-notes from Michele Z, the Family Travel Mom
Here are some tips to help you put together a trip that they will all enjoy…on a tight budget:
cities like Chicago, Orlando, New York – especially if you know you’re going to visit four or more sites around town. You can also save up to $500.00 with free discount cards provided by local CVBs. Some supermarket chains offer great discount tickets to major attractions in the area by just signing up for their Customer Card. If you already have family memberships to your local Children’s Museum, Science Center, Zoo or Aquarium, find out which places offer Free or Discounted Reciprocal Admission.Kids grow up fast. Enjoy time with them (inexpensively) while they’re young. Remember, this year may offer the best travel deals ever! 2020 – Michele Zavatsky
A cheesesteak is a long, crusty roll filled with thinly sliced sautéed ribeye beef and melted cheese. Generally, the cheese of choice is Cheez Whiz, but American and provolone are common substitutions. The art of cheesesteak preparation lies in the balance of flavors, textures and what is often referred to as the “drip” factor. Other toppings may include fried onions, sautéed mushrooms, ketchup and hot or sweet peppers. Some sandwich shops also offer a cheesesteak hoagie, a hybrid version that combines the cheesesteak with cold hoagie dressings like lettuce, tomato and mayonnaise. Cheesesteaks are fast, portable and readily available at steak shops, delis, food trucks, pizzerias and even some high-end restaurants throughout the region.
The cheesesteak made its official debut in 1930. Pat Olivieri was a South Philadelphia hot dog vendor who one day decided to put some beef from the butcher on his grill. A taxicab driver noticed the alluring aroma and asked for his own steak sandwich. The next day, as the story goes, rumor of the delicious lunch had spread, and cabbies around the city came to Olivieri demanding steak sandwiches. Soon after, Olivieri opened up a shop on 9th Street and Passyunk Avenue, Pat’s King of Steaks, to sell his new creation. Eventually, according to legend, he added cheese to the recipe. Today, Pat’s grills are sizzling 24 hours a day, as are Geno’s, the rival shop across the street. For 40 years, the two shops have waged a friendly competition to win the title of best cheesesteak in town, with Geno’s founder, Joe Vento, claiming it was he, not Olivieri, who first added cheese to the cheesesteak.
How To Order A Cheesesteak:
Cheesesteak consumption has its own etiquette. When ordering, there are two critical questions to answer: First, what kind of cheese do you want? (Whiz? Provolone? American?) Second, do you want onions? (“Whiz wit?”) The correct way to respond is “Wit” for “Yes, I would like Whiz and onions,” or “Widout” for “No, just the cheese.” Then, ask for any other toppings or condiments you desire. Be forewarned: Lines are long, patience is tested, and if you don’t have your order and money ready to go, you might be sent to the back of the queue.
www.gophila.com and www.uwishunu.com
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