tag:blogger.com,1999:blog-333476562024-03-07T04:06:39.387-05:00Order from ChaosAn opportunity to comment on a life very full, with room for improvement, and little time to do it.Brave Astronauthttp://www.blogger.com/profile/13893671129001583065noreply@blogger.comBlogger1527125tag:blogger.com,1999:blog-33347656.post-59556819587793712732020-05-12T08:00:00.000-04:002020-05-12T08:00:02.321-04:00The Rules of Liverpool<ol style="text-align: left;"><li>One of the things that the Brave Astronaut Clan has been doing during this time of quarantine is playing a card game popular in our family, Liverpool. It is a contract rummy game that was taught to us years ago by our cousin, while we were visiting our grandmother's house in Owl's Head, Maine. It is a contract rummy game with a series of hands varying in melds. A minimum of three players is required for the game. The game is played with two decks, including jokers. An additional deck is added for every two players (5 players, three decks, 7 players, four decks, etc.)</li></ol><div>Here are the hands:</div><div>6: Two sets of three (three fours, three jacks, etc.)</div><div>7: One set, one run (three of a kind, one straight flush - for all you poker players out there)</div><div>8: Two runs</div><div>9: Three sets</div><div>10: Two sets, one run</div><div>11: Two runs, one set</div><div>12: Three runs (no discard)</div><div><br /></div><div>Scoring:</div><div><ul style="text-align: left;"><li>Aces and Jokers are 15 points each</li><li>Face cards are 10 points each</li><li>All other cards are face value</li></ul><div>Rules:</div></div><div><ol style="text-align: left;"><li>There is no buying of cards in the first round. Beginning in the second round, a player may buy the discard of a player out of order. The discard goes to the next player to the left without penalty. If the next player to the left wishes to buy the card they may do so, with a penalty card from the top of the pile. The right to purchase a card moves around to the left. The player who originally discarded the card may conceivably repurchase the card if they wish to - if no one ahead of them wishes to purchase the card.</li><li>When using jokers, a set must contain at least two natural cards and a run must contain at least two natural cards. If a joker is used in a run or as the third card in a set, the joker may be "stolen" by a player who holds the card for which the joker is holding the card's place (for example, 8, 9, Joker, Jack of clubs may be replaced with the 10 of clubs and used elsewhere on the board). If the joker is placed on a set, the joker is "dead" and may not be taken.</li><li>In a hand where more than one run is required, runs of cards may be constructed in the same suit as long as they are separated by one card (for example, 4, 5, 6, 7 of hearts and 9, 10, J, Q of hearts. Duplicate runs may also be constructed with overlap (for example, 5, 6, 7, 8 of spades and 7, 8, 9, 10 of spades).</li><li>As noted above by the numbers preceding the hands - that is the minimum number of cards required for each meld in the hands (6 - two sets of three cards each, 7, one set of three and one run of four, etc.).</li><li>Aces may be high or low, but not both, for example, J, Q, K, A of diamonds or A, 2, 3, 4 of diamonds, but not K, A, 2, 3.</li><li>For the first four hands, 10 cards are dealt, for the final three hands 12 cards are dealt.</li><li>Once a player goes down, a player may no longer purchase cards. A discard may be picked up by a player who has gone down only if it can be immediately played on the tableau. Only players who have gone down may play cards on the tableau.</li><li>In the final hand, no discard is allowed. Only one player will go down in the final hand. The card that is picked up, either from the discard pile or from the face down pile, must fit into the meld to end the hand.</li></ol></div><div><br /></div><div><br /></div>Brave Astronauthttp://www.blogger.com/profile/13893671129001583065noreply@blogger.com0tag:blogger.com,1999:blog-33347656.post-40230268019930600942020-05-11T19:04:00.000-04:002020-05-11T19:04:15.167-04:00Posts From A PandemicToday is Sunday May 10, 2020. LBA's last day of attending school was Wednesday March 11. SoBA's last day when he was present in school was Friday March 13. Mrs. BA's last day in the office was Tuesday March 18. My last day in the office was Tuesday March 23.<br />
<br />
As of tomorrow, we will be starting on our 8th week of quarantine under the stay at home orders in our state. Mrs. BA and I have been 100% teleworking since coming home. Both of the boys have been doing online schooling.<br />
<br />
100% teleworking in my line of work is difficult - for those of you who know what it is I do (or do the same sort of work) - you get that - but I'm managing.<div><br /></div><div>Here are some of the things that I have accomplished over the past eight weeks.</div><div><ul style="text-align: left;"><li>Completed a finding aid for the Brave Astronaut Family Archives. There is more work to be done - I am moving on to Mrs. BA's papers next. I am also planning on working on the Special Media Archives for the Brave Astronaut Clan - I have possession of the family home movies on 8mm and have been meaning to putting them on DVD (I did it a while ago - but it needs to be redone). I also have tons of photographs that I have plans to digitize - this was a goal during the government shutdown in 2019 - but I didn't get to it. This will likely be a long term project and I'm looking at finding outside help to get this done.</li><li>Other records management tasks undertaken involved updating the Brave Astronaut Library on <a href="https://www.librarything.com/">Library Thing</a> - the collection is only about 500 books.</li><li>I'm trying to get out a walk a little each day. My FitBit mocks me each weekday - I have reminders set up to make sure that I get up and move each hour. As a result of this, I've gone from an average of 6,000 steps a day to less than 2,000.</li><li>I'm sleeping well (not as good or as much as LBA - who is going to bed late and getting up even later - ah, the life of a teenager). I also started out by not setting an alarm but am now trying to get out of bed by 8:00am - that allows me to get to work by about the same time (no more commuting!). </li><li>Speaking of work - I am doing what I can under the circumstances - as I often note, it is hard for me to do my job without being with the records, but it has allowed all of us to do some stuff that we don't normally get to do and we are managing the best we can. It has been said that we aren't necessarily working from home - we are managing the best we can while staying at home.</li><li>Mrs. BA is working from home in the bedroom in the basement - collectively known here at the Launchpad as the Sewing Palace. She started out working at the kitchen table but the distraction of people walking by the house proved too much. She has also produced hundreds of protective masks for the local <a href="https://www.umms.org/capital/locations/um-prince-georges-hospital-center">hospital</a>, part of a local group here in town that has been providing needed masks to local frontline providers.</li><li>Both of the boys are doing online schooling - LBA has an A day and an B day - the B day involves a math class, which doesn't really have an online component, lunch, gym, and band - so his B days are definitely less taxing. LBA has about two weeks of school left.</li><li>I go grocery shopping every two weeks or so. The new normal is of course, waiting on line and then making one's way around a store. I've described grocery shopping in this time as what it would have been like to shop in the Soviet state, if it was in the market, it went in the cart. It didn't matter what it cost, if it was there and maybe we could use it, I bought it. I also have been giving gift cards to the checkout staff - because they are working under extremely trying circumstances.</li><li>The four of us are playing a lot of cards, specifically Liverpool. As of today we have played about 30 games. The next post contains the rules of the game. One other thing that has taken place during this time - is that Mrs. BA has created a database of games played by the extended Brave Astronaut Clan (I have been the official scorekeeper of games since 2003 - dutifully recorded in notebooks - the first volume has been accessioned into the family archives.)</li><li>Interior Home Improvement (working from the top down):</li><ul><li>Attic: I moved some stuff around, I got rid of stuff (including sending two boxes of shirts to my sister to make quilts for LBA and SoBA). I also have three bags of school uniforms that don't fit SoBA any longer - but no one is going to be needing school uniforms anytime soon. There was some talk about putting the Christmas lights back up, which are stored in the attic - that's certainly an option - I could get a jump on the town lights contest for 2020. (The lights discussion reminds me of my idea for a set of lights that could be changed based on the holiday / season (Feburary: pink/red, March: green, April pastels, May, June, July: red, white, and blue, August: ?, September ?, October: orange, November, orange, December: multi, red-green)</li><li>BA Bedroom: I'd like to install a closet system. The kitties have clawed a hole in the mesh of the box spring and we are going to lay a piece of plywood to cut off access to their favorite lair. I'd also like to paint.</li><li>Bathroom: I'd like to remove an old tile towel holder and also repair a missing tile space (from where the other tile towel holder was).</li><li>LBA bedroom: in pretty good shape.</li><li>SoBA bedroom: he needs curtains.</li><li>Living Room: I've hung some new artwork, and I would really like to replace the furniture with a set that somewhat matches. Currently the couch, 2 chairs, 2 end tables, and coffee table are all different. The pieces of furniture that are staying are my mother's desk (command control for the Launchpad and my home office) and my father's bar (which could benefit from refinishing). I'd also like to paint.</li><li>Dining Room: I've wanted to replace the dining set for a long time. Wayfair is my new best friend.</li><li>Kitchen: I've done some routine organizing. I pulled out the drawer where the ziploc bags live and found that nearly 40 gallon size ziploc bags had fallen behind the drawer. Mrs. BA and I are contemplating replacing the microwave and I'd like to replace the dishwasher - then all of the appliances will be stainless. And the kitchen needs painting.</li><li>1/2 bath: I'm proud to say that just yesterday I replaced the fill valve and the flapper on the toilet and did not flood the house or otherwise screw it up. I also need a piece of replacement glass for a shelf or two new shelves for the bathroom. There's also the matter of the window, which LBA broke part of, probably 5 years ago.</li><li>Laundry Room: I've wanted to replace the utility sink for some time. Earlier this week I replaced the furnace filter and switched over from heat to A/C, then it got cold again. Go Home Mother Nature, you're drunk.</li><li>Family Room: I've hung some new artwork in the family room - but I'd really like to paint and there is another poster print that someone gave us for our anniversary that would look good there, but wall space is becoming precious. I'd also like to replace the sofa bed with a new one.</li><li>Basement bath: recently painted - there's not much to do here.</li><li>Basement bedroom: Currently the domain of Mrs. BA and the Sewing Palace, I'd like to get in there and paint.</li><li>Archives and Under Foyer area: the archives are currently being processed (see above) and the under foyer area needs some additional organization - though I have already been through there once.</li></ul><li>Exterior Home Improvement: Part of my day involves opening the front door and looking out at the yard or the house and think about what it is I would like to do. The big ideas involve building a new shed toward the back of the yard, demolishing the existing shed, and extending the existing deck off the kitchen to the porch. What I am hoping to do is paint the screened in porch (replacing all of the screens, which already have holes in them, so it's needed), possibly replacing the screen door, painting the brick, the floor, the ceiling, and the metal trim.</li><li>Yard Work: I think that I mowed the lawn for the earliest time ever - I pulled out the lawn mower on March 31. I have mowed the lawn several times already and the lawn service has been by a few times to fertilize the lawn. Unfortunately the moles may be back and are not adhering to <b><i>their </i></b>stay at home order.</li></ul><div>I've also come to the realization that I don't own enough loungewear. How are you?</div></div>Brave Astronauthttp://www.blogger.com/profile/13893671129001583065noreply@blogger.com0tag:blogger.com,1999:blog-33347656.post-81137234651209070422019-01-28T23:33:00.000-05:002019-01-28T23:34:19.204-05:00End of the ShutdownOn December 21, 2018, the federal government ran out of money to fund a portion of the government and approximately 800,000 federal workers were furloughed on Wednesday December 26, 2018 and the government shut down. The President of the United States demanded money for a southern border wall, which was (and is) unneeded and wasteful. Both houses Congress passed an appropriations bill, which the President refused to sign and the shutdown continued.<br />
<br />
Finally 35 days later - as airports began to experience ground stops and flight delays (TSA workers were forced to work without pay), the President capitulated and reopened the government. A three week continuing resolution was signed; back pay was authorized for furloughed federal employees, and we can all breathe a little easier, until the CR runs out on February 15.<br />
<br />
So what did I do with my time off? I'm glad you asked. I kept a log. Mrs. BA began telling people that she believed that I may have touched every single item in the Launchpad at least once. That is likely true. I spent a lot of time cleaning, organizing, purging, rearranging, and redecorating.<br />
<br />
Some specifics:<br />
<ul>
<li>I sent a number of old winter coats off for new lives, courtesy of a coat drive, sponsored by the Cheverly American Legion and other donation spots.</li>
<li>I cleaned and organized all of our cabinets and closets throughout the house and lined the shelves with shelf liners (and yes, I alphabetized the spice rack).</li>
<li>Several months ago, I ordered two cartons of clamshell archival storage boxes. As the last project I worked on during the furlough (really, who wants to deal with archives when you're not being paid to deal with archives), I reboxed the entirety of the Brave Astronaut Archives. I did not get a chance to work on a finding aid. Perhaps in three weeks.</li>
<li>As part of the archival project noted above, I have pulled together approximately 10 boxes of photographs. That project, too, must wait for another time, when I will hopefully scan and preserve the photographs. I know that some of you are dying to see some photos, but you're just going to have to wait.</li>
<li>Just prior to the shutdown, I revisited my LibraryThing catalog. I spent a portion of the furlough re-cataloging the Brave Astronaut Library. I was somewhat disappointed to learn that my book collection is only about 500 books (and some of them are not on the shelf - several of them are for sale - and many were donated to the boy's school MLK Day of Service project).</li>
<li>I de-Christmased the house, at least the interior. I did not take the lights off the outside of the house. It was too cold, then it snowed. I made a decision to leave them up until the shutdown is over and am going to try and move forward with my invention (which actually may already exist) for "year round lights" that you can program to change color based on the season and/or holiday.</li>
<li>I organized the cellarette (which is a fancy, French word for bar). I needed easier access for day drinking if it came to that, which luckily it didn't ever get to.</li>
<li>I got rid of an old sideboard that had been in the dining room since shortly after we moved into the Launchpad in favor of an IKEA Kallax shelving unit.</li>
<li>Despite the cold, I spent some time in the attic, cleaning and organizing (I had to put the Christmas stuff back). I found artwork that had come to the Launchpad (there is other artwork in various closets and other storage places) and did make some changes to the gallery collection and am planning on hanging some new works around the Launchpad.</li>
<li>Bad Parenting Mistake #1 (there may have been more, but this was the first one and it got me into the most trouble): while cleaning SoBA's room, I may have deconstructed several Lego pieces in an effort to streamline the multiple boxes of Legos in SoBA's room.</li>
<li>I did some records disposal courtesy of the Launchpad fireplace. In 2013, I did the same thing - but that was October and it wasn't nearly as cold as it was these past few weeks - so it helped with the heating bills to destroy some records.</li>
<li>I grocery shopped during the week, which if you've been to the grocery store on a weekend day - you'll know that is a joy unto itself. On several occasions, I think the staff outnumbered the customers.</li>
</ul>
<div>
We were lucky than most folks, Mrs. BA works for a federal agency, but is not a federal employee and her office is in a non-federal building. So she went to work every day, and got paid regularly, which was more than a lot of folks who are two income federal employee families. She would come home in the evening and find things different than when she left in the morning. I may have also made piles for her, which she very kindly went through, either with me or on her own. As a result of me rearranging stuff, she has also gotten back into knitting and cross-stitching, while also giving away some of her crafting stuff, allowing me to sell some kits on eBay, and she bought a sewing machine.</div>
<div>
<br /></div>
<div>
Of all the residents at the Launchpad, it's possible that LBA may have been most relived that I was called back to work. As the shutdown entered into its fourth week, I mentioned in jest, to the boy's principal that maybe I should come in and sub at their school. In fact, one of LBA's teachers was preparing to go out on maternity leave. The principal however, was completely serious and wanted to know if I would consider it. I went back and forth about the idea and ultimately agreed that I would do it and was prepared to start next week. I didn't agree to it until I had LBA's buy-in, which he thought about for a while and ultimately agreed. So while I missed my chance to get back in the classroom, I'm ready to go on Day 1 if need be in three weeks.</div>
<div>
<br /></div>
<div>
I did manage to get out and do some fun things, I had a few furlough lunches with friends, two of my colleagues joined me at the boy's school to judge some National History Day projects, and I was able to spend the right amount of time on some of my other projects for which I wear a responsibility hat, including the pool in town, for which I am Treasurer, the boy's school Casino Night event, which will take place this coming Saturday, and leading our Parish Men's Club, for which we will be holding a furlough potluck supper on Thursday evening - because for many, this shutdown is still hurting and everybody needs an opportunity to have a night out and not worry about anything.</div>
<div>
<br /></div>
Brave Astronauthttp://www.blogger.com/profile/13893671129001583065noreply@blogger.com0tag:blogger.com,1999:blog-33347656.post-21032504055052293392018-08-01T22:21:00.000-04:002018-08-01T22:21:12.042-04:00Blog Post Number 1524On September 5, 2006, I began this blog, Order from Chaos, with the tagline, "An opportunity to comment on a life very full, with room for improvement, and little time to do it." Since that day, I hope that you have enjoyed the content that I have posted here. Those of you who know me, know that I like numbers, so here are some, as I hang up my shoes for this blog (as a regularly scheduled poster, anyway - I might post on occasion now and then).<br />
<br />
I want to thank all of you, my dear readers, for traveling along with me. It's been a great ride, and I'll check in now and again to see how you all are doing and to give you an update on the Brave Astronaut Clan. <br />
<ul>
<li>2 - the number of places I have lived during the life of this blog. We're pretty settled at the Launchpad right now, I don't think we're moving again anytime soon.</li>
<li>3 - the number of series that were posted on the blog: Presidents of the
United States, States of the Union, and Signers of the Declaration. I
had thought about a series on <a href="http://braveastronaut.blogspot.com/2012/10/happy-united-nations-day.html">UN Member States</a>, but it never came to fruition.</li>
<li>6 - the number of blogs I have maintained. 2 are private and specific
to my and Mrs. BA's family but have not been "turned on" yet. One was a
<a href="http://politicalchanges.blogspot.com/">political blog</a> that
I started - but it is entirely too painful to write about politics
right now, I'm just trying to keep my head down and get through this
nightmare. We had a spinoff blog, <a href="https://marchdrunkenmadness.blogspot.com/">Take Me Drunk, I'm Home</a>,
which was between my friends in a friendly competition for their best
drunk stories. There was also a blog for the fantasy baseball league
that I was part of for a few years.</li>
<li>10 - I posted about September 11 on September each year beginning in 2006.</li>
<li>10, about to be 11 is the age of SoBA, who was not born when this blog
was started. LBA turns 14 and enters the 8th grade at the end of
August.</li>
<li>12 x 5 - I did "The 12 Posts of Christmas" five times over the history
of the blog. "Christmas" my favorite holiday was tagged 95 times in the
blog.</li>
<li>19 - the number of people who are following this blog. </li>
<li>21 - the number of New Years Resolutions that I have posted on the blog, some were repeated from year to year, which should tell you how good I am at keeping those resolutions. </li>
<li>29 - the number of stories I have in my "Feedly, Read Later" list.
