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Happy Wing Wednesday!
From the Canadian Warplane Museum:
A high winged monoplane, powered by a Wright Whirlwind 420 hp engine, the aircraft had an all welded steel tubing fuselage covered with fabric. The wings were of all wood construction and were fabric covered as well. The Norseman was designed with a rugged landing gear that was equally at home on floats, skis or wheels.
The Intact Centre is an office building located in Toronto, Ontario, Canada, that serves as the head offices of Ontario Power Generation and Intact Financial. It was originally built in 1975 for Ontario Hydro (of which OPG is a successor company) and has been previously known as Hydro Place, Ontario Hydro Building and Ontario Power Building. The building is owned by Triovest.
It was designed by the architect Kenneth Raymond Cooper with Consulting Architect Kenneth H. Candy, Chief Architect of Ontario Hydro, and Adamson Associates. Located at 700 University Avenue at the intersection of College Street in Downtown Toronto, the International Style building stands at 80.0 m and 19 floors with 113,898 m2 (1,225,990 sq ft) of space.
The building is served by Queen's Park station on the Toronto subway. The subway station connects the building to the MaRS Discovery District.
The building has a food court on the main floor which has restaurants such as Swiss Chalet, Subway, Tim Hortons, and Mr. Souvlaki. It also contains an INS convenience store, dental and eye offices. This food court is very popular among the people who work in the building as well as older students who go to Orde Street Junior Public School.
I've never been an audience member to call out song requests but the song I still often hear lyrics to in my head is one of Slowdive's very first hits "Dagger" from their album Souvlaki even after all of these years of many great albums. I just all of a sudden will sense Halstead singing, "The world is full of noise. I hear it all the time."
The noise grows each year...
www.youtube.com/watch?v=NYsX51qP40o
**All photos are copyrighted**
It happens all the time.
www.youtube.com/watch?v=CczmMDvQDa0
**All photos are copyrighted. Please don't use without permission**
pose Naoko By la Plume maps.secondlife.com/secondlife/Petit%20Coeur/76/55/1000
La Plume www.instagram.com/laplumestoresl/
www.flickr.com/photos/193672313@N03/
⊱Venus Flytrap . Inkling Shadow
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Junk Food - Souvlaki maps.secondlife.com/secondlife/Junk%20Food/131/169/25
Naamah - Girly Pop Dining Background Textures marketplace.secondlife.com/p/Naamah-Girly-Pop-Dining-Back...
In the Restaurant Odysseus in Penzing, Vienna's 14th district, one of our favourite restaurants
My wife Lihua with a Tuna Steak, I chose a Souvlaki Fileto, i.e. a roast pork tenderloin on a skewer.
Thunfischsteak und Suvlaki Fileto (Schweinslungenbraten am Spieß)
[Bundesdeutsch: Schweinefilet oder Schweinelendenbraten
Östereichisches Deutsch: Schweinslungenbraten, "-lungen-" von lat. "lumbus" (Lende)]
HOFB7478_K52 FUJINON+HOYA
An important historical city in South Bohemia. Here they lived in the Middle Ages Czech monarchs including Charles IV. In this city was born famous film director Vaclav Krska. He made two novels from the Czech genius poet Frana Sramek. Here is the 3rd best Greek restaurant in the Czech Republic. POSEIDON. Here serve grilled calamari, Malamatima retzina, Athos and Domestica wines, souvlaki, gyros, and Pita with garlic, bean soup and home tzatziki. Here I spent most of my time.
Links:
en.wikipedia.org/wiki/P%C3%ADsek
en.wikipedia.org/wiki/Fr%C3%A1%C5%88a_%C5%A0r%C3%A1mek
en.wikipedia.org/wiki/V%C3%A1clav_Kr%C5%A1ka
Here is a shot of the one of the Greek food stands that were dotted all along the Danforth. As expected there were so many people in attendance. It is a popular event....welll Greek food is popular. Here we see a shot of Chicken Souvlaki eventually its offered in a pita bread together with herbs and Tzatziki sauce. I think I ate a ton of baklava dessert yesterday ( both the rose water and honey variety since I do really luv baklava which is made in Greece, the Balkans, througout Turkey and the Middle East. ( I had some too when I was in Jerusalem ). Yesterday's weather was a lovely 24 degrees with an awesome beeze.
Opa everybody !!!!!!!!!!
Excerpt from the menu:
Chicken Souvlaki Pita: Diced chicken breast, lettuce, tomato, cucumber, red onion, Kalamata olives, tzatziki on a pita.
At first it was quiet. There was a large British party at the back of the terrace, and a young couple behind us speaking German, but apart from that, the place was empty. Of course the fact that most of the other tables appeared to be reserved should have given us a hint. We placed our order - one Zakynthian beef special and one Chicken Souvlaki, and filled our glasses. With water unfortunately, but then again I needed to drive back down to Alykanas after the meal. “Yamas!” grinned a charismatic waiter as he arrived with three unordered shots of something laced with cinnamon and cloves. The third was for himself. I smiled, while almost teetotal Ali grimaced at the ingredients as we drained our glasses. Well one tiny one wouldn’t hurt would it?
