We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
I have food on my mind this morning, specifically, "hard rolls". These were a staple in my Dad's house when I was small, and usually involved driving to the bakery after church to pick up fresh ones for the week. They measured about six to seven inches in diameter and two and one half to three inches high. What made them "hard" was the crusty shell, which crunched as you tore it up, or bit into it; the hide was covered with poppy or sesame seeds, or nothing. Also, every individual bakery, whether "Italian" or "Portuguese" had a slightly different texture and flavor. I miss these things, and what passes for them in bakeries today and supermarkets is a par-baked mush bag, which they seem to finish cooking with light bulbs. No crust.
My question: Is there any place on Maggie's Farm that still makes these with the old shell crust? The last hold-out that I knew about was a small "Italian" bakery in the North End of Waterbury, Connecticut, but that was twenty-five years and many miles ago.
BTW, the next best experience in the round baked goods department was walking into the small bagel bakery under the #4 line in The Bronx, on Jerome Avenue, near 180th. It was really special at 5:00 AM, when production was cranking, and they were flying off the conveyor. They were soft and gooey for a little while before hardening, so you bought some lemon cream cheese and ate them on the spot!
Thanks for the other nice posts, BTW, I think I have a little time to waste today!
Never mind - a few seconds googling found the answer: talking about abortion is above his pay grade. Awesome.
General Cartwright's remarks that the humanitarian teams will have a logistic survey done within 48 hours were interesting. From a log officers POV moving 'beans, bullets and bandaids' for troops and rations for civilians are not so very different.
Isn't a "hard roll" also known as a "kaiser roll"? At least, that's what I think they were called in the Boston area when I was growing up there. I'd be surprised if they were no longer made. They were very popular for making deli sandwiches.
H-m-m-m, I'll have to do some research tonight, Agent Cooper. The kaiser rolls we have here in CT are soft-skinned, and I only remember seeing them here after the advent of the "roll-the-rack-in" convection ovens, which take a partially-baked, preformed dough (frozen) and finish it. The only way I know (I'm not a real baker, I only play one on the radio) to get the hard crust on my bread is to spray water on the dough during the baking process. I'll be b-a-a-ck . . .
For those of you wondering, there are some slight cultural differences between Boston, MA and New Haven, CT, however, many of the Connecticutians share a love of the Boston Red Sox.