Monthly Archives: August 2014

Hokey Poky Ice Cream Cone


August Ice-Cream Cone Poem



Paul B. Janeczko

 Food Fight, edited and illustrated. by Michael J. Rosen. Harcourt Brace & Co, 1996. p. 37.

food fight

In looking for images of ice cream cones, I found a reference to…..

The Hokey Poky

Now, I’m probably not the only one who wants to know what is the connection between  ice cream, cone and  Hokey Poky.

Honestly,  What’s it’s all about?????

hokey poky what if 650

In New Zealand there’s an ice cream called Hokey Poky.

It vanilla ice cream wit h

Hokey Poky ice cream is vanilla ice cream with pieces of honeycomb toffee.

But that’s not all…..

Hokey Poky was also slang in the late 19th and early 20th centuries for ice cream vendors – it would seem especially Italian Ice cream vendors. Hmm, My people.

Before there were cones, there were penny licks. A penny lick is the dish the ice cream was sold in. You licked the ice cream and gave the bowl back. The bowl was washed/rinsed and used again…I would just like to add “grimace icky yuck’ here. Hence the invention of the CONE. And not a moment too soon.

Penny Lick Glasses

Penny Lick Glasses

The first ice cream cone was produced in New York City in 1896 by Italo Marchiony, an Italian immigrant who was granted a patent in December 1903 for “small pastry cups with sloping sides.” The bottoms were flat, not conical. Ice cream and more Italians…There are other cone invention stories. But this is the earliest patent.

The earliest patent for a cone was somewhat like this....but of, course, there's MORE

The earliest patent for a cone was somewhat like this….but of, course, there’s MORE

Of course, although it’s totally unfounded, the very invention of ice cream has been attributed to another Italian – Catherina de Medici…which is nonsense, but the idea that the French had no good food until an Italian girl brought it over to them ….fantasy fiction is not such a recent invention after all.

Catherine deMedici

Catherina de Medici


Notice the HOKEY on the cart. This is in England on Brighton Beach

It would seem that the Hokey Poky dance may have been invented independently of ice cream and Italian vendors.hokey poky keep calmHokey poky danceOne more ice cream image….

Walls and Ice Cream are also connected - long lost family????

Walls and Ice Cream are also connected – long lost family????


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Pudding Festival 2014!!

Don’t miss the Pudding Hollow Pudding Contest. Great good fun WONDERFUL Puddings and the absolutely fabulous Tinky Weisblat. Hope to see you there!

Pudding Hollow Pudding Festival (and Pie Extravaganza!)

The Pudding Hollow Pudding Festival is a unique event in a lovely New England setting. “A little bit country and a little bit Julia Child,” the festival highlights the many talents found in and around the hamlet of Hawley, Massachusetts—and gives cooks a chance to compete in a deliciously sweet historical fundraiser.

The festival is inspired by a historical event in Hawley. Around 1780, the town held a contest to determine who could create the largest pudding in Hawley. The eventual winner, Abigail Baker of West Hawley, made hasty pudding in a five-pail kettle. She was thereafter known as Pudding Head, and her home is still called Pudding Hollow.

The festival will take place on Sunday, September 28, at the historic Hawley Meeting House way up East Hawley Road in Hawley, Massachusetts. Its centerpiece will be a contest that remembers Abigail Baker. In this case flavor, not size, will characterize…

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When Life gives you Lemons…..


Make lemon meringue pie. Today, August 15th is National Lemon Meringue Pie Day.

Did you forget? That’s OK .  If you use the blender – yes, blender pie – it goes fast. And easy. My mother used to make this pie. I associate it with my father’s poker nights….

It was a different lemon meringue pie then Ma Flynn’s, but still GOOD. And the goodest thing about lemon meringue pie is it comes with it’s own topping – no need for ice cream or whipped cream or other heavy dairy, although a little hot caramel sauce…. I digress.

Our old friend, the Waring blender

Our old friend, the Waring blender

Begin with the crust……



15 graham cracker squares

½ cup sugar

½ teaspoon cinnamon

¼ cup melted butter

Make crumbs 5 crackers at a time on 7(BLEND)

Put the crumbs into a bowl

Ass the rest and stir until they are moistened

Press into a buttered pie plate

Chill until ready to fill OR bake in a pre heated 400 oven for 6 minutes and cool before filling


waring cbSince it’s summer, you probably have a lemon in the house….you’ll need the whole lemon.

Lemon Pie Filling

¾ cup sugar

¼ cup cornstarch

1 cup water

¼ cup lemon juice

Yellow rind of 1 lemon

3 egg yolks

1 tablespoon soft butter


Into container put all ingredients


Press button 6 (PUREE)

Blend 20 seconds

Empty into saucepan and cook over low heat stirring constantly until thickened

Pour into crust line 9 inch pie plate


If desired top with meringue and brown in oven (trust me, you want the meringue – desire the meringue. Also easy and very impressive. And tasty. Luscious yummy tasty.)


