Entries from September 23rd, 2008

Continental Airlines Flight Status

September 26th, 2008 · 3 Comments

Jess is flying in from Newark today. This morning she said it was windy and raining there, so I went on Continental’s site to see if her flight has been delayed. I liked how it showed a map of where her flight exactly is.. and when you press the “update” button it would update the location on the map. She’s almost here! Here sister Jen is flying in today too, but I’m not sure what airline she’s flying. I think Continental is the only airline I’ve seen using a map like this. There could be others, but I mostly only fly United.

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Roscoe Village Street Writing

September 26th, 2008 · 1 Comment

Most of the “street writing” that I see in Roscoe Village is sidewalk chalk done by 5-year-olds, but here are some actual examples. The Solve stencil showed up everywhere a day or two after renowned local street artist Brendan “Solve” Scanlon was murdered in Logan Square in June.

The band stencil was outside Beat Kitchen.

The Garden Walk stencil was for the Roscoe Village Garden Walk.

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All-You-Can-Eat Red Alaskan King Crab Legs

September 25th, 2008 · 2 Comments


Glenn’s Diner, North Center, Chicago

I’ve been to Glenn’s a few times before, but never on a Tuesday night when they have their all-you-can-eat red Alaskan king crab leg special. Until this week, that is. On Tuesday I met up with Erin and Cinnamon for drinks and dinner at Glenn’s and it was fabulous (both the ladies and the food!).

I mean, seriously. The crab. The legs. They were so big. I don’t even know what to say. I never want those wimpy crab legs you get off a crappy buffet ever again. I mean, they taste good but all that work for nothing. These crab legs were like fist fulls of crab meat. So rewarding and not much work at all. Plus, while I was waiting at the bar for everyone to arrive I made friends with the executive chef. He didn’t know much about wine, except how to pour a lot of it into a glass and he gave us each a glass on him when we each arrived. I think he felt bad because they were pretty packed on account of the crab leg special. I didn’t mind waiting anyway. Erin and Cinnamon and I always have tons to talk about. Throughout the night, though, the chef came by a few times to make sure we were doing well. He said that they break even on the crab special (it’s about $30/person) after you’ve had about 2 of the huge legs and then after that you’re “breaking the bank.” I had 3 legs, I believe. I could have maybe had one more.

Cinnamon, Erin and I ended up closing the place down and being the last to leave at 11 p.m. Time flies when you’re bitching about politics and the economy and swapping life stories! Till next month, girls!

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Grilled Stuffed Portobello Mushrooms

September 24th, 2008 · No Comments

These should be called “Grilled Portobello Mushrooms With Toppings,” because they didn’t really turn out “stuffed. We liked them as a unique side dish just the same. The recipe noted, “Grill the mushrooms stem sides down first, so that when they’re turned they’ll be in the right position to be filled.” (Note: Dallas just walked by and saw me editing the photos for this post and commented on how good the mushrooms were. He doesn’t even like tomatoes!)

Grilled Stuffed Portobello Mushrooms

Ingredients
2/3 cup chopped plum tomato
1/4 cup (1 ounce) shredded part-skim mozzarella cheese
1 teaspoon olive oil, divided
1/2 teaspoon finely chopped fresh rosemary
1/8 teaspoon coarsely ground black pepper
1 garlic clove, crushed
4 (5-inch) portobello mushroom caps
2 tablespoons fresh lemon juice
2 teaspoons soy sauce
Cooking spray
2 teaspoons minced fresh parsley

Instructions
Prepare grill.

Combine the tomato, cheese, 1/2 teaspoon oil, rosemary, pepper, and garlic in a small bowl.

Remove brown gills from the undersides of mushroom caps using a spoon, and discard gills. Remove stems; discard. Combine 1/2 teaspoon oil, juice, and soy sauce in a small bowl; brush over both sides of mushroom caps. Place the mushroom caps, stem sides down, on grill rack coated with cooking spray, and grill for 5 minutes on each side or until soft.

Spoon 1/4 cup tomato mixture into each mushroom cap. Cover and grill 3 minutes or until cheese is melted. Sprinkle with parsley.

Yield
4 servings (serving size: 1 mushroom)

Nutritional Information
CALORIES 83(38% from fat); FAT 3.5g (sat 1g,mono 1.2g,poly 0.4g); IRON 2.2mg; CHOLESTEROL 4mg; CALCIUM 60mg; CARBOHYDRATE 10.1g; SODIUM 123mg; PROTEIN 5.4g; FIBER 2.5g

Cooking Light, JUNE 2001

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Cigarettes and Snuff Guaranteed In Stock

September 23rd, 2008 · No Comments


Roscoe Village, Chicago

Whew! Btw, how big do you think the market is for cigarettes and snuff in Roscoe Village?

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