Out on an early morning walk yesterday, I came across this plaque in front of a house on York Street. Turns out, the parents of Carl Sandburg's wife lived here after it was used as first a Rectory then a private school.
Here's the house below. I've driven by it countless times and never gave it much thought, but now I have a new-found respect for the pretty blue house at 145 S. York Street in Elmhurst.
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…
We wandered over to Kenosha one afternoon recently to make a stop at the Mars Cheese Castle and while we were out we, stopped at The Garage for a few burgers and root beers.
When we asked, "Do you have a good sarsaparilla?". The didn't say "Sioux City Sarsaparilla". But they said "Gray's".
That's a good one.
So, we all enjoyed a few bottles of Grays and it was tasty. I've never heard of the stuff, but a quick look around the Web, I discovered it is from Janesville, Wisconsin by a family that has been making beers, ales and root beers for more than 150 years. And, according to this review on the Soda Jerks, it is a local Southern Wisconsin delicacy.
...The root beer recipe dates back 140 years and is made with pure cane sugar. It’s a nice grog, good creamy head, rich vanilla flavor and decent carbonation. It’s one of the better root beers I’ve tasted. It’s only available in southern Wisconsin as far as I know, so a road trip might b…