Big Muddy Vegan Earth Day

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Tags: vegan, vegetarian, food, beer, craft, recipe, story, cycling, pics, organic, Netflix, Chicago, Earth, day
 
Title: Big Muddy Vegan Earth Day
Daily Ride:  Yes
  
It is Earth Day 2015 today. And also my day off. Might as well spend some time on a blogfulness post. To others, Earth Day, means to recycle and post things on social media about how they are “saving” earth. To me Earth Day is every day. Many others have the same approach and lifestyle, but I want to talk about our planets livestock production. I’ve gathered a few notes from reading a PETA and Times article. 
  
Both articles state how livestock production may have a bigger impact on Earth than anything else. And by passively “May”, they truly arrogantly mean “IS”.
  
Here are some of the notes I took:
-5 lbs. of wild-caught fish fed to farmed fish to produce one lb. flesh
-30% of Earths ice-free surface is not for growing grains, fruits & veggies consumed by humans, but for chickens, pigs & cattle to consume before most humans eat the animals
-70% grain & cereals grown are fed to farmed animals
-13 lbs. grain to produce 1 lb. of meat
-Livestock production uses ⅓ Earths fresh water
-11 times the fossil fuels to make one calorie from animal protein to one calorie from plant protein
-It takes more than 2,400 gallons of water to produce one pound of beef to which one pound of wheat only takes 25 gallons
I’m a geek and watch numerous documentaries every week and even the science documentaries stress the destruction of factory farming inefficiency. 
“You save more water by not eating a pound of beef than you do by not showering for six months!” PETA 
I say Happy Earth Day and don’t eat meat or better yet don’t eat or use any animal based product. 
I made Vegan Saison-Serrano CornDawgs that were Organic and NONGMO but also, oil-free and skewer-free. Technically maybe not 100% organic and NONGMO, but damn close. 
  
Saison (French, “season,” French pronunciation: ​[sɛ.zɔ̃]) is a broadly defined pale ale that, in modern versions, is generally around 7% abv, highly carbonated, fruity, spicy (sometimes from the addition of spices), and is influenced by Saison Dupont Vieille Provision.[1]Saisons are currently brewed in a range of countries, particularly the United States, and are often bottle conditioned.[2] 

                            -WIKIPEDIA 

Saison beers are usually amazing! I used two different Saisons for the batter. I used an Anchor Saison Spring Ale out of San Francisco and a Hennepin Farmhouse Saison from New York’s Ommegang Brewery. Both were very good. The Anchor Saison was very light for its ass-kicking ABV. I was impressed.
  
Vegan Saison-Serrano CornDawg ingredients:

-Organic Mustard
-Ketchup, high quality
-Spicy Mustard?
-Lightlife Smart Dogs, jumbo
-Saison, your choice as is anything 
-Corn Meal, quality over quantity
-Baking Powder
-Sugar/SeaSalt/Pepper/Garlic P
-Roasted Corn
-Serrano, deseeded and finely chopped
-Flour
-Parchment Paper
  
The Voyage:
-Create your batter to the thick consistency and add your Smart Dogs. 
-I let it all sit for a bit. Not sure how long. It probably doesn’t matter either way.
-Turn on oven, preheat is a joke unless you’re baking. 
-I battered the dog generously and put onto the parchment paper and then rolled the parchment paper to keep the CornDawg intact and then I baked it. 
  
I will have to remaster it, but it turned out very good. 
  
The crazy thing is that the Meat Industry and large scale farming is destroying our Earth and I always thought vehicles were the biggest destroyer, never thought of the Pig (Beef) Destroyer until recent years. 
  
I’ve mentioned in past Blog Fog that I used to go to SIUC and live in Carbondale, IL for almost four years. There is a brewery 5-10 miles west of Carbondale in Murphysboro, IL called Big Muddy Brewing after the Big Muddy River that flows through there. I used to drink various beers of theirs before my Untappd days. And have recently enjoyed many Big Muddy Brews in northern Illinois 300 miles north of this smallish brewery. 
  
