Welcome to the Christmas Tour!

We are pleased as punch with the way our home looks-- all decked out for Christmas and all! 

I know many of you did your decorating before Thanksgiving. We're just a bunch of lazy Rednecks, so we don't get too ahead of ourselves in our decorating. But now that Thanksgiving and my birthday have come and gone, we got down to the business of tastefully overdecorating.

And because you may be overwhelmed by the 187 photographs Daughter C and I took of the overdecorated joint today, I'll present them in stages, as if you were doing a home tour. We'll begin with the foyer and surrounds.

This is what Christmas is all about.

More to come.

Fall & Winter Soup #3: Creamy Bean

#3: A nice enough soup, but not up to Fall & Winter standards

 Served with a lovely winter salad and vegan cornbread.

Daughter C is learning how to take photos. She took this one-- which is nicely staged or whatever the photographers' word for that is-- and the one above. Somewhere between the soup pic & this, she changed camera settings.

This is a gimp-ed (photo-shop-for-free, see HOW TO GIMP link in the sidebar) version. In COLOR BALANCE, I toned down green to -45 in mid-tones only. And in AUTO I let gimp correct the white balance. I'm certainly no artist, but I like the L-R contrast of green salad vs. blue pot holders.

As I type, the temperature is hovering around 40°F, likely to drop to around freezing in just a few hours, and it's precipitating. It's nasty out there. A perfect night for soup.

The flavor of this soup is wonderful.

Briefly-- I'll post the recipe as Mr. Big Food's time allows-- it's three cans of beans. We used light red kidneys, baby and speckled butters. Drain them. The recipe calls for 1 qt. of water so we used 1 qt. of bean broth saved from last evening's green bean dish. (Sneak those vitamins and mineral in there any way you can!) Heat the beans and broth. Separately, saute some diced onions and carrots in 2T vegan butter (Earth Balance®). Add 2T flour, S&P, paprikka, and a dash of tobacco. Stir that into the simmering beans.

Mr. Big Food and A. Leland didn't arrive home until 7pm this evening. I let the soup simmer at this stage until the dogs announced their arrival. I then heated 2C almond milk and stirred that into the soup. The recipe calls for the soup to then boil, stirring constantly. I didn't let it come back to a boil. Nearly. But not quite.

Here's my analysis. We veganized the heck out of it so I can't comment on what it might have been like had we used milk. The flavor was surprisingly good. (Almond milk is a much better substitute for milk than soy milk, by the way.) But it was thin. And here I mean that, yes, it was a thin broth, and maybe some processing of the beans & roux before the milk addition would have creamed it up, but I don't think so.

For me, it's more of an early spring soup. Hearty enough for March,-- portending of lighter fare-- but not Fall & Winter. But it was delicious!

Here's the score so far, keeping in mind that Daughter C did not partake of #2 and Miss M did not vote this evening.

Hot Potato Soup is the winner and Mr. Big Food suffers from 'recency bias.'

Be sure to check out the Tab (look up) for the 2013/14 Fall & Winter Soup Contest for recipes from this and previous contests.

All improper like

My colleague is immune to feelings of impropriety.
--A. Leland

There was a certain impropriety in the manner in which he handled challenges to his reading of the literature.
--Marica

The alleged impropriety of how college football determines its national champion is greatly exaggerated.
--Mr. Big Food

Can you believe he answered his phone during dinner? The impropriety of some people.
--Daughter C

"One of our nations three most cherished historical treasures." Pictured in The Oxford History of The American People (Samuel Eliot Morison. Oxford University Press, New York. 1965).

Hahahahahahahaha. You thought I was going to talk about college football, didn't you? And I thought I'd just have some fun learning about something I must have forgotten. But as it turns out, we were both wrong. It's not in the least bit funny.

In fact, it's enough to make you cry.

