Entries Tagged as 'katie'

Milwaukee Avenue Arts Festival

August 1st, 2011 · 1 Comment

The first year we lived in Logan Square we missed the Milwaukee Avenue Arts Festival because we had conflicting plans. Last year I took my niece Jess through and it was alright, but not great. This year it has finally all come together. The fest seemed really improved and we were able to invite some friends over and make an evening of it. Here is what I liked:

Revolution Brewing sponsored the festival and all of the beer there was brewed by them. I drank only the Bottom Up Wit (Refreshing Belgian-style wheat beer spiced with coriander and orange peel. Made with organic malt and wheat.), but there was also the Rosa (Tart summer ale infused with 20 lbs of Hibiscus flowers and touch of orange peel. Elegantly refreshing and defiantly delicious.), Anti-Hero IPA (An American hop assault for all the ambivalent warriors who get the girl in the end. “Look, I ain’t in this for your revolution, and I’m not in it for you, Princess.”) and Coup d’ Etat (Dry, spicy French-style saison dry hopped with German Select hops.).

In addition, sangria was provided by Lula, the popular Logan Square restaurant and wine was provided by Telegraph, Logan Square’s brand new wine bar. I loved how all the drinks were sponsored by bars and restaurants that were only a block or two away. I don’t think I’ve ever seen this at a Chicago festival before. I mean, the beer was made right there. Now, maybe next year we can get the food to be more local.

Another thing I liked was that we were on the square, which means grass and shade. Many times you go to a Chicago festival and there’s nowhere to stand or sit except in the hot sun on the burning hot asphalt. At this festival we got our drinks and walked across the street to the shaded, grassy park. So much more comfortable.

Thirdly: Art. It was an art fest, afterall. Along Milwaukee Avenue there were curated art exhibits and pop-up galleries in empty storefronts and sponsoring establishments. There were also all kinds of different art activities that featured more than 200 artists in over 30 exhibits. The only exhibit I went to was located in the Logan Square Comfort Station, which was conveniently located directly behind the beer tent. The exhibit was Folding Time: Explorations of Surface Reality, a showing of mixed media paintings by Chicago artist Jason Brammer. Pretty interesting.

We spent all of our time at time nearby the main stage at Milwaukee and Kedzie and the music there was pretty good. We enjoyed a mostly all-girl band (only the drummer was a guy) called Hollows. There was also a stage at Milwaukee and Kimball and one closer to our condo, the Cole’s stage at Milwaukee & Belden.


I bought this hat for Dallas. Do you like it?
Jessica

Killian
Alden

Ed (and me!)
My friend, Bottom Up Wit

Finally, and probably the best part, our awesome friends who came to the fest with us. In addition to the people above, we also saw Andy and Katie, who just got engaged about a week ago. And Dallas and I also talked to Jack for a while. Jack cuts our hair and his salon, Mops, was a fest sponsor.

Alden and I were standing in line to get a taco when we saw Dallas purchase and drink a pina colada served in a pineapple. What the heck!? I have no idea what he was thinking since he is never one to order a fruity drink. Must have been the new hat I bought him!

We left shortly after and everyone came back to our house. We had been slow cooking pork all day while we were away. Dallas also made blue cheese coleslaw and I made a caprese couscous salad ahead of time, so we all feasted and sat out on our roof deck, where it was a perfect summer night.

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Franklin & Ontario Mural

June 9th, 2011 · 7 Comments

A week or so ago I walked up to Chicago and Franklin to a Starbucks there to meet Jen, Jay, and Marcus. Jen and Jay were in town from New York and I finally got to meet their baby, Katie! She’s so adorable. Anyway, I passed by this mural on Franklin & Ontario and stopped to admire it. I can’t figure out what restaurant used to be here. The internet is failing me! This is what the building looks like on Google Streetview:


View Larger Map

Any ideas?

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Andy’s Surprise Birthday Party

January 18th, 2011 · No Comments

On Saturday night Andy’s girlfriend Katie and Andy’s friend John threw a surprise party to celebrate his 40th birthday. Everyone gathered at John’s house between 6:00 – 7:30 p.m. Andy was scheduled to arrive at 8:00 p.m. This is us trying to shut our mouths so we don’t ruin the surprise.