The only Big Muddy Brewing beer that I do not approve of is their Sour Du Shawnee. It was horrible unless it was meant to obtain an age, they failed horribly. It was vinegary and not sour. It did have a good nose to it. The Big Muddy Brewing brews I’ve had post Untappd days:
  
-Saluki DunkelDog
-Sour Du Shawnee
-Vanilla Stout
-Blueberry Blonde
-Galaxy IPA
-Backwoods Monster
-Pumpkin Smasher
-Big Muddy Monster
   

     

It is Earth Day and y’all should go ride a bicycle at least. I’m not always a fan of road rides, but often partake. You can ride defensively to a point, but you cannot control everything vehicles do. I often ride on Canals near me. They are not in great shape and continue to fall apart without correct fixes. It sucks. IDNR does not give a fucking shit. Illinois Department of Natural Resources. 
  
HOW ABOUT THOSE CHICAGO CUBBIES!?!?
  
THE DYNASTY HAS BEGUN 🙂

  

Winter Conclusion

VeggHead BeerCyclist    3.06

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Tags: cycling, potatoes, music, measurement, funny, story, winter, spring, vegan, vegetarian, st, Patrick’s, day, paddy’s, patty’s, veganvriday, Chicago, weekend, craft, beer
Title: Winter Conclusion 
Daily Ride: Yes

I’m confident that yesterday was the last super cold day of winter. Yesterday was frigidly in the single digits almost the entire day in Fahrenheit units of temperature measurements. Which I don’t even have to try. It is an amazingly hilarious joke on its own. I knew spring was approaching soon a few weeks ago when I had slight allergies attack. The attack was defended strongly with smiles. I don’t know if the groundhog still exists, but my allergies prediction was correct. Leave the groundhog be. 

I was on the fence doing backflips yesterday contemplating a ride. It was super cold, but it hopefully should be the last super cold day of winter. Should I tackle it and ride into the sunset. Death Rides A Horse. I do not have any horses, just bicycles. I decided to continue my not planned cycling hiatus and wait for the weather to turn for the better. I think today has a high of -1 * C. That’s almost ZERO. I love the Celsius Zero and it should be a superhero! 

I do have a ride planned with a friend. Really just a paid acquaintance to help me seem more normal to the crazy people who read these bloggings. I do not actually have any friends. Animals like me. Anyways, this paid “friend” and I were gonna do a decent distance. He wants to ride miles and I threw a slight fit and made it clear that I wanted to ride kilometers. Not sure how we will come to a conclusion on that. Sounds like a job for the Celcius ZERO! 

I had this beer last night. It was a literal beast. I’ve enjoyed many beers of theirs. The actual brewery is Mercury Brewing Company out of Ipswich, MA. The beer line is Clown Shoes. I’m not exactly sure what that means, but it’s a good beer line. The beer I had was a Russian Imperial Stout bottled on 02.06.15. I love when they put this date on beers. I’m skeptical when I cannot find and ultimately know how old a beer is. If it’s a beer above 8% ABV, you don’t have anything to worry about. The beers below that ABV are the ones that will spoil. The name of this beer is Blaecorn Unidragon. It is a literal beast at a not so nice Clown Shoes 12.5% ABV. Two middle fingers up!

I’ve loved this band muchly for a good 5-6 years. And I’ve also enjoyed other bands that are tied to the band Russian Circles. They are an instrumental post-rock/ post-metal Chicago based trio. They are very talented. I’ve only seen them live once, but it was amazing. All of their sound greatness is awesome. They play heavy yet light and blend it well. 
Yesterday I bought ten pounds of potatoes. This was my adrenaline rushed tweet:

I ate some potatoes yesterday. And today is my #VeganVriday, so I will be enjoying more potatoes for sure today. I’m working on my St. Paddy’s Day meal and my bullshit of an excuse of a recipe. Really it’s just a grocery list that says beer a few times. 

