If you wonder by Marshall Field's errrr Macy's on State Street today, you'll see some pretty cool windows being displayed that celebrate the Macy's Flower Show that takes place on the 9th floor. Gotta be honest...if the windows are any indication, the show must be spectacular. The window above is on the Randolph Street side (right around the corner from State) and focuses on the American Southwest. Pardon the glare, but if you look closely, you'll see a bunch of cacti and succulents in a wide array of shapes/sizes. It made me stop in my tracks to peek at.
And below is the northern-most window on State Street that highlights 'The City' and features a little rooftop balcony scene with pots and a bunch of tropicals.
They've created these 'cards' on their site that show the 8 different areas. Here are three of them to show you how well they're done. The Pacific Northwest Wonderland. The Vast Southwest. And the Shining Northeast Shores are three of the eight.
The show ends April 2nd, but if you have time, a stop on the 9th floor of the store seems like something worth doing!
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…
The official product listing on Lionel.com show the two scenes and you can see them on the back of the box below. For each of the boys that I've bought one of these for, I've been buying them boxcars/operating cars and/or track pieces/bridges/switches every year since they were born, so I figure they have enough rolling stock. To keep their attention, they need operating accessories, right?
And, like me, they only haul out their layout for the holidays and keep a holiday train so the St. Nick piece seems appropriate, right?
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…