I'm fine with dogs, though I prefer cats, but if your choice in life is to live with a hairy, smelly canine, the least you could do is not foist the responsibility for cleaning up after your beasts onto someone else. Like me.
"This is a game changer," Carolyn mentioned as soon as we were introduced to Aladdin's screw-top containers, designed to carry, for instance, salad dressing. These containers can hold 4 ounces of fluid, which is a good size for salad dressing, and the tops screw on, so there's no spillage on the way to work.
This weekend at UIC Pavilion, as part of the Good Food Festival and Conference Oak Parker Rob Gardner will moderate a session on "The Art of Fermentation" with Sandor Katz, an equally outspoken spokesperson who has dedicated his life to promoting the health and culinary value of fermented products. Fermentation is one way to eat local throughout the winter months, and Gardner maintains we need such time-honored practices to enable us to eat local, all the time.
In a village that sees new franchises or sure-bets (Asian, Italian, etc.) restaurants opening, it's a fair bet I'll never live to see a Senegalese restaurant open in Oak Park. So if you want to try the worthy cuisine of this West African country, you have to travel a little. Actually, you have to travel a fair distance up to Badou's Senegalese (2055 Howard).
I've withheld the name of the restaurant where this dish was sold because I think their kitchen has the potential to make this dish for real – and I'm fairly certain they will recognize their dish in the photos. I hope my "outing" of them as perpetrators of a kind of menu-related mis-naming will encourage them to change their recipe to match the classic requirements of Chicken Vesuvio. Or they can call what they serve something else.