This year, I picked two early Perennials for the planter box on our front porch. The two varieties are a Pincushion Flower Scabiosa and an Erysimum Apricot Twist.
I put them in the planter box that we converted from an old "beverage" case that we picked up at the Kane County Flea Market. Nat has a particular taste in flowers, but as you can tell by the orange choice, she didn't have much to say in this decision. Fortunately, she's ok with them because (I think) they're kind of on the wild sign.
I am documenting them here because I did the same thing last year - planting two varieties of perennials in the same box, but when late summer arrived and the flowers drooped, Nat yanked them out of the box and stuck them in the ground on the south side of our front porch and we mostly forgot about them. Fast forward to this spring and one variety (the yellow one) has gone and gotten HUGE. As a side note, you can *barely* see our Anemone plant just to the right of the bottom yellow plant. That was given to us by Nat's mom because she was attempting to recreate Nat's wedding bouquet and the florist didn't have any of them on hand. So, off she went to the nursery to pick up a few. We got one, she got one. They both came back this year.
I keep pretty decent records of the trees/bushes/yard upkeep via a Google Doc (I have similar docs for our cars and Maisy), but for some reason, these plants from last year's planter box are absent from the doc. Thanks to Blogger - and the Google Doc - if this year's plants start to take over next spring, we'll at least know what they are and where they came from. Once we put this years purple and orange plants in over here, by next spring we'll have a bunch of color popping on this side of our house.
Earlier this winter, I wrote about the old Lou Malnati's menu and mentioned that as I was waiting around for my pie to finish up, I spied an old Chicago Tribune article posted on the wall that included the original Lou Malnati's Italian Salad Dressing Recipe. The Tribune reporter called it "prized". We were set to host a little pizza party over the weekend, so I figured I'd give it a shot. Here's the article as seen through my mobile phone's camera.
I'm not a wine drinker, so the fact that the recipe called for Burgundy wine didn't strike me as odd. I went shopping at Angelo Caputos in Addison - a really incredible shopping experience - and when I got to the wine section I found Burgundy wine was carried ONLY in those HUGE jugs. And they were dirt cheap. The only issue is that needed just 4 ounces. We ended up with a whole-lotta-wine that Nat won't drink.
I've taken the recipe and modified it a bit by eliminating the percentages (60…
Last week, I was in the Elmhurst Lou Malnati's picking up a pie and noticed that they're NOW selling a bottled version of their salad dressing they've called "Lou Malnati's Sweet Vinaigrette". That's the second consumer packaged good they have in their take-out shops - with the first being Lou Malnati's Tomatoes. They sell it in 16 oz jars.
I didn't catch a price, but I did catch a photo of the ingredient list.
Hmmm...comparing that to the Lou Malnati's salad dressing recipe, it seems that there are a few differences. First, the bottled dressing uses corn oil (listed first) and olive oil (listed way down), while the recipe posted in the Tribune back 40+ years uses olive oil. The bottled dressing also has mustard, "natural flavors" and a few different preservat…
Back in November, I shared a moment of enlightenment about various styles/types of pizza. Specifically, after reading a book about pizza, I came across a list of terms defined including Sicilian and Grandma pizza styles. The 2 descriptions can be found on my post: Sicilian vs. Grandma Pizza.
Up until this week, the discussion was completely academic because I hadn't been to a place that had them side-by-side. That's no longer the case. While in NYC this week, I stopped by a slice joint and came across both of them right next to each other. That's the Sicilian on the right and the Grandma on the left. With both, you pick your slice and they throw it into a faux-wood-burning oven that is really just an open gas burner to reheat your slice. I really don't love this whole reheating process, but it seems it is the way New Yorkers roll. See how much thinner the Grandma pie is? They're both cut into "squares" - really rectangles - and the edges are crisp…