Norma: Your mother is lucky to have you and such a place to finish her life. I will keep you both in my thoughts as this new chapter unfolds. I once read that the key to living a long life as gathered from asking lots of people over 90 was- do things in moderation, stay hopeful, laugh/cry, accept change, and be willing to make new friends when you life long ones die. A lot of the old bluesmen I played with had all but the first one down solid. If they had that one they probably would have lived to 200. It amazed me how they got such meaningful encounters from people they spoke to for a few minutes, who they never met before/after inbetween shows, how flexible they were with ever changing situations on the road, and how much they liked to laugh.
I don't know that I know that much about NY pies. To be honest, if you really get deep into that style, you find there are a ton of variations. I learned this naturally as a kid because each shop around us made a different pie. Maybe most people who go to the NYC area for the first time don't notice these things but growing up in it you just learn it by going to different places and finding the one or 2 that keep calling you back. IMO everyones pie should be a bit different and growing up that was pretty much the case in the places we had. As a kid I don't remember cold fermenting dough but I do it now. Things are always evolving and I think the most powerful part to being in a certain style is having been raised in it. People can come to it later in life who have not had this experience but I still feel it best to learn it in the culture. I have this problem with my french bread. I learned it from the guy who owned the corner bread store when my band was based out of Brussels for 2.5 years. He was from France and learned it there as a kid and that was all he did as a career. I make mine the same way I watched him but it still lacks that 5% that most people will never notice but it sticks out to me like it lacks 95%. Sometimes I feel like the internet has created a new culture of the 95%. It looks good but taste is missing that 5% and to me that is like 95%
This is why I encourage people to find their own sound. Make your style and be proud of it. If others like it great. If not, who cares because IMO we should be making it to please ourself. Money has messed this approach all up.......... Walter
I am happy about the weather! We were to make 20 strombolis for the ROTC program today but the weather was discussed yesterday so no big deal. All our accounts are aware of when school is out we can't produce/deliver. I went down to my room, got 2 dough balls, some sauce, cheese, and a peel. Judy and I will home oven pizza tonight. Let it snow. I get paid for 5 snow days before we have to make them up. I have a very good job in so many ways.