Tag: #food

Cranberries à la Dad

Cranberries à la Dad

Thanksgiving, that truly American holiday, is approaching and started me to thinking about Dad and his Cranberry Sauce. It’s a great recipe filled with bourbon, cranberries, shallots, orange zest and memories. I love the fact that I get to spend a little time with Dad whenever I make it.

Cranberries, Bourbon, Orange Zest and Shallots…

Growing up in the Hall house in Ottawa, Illinois, Thanksgiving and Christmas were nearly identical meals – turkey, dressing, oyster dressing, mashed potatoes, candied sweet potatoes, corn and green bean casserole. The desserts – pumpkin pie, mincemeat pie and if we were lucky, strawberry-rhubarb pie, were all made by my Aunt Marge, a wonderful baker. Sometimes we would have a cherry pie from Aunt Diane – the cherries were from a tree in her yard. For snacks ahead of time, there were black olives and pickles (when young, my sisters put the olives on the ends of their fingers and then ate them off). There was cranberry sauce served as well – sliced out of the can.

I remember both meals as large loud affairs – Grandma, uncle Don and aunt Diane and their kids would be there. Various uncles or aunts stopping by for a slice of pie and cup of coffee after their own meals. Roberta and Tanya’s friend Marsali would inevitably stop over. Later when we were older my buddies Howard and Tim stopped in for a drink (to settle the stomach) after their own dinners.

Both meals were delicious and mostly made by mom. The kitchen was her domain. She often joked she actually spent more money on the oysters for the oyster dressing than she did on the turkey, and that’s saying something. I never thought to ask why we had exactly the same meal for both occasions and was somewhat shocked when I later learned other families served steaks or some other non-turkey meal for Christmas.

Everything for both Thanksgiving and Christmas dinner was homemade – except for the cranberry sauce. Growing up in the midwest, I think that was fairly typical – canned cranberry sauce, sliced into equal, perfectly round slices.

Sliced Cranberry Sauce. Please, No Judgement.

That changed one year, probably around 1984 or so when Dad retired from work. After he retired from the railroad, mom continued to work another seven years until she reached retirement age. As a result, Dad took over much of the cooking at home.

Cath and I were home for Christmas that year and dad had a surprise for us – homemade cranberry sauce! We all oohed and ahhhed over those cranberries and how good they were. Now mind you, mom was still making the entire rest of the meal (with help from my sisters by this point in time), but Dad now had his contribution as well. I think it came from a Bon Appétit recipe he tweaked slightly.

And so, Cranberries à la Dad became a part of the tradition for both Christmas and Thanksgiving.

Mom, Dad and I around the Time He Started Making his Cranberry Sauce Recipe.

It’s carried on at Cath’s and my home for Thanksgiving as well, although these days, we are having Thanksgiving with friends at their homes as often as not. The recipe is easy to follow, and cooks quickly. Still, I enjoy the few minutes it allows me to spend with Dad. As I smell the bourbon reducing and hear the snapping and popping sound of the cranberries opening, I reminisce and think about the good times we enjoyed with Dad over the years. It’s not a bad way to spend a half hour or 45 minutes.

You can Hear the Cranberries as They Sizzle and Pop While Opening.

Here’s the recipe. You have plenty of time before the big day to buy the ingredients. I usually make it the day before Thanksgiving while sipping on a small glass of bourbon, but the morning of works as well, if there’s room for you in the kitchen. For a chunkier look, don’t let all of the cranberries burst. Cranberries, bourbon, shallots, orange zest and memories – it’s a recipe that works.

Enjoy!

Addendum:

  • Thanks to my sisters, Roberta and Tanya, for their input to this blog. It’s always great to share memories with those you love.

The Bears Den

The Bears Den

The Bears Den in Naplate, Illinois is a great little dive bar. I mean that in the best sense of the word. It’s an older place and hasn’t been updated in years. On a recent trip back home to Ottawa, we stopped in on a Sunday afternoon for lunch and Bloody Marys. We all should have such a good local place.

Naplate, a town of just over 400 people, probably has more restaurants and bars per capita than any town in America*. They are all small local places. Some more bar oriented, and some more food oriented. All have their devoted fans and regulars from Naplate, or the surrounding area. Over the years we’ve enjoyed several of them, including Casa Mia, Annie’s Hideaway, and of course, The Bears Den.

The Bears Den – It’s Been Around Awhile.

A few years ago, a really bad tornado ripped through Naplate and parts of Ottawa and Naplate were destroyed. Although Naplate restaurants were ordered closed in the immediate aftermath, The Bears Den stayed open providing food for the folk doing the cleanup and damage control. They were giving back to the community in a big way.

A couple of weeks ago we were back in Ottawa to see family and go to a reunion. We spent Saturday night with my sister Tanya and Brother-in-Law Shawn and on Sunday morning were discussing what to do. Cath previously mentioned possibly going to The Bears Den for Bloodies, and we all quickly agreed that was a great idea. It had been a few years since we were able to stop in there and we were looking forward to a good time. Shawn, the smart one among us, checked to see what time the Bears were playing that day. When they are on TV, it’s standing room only at the Den, and we wanted to avoid that. Fortunately, the game didn’t start until 3PM.

We arrived just after noon and easily grabbed a table. Several people were there, but it wasn’t crowded. The Packers were on TV, so there were both cheers and catcalls, depending on what was going on. The waitress came over and we ordered our Bloodies with sidecars. In Illinois (and maybe across the Midwest) a sidecar is a small beer, typically 7 ounces, to go with your Bloody Mary. At the Bears Den, they brought you a can of beer, and a 7 ounce glass. On Sundays, they have “build your own Bloody Mary” for $3, but we opted for the bartender to make ours.

