A long, strange trip

Waiting on a rather long line at Port Authority Gate 22 for an 8 am trip to Syracuse. As my father would say, "Get on the bus, forget about us." Hmm. The rather long line may have been for an earlier bus to Montreal. Must investigate... Update, 7:18 am I don't know if I'm on the right bus, but it's going to Syracuse, so here I sit. I ran upstairs before boarding to use the restroom - the one downstairs at the gate was posted as out of order - and I saw the statue of "The Commuters" by George Segal. I took a picture. What creeps me out about the photo is the three people walking through the door with their eyes closed. It's just disconcerting. Anyway, I walked back downstairs a couple minutes later and the bathroom at the gate was now working. Maybe someone just wanted me to see the commuters... Update, 7:47 am My 8 am bus was boarding at 7 when I got there and we left around 7:30. By the time my scheduled time hits, I'll be well in

Back in college, I got hooked on a delivery place for (usually) late-night post-drinking munchies. D.P. Dough made several different kinds of calzones. My favorite was the Buffalo Zone (later renamed the Buff Zone, for reasons beyond my understanding). It was, unsurprisingly, a calzone stuffed with buffalo chicken. I ordered that much more often than I care to remember. Now, I'm nowhere near a D.P. Dough, and I've yet to find a place that sells a calzone that matches it. One of the upsides of cooking for yourself is you can make something just the way you want it. Back when we were still in Chicago, that's exactly what we did.  Usually, Stacey takes point on the calzones. But Stacey went back to Liverpool today, so I'm left on my own. Helpfully, Stacey left some dough behind from the pumpkin pizza she made last week, so I had all I needed to make a calzone on my own.  Wow, OK, this picture's not as good as I hoped. In front is a ricotta mixture, wi

Usually on a workday, it's not unusual for my breakfast to comprise of my coffee and a bowl of cereal, and then head off to work. Not having a job for the last five months gives me some more time to make breakfast. One of my favorites, dating back to childhood, is quesadillas. When my mom made them - and how I started making them myself - she would put flour tortillas over an open flame, put some cheese in and melt it in the microwave. Throw on some hot sauce and this has always been my preferred way of making a quesadilla.  I noticed something in the last year, though. Flour tortillas (why do I need two tries to type tortillas?) seriously mess with my blood sugar. So, I switched to corn tortillas. I also stopped cooking them over an open flame on the stove.  I use a variety of cheeses now; really it's just whatever I have in my fridge. This morning, as seen above, I used some six-cheese Italian mix along with some shredded cheddar. Throw on some hot sauce (t