Category Archives: Holiday
I didn’t exactly spend my birthday all Pilgrim style.
Not a single spoon…..and I’m OK with that. Instead there was
Pretty Spinach Salad with Salmon
The distaff cohort of the family – meaning Sis, Mom and Me – went to Isaac’s on the waterfront – because, seriously, when you live on the coast you should eat with a view when you can .
It was actually the day after my birthday – my UnBirthday, and I was fine with that, too. There are so many more UnBirthdays in a year to celebrate…..
We began with individual preambles about what we were choosing and why, and then commented on all the choices and the specials, and asked questions about the choices to Sue, our heroic waitress, and the commented all over again when the food came and then gave commentary as we were eating….typical Italian meal.
This makes food sound like sport, but really, it was great, good fun. Sue was a delight and seemed to be having almost as much fun as we were.
There something about a leisurely meal out in the middle of the day, that wafts of having not a care in the world….and we had an ocean view to boot. No troubles.
On Tuesdays many places in Plymouth are closed, especially in February, the official ‘it’s probably gonna snow so let’s just stay in’ month.
We did not take a single photo of the food. Which is a pity because it sure was purdy, and the light was great and the view fantastic.
My salad was….
and a study in green and pink, a lovely bowl of spinach tossed with a light dressing, teeny-tiny nubbins of bacon and cheese and olive oil and lemon juice….and on top of this pastoral springtime loveliness was a beautiful, hot, cooked to perfection salmon fillet.
Still Life with Salmon, Lemon and Three Vessels Meléndez, Luis Egidio Copyright ©Museo Nacional del Prado
Imagine this fillet cooked to perfection.and piping hot on top of a bowl of green, green, greens. Such a large piece of salmon I thought I’d save half, but ate maybe ¾ – still enough left to be worth saving and made another (less piggy) meal.
And laugh and laugh…..and then coffee.
Sue not only was able to figure what we wanted, what we wanted saved, and saved it, but had overheard enough of our chatter – OK, not that difficult – to figure there was a birthday girl and brought a birthday surprise.
Ice cream with whipped cream and chocolate sauce and a candle.
Sue also started sing the Happy Birthday song, loudly and with spirit.Mom and Sis chimed in, in parts no less.
Having been raised with these people, I merely smiled, and nodded, and gave my Queen of England wave to the the rest of the lunch crowd. patiently waiting to eat whipped cream with chocolate sauce.
I do love the un-birthday!
I had a chance to go to Dorchester. Work related.
For this, the most ancestral of homes, the place the Patriarch was raised and identified as being from. Not matter how many years we lived in Pembroke, he would still say he was from Dorchester.
Besides, the place is in the midst of another resurgence. Places get that every 80 years or so. It’s a deep breath away from being – dare I say it? – Hipster. Or whatever will follow hipster, because in 2 years it will no longer hip to be hipster, so whatever we call what follows.
And then to lunch.
Local 149, South Boston
On the menu was deep fried mac and cheese….
Lots of deliciousness….
Excuse me, waiter
What is Porky Toast?
You’re gonna wanna try this! Porky toast…BBQ pulled pork on ciabatta, herb cream cheese, sunny side up 🍳 #local149 #southie #brunch #sundayfunday #voteforpedro
Pulled pork AND Toast??? Could this be like the Reese’s Cup – two great tastes that taste great together?
I didn’t even notice the eggs until the plate was sitting in front of me.photo from Local 149 instagram
How to re-create this at home?????
Sister Trish added slow cooker pulled pork to the Christmas Feasting at her house last year…..
which makes it the perfect time to introduce the clan to Porky Toast.
And I just like saying the words:
I supplied Sis with a Butt. There was Butt discussion.
I got Pirate Spread to sub in/ totally improve on the herb cream cheese.
Pirate Spread: A spicy, sweet spread made with Salty Sea Feta, sundried tomatoes, rosemary, cayenne pepper and olive oil. Its boldness makes it a perfect match for grilled meats, veggie pizza or oven fries.
Then I got some onion rolls, split them and toasted them
I got to spend Christmas Day saying, “Porky Toast”
Titian.Mary and Infant Jesus with a rabbit, Paris, Louvre
Ferdinand du Puigaudeau, Chinese Shadows, the Rabbit
- Albert Flamens. Gallus indicus, Coq d’jnde (The Turkey-cock), from Thirteen Birds Fine Arts Museum San Francisco
SIR TOBY BELCH: Here’s an overwheening rogue!
FABIAN: O, peace! Contemplation makes a rare turkey-cock of him; how he jets under his advanced plumes!
Turkey Brought To Jahangir From Goa In 1612
Thomas Tusser Five Hundred Points of Good Husbandry, 1577.