Feedly is where I get a lot of my recipes and other things that I have
posted along the way.</li>
<li>31 - the number of posts that I created during Blogtober 2012. </li>
<li>67 - number of tags for "On This Date" - as an archivist and a
"history geek" I tend to mark anniversaries when things come up. I have
also posted regularly on space items (including the launchpad fire that
killed the Apollo 1 astronauts (Gus Grissom, Ed White, and Roger
Chaffee), as I am (and always will be) the Brave Astronaut.</li>
<li>569 - Mondays became Recipe Mondays - there have been 569 recipes posted here (my penultimate blog post was recipe 569, back in May - and I haven't posted to the blog since then). The first recipe was for <a href="http://braveastronaut.blogspot.com/2006/09/monday-is-recipe-day.html">Overnight Waffles</a>. The most commented (12 comments) on recipe was for <a href="http://braveastronaut.blogspot.com/2008/07/ice-cream-treats.html">Pistachio Gelato</a>.</li>
<li>928 - the number of friends I have on Facebook, which is where I spend most of my time, though even that is hard with the current new situation.</li>
<li>2561 / 239 / 390 - the number of tweets / people I am following / people that follow me on Twitter. I'm not there much anymore - but come and follow me. @legloaj</li>
<li>2578 / 359,766 - number of views of the blog over the last month / number of page views of the blog all time (the number of views of the blog by Russia is the highest (334) - but no, they haven't done anything with our systems, right?</li>
</ul>
Oh, and two last numbers <br />
<ul>
<li>97 - the number of days until the 2018 midterm elections, get out and vote.</li>
<li>903 - the number of days until January 20, 2021.</li>
</ul>
<br />Brave Astronauthttp://www.blogger.com/profile/13893671129001583065noreply@blogger.com0tag:blogger.com,1999:blog-33347656.post-78582337944338644052018-05-14T21:45:00.000-04:002018-05-14T21:45:02.796-04:00Milk Chocolate and Raspberry Jam BlondiesAfter my mother died, her recipe box went to my sister, though my siblings and I got some of the recipe cards that my mother had dutifully handwritten over the years or taped recipes from Good Housekeeping or Ladies Home Journal. Often her recipes (particularly the baking ones) called for "oleo" or "margarine." There was a <a href="https://www.washingtonpost.com/news/voraciously/wp/2018/04/16/salted-butter-is-back-even-though-for-some-cooks-it-never-went-away/?utm_term=.89004a7b0f35">feature</a> in the Washington Post Food section a few weeks back that made an argument for salted butter over unsalted butter in baking. I'll readily admit that I will often buy unsalted butter (to keep in the freezer) at Costco - but salted butter is the norm at the launchpad.<br />
<br />
That being said, if Mrs. BA were to make <a href="https://www.washingtonpost.com/recipes/milk-chocolate-and-raspberry-jam-blondies/16371/?utm_term=.ab17d79e43f8">these</a> - I would love her even more than I already do (Sixteen years married - 10 days ago!)<br />
<br />
<b>Milk Chocolate and Raspberry Jam Blondies</b><br />
<span style="font-size: x-small;"><i>Here, using salted butter instead of adding salt to a batter separately tends to yield a more muted salinity and, in less capable hands, can lead to a saccharine baked good. When you pair it with something tart, like a fruit — or, as it is done here, raspberry jam — you curtail some of that sweetness and wind up with something beautifully balanced.
If you like a more pronounced salty effect and enjoy the crunch that flaky salt provides, sprinkle some of those grains on top of the bars before baking. It’s not necessary here, but it’s all the rage right now.</i></span><br />
<span style="font-size: x-small;"><i>Make Ahead: The blondies can be stored in an airtight container for up to 5 days.</i></span><br />
<span style="font-size: x-small;"><i>SERVINGS:
Tested size: 24 blondies</i></span><br />
<br />
<i>INGREDIENTS</i><br />
<br />
<ul>
<li>1 1/2 cups packed dark brown sugar</li>
<li>2 large eggs</li>
<li>16 tablespoons (2 sticks) salted butter, melted and cooled but still pourable</li>
<li>2 teaspoons vanilla extract</li>
<li>2 cups flour</li>
<li>1 teaspoon baking powder</li>
<li>8 ounces milk chocolate, chopped into slightly smaller than 1/2-inch chunks</li>
<li>1/2 cup raspberry jam</li>
<li>1 teaspoon flaky sea salt (optional)</li>
</ul>
<br />
DIRECTIONS<br />
<br />
<ul>
<li>Preheat the oven to 350 degrees. Spray the bottom and sides of an 8-by-12-inch baking pan with cooking oil spray, then line the bottom with parchment paper so that two of the sides hang over the edges (for easy lifting when the slab of blondies is done).</li>
<li>Whisk together the brown sugar and eggs in a medium bowl until the mixture is smooth and lightened in color. Carefully whisk the melted butter into the sugar mixture a little at a time so it does not slosh out of the bowl, then whisk in the vanilla extract.</li>
<li>Whisk together the flour and baking powder in a separate bowl. Use a flexible spatula to blend the flour mixture into the butter mixture, followed by the chopped milk chocolate, until well incorporated. Scrape into the pan, spreading it evenly into the corners.</li>
<li>Drop teaspoonfuls of the jam across the surface of the blondie batter, and then gently pull the tip of a paring knife through the jam in one direction and then the other, creating a zigzag/grid pattern on the surface. Sprinkle the flaky salt on top, if using. Bake (middle rack) for 32 to 35 minutes, rotating the pan front to back halfway through, or until crisp edges form and the top is just set.</li>
<li>Cool in the pan, then lift out the slab and cut into 24 equal pieces.</li>
</ul>
<i>RECIPE SOURCE
Adapted from pastry chef Melissa Weller of Walnut Street Cafe in Philadelphia.
Tested by Helen Horton and Charlotte Druckman.</i>Brave Astronauthttp://www.blogger.com/profile/13893671129001583065noreply@blogger.com0tag:blogger.com,1999:blog-33347656.post-74391057306996849352018-05-07T23:05:00.000-04:002018-05-07T23:05:04.398-04:00Black and White CupcakesI'm a fan of the cupcake. I'm a fan of the Black and White shake. There's nothing wrong with this. <a href="https://cooking.nytimes.com/recipes/1019058-black-and-white-cupcakes">Recipe</a> from the New York Times Magazine.<br />
<br />
<b>Black and White Cupcakes</b><br />
Yield: 18 cupcakes<br />
<br />
<i>Ingredients for the cupcakes</i><br />
<ul>
<li>1 3/4 cups all-purpose flour</li>
<li>2 tsp baking powder</li>
<li>1/4 tsp baking soda</li>
<li>1/4 tsp fine sea salt</li>
<li>10 tbsp unsalted butter, at room temperature</li>
<li>1 cup sugar</li>
<li>3 large eggs</li>
<li>1 large yolk</li>
<li>2 tsp pure vanilla extract</li>
<li>3/4 cup buttermilk, shaken</li>
<li>1 cup mini chocolate chips</li>
</ul>
<i>Ingredients for the frosting</i><br />
<ul>
<li>9 ounces semi-sweet or bittersweet chocolate, finely chopped</li>
<li>3 tbsp confectioner's sugar, sifted</li>
<li>6 tbsp cold unsalted butter</li>
<li>sprinkles, optional (are sprinkles ever really optional?)</li>
</ul>
<i>Instructions</i><br />
<ol>
<li>To make the cupcakes: Position the racks to divide the oven into thirds, and preheat to 350. Line 18 muffin cups with cupcake papers, or grease the tins.</li>
<li>Whisk together the flour, baking powder, baking soda, and salt.</li>
<li>Working with a mixer, beat the butter and sugar together on medium speed until light and fluffy, 3-4 minutes. Add the whole eggs and the yolk one at a time, mixing well after each goes in. Beat in the vanilla.</li>
<li>On low speed mix in the dry ingredients in three additions and the buttermilk in two, scraping the bowl, as needed, and beating until the batter is smooth. Mix in the chips.</li>
<li>Divide the batter among the muffin cup. Bake for 20-22 minutes - rotating the pans top to bottom and front to back after 10 minutes - or until the tops feel springy to the touch (they won't color much) and a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then transfer to a rack to cool to room temperature. Frost, and cover with sprinkles, if you'd like, before the frosting dries.</li>
<li>To make the frosting: Put the chocolate in a heatproof bowl, and fit it into a saucepan or simmering water - don't let the bottom of the bowl touch the water. Melt the chocolate, stirring occasionally. Remove the bowl from the heat, whisk in the sugar and let rest on the counter for three minutes. Bit by bit, whisk in the cold butter, mixing until smooth and thickened enough to spread. Use immediately.</li>
</ol>
Brave Astronauthttp://www.blogger.com/profile/13893671129001583065noreply@blogger.com0tag:blogger.com,1999:blog-33347656.post-91380196204426040642018-05-04T07:21:00.000-04:002018-05-04T09:45:15.180-04:0016 Years for Mr. and Mrs. BA!Today is the day that Mrs. BA and I celebrate sixteen years of marriage. Wax is the traditional gift for 16 years, but this blog post will have to do instead. We are also taking LBA and SoBA to the Nationals game this evening - so that should be fun. We might go out to dinner tomorrow evening for a more traditional anniversary dinner.<br />
<br />
I can't begin to imagine what my life would be like without her in it. She is the best wife ever and the best mother to LBA and SoBA. Despite my shortcomings, which are many, she appears to love me anyway. At our wedding rehearsal dinner, I made a comment about how my parents were about to celebrate fifty years of marriage - and that while I would love to set that benchmark for the two of us - age and actuarial tables may prevent us from hitting that number.<br />
<br />
Mrs. BA - I have so enjoyed all the years we have already spent and look forward to all the ones in the future we will have together, I love you immensely and can't wait to see what directions our lives will take next.<br />
<br />
Many of you know how much Mrs. BA loves weddings - I am sure she will look forward to the Royal Wedding later this month. While we didn't get an invitation - maybe we can have some "Royal Wedding Cake" while we watch Harry and Meghan tie the knot. [Bonus] Recipe from the <a href="https://www.washingtonpost.com/recipes/royal-wedding-cake/16403/?utm_term=.9beda14fd8aa">Washington Post</a>.<br />
<br />
<b>Royal Wedding Cake</b><br />
Servings: 16<br />
<br />
<i>Ingredients</i><br />
<i>For the cake</i><br />
<ul>
<li>8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for the pans</li>
<li>1 cup granulated sugar</li>
<li>1 tablespoon finely grated lemon zest (from 1 lemon; reserve the juice for the frosting)</li>
<li>3 large eggs, at room temperature</li>
<li>1 teaspoon vanilla extract</li>
<li>1/2 teaspoon salt</li>
<li>2 cups flour</li>
<li>2 teaspoons baking powder</li>
<li>2/3 cup whole milk</li>
<li>1 teaspoon St-Germain or other elderflower liqueur (optional)</li>
<li>1/2 cup elderflower cordial, plus more as needed</li>
</ul>
<br />
<i>For the filling</i><br />
<ul>
<li>1 cup chilled heavy whipping cream</li>
<li>1/2 cup homemade or store-bought lemon curd, at room temperature</li>
</ul>
<i>For the frosting</i><br />
<ul>
<li>14 tablespoons (1 3/4 sticks) unsalted butter, at room temperature</li>
<li>4 to 5 cups confectioners' sugar, or more as needed</li>
<li>7 tablespoons whole milk</li>
<li>1 tablespoon St-Germain or other elderflower liqueur</li>
<li>1/2 teaspoon finely grated lemon zest and 2 tablespoons lemon juice (from 1 lemon)</li>
</ul>
<i>For assembly</i><br />
Crystallized Flowers, edible fresh flowers, or a mix (optional)<br />
<br />
<br />
<br />
<i>Directions</i><br />
<i>For the cake:</i> Preheat the oven to 300 degrees. Use a little butter or baker’s spray to grease three 8-inch cake pans and line the bottoms with parchment paper. (If you only have one or two pans, cover the batter that’s waiting to be baked; hold at room temperature. Make sure the cake pans are cool before you reuse them, which is pretty easily done with a wash in cool water in the sink.)<br />
<br />
Place the granulated sugar in the bowl of a stand mixer or handheld electric mixer. Use your clean fingers to rub the lemon zest into the sugar until the sugar is aromatic and moist.<br />
<br />
Add the butter; beat on medium-high speed for about 3 minutes, or until the mixture is fluffy and almost white. Meanwhile, lightly whisk together the eggs, vanilla extract and salt in a liquid measuring cup. Reduce the speed to low; gradually add to the butter-sugar mixture until fully incorporated. Stop to scrape down the bowl.<br />
