Jedi Training - Badge

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The Bird scored this "Future of the Force" badge after she went through Jedi Training.  Her older sister?   Not interested.  Well...that's not true.  She *was* interested.  If it was a private exercise with no one looking.  And on her own terms.  If that was the case?  She'd be all over it.

But this should not come as a surprise if you've been following along.  This is the same exercise we went through when I posted about our visit to Raglan Road at Disney Springs.  The Bird danced on stage.  The Babe?  Not so much.

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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.
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Menards Halloween Blowmolds - 2012

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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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