Good bread and good drinke, a good fier in the hall,
brawne, pudding and souse, and good mustard withall.
Beefe, mutton, and porke, shred pies of the best,
pig, veale, goose and capon, and turkey well drest ;
Cheese, apples and nuts, joly Carols to heare,
as then in the countrie is counted good cheare.
“The Turkie, which is in New England a very large Bird, they breed twice or thrice in a year, if you would preserve the young chickens alive, you must give them no water, for if they come to have their fill of water they will drop away strangely, and you will never be able to rear any of them: they are excellent meat, especially a Turkey-Capon beyond that, for which eight shillings was given, their eggs are very wholesome and restore decayed nature exceedingly. But the French say they breed the leprosie, the Indesses make Coats of Turkie feathers woven for their children.”
for Rose Marie
also known as Sally Rogers
… my favorite on the Dick Van Dyke Show.
I loved that she was funny and sharp and quick and witty, and proudly, and without explanation wore her little hair bow like angel kisses on her temple.
Sally Rogers always seemed to have a real life going on, somewhere out of camera range, not a just a TV set life.
Even when the Dick Van Dyke Show ended, Rose Marie kept popping up – guest spot here, another there, Hollywood Squares, mother of the Monkees…
But I knew nothing about her.
I always wondered why she didn’t have a last name…..Hey, Marie is my middle name….
There was the whole child star thing…a little before my time
Her career began in 1929
But she wasn’t in the gossip pages or even in People magazine all that very much.
At least that I noticed.
But it’s her birthday today and…. she’s 93 and still kicking.
She is also famous for her spaghetti sauce.
August is just a saucy kind of month this year
Directly from her website:
Rose Marie’s Spaghetti Sauce
One pound of ground round
One-half pound of ground pork
One-half pound of ground veal
Salt and peper to taste
Three colves of garlic (chopped fine)
Three-fourths cup of Italian cheese (Romano)
Three-fourths cup flavored bread crumbs
Two tablespoons chopped parsley
About three-fourths cup water
Two cloves garlic
Three to four pieces medium size country spareribs
Eight to nine Italian sausage links
Three large cans Italian tomatoes (no puree)
Three cans Del Monte tomato sauce
Two large cans of water (use Italian tomato can for measure)
Salt and pepper to taste
One-fourth cup oregano
One-fourth cup chopped parsley
One-eight cup chopped sweet basil
Use ingredients in order listed.
Mix ground meats, eggs, salt and pepper to taste, three cloves of finely chopped garlic, Romano, bread crumbs and parsley in one bowl. Dampen with water, using enough to keep mixture fairly moist. mix with hands, but do not handle too much. Put aside.
Cover bottom of large sauce pan with olive oil. Chop the two cloves of gralic and brown. Remove garlic.
Brown spareribs and sausage until fairly well cooked; remove from saucepan.
Make meatballs with two full tablespoons of meat mixture for each. Brown in olive oil; remove from saucepan.
Put Italian tomatoes in blender and process until pureed. Put tomatoes in the saucepan containing the olive oil. Add the tomato sauce, the two cans of water, salt and pepper, oregano, parsley and sweet basil. Bring to boil; reduce heat to low. Put in the meatballs, sausage and spareribs which have been cooked. Let cook for three to four hours over low heat, stirring frequently. Keep tasting for salt and pepper need. If sauce gets too thick use water to thin it out.
Today is someone’s birthday….
Well, that’s true about every day, but today it’s someone close to me….
and much, much taller then he was twenty five years ago!
I found the recipe I used for his fifth birthday, so it seemed time to use it again.
First, get out the trusty 9×13 pan
one with a lid…and get to work.
Chocolate Birthday Cake
1 ½ cups firm packed brown sugar
2 oz (2 squares) unsweetened baking chocolate, melted
2 cups sifted cake flour (like I had a 5 year old and cake flour in the house at the same time – HA!)
1 t. baking soda
½ t. salt
¼ C white vinegar
¾ C milk
1 t vanilla extract
½ C butter, softened
- Preheat oven to 350°
- Have all the ingredients at room temp
- Butter and flour a 13x9x2-inch pan.*(I used a pan that has its own travel lid.)
- Sift together flour, baking soda and salt (the Drys)
- Separately, combine vinegar, milk and vanilla (the Wets)
- In a big, deep bowl beat together eggs, brown sugar and chocolate (3 minutes by hand – 1 minute with an electric Mixer)
- Into the big, deep add the drys and half the wets.
- Beat 3 minutes by hand and or 1 minute electric.
- Add the rest of the wets and beat for another minute.
- Pour into the prepared pan.
