I was literally JUST discussing Imperfect with one of my friends this morning for exactly this reason. I used to make multiple trips to the store per week, and so I always had fresh veggies around, but fewer trips to the store now means fewer fresh veggies, and it’s bumming me out, so I’m thinking of doing one of…

I grew up with Godfather’s in Nebraska, and though I’ve eaten pizza across many different geographies at this point, I will still absolutely get DOWN with a Godfather’s taco pizza when I’m home. Godfather’s other pizzas I’m willing to admit I like mostly due to the nostalgia factor, but the taco pizza is damn…

Their Cornbread Crisps are so incredibly addictive. I could eat a whole bag in one sitting, easily.

Marnie is the winner, though it pains me to vote against naan.

Gun-to-my-head decision, if I had to pick one style of pizza to eat for the rest of my life, it would be Detroit style. I think Jet’s blows away any other “chain” pizza in Chicago (plus they have amazing ranch dressing). This Pizza Hut looks like it might be a little soft in the crust for my liking, but I’m glad to…

It’s not only about knowing the vaccine exists, it’s about vaccine education and debunking false claims about the vaccine so that more people choose to get it.

France has these things called Mi-Cho-Ko that I ate by the bagful. They’re basically just dark chocolate covered caramels, but somehow better than that sounds.

I love salads, and I don’t know if there’s a single skill that has improved my food more than learning to make my own salad dressing. Before, salads I made at home were bad because bottled dressings are bad. Now I can whip up half a dozen fresh dressings in minutes, and have recipes for dozens more at my fingertips.…

I think the “problem” (not really a problem, obviously, lol) is that everywhere has tavern-style pizza, but deep-dish is something much more unique. Outside of the massively superior quality of the Italian sausage in Chicago, I’ve had comparable tavern-style pizza in Omaha. Deep-dish, however? It’s not even half as…

It’s not bitter so much...it’s a strong herb-y flavor that hits me like anise or something, even though no one puts anise in their Italian beef. It’s possible that it’s just the sheer volume of herbs that are in it...I like most herbs, but maybe there’s just too MUCH of them in this? I don’t know, it bums me out…

I don’t think that’s the case...I normally love shredded beef and thinly sliced roast beef. I wonder a bit if it’s the quantity of spice vs. what I’m used to for seasoned meat?

I second the article on good giardiniera! That stuff is delicious!

In April I will have been in Chicago for 10 years, and while this is the city of my soul, I just cannot learn to love Italian beef. I feel like there’s a certain something in the seasoning that I just don’t prefer, but whenever I look at actual recipes for Italian beef seasoning, I can’t for the life of me figure out…

Oooh, Frangelico is a great idea I would never have thought of!

Friend, I am with you on this. I have basically been resistant to anything new or different in our current COVID world, including any new TV and books (books in a known world are ok), because there are days when I feel like watching a bad TV show might actually break me. NO NEW THINGS.

I’m sorry, there is no winner here because no one picked Chocolate Covered Peppermint Joe-Joe’s from Trader Joe’s. Every year I buy like 10 boxes and every year I’m devastated when the supply inevitably runs dry in the middle of January.

Yeah, when I lived in NYC I certainly went to bodegas, but I never thought anything of them, because we had the same thing in rural Nebraska, you just had to drive to get to it, because you had to drive everywhere in rural Nebraska.

Same. I use a Camelbak with the wide mouth (I HATE water bottle straws), and then I use the glasses for booze drinks.

Thank you! I do actually have turkey broth from when I made a turkey breast this spring and turned the carcass into broth, so I will give that a try!

If I may make a humble request...if anyone has any good tips for making gravy without pan drippings, I would appreciate them (the commentariat has been so helpful to me in the past). I’ve cancelled my travel plans so I’m just going to make myself a small dinner, but I’m ordering half a smoked turkey breast from a…