This video simulation of passengers boarding future Kansas City light rail will be shown at the upcoming summit meeting on regional light rail.
Over my years here I discovered that some Americans shy away from tasty foods because they may seem exotic and unknown. I am not advocating eating anything weird here and I have my limits too . Snakes, turtles, coffee crapped out by monkeys, and other strange things are not normally found in my menu. However, as a public service, I always try to introduce my co-workers and anyone who would listen (I don’t have any friends) to some foods that are truly good but may not be well-known for one reason or another.
Today I would like to talk about persimmons. Persimmons are apparently very popular in Asia but I’ve known and loved them since I was a child. There are two kinds of persimmon – astringent (which means it will pucker up your mouth so bad, you will curse me when you can start talking again) and non-astringent which you can eat like a crunchy apple. The astringent kind seems to taste more sophisticated while the other kind is sweet,juicy and tasty. If you purchase astringent kind which is actually called hachiya make sure you let it ripen until soft before eating it. You can also freeze it overnight and the let it thaw to get rid of mouth-puckering tannins. Hachiya persimmons have pointy shape and are easy to spot.
The other kind of persimmons is called fuyu.They are flattened on the top and bottom. These are bright orange when ripe and I eat them with skin just like an apple.
Locally you can buy persimmons at Chinese and Vietnamese stores around City Market, any other Asian store and for little more money at your grocery store and Costco.
They are currently in season and about 99 cents for a pound. Try to get some without blemishes and visible soft spots.
Read more about persimmons and enjoy.
I didn’t attend an advertising school, so I don’t know if they teach the rule about limiting the number of billboards using the word ridiculously to one per square mile. If they don’t, maybe it’s a good time to start.
Today I went to Grinders to partake in the He’Brew Happy Hour and to meet the founder of the Shmaltz Brewery Jeremy Cowan. I have no idea why I did that: I am not a giant beer fan and when Jeremy introduced himself and tried to blind me with scientific beer-speak I acted like he was speaking Chinese and ordered a beer because it was on special. I ended up with a Coney Island Sword Swallower and I am pretty sure it was a beer.
While the beer was good and Jeremy Cowan was very nice and stopped by to talk to me when he was leaving, my trip to Grinders was even more delightful because I met the former proprietor of “George’s Cheese and Sausage Shop” and Hy-Vee Hall-of-Famer George Detsios.
I remembered reading about him here and there and even having a commenter on this blog suggest trying out George’s goulash at Grinders on Mondays. I talked to George for more than 30 minutes about his life, travel, his job at Hy-Vee, his old shop and his weekly Hungarian cooking at Grinders. By the time we were done taking I knew what I will be doing next Monday.
On Monday, March 23 between 5 and 6pm you are welcome to join me at the Grinders for goulash cooked by George Detsios.
After a beer or two be prepared for some Hungarian singing and possibly dancing.
This might cheer up some KU fans who are feeling down these days.
In January of 1957 Life Magazine published a report on Wilt Chamberlain who was recruited by KU in 1955.
The University of Kansas has had the finger of suspicion pointed at it ever since it enrolled 7-foot-tall Wilt Chamberlain, who was sought by a hundred campuses and is now the most spectacular of all college basketball players. Every time Kansas wins with “Wilt the Stilt” (it has lost only once this season) gossipy stories of how he was recruited grow stronger – of under-the-table deals, of a trust fund of $10,000 (or $25,000) which waits for the big fellow when he graduates.
It sometimes takes money in one form or another for a college to get a greats star today. Because one college can usually offer as much as the next, it often takes something else. In this case it took the man talking to Wilt, aggressive, crafty Dr. Forrest C. (“Phog”) Allen, who for 39 stormy years had survived as coach in Kansas. How he mapped the strategy that brought Wilt to Kansas and led the small army that carried out is told on the following pages. The triumph turned to ashes for Allen last year when, kicking like a steer, he was forced to quit as coach at the compulsory retirement age of 70. When he is asked what he used to recruit Wilt, Phog has a blunt answer: “Of course I used everything we had to get him. What do you think I am, a Sunday school teacher?”
But first, presenting the original and still the best photo of a screaming KU fan.