Lunch at The Bears Den with Tanya and Shawn.

Drinks arrived and the Bloodies were as good as we remembered. Our waitress asked what we would like to eat. For me, there was only one thing to order – their Sausage Sandwich. You can have it with peppers, or cheese, or any number of other combinations, but I just ordered it with pickles and onions. It’s like a burger, but made with 1/2 pound of sausage instead. As my buddy Howard says “It rivals the pork tenderloin**as the best area sandwich. The difference? You can order the tenderloin at lots of places, but only The Bears Den has the sausage sandwich.” Shawn also ordered one, while the ladies opted for a BLT and a ribeye sandwich. One of the great things about The Bears Den is they have a decent menu, especially considering the small size of the place and the size of the kitchen.

The food came, and all I can say is, man, I love that sandwich. It was sooooo good. Yea, it didn’t help my cholesterol any, but that’s OK. In fact everyone’s sandwich was good. I think Cath’s BLT was the biggest I’d ever seen, and Tanya’s Ribeye sandwich was great. The table grew quiet for a while as we concentrated on our food. Eventually, we ordered a second round of Bloodies and Shawn had another beer.

Good Food All Around, but Man That Sausage Sandwich!

At some point, our nephew and niece Casey and Ann stopped by with their kids and we were able to catch up with them for a bit, but eventually, it was time to go. Hugs all around in the parking lot, lots of I love you’s, and we headed south to my sister Berta and her husband Jack’s place.

I know it’s a bit crazy to write about a dive bar in the middle of Illinois, when we don’t even live there anymore. Still, it’s good to have things and places you know you can count on. The Bears Den is one of those places. If you are ever near Naplate, I highly recommend it.

Addendum:

  • The “Bears Den” has no apostrophe in it, and I have written it that way throughout this blog.
  • * My friend Howard Johnson notes that Naplate was a factory town (the former Libby Owens Ford, now Pilkington,). The shift workers all converged on the Naplate bars when their shifts ended, keeping them busy 24 hours a day back in the day. That’s a big reason such a tiny village has so many bars.
  • ** One of the great meals you can find in the corn-belt of Indiana, Illinois and parts of Iowa is a breaded pork tenderloin sandwich. They are crazy good and something that many people who move away from the area crave, and always have when they return to Ottawa. If you are closer to Chicago, or in Wisconsin, an Italian Beef Sandwich is just as loved.
Pork Tenderloin Sandwich at The Court Street Pub in Ottawa.
  • The Bears are having a rough stretch in football lately and lost 14 straight games before beating the hapless Commanders last week. The Bears Den remains crowded for their games. In general, the fans are still loyal, but getting restless. One of my buddies, Mark, a diehard Bears fan, sent me this meme after I mentioned we were at The Bears Den for lunch:
Heeheeheehee

Living Life in a War Zone

Living Life in a War Zone

I recently received another email from my friend Bob in Ukraine: “Last night the air raid alarms went off about 2:30 am. We were hoping the attack was only another wave of the Iranian Shaheed drones, as the defenses are normally stopping 100% of those. But when the text of the warning came to my wife Vita’s phone, it was a major missile attack. The attack was targeting Kyiv directly.”

This is the second blog I’ve written about my friend Bob Pitts who lives near Kyiv, Ukraine. A link to the first blog is in the Addendum.

Bob’s email continued: “Six Kh-47M2 “Kinzhal” missiles were launched from six MiG-31K aircraft. The Kinzhal is Putin’s hypersonic missile that he has bragged about as being unstoppable. Making statements about it as some secret Russian technology America and the West can’t match.

BUT – Every one of them was shot down in the air, so I imagine there is some serious nervousness in the Kremlin right now. Someone has to go and tell Putin his magic hypersonic missiles are no longer effective – and also tell him he just wasted many millions on this attack. (They don’t have many of these left in stock to begin with). Before last night’s attack -> no one had been able to stop the Kinzhal missiles.

In addition to the Kinzhals, 9 Kalibr cruise missiles were launched from ships in the Black Sea, and three land-based missiles (S-400, “Iskander-M”). All of them were destroyed by the air defense forces of Ukraine.

The sound of the missile being hit was deafening- our windows and doors shook. The attack came from the South and so the defenses hit them near our town. Thankfully not directly over us, as there are reports of damage from falling debris.”

Debris Falling During the Recent Missile Attack on Kyiv.

I can’t quite imagine the heart-pounding you must feel going through an attack like that. And of course, some version of this has been happening for over a year now in Ukraine.

Throughout it all, we need to remember people also live their lives. In Bob and Vita’s case, that included celebrating their eighteenth wedding anniversary about a week after the big attack. They’ve lived in both America and Ukraine during those eighteen years and have been in Ukraine for the past two years.

Bob and Vita on Their Wedding Day, Eighteen Years Ago in Florida.

For their anniversary, they celebrated at Cafe’ Mimi in their hometown of Brovary, just outside of Kyiv. Katya, the chef/owner of Cafe’ Mimi made them an American carrot cake using Vita’s recipe – Bob says he has “had carrot cake all over the US and in many other countries and THIS one was the best I have EVER eaten -> better than my grandmother’s.” 😎

Katya’s Carrot Cake – Maybe, Better than Grandma’s?

We see stories of sharing life and love during the dangers of war over and over in both the real world and in fiction. The great novels “Doctor Zhivago” (Pasternak), “For Whom the Bell Tolls” (Hemingway), “A Time to Love and a Time to Die” (Remarque), or “From Here to Eternity” (Jones) showed us those love stories in fiction, but I like to think Bob and Vita’s story in real life gives them a good run for the money. Life goes on, even amid the struggles of wartime. Sometimes, all you really need is to be with the love of your life and enjoy a slice of carrot cake.