And then a distractingly beautiful young woman in a purple evening gown appeared and made for one of the tables on our half of the terrace, where she was rapidly joined by two friends in equally colourful and glamorous attire. That was just the start, as within moments a veritable flood of well dressed locals of all ages and sizes appeared, seemingly from nowhere, and quickly filled every table in the taverna. We’d inadvertently gatecrashed a wedding party. So many beautifully presented people, while we’d crawled in shedding sand wherever we went and looking like the bedraggled survivors of some freak accident in the middle of the Namib Desert. “Yamas!” cried our waiter friend as he visited the large British group and toasted them, along with one for himself of course. He was quite clearly enjoying his role. He reminded me a little of a children’s TV entertainer from my own childhood - one of the much loved and happily untainted ones of course. An avuncular amalgam of John Noakes and Johnny Ball, with more than a dash of mischief added to the mix. As the party gathered pace, heavily laden plates were dispatched to tables and a group of ladies found space to commence the dancing, Greek style of course. It was very convivial, even for the pair of us who fear parties above all other forms of human contact. “Yamas!” came another cry. I wondered how many shots he’d manage in the course of his duties this evening. Two starters arrived. Again, we hadn’t requested them, but our hosts were obviously in a benevolent mood. Maybe one of the staff had overdone the food order for the wedding party.
It was another mountains afternoon, we’d decided earlier on as we idled on the beach at Alykes. The cloud forecast was predicting a dramatic sunset hour, and a brief inspection of the map had found the cliffs at Kampi, a clifftop hamlet on the dramatic west coast. Zakynthos is very much an island of two halves. Much of the low lying areas to the east and south serve the tourist industry, while a drive up onto the high ground of the more remote north and west will lead you to a very different island indeed. The roads are delightfully quiet in October as you rise above the plains on twisting tarmac to embrace a world of bright green pines that fill every square inch of mountainside, while all around you lie neat olive groves, no two trees alike, bulging with fruit waiting to be harvested as soon as the holiday season finally comes to an end.
As we climbed to the edge of the hilltop town of Maries, two small children, brother and sister no doubt, waved a welcome to us from their roadside garden. A little further on a man looked up and smiled shyly as he tended his vegetable plot. I wondered how many visitors came this way on their own. Strangely enough, there were a number of tourist boats here, more than seven hundred metres above sea level, towed inland from the coast to be laid up for the winter. Maybe the owners know something the rest of us don’t, although I didn’t see any queues of matching animals waiting to climb aboard the sleeping vessels.
A little further on we crawled along the track through the silent huddle of buildings at Kampi, before finally arriving here at the viewpoint by the taverna where I’d suggested we refresh the calorie loads. With less than an hour until sunset I went into photography panic mode as the mackerel sky I’d been hoping for disappeared entirely, while Ali scoured the Tripadvisor reviews. I’ve learned to live with this, and it was no surprise to be told that we were going somewhere else for dinner. Not that there was anything that specifically troubled her about my choice, but of course hers would be better, and not so expensive. So here we were at the San Leon Taverna, with two enormous main courses. As things invariably go, she piled what she couldn’t manage onto my plate, a few minutes after which I was struggling to move. “Yamas!” went another cry across the crowded taverna. Things were getting lively as the desserts arrived at our table. We hadn’t ordered dessert either, but it was rude to say no. And despite all the extras, we were only charged for what we’d actually ordered. If you happen to visit the San Leon Taverna, my advice would be to fast for a couple of days in advance and make sure your appetite is sufficiently honed for the experience - especially if you get advance notice of any large social gatherings among the locals. The calorie loads had been refreshed rather more comprehensively than we’d intended. Ali's insistence on closely examining the runners and riders in the vicinity had paid off once again.
The waiter was still at the centre of an awful lot of Yamas related frivolity, and the young woman in the purple dress was leading the dancing. It was time to slip away into the night and nurse our bulging stomachs before we were invited to join in. As we drove slowly back towards our resort, we stopped twice on the otherwise empty road for hedgehogs as they sauntered across the asphalt. Maybe they were heading for one of those mountainside boats. Maybe we needed to check the rain forecast.
I was so so so very happy to be able to see and photograph one of my favorite bands, Slowdive, with another one of my favorite bands, Low, last Thursday night at The Vic Theater in Chicago.
More photos and review here:
www.wonderingsound.com/pictures/slowdive-low-chicago-live/
**This and all photos are copyrighted. Please don't use without permission**
My wife Lihua at the Odysseus restaurant in Penzing, Vienna's 14th district. This is probably the best Greek restaurant in Vienna. Everything tastes perfect here, also the side dishes.
restaurant-odysseus.at/wp-content/uploads/2022/07/Speisek...