When I went to England, the filling was more like lemon curd and the meringue wasn't as mile high as back home.

When I went to England, the filling was more like lemon curd and the meringue wasn’t as mile high as back home.

Meringue Topping for Cream Pie

Cover cooled pie with a 3 egg white meringue and bake in a pre heated 425 oven for 5 minutes


They did not choose the quick and easy and no fail and tasty Graham cracker crust, but nice fluffy meringue

They did not choose the quick and easy and no fail and tasty Graham cracker crust, but nice fluffy meringue


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Filed under Books, Recipe, Summer, The 1970's

Bread Crumbs

Not every thing about bread is in the baking.Laure's Bread yellow

Laurel’s Kitchen Bread Book was the first time I saw a reference H.E. Jacobs Six Thousand Years of Bread.

6000 years of breadI’m pretty sure I got it mail order – that’s what we called getting things sent to you without actually going to the store, back in the day. Probably though Jessica’s Biscuit, which is now

To quote from the introduction to my edition:

When it first came out, published in English in 1945,  Paul Sears for the Saturday Review wrote:
“So important do I consider this book, that I hope no pains will be spared to clear it of numerous and serious defects by thoroughgoing revision. … The opening section on ‘The Bread of Prehistoric Man’ needs to be gone over jointly by students of biology and cultural anthropology.”
Foreward, p. xii. Six Thousand Years of Bread : It’s Holy and Unholy History. 1944 1997.The Lyons Press: NY.

I agree that this is an important  book about bread, but it also defies categorization. Is it anthropology? Or literature? History?? Is it a product of it’s time? Yes and no to all of the above. I also agree with Paul Sears that the first section could use some technical assistance, and I’d throw a few archeologists and foodways sorts into the mix. Perhaps even a folklorist or two.

If you are going to study bread you need to spend some time with 6,000 Years. The Fresh Loaf also has an essay on this book.

If you’re going eat bread, read on.

Herbert Clark Hoover

Herbert Clark Hoover

“‘World peace means a peace of bread,’ Hoover to me in May 1943. ‘ The first word in a war is spoken by the guns – but the last word has always been spoken by bread… …
In the Buchenwald concentration camp we had no real bread at all; what we called bread was a mixture of potato flour, peas, and sawdust. The inside was the color of lead; the crust looked and tasted like iron. The thing sweated water like the brow of a tormented man….Nevertheless, we called it bread, in memoriam of the real bread we had formerly eaten. We loved it and could scarcely wait for it to be distributed among us.
Many died there without ever tasting real bread again. I still live. It seems remarkable to me that I can eat real bread. Bread is holy. And bread is profane. It is most wonderful when all can have it. In the six thousand years that men and bread have lived side by side there have often been moments when each of God’s creatures had all they wanted. “And they were filled”, the Bible says. No simpler words can be written to describe happiness, satisfaction, gratitude.
p. 380, closing words of Six Thousand Years of Bread: Its Holy and Unholy History.  Heinrich Eduard Jacob (7 October 1889 – 25 October 1967)

The gate at Buchenwald - 'To Each His Own'

The gate at Buchenwald – Jedem das Seine – ‘To Each His Own’, but also ‘Everyone gets what he deserves’.

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A Mediterranean Feast
Clifford A. Wright. William Morrow and Co, Inc. 1999.


Travel, travel back in time to February  2001.

Price: $35

A price generally out of my range (under $10) for books I wanted for no good reason they …booklust.

BUT –  Waldenbooks sent me a birthday gift coupon.waldenbooks

Thank you Waldenbooks, even though my patronage couldn’t keep you in the black…

Walden books also sent me a  5 buck certificate because of my Christmas spending – books being an Aunties best gift.

Soo – I went birthday shopping for me to Waldenbook.  I took a really long time trying to figure out the best bang for my meager buck. The woman working that night knew me – my son and I were regulars. When I finally decided I would spend the money and buy the book I really, really for no logical reason wanted , I heighed me ho to the counter.

Put down the book.

Put down the 5 buck certificate.

Put down the Birthday coupon.

Put down my credit card.

She looked at the stack. Asked me when my birthday was…then she said she was going to give me a frequent customer discount…… total cost :


Happy Birthday to me!

It was a Thursday night…..and I had Fridays off, so after the boy was tucked into bed I started reading.

“ As you read the book, I hope that you will let it inform your culinary thinking, your sense of history, but I hope you will also cook from it. This is the whole point of the book: to cook the food. ….. If you are not a cook or are not a confident cook, taste an olive, read a little, and you will start to tackle the simpler recipes and perhaps gain what the Arabs call al-nafas , the culinary equivalent of the gardener’s green thumb.”

