Signs 2

January 2015 - Las Vegas NV

Some of my favourite signs along Fremont.

Since I took these photos in 2015, the Goose and Vickie have been removed and relocated due tot he demolition of these buildings to make way for a new and "improved" casino resort.
The Golden Goose has been relocated to Fremont and 10th. I couldn't find any information on Vickie's fate.

Click here to see many other retired signs at the Neon Museum.


Cowboy Vic must be lonely these days.


The Golden Goose was a casino located on 20 Fremont Street in Downtown Las Vegas. It was the first casino to be fully owned by Herb Pastor and first opened in 1975. It later closed in 1991 after Pastor bought the Glitter Gulch Casino and converted both properties into a gentlemen's club, known as the Girls of Glitter Gulch, now also closed.

Vegas Vickie was originally named Sassy Sally when Glitter Gulch was a casino owned by Bob Stupak. The sign was created in 1980 by Ad Art’s Jack Dubois and Charles Barnard. The sign gained national attention in 1994 when she “married” her neighboring neon cowboy, Vegas Vic, who currently stands over the former Pioneer Club building.

Vegas Vic is a neon sign resembling a cowboy that was erected on the exterior of The Pioneer Club in 1951. The sign was a departure in graphic design from typeface based neon signs, to a friendly and welcoming human form of a cowboy. The sign's human-like abilities of talking and waving its arm constituted an immediate acceptance as the unofficial welcoming sign reproduced thousands of times over the years and all over the world.

Oscar’s Neon Martini Glass shown here, though it is mounted on East Fremont along with many of the other renovated signs in the “gallery,” is not actually a restored vintage sign. It was created new a few years ago. It was named for the long-time mayor of Las Vegas, Oscar Goodman.

White

Cee's Fun Foto Challenge


Let's start with winter white since we've had our first snowfall this year.

Gardiner Museum Toronto ON

A little warmer white.

White Sands National Park New Mexico 2015

Lake Chapala Mexico 2016

Bejing China

Blue Mountains Sydney Australia

Tuesday Treasures

Tom hosts Tuesday's Treasures.
Travel Tuesday
Our World Tuesday
Image-in-ing
My Corner of the World


March 2013 - Cottonwood AZ

Bing's Burger  on 89A through the middle of town. We have stayed in this area at least four or five times and love it.
There is a link to Route 66 as I-40 is the old Route 66.

State Route 89A (SR 89A) is a 83.85-mile (134.94 km) state highway that runs from Prescott north to Flagstaff in Arizona. The highway begins at SR 89 and heads northward from Prescott, entering Jerome. From Jerome, the route then heads to Cottonwood and Sedona. The highway is notable for its scenic value as it passes through Sedona and the Oak Creek Canyon. The route then enters Flagstaff, where it crosses Interstate 17 (I-17) and I-40. The highway ends at I-40 Business in Flagstaff.

You place your order at the corner using a menu pad to select your options.

Monday Mural

I'm linking up at Monday Mural

September 2019 - Toronto ON

We found these in Kensington Market, the same day we found the Eulcid Lane murals.

Foto Tunes

Tom the backroads traveller hosts this weekly meme


May 2019 - Paris France

HAPPY ANNIVERSARY (NOV 27) !!!!!!!!!

Dedicated to the One I Love - Jakob Dylan and Jade Castrinos

(If the video does not play here on the blog follow the link underneath to its YouTube location)

My Recipe Box - Onion Bhajis

I first made these using a recipe from A Saucy Kitchen. It has since evolved with additions from various sources.

UPDATED DECEMBER 2021 

Soaking the onions in water and using the onion water was added, I found this in most Indian recipes.

You can with make them like onion rings. I prefer just chopping them and then using a muffin pan to bake them.

I prefer to bake in the oven rather than deep-frying.

INGREDIENTS
2 white onions, sliced or chopped I have also added scallions and red onions 

3/4 cup | 105 grams garam flour/chickpea flour

1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon ground turmeric

1/2 teaspoon ground coriander

1/2 teaspoon cayenne

Ginger chopped finely

Garlic ground or powder

1 green chili, deseeded and finely chopped
2 tablespoons freshly chopped cilantro
1 teaspoon lemon juice
5-6 tablespoons water    
coconut oil for frying or your choice

INSTRUCTIONS

Peel and finely slice the onions. Cut each slice into 3cm pieces. Put the onions in a bowl and sprinkle with the salt, mixing very well with clean hands. Allow to sit for at least 30 minutes or up to 3 hours. When ready to form the bhajis, squeeze the onions to release the water into the bowl. 

In the same bowl as the onions and water, place the flour, baking powder, salt, cumin, turmeric, coriander, cayenne, ginger, garlic, chili, cilantro, and lemon juice in a large bowl and whisk to combine. Add more water if required.
Once you've got a thick batter, add the onions slices and stir to coat with the batter. I find this step is easiest if you just mix with your hands.
Heat a large wok on the stove top on a medium heat and melt enough coconut oil so that you've got about a half inch layer of oil.
Carefully drop tablespoons of the batter into the hot oil cooking about 3-4 bhajis at a time. Fry for about a minute on each side and then flip the bhajis to get the other side until golden. Remove each bhaji with a slotted spoon and place on a plate lined with a paper towel to drain the excess oil. Continue until all of you batter in gone.

OR

Fill a muffin pan and bake for 40 minutes in a 375 oven.

DIPPING SAUCES

AVOCADO


1 ripe avocado, pitted and removed from skin
Juice of 1 lime
1/4 cup cilantro leaves
1/2–1 teaspoon Sriracha
1 clove garlic

A pinch of cumin
1/4 cup coconut milk
1/4 cup water, more as needed
Salt and pepper, to taste

Add all ingredients into a blender and blend on high until
smooth. If the sauce is too thick, add a little more water, a tablespoon at a time. Cover and place in the refrigerator until ready to serve.

GREEN CHUTNEY

1 large bunch cilantro (stems and leaves)
1/4 cup chopped onion
3 tablespoon fresh mint leaves
3 tablespoons fresh lemon juice
3 tablespoons plain greek-style yogurt
1/2 – 1 whole serrano pepper, stem removed
2 cloves garlic
1 inch piece fresh ginger
1/4 teaspoon salt

Add all the Green Chutney ingredients to the blender. Add the entire bunch of cilantro, stems and all. If you are sensitive to spice, use only half of the serrano pepper and remove the seeds. Pour in 1/4 cup water. Cover and puree until smooth. Pour the green chutney into a bowl and set aside.

TAMARIND

6 tbsp jaggery substitute sugar, dark sugar, agave but adjust starting with less as jaggery is less sweet
▢¼ cup water
▢1½ tbsp tamarind concentrate / paste
▢¼ tsp red chili powder
▢¼ tsp cumin powder
▢¼ tsp coriander powder
▢¼ tsp salt

In a small saucepan, add ¼ cup water and jaggery powder and turn the stove to medium heat. Within a minute or two the jaggery will begin to melt. Mix to melt completely.
Turn gas to low-medium and add the rest of the ingredients (tamarind concentrate and spices).
Mix and let simmer on low for 1-2 minutes to help the spices mix.
Let cool to serve at room temperature.

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