Robata Japanese Cuisine!

My honey and I are just crazy about Roka Akor in Skokie. Dining there is always a special occasion. The food is truly incredible and the staff, always attentive. You can check out my other Roka Akor reviews here, here and here. Here’s what we enjoyed on our most recent visit!

img_3876

A little ‘amuse-bouche’ on thinly sliced cucumbers. I couldn’t tell you exactly what they were comprised of, but my mouth was certainly amused!

img_3880

The Kale Caesar Salad with Bubu Arare and Roasted Charred Tomato tasted like a song! So delicious! What are Bubu Arare you ask? They are those little tan balls that you see on the salad. Traditional to Japanese cuisine, they are tiny seasoned cracker-like nibbles! Crunch-crunch

img_3882-3

Next, some Prince Edward Island Mussels with Wild Mushrooms and Citrus Sake Broth. These little seafood delights with toasties would take the chill out of any autumn night!

img_3878

You couldn’t pay my date to pass up the Robata Grilled Duroc Pork Belly with Kimchi on a visit to Roka Akor, and I don’t blame him. That meat is delivered right from robatayaki heaven! (If you’re curious like me, robatayaki means ‘fireside-cooking’ in Japanese)…

img_3889

Next we ordered up some Sweet Corn with Soy Garlic Butter (…mmmm) and some Sweet Potato with Ginger Teriyaki (…mmmm-hmmm) to accompany our main dishes.

img_3887

I certainly wasn’t crabby after diving into my sea of Alaskan King Crab with Chili Lime Butter (all puns intended)…

img_3886

But the real star of this evening’s dinner was handsome’s choice. This dish is very, very special and something he’d considered ordering each time we’ve dined at Roka, but had yet to. He finally decided upon this Miyazaki Wagyu served with Artisan Salts. Wagyu is a breed of cattle in Japan, and Miyazaki the place this particular cow was raised…

img_3885

This steak is considered some of the best out there, and we concur. Even though I don’t generally eat meat, I had to try something this luxurious. It was a delectable experience. The meat literally melts in your mouth (likely because Wagyu has a high level of unsaturated fat)…

img_3891

And for our dessert, the Ube Pot de Creme with Toasted Rice Tuile. Ube is a purple yam! I love the thought that a root vegetable curbed our post-dinner sweet tooth! Yet again, another memorable meal at one of our favorites, Roka Akor!

The Mad Hatter Of Toasties: A Poem

I am the Mad Hatter of toasties, smothering my bread in everything that’s good…

img_2936

Even covering them in melty cheese and eggs, though my conscience isn’t sure I should…

img_2718

Especially best are those with eggs in a hole, how I swoon with each bite and crunch…

img_2894

Mad Hatter I am, getting crazy with my toast…I make one wild bunch!

img_2787

No, no, there’s nothing better, than such hot and toasty delights…

img_2938

Made right quick for any meal, they’re indubitably the best on chilly autumn nights!

img_2949

Of course there is salad; greens so fresh, bright and pure…

img_2910

And roasted squash of every kind, from which I don’t demure!

img_2323

Always loving am I of a tender fish, potato and asparagus feast…

img_2190

And my ardor for shrimp, shallots and beans…well that won’t ever cease!

img_2369

Wondrous goddess you are, divine caprese! So very high on my list…

img_2911

But toasties, oh toasties, you’re this Mad Hatter’s pleasure, for always and ever. On this I must insist!

Rapunzel, Rapunzel, Go Sharpen The Scissors…

Time gets away from me when it’s time to get a haircut. I’d likely have cut it a year ago if it hadn’t been for having The Quill And Brush at the Bristol Renaissance Faire. It wouldn’t have been common for an Elizabethan woman to have short hair and I’m all about reenacting history! However, long tresses proved torturous in the heat over the summer and I knew when fall came, snip-snip!

tresses

I knew however, that no matter how frustrated I’d lately become with this length (knots, time of care, getting strands caught or snagged in things), someone else could use what I had…

img_9643

So I went to see my very talented stylist Krista McGann, who I’ve trusted with my cuts for over seven years. If you live in, or are visiting Chicago, I highly recommend her. Her artistry will have you leaving her chair feeling fabulous. Previous to the appointment, I let her know that I’d like to donate…

img_9640

Krista told me that she believed my hair was the longest she’d ever cut, which I found surprising. How long was my hair this go around?! And with a donation requirement of at least 8 inches, what would I really be giving?

img_9647

A lot of snipping and two fresh razors later, I was able to give approximately 20 inches…

img_9646

And boy do I feel lighter than a feather! That very afternoon, I sent off my pony to Pantene Beautiful Lengths, an organization that provides 100% free real-hair wigs to women who are fighting cancer…

img_2935

I hope that my gift will help another lady feel a little stronger during her hardship. As for me, I’m loving my short style!