Oh, yes this was such a good choice….Oh, Clifford Wright! Clifford_Headshot 2012REZ

Part 1: The Algebra of Mediterranean Gastronomy
Chapter 1 “The Historical Foundation of Mediterranean Gastronomy”

On page 3 there is a  cabbage soup recipe…but it called for 2 cabbages – red and green, as well as pancetta and prosciutto, but also beans and potatoes, a real kitchen sink sort of soup. I have made this since then, but not the first night I read the book.
Page 15   this recipe…

L’ollanda (Roussillon)

This is essentially old fashioned endless stew (from the Old French aeuller, to replenish. Among the ingredients is ¾ of a pound of Savoy cabbage. I thought “I have a half of cabbage in the fridge”….so I got up and made sure.
Bean, leek, thyme – I put them on the table. One pound of potatoes – weighed out and also on the table. Cabbage – still in the fridge and fit to go. I picked through my small white beans and put ¼ pound of them on to soak.
In the morning, it being my day off, after I drank my coffee, I put the beans in my soup pot with 6 quarts of water, some dried thyme and a 2 bay leaves (they were small) and brought it to a boil.
I was lugging the book, all 800 plus pages of it around the kitchen, checking the recipe, which was simplicity itself, while also reading ahead.
While the beans simmered, I took the last large leek, a good sized chunk of salt pork (it calls for 6 ounces and this piece was close enough for horseshoes) cut them all to a dice and added to the beans at the one hour mark. I usually brown leeks and salt pork, but once begun….The directions warn you not to wander away because you need to stir occasionally, and I thought of how thoughtful Mr. Wright was….and took out some olives to snack on…..
I sliced the cabbage and peeled and diced the potatoes so that they were ready to add ½ hour after the leek went in. Tasted for seasoning, add lots of pepper and some salt, then the cabbage and potatoes.
10 or 15 minutes later all was tender and good. This is the part to add some goose of duck fat, which is not an uncommon grease to find in my fridge….some people collect Hummels, I collect grease. What, I should pour it down the drain? Anyhow, if it wasn’t fowl fat, it was some olive oil that I floated on top. Cabbage, like it’s turnip cousin, really needs to served well lubricated.
And thus, lunch was served.
With leftovers for lunch throughout the week.

Vincenco Campi Cucina

Vincenco Campi , Cucina, p. 359

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Barbeque Cheetos

Cheetos now come in flavors…including barbeque.

cheetos bag
My brothers and I invented them back in the Johnson administration. Pity we were too young to know about copyright and all that.

There has been a huge amount of talk lately about what is and isn’t a processed food; frozen spinach is processed food, but so is (are?) Betty Crocker Au Gratin Potatoes ,  bcagpas well as Cheetos. The potatoes and the definition of processed food are two different posts.

But seeing Cheetos (or whatever generic facsimile is being used in the photos) brought me back. Way back.
It was summer, the grill had been going in the back yard. We had eaten and there were Cheetos. This was an unusual enough event I should remember the why and the how, but the simple fact is the most memorable part was –

WE HAD CHEETOS. cheetoes ish

We did not usually have Cheet0s. We didn’t even often have Cheetos. We were fed a steady diet of food the the government still hasn’t called processed.
Not only that, but the grown-ups had retreated indoors away from the mosquitoes and we were left outside to run around and get good and tired before bed.
And the grill was still hot.


We would carefully pass them around, each one of us getting an equal amount of Cheetos (it seems that the singular and the plural are the same word…) , and eat one.

And then we’d run around some more.
And pass more around.

The condiments were out…we must have had a picnic supper.

Not our yard, but pretty close...

Not our yard, but pretty close…remember, the grown-ups are gone inside

Condiments on Cheetos – best dip evah!
Which one of us though to heat them up on the grill?
Matters not, we all agreed it was GENIUS.
But, to successfully grill the Cheetos, it must be long enough to fit across three grates to keep it from dropping in. When it drops in it shoots up flame, which gets you (under the age of 8; we were all under the age of 8) all the wrong kinds of notice.
It was getting to the end of the bag. More Cheet-ettes then Cheetos. They were getting too small to grill.

What to do?

What to DO???

Why, why not heat up the whole bowl? There was only a layer left of the smallest and finest Cheetos, not much more then crumbs, really the FLOUR of Cheetos.
The very best part, the part that is all flavor. Flavor and very little else, except whatever it is that turns your fingers and lips bright orange.
So we put the bowl on the grill.

again, not the actual bowl - this is a re-created scene. Is there a TV show that does this sort of thing?

again, not the actual bowl – this is a re-created scene. Isn’t there a TV show that does this sort of thing?

And ran around some more.
What was that smell? Not the heavenly waft of toasty Cheetos but


And what was that



we set the bowl on fire!!!!!

This incident pre-dates Mr Bill, and so loose points on historical accuracy...

