« The Real "Mad Men" now at the Plaza Theatre on Ponce | Main | Wesleyan's Sukkah . . . WOW! »

October 03, 2009

Mother Goose Building, RIP

Students and parents check out the scene after a fire destroyed the "Mother Goose" building at Paidiea private school in the Druid Hills neighborhood of Atlanta.

Phil Skinner, pskinner@ajc.com Students and parents check out the scene after a fire destroyed the "Mother Goose" building at Paidiea private school in the Druid Hills neighborhood of Atlanta. 

They're saying it's arson.  Gabe texted me last night when he heard the news about the fire and then went over to watch the fire fighters douse the flames.  This building is the official "hangout" place for HS freshmen at Paideia.  Their lockers are in this building.  It contains classrooms as well.  The charming and historic structure was once a day care center, hence the moniker "Mother Goose."  A Facebook tribute page called RIP Mother Goose has already been established, and as of this writing has more than 400 members!

Photo by Kim Calhoun Dennis

Posted at 07:31 PM |

Comments

Feed You can follow this conversation by subscribing to the comment feed for this post.

The comments to this entry are closed.

About

Subscribe to this Blog

Your email address:


Powered by FeedBlitz

AddThis Social Bookmark Button

What I'm Reading

What I'm Cooking

  • Cheap Ceviche
    This is almost a mock ceviche because it's made with junk fish (tilapia) and surimi, the tofu of fish. However, with the right amounts of lime juice, cilantro, onion and hot sauce, even cheap fish makes a fabulous ceviche. I chopped up a 1/2 pound of tilapia and combined it with 2 packages of chunked surimi. Marinate in juice of 5 limes, 1/2 red onion chopped fine, and one head of cilantro chopped fine. Add a healthy squirt of Sriracha sauce and refrigerate.
  • Collard Greens
    My CSA is sending us lots of green love in the form of collard greens. Here's my very delicious veggie-but-smoky recipe. In a large pot add 1 cup vegetable broth, 1 cup water. Nice pinch of salt, and 3/4 tsp. Spanish smoked Paprika. Add your chopped collards and simmer gently for at least 45 minutes.
  • Tzatziki Sauce
    Just outstanding on everything. Take a container of Greek style yogurt (no-fat, low -fat, doesn't matter). Grate 2-3 thin skinned middle eastern cukes on a box grater and squeeze out all the water. Mince 3 cloves of garlic VERY fine. Stir cucumber and garlic into yogurt, add a splash of olive oil and a grind of black pepper. Dunk in vegetable of your choice, slather on spanakopitas, etc.
  • Polenta
    Apparently the par-boiled polenta I'm using is considered ca-ca by serious cooks. I've found it to be utterly delicious, especially smothered with sauteed portobello mushrooms. I will give plain old yellow cornmeal polenta a try after Thanksgiving.
  • Hangar Steak
    Grilled in a cast iron pan in the oven, on broil. Remarkably tender and so quick. Salt, pepper and smoked paprika for seasoning.
  • Brussels Sprouts + Corn
    A smashing combination -- the bitter tang of the Brussels Sprouts with the sweetness of corn. Saute with olive oil, salt and pepper. C'est tout!
  • Stuffed Cabbage
    My favorite recipe From the NY Times Jewish Cookbook, made with fresh cranberries and canned cranberry sauce. Total yum.

Archives

More...

Blog powered by Typepad
Member since 04/2007

Categories

Usage & Licenses