i am a writer, editor and certified chef living in chicago. i want to share a little of my life through the recipes and stories that fill it each day.
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Search It!
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Recent Entries
- My newest blog project!
- lemon grass-scented spicy pork soup
- rice stick noodles with vegetables, egg and airline peanuts
- planting a chef’s edible garden
- baked rice and eggs
- simple pan-roasted cauliflower
- caramelized onion smear
- crunchy cucumber salad
- my first dhal
- keema tacos
- roasted rabbit with creamy mustard sauce
- creamy asparagus soup
- warm french lentil salad
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Links
- 101 Cookbooks
- A cat in the kitchen
- CHOW
- hungry magazine
- Laila Blogs
- Pinch My Salt
- Saucisson MAC
- Savory Simple
- Serious Eats: A Food Blog and Community
- smitten kitchen
- The Cooking Diva, Chef Melissa DeLeon
- The Girl Who Ate Everything
- the pioneer woman cooks!
- The Traveler’s Lunchbox – Journal
- WordPress.com
- WordPress.org
Maggie,
It looks like you are doing GREAT! I am so excited to read your blog. You look like a fabulous chef. And you are making me hungry, very very hungry.
I can’t wait for you to come to Erie and cook us something.
Take care,
Maria
Hi Marge,
I looked at some of your blog and sent it to Flo.
I put it on my favorites so now I can go there easily and often. I may use some of your ideas tonight. You have done a really nice job so far.
Love,
Mom
It was lovely meeting you this evening at Kendall. I’m glad Pierre introduced us. Your blog is great — I’ve already seen several recipes I want to try.
All the best with your cooking and writing.
Cynthia
HI FROM MARIA!!!
Oh my gosh Marge!!! I miss you! How cute is your website? !?!? I love it! And it makes me think of you.
Tons of personality in it…how perfect! Have you walked in on anyone naked cooking recently? How are you? I just got back from Wales two days ago…I am going to have to make a trip down to Chicago!!! 
See you soon lady!
I have been staring at those asian braised ribs for over a month. When do I get some?
Kevin
Simple and proper use of the “shift” key will make your writing much more enjoyable to read than it already is.
that was a choice i made early on. i understand your distaste, but changing it now will make me inconsistent!
Hi Maggie, I am now intrigued by the chinois, used to make really velvety soups. I asked JJ to get me a good one for Xmas (they are not cheap).
Our favorite restaurant always has these amazing soups, and that is the secret the chef told me.