18. Sleeping Porch

When I was very young, we lived on South Grand. We lived in a four-family flat building, with four little shotgun style apartments and a center staircase in the front and one in the back. It was a two-bedroom apartment, with a closed in porch off the back bedroom (my bedroom at the time).

When my college roommate moved to Magnolia St., to a two-family flat, they also had a closed in porch off the small back bedroom. And when Mike signed the lease on his first (and later my first) apartment, it was a tiny 1 bedroom, three room shotgun in a four-family building, but it also had that closed in porch.

And I remember thinking, "what, is this some sort of weird 1910 excuse for a three-season room? Some sort of bonus space?" Why on earth would you build a porch off the back bedroom and then close it in with the same windows the rest of the apartment had? It wasn't added on later, and it wasn't closed in later. Windows all around, 8 total--well, 9, really, because the back bedroom it sat against had a window out onto the porch, too.

My great-aunt Sarah explained it to me, finally, the year I lived with her. St. Louis has had miserable summers as long as she can remember (and even though she'd be scandalized to read this in print, she is 92 years old). Those unheated, uninsulated rooms on the backs of the brick houses were sleeping porches. In the heat of the summer, they were the first defense against the sleepless humid nights in the city.

Of course, when the porches themselves got too hot, folks slept in the park. In the park.

I thought about this phenomenon when our air conditioning went out this week. We were in the middle of a strong summer heat wave and the temperature inside of our house started really creeping up. We have a second story porch, but it isn't blocked in or even screened. It has a regular railing and a teensy bit of a slope towards the outside edge. I don't think I'd sleep there at this point.

We made it through the two days without a problem, using a spare room AC unit we usually have up in the attic. But it reminded me that I want that porch in working order sometime soon. It's been three years of talking about it. Right about on schedule, Wissinger-wise.

17. Ash Pit

When I was little my grandfather used to call me Snicklefritz and jokingly threaten that he was going to throw me in the ash pit.

All city houses had alley ash pits. I can see where mine was and where the one across the alley probably was. But they are no more--and the houses with garages don't even have the foundation left.

But in some places they have ash pits still in amazingly good condition, some of them molded from concrete like this one. And they were ash pits--a place to put ashes from the fire place, the coal furnace, and also, of course, for trash.

Nowadays our fireplaces aren't used (or are converted to gas); the furnaces are on the natural gas line; trash goes in the dumpsters. I am fond of dumpsters overall, having lived in places with roll out carts or bags by the front curb. I like having things hide in the alleys.

But I like that our houses are old enough to have the vestiges of this kind.

16. Provel

No, I have not misspelled something.

Provel is cheese. Sort of. It's like American cheese--a pasteurized processed cheese. Not real cheese.

Provel is a St. Louis cheese. I have never yet seen it elsewhere--except perhaps in the satellite cities of Cape Girardeau or Columbia Missouri, that sort of place, where St. Louisans go to college or wind up after they go to college. I never saw it in Georgia or Texas or anywhere else I've spent time in a grocery store.

Provel goes on pizza. For those of you who don't know what "St. Louis style pizza" is, I'll explain. St. Louis style, just as someone who eats it on occasion, not as some sort of expert, is a round cracker crust pizza cut into squares, or sometimes into the traditional pie wedges. I like thin crust, crispy cracker crust with lots of toppings and low on the sauce. I have had wonderful St. Louis style pizza down at Pizza A-Go-Go, where Frank will play the little organ in the corner to entertain diners on a slow night. I've had decent St. Louis style other places...most of these places do not use provel (or give you the choice). Provel on a pizza must be piping hot right out of the oven to be palatable, but some places can make it decently.

Others (especially chain restaurants) do not. They are not ok. The pizzas have a weird sheen to them. Provel cheese was invented to replace mozzarella on pizzas--an easy to melt (and probably cheap) cheese that doesn't string when you bite into it. Provel doesn't do that, after all. It breaks apart easily in a bite. But then it sticks to the back of your teeth and roof of your mouth. You have to coat a pizza in more toppings than its little cracker crust can hold to hide the provel.

Provel makes my friend Mary sick when she eats it; when we go to St. Louis pizza places, we always request mozzarella instead of provel--many places will substitute for you.

For a long time, I thought provel was just a shortened form of the word provelone, which is a fine cheese in its own right. But no--provel is a combination of provelone, cheddar, and swiss all stuck together.

St. Louis has an Italian section in town called The Hill, and some places are fabulous little sandwich shops and grocery stores. Others are restaurants that specialize in Northern Italian cuisine. Plus a hard to swallow sweet red sauce and this weird, weird cheese.

It is best avoided.