Sometimes, All You Really Need is The Love of Your Life, and a Slice of Carrot Cake.

We should all celebrate life as lovingly as Bob and Vita and remember to focus on what is truly important.

Addendum:

  • I received this email update from Bob yesterday after I’d already written this blog and just 12 hours before posting it: “The Russians have stepped up their missile attacks in the past few days. They appear to be in a panic that Ukraine successfully used the new British StormShadow missile to destroy a large troop and munitions hub just at the border (this had been out of range until now). Reports are that a trainload of 500+ new soldiers were destroyed along with all their armor and munitions … Last night was a massive missile attack – many of the missiles were the hypersonic ones we shot down 37 of 40 missiles and 29 of 35 drones. Then again today around noon another attack again with hypersonic / ballistic missiles. We shot down 11 of 11 … There was damage / injuries from falling debris and there were some deaths in rural areas – an elderly couple was killed when debris crushed the roof of their home … I think that the Russians know that they are in deep trouble. They know that we are about to hand them their butts on a platter very soon. That is why they are stepping up the frequency of attacks and making an all out worldwide propaganda and diplomacy push to push for the west to stop helping Ukraine.”
  • Thanks to my friend Bob for providing the material for this blog and for helping to edit. I’m so happy we have reconnected.
  • You can read my first blog about Bob from a couple of weeks ago here: https://mnhallblog.wordpress.com/2023/05/16/in-ukraine/
  • Bob has written a book about Ukraine called UKRAINE: THE AWAKENING: My 20 years of witnessing Ukrainians rediscover their nationhood. When the war began, he became concerned about how little westerners, especially Americans, understand about Ukraine, its people, its history and how the relationship with Russia is misinterpreted in Western media coverage. The book gives readers a view into Ukrainian culture and the beauty of the people. I’ve bought and read the book and recommend it – I’ll publish a short review in a future blog. Here’s a link to the book on Amazon: https://a.co/d/6qUppBU

Offal Cookery

Offal Cookery

It’s not like we were Kevin Costner in Dances With Wolves, eating the raw liver from a freshly killed buffalo with our hands. No, we used forks and knives to sample the beef heart tartar we’d just made in the Offal Cookery class at The Whole Ox Butcher Shop. It was delicious and opened me to new ideas.

The Whole Ox here in Marshall is one of our local treasures. It’s a wonderful butcher shop with a great selection. Their offerings are ethically sourced, organic, and generally local. One of their mantras is “Eat better. Eat less”. When they offered a series of cooking classes this spring, I was immediately interested. The one that particularly caught my eye was “Offal Cookery”.

Expand Your Knowledge…

Offal is “the inside organs of, and parts trimmed from, an animal killed and prepared for food”. Innards is another good descriptor, though perhaps less delicate. Most of us are familiar with beef liver and chicken liver, but there’s quite a bit more. Around the world, there are multiple dishes that use offal. As examples, English Steak and Kidney Pie, Scottish Haagis (offal and vegetables stuffed in a sheep or cow’s stomach) and Mexican Menudo (made with tripe [stomach]) are three dishes many of us have tried or heard of. Intestines are of course often used for sausage casings. Liver pâté is something most have tried. Sautéed sweetbreads (thymus gland or pancreas) make an occasional appearance on a restaurant menu, and if I see them, I almost always order the dish.

While I’ve eaten offal in restaurants, I’d never cooked anything other than liver, chicken liver or beef tongue at home. For this particular class, beef liver, tongue, heart and sweetbreads were all on the menu. I was excited.

Eight of us arrived at The Whole Ox on a Wednesday evening. Amanda and Derek, the owners, greeted us and poured glasses of wine as we gathered at the prep station. Derek, who was previously a vegetarian for ten years, talked with us about what was planned for the night, and gave us background on offal in general. We learned that historically, offal was usually eaten first by our ancestors – it is the most nutrient dense part of the animal and was prized above other cuts of meat. Organ meat is high in vitamins, and has shown the ability to help with some diseases such as MS. We also learned that like wine, terroir effects beef and how it tastes.

Derek at the Start of Class

After the brief introduction, we were divided into pairs and assigned the courses we would assist on: a classic liver and onions dish, tongue tacos, beef heart tartar and deep fried sweetbreads.

Clockwise from Upper Left: Liver, Tongue, Heart and Sweetbreads.

My partner and I were assigned the sweetbreads, and we started peeling the thin membrane from the outside. As with many deep-fried foods, the pieces went into seasoned flour, then buttermilk, then more flour. We turned them over to Derek for the actual deep frying. As the evening progressed, we were all watching each other. A few things stood out: cutting the liver a bit thicker than you normally think of, so it stays more tender and doesn’t dry out; splitting open the cooked tongue and removing the external casing to get to the tender meat; and with the heart, doing a fine dice for the tartar – if not fine, it would be too chewy, and if ground, the consistency would be too soft (not unlike Goldilocks and the three bears – the first bed was too hard, and the second bed was too soft, while the third bed was just right).

The recipes were coming together and as our wine glasses were refilled, we started receiving samples of each dish. There were a few nice surprises along the way, including bacon added to the liver, and salsa verde and finely sliced radishes added to the tongue tacos. The deep-fried sweetbreads were simple and excellent, with a consistency similar to fried oysters. And the heart tartar? I enjoy beef tartar, so I was looking forward to it. Simply prepared, there was salt and pepper, a little seasoning, parsley and a little lemon juice. It was delicious.

Liver and Onions with Bacon, Deep Fried Sweetbreads and a Tongue Taco, and Beef Heart Tartar – All were Excellent.

