Modern with an Em

Get a Handle on Outdoor Cooking September 10, 2008

Now this is the perfect example of something seemingly so simple and almost obvious, but so neat.

Brookstone has designed a stylish and portable outdoor grill that looks nothing like your typical camping gear.

Weighing less than 25 lbs (which sounds heavy, but think about how much a typical barbeque weighs!) with a sleek clamshell design and a hot orange colour, this portable grill is sure to stretch out those last precious moments of summer. It is equipped with a 9450 BTU stainless steel burner (this means nothing to me, but my boyfriend assures me that this is a good thing), has a porcelain enamel-coated cast iron grill area, and uses standard 14.1 and 16.4 oz. propane cylinders (no outlets or charcoal required! Yay!). Top that off with a sturdy handle and retractable legs, and you’ve got a grill that will travel well and store away easily, no matter how many bags of “just-in-case” clothes and shoes you decide to pack into the trunk of your car for your weekend camping trip.


Mac and Cheese Revamped August 21, 2008

For all of you moms on the go with limited time, who don’t want to feed their kids something out of a box that involves powdered cheese, this one is for you! It’s quick and easy, it encompasses all of the major food groups, is filling and kid-friendly, and is a great way to use up your leftovers. You can substitute any veggies you like (or that your kids will eat!) Bon appétit!

The Modern Mac And Cheese


3 cups of whole wheat penne (you can substitute your favourite pasta, but fatter noodles work best)
1 cup of chicken, cubed (or whatever you have left over in your fridge. You can substitute sausage or ham, as well)
1/2 cup of mushrooms, sliced
1/2 cup of red pepper, diced or sliced
3 tbsp. pesto sauce (store-bought works great)
1 tbsp. olive oil
1/2 cup to 1 cup of shredded mozzarella cheese (put in as much as you like!)


  1. Fill a medium pot with water and bring to a boil.
  2. Add pasta to the pot and reduce heat, boiling on medium-high for 7 to 9 minutes, or until pasta reaches desired tenderness.
  3. Strain pasta and drain all water from the pot; return pasta to pot, but do not return to burner.
  4. Add olive oil to the pot and mix pasta until coated.
  5. Add pesto sauce and stir until pasta is coated evenly and thoroughly.
  6. Return pot to medium-low heat and add chicken, mushrooms, and red pepper.
  7. Slowly add grated cheese while continuously stirring pasta. Continue stirring until cheese melts completely.
  8. Serve and enjoy!

Serves 4 – 6.