I am in Chicago. More exactly, I am in Park Ridge, the city where the worst of the presidential candidates grew up! I will be here tonight and will watch the first presidential debate with friends.
There will be cooking. There will be popcorn, too. I have seen the actual popcorn to be popped, so I know that’s going to happen. Despite the gravity of the stakes, popcorn is essential.
For lunch, however, we went to….
This isn’t your average Chicago hot dog shack. Nosirree.
Note the giant hot dogs on top of the restaurant.
This is one of the places where you can still drive up, park, order from your window and the food will be run out to you.
I know you would want a closeup.
NB: W. It was the Cubs last home game yesterday and they won. “Cubs win” has not been unusual this year. They won more home games (57!) than in any season of the storied history of woe and resignation. Are they Series bound? Franky, she looks a little apprehensive. He, on the other hand, is jazzed.
My dining companion informed me (after his own 52 years of dining here) that if you ask for a “hot dog” you will be told that they “don’t have any of those”. They have, rather,…
I got one with everything. And, yes, that’s a pickle. You can’t see the Superdawg itself under all that onion and relish, etc. I assure you, it’s there. The fries were greasy but crispy! NB: hot peppers.
It was really good. And it is owned by… I’m not making this up… Mo and Flo. You can’t make this up.
Tonight will involve preparation in a large quantity of my good ol’ standby Spaghetti al seminario followed by mastodonic-size pieces of beef from the grill in the Florentine fashion. We do, after all, want to make American great again and that’s a good way to start. Or, to revise, not make it as nearly bad as it would be if one in particular of these candidates is elected.
Meanwhile, in regard to making America great again, my friend Fr. Heilman (who always has some project going) now has these.
No. Neither pumpkin or… hopefully hat will be on the menu this debate night.
Do I hear an “Amen!”?
Second course… again.
The debate is on!
A reader wanted to know how I made the gremolata. It’s easy: chopped flat leaf parsley, minced garlic, lemon zest. Experiment until they are in the right proportion for your taste. Easy peasy.