For some reason, I've been thinking about the presidency this morning-- no particular presidency, just the presidency. I picked up a crappy old book about the presidency. Not really what I was looking for, though I wasn't really looking for anything in particular. I picked up another and was leafing through the glossy pictures and came across the Liberty Bowl. 

I confess. I know nothing of the Liberty Bowl. Other than the link above, a search for 'revere liberty bowl' generated a lot of hits for folks selling cheap reproductions on eBay. So I began to read about the Townsend Act and The Sons of Liberty in that crappy old book but as it's Monday and I do have chores to do, I thought I might take a shortcut and skim the Wikipedia article first. What I was really looking for was the full inscription. Wikipedia, right?

Wrong. When you search "liberty bowl" on Wikipedia, you are not take to a disambiguation page. you are taken to this:

Liberty Bowl

For the stadium, see Liberty Bowl Memorial Stadium

The AutoZone Liberty Bowl is an annual U.S. American college football bowl game played in late December or early January since 1959. Since 2004, the game has been sponsored by Memphis-based auto parts retailer AutoZone.
Since 1965, the game has been held at Liberty Bowl Memorial Stadium in Memphis, Tennessee. For its first five years, it was played in Philadelphia.

And this, my friends, is why we have crappy old books. Because if we didn't, we'd think the Liberty Bowl was just another commercial racket designed to make ESPN money. But because we do have crappy old books, we can bring up the Liberty Bowl as we watch Mississippi State play in the Liberty Bowl in Memphis. And we can chat about those 

ninety-two members of the Massachusetts House of Representatives who refused to rescind a letter sent throughout the colonies protesting the Townshend Acts (1767), which taxed tea, paper, glass, and other commodities imported from England. This act of civil disobedience by the "Glorious Ninety-Two" was a major step leading to the American Revolution. The bowl was commissioned by fifteen members of the Sons of Liberty, a secret, revolutionary organization to which Revere belonged; their names are engraved on the bowl as are references to Englishman John Wilkes, whose writing in defense of liberty inspired American patriots. The Liberty Bowl, the Declaration of Independence, and the Constitution have been called the nation's three most cherished historical treasures.

 ~~
FYI: 

The page "Sons of liberty bowl" does not exist

either. It's enough to make you cry, isn't it?

You can never over decorate... but

you can try!

We did not dine at the dining table this weekend because the dining room table, chairs and floor held every single Christmas or potentially Christmas-themed item we own. And I'm pleased to say that Daughter C put it all to good use. 

Just wait until you see the photos I'll take tomorrow!

This Week: 12/8-15

Horace, Roman lyric poet and critic, born 65 B.C. (d.8 B.C.)

John Milton, England's greatest Puritan Poet-- one of the greatest of the world-- born 1608 (d.1674)

Massachusetts Bay Colony organizes militia units into three regiments-- celebrated as the birth of the National Guard 1636

John Jay, first Chief Justice of United States Supreme Court, born 1745 (d.1829)

Eli Whitney, inventor of the cotton gin born 1765 (d.1825) 

The Bill of Rights as passed by Congress was ratified by the states 1791

No. We are not smarter than we were 222 years ago.

George Washington died at Mount Vernon 1799


Washington, D.C. became permanent home of the United States Government 1800

Mississippi admitted to the Union 1817 (20th state)

Emily Dickinson, New England poet, born 1830 (d.1886)

Robert Koch, German physician, founder of bacteriology and winner of Nobel prize, born 1843 (d.1910)

Melvil Dewey, librarian and author of the decimal system of book classification, born 1851 (d.1931)

Alfred Albert Nobel, Swedish chemist, inventor of dynamite, founder Nobel prizes, died 1896 (b.1833)

Gone with the Wind premiers in Atlanta 1939

The Chicago Bears defeat the Washington Redskins 73-0 1940

Congress declares war on Japan 1941

NASCAR founded 1947

Last person to walk on the moon 1972

Cobbled together from

Mary Emogene Hazeltine. Anniversaries and Holidays: A Calendar of Days and How to Observe Them. American Library Association, Chicago. 1928.

