I’m Lovin’ It

Posted by on
hamburglar.gifI have a confession. I've been going to McDonald's. Yup. Guilty. I'm apparently not alone. The Sun-Times Ted Pinkus writes that McDonald's profits are soaring and has widened its lead as the world's largest restaurant network with an all-time high market cap of $60 billion, vs. $17 billion for Yum! Brands, $3.52 billion for Burger King and $3.18 billion for Wendy's. Natalie's hooked, too. No, we're not scarfing down Big Mac's and Fries, but we're there a few mornings a week picking up iced coffees and yogurt parfaits for her and the BIG 42 oz soda for me.

The article speaks to the methods in which McDonald's has really spread out it's offerings and they've done things to appeal to folks like Natalie and I. The drive through also helps, as our Starbucks doesn't have one. I'm not going to go out to McDonald's for lunch anytime soon, but they've filled a nice niche in our eating lives. Kudos to them for figuring that out.

Comments

  1. charlieJune 27, 2007 at 10:52 AM

    Gross.

    ReplyDelete
  2. natalieJune 29, 2007 at 3:21 PM

    if only the coloma mcd's had iced coffee! it is so good.

    ReplyDelete
  3. billJuly 6, 2007 at 9:56 AM

    I'd eat the steak egg and cheese bagel for every meal... if I didn't fear the near certain death that would likely follow. though i do feel my recent double cheeseburger binge is directly linked to their market cap now topping $61bil

    ReplyDelete
  4. TonyJuly 28, 2007 at 9:53 PM

    What, no Sausage McMuffin With Egg? Wuss...

    ReplyDelete

Post a Comment

Be nice to each other here.

Popular posts from this blog

Lou Malnati's Salad Dressing Recipe as Published in the 60's

Posted by on
Image
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 percentage
Read more

Martha Stewart: If You Want To Be Happy....Plant A Garden - Garden Advice - November 2024

Posted by on
Image
Martha Stewart hit me right between the eyes this morning with this quote about happiness.  She says that you can be happy for a year - if you get married.  And you can be happy for a decade - if you get a dog.  But...if you wanna be happy for the rest of your life - plant a garden.  See below. I'm adding this to the handful of pieces of garden advice/garden musings/garden quotes that I've collected here on my blog - including: It is better to plant a fifty-cent tree in a five dollar hole than a five dollar tree in a fifty-cent hole , Conifers should come first , never buy just one of anything , Audrey Hepburn's line/quote - "To plant a garden is to believe in tomorrow" and... the best time to plant a tree was 20 years ago. The second best? Today .  Martha's take on happiness fits right in there with these. I first came across this on TikTok in a promo for her Netflix documentary, but....on  Instagram  is where I found this (nicely laid-out four-panel) Marth
Read more

Tom Thayer's Italian Beef Recipe

Posted by on
Image
TOM’S TAILGATER ITALIAN BEEF COURTESY OF Steve Dahl  and  DAHL.COM Ingredients: One 3 ½ to 4 pound boneless beef chuck pot roast One package of Zesty Italian Salad Dressing and Recipe Mix One 16 oz. jar of hot giardiniera One 16 oz. jar of mild giardiniera One dozen baguettes (French rolls) Directions: In a four-quart Crock-Pot, pour in one bottle of giardiniera. Place the roast on top of the layer of giardiniera. Sprinkle the salad dressing mixture on top of the roast. Add the second bottle of giardiniera to the top of the roast. Cover Crock-Pot and cook on high for 6 to 8 hours. When fork tender, shred the roast in the Crock-Pot and allow it to combine with the other ingredients. Slice the baguettes in half and pile on the beef and giardiniera mixture. ------------------------------------ For the babe's baptism party, we hosted a collection of family and friends back at our house after the church proceedings. We ordered some of the food from Maggiano's in
Read more