I think I've only had hot dogs at Michael's and it's been a few years. Sorry. In Chicago, there is Au Cheval and Small Cheval. They are typically rated among the best burgers in the country. Our city condo it not far from Small Cheval, and that's the closest comparison I can make. They're different burgers though - thin vs. thick, different sauces and toppings. I think the quality of the meat is excellent at Beinlich's -- you really taste the beef.

There's also the old school uniqueness of Beinlich's. There are probably 10 things on the menu. Besides a burger or cheeseburger, there's grilled cheese, chili, and shrimp cocktail. Just a weird assortment of stuff. Kind of a "do what you do best" style.

I don't understand the meaning of that phrase. I've seen all those words before but they don't make sense when used in that particular order. Maybe you meant to write that you put in just enough garlic?

I just assumed it was a typo.
I made some pesto for the freezer last night..speaking of garlic. Wow

I believe he meant to say “not enough garlic” :-)

I loved the foie gras at Au Cheval. Sigh. Their strawberry jam was so good.

Tonight:
Strip steaks with horseradish cream
Grilled shishito peppers (thanks for the inspiration, corky !)
Mini Mars candybars (25 cents for a bag today on Amazon Fresh! I had a mini Snickers and Twix)

Also strip steaks, on the grill with Montreal seasoning and finished with a pat of Kerrygold butter. Roasted cauliflower on the side. Will close out the night with a little dark chocolate.

Grilled Caesar salad
Salmon with basil butter

picture gigantic again.

Carryout Chinese for my spouse - mega shock that I didn’t want any.
kung pao chicken
pot stickers
veggie moo shoo
crab rangoon
white rice

leftover Detroit-style pizza - white with cherry tomatoes, feta, & olive

Organic keitt mango
watermelon
Alden’s organic ice cream sandwich
fudgsicle

Dining at Ritz Carlton. Cajun chicken salad. Bucatini seafood marinara. Followed by “homemade” strawberry and chocolate ice cream.

Is that a little pesto drop in the pasta? I have recently started adding some parsley with pasta, like how yours has parsley and arugula on top. I usually just use it as part of pico de Gallo and for poaching salmon.

Nope, no pesto. I’m not much of a parsley fan.

then what is the green stuff in your pasta besides the arugula?

I didn’t ask for it, but you know places like to garnish stuff...

Looks like baby arugula.

but those green dots in the sauce - don’t they look like pesto dots?
I know it’s garnish but it’s pretty and I’m inspired to slot more garnish ideas into my life.

Grilled (Weber gas) Choice ribeye steak
roasted herbed carrots
baked potatoes (optional toppings)
raw carrots & cukes
sautéed white onions in white wine

dessert tbd

stick a spear into me, I’m done