Mary E. Hazeltine. Judith K. Sollenberger, ed. Anniversaries and Holidays: A Calendar of Days and How to Observe Them Second Edition, Completely Revised. American Library Association, Chicago. 1965.

William J. Bennett and John T.E.. Cribb. The American Patriot's Almanac. Thomas Nelson, Nashville. 2008.

Imminent

You're going to have to trust me. I am not making this up.

The other day I picked up a few books at Palmer Home-- 1/2 price, $0.50. I'm just now getting around to cataloging them. About 20 minutes ago I was cataloging Instant Weather Forecasting by Alan Watts (Dodd, Mead & Company, New York, 1968). It's a nifty little book. It has pictures of various skies and an explanation as to what they portend on the facing pages. Hey! I'll play along. 

This is the sky pictured in the book which most closely resembles what the sky above me looked like about 20 minutes ago.

This is the facing page which says "Imminent rain or snow; ... Rain (or snow) within the next 20 minutes."

And this is what the sky above looked like 20 minutes later, just as it started to rain!

Is that wild or what? You know what this means, don't you? Give me a couple more days of practice and I'll never have to rely on weather dot anything ever again! I am thrilled.

You can never over decoratre

The Christmas Market

Filed under the heading of "Well, dang."

I swear I did not see notice in the newspaper that the Christmas Market vendors closed down at noon.

Taken at 13:54:40 but since I never change my camera's clock, more like 12:54:40.

Well, dang.

This set back did not deter us! The stores were still open.

Isn't this the cutest thing? Size 3T.

The stores were all decked out!

The Most Momentous Weekend

 

From Lowell Thomas. History As You Heard It. Doubleday & Company, Inc., Garden City, N.Y. 1957.

Incarnate

He was the devil incarnate.

--Marica

Even omnipotence incarnate would not be enough to salvage healthcare dot gov.

--Mr. Big Food

[Miss M] may well be the incarnate expression of an occasional friend.

--A. Leland

Dog ownership is happiness incarnate.

--Miss M

Books Bygone

What I do when I'm not blogging and eating bon bons.

The editor of our local weekly newspaper has given me the opportunity to become a famous writer! Notice that I did not say "rich and famous writer." He will be happy to publish my little essays-- as space allows-- for free. But, hey, famous writers have to start somewhere.

Each essay focuses on one or two crappy old books. I poke a little fun-- because it's hard not to-- but I also try to highlight the value and worth of these crappy old books and the times they record. In short, to share my love of them (even though that sounds dopey).

Believe it or not, our little weekly newspaper has an online presence! Check it out.

Books Bygone: May I introduce my friends?

Books Bygone: 'The Modern Family Cookbook'

Books Bygone: Pride of Ownership (not yet online)

If you're a City Mouse, take a few minutes to poke around the rest of newspaper-- you'll see how people really live out here in flyover land and what matters to us. Who died? Who's getting married? Who welcomed their first child? Who got arrested? Who needs help? Who are we proud of? Crappy old stuff like that. 

H/t A. Leland for coming up with "Books Bygone." And a big thanks to all who will link to the essays. I mean, I can't be famous if no one reads my stuff!

Oven Meals Are Awesome

An oven meal is a coordinated set of individual dishes which bake at the same temperature for the same length of time.

Thus... 

Oven Meal of Beef Patties, Broccoli, and Sweet Potatoes.

Oven meals always have a dessert-- this one would have had a peach crisp thing, but since we have leftover cake, Mr. Big Food opted to not include dessert.

We did include a freshly picked salad (roasted walnuts optional)

dressed with Italian Dressing II (crumbled Roquefort cheese optional).

I'd say it took us about 30 minutes to assemble the three dishes before we popped them in the oven-- and the lengthiest part of that was grinding the beef. If you use store-bought ground beef, cut that time in half.  The meal bakes for 40 minutes. And then bingo-bambo! Supper's ready!

