Tonight here in our lovely little town is the social event of the Spring, known as ChvProm. We were offered tickets and I persuaded Mrs. BA to have the night out - but I am there going stag as we couldn't get a babysitter and Mrs. BA stayed home for movie night with the boys. We hadn't bought tickets and the event was sold out, but I scored a ticket at local pol, Victor Ramirez's table - so I'm in. Although, I was never really a prom kind of guy anyway, as these stories will illustrate, now that I'm older, I like it.
When I was in 9th grade, I bought tickets to the 9th grade formal, with the anticipation that was going to go to the dance. However, that didn't happen, and I wound up burning the tickets in some weird display with my friends. It gets worse. In high school, I was asked to the senior prom by a girl in my class. I went so far as almost buying tickets, when the girl came to me and told me that her ex-boyfriend had asked her to the prom and she was going with him.
I did have one good prom experience - another senior prom, this time in Huntsville, Alabama. A girl that I had met and seen on a few occasions (she was from there, I lived in NY - it was a girl scout connection - some day I might let you in on how I was in many ways one of the luckiest guys around - I mean, whose mother brings 20-30 girls through your house every summer?) invited me to her senior prom and a good time was had by all. A secondary story here is that I went to this prom in a full leg cast - another good story, which I might need to tell as it is 25 years ago this year).
I also noted with interest this history of the Prom from Time Magazine.
ChvProm is the event that kicks off the festivities for tomorrow, which is Cheverly Day in our little town. I will be involved in a number of activities including the annual East vs. West softball game (two years ago, I went 3 for 4 with 2 RBIs). From there, we will most likely adjourn to the St. Ambrose Mens Club Beer Garden, where as a member in good standing, I will likely be filling pitchers for a shift.
Cheverly Day will conclude with a fireworks display that is very impressive. I think it has everything to do with the fact that you get to sit up close, where if the wind is blowing the right way, it is not unusual to have debris flutter down on you. Good times, really.
Friday, May 21, 2010
Monday, May 17, 2010
Comfort Food
Yesterday, Mrs. BA went off to pick up LBA from my MIL, where he had spent the weekend at her house. She took SoBA with her and I spent the day at the movies with a friend. We went to the AFI Silver Theater to see ZULU! as part of a Michael Caine film appreciation. It's one of those boy movies that one should see and always take the opportunity to see on the big screen if you can.
I was going to be on my own for dinner and if I had not had dinner out with the Major, I would have been on my own for dinner and I would have made my Mom's beefaroni for dinner as I don't have it too often. Cheverly Chef Scott posted a recipe on his blog to commemorate his fifth anniversary of blogging at Eat With Me. It might give my Mom's beefaroni a run for its money.
Tater Tot Casserole
I was going to be on my own for dinner and if I had not had dinner out with the Major, I would have been on my own for dinner and I would have made my Mom's beefaroni for dinner as I don't have it too often. Cheverly Chef Scott posted a recipe on his blog to commemorate his fifth anniversary of blogging at Eat With Me. It might give my Mom's beefaroni a run for its money.
Tater Tot Casserole
- Brown ground beef and 1 medium, diced, onion.
- When cooked, drain off excess fat.
- Season with salt, pepper and other spices you like. Add 3 TB of butter.
- Add 3 TB of flour. Stir and cook for one minute.
- Add one cup of broth (beef, chicken or combo of both). Stir and simmer.
- Add 1-2 cups of frozen green beans or other veg (carrots, corn, etc.)
- Dump into a baking dish, top with frozen potato tots.
- Bake at 400 for 25 minutes. Dump on some shredded cheese, if you like. Bake for an additional 5 minutes.
- Serve piping hot.
Friday, May 14, 2010
Look Out for the Library Police
LBA is off for the weekend at Nana's house, leaving Mrs. BA and I with only one child to take care of. SoBA is a handful, as is evidenced by this recent incident. He has taken to wanting his window down in the car on the way to and from school. The other morning, he wanted his window open and then proceeded to take his shoes and socks off, another thing he is wont to do. Now he does have the tendency to throw things out the window on occasion (we've lost a car, a sippy cup, and a snack container). We get to school and go to put his shoes and socks back on his feet and cannot find one of his socks. So, we ask him, "SoBA, where's your other sock?" The reply was quick and authoritative - "OUTSIDE!" He had tossed his sock out the window somewhere along Constitution Avenue on the ride in.
Tomorrow I will watch SoBA while Mrs. BA gets a well deserved day to herself to do her own thing (I have been out more than my fair share of late). I'm entertaining ideas as to what to do tomorrow. There is the Joint Services Open House (also known as the Andrews Air Show), but I don't think that's in the cards. The weather is supposed to be nice, so maybe we will head to the National Zoo in the morning (the animals tend to me more active in the morning).
There is also a chance that we will head to our local library to see what's going on there. Another popular declarative statement of SoBA is "READ BOOKS!" (everything is said with authority when you are SoBA). Maybe we will have some reading time at the public library, now if I can just find a way to keep him quiet.
In the news over the past few weeks were a few library-related stories worth noting here. First, it would seem that the Father of Our Country may not have told a lie, but he also did not return his library books. George Washington, according to CNN and many other news outlets, checked out two books from the New York Society Library, which was one of the first subscription libraries in the country, and appears to have never returned them. The fine? It has been calculated at approximately $4577.
A second story, which appeared in the Washington Post, discussed what the President [Obama] was reading, and more to the point, what presidents read, and what they tell people they are reading.
Finally, I know a number of librarians. In fact, I used to be married to one. But these passive-aggressive library signs are outstanding. Don't be mean to the librarian. The Library Police work for them. And they know where you live.
Tomorrow I will watch SoBA while Mrs. BA gets a well deserved day to herself to do her own thing (I have been out more than my fair share of late). I'm entertaining ideas as to what to do tomorrow. There is the Joint Services Open House (also known as the Andrews Air Show), but I don't think that's in the cards. The weather is supposed to be nice, so maybe we will head to the National Zoo in the morning (the animals tend to me more active in the morning).
There is also a chance that we will head to our local library to see what's going on there. Another popular declarative statement of SoBA is "READ BOOKS!" (everything is said with authority when you are SoBA). Maybe we will have some reading time at the public library, now if I can just find a way to keep him quiet.
In the news over the past few weeks were a few library-related stories worth noting here. First, it would seem that the Father of Our Country may not have told a lie, but he also did not return his library books. George Washington, according to CNN and many other news outlets, checked out two books from the New York Society Library, which was one of the first subscription libraries in the country, and appears to have never returned them. The fine? It has been calculated at approximately $4577.
A second story, which appeared in the Washington Post, discussed what the President [Obama] was reading, and more to the point, what presidents read, and what they tell people they are reading.
Finally, I know a number of librarians. In fact, I used to be married to one. But these passive-aggressive library signs are outstanding. Don't be mean to the librarian. The Library Police work for them. And they know where you live.
Wednesday, May 12, 2010
Monday's Recipe on Wednesday
I hope that all of you aren't too hungry. I know that you all wait with bated breath for the Monday recipe, which wasn't available (that is, I didn't get to it). Luckily today's Washington Post Food Section had a number of good recipes in it, so I'm ready and stocked for the next few weeks.
Last night, dinner came together in a hurry (again). I had some time to run home and decide what to make before heading off to get the Brave Astronaut family from the Metro. The boys have decided they like fish sticks (something I didn't get a lot during my own childhood), so they had those and Mrs. BA and I had salmon fillets, which defrosted quickly and then got grilled on the BBQ with some honey and spices.
In today's Post was a recipe for Balsamic-Glazed Fish Fillets, which might make it into the rotation.
Balsamic-Glazed Fish Fillets
The Washington Post, May 12, 2010
Summary:
Here's a recipe that works equally well when made using a grill pan indoors or an outdoor grill. I've had fish that's balsamic-glazed or honey-glazed or mustard-glazed, but this recipe combines all three - with garlic and lemon juice - to great effect. No salt is needed.
The fish stays moist and easy to handle because it is cooked in 1-pound pieces instead of individual fillets. If you cook this on an outdoor grill, preheat to medium-high (400 degrees) and place the fillets over direct heat.
A slotted, flexible metal fish spatula with rounded edges is invaluable for handling large or small fillets. I recommend a LamsonSharp, which is pricier than other spatulas but long-lasting and worth the cost.
Any leftover fish would be great the next day, flaked over a green salad.
Serve with mashed skin-on fingerlings; the small potatoes take no more than 20 minutes to cook.
4 to 5 servings
Ingredients:
Mince the garlic to yield about 2 teaspoons. Squeeze the lemon half to yield 1 tablespoon of juice.
Combine the oil and garlic in a small saucepan over medium heat. Cook for 2 minutes, until the garlic has softened.
Add the mustard, honey, lemon juice, vinegar and pepper. Cook for about 3 minutes, stirring occasionally, to form a slightly thickened sauce. Transfer to a wide, shallow dish and cool for 5 minutes, then place the fillets skin side up in the dish; let them sit for about 10 minutes.
Meanwhile, use nonstick cooking oil spray to grease a ridged grill pan. Heat over medium-high heat.
Place the fillets skin side down in the pan; use the sauce in the dish to evenly coat the top of the fish, making sure plenty of the garlic is there. Discard any remaining sauce.
Cook the fish without turning for about 10 minutes or until it is opaque and fairly firm to the touch. (Use the tip of a thin, sharp knife to make a slit in the center of the fish to check doneness, if necessary.) The skin will be quite crisp and dark.
Use a fish spatula to transfer to the fillets to a cutting board, divide them into equal portions and transfer to individual plates. Serve immediately.
Recipe Source:
Adapted from "All Fired Up! 250 Fresh and Flavorful Grilling Recipes," by Margaret Howard (Firefly, 2010).
Last night, dinner came together in a hurry (again). I had some time to run home and decide what to make before heading off to get the Brave Astronaut family from the Metro. The boys have decided they like fish sticks (something I didn't get a lot during my own childhood), so they had those and Mrs. BA and I had salmon fillets, which defrosted quickly and then got grilled on the BBQ with some honey and spices.
In today's Post was a recipe for Balsamic-Glazed Fish Fillets, which might make it into the rotation.
Balsamic-Glazed Fish Fillets
The Washington Post, May 12, 2010
Summary:
Here's a recipe that works equally well when made using a grill pan indoors or an outdoor grill. I've had fish that's balsamic-glazed or honey-glazed or mustard-glazed, but this recipe combines all three - with garlic and lemon juice - to great effect. No salt is needed.
The fish stays moist and easy to handle because it is cooked in 1-pound pieces instead of individual fillets. If you cook this on an outdoor grill, preheat to medium-high (400 degrees) and place the fillets over direct heat.
A slotted, flexible metal fish spatula with rounded edges is invaluable for handling large or small fillets. I recommend a LamsonSharp, which is pricier than other spatulas but long-lasting and worth the cost.
Any leftover fish would be great the next day, flaked over a green salad.
Serve with mashed skin-on fingerlings; the small potatoes take no more than 20 minutes to cook.
4 to 5 servings
Ingredients:
- 2 medium cloves garlic
- 1/2 lemon
- 1 tablespoon canola or olive oil
- 2 tablespoons grainy Dijon-style mustard
- 1 tablespoon honey
- 1/4 cup balsamic vinegar
- Freshly ground black pepper
- Two 1-pound pieces skin-on salmon or halibut fillets, preferably center-cut and about 1 inch thick, pin bones removed
Mince the garlic to yield about 2 teaspoons. Squeeze the lemon half to yield 1 tablespoon of juice.
Combine the oil and garlic in a small saucepan over medium heat. Cook for 2 minutes, until the garlic has softened.
Add the mustard, honey, lemon juice, vinegar and pepper. Cook for about 3 minutes, stirring occasionally, to form a slightly thickened sauce. Transfer to a wide, shallow dish and cool for 5 minutes, then place the fillets skin side up in the dish; let them sit for about 10 minutes.
Meanwhile, use nonstick cooking oil spray to grease a ridged grill pan. Heat over medium-high heat.
Place the fillets skin side down in the pan; use the sauce in the dish to evenly coat the top of the fish, making sure plenty of the garlic is there. Discard any remaining sauce.
Cook the fish without turning for about 10 minutes or until it is opaque and fairly firm to the touch. (Use the tip of a thin, sharp knife to make a slit in the center of the fish to check doneness, if necessary.) The skin will be quite crisp and dark.
Use a fish spatula to transfer to the fillets to a cutting board, divide them into equal portions and transfer to individual plates. Serve immediately.
Recipe Source:
Adapted from "All Fired Up! 250 Fresh and Flavorful Grilling Recipes," by Margaret Howard (Firefly, 2010).
Friday, May 7, 2010
Anniversary Date Night
On Tuesday, I celebrated eight years of marriage to the most wonderful woman in the world. She is the most understanding, kind, and lovable woman. She's pretty good looking, too.
She is the mother of my children, she is the woman that I long to spend more time with, and will work to continue to make happy for the rest of my life.
