Author’s Note: Thanks to my esteemed colleague Aquinas Wired for his celebration of Beethoven’s birthday (in December) in his blog, The Quark in the Road. It reminded me of Leonard Bernstein’s lecture about Beethoven’s 5th, which I remembered for the vivid description I mentioned in this headline. To ease my hands, I’ve chosen to share the video of Bernstein on “Omnibus” in 1954. He can say it better than I, and you can hear it.

https://www.bing.com/videos/search?q=leonard+bernstein+on+beethoven+5th+symphony&docid=608032812259815792&mid=4B56D76324CE238CE52B4B56D76324CE238CE52B&view=detail&FORM=VIRE

Happy new year to all of my readers, near and far, new and veteran.

It’s great to be back where I belong! I belong writing, blogging, and creating! That is when my heart and soul are on purpose! Do more of what makes your heart smile. Whatever that is, seek it and find time to spend doing it. Welcome! Grab your favorite beverage and join me as I share some thoughts in this blog.

I am a bit different than most. I reevaluate the year twice. Once around July and again at the traditional new year. A few years ago, I read this article about choosing one word that will guide your upcoming year. In 2015, the guiding word was FOCUS. That year went fairly well. The next year 2016, I chose the word IGNITE. That year was the hottest mess! That year seemed to have ignited my hair on fire and took all year to put it out! I have never been the same! I never chose another word to guide my year. Until now.

So here we are at the beginning of a new year. I have this idea to reluctantly choose a guiding word for this year. This blog post delves into the “word” that will guide my 2022. It is a four-letter word. That word is BOLD. Bold in the dictionary is an adjective that caught my eye. You see synonyms like fearless, daring, brave, heroic, unafraid, and adventurous! Sure there are also not-so-positive synonyms in there too, but if you know me, I don’t lean toward the negative.

I don’t have to tell any of you that since March 2020, the world has been upside-down twisted, and like no other time in our recent history. Some have gotten through this far better off than others. Some decided to buckle down and exercise and bubble up better than when this all started. I see friends and some relatives thinner and glowing! I gained the pounds they lost! Some took part in the Great Resignation! Just did a mic drop and resigned from lifetime careers or unfulfilling jobs. Some just keep pushing through surviving as best they can.

This last birthday hit me a little hard! No special BIG number or anything. I think the meditation practice I started is kicking in and helping me be more conscious instead of zombie-like automatic patterns of my day. An inner rebellion of sorts began brewing. I started doing things that were a bit out of my normal pattern. I started thinking more about what I wanted. What was going to get me that? What did I want to feel? What was going to get me to feel that way? I realized that it was time for a change.

That is where BOLD came in. If I wanted to feel better and live my yes life, I have to be bold! I have to possess the courage to not worry about what others think about my decisions. I have to say NO to people and requests that do not get me any closer to where I want to be! I have to be brave to take a risk and let go of what no longer serves me! I have to let people drift away that no longer match my energy. Emotional vampires are draining and can drag you down with them. This means change! Change can be scary. It makes us push out of our comfort zone. Staying stagnant can be scarier. Are you sick and tired of being sick and tired? Nothing changes if nothing changes. Read that again. It is time for a change.

So here I am choosing another word to help guide this year.

In 2022, I will …

Boldly LIVE my yes life!

Boldly love!

Boldly share!

Boldly ask!

Boldly speak my mind! (Some may not be ready for this!)

Boldly try!

Boldly fail!

Boldly succeed!!!

Boldly ask for help!

Boldly say NO!!

Boldly explore!

Boldly grow!

Boldly be unafraid of what great things are to come by being bold!

If you see this as an interesting new year activity, do some thinking and choose your own word that could guide your year. Stay well until next time. May you expand in love, abundance, and success every day as you inspire those around you to be bolder.

“The Eli’s Cheesecake Cookbook- Remarkable Recipes from a Chicago Legend”

Maureen Schulman, Elana Schulman, Tara Lane, Diana Moles, Jolene Worthington

Agate Publishing $30

“You have to have a great dessert,” Eli Schulman, owner of the legendary Eli’s, The Place for Steak, replied when I asked him about his restaurant’s smash hit cheesecake. It was the mid-80s. I was writing a weekly restaurant column for the “Sun-Times,” and Eli’s cheesecake, a superstar from the beginning, was the perfect subject for a column.

“Dessert’s the grand finale,” Eli continued, “the last thing people eat, and the first thing they remember.”

Schulman spent a year tasting one recipe after another. In the end, he settled on four recipes: original plain, chocolate chip, cinnamon raisin, and Hawaiian.

Variations aside, an Eli’s cheesecake is richer and creamier than a typical New York cheesecake. It also has a unique crust made with all-butter- cookies instead of the usual graham crackers.

Customers loved the cheesecake from the beginning, and so did the crowd who sampled it at the very first Taste of Chicago on July 4, 1980. A food festival dreamed up by restaurateur Arnie Morton and Mayor Jan Byrne, the first Taste was a single day event held on North Michigan Avenue. Like Eli’s cheesecake, it was a smash hit.

