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In the U.S.A., trains date back to the old west and cowboy era, However, during these modern times, wagon trains and railway have inspired many innovations about trails and railways. We can attribute these makeovers to: time, technology and trends. Mass transportation has transitioned from horsepower, locomotion to being propelled by various modern energy sources. Passengers, waiters, cooks, porters and conductors, have all been impacted and/or displaced.
What are some of the changes that have taken place? Railways and trains are being modified into unique structures. Some of the most popular modifications have been stationary museums. Others are used solely for public accommodations. And many are utilized in full or part, for transportation.
As people, places and needs for accommodations keep transitioning, more railway concepts are coming forth. Keep in mind that whichever innovative train adventure you choose to journey, it will be fun, nostalgic and very scenic.
Railroads have been an integral part of our country’s history, connecting east to west, shipping supply to demand, and connecting farm to hungry city table. It’s a rich history tied to – and driving – major events, and it’s a history worth seeing, smelling and feeling up close. The following museums let visitors hear the steam-whistle blow, smell the grease on the axels and step back in time. source
The Exterior of Starbucks’ Railway Coffee Coach – image #1
The Service Style Inside A Starbucks’ Railway Coffee Coach – image #2
Starbucks’ Railway Coffee Coach seatings – image#3
Featherbed Railrod Bed and Breakfast Resort. image#1 Learn more
Casablanca Caboose At Featherbed Railroad In Northern California’s Throughout Bed And Breakfast Wine Country CaliforniaFeatherbed#2
Featherbed. A Bed and Breakfast – image #3
Featherbed Bed and Breakfast(exterior) – image #4
Featherbed Railroad Caboose themed Bed and Breakfast – Exterior (located on California) – image#5
Featherbed Railroad Caboose-themed Bed and Breakfast – Different Exterior Angle – image#6
Featherbed Railroad Caboose-themed Bed and Breakfast – Interior – image #7
Featherbed Railroad Caboose-themed Bed and Breakfast – Interior – image #8
Nederland Buffalo Bills Coffee Shop ( located Boulder Colorado) learn more…
TWhistle Stop Bed and Breakfast – (NY Mills, MN) – Image#1
Whistle Stop Bed and Breakfast – (NY Mills, MN) – Image#2
Whistle Stop Bed and Breakfast – (NY Mills, MN) – Image#3
Whistle Stop Bed and Breakfast – (NY Mills, MN) – Image#4
The Train Carriage Coffee Shop (located Colorado)
“… a great coffee shop built out of three old railcars which I couldn’t resist photographing while sipping on my cappuchino.” – image#1 Learn more. Visit site.
The Train Carriage Coffee Shop (located Colorado) – image#2
The Train Carriage Coffee Shop (located Colorado) – image#3
Railroad and Old West themed joint – Picture of Wagon Train (located California) – image#1…
Railroad and Old West themed joint – Picture of Wagon Train – image #2…
Railroad and Old West themed joint – Picture of Wagon Train – image #3…
Railroad Coffee Shop – O’Gauge Railroading read more at source
The Rail Coffee Room – Exterior (AMTK Station, Centralia Ilinois) – image#1 source
The Rail Coffee Room – Interior (AMTK Station, Centralia Ilinois) – image #2
The Rail Coffee Room – Interior (AMTK Station, Centralia Ilinois) – image#3
Enjoy Your Coffee Today!!
COAL MINING IS DEADLY!
“Working in the Coal Mine” is a song with music and lyrics by the American musician and record producer Allen Toussaint. It was an international hit for Lee Dorsey in 1966, and has been recorded by other musicians including Devo in 1981.
After Toussaint returned to New Orleans from the US Army, in which he served from 1963 to 1965, he formed a production company, Sansu (also known as “Tou-Sea Productions”), with partner Marshall Sehorn. He produced a number of singles performed by Lee Dorsey in 1965 and 1966, including “Ride Your Pony” and “Working in the Coal Mine”.
Written and arranged by Toussaint, the song concerns the suffering of a man who rises before 5 o’clock each morning in order to work in a coal mine, five days a week, where the conditions are very harsh and dangerous, but which offers the only prospect of paid employment. The singer repeatedly asks the Lord, “How long can this go on?” and complains that when the weekend arrives, he’s too exhausted to have any fun. In the instrumental section, as in the song’s fade, he says: “Lord, I’m so tired / How long can this go on?” The song features the sound of a pickaxe clinking, as if the musicians were working in a mine. The musicians were the Sansu studio band, including guitarist Roy Montrell, drummer Albert “June” Gardner, and bassist Chuck Badie.
It was a hit for Lee Dorsey, released on Amy Records (catalogue number 958), and entered the U.S. Billboard Hot 100 on July 23, 1966, eventually peaking at #8, while reaching #5 on the Billboard R&B chart. It also reached #8 on the UK Singles Chart.