The evening wasn’t over, as Derek started cooking a surprise fifth dish. “Big Macs” that were fifty percent ground heart and fifty percent ground beef. We had eaten a fair amount by then, but smelling the burgers on the grill got the juices flowing again. After adding cheese to the grilling burgers, he placed them on the buns, then added lettuce, a bit of onion, pickles and their own Whole Ox “special sauce”. Watching him assemble the Big Mac sliders just about drove me mad with anticipation. I’m not sure, but I may have started drooling. Finally they arrived on our plates. WOW! Among the best burgers I’ve ever eaten. I practically inhaled mine.

Derek adding Special Sauce to our 50/50 “Big Macs”

The class wound down and folks started leaving. A few of us stayed a bit longer talking – about the shop and cooking, about Marshall, about innards. Derek revealed that one of his secrets to get people to try food out of their comfort zone is to mix it in with a familiar dish, hence the 50/50 Big Macs. It’s a brilliant idea. Eventually we finished our drinks and I drove home, already planning future meals.

As a final note, the next time you are at the farm and we are serving burgers, you may, or may not want to ask what’s in them. 😉

Addendum:

If you live in the area, or even the near-in Virginia ‘burbs, I highly recommend their classes. Out of the eight people there for our class, four were local and four were from DC suburbs about half an hour or forty minutes away.

Marshall is a great little village with several good stores, diners and coffee shops. There are three local gems among the offerings. In addition to The Whole Ox, we also have the nationally renowned Red Truck Bakery, and the excellent Field and Main Restaurant. If you are in the area, all three are worth a visit.

Versatile Velveeta

Versatile Velveeta

I see that look you are giving me. A slight sneer? A touch of disappointment? Or maybe from a few of you, with a knowing smile, “Ah yes, you too.” OK. I admit it. There is almost always a block of Velveeta Cheese in our fridge and it’s the secret ingredient for a couple of Cathy’s key recipes.

Yes, There is Almost Always a Block of Velveeta in our Fridge.

I love cheese. And there are so many good ones available. As a kid, we were a bit limited, but I remember eating Swiss, cheddar and of course American. My sisters and I agreed a block of Velveeta was kept around the house – possibly for mac ‘n cheese, or the occasional grilled cheese sandwich. Memories are a bit fuzzy on the subject.

When Cath and I moved to Germany, my cheese world expanded. Brie. Camembert. Quark. Limburger. Obazda. Roquefort. Stilton. Gorgonzola. Pecorino Romano. Asiago. Gruyère and Raclette. Mascarpone and Tiramisu. And many, many more. It was seventh heaven for me. I literally didn’t know such a world existed.

Eventually we moved back to the States, and I learned that across the US, not just in the state of Wisconsin, wonderful cheeses were being made. Maytag Blue from Iowa. Humboldt Fog from Cypress Grove in California. Grayson from Meadow Creek Dairy here in Virginia. And maybe my favorite, Mount Tam from Cowgirl Creamery in Point Reyes, California. Oh. My. God. It doesn’t get any better.

But … Sometimes, you crave comfort. Sometimes, you want a gooey, melty cheese that makes everything around it better. Sometimes, a cheese that isn’t technically a cheese, is exactly what you need. Enter Velveeta.

Velveeta actually started in the 1920s. You may be surprised to learn in the 1930s, Velveeta became the first cheese product to gain the American Medical Association’s seal of approval. Since then, Velveeta continued to evolve and at various times was called a cheese, a cheese spread, a pasturized processed cheese spread, and since 2002, a “pasteurized prepared cheese product”, a term for which the FDA does not maintain a standard of identity. It is currently sold only in the United States, Canada, Panama, Hong Kong, the Philippines and South Korea.

If it’s not really cheese, why use it at all? The answer is simple – it’s ability to melt and almost become “velvety” (hence the name). It’s consistency when melted is better than most real cheeses. The reason? It contains the emulsifiers, sodium citrate and sodium alginate, which allow the cheese to melt without becoming greasy by stopping the fats from separating. Those emulsifiers provide the magic that is Velveeta.

I doubt there is anyone in America who hasn’t eaten chili con queso, or queso dip made with Velveeta. It’s been a staple at Super Bowl (and other) parties and gatherings for decades. At its most basic, you combine a slab of Velveeta and a can of Rotel tomatoes in a crock pot. You can jazz it up with other tomatoes, real hot peppers, ground sausage and any number of other items, but the base remains Velveeta. And of course, Mac ‘n cheese with Velveeta has made an appearance in many a household here in the US. It became so popular, they started selling it as a combined product – “Velveeta Shells and Cheese” so you didn’t have to buy the macaroni and cheese separate.

Is There Anyone who HASN’T Eaten Chili con Queso with Velveeta at a Super Bowl Party!?!

We don’t have children, so never went down the Velveeta Mac n’ cheese route. We also haven’t made chili con queso in years, so why is the box of Velveeta in our fridge? Two dishes. First, there’s Cathy’s meatloaf. She dots the inside of the entire meatloaf with little pieces of Velveeta. It is delicious.

The second dish? The best scalloped potatoes in the world. Yep, Cathy’s “secret ingredient” is Velveeta. Over the years, she, and we, have made several versions of au gratin potatoes, hasselback potatoes, scalloped potatoes and cheesy potatoes. The one that’s the best? The one people always ask for the recipe? Her scalloped potatoes with Velveeta. When she tells people what’s in it, or perhaps it’s just people not from the midwest, they are always a bit shocked. Some then decide they don’t really want the recipe. Go figure.

