More than a decade ago I saw a show narrated by Rick Sebak on PBS about Oram’s Bakery in Beaver Falls, PA. Beaver Falls is about 35 miles Northwest of the city and is on the Beaver River. ( I just looked it up and the show was out in 1999)
Their cinnamon rolls are their most popular donut, and they appeared to be the size of dinner plates. Well, at least a luncheon plate. I am sure each one weighs a half a pound.
I’d always intended to go check them out.
Today I did.
They barely fit in the bakery box.
I bought a seventh cinnamon roll for me to eat for lunch and Josh put it in a white paper bakery bag for me.
Here is Josh graciously posing for me with the box of the donuts. Thank you Josh.
I was going to take the box to Ohio but the car was so hot that when I was at the Beaver Falls Post Office I saw a woman waiting in a car, so I asked her if she liked Oram’s donuts and she said yes so I went to the car and gave her the box. She was most appreciative.
Nicole is constructing boxes to hold donut orders.
Josh and his brother built this LEGO® donut bakery. They sent a design to a company online and they sent the design kit to build, software is involved. It’s on display in the bakery and I found it fascinating.
A lot of details. This is the front of the bakery.
Love the LEGO® donuts
Oh yes, I mentioned that Beaver Falls is Football Hall of Famer Joe Namath‘s hometown so I found the plaque to him by the library(the library is closed on Friday’s :-( ) I drove by the Beaver Falls Senior High School but it is a modern one now and so I figured the old one must be the Middle School next door.
My friend Gail and her parents took me to see the JETS play in the late sixties and you know who the quarterback was in that game!
Steve and I drove across the Highland Park Bridge to Joan’s for dinner. You’ve seen Joan’s spools of thread and checking out where she used to teach.
Since I went out of town on my birthday, we made a plan for when I would be back in town and when we could get together
Joan made James Beard’s recipe for Lahma bi Ajeen. The fresh tomatoes, cucumber and peppers,Baba Ganoush, Hummus, Yogurt Sauce with Fresh Dill from her garden, and wonderful olives.
The Lahma bi Ajeen recipe from Beard on Bread cookbook (A well used page)
Buttermilk Pound Cake from World of Baking by Delores Casella topped with fresh rhubarb sauce. Rhubarb from Joan’s garden- we ate outside.
Thanks for a nice dinner and good conversation, Joan. Everything was delicious
Joan inside her doorway keeping the dogs inside.
“Where the locals meet” the sign says. The shop is closed on the weekends- open 7-3 Monday through Friday
After we got some provisions at the Piggly Wiggly grocery, my friend’s sister made a stop so I could get a couple of pies for supper. Her son Jack accompanied me as I didn’t know how to find the door on the side of the wrap around porch. I needed help carrying the boxes.
Here is Delores, who has been here for twenty years, holding the box with one of the Key Lime pies.
She sells Pecan Pies, too. And Breakfast and Lunch/ Daily Specials, too.
This is a great sign.
You can sit down and eat or order take out.
Picked up Laura for lunch at the Brown Bag Deli in German Village, Columbus OH.
We had a glass bottle of 1/2 Tea 1/2 Lemonade, some Cape Cod Kettle Chips and a dill pickle on the side.
Tuna Melt reminds me of my friend Joanne and also my childhood. As I remember they were on an English Muffin half then.
My mother’s parents, Charlotte and Judd Van Sickle, were real bird watchers and kept a life list of all the birds they saw. Cousin John still has the list and maybe I can get him to guest blog it sometime.
I thought of my grandparents as I watched the finches gather in to dine. Only one brave finch stayed to eat as I crept around with my 70-200 lens and camera. They were attuned to an intruder but this one stayed to eat anyway.
Fortunately, I ran into a former colleague and her daughter and they were able to explain what was happening at the field at Obama Academy this afternoon when I was driving home from school. Food Revolution Day! In conjunction with Jamie Oliver, the third annual Food Revolution Day was taking place all over the globe today.