<br />
Whisk together the flour and baking powder in a separate bowl, then add half of it to the butter mixture. Beat on low speed until just combined, then add the milk and the elderflower liqueur, if using. Beat on low speed, until combined. Add the remaining flour; beat on low speed until no trace of dry flour remains. Divide equally among the cake pans and smooth the top with an offset or flexible spatula. (If you have a kitchen scale, each portion of batter should weigh about 300 grams, or about 10 1/2 ounces.)<br />
<br />
Bake (middle rack) for 15 to 20 minutes, until the top of the cakes spring back to the touch. The edges will be lightly browned and starting to pull away from the sides of the pans. Cool in the pans for 15 minutes, then run a round-edged knife or offset spatula around the inside of the pans to release the layers. Invert onto a wire rack and peel off the parchment paper. Use a pastry brush to apply the elderflower cordial a total of four times, allowing a few minutes in between so the liquid is absorbed.<br />
<br />
If you need to reuse the pans to yield a total of three layers, wash and dry the pan(s) and repeat the baking and brushing with cordial.<br />
<br />
<i>For the filling:</i> Pour the heavy whipping cream into the bowl of a stand mixer fitted with balloon-whisk attachment or use a handheld electric mixer. Beat on high speed until it can hold a firm peak. (Pull off the whisk attachment or beaters out and see how the cream in the bowl and on the equipment looks. If it flops over, it needs more time; if it holds its shape, you’re set.)<br />
<br />
Use a flexible spatula to gently fold in half of the lemon curd, lifting cream from the bottom of the bowl over the top of the cream, rotating the bowl as you work. Be careful not to deflate the cream too much. Fold in the remaining lemon curd. Cover the bowl with plastic wrap and place in the refrigerator until you’re ready to fill the cake.<br />
<br />
<i>For the frosting:</i> Combine the butter and 2 cups of the confectioners’ sugar in the bowl of a stand mixer or handheld electric mixer. Beat on low speed and then increase to medium-high. Scrape down the sides of the bowl. On medium-low speed, gradually add the milk, beating until combined.<br />
<br />
Add 2 more cups of confectioners’ sugar and beat on low speed for at least 3 minutes. The mixture should be smooth. Add the lemon zest and juice and St-Germain, if using; beat on low speed until incorporated. Continue adding more confectioners’ sugar until you get the right consistency (this can vary somewhat depending on the temperature of your kitchen and how soft the butter was initially); the frosting needs to be thin enough to spread but thick enough to not run off the cake. It’s perfectly fine to let the frosting chill for a bit in the refrigerator; you may need to briefly beat it again to smooth it back out.<br />
<br />
To assemble the cake, place a dab of frosting in the middle of a 9- or 10-inch cardboard cake round (you could also just place the cake directly on a large plate, ideally with little or no rim). Place one cake layer in the center, with the cordial-soaked side face up.<br />
<br />
Use a pastry bag fitted with a large round tip or zip-top bag with one corner cut off to squeeze a border of frosting around the top of the cake, just inside the edge. This will serve as a kind of dam to hold in the filling.<br />
<br />
Use an offset spatula or spoon to spread half the filling inside the ring of frosting. Place the next cake layer on top, also cordial-brushed side up. Repeat with another ring of frosting and the rest of the filling.<br />
<br />
Lay the final cake layer on top. Place a small amount of frosting in a separate bowl for the crumb coat, which is your base layer of frosting that will help seal in the crumbs and give you a smooth surface to which you can apply the rest of the frosting. Use an offset spatula or table knife to apply the thin crumb coat all over the top and sides of the cake. Transfer the cake to the refrigerator for 20 to 30 minutes, to let the crumb coat set.<br />
<br />
Apply the remaining frosting to the cake, and decorate the top with crystallized and/or fresh flowers, if using. Return the cake to the refrigerator to let the frosting firm back up, another 20 or 30 minutes.<br />
<br />
Because the filling and frosting are soft, the cake is easier to cut when it's still a bit chilled; by the time everyone eats the cake, its temperature will be just right. Let the cake sit at room temperature for just a few minutes before cutting into slices and serving.
Brave Astronauthttp://www.blogger.com/profile/13893671129001583065noreply@blogger.com0tag:blogger.com,1999:blog-33347656.post-39053870822996364832018-04-30T22:49:00.000-04:002018-04-30T22:49:20.609-04:00Turkey a la KingOne of the best things about Thanksgiving is the turkey sandwich (on white bread, with lots of mayo, and maybe stuffing and cranberry) around 7:00 in the evening. The next best thing is using leftovers to make either Ham and Turkey Pie or Turkey a la King (served on patty shells).<br />
<br />
Here's a <a href="https://cooking.nytimes.com/recipes/1019059-turkey-a-la-king">recipe</a> that appeared in the New York Times <a href="https://www.nytimes.com/2017/11/22/magazine/thanksgiving-leftovers-fit-for-a-king.html">Magazine</a> a while back (actually right around Thanksgiving) but I just rediscovered it.<br />
<br />
<b>Turkey a la King</b><br />
Serves 4<br />
<br />
<i>Ingredients</i><br />
<ul>
<li>6 tbsp unsalted butter</li>
<li>2 tbsp all-purpose flour</li>
<li>1 3/4 cups turkey or chicken stock</li>
<li>2 cups sliced mushrooms (about 4-6 ounces)</li>
<li>1 1/2 cups chopped cooked turkey</li>
<li>1/2 cup heavy cream</li>
<li>1 cup frozen peas (growing up, my mother would use LaSeur canned baby peas)</li>
<li>2 tbsp dry sherry</li>
<li>kosher salt and freshly ground pepper to taste</li>
<li>finely chopped parsley, for garnish</li>
</ul>
<i>Instructions</i><br />
<ol>
<li>Make a roux. In a small saucepan set over medium heat, melt 4 tbsp of the butter. When it begins to foam, sprinkle the flour over it, and whisk to combine, then continue whisking until it begins to turn the color of straw, approximately 7-10 minutes.</li>
<li>Slowly add 1 cup of the turkey stock to this mixture, and stir to combine. Add more stock to thin the sauce. Keep warm.</li>
<li>Set a large saute pan over medium-high heat and add to it the remaining 2 tbsp butter. When it begins to foam, add the mushrooms, and cook until the mushrooms have released their moisture and begun to get glossy and soft, approximately 7-10 minutes. Add the turkey, then the warm sauce and cream, and stir to combine. Add the peas, then cook stirring occasionally, until the mixture is hot and has thickened slightly, approximately 7-10 minutes.</li>
<li>Stir in the sherry, adjust seasonings and serve over biscuits or toast (or patty shells), rice or buttered noodles, garnished with the parsley.</li>
</ol>
Brave Astronauthttp://www.blogger.com/profile/13893671129001583065noreply@blogger.com0tag:blogger.com,1999:blog-33347656.post-68131702291929174112018-04-28T08:30:00.000-04:002018-04-28T08:30:55.485-04:00MARAC ReportTwo weeks ago, at this point in time, the Brave Astronaut clan was enjoying a breakfast buffet at the Hershey Lodge as part of the Spring 2018 MARAC meeting, held in Hershey, PA. It had been a good meeting, with some informative sessions, and a great plenary. The business meeting was getting underway and it was time for the Awards portion of the breakfast. Unbeknownst to me, I was about to be surprised with the MARAC Distinguished Service Award. I had no one to blame but myself, having started the "tradition" on dropping the award on an unsuspecting colleague, when I chaired the committee. Surprise is always better than staged theatrics. Except when it happens to me. :)<br />
<br />
I have already expressed my thanks to those individuals who nominated me for this great award, as well as the members of the committee who selected me. In my shock and surprise, I was unable to adequately express at the Business meeting my thanks. I wrote the following, which will hopefully be published in an upcoming MARAC newsletter.<br />
<blockquote class="tr_bq">
<i>First, let me thank the MARAC Membership and the Distinguished Service Award Committee for bestowing on me this incredible honor. To have my name listed alongside giants in our profession and our organization like, Danna Bell, Lauren Brown, Lisa Mangiafico, Ron Becker, Jodi Koste, Jim Byers and others who came before me, is very humbling.</i></blockquote>
<blockquote class="tr_bq">
<i>I would like to also thank those individuals (it’s possible I may have said “blame” in my remarks on Saturday morning) who nominated me for this award. To be recognized by them for (in the words of the nomination form) “significant contributions to MARAC which have contributed to the success of the organization” means a great deal to me and I am truly grateful for the honor.</i></blockquote>
<blockquote class="tr_bq">
<i>I have been a MARAC member since I became an archivist more than twenty years ago. I quickly sought ways to contribute to the organization, joining the Steering Committee as a Member at Large, was later elected Treasurer, and finally served as MARAC Chair. Along the way, I sought counsel from those who had come before me, including those named earlier, along with Marsha Trimble, the late Leonora Guidland, Becky Collier (our incoming Chair), Lucious Edwards, Fynnette Eaton, Geof Huth, Jeff Flannery, and many others, all of whom are just as deserving as I of recognition by this great organization that we all support and love.</i></blockquote>
<blockquote class="tr_bq">
<i>Speaking of love, I really must thank my wife [Mrs. BA], who is in attendance at her first MARAC Meeting in several years (that should have been a tip off to me!), along with our two boys, [LBA and SoBA]. Some of you may know that Mrs. BA and I met at the Spring 1996 MARAC Meeting in College Park, where she was giving a workshop on Arrangement and Description. It was MARAC who brought us together and now sixteen years later, we are one of the “MARAC love connections” and the three of them make me a better archivist, husband, and father, in that order at least for this venue. Also, [LBA] spent some time in the MARAC cradle that was made for the late Leonard Rapport and passed down through the organization for many MARAC member children to sleep in. Ted also was a dues paying MARAC member for a few years after he was born – and he has talked of following his parents into this wonderful profession.</i></blockquote>
<blockquote class="tr_bq">
<i>In closing, I was talking with a few colleagues earlier in the meeting that we had noticed that our organization had gotten younger of late – and that is not necessarily a bad thing. We “seasoned” members of this organization are revitalized by the infusion of younger talent entering our profession and look forward to working with them to further the mission and goals of our organization and our profession.</i></blockquote>
<blockquote class="tr_bq">
<i>Thank you again very much. I am deeply honored.</i></blockquote>
Brave Astronauthttp://www.blogger.com/profile/13893671129001583065noreply@blogger.com1tag:blogger.com,1999:blog-33347656.post-3290841959294837592018-04-26T21:13:00.000-04:002018-04-26T21:13:39.561-04:00Best TV Shows EverWe don't watch a lot of "live" TV at the launchpad. There really aren't any shows worth watching anymore. I do watch "Madam Secretary," "Homeland," "Timeless," and "The Americans" but that's the extent of what's on my DVR.<br />
<br />
Here are two lists I've had for some time and haven't posted. It is likely to engender some serious discussion. The first list is from the <a href="http://www.hollywoodreporter.com/lists/best-tv-shows-ever-top-819499/item/friends-hollywoods-100-favorite-tv-821361">Hollywood Reporter</a> and the second is from <a href="http://www.rollingstone.com/tv/lists/100-greatest-tv-shows-of-all-time-w439520">Rolling Stone</a>. <br />
<br />
_________________________________________________<br />
<br />
100. Desperate Housewives 2004-2012) ABC<i> - didn't watch</i><br />
99. Fawlty Towers 1975-1979) BBC, PBS<i> - didn't watch</i><br />
98. Family Ties (1982-1989) NBC - <i>I would put this a little higher, but Alex P. Keaton's republicanism knocks him down a few pegs.</i><br />