John told Andy he met a new girl and went on a couple dates with her. This new girl supposedly was to have invited John to a party with her friends. John didn’t want to go alone so he invited Andy and Katie to come along and make it a double date. This was the premise for getting Andy to John’s house. He was so surprised!

In the next few photos, it’s still sinking in…

And here we all are, surprising him.

And then the party was off! Such a fun time. Rich made this pineapple vodka. There were 15 pineapples and 6 handles of Stoli in this jug! It was delicious, we mixed it with sprite.

I made Andy’s favorite cupcakes for the party – Irish Car Bomb cupcakes.

At some point Andy made a drunken speech and we made a toast to “everyone’s best friend.”

Downstairs, John’s living room has a disco ball.

This made it a football dance party down there. The Packers game was on and they killed the Falcons. People were actually cheering for the Packers because they wanted to see a Bears/Packers NFC Championship Game. The Bears won on Sunday and now it’s on. The Bears and Packers have not met each other in the post season since 1941!

Dallas and Andy and their terrible dance moves.

Katie got Andy a delicious cake from Alliance Bakery.

Fun party! Happy birthday, Andy!

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2010 Cookie Party Recipes

December 20th, 2010 · 1 Comment

1st Place
DIRTY BALLS
by Amanda

Finely crush 1 pack oreo cookies – do not leave chunks, do not use double stuff.

8oz cream cheese softened.

Mix oreo cookies and cream cheese with mixer until well combined.

Roll into balls and refrigerate about 30 minutes.

Melt white dipping chocolate and dip balls in the chocolate.

Allow to dry on wax paper

Refrigerating balls make it easier to dip in chocolate.

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2nd Place
RED VELVET COOKIES
by Amanda

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/3 cup unsweetened cocoa
1/4 cup butter or margarine, softened
1/4 cup sour cream
1 tablespoon red food color
1 egg
3/4 to 1 cup Betty Crocker® Rich & Creamy cream cheese frosting
1/4 cup chopped nuts

Heat oven to 375°F. In large bowl, stir cookie mix, cocoa, butter, sour cream, food color and egg until soft dough forms.

Roll dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet.

Bake 8 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.

Frost cooled cookies with frosting. Sprinkle with nuts. Store tightly covered at room temperature.

From: Betty Crocker.

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3rd Place (tie)
OREO PUDDING BARS
by Jen

35 OREO Cookies
6 Tbsp. butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
2 Tbsp. cold milk
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
3-1/4 cups cold milk
make it

PROCESS cookies in food processor until fine crumbs form. Transfer to medium bowl; mix in butter. Press onto bottom of 13×9-inch dish. Refrigerate until ready to use.

WHISK cream cheese, sugar and 2 Tbsp. milk in medium bowl until blended. Stir in 1-1/4 cups COOL WHIP; spread over crust.

BEAT pudding mixes and 3-1/4 cups milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened; cover with remaining COOL WHIP. Refrigerate 4 hours.

From: kraftrecipes.com.

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3rd Place (tie)
ROLO COOKIES
by Loden

2 1/4 c. flour
3/4 c. cocoa
1 tsp. soda
1 c. sugar
1 c. packed brown sugar
1 c. butter, softened
2 tsp. vanilla
2 eggs
1 c. chopped nuts (your choice)
60 Rolo candies
4 tbsp. sugar

Preheat oven to 375 degrees. In small bowl, combine flour, cocoa, and soda; blend well. In large bowl, beat sugars and butter until fluffy. Add vanilla and eggs; beat well. Slowly add flour mixture; blend well.

Stir in 1/2 cup nuts. For each cookie with floured hands, shape about 1 tablespoon dough around caramel candy, covering completely. In small bowl, combine 1/2 cup nuts and 4 tablespoons sugar. Press one side of each ball into pecan mixture.

Place, nut side up, on ungreased sheet. Bake at 375 degrees for 7 to 9 minutes. Cool slightly and remove from sheets. 60 cookies.

From: cooks.com.

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MINT CHOCOLATE CHIP COOKIES
by Stephanie

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1/4 to 1/2 teaspoon mint extract
6 to 8 drops green food color
1 egg
1 cup creme de menthe baking chips
1 cup semisweet chocolate chunks

Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.

Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.

Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.

From: Betty Crocker.

