Weekend Waffles
What a weekend! My oldest sister, Alessandra, and my brother-in-law, Cassidy, came from San Francisco and we filled the days with activities. They timed their trip to coincide with the Chicago Air & Water Show, and yesterday we watched the Blue Angels carve through the Chicago skyline from one of the best rooftops in the city. It was spectacular. I shared some clips on Snapchat (@blogoverthyme) if you want to see them.
We also took the Chicago Architecture Foundation river cruise, swam at Ohio Street Beach, and had tortas at Rick Bayless’s XOCO — my first time back since we moved here. Today we have more plans, including brunch downtown at River Roast.
To top things off, my parents arrive today for a short visit through Wednesday. Follow along on Instagram and Snapchat for snapshots of what we’re doing and eating around the city.
- Adrianna made a huge doughnut with oversized sprinkles — a joyful, over-the-top bake worth checking out.
- I’m craving Jocelyn’s buttery peach bars; they’re the perfect late-summer dessert.
- A gorgeous succotash with lobster caught my eye — a luxurious, seasonal side dish that deserves a try.
- Billy’s peach-rose quick jam is ideal for someone like me who wants homemade jam without the wait. Delicious and inventive.
- Kung Pao cauliflower showed up on my feed and looked irresistible — a great vegetarian twist on a classic flavor profile.
- Smoked sugar ice cream with a fig butter swirl sounds wildly creative and tempting for a new frozen treat.
- Todd’s cocktails are stunning, and his DIY banana rum idea is worth experimenting with for summer drinks.
- A simple guide to preserving fresh herbs is a handy reference to keep summer flavors all year long.
- I love these ginger-lime green beans — bright, fresh, and perfect as a side.
- Have you seen Sarah’s dessert blog, The Sugar Hit? I received her new cookbook this week and it’s one of the most creative dessert books I’ve read. I went through it from cover to cover and can’t wait to share a recipe from it soon.
What I was cooking one year ago…
- Farmer’s market hash with poached eggs — a flexible, seasonal breakfast you can adapt to whatever fresh vegetables you find at the market.