97. Ally McBeal 1997-2002) Fox - <i>watched and enjoyed, though Calista Flockhart was borderline annoying.</i><br />
96. Everybody Loves Raymond (1996-2005) CBS - <i>not a fan but Mrs. BA likes it in syndication.</i><br />
95. Battlestar Galactica(2004-2009) Syfy - <i>I prefer the original, Lorne Green, Martin Landau, Barbara Bain version.</i><br />
94. Parenthood (2010-2015) NBC - <i>watched a few episodes but it never caught on with me.</i><br />
93. The Brady Bunch (1969-1974) ABC - <i>this was a staple most afternoons when coming home from school.</i><br />
92. The Bob Newhart Show (1972-1978) CBS - <i>Bob Newhart is an unsung comedic genius.</i><br />
91. The Americans (2013-Present) FX - <i>see above, one of the few shows I watch.</i><br />
90. Arrow (2012-Present) The CW <i>- don't watch</i><br />
89. The Rockford Files (1974-1980) NBC - <i>Along with "Barnaby Jones," "Starsky and Hutch,"and "CHiPS" every afternoon at 4:00pm.</i><br />
88. It's Always Sunny in Philadelphia (2005-Present) FX, FXX<i> - don't watch</i><br />
87. Scrubs (2001-2010) NBC, ABC<i> - didn't watch</i><br />
86. True Blood (2008-2014) HBO<i> - didn't watch</i><br />
85. Law & Order 1990-2010) NBC - <i>though it was hard to avoid, I don't think I ever saw a full episode. And I really like Sam Waterston and Jerry Orbach.</i><br />
84. Alias (2001-2006) ABC<i> - didn't watch</i><br />
83. Get Smart (1965-1970) NBC, CBS - <i>sorry about that Chief.</i><br />
82. Gilligan’s Island (1964-1967) CBS - <i>"those poor people."</i><br />
81. Law & Order: Special Victims Unit (1999-Present) NBC - see #85<br />
80. The Flintstones (1960-1966) ABC - <i>not in its original time slot, but in syndication, it was a don't miss.</i><br />
79. Sesame Street (1969-Present) PBS - <i>I would be Un-American if I hadn't watched this.</i><br />
78. Married… With Children (1987-1997) Fox<i> - didn't watch</i><br />
77. Scandal (2012-Present) ABC<i> - didn't watch</i><br />
76. Full House (1987-1995) ABC<i> - didn't watch though LBA and SoBA like it (along with the reboot)</i><br />
75. Doctor Who (1963-1989) BBC, PBS<i> - don't hate me, but didn't watch</i><br />
74. 24 (2001-2010) Fox - <i>came to it late, but have seen all of them.</i><br />
73. Alfred Hitchcock Presents (1955-1962) CBS, NBC<i> - didn't watch, but with good reason.</i><br />
72. Mork & Mindy (1978-1982) ABC - <i>Thursday nights.</i><br />
71. Saved by the Bell (1989-1993) NBC <i> - didn't watch</i><br />
70. I Dream of Jeannie (1965-1970) NBC - <i>only in syndication</i><br />
69. Entourage (2004-2011) HBO<i> - didn't watch</i><br />
68. Firefly (2002-2003) Fox<i> - didn't watch</i><br />
67. Moonlighting (1985-1989) ABC - <i>loved this show, but they never should have slept together.</i><br />
66. Taxi (1978-1983) ABC, NBC - <i>an outstanding piece of television, this would certainly be higher on my list.</i><br />
65. Family Guy (1999-Present) Fox <i> - didn't watch</i><br />
64. House (2004-2012) Fox - <i>Mrs. BA has issues with TV that deal with the human condition, but Hugh Laurie's crankiness made this show great.</i><br />
63. Hill Street Blues (1981-1987) NBC - <i>the recent passing of Steven Bochco, moves this show up on my list.</i><br />
62. Bewitched (1964-1972) ABC - <i>not a huge fan, but have seen several episodes.</i><br />
61. Roseanne (1988-1997) ABC - <i>wasn't a fan the first time, not a fan this time.</i><br />
60. Murphy Brown (1988-1998) CBS<i> - didn't watch</i><br />
59. Monty Python's Flying Circus (1969-1974)<i> - didn't watch</i><br />
58. How I Met Your Mother (2005-2014) CBS - <i>the only ones I have seen is because Mrs. BA watched it.</i><br />
57. The Good Wife (2009-Present) CBS<i> - didn't watch</i><br />
56. The Wonder Years (1988-1993) ABC<i> - didn't watch</i><br />
55. Star Trek: The Next Generation (1987-1994) Syndicated<i> - didn't watch</i><br />
54. The Fresh Prince of Bel-Air (1990-1996) NBC<i> - didn't watch</i><br />
53. Curb Your Enthusiasm (1999-2011) HBO <i> - didn't watch</i><br />
52. True Detective (2014-Present) HBO<i> - didn't watch</i><br />
51. Gilmore Girls (2000-2007) WB<i> - didn't watch</i><br />
50. Freaks and Geeks (1999-2000) NBC - <i>ashamed but didn't watch. At this time I don't think I realized it was my classmate's (Judd Apatow) version on my high school.</i><br />
49. Orphan Black (2013-Present) BBC<i> - didn't watch</i><br />
48. The Golden Girls (1985-1992) NBC<i> - didn't watch</i><br />
47. The Dick Van Dyke Show (1961-1966) CBS - <i>in syndication, yes.</i><br />
46. Veep(2012-Present) HBO - <i>have seen one season but no more than that.</i><br />
45. Homeland (2011-Present) Showtime -<i> see above, although this current season is hard to watch.</i><br />
44. Downton Abbey (2010-Present) ITV, PBS<i> - didn't watch</i><br />
43. The Carol Burnett Show (1967-1978) CBS - <i>not in its original timeslot, but in syndication, all the time. It was always fun to see them lose it.</i><br />
42. Castle (2009-Present) ABC <i> - didn't watch</i><br />
41. Happy Days (1974-1984) ABC - <i>Tuesday Night, 8:00, followed by Laverne & Shirley.</i><br />
40. Frasier (1993-2004) NBC - <i>LBA has become a fan of Frasier.</i><br />
39. All in the Family (1971-1979) CBS - <i>a great show.</i><br />
38. Friday Night Lights (2006-2011) NBC<i> - didn't watch</i><br />
37. Dexter (2006-2013) Showtime<i> - didn't watch</i><br />
36. The Muppet Show (1976-1981) Syndicated - <i>up there with Sesame Street.</i><br />
35. Star Trek (1966-1969) NBC - <i>in later syndication, a little.</i><br />
34. South Park (1997-Present) Comedy Central<i> - didn't watch</i><br />
33. Sherlock (U.K.) (2010-Present) BBC, PBS<i> - didn't watch</i><br />
32. Parks and Recreation (2009-2015) NBC - <i>both LBA and Mrs. BA have binge watched all of these.</i><br />
31. The Office (U.S.)(2005-2013) NBC<i> - didn't watch</i><br />
30. The Wire (2002-2008) HBO<i> - didn't watch</i><br />
29. Six Feet Under (2001-2005) HBO - <i>"I hate the living." - Nate Fisher</i><br />
28. ER (1994-2009) NBC - <i>I want to say this show went on a few seasons too many.</i><br />
27. Buffy the Vampire Slayer (1997-2003) WB, UPN - <i>this may get me in trouble, but didn't watch.</i><br />
26. Orange Is the New Black (2013-Present) Netflix<i> - didn't watch</i><br />
25. The Big Bang Theory (2007-Present) CBS - <i>one of Mrs. BA's favorites.</i><br />
24. The Walking Dead (2012-Present) AMC - <i>I wanted to watch this show, lover of the disaster genre as I am, but couldn't do it.</i><br />
23. Cheers (1982-1993) NBC - <i>the show was never the same after the death of Coach and Diane's departure.</i><br />
22. Will & Grace (1998-2006) NBC -<i> watched but it wasn't a must see.</i><br />
21. House of Cards (2013-Present) Netflix - <i>I watched for a while, but the news about Kevin Spacey makes it hard to come back to this.</i><br />
20. Twin Peaks (1990-1991) ABC - <i>that's some good pie.</i><br />
19. The Mary Tyler Moore Show (1970-1977) CBS - <i>"I hate spunk."</i><br />
18. 30 Rock (2006-2013) NBC<i> - didn't watch</i><br />
17. The Twilight Zone (1959-1964) CBS - <i>see #73</i><br />
16. Arrested Development (2003-Present) Fox, Netflix<i> - didn't watch</i><br />
15. Lost (2004-2010) ABC - <i>Wednesday nights.</i><br />
14. Modern Family (2009-Present) ABC<i> - didn't watch</i><br />
13. M*A*S*H (1972-1983) CBS - <i>this is in my Top 10, if not Top 5</i><br />
12. Sex and the City (1998-2004) HBO<i> - didn't watch</i><br />
11. The West Wing (1999-2006) NBC - <i>likely my No. 1</i><br />
10. The Simpsons (1989-Present) Fox<i> - didn't watch</i><br />
9. Mad Men (2007-2015) AMC - <i>In my Top 5</i><br />
8. I Love Lucy (1951-1957) CBS - <i>not originally, but in reruns, yes.</i><br />
7. Saturday Night Live (1975-Present) NBC -<i> I'm not usually up that late anymore. </i><br />
6. The Sopranos (1999-2007) HBO - <i>not in its original run, but I have binged watched.</i><br />
5. Seinfeld (1989-1998) NBC - <i>not that there's anything wrong with that.</i><br />
4. Game of Thrones (2011-Present) HBO<i> - didn't watch</i><br />
3. The X-Files (1993-2002) Fox<i> - didn't watch</i><br />
2. Breaking Bad (2008-2013) AMC - <i>Like the Walking Dead, I wanted to like this, but it never grabbed me.</i><br />
1. Friends (1994-2004) NBC - I have soured on this show because it is on. all. the. time.<br />
<br />
_________________________________________________<br />
<br />
100. 'Eastbound and Down' 2009-13<i> - didn't watch</i><br />
99. 'Oz' 1997-2003<i> - didn't watch</i><br />
98. 'The Golden Girls' 1985-92
97. 'Portlandia' 2011-Present <i>- didn't watch</i><br />
96. 'Gunsmoke' 1955-75 - <i>I was more of a Bonanza fan.</i><br />
95. 'Key & Peele' 2012-15<i> - didn't watch</i><br />
94. 'Jeopardy' 1964-1975, 1984-Present - <i>while I watched Jeopardy, for game shows, I was more of a fan of The Price is Right and Match Game.</i><br />
93. 'Mystery Science Theater 3000' 1988-99<i> - didn't watch</i><br />
92. 'American Idol' 2001-16<i> - didn't watch</i><br />
91. 'Broad City' 2014-Present<i> - didn't watch</i><br />
90. 'The Dick Van Dyke Show' 1961-66 - <i>"OH, ROB!"</i><br />
89. 'Homeland' 2011-Present<br />
87. 'Doctor Who' 1963-Present<br />
86. 'Good Times' 1974-79 - <i>I would put this show higher.</i><br />
85. 'The Real World' 1992-Present<i> - didn't watch</i><br />
84. 'Real Time With Bill Maher' 2003-Present<i> - didn't watch</i><br />
83. 'House of Cards' 2013-Present<br />
82. 'The Jeffersons' 1975-85 - <i>I would also put this ground breaking show higher. </i><br />
81. 'Dallas' 1978-91 - <i>And yes, I was one of the millions who watched the "Who Shot J.R. episode.</i><br />
80. 'The Fugitive' 1963-67<i> - didn't watch but am a big fan of the movie.</i><br />
79. 'In Living Color' 1990-94<i> - didn't watch</i><br />
78. 'Thirtysomething' 1987-91 - <i>sorry, but the title of the show was "thirtysomething."</i><br />
77. 'The Walking Dead' 2010-Present<br />
76. 'Late Night With Conan O’Brien' 1993-2009 - <i>didn't watch</i><br />
75. 'American Crime Story: The People vs. O.J. Simpson' 2016 - <i>didn't watch</i><br />
74. 'The Ren & Stimpy Show' 1991-95 - <i>didn't watch</i><br />
73. 'Transparent' 2014-Present - <i>didn't watch</i><br />
72. 'Girls' 2012-Present - <i>didn't watch</i><br />
71. 'Mr. Show' 1995-98 - <i>didn't watch</i><br />
70. 'Roseanne' 1988-97<br />
69. 'The Ed Sullivan Show' 1948-71 - <i>didn't watch, but then again I wasn't born for most of it.</i><br />
68. 'The State' 1993-95 - <i>didn't watch</i><br />
67. 'The Odd Couple' - 1970-75 - <i>this show deserves to be higher.</i>
66. 'Downton Abbey' 2011-16
65. 'Happy Days' 1974-84
64. 'Chappelle’s Show' 2003-06 - <i>didn't watch</i><br />
63. 'The Wonder Years' 1988-93
62. 'Sex and the City'
61. 'Your Show of Shows' 1950-57 - <i>didn't watch</i><br />
60. 'Beavis and Butt-Head' 1993-97, 2011 - <i>didn't watch</i><br />
59. 'Hill Street Blues' 1981-87
58. 'Roots' 1977 - <i>I was also one of the millions of Americans who watched this for the entirety of when it was on.</i>
57. 'Fawlty Towers' 1975-79
56. '24' 2001-10
55. 'Six Feet Under' 2001-05
54. 'The Muppet Show' 1976-81
53. 'The Bob Newhart Show' 1972-78
52. 'The Colbert Report' 2005-14 - <i>didn't watch</i><br />
51. 'Fargo' 2014-Present - <i>didn't watch</i><br />
50. 'ER' 1994-2009<br />
49. 'Taxi' 1978-83<br />
48. 'The Office (U.S.)' 2005-13<br />
47. 'The Rockford Files' 1974-80<br />
46. 'The Mary Tyler Moore Show' 1970-77<br />
45. 'Battlestar Galactica' 2003-09<br />
44. 'Columbo' - 1971-78 - <i>didn't watch</i><br />
43. 'The Americans' 2013-Present<br />
42. 'NYPD Blue' 1993-2005 - <i>was not a big fan.</i><br />
41. 'The Honeymooners' 1955-56 - <i>in reruns, sure</i><br />
40. 'The Shield' 2002-08- <i>didn't watch</i><br />
39. 'Lost' 2004-10<br />
38. 'Buffy the Vampire Slayer' 1997-2003<br />
37. 'Orange Is the New Black' 2013-Present<br />
36. 'Law & Order' 1990-2010<br />
35. 'My So-Called Life' - <i>didn't watch</i><br />
34. '30 Rock' 2006-13<br />
33. 'South Park' 1997-Present<br />
32. 'I Love Lucy' 1951-57<br />
31. 'Sesame Street' 1969-Present<br />
30. 'The Tonight Show With Johnny Carson' 1962-92 - <i>if I watched late night talk show, I always went to the Master. Then to Letterman</i><br />
29. 'Monty Python's Flying Circus' 1969-74<br />
28. 'The X-Files' 1993-2002, 2016<br />
27. 'Arrested Development' 2003-06, 2013<br />
26. 'Friends' 1994-2004<br />
25. 'Veep' 2012-Present<br />