Rachel is from one of my favorite bands, Slowdive!
**All photos are copyrighted. Please don't use without permission**
Fresh salty air and delicious food. It's all you need.
Credits:
KraftWork: Turkish Eye China Set
JunkFood: Souvlaki Set
JunkFood: Italian Pizza Takeout/ Small Salad
Madras: Imane Set/ Hummus
Chez Moi: Maluma Food Set
Pitaya: Medinilla Magnifica Plant
Pitaya: Messy Napkin Set (Geometric)
Think of Greece and what comes to mind, possibly Sandy and Dany Zuko, but more likely Olives and Ouzo, Scholars and Souvlaki, not to mention hundreds of islands with whitewashed buildings and blue domed churches.
But why white and blue? As most houses were made of volcanic stone, which was a great insulator and retained the heat, painting them with whitewash reflected the strong sunlight and would reduce the internal temperature. Apparently a blue-tinted cleaning agent called Loulaki was used for washing clothes, if it was mixed into the limestone plaster the characteristic blue colour was produced.
Your track for the day. I was listening to this recently, ‘black holes and revelations’ led me to the title for this image.
Chicken Souvlaki Pitas with Tahini Sauce
Cooking Light - March 2011
PointsPlus = 10 (based on NI, not recipe builder)
Total: 25 minutes
Yield: 4 servings (serving size: 2 stuffed pita halves)
Ingredients
6 tablespoons plain fat-free Greek yogurt
2 tablespoons shredded cucumber
1 1/2 tablespoons tahini (roasted sesame seed paste)
5 teaspoons fresh lemon juice, divided
5 garlic cloves, minced
1 tablespoon extra-virgin olive oil
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
Cooking spray
4 (6-inch) pitas, cut in half
1 cup shredded iceberg lettuce
1/2 cup thinly sliced red onion
16 (1/4-inch-thick) slices cucumber
16 (1/4-inch-thick) slices plum tomato
Preparation
1. Combine yogurt, shredded cucumber, tahini, 1 tablespoon lemon juice, and garlic in a small bowl; set aside.
2. Combine remaining 2 teaspoons lemon juice, olive oil, and next 4 ingredients (through chicken) in a small bowl. Heat a grill pan over medium-high heat. Thread chicken pieces evenly onto 4 (8-inch) skewers. Coat grill pan with cooking spray. Add chicken to pan; cook 10 minutes or until done, turning every 2 minutes. Remove chicken from skewers.
3. Divide chicken evenly among pita halves. Fill each pita half with 2 tablespoons lettuce, 1 tablespoon onion, 2 cucumber slices, 2 tomato slices, and 1 tablespoon sauce.
Nutritional Information
Calories: 390
Fat: 8g (sat 1.3g,mono 4g,poly 2.1g)
Protein: 37.3g
Carbohydrate: 41.9g
Fiber: 2.9g
Cholesterol: 66mg
Iron: 4.3mg
Sodium: 398mg
Calcium: 103mg
Anne's notes:
Made these for dinner last night. Yummy.
I was running low on garlic and only used 3 cloves. 5 (as written) might have been too many. Also, I couldn't find pitas for less than 3 PP per serving, so our dinner was 8 PP (3 for pita, 5 for the filling). This was great for lunch today, too.
I served this with a green salad with the Marie's yogurt feta dressing and some pepperocinis.
The 6th Annual Vendy Awards were held on September 25, 2010 on Governor's Island. Called "the Oscars of food for the real New York" by Chef Mario Batali, the Vendy Awards are New York City's annual competition for the title of Best Street Food Vendor, and a fundraiser to support the Street Vendor Project of the Urban Justice Center. The Vendy Awards are given out in three categories at festival which doubles as an all-day cook-off between the best sidewalk chefs in the City.
A panel of judges awards one of five finalists the Vendy Cup and title of Vendy Award Winner, an honor that went to the King of Falafel and Shawarma. Vendy attendees vote to choose the People's Taste Award winner from the finalists, an honor that also went to the King of Falafel and Shawarma. Audience vote also determines the winners in the Dessert Category, an honor that went to Kelvin Natural Slush Co, and in the Rookie Category, which went to Souvlaki GR.
at bill's gyro souvlaki, on the boardwalk. every surface, including the ceiling, is covered in bills.
This is typical street fair food. The Broadway Street Fair in Astoria had many stands selling grilled souvlaki, sausage, and beef.
This is typical street fair food. The Broadway Street Fair in Astoria had many stands selling grilled souvlaki, sausage, and beef.
These grilling steaks could well be at an outdoor barbecue, but they are street fair food. I can't eat them, but they certainly look good and photograph pretty well, too.