I plan on making and somewhat mapping a “recipe” of VEGAN Corned Beef & Cabbage and Colcannon in honor of St. Patrick’s Day and my somewhat recent discovery that I am 1/16 Irish. That is coming by the death penalty deadline 3.12.15. I did already make a batch of Vegan Colcannon. It was to live for! 
As for the Northern Illinois Winter, I’m not scared of you, but you are a bitch.
And for the Northern Illinois Spring, welcome. I love you! 
Happy Friday! Happy VeganVriday! Have a great weekend!

Easy Chinesey

VeggHead BeerCyclist   03.05

Began: 0030   Finished: 0730

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Tags: sobriety,mlb,chicago,cubs,writing,smoking,addiction,amc,movie,food,dessert,recipe,cycling,music,beer,craft,story,winter,vegan,vegetarian,netflix,apple,apps,social,media,tv,pics
Title: Easy Chinesy 
Daily Ride: Probable, cold but sunny

I’m not going to go over a specific Chinese recipe. I just want to share a few essentials which create my make-shift Chinese food. Military time is always an easy way to depict the time. Good thing it’s not Japanese food I’ll be going over otherwise I’d have to get nuclear with a joke or two. I also have a Root Beer Floater concoction that was very good on Super Bowl Sunday.
My last beer was at 2100 on Tuesday March 3rd and today, March 5th, my first beer was at I’m gonna guess noon on Thursday. Nothing like a little mid week sobriety to boost your next binge. IVCA (Illinois Valley Cycling Association) usually does a night canal ride every Wednesday on the I&M Canal with drinks afterwards. It’s usually around 40 km. I did not participate for a few reasons. The last time I was down there on the towpath there were sections of pure ice that even on four inch FatBike tires is like a tightrope balancing act without a safety net on a 35 pound bike. I’m ready for spring and have ridden my lower end FatBike 450 miles this winter according to Strava. My last ride was five days ago and I’m going through withdrawals. A bit of a cycling hiatus due to weather, cold and lack of motivation, unfortunately. Addictions can be healthy and not so healthy. Cycling is healthy. No comment on the booze. If ya can’t make it to work because of booze abuse, you have a problem. As of this year, I’ve been cigarette free for five straight years. I am super proud of this and try to influence others to quit as much as possible. 

It took me a good eight years to actually complete the process, but it worked. I unintentionally started to quit in high school. First of all, I started smoking at age 12 with friends and continued until the college years. I used to smoke a few cigarettes before school. My sophomore year of high school I had algebra II first thing. I was always good with mathematics and my teacher was in his mid twenties and decided to call me out in front of the class and asked me if I smoked an entire pack of cigs before school. I got nervous and replied, “No, it was two”. But it got me thinking. I probably smell horrible in the morning after a cigarette clam-baking session before school. Chicks don’t usually like smelly dudes, so I quit smoking before school. I still smoked at lunch and basically established a personal code of no smokes before noon. And no cigarettes in the morning helps weaken the addiction and urge for the “fix”. When I was 20, I tried quitting and couldn’t quit while partying and drinking. I then quit smoking unless I was drinking. I soon after started day drinking to have a couple of cigarettes during the day. It makes me laugh, but it’s true. I didn’t know it at the time. I still love some good day drinking. Is there ever some bad day drinking. Just without the nastiness filthy impolite cigarette habit. In 2010, my girlfriend at the time and I quit. She failed and I haven’t smoked since. The difference being that I actually had the will and she did not. 
HOW TO QUIT SMOKING:
1.) Obtain a strong will. Whether it be for health or for others, you’ll need it.
2.) Quit smoking in the morning. If you can quit cold turkey, do it.
3.) Cut down and give yourself days completely without.
4.) Pick a day like January 2nd and QUIT. 

It took my two days to finish the movie K-PAX on Netflix, but I discovered Aaron Paul was in the very last scene. 

