Folklorama: Meat Croquetten and Khubz

Meat Croquetten

It’s been seven weeks since I started posting about Folklorama in 1980.

It’s interesting to see how the festival has grown and changed over the years, reflecting how Winnipeg has done the same.

Some of the pavilions, such as the Greek Pavilion, have been a popular regular presence over the years since the start.

Some countries which had been the focus of two pavilions, such as the Hungarian Pavilions, have continued that way, while other countries, such as China, had been represented by two pavilions and is now in one pavilion, sometimes with a totally new sponsor.

Some of the pavilions in the current Folklorama50 brochure are new additions, reflecting the new waves of immigration.

And some pavilions, such the Mennonite, the Slovakia and the Lithuania Pavilions are no longer with us.

The people are still here, but sometimes there aren’t enough volunteers to keep the pavilion going.

It does take a lot of work to setup and take down the exhibits, not to mention providing entertainment, and then there's all that’s involved in feeding the crowds who come every night for the shows.

Today we’ll look back at two pavilions which are now just a memory - the Lebanon and the Dutch Pavilions.

Both of them were popular in their day, with fun, family-oriented entertainment and delicious food.

The Lebanon Pavilion took place at Prince Charles School, 1075 Wellington Avenue.

Its sponsor, the Lebanese Association of Canada Incorporated, said in the brochure

Come to Lebanon and live the life of a Sultan.

Well, who could resist that?

In addition to the costumes, there were exhibits of Lebanese-made cutlery and musical instruments, such as argil pipes.

Entertainment was provided by folk dancers - yes, they were belly dancers - performing to taped music while guests dined on national dishes, such as Lahm Mishwi in Khubz, Kibbi, followed by Ahwi or a Lebanese cocktail.

For dessert there were pastries, including Qras-bil-ajwi, Baqlawa and amardeen.

Along with the usual souvenirs, there were Lebanese cookbooks (in English) on sale.

I still have a copy and the recipes are excellent.

The Dutch Pavilion was at another school, Kelvin High School, 155 Kingsway Avenue.

The Dutch Canadian Society of Manitoba Inc., always put on an excellent show.

The highlight for the kiddies was eating the hot and fresh from the oven Speculass cookies which had been rolled out and baked while they watched.

The classrooms were filled with displays of folk art and crafts, historical items of the Netherlands, and windmills.

There was also a man carving wooden shoes in one classroom.

Along with many beautiful Delft items, there were boxes of chocolates, some shaped like wooden shoes, available for purchase.

In addition to eating the cookies, children enjoyed watching a puppet show and snacking on hot dogs and french fries, while we adults ate Dutch sausages on a bun, croquettes, Gouda cheese and Olie bolen, washed down with Dutch Citroen Jenever, Dutch Advocat brandy, Boere Jongens, Heineken beer, and Orange Boom beer.

There was no problem with the extra calories.

The Klompen Dancers, as well as Dutch Folk Singers and Dancers, invited everyone to participate in their activities.

In addition, during the final show, everyone was asked to join in their huge conga line and dance out of the building.

I do miss the sights and sounds of the Dutch Pavilion and will always remember the warm Welkome they gave to everyone.

Folklorama is happening now!

Be sure to visit a pavilion or two or twenty!!

Hints:

Don't have yeast cakes for the bread, Khubz? 

Substitute 1/4 ounce (2 1/4 teaspoons) dry yeast for every ounce (or cake) of compressed yeast.

While kneading the bread dough occasionally dip your hands in a bowl of water to give it a smooth, elastic finish.

The Khubz freezes well.

About the Meat Croquetten…

They can also be shaped into small round balls, deep fried, and served with cocktails.

Chicken can be used instead of beef.

The Maggi seasoning can be replaced by any bouillon concentrate powder or seasoning sauce you prefer.

                        Khubz

Yields 7 to 9 loaves

Place in a measuring cup

1/2 Cup lukewarm water

1 package or cake of yeast

1 Tablespoon sugar

let stand 5 to 10 minutes.

Place in a large bowl

6 Cups flour

2 teaspoons salt

Make a depression in the centre.

Combine in a medium bowl

1 1/2 Cups lukewarm water

1/3 Cup milk

the dissolved yeast / water mixture

Pour the mixture into the flour depression.

Mix flour with liquid, making sure all the batter is worked into the dough.

