Tuesday, April 15, 2008
Polenta
I'm going to make this stuff one of these days. Maybe I should buy some premade first and try it before spending all that time stirring.
Link to Polenta article stored online at Google Docs
Sunday, April 13, 2008
Baltimore Museum Of Art Photography Exhibit
I went to the Baltimore Museum Of Art's Photography exhibit today. Really interesting. The majority of the prints were from before WWII. Mostly experimental stuff, with some celebrity and documentary photos mixed in. Vintage photography magazines and books were on display in cases scattered throughout the hall. Lots of nudes - always a plus. At the end of this post is a slideshow of some of the photos that were in the exhibit.
from the BMA
Looking Through the Lens: Photography 1900–1960
March 16–June 8, 2008
Discover more than 150 striking vintage prints in this extraordinary exhibition showcasing groundbreaking modern photography. Peruse some of the world’s best-known 20th century photographers including iconic images by European and American artists such as Man Ray, Alfred Stieglitz, Edward Weston, Paul Strand, Dorothea Lange, and Gordon Parks. Drawn from the BMA’s outstanding collection, these rarely shown photographs were produced during a pivotal period in the history of the medium—when photography became fully recognized as an art form.
Organized thematically, Looking through the Lens both showcases the work of great artists and illuminates some of the most significant movements and techniques of the first half of the century. Highlights of the exhibition include soft-focus Pictorialist-style photogravures published in Alfred Stieglitz’s ground-breaking journal Camera Work (1903–17), a rare print of Paul Strand’s Bottle, Book and Orange (1916); and brilliant experimental images produced between the wars such as Max Burchartz’s Lotte’s Eye (c. 1928) and Edward Weston’s Pepper (1929). A large selection of works by Man Ray demonstrates the influence of Surrealism, while Edward Steichen’s dramatic images of movie stars and Paul Outerbridge’s vivid carbro color prints of cropped nudes and festive still lifes show the cross-fertilization between art, film, and advertising.
Compelling documentary photographs and examples of photojournalism from the late 1930s include Dorothea Lange’s images of migrant farmers in California and Aaron Siskind’s Photo League chronicles of Harlem, as well as works commissioned for Life magazine by Margaret Bourke-White and Gordon Parks. Post-war images by New York School photographers Robert Frank and William Klein capture fleeting moments in America—from parade-goers in Hoboken, New Jersey, to a group of teenagers on the run. The exhibition concludes with Harry Callahan and other teachers at the progressive Institute of Design in Chicago whose work extended the influence of European modernism and anticipated some of the new directions photography would take in the second half of the century.
This exhibition is curated by Rena Hoisington, BMA Associate Curator of Prints, Drawings & Photographs.
Saturday, April 12, 2008
Recapturing Coddie Memories
Nowadays, it is a rare treat to see the word coddies on a menu, but not so long ago this uniquely Baltimore food was as close as your corner store, malt shop or confectionery.
Coddies are not to be confused with cod cakes. While recipes for coddies vary, a coddie can be best described as a hand-formed, gently seasoned mashed-potato-and-cracker mixture that is always deep-fried and traditionally served between two saltine crackers topped with yellow mustard. It contains little or no cod. Served at room temperature, today’s coddies are made slightly larger than in the past, hanging over the sides of the saltines by one-half inch all around.
Ask a Baltimore native to describe what eating a coddie is like and a rush of adjectives is likely to come flying out - words like golden, scrumptious, crispy, poofy, light, delicious, addictive and cheap.
Coddies are an inexpensive snack to be eaten at any hour of the day. Many Baltimore natives fondly recall how a mere nickel could buy the perfect after-school snack - a coddie and a chocolate soda. Some teenagers didn’t even have to wait until after school to enjoy a coddie. Sylvan Goldstick, a docent at the Jewish Museum of Maryland, remembers Miss Hockhelmer, who used to work in the cafeteria at Garrison Junior High in the 1940s. “She had this thing ... a little tray that she pushed. Sold coddies everyday at school. Boy, did we ever look forward to seeing Miss Hockheimer!”
