How to Order a Cheesesteak in Philadelphia.

I have just returned from 4 weeks in Philadelphia. Since I grew up just 30 miles south of Philly I know how to order a sandwich. But in case you go there for a visit, here are a few pointers:
If it's a woman behind the counter she'll say, "What d'ya want hon?" If it's a guy, he'll say, "Hey Bud, what can I get ya?" If they are real busy, they'll just flick their head up while looking at you. That means GO. And if you don't the next guy will. You say, "Cheesesteak small," that's it. Not cheesesteak sub or sandwich. "Cheestay" is okay as well. Pause briefly as they write, then say, "fried onions" if you want them, and "sweet peppers." If they have a choice of cheeses they'll ask, "American?" You say, "provolone", pronounced "priv' u lone." They'll say, "Anything else"? At this point don't say something like ketchup, or mustard, or mayonnaise. Tomatoes are okay, and in a pinch lettuce, but don't push your luck. They're going to serve you whatever they serve you and you're going to like it. Here is the real beauty of it. A 10 inch crusty sub roll filled with steak, cheese, peppers, and onion, served wrapped in paper, and placed in a bag, piping hot is about $5.50. Where do you order them? Almost anywhere, but honestly I look for a small, busy establishment with an Italian looking guy behind the counter. Not a chain looking place but someplace named, Gus' or Franks. Don't be afraid of the street corner stands, for breakfast you can get the same roll with 2 eggs, scrambled while you watch, with cheese and Italian sausage for about $2.50. Hot, fresh and fantastic.

Ken Burns' World War II

I am watching by videotape the first night of the Ken Burns series on World War II, broadcast on PBS. I am requesting your comments and opinions. Most of us are fans of Burns' work, Civil War, Baseball and Jazz. In the Civil War series he had Shelby Foote's books to work from (and his presence, voice and demeanor in the show). The writing is always the foundation of a documentary even a visual one. I hope this one is as good. I called my father, a WW2 army infantryman, and suggested he give it a look. His opinion of "war movies" the the last 20 years , including Saving Private Ryan, has not been good.
I'll be commenting from time to time on the series and hope you will, too. I will post any thoughtful commentary from this readership.
The War on PBS webpage: http://www.kera.org/tv/thewar

Saturday in Big D

I admit it, I was in Dallas on business Friday and for a visit Saturday. I had to be around the American Airlines Center for a while and had not been there since they have completed or nearly completed the work on the neighboring Tom Hicks development. Very impressive in a new, flashy Dallas kind of way. A couple of new restaurants like Nove Italian look good. Saturday night I took a turn back in time and spent an hour or so at St. Seraphim Orthodox Cathedral (Wycliffe and Oaklawn) for evening vespers. I was a guest of my daughter and a few friends of hers. Beautiful church with beautiful iconography and an orthodox liturgy. I enjoyed it very much. Most encouraging to me were the number of young people. There is a growing interest among younger church goers for traditional liturgy and away from the extemporaneous. I visit Catholic churches around the country and instead of fewer young people I see more. The contemplation of the good is attractive.
Afterwards we went to the Old Monk for beers (or in my case Diet Coke) and burgers. I was asked if an Old Monk burger was as good as our best in Fort Worth. It's good but not as good as Kinkaids. The Fritas or little fries were great. Sunday, it is off to my daughters for chicken enchiladas and appropriate side dishes and a surprise (she says) desert from one of Whole Foods' pastry chefs. My daughter serves 30 or so of family and friends almost every Sunday night and gets high marks from everyone.

Addendum: Desert was Snickers cake with Snickers flavored cake and frosting, topped with slices of Snickers. It wasn't good it was fantastic. The cake had perfext texture and the frosting was creamy and just sweet enough. Made by Angela (sorry Angela I did not get your last name) and sous chef Ryan. She works at the Whole Foods on Forest and Preston in Dallas. Stop by and say hi.
My daughter's chicken enchiladas, beans and rice were delicious as usual. Nothing new there. 30 - 35 present and a good time was had by all.