Open Thread Wednesday

What’s on your mind? Comment away!

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  • DIBS
  • StudioBrooklyn

    Apparently someone left a dead cat in a plastic bag at the dog run on Columbia Hts. :C

  • rss

    I read this blog each week. Sure, there are some some annoying folks at times. But that’s life. I think the relative silence this week is telling.
    Our world is going to be turned upside down. We live in the greatest city in the world. Inclusion, diversity and acceptance are our greatest strengths.

  • rss

    Someone did that a year or so ago in Cadman Plaza Park. Not the happiest thing my dog has found in the bushes.

  • AEB

    Perhaps a reaction to…current events. But there are weeks when Open Thread Wednesday remains underpopulated. So there’s a “natural ebb and flow”….

  • Love Laner

    That is horrible! I’m assuming it was removed?

  • Guest
  • Guest

    r-Punches Woman Who Disagrees With Him At Brooklyn Restaurant

  • Justine Swartz

    @ 250 Cadman Plaza West
    Saturday, November 19, 11:30am
    Wise Aging with Rabbi Rachel Cowan
    Congregation Mount Sinai

    How can aging be a good thing? In her book, Wise Aging: Living with Joy, Resilience, & Spirit, Rabbi Rachel Cowan invites us to a new stage of life–active aging–and give us the tools we need to embrace it. 
    With her signature warmth, humor, and wisdom, she delivers practical, real world suggestions for building resilience and navigating the challenges of aging while finding joy and meaning. 

    Rabbi Cowan will join us for Shabbat morning services, delivering remarks during services and will then offer a talk during kiddush afterward. Everyone is invited to join us!

  • StudioBrooklyn

    I’d remove it but I’m unsure of what the proper procedure is in dealing with dead animals of that size. I’m assuming they can’t just go in the regular trash and that there’s some special service that has to come and process the remains. I’m also assuming local burial isn’t really an option.

  • Diesel

    Call 311

  • Brixtony

    It’s important to get it away from where any dog’s going to get hold of it in case it’s diseased.I have three cats and I would not hesitate to put a corpse from the street into the garbage, sad as that is. Our friendly neighborhood hawks have been leaving partial carcasses all over the place lately that residents have been cleaning up

  • StudioBrooklyn

    Thanks. I’ll see if it’s there today and move it out of the way and cal 311.

  • Jorale-man

    On a mundane note, I’d encourage everyone do their part in sweeping/raking up leaves as they now come down. When one house or building doesn’t do its part, the wind carries them onto the cleaned sidewalks. Gracias.

  • Robert King

    Donate it to Hillary.

  • StudioBrooklyn

    It’s a dead cat, not a dead donkey.

  • Andrew Porter

    Nice photo, Claude.

    I went to the Brooklyn Botanic Garden on Wednesday, and there are still lots of flowers and, more incredibly, still dragonflies out and about—in the middle of November…

    The long-delayed opening of Boutros restaurant at 185 Atlantic Avenue is finally happening. I was told that the city bureaucracy long delayed their opening. Intended to be a French restaurant, from the dinner menu I saw there I think they’re more American. Just a placeholder on the website, http://www.boutrousbk.com
    but their phone is 718-403-0055.

  • Andrew Porter

    Coming up on Thanksgiving, when many affluent people here can afford to get away…

  • Andrew Porter

    Many of the buildings here are becoming NORCs—Naturally Occurring Retirement Communities—esp. 140 Cadman Pl. W, and 75 Henry Street. I’m in my place now an incredible 48 years.

  • Andrew Porter

    Think I’ll start running my BH postcard scans through the BHB. I have enough scans to run one or two a week for a year or so.

    Here’s the First Presbyterian Church on Henry, near Clark. Note the Sands Street Church on the corner of Clark in right rear background:
    https://uploads.disquscdn.com/images/ca789955c31cdba73c532c0840f406ee1fe6d6de77624ea2b4ba1334750400f3.jpg

  • StudioBrooklyn

    Done. Cat was either gone or put in a trash can as of today.

  • Justine Swartz

    Excellent!

  • AEB

    Here’s a bit of self-love at a very difficult time:

    http://tinyurl.com/hsxsoec

  • StudioBrooklyn

    Heard someone spray painted swastikas with “go trump” at Adam Yauch playground.

  • Jorale-man

    An interesting post on the new section of Brooklyn Bridge Park near Pier 5 (including the rather large building that’s behind the new berm).
    http://www.brooklynbridgepark.org/blog/park-updates/construction-update-pier-5-facilities-and-landscape

  • ldny

    Boutros told us their menu was “New American,” but we saw for ourself it’s very middle-eastern influenced. We’d been looking forward to it and had dinner there a few days after they opened. It was very mediocre. We had a chicken dish and a pork dish. The 2 different chicken preparations (a breast and a sausage) were very salty. Of the 2 pork preparations – the loin was bland and the pork belly was undercooked and slimy and mushy (I love pork belly, but this was really poorly done). Everything we had was either over-seasoned or under-seasoned and the chicken breast was the only thing cooked well, but it was ruined by all the salt, which made it inedible after a few bites. The vegetables are an afterthought on the menu. There’s more green on the walls than on the menu. We chose a cauliflower side dish, which was tossed in an interesting tahini sauce. That was the best tasting thing on the table aside from the SINGLE roll they brought us – but it was pretty much the only vegetable on the menu (and for some reason they brought it out to us as an appetizer, almost 15 minutes before the rest of our food came to the table). We’ll give them a few weeks before going back to see if things improve, because opening week can always be a gamble, but so far I’m unimpressed and disappointed. The service was good – the waiter was attentive and friendly. But there were only 10 people in the restaurant. 6 of them were obviously the chef’s family (they were mostly drinking, not eating). Other than that my husband and I were at one table and another couple came in shortly after us. so it was confusing as to why our meals took so long to come out of the kitchen (and since we could see into the kitchen, we could also see there wasn’t much happening back there). The menu is small and “fussy” and the prices are high and that’s a combo that demands you get it right every time. They’ve got a long way to go before they do.