Knead until a smooth dough results and the sides of the bowl are clean.

Cover the bowl with a towel.

Let rise in a warm place until it doubles in size, about 2 to 4 hours.

Grab orange-size balls from edge of dough and form into smooth balls.

Place on a cloth, cover, and let rise 30 minutes.

Heat oven to 475º F.

Place dough directly on racks in oven.

As soon as the dough rises into a mound (2 to 5 minutes) place them under a broiler for a few seconds until lightly browned.

                        Meat Croquetten

Serves 4

Place in a saucepan

3/4 pound stewing beef

enough water to barely cover the meat

1 bay leaf

Bring to a boil, then reduce heat.

Add

1 large onion, chopped

Simmer until the meat is well done.

Turn off the heat. 

With a slotted spoon take the meat out and place it on a cutting board.

Chop the meat very finely and set aside.

Pour the broth into a measuring cup.

You’ll need 2 Cups liquid.

Add water if you don’t have enough broth.

Place in a large pot

7 Tablespoons butter

Melt over medium heat and add, stirring constantly

1 cup flour

Continue cooking and stirring until the mixture is golden.

Stir in the broth and continue stirring until the mixture is thick.

Add

1 teaspoon Maggi seasoning

3/4 teaspoon salt

1/4 teaspoon pepper

1/2 Tablespoon parsley flakes

Remove from head and add the finely chopped meat.

Cool and place mixture into a pan.

Cover and place in refrigerator until cold.

When thoroughly chilled, shape mixture into rolls, about 1 x 4 inches.

Place in a small bowl

bread crumbs, finely ground

Place in another small bowl

2 eggs

Beat well.

Roll the meat rolls in bread crumbs, then in the beaten eggs, then again in the crumbs.

Put the rolls in the refrigerator for an hour or more.

In a large pot heat to 400º F

enough oil for deep frying

Fry the rolls, a few at a time, until brown.

Drain on absorbent paper towels.

Folklorama: Cornitze and Schweinshaxe vom Spiess

Schweinshaxe vom Spiess

Folklorama in 1980 was a time when people in Winnipeg went to church a lot.

It wasn’t because anyone had suddenly become religious, but because the churches were the sites for so many pavilions.

It really made a lot of sense.

Many churches in Winnipeg were started and maintained by immigrants who were proud of their ethnic heritage.

The pavilions were run by volunteers who were proud of their ethnic heritage.

One of the main places - and in some cases the only place - where ethnic traditions and culture could be observed was in the local parish churches.

Many of the Folklorama volunteers were also parish members who could easily arrange to set up a pavilion in their church without having to pay rent for the space.

We’re Winnipeggers. 

Why pay rent when you can use a space for free?

The Romanian Pavilion was held in another long established ethnic Winnipeg church, St. Demetrios Romanian Orthodox Church, 103 Furby Street, its sponsor.

After a visitor was welcomed with a warm Bun Venit it was on to the cultural displays.

As would be expected in a church, there were displays of a religious nature: icons painted on an Icon Screen (Iconotasis) sculptured in Romania on oak wood, as well as embroidered linen items.

They also had artists doing egg painting, as well as doing icon painting on glass.

The nightly entertainment consisted of three half-hour shows featuring ethnic dances performed by Balada (an Edmonton dance ensemble) and by the local Perinita Romanian Dance Ensemble, with songs provided by both the parish’s adults' and children’s choir, as well as soloists.

As with the other Eastern European pavilions, the main focus was the food.

The hearty traditional fare included: alivinci cu smantant, sarnmali, rosii si ardei umpluti, colacei, varza cu sunca, and more, followed by prajitura cu mere, saralia and corneletze for dessert.

There were three Romanian table wines and Canadian spirits and beer available, as well as soft drinks, to keep everyone hydrated.

The German Pavilion was at the building owned by its sponsor, The German Society of Winnipeg, at 121 Charles Street, and their introductory piece says:

‘Gemütlichkeit’, roughly translated means good natured, easy, comfortable, and that’s the atmosphere found at the German Pavilion.

Along with the German arts, crafts and historical items on display there was entertainment provided by the Mardi Gras Dancers, as well as singing and yodelling by the entertainers.

Everyone was invited to sing along as the German brass band, two organists, and a guest accordionist from Kitchener, Ontario, filled the air with the sound of Germany.

