Also 100% Irish, but my half-Jewish/half-Irish wife introduced me to the joys of Jewish deli.

Ironically, the particular diner I’m thinking of was introduced to me by my wife’s Jewish grandparents. They’re both in their nineties now and have been going to the place for over sixty years.

Agreed.

Yeah, whenever I order a salad with Russian Dressing or a Russian Reuben sandwich (half corned beef and half turkey) it always comes with something that looks like this.

You can get a degree in the Humanities without taking a single math course...

Yeah, it took me a while to get used to the natural peanut butter, but once I did it made the sweetened stuff seem practically inedible.

Absolutely. He did a lot of traditionally unconventional things, especially for the style of music Van Halen was playing.

Copeland is my favorite drummer in large part because his personality comes through in his playing.

Solid list, but it’s a crime not to include “No Time This Time”. Easily one of Copeland’s greatest drum performances and an absolute barn-burner of a song.

I didn’t really care for “Tea in the Sahara” at first, but over the years something about the surreal and melancholy lyrics resonated with me and I’m actually quite fond of it now.

We just went to Bob’s for the first time last weekend at the Evanston location. Got the pickle pizza and a roasted garlic/bell pepper pizza. Both pies were excellent as was the parmesan bread.

It’s technically allowed, but generally frowned upon.

Her parents wanting to shield her from online predators makes perfect sense. I just think it’s going to be difficult to give her any semblance of a normal life, especially as she gets older.

“They don’t want me to be a nepotism kid....”

I actually really liked the Jeni’s Everything Bagel ice cream, but it was definitely intense and I could only eat a little at a time

Agreed, that’s about as good a definition as I can think of. The documentary is definitely worth watching, but it’s also over three hours long, so not exactly a succinct explanation.

If you have access to Shudder or Kanopy via your local library, this was a great primer on the subject.

My biggest shock when I started there was how much was prepared in the store. I assumed the dough was being delivered and then portioned out in the morning, but discovered the day shift was making it themselves from scratch. The sauce was also “handmade”, though admittedly that was just canned tomatoes, water, and a…

I’m failing to understand how this Detroit Style is different from the deep dish/square pan pizza I was making at Little Caesars when I worked there as a teenager over thirty years ago.