Category Archives: The 1960″s

Bon Boeuf Bourguignon!

February 11, 1963,

the day the very FIRST episode of

The French Chef


The first recipe: Boeuf Bourguignon .

Which by most accounts is a lost episode,the tapes having been taped over…who knew?

Boeuf Bourguignon was reprieved in 1969.Both YouTube and Amazon streaming have likely candidates…….they claim 1963…….



Boeuf Bourguignon

This link will take you to Amazon streaming where you can watch the episode for $1.99.

There was later a companion cookbook


and there are also DVD’s



Julia Child Rose

Season One of The French Chef:

Season 1 Episode Subject
S01 (1963) E01 Boeuf Bourguignon (February 11, 1963)
S01 E02 French Onion Soup
S01 E03 Casserole Roast Chicken
S01 E04 The French Omelette
S01 E05 Scallops
S01 E06 Quiche Lorraine
S01 E07 Fruit Tarts
S01 E08 Chicken Breasts and Rice
S01 E09 Vegetables à la Française
S01 E10 Veal Scallops
S01 E11 French Salads- Mayonnaise
S01 E12 Chicken Livers à la Française
S01 E13 Roast Duck à l’Orange
S01 E14 Chocolate Mousse and Caramel Custard
S01 E15 Pâtés
S01 E16 Aspics
S01 E17 Bouillabaise
S01 E18 Lobster à l’Américaine
S01 E19 French Crêpes
S01 E20 French Crêpes II – Suzette
S01 E21 Steaks and Hamburgers
S01 E22 The Potato Show
S01 E23 Soufflé on a Platter
S01 E24 Dinner in a Pot
S01 E25 Pâte à Choux

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Filed under Influencers, The 1960"s, TV shows


Fen grapes, marish worts, mosse-berries, moore-berries, fenberries, bearberries, croneberry, cramberries… many nick names can one little bouncing berry have?


Whatever else they’ve been called, they’re all still cranberries. In 1672 John Josslyn suggests:

“Some make Tarts with them as with Goose Berries.”




Red Gooseberries

Cranberry Tart – Precedence and Persistence

“Tartes of Gooseberries.

Lay your gooseberries in your crust, and put to them cinnamon and ginger,

sugar and a few small raisins put among them and cover them with a


A Booke of Cookery with the Serving of the Table; A.W.; 1591;

page 28

Berries, cinnamon, ginger, sugar and small raisins between pastry. Bake is implied. Easy.

And somewhat familiar…..


3 C raw cranberries

1 C raisins

1 ¼ C sugar

2 Tbsp. flour

¼ tsp salt

¾ C water

1 ½ tsp vanilla*

Pastry for a 2 crust 9 inch

Put the cranberries and raisins through food grinder.Place in saucepan and add all ingredients except vanilla.Cook over low heat until thick, and cranberries are cooked. Add vanilla and place in pie shell. Bake until crust is done. Dots of butter and nutmeats may be added on

– Florence H. Angley. A Book of Favorite Recipes. complied by the Ladies Solidarity of St. Joseph the Worker Church Hanson, Mass..1968. p. 52.

This is sometimes called Mock Cherry Pie.

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Filed under New England, Pie, The 17th century, The 1960"s

Happy Birthday Roses!

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.

emmys - 3

Rose Marie has three Emmys for the Dick Van Dyke Show

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

rosemariebring bacon3

Radio Digest 1930

rose marie babyvit-94-baby-rose-marie-mike

But she wasn’t in the gossip pages or even in People magazine all that very much.

rosemariefinal book cover without copyright

She wrote a book

At least that I noticed.

But it’s her birthday  today and…. she’s 93 and still kicking.

Miss Rose Marie official sites

She is also famous for her spaghetti sauce.

Rosemarie sauce to doris day july2016

Rose Marie recently whipped up a batch for her friend Doris Day from her Facebook page


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

  • Three eggs

  • 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

  • Olive oil

  • 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.


Vincent Van Gogh – Roses  -1890 – National Gallery, Washington D.C.



Filed under Birthday, Recipe, The 1960"s, TV shows

Wicked WayBack Pumpkin Pies


I made this pie for many Thanksgivings…and then there was a Cool-Whip version, and yes, I made that, too. And so many other pumpkin pies.

But I was thinking of pies even more WayBack then the 1960’s.

like the 1660’s


Tourte of pumpkin.

Boile it with good milk, pass it through a straining pan very thick, and mix it with sugar, butter, a little salt and if you will, a few stamped almonds; let all be very thin. Put it in your sheet of paste; bake it. After it is baked, besprinkle it with sugar and serve.”

