Randolph Street Market Christmas Visit - 2014

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Along with all three kids, a Grammy, an Aunt Sisi and one nephew, we went down to the Randolph Street Market to score some vintage Christmas stuff this weekend.  (and yes...we did take the Swagger Wagon, thank you very much.)

I'll document the new additions to the Christmas gallery later this week once they get set up into spots.

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

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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…
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Penny Hockey Board - Dimensions and Progress

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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....).
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Tom Thayer's Italian Beef Recipe

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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.

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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 including salad a…
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