I saw an AROD AB yesterday. It was a good AB and he drew a walk. Not sure how I feel about AROD, but he needs to retire. I did want him to hit a homer or strike out. I cannot wait for baseball to start. The Chicago Cubs dynasty has begun. WATCH OUT! 

I do not know if a Chicago Cubs addiction is good or bad for people. There is still hope and has been forgettable hope for many upon many of decades. There is always next year, but there isn’t always next century. Planets are aligning and things are looking good on both sides of Chicago’s baseball plate. 
Easy Chinesy 
Essential Chineses Ingredients:
-Fresh Ginger
-Rice Wine Vinegar
-Sesame Seed Oil
-Balsamic Vinegar
-Ramen Noodles
-Soy Sauce
(For years I’ve only bought Ramen just for the noodles. Most of them have meat traces in the seasoning packs.)

Additional ingredients:
-Garlic, diced
-Onion, diced 
-Mushroom, quartered or halved
-Cayenne 
-Various other Veggies
-Use your imagination and do it right, not over cooking all of the veggies

This was the batch I made for Christmas. Everyone loved it. Fra ra ra ra ra, ra ra ra ra. 

Root beer Floater, named after On-One Floater FatBike Tires:




Ingredients:
-Badass beer mug or chalice
-Dad’s Root Beer is cheap and good 
-Quality Vanilla Fro Yo or Ice Cream
-Almond pieces
-Whipped cream
-Maraschino Cherries, seeds and stems
-Good Vanilla extract, the stuff I used was 10% alcohol
Stairs:
-You do not want to use the vanilla to obtain a buzz. If that’s the case, add whisky or rum and run.
-Add a splash of Vanilla Extract to awesome mug or chalice 
-Put desired amount of Vanilla Fro Yo or Ice Cream. Leave room for the root beer!
-Add Root Beer almost to the top 
-Throw a little cream on top
-Stab the cream with a few Almond pieces and pop that Cherry with a maraschino cherry
-Take a pic and you might need a spoon or fork if you’re that talented
I’ve been monitoring my storage memory for my iPhone closely since my MacBook is still out-of-order, but by deleting and re installing my Facebook and Twitter app, I cleared almost a whole gigabyte. Taking up that much memory boggled my mind. And I feel like that might have to be a every-so-often procedure. 
Incorrect vegetarian labeling:

Worcestershire Sauce usually contains Anchovy.

Also, took me a few days, but I watched LEGIT season one on Netflix for the second time.
“billy rolled away”
It’s a darker comedy with heartfelt situations. Check it out!

Season two is on YouTube for free. I haven’t finished it yet. I had a playlist that I copied and was awaiting pastement, but I discovered it required payment. Bummer. 

YouTube is and always has been a great free way to do various things. It’s there for educational purposes, entertainment visually and audio and broadcasting. I’ve watched movies, even. And with the correct technology, it’s available for your big screen. It allows R rated language, but unfortunately not porn. Yet. Apple TV, roku and good wifi are my tools for watching YouTube and other things more comfortably. 

Masters of the Universe on tubitv app on my roku was an interesting film. Paste some whiteout over that on the bucket list.
I remember watching the cartoon in the 80’s, but I’ve never seen this movie that I know of. Within the first five minutes, it seemed like a rip off and heavily influenced by various popular 80’s movies. The opening credits and theme reminded me of the Superman sagas. And then Skeletor’s men look awfully like stormtroopers except they are completely black. And Skeletor’s confines reminded me of an early Indiana Jones’ temple. To make things worse the voice track isn’t synced 100%, not even 85%, with their lips. Gwildor gives me a combination of Yoda from Star Wars meets the luck dragon, Falkor, somehow from The NeverEnding Story. A nice sense of memories of movies I grew up with. And then there’s super young Courtney Cox. The sitcom Friends was entertaining and funny when I was ten years old. A couple of months ago, I attempted to watch the Friends pilot episode on Netflix, but only made it five minutes through. And then there’s a school stage with instruments on it where Courtney Cox is attacked and there’s a Back To The Future reference, to me anyways. Dolph Lundgren is He-Man. And when he swords Skeletor into a shaft, reminds me of something just can’t think of it. Is it Die Hard? 

