10 August 2026
Foto Tunes
Tom the backroads traveller hosts this weekly meme.
AKA Guitar On My Back
Got a guitar on my back
And I'm standin' on this lonesome railroad track
Train's a-comin'
It'll be here 'fore too long
But I don't think I can stop it with a song
Girl, that's the kind of way I'm feelin'
Tryin' to stop your leavin'
Monday Mural
I'm linking up at Monday Mural
April 2026 - Toronto ON PART TWO
Other than assuming this is related to the historical plaque located nearby on Ossington Ave I assume this mural is Mohammed Ali and George Chuvalo. I don't have any artist information.
The plaque celebrates the life and explores this portion of the late legendary boxer’s career during his historic visit to Toronto. It was at 109 Ossington Ave that Ali trained for his fight against Canadian heavyweight champion George Chuvalo. They fought in Maple Leaf Gardens in a gruelling 15 rounds. Ali later admitted the fight was the toughest of his career during a time when Ali himself was having a tough time. The World Boxing Association had stripped him of his title for joining the Nation of Islam and was facing intense criticism for his objection to fight in the Vietnam War.
The plaque celebrates the life and explores this portion of the late legendary boxer’s career during his historic visit to Toronto. It was at 109 Ossington Ave that Ali trained for his fight against Canadian heavyweight champion George Chuvalo. They fought in Maple Leaf Gardens in a gruelling 15 rounds. Ali later admitted the fight was the toughest of his career during a time when Ali himself was having a tough time. The World Boxing Association had stripped him of his title for joining the Nation of Islam and was facing intense criticism for his objection to fight in the Vietnam War.
D. Terra
The artwork depicts a portrait of Jean-Michel Basquiat, a legendary artist who originated from the New York City graffiti scene.
Rowell Soller
09 August 2026
My Recipe Box - Gingerbread
My mother's gingerbread was from this cookbook in the 60s and 70s.
Servings: 16 from one (9-in) square cake
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients
1¾ cups all-purpose flour, spooned into measuring cup and leveled-off
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
4 tablespoons unsalted butter, melted
⅔ cup (packed) dark brown sugar
⅔ cup mild-flavored molasses, such as Grandma's Original (not Robust or Blackstrap)
⅔ cup boiling water
1 large egg
Instructions
Preheat oven to 350°F (175°C). Grease a 9-in (23-cm) square metal cake pan with nonstick cooking spray with flour, such as Baker's Joy. (Alternatively, grease the pan with butter and lightly coat with flour.)
In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon and cloves. Set aside.
In a large bowl, whisk together the melted butter, brown sugar, molasses, and boiling water. When the mixture is luke warm, whisk in the egg.
Add the dry ingredients to the wet ingredients and whisk until just combined and there are no more lumps.
Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until the edges look dark and the middle feels firm to the touch. Set the pan on a rack to cool slightly, then cut into squares and serve.
This cake is best served warm out of the oven or reheated.
Notes
Freezing Instructions: The gingerbread can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.
My Recipe Box - Pork Tenderloin
July 2026 - Toronto ON
Finally a recipe I like for pork tenderloin, I've always found it dry and boring.
I only use 1 tenderloin for the two of us.
Ingredients
2 pork tenderloins about 1 pound each
2 tablespoons brown sugar
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon Italian seasoning - I sometimes use salad dressing
1 teaspoon salt
1/4 teaspoon pepper or to taste
1/4 cup butter cut into pats or use garlic butter
Chopped parsley optional, to taste
Instructions
Preheat your oven to 400F and move the rack to the middle position.
Prep the tenderloins by cutting off any excess fat and the silver skin (the tough part that may cover some of each tenderloin). Pat the tenderloins dry with paper towel.
Add the spice rub ingredients (brown sugar, smoked paprika, garlic powder, onion powder, chili powder, Italian seasoning, salt & pepper) to a small bowl and stir together. Coat the tenderloins all over with the spice rub.
Add the pork tenderloins to a 9×13 (or similar size) baking dish and place the butter pats on top.
Bake, uncovered, for about 25 minutes or until the pork has reached 145F. Let it rest 5-10 minutes before slicing it into medallions so it remains juicy.
Pour the pan juices over the pork (they're also great over a side dish like mashed potatoes) and sprinkle with chopped parley if desired.
Words
I never thought about this word, until I used it recently and was flagged for spelling, so I had to look it up!
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