More Lemonade

Anyone who reads the comments section knows I've been having a culinary love affair with Liz for the last year.  Not only is she a real professional, she kindles the same passion for garam masala, and other uncommon ingredients, but most importantly garam masala, at least today (but only with many less commas).

Since we've both been back-logged with blogging, we exchanged a few e-mails the other week to discuss some more applications of garam masala, which if you recall, is a just a blend of relatively more familiar words, much like a curry is.  The end result is this garam masala combo post.  Check out her site for an even better application of the spice blend.

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In 2000 Words, My Last Meal

Did I mention there's another one-- that I have a brother?  There's an older, wiser, more gastronomically adept Stash out there.  Long time readers may remember him from such blogs as this one, where he gave us a fine lesson in cutlery. 

After half a decade of sailing around the world, he's back in Chicago.  And hungry.  Monday's lunch was a good start, but we're still hungry.  We're ready for more great food.  It's time to go to Publican.

Publican is Paul Kahan's latest restaurant, following Blackbird and Avec.  It's been nominated three times by the James Beard foundation in 2009 for Outstanding Chef Paul Kahan, Best Restaurant Design, and Best Restaurant Graphic Design.  Paul is finally getting the attention he deserves, and since its opening in October, I couldn't be more eager to visit.

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