Past-E-Mail: Cam Notes - 2005: September: Sep 15-05: Thursday-What'sUP
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Pam & Jim - Calumet (Pjgrill) on Thursday, September 15, 2005 - 05:56 am:

Good Morning
First Post

By Brock Waugh (Brock) on Thursday, September 15, 2005 - 06:10 am:

Well good morning to all or for us 3rd shifters good night.

By Cindy Lee Maki (Cindylee) on Thursday, September 15, 2005 - 06:16 am:

Good Morning, It's 40 degrees here in Calumet. Good night Brock, sleep tight and don't let the bed bugs bite!!!

By Smfwixom (Trollperson) on Thursday, September 15, 2005 - 06:18 am:


By Betty, AZ (Betty) on Thursday, September 15, 2005 - 06:36 am:

Good morning from AZ. 3:30 a.m. and 74 degrees.
Hope everyone has a great day today.

By Brock Waugh (Brock) on Thursday, September 15, 2005 - 06:42 am:

Wow AZ. Thats pretty early to be up unless you are working. 50 degrees in Muskegon MI. Have a great day everyone I get to go home now.

By Margaret, Amarillo TX (Margaret) on Thursday, September 15, 2005 - 06:48 am:


By NKR (Nkr) on Thursday, September 15, 2005 - 06:50 am:

Good morning from Mishawaka IN. 50 here this morning. It was good sleeping weather last night. Have a good day everyone!

By Timothy Paull Colborn (Timmer280) on Thursday, September 15, 2005 - 07:05 am:

Gee MOM...up a bit early aren't ya????

By jmac (Jillann) on Thursday, September 15, 2005 - 07:38 am:

Good Morning All!
May your day be good-- 60degrees in western Il and glad of it--now if that darn 3rd floor school room would just cool down!

By WishingIWasInDaUP (Sur5er) on Thursday, September 15, 2005 - 07:45 am:

Good morning everyone. It's a wonderful 54 degrees out this morning, on the shores of Lake Michigan...and from the look of the sunrise, it looks like it is going to be a beautiful day. Hope everyone has a good one...I am headed to bed for the night/day (depending on how you look at it ;)

By maija in Commerce Township (Maija) on Thursday, September 15, 2005 - 08:32 am:

Interesting What's UP discussion yesterday.

Happy belated birthday, Cindy Lee.

Enjoyed the comments about Devil's Washtub. Been there many times. It is now private land, but being the hosers we are, we went there just last July. It really should be a little public-access place. My brother has been swimming in it many times. He says it is not as dangerous as it looks. BETTER HIM THAN ME!

Also made me think of Natural Wall. Another very cool place (on private property) that you have to know where it is. There's a little trail through the field. My Dad either knew the owner or knew the owner didn't care if people walked through. This was years and years ago, so I don't know if it is still the case. I believe there were pictures posted here of it at one time. As kids, we loved to believe it was a wall constructed by prehistoric people, but it is actually a geological feature of natural rock heaved up in a ravine.
Editor's Note: Karla Korpela, over in the Pasty Gallery, has a short slideshow of the Natural on over and take a peak!}

Hey, age-tellers: I'm 61. A senior and proud of it: I worked hard to earn my seniority!

Yooper and Dave of Laurium are not the same person! I also have been wondering where Dave is...

Hey Sur5er: thanks for the tip. I will be in Houghton on Sunday and will be eating, not just looking at, an Ambassador pizza!

By maija in Commerce Township (Maija) on Thursday, September 15, 2005 - 08:41 am:

Love the Blast from the Past picture today. Katie looks like a combination of my two Keweenaw grandmothers.

By Marsha, Genesee/Aura (Marsha) on Thursday, September 15, 2005 - 11:18 am:

You scared me for a minute, Maija! I scrolled up looking for a picture of Ms. Katie and, WHOA!!! Enjoy a tostada pizza at Ambassador for me, too. I think we'll be UP in a week and a half, Saturday through Tuesday maybe.

By Marsha, Genesee/Aura (Marsha) on Thursday, September 15, 2005 - 11:30 am:

Where are you Roudy?

By Kelly Marshall (Kelly) on Thursday, September 15, 2005 - 12:29 pm:

H from Oklahoma also seems to be long gone. And Elvira ?

