Summer Weekends in Logan Square

The last day of August. This summer has gone by so fast. And it’s been such an odd summer. I’ve had a few conversations with friends about this lately, how this summer has been odd. The weather has been very mild, not hot at all. We’ve been so busy, yet when I think about it, there are a lot of friends that I haven’t seen for a long time. What were we doing? How did the summer slip by? I feel like there were only a few weekends this summer where I just hung around the neighborhood. Even if I had plans, I tried to go to the Logan Square Farmers Market as much as possible. Many times I met Jess over on the Boulevard to browse sales and the market.

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Logan Square Farmers Market, Logan Square, Chicago

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I hope this guys is trying to be ironic.. otherwise.. I don’t know.

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Jess buying plums :: Logan Square Farmers Market, Logan Square, Chicago

A few times Jess and I also attended Summer Sessions on the Square. There was just one this past Saturday. I think there is one more in September and then they’re done for the year. This is a fun way to support the neighborhood. People pack wine and picnics and head to The Sqauare where bands play. Lots of families, lots of groups of friends just hanging around and enjoying the weather and music. The suggested donation is $5.

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Going to get rained out? :: Summer Session on the Square, Logan Square, Chicago

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Lady dancing with her dog :: Summer Session on the Square, Logan Square, Chicago

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The sun emerges! :: Summer Session on the Square, Logan Square, Chicago

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Summer Session on the Square, Logan Square, Chicago

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Lots of hipster kids in Logan Square! :: Summer Session on the Square, Logan Square, Chicago

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Summer Session on the Square, Logan Square, Chicago

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Summer Session on the Square, Logan Square, Chicago

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Part of our picnic :: Summer Session on the Square, Logan Square, Chicago

The History of My Old Neighborhood, Hell’s Kitchen

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My Old Apartment, Hells Kitchen, Manhattan

I lived on 9th Avenue and 49th Street in Hell’s Kitchen in Manhattan in New York City for one year (2001 – 2002), so I liked this post in a New York Times blog today on the history of the area. It is the 50th anniversary of the incident which gave the neighborhood the name Hell’s Kitchen. Also interesting is how the area is far from hell now, but people refuse to adopt a more “cival” name. They’ve tried to call it Clinton for a long time and it just won’t stick.

Martha Stewart’s Rosemary Butter Cookies

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These Rosemary Butter Cookies are the perfect mix of sweet and savory, which I love. I also loved how these cookies had a bit of a crispness on the outside but were soft on the inside.

I found the recipe for Rosemary Butter Cookies in Martha Stewart’s Cookies, made them with the rosemary I grew on our roof deck, and brought them to a barbecue. I don’t know if they were fully appreciated by the crowd there. Bake these for people who love fresh herbs and nontraditional flavors combinations.

This was my first stab at rolling out cookies into a tube shape, freezing or refrigerating them and then slicing off individual cookies. They didn’t turn out exactly round, but otherwise turned out great.

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Martha Stewart’s Rosemary Butter Cookies
Rosemary, which denotes remembrance, love, loyalty and friendship, has long held a place of honor in wedding ceremonies. These were originally developed as favors in Martha Stewart Weddings magazine. Makes 5 dozen.

1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
1 large egg plus 1 egg white, beaten
1 teaspoon pure vanilla extract
2 1/2 cups sifted all-purpose flour
1 tablespoon finely chopped fresh rosemary
1 teaspoon coarse salt
1/2 cup fine sanding sugar (I used Sugar in the Raw instead)

Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes. Mix in whole egg and vanilla. Reduce speed to low. Add flour, rosemary, and salt, and mix until combined.

Halve dough; shape each half into a log. Place each log on a 12-by-16-inch sheet of parchment. Roll in parchment to 1 1/2 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Transfer to paper-towel tubes to hold shape, and freeze until firm, about 1 hour.

Preheat oven to 375. Brush each log with egg white; roll in sanding sugar. Cut into 1/4-inch-thick rounds. Space 1 inch apart on baking sheets lined with parchment. Bake until edges are golden, 18 to 20 minutes. Let cool on sheets on wire racks. Store in airtight containers at room temperature up to 3 days.