Along with the sounds filling the air there was plenty of food to fill the stomachs.

Rostbratwurst (a grilled sausage on a bun), Rouladen kit Rotkohl and Eisbein kit Sauerkraut were top favourites on the menu, and went well with the Lowenbrau and Dormunder beer, as well as the German wine and soft drinks.

Paul and I had taken my parents to the German Pavilion during their visits.

Since College Point was originally a German/Irish town they felt right at home.

After a beer or two, they even joined everyone in the yodelling.

Just love that spirit of Gemütlichkeit!

In the Folklorama50 brochure there is still a Romanian and a German Pavilion listed.

No surprise there - the artwork, food and entertainment are excellent.

Want German food more than once a year?

The German Pavilion is home to The Schnitzelhaus which hosts weekly buffets featuring German and Canadian delicacies in a full service dining room.  

It has become famous for its Saturday morning breakfasts.

Hints:

The recipe for Schweinshaxe vom Spiess has an intro that is a bit colourful. Here it is:

The aroma of ‘Schweinshaxe’ on the rotisserie will drive the neighbourhood wild. Try this on the evening that the neighbour you don’t like is serving her husband cold leftovers after he has been mixing cement for their new patio all day.

It even works better if the wind is blowing in their direction.

Willkommen to the ‘hood!

Check the Schweinshaxe for doneness with a meat thermometer.

Even if you’ve invited the nasty neighbours over for dinner, it’s best to be safe.

                        Cornitze

Makes about 100 cookies

Dough

Place in a large bowl

4 Cups flour

1 pound butter

4 egg yolks

1 teaspoon vanilla

12 ounces cream cheese

1 teaspoon lemon juice

Mix well and break into nut-size pieces.

Refrigerate for at least 2 hours.

Filling

Combine in a medium bowl

1 pound finely crushed walnuts

1 Cup sugar

1 teaspoon lemon juice

4 egg whites

Sprinkle confectioners’ sugar on the work surface.

Roll out a piece of dough and fill with the filling mixture.

Close and form into a crescent shape and place on cookie sheet.

Repeat with the remaining nut-size pieces. 

Bake at 375º F for 20 minutes.

                        Schweinshaxe vom Spiess

Wash and dry

3 pork hocks, not ham, each between 2 - 2 1/2 pounds

With a very sharp knife slit the skin in a crisscross pattern of half inch squares that are 1/2 inch deep.

Rub with 

salt and freshly ground pepper

Roast on the rotisseries at high heat until very well done.

This takes 2 1/2 to 4 hours, depending on the rotisserie and the size of the hocks.

If the skin starts to burn move the meat further from the heat.

Serve with Gemischter Salat (a mixed salad), Semmein (rolls) and Bier (beer).

Folklorama: Bigos and Nalesniki

Bigos

In 1980 Poland was represented by two pavilions, just like Hungary and a few other countries were.

During the current Folklorama a few countries have more than one pavilion, but they share the audience - one is set up in Week 1, the other in Week 2.

Back in 1980, all of Folklorama took place in the same week, so the pavilions from the same country were in competition for the same audience.

Ah… well… so it goes….

The Warsaw Pavilion at 1364 Main Street was sponsored by the Polish Combatants’ Association of Incorporated Branch 13.

No, it wasn’t a fight club, just a veterans' association.

Yes, this was the Polish Pavilion that almost got us arrested.

Their piece started with a Zapraszamy / Welcome and went on to say

You’ll meet people with an inexhaustible capacity for fun and enjoyment of the good things in life.

Visitors were invited to join in the dancing or just relax and be entertained by the national fold dance ensemble ‘Iskry’.

There were displays of artifacts, handicrafts in wood, pottery, hand-woven articles, costumes and photographs depicting the folklore and character of Poland. 

After browsing the displays one could sit down to a meal of beet soup, Hunters’ Stew (Bigos) and sausages, washed down with Zubrowka or the Polish beer, Zywieckie.

And that's just what we did!

The Krakow Pavilion, at 717 Manitoba Avenue wished everyone Witamy, which also means welcome, and was sponsored by the Polish Gymnastic Association Sokol No. 1.

There was crystal and amber from Poland and dolls dressed in costumes from different regions of Poland, in addition to artifacts, wood handicrafts, Polish-Canadian pioneer artifacts, pottery, and hand-woven articles.

