We saw much in Kyoto yesterday. While John was at the factory, I got to go see some of the countryside and walk on the bamboo forest. Also I included a photo of a typical meal.
We spent the weekend in La Grange with friends and visited five of the painted churches. It was a nice weekend even with Saturday's temperature reaching 108.
Yesterday we waited in another long line to see the Rain Room at the MoMA. It's a temporary exhibit where cameras are used to detect people's locations and turn off the sprinkler valves above them. You can walk around in the rain but not get wet.
The Comedy of Errors was very entertaining the night before.
I'm going to try to see Sarah's son tonight or tomorrow. Then we are going to the wedding tomorrow evening.
Yesterday we went on a tour of this Federal Period hotel/ home. It's located on E 61st between First and York Avenues. When it was built in the late-eighteenth century, the city only extended up to 14th street. It is administered by the same group as the house I worked at in D.C.
The last picture was taken at the Carl Schurz Park.
Right now we are waiting in line for Shakespeare in the park tickets. We have been here for more than four hours and have another hour to go.
Here are some recipes from Horn & Hardart's Automat. I picked these up at the Lunch Hour NYC exhibit at The New York Public Library. I will add some more soon. Below the recipes are some videos related to the exhibit. The second video is really interesting. I watched it in the exhibit.
Burgundy Sauce with Beef and Noodles
2 lbs. lean beef (chuck or round)
2 tbsp. flour
1 tsp. salt
1/4 tsp. black pepper
1/2 medium carrot (grated)
1/2 medium onion (grated)
1/2 celery rib (finely minced)
2 garlic cloves (finely minced)
1 tsp. salt
1 bay leaf
1 tsp. Maggi seasoning
1/2 cup tomato juice
1/2 cup water
1 1/2 cups Burgundy wine
2 cups broad noodles, freshly cooked
Trim beef of any fat or gristle. Save the fat. Cut beef into 1 1/2-inch cubes. Season it with salt and pepper. Dredge with flour.
Render the fat in a heavy pan. Sear the meat in it. Add all the other ingredients. Bring to a boil. Reduce heat and cover. Cook slowly until tender.
Just before serving, remove the bay leaf and mix in two cups of freshly cooked noodles. Serves 4-6.
Creamed Spinach
1 lb. raw spinach
2 tbsp. butter
1 1/2 tbsp. flour
1/4 cup milk
1 tsp. sugar
1/4 tsp. salt
1/8 tsp. white pepper
Wash spinach. Cook in a covered pan, using only the water that clings to the leaves. When done, chop fine.
Melt butter in a separate pan. Add flour gradually, stirring constantly until it is of smooth consistency. Add milk slowly. Cook until thickened.
Add spinach to the sauce. Add seasoning and blend well. Serves 4.
Pumpkin Pie
2 cups cooked pumpkin (mashed)
3/4 tbsp. salt
1 can (14 1/2 fl. oz.) evaporated milk
2 eggs
3/4 cup sugar
1 tbsp. butter, melted
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
Heat oven to 425.
Beat all ingredients together with a rotary beater or wire whisk. Pour into a pastry-lined 9-inch pan.
Bake 40-45 minutes. Insert a silver knife into the filling about one inch from the side of the pan. If knife comes out clean, the filling is done.