This past week has been hard for me, I have to admit. As with most holidays since I started moving around, Memorial Day came and I would wish that we had a whole gaggle of friends and family to join in with the celebration somewhere.
The truth of the matter is moving around is hard in general, but even the greatest relationships wane between family and friends once you move away from each other. With my grandmother’s passing, it only made the sting of not only our reality in our new home, but my reality back “home” is forever altered too. No longer will there be a family get together at my grandmother’s home and well, I started to feel sorry for myself. I know, this is not the glamorous attitude to have, but for better or worse, these were my real emotions.
On the other flip of the coin, I wouldn’t want to miss the experiences that I have had so far, venturing out into the great wide open to see what adventure awaits. When we lived in the Midwestern part of the country, we spent some time in Chicago, Illinois, a beautiful city full of a food culture all it’s own. One foodie item that I tried while there was the Chicago dog, a hot dog, loaded with toppings that give it a very specific taste; tart, spicy, and fresh. Sometimes, I have to remind myself of these unique experiences that I wouldn’t want to miss out on! Enjoy!
- 1 all-beef hot dog, Vienna preferably
- 1 poppyseed hot dog bun, (these aren’t available, so we steamed the bun with poppy seeds.)
- 1 tablespoon mustard
- 1 tablespoon sweet green pickle relish
- 1 tablespoon chopped onion
- 4 tomato wedges
- 1 dill pickle spear
- 2 sport peppers
- 1 dash celery salt
- Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.
- Place hot dog in the steamed bun. Pile on the toppings.