories. It's always such a pretty blog. So fresh! So colorful! I was hit with an immediate need for biscuits. Biscuits and I don't have the best history. We get

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Well. It has been a while, hasn't it? We've missed you, you wonderful Thin Crust Deep Dish readers. But we're back now. Hi. The fact that we haven't been here, though, doesn't mean we've been doing nothing. Far from it. Since we last checked in, Adriana's graduated from culinary school. (Or maybe you already knew that? I can't even remember, that's how long it's been.) And I've gotten a new

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Have all of you watched Ellen Degeneres's standup DVDs multiple times? No? Just me, then? Well then surely you tune in to her TV show each time you're home sick or near the television during the week on a national holiday, right? Yep, I thought so. Ellen's comedy makes me laugh. I'm a weirdo, in that I tend to enjoy clean comedy. I can't really stomach the comedians who make fun of their

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I can't say that New York is a hotbed of delicious Mexican food. It wouldn't be true. I've lived here for six years or so now, and I'm just starting to find Mexican food that's dependable and delicious. And spicy. Spicy is always a nice attribute for Mexican food to have. Still, I want to shorten your learning curve, so I've been doing some research for your benefit. Because I know you're

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I sort of, kind of have a secret identity. At least, that's how I like to see it. But instead of donning a cape and mask and whisking around Chicago to save the meek and innocent, I don a suit, put on mascara and disappear into Chicago's nightlife. Part-way through culinary school I picked up a job being a night manager at a small, upscale hotel bar and restaurant in Chicago's ritzy Gold Coast

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Eggs get a bad rap, and I've had enough of it. Each time I tell someone how much I love eggs, how they're so nutritious and filling and easy to make, they ask me whether it's healthy to eat eggs every day. I'm here to say that eggs can be wonderfully healthy. And I don't just mean the whites. I mean the sunny-orange yolks that ooze out of a poached egg, too. According to Nourishing

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This time two days ago I was sitting on a comfy wooden chair in a lodge in the mountains of Taos, New Mexico watching two very good friends get hitched. She had added a pair of cowboy boots and a teal shawl she had knitted herself to the white-dress ensemble.  He was wearing a vest embroidered with dandelions.  There wasn't a dry eye in the house. I don't believe I've ever seen another

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Whenever I go out for Thai food, I order Pad Thai, or Drunken Noodle, or Tom Kha soup and sticky rice. It arrives in front of me, steaming and saucy, and I slurp it down happily, though I have not a clue what's in it. What makes that beguiling orangey-brown sauce on the noodles? What's that firm yet yielding crunch I get every once in a while in a bite of Pad Thai? And really, how do they make

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Alright, everyone.  Let's sit and think back for a moment.  Can you remember a time when money was nothing more to you than silly slips of paper that grown ups played with?  Sure, the coins were fun.  At least they were shiny, and you could flick them at little brothers.  But in the end, the stuff wasn't really worth troubling with. Think back to long ago, before you had a house, apartment or

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I first had Colcannon a month ago. I've made it four times since then. That's how much I like it. A lot. Now that I write this, I'm not sure what I did for those twenty-four years before Adriana's mom brought this dish into my life. You all met Marcia during our Seven Sumptuous, Scrumptious Soups Week. She's the fiery spirit who birthed Adriana, and a barrel of unpredictable fun. It makes me

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Dear Chef Kim Boyce, Hi.  Um.  Gee, I've never written fan mail before.  It's just that I wanted to tell you that your new cookbook, "Good to the Grain," is about the coolest cookbook I've ever seen.  Really, it's the tops.  It's almost as though you wrote it just for me.  Did you?  And how did you know exactly what I would want in a cookbook?  Can you read minds?  I wouldn't be surprised,

Adriana and Kyliehttp://www.blogger.com/profile/01499829489135773828noreply@blogger.com8http://thincrustdeepdish.blogspot.com/2010/02/poppy-seed-wafers-and-my-startling-lack.htmltag:blogger.com,1999:blog-6862270431594981441.post-7352801688545082582010-02-08T01:47:00.002-06:002010-02-08T08:25:44.350-06:002010-02-08T08:25:44.350-06:00

Kylie and I are very good at sharing.  We share recipes, we share secrets, and lately we've been sharing friends.  As it just so happens, Kylie now lives one neighborhood away from my college roommate in New York, and I live just down the street from her college roommate in Chicago.  Such a strange, small world.  Lucky for us, we seem to have similar taste in friends.  Ladies and Gentlemen, I'd

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Well, goodness gracious.  Where does the time go?  It's already day six of our fabulous week of soups.  Have you enjoyed meeting some of my friends?  I hope so.  They're all pretty awesome folks, and I've been meaning to introduce you for some time.  Today, I have for you a very special (and comfortably familiar) treat: a recipe by our very own Ms. Kylie "Thin Crust."  Kylie's been busting out

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Hello again.  I'm so glad to see you're still here on Day Five of our fabulous soup week.  And it's a good thing that you are, because I want you to meet one of my good friends from high school. Louise was there the week that I "went bad" for the first time.  We had just graduated from high school and were ready to see the world.  So, naturally, Louise, Kylie and I packed up my parent's Saturn

