Monthly Archives: October 2012

What to get for the girl who loves cats

I want to clarify right off the bat that said “girl” is not me. It’s not that I don’t like cats, but their tendency of giving me hives is something I’ve developed a foul taste for.

My hiveless sister, however, loves cats. Quite a bit. Enough so that I can’t think of anything not cat related to get her for her birthday/the holidays. As such, I’ve assembled a substantial enough collection of cat paraphernalia to share the items here. May you only pass mild judgment on the cat lover in your life when you gift upon him/her these same unique goods.

Spicy Tomato Dill Soup

It is Oct. 24. I am in Chicago. And it is 75° outside.

Unacceptable. Give me fall back.

Throughout the summer (my least favorite of seasons — gasp!), I willed it to be autumn with the purchasing of oversized sweaters. I’ve gone for a more cost-effective, calorie-ineffective method this time around: Spicy Tomato Dill Soup.

This is my favorite dish on the planet (I know I’m a hyperbolic person, but I promise I’m not exaggerating). The recipe comes from Summer Kitchen, an adorable restaurant in Door County, Wis., my family spends most summers frequenting. That I developed my love for this piping hot soup during summer months is a testament to its deliciousness. Still, it is best enjoyed during colder months — the weather is more fitting but the clothes are not.

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Caramel stuffed apple cider cookies

I have been commanded by my boss to write a new blog post, because “she needs a laugh.” Well, seeing as it is Monday morning and my pension for humor is at a weekly low,  I thought I’d go with the next best thing: baked goods.

I made these caramel apple cider cookies a couple weeks back and they were delicious. Credit to this blog for the recipe and my mad Instagram skills for the photo.

Warning: The recipe advises you refrigerate the dough for an hour before baking. As I’m sure you all know, this is the most disheartening tip to encounter in a recipe, so I did what any rational being would do when faced with it: I ignored it. (Truth be told, had I read the recipe in full before committing to it, the hour-long wait would have kept me from baking these. Huzzah for my dwindling patience!)  Continue reading →