Peeps® on top –
of doughnuts.
Doughnuts-
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.
9th Street South Philly
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
And here it is. We shared one.
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.
From Colleen
“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.”
Colleen
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.
Anyone Can Bake Cook Book
from the interior of Anyone Can Bake
And a photographic plate from the Palmer House Cookbook of Calf’s Head en Tortue- trends and tastes change over time.
Ready to whisk eggs before scrambling,
adding some grated cheese, freshly ground pepper
It was the colors in the light that caught my attention.