Many of Baltimore’s ethnic groups have tried to claim the coddie, but its true origins remain unknown. The parishioners of St. Benedict’s Roman Catholic Church in Southwest Baltimore have been making and selling coddies for many years, describing them as “Baltimore’s Best Coddies,” to raise money for the church. “During Lent, coddies are a natural choice,” says the Rev. Paschal Morlino, the church’s priest. “They’re meat-free and easy to prepare.” The recipe the church uses has been handed down for many years from parishioner to parishioner, he says.
Josie Ticer, 93, of Parkvllle has a coddie recipe that comes from Bohemia, in the area now called the Czech Republic. “I’ve been making coddies since my mother gave me the recipe when I got married in 1925. She got the recipe from her mother, who came to Baltimore from Bohemia in the 1800s. My family has been making them ever since.” Sid Mintz, an anthropologist who studies connections between food and cultures, has yet another explanation. “If anyone would have invented cod cakes, it sounds to me like something that would have come out of the African-American kitchen of the South. Cod was a favorite food of slave owners. ... It was cheap and generally considered a substandard fish.” Another possibility, Mintz says, is that it came here “from the islands, where people, like Haitians, had access to both cod and potatoes. The cooking method of making a cake and frying it - much like fritters - seems to fit.”
While the culinary roots remain a matter of speculation, a Jewish merchant, Louis Cohen, claimed to be the first to have mass-market coddies in Baltimore. In 1970, shortly before he retired from the business of selling coddies, Cohen wrote on a sales slip that he had started selling coddies at an ice-cream stand in the Bel Air Market, which no longer exists. He even recorded the date: April 20, 1910.
Today, coddies are not as widely available as they once were. Since Cohen went out of business in the early 1970s there has not been another distributor to take his place. However, delis (like Attman’s on Lombard Street) and seafood markets (like Sterling’s in Hampden) continue to make their own coddies in-house. And recently, chefs like Spike Gjerde of Atlantic and Paul Lever of Red Brick Station have featured coddies on their menus.
Perhaps the best way to enjoy a coddie is in its natural habitat - the malt shop. Earl Gallon, who, along with his partner, Richard Hagen, owns the Olde Malt Shoppe on Fort Avenue In South Baltimore, sells coddies that are delivered to their shop on Fridays from St. Benedict’s Church. They keep the coddies in a soda box on the top of their ice-cream counter. “I’ve tasted a lot of coddies and these taste the most like the ones I remember from the 1940s, when there were soda fountains, malt shops and confectioneries on every corner,” Gallon says. And for a real taste of Baltimore, don’t forget the soda. “The combination of a coddie and a chocolate soda is unbeatable,” Gallon says.
Coddies are not to be confused with cod cakes. While recipes for coddies vary, a coddie can be best described as a hand-formed, gently seasoned mashed-potato-and-cracker mixture that is always deep-fried and traditionally served between two saltine crackers topped with yellow mustard. It contains little or no cod. Served at room temperature, today’s coddies are made slightly larger than in the past, hanging over the sides of the saltines by one-half inch all around.
Ask a Baltimore native to describe what eating a coddie is like and a rush of adjectives is likely to come flying out - words like golden, scrumptious, crispy, poofy, light, delicious, addictive and cheap.
Coddies are an inexpensive snack to be eaten at any hour of the day. Many Baltimore natives fondly recall how a mere nickel could buy the perfect after-school snack - a coddie and a chocolate soda. Some teenagers didn’t even have to wait until after school to enjoy a coddie. Sylvan Goldstick, a docent at the Jewish Museum of Maryland, remembers Miss Hockhelmer, who used to work in the cafeteria at Garrison Junior High in the 1940s. “She had this thing ... a little tray that she pushed. Sold coddies everyday at school. Boy, did we ever look forward to seeing Miss Hockheimer!”
Many of Baltimore’s ethnic groups have tried to claim the coddie, but its true origins remain unknown. The parishioners of St. Benedict’s Roman Catholic Church in Southwest Baltimore have been making and selling coddies for many years, describing them as “Baltimore’s Best Coddies,” to raise money for the church. “During Lent, coddies are a natural choice,” says the Rev. Paschal Morlino, the church’s priest. “They’re meat-free and easy to prepare.” The recipe the church uses has been handed down for many years from parishioner to parishioner, he says.