To that end, tonight is date night. I planned a secret rendezvous with her, getting the babysitter in place, asking some friends to join us, and then finally letting her in on the secret. The babysitter initially described it as my "Officer and a Gentleman" moment.
So when you read this (if you read this on Friday evening), my wife, who I love very much, will be enjoying a night out, having some dinner together and then heading to a local bar, which has installed some skeeball games for grownups to release their inner child. Mrs. BA has a bit of a skeeball addiction.
She is the mother of my children, she is the woman that I long to spend more time with, and will work to continue to make happy for the rest of my life.
To that end, tonight is date night. I planned a secret rendezvous with her, getting the babysitter in place, asking some friends to join us, and then finally letting her in on the secret. The babysitter initially described it as my "Officer and a Gentleman" moment.
So when you read this (if you read this on Friday evening), my wife, who I love very much, will be enjoying a night out, having some dinner together and then heading to a local bar, which has installed some skeeball games for grownups to release their inner child. Mrs. BA has a bit of a skeeball addiction.
Monday, May 3, 2010
Monday's Election Day Recipe
It's Election Day here in Cheverly. Shortly, we will have a new mayor. The weather has also turned warm here in the DC suburbs. To honor all of that - here is a recipe brought to you by a local Cheverly resident.
Homemade cantaloupe ice!
Combine everything in the blender and whip until very smooth. Chill for about an hour.
Make the ice following directions for your ice cream maker.
Get the updates on the mayoral race by following me on twitter!
The Final Results:
Homemade cantaloupe ice!
- 2 c. cantaloupe
- 1/2 c. sugar
- 1 c. water
Combine everything in the blender and whip until very smooth. Chill for about an hour.
Make the ice following directions for your ice cream maker.
Get the updates on the mayoral race by following me on twitter!
The Final Results:
- Michael Callahan - 670 votes
- Thomas Foley - 104 votes
- Micah Watson - 414 votes
Friday, April 30, 2010
MARAC - Friday morning
After arriving safely in Wilmington yesterday afternoon, in plenty of time for my meetings in the afternoon (Thank you jfla!), I made my way through the halls of the Doubletree Wilmington, meeting and greeting with my MARAC colleagues. I spoke with a few people about heading out for dinner in the evening, and before I knew it, we were a group of 15, who arrived at the Iron Hill Tavern for dinner. Among the guests at dinner were Spellbound, ArchivesNext, jgreen31, and that Ed guy from PA. We all enjoyed several good beers and some outstanding food and great courtesy rides to and from the brewery via the hotel shuttle.
Returning to the hotel after dinner, I had time for a quick dip in the hotel pool before it closed, which I soon realized was below what was serving as the MARAC Hospitality Suite. Luckily, I was not wearing a speedo. Back up to the room and fell asleep in my comfy hotel room bed, in the dark. I had some responsibilities this morning, state caucus meeting and a plenary address, and I had every intention of attending them - until I woke up at 9:00 (full disclosure, I did wake up at 6:00, but the lure of the dark, the comfy bed, and the lack of small children asking for a show - pushed me back down for a few more hours of slumber).
Downstairs to see the assembled archival group while we waited for the first block of sessions to begin. I opted for Session 1, Congressional Collections Collaborations, which featured the Archivist for the United States Senate, who discussed the collaboration between the Congress and the National Archives. Karen gave a very good presentation recapping the creation and work of the Advisory Committee on the Records of Congress and how the National Archives (and the Archivist(s) of the United States) had worked very closely to help protect the records of Congress. And its especially nice when an archivist closes her presentation with quote from Lewis Carroll.
The next speaker is Sheryl Vogt, from the University of Georgia, who spoke to the existence and work of the Association of Centers for the Study of Congress (ACSC). As my head starts to throb (pollen counts are through the roof here, too), I am making a plan to head up to my room to take something, so unfortunately I will miss out on the final speaker, Betsy Pittman from the University of Connecticut.
The afternoon will feature more sessions, but first a lunch meeting with my Local Arrangements Committee co-chair for the Alexandria MARAC Meeting, which will be in Spring 2011 and one of the co-chairs of the Program Committee to discuss logistics. Tonight, I will meet with my panelists for the session tomorrow, which I am chairing. There is also a movement afoot for several people to go to a minor league baseball game tonight, the Wilmington Blue Rocks vs. the Winston-Salem Dash at Frawley Stadium here in Wilmington. A spontaneous JAL Tour event!
Returning to the hotel after dinner, I had time for a quick dip in the hotel pool before it closed, which I soon realized was below what was serving as the MARAC Hospitality Suite. Luckily, I was not wearing a speedo. Back up to the room and fell asleep in my comfy hotel room bed, in the dark. I had some responsibilities this morning, state caucus meeting and a plenary address, and I had every intention of attending them - until I woke up at 9:00 (full disclosure, I did wake up at 6:00, but the lure of the dark, the comfy bed, and the lack of small children asking for a show - pushed me back down for a few more hours of slumber).
Downstairs to see the assembled archival group while we waited for the first block of sessions to begin. I opted for Session 1, Congressional Collections Collaborations, which featured the Archivist for the United States Senate, who discussed the collaboration between the Congress and the National Archives. Karen gave a very good presentation recapping the creation and work of the Advisory Committee on the Records of Congress and how the National Archives (and the Archivist(s) of the United States) had worked very closely to help protect the records of Congress. And its especially nice when an archivist closes her presentation with quote from Lewis Carroll.
The next speaker is Sheryl Vogt, from the University of Georgia, who spoke to the existence and work of the Association of Centers for the Study of Congress (ACSC). As my head starts to throb (pollen counts are through the roof here, too), I am making a plan to head up to my room to take something, so unfortunately I will miss out on the final speaker, Betsy Pittman from the University of Connecticut.
The afternoon will feature more sessions, but first a lunch meeting with my Local Arrangements Committee co-chair for the Alexandria MARAC Meeting, which will be in Spring 2011 and one of the co-chairs of the Program Committee to discuss logistics. Tonight, I will meet with my panelists for the session tomorrow, which I am chairing. There is also a movement afoot for several people to go to a minor league baseball game tonight, the Wilmington Blue Rocks vs. the Winston-Salem Dash at Frawley Stadium here in Wilmington. A spontaneous JAL Tour event!
Thursday, April 29, 2010
MARAC - Thursday morning
I've written this post while I await a friend to pick me up to drive to the Mid-Atlantic Regional Archives Conference (MARAC) Spring 2010 meeting, to take place in Wilmington, Delaware. There will be lots to do and good sessions to attend, including one in which I will chair and offer comment on several oral history projects going on in the MARAC region.
Upon arriving today, I will attend a meeting of the Finance Committee (which I will rotate off of after this meeting) and assist in conducting the audit of MARAC's books. There will be no Steering Committee meeting for me tonight as I did not win my election in March to be the next Maryland Caucus Representative. Oh well, there is still another job in MARAC that I would like and hope to have the opportunity to seek that position again next year.
There will be more later, perhaps infused with alcohol related prose as there is sure to be drinking tonight. There is a collective hush over the DC area today as the Washington Capitals failed in their attempt to make it to the next round of the playoffs, falling in Game 7 to the Montreal Canadiens. I am sure that we will drink tonight to try and forget that stinging loss among other reasons - well, not that we really ever need a reason . . .
Upon arriving today, I will attend a meeting of the Finance Committee (which I will rotate off of after this meeting) and assist in conducting the audit of MARAC's books. There will be no Steering Committee meeting for me tonight as I did not win my election in March to be the next Maryland Caucus Representative. Oh well, there is still another job in MARAC that I would like and hope to have the opportunity to seek that position again next year.
There will be more later, perhaps infused with alcohol related prose as there is sure to be drinking tonight. There is a collective hush over the DC area today as the Washington Capitals failed in their attempt to make it to the next round of the playoffs, falling in Game 7 to the Montreal Canadiens. I am sure that we will drink tonight to try and forget that stinging loss among other reasons - well, not that we really ever need a reason . . .
Monday, April 26, 2010
Rainbow Cookies
Rainbow cookies are one of those things that you just eat when you see them. They are also (for me) very Long Island. They rank right up there with bagels, black and white cookies, egg creams, and all of those things I enjoyed growing up. When I saw this recipe (and the blog post from Amateur Gourmet Adam Roberts), I no longer wondered why they are so easy to eat. Um, FIVE sticks of butter!? Sign me up - but get me an appointment with my cardiologist, too.
Grandma D's Three-Color Cookies
from the kitchen of Deborah DiClementi
Preheat oven to 350 F.
(Double batch makes two pans worth.)
Beat 8 large egg whites with one cup sugar until fluffy but not quite stiff. Set aside in bowl.
Beat 2 7-8 oz tubes of almond paste
Add:
Fold in egg whites.
Separate evenly into 3 bowls.
Leave one white, add green food coloring to one and red to other.
Pans should be buttered, layered with parchment and buttered again.
Melt about 22 oz Callebaut bittersweet chocolate over a water bath.
Melt about 18 oz seedless raspberry jam in a pan and set aside.
You now have 3 colors in separate bowls . . . eyeball and put half of red in one pan, half in the other then do the same with white and green. Cook for about 10 mins, you want them soft and slightly underbaked so you really must watch them. Turn them 1/2 turn at 5 mins.
Spread jam evenly over the green layer.
Carefully remove white layer, flip it over onto a cookie sheet if need be, then slide it onto the green layer.
Spread jam evenly over white layer.
Lay the red layer on top. All three layers will now be stacked in the green pan, which is very convenient. Put in fridge to chill slightly, maybe 15 mins.
Do the other pan's worth.
Now spread, as evenly as possible, warm chocolate over the top. I hate to do this to you, but it has to be not too thick and not too thin. If it's not just right it will crack.
Now place in fridge until set. In a cold fridge (and I always turn mine up for this) leave about 30 mins.
Take out and just flip over on your hand and place back in same tray.
Layer chocolate on this side.
Chill until set, 30-45 mins.
Now, these are actually fresh for a couple of days without cutting. BUT they cut better immediately. If you cut them the next day just be sure to leave them out for a while so the chocolate loses a little stiffness.
The hot knife is not great with these cookies I don't like what it does to the chocolate edges and it's not too kind to the soft almond centers.
Grandma D's Three-Color Cookies
from the kitchen of Deborah DiClementi
Preheat oven to 350 F.
(Double batch makes two pans worth.)
Beat 8 large egg whites with one cup sugar until fluffy but not quite stiff. Set aside in bowl.
Beat 2 7-8 oz tubes of almond paste
Add:
- 1 cup sugar
- 5 sticks butter, softened
- 8 egg yolks
- 2 Tbs. almond extract
Fold in egg whites.
Separate evenly into 3 bowls.
Leave one white, add green food coloring to one and red to other.
Pans should be buttered, layered with parchment and buttered again.
Melt about 22 oz Callebaut bittersweet chocolate over a water bath.
Melt about 18 oz seedless raspberry jam in a pan and set aside.
You now have 3 colors in separate bowls . . . eyeball and put half of red in one pan, half in the other then do the same with white and green. Cook for about 10 mins, you want them soft and slightly underbaked so you really must watch them. Turn them 1/2 turn at 5 mins.
Spread jam evenly over the green layer.
Carefully remove white layer, flip it over onto a cookie sheet if need be, then slide it onto the green layer.
Spread jam evenly over white layer.
Lay the red layer on top. All three layers will now be stacked in the green pan, which is very convenient. Put in fridge to chill slightly, maybe 15 mins.
Do the other pan's worth.
Now spread, as evenly as possible, warm chocolate over the top. I hate to do this to you, but it has to be not too thick and not too thin. If it's not just right it will crack.
Now place in fridge until set. In a cold fridge (and I always turn mine up for this) leave about 30 mins.
Take out and just flip over on your hand and place back in same tray.
Layer chocolate on this side.
Chill until set, 30-45 mins.
Now, these are actually fresh for a couple of days without cutting. BUT they cut better immediately. If you cut them the next day just be sure to leave them out for a while so the chocolate loses a little stiffness.
The hot knife is not great with these cookies I don't like what it does to the chocolate edges and it's not too kind to the soft almond centers.
Saturday, April 24, 2010
Why I am Supporting Mike Callahan for Mayor
Election season is again upon us here in Cheverly. As most of you know, my faithful readers, I ran for a seat on the Town Council from Ward 2 last year. I was not successful in my candidacy – but I like to think the incumbent discovered that he should be working to communicate better with his constituents. This year, Mayor Julia Mosley announced her retirement and, as expected, Ward 1 Council Member Michael Callahan and Ward 2 Council Member Micah Watson (the man I ran against last year) announced they would run to succeed her. A third candidate, Tom Foley has also declared for Mayor. The election will be held on Monday May 3.
For what it’s worth, I am publicly endorsing Mike Callahan for Mayor. Now there are those of you out there who would say, well sure, he’s against the guy that he couldn’t beat last year. However, it is important to note that if Watson is successful in getting elected, his seat as Councilman would open up and there would be an appointment process to choose a replacement. I am still interested in sitting on Council and I would be interested in the seat, so one might wonder why I wouldn’t support Micah Watson.
