Pittsburgh Public Theater has announced the organization’s 47th season – ALL ABOARD! – kicking off this October online and in person. The Public recently completed the Classics N’at online benefit reading series, the second iteration of the organization’s Public PlayTime series. After welcoming thousands of new audiences throughout the course of the past 15 months, The Public has set its sights on a triumphant return to live performance, and a season poised to be one of the most memorable yet.
Looking for more Downtown? “World Square Welcoming All of Pittsburgh’s Neighbors” will transform Market Square this weekend with the sights, sounds, and cuisine of the international and immigrant communities of Pittsburgh.
“Why am I doing this??” That is a literal question I ask myself at least once, if not several times, during each ride I set out on. Mountain biking for me is challenging, like really challenging. It pushes my body and mind to extremes that I haven’t experienced in any other sport or endeavor I […]
The best way I’ve found to visit the Pittsburgh Arts Festival for its final days this weekend is to park your car at the Theater square parking garage all day for$3! You are then a short elevator ride from most of the best Artist purveyors at the scene. In the courtyard on 7th is Anthony all the way in the rear. He has the most well crafted back packs, purses and hand sewn leather wear that I’ve ever seen. He and his father create these practical masterpieces to be both functional and fashionable. I had to purchase the versatile brown patchwork backpack with zippers and hidden pockets galore to safely transport my laptop and any other necessities. Next stop is right next door at 7th and Penn for refreshments at Proper Brick Oven and Tap Room! There I had a delicious fresh brick Oven margarita pizza, a cold craft beer and a beautiful house salad with fresh pear slices, candied walnuts, and feta over baby bibb lettuce with a lemon vinaigrette. Yum! Now it is across the corner to the parking lot craft display across from the Benedum Theater to Thomas’s Blown glass and spun art creations! There is a reason that WGKglass is the featured artist of the whole show. These glass ornaments are Amazing! He has created colorful Dragons and awesome spiders, hummingbirds and flowers as jewelry and décor which treats the eyes with delight. The more you look, the more you see… if you can get close enough to drink it all in! The people are pleasant and courteous. I snatched up a Loch Ness sea dragon and a delicate black hand skeleton for our daughter! Everything was packed up perfectly. Too cool! Now you can easily return your treasures to your car for safe keeping and stroll down Penn Avenue to enjoy the free concerts at Point Park. There is lots more to see there and along Fort Duquesne Blvd. as you return to your car after a great day of soaking up ideas! ☆
# 7) The Free Art Festival tote bag courtesy of Dollar Bank handed out brought everything home clean and easy!
On a busy weeknight, this recipe can come in handy! Don’t spend time laboring over your family’s lasagna…it’s time to deconstruct! Super easy, cheesy, and absolutely delicious. Making it all in one pot is a timesaver and leftovers are “gold” the next day! Let’s start with the noodles. You can use regular lasagna noodles and […]
10 ounces Bartolotti beans, drained and cooked with a pinch of bicarhonate 8 oz. cleaned tiny mollusks; baby Octopus, baby squid, curled octopus, mussels and tartufo (warty venus) 3-1/2-5 oz. lobster bisque 1/4 cup white wine 1/4 cup olive oil 2 oz. smoked pancetta bacon Salt and chilli pepper 2 cloves garlic 1/2 onion, thinly sliced 5 0z. tomato pulp Aromatic herbs: parsley, etc.
7 oz. fettuccine-type pasta cut in small, irregular pieces Cook the beans. Sauté in oil the cloves or garlic, onion, chilli pepper and smoked bacon. Remove the garlic when brown. Add the tomato pulp and the mollusks, which have been previously cleaned and prepared. When the cooking is completed, mix beans, mollusks (plus the cooking liquid) and pasta (which may be cooked separately or together with the rest). Add the lobster bisque, which will provide a good base and mix all the ingredients together. Sprinkle with parsley and serve.