The Polish Sokol Choir and Dancers performed while the visitors feasted on Galereta, Bigos, Pierogi, Golabki, Nalesniki, and a variety of salads, followed by homemade Polish pastries, pierniki, crusty tortes and cheesecakes.

There was an assortment of alcoholic drinks which had been imported from Poland: Wyborowa, Zobrowska, Wisniowka, Jarzebiak, Krupnik, and Cassis, in addition to Polish beer, Zywiec, as well as domestic beer and liquor, fruit punch and coffee.

In the current Folklorama50 brochure there’s only the Polish Pavilion and it’s being held in the second week in the RBC Convention Centre.

They wish everyone Witamy, entertainment includes the dance ensemble ‘Iskry’, and Bigos is on the menu.

I don’t know if they’ve combined forces or if one pavilion drew in a larger audience than the other one did.

Ah… well… so it goes….

Hints:

The Bigos recipe started with:

All meat should be salted and broiled before cooking with sauerkraut or fresh cabbage.

If you use sauerkraut, drain the liquid and reserve one cup of it, then rinse the sauerkraut once with cold water.

Fresh cabbage must be shredded, salted and left for 30 to 60 minutes to crisp.

About the wine, I would imagine they used a dry red.

No, I don’t know how big the bottle was. Suit yourself.

They mentioned storing it in an earthenware bowl.

Maybe they just didn’t want it in anything metallic.

What with the meats in it, I would refrigerate leftovers.

They also said reheating this dish enhances its flavour.

The batter for the Nalesniki should be thin. If it’s thick, add more milk.

The recipe also suggested using a 9-inch teflon coated pan.

                        Bigos 

Place in a large kettle

2 quarts sauerkraut or 2 large heads cabbage, prepared as in hints.

2 Cups water

2 Cups tomato juice

Cook until just tender.

Place in a large pot

4 slices bacon, chopped

Fry until crisp, then remove and set aside.

Drain the fat until you have about 3 Tablespoons of fat in the pot.

Add

1 onion, chopped finely

Fry until it turns golden.

Stir in

1 Tablespoon flour

! Cup of liquid from the sauerkraut

Add this roux to the sauerkraut, along with

4 pounds pork steak, which has been salted and broiled

1 pound Polish sausage, cooked

any left-over fowl or game

1 bay leaf

5 to 8 whole black pepper corns

1/2 bottle wine (optional)

Simmer for 20 minutes.

Taste and correct the seasonings.

                        Nalesniki  

Makes 10 pancakes

Batter for Pancakes

In a small bowl combine

1 Cup flour

1/2 teaspoon baking powder

Place in a medium bowl

1 egg

Beat well and add

1 Cup milk

the flour mixture

Beat until lump free.

Add

1/4 Cup oil

Fry the pancakes and set aside.

Cheese Filling

Place in a medium bowl

500 mL dry cottage cheese

1 egg

1/4 Cup sugar

1/2 teaspoon vanilla

1/4 teaspoon cinnamon

Mix well until soft like butter.

Place a spoonful of cheese on the centre of a pancake and spread it out.

Tucking in the sides, roll the pancake and place in a buttered casserole dish.

Repeat with the other pancakes.

Dot with butter, cover and bake at 350º F oven for 1/2 hour.

Folklorama, Then and Now / Bakewell Tart and Scottish Shortbread

Shortbread

From August 4 to 17 we’ll be celebrating Folklorama 50!

Imagine that - the fiftieth Folklorama!

Folklorama was intended to be a one-time celebration of Manitoba’s centennial in 1970. 

It was originally in downtown Winnipeg on King Street, all within walking distance.

Well that was easy - it only had 21 pavilions.

Folklorama proved so popular that it came back the next, and every summer, since.

For the longest time it was a one-week celebration.

The pavilions were in different neighbourhoods, many not in walking distance.

When Paul and I first arrived here in 1975 we really got into all the festivals in Manitoba, and that included the full, one-week, Folklorama experience.

We felt it was our duty as new Manitobans to take part in each and every event.

We were 25.  

We had more energy than sense.  

We were dumb.

We had our reasons. 

We'd grown up in New York, to be exact, Queens. 

Manhattanites knew we weren’t real New Yorkers.

Folks in Queens had the attitude I live here, I don’t have to see it.

‘It’ being Manhattan and all the tourist attractions in it.

