september in the prairie

When I moved from Ohio, I missed the trees and hills. Yet, I’ve grown to find the prairie pure, abundant and ever changing. This section of Springbrook park was burned completely down last fall, once the lightning storms and the Indians renewed the prairie this way. In one spring and summer the prairie returns verdant and full of life.

renewed and full of life

renewed and full of life

As we cycle this path, every day its newness is a gift.

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the art of Sushi – food

We live about as far from the coast as one can get ( Chicagoland ) but Naperville has some excellent sushi restaurants. There are three, that form the Sushi-trinity near by and we try to alternate between them when heading out for lunch. This week it was Sushi House in Warrensville. It’s a small place but really provides excellent food.

We started out with a tempura roll, which includes battered shrimp in the center. It’s crunchy and tasty.

Tempura in sushi - isn't that cheating

Tempura in sushi – isn’t that cheating

Next we had smoked salmon and Unagi ( barbequed eel ) – I have to admit the eel is my favorite of all time, one of those “last meal” type of flavors.

Smoked salmon and bbq eel

Smoked salmon and bbq eel

Being hockey season, we had to try their special “Black Hawk Roll” which featured the team colors in roe on top.

in the team colors with roe on top

in the team colors with roe on top

In celebration of spring we tried the “winter/spring” roll – artistically my favorite, it was almost sad to devour it, but we did, with gusto. Squid on the outside, spicy tuna and avacado on the inside, and roe providing the spring buds on top.

my favorite in presentation

my favorite in presentation

For the finale, a bit of ice cream, two mochi balls with a touch of chocolate sauce.

Mochi - little ice cream balls wrapped in a sweet rice dough.

Mochi – little ice cream balls wrapped in a sweet rice dough.


white chocolate – food

Expense accounts are Sirens, urging us to abandon restraint and indulge the senses…. Oh the calories…. On the other hand I suppose we must help out the economy…. This has been a week of lunching out as the merger rolls on and local vendors stop by for one last visit.

When you dine at White Chocolate in Naperville if you can eat on the patio ( not feasible when the temperature is 8 degrees ) or in the small room the experience is the best. The big room is too loud for my taste as it makes conversation difficult. But when it comes to the table, only good words come to mind.

Start with the Ahi tuna sushi

sushi always makes a fine starter

sushi always makes a fine starter

Then move to the soup, a tomato gin soup with mushrooms and a hint of bacon. It’s a bit salty but rich and creamy. It was perfect for dipping the pretzel bread which came with honeyed butter.

perfect for dipping the pretzel bread

perfect for dipping the pretzel bread

Their French Dip sandwich and fresh roasted beet salad. The prime-rib is thinly sliced and so tender that it really does melt in your mouth. Their home made creamy horse radish makes the perfect compliment to this wonderful sandwich.

french-cut with home made and creme horse-radish

french-cut with home made and creme horse-radish

For dessert, a desert with one extra “S” we tried the banana creme pie. It has a thick crumbly graham cracker crust, filling and white chocolate swirls. It is very good. A little espresso to try to keep me awake in the afternoon.

notice the white chocolate swirls...

notice the white chocolate swirls…

I always enjoy visits here, too bad with the merger this might be the last one…


Eddie Merlot’s – food

It seems that vendors always want to go to lunch in the holidays – it really does spur the economy and it’s a chance for me to try new places. The other day we stopped at Eddie Merlot’s in Warrensville, just outside of Naperville and lunched exquisitely.

I started out with their cabernet house wine, it was fruity and very drinkable and complimented the main fillet mignon nicely. The first appetizer, shrimp, was fun, but when it’s served over dry ice it has a special flair.

shrimp cocktail over dry ice -  totally cool

shrimp cocktail over dry ice – totally cool

The sesame calamari was perfectly cooked – soft and tender, one of the best I have had.

perfectly cooked and with three fine sauces

perfectly cooked and with three fine sauces

Then it was the ahi tuna on wonton chips sashimi ( raw ) but nicely seasoned

delicious tuna with a crunch

delicious tuna with a crunch

By now, we were on our second glass of wine, it was a Friday late lunch when the main course arrived, and it was very tender and tasty.

the combination worked very well, Filet Mignon, grilled shrimp, Andouille sausage, Andouille gravy, garlic mashed potatoes

the combination worked very well, Filet Mignon, grilled shrimp, Andouille sausage, Andouille gravy, garlic mashed potatoes

Then for dessert, they bill their carrot cake as “the world’s best” and it was very good. The piece was the size of a brick and we had one for the table that we all shared. This is absolutely a visit again restautant, but priced for special occassions.


cheap and good – food

One more day with my daughter, then she’s off to work and it’s just me, veggies and the juicer… Read the rest of this entry »


zapatista mexican restaurant – food

So Monster ( his cycling club nickname ) and I decided to try Mexican for lunch. Read the rest of this entry »


it’s a beautiful day for a ride – cycling

21 degrees F, with a dusting of snow and blue sky and sun. The perfect day to ride. Read the rest of this entry »