I took home an organic purple pepper plant for my neighbor to plant in his garden.
Here is Jen’s daughter Wylie, feeding a kid at the petting zoo.
I sampled some grilled cheese and Non GMO Shagbark Seed and Mill Corn Chips at the Food Truck
Lots of food to sample. This was on top of polenta.
East End Food Coop Exhibit
I ran into four people I know.
My wonderful student teacher Miss E (you are supposed to say Preservice these days) had her last day on Friday.
She is a very organized person and did a great job at our high school. The students are missing her this week. She is graduating from Penn State this weekend. (Congrats, Miss E!!)d
The other day we sat at lunch and I looked over and she had arranged her orange Cheezits in a pattern.
It looked like a Jeopardy board, a quilt, all line up so neatly.
Ms.L asked her if she HAD to do that in order to eat them and the answer is NO!
Of course, I asked if I could take a photograph of the design.
Art at lunch.
Peeps® on top -
on top of grass.
Purchased for photographic purposes outside Columbia City, Indiana.
The doughnut shop was connected to a gas station.
Photographed in Rockford Illinois in a motel parking lot as the sun was going down. It had snowed the day before! Did not eat them.
Submarine sandwiches are called lots of things – depending on where you live.
A grinder, a hoagie, a sub, a hero, a blimpie- to name a few.
Last Sunday afternoon, I filled up the tank in Clintonville, Ohio before heading to Pittsburgh and saw this sign.
A new name or a typo? Well,no typewriter was involved but a misspelling? or intentional naming of a new type of sandwich.
Shot from inside the car through the windshield. With the iPhone.
My DIL said, why didn’t you go in and ask them. Never occurred to me.
Saturday night, in the dark and rain, Steve and I went to dinner at La Cucina Flegrea to celebrate twenty one years since we first met.
When we got to Market Square we saw a crane, lights, people in motion, and heard music.
Lines and shapes of light, moving designs and patterns were on the ground and on the large screen. We saw the title of the work Congregation and I took some photos with the iPhone.
After dinner I shot a few more. We were fascinated by groups of people following the circles of light on the pavement and then racing to another area and it showed up with light patterns and movement on the huge screen in front.
“Congregation is an interactive kinetic video and sound installation designed and choreographed for pedestrian performers, created by UK-based media artists KMA – Kit Monkman and Tom Wexler”
The score is by Peter Broderick from Portland.
Here is a Post-Gazette article by Diana Nelson Jones about the installation. Lights on the side of the PPG building kept changing color. It was a fun experience, despite the rain.
Here you can see the crane with the lights and camera
Patterns and lines of light kept changing as people moved about the installation
Steve taking in the action on the screen
PPG building with blue lights
People standing in a circle of light
Steve ordered the cannoli for dessert
I had the Lemon Cream Custard Parfait with Berries and Kiwi
Twenty one years!
People in Market Square Pittsburgh PA interacting with CONGREGATION- Kinetic Art Installation by Kit Monkman and Tom Wexler, Music score by Peter Broderick.
Get down there as soon as you can as it is only there until March 16th.
Mardi Gras/Fat Tuesday
Steve and I drove out 290 miles after school. He’s going to a conference and Mary and I are making it a mini vacation. She’s back at the hotel but we hoofed it .6 miles to South Street to Jim’s Steaks
Here is a cheesesteak with
Yea, we ate organic cheddar from Mercer County on the drive out bit tonight it is Cheez Whiz , baby. No provolone.
Plenty of grilled onions
More for Philadelphia tomorrow
Since we’re talking about meat…..
on the way home from school I stopped at DJ’s Butcher Block (Butcher Shop) on Penn Avenue.
What a selection of-
antibiotic free, local, grass fed, custom cut and ground meat.
There is also Amish Butter and Organic Cheese, one item I bought today was from Mercer County.