Then we moved to British Columbia. 

We’d always meant to see places like the Butchart Gardens, but we never got around to them during the two years we lived there.

Well… we weren't going to make that mistake again.  

We were going to see everything we could in Manitoba - in one year.

Most of 1975 was a blur, including all of the Folklorama pavilions.  

I sort of remember lots of embroidery.  

I do remember the time we were stopped by a cop on Main Street.  

We weren't drunk.  

Paul had been driving and, while I waved the Folklorama passport, Paul explained to the officer that we were looking for Poland and we hadn't noticed that we'd gone past a three-way intersection.

Cops hear it all during Folklorama. 

Over the years Folklorama has gone through a few changes.

It’s grown to 45 pavilions which now are spread out over two weeks.

Some of the original pavilions have stopped putting on a show.

The volunteers had gotten old and the kids weren't interested.

No problem.

There are plenty of folks from other countries happy to set up pavilions.

Some countries are represented by more than one pavilion.

Don't ask.

I still have a program from the 1980 Folklorama.

There was a bit of information from each of the 37 pavilions.

What made this program special was that 34 countries also posted recipes.

The Chilean, Chinese, and Mennonite Pavilions had nice write-ups, but no recipes. 

The Scotland Pavilion, at the Heather Curling Club, had posted Scottish Shortbread.

The Mug Pug Pavilion, representing England, was set up in the University of Manitoba.

They had full meals from every corner of the British Isles served in a British pub atmosphere with entertainment and plenty of drinks. 

They shared the recipe for the Bakewell Tart which originated when, many years ago, a customer at the Rutland Arms in Bakewell, Derbyshire, ordered some strawberry tarts, and the cook mistakenly put the egg mixture on top of the jam.

It wasn’t the first time a simple mistake led to a new - and good - recipe.

This year, in addition to the United Kingdom Pavilion, there is a Pavilion of Scotland.

There are two Chile Pavilions: the Chile Lindo Pavilion and the Chilean Pavilion.

Enjoy!!

Hints:

You can substitute 12 ounces of flour and 4 ounces of rice flour for the flour in the Shortbread recipe.

                        Bakewell Tart 

Line a sandwich tin with

6 ounces short crust pastry

Over the pastry spread

2 Tablespoons jam

Place in a medium mixing bowl

4 ounces shortening

4 ounces castor sugar

Cream well and add

few drops almond extract

2 eggs

Beat well together, add

2 ounces ground almonds (or sponge cake crumbs)

Spread the mixture on top of the jam.

Bake at 375º F for 50 minutes.

                        Scottish Shortbread

Grease a large cookie pan.

Combine in a large bowl

16 ounces flour

  4 ounces fine sugar

Place on a board

8 ounces butter

Work in the dry ingredients, kneading well.

After all ingredients are worked together, knead and then shape into a round cake or into fingers about 1/2 inch thick.

Place on prepared land and prick with a fork.

Bake at 325º F - 45 minutes for the fingers, 60 minutes if baking a cake.

Leave on the pan for a short time before removing to a wire rack to cool completely.

A Moment with Geoffrey Holder by Margaret Ullrich

Geoffrey Holder, a Tony Award-winning director, actor, painter, dancer and choreographer who played a scary villain in a James Bond film, died on October 6.  He was an amazing person and performer.

Back in 2002 I wrote the following story for the CKUW radio show ‘2000 & Counting’.  
After I read the piece we chatted on air about Mr. Holder, his performance in the James Bond movie, and, of course, his 7 Up commercial.  

Some people just live on in everyone’s memory.

R.I.P. and thank you, Mr. Holder.

    Last Saturday we saw the 1973 James Bond movie Live and Let Die.  It brought back memories of one of the most amazing musical experiences we've ever had.  No, we didn't see Paul McCartney with the Beatles or with Wings.

      Do you remember Geoffrey Holder - he was the tall dancer with the memorable Jamaican accent who did a voodoo number in the scene where Dr. Quinn nearly got a bad case of snakebite in Live and Let Die.  Maybe you remember him from television.  In 1971 he did a 7 Up commercial where he held up a glass of 7 Up and said: Try getting that out of a cola nut Ha, ha ha ha, ha.  

      Well, thanks to Geoffrey's bladder I have a 3 degrees of separation connection to James Bond, I mean Roger Moore.  No kidding.