Snowy cycling visibility is still something I cannot defeat. I have not tried actual skiing/snowboarding goggles yet. I will next year. I did try chemistry goggles and they only lasted for 15 minutes. 

A band, Pianos Become The Teeth, has a newer album that is very listenable to all listeners in KEEP YOU. Check it out!

Vegan Dawgs

VeggHead BeerCyclist 2.27

Vegan Dawgs
I’m excited to receive a t-shirt that I ordered earlier this month, today! It is the very first FatBike shirt that I’ve come across. Thanks, Teespring. Hopefully it’s delivered before the mail as the mail always comes around 3:00 pm. The USPS always has me guessing. We will see. 



I had a really good Sour beer last night. It wasn’t just any Sour, it had great complexity and it is the closest local brewery to me being 50 some miles south in Bloomington, IL. It is the third Sour I’ve had from Destihl brewery that was at least very good. It was pricy and I’m poor so I probably won’t enjoy another, but it was well worth it. 



I’ve always loved hot dogs. I ate them as a kid. I always ate them at Wrigley Field either before or during many upon many of Old Style’s. Before magically transforming into vegetarianism to save the world, I found the best Dawg that I have ever had.  And it just took some time, but I dug up the only picture that I have of this amazing delight, Chicago-Style Char Dawg from Gold Coast Dogs inside the Chicago Union Station. 



Ever since experiencing this greatness of a Dawg, I’ve been trying to recreate it and make it better. Since I’ve taken the vow to save the planet by establishing an Ovo-Lacto Vegetarian lifestyle, it has been a bit more challenging. I’ve created quite a few different dawgs from the basic Dawg to elaborate and creative as possible. I always use Smart Dogs by Lightlife. They have smaller Dawgs and jumbo Dawgs. I like the jumbo Dawgs better, just because they have a greater gravitational pull to keep all the ridiculous toppings close by that I throw on them.
While I’m at it, I’d just like to share a discovery that I’ve made involving Dawgs and sandwiches. I like pickles and relish, but unpickled raw cucumber is where it’s at! I haven’t used relish or pickles in a couple of years. I haven’t even eaten them. And catsup or ketchup is baby food. Which most isn’t even safe for babies with all of the tomato flavoring with the sugar. Tomatoes are so much better and healthier. I could talk bad about catsup or ketchup for a very long time. If you don’t have tomatoes, donate the catsup or ketchup to a diabetic who can’t find their insulin and throw some Sriracha on there and grow some balls. Why is there two different spellings for the same product that is basically the same pronunciation. The whole idea of IT, buying, writing about IT, smack-talking about IT, even consumption, kills my brain cells and is ultimately mentally challenging. I’m done. 
I’m sharing 5 different Dawgs that I have pictures for so I can Strava #ProveIt. I seriously accidentally hashtagged ProbeIt. Haha. “LOL” belongs with IT. It’s dumb, overused, and so 2000. I have a basic Chicago Char Dawg, Experimental Mexi-Chicago Char Dawg, Italia-Chicago Char Dawg, Lentili Char Dawg and the 333 Halsted. I am and have been Vegan on Fridays for a few months now. #VeganVriday. I promise that I’m done hashtagging. It won’t be long before the actual hashtag finds its way into the dictionary and/or the bible. 



I’ve made numerous varieties of Lentili. It’s my usually Vegan awesome creation. Really I just use Lentils instead of beans. But the name, Lentili, rocks and makes me want to do a shot every time I say it or type Lentili. I drank a little Jameson last night. I’d have a pretty good buzz after this paragraph. I usually make Lentili without oil, but in this case I used leftover Back Burner Ragu Marinara that I used for some Chicago Stuffed Pies that was made with a bit of oil. 