Adriana and Kyliehttp://www.blogger.com/profile/01499829489135773828noreply@blogger.com1http://thincrustdeepdish.blogspot.com/2010/02/day-five-louises-famed-bean-squash-and.htmltag:blogger.com,1999:blog-6862270431594981441.post-45425302616971883132010-02-04T09:25:00.001-06:002010-02-04T09:54:54.963-06:002010-02-04T09:54:54.963-06:00

Hi, everyone. Welcome to Day Four of our week of soups! I'd like to introduce you to a very special chef. Perhaps the special-est chef I know: my mom. (Hi, Mom!) She's been making soup for as long as I can remember. Being the talented cook that she was, her dinner-time creations ranged from the homey and comforting (chicken with dumplings), to the exotic and unusual (spicy african peanut soup),

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Hi folks.  I hope you're all having a kickin' Wednesday.  It's Day Three of our soup week, and things are really starting to heat up.  Today we're going south of the border with a Rick Bayless-inspired recipe from my dear friend Hillary.  Hillary and I hit it off the first time we met one another (in line at culinary school registration, to be specific.)  As it turned out, we had tons in common

Adriana and Kyliehttp://www.blogger.com/profile/01499829489135773828noreply@blogger.com0http://thincrustdeepdish.blogspot.com/2010/02/day-three-hillarys-roasted-butternut.htmltag:blogger.com,1999:blog-6862270431594981441.post-6863407090988045312010-02-02T08:26:00.001-06:002010-02-02T08:31:33.286-06:002010-02-02T08:31:33.286-06:00

For those of you just joining us, Thin Crust Deep Dish is in the middle of our week of Scrumptious, Sumptuous Soups!  Each day we're bringing you another soup recipe to keep you warm and happy through this frigid first week of February.  So, without further ado, I'd like to introduce today's very special guest... I met Christine (aka: Kylie's Mom) when I was in 7th grade.  That night, she fed

Adriana and Kyliehttp://www.blogger.com/profile/01499829489135773828noreply@blogger.com1http://thincrustdeepdish.blogspot.com/2010/02/day-two-christines-best-split-pea-soup.htmltag:blogger.com,1999:blog-6862270431594981441.post-33262306535946219252010-02-01T07:53:00.001-06:002010-02-01T07:56:38.995-06:002010-02-01T07:56:38.995-06:00

Hello readers.  Welcome to day one of our scrumptious, sumptuous soup week!  I know you're probably chomping at the bit to meet today's guest...so let's dive right on in, shall we? I'd like you to meet....Ellen!  I met Ellen during my first week of college, and it was a true case of buddies-at-first-site.  We were both nerdy (she'd been a web-coder in high school), had unusual interests (she'd

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February is cold.  It's cold and dark and damp.  It makes me want to curl up into a ball, buy out Chicago's entire stock of electric blankets, hold my hands over pots of boiling water on my stove, and do many other things that are neither normal nor conducive to getting through my to-do list.  But it's okay.  There's a light at the end of the tunnel.  Nope, not March.  March is cold too.  No,

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I'm not going to lie. I made these pecan tassies at the beginning of December. I got my mom to e-mail me her recipe, and I tweaked it with my whole wheat pastry flour and honey instead of all-purpose and sugar. I photographed them, straight out of the oven, against the piney backdrop of our table wreath and wintertime plates. And I'm posting all of this now, in mid-January. Somehow that post

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If you've been planning to have a passionate love affair with vegetables to get you through this winter, right now is a great time to begin the seduction. Being a vegetable lover is kind of like being Bella Swan. Everybody else snubs the vegetables (read: the vamps), but you're drawn to them, especially that one that's likeohmygod so pretty and sparkly. (Fine, my metaphor has holes. I don't

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This is the first day of Thin Crust Deep Dish's week of Sugar Freedom. It's an event that you can join, and we hope you will. We'll be posting our experiences and support here throughout the week, so check back daily to share how it's going for you so far. Lots of people preparing to begin a week of Sugar Freedom would purge their cabinets of candies and sweets left over from the holidays,

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I'm going to invite you to join Adriana and me on a journey next week. I don't want you to be scared, because this isn't meant to be scary. It might feel like a step outside the mundane, outside what you know, and that might feel uncomfortable. But I'll be here with you, and Adriana will be here, and other people will be here, too, feeling our way along the path and discovering things together.

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I was 22 the first time I managed to sleep through the night before Christmas.  Sad, I know.  When I was young, I would lay awake all night with ears perked, listening for the tell-tale sounds of Santa coming down the chimney.  Once I got a bit older, I would law awake all night, tossing and turning in eager anticipation of the presents that awaited me downstairs.  And when I got older

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Do you have a life philosophy?  I'm not sure that I do, but if I did, it would probably be to allow myself to be swept along by any and all opportunities that cross my path.   This...shall we say...'pattern' has led me into some unusual situations over the years.  At age 8, I found myself taking African drumming lessons.  At age 12, I found myself enrolled in an experimental community-based

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