24. 'Friday Night Lights' 2006-11<br />
23. 'Deadwood' 2004-06 - <i>this was a great show.</i><br />
22. 'Louie' 2010-Present - <i>didn't watch</i><br />
21. 'The Office (U.K.)' 2001-03 - <i>didn't watch</i><br />
20. 'Cheers' 1982-93<br />
19. 'Curb Your Enthusiasm' 2000-Present<br />
18. 'Star Trek' 1966-69<br />
17. 'Twin Peaks' 1990-91<br />
16. 'M*A*S*H' 1972-83<br />
15. 'The West Wing' 1999-2006<br />
14. 'The Larry Sanders Show' 1992-98 - <i>didn't watch</i><br />
13. 'Late Night With David Letterman' 1982-2015 - <i>see #30</i><br />
12. 'Game of Thrones' 2011-Present<br />
11. 'Freaks and Geeks' 1999-2000<br />
10. 'The Daily Show' 1996-Present<br />
9. 'All in the Family' 1971-79<br />
8. 'Saturday Night Live' 1975-Present<br />
7. 'The Twilight Zone' 1959-64<br />
6. 'The Simpsons' 1989-Present<br />
5. 'Seinfeld' 1989-98<br />
4. 'Mad Men' 2007-15<br />
3. 'Breaking Bad' 2008-13<br />
2. 'The Wire' 2002-08<br />
1. 'The Sopranos' 1999-2007Brave Astronauthttp://www.blogger.com/profile/13893671129001583065noreply@blogger.com0tag:blogger.com,1999:blog-33347656.post-43658143499591134922018-04-23T23:55:00.000-04:002018-04-23T23:55:16.109-04:00Salted Coffee Brownie CookiesI doubt anyone else in the Launchpad would like these. But will I have to make them for myself as well (hint, hint, Mrs. BA). Recipe from <a href="http://www.butterandbrioche.com/salted-coffee-brownie-cookies/">Butter and Brioche</a> via <a href="https://www.buzzfeed.com/marietelling/recipes-we-loved-recently?utm_term=.xq4BDyO3O#.kiK127bkb">BuzzFeed</a>.<br />
<br />
<b>SALTED COFFEE BROWNIE COOKIES</b><br />
Makes 20 – 22 cookies<br />
<br />
<i>Ingredients</i><br />
<ul>
<li>300 grams (about 10 ounces) dark chocolate, roughly chopped</li>
<li>60 grams unsalted butter, cubed (about 1/2 stick)</li>
<li>45 grams (about 3/8 cup) all-purpose flour</li>
<li>1 tablespoon finely ground instant coffee powder</li>
<li>½ teaspoon baking powder</li>
<li>½ teaspoon salt</li>
<li>200 grams (about 1 cup) light brown sugar</li>
<li>2 medium eggs</li>
<li>1 tablespoon water, room temperature</li>
<li>Flaked salt or fleur de sel, for sprinkling</li>
</ul>
<i>Instructions</i> <br />
<br />
Place the dark chocolate and butter into a medium sized heat-proof bowl set over a saucepan of barely simmering water. Do not let the base of the bowl touch the water below. Heat, stirring often, on medium-low heat, until melted and smooth. Remove from the heat and set the bowl aside to cool.<br />
<br />
In a separate small mixing bowl, whisk together the all-purpose flour, coffee powder, baking powder, and salt. Set aside until needed.<br />
<br />
In the bowl of a stand mixer fitted with the whisk attachment, whisk the light brown sugar and eggs on medium speed, until thick, doubled in volume, and light caramel in color, about 4 minutes. Add in the melted and slightly cooled dark chocolate. Continue to whisk until well incorporated. Pause mixing to scrape down the bottom and sides of the bowl as needed. Set the mixer speed to medium-low and add in the dry flour ingredients. Whisk until just combined, then, add in the water. Continue to whisk until evenly incorporated. The dough should not be firm, but fluid, and leave a thick flowing “ribbon trail” when the whisk is lifted. Remove the bowl from the stand mixer and set it in the refrigerator to chill for at 15 minutes, or up to 30 minutes.<br />
<br />
Meanwhile, preheat the oven temperature to 180 Celsius (350 Fahrenheit). Line three large baking trays with non-stick parchment paper.<br />
<br />
Using a small cookie scoop, scoop the dough out and into evenly sized dough balls. The dough should be soft but will hold its shape when being scooped. If you are using a tablespoon to roll, the dough may become stickier and more difficult to work with. If this is the case, simply place the dough back in the refrigerator to slightly firm up before rolling. Make sure to space them an even distance apart, to allow room for spreading. You should fit about 8 to 10 balls per sheet. Tap the sheets three times against the kitchen bench, to slightly flatten and spread the cookies. Sprinkle over a little of the flaked salt.<br />
<br />
Bake the cookies, a sheet at a time, for about 11 minutes. 5 minutes into baking, open the oven-door and rotate the cookie sheet half-way around. Tap the sheet against the oven rack to flatten and crinkle the cookies. Close the oven door and allow the cookies to rise up again. 2 minutes later, open the oven door again, and tap the tray against the oven rack to again deflate and further crinkle the cookies. Once again, close the oven door, and allow them to rise up again. Another 2 minutes later, repeat this tapping process, for a final time. You’re aiming for cookies that are perfectly flat with plenty of crinkles. Allow the cookies to bake until done, about a further two minutes. They should be just firm around the edges and set in the middle. Remove from the oven and let the cookies cool on their trays for 10 minutes, before transferring to a wire rack to cool further before serving.<br />
<br />
<i>NOTES</i><br />
<ul>
<li>The chocolate used in this recipe should be the very best you can
find. Source chocolate that you wouldn’t just bake with, but that you
would eat. The chocolate should contain a cacao solid percentage of no
more than 70%, for something slightly bitter, and no less than 60%, for
something slightly milder.</li>
<li>The dough will be soft, wet. It won’t be dough like regular cookie
dough. And that’s entirely what you want. Chill it in the refrigerator
until it’s at scooping and rolling consistency. Fifteen minutes usually
does it for me, or a maximum of thirty minutes depending on your
fridge’s temperature. Any longer and the dough will firm up and become
difficult to handle. If this happens, simply let it come to temperature
on the kitchen counter before using. Please don’t skip this chilling
step! I know it’s a little more time intensive, but the dough needs to
chill to be able to be handled. Otherwise it’s a mess. A hot one,
though.</li>
<li>I recommend using a cookie scoop for this recipe. It makes for the
most perfect cookie dough balls and due to the high ratio of chocolate,
it’s a lot easier to use one. I use a small 1” OXO cookie scoop, and
every-so-often between rolling, I dip it into a little bowl with
lukewarm water to clean off any sticky-dough. You can use a tablespoon
as a measure. It’ll take a little longer and be messier, which could be
delicious fun, but I’d get the cookie scoop. It’s a lifesaver.</li>
<li>This recipe utilizes a tapping method which yields a perfectly flat
cookie with plenty of crinkles. The method specifies which time
intervals to tap, but, as all ovens and temperatures are not the same,
let your eye, as well as time, be your guide. As soon as you notice the
cookies begin to excessively puff, open the oven door, and tap the sheet
against the oven rack to deflate and crinkle them.
</li>
</ul>
Brave Astronauthttp://www.blogger.com/profile/13893671129001583065noreply@blogger.com0tag:blogger.com,1999:blog-33347656.post-4140867244537396582018-04-16T23:27:00.000-04:002018-04-16T23:27:04.676-04:00Comfort Foods FiestaSometimes you just need a little something that says "home" to you. At the launchpad, I often go for my mother's standbys when I'm in need of a comfort food fix. They are (in no particular order):<br />
<ol>
<li><a href="https://braveastronaut.blogspot.com/2008/06/moms-macaroni-and-cheese.html">Mom's Mac and Cheese</a>, served with hot dogs</li>
<li><a href="https://braveastronaut.blogspot.com/2007/04/mondays-recipe-moms-beefaroni.html">Mom's Beefaroni</a></li>
<li>Mom's Ham and Turkey Pie (great way to use up those Thanksgiving leftovers)</li>
<li><a href="https://braveastronaut.blogspot.com/2015/03/shepherds-pie.html">Mom's Shepherd's Pie</a> (or Hash)</li>
<li>Mom's Meatloaf</li>
<li>My aunt's <a href="https://braveastronaut.blogspot.com/2016/04/beef-stroganoff.html">Beef Stroganoff</a> </li>
</ol>
There was a BuzzFeed post a while back on "<a href="https://www.buzzfeed.com/hannahloewentheil/heres-what-comfort-food-looks-like-around-the-world?utm_term=.unvpeaOrO#.qleMQDVkV">25 International Comfort Foods to Try at Home</a>" that included a recipe for Shepherd's Pie, Chicken and Dumplings (which my mother also made occasionally), and Pastina, always a great solution to when you weren't feeling well. I went through this list several times before landing on a recipe that might fly at the Launchpad. SoBA is a fan of the pork chop - but I'm not sure the mushroom gravy will be accepted. Recipe from <a href="http://howtofeedaloon.com/german-schnitzel-mushroom-gravy/">How to Feed a Loon</a>.<br />
<br />
<b>German Schnitzel with Mushroom Gravy</b><br />
<span style="font-size: x-small;"><i>Prep time
20 mins</i></span><br />
<span style="font-size: x-small;"><i>Cook time
12 mins</i></span><br />
<span style="font-size: x-small;"><i>Total time
32 mins</i></span><br />
<span style="font-size: x-small;"><i>This German Schnitzel with Mushroom Gravy is so flavorful and easy to make, even on a busy weeknight. Use veal, pork, or chicken...pound the cutlet out thin...bread, whip up the sauce, quick fry...and you are set! So delicious!</i></span><br />
<span style="font-size: x-small;"><i>Serves: 4</i></span><br />
<br />
<i>Ingredients</i><br />
<i>FOR THE MUSHROOM GRAVY:</i><br />
<ul>
<li>2 tablespoons olive oil</li>
<li>2 tablespoon unsalted butter</li>
<li>½ onion, finely diced</li>
<li>1 garlic clove, minced</li>
<li>8 oz. cremeni mushrooms, sliced</li>
<li>¼ cup of all-purpose flour</li>
<li>½ cup of white wine</li>
<li>2½ cups of beef stock</li>
<li>1 tablespoon of whole grain mustard</li>
<li>1 tablespoon of Worcestershire sauce</li>
<li>Salt and pepper, to taste (about ¼ teaspoon each)</li>
</ul>
<br />
<i>FOR THE SCHNITZEL:</i><br />
<ul>
<li>Vegetable oil, for pan frying (about 2 cups)</li>
<li>4 boneless pork chops (about 16 ounces, total)</li>
<li>1 cup all-purpose flour</li>
<li>2 large eggs (plus two tablespoons of water)</li>
<li>1 cup dried bread crumbs (not seasoned)</li>
<li>1 teaspoon of salt</li>
<li>1 teaspoon of freshly ground black pepper</li>
<li>1 teaspoon of smoked paprika</li>
<li>½ teaspoon of caraway seeds</li>
<li>Lemon wedges, for garnish</li>
<li>Flat-leaf parsley, chopped, for garnish</li>
</ul>
<br />
<i>Instructions</i><br />
<i>MAKE THE MUSHROOM GRAVY:</i><br />
<ol>
<li>Heat the olive oil over medium-high heat in a medium skillet</li>
<li>Add the butter</li>
<li>Add the garlic and saute for about 1 minute</li>
<li>Add the onion and cook for another 4 minutes, or until translucent</li>
<li>Add the mushrooms and cook until they start to release liquid, about 4 minutes</li>
<li>Add the flour and stir to incorporate</li>
<li>Add the wine, stirring to combine. Cook until the wine reduces down, about 4 minutes</li>
<li>Add the stock, and stir frequently . The sauce will start to thicken over the next 5 minutes</li>
<li>Stir in the mustard, Worcestershire sauce</li>
<li>Season with salt and pepper</li>
<li>Keep warm</li>
</ol>
<br />
<i>MAKE THE SCHNITZEL:</i><br />
<ol>
<li>Heat the oil in a large, sturdy skillet over medium-high heat</li>
<li>Pound the cutlet between wax paper, or in a large freezer bag, by using the side of a meat tenderizer. Pound down to about ⅛". Trim any jagged sides, and/or excess fat</li>
<li>Place the flour in one medium-sized bowl</li>
<li>Place the eggs in another bowl and gently mix together. Mix in another 2 tablespoons of water</li>
<li>In a third bowl, mix together the bread crumbs, salt, pepper, paprika and caraway seeds</li>
<li>Dredge each cutlet in the flour, then dip in the egg wash (shake off excess), then dredge in the bread crumb mixture</li>
<li>Fry each cutlet (don't overcrowd the pan) for about 4 minutes per side, or until golden brown</li>
<li>Serve with gravy poured over top and garnished with lemon wedges and parsley.</li>
</ol>
Brave Astronauthttp://www.blogger.com/profile/13893671129001583065noreply@blogger.com0tag:blogger.com,1999:blog-33347656.post-1947703207209262792018-04-12T12:14:00.000-04:002018-04-12T12:14:12.223-04:00Off to MARAC Hershey!Today the Brave Astronaut Clan is headed for Hershey, PA for the Spring 2018 MARAC Meeting. This is one of those occasions where the entire family is headed to a conference - the fact that the conference hotel has an indoor water park and there is a free shuttle to HersheyPark made it kind of hard to keep LBA and SoBA away.<br />