– Francois Pierre La Varenne. The French Cook [1653], Translated into English in 1653 by I.D.G., Introduced by Philip and Mary Hyman [East Sussex: Southover Press} 2001 (p. 199-200)


To make a Pumpion Pye.

Take about a half a pound of Pumpion and slice it, a handful of Tyme, a little Rosemary, Parsley, and sweet Marjaoram, stripped off the stalk, and chop very small. Then take Cinamon, Nutmeg, Pepper, and six Cloves, and beat them; take ten Eggs and beat them, them mix them, and beat them altogether, and put in as much sugar as you think fit, then fry them like a froize; after it is fryed, let it stand till it be cold, then fill your Pye, take sliced Apples thin roundways, and lay a row of the Froiz, and then a layer of Apples, with Currans betwixt the layer while your pye is fitted, and put in a good deal of sweet butter before you close it; when the pye is baked, take six yolks of Eggs, some white Wine or Verjuyce, & make a Caudle of this, but not too thick; cut up the lid and put it in, stir them well together whilst the Eggs and Pumpions be not perceived, so serve it up.”

– W.M. The Compleat Cook. E. Tyler and R. Holt for Nath. Brooke: London, (1655) 1671. Prospect Books: London. 1984

Pompion Pie baked by Kristi Leigh Schkade 10-2015

Pompion Pie baked by Kristi Leigh Schkade 10-2015


To make a Pumpion Pye.

Take a pound & slice it, a handful of a time, a little rosemary, and sweet marjoram stripped off the stalks, chop them small, then take cinamon, nutmeg, pepper, & a few cloves all beaten together, also ten eggs, & beat them, then and beat them all together, with as much sugar as you think fit, then fry it like a froise, after it is fried let it stand till it is cold, then fill your pye after this manner. Take sliced apples sliced thin round ways, and lay a layer of the froise, and a layer of the apples, with currans betwixt the layers. While your pie is fitted, put in a good deal of sweet butter before you close it. When the pye is baked, take the yolks of eggs, some white wine or verjuyce and make a caudle of this, but not too thick, cut up the lid, put it in, and stir them well together whilst the eggs and pumpion be not perceived, and so serve it up.”

– May, Robert. The Accomplisht Cook, or the Art and Mystery of Cookery. London: Robert Hartford. 1671 (third edition). p. 224.


XCIII. To make a Pompion-Pie.

Having your Paste ready in your Pan, put in your Pompion pared and cut in thin slices, then fill up your Pie with sharp Apples, and a little Pepper, and a little salt, then close it, bake it, then butter it, serve it in hot to the Table.

– Hannah Wooley. The Queen-like Closet. 1670.p. 235.

CXXXII. To make a Pumpion-Pie

Take a Pumpion, pare it, and cut it in thin slices, dip it in beaten Eggs and Herbs shred small, and fry it till it be enough, then lay it into a Pie with Butter, Raisins, Currans, Sugar and Sack, and in the bottom some sharp Apples, when it is baked, butter it and serve it in.

– Hannah Wooley. The Queen-like Closet. 1670. p. 256

The Pumpkin - Bartolomeo Bimbi - second half 17th centuryi

Zucca – The Pumpkin – Bartolomeo Bimbi – 1711


Filed under Autumn, Pie, The 1960"s

Pumpkin Bread

Not just ANY pumpkin bread.

Mary Peddell’s never fail, super zippy, fast and easy, quick bread pumpkin bread.

Although in polite conversation she was Mrs Peddell (until in more recent years when she is Mrs Crothers) the bread has always been, to us, Mary Peddell’s. My mother made this literally hundreds of times in the late ’60’s, early ’70’s. I have made it hundreds of other times in the early ’70’s to the right nows. I have copied this recipe out of the Church Cookbook several times, just to make sure I wouldn’t/couldn’t lose it.


Doubles easily.

Make two.

One to snack on when it comes out of the oven, the other for whatever you intended it for in the first place.


Mary Peddell’s Pumpkin Bread

1 ½ C sugar* (I sometimes use a little less now)

½ C salad oil

2 eggs

1 C canned pumpkin

1 2/3 C flour

1 tsp soda

½ tsp cloves

¾ tsp salt

¼ tsp baking powder

½ tsp cinnamon

½ tsp nutmeg

½ C raisins

½ C nuts

Mix together and put in a greased loaf pan. Bake at 350 degrees for 1 ½ hours.