Over the period of time that I have met Mike Callahan and gotten to know him and his family, I have come to know a man who is dedicated to Cheverly. He has long standing ties to the town, having lived here for more than 25 years, raising a family, and volunteering with so many of the organizations and charities that make Cheverly great. Mike’s professionalism and his career experience lends itself to the challenges and issues that he would be presented as Mayor. He is passionate about Cheverly and more than anything, he, like many of our fellow residents, really wants to keep Cheverly great. He knows what he wants, he knows how he is going to get it, and he has a plan to make it happen.
Mike’s main opponent in this race, Micah Watson does not have the rich ties to Cheverly that Mike can call upon. As I said on several occasions when running against Micah for Council last year, I don’t think Micah is a bad guy, I just don’t think he is the right guy for Cheverly.
Cheverly needs a mayor who can fully devote himself to the town and its needs. Cheverly needs a mayor who can communicate with its residents and be completely approachable. Cheverly needs a mayor that has firm roots in the community, long established and able to build consensus and accomplish the goals for Cheverly to succeed. Cheverly needs a mayor that is fiscally responsible, with a proven record of being the watchdog that Cheverly needs in these uncertain economic times.
I think that Cheverly will be best served by Michael Callahan. I urge all of you across the Town to get out on May 3 and vote for Mike as the next Mayor of Cheverly.
For what it’s worth, I am publicly endorsing Mike Callahan for Mayor. Now there are those of you out there who would say, well sure, he’s against the guy that he couldn’t beat last year. However, it is important to note that if Watson is successful in getting elected, his seat as Councilman would open up and there would be an appointment process to choose a replacement. I am still interested in sitting on Council and I would be interested in the seat, so one might wonder why I wouldn’t support Micah Watson.
Over the period of time that I have met Mike Callahan and gotten to know him and his family, I have come to know a man who is dedicated to Cheverly. He has long standing ties to the town, having lived here for more than 25 years, raising a family, and volunteering with so many of the organizations and charities that make Cheverly great. Mike’s professionalism and his career experience lends itself to the challenges and issues that he would be presented as Mayor. He is passionate about Cheverly and more than anything, he, like many of our fellow residents, really wants to keep Cheverly great. He knows what he wants, he knows how he is going to get it, and he has a plan to make it happen.
Mike’s main opponent in this race, Micah Watson does not have the rich ties to Cheverly that Mike can call upon. As I said on several occasions when running against Micah for Council last year, I don’t think Micah is a bad guy, I just don’t think he is the right guy for Cheverly.
Cheverly needs a mayor who can fully devote himself to the town and its needs. Cheverly needs a mayor who can communicate with its residents and be completely approachable. Cheverly needs a mayor that has firm roots in the community, long established and able to build consensus and accomplish the goals for Cheverly to succeed. Cheverly needs a mayor that is fiscally responsible, with a proven record of being the watchdog that Cheverly needs in these uncertain economic times.
I think that Cheverly will be best served by Michael Callahan. I urge all of you across the Town to get out on May 3 and vote for Mike as the next Mayor of Cheverly.
Tuesday, April 20, 2010
Goin' to the Candidates Debate
Actually I am there already. I am online and semi-live blogging the Candidates Forum for the three candidates who are running for Mayor of Cheverly. As most you know, my dear readers, I ran for a seat on the Town Council last year, but was not elected. The three candidates are Michael Callahan, current Ward 1 Council Member, Tom Foley, and Micah Watson, current Ward 2 Council Member.
The debate opened with a testimonial for outgoing Mayor Julia Moseley, who is retiring. Debate moderator Aimee Olivio went over the rules and then turned it over to Mike Callahan who gave his opening statement. Callahan stressed his fiscal responsibility and his devotion to Keep Cheverly Great - a statement that many of the residents have said to him is most important to them.
Callahan was followed by Dr. Tom Foley, who gave his opening statement. Foley's primary issue is the Town's fund balance, which has increased dramatically over the past several years, during which time, both Callahan and Watson have been on the Council. Foley wants to reduce taxes and offer a tax credit to residents and allow the fund balance to be reduced somewhat.
The final candidate to speak was Micah Watson. He stressed his career in public service and his efforts on the Town Council and his love for Cheverly.
Of the three candidates, Callahan and Foley offered the most passionate statements about what Cheverly means to them.
The first question went to Dr. Foley and was focused on what attributes and knowledge he would bring to the office of Mayor. The same question was asked of the other two candidates. Dr. Foley mentioned his outsider status and his understanding of the Town's financial structure. Mr. Watson talked about the relationships he has forged in Cheverly. Mr. Callahan talked about his twenty five years in Cheverly and his career managing a 20 million dollar revenue stream.
After a question to the three candidates about peace, there was a short break while another set of bleachers was pulled down to accommodate the large number of people who are in attendance.
The next question concerned public service experience. Mr. Callahan responded by emphasizing his work in the private sector. The responses turned (based a lot on Mr. Callahan's response) to coalition building.
The next question was about public use of public buildings. Dr. Foley is concerned about groups that might be shut out of using public buildings. Mr. Watson echoed the comments and would support a wider policy of using public buildings. Mr. Callahan also agreed but cautioned about the possibility of increased costs to allow greater use of the buildings.
The next question was about the current Town Attorney and what role the Town Attorney would have in the decision making process and if he would consider making a change. Mr. Watson would look at all of the issues before making a decision about retaining him. Mr. Callahan would "absolutely retain" the current Town Attorney. Dr. Foley also believes he would retain the current Town Attorney.
This was followed by a question about Code Enforcement and what would the Town would do about abandoned properties in the Town. Mr. Callahan was first to respond and hopes the Code Enforcement Officer would occasionally get out on foot to see what is going on in the town. Secondly, he believes the Town is doing a good job on abandoned properties but that each house should be handled on a case by case basis. Dr. Foley agreed with Mr. Callahan that abandoned properties should be dealt with on a timely basis and fully resolved. Mr. Watson responded first to the abandoned properties and also responded to the Code Enforcement issue. He believes it should be a more proactive response.
The next question concerned the infamous "booms" that occasionally rock Cheverly. Dr. Foley responded first and believes that a reward should be offered, which might prompt an employee of the alleged boom maker to turn his boss in. Mr. Watson then discussed his efforts to try and stop the booms, one of those efforts was the placement of a camera on top of a local fire house to see if the origin of the booms could be isolated. Mr. Callahan broadened his response to talk about noise in general, mentioning the issue of helicopters landing at the hospital and the road noise from Route 50.
The next question asked the candidates to identify a problem in Cheverly and how they would deal with it. Mr. Watson responded first and identified communication as a larger problem and also mentioned Public Safety and infrastructure in the Town. Mr. Callahan's response focused on the need for greater economic development on the borders of Cheverly. Dr. Foley turned his response around by focusing on what does work in Cheverly, namely the head of Public Works, the Town Administrator, and the Chief of Police. He wants to see more people getting involved and building a larger sense of community.
This was followed by a question regarding bridging the gap that is believed to exist between the police and the residents of the Town. Mr. Callahan responded that one of Cheverly's greatest assets is Chief Robshaw but Callahan also acknowledged the youth of Cheverly's force and hopes the force will interact more with the youth of Chevelry. Dr. Foley would like to see more, if not all, of the police force to live in Cheverly. Mr. Watson acknowledges there is a gap, but was not entirely clear about how to resolve that, other than to echo Mr. Callahan's comments about the strengths of the current police chief. He would "rule nothing out" in listening to ideas about how to best connect the force to its residents.
The next question was about activities for teens in Cheverly and what the mayor could do to resolve issues that can come up with teens with too much time on their hands. Dr. Foley responded first, getting a laugh by saying that "teenagers are always a problem." He would like to see more organized activities. Mr. Watson wants to come up with programs to engage teenagers, but did not offer any concrete proposals on what could be done. Mr. Callahan discussed a proposal the Council has on the books to find opportunities for teenagers. He further remarked about the existing services (Cheverly Soccer Club, the Boys and Girls Club), which many residents are now aware are available.
The next question was about Tax Increment Funding (TIF) and how it would impact the Pointe at Cheverly. Mr. Watson responded first and used part of his time to explain how TIF works and then expressed his support for the Pointe at Cheverly and hopes the Council and future mayor be more forward leaning in their fiscal planning. Mr. Callahan agreed the Council had supported the TIF program for the Pointe at Cheverly but countered that he believes the plan may not have gone far enough and more investigation and communication should be undertaken before proceeding further. Dr. Foley talked about a meeting he had with Mr. Callahan about TIF and the Pointe but wasn't convinced that it was the right move for Cheverly and wished it had not gone forward. For the first time in the evening, additional time was given to the candidates to respond to this issue.
The next question was how the Mayor would administrate the Town Council and make meetings more efficient and build consensus for agreement on the issues they are running on. Mr. Callahan responded first and hopes that Council members would be more prepared for meetings and that possibly consensus could even be reached beforehand. Dr. Foley would "run a stricter ship" and noted that Cheverly is a "weak mayor" system and the role of the mayor is limited to what they can actually do. Mr. Watson also noted his desire to have meetings run more efficiently and hopes the Council would agree with much of the issues he is campaigning on.
This was followed by a question regarding the development of Tuxedo Road on the edge of Cheverly. Dr. Foley was not aware of the plan but pledged to learn about it and would work the issue if elected Mayor. Mr. Watson discussed a plan that has been around for several years and hopes that it would move forward sooner rather than later. Mr. Callahan is afraid the plan has stalled and would want to talk to each of the businesses along Tuxedo Road and see what their goals are and how Cheverly can help.
The next question involved a planned addition to the Town Hall building and what their position was on the previous plan and would they support an expansion. Mr. Watson responded first, slightly dodging the question, saying the planned expansion predated his time on Council and never took a position. He would talk with residents about any planned expansion before doing anything. Mr. Callahan turned the question around and discussed the reconfiguration of the Town Hall space and wait and see if the residents really want and demand an expansion. Dr. Foley concurred with Mr. Callahan.
The next question regarding pedestrian and bicycle access to the Cheverly Metro Station. Mr. Callahan elicited a laugh from the audience by saying the bridge over Route 50 could be blown up and start over. The existing bridge is not pedestrian or bicycle friendly and all issues need to be explored to resolve the issues. Again, Dr. Foley concurred with Mr. Callahan. Mr. Watson recounted the need for better transportation solutions and additional infrastructure to deal with the intersection.
At this point, moderator Aimee Olivio announced there were still a number of questions unanswered and she wanted to reduce the time of responses to one minute. The first question in this new period concerned sound barriers on Route 50. Dr. Foley was not aware of any plan and both Mr. Watson and Mr. Callahan called for increased lobbying and pressure on state agencies to see if the noise levels could be abated.
This was followed by a question regarding trash and littering following pickup by Town sanitation. Mr. Watson would like to see better communication and a better sense of neighborliness to make residents aware. Mr. Callahan would like to see an anti-littering campaign and more facilities for improved walking about the Town of Cheverly. Dr. Foley would like to see an aggressive anti-littering campaign and perhaps the placement of trash cans around the Town.
Next question was about fully loaded trucks cutting through Cheverly Avenue. All three would like to see this curbed and would involve the police to enforce it.
Next question was about the Town of Cheverly's financial support of the Cheverly Prom. Dr. Foley would like to see the event only funded through ticket sales. Mr. Watson would like to see the event be self-supporting but does not object to the Town's support. Mr. Callahan believes that Cheverly should support it fully, because Cheverly Day and the Cheverly Prom is our time to promote the Town.
This was followed by a question regarding instant runoff elections if a candidate does not achieve a majority. All three candidates agreed the idea had merit and bears further investigation.
The next question was about securing grants for the Town. All three men believe that grants should be pursued but they all should be clearly targeted to needs in the town.
The next question (for which the candidates were given additional time to respond) dealt with animal issues, specifically a dog park in Cheverly and the problem of feral cats. Dr. Foley addressed the feral cat issue and would like to see a town-wide TNR (trap - neuter - release) program. Mr. Watson also believes in a TNR program and would like to see a dog park in Cheverly, but the idea has not come to fruition. Mr. Callahan also would like to see a dog park in Cheverly, but it needs to be on the right parcel of land and not infringe of neighbors rights. Mr. Callahan also spoke to the larger animal rights issues (chickens, bees) and wants to see additional dialogs.
The final question before closing statement asked the three candidates to outline their vision for Cheverly. Mr. Watson spoke first and offered his record of experience of building alliances and consensus. Mr. Callahan talked of "alliances being what I live by." From his experience in the private sector and his tenure on Town Council, he has constantly sought to build alliances and partnerships to make things happen. Dr. Foley admitted that he would have to start fresh, making new alliances to get things done for Cheverly.
