To Windy City

2 weeks ago, we spent 4 days weekend in Chicago. Drove own car from our home St.Louis to Chicago, is around 266 miles , and because we have a toddler so we need to stopped so many time in rest area, and spent almost 6 hours drove ( If you go straight is around 4 hours only).

The trip was good, we visited many tourist attraction, many events especially we had chance to attended Taste Of Chicago, the world’s largest food festival. Just imagine scores of restaurants, hundreds of dishes, dozens of concerts, millions of people and the awesome beauty of the Windy City as a backdrop - what could be better, especially in a food town like Chicago? Unfortunately I didn't take many picture, my hand busy with kid and another hand too busy with turkey leg LOL. (Don't worry I still have some pictures I can share with you guys)

It was funny, when the night time my 3yo daughter missed home a lot, she always said : "I want to come back home, I want to sleep with DORA (her's toy)" - and when we already back home, the first night at home she said : "mommy, I want to sleep at tower home - she called hotel was TOWER HOME" . ha..ha..ha..

As I remember, I did not shopping a lot at Chicago, but from beginning I told my husband, the one place I want to visit was, an IKEA STORE . Honest to God, that store made me crazy - all the stuff over there was so cute, the good things my car trunk already filled up with suitcase and cooler, otherwise I will buy too many stuff ^_^ Do you know what I've got ? many yards of cute fabric, who can stop thinking about the nice fabric at all ?? The fabrics still in the plastic bag, waiting my new project ^_^

Like I always do, every time we go picnic I always try to bring own food, well .. not in a good portion, I mean (at least) we don't have to stop to buy snack or meal. I made Pistachio Financier for snack, so easy to make and taste delicious..

Pistachio Cherry Financiers

adapted from Tartelete

70g ground almonds

70g flour

70g shelled, unsalted pistachios, ground

6 egg whites

120g sugar

2 tsp orange blossom water

120g unsalted butter, melted

8-10 pitted sour cherries

Pre-heat oven 160°C (325°F).

In a mixing bowl, combine the almonds, pistachios, flour and sugar, using a whisk.

Add melted butter and the orange blossom water. In another mixing bowl, beat the whites very slightly, with a whisk.Add the whites to the pistachio/almond mixture.Mix well.Fill up financier pans or muffin tins with half the batter.

Drop 1 pitted cherry (2 halves) in the center and cover with the remaining batter.

Bake for 15 to 20 minutes, until slightly golden.