  1. A Book of Favorite RECIPES compiled by the Ladies Sodality of St. Joseph the Worker Church, Hanson, Mass. p. 59.

Serve with tea or coffee, old friends or new, cream cheese or Brie….you’ll have time while it’s baking and cooling to figure out your game plan.

Plain ole pumpkin. Easy and good. If you want to pick out a pumpkin, peel, seed, boil, drain (or roast) and then mash - go right ahead! Freeze it in 1 Cup batches so it's good to go when you want it.

Plain ole pumpkin. Easy and good. If you want to pick out a pumpkin, peel, seed, boil, drain (or roast) and then mash – go right ahead! Freeze it in 1 Cup batches so it’s good to go when you want it.

If you pick up the pie filling instead of regular plain pumpkin, you have jsut let Libby's do the seasoning for you. Adjust the spices accordingly.

If you pick up the pie filling instead of regular plain pumpkin, you have just let Libby’s do the seasoning for you. Adjust the spices accordingly. Pumpkin, Sugar Syrup, Water, Salt, Natural Flavors, Spices. Gluten free. Better plan – just use the plain pumpkin.

This is what we felt we looked like back when Mary Peddell's Pumpkin Bread was new to us...

This is what we felt we looked like back when Mary Peddell’s Pumpkin Bread was new to us…groovy


Filed under Autumn, Recipe, The 1960"s

Sour Grapes.

Seriously Sour Grapes.

As ‘these can not possibly pass for table grapes’ sour.

Frans Snyders Grapes, Peaches and Quinces in a Niche 17th century

Frans Snyders Grapes, Peaches and Quinces in a Niche 17th century

What to do with grapes too  sour to eat????

Cook  them!


Italian Sausage with Grapes – right on the cover. Issue  #135 August 2015

Cook the grapes with sausages. I’d actually made this recipe before….December? January? It was before the Big Snows of last winter.

I’ve been a sometimes tester of recipes for  Cook’s Illustrated  for the last few years…..I don’t remember how I got on the notice list, but every now and again I get an e-mail as a Friend of CI and then I have an assignment, should I so choose.

It’s a little exercise that make me read the recipe and

do exactly what it says to do.

And then fill out the questionnaire.

Hmmm – follow directions and THEN have opinions. Not my natural order of business….

I don’t test every recipe. Just the ones I think I’ll like, which is actually one of the ground rules. Don’t make things you don’t eat. Actually, a pretty good rule in general.

Soooo  – here’s my totally casual, breezey easy take of the recipe. If you want to fiddle with 1/4 teaspoon of some seasoning or another, go to Cook’s Illustrated.


oil for the bottom of the pan

1 package hot Italian sausage

1 large onion

seedless red grapes (1# or 3 cups or whatever uses them all up)

salt and pepper

1/4 cup dry white wine (since I had no wine in the house, I used an old 17th century trick of using 1/2 white wine vinegar + 1/2 water and a little sugar = wine (ish)): OR  2 Tablespoon water and 2 Tablespoons white wine vinegar and 1/2 teaspoon sugar

a little oregano

2 teaspoons balsamic vinegar

perhaps another teaspoon or 2 of sugar

(a little chopped fresh mint)

12″ pan with a lid

  1. Cut the onion in half and slice thin.  Onion-Step-4-Version-4
  2. Cut the grapes in half lengthwise
  3. Heat a skim of oil in a 12 inch pan over medium heat. Sausages go in to brown, 2 stripes only, 5 minutes.
  4. Add all the sliced onions and all the halved grapes and 1/4 cup water to the pan with the sausages. PUT A LID ON IT.
  5. Let cook about 10 minutes at medium. Sausages should be 160° – 165° and grapes should have softened.
  6. Transfer the sausage out to a paper-towel lined plate – tent with foil  to keep warm.
  7. Turn the heat under the pan up to med-high. sat and pepper and spread the grape/onion mixture around the pan and cook without stirring until browned, 3-5 minutes.
  8. Start stirring about and continue cooking until the mixture browns and the grapes are definitely soft.
  9. Reduce heat to medium, add the water/wine vinegar mixture (or the wine, if you have it). Sprinkle in some oregano.Scrape any lingering goodness from the bottom of the pan with a wooden spoon to meld into the sauce.
  10. Taste. Adjust. I had to add a little more sugar because the grapes were THAT sour.
  11. Take off the heat and add the balsamic vinegar.
  12. Put the sausages on a serving platter, top with the sauce. Optional: sprinkle with chopped mint.
  13. Good over polenta (Great over polenta!) or over pasta. I intend to eat a leftover sausage with onion/grapes in a roll for lunch this week, and the thought of that seems pretty good, too.
This is the photo from the Cook's Illustrated website of the nearly finished dish.