Toussaint said that neither he nor Dorsey had ever been down a coal mine: “We didn’t know anything about a coal mine”. He said of Dorsey: “He was very good to work with. Very inspiring because he had such a happiness about him. He loved what he was doing when he was singing. He was a body and fender man when he wasn’t singing and even at his peak, when he would come off the road at the end of a successful tour, he would go and get into his grease clothes, his dirty work gear and go and work on cars. Straightening out fenders and painting bodywork. But really it was his finest hour when he was singing. He was a very good person for me to work with and he totally trusted me every step of the way.”
“Ride Like the Wind” is a song written and recorded by American singer-songwriter Christopher Cross. It was released in February 1980 as the lead single from his Grammy-winning self-titled debut album. It reached number 2 on the US charts for four consecutive weeks, behind Blondie’s “Call Me”.
On the album’s inner sleeve, Christopher Cross dedicated this song to Lowell George, formerly of the band Little Feat, who had died in 1979. It features backing vocals by Michael McDonald and a guitar solo by Cross.
I remember when mail was a welcome greeting and a relaxed communication. But now everyone is chased down through unsuspecting portals (land and cyber), with all of the tecnological combines of solicitations. The battle is not only in our physical mailboxes and phones but have integrated full-fledge, online.
Postmaster General online and offline..
Managing the Influx of Email
Create subfolders and route mail automatically
Use flags and reminders
This recipe uses the combination of veggies from one of my favorite recipes and the rolling technique of another. The result is this stunning presentation which tastes as good as it looks. —Laine Beal, Topeka, Kansas
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 8 servings
2 cups egg substitute
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup chopped red onion
1 teaspoon Italian seasoning
5 turkey bacon strips, diced and cooked, divided
1 pound sliced fresh mushrooms
2 teaspoons canola oil
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
Line a 15-in. x 10-in. x 1-in. baking pan with parchment paper; coat paper with cooking spray and set aside. In a large bowl, whisk the egg substitute, eggs, salt and pepper sauce. Stir in the spinach, onion, Italian seasoning and 1/4 cup bacon.
Pour into prepared pan. Bake at 375° for 15-20 minutes or until set. Meanwhile, in a large nonstick skillet, saute mushrooms in oil for 6-8 minutes or until tender. Drain on paper towels; blot to remove excess moisture. Keep warm.
Turn omelet onto a work surface; peel off parchment paper. Sprinkle omelet with mushrooms and 3/4 cup cheese; roll up jelly-roll style, starting with a short side. Place on a serving platter. Sprinkle with remaining cheese and bacon. Yield: 8 servings.
Featured image: http://www.designbyaikonik.com.au
HOW TO PAIR COFFFEE WITH FOOD
By Lindsey Goodwin
From breakfast to dessert, coffee is a delicious drink to sip with food. Here are some classic coffee-food pairings that are easy to enjoy at home or out on the town.
Fresh fruits and fruit-based sweets can offer a lighter, healthier pairing option for some coffees. Just be careful not to overdo sour tones in your pairing selections – the results can be cacophonous!Berries – Kenyan and Haitian coffees are great with any kind of berries, but Yemeni and Jamaican coffees are even better with blueberries.
Stonefruits (peaches, plums and apricots) – Fresh or baked into sweets, stonefruits are delicious with Tanzanian and Haitian coffees.
Tarts – Fruit tarts are exceptional with medium-to-dark roast Brazilians and Costa Ricans.
If you like to enjoy fruit with cheese, you’ll probably also like these fruit, cheese and coffee pairings.
Chocolate and coffee is a long-standing favorite amongst food-and-drink pairings. Espresso drinks like CaffÃ© Mochas, CaffÃ© Lattes and Ristrettos make perfect sense with chocolate, as do a number of different coffee origins.
Here are some top coffee-chocolate pairings from bars to cake.
Brownies – Full-bodied coffees from Indonesia or Guatemala pair beautifully with dark chocolate brownies.
Chocolate Cake – Chocolate cake is great with most medium- or dark-roast coffees, but is especially great with chocolaty Guatemalans.
Chocolate mousse cake is delicious with most Arabica coffees. Vanilla-bean-iced chocolate cupcakes are wonderful with Colombian coffee.
Chocolate-Dipped Fruit – Chocolate-dipped fruit is good with most African coffees. Tart chocolate-covered cherries are great with citrusy Ethiopian Sidamo in particular.
Dark Chocolate – Dark chocolate is ideally paired with Indonesian, Brazilian, Ethiopian, Guatemalan and dark roast coffees.
Milk Chocolate – It’s hard not to pair milk chocolate with all types of coffee, but Colombian, Kenyan, Sumatran, Yemeni, Ethiopian and Kona work best.
