• Thursday-What'sUP December 8 - 09:50 pm

We gave Mary a day off for some weekday shopping. Pasty Cam coming to you from Booth A of the Hut this morning. It's directly under the tallest pine in these shots I took just a few minutes ago. We're receiving many calls and emails these days about the project at the Hut, so I thought I would give you a quick update while I'm waiting for the phone people to arrive. (We already have the lights and heat going again).

Here in Booth A you get a looong view up US 41, almost all the way back to Calumet from Kearsarge. I can picture thousands of friends we have along US-41, all the way from Copper Harbor to Miami. (Represented by all those zip codes on the pasty order map).

I have much to pass along about the project here, but I see one of the workers just arrived, so I better spend some time working myself. Check back later.

Oh, and any questions which come to mind, feel free to post.

Great pics and project! Thanks for keeping us posted on the happenings there!

It is all soooo exciting for all of you Charlie! Glad to hear all is going so well and we love the updates!

Holy Moley! Look at all that snow! We may be getting some of
that stuff later today when the temp warms up enuf from 0
degrees into the 20s. I am having a hard time getting excited
about the prospect. A trip to Costa Rica over Thanksgiving
probably didn't help. Oh, well, once the stuff hits and I get to it
with the shovel, I will get in the mood to enjoy winter again,
right? (Sometimes I think there are two kinds of Yoopers. Those
(like my wife) who grew up in the U.P. and can never get enuf
snow and those (like yours truly) who grew up in the U.P. and
got so cold they will never get unthawed until, perhaps, they
descend to you-know-where in the Here-and-After.)

Charlie: What is the timetable for re-opening the Hut?

RD,

The restaurant itself, we hope to have back in operation by Mother's Day (next May). It is a colossal undertaking, as it has been closed for a year and a half, with much of the kitchen equipment removed.

The pasty kitchen, which is being constructed just behind the restaurant, is scheduled to open earlier. For the past five years our pasties - baked with the original Still Waters recipe - have been made at the Baroni's building, under USDA inspection. The new kitchen will triple our output, which is greatly needed, as you can see from all the "Sold Out"s on the order page.

Currently we are working to get the infrastructure in place for our new network center here at the Hut. As you may have heard previously, Pasty.NET is making a quantum leap in bandwidth for the entire U.P., and all of our servers, circuits, and control center will be right here in the heart of the Keweenaw. That is requiring quite a bit of physical installation and time commitment from yours truly, but I don't mind. Sitting here in Booth A, between sessions with the workers, seems very natural. Wonder if it has anything to do with about a decade of Saturday nights when our family would enjoy Fresh Battered Cod, Chef Salads, French Dip, "Danwiches", Steakburger Deluxe, Raspberry Chicken, or Pasties?

Ooooh, it must be getting close to lunch time.

Charlie, I just envy the heck out of a person like you. You seem so happy about every thing you have under taken up there.Good Luck with every thing.wrightmattingly@yahoo.com

Raspberry chicken sounds good, but, please: what is a "Danwich"?

Charlie, Mary & the rest of your crew, We're all so happy to hear of all of your imrovements & large undertakings. I love pasty.com (as you can tell by all of my posts).You're part of my everyday routine now. Can't go a day without checking in.And it's great that the Hut is opening again. It was sad to see another building empty out up there & another business (restaurant) close. And like you said, they did have good food. One more thing that I'll like is that when you buy your pasties like at the Stillwaters, they aren't going to be frozen. I didn't mind heating them but they're just more tastier fresh. Right?! You have come a long way & you have alot of SISU!! Congratulations to all of you Yoopers for a job well done!!

Raspberry chicken sounda good. Anybody care to post a recipe? Thanks

A Danwich has several kinds of meat - ham, turkey, roast beef - and was VERY thick. One Friday evening about 7 or 8 years ago, our family took one of the Still Waters residents, Rudy Bylkas, to the Hut for dinner. Rudy ordered the Danwich, and it was so thick it wouldn't fit in his mouth. We had to cut it up.

Thinking of Rudy, his picture is hanging in another favorite eating establishment here in the Keweenaw. In the Eagle Harbor Inn you can see a picture of Rudy and his wife and son feeding a deer by hand. If you've watched the Pasty Cam much over the last 8 years, you may recall quite a few of our Shoebox Memories which have come from Rudy's collection of photos, which he shared with me before passing away a few years ago.

When I think of a Danwich, I'll always remember Rudy.

Man I sure miss the copper country! I used to live in Ahmeek back in the late 60's - my dad was the Officer In Charge of the Coast Guard Station at Portage Entry. I was in the last class at the old elementary school in Ahmeek Location and the first class at the new school in Mohawk. All that snow in your picture sure makes me jealous! Keep up the pix. thanks

The Danwich was named by a former cook at the Hut, you guessed it, his name was Dan. That had to be the biggest,thickest sandwich I ever seen. If I remember correctly it was ham, roast beef and turkey on a sub bun with cheese and ranch dressing!!! It sure was a big hit on the menu.

Charlie (and all of the Pasty camists):
I am so happy for you on this expansion. You operate a fantastic web site and do so many great things for the community and entire U.P. Keep us informed on your progress and we will stay tuned in to "Booth A".

Charlie: It looks a little chilly. It Was 2 here this morning before I left for work and it is a balmy 30 at supper time. No Snow though. We may be able to stop in and see your new hitchin' post this summer.

WOW! 299198 Pasties Served...

Only 802 Pasties to go til 300,000 Pasties served!
woohoo!

Can that happen before the end of 2006?

Hey! I just followed the link to the list of ZIP codes. I have neighbors here in Cincinnati who buy pasties! Cool, or what? I think the Kent, OH, one may be my daughter Melissa.