Ah. That undress has some possibilities. I do have a loose shirt from a medieval costume that my mom made in college for a Madrigal Dinner that might work with a skirt and an corset. Maybe even the whole costume(if it still fits) minus the extra sleeves(which were tied on).

That might work. Or a loose shirt with a corseted top over it, but that seems more medieval than Victorian. The German beer maiden thing won't work for a Civil War spy or one of the first two woman brokers on Wall Street.

I'm trying to get an affordable period costume(something that would work for Civil War-Victorian/Edwardian) for some of my first person lectures. I'm and 18/20 in pants so I can find skirts, but I'm a 38 H in my chest so dresses and shirts are impossible, pre-made or patterns.

I like my steaks well-done, but that just means hot all the way through, and no pink. It should still be juicy and tender, and it should never be burned. I just can't handle the taste of blood/red/pink meat. I like my fish and pork well-done too, but never black or dry.

I guess we'll just have to agree to disagree. LOL Taverns in my area use the same batter for everything from fried chicken, to fried fish, to french fries, to cheese sticks, and ALL the veggies and pickles.

Close to where I live they actually host one of the big National Walleye Tournaments, so everywhere around here serves walleye in addition to the catfish. My grandpas fished, but my dad didn't, and I don't enjoy it enough to pay for a fishing license. Sometimes my uncle will give me some bluegill or crappie to fry up…

beer battered is so much better than breaded though.

There are a very small percentage of picky eaters who are picky because their tastebuds are overly sensitive. I can pick out the subtlest flavor in food, but that also means there are a lot of foods that are just too intense for my tastebuds. I can't do pepper(table pepper or the cooked vegetable version). Broccoli in…

What about freshwater fish? I live in the midwest, but I grew up on fish fries of crappie and bluegill and walleye. They're good filleted and grilled with drawn garlic butter too. Catfish, however, I can't stand. Too many bones. My grandpa was the only person I've known who could successfully debone a catfish.

Not if you have PTSD(like me) that makes your BP spike in OB/GYN settings. It was made worse by their policy of seeing each patient alone because I didn't have the calming influence of my BFF.

In the original, a rapunzel plant or rampion. In Into the Woods it's greens, greens, and nothing but greens.

I have one of those in my neighborhood. And it alternates between It's a Small World and We Wish You a Merry Christmas. It's bizarre.

It is very delicious! It is battered and then deep fried. Most fried chicken is more of dredging it in flour/breadcrumbs and eggs and/or buttermilk. Tavern fried chicken has an actual batter(like what is on fried fish in most fish and chips dishes). Most places by me also fry up droplets of batter in the fryer with…

You should try it. But be prepared to wait.

They had the dish on the Valentine's Day menu the year before. And my dad did ask ahead and was apparently told the wrong information or else the info was never given to the kitchen ahead of time.

I recommend here. It was even written up in the Chicago Trib.

Yeah, I probably am. LOL. I love me some good tavern fried chicken. It seems to be very specific to my little corner of North Central Illinois though.

The key is letting people know. My mom has Celiac's and needs to eat gluten-free. A local Italian restaurant has a 4 cheese risotto on the menu that she loves, but it's the only thing on the menu that she can safely eat. She and my dad went there for Valentine's Day and they had to leave after they were seated because…

My favorite place to eat out on Mother's Day is a "dive" that serves tavern fried chicken, and only tavern fried chicken, on paper plates. It has the best fried chicken in the area. It is usually really busy on a regular night(hour or more wait), impossible on Father's Day(never less than 90 minutes), but bearable on…

You're welcome. It's not too far off of I-80 at the Utica exit.