Cardamom Lemon Coffee (Recipe)

On a cold Sunday morning, I felt like something a little different for my weekend coffee indulgence. Something like this would probably be scoffed at by the coffee purists, but, I guess I'm not a coffee purist. The warm, fragrant spices made me feel cozy and the lemon oil invigorated me. This pleasant effect kept me going and stayed with me for at least a few hours. 



Here's what you'll need:
7 grams freshly ground coffee beans of your choice
4 ounces of water, heated to between 195 and 205 degrees Fahrenheit
3 ounces while milk, warmed in a pot or in the microwave
1 tsp. sugar
1/4 tsp. ground cardamom
1 strip lemon peel

Here's what you'll do:
- Brew coffee beans with a french press, drip method or whichever way you choose.
- Add the milk, sugar and cardamom and stir until the sugar is dissolved.
- Bend the lemon zest to express the oils over the coffee and drop it in.
- For a frothy, cocktail feel without the booze, add everything to a cocktail shaker with ice, shake until cold and strain over fresh ice in a tall glass.
- Enjoy!

Ashland, Oregon area 2017 (various eateries)

I always look forward to my visits to Ashland, Oregon. They are always pleasant, especially when there are plenty of restaurants that are either new or standbys that are consistently good. My last two trips have yielded tasty meals that were satisfying and delicious.

Here are some of the things I've enjoyed.


Hearsay
40 S 1st Street, Ashland OR
This restaurant has taken over the space of an establishment I've enjoyed previously. They offer creative and world-inspired cuisine, which was unexpectedly delicious. The decor had a lot of dark wood and felt casual and upscale at the same time.
http://www.hearsayashland.com/


Gin Shrub. A well-balanced drink made with Seagram's Gin, blueberry and lemon shrub. This was sweet, sour, boozy and thirst quenching.

Maple Leaf Farms Duck Wings. I wished this appetizer came in bucket size; it was so delicious. This dish hit all my favorite flavor senses with a sweet and spicy citrus chili glaze, a cooling and creamy coconut cream, and crunchy toasted sesame seeds. Not to mention the meat was seasoned well and cooked until tender and juicy.

Tequila Prawns. Another excellent small plate that I wished was a big plate. The large prawns were cooked perfectly and draped over crispy fried patatas bravas, roasted garlic buttermilk sauce, and green onions.

Halibut & Chips. A very good version of fish and chips. The Halibut gave it a meatier texture and the light beer batter coated the fish with just enough of that crunchy shell. The Caribbean spiced fries had a nice spice blend with cinnamon and allspice and the coconut slaw and tropical fruit hot sauce balanced the dish with sweet, tart and spicy.

Snake River Farms Pork Short Ribs. An incredibly succulent, carnivorous dish with large pieces of pork cooked until falling apart and braised in a flavorful sauce. Warm potato salad surrounded the meat and it was all topped off with bacon and pomegranate syrup. An excellent dish.

Immortal Spirits
141 S. Central Avenue, Medford, OR
Founded in 2009, this distillery is one of the few that actually distill their own whiskeys, rums, and even absinthe. They are actually so proud of their absinthe (which is not as wormwood heavy) they have cocktails where the absinthe is the star, rather than just a flavor enhancer. The tasting room is small but comfortable, and the staff is knowledgeable but also laid back and welcoming. The drinks and spirits are reliably delicious and the food is quite tasty as well. I would recommend this establishment for a quick tasting or for a longer, lingering lunch with cocktails and conversation.
http://www.immortalspirits.com/


Sazerac. Made with their Single Barrel Whiskey, absinthe, and bitters, this is a spirit forward, good cocktail that always goes down easy.

Whiskey Ginger: A light and refreshing drink made with whiskey, lime juice, and ginger soda.

Walk the Plank. This was fruity and sweet with freshly muddled strawberries, rum, and lemon soda.

Absinthe Mojito. Their take on the Cuban classic with Absinthe as the primary spirit and enhanced with freshly muddled lime and mint, then topped with soda. This was well balanced and easy to drink.