Moderator Aimee Olivio concluded the debate to thank everyone for coming and for the great questions. She then turned it over to closing statements, starting with Mr. Watson. He offered his five promises for Cheverly if he is elected. Dr. Foley gets a bump for mentioning "What is Past is Prologue" and notes the quote in inscribed on the National Archives, but discussed that he would come in as Mayor and hope to streamline the processes of the Town. He concluded with a statement about speed cameras and chastised the Mayor and Council (including Mr. Watson and Mr. Callahan) about using a loophole in the state law to create a revenue stream for Cheverly, which will also serve to augment the already inflated fund balance. Finally, Mr. Callahan used his time to in part, respond to Dr. Foley's allegations and to discuss budget issues and that the next Mayor will need to focus on continuing to protect the financial health of Cheverly.
Following some closing announcements, light refreshments were served and an offer to mix with the candidates.
The debate opened with a testimonial for outgoing Mayor Julia Moseley, who is retiring. Debate moderator Aimee Olivio went over the rules and then turned it over to Mike Callahan who gave his opening statement. Callahan stressed his fiscal responsibility and his devotion to Keep Cheverly Great - a statement that many of the residents have said to him is most important to them.
Callahan was followed by Dr. Tom Foley, who gave his opening statement. Foley's primary issue is the Town's fund balance, which has increased dramatically over the past several years, during which time, both Callahan and Watson have been on the Council. Foley wants to reduce taxes and offer a tax credit to residents and allow the fund balance to be reduced somewhat.
The final candidate to speak was Micah Watson. He stressed his career in public service and his efforts on the Town Council and his love for Cheverly.
Of the three candidates, Callahan and Foley offered the most passionate statements about what Cheverly means to them.
The first question went to Dr. Foley and was focused on what attributes and knowledge he would bring to the office of Mayor. The same question was asked of the other two candidates. Dr. Foley mentioned his outsider status and his understanding of the Town's financial structure. Mr. Watson talked about the relationships he has forged in Cheverly. Mr. Callahan talked about his twenty five years in Cheverly and his career managing a 20 million dollar revenue stream.
After a question to the three candidates about peace, there was a short break while another set of bleachers was pulled down to accommodate the large number of people who are in attendance.
The next question concerned public service experience. Mr. Callahan responded by emphasizing his work in the private sector. The responses turned (based a lot on Mr. Callahan's response) to coalition building.
The next question was about public use of public buildings. Dr. Foley is concerned about groups that might be shut out of using public buildings. Mr. Watson echoed the comments and would support a wider policy of using public buildings. Mr. Callahan also agreed but cautioned about the possibility of increased costs to allow greater use of the buildings.
The next question was about the current Town Attorney and what role the Town Attorney would have in the decision making process and if he would consider making a change. Mr. Watson would look at all of the issues before making a decision about retaining him. Mr. Callahan would "absolutely retain" the current Town Attorney. Dr. Foley also believes he would retain the current Town Attorney.
This was followed by a question about Code Enforcement and what would the Town would do about abandoned properties in the Town. Mr. Callahan was first to respond and hopes the Code Enforcement Officer would occasionally get out on foot to see what is going on in the town. Secondly, he believes the Town is doing a good job on abandoned properties but that each house should be handled on a case by case basis. Dr. Foley agreed with Mr. Callahan that abandoned properties should be dealt with on a timely basis and fully resolved. Mr. Watson responded first to the abandoned properties and also responded to the Code Enforcement issue. He believes it should be a more proactive response.
The next question concerned the infamous "booms" that occasionally rock Cheverly. Dr. Foley responded first and believes that a reward should be offered, which might prompt an employee of the alleged boom maker to turn his boss in. Mr. Watson then discussed his efforts to try and stop the booms, one of those efforts was the placement of a camera on top of a local fire house to see if the origin of the booms could be isolated. Mr. Callahan broadened his response to talk about noise in general, mentioning the issue of helicopters landing at the hospital and the road noise from Route 50.
The next question asked the candidates to identify a problem in Cheverly and how they would deal with it. Mr. Watson responded first and identified communication as a larger problem and also mentioned Public Safety and infrastructure in the Town. Mr. Callahan's response focused on the need for greater economic development on the borders of Cheverly. Dr. Foley turned his response around by focusing on what does work in Cheverly, namely the head of Public Works, the Town Administrator, and the Chief of Police. He wants to see more people getting involved and building a larger sense of community.
This was followed by a question regarding bridging the gap that is believed to exist between the police and the residents of the Town. Mr. Callahan responded that one of Cheverly's greatest assets is Chief Robshaw but Callahan also acknowledged the youth of Cheverly's force and hopes the force will interact more with the youth of Chevelry. Dr. Foley would like to see more, if not all, of the police force to live in Cheverly. Mr. Watson acknowledges there is a gap, but was not entirely clear about how to resolve that, other than to echo Mr. Callahan's comments about the strengths of the current police chief. He would "rule nothing out" in listening to ideas about how to best connect the force to its residents.
The next question was about activities for teens in Cheverly and what the mayor could do to resolve issues that can come up with teens with too much time on their hands. Dr. Foley responded first, getting a laugh by saying that "teenagers are always a problem." He would like to see more organized activities. Mr. Watson wants to come up with programs to engage teenagers, but did not offer any concrete proposals on what could be done. Mr. Callahan discussed a proposal the Council has on the books to find opportunities for teenagers. He further remarked about the existing services (Cheverly Soccer Club, the Boys and Girls Club), which many residents are now aware are available.
The next question was about Tax Increment Funding (TIF) and how it would impact the Pointe at Cheverly. Mr. Watson responded first and used part of his time to explain how TIF works and then expressed his support for the Pointe at Cheverly and hopes the Council and future mayor be more forward leaning in their fiscal planning. Mr. Callahan agreed the Council had supported the TIF program for the Pointe at Cheverly but countered that he believes the plan may not have gone far enough and more investigation and communication should be undertaken before proceeding further. Dr. Foley talked about a meeting he had with Mr. Callahan about TIF and the Pointe but wasn't convinced that it was the right move for Cheverly and wished it had not gone forward. For the first time in the evening, additional time was given to the candidates to respond to this issue.
The next question was how the Mayor would administrate the Town Council and make meetings more efficient and build consensus for agreement on the issues they are running on. Mr. Callahan responded first and hopes that Council members would be more prepared for meetings and that possibly consensus could even be reached beforehand. Dr. Foley would "run a stricter ship" and noted that Cheverly is a "weak mayor" system and the role of the mayor is limited to what they can actually do. Mr. Watson also noted his desire to have meetings run more efficiently and hopes the Council would agree with much of the issues he is campaigning on.
This was followed by a question regarding the development of Tuxedo Road on the edge of Cheverly. Dr. Foley was not aware of the plan but pledged to learn about it and would work the issue if elected Mayor. Mr. Watson discussed a plan that has been around for several years and hopes that it would move forward sooner rather than later. Mr. Callahan is afraid the plan has stalled and would want to talk to each of the businesses along Tuxedo Road and see what their goals are and how Cheverly can help.
The next question involved a planned addition to the Town Hall building and what their position was on the previous plan and would they support an expansion. Mr. Watson responded first, slightly dodging the question, saying the planned expansion predated his time on Council and never took a position. He would talk with residents about any planned expansion before doing anything. Mr. Callahan turned the question around and discussed the reconfiguration of the Town Hall space and wait and see if the residents really want and demand an expansion. Dr. Foley concurred with Mr. Callahan.
The next question regarding pedestrian and bicycle access to the Cheverly Metro Station. Mr. Callahan elicited a laugh from the audience by saying the bridge over Route 50 could be blown up and start over. The existing bridge is not pedestrian or bicycle friendly and all issues need to be explored to resolve the issues. Again, Dr. Foley concurred with Mr. Callahan. Mr. Watson recounted the need for better transportation solutions and additional infrastructure to deal with the intersection.
At this point, moderator Aimee Olivio announced there were still a number of questions unanswered and she wanted to reduce the time of responses to one minute. The first question in this new period concerned sound barriers on Route 50. Dr. Foley was not aware of any plan and both Mr. Watson and Mr. Callahan called for increased lobbying and pressure on state agencies to see if the noise levels could be abated.
This was followed by a question regarding trash and littering following pickup by Town sanitation. Mr. Watson would like to see better communication and a better sense of neighborliness to make residents aware. Mr. Callahan would like to see an anti-littering campaign and more facilities for improved walking about the Town of Cheverly. Dr. Foley would like to see an aggressive anti-littering campaign and perhaps the placement of trash cans around the Town.
Next question was about fully loaded trucks cutting through Cheverly Avenue. All three would like to see this curbed and would involve the police to enforce it.
Next question was about the Town of Cheverly's financial support of the Cheverly Prom. Dr. Foley would like to see the event only funded through ticket sales. Mr. Watson would like to see the event be self-supporting but does not object to the Town's support. Mr. Callahan believes that Cheverly should support it fully, because Cheverly Day and the Cheverly Prom is our time to promote the Town.
This was followed by a question regarding instant runoff elections if a candidate does not achieve a majority. All three candidates agreed the idea had merit and bears further investigation.
The next question was about securing grants for the Town. All three men believe that grants should be pursued but they all should be clearly targeted to needs in the town.
The next question (for which the candidates were given additional time to respond) dealt with animal issues, specifically a dog park in Cheverly and the problem of feral cats. Dr. Foley addressed the feral cat issue and would like to see a town-wide TNR (trap - neuter - release) program. Mr. Watson also believes in a TNR program and would like to see a dog park in Cheverly, but the idea has not come to fruition. Mr. Callahan also would like to see a dog park in Cheverly, but it needs to be on the right parcel of land and not infringe of neighbors rights. Mr. Callahan also spoke to the larger animal rights issues (chickens, bees) and wants to see additional dialogs.
The final question before closing statement asked the three candidates to outline their vision for Cheverly. Mr. Watson spoke first and offered his record of experience of building alliances and consensus. Mr. Callahan talked of "alliances being what I live by." From his experience in the private sector and his tenure on Town Council, he has constantly sought to build alliances and partnerships to make things happen. Dr. Foley admitted that he would have to start fresh, making new alliances to get things done for Cheverly.
Moderator Aimee Olivio concluded the debate to thank everyone for coming and for the great questions. She then turned it over to closing statements, starting with Mr. Watson. He offered his five promises for Cheverly if he is elected. Dr. Foley gets a bump for mentioning "What is Past is Prologue" and notes the quote in inscribed on the National Archives, but discussed that he would come in as Mayor and hope to streamline the processes of the Town. He concluded with a statement about speed cameras and chastised the Mayor and Council (including Mr. Watson and Mr. Callahan) about using a loophole in the state law to create a revenue stream for Cheverly, which will also serve to augment the already inflated fund balance. Finally, Mr. Callahan used his time to in part, respond to Dr. Foley's allegations and to discuss budget issues and that the next Mayor will need to focus on continuing to protect the financial health of Cheverly.
Following some closing announcements, light refreshments were served and an offer to mix with the candidates.
Monday, April 19, 2010
CAKE! CAKE!
I have been jonesing for cake of late. Mrs. BA was kind enough to make a great cake for Easter, which had slivered almonds and raspberry filling and some really good icing. It hit the spot. This past weekend we had a visit from friends who brought more cake, and it was good. In fact, I think I will have another piece before heading up for bed.
You can console yourself with this recipe for "St. Louis Gooey Butter Cake" courtesy of the Amateur Gourmet.
St. Louis Gooey Butter Cake
via Smitten Kitchen via Melissa Clark
For the cake:
Make the cake dough: In a small bowl, mix milk with 2 tablespoons warm water. Add yeast and whisk gently until it dissolves. Mixture should foam slightly.
Using an electric mixer with paddle attachment, cream butter, sugar and salt. Scrape down sides of bowl and beat in the egg. Alternately add flour and the milk mixture, scraping down sides of bowl between each addition. Deb suggests switching to a dough hook at this point (which I did) to beat dough on medium speed until it forms a smooth mass and pulls away from sides of bowl, 7 to 10 minutes.
Press, stretch and nudge dough into an ungreased (Deb says to grease it, so I did with cooking spray) 9-by 13-inch baking dish (Deb suggests a glass baking dish) at least 2 inches deep.
Cover dish with plastic wrap or clean tea towel, put in a warm place, and allow to rise until doubled, 2 1/2 to 3 hours.
Make the gooey topping:
Heat oven to 350 degrees. To prepare topping, in a small bowl, whisk corn syrup with 2 tablespoons water and the vanilla. Using an electric mixer with paddle attachment, cream butter, sugar and salt until light and fluffy, 5 to 7 minutes. Scrape down sides of bowl and beat in the egg. Alternately add flour and corn syrup mixture, scraping down sides of bowl between each addition.
Spoon topping in large dollops over risen cake and use an offset spatula to gently spread it in an even layer.
Bake for 30 to 45 minutes (start checking at 30 minutes); cake will rise and fall in waves and have a golden brown top, but will still be liquid in center when done. (I took it out when the sides didn't jiggle but the middle did.)
Allow to cool in pan before sprinkling with confectioners’ sugar for serving.
You can console yourself with this recipe for "St. Louis Gooey Butter Cake" courtesy of the Amateur Gourmet.