This incident pre-dates Mr Bill, and so looses points on historical accuracy…

And so we learned about…..



Filed under Eating, The 1960"s

May on August

Another Wicked Way-back Wednesday….a 17th century bill of fare for the month of August. Notice – Neither a hot dog nor hamburger to be see; no ice cream or gelato or potato salad or ketchup or Popsicle, but it does start with melons  ….. but after that it’s a little more unfamiliar.

A Bill of Fare for August.


All cantaloupes are musk melons, but not all musk melons are cantaloupes

All cantaloupes are musk melons, but not all musk melons are cantaloupes

1 Scotch collops of Veal.(COLLUPS: slices of meat, such as bacon. Randle Holme defines Scotch or Scots collups as thin, salted slices of mutton or beef, broiled and served with vinegar and butter. (Richard Bradley, 1736) Prospect Books: Glossery (this is the address – it doesn’t want to link for me –

2 Boil’d Breast of Mutton.
3 A Fricase of Pigeons.
4 A stewed Calves head.

Tête-à-tête de veau. Credits: L. John Harris zester 2011

Tête-à-tête de veau.
Credits: L. John Harris zester 2011

5 Four Goslings.(baby geese)
6 Four Caponets.(baby capons – which are rooster with their boy bits removed)

A Second Course.

1 Dotterel twelve, six larded


Dotterals – these could be the six larded…or not

2 Tarts Royal of Fruit.
3 Wheat-ears.

An ear of wheat - not the wheat ear he means

An ear of wheat – not the wheat ear he means

Wheatear - yet another tiny, tasty bird

Wheatear – yet another tiny, tasty bird

4 A Pye of Heath-Pouts.
5 Marinate Smelts.
6 Gammon of Bacon.
Selsey Cockles.

Cockles (French, not necessarily the same as East Sussex)

Cockles (French, not necessarily the same as East Sussex)

Robert May

Jan Davidsz de Heen

Jan Davidsz de Heen Still-life with Fruit and Ham 1648 – In my minds eye this is Robert May’s August table

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One Potato salad

One Potato Salad. As in Potato salad for one. Or as one, of many, Potato Salad possibilities.  And there are lots of possibilities…

But this is about a single serving of a somewhat potato salad.

It actually started out as


Which is a perfectly good recipe from The Splendid Table  which is pretty splendid all on it’s own, both the recipe and The Splendid Table. The flower eggs are the actual hard-boiled and cut into quarters eggs arranged on top of the salad, as if they were the petals of a chrysanthemum….

chrysanthemum-yellow a

Ca you see it as a part of the salad? Isn’t it lovely to look at?

17th century spinach salad with hard boiled egg quarters that look somewhat petal like....

17th century spinach salad with hard boiled egg quarters that look somewhat petal like….



One Potato Salad

 One Potato whatever size you feel that you need. Or two littler ones. You could microwave this if you don’t have any boiled spuds on hand. Leftover roasted is also good, or even a scmere of leftover potato salad. But with the potato salad option  you’re  double dipping into the mayo pool….if you try to lighten with Greek yoghurt, there’s a flavor meld issue. Sweet potatoes are also an option. Or sweet potatoes and new potatoes…but that would be a TWO Potato Salad

Eggs – 2-3 are a serving – hard boil ‘em.  Lately I’ve started them in boiling water, let them sit in the covered pan for 11 minutes and then put them in cold water. After they’re cooled, shell them and the shells shouldn’t stick.

Serious Eats  has the serious low down on hard boiled eggs and are my source for shell free HB.



cider vinegar

Helmand mayo


coarse-grained dark mustardmustard-taste-test-kosciusko-thumb-

Chopped fresh dill

Fresh dill - as much or as little as you like. Fennel fronds are also good; fresh parsley..let your taste buds help you choose!

Fresh dill – as much or as little as you like. Fennel fronds are also good; fresh parsley..let your taste buds help you choose!

salt and fresh ground pepper to taste

Lettuce or other leafy green for salad

Greek Yoghurt

  1. Boil the potato and hard boil the eggs. I often do enough for several days worth of salads.

  2. Make the dressing – start with a spoonful of mayo and add every else in dribs, drabs, splashes and pinches. Put into a leak proof container

  3. Pack your lunch bag with potatoes, eggs, dressing, lettuce and yoghurt.

  4. Assemble the salad

    1. Put a blob of yoghurt on the plate. Slice the potatoes all around over it so now you have potato resting and nestled into yoghurt. Optional salt and pepper at this stage.

    2. Break up the lettuce (or other salad green)in bite sized pieces all over the potato so that it is now hidden from view.

    3. Shell the eggs and cut them into quarters and place them petal like on top of the leafy green. Pretty as a picture.

    4. Drizzle the dressing over it all.

    5. Don’t lick your plate, at least if you’re in public or with others.


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