Thursday, January 27, 2011

The Bard and the Hot Dog

Last evening was our date with Shakespeare at the Pier.  "As You Like It" was the play.  Although I prefer the tragedies to the comedies, this is my favorite comedy.  Of all the Bard's plays that I've seen, I think this was the best.  From Rosalind and Orlando to every shepherd and shepherdess, the cast was completely immersed in, and engaged with, the role they played.   

We've been dining (I probably should say supping) at Fox and Obel for years.  Andrew stocks up on breads and I visit the beautiful array of oils and vinegars (anyone interested in a $175 bottle of aged balsamic vinegar?).  We then find a window seat in their cafe and have a quick meal before the theater.  We aren't the only ones.  There are several Wednesday night regulars that we later see in the lobby at the theater.

This photo (taken with my trusty Panasonic digital that has been somewhat neglected since the Canon SLR came on the scene) reminds me of Hopper's "Nighthawks"--from the inside looking out.  That's Illinois St. and all we have to do is walk out, turn right and it's just a few blocks (Chicago blocks) to Navy Pier.

We usually have a cup of coffee to make sure we don't fall asleep during the performance!!

While Andrew was making his bread selections, I saw some delicious looking hot dog buns coming out of the oven.  I picked up six since I've had hot dogs on my mind recently.  My non-hot dog eating husband asked what I planned for the buns.  "I'm wanting a hot dog for one and maybe lobster or shrimp rolls for the rest" I replied.  As we were headed out, he said "Oh, I picked up two hot dogs."  "Two?"  "Yes, at the meat counter."  Hmm, I didn't know that one could even purchase two.  I also didn't know what was in them--pork? beef? fowl?  Oh well, they looked good.

They were.  Buns and "mystery meat" hot dogs.  I cut most of the way through the hot dog, flattened it and browned it in a saute pan on both sides.  I had mine with mustard, sweet pickle relish and fresh onion.  As usual, the buns were longer than the franks.  Why is that?