Like most people, I enjoy a good meal, but in the last year, I’ve begun to develop a better appreciation for the food that sustains us. I’ve learned more about where it comes from and the passion of those who produce it and prepare it.
In the spring of 2011, my sister, Becky, had a cooking party at her house in the west suburbs. She had taken gourmet cooking classes in the past and she is a world traveler who has been everywhere from France to Fuji, Austria to Australia, Poland to Prague. In her travels, she is always excited about trying new foods.
I haven’t been lucky enough to travel as much as she has, but her passion for food is contagious. So, at this cooking party she had, there were some last minute cancellations and it ended up being just four of us. One other couple was there – a former sous chef and his wife. It worked out very well as more people would have really been a hindrance. Four fit perfectly in the kitchen as we each went about a different task of making the meal, which included a savory salad of greens and goat cheese with a homemade vinaigrette, a meat empanada, chicken buerre blanc and a dessert of fresh fruit crepes with homemade whipped cream. Julia Child would have been proud. We created a visually appealing and delicious French meal and had a blast in the process.
As we enjoyed our meal, I suggested to my sister that we start a food blog, to share recipes and review some of the wonderful restaurants we’ve visited. On July 1, Chicago Foodie Sisters (CHICAGOFOODIESISTERS.BLOGSPOT.) was born.
It got off to a slow start, but it was instantly something I was in love with and was way more than just another writing gig to get done. I started looking at the whole world differently. I planned out meals differently and started to experiment more in the kitchen. I started to follow other food bloggers, who offered great tips and ideas, and were a whole new group of online friends and a valuable resource to go to when I was stumped in the kitchen or wanted to learn more about what some eateries were serving.