This is the photo from the Cook’s Illustrated website of the nearly finished dish.

Another grape was a topic of conversation this week, too.

Goofy Grape.

goofy grape

Goofy Grape was part of the Funny Face Gang – a whole family of cyclamate sweetened drink of my childhood. Once the cyclamates were banned, they had plain ole sugar. And some of the more racist flavors were re-worked .

Funny face gang

Goofy Grape. Rootin’ Tootin’ Raspberry. Jolly Olly Orange. Freckled Face Strawberry. With-it Watermelon.

My brother still has his With-It Watermelon cup.

My brother still has his With-It Watermelon cup.


Filed under Recipe, The 1960"s

Salad (in the) Day

 Once upon a time salad was leafy green….mostly that meant iceberg lettuce

iceberg lettuce Doleand tomatoes came in packets  – except when they came from the garden.

And salad dressing was a verb, what my mother did after the potatoes were mashed and before we had to wash our hands to sit down to supper,

The lettuce was ripped and put in the salad bowl, and then the tomatoes were cut on top. Cukes – peeled and sliced. Cut in half to make half moon or in quarters to make little triangles. Radishes – sliced and added but not always.


No fancy radishes - red on the outside and white on the inside radishes

No fancy radishes – red on the outside and white on the inside radishes

Not a lot of fancy ingredients – olives always got their own dish, croutons didn’t show up until the ’80’s – salad was salad and not much more.

Now do I remember the order of what comes next?????

Oil, a circle around, not too much. And not EVOO, this is before Rachael Ray. Our oil often had




Sprinkle the salt –

When it rains, it pours

When it rains, it pours

Sprinkle the pepper

pepper black tinSprinkle the dried basil

basil dried jar More tossing.

Wine vinegar – just a little.

Not balsamic, not artisan, not fancy

Not balsamic, not artisan, not fancy, salad was for supper not showing off.

Toss some more.

Put the bowl on the table, wash those hands and sit down at the table.

Things got fancier in the ’70’s…..

Good Seasons dressing

Good Seasons Dressing Mix – with cruet included

Up until a few minutes ago, I've been calling this Good Seasonings. Probably for decades.

Up until a few minutes ago, I’ve been calling this Good Seasonings Salad Dressing.

Good Seasons, of course was the gateway bottle to the Wishbone and Kraft and Kens Dressings that would flood the market – and our table – in the ’80’s…

To be continued……..

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Filed under Supper, The 1960"s, The 1970's

Do the Mashed Potato

mashed potatoes perfect MSliving Nov 98

When I was growing up, mashed potatoes were a regular feature of supper.
But regular, I mean several times a week.
Every week.
Every single week.
Even at a young and tender age, I knew how to make mashed potatoes. Or Smushed Potatoes. Or Smash.
You took the potato pan down cellar to where the – was it 10 or was it 20 pound? – bag of potatoes was. The bag was really heavy paper and had a little netted window in the front, and was secured by a twisted metal clip. Sometime the potatoes had sprouts, but not usually. You put potatoes in the pan to the place where the screws that held the handle on came to, that was the potato line. Then you took them upstairs and emptied the pan, and rinsed it out because potatoes are dirty.russet potato
Then the potatoes needed to be peeled with the potato peeler, and then they needed a good rinse, because potatoes are dirty because they grow under the dirt, don’t you know, and THEN they had to be cut into like size pieces so that they’d all finish cooking at the same time. Water to cover, a little salt, and then the lid goes on. All on the back burner and the heat on high. When they start to boil, the heat is turned down so that the lid rattles at just the right rattle for the potatoes a-cooking and all is right with the world way.
When the rattling has gone on long enough, time to test a potato to see if it’s down. A fork should go in easily. The whole thing gets dumped out into the colander in the sink. A good size piece of margarine (we really didn’t use that much butter – it was oleo. Nana used butter, so we had butter when Nana visited or when we went to her house, otherwise margarine) went into the pan, the hot potatoes in after, and then the masher came out.
And while the masher was mashing, a little milk, and then a little more milk. Because it was the olden days, milk was just plain old milk – no 1% or 2 % or fat-free or even whole – milk was milk and the milkman brought it.
Salt and pepper, maybe a little more milk and when it was just right, swooshed into the serving bowl, graced with a serving spoon, the pan lid placed on top to keep it warm and on the table it went.