I really have no sympathy for folks who claim they don't have enough time to cook healthy, homemade meals. (The beef patties have an apple slice in the middle!)

Can you believe we're still picking fresh lettuce? 

Efface

Tonight we had 100% participation in our Word of the Day Can You Use it in a Sentence activity!

Please do not efface my doorstep with your presence.

--A. Leland

I would like to efface the tense of our word game.

--Daughter C

Security drones are an efface to individual liberty.

--Mr. Big Food

Tray not to efface all of your brain cells before you graduate college.

--Miss M

It really ticks me off when librarians efface the title pages of crappy old books by using a large felt-tipped pen to efface the publication information.

--Marica

I am so embarrassed.

Proper.

Last evening we set the table all fancy like-- even put out bread and butter plates and properly placed the butter spreaders "on the butter plate parallel to the edge of the table with the handle toward the right and the blade toward the edge of the table."

This morning I was looking through the wonderful crappy old book A. Leland gave me, Southern Living Party Cookbook: Complete Menus and Entertaining Guide (1972), and I saw that diagram and almost fainted from shame.

I had set the bread and butter plates on the wrong side-- over on the right next to the knife and spoon.

I am so embarrassed.

"Have a good day. Have a good year. Have a good life!"

That's how my mother concluded our conversation this evening. (She's so cute.) And so I did and hope to!

I figure, owing to my virtuous lifestyle and all, that today I hit the 1/2 way point.

Recipe: French Meatless Vegetable Soup

Entrant #2 in our 2nd Annual Fall & Winter Soup Contest

For more about the Fall & Winter Soup contest, see here.

“This makes a delicious soup and quite as nourishing as if made with soup meat.” 

FRENCH MEATLESS VEGETABLE SOUP  

5-6 quarts water 
1 bunch fresh carrots (about 6), washed well but not peeled, chopped 
3 turnips, washed well but not peeled, chopped 
4 celery stalks, chopped 
Small cabbage leaf, chopped 
4-5 young onions, chopped 
2 white potatoes, washed well but not peeled, chopped 
1 heaping Tbsp flour 
1 rounded Tbsp lard 
3 sprigs parsley (and other fresh herbs, if you choose)
Spaghetti or rice, uncooked (optional)

Place all chopped vegetables except onions in a big pot with cold water, and bring to boiling over medium heat. Brown flour in lard in an iron skillet, add onions, and fry until onion edges begin to brown, Add 1 C soup broth to onion mixture, stir well until all lumps are gone, and pour back into soup pot. Add salt to taste and cook slowly for 2 ½ hours. If desired, add spaghetti or rice during the last hour of cooking time.

Recipe: Creative Cooking French Potato Fritters

These made with leftover Thanksgiving mashed potatoes.

“French Potato Fritters are cooked, sieved potatoes mixed with a batter and cooked very much like pancakes, on a hot griddle. Unlike fritters made with raw potato, French Potato Fritters are light and airy—and especially delicious when served with melted butter and freshly grated Parmesan cheese. 

A convenient aspect of this dish is that the batter may be made in advance and refrigerated until needed. Then, about 30 minutes before you plan to fry the fritters, bring the batter to room temperature. 

French Potato Fritters are a complimentary side dish for ham, bacon or sausage and eggs. Add hot rolls and coffee for a satisfying brunch or light supper.” 

“A delightful variation of pancakes, French Potato Fritters are a delightful way to serve potatoes. Delicious when served with meats or fish, they’re easy, economical and best of all, a real crowd pleaser.”—The Creative Cooking Course (1982) 

CREATIVE COOKING FRENCH POTATO FRITTERS  
Makes about 8 servings 

1 lb baking potatoes, peeled, cut into small cubes, cooked in boiling salted water until tender, drained, passed through a ricer into a mixing bowl, cooled 
2 eggs 
1 egg yolk 
¼ C whipping cream 
2 Tbsp butter, melted, plus more for drizzling over cooked fritters, if desired 
½ tsp salt 
¼ tsp white pepper 
½ tsp onion salt 
1 C flour 
½ C milk 
Freshly grated Parmesan cheese, for sprinkling over cooked fritters, if desired 

