unacceptable behavior in malvern borough

This was sent to me by one of my readers to me this morning at 8:05 AM. This is the Flying Pig in Malvern Borough. On the corner of King and Bridge. A nice local business, a staple of the borough community, and beloved by so many in the extended community.

Graffiti.

Tagging.

The irony is Malvern Borough does a lot of murals, so if somebody wanted to paint on walls they could volunteer and paint on walls proactively.

This graffiti is wrong. It’s not hip, it’s not cool, it’s wrong. This is hard-earned money out of the pocket of any small business that has to deal with this.

If anyone knows who did this, or if anyone has external outdoor security cameras that may have captured who these people were going to and from the site, I hope they pay it forward and go to the police. In turn, I hope the police don’t come down like a hammer on anyone apprehended for this, but instead give them something proactive like community service so they can learn and move forward.

I get the people wish to express themselves, but this is not the way to do it. Don’t punish small businesses like this. Don’t punish residents like this. Slow your roll and find another way.

To the Flying Pig and other businesses with exposed walls especially, as we learned years ago when facing a sudden onset of graffiti in Ardmore, PA (Lower Merion Township) it isn’t a bad idea to invest in anti-graffiti paint or anti-graffiti sealer coats.

At the time we were dealing with this in Ardmore, residents used to come together and help the small businesses clean up the graffiti and repaint. I always found it heartening that something that was pure vandalism could bring a community together, even for a short time.

Malvern Borough is a treasure. I am really sorry to have to report on this sad act this morning.

fall dinner….mmmmm

Fall cooking. The humidity is finally gone and the temperatures have cooled enough that I don’t feel like my kitchen is a sweatshop.

I have thawed one lonely beef shank we found in the freezer, but it’s not enough for dinner, but I decided it was going to be dinner and decided to get it a companion. So off to Worrell’s Butcher Shop in Malvern Borough I went. They had beautiful fresh beef shanks!

I continued along King Street to Kimberton Whole Foods in Malvern. There I picked up the produce I wanted to add to this recipe plus a few other things. (I would’ve gotten adorable little pumpkins there to except they were $2.99 a piece and I thought that was a bit expensive for pumpkins that were literally very small, but I digress.)

So the ingredients – 2 to 3 beef shanks, Crimini mushrooms, Shitake mushrooms, leeks, shallots, celery, carrots, 2 red hatch chilies from my garden , red wine, two 8 oz. containers of Pacific vegetable broth, one 14.5 oz. can of Muir Glenn fire roasted diced tomatoes, sweet paprika , smoked paprika, 4 cloves of garlic diced, dash of cumin, salt and pepper, fresh rosemary, two bay leaves, fresh thyme.

First I start by dredging the beef shanks in a little flour and kosher salt. I toss into a Dutch oven on the stove with olive oil heating. I brown each of the beef shanks ( I ended up with three for this recipe.)

Then I add about a third of a bottle of wine and let that simmer as I am slicing up my vegetables.

As I am adding my vegetables beginning with the garlic, shallots, and leeks I also add one of the 8 oz. containers of vegetable broth.

After I add the garlic, shallots, and leeks I add diced up Hatch chilies, followed by carrots, celery, and the mushrooms.

Next I add the fresh herbs and a little more kosher salt. (I don’t start with a lot of salt I can adjust it later so I really am being judicious with it.)

Then I add a dash of cumin, smoked paprika, sweet paprika, black pepper, the can of tomatoes, and finally another third of a bottle of wine.

Now my beef shanks are ready for the oven. They will cook in a low oven for 3 to 4 hours.

People like to serve these over mashed potatoes, I also like to serve them over rice. And I like brown basmati rice, or a wild rice mixture.

My apologies that this recipe is it more exact, but it just isn’t. I think people need to judge for themselves the amount of herbs and spices and salt and pepper they want in a recipe.

Anyway beef shanks and mushrooms are a wonderful and hearty fall meal. Slow cooking it means the meet will be fork tender.

Bon Appétit!

it’s all about the money, honey

Drove by Greystone Hall today. What a sh*t show. They have already updated their website to reflect the 34 acres they kept after selling to the developer.

“The Woodlands at Greystone”. Another preposterous development name. West Goshen Township should be ashamed, but like most municipalities, in the end all they do is roll over and show the developers their municipal bellies.

This development which has already begun as you can see, will litter the area with what? 598 MORE homes for the area?

Ugh.

But hey, when it comes to development it’s always all about the money, honey.