Ana had never tried one. They don’t make them in Croatia. It seems you can deep fry just about anything these days. I tasted it- Interesting. Memorable. One a year is more than enough. Seemed less disgusting than the deep fried Twinkies at the next booth.
Digging for change, the sounds of the coins falling into the phone. What do you do if you don’t have a cell phone these days? Especially with a phone booth in this kind of shape. Remember when the operator came on and told you to deposit the amount?
When you travel the route from Pittsburgh to Philadelphia and maybe onto New York, this conductor calls out the history of Horseshoe Curve before the train approaches this landmark. You look out the window, see the front end of the train across the way, just as he said. Amazing!
If I could create a scratch and sniff photograph, this would be a good choice. Hot Springs, NC last October.
After breakfast at Joan’s she invited me to cut some flowers from her beautiful garden. Zinnias, dahlias different shape petals, vibrant colors. Slipped them into the cobalt blue vase with some cool water and photographed them on the front porch, looking for the best available light.
Love the scent of lemon peel as you cut them, the oil on your fingers is summer even though the leaves are just beginning to turn. Fall arrives this week. Fresh squeezed lemonade = childhood in July. Time to juice a couple. Enjoy one of the last summery days. My mother used one - hard to tell them apart. More scratches on the bottom age it I guess. See a cool photo of reamers covering a wall to hide the ugly wallpaper http://judy-smith.com/glass.html The serious collectors http://reamers.org/ meet for conventions. Do you even wonder how people start a collection?
One of 3 photos now being shown in Ft. Meyers FL this month at the Sidney and Berne Davis Art Center- Mechanical Elements show. Tom called this the Asterisk. Not sure of the name of the ride but was watching the people going upside down, their hair flying and listening to them scream. I worry about loose bolts, a breaking chain, stripped gears.
Vintage Yo-yo- clown hanging around. Looking pretty sad. Full of dust.
Time to throw him out? V, we talked about things with a face! Fifty years of saving him, gave him a bath. Spared from the trash. Don’t remember really playing with him, just propped up on a bookshelf, flopped really. Colorful and jingles when you move him. The bells probably dangerous for a child. I think there are still people who make these yo-yo dolls and will check it out. He was just always there.
Chopped the six remaining tomatoes (9/10/09 post) 1/2 a sweet onion chopped fine, 4 cloves of garlic, 2 T of chili powder and salt, a splash of olive oil and about 2 T of Balsamic Vinegar. Drained a can of Bush’s Black Beans and Green Giant White Shoepeg Corn. Jesse makes a Texas Caviar Recipe or close to it. Cilantro and/or a green pepper could be added if desired. There is a similar recipe in the IV of the series-Three Rivers Cookbooks. If you take this to any gathering and get invited back, they’ll say “Hey, bring that Black Bean Salsa with you! And the corn chips.” If it’s winter, drain the petite diced canned tomatoes but there is nothing like the fresh-from-the-vine late summer tomatoes for superior taste!
“Fiesta® Dinnerware was designed by Frederick Hurten Rhead in 1936 and is now among
the most collected china products in the world.” Go to their website and see what colors were produced in which year(s). http://www.hlchina.com/fiestacolors.htm This bowl with the cherries was photographed on a balcony in Sheboygan WI in August.
Pat Kelly grew these in her garden. Brought them to knitting to share. Set them right down in the middle of the table. A picture. Because the other members grow their own tomatoes, I got to bring them home. Suzanne suggested a photograph. I used the overhead kitchen light late at night. Thought I should photograph them in daylight but wanted to be able to dig in and sample the produce. Roast tomato sauce? A flurry of BLT’s on T? Sliced on a platter, some basil leaves and mozzarella, drizzled with olive oil? Salt and freshly ground pepper on a buttered slab of bread? A good example of the label “tomato red”
If you were to study this photo, write down everything that came to mind, a list of words, classmates remembered turning their back to undress for gym? Perhaps the the start of a poem/short story. We used to polish KEDS. try to not let the white rub off onto the marroon gymsuit, which had to be inspected for the ironing, the embroidered name above the left pocket. Like the military. Girls danced the Mexican Hat Dance to scratchy records, and square dancing,too. We actually marched around in formations on rainy days.
A beautiful night at the Pirates Game with good friends. And the Bucs won (8-18-09). When the Gateway Clipper ship cruised by, I remembered driving Mark to the wharf and how he used to work, answering calls to book cruises, take the reservations, sell wine and cheese packages. A nice light, just before dark.
The inventor of the Bundt Pan (Nordic Ware) Mr. David Dalquist, passed away in January 2005. I read his obit in the Times. Having never owned one, that week I bought a Bundt Pan, bid and won a Bundt Cake Cookbook on Ebay. I had plans.
Four years later I finally baked the Tunnel of Fudge cake for Sunday supper guests, a farewell to summer meal on the front porch. I sliced up some pieces and slipped them into wax paper lunch bags for them to eat later- or for breakfast. I followed the recipe to the letter even though I wanted to add vanilla and salt. A side of vanilla ice cream would have been good.
Great article in the Washington Post January 11, 2005 by Mr. Hank Stuever but it cost too much to republish. Heartily recommend you “google it” though. and the recipe is all over the web
The Tunnel of Fudge Cake, a second-place Pillsbury Bake-Off winner in 1966, was developed by Ella Rita Helfrich of Houston, Texas, who won $5,000.
1 3/4 c. butter, softened
1 3/4 c. granulated sugar
2 c. powdered sugar
2 1/4 c. all purpose flour
3/4 c. cocoa
2 c. chopped walnuts
- 3/4 cup confectioners’ (powdered) sugar
1/4 cup cocoa, like Hershey’s
1 1/2 to 2 tablespoons milk
- Heat the oven to 350*F. Grease a 12-cup Bundt pan or 10-inch angel cake pan. Dust with flour and tap out the excess.
- In a large bowl, beat the butter and granulated sugar using an electric mixer on medium speed until light and fluffy, for 1 to 2 minutes. Add the eggs, one at a time, beating well after each addition.
- Gradually add 2 cups confectioners’ sugar, beating until well-blended. By hand, stir in 21/4 cups flour, 3/4 cup cocoa and the nuts; mix until well-blended. Spoon the batter into the prepared pan and spread evenly.
- Bake for 58 to 62 minutes. (Because this cake has a soft tunnel of fudge, an ordinary doneness test cannot be used. Accurate oven temperature and baking time are critical.)
- Let the cake cool upright in the pan on a rack for 1 hour, then invert onto a serving plate and let cool completely.
- To make the glaze: In a small bowl, combine 3/4 cup confectioners’ sugar, 1/4 cup cocoa and 1 1/2 tablespoons milk. Mix until well blended, adding the remaining 1/2 tablespoon milk to make a spooning consistency.
- Spoon the glaze over the top of the cooled cake, allowing some to run down sides. Store the cake tightly covered.
- 2 1/2 cups SWANS DOWN cake flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups sugar
- 1/2 cup butter
- 1 tsp vanilla
- 2 eggs
- 1 cup milk
Took this the weekend of Lenore and Will’s wedding in Key West. Had to check out the six-toed cats, too.
Waiting to set up for a band or maybe just finished unloading the back of the truck.
I sat at the red light and took a quick shot as one waved to me.
Would credit them but don’t know the band.