2023 Week 17 – Buckle Up!
I had a pretty good week last week. I was only in the office for two days as I took advantage of two work-from-home days and attended a conference at the NCAA Hall of Fame. The HoF facility is very nice and full of sports history. I left the conference full of ideas related to my job and look forward to flushing them out to see if they can be implemented in my organization.
I don’t know what it is, but when I work from home on a Friday, Saturday always feels like Sunday for the first few hours of the morning. I know one thing when I work from home, I get SO much done! It’s probably because I rarely have meetings that day, and there are few interruptions.
I usually enter the weekend with a clear inbox and satisfaction that I made progress on my active projects (of which I typically have 25-40 at any time). In true Getting Things Done (GTD) style, I identify a “Project” as anything that takes more than one step to complete. The largest list I keep is my “Waiting For” list!
Try GTD if you…
- Feel overwhelmed by the amount of things you need to keep track of
- Worry about forgetting small details
- Wear lots of hats in your job and life
- Starts lots of projects but have trouble finishing them
- Have never GTD’d before (everyone should GTD at least once in their lives)
I’ve preached the gospel about the GTD organizational methodology for 20+ years. It’s what’s helped me succeed in business (and personal life) and sleep well at night, knowing that I didn’t let anything slip through the cracks that day. So if you feel you’re always forgetting things, a quick read of the GTD book might help!
Enough about work, on to my favorite pastime, food! I FINALLY made a takeout order from Futuro Pizza last week. When they first opened (during the Pandemic times), you had to order your pie a day or two in advance & not knowing my schedule (if I’d be working downtown or not), they fell off my radar.
Futuro was born of necessity. During the beginning of the covid19 shutdown, in an effort to find a way to feed our family, we began making and cooking pizza for our family and friends. Word spread like wildfire and before we knew it, we were cooking 50 pizzas a day. So, we decided to make a go of opening a brick and mortar restaurant.https://futuroindy.com
The owners have years of experience in the service industry & are making it a point to treat their employees fairly. I’ve seen several social media posts about how they care for their employees. I feel guilty that it’s taken me this long to try them!
Our first order was a Detroit Style Futuro Classic (they also have Chicago Tavern style) pizza with Pepperoni, Sausage & Mushrooms, and an order of four breadsticks (the garlic butter sauce is delicious!). Unfortunately, we dove in before snapping any pictures but remembered afterward.
Two people can get two meals out of this pizza. The pictures above show what was left after we were done the first night (I enjoyed the leftovers for dinner the following evening). This is a SOLID pizza. I shied away from “Detroit Style” for years because I thought it was the same as Sicillian (all dough and little sauce/toppings). I learned I was wrong after an order from Jett’s Pizza introduced me to Detroit Style. Now it’s one of my favorites, and Futuro does it justice. The worst part about ordering pizza from Futuro is I have to smell it all the way home to Fishers! Our total order was $33 for pizza, breadsticks, and tip. I think the quality and portion size you get is a bargain, and I look forward to ordering it again soon!
When was the last time you used the AM radio in your car? Me? Maybe twice in the previous year, when I wanted to listen to a Reds game while camping and when I tuned into emergency road information while traveling. The Early Chirp newsletter (worth checking out) had a short piece titled Inside The Fight To Keep AM Radio In Electric Vehicles. According to Safety Experts, AM Radio Waves are still useful in the case of a national emergency. Still, automakers have been slowly removing the AM band from their latest automobiles.
Sticking with the Automotive theme, a Bloomberg article titled “Extreme Acceleration Is the New Traffic Safety Frontier” outlines the dangers of the huge horsepower increases in current vehicles. Electric Vehicles (EVs) can be especially dangerous with sub-4-second 0-60 acceleration times, and don’t get me started on the Clowns driving the overpowered Dodge Chargers.
And finally… If you’ve ever driven to Chicago, you have undoubtedly seen the Oasis rest stops on the toll roads. What makes them unique is the placement upon a bridge-like structure over the highway. But, once a popular place to stop, these days they are disappearing. The It’s History channel on YouTube explains why.
Carmel – Zacky’s Hot Dogs & Smokehouse BBQ
Trying my hand at some Mobile Blogging today with the iPod Touch (pictures) and Blackberry (text).
While visiting Carmel Saturday afternoon I realized it was lunch time and I was hungry. This occurred almost exactly as I was passing Zacky’s. Since I’ve wanted to check this place out, and a Chicago style hot dog sounded good, I turned in.
Seating is minimal at Zacky’s and the place was full. They had a lot of people behind the county all performing their assigned and being directed by , I assume, the owner. I ordered my Chicago Dog with everything and made the order to go (I had a good place to sit in the car).
I dug in and almost forgot to take a picture, so there’s a bite missing. This is the real deal folks. From the poppy seeded (and steamed) bun to the neon green relish and sport peppers. I quickly realized I should have ordered two as this one was going to be gone pretty quickly.
If you’re in the area and are craving a good Chicago Dog, check this place out. I think you’ll be happy you did!
Chicago – Michael Jordan’s Steak House (Bar)
Located in the Inter-Continental Hotel on Michigan Avenue Michael Jordan’s Steak House is typical of similar places in the city (modern, dark and packed). This evening I was killing some time before a dinner reservation down the street (and a guest of the hotel) so I decided to give it a try.
