My first visit to Steeler Town...Pittsburgh. While driving back to our hotel, there was a huge thunderstorm brewing in the distance. Big dark clouds in the background and the sun was shining on this beautiful tall building in the section of Pittsburgh we were staying in. The Squirrel Hunter drove towards it so his wife with camera in hand could take pictures of it. I love this man!
With a little research I found out that this is the East Liberty Presbyterian Church…Ralph Adams Cram was the architect of this beautiful Gothic church built in 1935. Cram was given absolute freedom to build the finest and most beautiful church to the glory of God that he could create. In his own words, “Of all the cathedrals and churches I have built this is my masterpiece. This church has been the most profound spiritual experience of my life.” The Gothic style is characterized by the use of pointed arches, the emphasis on light mediated through colored stained glass, and the cruciform floor plan. The building, which occupies one city block, cost approximately $4 million to construct. I will have to see the interior when I visit next year.
I just love thunderstorms and dark skies against this white building.
Nestled in the cute town Oakmont, PA…Oakmont Bakery located on 531 Allegheny Avenue was a cute place to stop for lunch. As you walk in the door, you are immediately immersed in that heavenly smell of sweets being made. They offer sandwiches which are good but the long line is a testament to a delicious bakery as people walk out with boxes full of sugary delights.
Long Johns in the east are different than the Long Johns in Hawaii. In the east, they are a bar-shaped, yeast risen, filled doughnut often embellished with glaze or icing. In Oakmont, they are filled with whipped cream & cherries or coconut or topped with chocolate or colorful sprinkles. This wouldn't be my first choice...I prefer my Hawaiian Long Johns filled with freshly made custard that is to die for!
What is a Doughsant, you ask? It’s basically a croissant made from donut dough. They are lighter than a cake donut, but heavier than a croissant. And the layered inside is almost more crepe-like than flaky like a traditional croissant. Apparently, these are a hot item in NYC but are called “cronuts.” For the Doughsant, the thin dough is layered, fried, covered in honey glaze, pumped with filling and then given a thick ring of fondant on top. Oakmont Bakery is offering four flavors: cinnamon with a cream cheese fondant, chocolate cream, custard-filled with chocolate fondant on top and Pittsburgh cream. I didn’t try one but maybe next time.