Josie Ticer, 93, of Parkvllle has a coddie recipe that comes from Bohemia, in the area now called the Czech Republic. “I’ve been making coddies since my mother gave me the recipe when I got married in 1925. She got the recipe from her mother, who came to Baltimore from Bohemia in the 1800s. My family has been making them ever since.” Sid Mintz, an anthropologist who studies connections between food and cultures, has yet another explanation. “If anyone would have invented cod cakes, it sounds to me like something that would have come out of the African-American kitchen of the South. Cod was a favorite food of slave owners. ... It was cheap and generally considered a substandard fish.” Another possibility, Mintz says, is that it came here “from the islands, where people, like Haitians, had access to both cod and potatoes. The cooking method of making a cake and frying it - much like fritters - seems to fit.”
While the culinary roots remain a matter of speculation, a Jewish merchant, Louis Cohen, claimed to be the first to have mass-market coddies in Baltimore. In 1970, shortly before he retired from the business of selling coddies, Cohen wrote on a sales slip that he had started selling coddies at an ice-cream stand in the Bel Air Market, which no longer exists. He even recorded the date: April 20, 1910.
Today, coddies are not as widely available as they once were. Since Cohen went out of business in the early 1970s there has not been another distributor to take his place. However, delis (like Attman’s on Lombard Street) and seafood markets (like Sterling’s in Hampden) continue to make their own coddies in-house. And recently, chefs like Spike Gjerde of Atlantic and Paul Lever of Red Brick Station have featured coddies on their menus.
Perhaps the best way to enjoy a coddie is in its natural habitat - the malt shop. Earl Gallon, who, along with his partner, Richard Hagen, owns the Olde Malt Shoppe on Fort Avenue In South Baltimore, sells coddies that are delivered to their shop on Fridays from St. Benedict’s Church. They keep the coddies in a soda box on the top of their ice-cream counter. “I’ve tasted a lot of coddies and these taste the most like the ones I remember from the 1940s, when there were soda fountains, malt shops and confectioneries on every corner,” Gallon says. And for a real taste of Baltimore, don’t forget the soda. “The combination of a coddie and a chocolate soda is unbeatable,” Gallon says.
By MEGAN H. RYAN
SPECIAL TO THE SUN
Coddie Recipes
Baltimore Coddies
Makes 16 to 20 coddies
¼ pound salt cod or 1 tablespoon cod paste or 1 tablespoon fish flakes
1 to 1 ¼ Pound potatoes
2 tablespoons milk
¼ cup crushed crackers
2 eggs
½ teaspoon black pepper
Vegetable oil for frying
Saltine crackers
Yellow mustard
If you are using salt cod, soak the fish for 24 hours in a bowl of water. Change the water every 6 to 8 hours. Cover the fish with water in a pan and simmer for 10 to 15 minutes. Drain and break with a fork; cool. Peel, dice and boil potatoes until cooked. Drain, mash with 2 tablespoons milk and cool. In a large bowl, combine salt cod (or cod paste or fish flakes), potatoes, crackers, eggs and black pepper and make into thin, palm-sized balls.
Flatten slightly and cook in a pan filled with 1 inch of vegetable oil. Brown cakes on each side and drain. Replace diminished oil between batches. To serve, place each coddie on a saltine cracker, top with yellow mustard, and place another saltine on the top. Serve either warm or at room temperature.
Source: Recipe based on interviews with coddie makers/Sunpapers
Baltimore Coddies II
Yield: 16 servings
1 lb Codfish, salted
1 lb Potatoes
2 Eggs
1/2 c Parsley
1 Onions
Preparation: Soak the fish for 24 hours in a bowl of water. Change the water every 6 to 8 hours. Peel and dice potatoes. Dice onion and parsley (if fresh).
Cover the fish with water and simmer for 10 to 15 minutes. Drain, break with a fork and cool. Boil potatoes until cooked, then drain, mash and cool. Combine fish, potatoes and remaining ingredients and make into thin palm sized balls. Flatten slightly and cook in a pan filled with 1/4 inch of oil. Brown cakes on each side and drain. Replenish oil between batches.
Source: Kirk Kraft and The Baltimore Sun.
