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Dear you,

This week we are celebrating four years (4!!!!) of Lottie + Doof. Where does the time go? I am celebrating by taking a break, and turning over this small piece of internet real estate to some of my favorite writers, photographers, eaters and makers. Over the next few days you will be visited by a wonderful mix of people, sharing and celebrating with you. It is going to be beautiful, delicious, weird and wacky. Think of it as a variety show, of sorts. It is a great line-up and I am excited to see it all unfold.

But before the show begins, I want to thank you. Where would I be without you?! Thanks for making this such a cool place to hang out. After four years, it seems like we’re off to a good start. I am looking forward to many more years of cooking together.

Enjoy the week—I’ll see you in the comments!

xo, Tim

I’ve been thinking about the frustration I often feel after travel. You can never share the profoundness of the travel experience with people who were not there, but still we try.

I was in Nova Scotia last week. Cape Breton, to be more precise—the distinction is important. We were there with Bryan’s family, celebrating his nanny’s life and reconnecting with each other. It was a week that none of us will forget. Cameras always disappoint at times like this; all of the pictures I took on the trip seem flat and empty compared to the experience.

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It is 103°F in Chicago, we’ve had power outages and my oven broke a few days ago. I don’t know what to do about the oven, or the heat, so I am taking a break from my kitchen. We just keep making gazpacho, which I don’t consider cooking, and watching movies.

But the heat hasn’t stopped me from reading cookbooks. read more+++

Yesterday was quite a day. Highs and lows. It seems appropriate to now turn to a recipe that is sour and requires patience, but in the end transforms into something beautiful.

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Thank you!

I can’t say it enough. You wonderful people are responsible for my little site being named the Best Cooking Blog of 2012 by Saveur magazine. I am happy, and still a little shocked. I was already honored by my inclusion in the same category as Tara, Kate, Kimberley, Alaina and Cara— a group of bloggers that keep me inspired and energized to do what we do. Winning the prize was the cherry on top.

I will wear the crown well and make the next year even better than the last. Hopefully there are no sex scandals that force Helen Rosner to revoke my title.

And I promise I will post a recipe soon! Like, tomorrow.

xoxo

ps. special high-fives to my friends Amelia and David for their wins! And if you haven’t already, take a look through all of the nominated blogs to find some new favorites.

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Enamelware Bake Set by Falcon
I’ll be honest, I got these because they are pretty. Function followed form. But they work well, so we all win-win. Oven, stove top, and dishwasher safe, the chips they develop with age just add to their charm.

Black Label Preserves from Rare Bird Jam
My friends Elizabeth and Kaitlyn over at Rare Bird have launched a series of limited edition jams. Kumquat, Tarragon & Honey was up first and it exceeded even my high expectations. This is a seriously good jam. I regret buying only one jar. read more+++

It has been a rough few weeks around here. Bryan’s grandmother, Emma (aka: Nanny) was ill and then died this past weekend. She was an amazing woman who I feel so lucky to have known. It is a huge loss for Bryan’s family and for everyone who knew and loved  Emma.

I last saw her back in October when she and her husband, Doug (aka: Papa), came from Montreal to Chicago for our wedding. We had worried they wouldn’t be up to the trip, they don’t travel much anymore, but to our delight they made it to Chicago. It was their first visit. They toured around a bit. They hiked the three flights of stairs up to our apartment to see where we live. They ate Chicago-style pizza with us and our friends. But most importantly, they were with us at our wedding.

You see, Emma and Doug had been married for 64 years. 64 years. I can’t really fathom that time, or Doug’s loss. At our wedding I thought how lucky I would be to get that time with Bryan. 64 years. They were our guests of honor. They ate and danced and got along famously with our friends. It was perfect. read more+++

Francis Lam ain’t no fool. When he recommends a recipe as strongly as he did this ginger-scallion sauce, I listen.

I like making condiments. That is a weird thing to write, but it is true. I especially like condiments that are versatile and can help you with dinner (or breakfast or lunch). This seemed to fit the bill, which made me especially excited to give it a try.

Also, I liked the part where you make a “volcano” of oil (extreme cooking! rah!).

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Today, you go on an adventure.

Katie has been my dearest friend for most of my life. She pops up on the blog every once in a while in stories (and sometimes pictures). She is the coolest person ever. She has taught in Chicago Public Schools for the past ten years, which leaves me in awe of both her and her commitment to educating young people. Katie is also one of my favorite writers. Writing comes more naturally to her than to anyone I have ever met. It is a real gift. She recently started an awesome blog which she hasn’t been sharing with anyone. That seems like a shame and so I want to help change that today.

It is called The Fundmentalist, and is her space for trying to figure out the things she doesn’t understand in this world, fundamentals that she somehow missed. The list is diverse and includes things such as sponges, Madeline Albright and the G-spot. Each post brilliantly written and each topic explored through a range of methods—interviews, experiments, musical numbers. As usual, I am totally impressed, my favorite post, so far, is this one.

One of the items on her list was cookies. She had never made cookies, and so she asked for my help. I’ll let her tell you the rest and share a recipe for some very tasty Cherry, Pistachio and Oatmeal cookies that we baked together a couple of weeks ago.

Post and Recipe HERE. See you back here tomorrow! Say hi to Katie for me. ; ) read more+++