This is at the RL Clark Filtration Plant, taken from the leash-free park.
Some kids made a great snowman up at the top of the hill. We had to walk up for a look.
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Around the Corner
After I finished shoveling this morning, my old friend A came by and we went down the road to Around the Corner for breakfast. Tuffy P volunteers Sunday mornings at a nursing home so this was “boys breakfast out”.
Around the Corner is a breakfast joint in New Toronto run by Mark Ali, the proprietor of the Village Butcher, located, you guessed it, around the corner from Around the Corner. Village Butcher is on Lakeshore just west of 6th, and the restaurant is on 6th, a stone’s throw from Lakeshore. It’s a dependable place for a great breakfast. The meat is all organic and bread and pancakes are gluten free for those who need to be gluten free, and Mark cooks up breakfast with a lot of care. For me, breakfast was bacon and eggs, toast and potatoes, served with a nice bowl of fresh fruit and berries.
I enjoy both Mark’s butcher shop and his restaurant. At least part of the reason is that Mark himself is a really good guy, full of good humour, and very knowledgeable as well.
Snow in Anchovy Town
I took these shots around Anchovy World Headquarters at about 7:30 this morning. It’s very pretty around here after last night’s snow.
Happy Birthday Memphis
Our Landseer Newfoundland dog Memphis turns two today.
That Rascal
That’s intrepid snowfield explorer Jacques….
Pierogi
I made a batch of pierogi last night for some friends who wanted to learn how to go about it. I filled them with a mixture of potato and cottage cheese, and after boiling, I sautéed them with onions and mushrooms. They were very tasty.
The texture of the dough is at the heart of a good pierogi. They should be as delicate as possible but still be strong enough to resist bursting open during cooking. As well, the dough has to be soft enough and moist enough to make a good seal when you close them up. I use a little melted butter and some sour cream in my dough. I also use a couple eggs. I know some people don’t use eggs in their pierogi dough. I guess it’s a matter of personal taste.
The Ingenues
Hood River Blackie
Since I posted Rock Salt and Nails, it got me thinking about the late Utah Phillips. Here he is talking and singing about Hood River Blackie and the traveling nation.
Rock Salt and Nails
This song was written by the late U. Utah Phillips. It’s been recorded by a lot of performers. I think it has a lot of legs because on the one hand, it has a beautiful, sweet melody, but on the other, it features some very bitter lyrics. Here is is performed by Utah’s pal Rosalie Sorrels.
Here’s Bobby Neuwirth performing it…
Buddy and Julie Miller…
Geez, they really nail this tune, don’t they?
Finally, here’s Tony Norris, telling the story of the song…
3D printers for building stuff
My friend P was telling me today about 3D printers. What we’re talking about is a computerized additive construction technology. There has been a big growth in their use, mostly for prototype making, since the cost of the technology has softened. Check out this video…
Now given the speed at which technology seems to develop, how long is it going to be before you can print yourself that brand new car? Or how about a new accordion. Har! Sign me up.
27th Street 