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The Pepper Drive Parade
Our local neighborhood gets together at 10am on the 4th of July for a neighborhood parade. There are far more people in the parade than watching it, so it’s more like a gathering at the top of the street in preparation followed by a procession to the bottom of the street where there’s another gathering with snacks and drinks. Those who are along the parade route seem to eventually join the parade and walk to the end for the party.
There were some truly creative little costumes and decorations, but I think my favorite part of the parade today was a bewildered coyote that was coming up the street in the opposite direction of the parade who was shocked to see a mob of people with horses and a firetruck coming down the street. He managed to run off down a side street and escape.
Potato the dog watching from the sidelines
The first wave of bike riders goes by
The walking portion of the parade starts to go by
Here comes the firetruck
Lots of kids in wagons parading today
There were lots of dogs with hats.
I didn’t get a photo of the coyote, but he went that way!
Here come the horses
Kids hanging out at the end of the parade
Treats for all ages
People giving out popscicles
The cupcakes were popular
Didn’t get to ride on the firetruck? Come check it out after-the-fact.
Now’s all that’s left is the clean up. The End.
Photos from this afternoon’s walk in Eaton Canyon
Some images from the walk down to Eaton Canyon this afternoon. There was enough rain over the last few days that there’s a lot of water still running through the arroyo. So much so that I didn’t want to chance crossing it to see the waterfall at the end.
I caught some video of the water flowing through as well. This portion is rather wide and shallow so it’s much slower than other portions. Typically this section of the arroyo is bone dry for almost 360 days of the year.
Checkin Hillside Memorial Park and Mortuary
Checkin Clifton’s Cafeteria
Dining at an LA institution for the first time.
Clifton’s Cafeteria exterior
a stunningly large bison keeps watch over the back corner of the cafeteria
I had to try the meatloaf on my first trip.
Life is not complete without Clifton’s Mac & Cheese
A well sculptured alligator loaf of bread.
Other than a few blackouts and air raid drills during WW2, this neon sign has always been on at Clifton’s
They had some interesting baked bread sculptures throughout the cafeteria displays
Dessert display you hit before the main entree lines
A specialty cake
Creative pineapple owl under a cloche
Belly up to the counter with your own massive cafeteria tray.
View from the second floor of Clifton’s: Trees, nature, and quirky unnatural lighting
Old school decor in the cafeteria
Bar menu
Neon sign in the front of the house
Converted Wireless
Clifton’s: Cafeteria line starts here
Photo Gallery from Dodging the Memory Hole 2016
Images from a conference at UCLA concerned with saving born digital news
Architectural detail in Powell Library at UCLA
Slide from Technology and community: Why we need partners, collaborators, and friends Kate Zwaard, Library of Congress
What Have We Heard?
“Hi there Tiiiigggggrrr!” Edward McCain, digital curator of journalism, Donald W. Reynolds Journalism Institute (RJI) and University of Missouri Libraries warmly greets the participants of DtMH2016
Special guest speaker: Saving the first draft of history: The unlikely rescue of the AP’s Vietnam War files Peter Arnett, winner of the Pulitzer Prize for journalism
Presentation: Technology and community: Why we need partners, collaborators, and friends Kate Zwaard, Library of Congress
Candid audience shot during DtMH2016
What does Peter Arnett, the most daring journalist of the past century, do to unwind? He reads comic books of course.
Conduits for Action
Presentation: Summarizing archival collections using storytelling techniques Michael Nelson, Ph.D., Old Dominion University
Greetings from Ginny Steel, university librarian, UCLA
Panel: Why save online news? Chris Freeland, Washington University; Matt Weber, Ph.D., Rutgers, The State University of New Jersey; Laura Wrubel, The George Washington University; moderator Ana Krahmer, Ph.D., University of North Texas
Lanyard and ID badge from DtMH2016
Keynote speaker: Digital salvage operations — what’s worth saving? Hjalmar Gislason, vice president of data, Qlik and Deaf Teddy
Details for the conference can be found at Dodging the Memory Hole 2016.
The Journalism Digital News Archive has posted a nice bunch of photos as well.
My previous posts and notes about the conference:
- Notes from Day 1 of Dodging the Memory Hole: Saving Online News | Thursday, October 13, 2016
- Notes from Day 2 of Dodging the Memory Hole: Saving Online News | Friday, October 14, 2016
- Twitter List for #DtMH2016 Participants | Dodging the Memory Hole 2016: Saving Online News
Amerikan Krazy Unboxing
Unboxing of a few cartons of the hardcover of Amerikan Krazy that arrived today for the book launch at Chevalier's Books next Wednesday!
A few cartons of the hardcover of Amerikan Krazy arrived today for the book launch at Chevalier’s Books next Wednesday!
I took a quick photo series of the unboxing of the copies.
If you haven’t RSVP’d for the reading and book signing, there’s still some room left. Please RSVP at Boffo Socko Books or on Facebook. I hope to see everyone at Chevalier’s Books on Wednesday at 7pm.
Can’t wait for Wednesday or want to read it before the book signing? You can buy the hardcover or e-book version on Amazon or wherever fine literature is sold.
Syndicated copies to:
Cream Scones Recipe
5 parts flour : 1 part sugar : 1.5 parts butter : 1 parts egg : 2 parts cream : 1.5 parts fruit
Cream Scones
Light, flaky classic scones with full flavor
Ingredients
- flour (all purpose generally yields better results than cake)
- sugar
- baking powder
- salt
- unsalted butter (cold)
- fruit: usually dried currants, raisins, chocolate chips, or other fruit
- egg
- heavy cream
- fruit zest (orange, lemon, grapefruit, other)
- cinnamon
Other fats could be substituted for the butter, but butter generally tastes best here. For the small handful of health conscious non-professional home cooks, absolutely do not substitute milk for the cream, otherwise the fat ratio for the recipe will be thrown completely off and your results will be horrifying.
Ratio
5 parts flour : 1 part sugar : 1.5 parts butter : 1 parts egg : 2 parts cream : 1.5 parts fruit
Other ingredients (approximately per part)
- 1/2 teaspoon salt per part
- 1 tablespoon baking powder
- 1/4 oz zest
Professional kitchens scaling the recipe beyond 75 oz of flour, may wish to use 1.25 parts of sugar for more even results.
Directions
- Preheat oven to 425° F.
- Whisk together the flour, sugar, baking powder and salt until mixed thoroughly.
- Cut the cold butter into the flour mixture with a pastry blender until the lumps of butter are just larger than the size of a pea. Any smaller and the scones will be tougher and less flaky.
- Mix together the cream, egg, (optional currants, raisins, fruit), and the zest, then mix into the flour/butter just until the dough comes together.
- Do not overwork the scone dough or the resultant scones will not be light and flaky. You should preferably be able to still see small chunks of butter in the dough.
- Roll the dough out into a disk about 1.5″ thick.
- Brush a light layer of cream (or milk) onto the top of the disk and sprinkle on a nice layer of cinnamon and sugar.
- Using a dough scraper cut the dough into eight equal wedges and place onto cooking sheet.
- Put the sheet of scone dough into the oven at 450 for 12-15 minutes until golden brown, or until an inserted toothpick comes out clean.
- Cool for a few minutes and then enjoy fresh with clotted cream and fresh fruit.
Step-by-step photos
Follow the instructions in the captions below:
