Wedding Season 2014

Magic soup

I love weddings. I prefer weddings that I’m invited to, but I’m not picky.

Wedding season is in full swing as summer in Chicago meanders onward. 2014 started with zero weddings on my calendar to explosive growth of three. The first of the year was for friends of my girlfriend in a land called Tinley Park. I had never ventured (and got out of the car) anywhere south of 55th street near University of Chicago in Hyde Park. This was in the 170s ballpark south. Foolishly, I forgot to pack snacks and Kevlar for the drive.

I made it to the church in time to see the couple become a couple in the eyes of the Church. The priest had a few slip ups, but not to the magnitude of Rowan Atkinson.

In his sermon he quoted the writer “anonymous” and When Harry Met Sally. One out of two isn’t half bad. Before heading to the cocktail hour and reception, we enjoyed some shots of Fireball at one of Leann’s friend’s casa. There were speeches, dancing, drinking, then more white people dancing at the country club.

The following day started with donuts, Tylenol and Vitamin Water before cruising into the city to catch some of the Air and Water show.

I returned home late Saturday night and started today making chicken rice soup for my mom who caught a cold. I roasted a whole chicken with carrots and onion, before giving it a long, hot bath in chicken stock and water. To jazz mine up, I also roasted poblanos, tomatillos and a jalepeno to make salsa verde. Adding salsa verde gives regular chicken soup a bright zip that will knock out any cold bug this side of 170th.

The Greatest Salad Ever Made in the History of Carb Avoidance

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“Do you like Mexican food Andrew?” my cousin asked me last night.

After a short pause, she continued, “What am I thinking? Of course you do.”

Anyone who follows me on Instagram or Facebook, or regular readers of my infrequent posts on here, knows I have a problem. Well, I have many problems. The principal issue I’m referring to is the love affair I have with comida Mexciana. Fresh salsas, gooey queso, crisp lechuga and succulent meats wrapped neatly in a warm tortilla. I assert there is no such thing as “bad” Mexican food. Perhaps I’ve had good luck in experimenting with different taquerias. Continue reading The Greatest Salad Ever Made in the History of Carb Avoidance