Except the parts where it was too heavy for me to lift with both potato and water in the pan, and I couldn’t reach the knobs to actually turn on the stove, and I’d have had to stand on a chair to reach into the pan with the masher, which was too dangerous and so it was not done, I had totally mastered the art of mashed potatoes when I was 7 ½ .

By the time I was  10, I was totally bored with mashed potatoes. I would hang out as they were cooking to pull a few pieces out of the colander so I could have plain boiled potatoes with salt and pepper.

How many mashed potatoes I felt had eaten by the time I was 8. Please remember, I'm only half Irish.

How many mashed potatoes I felt had eaten by the time I was 8. Please remember, I’m only half Irish.

Fast forward to when my son was 6 and he wanted mashed potatoes, because I had never made them for him. I realized that I only knew how to  make mash for a crowd, and 2 was not a crowd.And then my potatoes kept coming out pasty, not mashed….what to do? Where to turn?

Why Martha Stewart, of course.

She called them

Perfect Mashed Potatoes

of course. But they are very good directions for very good mashed potatoes.

Mashed Potatoes

Serves 4-6 or 2, when one is a growing boy.

2# Russet, Yukon Gold or long white potatoes

1 Tbl salt

1 cup milk (or cream or a mix)

4 Tbl butter

¼ teaspoon fresh ground pepper

¼ teaspoon freshly grated nutmeg

  1. Peel, rinse and cut potatoes into 1 ½ inch thick slices
  2. Cover with cold water in a pan, add salt. Bring to a simmer.
  3. Keep potatoes at a simmer until a knife slips in and out easily.
  4. Drain potatoes in a colander.
  5. Heat milk in another, small, saucepan.
  6. Mash until lumps have disappeared.
  7. Stir with a wooden spoon for one minute.
  8. Incorporate butter.
  9. Drizzle in hot milk, mixing and whisking.
  10. Add seasonings, continue whisking.
  11. Serve immediately.

Martha Stewart Living November 1998.p.96.


Finally – potatoes that come out smushed and not wallpaper paste!


And as for Doing the Mashed Potato  

dances-the-mashed-potato 1965

Dancing with Dick Blake

I didn’t realize that Nat Kendrick and the Swans was really James Brown.

A young James Brown. Who knew?James BrownOne last note – I managed to misspell potato almost every single time it appeared in this post. Thank you spellchecker!

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Filed under Eating, Recipe, The 1960"s

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

National Tapioca Pudding Day!

A bowl of tapioca pudding - sometimes called 'frog spawn' or 'fish eyes' to scare off the timid

A bowl of tapioca pudding – sometimes called ‘frog spawn’ or ‘fish eyes’ to scare off the timid

Who knew there was a Tapioca Pudding Consortium to rally for a National day of recognition?  Who are these tapioca aficionados? The mysteries of food and politics…..

Chocolate Tapioca pudding - egg free, gluten free, easy and tasty!

Chocolate Tapioca pudding – egg free, gluten free, easy and tasty!

Long ago , and not so far away, there was a little restaurant, really a large diner, and when we weren’t eating green macaroni and cheese for Friday night supper, we might, especially if it were summer it seems, go there for Friday night Fish and Chips. They also had tapioca pudding for dessert.  Brother number 3 had a special fondness for tapioca, and calling it fish eggs or fish eyes or anything else disgusting would not cause him to turn away. It’s also really easy to make, and adding chocolate makes this my favorite chocolate pudding. Ironically, Brother number 3 has a birthday on – you guessed it – National Tapioca Pudding Day. Many happy returns of the day, little brother! XoX

Chocolate Tapioca Pudding

1  egg

3 cups  milk

1/3 cup  sugar

3 Tbsp.  tapioca

3 oz.   semi-sweet chocolate ( chips or squares, or dark if you like it strong)

1 tsp.  vanilla (I’ve also used Kahlua or rum or anisette…..whatever liqueur you prefer or have on hand)

  1. Beat egg, milk, sugar and tapioca with wire whisk in medium saucepan until well blended; let stand 5 min. Add chocolate. So far the heat isn’t on
  2. Bring the heat up to medium until it’s  at a rolling boil. Remove from heat. Stir in vanilla.
  3. Cool 20 minutes – this stuff thickens as it cools.
  4. Stir. Serve warm or chilled.
  5. Stir again before serving.


 recipe from Kraft Minute Tapioca , with notes from the Kraft website

Tapioca pearls are also found in Bubble Tea - great choice for a summer's day

Tapioca pearls are also found in Bubble Tea – great choice for a hot summer’s day


Filed under Birthday, Holiday, Perception ways, Recipe, The 1960"s