Entombed Pork Pancake. House-made pulled pork filled this beauty. Greek yogurt, scallions, and a house-made whiskey BBQ sauce was the topping. This was a very large pancake that satisfied two people with meaty pork, fluffy pancake with fantastic crispy edges and a tangy and sweet BBQ sauce.

Immortal Tacos. Another delicious pulled pork item. These mighty tacos were filled with the tasty meat, a spicy Sriracha slaw, smoked paprika, tangy lime aioli, and fresh cilantro. This was savory, tangy, spicy, crunchy and fresh all at once.

Drunken Goat. Fluffy, buttery buns were filled with grass-fed Black Angus beef from lucky cows that fed on their spent grains from whiskey making! Bacon, creamy goat cheese, red wine-glazed onions, black pepper and fresh greens fulfill this burgers destiny to be amazing. This was juicy, perfectly cooked and served with a tasty side of red potato salad.

Quickdraw. For the meat lover, this burger had the same fantastic beef, plus double the bacon, crispy fried onions, Colby cheese, whiskey BBQ sauce and added pulled pork that I requested. A really fulfilling burger that hit all the umami sensors.

I don't have plans to visit Oregon in the next few months, but I look forward to my next visit. I'm confident that the food will be just as good and there may even be a few new places for me to try.

Sama Uyghur--Union City (Uyghur cuisine)

The Uyghur ('weh gur') people are an ethnic group from the countries of China, Kazakhstan, Kyrgyzstan, Uzbekistan and Turkey. Their food is a delicious mix of all of these cultures combined.

After my first taste, my reaction was one of comfort from the Chinese influences, mixed with wonder and awe at the fantastic flavors of the middle east. This restaurant has not been open for very long, but I hope it stays in business for a very long time. Located at 1719 Decoto Road, the small but friendly space is adorned with colorful carpets and other decorations exemplifying the colorful array of food offerings.

Here are some of the things I've enjoyed.

https://samacuisine.com/



Samsa. Small pockets of pastry filled with ground lamb, sprinkled with black sesame seeds and baked until golden. These were fun little appetizers packed with savory meat.

Bean Jelly. A familiar Chinese side dish, this is gelatin made from mung beans. After firming up in the fridge, it is sliced and tossed with black vinegar, chili oil, sesame seeds, peanuts and fresh cilantro. The texture is firmer than your typical American dessert gelatin, and the tang and spice of this dish is an excellent palate cleanser between courses.

Marinated Potato Salad. There is no mayo in this potato salad. These potatoes were cut into matchstick size, perfectly cooked until tender with a bit of chew, and then tossed in a tangy dressing of vinegar, chili oil, red peppers and cilantro.

Komilek Chop Qorimisi. These were pearl-sized wheat noodles, pan fried with lamb, celery, red and green bell peppers, onions, black fungus and a savory and spicy soy-based sauce. This had a delicious flavor that was easy to eat with a spoon.

Qurghaq Chop Qorimisi. Similar to the hand-cut noodles above, except the sauce was a bit thicker which gave it a gravy-like consistency and the chives gave it a very fresh vegetal taste. Very comforting and satisfying.

Toho Qorimisi. Sauted spicy chicken with potatoes, red and green bell peppers, chilies, and stewed in one of the most succulent and umami-packed sauces I've ever tasted. This was fantastic and I could not get enough hand-pulled, wide wheat noodles to soak it all up.

One of my greatest pleasures in life is experiencing different cultures and food, which is why I love to travel. But if I can't get to a particular country to try their regional cuisine, I'm very thankful to have restaurants like this, where I can get a taste of a different culture close to home.

Farmhouse Kitchen--San Francisco, CA (Thai cuisine)

Located at 710 Florida Street, Farmhouse Kitchen is an eclectic and interesting exploration into the culture, the people and the food of Thailand. This is a very busy restaurant with their regular dining service as well as scheduled cultural events; reservations are encouraged. The street food vibe is very present with off-menu items carried around the tables via bamboo sticks with hanging straw baskets serving street treats like meatballs, fried taro and even grasshoppers. The menu also offers other items than the usual Thai dishes one might see at conventional Thai restaurants. All this makes for an interesting and very pleasurable dining experience.

