It must be in the water.

I’m still a Pittsburgher, even though technically I live too far east these days, just 20 minutes or so from Latrobe, PA — home of St. Vincent College, which is better known as the home of Steelers training camp. You can’t live in the ’Burgh and not know about this annual ritual: The swallows flock to Capistrano; the Steelers — and their minions — flock to Latrobe.

I’ve never been there to watch training camp practices and scrimmages, snag an autograph, or see the boys up close. But I’ve been to the campus a couple of times to see a play (just last Saturday in fact) — that would be a stage play not a hut-one, hut-two play. It doesn’t take long to understand the attraction of the place. It’s beautiful (even without the Steelers in view), and the revamped field is a dream (is that Lambert coming out of the corn?). You can picture hanging out there and looking down on the field, talking ball with the guy (or gal) sitting next to you, with the Laurel Mountains as the backdrop.

The campus is also home to the Fred Rogers Center for Early Learning and Children’s Media — yes Mister Rogers. Oh yeah, there’s a magnificent Basilica as well — stunning at night. The Steelers and Mr. Rogers and God — an embarrassment of riches.

Before the play, we ate at a nearby restaurant, Sharky’s, popular with the locals and the players. Of course, it’s decorated to the hilt with black & gold (including the waitresses) and has TVs all over the dining room showing current Steelers news coverage as well as highlights of past events — games, Pro Football Hall of Fame inductions, ceremonies at Three Rivers & Heinz Field, player interviews, etc.

It’s amazing what a magnet those screens are. Show any highlight from any game in the golden years and it’s hard to keep your eyes off the sets. Show any aging player and it’s sure to spark a memory of some game, play, or event. It’s 30 years later, for goodness sake, but people are mesmerized. How can you explain such devotion?

I’m guessing it’s something in the water. I drank it 30 years ago and was hooked. Me and about a bazillion other Steelers fans — at home in Pittsburgh or wherever their lives led them.

But that doesn’t quite explain the many, many fans who have never set foot in the ’Burgh at all, let alone in the sleepy little town of Latrobe (that’s LAYtrobe). 

OK, how about this: It’s the water if you ever lived here; it’s the thirst for it — the thirst to be part of that big-awesome-love-hate-black-n-gold-towel-waving-Steeler-nation-madness — if you haven’t.

And, yes, there are those of you who live here and don’t give a hoot about the Steelers — those of you rolling your eyes all “What’s wrong with these people?” I’m afraid you’re on your own. Find your own magic potion. Wave a towel for whatever it is “you people” root for. Look down on us black & gold crazies. Whatever. Just don’t stand in front of the TV. And pass the water pitcher.

I believe that water is the only drink for a wise man.
                                             ~ Henry David Thoreau

Oh, I know you…

I keep a folder in my Favorites called “Blogs I Might Like” (how’s that for wishy-washy) and visit them regularly — mostly as a lurker (non-commenting or anonymous viewer). I have about 15 in there — not many considering the blog population is in the tens of millions. A couple are the blogs of friends I actually know; most are not.

On one of them today, the blogger was apologizing for not having a “usual” entry because she was terrified about having to go to the doctor’s this afternoon to see about a potential heart problem. She asked for prayers.

I felt bad for her. I commented for the first time ever, offering a few words of comfort (I hope). Many others, also lurkers, offered similar thoughts.

It got me thinking about how blogs make you feel connected to someone. Someone you don’t know and will never know. I’m not sure where this woman lives, but I admire her site and what she puts out there for the world to see (a little green with envy, too). I am sad to hear of her troubles — like I know her, when really, I don’t know much of anything.

I feel that way about all of the “Blogs I Might Like.” These are people who have struck a chord with me for whatever reason — personal, professional, collegial, as a fellow writer, or a fellow lover of cottages or gardens or cooking or the ’burgh.

That’s the beauty of writing. Of transforming thoughts and experiences into words on a page. It takes time to do that. More time than just telling someone. Maybe that’s why I like e-mail better than voicemail or, even, usually, real, live phone calls. Why I’m more comfortable writing than talking. Maybe that’s just a sign of introversion, but I like to think it’s a sign I’m doing what I was meant to do — connecting to people through written words rather than verbal ones.

Sure the Internet has enabled the information superhighway — in turn, it’s enabled my job. But I find it more amazing how it’s enabled people to connect as never before. My “favorite” bloggers are both strangers and friends. How weird — and cool — is that?

Someone to tell it to is one of the
fundamental needs of human beings.
                              ~ Miles Franklin

What’s for dinner?

Thanks to a blog I enjoy (A Way to Garden), which is featuring Thursday recipes from the garden, I thought I’d share my favorite way to enjoy those farmer’s market finds (or maybe your own garden’s bounty). The recipe is flexible and forgiving — Mike didn’t know he liked squash until I made this. (Kudos to Joanne in Vermont for serving it almost 30 years ago. Loved it then, love it now.)

Colorful Summer Sauté
(Serves 2 hungry people or 4 as a side)

1 Zucchini
1 Yellow Squash (or more if zuc is big)
2 Tomatoes
4 oz. Mozzarella Cheese (or as much as you like)
2 TBS fresh chopped Basil & Oregano (or 1 tsp each dried), or to taste
1 tsp chopped fresh Garlic, or to taste
Fresh ground Pepper, to taste
Olive Oil (and butter if desired)

Chop zucchini, squash, and tomatoes in fairly large (still bite-size) chunks.

Chop the fresh herbs and garlic.

Cube mozzarella (about 1″). (Shredded mozz or parmesan also works, but isn’t as fun as encountering a chunk of warm mozzarella.)

Heat a couple tablespoons of olive oil (add some butter for extra richness if you like) and the chopped garlic in a large sauté pan.

Add the chopped zucchini and squash. Sauté until soft. (Can cover pan if you like more liquid, or leave open for browner, crisper results.)

Add the chopped tomatoes and cook just until heated. Stir in the chopped herbs and ground pepper.

Just before serving, add the cheese and heat briefly until softened and melty.

Great as a side (or the whole meal!).

When baking, follow directions.
When cooking, go by your own taste.
                                 ~ Laiko Bahrs

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