Here’s wishing you strength when you need it, and encouragement to give when you can. God Bless!

Maid of Honour is Here!

I am so, so excited to share Maid of Honour with you! This wonderful story is adventurous, and so endearing. After holding it in my hands and reading it myself this week, my heart was filled with warmth by the time I reached the last page. Maid of Honour is a very special tale about bravery, humility and honor, and I sincerely hope you’ll enjoy it!

michellewrites-72dpi-1500x2000-5

Every young lady of noble birth dreams of being selected by Queen Carolina to be one of her maids of honour. So, when Jane receives a missive inviting her to take her place by the queen’s side at Castle Wellstone in one week’s time, she is overwhelmed with excitement and pride!

It is a beautiful day when she settles into her carriage with her friend and handmaiden Katie, especially as a dazzling court, prestigious status and days filled with merriment await. Escorted by guards on horseback, she begins her journey thinking only of her future happiness. However, as their caravan passes through a thick wood, miles from home, a terrible fray breaks out. They are being assailed by archers hiding in the forest! Confused and afraid, Jane can only wonder why this sudden attack has come upon them, and whether or not they will survive.

A harrowing run through the woods soon leads Jane to discover the veiled truth behind sustaining peace in their kingdom. And though she never expected the need to summon such great courage in the face of danger, especially on this special day, her cleverness, kindness and humility will shine through. Jane is about to become a true maid of honour!

Available now on Amazon and Amazon Europe!

Hats To The Heavens!

I’m a hat loving, hat wearing kind of gal! Further, I love costuming. So, you’ll quite understand how I have so many fabulous photos of wondrous hats, taken at the Bristol Renaissance Faire

img_1196

These pretty towers add even more elegance to what are already such smartly dressed noblewomen…

img_1021

And such a tall and pale-yellow number so nicely compliments this saucy mistress!

img_1023

Only a straw hat decorated with a bit of plumage will do for this authoress (who secretly dreams of living in a hobbit house). But I digress…

img_1072

Oh my gosh, the Queen’s hat! Look at those gorgeous feathers!

img_1205

…spy especially upon Her Majesty’s striking red plume and Tudor Rose!

img_1091

What a magical crown for one such etherial fairy queen!

img_1093

A wild creature perches upon this witch’s hat, zoom in and you might see it!

img_1142

Well met sir! Your hat is so grand as to be in a category all its own!

img_1145

One noble’s hat was adorned with trimmed feathers on their individual rachis. I thought they made a clever ornament!

img_1210

And nothing like prettily fashioned hairstyles and delicate lace collars to add to the elegance of these women’s hats!

img_1193

How special the simplicity of this young lady’s cap…

img_1155

How daring the effect of an artful tilt and golden feathers. Fantastic!

img_0228

And how sweet the pretty veils of young maidens at their games…

img_0241

And at their prayers…

img_0242

Truly an excellent ensemble, one lady so richly adorned in blue…

img_0253

Another one of Her Grace’s gorgeous pieces. What a designer has she!

cimg2444

Oh precious the crown of yellow buds and green…

cimg2451

And such a treasured wreath of feathers, from out of a dream…

cimg2399

There simply are no lack of smiling faces, and thoughtfully designed hats on this festival day!

cimg2492

But I must tell you this…

cimg2491

No hat can beat the one worn by the kindest of ladies, Lady Ettie!

Three Squares: The Invention of the American Meal by Abigail Carroll

I’ve just finished reading Three Squares: The Invention of the American Meal by Abigail Carroll and found it to be a fantastic text filled with historic food facts!

img_2908

Three Squares treats us to a food timeline in US history. Carroll begins with what mealtime likely usually looked like for settlers in the 17th century (when European colonists began planting roots and observing the foods Native Americans consumed)…

vegetables-752153_1280

I was absolutely fascinated to learn what and why settlers were eating/growing/harvesting what they were and how they prepared these items. It was also interesting to learn how settlers viewed their native neighbors (rampant with cultural clashing and ugly stereotyping when it came to the meal)…

barley-1117282_1280

In the 18th century, patterns began to change. Where many crops, food items and ways of preparation had been originally rejected in the 17th century, new generations of Americans began to do the opposite, rejecting their European food pasts and clinging to what made their crops and tables uniquely American…