Here are some of the things I've enjoyed.

http://farmhousesf.com/



Fried Taro and Banana (off-menu street food). These had a dense batter that made a crunchy exterior shell, while maintaining a soft interior. The taro was nutty and the banana (closer to a Plantain) was soft and sweet. The fried onions, black sesame seeds in the batter and sweet glaze over the top added to the complexity of this snack.

Fried Grasshoppers (off-menu street food). My first time eating grasshoppers and it was a great experience. Marinated in soy sauce, fish sauce, sugar and maybe a few other ingredients, these were fried until shatteringly crisp on the outside with a mushroom-like flavor on the inside. The texture was similar to eating fried shrimp with the shell on. A whole bag of these would be great with some beer and a movie. Great finger food.

Herbal Rice Salad. A Bangkok-style salad was composed of their blue rice, toasted coconut, peanuts, shredded green mango, crispy shallots, lemongrass, sliced long beans, chili, kaffir lime, dried shrimp and tamarind dressing. This had all the multi-dimensional flavor and texture components of a well-rounded dish. One my new favorites.

Panang Neua. This enormous piece of succulent, tender, bone-in short rib was smothered in a thick, rich panang curry sauce and served with broccolini, blue rice, bell peppers, onions and fried basil. This was big enough to be a meal for two and brought out the primal, meat-tearing hunger out of me. The panang curry was reduced until the flavors were concentrated but not overpowering. Full of umami and phenomenal.

Vacation. An exceptional dessert. All of my favorite foods were encased in a hollowed out coconut. It was filled until spilling over with coconut ice cream, coconut meat, toasted coconut, toasted macadamia nut and sesame seeds. Not overly sweet and definitely satisfied my need for coconut.

This was a fun, lively and delicious place to eat and hang out. I look forward to my next visit.

Spicy Rice Noodle Salad (Recipe)

During the last heat wave, I was forced to get my creative juices flowing to come up with a recipe that did not require any stove or oven cooking, but was still hearty enough for dinner. This turned out to be a hit in my household, with my co-workers and also satisfied my personal need for savory, sweet, crunchy and spicy food. This can also be made ahead and stored in the fridge for a pot luck or dinner party.


Here's what you'll need:
3 tbsp. chili paste (more or less to taste)
3 tbsp. honey
1 tbsp. fish sauce
1/4 cup soy sauce
1/4 cup sesame oil
2 persian cucumbers (or 1/2 English cucumber)
4-5 leaves of romaine lettuce
1 package firm tofu
1/4 bunch fresh cilantro
1 handful fresh mint leaves
1 package fresh rice noodle (I normally purchase this fresh and pre-cooked from the Asian market)

Optional ingredients or toppings:
Edamame
Tomatoes
Pickled or fresh carrots
Pickled or fresh daikon radish
Pickled or fresh ginger
Meat (cooked chicken, shrimp, pork, etc.)
Chopped green onion
Toasted sesame seeds
Toasted peanuts

Here's what you'll do:
- In a large bowl, whisk together the chili paste, honey, fish sauce, soy sauce, and sesame oil. Set aside.
- Roughly chop, as large or small as you like, the cucumbers, romaine lettuce, tofu, cilantro (with stems), mint leaves (without stems), and rice noodle.
- Toss everything together with the dressing until well coated.
- Serve at room temperature or cold.
- Enjoy!

Michael Warring--Vallejo, CA (molecular gastronomy)

A special treat came in the form of a very upscale dinner, but in a comfortable, small, casual but elegant space, run by two very talented restaurateurs. One is the chef (or artist really) and the other runs the house. This dynamic duo does everything from taking reservations, to serving, to creating the menu and much much more. I was in awe at how seamlessly everything came together during dinner service. Located at 8300 Bennington Drive, I would not expect such a scenic, quiet, farm-land area to have this gem of a restaurant within a tiny strip mall. I look forward to my next birthday or anniversary or any other special occasion as an excuse to have this experience again.

Here are some of the things I've enjoyed.

http://www.michaelwarring.com


Einstok Arctic Pale Ale. From Iceland, this pale ale is light enough to pair with any food but still full of flavor. The bit of malt, some fruity notes and a bit of hops keeps the palate interested and refreshed.

