Every person who grew up in the Soviet Union has photos like these stashed in their dusty photo albums. Not all Marriage Palaces used to belong to the Czar’s family but any self-respecting city had a place where the new units of society were forged or at least registered under the watchful stare of Jesus Christ Vladimir Illych Lenin.
Continuing my previous post about the comparison of the American and the Soviet education systems I will now post a few photos of Stephen Lapekas – Alexei Kutzkov’s American counterpart.
Lapekas became a Navy pilot, then a commercial pilot for TWA; I am told Kutzkov works for the Russian equivalent of the FAA.
Despite the seemingly different education systems in the Soviet Union and the United States, the article didn’t mention that the most important factor was not how the students were educated but how their country utilized their talent and knowledge after the graduation. In the USSR the graduate was likely to be drafted to serve in the military and after eventually graduating from college be assigned a low-paying job anywhere in the country. Most of the intellectual jobs such as engineering, science and medicine were paying less than manual labor to maintain the socialist class hierarchy, where intelligentsia was not considered a class like workers and peasants, but was tolerated as a mid-layer in order to serve the cause of the working class. Therefore, a welder was making more money than a doctor or a scientist with a PhD.
In the end, the quality of life was probably better for the fun-loving American kid, than for his serious Soviet counterpart, whose abilities could not deliver him the material success he deserved.
This question was on my mind every time the light rail in Kansas City was discussed. While the light rail in Kansas City is pretty much a done deal, I don’t remember trolley buses ever being offered as one of the options. My interest was renewed after a recent trip to the West Coast where I was surprised to see perfectly working trolley bus systems in Seattle and San Francisco. As recently as last year, Seattle’s trolley bus network was evaluated and shown to be superior to an equal system using diesel hybrids.
There are multiple predictions about the future of the Earth after the humans are no longer populating it; scientists, writers, movie directors are guessing how long it will be before the Planet erases all the traces of our existence. These predictions are not very hard to make: there are multiple examples of abandoned and lost cities from the ancient times and not so ancient like Chernobyl.
And then there is former Benchmark Express Furniture store in Olathe, KS – a slowly deteriorating reminder of a failed business I drive by several times a day. The store closed around 4 years ago, when the economy was still doing fine and people still were spending the money they didn’t yet know they didn’t have. Recently one of the large signs fell down and I thought it was a good time to stop by and take a few photos.
Apparently the letter X is the first to go:
This sign crashed a month or two ago:
No one backed up to the loading dock for a long time:
Concrete is slowly converting back to its original ingredients:
Customers are long gone…
…and trespassers are not welcome:
Grass is growing on the parking lot:
This sign may last a year or two before it falls:
Formerly grand facade is sprouting cracks:
Even the parking lot signs are tired of standing idle:
Wind is blowing through the banner:
Soon after the final sale was over with and the store was closed for good, the developers promptly constructed more retail space across the street.
This post is about pickles. Not your regular brownish-green vinegary mouth-puckering pickles. It’s about bright-green, crunchy, slightly salted pickles that taste fresh, slightly garlicky and with a hint of dill – pickles of my childhood. The closest thing to these that can be found in your regular grocery store is the Claussen Pickles but they are a far cry from the real thing. Rarely you can find excellent Ba-Tampte Half Sours usually in the kosher refrigerated section. For a better version head on to the Russian Store, they are sold by weight at the counter (grab yourself a couple of pickled apples and tomatoes while you are there).
Sometimes you can find a pickling spice mix at a Russian store, or if you have friends who will smuggle it for you illegally from Eastern Europe.
In the absence of pre-made spice mix I always use dill weed (fresh or dry) or dill seed, lots of garlic, some black peppercorns, maybe a hot pepper (be careful how hot), if you have cherry leaf or two, a horseradish leaf (which I’ve never seen sold here) and a few bay leaves.
Yesterday after a downtown lunch I stopped by the City Market and bought about 5 lbs of fresh pickling cucumbers.
These are not gigantic-looking things sold in Wal-Mart, they are small, light-green,bumpy and crunchy. In this area they are available only during the summer. I brought them home and soaked them in the kitchen sink to let all the dirt come loose. I also cut the ends off and pierce the cucumber with a knife in the middle. This way the brine has more surfaces to penetrate the cucumber.
From there on the process is simple – wash the cucumbers and put them in the jar, adding garlic and spices at the same time. The hard part is to guess the amount of salt. The general rule of thumb is 1 tablespoon of salt dissolved in 1 liter (quart) of warm water, I think it has to be a regular tablespoon heaping with salt. Lately I’ve been using 2 measuring tablespoons of salt per quart of water.It doesn’t have to be extremely salty, maybe slightly saltier than you’d like to taste. The whole point is to keep the fresh taste and crunchiness and not to over-salt the pickles. Fill the jar to the top, cover and leave on the counter. You can start tasting the pickles the next day or two. When they reach desired taste, place them in the refrigerator.
They are good with any food or drink, a hot dog, a sandwich, a shot of vodka or just by themselves.
They are good when you are eating with great friends…
…or when you it’s just you, pickle and this song….
