During the St. Patrick’s Day season, some vegetarians may feel left out of the dinner table action as the more carnivorous among us hunker down over our corned beef and cabbage. One of the most excellent features of Ardrahan is that it has a substantial, almost “beefy” quality.
On Thursday, March 8th, at Chief O’Neill’s (3471 N. Elston), 25% of all dinner purchases will go to help AYS, an after-school mentoring program that gives kids a safe-haven in the afternoon…and some food.
Last Friday, I had a meal in an Oak Park restaurant that was so bad, it depressed me for a day, a full 24 hours. It’s not that it was rotten food; it was just terribly bland, ineptly prepared, boring…and expensive. Still, when the server came by to ask “How’s everything,” I robotically replied “Fine.”
There can be little doubt that spitted meat had been prepared in the Mediterranean (Greece specifically) for thousands of years. But it was Chicago entrepreneurs who developed a way to mass-produce the cones of meat that gyrate on the spit: gyros.
I’m not sure if this is a related problem, but I notice that the pot of water I put in the sink in my root cellar has turned fetid. Perhaps there’s evil bacteria floating in the air that results in accelerated rotting of produce.