They took the “dic” out of “contradiction”!

Thanks for noticing, hoopstar311.
Here is another local billboard I like albeit with no spelling errors.

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I always wanted to visit Canada and this year seemed as good as any for another trip in North America. We did a lot of train riding, starting in New York City to Montreal, then Toronto, finishing in Niagara Falls. I am getting pretty good at planning these things and everything worked out nicely and it was as close to a perfect trip as I could’ve hoped for.

As always I had both the camera and the phone with me, but found myself using the latter the most, phone is always close, the quality is decent, it makes easy panoramas, and the photos can be easily uploaded from the nearest WIFI spot. I realized that I bring the camera out of habit and can see myself traveling without one in the near future.

We found Montreal to be amazing, delicious, friendly and easy to get around. And covered in great graffiti. I am a big fan of murals and other folk art and Montreal didn’t disappoint.

Here are some samples:

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Trans World Airlines has a special place in American History. On October 21, 1992 a special anniversary flight from Moscow to New York (via Brussels) brought my family and me to this country, full of hopes, dreams and dressed up in full-blown winter attire on a nice 70F fall day.
TWA is now a fading memory but some photos from the Life Magazine Archives may remind you of the olden days when the word “stewardess” wasn’t frowned upon, smoking was cool and the sexism was a solid corporate policy.

According to this article TWA was training the stewardesses at the corporate headquarters until the opening of the Breech Academy in 1969. More on TWA here but the link at the top of this post will let you take a look at the original TWA website. The rest of the photos are here.

httpv://www.youtube.com/watch?v=5iZV4JW0Nbo

httpv://www.youtube.com/watch?v=TXPwn_HaZm0

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It’s true what they say: eating sausage is like riding a bicycle, do it slow and everything will be OK. For years I was longing for a firm piece of sausage that would taste like real meat. Industrial sausages are like marital aids – they may have the right look and size but they just don’t taste right. Finally I got tired of living with mediocre impostor sausages, the time was right to visit Krizman’s House of Sausage in Kansas City, KS (<–click on the link for the address to magically appear).
Finding Krizman’s is pretty easy. Moving North on the 6th street, go past “Fat Matt’s Vortex”.

This view on the right is a good sign you are on the correct track.

Slow down by the VFW post.

Right by the tattooed chick…

…turn left into the parking lot.

If you are driving past this…

…you missed it.
Just to reiterate, this should be the view ahead of you…

…and this is where you came from.

According to this site, Krizman’s has been making the real sausages since 1939. The assortment is not mind-boggling and the Polish sausage seems to be the item most women people want. If you are lucky, Vice President Joe Krizman himself will weigh you several hefty links of this delicious sausage. While I was in the store they were packing a special order of sausage to be shipped off to California where the sausage seems to be in high demand but there is an unexplained abundance of tacos.

Krizman’s Polish Sausage costs just little over $4/lb leaving no excuse to munch on a limp corporate sausage.

For those who crave some exotic sausages they offer blood sausage and other unusual varieties, but I am just a traditional Polish sausage guy.

On the way home I took a few pictures of this church with an Orthodox Christian-looking cupola…

…and a view of the downtown worthy of showing to people who will never visit this area.

Leaving Kansas City,KS I thought that Krizman’s should call themselves Joyeria to better reflect on the small pleasures they share with the sausage lovers everywhere.

Fresh sausage calling my name from the back seat of my car, I drove home to enjoy the rest of my day.

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It’s been a few months since I wrote about Gefilte Fish and, as I expected, impatient requests for the recipe did not pour into my mailbox. It doesn’t matter, you are getting it anyway; I am not letting good pictures go to waste.

Before you start, get yourself into the fish-making mood by listening to the music like this.

httpvh://www.youtube.com/watch?v=NzAuTcFcd3g&start=89

Now that you are ready, collect all of the ingredients. You will need some fish, customary is to use carp and its relatives, pike and walleye. 3/4 lbs of yellow onions for every 2 lbs of fish. Onions should have nice dry brown skins, which give the fish darker color. We laugh at the people who use carrots for that, that’s a huge faux pas. Also needed is a slice of bread, a small amount of oil, salt and pepper and 4-5 eggs, depending on the amount of fish.

On the day when we went fish-shopping, carp was not available. I wanted to drive to another store, but my aunt suggested we buy mackerel. Long time ago fresh mackerel was available in Odessa, where we used to live, and my aunt used it before for the gefilte fish. In retrospect, I suggest you stick with carp – mackerel sold here is previously frozen and even in it’s best days has a strong fishy smell when cooked. However, the process is the same and that’s what important.

Purchase the fish. I recommend not going overboard for the first time. 2 medium carps will suffice. Imagine those are skinny long carps.

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