The “Craft” cocktail has made a comeback in a big way and I, for one, welcome it. It’s too easy to pour a few things into a glass and call it a cocktail, it’s all together different to actually build a proper cocktail from scratch.
The bar at Michael Jordan’s Steak House serves an eclectic selection of cocktails for around $13 each. It’s not cheap by any means but it’s worth trying something new every once in a while. On this visit I chose the following drink:
One Mans Ceiling – Blended Scotch, Pedro Ximenez, Cherry Bitters, Ginger Honey Foam, mint leaf garnish
This cocktail was slightly sweet with a strong smell of ginger. It was very drinkable and as much as I dislike things with foam it actually worked well for this particular application.
Towards the end of this drink I was pretty sure I had enough (the ginger started to become a little overpowering). The cherry bitters were just barely perceivable but would have been missed had they not been there. I was glad I ventured down a different path than the usual martini or scotch on the rocks and after finishing “One mans Ceiling” I was ready for dinner!
As an aside, I’ve stayed at the Inter-Continental before and was not very impressed. This time, however, I was upgraded to a 2-room suite and it made the entire experience much more enjoyable!
Chicago – Grand Lux Cafe
It’s the Christmas season and I found myself in Chicago for a one day project management seminar by the David Allen Company. I drove up the night before and did a little sight-seeing before dinner.
I wanted to go to the Purple Pig but the waiting list was too long especially given the Chicago lake front weather (and the outside waiting area) so I resorted to a family favorite and our preferred dish right down the street.
The Grand Lux Cafe (owned by the Cheesecake Factory) is located on the south side of Michigan avenue right above the Ann Taylor store. One thing I love about Chicago (and big cities in general) is how they make use of every available square inch of real estate (out of necessity). You really have to look around or you’ll miss things.
The Grand Lux has several dining areas, one of which is a large round room overlooking Michigan Avenue. It’s the prime place to sit and worth a short wait to experience it.
Since I was dining by myself it was easy to get a spot at the bar. After ordering a 312 (one of my favorite Chicago beers) I quickly glanced at the menu. Since I already knew what I wanted I decided to look for any new additions.
The bartender delivered a large basket of freshly baked multi-grain wheat bread and plenty of butter and I placed my order for the “Shaking Beef” entree.
The Shaking Beef dish contains thinly sliced Beef tenderloin, Red/Green onions, Sauteed with a spicy marinade and Served with steamed rice. The dish, curiously enough, comes with a small ramekin of citrus (lemon?) juice. It’s not listed on the menu but it complements the beef and onions very well.
On this visit the beef was tender and very flavorful and had a nice char on the edges. The green onions were nicely Sautéed as well. The red onions, however, were VERY strong. I like onions so for me to say this tells you something. I could taste the onions 2 hours later even after brushing my teeth.
After the beer, bread and beef i was full. I almost ordered the New Orleans Beignets (they are OUTSTANDING) but that would have pushed me over the edge and into a food coma.
For $29.36 before tip I think that was a solid meal in a city full of great places to eat. I’m glad I had a stand-by place because with the low temperatures and blowing wind I did not have a lot of time to wander around looking for a place to eat.
Chicago – Lou Malnati’s Pizza
When in Rome, or should I say when in Chicago, there are a few things you have to do. Pizza is one of those things. On a recent business trip to the Windy City I was introduced to Lou Malnati’s Chicago Style Pizza. I’ve had pizza from the local competitors (Giordanos, Pequod’s, Gino’s) which I always enjoyed so I was not sure how this place would stack up.
We arrived around 7pm to a full house. I’m not one to wait more than 10 minutes to be seated but waiting is the norm in Chicago so I went with the flow. One interesting thing I noticed right away was the recommendation to order your pizza while you waited for your table. More on this later…
If I’m at a place for the first time and with someone who’s been there before I always defer the ordering to them. We ordered The “Malnati Chicago Classic” which is described as:
“Lou Malnati’s is legendary for its pizza in the pan, and here, sausage is the specialty of the house. Made with Lou’s exclusive blend of lean sausage, some extra cheese, and vine-ripened tomato sauce on our famous Buttercrust.”
Lou’s has a small bar with all the classics including one of my favorite local brews (Goose Island 312 IPA). After securing a pint we reflected on the day (IT Conference) and talked a little business strategy (this was, after-all, a business trip).
After about 20 minutes we were seated and advised that our pizza had been “partially cooked” when we ordered it earlier. We would have to wait another 15 minutes for the pie to be completed. Given the size of the Chicago Deep Dish this “par cooking” is a great way to greatly shorten the wait for your pie (and is common in other deep dish pizza joints). Another round of beers and our dinner was served.
I always forget just how big Chicago Pizza’s can be. The circumference is normal but the thickness is unreal. This particular pizza preparation has a layer of tomato “relish” on the top that really sets it off. The VERY fresh tasting acidic crushed tomatoes offset the richness of the cheese, sausage and crust.
The cheese and sausage ratio was ridiculously high in this pizza. I particularly enjoyed the sausage since it had a somewhat mild taste that blended with the cheese very well. Even better the Buttercrust has a nice firm, almost cracker like, texture that held up to the toppings.
Overall this was a great Chicago Pizza experience and a very filling on at that. By the time our cab dropped us off at the hotel I almost needed to be rolled up to my room.
I always like trying new things and especially variations of existing favorites. In this case I was introduced to yet another “style” of Chicago Style pizza and it was worth the wait!