In yesterday’s Elmira Star-Gazette, there was a story about an Oscar Mayer “Wienermobile” that spun out on a snow-covered local highway. Fortunately, the “hotdoggers” who staff the promotional vehicle were unhurt and there was no damage to the vehicle.

Though the picture of the incident was mildly amusing, by far the best part of the article was the irreverent writing. The author, George Osgood, obviously had a great time with the story and I think he treated it with almost the perfect amount of humor. My favorite passage from the article comes at the end:

Kurzejewski hooked up and Emily fired up the highway hot dog, and a few well-timed tugs later, the Wienermobile was back on the highway.

For Kurzejewski, veteran of hundreds of tows over the years, Sunday’s experience was a new one.

“I’ve pulled out a lot of vehicles,” he said. “But that’s the first wiener I’ve ever pulled out.”

Priceless!

Eventually I will get back to posting about music and teaching but right now I’m enjoying my blogging hiatus.

However, I did run across this pizza blog (yes, I kid you not) that had a post describing the various regional styles of pizza that you can find around the country. Even though I remember the styles found in my native Connecticut fairly well, I tend to be partial to New York style though I do have fond memories of the “Mountain Style” popular in Colorado, particularly at a chain known as Beau Jo’s.

The best pizza I’ve ever had (and will likely never top) was in Naples, the birthplace of pizza, in a little hole-in-the-wall restaurant with a pushy, loud owner but amazing food. I am constantly on the lookout for restaurants that make pizza in the “true” European style. Suggestions are welcome.

Though I live here, I’m not a fan of St. Louis style. I just can’t get past the unleavened crust and provel cheese which leaves very little for me to like!

I really enjoy cooking. I find that the process is similar to composition in several ways: First, success requires a bit of creativity tempered by a great deal of practice and experience. Second, some meals and recipes come out exceptionally well while others are just lousy. Also, it is very important to have a clear plan and a firm goal in mind. Finally, there are just some ingredients and recipes that I simply do not like and will not use. Serialism and mushrooms are both items on my respective blacklists, though I’m perfectly happy with, and very fond of, dissonance and garlic, both in moderation.

Every year I make a typical “American” meal for Marta’s family. Last year I made chili and apple pie, this year I made meatloaf and apple cobbler. The meal was (fortunately) quite successful and the meatloaf was particularly well received. I had to convince everyone to at least try ketchup as a condiment before turning to the local tomato and pepper spread (lutenitsa) but I have to say that it worked well with the ubiquitous feta cheese that is typical of the cuisine of this region.

I have no idea what to make for the entrée next time, but I do know that I will be making cherry pie for the dessert. If you have a suggestion, (No hamburgers or hot dogs please, they do barbecue and sausage far better than Americans do!) please let me know.