As I’ve grown older, I’ve needed to reduce the amount of dairy in my diet. That means cheese is not around the house as much as it was previously. We still buy some, and if having guests over for dinner, will often offer cheese as an appetizer, or as a separate cheese course later in the meal. I think my life would be pretty meager with no cheese at all. I also know my life would be poor indeed if I could never have Cath’s scalloped potatoes with Velveeta again.

Addendum:

– There will be no scalloped potatoes recipe published with the blog. It is secreted away in Cathy’s head, and as with her Lasagna recipe, will not be publicly published. ;-).

The Last Three Tomatoes

The Last Three Tomatoes

It was a bit sad, to be honest. When the frost came in mid-October, Cathy picked the last three tomatoes from the garden and brought them in to ripen. One week, ten days, fifteen days went by, and then, voila’, they were ready! But what to do with them? You know the answer.

The Three Last Lonely Tomatoes

We decided to end the tomato season as it began – BLTs of course. It did take time for the tomatoes to ripen, but finally, they were ready. A day later, and we had the ingredients – a head of romaine, a half pound of bacon, and a loaf of fresh wheat bread from Red Truck Bakery.

That Saturday we both arrived home a bit late after canvassing. Cath was there first, and when I finally arrived, she’d just finished making a dozen pepper poppers with the last jalapeños and poblanos from the garden. A manhattan later, and the poppers were baked and nicely browned. They were damned tasty, with about every fourth one having a bit of heat.

Cathy finished frying the bacon and we were ready. Slice the tomatoes, slice the bread, slather the mayo on the bread (a bit heavy for me, thank you), then pile on the bacon lettuce and tomato. It was looking good.

Almost Ready

We popped a bottle of J sparkling wine, because, why not? It was Saturday, we were having BLTs, and why the hell not? It tasted wonderful and life was wonderful, at least for the night.

It wasn’t summer, and we’d been so busy lately we didn’t have time to make side dishes, but Nick’s Market in Marshall solved the problem. Some of their potato salad and a half dozen deviled eggs rounded out the meal. We were ready.

Nick’s to the Rescue!

You know, it may not have been quite as good as the first sandwich of the summer. I mean, in July, to borrow from DR Frankenfurter in Rocky Horror, you “shiver with antici…..pation” waiting for the first bite of that first BLT. How do you top that? Still, this one was pretty good. Considering it was November 5th, it was d@mned good.

We finished dinner and were still sipping on the J, when Cath said she hadn’t been quite truthful with me. “What? What are you talking about?” She pulled out a basket and there were seven, count them seven, green tomatoes she’d gathered from the garden that very day. BLTs in December? Will they ripen, or stay green? I guess we’ll have to wait and see.

BLTs in December?

Addendum:

  • Maybe I have a bit of a BLT obsession – here’s a blog I wrote a couple of years ago about the first BLT of the season – Last night we had our first Bacon, Lettuce, and Tomato sandwiches of the year. They were perfect. I’m not sure why I like the BLT so much, but I do. They taste of summer I think. They are simple. There’s a finite time when they are in “season”. And they taste so […] Continue at: https://mnhallblog.wordpress.com/2020/07/30/perfection-in-a-sandwich/

The Chili Dump

The Chili Dump

I hate missing a good party. Unfortunately, we will miss Chili Dump 2022. We made the 2016 version, which featured great chili, a band, Elvis, a bonfire tended by a front-end loader, and 200, or so, of my sister and brother-in-law’s closest friends. What’s a Chili Dump? I’m glad you asked.

My Brother-in-law Jack started his legendary Chili Dump party around 2002 with his then wife, Meg. The first party was a thank you for friends who helped clear the land they were building their home on, and then subsequently helping them build their home. It became an annual event, and as their kids grew older, their friends started attending the party as well. Sadly, Meg passed away in 2013. When my sister Roberta met Jack later, she too was introduced to The Chili Dump. In 2016, we timed our visit home to Illinois so we could attend the party.

On that October ‘16 afternoon, Jack started a fire in the back yard and put a huge pot over it. The pot actually looked more like a cauldron than any pot I’d ever seen. They added the usual chili ingredients – cooked ground beef, tomatoes, tomato juice, hot peppers, beans and spices (and please, I don’t want to hear from any Texans about how beans don’t belong in chili). Soon, the chili started to cook and bubble away. By then, we may have had a beer or two.

A Cauldron of Chili….

The first friends arrived by ATV, and brought more ingredients to add to the Chili – venison and jalapeños if I recall correctly. Others continued to arrive. Smoked brisket, hotdogs, sausage, bratwurst – they all went into the pot. Wood was added to the fire, to keep the chili cooking. Our friends Tim and Renee arrived from the Chicago ‘burbs with a blend of spices they specifically put together for the chili. Into the pot it went.

Tim and Renee’s Special Chili Spice for the Chili Dump!

Other folk brought toppings, including sour cream, grated cheddar cheese, sliced jalapeños and fried bacon. Someone made cornbread. There were bags of chips and Doritos added to the serving table. My sister Tanya and her husband Shawn arrived, and added more beef in the pot. Nieces and nephews arrived, and all dutifully put something in the pot. The volume of chili in the pot was definitely increasing.

The Pot was Getting Full!

Pickup trucks and cars were now lined up near the cow pasture. It started getting crowded and started getting dark. Around then, Jack lit the bonfire. It was a biiiiiig bonfire…

The Bonfire WAS Big…

Somewhere during all of this, people began sampling the chili. I have to admit, I was a bit skeptical, but then I took my first bite. Wow! This was surprisingly tasty. People kept arriving and adding to the chili. There was now also a steady stream of bowls being filled, so the volume stayed about the same, or maybe started to go down. There were probably 200 people at the farm by then.

