Enamelware Bake Set by Falcon
I’ll be honest, I got these because they are pretty. Function followed form. But they work well, so we all win-win. Oven, stove top, and dishwasher safe, the chips they develop with age just add to their charm.
Black Label Preserves from Rare Bird Jam
My friends Elizabeth and Kaitlyn over at Rare Bird have launched a series of limited edition jams. Kumquat, Tarragon & Honey was up first and it exceeded even my high expectations. This is a seriously good jam. I regret buying only one jar.
The Preservation Kitchen by Paul Virant and Kate Leahy
Last summer I officially became obsessed with canning. This summer I elevate my game. I have big plans. Those plans include working my way through many of the pickles and preserves in this gorgeous cookbook with recipes from Chicago’s beloved Paul Virant.
Isot Pepper from Spices of Lezzet
Isot pepper (aka urfa biber) is the real deal. Smoky, fruity, and slightly hot this pepper can become a secret ingredient that elevates everything from grilled meat to cocktails.
Hot Pink by Adam Levin
I first read Adam Levin’s short story Hot Pink a few years ago when it was published in McSweeney’s. I immediately made everyone I know read it. It remains one of my favorite short stories. Levin has a way with words that blows my mind, he loves language. It is energizing! My fellow Chicagoan recently published a collection of short stories that is completely awesome and a great Spring read. It is worth repeating the sentence from Hot Pink that the NY Times used in their review:
- My friend Joe Cojotejk and myself were on our way to Nancy and Tina Christamesta’s, to see if they could drive us to Sensei Mike’s housewarming barbecue in Glen Ellyn.
Wrinkled Egg by Some Local Chicken
I had never seen one of these before! I loved my little wrinkled egg and the surprise of finding it in a carton of boring smooth eggs. I don’t know how you get one, it sounds like you might need a calcium-deficient or virus-prone chicken.