     In February, 1981, Paul and I took a trip to New York.  We went strictly as tourists.  None of our relatives knew we were in town.  That's the only way former native New Yorkers can see New York.  We stayed at a nice hotel and got theatre tickets from the kiosk in Times Square.

     We saw Superman, Christopher Reeve, with Jeff Daniels and Swoosie Kurtz in Lanford Wilson's Fifth of July at the New Apollo Theatre.  Fantastic.  We also saw Tony Roberts and Anita Gillette in Neil Simon's They're Playing Our Song at the Imperial Theatre.  The songs by Marvin Hamlisch and Carol Bayer Sager were fun.  We bought the original cast album with Robert Klein and Lucy Arnez.   

      But we really hit pay dirt when Paul got tickets for Duke Ellington's Sophisticated Ladies at the Lunt-Fontanne Theatre.  What can I say about Ellington's music and Gregory Hines and Judith Jamison's singing and dancing?  That alone would've made it a memorable evening.  But the night we went was unbelievable.

      The Times Square Kiosk was the way theatres filled empty seats at the last minute.  People could pick up same-day theatre tickets at discount prices.  As long as you didn't have your heart set on a particular show or seat location you could get incredible deals.  

      Well, there we were with tickets to Sophisticated Ladies in our hot little hands.  That night Paul, dressed totally in brown, and I, in a nondescript drip-dry polyester outfit, got to the Lunt-Fontanne a little early to savour the ambiance of a New York theatre.

     Then we started spotting celebrities.  Okay, it was New York and that happens, but every time we turned our heads it was "Oh, my God! that's...  Look, look... no don't look.  Oh, my God!  LOOK!!!"   

     Lauren Bacall, Diana Ross, Lena Horne, Pia Lindstrom and Bobby Short were some of our fellow patrons.  And, trust me, they were not wearing nondescript drip-dry polyester outfits.  They were dressed to the twelves, never mind the nines.  I hadn't seen so many diamonds since we'd strolled through Tiffany's.

     An insert fell out of my program.  I took a quick look at it.  That explained why everybody who was anybody was there.  We'd picked up some unsold tickets for a benefit performance organized by The Doll League, Incorporated in support of The Dance Theatre of Harlem and The Negro Ensemble Company.  Yeah, we didn't have a clue what they were either.  But there we were, warming a couple of seats with some pretty fancy folks who were all dolled up in tuxedos and designer gowns.  It's a safe bet Lauren Bacall hadn't picked up her ticket at the kiosk.  

    Then, as if seeing a great show and all those celebrities wasn't enough, during intermission Paul went to the men's room.  He came back babbling like an excited school boy.  "You'll never guess who I was standing next to, right there whizzing, the same time as me.  Guess… you'll never guess.  Geoffrey Holder!"

     Well, who'd have thought nature would've called Paul and Geoffrey Holder at the same time like that?  It was a memorable moment, if not a Kodak moment, alright.

     I wish he'd gotten an autograph, but maybe that wasn't the right time.  I wish I'd been there… well, maybe not. 

Pop, Ma and Halifax by Margaret Ullrich, part 12, Weeding

We didn't just take Pop and Ma to Folklorama.

A dozen years ago we took them to Halifax, Nova Scotia.

I really miss the pre 9/11 days.

No passports.

As Obama saw in the Byward Market, Canada and the U. S. are good neighbors.

The 9/11 terrorists were in the States, with all their papers in order.

All the new border security measures wouldn't have made any difference.

Oh, well...

Paul and I had decided to drive down to New York, pick up my folks, 

drive along the coast, see the Tall Ships while they were in the Maritimes, 

visit a few tourist sights, then drive home.

Simple, right?

With two dogs and my folks... are you kidding?

Our drive from Winnipeg to New York was pleasant.

Our drive from New York to Dartmouth was a little off.

A friend in Halifax had advised us to make reservations because of the Tall Ships.

So we were all set to stay in Dartmouth, Nova Scotia.

A cheaper motel, but we had to cross a toll bridge to go to Halifax.

We'd had a late start leaving my parents' house.

Ma had Paul pack a few gallons of bottled water for our trip.

Pop had gotten sick during their trip to Trevi.

The guide had told them to not drink the fountain's water.

Pop had to sample the water.

Not good.

When Paul saw how much space the water was taking he had a talk with Ma.