Trebbiano, Lazzari 'Fausto'. From Capriano del Colle in Italy. This was a full-bodied and flavorful white that did not have a lot of tongue-coating tannins or too much tang. It was subtle initially, rounded and a bit sweet in the middle with a nice, cool finish. A very nice white.

Stone Fruit. This was a fantastic fresh fruit starter made with fresh nectarines, Sabayon foam, oatmeal streusel, and wood sorrel. The vinaigrette delicately coated each piece of fruit and had the perfect amount of acid. Each component reminded me that food should be well balanced and satisfy not just the taste buds, but also the texture component. This was sweet, savory, tangy, crunchy and vegetal all in one bite.

Albacore. Raw fish might be something one thinks about with Japanese or Latin cuisine. This was neither, very imaginative and exceptionally crafted. Beautifully plated with sweet fig, wonderfully-complex aged balsamic, thai basil, radish, turnip, silky smooth foie gras, and topped with salty bottarga. This was probably the best few bites of food I've had all year. I was very impressed with this dish.

Agnolotti. I've always wondered how I could get more runny egg yolk in my life. Now I know I can line the bottom of a dish with it and top it with delicious pasta filled with polenta, then top that with black truffle, squash blossoms and popcorn emulsion. I'm not a big popcorn fan, but the essence of popcorn over this dish was very interesting.

Bavette of Beef. A perfectly medium rare cube of beef was seared in butter, topped with savory chanterelle mushrooms, brown butter powder, jus and red dandelion. I don't eat a lot of red meat, but this was just right.

Cheese Cart. The best thing about aged cheeses is how intense the flavors become. To have it with toasted brioche and apricot preserve puts it over the top. The aged goat cheese (on top) was my favorite. It was sharp, crumbly on the plate but creamy on the tongue. I don't remember what the other cheeses were, but the one in the middle was a softer, brie-like cheese and the bottom was a firm, nutty cheese. All were very good.

Aerated Olive Oil Cake. This was a very light and fluffy piece of incredibly moist cake. I love that I could see the specks of vanilla in the anglaise. The lemon balm and rich chocolate ganache rounded out the dish very nicely and the fried herbs added a nice texture in an otherwise, very soft dish.

German Chocolate Cake truffle. Another bite of food might have been too much at this point, but who can resist a truffle? This exquisitely-made chocolate closed out the evening very elegantly.

I did not expect to spend two hours for dinner, but the pacing of the courses actually made it possible to enjoy every morsel on every plate. The entertainment value of chatting with nearby folks and watching the cooking happening right in front of me, while sitting at the counter, also made for a very nice evening. I will save my nickles while I look forward to my next visit.

Nom Burger--Sunnyvale, CA (High-end Burger joint)

There is finally a place that puts together a well-crafted, interesting burger. For many years I was put off from ordering burgers because each time I did, the meat would be overcooked, dry, stringy and/or under seasoned. Located at 251 West Washington Avenue, this is a specialty burger joint that makes really good burgers.

Using only the finest, locally sourced, antibiotic/hormone-free, sustainable meat, this place grinds their meat fresh every day on site. When it comes to having pride in something, the key is in the details. Details like baking their own brioche buns using preservative-free dough and using organic, local cream for their milkshakes. I appreciate the extra effort and it definitely shows in the presentation and the flavor of their food.


Here are some of the things I've enjoyed.

https://nom-burger.com/



Fully Loaded Tater Tots. Everyone's favorite type of potato was fried until crispy, then topped with bacon, smoked white cheddar, extra sharp cheddar, sour cream and chopped green onions. This was excellent food to share and pair with beer and a burger.

#DATEGGDOE. This might be one of their most Instagram-worthy burgers. Their all-natural beef patty was topped with an egg cooked with parmesan cheese until crisp along the edges while still maintaining that highly-prized and sought-after runny yolk. All of this was topped with pickled jalapenos, pancetta, green onions and garlic aioli. Very eye catching and tasty.

Burger of the Month (July): Red, White & Blue. Their perfectly prepared all-natural beef patty was topped with a Maryland crabcake, and served with Cypress Grove Midnight Moon goat cheese, fresh red bell pepper, lettuce and a housemade remoulade sauce. This was a very well thought out burger that satisfied all my cravings for beef, seafood, cheese and crunchy fresh veggies.

