YWCA Looking To Expand
The beautiful YWCA building wedged between Stadium Way and Broadway is looking to add 36,000 square feet of additional space. The project is still ‘awaiting funding’, but it’s eventual completion will be another piece in the changing landscape of the St. Helens / Broadway / Stadium Way neighborhood. From the architect’s website:
The proposed multi-story addition simply extends the fabric of the neighborhood with humility and with respect for the highway surrounded by architecture. Because the new wing will rise significantly higher than its neighbor, the design solution proposes setting the upper floors back from the lower floors, which are clad in brick and approximate the height and mass of neighboring building.
It’s only my opinion, but the drawings look pretty good to me.
Link to TCF Architecture
6 comments
M Maria September 9, 2010
Great read right before lunch! Thanks for the recipe. Yum. And yes, it’s possible to rescue many kitchen & life disasters, though sometimes you’re stuck with just having to chew through tough (situations) steak.
One of my own worse kitchen adventures was substituting whole wheat flour in Julia’s authentic croissant recipe. Not a good idea. After a day of folding/rolling/chilling/baking the fine dough, I ended up with crescent-shaped bricks.
Experience has taught me these probably could have been sliced into the flakiest, most buttery croutons, or ground up in the processor to make a delicious crumble…but as a chastened beginner, I just threw them out.
R Rollie September 10, 2010
We have a friend in France who says the fastest way to mess up the making of mayonnaise is to forget drinking a beer first. This tip seems to work in our house.
D Don Hurley September 10, 2010
Great read. Not surprizing that the woman who coined the phrase “ Save the liver” would also be a proponent of saving the aioli! Not sure how to save the plastic picnic table from being half melted by the coleman stove when preparing clams in Maupin…thanks for the recipe!
J John Idstrom September 10, 2010
I always thought what happens in Maupin, stays in Maupin…
A Altered Chords September 11, 2010
Great recipe! Thank you.
F.A.Q. – Does it keep in the fridge? If so, for how long? Will it lower my LDL (bad cholesterol) if I use it in lieu of Helman’s mayo?
J John Idstrom September 12, 2010
AC: Yes, it will keep in the fridge, but a bit of separation has occured with me. In this event, it can be saved with a short whisk, but DON’T whisk it cold, it will completely separate. Let it come up closer to room temp first. My kitchen-made mayo lasts 2-3 weeks. I keep it in a plastic squirt bottle, so when I get a little separation I just warm it up and give it a good shake.
As to the cholesterol question, my usual adivice is to just pop and extra half Lipitor or whatever statin you are taking, you’ll be fine. I dunno, it’s fresh egg yolk and olive oil, that’s got to be better for you than all the junk they put in at the factory.