Eventually, the Joel Limberg Band started playing. Some folks were dancing, and as at weddings, lots of little kids were hopping around on the dance floor. At some point, the band brought out a surprise guest singer – Elvis. Actually, a Philippine Elvis. Let me tell ya, you haven’t lived until you’ve heard Elvis sing Sweet Caroline, with the crowd joining in on the response – “Sweet Caroline, oh oh oh, Good times never seemed so good – So Good! So Good! So Good!” The party was going strong now!

Yes, Elvis is a bit Blurry, Much Like Parts of the Evening….

More dancing. Talking with family and old friends. Making new friends. More beer. More chili. The chili level in the pot was definitely receding. The bonfire was also going down, but Jack wasn’t ready to let that happen just yet. You know you have a big fire when you need to tend it with a tractor’s front-end loader.

Nothing Says Party, Like Fire in the Front-End Loader…

Although it was getting later, no one was leaving. Suddenly fireworks went off and exploded in the sky. We all watched, and oohed and ahhhed. The neighbors didn’t complain, because most of them were at the party.

Oooohhh! Aaaahhhh!

The band played another set, and it was time for more beer and more chili. The volume in the pot was definitively lower, but the chili was still hot, and still tasty. I noticed the crowd was starting to thin some, although I don’t think the sound volume was any lower.

Well after midnight, Cathy and I finally went to bed. It was a great party, but sometimes it’s good to know your limits.

The next morning, we woke, not feeling overly fuzzy. Jack and Berta were already up and had fed their calves and chickens. Amazingly, they didn’t seem to much worse for wear. I asked Berta how late the party went, and all she said was “Late”.

Our friends Tim and Renee also spent the night and they too woke up and joined the living. Eventually, we all went outside and started cleaning up. We may have partaken of a little “hair of the dog” during the cleanup. A couple of the youngsters also stopped by and with all of us involved, it wasn’t tooooo much work and we finished up after a couple of hours.

That was the 2016 party, and so far, the first and last one we attended. Since then, we’ve been out of the country for a couple of them, and of course covid slowed things down. I should mention they burned a Covid Snowman at the 2020 Chili Dump.

SnowMore Covid ‘19, was Added to the Bonfire in 2020…

I’ve both attended and hosted a number of good parties over the years, here in the States, and overseas in Germany, Austria, France, Belgium and the UK. I have to say the 2016 Chili Dump was one of the best. Anytime you combine chili, beer, Elvis, a bonfire, fireworks and fun people, it has to be pretty good, doesn’t it?

Addendum:

Thanks to my sister, Roberta, for help with this blog.

The Puke Bowl

The Puke Bowl

The Puke Bowl. Do all families have one? You know, the one you pull out to put next to your kid’s bed when they have an upset stomach and things are sketchy? That, and coke syrup were staples of our childhood when sick. Our family puke bowl also had a dirty little secret.

Puke… not such a pleasant word, but I suppose it’s an apt descriptor. I’m not sure it’s better or worse than vomit, upchuck, ralphing, throw-up, or barf. All get the idea across pretty graphically. As kids, when the flu or some other illness turned our stomachs, the answer was always the same – a spoonful of coke syrup from the fridge, and then off to bed with the Puke Bowl by the bed. Running to the bathroom toilet was always the first option, but the bowl was right there if you didn’t think you could make it. Mom would dutifully wash and clean the bowl through out our misery, and when we finally became better, gave the bowl a thorough double cleaning and put it away in the utility room by the kitchen.

The Puke Bowl … In all it’s Glory …

Over the years, the Puke Bowl was also used by our nieces and nephews, if they happened to get sick when visiting Grandma and Grandpa. Three generations now called that big Tupperware bowl, the Puke Bowl. All of our spouses do as well. It became it’s own family tradition.

My sister Roberta “inherited” the bowl after mom died in 2017. All three of us kids were interested in it for nostalgic reasons, but Berta was the one who claimed it. To be honest, I did not realize mom still owned it, but of course I should have. Mom didn’t throw much away, and everything had multiple uses. Back then, America wasn’t the throw-away society we are today.

Mom Never Threw Much Away…At that Time, Most Folk Didn’t

Fast forward to this year…

A couple of months ago, Roberta’s granddaughter, Lydia, was visiting, became sick and started throwing up. When her mom, Kathi, came to pick Lydia up, Berta sent the Puke Bowl home with them, in case Lydia needed it in the car. A couple of weeks later, Berta was at Kathi’s, along with Kathi’s mother-in-law, Penny. As Roberta was getting ready to leave, Kathi said, “mom, don’t forget the Puke Bowl”, and handed Berta the bowl. Penny had a strange look on her face, and evidently thought the bowl was just a regular Tupperware bowl, like those you use for cooking or food storage. She exclaimed “What?!” Berta and Kathi started laughing, and then explained the WHOLE back story of the bowl to Penny.

In addition to being The Puke Bowl, the bowl had a secret life. It also doubled as THE bowl in which mom made her much acclaimed Potato Salad. It made an appearance whenever there was a big gathering or picnic for the family, church, neighborhood, or where ever. It was a massive bowl and the largest she owned, and due to the popularity of her potato salad, she didn’t want to run out. I don’t recall mom ever running out of potato salad at family (or other) gatherings when growing up. Never.

Tanya, Roberta and I Didn’t Seem to Suffer any Adverse Effects from the Puke Bowl…

The bowl is mostly retired now and lives in Berta’s basement. Lydia’s use a couple of months ago was the first time it was pulled out in quite awhile.