The sides, milkshakes and burgers of the month make Nom Burger a destination to treat yourself (at least once a month). I look forward to returning and trying their other offerings.

Bissap Baobab--Oakland, CA (Senegalese cuisine)

The name, inspired by the Baobab tree, which grows in the equatorial savannah regions, symbolizes what this restaurant gives to their community: shelter, sustenance and sharing. What started off as one location in the Mission District in San Francisco has grown to a second location, at 381 15th Street, in Oakland. Serving lunch and dinner in the Oakland location, this establishment also provides a space for music, poetry, and other community events.

Here are some of the things I've enjoyed.

http://www.bissapbaobab.com/



Pastelles. These were two savory deep-fried pastries. One was filled with seasoned beef and the other filled with spinach and feta. Both were delicious and the mustard-onion compote on top gave it a nice sweetness and tang.

Niebe Thies. Black-eyed pea "tofu" were fried until golden on the outside and served in a savory coconut Senegalese sauce with vegetables. Couscous and potatoes were served on the side. This was a very tasty vegetarian dish. The sauce was like a mild curry sauce with a mix of spices and was silky on the tongue.

Yassa. Slow-cooked onions were simmered with mustard and garlic until it was a sweet, jam-like consistency. This was topped on grilled lamb that was succulent, tender and seasoned well. Served with a fresh side salad, couscous, and plantains, this was a very hearty meal.

I'm sad that it took me so long to try this place, but happy that I finally did. They even have a buffet during lunch so one can sample a bit of everything. I look forward to going back and tasting their other offerings.

Chicago, Illinois 2017 (various eateries)

It's difficult for me to think of Chicago as a "mid-western" city given the high-profile sports teams, night life and top-notch restaurants and bars. The hustle and bustle, many-storied buildings and fast pace make me think I'm somewhere akin to San Francisco or New York. The people, however, was what made it feel like the mid west. Their friendliness, helpfulness, hospitality and warmth kept a smile on my face and a lightness to my step. My recent visit was full of delicious food and easy conversations with next-stool bar patrons.

Here are some of the things I've enjoyed.



Enjoy this sky-lined picture of the harbor.

FEW Spirits
918 Chicago Avenue, Evanston
This is a local distillery that creates their spirits from start to finish; from making the mash to the fermenting to the distilling to the aging. This is, unfortunately, a bit rare these days with more mainstream distilleries. We were lucky enough to get a tasting of their delicious products and some of these are available online or at retailers in California and other states.
http://www.fewspirits.com


Below on the left is FEW's Barrel-aged Gin. This is an aromatic powerhouse full of woody, smokey caramel notes with the spiced juniper fruitiness of gin. The barrel aging mellows out the sharpness and makes for an excellent Manhattan. The Bourbon Whiskey (center) was made with rye and a touch of malt for a smooth, smokey taste and a long, sweet finish.


Koval
5121 N. Ravenswood Avenue, Chicago
This is another local distillery that takes their start-to-finish craft distilling very seriously. They are also an organic distillery using organic, local grains. With a stubborn determination to only produce the finest products, one can only gaze in awe of this vigilance while enjoying a pour of their fine products. These are, unfortunately, not as available online, but I would encourage anyone visiting Chicago to make a stop, go through a tour and take a few bottles home.
http://www.koval-distillery.com/newsite/


Below center is their Walnut Liquor. This was sweet, but not overly so, with a smooth nuttiness that does not have the bitterness of fresh walnuts. An excellent addition to any cocktail that needs a little extra something. On the right is their Bourbon Whiskey. The only whiskey made from millet, this has a lingering spiciness that has a rounded middle and a long, aromatic finish.

Little Goat Diner
820 W. Randolph Street, Chicago
http://littlegoatchicago.com/
An ode to the classic diner came in the form of counter seating and leather-bound stools, but the quality and ingenuity of the food was anything but. A long line on a Thursday morning let me know I was in for something tasty.


Cappuccino. I had some really good coffee in Chicago and this was one of the many fantastic cappuccinos I had while there. Creamy, full-bodied without the lingering bitterness and not overly caffeinated.

