Tupper Lake, November 6, 2012 by Jeff Boucher

Thursday, April 28, 2011

Tupper.........

Floods???

Holy crap, the water is high. You'd think being in the mountains, therefore higher than sea level, would make us immune to flooding.

D'oh! Snowmelt, rivers, major rainstorms and saturated ground make this Flood Central.

So I've been here for 50 years, and I've never seen the water this high.

Talking to the Oldtimers today, who are in there 70's and 80's and they're saying the same thing.
It's one of those 100 year events.

The North Country is a mess. Bridges have been dissolved, roads and homes overtaken by high water.

It seems that Mother Nature still has the upper hand.


Here's some pics from around Tupper this afternoon.

The backside of the Municipal Park. On the left of that row of cedars is a walkway, well, that is under water.

Another shot of the Park-That's a skateboard half-pipe, and behind it is the baseball diamond.

Our friends, Mary and Stu have a camp on the Raquette River, just off Lake Simond.
Bring your waders.

Here's the boathouse at their camp. 4 feet of water inside on the floor.

Well, you can definitely arrive by boat!

A shot of the planter. No need to water the flowers this year.

Back side of the camp.

The new marina by Trail's End. Hmmm, looks like the seawall is about a foot or two lower than it should be.

House on Raquette River Drive.
G'Night Kids-Got your life jackets on?

And then, there's Water Street.
Water Street is near and dear to my heart. My grandmother Julia, was born in a house on Water Street in 1913.
It is without a doubt, the lowest street in Tupper Lake in regards to feet above lake level.
Here's a pic about 100 yds. down the street from Main Street. (Main St.? Cue up the Bob Segar, now!)

Never seen anything like it.

The bend on Water Street.

Don't know these guys, but I imagine the conversation is something like this, "You go and get the beer now, I'll get it next week, O.K.?"

O.K. Kids, get your wetsuits on and go outside and play!

So that's it- there are a lot more pics and stories to be seen and told.
I make light of it, but I'm not using a canoe to get in my house like some folks I know.
No, it wasn't a flood of Biblical proportions, but it was a pretty darn good one, and it ain't over yet.
After seeing the damage the tornadoes did in Alabama yesterday where 240 plus lost their lives, I am still grateful to live up here in the sticks, even if we get the occasional 100 year event.
For those that are under water I hope it recedes quickly.
For those down South, may God be with you.

And for everybody that's reading this, be thankful that you're reading it, and not bailing water at this moment.


Pizza of The Week...

So here's this weeks pizza pie.

Here's the dough recipe- it worked well for a week night.

And I made Kenji's NY Style Sauce, an excellent sauce. Wicked good!

Without any further ado's (whatever that means), here's the pie from start to finish.

The Start.

The Finish.

One side plain cheese for me, grated parm, and mozz.
The other side for the girls, onion, 'shrooms, red pepper.

The Cheese Slice.

And that concludes,"This Week In Pizza!"

Eat well my friends!

Sunday, April 24, 2011

Authentic Utica Tomato Pie....

Went to the In-Laws in Utica yesterday for an early Easter.
Today we ate the ham, and corn, peas, mashed taters, asparagus, rolls, and on and on....

But last night, Pop made us Tomato Pie, Utica Tomato Pie.
The Real Deal.

Tomato Pie and Utica are synonymous. It's a regional favorite in Central New York.

Pop grew up in Utica, so he knows a little about local specialties, like Utica Greens, pierogies, galumpkies, and of course, tomato pie.

When we arrived he had the dough on a second rise on the pan, under Saran Wrap. 

He'd started it in the mixer, let it rise, then punched it down, then spread it on the pan. 
Then he covered it with the wrap, I'd guess for an hour or more.

I've never let my dough rise on the pan like this, so I was interested to see how it would turn out.

He pre-baked the crust @375 degrees for about 10 minutes. 
You can see how much it rose in the pan and with  some spring from the oven.

Next, he put his homemade sauce on.

And to top it off, grated parmesan.

Then back into the oven for a few minutes.

The result was the best tomato pie I've ever had.
Pop's sauce was outstanding, sweet, but not too sweet, with a hint of garlic and onion.
The crust was light and airy.

He made two sheets, which was fortunate for me, because, there was enough left over for breakfast!

If  you're ever in Central New York and you have the opportunity, you've got to try the Tomato Pie!

Eat well my friends!

Friday, April 22, 2011

Hey Kids-It's National Grilled Cheese Month!

Therefore I feel compelled to post about the All-American, low-cost, versatile, and scrumptious sammie.

You know those nights, when you get home from work, and it's, "What are having tonight honey?" moments.

Quite often, I end up making grilled cheese on those nights, and rarely the same way twice.

The only constant I'd say is sourdough bread.
Other than that I'd say at least two different types of cheese, bacon, ham, turkey, tomato, onion, etc....
Basically whatever's available in the old fridge.

So the other night, here's what I concocted to honor this culinary mainstay.

Bacon baby.....

Cheese, I ended up not using the cheddar, ran out of room.
Well I could've used the cheddar......I just decided not too.

Grated parm and sliced onion.....

Next, the bacon....

American and tomato......

Swiss.....

Top slice and cook away....

Yes...

Yes, yes......

Eat well my friends!