Fire. Water. Noodles.

Pemberton Mill Fire, January 10, 1860

A few years back I was out with my camera on an expoohtition (Pooh's word for expedition) and I drove over a small metal bridge that led to a lot behind and between two buildings, one newer than the other. Immediately upon entering this space I became very uncomfortable. I was *so* uncomfortable, in fact, that I had to turn around and leave. I noticed the word "Pemberton" on the outside of one of the mill buildings. When I got home I looked it up and found many articles about this fire, and the many lives lost. Every year on this date I take some time to reflect upon the lives and deaths of the mill workers in the 1800's and today, I will be returning to the site to leave some flowers.

I have always loved photographing water, especially moving water, and the falls at the end of the road on which the mill is located are a special place for me. It was with a smile that I found the top image this week, an old postcard depicting the very falls that I had shot previously. I find it interesting, considering my last post about the site about Rome. I am starting to think that it might be a fun idea to do a project similar to that documenting some of my local favorite architecture.

Onto the Cool Stuff...

Your Daily Dose of Cool:













Breaking the Sound Barrier
Wow! Just amazing! I would love to know how it feels to be in the cockpit of this plane! I can imagine that it would feel like ripping open the time-space continuum with a very sharp seam ripper. Only, like, louder. (link via Coudal Partners, my favorite imaginary employer)












Will Wheaton

If you are a Star Trek fan, as I am, you certainly recognize this face.
Now go check out his blog. It sorta feels like sitting down with an old friend for coffee. One who used to travel the stars. At warp speed.


Your Daily Dose of Wonderful Design:



















Bibliodyssey

I am a sucker for great design. Addicted to form, line and color, I always find my fix. There is something rather Steampunk about this guy. Ooh, I say. Ooooh!



















Wicked Keen Chairs



Your Daily Inspiring Words:



















ffrom Being There, the movie:

President "Bobby": Mr. Gardner, do you agree with Ben, or do you think that we can stimulate growth through temporary incentives?

Chance the Gardener: As long as the roots are not severed, all is well. And all will be well in the garden.

"Bobby": In the garden.

Chance the Gardener: Yes. In the garden, growth has it seasons. First comes spring and summer, but then we have fall and winter. And then we get spring and summer again.

President "Bobby": Spring and summer.

Chance the Gardener: Yes.

President "Bobby": Then fall and winter.

Chance the Gardener: Yes.

Benjamin Rand: I think what our insightful young friend is saying is that we welcome the inevitable seasons of nature, but we're upset by the seasons of our economy.

Chance the Gardener: Yes! There will be growth in the spring!

Benjamin Rand: Hmm!

Chance the Gardener: Hmm!

President "Bobby": Hm. Well, Mr. Gardner, I must admit that is one of the most refreshing and optimistic statements I've heard in a very, very long time.

(Benjamin Rand applauds)

President "Bobby": I admire your good, solid sense. That's precisely what we lack on Capitol Hill.



Your Daily Dose of Wicked-Good Food:




































Gnocchi with Brown Butter, Sage and Walnuts
Serves 4

4 medium sized russet potatoes
2 eggs
3/4 cup flour
1 tsp/ salt
1 tsp pepper
1/2 tsp nutmeg

1 stick butter
2 cups walnut pieces (or halves)
fresh sage leaves (about 1 cup chopped roughly)

Okay. This is really not that hard, but it takes time and it is WELL worth it. Believe me.

Boil the potatoes until fork tender. While still warm rub the peel off. I did this under running cold water. If you have a ricer use it! I do not, so I actually tried 2 methods instead. I used the large hole side on my grater. That worked really well. I also used the tines of a fork to mash and fluff. That worked fairly well, but tended to result in less fluffy gnocchi. Allow the grated potato to cool. Add the spices. Lightly beat the 2 eggs and add them to the potato and fold in gently. Add the flour in thirds, folding as well. Now, turn the mess out onto a floured surface and gently push the lot into a ball. Cut the ball into thirds and work each third into rolls about 3/4 inch in diameter. With a fork cut the roll into pieces about the size of the first joint of your thumb. Roll the nubbin of dough off the tines of the fork to make the characteristic stripe marks.

Drop the gnocchi into boiling water and allow to cook until they rise to the surface. Remove with a slotted spoon and place in serving bowl(s).

Sauce:

Simple. Tasty. Incredibly good...Melt the butter in a pan. Add the sage and nuts. Allow to sizzle a little, but do not burn the butter.

Pour on top of the pasta and add sage leaves for garnish.

BTW: These pre-cooked gnocchi freeze *really* well!