I should also mention Roberta’s daughter, Diane, is the official “holder” of mom’s potato salad recipe. Her version is the closest to mom’s of any I’ve tasted, which means it’s pretty d@mned good. Although Diane has her own set of bowls and Tupperware, including a large one she makes her potato salad in, when ever there’s a big family gathering, inevitably one of her sisters will laugh, and say to her, “Diane, you gonna make grandma’s potato salad in the Puke Bowl for the get together?” No, she doesn’t, but old family memories die hard… 😉

No, Diane Doesn’t use the Puke Bowl, to Make Grandma’s Potato Salad

Addendum:

– Our Niece, Tami, also remembered that the bowl almost always seemed to be the hiding place for someone’s Easter Basket each year at Grandma and Grandpa’s house… 😉

– In writing this blog, and talking with friends, two items became clear.

  • First, most all families had some version of a “puke bowl” or bucket, and many of them were multi-use products, particularly for holding popcorn.
  • And second, many lamented the throw-away society we have become. As Americans, we retain very little – Of course diapers, cups, plastic silverware and paper plates are all disposable. These days, so are phones, computers, mixers, coffee pots, stereo equipment, and a great deal of furniture. Washing machines, dryers and dish washers fit the same mode, unless they break down in the first few years of use.

⁃ Special Thanks to Cathy, and my sister Roberta for all of their help on this blog.

⁃ Thanks to sister Tanya, along with nephew Casey, and nieces Diane, Tami, Bre, Kathi and Jordan for their memories as well.

– Thanks and photo credit of the picture of Diane about to make potato salad, to her four year old daughter, Riley! Roberta took the pics of the bowl itself.

⁃ As always, MAJOR thanks to my old friend and editor, Colleen (who didn’t own a Puke Bowl growing up.) She always keeps me straight and on track.

Mad Cow and Donating Blood

Mad Cow and Donating Blood

I received an interesting piece of mail from one of our local Blood Donor organizations last week. After a ban of twenty years, I am eligible to donate blood again. Evidently, I am no longer likely to pass on vCJD, better known as “Mad Cow Disease”, to others via a blood transfusion.

Starting in 1973 when I turned eighteen, I was always an active blood donor. That changed in 2002.

A little back story…

From 1986-‘89, while stationed in Europe, I spent several months in England. The Army was refurbishing an old WWII era bunker to become the Alternate Support Headquarters (ASH) for the United States European Command (EUCOM). It was where EUCOM would go, if the Cold War turned Hot and they needed to evacuate the headquarters element from Germany. The facility had some grounding and communications issues, and I was flown in to solve the problems. I eventually identified the multiple grounding issues that were plaguing the facility and they were corrected. The work continued, and I spent quite a bit of time there in the late ‘80s consulting on various communications questions and issues. Eventually, we returned home to the States in June of ‘89, and I promptly forgot about the ASH and my time in England … Until the early ‘90s.

Photo of Me in Europe in the Late ‘80s.

Word started coming out of Europe, and specifically the UK about something called bovine spongiform encephalopathy (BSE), more commonly known as Mad Cow Disease. Initially no one here in the US paid much attention. Some cattle in England were acting strange – sick cattle had trouble walking and getting up, and could also act nervous or violent, hence “Mad Cow Disease.” There were a few jokes on TV, and quarantines on British beef, but, that was it.

Then, things got serious.

It turned out the disease could be transferred to humans by eating contaminated beef. Variant Creutzfeldt-Jakob disease (vCJD), the human version of Mad Cow disease, was first diagnosed in 1996 in the United Kingdom. It was the first man-made health epidemic, and was called the “Frankenstein disease”*. Companies had decided to feed meat and bone meal to cattle (which are herbivores) to increase their protein consumption. This caused what was previously an animal pathogen to enter the human food chain.

Initial human symptoms include psychiatric problems, behavioral changes, and painful sensations. In the later stages of the illness, patients often exhibit poor coordination and dementia. The length of time between exposure and the development of symptoms is thought to be years, but could be decades, and the average life expectancy following the onset of symptoms is 13 months. There is no cure.** YIKES!

Sometime in 2002 or 2003, I went to donate blood at a blood drive our company was hosting. I’d done the same thing for the past decade. This time? I was turned down. There were a couple of questions in the fine print, which excluded me. It turns out, in May of 2002, due to the possibility of Mad Cow Disease, the Food and Drug Administration (FDA) instituted a ban on blood donations from anyone who spent three months or more in the UK between 1980 and 1996. I’d spent about five months in England in the late ‘80s. The kind ladies at the blood drive let me eat my cookies and drink my juice, but “sorry sir, we don’t want, or need, your blood.”

At my next physical, I spoke to the doctor about Mad Cow. He didn’t know much about it, but thought it was highly unlikely I had it. And, oh by the way, there wasn’t really any way to know if you had it. You could only verify a diagnosis of Mad Cow via brain biopsy or autopsy (that remains true to this day).

Over the next few years, when additional company blood drives were held, I tried donating again, but the questions were still on the form, and I was always turned down. Eventually, I quit trying.

In 2008, Mad Cow Disease came to TV prime time on the show Boston Legal. William Shatner’s character, Denny Crane, starts having mental lapses, memory losses, and confusion, probably caused by the onset of Alzheimer’s disease. When questioned by his coworker, Allan (James Spader) about the lapses, Crane preferred to give a self diagnosis of Mad Cow Disease, rather than the reality of Alzheimer’s. It becomes something of a running punch line off and on for the rest of the time Boston Legal was on the air.

“I’m sorry, your honor. I have mad cow disease. I think you do, too.”

But I digress…

Time passed. More time passed. And then, this June I received a piece of mail from INOVA, one of our local health providers. I almost threw it away, but something prompted me to open it. Lo and behold, they changed the rules for donating blood!

