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Photographer's Note

Here's another photograph I have had in my "New Folder" where I store my possible future uploads. I put them there to ferment or wither, some I delete after some time, others grow on me and I wait for an opportunity to post them. Sometimes they ferment and then wither - but I don't figure that out until after they have been uploaded...

That folder name, as well as the title of this upload, should give you an idea of my creativity as of late...

I tried to come up with something funny, perhaps a play on words to trick folks into clicking on my gallery image, because who's going to want to look death in the face at 6:30am on a Wednesday morning.

Well, anyone who can work “columbarium” into a joke at this time of the day is a much funnier and clever person than me...

So, ahem, anyway, this photo is related to one I posted last summer, Old Missouri Crematory. This is actually an historic place in St. Louis.

I'll post a photo of the outside of the building in the workshop - someday I will go back to the Crematory building to see if I can go inside. I hear it has a secret, an intriguing scene inside, perhaps worthy of another macabre upload.

The joke I was working on (and still am, actually) starts out "Bake at 760 to 1150 °C (1400 to 2100 °F) for approximately two hours, then let cool for eternity..."

Sorry for subjecting you all to that. I just couldn't help it.

So, this place is not far from downtown St. Louis, somewhat west and south, in an area referred to as "The Hill". The Hill is our Italian neighborhood, our Little Italy if you will - and is famous as the birthplace of Toasted Ravioli.

Aha - now I've got you, don't I? How intriguing is that? TOASTED ravioli?

If you are not from St. Louis, or have not spent about two hours here, you probably think this is as foreign and strange a dish as chocolate grasshoppers or perhaps balut (the Asian delicacy). As with many things in culinary history, Toasted Ravioli started out as a mistake (and I have to think so did balut). Back in the 1940's or so, some Italian chef in one of the Italian restaurants on The Hill (probably Rigazzi's - that restaurant has been there forever) was trying to transfer some frozen ravioli to a pot of boiling water and accidentally dropped some into a deep fat fryer. And the result was, how you say? Bellissimo! Well, maybe not that good, because if it was that good, it would be a world-wide dish, like chocolate cake. Good enough, though, to become a signature St. Louis dish. Ok, we eat it as an appetizer... too fattening to eat as a main course now. Although, the first night I worked at Parente's Italian Village (as a dishwasher), I ate a couple hundred of them (I had the 'munchies' - toasted ravs weren't the only thing I discovered when working there, if you know what I mean).

Wow, I have really strayed off topic this morning. Well, no one really wanted to hear about cremation, at least until I related it to food... Hmm... I'm starting to see how I can work toasting raviolis into this joke now...

So I hope I have started your day off on at least an interesting note. I also hope I was able to entertain you with some at least a little bit coherent ramblings. Sometimes this TE stuff can be so... cleansing... like fire, fire's cleansing, right? I'll have that joke sooner or later...

Glint, plimrn, delpeoples oznaczył to zdjęcie jeko użyteczne

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Additional Photos by Reed Radcliffe (rlrad) Gold Star Critiquer/Silver Workshop Editor/Gold Note Writer [C: 250 W: 18 N: 393] (1845)
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