vegetables-1695831_1280

As Carroll’s timeline progresses, we learn how the hours at which meals were taken, what was being consumed, and how food was being prepared and presented, changed and why. I found it really awesome to learn how consumption has changed so dramatically over the years, due to changes in American culture, wartime, industrialization and technology…

ornamental-corn-1651971_1280

Three Squares spans a great many topics…

  • What foods were uniquely native to North America vs. crops that were introduced.
  • The strong cultural bonds we make with our food.
  • How food associates with our notion of social status.
  • The way structured family meals affects our social skills and intelligence.
  • Nutrition, school lunches, government reforms.
  • The powers of packaging, advertising, and the impact of television.
  • Snacking and American leisure time.
  • And much, much more…

fried-eggs-456351_1280

Though folks who love food will find interest in this book, I think it is especially for anyone who enjoys history, and particularly American history. It is a highly digestible (tee-hee) historic timeline that will have you learning something new and interesting at the turn of every page! I cannot recommend it enough, it was truly a gastronomic pleasure!

What’s Up, Chippy?

We have chipmunks living under our cemented front porch. I enjoy watching them race around and make unique chirping noises, and they love to get a handful of nuts or fresh berries when I’m feeling generous…

img_2828

This little fella spent the greater part of an afternoon hopping up and down on a little edge of the porch. He ate his acorns and watched me. I typed on a story and watched him. They’re adorable, but they will mistake your toes for nuts if you are wearing flip-flops like I was. I’ve had to holler for them to get away from my toes on more than one occasion (and no my toes don’t smell like nut butter). The last thing I need is to have to hobble the block down to the local hospital for a stitch to my big toe, and explain how I got injured…

img_2826

Chipmunks burrow paths under the dirt, where they sleep, have babies and store their food. A single chippy can store up to eight pounds of food! (If a disaster hits town and I run out of victuals, I know where I’ll be digging! Acorn soup it is!) They also don’t like other chipmunks hanging around their dens and will brawl and chase them great lengths from their burrow doors. I’ve seen them fight, they’re spunky for certain…

img_2824

Chipmunks are also known to be very clean, keeping their burrows clutter free. They make comfy nests out of grass and leaves, and though most people think they hibernate in winter, that is only sort of true. They do sleep quite a bit, but they rouse a few times a week to eat, run around the burrow and use the chipmunk amenities…

img_2819

I originally believed that they only ate nuts, seeds and plants. However, they also eat bird eggs, insects and frogs. I can attest that this is true, for my mom and I once watched one hold an earthworm in its little claws and munch it while it squirmed. Gross!

img_2825

They can birth two broods a year (early spring and early fall) with between 2-5 little chips in each set. Sadly, chipmunks don’t live long. About 2-3 years. No wonder they brawl, hoard food and zip around like race cars. With such short lifespans, they’re living life in the fast lane!

Here’s to living life to the fullest, and always having enough acorns in your burrow!

What’s cooking good looking?

I made a special skillet this week, salmon cakes! My grandma used to make these, and my mom too, and this week I made them for my honey and I, and we quite enjoyed them…

img_2888

I’m not very good with following recipes and like to use what is on hand (always hoping what I’m making will turn out). I threw together a can of salmon, an egg, half a cup of bread crumbs (actually smashed pita chips), half a cup of mayo, a few tablespoons of mustard, half a cup of minced chives, and then formed the patties and let them cook slowly over medium heat…

img_2890

Crispy on the outside, flavorful hot salmon on the inside, served with some zesty sauce (a little mayo mixed with a little sriracha), and a salad. Next time I’m going to try baking them and see how they turn out!

img_2887

I’m always making a sandwich, because I’m nuts for them. For the last few weeks, cucumber sandwiches have been my favorite. This sandwich included toasted sourdough, a  spread of mayo, sliced red onion, arugula, cucumber, salt and pepper. I also really like making an open-faced sandwich with a little chive cream cheese and a layer of sliced cucumber. Delicious!

img_2831

I also whipped up a frittata (though frittata means ‘fried’ and mine was baked). Some eggs, some cheese, some veggies, voila!

img_2832

Fresh and simple meals are always a delight, especially when they are colorful!

img_2834

I also roasted some fingerling potatoes and steamed up some pea pods and had a little feast. There’s lots of veggie love in my kitchen!

img_2808

As the season is starting to change, I’m already leaning toward cool weather fare. I roasted a very large acorn squash last week (and ate the entire thing myself) and also baked up a zucchini casserole. Nothing like roasted veggies and hot casseroles to ward off a chill!

What’s cooking in your kitchen? Have you whipped up anything that is traditional to your family lately (like my salmon cakes)?