boca raton just desserts – food

Maybe the last merger trip brought us down to Boca Raton where it was a sultry 80 degrees to the Chicago 40. If you get down to the Del Ray beach you can sit along the sidewalk at the City-Oyster and watch the pretty girls go by and enjoy a drink and delicious food. From the Prince Edward Island mussels cooked in white wine with caramelized onion to the smoked fish dip served with home made saltines you won’t be disappointed. A sip of one the local craft beers, a bite of saltine and the fish spread… a wonderful combination.

But the desserts were perfect too – key-lime pie which is cool and tangy, just the right cooling sensation for the warm weather.

never underestimate the subtle pleasure key-lime pie delivers

never underestimate the subtle pleasure key-lime pie delivers

And because we were sharing – we tried the pecan pie. Brash and bold, this pie was served in a glass with pie on the bottom, a layer of vanilla ice-cream, and then home-made marshmallows with a touch of caramel on top. It was the complete opposite of the pie, but outstanding in itself. The nice thing was that all the desserts were made in the restaurant, I like that. It makes the dining unique.

pecan pie taken to the next level

pecan pie taken to the next level

Consider adding the City-Oyster in Del Ray to your dining list.


mackerel sky and food and cycling

We set out to ride along the Des Plaines River but it was a Mackerel Sky – Never long wet, never long dry. At fifteen miles of rain it was time to turn about and admit defeat and try to get warm. There was a bit of color to offset the drab raining sky.

Chris and some of the lovely maple trees along the river

Chris and some of the lovely maple trees along the river

Once back, we were near Bob Chin’s Seafood Restaurant in Wheeling Illinois where ( we were amazed they let out wet muddy selves in ) and I enjoyed a fine clam chowder followed up by mussels and then finished off with a family recipe for dessert unlike any I have tried. It was pie, with the purple base made from potatoes grown in Okinawa which are regular potatoes with the purple color. It is whipped finely with coconut milk and served on a graham cracker and macadamia nut crust and topped with a layer of coconut with a texture like custard and that topped with whipped cream. It was rich and tasty and not overly sweet.

The perfect dessert, unique and satisfying

The perfect dessert, unique and satisfying

Of all the place in Chicago, Bob Chin’s is right up with the Publican in restaurants not to miss. It makes a day cycling in the rain and mud seem not so bad.


wild and untamed

February 29th, a rare day indeed.  As rare as true love?

As for the 389 miles that separate us, let me transcend them through metaphor.

Who knows, perhaps our love will be greater than the untamed Sahara desert.

So epic and sweet that it is spelled dessert?