Dear Bob, here are some photos of my life here on the campus of Concordia Seminary. I love kids, working with the grounds crew, swimming, playing with my dog friends, and especially my own family people.
The best pizza in Illinois according to a list put out by Thrillist, a food, drink and travel site, is found on the south side of Chicago at Vito and Nick's. What I appreciate is seeing thin crust pizza beat out the more famous Chicago deep dish. For many Chicagoans, and those of us who grew up there, real pizza is the thin.
"This pick might be a bit controversial, what with Chicago's myriad of awesome deep-dishes... and “stuffed” pizzas, which are basically the same thing but even more like casseroles. However, well-behaved pizza writers seldom make history. So, after some intense debate, we decided to go with (GASP) a thin-crust joint. Vito and Nick's crunchy-edged game is incredibly strong, they've been doing it since 1932, and their square-cut slices contain hidden treasures that even the deep-dish guys could learn a thing or two from."
Cut in squares, crusty edges. Yes! And don't confuse these pies with Imo's.
I'm guessing donuts are flying out of bakeries by the dozens today as precinct captains and others bring them to polling places for election officials. Also donuts probably being set out for those working to get out the vote and in campaign headquarters.
This is one of those marketing theories which just amaze. Amaze because someone even thought to study the impact of wind, temperature and the food we'll buy.
"in the second year of an extensive partnership with the Weather Co., Walmart is delving far deeper into sometimes unlikely correlations between weather and store sales on a Zip Code level."
Simply put this means that by paying attention to the weather forecast and knowing how variations in wind and temperature affect what shoppers will buy, Walmart is able to get up front displays of these various items.
"For example low wind has some impact on whether or not people will eat berries. Ideal berry weather turns out to be low wind with temperatures below 80 degrees. So, Walmart has begun serving up merchandising displays and digital ads for berries in Zip Codes where such weather exists, and as much as tripling berry sales when it does."
And there's more at the link. When people are more likely to eat steak or hamburger or salad. It seems obvious that temperature plays a role in what we like to eat, but wind is a new one.
Riverfront Times restaurant critic/reviewer has a look at the much improved Art Museum restaurant, Panorama. When it first opened after a renovation a year ago or so, most critics absolutely hated the food as did the average museum goer. So everything was changed including the head chef. Now food reviewers are raving.
I rather enjoy reading about food and in this article Cheryl Baehr does that profession proud, the descriptions go way beyond the average found in many restaurant stories. But, what makes me like food stories the most is the over the top way some dishes are described.
"The most important change is that Panorama figured out what museum-goers want to eat after a long afternoon browsing the galleries -- well-executed café fare. A prime example is the Brie and apricot appetizer, wrapped in flaky puff pastry and baked, then dressed up with a Chambord-and-raspberry gastrique for a quintessential "ladies who lunch" appetizer."
Wowser. The problem is, this description kind of leaves me feeling as though I might be uncomfortable at Panorama. I'm not a "lady who lunches" and especially wouldn't be lunching in the late afternoon with an appetizer dressed up with a gastrique.
This is not to say I'm against this sort of thing, I really enjoyed reading the review, it was a top notch food review. Great writing.
Morton Illinois. Not only do 200 or so farms plant several thousand acres of pie pumpkins, but the Libby canning factory is located in Morton as well.
That gives Morton a pretty good claim to the title it embraces, Pumpkin Capital of the World. And in a good year with a cool Midwestern summer like this one, Libby's has the cannery running day and night.
The pumpkins Nestle wants aren't the pretty varieties prized for carving. They're Dickinsons: beige, oblong, thin-skinned and grown lying on their sides. What matters is what's inside, a thick layer of rich, bright-orange meat.
Fournie Farms in Collinsville always plants these grayish/beige pumpkins and once or twice I've tried my hand at making a pumpkin pie from scratch, but it's a lot of work. Nice to know buying a can of Libby's Pumpkin Pie filling is pretty darn local.
Mrs. Fournie told me the other day their crop might be very slim because rain came at the worst time during the vine flowering.
We're growing pumpkins on campus this year, but we chose the very smallest kind in hopes that every child might get one.