<br />
There is a game that archivists play at meetings, which we call "BUZZ" the archivist. Basically, you have to identify the archivist in the hotel lobby without looking for a name tag (which some of my colleagues forget to take off).<br />
<br />
I spotted this on <a href="https://www.mcsweeneys.net/articles/academic-conference-hotel-bar-bingo">McSweeney's</a> a while back - maybe we have a new game to play in the hotel bar.<br />
<br />
<div style="text-align: center;">
<b>Academic Conference Hotel Bar Bingo</b> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGyXxjfrzSMgVh1yCZ6fni9i4F4-fzg_O9S25Jbzi1WRwJfsQM5XPN0ZP-PS1B5uHVr-LyANtp3t3HY-6EzvsCBKgXkfLqKkYoJiTa5Kf5CpsW_DH6QKmWZekCnwSE8IbjOd6H/s1600/Academic_Conference_Bar_Bingo.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1572" data-original-width="1600" height="627" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGyXxjfrzSMgVh1yCZ6fni9i4F4-fzg_O9S25Jbzi1WRwJfsQM5XPN0ZP-PS1B5uHVr-LyANtp3t3HY-6EzvsCBKgXkfLqKkYoJiTa5Kf5CpsW_DH6QKmWZekCnwSE8IbjOd6H/s640/Academic_Conference_Bar_Bingo.png" width="640" /></a></div>
<br />Brave Astronauthttp://www.blogger.com/profile/13893671129001583065noreply@blogger.com0tag:blogger.com,1999:blog-33347656.post-65717495719587867652018-04-09T21:08:00.000-04:002018-04-09T21:08:23.725-04:00Chicken Alfredo Stuffed ShellsWe're big fans of the Pioneer Woman at the Launchpad. We're also big fans of the <a href="https://www.costco.com/Kirkland-Signature-Chicken-Alfredo.product.100395203.html">chicken alfredo</a> that Costco sells. This would be a winner on the Launchtable, I think.<br />
<br />
<b>Chicken Alfredo Stuffed Shells</b><br />
<span style="font-size: x-small;">via the <a href="http://thepioneerwoman.com/cooking/chicken-alfredo-stuffed-shells/">Pioneer Woman</a></span><br />
<span style="font-size: x-small;">Prep Time:
25 Minutes</span><br />
<span style="font-size: x-small;">Difficulty:
Easy</span><br />
<span style="font-size: x-small;">Cook Time:
25 Minutes</span><br />
<span style="font-size: x-small;">Servings:
8</span><br />
<br />
<i>Ingredients</i><br />
<ul>
<li>20 whole jumbo pasta shells, cooked and drained</li>
<li>2 whole boneless, skinless chicken breasts</li>
<li>Salt And Pepper, to taste</li>
<li>Olive Oil, for grilling or frying</li>
<li>3/4 cups Ricotta Cheese</li>
<li>3/4 cups Cottage Cheese</li>
<li>3/4 cups Grated Mozzarella Cheese, plus more for the top</li>
<li>2 cups Grated Parmesan Cheese, plus more for the top</li>
<li>2 whole Eggs</li>
<li>1/4 cup Minced Fresh Parsley</li>
<li>2 Tablespoons Minced Fresh Basil</li>
<li>4 Tablespoons Butter</li>
<li>2 Tablespoons Flour</li>
<li>2 cups Whole Milk</li>
<li>1 cup Heavy Cream, plus more, as needed</li>
<li>3 cloves Garlic, Minced</li>
</ul>
<br />
<i>Instructions</i><br />
Preheat oven to 375 degrees.<br />
<br />
Season the chicken breasts on both sides with salt and pepper. Heat a grill pan or iron skillet over medium heat, drizzle with olive oil, and cook the chicken on both sides until it's done. Remove and shred with two forks and allow to cool.<br />
<br />
In a medium bowl, combine ricotta, cottage cheese, mozzarella, 1 cup of the Parmesan, eggs, 2 tablespoons fresh parsley, salt, pepper, and chicken. Stir to combine, splashing in 2 tablespoons heavy cream if needed. Set aside.<br />
<br />
In a large skillet over medium heat, melt butter and sprinkle over the flour. Whisk and cook until the roux turns golden brown. Pour in the milk and cream, whisking constantly, and cook for a few minutes, until thickened. Add the garlic, the additional 1 cup Parmesan, salt, pepper, 1 tablespoon minced parsley, and minced basil and stir until combined. Taste and adjust seasonings as needed. Set aside.<br />
<br />
Add 1 cup sauce to the bottom of a 9 x 13 inch baking dish. Using a spoon, fill each of the jumbo shells generously with the chicken/ricotta mixture. Lay them face down in the pan, then pour the sauce all over the top. Sprinkle on extra mozzarella and Parmesan, then bake for 25 minutes, or until bubbly and golden.<br />
<br />
Serve with salad!Brave Astronauthttp://www.blogger.com/profile/13893671129001583065noreply@blogger.com0tag:blogger.com,1999:blog-33347656.post-57460663046077394272018-04-02T20:24:00.000-04:002018-04-02T20:24:00.254-04:00Pita PizzasLBA and SoBA are in the midst of their Spring Break at the Launchpad. They have reached an age where they can be on their own, with LBA in charge of SoBA. Both Mrs. BA and I can keep an eye on them virtually to ensure they don't hurt themselves or others.<br />
<br />
LBA, who is now 13, can also cook for himself, on a limited basis. Recently, he requested the addition of pitas in his lunch and then I saw this recipe, which I think he could handle. From the <a href="http://www.thebakerchick.com/2015/07/five-minute-pita-pizzas/#_a5y_p=4061560">Baker Chick</a> via BuzzFeed's "<a href="https://www.buzzfeed.com/hannahloewentheil/19-recipes-that-use-what-you-have-at-home?utm_term=.rs0rpq646#.rhO56PmRm">19 No-Fuss Meals You Can Make Using What's In Your Fridge</a>." I am trying to be better about eating and cooking out of the freezer.<br />
<br />
<b>Five Minute Pita Pizzas</b><br />
Yield: 4 pita pizzas<br />
<br />
<i>Ingredients</i><br />
<ul>
<li>4 pocketless pita flatbreads</li>
<li>¾ cup of marinara sauce</li>
<li>12 slices of provolone cheese (mozzarella or other cheese would work well too!)</li>
<li>Pepperoni, sausage, veggies or other toppings of your choice</li>
</ul>
<br />
<i>Instructions</i><br />
<ol>
<li>Spread a couple tablespoons of sauce on each pita, leaving a small crust around the edge. Top with 3 slices of cheese each and any meat/veggies you like.</li>
<li>Place the pitas one at a time directly on the rack of a toaster oven. Toast for 3-4 minutes, or until cheese is golden and bubbly.</li>
<li>Alternately- bake at 450F on a cookie sheet for about 10 minutes, or until golden, broiling for a minute or two to get the topping extra crisp if desired.
</li>
</ol>
Brave Astronauthttp://www.blogger.com/profile/13893671129001583065noreply@blogger.com0tag:blogger.com,1999:blog-33347656.post-65074435496089213492018-03-30T07:55:00.000-04:002018-03-30T12:28:13.396-04:00Opening Day in America!Time for that seminal rite of spring, Opening Day for Baseball! Thanks to <a href="https://www.washingtonpost.com/opinions/george-wills-2018-opening-day-quiz/2018/03/28/64d5a084-310d-11e8-8abc-22a366b72f2d_story.html?utm_term=.36a69cd4c57b">George Will and the Washington Post</a> for reminding us what really counts right now - at least until October.<br />
<br />
<div style="text-align: center;">
<i>"There'll be two buses leaving the hotel for the park tomorrow.</i></div>
<div style="text-align: center;">
<i>The 2 o'clock bus will be for those of you who need a little extra work.</i></div>
<div style="text-align: center;">
<i>The empty bus will leave at 5 o'clock."</i></div>
<div style="text-align: right;">
<i>— Dave Bristol, Milwaukee Brewers manager, 1972</i></div>
<br />
<br />
Everyone needs extra work to prepare for the season. [answers below (full disclosure - I got only 14 right)]<br />
<br />
1. Name the fourth player (the others are Babe Ruth, Hank Aaron and Willie Mays) with a career .300 average, 500 home runs and 100 stolen bases.<br />
<ul>
<li>Mark McGwire</li>
<li>Reggie Jackson</li>
<li>Albert Pujols</li>
<li>Harmon Killebrew</li>
</ul>
2. Name the player that played in the most wins.<br />
<ul>
<li>Cal Ripken Jr.</li>
<li>Pete Rose</li>
<li>Hank Aaron</li>
<li>Brooks Robinson</li>
</ul>
<br />
3. Name the last player to get 3,000 hits without winning a batting title.<br />
<ul>
<li>Ichiro Suzuki</li>
<li>Derek Jeter</li>
<li>Rafael Palmeiro</li>
<li>Craig Biggio</li>
</ul>
<br />
4. Who got 30 homers and 100 RBIs in a season for five different teams?<br />
<ul>
<li>Xavier Nady</li>
<li>Bobby Bonds</li>
<li>Alfonso Soriano</li>
<li>Gary Sheffield</li>
</ul>
<br />
5. Which player struck out three times in a game just once in 13 seasons?<br />
<ul>
<li>Joe DiMaggio</li>
<li>Tony Gwynn</li>
<li>Ozzie Smith</li>
<li>Ozzie Guillen</li>
</ul>
6. Who hit .461 at home but .286 on the road?<br />
<ul>
<li>Roberto Alomar</li>
<li>Gil Hodges</li>
<li>Larry Walker</li>
<li>Carl Yastrzemski</li>
</ul>
7. Who was the last person to enter September batting over .400?<br />
<ul>
<li>Daniel Murphy</li>
<li>George Brett</li>
<li>Jeff Bagwell</li>
<li>Rod Carew</li>
</ul>
8. What player led his league in hits for three different teams?<br />
<ul>
<li>Juan Pierre</li>
<li>Napoleon Lajoie</li>
<li>Willie Keeler</li>
<li>Paul Molitor</li>
</ul>
9. Who hit .408 in a season but lost the batting title?<br />
<ul>
<li>Shoeless Joe Jackson</li>
<li>Ty Cobb</li>
<li>George Sisler</li>
<li>Ted Williams</li>
</ul>
10. Who hit at least 40 doubles in 10 seasons?<br />
<ul>
<li>Stan Musial</li>
<li>Tris Speaker</li>
<li>Wade Boggs</li>
<li>Harry Heilman</li>
</ul>
11. Who was the first 40-year-old with a 100-RBI season?<br />
<ul>
<li>Willie Mays</li>
<li>Dave Winfield</li>
<li>Andres Galarraga</li>
<li>Edgar Martinez</li>
</ul>
12. Which player is the most recent to win consecutive MVP awards?<br />
<ul>
<li>Alex Rodriguez</li>
<li>Albert Pujols</li>
<li>Miguel Cabrera</li>
<li>Mike Trout</li>
</ul>
13. Who had the most career homers (399) without a 30-homer season?<br />
<ul>
<li>Al Kaline</li>
<li>Andres Galarraga</li>
<li>Dale Murphy</li>
<li>Joe Carter</li>
</ul>
14. Who has the highest career batting average among players with at least 300 homers?<br />
<ul>
<li>Rogers Hornsby</li>
<li>Lou Gehrig</li>
<li>Babe Ruth</li>
<li>Ted Williams</li>
</ul>
15. Who is the only non-Yankee with 500 home runs and three championships?<br />
<ul>
<li>David Ortiz</li>
<li>Ted Williams</li>
<li>Albert Pujols</li>
<li>Jimmie Foxx</li>
</ul>
16. Who are the four right-handed hitters to lead the major leagues in hitting at least three times?<br />
<ul>
<li>Rogers Hornsby, Napoleon Lajoie, Roberto Clemente, Miguel Cabrera</li>
<li>Tommy Davis, Roberto Clemente, Wade Boggs, Tony Gwynn</li>
<li>Rogers Hornsby, Tommy Davis, Roberto Clemente, Miguel Cabrera</li>
<li>Napoleon Lajoie, Tommy Davis, Wade Boggs, Miguel Cabrera</li>
</ul>
17. Who are the two pitchers to have 300 more strikeouts than walks (not counting intentional walks) in a season?<br />
<ul>
<li>Bob Feller and Nolan Ryan</li>
<li>Sandy Koufax and Nolan Ryan</li>
<li>Bob Feller and Randy Johnson</li>
<li>Sandy Koufax and Randy Johnson</li>
</ul>
18. Which player was the only batter to average 200 hits per season in his first 14 seasons?<br />
<ul>
<li>Ichiro Suzuki</li>
<li>Paul Waner</li>
<li>Pete Rose</li>
<li>Derek Jeter</li>
</ul>
19. Who holds the career record for doubles?<br />
<ul>
<li>Carl Yastrzemski</li>
<li>Ty Cobb</li>
<li>Tris Speaker</li>
<li>Stan Musial</li>
</ul>
20.
Who are the three pairs of rookies of the year who were later enshrined in Cooperstown?<br />
<ul>
<li>Luis Aparicio and Frank Robinson, Tom Seaver and Rod Carew, Andre Dawson and Eddie Murray</li>
<li>Willie McCovey and Don Drysdale, Tom Seaver and Rod Carew, Luis Aparicio and Tony Kubek</li>
<li>Luis Aparicio and Tony Kubek, Andre Dawson and Eddie Murray, Don Drysdale and Brooks Robinson</li>
<li>Don Drysdale and Brooks Robinson, Luis Aparicio and Frank Robinson, Andre Dawson and Eddie Murray</li>
</ul>
21. Who holds the record for most four-strikeout games?<br />
<ul>
<li>Ryan Howard</li>
<li>Reggie Jackson</li>
<li>Adam Dunn</li>
<li>Pete Incaviglia</li>
</ul>
<br />
22. Who struck out in a record 37 consecutive games in a single season?<br />
<ul>
<li>Brad Hawpe</li>
<li>Jarrod Saltalamacchia</li>
<li>Adam Dunn</li>
<li>Aaron Judge</li>
</ul>
<br />
23. What player was the first to win three MVP awards?<br />
<ul>
<li>Carl Hubbell</li>
<li>Jimmie Foxx</li>
<li>Stan Musial</li>
<li>Roy Campanella</li>
</ul>
24. Who are the two third basemen with 500 home runs?<br />
<ul>
<li>Eddie Matthews and Mike Schmidt</li>
<li>Eddie Matthews and Mel Ott</li>
<li>Jim Thome and Mike Schmidt</li>
<li>Mike Schmidt and Ernie Banks</li>
</ul>
<br />
25. Who was the first player to get 3,000 hits in the 20th century?<br />
<ul>
<li>Eddie Collins</li>
<li>Napoleon Lajoie</li>
<li>Honus Wagner</li>
<li>Ty Cobb</li>
</ul>
26. What player had 999 walks with three starts to go in his career and did not reach 1,000?<br />
<ul>
<li>Greg Maddux</li>
<li>Jim Bunning</li>
<li>Jim Perry</li>
<li>Fergie Jenkins</li>
</ul>
27.