Local farms provide fresh eggs and rich milk that separates in a glass 1/2 gallon bottle (to be returned)
DJ the proprietor is a also a chef, trained at the Culinary Institute of America (I read in this Pgh CityPaper Article)
He knows what he is doing
for the vegetarian? A couple of vegetarians were in front of me buying sausage today.
Someone else was picking up a custom order of braciole.
You can get a Savory Meat Pie to take home and bake.
I bought a pound of the grass fed ground beef and made burgers which were delicious, fried up in a cast iron skillet.
During Little Italy Days I had photographed DJ at night. Thanks for allowing me to tour your butcher shop and photograph you again.
Erika and I went to order lunch at Hill’s Market in downtown Columbus on Sunday.
We were at the Deli Counter and I saw the Wild Boar Salami packages.
Printed on the labels it said Made From Free Roaming Wild Boar
so I asked the man making the sandwiches where the Wild Boar roamed free before they were made into salami.
He had no idea. I figured it wasn’t Columbus, local.
I picked up the package and read the fine print but no location mentioned.
It’s mentioned on the Creminelli website though- TEXAS!
Then I looked it up on the internet and it says there are “wild pigs in FORTY FIVE states” (USA)
I remembered hearing Wild Boar in the Grafenwoehr trash in Germany, scraping a jar or a can along the concrete walk in the middle of the night. And going to the Wild Boar Park in Germany, seeing baby wild boar. Ate a plate of Wild Boar meat at a Boar Fest, remember his snarly face on the spit. Ugh.
Anyway the packages in the deli case got me wondering about Wild Boar and where they roamed free in America.
Have you seen any wild boar lately?
Thanks to blog followers who shared their thoughts and comments on Feb 15th post Share Your Cookbook Shelf and to the two below who emailed photos of their cookbooks.
“This is about half my cookbook collection. I have over two hundred altogether. Another bookcase this size and lots of little stacks around the house. Last year I decided I would pick a cookbook a month and make five recipes I’d never tried. I did not complete the task every month but it was a lot of fun trying.”
just half? Thanks for sharing your photo, Colleen.
and from Euthemia who says “My favorite cookbook is 660 Curries”
plus another photo of her three shelves of cookbooks
Euthemia sent this photo of her three shelves filled with cookbooks.
and here are a couple of photographs of my old cookbooks, a bit grainy in the low light shot with the iPhone
My parents spent their wedding night at The Palmer House in Chicago Illinois, August 28, 1939. I remember my dad said they ate Tomato Soup. The next day they took a train to New Haven where they would live for the next three years and they didn’t get a sleeper car but sat up (less expensive).
I bought the The Palmer House Cookbook on ebay and it is signed by the Head Chef Ernest E. Amiet in 1940 when it was published. I googled him and couldn’t find any further reference.
Ready to whisk eggs before scrambling,
adding some grated cheese, freshly ground pepper
It was the colors in the light that caught my attention.
What’s on your cookbook shelf? These days, many people are cooking from recipes on the internet instead of cookbooks.
Did you ever discard or pass on a cookbook and then later regret your having gotten rid of it?
Diets, tastes and trends change over time. I have a wooden box of my grandmother’s recipes but I’m not making them.
I always enjoy reading a cookbook in bed, planning meals or dishes to try. Thinking about entertaining. What I usually end up doing is making the same things over and over again for the most part, not using a recipe.
Comfort foods as of late, with the ongoing winter temps I feel motivated to cook hearty meals- and eat them!
Here’s my sister’s cookbook shelf in NYC. You might remember seeing her kitchen. I love the Coldweather Cooking book and have a copy myself. I love to bake the Brown Mountain Cake out of the Farm Journal Country Cookbook. The Fannie Farmer makes me think of my mother’s Boston Cooking School Cookbook, tied with a ribbon.
I open old cookbooks, find a handwritten note or a yellowed recipe between the pages, see my mother’s hand- memories of my childhood or my children’s childhood, recipes past, present and the ones I’ve clipped for the future (always heavy on the desserts!)
