An issue with a switch signal is reported to have closed down service at New York’s Penn Station tonight, leaving hundreds searching for another way out of the city on the eve of Thanksgiving.

Ouch. First Sandy, and now this? Hang in there, New York.

Matthew Keys is reporting that Penn Station has reopened, although nearly all trains are delayed.

  • $30423294

    Rule number 1 of dictators: make the trains run on time.

    Careful Mr. President!

  • Josephine (D)

    Good lord, I’d be flipping out.

    “Penn Station’s shut down. Happy Thanksgiving New Yawk!”

  • Grumpa Grumpus

    Why the lack of power?

    Couldn’t they just run an extension & plug it in the Obamassiah’s butt?

    Lil’Chrissy Matthews thinks it’s electric! Plugging his nose in gives his leg tingles, ya know!

  • Joe W.

    Deal with it…crybabies…..

  • TocksNedlog

    Mayor Bloomberg will get right on it and solve the problem . . . that is, as soon as he’s done inspecting the ass-end of your turkey to make sure you haven’t overstuffed it.

    • Grumpa Grumpus


      I’ve heard he’s requiring pre-approval for that stuffing!

      And sodium chloride testing before distribution.

      Speaking of “stuffing”, DiL’s baked the bread for it this year…

      Now I really DO love her, but she’s a “food fadder”, and she gets on these “kicks”.

      She made the stuffing bread w/o salt. ;~P}

      The only place salt is absolutely necessary is bread. Try it yourself.

      Bread tastes “flat & lifeless” w/o salt— and it does so much more!

      Salt slows the fermentation/Proofing(ie. rising) process down, allowing for more complex flavors to develop.

      Also, if you use a “timed rise” in a warm place– most home bakers do– you need to cut the warm-rising time at least in half w/o salt.

      You can adjust for a reduction in salt somewhat by doing a “cold rise”, or using a good sourdough starter, or both.

      In my “reduced salt” product, a strongly flavored sourdough using a San Francisco culture, I let the dough proof (rise) a minimum of 36hrs at 40degrees F.

      Cold Proof (Rise): Be careful not to let the dough’s temp drop below 36degrees F! It might if you put it against the back wall of your refrigerator!

      BTW, while on the subject of baking breads…
      (Sorry, I know these things are O/T… and this started as a response to someone else…)

      If you can’t seem to get the “open crumb” structure— that structure in artisan breads w/the big bubbles—
      Don’t knead the bread more than a few times when you shape it!
      And by a few I mean LESS THAN 5 TIMES! Ideally you’d just “punch it down” & shape it, but I realize sometimes a little kneading’s necessary to get the shape right.

      oh btw, all those bread books (I haven’t found one yet that didn’t) that tell you to give it a “good knead” after “punching down” are wrong— atleast for artisan style breads.