St. Louis Gooey Butter Cake
via Smitten Kitchen via Melissa Clark
For the cake:
- 3 tablespoons milk at room temperature
- 1 3/4 teaspoons active dry yeast
- 6 tablespoons unsalted butter at room temperature
- 3 tablespoons sugar
- 1 teaspoon kosher salt
- 1 large egg
- 1 3/4 cups all-purpose flour
- 3 tablespoons plus 1 teaspoon light corn syrup
- 2 1/2 teaspoons vanilla extract
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 1/2 teaspoon kosher salt
- 1 large egg
- 1 cup plus 3 tablespoons all-purpose flour
Make the cake dough: In a small bowl, mix milk with 2 tablespoons warm water. Add yeast and whisk gently until it dissolves. Mixture should foam slightly.
Using an electric mixer with paddle attachment, cream butter, sugar and salt. Scrape down sides of bowl and beat in the egg. Alternately add flour and the milk mixture, scraping down sides of bowl between each addition. Deb suggests switching to a dough hook at this point (which I did) to beat dough on medium speed until it forms a smooth mass and pulls away from sides of bowl, 7 to 10 minutes.
Press, stretch and nudge dough into an ungreased (Deb says to grease it, so I did with cooking spray) 9-by 13-inch baking dish (Deb suggests a glass baking dish) at least 2 inches deep.
Cover dish with plastic wrap or clean tea towel, put in a warm place, and allow to rise until doubled, 2 1/2 to 3 hours.
Make the gooey topping:
Heat oven to 350 degrees. To prepare topping, in a small bowl, whisk corn syrup with 2 tablespoons water and the vanilla. Using an electric mixer with paddle attachment, cream butter, sugar and salt until light and fluffy, 5 to 7 minutes. Scrape down sides of bowl and beat in the egg. Alternately add flour and corn syrup mixture, scraping down sides of bowl between each addition.
Spoon topping in large dollops over risen cake and use an offset spatula to gently spread it in an even layer.
Bake for 30 to 45 minutes (start checking at 30 minutes); cake will rise and fall in waves and have a golden brown top, but will still be liquid in center when done. (I took it out when the sides didn't jiggle but the middle did.)
Allow to cool in pan before sprinkling with confectioners’ sugar for serving.
Monday, April 12, 2010
Pizza Night is Friday / Pizza Recipe on Monday
Friday night is usually pizza night at the Brave Astronaut launch pad. Because we can, we usually order in. But I might be inclined to start making my own pizza dough as this recipe is silly easy.
From the Washington Post:
Combine the flour, yeast and salt in a large bowl. Add the water and stir until blended. The dough will be very sticky. Cover the bowl with plastic wrap and let it rest for 12 to 24 hours in a warm spot (about 70 degrees).
Lightly flour a work surface. Place the dough on it; sprinkle the top of the dough with flour. Fold the dough over on itself once or twice, using a dough scraper if necessary and sprinkling with more flour if needed, then cover the dough loosely with plastic wrap and let it rest for 15 minutes.
Divide the dough into 6 equal pieces (about 4 ounces each). Shape each one into a ball, again sprinkling with flour as needed. Generously sprinkle a clean cotton towel with flour and cover the dough balls with it. Let them rise for 2 hours before stretching or tossing into shape, topping and baking.
From the Washington Post:
This simple technique by Jim Lahey of Co. pizza restaurant and Sullivan Street Bakery in New York is based on his famous no-knead bread. It makes for a very sticky, loose dough that seems as if it won't be easy to work with, but it's very forgiving and performs well with the broiler method featured in the related pizza recipes.Ingredients:
MAKE AHEAD: After the dough rests, it can be refrigerated or frozen. Let it come to room temperature before dividing it into balls and letting it rise, then baking. Or the balls can be transferred to individual freezer-safe plastic food storage bags along with a drizzle of olive oil; refrigerate for several days or freeze for several months. Defrost at room temperature and let it rise before baking.
- 3 cups bread flour, plus more as needed and for the work surface
- 1/4 teaspoon instant (dry) yeast, such as SAF brand
- 1 1/2 teaspoons salt
- 1 1/2 cups water
Combine the flour, yeast and salt in a large bowl. Add the water and stir until blended. The dough will be very sticky. Cover the bowl with plastic wrap and let it rest for 12 to 24 hours in a warm spot (about 70 degrees).
Lightly flour a work surface. Place the dough on it; sprinkle the top of the dough with flour. Fold the dough over on itself once or twice, using a dough scraper if necessary and sprinkling with more flour if needed, then cover the dough loosely with plastic wrap and let it rest for 15 minutes.
Divide the dough into 6 equal pieces (about 4 ounces each). Shape each one into a ball, again sprinkling with flour as needed. Generously sprinkle a clean cotton towel with flour and cover the dough balls with it. Let them rise for 2 hours before stretching or tossing into shape, topping and baking.
Thursday, April 8, 2010
It's the Most Wonderful Time of the Year
April is a grand month.
On Monday afternoon, I kept the streak alive by attending the Washington Nationals home opener. So far, I have not missed one. I also attended the first game for the Nationals ever, when they debuted on the road in 2005 (against Philadelphia). For those keeping track (it was a topic of discussion on Monday):
April is also the month when the first major of the year is played in golf. The Cathedral of Golf, also known as Augusta National, hosts The Masters. This year has particular significance of a particular golfer you know as Tiger, but lets just call "Cheetah." The Masters is the one tournament I try to see as much of as I can - the scenery, the course, the players - it is the very best. Tonight, the clubhouse leader is Fred "Boom-Boom" Couples, followed by 60 year-old Tom Watson and Phil "Lefty" Mickelson, along with a few others. And that "Cheetah" guy? He's tied for 7th and, you heard it here first, he will not win this tournament. I mean I would like it if he never won a major again, but unfortunately that's not likely to happen - but I don't think he should be out there yet.
Finally, April is the month when hockey season comes to a close. As a resident of Washington DC, I am very impressed with the play and performance of the Washington Capitals and I root for them, provided they are not playing against my team of choice, the New York Rangers. Now this presents a difficult situation, for if (and at this point it's not a done deal by any sorts) the Rangers make the playoffs, they will likely face the Capitals in the first round. The Rangers will play a home-and-home series with the Flyers, who are immediately above them in the standings. If the Rangers can win both those games, they likely make it. It must be noted that ADR will likely implement his policy of not speaking to me for the duration of the series, which was a little unnerving last year, but this year I'm ready for it. For the record, I am rooting for the Rangers until the season ends. When and if the playoffs arrive for them, I will see what happens. Last year my position was that I wouldn't root actively for the Rangers. I will probably do the same this year, because the disappointment the Rangers hand out is not worth it.
On Monday, I have a dentist appointment. After it, I will squeeze in my first nine holes of the season. And who knows, it could be a "Cinderella story, outta nowhere, a former greenskeeper, now about to become the Masters champion."
On Monday afternoon, I kept the streak alive by attending the Washington Nationals home opener. So far, I have not missed one. I also attended the first game for the Nationals ever, when they debuted on the road in 2005 (against Philadelphia). For those keeping track (it was a topic of discussion on Monday):
- April 14, 2005 - RFK Stadium - vs. the Arizona Diamondbacks (W, 5-3) - George W. Bush threw out the ceremonial first pitch.
- April 11, 2006 - RFK Stadium - vs. the New York Mets (L, 7-1)
- April 2, 2007 - RFK Stadium - vs. the Florida Marlins (L, 9-2) - Dick Cheney threw out the ceremonial first pitch.
- March 30, 2008 - Nationals Park - vs. the Atlanta Braves (W, 3-2) - George W. Bush threw out the ceremonial first pitch.
- April 13, 2009 - Nationals Park - vs. the Philadelphia Phillies (L, 9-8) - DC Mayor Adrian Fenty threw out the ceremonial first pitch.
- April 5, 2010 - Nationals Park - vs. the Philadelphia Phillies (L, 11-1) - President Barack Obama threw out the ceremonial first pitch.
April is also the month when the first major of the year is played in golf. The Cathedral of Golf, also known as Augusta National, hosts The Masters. This year has particular significance of a particular golfer you know as Tiger, but lets just call "Cheetah." The Masters is the one tournament I try to see as much of as I can - the scenery, the course, the players - it is the very best. Tonight, the clubhouse leader is Fred "Boom-Boom" Couples, followed by 60 year-old Tom Watson and Phil "Lefty" Mickelson, along with a few others. And that "Cheetah" guy? He's tied for 7th and, you heard it here first, he will not win this tournament. I mean I would like it if he never won a major again, but unfortunately that's not likely to happen - but I don't think he should be out there yet.
Finally, April is the month when hockey season comes to a close. As a resident of Washington DC, I am very impressed with the play and performance of the Washington Capitals and I root for them, provided they are not playing against my team of choice, the New York Rangers. Now this presents a difficult situation, for if (and at this point it's not a done deal by any sorts) the Rangers make the playoffs, they will likely face the Capitals in the first round. The Rangers will play a home-and-home series with the Flyers, who are immediately above them in the standings. If the Rangers can win both those games, they likely make it. It must be noted that ADR will likely implement his policy of not speaking to me for the duration of the series, which was a little unnerving last year, but this year I'm ready for it. For the record, I am rooting for the Rangers until the season ends. When and if the playoffs arrive for them, I will see what happens. Last year my position was that I wouldn't root actively for the Rangers. I will probably do the same this year, because the disappointment the Rangers hand out is not worth it.
On Monday, I have a dentist appointment. After it, I will squeeze in my first nine holes of the season. And who knows, it could be a "Cinderella story, outta nowhere, a former greenskeeper, now about to become the Masters champion."
Monday, April 5, 2010
Swedish Meatballs
The local IKEA is a good place to go with kids, especially in the [now finally-ending-never-thought-it-would] wintertime. You can set up children in a variety of places to play (although LBA will tell you the only thing worth doing is watching the TV that plays movies near the cafe, sigh). You can then feed them for only a few dollars. One of the staples of the IKEA cafe are the Swedish meatballs.
My mother would occasionally make meatballs growing up, calling them Swedish meatballs, but really just meatballs served in a beef broth over egg noodles. And there was not one thing wrong with that. My MIL makes a pretty good meatball as well, and serves hers inside a really good red sauce.
Cheverly Chef Scott whipped up a case of Swedish meatballs for Oscar night a few weeks back. Here's his take.
Swedish Meatballs, oven-baked
from Anne's Food
Put in a large roasting pan, and bake for about 20 minutes at 350°F. Shake the pan a few times to ensure an even surface on your meatballs.
When my meatballs were done at this point, I took the pan out of the oven and shook them. And this is going to sound nasty, but stick with me; they were coated with coagulated proteins. And that's not the name of a new punk band! No, the fat and liquid in the beef cooked out in the oven and stuck to the meatballs. I took a slotted spoon and picked each one out and gave it a shake, the proteins rolled off and they were all set. I put the meatballs in a bowl and poured off all the fat and proteins. My meatballs lacked some color, so I put them back in the pan and did give them a quick fry over high heat to get some deep browning carmelization on them. This also gave me the opportunity to leave some bits and nibbles in the pan for the pan sauce.
When I had some good color on the meatballs, I removed them, back to a bowl and started on a pan sauce. I tossed in 1 TB of butter and 3 finely diced shallots. Season with salt and pepper and allow to simmer and saute for 2-4 minutes, until the shallots are tender. Add 1 TB of flour and stir to blend into the butter and shallots. Cook for 1 minute. Add 1 cup beef broth. Stir to incorporate and simmer for 2-3 minutes. Add 1 TB of sour cream or heavy cream. Stir. Add the meatballs and 1 heaping TB of chopped parsley. Stir to coat. Serve with rice, potatoes, noodles or on their own.
These were easy. Fairly fast. But not 100% what I was hoping for. A few things to try the next time I try these..
My mother would occasionally make meatballs growing up, calling them Swedish meatballs, but really just meatballs served in a beef broth over egg noodles. And there was not one thing wrong with that. My MIL makes a pretty good meatball as well, and serves hers inside a really good red sauce.
Cheverly Chef Scott whipped up a case of Swedish meatballs for Oscar night a few weeks back. Here's his take.
Swedish Meatballs, oven-baked
from Anne's Food
- 1 lb ground beef
- 1 yellow onion, very finely diced
- 1-2 small cloves of garlic, minced
- 1 egg
- salt
- white pepper
- 1/8 tsp cinnamon
- 1/8 tsp ground ginger
- 1/8 tsp cardamom
- 1/8 tsp allspice
Put in a large roasting pan, and bake for about 20 minutes at 350°F. Shake the pan a few times to ensure an even surface on your meatballs.
When my meatballs were done at this point, I took the pan out of the oven and shook them. And this is going to sound nasty, but stick with me; they were coated with coagulated proteins. And that's not the name of a new punk band! No, the fat and liquid in the beef cooked out in the oven and stuck to the meatballs. I took a slotted spoon and picked each one out and gave it a shake, the proteins rolled off and they were all set. I put the meatballs in a bowl and poured off all the fat and proteins. My meatballs lacked some color, so I put them back in the pan and did give them a quick fry over high heat to get some deep browning carmelization on them. This also gave me the opportunity to leave some bits and nibbles in the pan for the pan sauce.
