• Saddam captured February 8 - 05:48 pm

Z-Man is one of the 118 Guest Gallery owners with a variety of U.P. photos, plus some bonuses like the shots today! I can just smell those gingerbread cookies baking - - yum-yum. Of course everything tastes better coming out of these old wood stoves, especially Suomalaisel Puikot, my favorites. Come to think of it, I like most cookies.

Z-Man calls that shot with the meter type instrument, "A Yooper Pot Hole Detector". If you look real close, it looks like it says it's a Joltmeter - - maybe to measure if Toivo's fingers get into the cookie jar too often!

Posted on Fri, Mar. 07, 2003

Potholes: Front ends check in, but don't check out
Joltmobile finds all hole has broken loose on streets
By DAN GERINGER
geringd@phillynews.com

SUCKER-PUNCHED by record-breaking freezes and thaws, the city's 2,000 miles of streets are breaking out in potholes like one of those spawn-of-Satan movies where the victim's veins slither beneath the skin until the monster emerges, sending body parts flying.

This winter's extraordinary cold, snowfall and thaws are expanding, contracting, breaking up and washing away all the fill beneath the streets' frail skin, and the Mother of All Pothole Seasons is upon us.

They're big, they're bad, and they want your front end.

On the narrow, rowhouse-lined block of Cross Street near 6th and Tasker in South Philadelphia, there is a 3-by-5 foot pothole that ate a city trash truck last Sunday morning.

Swallowed a front tire whole. Held on like a pit bull. Refused to spit it out.

The terrible sound of the doomed truck's death throes startled Cynthy Soy, who lives one thin ribbon of sidewalk away from where the trash truck was falling and couldn't get up.

It was stuck for hours. A tow truck finally dragged it away.

Neighbors said the city Water Department dug the hole to investigate a pipe problem, and did not fill it in properly.

Then came the monster snowstorm. The city never plowed the street. When the snow finally melted, there was the hole, its "fill" reduced to mush.

Soy reported it to the city weeks before it ate the trash truck. No one responded. A week has gone by since the city towed its own truck out of its own pothole. The pothole's still there.

Cars can't avoid it in the narrow street so they swerve onto the sidewalk.

"One car hit it the other day and almost flipped over," Soy said, watching her son Johnny, 10, and his cousin, Judy Hoang, also 10, playing near the hole. "I hope the city fills it in soon."

Streets Commissioner Clarena Tolson did not respond to Daily News phone calls about this or any other pothole problem.
From Philadelphia News after the city neglected to fill in a hole they dug in the street -
--------------
So the Daily News Joltmeister took to the streets yesterday in the Joltmobile. Duct-taped to the dashboard was the 2003 Joltmeter, a computerized miniseismograph designed by Temple University engineering professor John Hefferty to measure the impact when the rubber, rim and front end meet the road.


Run a web search using the word "Joltmeter"

Snow...nature's pot hole filler :)

That Toivo is paha poika!!

Boy, I'd love to have that old stove in my kitchen! What a beauty! Just the thing to have the family gather around when it's freezing outside.

To Kate in CA:
If you're serious about wanting an old stove, just perform a Google search for: "Antique stoves."
There are a lot of them available, but they aren't cheap. Many of them have been reconditioned to make them "as new."

What a stove, and what memories. I remember my Mother and my Aunt making 'POVITICA'. Watching them stretch the dough paper thin so it hung over the sides of the kitchen table. Spreading the hot filling over the dough, then rolling it up with great care, winding it up to fit the pan. The smell while it was baking in the wood oven was heavenly. Sigh,,,, ' how I wish',,,,,,,,,,,,,,

Love those old wood stoves. We had one in the 1950's when I was a kid living on Tamarack St. We'd make toast by placing bread directly on the iron. Always a warm kitchen no matter how cold outside. And our dog was smart enough to make his favorite sleeping spot right behind it. What memories....

Frank,Milw.-My Mom made Poviticia like that also. Us kids had to help.Since I married I have made it that way to show my kids how it is done. Now that I don't have the kids to help I make it the easy way. Several years ago My sister sent me a recipe where you divide the dough into 2 pieces and then rollout each piece. Then you proceed to spread the filling on.Roll up and then place that roll in a greased angel food cake pan.Do the same with the second roll and place it on top of the first roll in the angelfood pan the same way.Brush with butter and bake. It is much easier and tasts exctly the same. if you would like the recipe e-mail me

There are hundreds of old wood stoves still in use in the U.P. But the kind that have a wood burning compartment on the left side, and gas on the burners. Many good memories of warming up the kitchen with a wood fire at Grandmothers, relatives farms, and numerous hunting camps.

I HEARD ABOUT 2 OLD LADIES THAT CARRIED OUT THERE STOVE ,LIKE THIS ONE, WHEN FIRE THREATNED THERE HOUSE.---ADRENALIN I GUESS.

Fran in Ga. My mother used to make cream Povitica using Filo (sp) dough and it taste just as good (well, almost!!!). My sister and daughter now carry on the tradition using the Filo dough.

