If you make it to Uncommon Ground, I'm gonna recommend the sweet potato fries, the calamari, the meatloaf, the tilapia...oh fine, all of it. They make a real effort with a creative, seasonal and mostly local menu and it shows. Live music as well which it has been established I am a sucker for. They host an annual Jeff Buckley Tribute that sells out in minutes. After a round at Pint (still holding strong as the tall boy holdout of Chicago...pun intended), I was asleep on the early.
Saturday had an early workout with Chester then P snagged me for lunch at Hot Chocolate (BLT with a shot of seasonal soup). Additionally, Mexican Hot Chocolate on a snow day -->big big fan. We then did a SALE circuit on Damen with Clothes Minded (Acrobat cardigan on sale from $110 to $33!), Tangerine, Riley, Gem and the new Marc by Marc Jacobs store. Marc was a a disappointment to be honest. A lot of crappy plastic stuff all over the place and just covered in logos. I did find a black patent wristlet for $13 but otherwise, just go to H&M. Seriously.
Haircut!Off to get my hair did for the first time since the amazing Danny LaPointe did it in OCTOBER! Now I like long hair but this was just getting scraggly and as I am in the business, it's on the inexcusable side to let it go this long. Wes sat me down when I got to Ruby Room (LOVE this place) and had this look of relief on his face that tells me I had gotten there in the nick of time. On the verge of trading my trademark "crazy hair" for simply unkempt. I really liked the cut Danny had done because I could pin up the bottom layer and rock a faux bob and Wes was inclined to keep this but freshen up my highlights and "get a stronger line on the tips." I love hairdressers. This was just what I needed to get me re-engergized for the writing and press lists to be done- the show is only 3.5 weeks away!!!I got straight into my red dress after the salon and slipped/skipped right out the door to Japonais to meet Mar for the KPMG happy hour. I think there might have been dinner before I arrived but the majority of the team had cocktails instead.
Mar has been talking one of her managers up to me here and there for a little bit now and my curiosity was piqued. "He's smart, tall, early thirties, lives in the West Loop, hangs out at High Dive, you like the same kind of music..." I asked what he was like and she said, "Funny but a little mysterious." Mar could really have been in politics for the way I played into THAT hand. She knows me too well.
I did meet him and ended up chatting with him for most of the night, into Martini Park etc and gave him my number when he asked for it. Seems like a solid guy. His real name should be a little too easy to remember but he doesn't get a nickname or any further discussion unless he calls.
Currently I'm making the rest of the meatballs from Wednesday to take to Dave & Lisa's Pre-Game then off to Mag-a-roo's for dinner and a little surprise for dessert:) I haven't made old school banana pudding since the Sugar Shack. At Miami, all off-campus houses were named. That's probably a whole different post but I lived in the Sugar Shack with 6 other girls junior and senior year. You've already seen a few classics from those days (The Salad being the most frequent) but I'll be sharing some others soon. Without further ado...
Sugar Shack Banana Pudding
- 1 (8 ounce) package lowfat cream cheese, softened
- 1 (8 ounce) container lite sour cream
- 1 (8 ounce) container lite frozen whipped topping, thawed
- 1 teaspoon vanilla extract
- 3 (1 ounce) packages instant sugar-free vanilla pudding mix
- 5 cups nonfat milk
- 1 (11 ounce) package low fat vanilla wafers
- 7 bananas, sliced
- In a medium bowl, beat cream cheese with sour cream. Stir in whipped topping and vanilla. Set aside.
- In a large bowl, combine pudding mix, sweetener and milk. Stir until sugar and mix are dissolved. Combine with cheese mixture.
- In a large glass serving dish, layer pudding mixture, wafers and bananas until all ingredients are used. Chill until serving. And give it some time, I personally like it better once the wafers have begun to soak up some of the pudding goodness.