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CHOCOLATE ESPRESSO SNOWCAPS
by Rachelle

1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
4 teaspoons instant espresso
1 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons unsalted butter
2/3 cup packed light-brown sugar
1 large egg
4 ounces bittersweet or semisweet chocolate, melted and cooled
1 tablespoon milk
Confectioners’ sugar, for coating

In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, cream butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low, gradually add flour mixture; beat in milk until just combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.

Preheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into 1-inch balls.

Pour confectioners’ sugar (about 1/2 cup) into a medium bowl; working in batches, roll balls in sugar two times, letting them sit in sugar between coatings.

Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.

Makes 18

From: Martha Stewart

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REINDEER POOP
by Rachelle

1 jar (16oz) dry roasted unsalted peanuts
1 jar (16oz) dry roasted salted peanuts
1 pkg. (12 oz.) semi-sweet chocolate chips
1 bar (4 oz.) German Chocolate-broken into pieces
3 #s or 2 planks White Bark-broken into pieces

Put ingredients into a 4 or 5 quart crock pot in the order listed. Cover and cook for 3 hours on low. Do not remove the lid during this time.

Turn of and cool slightly. Then stir to mix thoroughly and drop by teaspoonfuls on waxed paper. Let cool thoroughly. Approximately 170 pieces.

NOTE: At about the 2 hour mark I smelled burning. When I opened the slow cooker the peanuts were burning and the chocolate was scorched to the sides of the pot. I tried to scoop out the burned stuff and get the rest on waxed paper as soon as I could. I also used too large of a scoop so my pieces were big. If I’d used the smaller scoop, they’d have been more bite-sized.

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CHRISTMAS STAINED GLASS COOKIES
by Mary (Mom)

1 (12 oz.) pkg. chocolate chips
1 stick of butter
10 1/2 oz. pkg. colored mini marshmallows
1 c. chopped nuts
7 oz. pkg. coconut

Melt the chocolate chips and butter, stirring often. Cool to room temperature. Add nuts and marshmallows. Fold and mix together. Divide in half.

Sprinkle coconut on waxed paper. Form the mixture into a log and roll in coconut. Wrap waxed paper and refrigerate several hours.

Slice into cookies and enjoy.

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CHINESE NEW YEAR COOKIES
by Anne

1 (6 oz.) pkg. semi-sweet chocolate chips
1 (6 oz.) pkg. butterscotch chips
1 (3 oz.) can chow mein noodles
1 c. salted peanuts, chopped

Melt the chips in a double boiler. Mix in noodles and nuts. Drop by teaspoon on waxed paper. Yield: 36.

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CLASSIC SPRITZ COOKIES
by Katie

1 1/2 c. butter
1 c. granulated sugar
1 egg
2 Tbsp. milk
1 tsp. vanilla extract
1/2 tsp. almond extract
3 1/2 c. all-purpose flour
1 tsp. baking powder

Preheat oven to 350 degrees. Thoroughly cream butter and sugar. Add egg, milk, vanilla and almond extract; beat well. Stir together flour and baking powder; gradually add to creamed mixture, mixing to make a smooth dough. Do not chill.

Put dough into cookie press and press cookies onto greased cookie sheet. Bake 10 – 12 minutes or until lightly browned around the edges. Remove cookies from sheet; cool on rack.

Makes 7-8 dozen cookies.

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HOLIDAY BARK
by Jessica G.

8 ounces white chocolate, chopped
12 ounces bittersweet chocolate, chopped
7 ounces salted cocktail peanuts (1 1/2 cups)

Place white chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally, until chocolate melts. Remove from heat.

Melt bittersweet chocolate in a heatproof bowl set over a pot of simmering water, stirring occasionally.
Stir in peanuts. Spread on a parchment-lined rimmed baking sheet, spreading peanuts in a single layer.

Drop spoonfuls of white chocolate on top, and swirl chocolates with a skewer. Refrigerate until set, about 1 hour. Break bark into large pieces. Bark will keep, covered and refrigerated, for up to 2 weeks.

Makes 1 1/4 pounds

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5-LAYER BARS
by Kristin

1/2 cup chopped pecans
1 cup butterscotch morsels (I used only chocolate chip since I didn’t have butterscotch)
1 cup shredded coconut
1 cup semisweet chocolate morsels
1 1/2 cups graham cracker crumbs
1/2 cup (1 stick) butter, melted (I drizzled a bit more butter than the recipe called for)
1 (14-ounce) can sweetened condensed milk

Preheat oven to 350 degrees F.