There weren't any Trevi-like fountains on the way or in the Maritimes.

My parents had drunk Canadian water before without any ill effects.

Paul unpacked the water.

Pop, Paul and I took turns driving.

I don't know why, but every time Pop took the wheel, it poured.

For our first night we stopped at a motel in Bangor, Maine.

If we'd had any idea of how the trip would be, we would've stayed.

From Bangor, Maine, to the Canadian border we took the quicker route. 

We ended up mostly driving through the logging area. 

I said, "It'll get better when we get on the main highway." 

Paul pointed out that we were on the main highway. 

It was like the scene in National Lampoon's Christmas Vacation. 

No, we didn't get stuck under a loggers' truck.  

Let's put it this way.  We've had better drives. 

So much for shortcuts.

In Dartmouth, Nova Scotia, we unpacked in our shared room at the motel.

There were two restaurants in walking distance.

An Italian and a Chinese.

Pop didn't like Chinese restaurants.

They didn't serve bread.

So, Paul went out to pick up pizza for dinner in our room.

We watched a bit of TV, then went to sleep.

The next morning we went for our free Continental breakfast.

We overheard the desk clerk say she couldn't understand why anybody 

would come to Halifax, Nova Scotia.

She told us Peggy's Cove has just a half hour daily without fog.

The travel brochures never mention fun facts like that.

Saying a couple of prayers - well, we did mention God - we drove to Peggy's Cove.

After all the rain we'd had and the clerk, we weren't expecting much.

Somebody took pity on us.

When we got to Peggy's Cove we had clear weather.

We didn't see any Tall Ships.

We did see lots of friendly Japanese tourists.

This surprised Ma, since she didn't think any tourists came to Canada.

Well, New Yorkers never think people go anywhere but New York for a vacation.

When the fog started to roll in, we went back to our van.

We drove around a bit, then headed back to the motel.

Ma couldn't face another pizza.

The Chinese restaurant was across the street from the motel. 

Ma said, "We are going to eat there." 

So, we went and ordered a dinner for four.

Paul ate about half of the food.

The next morning, heading to breakfast, we again overheard the same 

desk clerk griping about how awful Halifax was.

I really hope that girl managed to move away.

Or at least go into another line of work.

After breakfast we headed back to New York.

Once we crossed the border, Ma started pointing out places to stay.

Augusta... Portland... Bangor.

Pop wanted to get home.

Feeling guilty about the Chinese dinner, we kept driving.

By 7:00 pm we were in Portsmouth, New Hampshire.

The CAA book said that there was one motel that would accept dogs. 

But the book had made a mistake.
The motel wouldn't accept dogs.

So, we kept driving.

About 9:00 pm we calculated that we'd be in New York by 2:00 am.

By then we were getting punchy from the driving.

Paul and I hi-fived, shouted, "We can do it!" and cackled.

I think the cackle unnerved Pop.

He agreed we should go to a motel.

In Massachusettes Paul found a motel.

From the car we watched as he pantomimed to the clerk about our two small dogs.

The guy agreed to let us stay in a smokers' room.

After Paul booked our room, we went to the McDonald's across the street for dinner. 

We hadn't eaten since noon, and we were famished.

Pop and Paul went for the food.

Ma and I walked the dogs.

For some reason Ma and I thought the key was locked in the car.

We went and pantomimed to Paul through the glass door.

We put on a dandy little show.

No, Paul had not forgotten the key.

Back to the motel...

Pop, Paul and I grabbed the suitcases and the two dog kennels.

Ma held the leashes with our two dogs.
We entered the elevator.

When we got to our floor, Pop, Paul and I walked out, but the dogs wouldn't budge. 

The doors closed, locking Ma and the dogs in the elevator. 

The three of us just stood in the hallway.
The elevator went back to the main floor.  

I collapsed on the floor, laughing hysterically. 

After their ride, Ma and the dogs returned to our floor. 

The dogs had had enough of the elevator and agreed to join us.

The smokers' room stunk and had hundreds of burn holes in the carpet.

We watched a bit of TV, then went to sleep.

The next day's drive went better.

Finally we got back to my parents' house.

My brother George heard about the Chinese restaurant.

Smirking, he asked, "So, how'd you like the food, Pop."

"Let's put it this way.  I ate."

George smiled.  "No bread on the table, right?"