Twenty years after my initial ban, I was once again eligible. Why? The FDA updated their guidance in May of 2022 – “We are changing the geographic deferral recommendations for vCJD risk based on new information in risk assessments … These risk assessment models … demonstrate that the current risk of vCJD transmission by blood and blood components would expose transfusion recipients to no or minimal additional risk of vCJD in the future…”***.

The Good New from INOVA Health

So, while I may still have Mad Cow Disease (remember, it can take decades to appear), the risk of my transferring it via blood donation is low… 😉

That’s almost everything. I plan to donate blood once again at the earliest opportunity. In the meantime, I leave you with these two additional tidbits.

First, I’m amazed my blood donor file was still active. For the past two decades, my rejection due to Mad Cow has sat quietly somewhere in a database. All that was needed was guidance from FDA for someone to hit a switch and change my eligibility in the database. Literally one month after the guidance changed, I received my letter. Don’t kid yourself, there is no privacy anymore. Everyone knows everything about us, and we are generally the ones who provided the information.

And lastly, be careful out there kiddos. While doing some research for this blog, I discovered that in 2015, a man from New York developed vCJD after eating squirrel brains. Yep, squirrel brains. You can’t make this stuff up.

Addendum:

  • UPDATE: I have been informed by others that the ban on folks who lived in Germany during that time period was lifted three years ago. This update was just for those in the UK and France.
  • While I joked about it in the blog, I think it is extremely unlikely that I have Mad Cow lurking somewhere in my body. Statistically, the chances are almost nil.

• * Jonathan Quick, of the Harvard Medical School coined the term “Frankenstein disease”.

• ** vCJD information is summarized from Wikipedia at this address: https://en.m.wikipedia.org/wiki/Variant_Creutzfeldt%E2%80%93Jakob_disease

• *** The complete updated 2022 FDA guidance can be found here: https://www.fda.gov/media/124156/download

Eggs and Dichotomies

Eggs and Dichotomies

I recently enjoyed a fun and funny New Yorker article, by Rachel Syme. While reading, I became aware of two dichotomies simultaneously – First, she is a wonderful writer, whose prose blows mine away. Second, I know how to cook a perfect soft boiled egg, while she does not :-).

I subscribe to the New Yorker, which has great writing on a multitude of topics. One of the features of my subscription is that I receive emails a couple of times a week with reading suggestions. Last week, the email shared several food related articles, and one of them immediately caught my eye. Maybe it was the lead in … “The Ridiculous Egg Machine That Changed My Breakfast Game – It breaks all my kitchen rules, and yet, every morning, I make myself a fussy little hotel breakfast.” I’m not a kitchen gadget guy, but this sounded intriguing. I knew I was either going to love it, or hate it.

Both Reads were Good, but Syme’s Article Caught my Eye First

The article WAS good, and interesting. I enjoyed the way she wove the story of the egg machine into her own background and family history, while adding something we all crave – a little pampering while at a hotel. She talked about short getaways, and the enjoyment of coffee in bed, and wonderful little breakfasts, including soft boiled eggs.

It made me think of my own introduction to soft boiled eggs. Growing up, eggs were a family staple, particularly on weekends. Saturday mornings often saw eggs scrambled, over easy or sunny-side up, with toast and bacon on the side. Hard boiled eggs? Sure. Always at Easter, but also occasionally for a snack, and a big dose of them in mom’s potato salad. Soft boiled eggs? I don’t remember mom (or dad) ever fixing them. I believe the first time I ever ate one was while stationed in Germany in the early ‘80s. On one weekend trip, we spent the night in a small village Gasthaus. The next morning we came to the dining room for breakfast, where we were greeted with charcuterie, a cheese board, and thick slices of bread, along with something else – soft boiled eggs in small holders, with a tiny comforter over the top of the eggs to keep them warm. The presentation was funny, practical and magical all at the same time. The eggs themselves? Both simple, and delicious. I was hooked.

Of course, we then had to make them at home, which led to us buying the little egg cups, and the tiny spoons needed to scoop out that golden delight from the center of the egg. We made them for a year or two, usually on the weekend when guests were staying the night. Then, as is often the case, we got out of the habit, and eventually stopped making them. For thirty years.

The Egg Cups Sat Unused for Thirty Years

After retiring about eight years ago, I rediscovered the egg cups, and brought them back into use. I’m usually up earlier than Cathy, so we eat breakfast separately. Once about every week or two, I take the four minutes and fifty seconds needed to make a soft boiled egg. Just. The. Way. I. Like. It. A little bit of memory, delight and tastiness all in one egg.

Four Minutes and Fifty Seconds to a Nice Breakfast

Which brings me back to Rachel Syme and her article. The twin dichotomies we share are perfectly summarized in her breakfast description in the article: “Mornings at home were for English muffins with a scoop of marmalade, or muesli with a splash of almond milk. Low-risk stuff. Foolproof … What I kept fantasizing about was a perfect plate of soft-boiled eggs, with a silky, spreadable yolk the consistency of honey. I knew I wasn’t going to be able to manifest this fantasy on my own. Enter the egg machine.”

In a million years, I would never come up with the phrase “…with a silky, spreadable yolk, the consistency of honey.” I mean, that is a perfect description. It makes me hungry just reading that line. And then, she adds the kicker “ I knew I wasn’t going to be able to manifest this fantasy on my own. Enter the egg machine.” I wanted to scream out “Rachel! You too can do this. All it takes is four minutes and fifty seconds! Really!”

So there you have it. We all have our talents, we all have our fantasies, and those of us who are lucky enough, recognize the limits of the former, while trying to reach the latter. If Rachel Syme can achieve breakfast nirvana with a DASH Rapid Egg Cooker, who am I to judge? In the meantime, I look forward to reading more of her wonderful writing, and maybe learning a thing or two along the way.

Addendum: