Late last week, I posted about the idea of building a 'garden nook' or a secluded area that draws you in as something that is 'on trend' this year and maybe something to consider for our backyard. In that same post, I made a reference near the bottom of Japanese Moon Gates . I included the moon gate as a way to potentially create a 'nook' but after looking around the Web, I now realize they're so much more. From this Old House Online story , you can find out the details of the structure: A moon gate is a circular opening, usually in a garden wall, which acts as a passageway. In China, where the gates were built in the gardens of wealthy nobles, various parts of the form and its ornamentation carry meaning. More generally, though, a moon gate is thought to offer an auspicious welcome or fortune to those who pass through. English gardeners borrowed the idea from China in the late 19th century. American gardeners immediately followed suit. A moon gat
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
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
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