Makes 16 to 20 coddies
¼ pound salt cod or 1 tablespoon cod paste or 1 tablespoon fish flakes
1 to 1 ¼ Pound potatoes
2 tablespoons milk
¼ cup crushed crackers
2 eggs
½ teaspoon black pepper
Vegetable oil for frying
Saltine crackers
Yellow mustard
If you are using salt cod, soak the fish for 24 hours in a bowl of water. Change the water every 6 to 8 hours. Cover the fish with water in a pan and simmer for 10 to 15 minutes. Drain and break with a fork; cool. Peel, dice and boil potatoes until cooked. Drain, mash with 2 tablespoons milk and cool. In a large bowl, combine salt cod (or cod paste or fish flakes), potatoes, crackers, eggs and black pepper and make into thin, palm-sized balls.
Flatten slightly and cook in a pan filled with 1 inch of vegetable oil. Brown cakes on each side and drain. Replace diminished oil between batches. To serve, place each coddie on a saltine cracker, top with yellow mustard, and place another saltine on the top. Serve either warm or at room temperature.
Source: Recipe based on interviews with coddie makers/Sunpapers
Baltimore Coddies II
Yield: 16 servings
1 lb Codfish, salted
1 lb Potatoes
2 Eggs
1/2 c Parsley
1 Onions
Preparation: Soak the fish for 24 hours in a bowl of water. Change the water every 6 to 8 hours. Peel and dice potatoes. Dice onion and parsley (if fresh).
Cover the fish with water and simmer for 10 to 15 minutes. Drain, break with a fork and cool. Boil potatoes until cooked, then drain, mash and cool. Combine fish, potatoes and remaining ingredients and make into thin palm sized balls. Flatten slightly and cook in a pan filled with 1/4 inch of oil. Brown cakes on each side and drain. Replenish oil between batches.
Source: Kirk Kraft and The Baltimore Sun.
Southland Tales & I Am Legend
Southland Tales - It's sci-fi, it's a musical, it's a comedy. It's Bizarre! But good - very good. There are a lot of comedians from SNL in it and also Mad TV's Will Sasso . See Jon Lovitz in a dramatic role - sort of. Go to the website and root around. 
I Am Legend - Is it better than "The Omega Man" - I guess, but I missed Charlton Heston spending his days watching "Woodstock". It had it's cool moments, like the whole dog thing, but the zombies, or whatever they were, were really fake looking. It was pretty depressing for a blockbuster-type action film. File along with "I, Robot". I guess I'll have to buy the video of "The Last Man On Earth" and see what Vincent Price did with the same story. Richard Matheson wrote the novel all these films are based on. He's a great author. And he was born on the greatest day of the year - February 20th.Friday, April 11, 2008
Thursday, April 10, 2008
Glen Ellen: Castle On The Shores Of Loch Raven
Below is a link to an article about this place. I want to try and find what's left of it one these days. I'm sure you can't park as near to it now as you could when this article was written.
Sunday, April 06, 2008
Chelsea's Christening
Natalie's newest grand-niece was christened today. Her name is Chelsea Sky Annas. She's Pam's daughter Melissa's little girl. Pam had a party afterwards at her house in Taneytown. We got there a little late because of excessive partying the day before (damn Howie), but we did make it. Natalie didn't think we would.
Saturday, April 05, 2008
Howie's 60th Birthday Luau
Dolores and Cindy had a luau for Howie's 60th birthday today. It was great - tons of food and booze, fancy tropical drinks, leis, Hawaiian shirts - the whole nine yards. I really liked the shish kabobs. They had a pinata for the kids.
Howie looked like he was having a great time. He got a digital camera with all the extras - bag, batteries, memory cards, printer. We went in on a digital photo frame for him with Mike and Rita . I hope he's not overwhelmed by the whole thing.
Ray read out a proclamation from Governor O'Malley about Aunt Irene's 90th birthday . She was really touched by it. I hope I look that good when, and if, I make it to 90.
Even Tom had a good time, despite the complete lack of skateboarding.
Friday, April 04, 2008
2006 Photos Online
2006 Pt.1
2006 Pt.2
2006 Pt.3 Ocean City
2006 Pt.4 Daytona Beach
2006 Pt.5 Christmas
(2007 Photos coming in 2009)
Thursday, April 03, 2008
Easy As Cake!
Another old desktop publishing project uploaded to Google Docs. It's about making cakes from scratch. Click the link below.
http://docs.google.com/Doc?id=ddgtgcjs_7wzkcbccf&invite=gwz5tvp
http://docs.google.com/Doc?id=ddgtgcjs_7wzkcbccf&invite=gwz5tvp
First Recorded Sound - From 1860
Click the "phonautograph" pictured below for the story and a clip of the recording made with this machine.
