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“Cooking For Good Times” — Sort Of

Quinoa with cauliflower, olives, oranges, and herbs -- a dish for good times and more challenging ones.
Quinoa with cauliflower, olives, oranges, and herbs — a dish for good times and more challenging ones.

Ah, yes, it seems like a lifetime ago — though it was merely a few bewilderingly months back — that I was contemplating a trip to Chicago later this year.

How I looked forward to taking one of those architecture-themed boat ride tours on the lake that I’d heard so many good things about. How my husband was salivating at the thought of deep-dish pizza and loaded Chicago-style hot dogs. How I had looked forward to trying one of the restaurants by chefs Stephanie Izard and Paul Kahan. How I had already circled on my calendar the exact week I should start trying to snag a coveted reservation for my bucket-list meal at Alinea.

So much for that.

I have friends who swear they’re curtailing any traveling whatsoever until a vaccine is available to defeat this deadly virus. Me? I can’t say that getting on an airplane holds any appeal for the foreseeable future. If I do venture out of my area when restrictions are finally lifted, I think the car is the way to go, because I wouldn’t want to be too far from home with so many ifs, ands or buts still looming on this precarious horizon.

So for now, I’ll just experience Chicago vicariously, through Kahan’s newest cookbook, “Cooking for Good Times: Super Delicious, Super Simple” (Lorena Jones, 2019) by Kahan.

There’s a sweet irony to the title, isn’t there? Because many would say that we as far from good times as it gets.

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