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Thursday, November 21

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« Happy Birthday to Us! They Should Really Call it Brunch »

Random Sat Feb 09 2008

Taking Comfort in Carbs

Looking for an apartment in Chicago in February is the kind of cold cruelty that can only be remedied by eating inappropriate amounts of carbs - which is exactly what I did today.

In the midst of apartment-hunting this morning, just after being told by a leasing agent that finding what we want will be "like searching for a needle in a haystick," my husband, Brian, and I sought our first dose of doughy comfort. Clarke's Diner on Belmont was just a few doors down from where we were, and unlike most other brunch spots in the area, had no wait. We grabbed a booth, and I ordered a multi-grain waffle with fruit, while Brian chose the classic skillet with side of pancakes. He was a little disappointed in his choice, but admitted it was his fault: he forgot to order his potatoes extra-crispy. We both agreed my perfectly crisp, slightly cinnamony and nutty-tasting waffle, generously accompanied by a cup of yogurt and fruit salad of grapes, two types of melon, blueberries, strawberries, and oranges, was perfect.

Well-fueled by flour and potatoes, we spent the rest of the afternoon removing our snowy shoes and politely but persistently peeking into other people's closets. We may have found a place - but, of course, it depends on whether or not our application is processed before those submitted by the other 131 people who saw Chicago's only decent available apartment today.

Back home, I decided there was only one way to wait out the leasing company's decision: make biscuits. I chose Alton Brown's Southern Biscuits recipe, a 15-minute no-brainer that produces light, buttermilk biscuits every time. Need I tell you, dear reader, that we made a double-batch ... and cut them twice as large as recommended.

 
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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
Read this feature »

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About Drive-Thru

Drive-Thru is the food and drink section of Gapers Block, covering the city's vibrant dining, drinking and cooking scene. More...
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Editor: Robyn Nisi, rn@gapersblock.com
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