When I had some good color on the meatballs, I removed them, back to a bowl and started on a pan sauce. I tossed in 1 TB of butter and 3 finely diced shallots. Season with salt and pepper and allow to simmer and saute for 2-4 minutes, until the shallots are tender. Add 1 TB of flour and stir to blend into the butter and shallots. Cook for 1 minute. Add 1 cup beef broth. Stir to incorporate and simmer for 2-3 minutes. Add 1 TB of sour cream or heavy cream. Stir. Add the meatballs and 1 heaping TB of chopped parsley. Stir to coat. Serve with rice, potatoes, noodles or on their own.
These were easy. Fairly fast. But not 100% what I was hoping for. A few things to try the next time I try these..
- Use a blend of ground meats; beef & pork, maybe a blend from the store of beef, pork, veal. Something to supplement and improve the flavor of the beef.
- I think the two types of cooking over cooked the meatballs. First in the oven, then on the stove top to get some color. I'm not sure if I should do them again in the oven for 10 minutes, then the stove top for a few minutes? They were cooked through in the oven, the extra time on the stove top forced out any remaining moisture creating a very dry meatball and the extra heat toughened them up. Or, maybe I can put a rack on my pan and cook the meatballs that way, so the fat and proteins drip away, and allowing for more of a roasted version, allowing for carmelization and browning.
- Even though the onions and garlic cook in the meatballs, I would saute them for a few minutes before mixing with the ground meat. Raw onions and garlic don't play well with my belly and they revisit me often, over the next few hours.
- And finally, double the gravy!
Friday, April 2, 2010
A Call I Already Answered
Just in case you were wondering, I am not running for Governor of New York State. Not right now anyway. But in a previous era, before I became an archivist, I was a teacher. I was one of those rare few who went off to college knowing what they wanted to be. I started my teaching career in the district where I went to school, which was a bit of a surreal experience.
One of my best teaching stories was when I was student teaching and was talking about the French and Indian War. To illustrate how the British forces scaled the cliffs from the St. Lawrence River to attack Quebec, I went from the floor, to a chair, and then stood on a desk, while I talked about the battle. When I announced that General Wolfe is killed during the heat of the battle on the Plains of Abraham, I jumped off the desk.
The following year, I served as a chaperon on a school trip with some of these same students to Quebec. As we toured the city and stopped at the Plains of Abraham, I had several students come up to me (mind you a year later, now), saying, "This is what you were talking about, wasn't it?" I nearly wept with joy.
While my teaching career never really panned out, I always enjoy watching movies about teaching. Just the other day I tuned in and watched "Stand and Deliver," starring Edward James Olmos as Jaime Escalante. I was sad to see that Escalante lost a battle with cancer this week. He was one of those teachers that I always wanted to be.
In no particular order, along with Stand and Deliver, a few of my favorite teaching movies are:
One of my best teaching stories was when I was student teaching and was talking about the French and Indian War. To illustrate how the British forces scaled the cliffs from the St. Lawrence River to attack Quebec, I went from the floor, to a chair, and then stood on a desk, while I talked about the battle. When I announced that General Wolfe is killed during the heat of the battle on the Plains of Abraham, I jumped off the desk.
The following year, I served as a chaperon on a school trip with some of these same students to Quebec. As we toured the city and stopped at the Plains of Abraham, I had several students come up to me (mind you a year later, now), saying, "This is what you were talking about, wasn't it?" I nearly wept with joy.
While my teaching career never really panned out, I always enjoy watching movies about teaching. Just the other day I tuned in and watched "Stand and Deliver," starring Edward James Olmos as Jaime Escalante. I was sad to see that Escalante lost a battle with cancer this week. He was one of those teachers that I always wanted to be.
In no particular order, along with Stand and Deliver, a few of my favorite teaching movies are:
- Dead Poets Society
- Lean on Me - for a time, I taught in an inner city high school, though not quite like Mr. Clark's school
- Mr. Holland's Opus - possibly my favorite
Thursday, April 1, 2010
A Call to Serve
I have always enjoyed politics. I have run for elected office in several of the professional organizations to which I belong, and last spring, I ran for a seat on the Town Council. My father always tells me that I would make a really good politician.
Frequent readers may have noticed that I have been sporadically posting here and have renewed my efforts to try and post more here. This a partial explanation for today's post. One of the reasons I have not been posting here is that I have been busy with a lot of other stuff.
I was approached by the New York State Democratic Party to see if I would consider a run for the governorship of the Empire State. As you may know, the incumbent governor of New York has had his share of problems and will not be running for a term of his own. The current Attorney General of New York, Andrew Cuomo, is expected to announce that he will seek the office of Governor of New York.
However, the party has decided to look elsewhere for a fresh, new face. When I lived in New York, one of the positions I held was working at the Rockefeller Archive Center, processing the papers of Nelson A. Rockefeller, Governor of New York from 1958-1973. The party came to me and asked me what it would take to embark on this fool's errand.
I informed them that I would certainly need to move back to New York and establish residency. Not a problem, they said, for as an alumni of the State University of Albany, they would set aside a full floor in one of the dorm towers for me to live with my family.
Further, I explained that I had no war chest of funds to mount a serious challenge for AG Cuomo, who had better name recognition and the added advantage of his father's name and record to run on. Evidently when questioned about this, AG Cuomo agreed that I would make the better candidate in the current political climate and he would agree to run with me as my Lt. Governor.
I decided that I could put them off no longer. So, today, on this First Day of April, I am pleased to announce my candidacy for Governor of New York State. Will you join me?
Frequent readers may have noticed that I have been sporadically posting here and have renewed my efforts to try and post more here. This a partial explanation for today's post. One of the reasons I have not been posting here is that I have been busy with a lot of other stuff.
I was approached by the New York State Democratic Party to see if I would consider a run for the governorship of the Empire State. As you may know, the incumbent governor of New York has had his share of problems and will not be running for a term of his own. The current Attorney General of New York, Andrew Cuomo, is expected to announce that he will seek the office of Governor of New York.
However, the party has decided to look elsewhere for a fresh, new face. When I lived in New York, one of the positions I held was working at the Rockefeller Archive Center, processing the papers of Nelson A. Rockefeller, Governor of New York from 1958-1973. The party came to me and asked me what it would take to embark on this fool's errand.
I informed them that I would certainly need to move back to New York and establish residency. Not a problem, they said, for as an alumni of the State University of Albany, they would set aside a full floor in one of the dorm towers for me to live with my family.
Further, I explained that I had no war chest of funds to mount a serious challenge for AG Cuomo, who had better name recognition and the added advantage of his father's name and record to run on. Evidently when questioned about this, AG Cuomo agreed that I would make the better candidate in the current political climate and he would agree to run with me as my Lt. Governor.
I decided that I could put them off no longer. So, today, on this First Day of April, I am pleased to announce my candidacy for Governor of New York State. Will you join me?
Monday, March 29, 2010
Sweet, Drunk Chicken
Here at the Brave Astronaut launchpad, we are always on the lookout for things to do with chicken. It is a staple (although LBA has developed an addiction for sausage sandwiches, which are easy, but get monotonous at times) and appears on the table with some frequency. It is also one of those things that we can all eat (and not have to have something else for the smaller, pickier appetited-ones).
Cheverly Chef Scott (once again) posted a recipe for Pineapple Rum Chicken (pineapple is also a big favorite of the boys and usually in the house). It is served over rice, which is also a good staple for the boys. He got the recipe from Rachel Ray, but I won't hold that against him - even if she is too darn perky sometimes. Enjoy!
This might even be a recipe where these might get used. If you have kids, you'll want to click on the link - you might even want a set for yourself (seen in the Food Section blog of the NYT).
Pineapple Rum Chicken
original recipe by Rachel Ray
Heat the remaining olive oil until shimmering and hot. Add the onions, garlic, pinch of salt and pepper and red pepper flakes. Cook for 3-4 minutes until the onions start to become translucent. At that point, add the pineapple and ginger and up to 1/2 cup of reserved pineapple juice. Stir to incorporate. Remove the pan away from the stove and add the rum. Carefully return the pan to the stove. Depending on how much liquid is in the pan before the rum, the pan may flambe! Stir gently and cautiously. Let the liquor cook for one minute. Add the chicken stock and simmer until reduced by half.
While simmering, cut the chicken breasts into slices or 1 inch pieces. Return to the pan with the pineapple and sauce and cook until warmed through. Remove the pan from the heat. Add the parsley and cilantro. Toss. Serve over rice.
Cheverly Chef Scott (once again) posted a recipe for Pineapple Rum Chicken (pineapple is also a big favorite of the boys and usually in the house). It is served over rice, which is also a good staple for the boys. He got the recipe from Rachel Ray, but I won't hold that against him - even if she is too darn perky sometimes. Enjoy!
This might even be a recipe where these might get used. If you have kids, you'll want to click on the link - you might even want a set for yourself (seen in the Food Section blog of the NYT).
Pineapple Rum Chicken
original recipe by Rachel Ray
- 1 whole pineapple, peeled, cored and diced into 1/2 inch pieces
- 3 TB Olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1/4 cup spiced rum
- 1 TB freshly grated ginger
- 2 cups chicken stock
- 4 chicken breasts
- 1/4 cup flat leaf parsley, chopped
- 2 TB cilantro, chopped
- Salt/Pepper
Heat the remaining olive oil until shimmering and hot. Add the onions, garlic, pinch of salt and pepper and red pepper flakes. Cook for 3-4 minutes until the onions start to become translucent. At that point, add the pineapple and ginger and up to 1/2 cup of reserved pineapple juice. Stir to incorporate. Remove the pan away from the stove and add the rum. Carefully return the pan to the stove. Depending on how much liquid is in the pan before the rum, the pan may flambe! Stir gently and cautiously. Let the liquor cook for one minute. Add the chicken stock and simmer until reduced by half.
While simmering, cut the chicken breasts into slices or 1 inch pieces. Return to the pan with the pineapple and sauce and cook until warmed through. Remove the pan from the heat. Add the parsley and cilantro. Toss. Serve over rice.
Thursday, March 25, 2010
Mr. Jefferson Stands Alone AND He Does Not Dance
Of all the Presidents we have had, it's possible that Thomas Jefferson is my favorite. And the Jefferson Memorial is one of my favorite places here in DC. It is why I decided to propose to Mrs. BA on the steps of the Memorial. On that particular night, we walked around the Memorial, as we had done on several occasions. We took note of a sign posted by the Park Service listing a number of things that one could not do on the grounds. I remarked to Mrs. BA, "I wonder what they will think of this" and proceeded to get down on one knee and propose.I was reminded of that (not that I really need reminding of that great night) not long ago when I read this article from the Washington Post (and also on We Love DC). It would appear that a woman was overcome with Jefferson aura and began to dance inside the rotunda of the Memorial. She was directed to stop and when she did not comply, she was charged with demonstrating without a permit. While the charges were later dropped, she filed a lawsuit wherein she accused the National Park Service of violating her rights to free expression. A judge threw that case out (the gist of the links in this paragraph).
In the "thick with irony" category, it seems weird for a woman to be charged with opposing restrictions in a place dedicated to the man who wrote those freedoms down on paper. But, oh well.
It has been 70 years since the laying of the cornerstone of the Memorial in East Potomac Park. There was a very good article in the Washington Post Magazine (imagine that - a good article in the Post Magazine!?). The article reveals something about the Memorial that I would have preferred not to know as it might restrict my visits to the inside. Under the dome is evidently home to hundreds of spiders.
Monday, March 22, 2010
Remembering Mom
Mom with LBA on his baptism andher 75th birthday, March 2005
Today would have been my mother's 80th birthday. She was an OK cook, very basic, not very adventurous. There was the occasional flair (veal birds), or the joke, as in the time she made my siblings fried scallops and tater tots and mixed them together to get them to eat the scallops. It wasn't until I left home and learned that vegetables could have texture and that they didn't come from a can or the freezer and were even sometimes still green.
I've posted a number of recipes from my mother's kitchen and her cooking style has influenced my own food preparation. My father occasionally turned up in the kitchen as well, but he was the more adventurous cook, tending to cook without recipes and see what turned out. My brother and I are more like that, while my two sisters tend to stick to the book (or recipe card).
One recipe that my father liked were his mother's roasted potatoes. My grandmother cooked them in a big pot (usually with a roast) and when finishing them would shake them in the pot drippings and they would get all crispy and become roasted delicious nuggets. She took the secret to her grave with her - as my mother could never seem to get it right. My brother alleges that he can make them (as can my Aunt, but she's my grandmother's daughter) - so maybe it's a blood thing.
