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All posts by “Eugene Knapik”
James Cotton RIP
Here at home we have a photo by the great Memphis photographer Ernest Withers of the Howlin Wolf Band pretending to pick cotton in Arkansas. There’s a young James Cotton in that photo sporting a big grin. RIP
Bird is the Word
Two starlings stopped by the feeders today. They’re so pushy and rude and they don’t like to share. We also had a mourning dove enjoying seeds spilled on the ground by the starlings. Some of the sparrow colony stayed inside the condo today, enjoying some… Read More
Rod Bernard and that Swamp-Pop Sound
Here’s a nice little 2 part film: Rod Bernard and Cajun Rock ‘n’ Roll…. Here’s Rod Bernard’s breakthrough swamp-pop tune, This Should Go on Forever. And Part II of the documentary… Allons Danser Colinda featured Johnny and Edgar Winter! Shake Rattle & Roll. The… Read More
Snow Birds
The snow is coming down pretty good around here but the local birds are quite active. I dropped Tuffy P at the GO Station this morning and when I returned home I took a few minutes to refill a couple of the backyard feeders. They’ve… Read More
Aftermath – the final Lazy Allen story
The latest – and final – Lazy Allen story is up. I’d like to thank the folks who supported this project and also everyone who clicked over to the stories page and read one of more of these pieces. There are 17 stories in all.… Read More
Deep Run Roots by Vivian Howard
There have always been cookbooks around our home. My mom had quite a collection of them. In fact, I even had an uncle, Harold Knapik, who wrote one. Back in 1971, Harold, who was an excellent amateur French style chef, came out with Haute Cuisine… Read More
Back in Black
The red-winged blackbirds are back. Over the past few days they’ve been making an appearance in the back yard, bullying the smaller birds from the feeder. Inside, the cats watch them intently. We call it bird TV. They watch out the windows for hours. There… Read More
Newf Wrestling at 27th Street
Eggs and Sausage another way
There is a dish called Shakshuka in which eggs are poached in a spicy tomato pepper sauce. I’ve been thinking about making this for some time. Meanwhile, I’ve been reading Vivian Howard’s wonderful book Deep Run Roots and noticed she has a recipe for Stewed… Read More
27th Street 