Voodoo Doughnuts is on SW 3rd. It's in the middle of the block where I managed to correctly complete the back-in-angled parking with the Buick. The dark arched doorway on the left of the photo is the entrance. I doubt that the waiting/ordering area is any larger in square footage than two side-by-side Buicks, thus the line from the doorway to the corner. If you look at the link about the parking, you'll see the Buick. Then if you look closely to the right of the white container being carried by the woman wearing the brown top, you'll see a small portion of an automobile just past the white car, not the Buick but it's parked exactly where I had parked the Buick previously.
From the Voodoo Doughnuts Web site: Famous for their girth, our doughnuts are made fresh with love and care. You can pay us more for our product which is locally made, locally owned, and an honest dream come true, or you can buy cheaper, megalacorp, machine cut, rebaked, defrozen, warehouse doughnuts and pastries.
What would you decide? I myself have eaten very few doughnuts lately--I'm trying to kick the habit.
Before I forget, see the sign at the right of the photo, Berbati's Pan? That's where Lamont first worked when he moved to Portland in 2000. He was a one-man grill person, the line cook, prep cook, waiter, cashier, bus boy and dishwasher. Whew.
By the way, Mama made it fine Tuesday. She says that is because she didn't do anything much at all. Tomorrow she's going to try dust mopping but promises to be careful. I got about 80% caught up at work which is good.
For supper Tuesday night I chopped up some Vidalia onion, sauteed it a little while on high heat, then added some rough chopped cabbage, orange bell pepper and yellow bell pepper, stirred it all up pretty good, making sure that all of it had some oil on it, let it cook for a minute, then I poured a little bit of water in the skillet, turned down the heat, and put the other big skillet on top as a lid, turned upside down and balanced just right--hey, it works. They cooked for a little while, then I placed six frozen, skinless chicken tenders on top of the pile of vegetables. I sprinkled some salt and pepper onto the chicken and put the lid/skillet back on. A few minutes later, I checked the jumble (Mama's name for it), turned the chicken, and turned up the heat, leaving it uncovered. Soon, I looked at it again and called Mama in to take a look. I asked her if she'd like the chicken cut up into bite-sized pieces. Her answer, yes, so I did that. In our hammered aluminum Dutch oven, I had steamed asparagus and broccoli. Mama likes broccoli but refuses to eat asparagus, so I put broccoli and the jumble on her plate, asparagus and the jumble on mine. I warned her that I had no idea what the jumble would taste like, so when she heartily approved after one bit, I breathed a sigh of relief. I like it, too, and best of all, we've got left-overs!