Combine eggs, egg yolk, and cream, beat well, and pour mixture into cooled potatoes. Add butter, salt, pepper, and onion salt, and mix thoroughly. Sift flour over top of mixture and stir in with wooden spoon until blended. Add enough milk to make a thick batter-like consistency. Drop from spoon onto a well greased griddle, smooth top, and cook over medium high heat until brown, then turn and brown on other side. Drizzle with additional melted butter or serve with freshly grated Parmesan cheese, if desired.

Recipe: Beer Batter Chicken Strips

One of my personal favorites!

Mr. Big Food used the same batter to fry up some shrimp!

“Serve these deep fried beer battered chicken strips with barbecue sauce or sweet and sour sauce.”

BEER BATTER CHICKEN STRIPS  

1 large egg 
¾ C beer 
1 C flour 
1 tsp baking soda 
1 tsp salt 
Ground black pepper, to taste 
3 chicken breast halves, boneless, skinless, cut into strips 
1 ¼ C (or more) vegetable oil (for deep frying) 
Barbecue Sauce or Sweet and Sour Sauce (either preferably homemade—see recipes in this, Basics, or Grillin’ …, sections) 

Beat egg lightly with a whisk, beat in beer, and sift in flour, baking soda, salt, and pepper, whisking until batter is smooth. Cover and let stand 25 to 30 minutes before using. Heat oil in 10-inch skillet over medium-high heat until oil reaches 360o (or use deep fryer or electric skillet). Dip chicken strips into batter; allow excess to drip off, and lower carefully, one by one, into the hot oil. Do not crowd. After about 1 minute, turn the strips. Continue to turn the strips occasionally until golden, cooking for a total of 4 to 6 minutes. Transfer to a paper towel-lined tray. Pat more towels on top to absorb excess oil. Serve immediately with Sauce.
Serves 3 to 4.

Recipe: Cabbage with Chopped Meat

A.K.A. meatloaf with cabbage, about to go into the oven.

We had this last Wednesday, that cold evening Nick got to deer. Perfect supper with a nice salad... .

The name of this recipe needs a bit of explanation. As I recall, the recipe comes from a traditional Czech cookbook-- in Czech. The child of a Czech immigrant translated the cookbook into English. Her translation was quite literal, hence, "chopped meat." 

Naturally, Mr. Big Food ground the meats himself.

CHOPPED MEAT WITH CABBAGE  

1 head cabbage, large leaves removed and reserved, washed, parboiled, center of cabbage chopped 
2 Tbsp butter 
1 onion, chopped 
1 lb pork, ground 
½ lb veal, ground 
4 oz ham or smoked meat, ground 
2 handfuls bread crumbs, dampened in a little milk 
1 raw egg, plus an additional 1 egg scrambled in butter (optional) 
Grated lemon rind 
Salt, pepper 
1 Tbsp (heaping) lard, melted 
Water, plus 4 Tbsp (about) dry white wine, for basting meat loaf (“the wine is not necessary, but makes a tastier meat loaf”) 

Preheat oven to 350°. Melt butter in a skillet, and fry chopped cabbage and onion on butter until tender. Chop cabbage finer. Combine pork, veal, and ham or smoked meat, add dampened bread crumbs, cabbage mixture, raw egg and scrambled egg (if using the latter), a little lemon rind, and salt and pepper to taste, mix well, and shape into a loaf. Pour melted lard into a loaf pan and cover bottom and sides, spread half the reserved cabbage leaves in bottom and up sides of loaf pan, add meat loaf, cover with remaining cabbage leaves, and bake “until golden,” basting with wine and water as needed. “While meat is baking, cover with a piece of moist paper so cabbage leaves will not burn.” Add a little water to gravy, cook, and serve with meat.