chicago foodie girl

Welcome back! I hope everyone had a fabulous Chrismahanukwanzakah, filled with an abundance of good cheer, awesome presents, decadent cooki...

*Tap, tap, tap* Is this thing on? Ahem. I'm finally poking my head out after two insane weeks of student conferences, meetings, and grad...

I've been wanting to try my hand at making cake balls for the last year or so and during my Thanksgiving break, I decided it was finally...

As I've mentioned approximately fifty times during the past month, I have a serious love of all things pumpkin. This love includes, bu...

Happy Monday! I don't know about you, but it seems like the weeks are flying by at turbo speed. I swear the older I get, the faster the...

Happy Monday! I hope everyone had a fantastic weekend. As with many of you, Mario and I spent our weekend engulfed in Halloween excitement....

As I mentioned earlier this month, I love Halloween: the decor is completely awesome (glittery skulls and pumpkins everywhere!), scary movie...

Goodbye, 30-something. Hello, 30-something + 1 (a big move into a new age category box - sigh). Showing off my waving skills in my styl...

2012 Harvest Bonfire at Wagner Farm I say it every year, but I think it's always worth repeating: I ♥♥♥ fall! I especially love Oct...

There are so many things I love about Andersonville : the adorable shops, the fabulous restaurants, the blend of the old Swedish commun...

Can you believe it's already mid-September? While I'm definitely happy to see the summer come to an end, it feels like the last...

Welcome back to Thirsty Thursday, aka my favorite day of the week! :-) Despite the shortened work week, Thirsty Thursday really could not ...

*Tap, tap, tap* Is this thing on? Ahem. As I mentioned on my facebook page (follow me over there for bonus content!), I didn't mea...

Happy Monday! I hope everyone had a fabulous weekend. As with many of you, I spent a good chunk of mine glued to the Olympics. I've a...

I have a love/hate relationship with scallops; while I love eating them, I tend to hate cooking them. Fresh scallops that are cooked proper...

You might have guessed by my string of no-cook recipes and festival posts that I haven't done much cooking/baking during the past few...

I fell madly in love with Bleeding Heart Bakery shortly after they opened their first storefront back in 2004. Who could not love a bakery ...