Povitica

December 9, 1998

From Janice Sachen, Evanston
Makes 35 servings
Dough:
8 cups flour, divided
1 cup sugar
1 teaspoon salt
1-1/2 cups milk
1 cup butter
2 (1/4-ounce) envelopes active dry yeast
3 eggs, beaten

Filling:
2 pounds walnuts, finely ground
2 cups sugar
1-1/2 cups milk
1-1/4 cups butter, melted
3 eggs

Wash:
1 egg, beaten

1. Prepare dough: In a large mixing bowl of an electric mixer, combine 2 cups of flour, sugar and salt.

2. In a medium saucpan over low heat, combine milk, butter and 1/2-cup water until very warm (120-130 degrees). The butter does not need to melt. Add yeast to warm liquid and let stand for 15 minutes to proof.

3. With the mixer on low speed, slowly add warm milk-mixture to the flour-mixture until blended. Increase speed to medium and beat for 2 minutes, occasionally scraping dough from sides of bowl. Beat in eggs and 2 cups of flour. Continue beating for 2 minutes. Gradually blend in the remaining flour to make a soft dough (may need up to 1 cup more flour). If using a heavy-duty mixer, attach dough hook and mix for 10 minutes until smooth and elastic. If your machine does not have a dough hook attachment, turn dough onto a lightly floured surface and knead for 10 to 15 minutes until smooth and elastic.

4. Shape dough into ball and place in a large, greased bowl. Let dough rise in a warm area until doubled, or cover bowl loosley with plastic wrap and let rise in the refrigerator overnight until doubled in bulk.

5. If using the refrigerator method, let dough come to room temperature before proceeding. Punch down dough and turn out onto a large, lightly floured cloth (an old tablecloth works well). Shape dough into a rectangle and stretch dough from the center out to the edge until the dough is fairly transparent when you place your hand beneath it. When stretched, the rectangle should be approximately 3-by-4 feet. Trim off any thick edges.


6. Prepare filling: Place nuts in a large mixing bowl. Add sugar, milk and melted butter. Mix well and let cool 5 minutes. In another bowl, beat eggs until lemon colored, about 2 minutes, and add to nut mixture. Mix well. The filling has the consistency of thick, but soft, frosting. If it is too thick, add a little more milk to reach desired consistency.


7. Spread filling on dough, covering the entire surface. Using the cloth, lift one end of the long side of the dough and roll the dough tightly to form a log, ending with the seam side down.


8. Cut roll crosswise to form two small rolls. Pinch ends to seal. Place each roll on a 9-by-12-inch greased baking pan, shaping into a large S-shape.


9. Prepare wash: Combine egg with 2 tablespoons water and mix well. Brush tops of loaves with wash. Cover with a clean kitchen towel or waxed paper and let rise in a warm spot until doubled in bulk.


10. Place bread in a preheated 350-degree oven until medium brown and bread sounds hollow when thumped with fingers, 40 to 45 minutes. If bread seems to be browning too quickly, loosely cover top of bread with foil. Cool slightly in pan, remove to wire racks to cool completely.


Nutrition Information (per serving)


Calories: 473 From fat: 274
Percentages of daily value based on 2,000-calorie diet.


Total Fat 30g 47%
Saturated Fat 10g 50%
Cholesterol 73mg 24%
Sodium 87mg 4%
Carbohydrate 45g 15%
Dietary fiber 2g 8%

Sugars 19g


Protein 9g


Vitamin A 14%
Vitamin C 2%
Calcium 6%
Iron 12%



November 17, 1999

Help!! How do I print only the recipe for the povatica?

Carole,I loved the Cream and Egg Titsa. My mom used to make this one for Easter. The Walnut was a Christmas bread. I usually end up making my Titsa the day or so before Christmas. We always have it Christmas Eve.

History will record December 13 as the day Saddam Hussein was captured. The news sparked a debate, which we moved to its own sub-topic (so we don't have any indigestion with all this good food). If you are looking for the comments on Iraq, click here.

Have a good week!

PJ, just place your mouse cursor over the beginning of the recipe, click and hold the left mouse button until you've reached the end of the recipe. Then release the left mouse button, and click the right mouse button while the recipe is highlighted. Click on "copy." Now go to a program that will print, like Microsoft Word or Notepad. Click the right mouse button and choose "paste." This is what's known as "copy and paste." This should bring just what you want to a printable page. Hope this was helpful!

I HAVE a stove exactly like that in my kitchen now, it came with my house including the natural wainscoting behind the stove, the bread rising pan AND lid on top of the pan. I don't use it anymore but did up to 5 years ago.

To Kathi, Ferndale: Thanks for the information. The one thing I had to do was to left click for paste, but this is one more thing I've learned how to do. Thanks again.

i need onformation on the joltmeter as pictured in this article. who made it when and what is it worth.thanks

The name on the front says Ryerson & Haynes. Jackson, Michigan

I BELIEVE THE JOLTMASTER YOU SHOW IS IDENTICAL TO THE ONE I HAVE. MY FATHER, A CHEVROLET DEALER FOR OVER 50 YEARS PRECEEDING ME, SAYS THAT DEALERS HAD TO BUY THESE IN THE 1930'S TO DEMONSTRATE THE RIDE ADVANTAGE THAT THE NEW KNEE ACTION SUSPENSION HAD OVER THE COMPETITION. THE SALESMAN WOULD ZERO THE METER, PLACE IT IN THE CUSTOMER'S CAR, AND DRIVE OVER A SECTION OF ROAD. THEY WOULD RECORD THE NUMBER OF JOLTS AND THEN PLACE METER IN NEW CHEVROLET AND DO THE SAME. I HAVE NO IDEA WHAT IT'S WORTH. WOULD BE INTERESTED IN FINDING OUT. CHIPPER