This is the main route around Downtown Elmhurst. As you can tell...it is un-passable. The last time I spotted the Palmer Underpass in Elmhurst flooded was back in July of 2010. Here's the photo of that flood.
Can't tell, but I *think* this time the water is higher than back in 2010.
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…
Having been through the prototyping process on Penny Hockey Boards, I made a few modifications. First, they shrunk in size considerably. From 12" wide and 16" long down to 12" long and 8.5" wide. After the side rails are attached, the playing surface will be 12" long, 8" wide. The name of the game is also being changed from Penny Hockey to Topper Hockey (more on that later....). Also, because the board shrunk, the space behind the goal also was squeezed. It started at 2.5" from backline to center of the goal and now with the production units, I've cut that distance in half. The final change comes in regards to the pegs - I've changed the configuration a bit and removed some. The "guard" pegs - which are located just outside the goal mouth were widened, and one of them were removed. The peg modifications were made to simplify and enhance gameplay. My intended audience is my nephews who are all under the age of 10. Scoring …
Allow me to let you in on a little secret: After a life-long search for the tastiest, best cheese for pizza, I am happy to tell you that the journey is over. Here it is: Chellino Brand Scamorza Cheese.
I've been using Chellino Scamorza for 2 or 3 years after first reading about it on PizzaMaking.com and then seeking it out and finally finding it at Zeppe's Italian Market in Naperville. It is NOT cheap - a few more bucks per pound than your run-of-the-mill mozzarella, but that few dollar expense is more than worth it.
This particular brand of Scamorza - which is, as I'm told by the guy who answers the phone at Chellino Cheese Co in Joliet, IL, is the only Scamorza made this way (the rest it sounds like are a bit more like fresh mozzarella). It is the perfect blend of creamy and salty.
And the key part? It looks, grates, and smells just like mozzarella. But it tastes a bit different (better) and it must have a different (higher?) burning point because it browns diffe…