I’ll share my cookbook shelf another post. Hope you will share your cookbook shelf photo.
It was hard to get it all in one shot, it’s a tight space!
-or save them first and then heave them after they get a bit furry in the fridge.
Or eat them cause you feel it a duty, but not enjoy them wholeheartedly?
How do you feel about leftovers? Does it depend on the type of food saved?
Today as I drove home after school, I thought about the spaghetti sauce in the fridge and although freshly made pasta is preferable, warming up a bowl of leftovers with hot sauce poured over top was incredibly satisfying.
A little fresh grated cheese. Mmmm. Eating my way through winter…………..
Didn’t have to start a meal from scratch and it was a relief to know it was there waiting on a shelf in the refrigerator. I looked forward to eating it again.
I thought the spaghetti sauce tasted even better today.
Some people don’t enjoy leftovers or being served leftovers for supper.
And true, certain dishes are better than others in the leftover department. Chili seems to improve, the flavors marry as they say.
I know I have wrapped things up and put them away or I have saved food in a little plastic container and forgotten all about it and then when I unearth it, it’s inedible and needs to be pitched. Storing in clear glass is key to seeing what is there to eat.
Does gender make a difference in leftover preference? Do you have a limit as to how long you will keep a dish?
When I did some research on leftovers I found an article about how Americans waste about twenty pounds of food each month. Yikes, that seems like a lot and is a disgusting statistic. So wasteful.
Growing up you were encouraged to consume everything and clean your plate. My mother had a book as a child The Sunny/ Sulky Book and one of the naughty kids (the book could be turned upside down to read about the good children) always took more on his plate than he could eat. One night he was visited by a Fairy-Eat-It-All in a dream and given a spoon to consume the mountain of food he had wasted. Eyes bigger than his stomach situation I guess.
A moral tale.
One time I posted how to revive a piece of leftover cake
A welcome gift. Fancy fresh fruit. Perishable, DO NOT FREEZE the boxes state.
Tonight as I cut up a couple of perfectly ripe pieces for the family to share, I remembered another fancy apple I ‘d cut with the apple sectioner at home in Pittsburgh. Steve’s former colleague had shipped them and his former boss sent some succulent red grapefruit.
Our cracker selection a bit pedestrian but paired well with the cheese and fruit.
Each apple wrapped in green tissue, cradled in a partitioned box, accompanied by a handwritten map telling which type of apple was in each space. Refrigerate upon receipt.
Here in Ohio there were juicy pears in gold foil papers, sheets of green foam cushioning their journey from Oregon.
A box of oranges are in the garage keeping cool.
Doesn’t fruit always taste better when someone else cuts it up and places it on a plate?
You might remember a similar photo of a cut pear from a 2012 Weekly Photo Challenge: Surprise post -
Okay, it’s not good for you. I know it! Beanie Weenies.
Here’s the recipe. Cut a package of hot dogs like coins.
Throw in pan and turn up the gas flame.
Open can of beans
and pour over sizzling “meat”.
Simmer and serve.
Buttered toast on the side optional.
Yep, it’s dark outside, every day getting shorter and shorter and the winter looms. (actually today felt like Spring so let me think of a different excuse)
It’s easy. You have it in the house and don’t have to go to the store.
And you have a taste for something simple that isn’t good for you. It’s on your mind.
My friend said you can go through a lot, getting to what you wanted in the first place.
Make it, eat it, be aware it isn’t a healthy choice.
My vegan, veg, Paleo, Primal, non-processed food, gourmet bloggers, and real- food conscious friends and family will have to avert their eyes today.
I think it is the lighting from the range hood that gives it the unreal color cast. I hope.
For those followers who celebrate traditional Thanksgiving this Thursday……which is your preference?
Fresh, Frozen or Veg?
Sunday afternoon at the car show in Columbus, Ohio-
my son Mark saw this sign, photographed it and sent it to me on the phone.
I’ve not seen a sign like this before, so maybe it is new to you, too!