Back Burner Ragu Marinara ingredients:
-Oil, not too splashy
-Garlic, diced
-White or Yellow Onion, diced
-Celery, diced
-Carrots, whole and then diced
-Sea Salt/Pepper/Sugar/Oregano
-I usually throw a little cayenne in
-Tomato Paste
-Canned chopped Tomatoes or be a chef and chop your own
-Water or Veggie Broth
-Time to simmer down now
Steps:
-Sauté Garlic in oil
-Sauté Onion 
-Sauté Celery and Carrots
-I usually add a few splashes of Balsamic Vinegar after the veggies are sautéed 
-Add Tomatoes and Paste and Water or Broth
-Season
-Bring to a very brief boil without scorch torture 
-Simmer while stirring for hours. 
-You want it to cook down. Things are better with time. Cheese, Wine, Beer… The consistency you want to start out with is a little runnier than chunky as it will thicken and swell upon timely simmering.



Vegan Lentili ingredients:
-Back Burner Ragu Marinara
-Oil
-Bell Pepper assortment, Deseeded and diced
-Hot Peppers, deseeded and diced
-Carrot and Celery, diced
-Garlic and Onion, diced
-Go Veggie! “Cheese”
-Balsamic Vinegar
-Sea Salt/Pepper/Garlic Powder 
-Lentils!
-Water or Veggie Broth
-I used mush that I saved from previously deseeding tomatoes and cucumbers. Why not. 
-Time
Steps:
-Oil
-Sauté Garlic
-Sauté Onion
-Sauté Celery and Carrot
-Sauté PEPPERS
-Add Balsamic Vinegar
-Add Back Burner Ragu Marinara
-Add Water or Broth if needed
-Season
-Simmer for 60-90 minutes
-Add Lentils
-Simmer 30 more minutes
-Add “Cheese” and turn off your simmer contraption 
-Probably hot, but ready to serve or save for your Lentili Char Dawg.



Vegan Chicago Char Dawg ingredients:
-Good Buns
-Smart Dog
-Cucumber
-Tomato 
-Organic Mustard is the shit.
-Onion 
-Pepper
-Hot Peppers or Sport Peppers
-Do not disgrace me with IT (Rhymes with Fetch Crup) 
Steps:
-Char your Dawgs by grilling, broiling or baking
-To somewhat imitate that Gold Coast Dog, I cut the end like they do. It’s not necessary and Smart Dogs are grillable. That is a recent change they’ve conquered. They can withstand more heat. They still bubble a bit, but don’t explode (that I’ve seen).
-Char your bun now or later. One it adds flavor. And two it gives ya a stronger platform, host, boat or Bun as most would say.
-While keeping your charring on your mind, get your veggies prepped. 
-Build your Dawg and top with Mustard and a few dashes of Pepper.
-Add a side and a good Beer and enjoy! 



Vegan Mexi-Chicago Char Dawg ingredients:
     I experimented by slicing the Smart Dogs before charring. It is not necessary.
-Smart Dog, charred 
-Go Veggie! “Cheese”
-Serrano Peppers, sliced (deseed if you want)
-Avocado, sliced (seared if you want. I did it in the pic, just to do it.)
-Onion, diced
-Tomato, diced, sliced or whole?
-Guacamole (store bought or homemade) 
-Cucumber, anyway you’d like
-Mustard, if it’s Organic, all over my face
Steps: 
-I charred the Dogs and then melted “Cheese” on them. 
-Prepare all of your veggies.
-Spread the Guacamole on the Bun and lightly char/toast
-If you build it, he will come eat it.
-Add a side and a beer and enjoy!