By WishingIWasInDaUP (Sur5er) on Thursday, September 15, 2005 - 01:25 pm:

Knew you would love that pic...I wonder if we should make large copies of it and frame them ;)
Have a wonderful and safe trip home to da UP. I am headed on a run for a dog rescue group on Saturday, to Wisconsin.
Marsha, have a great trip to da UP too.
Hubby says that he owes me a trip to da UP, for the case that I am working hopefully around Thanksgiving we will be headed home. In the meantime, I am keeping my fingers crossed and pestering the heck out of hubby.

By Ms. Katie (Mskatie) on Thursday, September 15, 2005 - 09:31 pm:

Mary or Charlie, is giving a receipe on this site allowed? I tried sending some one by one but my brain went into spasms :> Here goes... Heat oven to 350 degrees. In 2 Tbs. olive oil in nonstick skillet, saute and stir 2 c. cubed bread ( like French bread) for about 5-7 min. til lightly browned. Add about 2 c. chunked tomatoes ( Roma are my favorite, not so jucy). Also add 2 cloves of garlic minced. Cook & stir for 5 min. Season with salt & pepper to taste then stir in 1/2c. fresh basil (or less of dried) and 1 Tbs. sugar. Transfer to ungreased 1 & 1/2 qt. casserole dish. Sprinkle top with 2 Tbs. grated Parmesan cheese. Then drizzle 2 Tbs. olive oil over all. Bake til bubbly and slightly browned about 35-40 min. Serve at once. Enjoy.

By WishingIWasInDaUP (Sur5er) on Thursday, September 15, 2005 - 10:38 pm:

Renee's Bruschetta:

Garlic Oil

Brush on slices of Italian Bread. Make at least 1 day ahead of time for maximum flavor.

1 cup canola oil
several cloves of garlic, diced.

Place oil and garlic in a glass jar and keep refrigerated.

Heat oven to 350. Slice loaf of Italian Bread. Brush garlic oil on slices of bread, and place bread oiled side down on cookie sheet. Brush garlic oil on tops of bread slices. Cook for about ten minutes (you want the bread to be a light golden brown). When first side of bread is done, flip bread to cook the top of the bread. Place Bruschetta mix on top of bread, and cook for another ten minutes.



Make a day ahead of time, so the flavors have a chance to blend.

6 plum tomatoes, diced
1 onion, diced
2-3 cloves garlic, diced
3 t. dried parsley
3 t. dried oregano
3 t. dried basil
1T. balsamic vinegar
1/3 C. canola oil
t. Accent
1/3 C. Parmesan Cheese

Cut tomatoes in half and scoop out the inside of the tomato. Dice tomato into very small pieces. Add rest of ingredients, and mix well. Store in a glass jar in the refrigerator, until ready to use. Will keep for about 2 weeks.

By WishingIWasInDaUP (Sur5er) on Thursday, September 15, 2005 - 10:38 pm:

Ms. Katie, what is the name of your recipe? It sounds delish...and I am definately gonna give it a try this weekend. Yummy!

By WishingIWasInDaUP (Sur5er) on Thursday, September 15, 2005 - 11:15 pm:

I put Don's, Katie's and my recipes on Word. If you want them, just email me. ;)

By Mary Drew at Pasty Central (Mdrew) on Thursday, September 15, 2005 - 11:47 pm:

Here's a follow-up to this past Sunday's Shoebox Memory about the cruise ship, the South American.
Thanks to Fred Longpre and his daughter, Amy Harrer (who scanned the photos), we have a pictoral history of the South American in the Camden, NJ scrapyard. Check it out in Fred's Gallery, where he added a bit of narrative to each photo.

By Danbury (Danbury) on Friday, September 16, 2005 - 04:36 am:

Thank you, Ms. Katie. Now all I have to do is find an oven ...

By Danbury (Danbury) on Friday, September 16, 2005 - 04:38 am:

Why should I be in trouble for sunflowers smiling at me?

By Cindy Lee Maki (Cindylee) on Friday, September 16, 2005 - 05:49 am:

Hey Danbury, your up early. I was up at 4. Maybe your working? I went to bed at 8 last night, must be a sign I'm getting old!!!

By AJ - WI (Ajinwi) on Friday, September 16, 2005 - 09:01 pm:

Fred: How sad to see this majestic ship in such a deteriorated state but I guess time does take its toll. She sure was a beauty and it was such a thrill when she arrived in Houghton weekly. Thank you for sharing all of that! And thank you, Amy, for your help! And Mary Drew -- you sure are an extraordinary person for all you do to make this site so diverse and special.

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