I have written extensively about Waupaca, Wisconsin — a small town on a chain of lakes where my family vacations each summer. A few years ago a small café moved into the space adjoining the Waupaca book store in the old downtown area. My family has dined here on a few occasions and each time […]
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Monthly Archives: August 2007Last week Nick picked up some handmade pasta from Pasta Fresh for our dinner. Pasta Fresh is located on Harlem between Belmont and Addison, so it is a bit of a hike for us normally. However, we had my parents van while they were in Alaska in order to drive Nick to school, providing us […] show 5 comments wow, that’s so close to my old neighborhood where–sad to say–there are so few treasures. thanks for the heads up! wow, that’s so close to my old neighborhood where–sad to say–there are so few treasures. thanks for the heads up! wow, that’s so close to my old neighborhood where–sad to say–there are so few treasures. thanks for the heads up! This place sounds fabulous! I live in Rogers Park, so I’m always looking for good new places off the beaten path. It’s great to hear from you and see what you’ve been up to. This blog makes me realize the energy of words and pictures. Keep coming up with ideas. Nick is returning to the University of Illinois next week. I just bought my ten-ride Amtrak ticket and intend to see him frequently, however it will still be an adjustment. I wanted to plan something nice before the semester started, so I arranged to take the day off from work and made some reservations. We […] show 3 comments Hey, there’s an article about corn-smut here, if you’re interested: http://www.thesneeze.com/mt-archives/000344.php russ was just introducing me to the concept of corn smut the other day. i think their stalks in the garden are growing some… What a lovely evening, Gemma! Being a true carnivore, Nick’s entrée really looks amazing to me. But like too many Americans, unfortunately, I don’t generally think of the terms upscale and Mexican cuisine in the same sentence. Yeah, I know–Rick Bayless, Adobo Grill, etcetera. This review makes me think maybe I should. Over the last few weeks Nick has been experimenting with homemade soda recipes. A lovely article on homemade root beer in the most recent issue of Saveur provided the catalyst. These days, store bought sodas use carbonated water to provide the necessary bubbles, though traditionally yeast was used to carbonate the beverage. However, this gives […] show 11 comments Wow, you just opened up a whole new world to me. I would have never thought of making my own soda! Maybe I’ll be brave and try! And thanks for the link! ; ) Hi! I just was perusing bloggers who were at Blogher and I landed here, and I feel the need to flog the root beer recipe that CHOW produced last fall — hearty souls might be interested in comparing and contrasting against the Saveur version. (I work for CHOW, therefore the shameless flogging.) Here’s the story: Hey Gemma, it was great to meet you too! It’s seldom I get to actually meet people I read on a regular basis. Dearest Gemma—what an inspiring post! I have never tried to make beer or soda yet, but I promise I will! Have a great week! Wow. I had no idea you could make soda. I’m on it. Wow. I had no idea you could make soda. I’m on it. Wow. I had no idea you could make soda. I’m on it. Ginger Root Production trends Ginger output in 2005 In 2005, China continued to lead the world in ginge hey gemma, i met you over at ellen’s once for some frittata, in case you don’t remember me. i tried making ginger ale once and couldn’t get a good amount of sweetness. it was either too sweet or not enough. were you successful? Hey Gemma- I too was inspired from that article but have yet to find the time to make it. Thanks for re-inspiring me. Cream soda sounds so good! |
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twobites - The idea of garlicky greens with fontina cheese is a little too much for my brain to take. That sounds absolutely delicious.
twobites - The idea of garlicky greens with fontina cheese is a little too much for my brain to take. That sounds absolutely delicious.
Terry B - Sounds like a lovely place, Gemma. Your complex salad reminds me of an amazing lunch in a little sidewalk cafe in Paris. We had ordered slices of quiche–a little pricey, I thought, at $7. But when our plates came out, the quiche was teetering atop a salade composé, a huge affair with hard cooked eggs, green beans, radishes, potatoes, olives and many other ingredients I don’t remember now.
Terry B - Sounds like a lovely place, Gemma. Your complex salad reminds me of an amazing lunch in a little sidewalk cafe in Paris. We had ordered slices of quiche–a little pricey, I thought, at $7. But when our plates came out, the quiche was teetering atop a salade composé, a huge affair with hard cooked eggs, green beans, radishes, potatoes, olives and many other ingredients I don’t remember now.
mindy - Wow. Looks great!
I’ll definitely check it out next time I’m in Waupaca (and let my brother know about it).
Also, the photos are just lovely. Well done.
mindy - Wow. Looks great!
I’ll definitely check it out next time I’m in Waupaca (and let my brother know about it).
Also, the photos are just lovely. Well done.
Anali - That looks like a great meal! I love when restaurants have recipes on their websites too. Maybe they will add the soup after they see your post!
Anali - That looks like a great meal! I love when restaurants have recipes on their websites too. Maybe they will add the soup after they see your post!
Lisa - Man, your meals there look out of this world! The greens with Fontina, the squash gratin, the salad—I’d love to try making all of that stuff.
Lisa - Man, your meals there look out of this world! The greens with Fontina, the squash gratin, the salad—I’d love to try making all of that stuff.