To celebrate the dessert’s fortieth anniversary (give or take a year), Evanston-based Agate Publishing has just released a new edition of “The Eli’s Cheesecake Cookbook” ($30). In addition to the recipes for the four original cheesecakes, the book includes variations like Banana Cheesecake with Bittersweet Ganache, Espresso, Honey Ricotta, Peanut Butter Cup and Basque.

The latter has been deemed the 2021 “Flavor of the Year” by the “New York Times.” Because it’s cooked at a higher temperature than most, the top of a Basque cake is both cracked and darker than usual.

The update also includes a section devoted to favorite family recipes from members of the staff at Eli’s Cheesecake World, the 62,000 square foot production facility, cafe, and retail store on Chicago’s north west side that current owners Marc (Eli’s son) and his wife Maureen opened in 1996.

Good as it is, cheesecake wasn’t the only standout dish served at Eli’s (which closed in 2005). Neither is it the only part of the restaurant’s menu featured in the cookbook. Recipes for favorites like Shrimp de Jonghe, Chateaubriand, Wedge Salad with House Dressing, Shrimp a la Marc, and Chopped Liver Eli are also included. And while Eli’s was a top tier downtown restaurant, the recipes are all doable for home cooks. The only caveat: like the restaurant, you have to cook with top quality ingredients.

Shrimp a la Marc *

4 appetizer-size servings

1 medium Vidalia onion, thinly sliced
1 quart ice water
2 cups mayonnaise
1 cup sour cream, room temperature
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1 pinch white pepper
2 drops Tabasco sauce
24 extra large whole cooked shrimp, peeled and deveined
1 tablespoon small capers, drained, plus more if desired
Salad greens for garnish

Refresh the onion by submerging it in the water for 1 hour. Drain the onion and discard the water. Pat the onion dry with paper towels.
In a large mixing bowl, combine the mayonnaise, sour cream, lemon juice, salt, pepper, and Tabasco. Add the onions, and stir until combined. Add the shrimp and capers and stir until combined. Chill in the refrigerator for at least three hours.
On chilled individual serving plates garnished with the greens, evenly arrange the shrimp with dollops of the mayonnaise sauce. Garnish with additional capers, if desired, and serve.

* Eli and his wife Esther named the recipe for their son Marc

“The Eli’s Cheesecake Cookbook- Remarkable Recipes from a Chicago Legend”

Maureen Schulman, Elana Schulman, Tara Lane, Diana Moles, Jolene Worthington

Agate Publishing $30

“You have to have a great dessert,” Eli Schulman, owner of the legendary Eli’s, The Place for Steak, replied when I asked him about his restaurant’s smash hit cheesecake. It was the mid-80s. I was writing a weekly restaurant column for the “Sun-Times,” and Eli’s cheesecake, a superstar from the beginning, was the perfect subject for a column.

“Dessert’s the grand finale,” Eli continued, “the last thing people eat, and the first thing they remember.”

Schulman spent a year tasting one recipe after another. In the end, he settled on four recipes: original plain, chocolate chip, cinnamon raisin, and Hawaiian.

Variations aside, an Eli’s cheesecake is richer and creamier than a typical New York cheesecake. It also has a unique crust made with all-butter- cookies instead of the usual graham crackers.

Customers loved the cheesecake from the beginning, and so did the crowd who sampled it at the very first Taste of Chicago on July 4, 1980. A food festival dreamed up by restaurateur Arnie Morton and Mayor Jan Byrne, the first Taste was a single day event held on North Michigan Avenue. Like Eli’s cheesecake, it was a smash hit.

To celebrate the dessert’s fortieth anniversary (give or take a year), Evanston-based Agate Publishing has just released a new edition of “The Eli’s Cheesecake Cookbook” ($30). In addition to the recipes for the four original cheesecakes, the book includes variations like Banana Cheesecake with Bittersweet Ganache, Espresso, Honey Ricotta, Peanut Butter Cup and Basque.

The latter has been deemed the 2021 “Flavor of the Year” by the “New York Times.” Because it’s cooked at a higher temperature than most, the top of a Basque cake is both cracked and darker than usual.

The update also includes a section devoted to favorite family recipes from members of the staff at Eli’s Cheesecake World, the 62,000 square foot production facility, cafe, and retail store on Chicago’s north west side that current owners Marc (Eli’s son) and his wife Maureen opened in 1996.

Good as it is, cheesecake wasn’t the only standout dish served at Eli’s (which closed in 2005). Neither is it the only part of the restaurant’s menu featured in the cookbook. Recipes for favorites like Shrimp de Jonghe, Chateaubriand, Wedge Salad with House Dressing, Shrimp a la Marc, and Chopped Liver Eli are also included. And while Eli’s was a top tier downtown restaurant, the recipes are all doable for home cooks. The only caveat: like the restaurant, you have to cook with top quality ingredients.