Combine graham cracker crumbs and melted butter. (I sometimes just melt the butter in the 9×13 pan in the oven while it preheats.) Press into bottom of a 9 by 13-inch baking dish. Sprinkle remaining ingredients of mix over crumb mixture. (I usually do chips, then nuts, then coconut). Pour sweetened condensed milk over the layers. Bake for 30 minutes. Allow to cool and cut into bars.

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JACK-N-GINGER COOKIES
by Jill

1 14.5 oz. box gingerbread cake & cookie mix (I could not find a gingerbread mix so I made my own gingerbread mix based on a recipe from allrecipes.com)
1/4 cup Jack Daniel’s Old No. 7
2 T butter, melted

Preheat oven to 375. In a large bowl, mix gingerbread mix with 1/4 cup Jack and melted butter. Roll out a small amount of dough to 1/8 inch thickness on lightly floured board. Cut out cookies with shaped cookie cutter(s); arrange one inch apart on a baking sheet. Bake for 8 to 10 minutes. Cool on a wire rack.

Glaze:
1 cup powdered sugar
2 to 2 1/2 T Jack Daniel’s Old No. 7

In a small bowl, mix powdered sugar and 2 to 2 1/2 T of Jack to a spreading consistency. Frost cookies as desired.

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4th Annual Cookie and Tree Trimming Party

December 19th, 2010 · 4 Comments


Katie, Loden, Anne, Kristin, Jessica, Stephanie


Mom, Amanda, Jessica, Rachelle, Halle, Jill

On Saturday I hosted my annual cookie and tree trimming party. I had been in New York all week for work, and while I got back in time and took Friday off, it was still a lot to cram into one day to be ready for Saturday. Unlike the last few years, I was not hung over for the party, but I kind of felt like I was. I was really tired! Always something… ha.


Mom & Jess

Friends and family came over and each brought a few dozen cookies. We laid the cookies out on trays and sampled them over the course of a few hours. This year is kind of strange the way Christmas falls and it seems to have snuck up on everyone. That, and the fact that I held the party a little later on in December, made up for a smaller party than usual. I remember last year it was crazytown. This year was more relaxed. I actually tried every cookie and talked to every person. Both parties were fun. Just different.


Dips!

To counterbalance all of the sweets, I also served dill dip with vegetables, pimento cheese, and a blue cheese with walnut spread. I’ll have some recipes for these at a later date. As always, we also had hot apple cider (spiked or not) which my mom and Jess were in charge of. I’m still using Julene’s Chicagoist recipe for the cider!


Halle


Halle

We passed the time talking and eating. Unlike last year, there were not many kids at the party this year. Just Jessica and Halle. Of course, everyone was cooing over Halle. She’s such a beautiful little girl and has such a great temperament. Jess spent most of her time behind the couch trimming the tree! Ha! She is shy and really into the tree, so she didn’t mind. Unlike last year when Jess and Tessa only decorated the tree up to the height they could reach, this year Jess got help and the tree is fully decorated up to the top.


Christmas Tree 2010

These were all the tasty cookies we sampled:

  • Rolo Cookies (Loden)
  • Christmas Stained Glass Cookies (Mary)
  • Holiday Bark (Jessica)
  • Chinese New Year Cookies (Anne)
  • Chocolate-Espresso Snowcaps (Rachelle)
  • Reindeer Poop (Rachelle)
  • Classic Spritz Cookies (Katie)
  • 5 Layer Cookies (Kristin)
  • Jack & Ginger Cookies (Jill)
  • Red Velvet Cookies (Amanda)
  • Dirty Balls (Amanda)
  • Mint Chip Cookies (Stephanie)
  • Oreo Pudding Bars (Jen)


Jen Voting

Everything was so delicious! Once everyone had a chance to sample everything I handed out voting cards and everyone made an anonymous vote. Tied for 3rd place were Jen’s Oreo Pudding Bars and Rollo Cookies. In second was Amanda’s Red Velvet Cookies and in first place? Amanda again with her Dirty Balls! (That sounds kind of disgusting!).


Amanda opening her gift for winning


Amanda with her prizes

I’m declaring the party a success again this year! I’ll post the recipes for the cookies later on today or tomorrow!

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