I found this recipe which proposes "Perfect Roasted Potatoes." It is a recipe that closely models my grandmother's one. I believe that in the afterlife, you get your own place and you get to have anyone you want over for dinner or coffee, or whatever. So, I am sure that my mother has been hosting people non-stop in the four years since she left us, including my grandmother. And I bet she's figured out the roasted potatoes thing. I love you, Mom. I miss you.
Pascale's Perfect Roasted Potatoes
- 1.2 kilos (2 1/2 pounds) potatoes (waxy or floury -- both types will work equally well)
- 2 tablespoons vegetable oil or duck fat
- sea salt
Preheat the oven to 210°C (410°F).
If your potatoes are smooth-skinned, scrub them well and peel them in alternative stripes so that strips of skin remain. If, on the other hand, the skin of your potatoes is rugged and grainy, peel it off completely (no need to scrub) then rinse the potatoes well in cold water.
Cut the potatoes into even chunks, about the size of a bite. Place them in a saucepan large enough to accommodate them, cover with cold water, and add a teaspoon coarse salt. Set over high heat, cover, bring to a low boil, then lower the heat to medium and cook for 5 minutes.
As soon as the water boils, pour the fat into a rimmed baking sheet, and place the sheet in the oven, so the fat and baking sheet will heat up.
After the 5 minutes of boiling, drain the potatoes -- they will not be cooked at that point -- and return them to the saucepan. Place a lid on the saucepan. Holding the lid firmly shut with both hands (the saucepan will be hot, so wear oven mitts or use dish towels), shake the saucepan vigorously for a few seconds, until the surface of the potato chunks is fuzzy; this will help the formation of a crust.
Remove the baking sheet from the oven, pour the potatoes onto the sheet, sprinkle with sea salt, and stir well to coat with the fat.
Return to the oven and bake for 25 to 30 minutes, flipping the potatoes halfway through, until cooked through (when you insert the tip of a knife in one of the pieces, it should meet no resistance), crusty, and golden. If you want a little more color on them, you can switch to grill mode for the final few minutes.
Serve immediately.
Friday, March 19, 2010
God, I Need a Drink
Mrs. BA has been immersed for the past several months in an endeavor that will come to a head tomorrow night - an auction to benefit the daycare where both of our sons attend. She has lost many nights sleep and if she developed an ulcer, I wouldn't be surprised. But regardless of whatever it has done to her, I am proud of her (I love her, too) and I am absolutely positive that tomorrow night is going to be an awesome event.
Tomorrow night, we will head off to the event to enjoy the fruits of her labors. I will be sure to have a little bit to drink (but I will do so in moderation - I've had some difficulty with that recently). Mrs. BA doesn't drink - it's not that she doesn't like it, she just doesn't. It has always been to my benefit - as I have had a built-in designated driver. And tomorrow night will be even better - as our children will be cared for by my MIL, at her home, not ours. So we can sleep in on Sunday.
Sitting in my Google Reader for some time was this article from The Atlantic (July/August 2009 issue) on how colleges and universities (and high schools) might choose to "Teach Drinking" and perhaps amend the "you must be 21 to drink" laws. I remember turning 21 - I went out at midnight to buy beer. I didn't get carded. It was a huge letdown.
I have often maintained that college life is not reality. The drinking is everywhere and I am a little ashamed to admit that I did not do as well in college partly because of that. But then again, I did a fair amount of my drinking before I turned 21. Would this have helped? Maybe.
John McCardell, the author of the article, maintains:
Tomorrow night, we will head off to the event to enjoy the fruits of her labors. I will be sure to have a little bit to drink (but I will do so in moderation - I've had some difficulty with that recently). Mrs. BA doesn't drink - it's not that she doesn't like it, she just doesn't. It has always been to my benefit - as I have had a built-in designated driver. And tomorrow night will be even better - as our children will be cared for by my MIL, at her home, not ours. So we can sleep in on Sunday.
Sitting in my Google Reader for some time was this article from The Atlantic (July/August 2009 issue) on how colleges and universities (and high schools) might choose to "Teach Drinking" and perhaps amend the "you must be 21 to drink" laws. I remember turning 21 - I went out at midnight to buy beer. I didn't get carded. It was a huge letdown.
I have often maintained that college life is not reality. The drinking is everywhere and I am a little ashamed to admit that I did not do as well in college partly because of that. But then again, I did a fair amount of my drinking before I turned 21. Would this have helped? Maybe.
John McCardell, the author of the article, maintains:
"Clearly, state laws mandating a minimum drinking age of 21 haven’t eliminated drinking by young adults—they’ve simply driven it underground, where life and health are at greater risk."McCardell's point is that drinking by underage teens has not been squashed by the federal drinking age. But would the states have a better shot at it?
"They might license 18-year-olds—adults in the eyes of the law—to drink, provided they’ve completed high school, attended an alcohol-education course (that consists of more than temperance lectures and scare tactics), and kept a clean record. They might even mandate alcohol education at a young age. And they might also adopt zero-tolerance laws for drunk drivers of all ages, and require ignition interlocks on their cars. Such initiatives, modeled on driver’s education, might finally reverse the trend of consumption by young people at ever earlier ages."Then again, who else saw Foxes in high school health class? Wasn't that an attempt to keep us from drinking? Yeah, that didn't work either.
Tuesday, March 16, 2010
Hi, Remember Me?
This blog was becoming a recipe only blog. I have been away too long. But [some things I have been thinking about and just not getting around to blogging about],
- Like my beard, which I have been growing since the February snowstorms, I'm still here and would like to stay around for a while (I hope to have photos soon)
- Like Punxsutawney Phil, I have emerged from winter slumber (although I would have liked one more good snow storm - and wouldn't be surprised if it snowed this weekend, as it would have been my mother's 80th birthday)
- Like a good American in the Decennial Census, I am ready to be counted (hey make some notes in the margin of the form, the government is keeping the paper!)
- Like David Paterson (D-NY), I'm not resigning (although he really should)
- Like Tiger Woods, I am going to try and return to your "public eye" (but I haven't been doing any of the stuff he has).
- Like the New York Yankees, I would like to get out on the field and defend that World Series title right away.
- Unlike the Washington Nationals, I will attempt to show up for some baseball games (although I am likely going to miss Opening Day for the first time - I'll be in the dentist chair)
- Like the New York Rangers, I am making a last push to make the season last a little longer (you want me to keep blogging, yes?)
- Unlike Alexander Ovechkin, I will not be sitting on the sidelines for the rest of the week (sorry ADR and OC)
- Like Versus, I am back [on DirecTV as they have settled their squabble] (although I am switching to FIOS at the end of this week - I could no longer ignore the siren call of the multi-room DVR)
- Like the Smithsonian, I will not be accepting O. J.'s suit - but I will spend this year working on organizing the family archives and scanning some pictures
Monday, March 15, 2010
Remember, if it's Green Don't Eat It
Wednesday is St. Patrick's Day. People all over will dive into green beer, green bagels and other items that are not normally green. My sister, whose birthday is also St. Patrick's Day can tell you of years of traumatic birthday parties, where she suffered with green cakes. My father (100% French) will surely seek out corned beef and cabbage, for reasons that continue to baffle me.
But if you wish to partake, here's a recipe from the Costco Connection magazine (March 2010) for an Irish Stew.
Irish Stew
Pour the water over the meat and vegetables, and bring to a boil. Simmer gently for about 2 hours or bake in a slow oven at 300 degrees F. Check during cooking, adding more liquid if necessary. Makes 4 servings.
Tips: Lamb is traditionally used in Irish stew, but beef stew meat is a tasty option. Carrots and pearl barley can be added for extra color and interest. A good Irish stew should be thick and creamy, not swimming in juice.
[Recipe is courtesy of Discover Ireland]
But if you wish to partake, here's a recipe from the Costco Connection magazine (March 2010) for an Irish Stew.
Irish Stew
- 2 lbs. lamb or beef stew meat
- 1 1/2 lbs. potatoes
- 5 medium onions
- Chopped parsley and thyme to taste
- Salt and pepper to taste
- 1 1/2 cups water
Pour the water over the meat and vegetables, and bring to a boil. Simmer gently for about 2 hours or bake in a slow oven at 300 degrees F. Check during cooking, adding more liquid if necessary. Makes 4 servings.
Tips: Lamb is traditionally used in Irish stew, but beef stew meat is a tasty option. Carrots and pearl barley can be added for extra color and interest. A good Irish stew should be thick and creamy, not swimming in juice.
[Recipe is courtesy of Discover Ireland]
Monday, March 8, 2010
Carmelized Apple Skillet Cake
I'll never turn down a good apple tart / skillet cake. But my wife's apple cake still takes the cake, so to speak. This recipe comes from the Amateur Gourmet.
Caramelized-Apple Skillet Cake
from Karen DeMasco's "The Craft of Baking"
Ingredients:
In an 8-inch ovenproof skillet, preferably cast iron, combine 1/4 cup of the sugar with 2 tablespoons water, stirring to make sure all of the sugar is damp.
Cook over high heat, stirring occasionally, until the sugar turns a golden brown caramel, about 2 minutes. Remove the pan from the heat and whisk in 2 tablespoons of the butter.
Peel, core, and using a mandoline or a sharp knife, cut the apples crosswise into 1/8-inch thick rings. Tightly shingle all of the apple rings over the caramel, starting around the outside of the skillet and working toward the center, overlapping the slices.
[Note from Adam: that step may've been where I messed up, I only had one apple. But would that have made the cake less likely to detach?]
In the bowl of an electric mixer fitted with the paddle attachment, combine the remaining 3/4 cup sugar, the remaining 6 tablespoons butter, and the vanilla. Beat on medium speed until light and fluffy, about 3 minutes. Mix in the egg yolks, one at a time.
In another bowl, whisk together the flour, cornmeal, baking powder, and salt. In three additions, add the flour mixture, alternating with the milk, to the butter mixture. Using a rubber spatula, scrape the batter into a large bowl.
Clean and dry the bowl of the electric mixer well. Add the egg whites and, using the whisk attachment on medium speed, beat to soft peaks, about 4 minutes. In three additions, fold the whites into the batter.
Spread the batter evenly over the apples in the skillet.
Bake, rotating the skillet halfway through, until the cake is golden brown and firm to the touch, 45 to 50 minutes. Place the skillet on a wire rack and let it cool just until the cake is warm, about 30 minutes. Then run a knife around the edge of the cake and invert it onto a plate. Serve warm or at room temperature.
The cake is best eaten the day it is baked but can be kept at room temperature, wrapped in plastic wrap, for up to 2 days.
Caramelized-Apple Skillet Cake
from Karen DeMasco's "The Craft of Baking"
Ingredients:
- 1 cup sugar
- 8 tablespoons (1 stick) unsalted butter, very soft
- 2 tart baking apples, such as Mutsu or Granny Smith
- 3/4 teaspoon pure vanilla extract
- 2 large eggs, separated
- 3/4 cup plus 3 tablespoons unbleached all-purpose flour
- 3 tablespoons coarse yellow cornmeal or fine polenta
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1/3 cup whole milk
In an 8-inch ovenproof skillet, preferably cast iron, combine 1/4 cup of the sugar with 2 tablespoons water, stirring to make sure all of the sugar is damp.
Cook over high heat, stirring occasionally, until the sugar turns a golden brown caramel, about 2 minutes. Remove the pan from the heat and whisk in 2 tablespoons of the butter.
Peel, core, and using a mandoline or a sharp knife, cut the apples crosswise into 1/8-inch thick rings. Tightly shingle all of the apple rings over the caramel, starting around the outside of the skillet and working toward the center, overlapping the slices.
[Note from Adam: that step may've been where I messed up, I only had one apple. But would that have made the cake less likely to detach?]
In the bowl of an electric mixer fitted with the paddle attachment, combine the remaining 3/4 cup sugar, the remaining 6 tablespoons butter, and the vanilla. Beat on medium speed until light and fluffy, about 3 minutes. Mix in the egg yolks, one at a time.
In another bowl, whisk together the flour, cornmeal, baking powder, and salt. In three additions, add the flour mixture, alternating with the milk, to the butter mixture. Using a rubber spatula, scrape the batter into a large bowl.
Clean and dry the bowl of the electric mixer well. Add the egg whites and, using the whisk attachment on medium speed, beat to soft peaks, about 4 minutes. In three additions, fold the whites into the batter.
Spread the batter evenly over the apples in the skillet.
Bake, rotating the skillet halfway through, until the cake is golden brown and firm to the touch, 45 to 50 minutes. Place the skillet on a wire rack and let it cool just until the cake is warm, about 30 minutes. Then run a knife around the edge of the cake and invert it onto a plate. Serve warm or at room temperature.
The cake is best eaten the day it is baked but can be kept at room temperature, wrapped in plastic wrap, for up to 2 days.
Monday, March 1, 2010
The Best Meatloaf Ever?
Meatloaf for me is a reminder of my youth. As I have said before, my mother's meatloaf was a very easy concoction of meat, bread crumbs, ketchup, some onion mashed all together and then a few bacon slices on top. It's always better as sandwiches the next day - cold, on white bread, with mayonnaise. Stop that - it's really good.
