Imagine my surprise when I learned that Lottie + Doof was someone’s favorite site (or at least one of their favorites)! And that someone is someone I don’t know. That someone is a nice animator named Gretta who mentions L+D in Time Out Chicago this week. I sure am happy she likes this site and so, this one is for Gretta. read more+++

I really lucked out with Bryan’s family, they are all great. I often listen to friends tell stories about their in-laws and feel lucky to have it so good. A few weeks ago, Bryan’s sister Heather came to visit. We were excited for her stay and we wanted to cook some good food for her— a sort of belated Christmas dinner. She’s a vegetarian and it got me thinking about dietary restrictions and menu planning. read more+++

It is cold and snowing and really the only way to deal with it is to make some scones. Imagine waking up and eating a warm, toasted almond scone that you spread with butter and some cherry preserves. Even better, you can freeze these scones before baking and have fresh, hot from the oven scones any day you like. These are really very delicious and you should go try them right now. read more+++

We’re getting a lot of snow in Chicago this year. Today, we all woke up to a temperature of -16° F. Seriously folks, -16. I keep wondering to myself why people settled here. The weather is pretty terrible for most of the year, but it sure can be pretty. The city looks really nice right now covered in white powder. All of the snow got me thinking about powdered sugar. Or snowballs. Or something. I somehow ended up at Mexican Wedding cakes, as they are commonly referred to. They are also called Russian Tea Cakes, Pecan Butter Balls, Viennese Sugar Balls, Snowballs, or as my friend Katie and I affectionately call them: Balls. read more+++

At Lottie + Doof we’re aware that the economy has fallen apart. Everyone is concerned about the future and we’re all trying to be frugal. This is the first in a three part series aimed at helping you save money while continuing to eat pretty fantastic food.

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In June I received a kitchen torch as a graduation present from Bryan. Up until then I felt like every recipe I found required that I use a kitchen torch and I often complained that I was unable to cook anything without one. It may seem shocking then that I used the torch for the first time this weekend. I don’t know what happened, but boy am I sorry I waited! I mean, torching the top of these crème brûlées was seriously the most fun I have had in a while. The torch throws some serious heat and it is fascinating to watch the sugar melt and then burn on top of the custard. I felt like a kitchen welder, it was very Flashdance. read more+++

It isn’t too late for gingerbread! I had been eying this recipe before the holidays but somehow never got around to making it. I am sorry I waited, it is a real keeper.

A few days ago I realized that both my ginger and ground cloves were too old to use. I grew up in a family where spices were kept in the pantry until they were all used up. They became dusty relics of the past. Some of our spices were, I kid you not, at least ten years old! (I bet my mom is still using spices she has had since the early 90’s.) Now we’re told that spices have a shelf life of about a year and that after that their flavor weakens dramatically. It is true. Believe it. Please believe it. read more+++

First things first. Thanks to all of you lovely people who voted for Lottie + Doof as your favorite home cooking blog over at The Kitchn. I really appreciate the support. I know the contest was sort of confusing and that it was difficult to vote, but I am happy to have participated. I started Lottie + Doof as a place to share what I was cooking and thinking with anyone who wanted to listen (I am still surprised that anyone includes people other than my close friends). Not only do you read- you have all been so supportive. I truly appreciate it. I will happily keep cooking and recording what I eat here. I also hope to add some special guest features and more restaurant and book reviews in upcoming months. I think exciting things are ahead for L + D. read more+++

I’ve been a regular at Milk & Honey since it opened back in 2002. The cafe is located on Division Street in Chicago’s Wicker Park neighborhood. I have the good fortune of living less than a block from the restaurant and so it is our go-to spot whenever we want something delicious for breakfast or lunch. read more+++

Every year I make some resolutions related to food. I usually give up on them a few weeks into the new year. One always seems to be that I will cook dinner/lunch more often and eat out less, both for health and financial reasons. In an effort to make this one stick, I have been on the lookout for very quickly prepared meals that are also delicious. This recipe for pasta with pecorino and black pepper is one of those recipes. It came together in about 10 minutes and was extremely delicious. We ate it with an arugula salad and an orange to balance out the cup of cheese. It will become a regular at our house, especially since the ingredients are usually on hand. Here’s hoping that 2009 is finally the year that I eat at home more than I eat out. I’ll keep you posted… read more+++