Last week I was looking at the Daily Item’s website when I saw something that caught my eye. I turned to city editor and fellow Danvillite Bill Bowman and said, “Well, you know how townie I am? I just saw the announcement that the Southside Carnival is starting next week and I thought, ‘Well, there’s dinner for next week.’”
The Southside Firemen’s Carnival is a tradition for those raised in the Danville townie lifestyle – it’s something those outside of the fold would hardly consider a “fair.”
But those in the know understand that the food can’t be beat there. You go, you see your fellow Danvillians, you gain 10 pounds, you listen to some great music, maybe play a game or ride a ride with the kids and you leave.
I had wings and french fries, followed by a funnel cake. I probably exceeded my monthly quota for cholesterol intake, but I don’t regret it.
Here’s a peek at what I’m talking about:
This is in the cafeteria-style pavilion as we were getting started.
Facebook metrics tracks a stat that indicates how many “shares” a story has. It shares this data on your newsfeed when you like a page to give you an idea of what people with similar interests are talking about. If there’s a really exciting story, sometimes it will have 200 shares.
Here’s the stats that popped up on my newsfeed Friday:
Just goes to show you – sometimes it’s not the investigative, hard-hitting news people want to read…..it’s just as simple as checking zoning applications.
They served a meal and helped organize the group’s food pantry, with the goal of bringing it up to Central PA Food Bank standards so the group can become a “member organization” and purchase more and better food for less.
Here’s some photos from my trip there:
The Americorps volunteers are getting their assignments.
Here’s a snippet from his first blog post on Lemon Tart [Note: I had one of them, and it was amazing.]:
This was a new recipe for me to try so I wasn’t sure what to expect. My wife makes a nice lemon desert as well so I thought maybe it would turn out like that, but it was definitely a lot different, which just goes to show, you shouldn’t pre-judge a recipe before it’s done and should keep an open mind when trying new things, or meeting new people. I won’t go saying which I like better, hers or mine, I know better than that. The finished product turned out, well, in my opinion pretty good, but if you really want better proof, just ask my colleague Francis Scarcella who ate about 5 pieces of it when I brought it into work.
Know of any other cool Valley-based blogs? Send them my way!