Shrimp a la Marc *

4 appetizer-size servings

1 medium Vidalia onion, thinly sliced
1 quart ice water
2 cups mayonnaise
1 cup sour cream, room temperature
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1 pinch white pepper
2 drops Tabasco sauce
24 extra large whole cooked shrimp, peeled and deveined
1 tablespoon small capers, drained, plus more if desired
Salad greens for garnish

Refresh the onion by submerging it in the water for 1 hour. Drain the onion and discard the water. Pat the onion dry with paper towels.
In a large mixing bowl, combine the mayonnaise, sour cream, lemon juice, salt, pepper, and Tabasco. Add the onions, and stir until combined. Add the shrimp and capers and stir until combined. Chill in the refrigerator for at least three hours.
On chilled individual serving plates garnished with the greens, evenly arrange the shrimp with dollops of the mayonnaise sauce. Garnish with additional capers, if desired, and serve.

* Eli and his wife Esther named the recipe for their son Marc.

Strange lights are caught on camera during fireworks around the world during celebrations.

Each year when I hear this term, I have great expectations for the new year. In the past, I hoped the new year would become the year that I received everything I wanted. Life does not work that way. There is a quote that says, “Happiness is not having what you want. It is appreciating what you have.” I have learned to appreciate what I have and not focus on what I do not have.

As you enter the new year, it is okay to have things you want. It is great to have goals. However, take time to appreciate and be grateful for what you have. The right attitude will help you enjoy life and be happy.

Time to get a fresh start on the year, if we’ll be allowed. Since I posted my New Year’s schedule, some parties had been cancelled at the last minute. Some establishments closed for the week due to COVID positives among staff, and then more places closed early during Saturday’s snowstorm. Let’s see if we can do better this week?

Monday, January 3

3:00 – 7:00 pm • Country Grill Chicken Truck
Evil Horse Brewing Co., 1338 Main St., Crete, IL (708) 304-2907 Map
Country Grill Chicagoland is a food truck company offering rotisserie chicken and ribs fresh from the spit, homemade salads and pretzels.

5:00 – 8:00 pm • Wandering Cafe Pop-up
Temperance Beer Co., 2000 Dempster St., Evanston, IL (847) 864-1000 Map
Wandering Cafe will be serving up delicious food every Monday in our Tap Room!

5:30 – 8:30 pm • Indoor Disc Golf Putting League
The Church Street Brewing Co., 1480 Industrial Dr. Ste. C, Itasca, IL (630) 438-5725 Map
Join Kristen Every Monday for Indoor Disc Golf Putting League. November 29-January 31st.
Sign up starts at 5:30pm with team partner draw at 6. Come play tonight or every Monday to win! For more details come to the taproom and check it out for yourself

7:00 – 10:00 pm • Weekly Trivia @ Pilot Project
Pilot Project Brewing, 2140 N. Milwaukee Ave., Chicago (773) 270-5995 Map
Join us in the Pilot Project Heated Tent for free pub trivia every Monday!
Beer Special: Every player will receive one free 4oz taster of beer, booch or cider.
Reservations Available on Tock

8:00 pm • Lotería Monday
Simone’s Bar, 960 W. 18th St., Chicago 312-666-8601 Map
Join us the first Monday of every month for an evening of drinks, Lotería and charitable causes!
How to play: Each Lotería card is received through a $5 donation (we also provide the frijoles).
100% of the donations raised during the event are directly given to various non-for-profit organizations around the city of Chicago.
January card proceeds benefit TBA and the prize sponsor is Rhinegeist Brewing!

Tuesday, January 4

5:00 – 8:00 pm • Wandering Cafe Pop-up
Temperance Beer Co., 2000 Dempster St., Evanston, IL (847) 864-1000 Map
Wandering Cafe will be serving up delicious food every Monday in our Tap Room!

Wednesday, January 5

7:00 – 10:00 pm • Bar Bingo
Crafted 1979, 19200 LaGrange Rd., Ste. E, Mokena, IL 708-860-2826 Map
Bar Bingo with a brewery sponsors each night! There will be specialty tappings and prizes all night long. The sponsor rotates regularly with the usual bingo fun.

7:00 pm • Trivia!
Rock Island Public House, 13328 S. Olde Western Ave., Blue Island, IL 708-388-5513 Map
We will have an all-subjects trivia game with questions covering a wide range of subjects. Possible categories include history, geography, current events, television, fashion, science, and much more.
The questions always include On This Day in History, What Movie Has, Who Was in the Following Films, and our signature In What Year question where we name three movies, songs, television show debut/finalesy, or other notable events and you answer which calendar year they all took place!
We will have prizes for the top three teams. Get your team together for some trivia fun!

7:00 pm • The Simpsons Trivia
Off Square Brewing, 11000 Delaware Pkwy., Crown Point, IN (219) 310-8898 Map
Come drink and test your Simpsons knowledge!

Thursday, January 6

No events for today.
But please check back, we update continuously.