Cinnamon Sticky Bun. After one of the line cooks saw where our order fell in the long queue he was working from, he gifted us this warm, soft, sticky and sweet bun to hold us over until he got to our order. This was a really nice gesture from a really busy staff member and it was much appreciated and enjoyed.

This Little Piggy Went to China. A fantastic rendition of what to do with a biscuit. A flaky, buttery sesame cheddar biscuit was filled with a savory szechuan pork sausage, sweet strawberries, a perfectly fried egg and topped with an amazing tangy, spicy, sweet, sour and salty chili garlic sauce. All of the taste sections of my tongue became happy all at the same time.

Bull's Eye French Toast. Two thick slices of sweet onion brioche were stamped with an egg in the middle and fried in butter until golden brown, crispy on the outside and souffle-like on the inside. The crunchy fried chicken pieces, strawberries and bbq maple syrup on top just took it a couple notches higher. The combination of sweet mixed with savory are done very well at this restaurant.

Smoked Fries. As if all of the above wasn't enough food, I also decided to try these smokey, crispy fries. The smoke was noticeable but not overpowering. These were very addictive.

Mortar and Pestle
3108 N. Broadway, Chicago
http://www.mortarandpestlechicago.com/
Locally minded but globally inspired is this quaint establishment in a more suburb-like neighborhood. With an "everything from scratch" philosophy, this was a place I wanted to visit, especially when the two Chefs built the interior of the restaurant as well as the menu.



Cappuccino. Another great cup of coffee with beans from Big Shoulders Coffee.

Deviled Eggs. After a long wait, the staff gifted these little gems for us to nibble on while we waited for our food. The day's preparation included mixing some chipotle chili paste into the yolk mixture and topping them off with pickled relish and chicharrones tossed with smoked paprika. The bit of heat, with the tangy pickle and crunchy chicharrones made for a flavorful and texturaly-enjoyable bite.

Smash Burger. This juicy and meaty burger was expertly prepared and seasoned well. The fresh bibb lettuce, pickle, gooey house-made American cheese, bioche bun and "special" sauce tied each bite together very well. The crunchy, Umami Fries also paired very nicely with this burger.

Alaskan King Crab Benedict. This was topped with a Sriracha hollandaise, and layered underneath was watercress, poached egg, and English muffin. This tasted of the sea: briny and savory.

Side of Bacon. Their house-made, nitrite-free bacon was thick cut, smokey and full of porky, salty goodness. A really good bacon.

Xoctli Mexican Restaurant
1658 W. Cermak Road, Chicago
This was a little neighborhood spot that was about a 10-minute walk from the train station. I felt very welcomed and comfortable here with the friendly service and food that felt more like it came from someone's home rather than a commercial kitchen. The portions were also enormous and we left full and with leftovers in hand.

Chips and Salsa. The chips were crisp and still a bit warm from the fryer. The simple tomato, chili, lime salsa was also warm, which I found absolutely delightful.

Cecina Estilo Guerrero. The house specialty of salted beef dried in the sun was a very tasty dish. I'm not sure if this one was dried in the sun, but it was still very meaty and tasty along with the house made corn tortillas, guacamole and pico de gallo.

Stewed Beans. This was actually a side dish that came with the Cecina. They don't look like much, but these were very rich, savory and full bodied. They were probably the most flavorful and tasty beans I've ever enjoyed.

Fajitas Tricolor. A delicious mix of chicken, steak and shrimp cooked on a flattop to get a little smokey char. These were served with refried beans, sour cream and fresh, warm corn tortillas.

Jibek Jolu
5047 N. Lincoln Avenue, Chicago
The only Kyrgyzstanian food purveyor that I have ever heard about anywhere, this type of cuisine melds the flavors of the Middle East with aspects of Asia and Russia. A bustling restaurant with two locations in Chicago, I was very happy to have been able to experience it.
http://jibekjolu.us/


Table Bread. Hot, fresh, pillow-like bread with a comforting nutty/yeasty aroma. This was great for sopping up leftover sauces or just eating by itself.