White Chocolate – White chocolate’s milder flavor pairs better with Colombian, Costa Rican and Yemeni coffees.
Baked Goods Pairings
What would Italians do without coffee and biscotti? What would Canadians and Americans do without their doughnuts and coffee? These coffee pairings are ingrained in the daily lives of many. Here are a few popular ways to enjoy pairing coffee with baked goods.
Biscotti – Perhaps the most popular baked good to enjoy with coffee in the U.S. outside of doughnuts, biscotti comes in flavors and varieties to suit nearly any palate. Almond is classic, but cherry, chocolate and other types are also well worth trying. Full-flavored biscotti is also great with espresso.
Cakes – Cake and coffee is a classic pairing. Carrot cake is fantastic with Colombian coffee. Chocolate cake pairings are listed above under “Chocolate Pairings.” Beyond these few suggestions, the possibilities are endless!
Caramel Flan – The rich, salty-sweet flavor of caramel flan works well with Indonesian and Guatemalan coffees.
Cinnamon Buns – The caramel and chocolate notes in Colombian and Guatemalan coffees are a natural fit for cinnamon buns.
Coffee Breads – Anyone who is inclined to bake should check out this list of top ten coffee breads. Use their individual flavor profiles to pair them with coffee.
Coffee Cake – Danishes and coffee cakes pair well with most coffees, but light- or medium-roast Hawaiian and Nicaraguan coffees are particularly good
Croissants – You can pair unadorned coffees with croissants, but why not take a cue from the French? CafÃ© au Lait pairs so much better!
Doughnuts – Different types of doughnuts pair well with different coffees. Many coffee-and-doughnut lovers swear by milk and sugar with pretty much any type of coffee and any type of doughnut. Smooth, sweet Costa Rican coffee is especially well suited to pairing with doughnuts.
Muffins – Like doughnuts, most muffins work with most coffees. Some find that Costa Rican and Mexican coffees are especially good with muffins.
Oatmeal Raisin Cookies – Light- to medium-roast Nicaraguan and Kona coffees are ideal for pairing with the lighter flavor of oatmeal raisin cookies.
Scones – They’re not just for tea! Fruit scones are great with winey coffees from Yemen, Kenya and Haiti. Unflavored scones are good with Costa Ricans and maple raisin scones are perfect for Kona or Nicaraguan coffee. Citrus scones are great with Mexican and Ethiopian coffees.
Shortbread – The buttery, dense flavor and texture of shortbread is delicious with Costa Rican or Brazilian coffees, or with a CaffÃ© Breve.
Sweet Breads – Zucchini bread with nuts is amazing with Colombian. Banana nut bread is great with Costa Rican, Kenyan or Kona coffee, and pumpkin bread with nuts is incredible with Colombian or Costa Rican coffee. They’re all great with Espresso con Panna.
Breakfast Food Pairings
The light, balanced flavor of most Central American coffees is ideal for many breakfast foods, but here are a few breakfast coffee pairings that go beyond the basics.
Crepes – Pair savory crepes (those with ingredients like vegetables, herbs, cheese and meats) with bold Pacific Island coffees. Pair Nutella or chocolate crepes with Colombian coffee. Berry crepes are great with Kenyan or Haitian coffees. They’re all also easily paired with espresso and espresso-based drinks.
Eggs and bacon/sausage – This American-style breakfast is great with medium-roast Costa Rican coffee.
Omelets with Mushrooms, Basil and/or Chevre – Java, Sumatra and Indonesian coffee can handle the full flavors of savory brunch foods like omelets.
Oatmeal – Light-roast Kona or Nicaraguan coffee is ideal with oatmeal.
Pancakes with Maple Syrup – Kona and Nicaraguan coffee complement the maple and the pastry flavors of this classic breakfast food.
Quiche – The full, savory flavors of many Pacific Island coffees is great with quiche.
Wheat Toast – Light- or medium-roast Costa Rican, Colombian, Guatemalan and Brazilian coffees are great with simple, grainy breakfasts, such as toast or cereal.
Cappuccino and CafÃ© au Lait are also worth trying with simple breakfasts.
Baby, Baby Don’t Cry”, released in December 1968, is a single recorded by The Miracles for Motown Records‘ Tamla label. The composition was written by Miracles lead singer Smokey Robinson, Motown staff writers Al Cleveland and Terry Johnson, a former member of The Flamingos. Robinson, Johnson, and Miracles member Warren “Pete” Moore were the song’s producers.
The success of this song ended a period of relatively mediocre chart action for The Miracles during 1968, and set the stage for their biggest hit ever with Smokey as lead singer, 1970’s multi-million selling #1 hit The Tears of a Clown.