Vegan Lentili Char Dawg ingredients:
-Good Bun, charred
-Smart Dog, charred and “Cheese” charred
-Go Veggie! “Cheese”
-Vegan Lentili, heated
Steps:
-Get your charring inferno completed and don’t toast the Bun too much as you’re gonna double char that punk.
-I charred the Bun the first time with a little “Cheese” on it.
-Throw that meatless tube steak on the cheesy Bun.
-Add some more “Cheese” on top and find a way to balance it for the additional charring. I used a shallower bowl. 
-When charred, plate your work.
-Does it look good?
-Throw some Lentili on it add a Beer and a side and you’re good to go! Enjoy! 



Vegan Italian-Chicago Char Dawg ingredients:
-Good Bun, charred
-Smart Dog, charred and “Cheese” melted/charred
-Go Veggie! “Cheese”
-Garlic, sliced 
-Cucumber, I cut them into strips
-Tomato, sliced or diced
-Onion, diced
-Serrano Peppers, sliced 
-Organic Mustard is worth it.
-Parsley, if you’re gonna take a beautiful picture to share to your friends. It is also edible 🙂

Leaps:
-Char your Dog. I believe that I baked the Dog first before broiling. I achieved great color with these. 
-Melt/Char the “Cheese” lightly
-Put sliced Garlic on the “Cheese” EVER so carefully and then go nuts and char the Soy out of it. 
-Also, char your Bun
-In the meantime, listen to some Helmet. Yeah, from the 90’s! 
-Your favorite thing, veggie prep, should have already been done during the Edible Vegan Charcoal process.
-Throw it all together. Distance gets you much more points. Have a beer, take a pic and enjoy. Then go for a bike ride! 

333 Halsted:
This one is my baby. It took some time to name and complete with the awesome sense of success it gave me.
The address is 333 Halsted St.
Chicago, IL 60661. It is a National Hellenic Museum. It is in Greektown in Chicago in Illinois in the United States of America found in the Northern America on Earth’s Northern Hemisphere inside our Solar System in the enormous Milky Way Galaxy. Just a tiny dot in the vast universe. 
My thought process was to infuse Greek-Style and Chicago-Style into one Dawg. Greektown is an awesome area in Chicago, by the way. This is a Vegan Dawg, but I did leave the “Cheese” away. Add it if you’d like. I’ve been a fan of different types of tapenade for quite a few years now. Maybe not the correct name, but it should have an elaborate name for the awesome ingredients in it. It’s basically a Greek-Style relish. Tapenade is an assortment of capers, olives and oil originated in Provence. Which is France. I’ve never been. I am not an expert and I guess they like anchovies in theirs. 



Greek-Chicago-Style Tapenade ingredients:
-Chicago Hot Giardiniera, super diced
-Capers, super diced
-Garlic, super diced
-Roasted Red Pepper, skinned and super diced
-Hot Peppers, super diced (I used Serrano)
-Onion, super diced
-Cucumber and Tomato, deseeded and super diced
-Green and Kalamata Olives, diced superbly-Pits not allowed
-Red Wine, drink a glass as well
-Oil and Balsamic Vinegar
-Sea Salt/Pepper/Paprika/Poppy Seed
Steps, Wino:
-I hope that’s good wine. 
-Mix everything together just don’t drown everything with a waterfall of flavor. You just want this tasty concoction to swim and relax, having fun with their friends. 
-Let marinade at room temperature for a while.
333 Halsted ingredients:
-Greek-Chicago-Style Tapenade
-Smart Dog, charred
-Good Bun, charred
-Organic Mustard
Voyage:
-I actually forgot to char the Bun in the picture. Too much wine. It was still delicious. 
-Char the Dog and Bun if the wine lets you. 
-Throw it together 
-I recommend trying those potatoes
-Slice and bake for hourish at 400* F seasoning is always good
-Keep drinking your wine or crack open a 2013 Destihl Saint Dekkera Reserve Sour: Excommunie Trois. The best Sour that I’ve ever had. 



Man, writing these posts are time consuming and make me hungry and make me thirsty. On another good note, it’s super sunny outside and I’m gonna take my Trek HulkRip out for an in town road ride. Thanks for reading this, if you did. I bought all of you readers flowers at Aldi!