Stuffed Blini. This was a cheese-stuffed, pancake-like appetizer that was sweet and savory. The cheese in the middle was a farmer's cheese that was mild in taste, a bit sweet and very creamy. The blini it was encased in was light but still sturdy. This was probably something I could've eaten topped with fruit for breakfast or topped with chocolate and whipped cream for dessert.

Pelmeni. These homemade dumplings were stuffed with ground beef and onions that were fantastically seasoned with a delicious blend of herbs and spices. Served with a side of yogurt sauce, these were bite-sized pockets of goodness.

Lagman. The Asian influence comes out in this dish. The hand-pulled wheat noodles had a great chew and made for an excellent vessel for the topping of stewed lamb and vegetables. The broth it was soaking in was super savory, a little spicy and very comforting.

Middle East Bakery
1512 W. Foster Avenue, Chicago
This corner bakery had two parts; one side was a quick, hot-food, lunch area serving gyros and salads and through the back of that was a little grocery store/bakery. The baked goods were pre-prepared and pre-packaged, but made fresh each day. For a small store, they actually carried a vast array of items, including fresh baked breads, cookies, candies, nuts and imported olive oils. They even had coffee, tea and spices for purchase. I might have spent about an hour just looking through the aisles of goodies and had to think about and plan how much I was able to fit into my suitcase to bring home.

http://www.middleeastbakeryandgrocery.com/



Nougat Candy. This was one of my favorite types of candies and these, in particular, were a fantastic version. Individually-wrapped chewy nougat with pistachios and candied orange peel. It wasn't too sweet and satisfied that chewy, crunchy craving in a small size.

Ghorayebah. This was a densely-packed butter cookie with one pistachio nut for decoration. The very simple ingredient list included sugar, butter and flour. The butter that was used was very flavorful with a nutty aroma and the flaky, mildly sweet cookie went very well with coffee or tea.

Mini Mixed Nuts. Another treat that's on my favorite list. This candied nut bar was made with cashews, almonds, walnuts, pistachios, sugar and lemon juice. Sweet, crunchy, nutty, sticky and tasty.

Assorted Baklava. This variety pack of baklava had an assortment of different ways of putting together filo dough, nuts, sugar syrup and orange water. The flavors were similar aside from the different nuts used, but the many ways of using filo dough changed the texture and even how much sugar syrup the baklava was able to absorb. These were probably the best baklavas I've ever eaten. Very well crafted.

Assorted Mediterranean Cookies. Also made with minimal ingredients, these cookies incorporated flour, egg, vanilla, sugar, butter and shortening. The use of anise, coconut, sesame seeds, chocolate and white chocolate provided the different flavors and aromas. These were also not too sweet and I appreciated the use of spices to appeal to the different senses.

Irazu
1865 N. Milwaukee Avenue, Chicago
This casual joint served some very tasty Costa Rican food. Even though I cannot attest to the authenticity of the food, I can say that everything was incredibly delicious and the portions were enormous. The service was casual, friendly and comfortable and the indoor/outdoor type of patio was decorated like a vacation spot and had that "take me away" type of feel.

http://irazuchicago.com/



Chips and Salsa. Freshly fried corn tortilla chips were served with a green salsa that was tangy and spicy. I usually appreciate salsa served in a squeeze bottle; it makes it easier to pile it onto your chip or other food.

Coffee with Horchata. I think this is a great combination. The sweetness of the horchata balances the bitterness of the coffee, and the ice makes this a very refreshing beverage.

Empanadas. Five tasty fried half-moons of dough filled with a variety of fillings for $11 makes for a meal and a half. These were a variety pack of cheese, chicken, beef & potato, chorizo & potato and mushroom. Each had a distinctive deliciousness and the crunchy exterior with a warm interior made for a nice snack.

Steak, Chicken & Chorizo Burrito. It was amazing how much was stuffed into this flour tortilla. Three different meats along with beans, cheese, lettuce, guacamole and tomato melded together in a very savory combination. The fact that the burrito was then grilled on the flattop before serving added an extra layer of warmth and texture the the whole thing. Delicious.

I had a great time in Chicago. The people were very friendly and social. The food and drinks were well-crafted and I could tell that people took pride in what they did and how they treated others. "Integrity" actually means something in this big city with a small-town feel. I will definitely come visit again.