It’s a mecca for cheap tea, spices, & curry!  For just a moment or two, I felt like I was back in Chicago; it was blissful to feel a little different than the people around me – even if only for a few minutes.

I’m SO excited about the groceries I purchased; here’s a sneak peek at the fruit-dressing I made up for a luncheon I’m co-hosting tomorrow.  (The limes at “Oriental Super Market” were so fresh & cheap; I bought 14.)  Imagine this, drizzled over mangos, bananas, melons, strawberries, & grapes.)  Yummy …

Grated zest and juice of 6 limes (about 2/3 cups)
3 tablespoons honey (or to taste)
1/2 teaspoon Asian sesame oil
1 teaspoon ground cinnamon
pinch of sea salt


(I was wrong.)  Mustard Herb Beef stew, that is.  You’ll have no regrets …


  • 1/3 cup all-purpose flour
  • 1 Tbsp. snipped fresh Italian (flat-leaf) parsley
  • 1 tsp. snipped fresh thyme or 1/2 tsp. dried thyme, crushed
  • 1-1/2 lb. boneless beef chuck, cut in 1-to 1-1/2-inch pieces
  • 2 Tbsp. olive oil
  • 1 8- to 10-oz. pkg. cipolini onions, peeled, or 1 medium onion, peeled and cut in wedges
  • 4 carrots, peeled, cut in 1-inch pieces
  • 1 8-oz. pkg. cremini mushrooms, halved if large
  • 8 tiny Yukon Gold potatoes, halved
  • 3 Tbsp. tomato paste
  • 2 Tbsp. spicy brown mustard
  • 1 14-oz. can beef broth
  • 1 12-oz. bottle dark porter beer or non-alcholic beer
  • 1 bay leaf
  • Crusty bread slices


1. In large bowl combine flour, parsley, thyme, 1 teaspoon pepper, and 1/2 teaspoon salt. Add beef, a few pieces at a time; stir to coat. Reserve leftover flour mixture.

2. In 6-quart Dutch oven heat oil over medium-high heat. Brown beef. Stir in onions, carrots, mushrooms, and potatoes. Cook and stir 3 minutes. Stir in tomato paste, mustard, and remaining flour mixture. Add broth, beer, and bay leaf. Bring to boiling; reduce heat. Cover and simmer 1 to 1-1/4 hours until beef is tender. Remove and discard bay leaf. Serve with crusty bread. Makes 6 (1-1/2-cup) servings.

Nutrition Facts here

Best Greek in KC.  (You’ll never regret the chicken plate.)

(Best part of today.)


February 23, 2008

Gotta love that chai.Here’s the recipe that found its way to this year’s Brown-House Reunion: chai.jpg

4 c. water
3 T heaping (Red Iron) tea leaves
5-6 T sugar
1 tsp cardamom
Shake in ground ginger (to taste)
Shake in ground cinnamon (to taste)

Bring all ingredients to a gentle boil, stirring frequently for 2-3 minutes.  Add 2% or whole milk to desired color.  Heat to desired temp & serve.