Chef Johann in the News!
And the important part of the article, Three chefs, three recipes (By Karin Welzel TRIBUNE-REVIEW Wednesday, February 20, 2008) are as follows:

Philip G. Pavely/Tribune-Review

Chicken Liver Pate

Chef-owner Trevett Hooper of Legume Bistro in Regent Square was happy to have his sous chef, John Heidelmeier, share this appetizer recipe, which Heidelmeier developed. Hooper says the restaurant serves the pate with toasted baguette slices, pickled vegetables and sliced crisp apples. It also is good with crackers.

• 1/4 pound (1 stick) butter, softened

• 1 large shallot, minced

• 2 cloves garlic, minced

• 1 tart green apple, peeled, cored and chopped

• Chopped leaves from 1 sprig fresh thyme

• Freshly ground black pepper

• 1 pound chicken livers, washed

• Juice of 1/2 lemon, or to taste

• 2 tablespoons applejack, brandy, Calvados or whiskey

• 1/4 to 1/2 cup heavy cream

• Salt, to taste

Melt half the butter in a saute pan. Slowly cook the shallot and garlic until golden brown. Add the apple, thyme and a generous pinch of black pepper. Add the chicken livers and cook until pink on the inside. Do not overcook, or the mousse will be grainy.

Transfer the hot mixture to a food processor. Add the lemon juice and the other half of the butter. Add the applejack. Add enough heavy cream to achieve the right consistency -- the mixture should be very thin when hot, but it will thicken as it cools. Season with salt, taking note that the flavor will be less intense when it is cold, so it should taste a little on the salty side when it is warm.

Turn into a bowl or mold, cover and refrigerate until set, for 2 to 3 hours. Let come to room temperature before serving. Refrigerate leftovers for as long as 3 days.

Makes 6 to 10 light hors d'oeuvres servings.

Birds!

Say Hi to Eddie



Grant got a ball python at Alamo Aquatics just the other week, and he named him Eddie. Short for special ed. He couldn't figure out the glass tank for a little while, though we're pretty sure he's always been in one. He's gotten used to us handling him, and I think he can actually distinguish between the two of us now. So cute!

How to Catch a Boyfriend

All you really need is a net ... and a Pokeball?

Saturday Night!

I'm over at Grant's killing time while he sorts out some mail. In case you were wondering, I'm alive and kickin'.

I can see this year's shaping up to be exciting, what with the presidential elections, the Olympics, and being a leap year, not to mention several of my friends graduating. Sigh. I'm officially one year behind my intended graduation date. Just putting that out there, in case you were wondering when this slacker was gonna go out and get herself an actual job. I want to get that diploma. I really do. I just want to get off this education conveyor belt. I'm so tired of classes. So tired.

Is anyone else confused about taxes? I am. Yeah, that's right Parents, your daughter has completed her first year working. At part-time jobs. In the food industry. With no benefits. But that's to be expected out of a college student, right? I can bask in my own little glory, yes? For the love of gawd, someone, praise me!

In all ernest, though, this year is a year of changes. I can feel it. I already know that I won't be living with Analiza and Stepho after the lease is up at the house we're living in right now. Before anyone jumps to any conclusions: No, we didn't have a falling out or anything. I just feeling like I need a little more solitude and quiet for my last year in college. I have that problem with concentration as is, you know? I figured I might as well get used to living alone, since I plan on doing just that after I graduate and start working for real money ('cause, face it, the amount I've been getting from part-timing is chump change.) Oh yeah, and when I move out, Stepho said I could take Bandit with me, so the family won't get broken up.

So ... that's my life in a nutshell for now.

P.S. - Hi, mom. Hi, dad. Hope you enjoy where ever it is that you're at.