Weekend Update 3/28/21

[Ed Kapuscinski]

I had a varied network of train friends that I would see on a weekly basis in clubs, operating sessions or at the hobby shops.  My wife had quilting, knitting, and former coworkers that she would get together with regularly.  Our couples friends grew out of these contacts.
While Barb found quilt groups here right away and I was getting into the local Model Railroad scene (N, HO and Live Steam) before COVID, we’ve found only one train/quilt couple.

I've had the same thing happen this year and I didn't even move! Luckily I have a crazy group text to keep me going.

[Ed Kapuscinski]

actually the best pierogi come from Schuylkill County in Pennsylvania, a little town industry, Shenandoah, Mrs. T's


sincerely
Gary

At any given time there's almost always a box of these in our freezer in case of emergency.

[randgust]

As long as we are into epic topic drift on this one, I'll contribute to the problem.

Ever play the game - you can't find it on Google?    Because it just doesn't exist?

As a tribute to my lineage, try 'Swedish Five Star Restaurant'    Yeah.   You might find one in Stockholm, but even Yelp comes up with a list that's topped with a Mexican one.

There's a good reason they left the country, including my ancestors, and why I married an Italian.    And have Kielbasa in my freezer, tool
Next time you're in an Ikea, maybe other than meatballs, bet you leave that part of the store empty-handed.

[DKS]

As long as we are into epic topic drift on this one, I'll contribute to the problem.

Ever play the game - you can't find it on Google?    Because it just doesn't exist?

As a tribute to my lineage, try 'Swedish Five Star Restaurant'    Yeah.   You might find one in Stockholm, but even Yelp comes up with a list that's topped with a Mexican one.

There's a good reason they left the country, including my ancestors, and why I married an Italian.    And have Kielbasa in my freezer, tool
Next time you're in an Ikea, maybe other than meatballs, bet you leave that part of the store empty-handed.

Try searching "Sweden Five Star Restaurant" instead. I just did and hit pages of them. "Swedish" gets you restaurants anywhere in the world that serves Swedish food. But "Sweden" gets you where you want to be. Sometimes it's subtle semantics that make all the difference.

[SkipGear]

Have to agree with @Kentuckian and the Larosa's sentiment, my go to Pizza. I can't disagree with a Chicago deep dish with Italian sausage and chunks of tomato though. Cincinnati lost the closest thing to Chicago deep dish when Uno' s moved out of town last year. Missing it for a great change of pace....

Now back to the regularly scheduled program.

[Roger Holmes]

Randgust- I am half Swedish and half German.  Some years ago I went to the legendary Ann Sather's Swedish restaurant in Chicago and had the Swedish sampler platter and except for the ligonberries the entire plate was beige which explains the dearth of Swedish restaurants.  We did go to a number of Smorgasbords when I was a kid where I would eat my weight in pickled herring. My Mother's side of the family was the German side so I grew up eating mostly German food much of which was cooked in reserved bacon grease!

Just got back from visiting my son and his family in Chicago.  First night was Korean. Lunch the next day was at Russian Tea Time which is 1/2 block outside the main entrance to The Art Institute.  The Russian platter was three kinds of dumplings, beet salad, carrot salad and dilled hummus.  The entree portion was cabbage roll, stuffed red pepper and excellent Beef Stroganhoff.

Next day was Vietnamese Bahn Me sandwiches which is one of my favorite Chicago treats--amazing French bread due to French occupation of Viet Nam.  Dinner was Pequod's deep dish.  I hadn't had theirs before but it is my son's favorite.  Excellent fennel based sausage.

Diet time now that we are home.

[MK]

We need to change the title of this thread to "Weekend Food Update 3/28/21".   

[CBQ Fan]

With a fairly large Polish population in the Chicago area, I'm surprised nobody mentioned Polish cuisine.   
BTW, I like my pizza thin and chewy crust.  New York style I guess, but I don't fold mine while eating.  I use a fork and knife. The civilized way, you know. 

I know at one point Chicago had the second largest Polish population. Only second to Poland. Hence the celebration of Casimir Pulaski Day.

[sd45elect2000]

Milwaukee had a large Polish population too. It may have been 1/3 of the population.

[CRL]

There’s actually a Swedish Pizza place in San Antonio. Very interesting offerings.

https://www.royalpizzasanantonio.com/menu.html

[Steveruger45]

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Mmmmm. Swedish Pizza.

[btrain]

Besides contemplating delicious dumplings that are currently lining my arteries this weekend, I finished up painting two items from the South Boulder Works Shapeways store. First I completed the caboose, which the cupola looks pretty close to the prototype when compared to the AMB Kit (I'm not complaining, I'd be sunk if AMB didn't make those.). I then finished up an FM H-10-44, which I have mixed feelings about since the Testors Dullcoat didn't really cut down on the shine of the Tamiya gloss paint. I think I'll weather it slightly with some black powders and then use Micro Scale MicroFlat, which really hasn't failed me in dulling things down.

[nickelplate759]

Nice @btrain !  What's your method for the end stripping on the FM?

[btrain]

Nice @btrain !  What's your method for the end stripping on the FM?

Thanks! I used Micro Scale 1/16th inch parallel yellow stripes cut at a 30* angle. On the pilot and back of the cab, I’ve cut smaller square sections of the decal sheet, then used Tamiya yellow paint to continue the stripe in areas that are too small to properly decal, such as the space between windows.

[OldEastRR]

I noticed a couple more N layouts-in-progress went to oblivion in the LER thread this month. I wonder what the proportion of actually completed to never finished layouts ratio is. I think the only other activity that starts with charged-up gusto and fizzles out after a short time are New Years' resolution diets. (How's your diet doing?  )

Full disclosure: I never did finish the more than half-dozen layouts I've had. Currently striving to make this last one -- which is my best running one ever -- complete. (Although I did help build and complete a friend's project RR for a series in N Scale Railroading a while back)