Chicago

Connor's Birthday Party on Southwest Airlines

Matt and Connor outside Wrigley Field

Two Fountians

We left for Chicago early on Sunday the 24th, which happened to be Connor's 6th Birthday. Connor was telling everyone that it was his birthday. The gate agent told the flight crew and after they did the important stuff (drink service) they announced that there was a "VIP onboard." Connor was called up and given a cake made out of a toilet paper roll, a paper cup and stir sticks. They put a "peanut" crown on his head and he paraded in the aisle while the plane sang Happy Birthday. He said to me afterwards, "This is my best day, EVER!" We grabbed the train and headed to the Loop. We walked and walked and walked, getting twisted and turned around looking for the Museum Campus. We finally broke down and took a taxi, which was great because we were almost two miles away.

We went to the Field Museum and spent the day looking at the dinosaurs, the mummies and the Tibet exhibit. I could spend a week there. By this time Matt and Connor were exhausted and really needed a nap. We headed to our hotel and took an hour to rest before heading to Chinatown for Dinner. If you ever get a chance to visit Chinatown, it is well worth the visit. I have a Chinatown link posted on the blog homepage. Dinner was wonderful, and then we walked it off walking up and down the street visiting various shops.

Our hotel deserves a word of promotion. We stayed at the historic Hotel Blake in Printer's Row. It is only a brisk three minute walk from the Harrison subway stop and five blocks from Buckingham Fountian in the park. It was a quiet area of the city and the service was brilliant. The rooms were almost too nice to have children in. The linens were 500 count cotton and impeccable white. The bathroom was as large as my kitchen and the ceilings were high. I would highly recommend staying there. But do not use Travelocity to book your stay, call directly to the hotel instead. (That is another very long story.)

Monday we headed straight for the John Shedd Aquarium. The line was short at 9 a.m. and we breezed right in. The nice thing about the Aquarium is that you can take your time and visit the places that interest you most. The Oceanarium had just reopened after being renovated for most of 2008. It looked wonderful. One of the best views of Lake Michigan can be found sitting in the Oceanarium. The water of the dolphin tank looks like it is an extension of Lake Michigan and it is so beautiful. Matt and Connor liked the Aquarium. We explored the city on the trains for an hour or so before we got dinner at a restaurant near our hotel. Hackney's had some really great food. It even had a large selection of vegan dishes. The atmosphere was relaxed and friendly and the service was great.

Tuesday we woke early and after breakfast walked to the park. We spent an hour or so letting the boys run off some of their energy and then headed back to the hotel to check out. We took the train north to Wrigley Field and walked around Wrigleyville. The culture of this cute little area around the ball park is so much fin. We stopped for lunch and a beer at Goose Island Brewery. Beer was great! While we are die-hard Twins fans, you can't help but appreciate the culture that the Cubs Fans have built around the ball park. You could feel the excitement as the area geared up for a game later in the evening.

We arrived back in Minnesota around 8 p.m. and were glad to be home. We love Chicago, but I don't know if I could ever get used to the pace that the city travels at.

Edamame, Corn & Tomato Salad

¾ cup frozen corn kernels

1 1/2 c. shelled edamame

12 cherry tomatoes, halved

1 large avocado, cubed

2 tablespoons fresh lime juice

1 teaspoon salt

1/8 teaspoon freshly ground pepper

1 tablespoon canola oil

8 large romaine lettuce leaves

2 tablespoons chopped fresh cilantro

Cook the corn and edamame- bring a saucepan of water to a boil and have ready a bowl of ice water. Add the corn and the edamme and cook for 3 minutes. Transfer to the bowl of ice water. Drain the corn and edamame, place in a large bowl and add the tomatoes and avocado
Assemble the salad- in a small bowl; whisk together the lime juice, 1 teaspoon salt and 1/8 teaspoon pepper. Slowly whisk in the oil. Pour the dressing over the salad and gently toss to combine. Arrange the lettuce leaves on a service platter and spoon the salad onto the leaves.
Garnish with cilantro.

Williams-Sonoma Vegetarian

Honey Chicken Skewers With Grilled-Corn Salad

Makes 4 servings
Hands-on Time: 10 minutes
Total Time: 30 minutes

Ingredients
1/2 cup ketchup
2 tablespoons honey
1 tablespoon Worcestershire sauce
1 1/2 pounds boneless, skinless chicken breasts
kosher salt and pepper
canola oil, for the grill
6 ears corn, shucked
1 tablespoon unsalted butter, cut into pieces
2 scallions, sliced
Directions
1. Place twenty 8-inch wooden skewers in water to soak. Heat grill to medium-high. In a small bowl, combine the ketchup, honey, and Worcestershire sauce; set aside.
2. Slice the chicken lengthwise into twenty 1/2-inch-thick strips. Thread each strip onto a wooden skewer. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. Lightly oil the grill. Cook the chicken, turning occasionally, until cooked through, 6 to 8 minutes, basting with the ketchup mixture during the last 2 minutes of cooking.
4. Meanwhile, grill the corn, turning occasionally, until slightly charred, 3 to 4 minutes. Cut the kernels off the cobs, place in a medium bowl, and toss with the butter, scallions, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Serve with the chicken.

Nutrition Per Serving
Calories 427; Calories From Fat 26%; Protein 39g; Carbohydrate 44g; Sugar 21g; Fiber 4g; Fat 13g; Sat Fat 5g; Sodium 764mg; Cholesterol 109mg

Real Simple, August 2008

Take Me Out to the Ballgame!