Wednesday, April 02, 2008
Link to Google Docs
A little test of Google Docs. It's an old desktop publishing thing. Click the link at the bottom.
8 TRACK Tapes.
The Origin of Bart's prank phone calls to Moe.
http://docs.google.com/Doc?id=ddgtgcjs_1cdwkx4d9&invite=cpdvpn8
Tuesday, April 01, 2008
Dan Turns 18
Monkey Cake!
Mom and Dad had a birthday party for Dan last night. He's 18 now. Dan brought a friend of his to the party, Joe Fales. He's related to us. I think he's my 3rd cousin.
Joe Fales
Thursday, March 27, 2008
Movie Reviews
American Gangster - I watched the extended version of this. It was good - lot's of great actors, especially Josh Brolin, pictured below with Denzel Washington. It even had Linc in it!
Hot Fuzz - Another good one from Simon Pegg. Lots of great British actors. The extras are definitely worth watching, especially the featurette about their promotional tour of America.
White Noise 2 - I liked it. Some people really hated the first White Noise, with Michael Keaton, but I liked that one too. The ending was sort of weak though.
Monday, March 24, 2008
A Startling Development
SAN FRANCISCO—According to leading web experts, a photo of an unidentified naked woman has caused an online sensation after appearing on the Internet sometime last week.
Link to article.
Link to article.
Sunday, March 16, 2008
Friday, March 14, 2008
Movie Rewiews - Superbad
Superbad - funny, up till the end. Another comedy ruined by a serious, dull ending. They could have at least ridden away on a horse. Still, I'd like to see the unrated version.
Gone, Baby, Gone - Good movie but a little far-fetched. And depressing. If you liked Mystic River, you'll like this one. It's based on a novel by the same author. Ed Harris was great, as usual.
Friday, February 08, 2008
Patriots Season Perfect For Rest Of Nation
"Did their team plane land safely back in Foxborough?" Colgrave asked. "It didn't happen to lose altitude over Boston, burst into a cartwheel of flames, throwing players like Roman candles across New England, and then slam into few dozen loudmouth Patriots' fans houses? It didn't? Well, I guess no football season is perfect."
Link to Onion Article
Link to Onion Article
Friday, February 01, 2008
The Emptying Prairie
Interesting article on dying small towns in North Dakota. Check out the photo gallery link on the left sidebar.
http://ngm.nationalgeographic.com/ngm/2008-01/emptied-north-dakota/bowden-text.html
http://ngm.nationalgeographic.com/ngm/2008-01/emptied-north-dakota/bowden-text.html
Thursday, January 17, 2008
Friday, January 04, 2008
Natural History Society Moves To Overlea
They don't give an exact location but I'm guessing the old Overlea Hall across the street from St.Michaels. Click the link below the photo to read the article.
Pin-Up Photos In Parkville
Some interesting stories in this week's City Paper about the neighborhood. Click the link below the photo to read this one.
Wednesday, January 02, 2008
New Years Eve 3:04 AM
new years eve 3:04 AM
Originally uploaded by tineb07
After the party at Mom & Dad's. Tom didn't go. The party animal stayed home and slept. We had a good time.
Thursday, December 27, 2007
Monday, December 24, 2007
Otto's Christmas
Christmas Eve.
Natalie said he had been sitting in the kitchen staring at his stocking and whining earlier.
Ottos Christmas 2007, originally uploaded by tineb07.
Friday, December 14, 2007
Tuesday, December 11, 2007
Monday, November 19, 2007
I'm A Winner - Again
This could be the start of a trend.......
Won two free tickets from the City Paper for a sneak preview of "The Mist" at White Marsh tonight. The movie was great. Matthew and I both really liked it.
SPOILER ALERT! I love an unhappy ending.
Wednesday, November 07, 2007
Tuesday, November 06, 2007
Monday, November 05, 2007
I'm A Winner!
I entered a contest on the Rock'n'Roll Geek show podcast to win Rhino's Heavy Metal Box Set. I didn't win the main prize but I did get picked as a runner-up to get a single disk sampler from the box set. I wonder what's on it?
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