Who were the only two players to bat cleanup in a World Series at age 20?<br />
<ul>
<li>Ty Cobb and Miguel Cabrera</li>
<li>Andruw Jones and Raul Mondesi</li>
<li>Miguel Cabrera and Andruw Jones </li>
<li>Ty Cobb and Raul Mondesi</li>
</ul>
28. Who led his league in RBIs in 2014 while batting second?<br />
<ul>
<li>Mike Trout</li>
<li>Rickey Henderson</li>
<li>Chase Utley</li>
<li>Johnny Damon</li>
</ul>
29. Although not in the Hall of Fame until 2017, what player reached base more than Jeff Bagwell, Roberto Clemente and Tony Gwynn and had five seasons with at least 30 doubles and 70 stolen bases (Ty Cobb had only three)?<br />
<ul>
<li>Tim Raines</li>
<li>Craig Biggio</li>
<li>Alan Trammell</li>
<li>Shoeless Joe Jackson</li>
</ul>
<br />
30. What player is the only player with at least 100 triples, 150 homers and 600 stolen bases?<br />
<ul>
<li>Kenny Lofton</li>
<li>Honus Wagner</li>
<li>Rickey Henderson</li>
<li>Tim Raines</li>
</ul>
31. Who was the only 300-game winner between the world wars?<br />
<ul>
<li>Carl Hubbell</li>
<li>Lefty Grove</li>
<li>Ted Lyons</li>
<li>Wait Hoyte</li>
</ul>
32. What pitcher threw a no-hitter with no walks and 17 strikeouts?<br />
<ul>
<li>Don Wilson</li>
<li>Max Scherzer</li>
<li>Nolan Ryan</li>
<li>Warren Spahn</li>
</ul>
33. Who scored the most World Series runs?<br />
<ul>
<li>Derek Jeter</li>
<li>Yogi Berra</li>
<li>Mickey Mantle</li>
<li>Roger Marris</li>
</ul>
34. Who was the first White Sox player to be named MVP?<br />
<ul>
<li>Nellie Fox</li>
<li>Dick Allen</li>
<li>Luke Appling</li>
<li>Eddie Collins</li>
</ul>
35. Who won 25 or more games three times in the 1960s but never won a Cy Young award?<br />
<ul>
<li>Sam McDowell</li>
<li>Denny McLain</li>
<li>Bob Gibson</li>
<li>Juan Marichal</li>
</ul>
36. Which player won the most ERA titles?<br />
<ul>
<li>Pete Alexander</li>
<li>Roger Clemens</li>
<li>Sandy Koufax</li>
<li>Lefty Grove</li>
</ul>
37. Who is the only catcher to win three batting titles?<br />
<ul>
<li>Joe Mauer</li>
<li>Ernie Lombardi</li>
<li>Eugene "Bubbles" Hargrove</li>
<li>Rogers Hornsby</li>
</ul>
38. Who led his league in batting average his first two seasons?<br />
<ul>
<li>Napoleon Lajoie</li>
<li>Ichiro Suzuki</li>
<li>Tony Oliva</li>
<li>Rod Carew</li>
</ul>
39. Which player had three seasons with 40 or more homers and fewer strikeouts than homers?<br />
<ul>
<li>Johnny Mize</li>
<li>Ted Kluszewski</li>
<li>Lou Gehrig</li>
<li>Joe DiMaggio</li>
</ul>
40. Who was the Hall of Famer who hit a record four triple plays?<br />
<ul>
<li>Deacon McGuire</li>
<li>Joe Start</li>
<li>George Sisler</li>
<li>Brooks Robinson </li>
</ul>
41. Bonus question: What manager said, "Our phenoms aren't phenomenating."?<br />
<ul>
<li>Casey Stengel</li>
<li>Gil Hodges</li>
<li>Lou Piniella</li>
<li>Lefty Phillips</li>
</ul>
<b>ANSWERS:</b><br />
<br />
<ol>
<li>Albert Pujols</li>
<li>Pete Rose</li>
<li>Derek Jeter</li>
<li>Gary Sheffield</li>
<li>Joe DiMaggio</li>
<li>Larry Walker</li>
<li>George Brett</li>
<li>Paul Molitor</li>
<li>Shoeless Joe Jackson</li>
<li>Tris Speaker</li>
<li>Dave Winfield</li>
<li>Miguel Cabrera</li>
<li>Al Kaline</li>
<li>Rogers Hornsby</li>
<li>David Ortiz</li>
<li>Rogers Hornsby, Napoleon Lajoie, Roberto Clemente, Miguel Cabrera</li>
<li>Sandy Koufax and Randy Johnson</li>
<li>Ichiro Suzuki</li>
<li>Tris Speaker</li>
<li>Luis Aparicio and Frank Robinson, Tom Seaver and Rod Carew, Andre Dawson and Eddie Murray</li>
<li>Ryan Howard</li>
<li>Aaron Judge</li>
<li>Jimmie Foxx</li>
<li>Eddie Matthews and Mike Schmidt</li>
<li>Honus Wagner</li>
<li>Greg Maddux</li>
<li>Ty Cobb and Miguel Cabrera</li>
<li>Mike Trout</li>
<li>Tim Raines</li>
<li>Tim Raines</li>
<li>Lefty Grove</li>
<li>Max Scherzer</li>
<li>Mickey Mantle</li>
<li>Nellie Fox </li>
<li>Juan Marichal</li>
<li>Lefty Grove</li>
<li>Joe Mauer</li>
<li>Tony Oliva</li>
<li>Ted Kluszewski</li>
<li>Brooks Robinson</li>
<li>Lefty Phillips<b> </b></li>
</ol>
Brave Astronauthttp://www.blogger.com/profile/13893671129001583065noreply@blogger.com0tag:blogger.com,1999:blog-33347656.post-31440804087342794362018-03-26T21:06:00.000-04:002018-03-26T21:06:07.448-04:00Parmesan Crusted Chicken BreastsThe Brave Astronaut is coming off a "lost week" - I came home from work on Tuesday and did not return to the office until this morning. What started out as a bad cold, developed into a raging sinus infection, then a swollen eyelid. Modern medicine (and good antibiotics) are a good thing. In the 96 hours spanning Tuesday through Friday - I slept for about half of them. I drank a lot of tea and orange juice, and ate some pasta and soup - I didn't have much of an appetite.<br />
<br />
But Life Goes On. Here at the Launchpad - we are big fans of the boneless chicken breast. And we do a variation on this recipe, but it's always nice to see some other ways to mix it up. Recipe from <a href="https://www.recipetineats.com/parmesan-crusted-chicken-breast/">recipetineats</a> via BuzzFeed's "<a href="https://www.buzzfeed.com/hannahloewentheil/16-5-ingredient-chicken-dinners?utm_term=.haLV7ow1w#.gsVw4BnMn">5-Ingedient Chicken Dinners</a>"<br />
<br />
<b>Crispy Parmesan Crusted Chicken</b><br />
<span style="font-size: x-small;"><i>Prep Time
7 mins</i></span><br />
<span style="font-size: x-small;"><i>Cook Time
8 mins</i></span><br />
<span style="font-size: x-small;"><i>Total Time
15 mins</i></span><br />
<span style="font-size: x-small;"><i>This ultra crispy Parmesan Crusted Chicken is 5 ingredient, 10 minute magic that happens to be gluten free. The idea with this recipe is that shredded parmesan melts, tuns golden and adheres to the chicken, forming a crust. Parmesan has such an intense flavour that you don't need any other seasonings in this. It tastes like schnitzel, but the coating flavour is far stronger and crunchier (but no carbs!) but is not as thick as a traditional breadcrumb coating. Serve it with cauliflower mash with browned butter for the ultimate low-carb meal!</i></span><br />
<br />
<i>Ingredients</i><br />
<ul>
<li>500 g / 1 lb chicken breast (2 pieces)</li>
<li>1 egg</li>
<li>1 garlic clove , minced (optional)</li>
<li>Salt and pepper</li>
<li>125 g / 4 oz / 1 1/4 cups shredded parmesan</li>
<li>2 tbsp butter (or more oil)</li>
<li>1 tbsp olive oil</li>
</ul>
<i>Instructions</i><br />
<ol>
<li>Cut each breast in half horizontally to make 4 steaks. If they are much thicker than 1.75 cm / 3/4" thick (at the thickest point), pound a bit.</li>
<li>Place egg, garlic, pinch of salt and pepper in a bowl. Whisk with fork.</li>
<li>Place parmesan in a shallow bowl.</li>
<li>Dredge chicken in egg, then place in parmesan CUT SIDE DOWN. Press, then turn. Coat with extra parmesan, press. Shake off excess. Repeat with remaining chicken.</li>
<li>Melt butter and heat oil in a large skillet over high heat.</li>
<li>Place chicken in non-stick skillet (or well seasoned cast iron skillet). DO NOT MOVE chicken otherwise the cheese will slide off surface before it adheres! It adheres once it turns crispy.</li>
<li>Press down lightly with spatula. Lift a corner to take a peek and turn with tongs when it's deep golden brown (3 minutes for me).</li>
<li>Cook the other side for 3 minutes or until also deep golden brown and crispy (again, do not move until golden). Lightly press down with spatula. Don't cook longer than 6 minutes in total - dries out the chicken.</li>
<li>Serve immediately!</li>
</ol>
Brave Astronauthttp://www.blogger.com/profile/13893671129001583065noreply@blogger.com0tag:blogger.com,1999:blog-33347656.post-63722052328312222202018-03-19T23:38:00.000-04:002018-03-19T23:38:02.347-04:00Sliced Beef Po' BoysSoBA questions a lot of the food that comes to the Launchpad table. We can still get away with getting him to eat if we tell him "it's steak." You think we can get him on board with the "it's a cheesesteak?" From the NYT Cooking <a href="http://www.nytimes.com/2009/11/11/dining/111urex.html">website</a>.<br />
<br />
<b>Mahogany Beef Po' Boys</b><br />
<br />
<i>Ingredients</i><br />
<ul>
<li>1 cup all-purpose flour</li>
<li>Salt</li>
<li>freshly ground black pepper</li>
<li>7 pounds beef chuck roll, sliced into 2-inch-thick portions</li>
<li>½ cup vegetable oil, or as needed</li>
<li>6 to 7 stalks celery, cut into 3/4-inch dice</li>
<li>2 yellow onions, peeled and cut into 3/4-inch dice</li>
<li>2 green bell peppers, cored and cut into 3/4-inch dice</li>
<li>2 jumbo carrots, peeled and cut into 3/4-inch dice</li>
<li>1 cup peeled garlic cloves, each clove halved lengthwise</li>
<li>7 cups dry red wine</li>
<li>2 tablespoons dried rosemary</li>
<li>2 tablespoons dried thyme</li>
<li>1 bay leaf</li>
<li>⅓ cup chopped parsley leaves</li>
<li>5 loaves French or Italian bread</li>
<li>Mayonnaise</li>
<li>shredded lettuce</li>
<li>sliced tomatoes</li>
<li>sliced pickles to dress sandwiches</li>
</ul>
<br />
<i>Preparation</i><br />
<ol>
<li>Preheat oven to 350 degrees. Place flour in a large, wide bowl and season generously with salt and pepper. Add beef, dust well on all sides and shake off excess. </li>
<li>Place a large, heavy Dutch oven or roasting pan with a lid over medium-high heat. Add enough oil to cover the bottom and heat until shimmering. Working in batches, add beef and sear well on all sides. Transfer beef to a platter and set aside.</li>
<li>Add celery, onions, peppers, carrots and garlic to pan; if necessary, add more oil. Sauté until vegetables are tender and golden brown, about 15 minutes. Add wine and 3 cups water. Stir, scraping the bottom of the pan. Add rosemary, thyme, bay leaf and parsley. Stir well, add beef, and stir again to mix well.</li>
<li>Cover, and transfer to oven. Cook until beef is very tender, about three hours. Transfer beef to a deep platter and keep warm. Remove and discard bay leaf. Using a hand-held immersion blender or stand blender, purée vegetables and any remaining bits of meat in pan juices to make sauce. Cut beef into slices. Slice each bread loaf in half lengthwise and crosswise, spread one side with mayonnaise, thickly layer in meat, wet with gravy, and top with lettuce, tomatoes and pickles.</li>
</ol>
Brave Astronauthttp://www.blogger.com/profile/13893671129001583065noreply@blogger.com0tag:blogger.com,1999:blog-33347656.post-44978737367369195532018-03-12T23:27:00.000-04:002018-03-12T23:27:03.848-04:00Oven Baked Fried ChickenSadly, both LBA and SoBA may be growing out of the "chicken nugget" easy meal solution of their lives. But that is not to say that this recipe may work for them. From <a href="https://www.savorynothings.com/crispy-oven-fried-chicken/">Savory Nothings</a> via <a href="https://www.buzzfeed.com/hannahloewentheil/roast-chicken-recipes?utm_term=.eb06bQ2J2#.qy2v2KzXz">BuzzFeed</a> (a lot of these recipes featured thighs or drumsticks, but we are more of a white meat kind of family).<br />
<br />
<b>Crispy Oven Fried Chicken</b><br />
<span style="font-size: x-small;">Prep Time 10 minutes</span><br />
<span style="font-size: x-small;">Cook Time 25 minutes</span><br />
<span style="font-size: x-small;">Total Time 35 minutes</span><br />
<span style="font-size: x-small;">Servings 6</span><br />
<br />
<i>Ingredients</i><br />
<ul>
<li>1 egg</li>
<li>1/3 cup milk</li>
<li>1 cup all purpose flour</li>
<li>4 tablespoons breadcrumbs</li>
<li>1 teaspoon baking powder</li>
<li>1 tablespoon salt</li>
<li>2 teaspoons ground paprika</li>
<li>1 teaspoon garlic powder</li>
<li>1 teaspoon onion powder</li>
<li>1/2 teaspoon ground pepper</li>
<li>2 pounds skinless boneless chicken breast, cut into strips</li>
<li>1/4 cup butter</li>
</ul>
<br />
<i>Instructions</i><br />
<ol>
<li>Preheat the oven to 410°F. Place a dark-colored roasting pan (a baking tray works as well) in the oven to heat up.</li>
<li>In a medium bowl, whisk together the egg and the milk.</li>
<li>In a separate bowl, mix the flour, breadcrumbs, baking powder and seasoning together.</li>
<li>Dip the chicken pieces in the flour, coating evenly and shaking off any extra flour.</li>
<li>Next, coat the chicken pieces in the egg mixtures. Then, dip them into the flour again, this time coating very well.</li>
<li>Take the baking tray out of the oven and melt the butter on it. Place the coated chicken pieces on the tray.</li>
<li>Bake for 10-12 minutes, carefully flip and bake for another 5-10 minutes (depending on how thick your chicken pieces are). Finish by broiling the chicken until it turns golden brown and crispy.</li>
</ol>
Brave Astronauthttp://www.blogger.com/profile/13893671129001583065noreply@blogger.com0tag:blogger.com,1999:blog-33347656.post-7530354745675749942018-03-05T23:16:00.000-05:002018-03-05T23:16:19.287-05:00More Lunch IdeasLast week I discussed SoBA and LBA's lunches - packed by me, when they are not buying lunch from school. There is the problem when they would like something that we have had the night before (really, what child voluntarily asks for leftovers in their lunch?) but there is no way of keeping (or making) it warm for lunch. They might be able to palate this however, and they would be infinitely better for them than their store-bought namesakes. Via <a href="https://www.buzzfeed.com/jesseszewczyk/no-sandwich-lunch-ideas-for-kids?utm_term=.waVW2GD5D#.viKbdglVl">BuzzFeed</a>.<br />
<br />
<b>DIY PIZZA LUNCHABLES</b><br />
Serves 1<br />
<br />
<i>INGREDIENTS</i><br />
<ul>
<li>5 crackers</li>
<li>¼ cup marinara sauce</li>
<li>¼ cup shredded mozzarella cheese</li>
<li>5 slices of pepperoni</li>
<li>Cupcake liners (to separate the ingredients)</li>
<li>Grapes (optional)</li>
<li>Crackers (optional)</li>
</ul>
<br />
<i>INSTRUCTIONS</i><br />
<i></i><br />
Place marinara in small container (we reused an old baby food jar) and place in lunchbox. Place crackers, mozzarella cheese, and pepperoni in cupcake liners next to it. Serve with grapes and crackers.