- Bake for 45 minutes or until it shrinks from the sides of the pan and tests done.
- Cool completely and frost.
*or 2 8-inch layer cake pans
– Adapted from ‘3-Minute Fudge Cake’ in Nika Hazelton. From Nika Hazelton’s Kitchen. Viking Penguin. 1985. p. 298.
And don’t forget the candles – and some matches….
Hope is a thing with feathers…..
I was going through my files and found a recipe for HOPE cake.
Not dated, not accredited, just a print out. I have no memory of ever making it….it sounds great, though – Pineapple and orange pound-cake with a cream cheese honey icing….is HOPE Honey-Orange-Pineapple …???Eggs????
Google and discover.
Monday, really Big Fourth Celebrations here in America’s Hometown (that would be Plymouth, not to be confused with all those other America’s Hometowns). Parade with lots of fire trucks and police trucks, all with sirens blaring. Politicians smiling big, waving like the Queen of England, shaking hands; floats with people tossing candies into the crowd. Youth sports teams and other groups of young people, waving their trophies high. Bands, oh those bands. Marching bands, jazz bands, and even rock bands on floats…..and a group from the Priscilla Beach Theatre did a number from A Chorus Line in front of the Grandstand.
Kay and Bunk were there on their red, white and blue bicycles…this image is from another year…..there’s photo another of Bunk at July 4th – Plymouth MA
Dragonflies like crazy all morning. HUGE dragonflies.
The woman seated near me up on Cole’s Hill passed her sunscreen over to me as the morning wore one, Hawaiian Tropics coco-nutty SPF 50 or 70 or 85 – something uber screening for pale Irish skin.
…..Hawaiian Tropic, an old summer friend, shared by a new friend by location
Milling with the post parade crowd, old friends to catch up with.
Time to head home, buy some OFF and take a little nap to go back for the Phil concert.
Sprayed the OFF on, milled about, kept seeing people I knew, but not able to get up to them before they were lost in the crowd. And it was a crowd. Finally picked a spot where I could see the firework barges in the harbor that didn’t have trees crowding the view overhead AND see the bandstand.
A Bus comes down the blocked off street – the Philharmonic arriving!
They played all the usual suspects, as well as a Star Trek tribute (50 years since the show first aired) and a tribute to the King – Elvis Presley.
Last number – The 1812 Overture, of course.
And then the fireworks begin.
And then – and then a really big display, mostly low down, close to the water.
And I thought to myself,” It almost looks as if the barge is on fire.”
People around me started saying it was a pretty short show this year and were getting up to leave.
I had to get up so I wouldn’t get trampled by the people climbing up the hill to get to their cars.
Almost every announcement about the fireworks during the day included remarks about how expensive they were, it wasn’t too late to donate…..so a short show WAS a possibility.
I only live a couple of blocks from the waterfront, so I was home lickety-split.
An hour or so late, I found it there really was a fire on the barge.
And thus begins a week of promise that just kept going downhill……
As if Orlando weren’t bad enough, St. Paul, Baton Rouge and then Dallas….too much red blood on too many American streets….
Early this morning a little bird held on the the edge of my window screen,
and I thought of Emily Dickinson…Hope is a thing with feathers…..
“Hope” is the thing with feathers –That perches in the soul –And sings the tune without the words –And never stops – at all –And sweetest – in the Gale – is heard –And sore must be the storm –That could abash the little BirdThat kept so many warm –I’ve heard it in the chillest land –And on the strangest Sea –Yet – never – in Extremity,It asked a crumb – of me.– Emily Dickinson
And I remembered the cake –
A Cake called HOPE
I said YES.
Feathers of hope, wafting this was way and that
Drop Everything And Read DAY and Beverly Cleary is 100 years old today..
so drop everything and read some Beverly Cleary! Like Henry Huggins
and she even wrote a little about herself
Happy Birthday, Bev!
Today is Shrove Tuesday
a/k/a/ Mardi Gras
and is also, also known as
That would be today, day before Ash Wednesday, which is the day when Lent begins. Today is the day to traditionally chow down before the fasting begins. Chow down on pancakes.
As it happened, the box I was unpacking while waiting for the Blizzard (I’m sure it has a name, but we are NOT on speaking terms, raging storm and I) was the pile of magazines that was beside my reading chair the night before the fire in my old place. Since it was a Friday night, and the recycling was due on the curb first thing Tuesday morning, I was going through my April issues, earmarking, ripping out, passing on…..It’s a little spooky to find a magazine folded back to a page you left it on months earlier, let me tell you.
But FoodNetwork Magazine April 2015 issue was a special BREAKFAST issue
So, of coarse, there’s a pancake story.
Pancakes, Your Way
click the links