Brave Astronauthttp://www.blogger.com/profile/13893671129001583065noreply@blogger.com0tag:blogger.com,1999:blog-33347656.post-53169294360115795822018-02-26T23:08:00.000-05:002018-02-26T23:08:14.797-05:00Lunch IdeasSoBA and LBA are permitted to order hot lunch at school once a week. The rest of the time it's on me to make their lunches in the morning. If I'm particularly motivated, I will "get ready to get ready" by packing those items not requiring refrigeration the night before and have their lunch bags ready to finish in the morning.<br />
<br />
LBA is a fan of the "sandwich" pepperoni and mozzarella on a sandwich (he's recently turned to pita bread) as opposed to the slider and SoBA likes that as well but usually opts for the ham wrap (sliced ham on a small tortilla. Maybe I can get SoBA interested in these (though those tomatoes may be a non-starter). Via <a href="https://www.buzzfeed.com/jesseszewczyk/no-sandwich-lunch-ideas-for-kids?utm_term=.waVW2GD5D#.viKbdglVl">BuzzFeed</a>.<br />
<br />
<b>Ham and Cheese Kebabs</b><br />
Serves 1<br />
<br />
<i>INGREDIENTS</i><br />
<ul>
<li>2 cherry tomatoes, cut in half on a diagonal</li>
<li>2 slices of ham</li>
<li>2 cubes of cheddar cheese</li>
<li>2 pieces of diced sandwich bread</li>
<li>1 orange (optional)</li>
<li>Crackers (optional)</li>
<li>Carrots sticks (optional)</li>
</ul>
<i>INSTRUCTIONS</i><br />
Place one cherry tomato (cut-sides facing each other), a slice of ham, a cube of cheddar cheese, and a piece of bread on each skewer. Serve with an orange and carrot sticks.
Brave Astronauthttp://www.blogger.com/profile/13893671129001583065noreply@blogger.com0tag:blogger.com,1999:blog-33347656.post-12162322946125718362018-02-19T11:03:00.000-05:002018-02-19T11:03:31.757-05:00Patty MeltsPatty Melts are one of those things that if they are on the menu, I'm going to order them (same for escargot). So why wouldn't I make this at home? The better question is "why aren't I" now that the Pioneer Woman has told me how?<br />
<br />
<b>Patty Melts</b><br />
<span style="font-size: x-small;">Prep Time:
10 Minutes</span><br />
<span style="font-size: x-small;">Difficulty:
Easy</span><br />
<span style="font-size: x-small;">Cook Time:
25 Minutes</span><br />
<span style="font-size: x-small;">Servings:
4</span><br />
<br />
<i>Ingredients</i><br />
<ul>
<li>1 stick Butter</li>
<li>1 whole Large Onion, Halved and Sliced</li>
<li>1-1/2 pound Ground Beef</li>
<li>Salt And Pepper, to taste</li>
<li>5 dashes Worcestershire Sauce</li>
<li>8 slices Swiss Cheese
8 slices Rye Bread</li>
</ul>
<i>Instructions</i><br />
In a medium skillet, melt 2 tablespoons of butter over medium-low heat. Throw in the sliced onions and cook slowly for 20 to 25 minutes, stirring occasionally, until the onions are golden brown and soft.<br />
<br />
In a medium bowl, mix together the ground beef, salt & pepper, and Worcestershire. Form into 4 patties.<br />
<br />
Melt 2 tablespoons butter in a separate skillet over medium heat. Cook the patties on both sides until totally done in the middle.<br />
<br />
Assemble patty melts this way: Slice of bread, slice of cheese, hamburger patty, 1/4 of the cooked onions, another slice of cheese, and another slice of bread. On a clean griddle or in a skillet, melt 2 tablespoons butter and grill the sandwiches over medium heat until golden brown. Remove the sandwiches and add the remaining 2 tablespoons of butter to the skillet. Turn the sandwiches to the skillet, flipping them to the other side. Cook until golden brown and crisp, and until cheese is melted.<br />
<br />
Slice in half and serve immediately!
Brave Astronauthttp://www.blogger.com/profile/13893671129001583065noreply@blogger.com0tag:blogger.com,1999:blog-33347656.post-1303650481369096892018-02-12T22:54:00.000-05:002018-02-12T22:54:06.871-05:00Rosemary Garlic Fried PotatoesWe worship the Pioneer Woman at the Launchpad. She is our "go-to gal" for many recipes. We have started making <a href="http://thepioneerwoman.com/food-and-friends/how-to-make-hash-browns/">hash browns</a> at the Launchpad on weekends to go with the egg sandwiches that we often have. And her <a href="http://thepioneerwoman.com/cooking/onion-strings-oh-yeah-baby/">Onion Straws</a> are a staple for us. SoBA is not a huge fan of the roasted potato, but I bet I could sell him on <a href="http://thepioneerwoman.com/cooking/rosemary-garlic-fried-potatoes/">these</a>.<br />
<br />
<b>Rosemary Garlic Fried Potatoes</b><br />
<span style="font-size: x-small;">Prep Time:
5 Minutes</span><br />
<span style="font-size: x-small;">Difficulty:
Easy</span><br />
<span style="font-size: x-small;">Cook Time:
30 Minutes</span><br />
<span style="font-size: x-small;">Servings: 8 </span><br />
<br />
<i>Ingredients</i><br />
<ul>
<li>3 pounds Yukon Gold Potatoes, Scrubbed Clean And Cut Into Chunks</li>
<li>Vegetable Oil, For Frying </li>
<li>6 whole Rosemary Sprigs</li>
<li>12 cloves Garlic, Sliced</li>
<li>Kosher Salt, for sprinkling</li>
<li>Smoked Paprika (optional), for sprinkling </li>
</ul>
<br />
<i>Instructions</i><br />
Bring a pot of salted water to a boil. Carefully lower the potato chunks into the water and cook them until fork-tender, about 15-20 minutes. Drain the potatoes, then pour onto a sheet pan and allow them to dry completely and cool slightly.<br />
<br />
Bring a pot of vegetable oil to a temperature of 350 degrees. (NOTE: Put pot on the back burner of the stove if you have children in the house.) Using a slotted spatula and working in batches, carefully lower cooked potatoes into the oil and allow them to fry for 3 to 4 minutes, or until golden and slightly crisp. Add a few garlic slices and rosemary to the pot, and continue frying for another minute or so, until potatoes or deep golden and crisp. Remove to a paper towel lined plate, making sure to get all the garlic and rosemary out. Sprinkle generously with salt and repeat in batches with the rest of the potatoes, rosemary, and garlic.<br />
<br />
Serve with steak, chicken, or fish (or salad!)
Brave Astronauthttp://www.blogger.com/profile/13893671129001583065noreply@blogger.com0tag:blogger.com,1999:blog-33347656.post-28315564944803924822018-01-29T20:50:00.000-05:002018-01-29T20:50:20.326-05:00Beef StroganoffI've previously posted about my like of Beef Stroganoff, <a href="https://braveastronaut.blogspot.com/2016/04/beef-stroganoff.html">here</a>, <a href="https://braveastronaut.blogspot.com/2015/04/beef-stroganoff.html">here</a>, and <a href="https://braveastronaut.blogspot.com/2017/11/slow-cooker-chicken-and-mushroom.html">here</a>. Evidently, according to Google, it was the top trending recipe of 2017. Maybe I will actually get around to making it in 2018. Recipes from <a href="https://www.buzzfeed.com/michelleno/beef-stroganoff-recipes?utm_term=.rkjkmZbXb#.qdE7L6bQb">BuzzFeed</a> - here's my favorite of this list (it doesn't have mushrooms - Mrs. BA and SoBA will be happy) via the <a href="http://thespiritedviolet.com/2016/02/5-ingredient-beef-stroganoff-recipe/">Spirited Violet</a>.<br />
<br />
<b>5 Ingredient Beef Stroganoff</b><br />
<span style="font-size: x-small;">Serves 4</span><br />
<span style="font-size: x-small;">Prep Time
10 min</span><br />
<span style="font-size: x-small;">Cook Time
20 min</span><br />
<span style="font-size: x-small;">Total Time
30 min</span><br />
<br />
<i>Ingredients</i><br />
<ul>
<li>1 (8 ounce) package egg noodles</li>
<li>1 pound ground beef</li>
<li>1 (10.75 ounce) can fat free condensed cream of mushroom soup (see notes)</li>
<li>1 tablespoon garlic powder (see notes)</li>
<li>1/2 cup sour cream</li>
<li>Salt and pepper to taste</li>
</ul>
<i>Instructions</i><br />
<ol>
<li>Prepare the egg noodles according to the package.</li>
<li>In a separate large skillet over medium heat, saute the ground beef over medium heat for 5 to 10 minutes, or until browned. Drain the fat and add the soup and garlic powder. Simmer for 10 minutes, stirring occasionally.</li>
<li>Remove from heat and combine the meat mixture with the egg noodles. Add the sour cream, stirring well, and season with salt and pepper to taste.</li>
</ol>
<br />
<i>Notes (from the Spirited Violet)</i><br />
<ul>
<li>We have used ground turkey for this recipe to save money. We have also used half the amount of meat in the recipe before as well and it tastes just fine!</li>
<li>I have been given a lot of feedback about the amount of garlic powder being too much. Yes, I used a whole tablespoon and this wasn't a typo; I enjoyed it and that is how it read from the original recipe as well. Use your cooking intuition if you feel that is too much for you and halve it, if necessary.</li>
<li>If you feel the noodle mixture is dry, pour milk into the empty mushroom soup can and pour in the finished mixture to make it easier to stir.
</li>
</ul>
Brave Astronauthttp://www.blogger.com/profile/13893671129001583065noreply@blogger.com0tag:blogger.com,1999:blog-33347656.post-67629378039136504342018-01-22T20:38:00.000-05:002018-01-22T20:38:00.325-05:00Garlic SoupI'm a fan of the French Onion Soup. I like Garlic. This might be a nice change of pace. From <a href="https://brooklynsupper.com/garlic-soup/">Brooklyn Supper</a> via <a href="https://www.buzzfeed.com/marietelling/winter-soup-recipes?utm_term=.op4Wda7qNw#.iskw9Q3mP7">BuzzFeed</a>.<br />
<br />
<b>Garlic Soup</b><br />
<span style="font-size: x-small;"><i>
Prep Time
15 mins</i></span><br />
<span style="font-size: x-small;"><i>Cook Time
1 hr</i></span><br />
<span style="font-size: x-small;"><i>Total Time
1 hr 15 mins</i></span><br />
<span style="font-size: x-small;"><i>A hearty, fortifying garlic soup recipe made with roasted and sautéed garlic along with potatoes, shallots, and fresh herbs.</i></span><br />
<span style="font-size: x-small;"><i>Makes: 4 servings</i></span><br />
<span style="font-size: x-small;"><i>Author: Brooklyn Supper</i></span><br />
<br />
<i>Ingredients</i><br />
<ul>
<li>1 tablespoon unsalted butter</li>
<li>2 teaspoons extra virgin olive oil , divided</li>
<li>2 large heads hardneck garlic (12 – 15 cloves each), divided</li>
<li>1 large shallot , peeled and sliced</li>
<li>1/4 teaspoon chili pepper flakes</li>
<li>sea salt to taste</li>
<li>black pepper to taste</li>
<li>1 tablespoon white wine</li>
<li>1 quart rich stock – chicken, beef, or vegetable</li>
<li>4 sprigs each fresh thyme and parsley, tied with twine</li>
<li>2 medium russet potatoes , cut into 1-inch cubes</li>
</ul>
<br />
<i>Instructions</i><br />
<ol>
<li>Preheat oven to 400 degrees F.</li>
<li>Trim root end off one head of garlic. Set cloves, trimmed side down, in a small, oven-proof ramekin. Add 1 teaspoon olive oil and a pinch of sea salt. Cover with foil, set on a rimmed baking sheet, and slide into oven. Roast garlic for about 15 minutes, or until garlic is soft, but not at all brown. Once garlic is done, carefully remove foil and set aside to cool. When cool enough to handle, slide cloves out of their skins and reserve.</li>
<li>In a heavy bottomed 2- or 3-quart pot, heat butter and 1 teaspoon olive oil over medium heat. Trim, smash, and peel remaining head of garlic. Add cloves to pot, along with the sliced shallots, a pinch of sea salt, black pepper, and chili pepper flakes. Sauté 2 - 3 minutes, then turn heat to low and cover; cook, stirring occasionally, cook for about 30 minutes.</li>
<li>Remove cover, up heat to medium, and sauté until shallot and garlic brown just a bit on the edges. Add white wine and scrape up any brown bits, then pour in 3 cups stock and add potatoes, reserved roasted garlic, and tied herbs (or bouquet garni), along with a generous pinch of sea salt.</li>
<li>Bring mixture to a boil, and then turn heat down to a bubbling simmer. Cook until potatoes are tender, about 15 minutes.</li>
<li>Remove bouquet garni and carefully puree soup in a blender. Return soup to pot, adding up to 1 more cup of broth, if needed. Add sea salt to taste, add a splash more of white wine if needed, lots and lots of black pepper, and serve with a sprig of thyme and minced parsley leaves.</li>
<li>The flavor will develop further after a day in the fridge. The soup reheats beautifully, but does tend to thicken – keep a 1/2 cup or so of stock (water will work, too) on hand to thin soup if needed.</li>
</ol>
Brave Astronauthttp://www.blogger.com/profile/13893671129001583065noreply@blogger.com0