I've made my mother's meatloaf before and the kids seem to enjoy it. Here's a recipe that I found recently, which might need to make an appearance (from the Amateur Gourmet).
Damon’s Favorite Meatloaf
by Chef Damon Wise
serves 6
I've made my mother's meatloaf before and the kids seem to enjoy it. Here's a recipe that I found recently, which might need to make an appearance (from the Amateur Gourmet).
Damon’s Favorite Meatloaf
by Chef Damon Wise
serves 6
- 1 ¾ lbs ground beef
- ¾ lbs ground pork
- 2 cloves garlic, minced
- ½ cup dark soffrito [Note: cook red onions, carrots and celery in lots of olive oil on low heat until it's all a deep, golden brown: 45 minutes to 1 hour. Whatever you don't use, you can keep in olive oil and use in soups, dressings, sandwiches, etc.]
- ½ cup toasted bread crumbs, soaked in milk
- 1 ½ shiitake mushrooms, sautéed
- 1/3 cup parmesan cheese
- 2 t soy sauce or tamari
- 2 T dry mustard
- 2 t fresh oregano, chopped
- 2 large eggs
- 2 cup ketchup
- ¼ cup soy sauce
- 2 T Dijon mustard
- 2 T honey
- 2 T smoked paprika
- 1 tsp cayenne
Monday, February 22, 2010
Peanut Butter Balls
Thanks to Scott (again!) for posting this recipe on his blog - Peanut Butter Balls. It of course, reminded me of those vintage commercials (I mean, really, who walks around with a jar of peanut butter?!)
Chocolate Covered Peanut Butter Balls
- 2 cups Peanut Butter (I prefer Skippy Extra Crunchy)
- 1/2 cup Butter, room temperature
- 1 TB Brown Sugar
- 1 cup Crisp Rice Cereal, crushed
- 2 1/2 cups Powdered Sugar
- 2 cups Milk Chocolate-Chips or Blocks
- 1 TB Shortening (or maybe food grade paraffin wax?)
Scoop peanut butter mixture into small-ish balls, no bigger than an inch wide. Roll into balls. Insert a toothpick into each one and place in the fridge to firm up. 30 minutes to an hour.
Melt chocolate and shortening in a double boiler or in the microwave until smooth. Keep warm, but off of the heat.
Using the toothpick and a spoon, dip and cover each ball with chocolate. Allow excess to drip off; place on a wax paper covered sheet. Place in the fridge to chill and allow the chocolate to fully set. When chocolate is firm, cover with wax paper and plastic wrap to keep fresh.
Monday, February 15, 2010
EGGS! EGGS!
SoBA has a thing for eggs. He will eat four at a time. The other morning when it was my morning to sleep in - I could hear the insistent cries (the title of the post) of SoBA's breakfast order. On Sunday morning, while we continued to dig out, I decided to make my father's scrambled eggs (and bacon, of course) to celebrate Valentine's Day with Mrs. BA.
My father's scrambled eggs involve butter (about a tablespoon per egg) and cream (or at least whole milk). We had cream on this particular morning. The key to my father's eggs (or so he says) is making sure the eggs are warm - he puts them in a bowl with some warm water for a bit, before cracking them, whisking them and then adding the butter, cream, and some salt and pepper.
Now instead of pouring them in a frying pan, my father cooks his scrambled eggs in a saucepan. They require constant stirring with a wooden spoon (scraping the cooking egg off the bottom of the saucepan). When the eggs begin to gel, take them off the heat and continue stirring. The eggs are best served a little undercooked so they are soft and very tasty.
Some time ago I spotted this post from the Amateur Gourmet. Now if I owned a cappuccino maker, I would so make the eggs this way. I think they would be very tasty.
My father's scrambled eggs involve butter (about a tablespoon per egg) and cream (or at least whole milk). We had cream on this particular morning. The key to my father's eggs (or so he says) is making sure the eggs are warm - he puts them in a bowl with some warm water for a bit, before cracking them, whisking them and then adding the butter, cream, and some salt and pepper.
Now instead of pouring them in a frying pan, my father cooks his scrambled eggs in a saucepan. They require constant stirring with a wooden spoon (scraping the cooking egg off the bottom of the saucepan). When the eggs begin to gel, take them off the heat and continue stirring. The eggs are best served a little undercooked so they are soft and very tasty.
Some time ago I spotted this post from the Amateur Gourmet. Now if I owned a cappuccino maker, I would so make the eggs this way. I think they would be very tasty.
Wednesday, February 10, 2010
Snopocalypse / Snomageddon / Snoverkill
Has anyone noticed there's a little snow outside . . . still? The Brave Astronaut launchpad was the site of an impromptu playdate yesterday - I had managed to make it to the store on Monday to lay in some additional supplies for the next round of winter weather. So we had about sixteen people in the house, fairly evenly split between kids and adults. Mrs. BA had made white chicken chili on Sunday and I made brownies. Tonight on the menu is a hearty beef stew to combat the blowing and drifting snow outside.
In the middle of all this snow, when I first saw this, I really thought it was an Onion headline. But no. From the Hill Newspaper:
In the middle of all this snow, when I first saw this, I really thought it was an Onion headline. But no. From the Hill Newspaper:
Sen. Jim DeMint twitters: D.C. snow will continue "until Al Gore cries uncle"
So here we are. Those of us who work for the federal government are enjoying our third snow day in a row. I'm going out on a limb here and saying that I don't think we are working tomorrow either. My main contention has always been that if Metro is not running (or only running underground), the federal government really cannot open. Public schools around the area have already thrown in the towel, closing for the rest of the week. And Monday is President's Day holiday, though many have announced that students will go to class that day to make up the abundance of snow days that have been needed this season.
I'm beginning to feel a bit feral - it's getting to be a lot like Little House on the Prairie (the Blizzard episode, of course). And I've been out of the house. The children may turn on us, especially if we lose the media options.
So here we are. Those of us who work for the federal government are enjoying our third snow day in a row. I'm going out on a limb here and saying that I don't think we are working tomorrow either. My main contention has always been that if Metro is not running (or only running underground), the federal government really cannot open. Public schools around the area have already thrown in the towel, closing for the rest of the week. And Monday is President's Day holiday, though many have announced that students will go to class that day to make up the abundance of snow days that have been needed this season.
I'm beginning to feel a bit feral - it's getting to be a lot like Little House on the Prairie (the Blizzard episode, of course). And I've been out of the house. The children may turn on us, especially if we lose the media options.
Monday, February 8, 2010
I love a good Carrot Cake
There's a rumor afoot that we will whip up some White Bean Chicken Chili for tonight to ward off the snow and cold. But perhaps this could make an appearance as well.
And OSG, no raisins.
From the Amateur Gourmet.
Three Layer Carrot Cake
recipe by Edna Lewis & Scott Peacock
from "The Gift of Southern Cooking"
Ingredients:
For the cake-
Put the flour, salt, baking soda, cinnamon and cocoa in a mixing bowl and whisk together to blend.
Put the sugars in a large mixing bowl and whisk in the peanut oil.
Then whisk in the eggs one at a time, followed by the vanilla.
When fully blended, add the flour mixture all at once, and mix just until smooth. Stir in the grated carrots and the pecans.
Divide the batter evenly between the three cake pans.
Drop each pan sharply onto the counter from a height of about 6 inches to remove any air pockets. Bake for 25 minutes in the preheated oven, or until the center of the layers springs back gently when touched. [It took me more like 30 - 35 minutes; I figured it was better they were a little more cooked than undercooked, so the cake wouldn't fall apart.]
Remove from the oven, and place on cooling racks until completely cooled, then unmold.
To make the frosting: Cut the butter into 2-inch pieces, and put in the mixing bowl of an electric mixture. Mix on medium speed just until the butter begins to become malleable, about 3 - 4 minutes. Add the cream cheese in pieces and mix until thoroughly blended. Slowly add the confectioners' sugar and vanilla, and mix until blended. Increase mixer speed slightly, and continue mixing for 2 - 3 minutes, until the frosting becomes light and fluffy. Remove from the mixer and fold in the pecans.
To assemble the cake: Place one of the cake layers, bottom side up, on a cake plate or pedestal. Spoon approximately a quarter of the frosting onto the layer, and spread it over evenly. Place a second layer, bottom side down, on top of the first, and spread with an equal amount of frosting. Place the final layer, bottom side down, on top of the others, and frost the top and sides with the remaining frosting. Store in a cool but not refrigerated area until serving.
And OSG, no raisins.
From the Amateur Gourmet.
Three Layer Carrot Cake
recipe by Edna Lewis & Scott Peacock
from "The Gift of Southern Cooking"
Ingredients:
For the cake-
- 2 cups all-purpose flour, sifted after measuring
- 1 teaspoon salt
- 2 teaspoons baking soda
- 1 Tablespoon ground Ceylon cinnamon
- 1 Tablespoon cocoa powder
- 1 cup light-brown sugar
- 1 cup granulated sugar
- 1 1/4 cups peanut oil
- 4 eggs
- 1 Tablespoon vanilla extract
- 3 cups finely grated carrots
- 1 1/2 cups not-too-finely chopped pecans
- Three 9-inch cake pans, lightly buttered and floured [I used Pam and also a parchment paper round, which I also sprayed and floured, just to be safe]
- 12 Tablespoons (1 1/2 sticks) unsalted butter, chilled
- 24 ounces cream cheese, chilled
- 1 1/2 cups sifted confectioners' sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped pecans
Put the flour, salt, baking soda, cinnamon and cocoa in a mixing bowl and whisk together to blend.
Put the sugars in a large mixing bowl and whisk in the peanut oil.
Then whisk in the eggs one at a time, followed by the vanilla.
When fully blended, add the flour mixture all at once, and mix just until smooth. Stir in the grated carrots and the pecans.
Divide the batter evenly between the three cake pans.
Drop each pan sharply onto the counter from a height of about 6 inches to remove any air pockets. Bake for 25 minutes in the preheated oven, or until the center of the layers springs back gently when touched. [It took me more like 30 - 35 minutes; I figured it was better they were a little more cooked than undercooked, so the cake wouldn't fall apart.]
Remove from the oven, and place on cooling racks until completely cooled, then unmold.
To make the frosting: Cut the butter into 2-inch pieces, and put in the mixing bowl of an electric mixture. Mix on medium speed just until the butter begins to become malleable, about 3 - 4 minutes. Add the cream cheese in pieces and mix until thoroughly blended. Slowly add the confectioners' sugar and vanilla, and mix until blended. Increase mixer speed slightly, and continue mixing for 2 - 3 minutes, until the frosting becomes light and fluffy. Remove from the mixer and fold in the pecans.
To assemble the cake: Place one of the cake layers, bottom side up, on a cake plate or pedestal. Spoon approximately a quarter of the frosting onto the layer, and spread it over evenly. Place a second layer, bottom side down, on top of the first, and spread with an equal amount of frosting. Place the final layer, bottom side down, on top of the others, and frost the top and sides with the remaining frosting. Store in a cool but not refrigerated area until serving.
Sunday, February 7, 2010
It's Snomageddon!
So here we are. Sunday night and the temperatures are down in the single digits. It likely due to the HUGE amount of snow cover out there. For those of you who may not have heard, we got a little snow over the weekend. It started on Friday afternoon and started to pile up all through Saturday. By the time it was all done there was about 24" of the white stuff on the front lawn.
I spent most of today digging out the cars from the driveway and shoveling the walk. Based on the amounts, I did not shovel off the deck or the side walk. Plus it would seem there is more snow on the way (see the prognosticators at Capital Weather Gang for more info) for Tuesday into Wednesday.
For the record, I could have gone to work tomorrow if the situation presented itself. But the Federal Government has announced that it will be closed tomorrow. This gives us another snow day (after the Snowpocalypse on December 19) for Snowmageddon in this winter of snowy weather. Remember my mother always used to say that the first time snow sticks on the street is how many storms you will have. The December storm was the first time. By my count, this storm was #4, with more this week and possibly (hey, don't kill the messenger) again next weekend.
In other news, they played the Super Bowl tonight. The ads were okay, but for once, I really enjoyed the game. Congratulations to the Saints! I am sure the French Quarter is rocking tonight.
So to all my DC federal friends, enjoy the snow day tomorrow. Let's see what the rest of the week brings.
I spent most of today digging out the cars from the driveway and shoveling the walk. Based on the amounts, I did not shovel off the deck or the side walk. Plus it would seem there is more snow on the way (see the prognosticators at Capital Weather Gang for more info) for Tuesday into Wednesday.
For the record, I could have gone to work tomorrow if the situation presented itself. But the Federal Government has announced that it will be closed tomorrow. This gives us another snow day (after the Snowpocalypse on December 19) for Snowmageddon in this winter of snowy weather. Remember my mother always used to say that the first time snow sticks on the street is how many storms you will have. The December storm was the first time. By my count, this storm was #4, with more this week and possibly (hey, don't kill the messenger) again next weekend.
In other news, they played the Super Bowl tonight. The ads were okay, but for once, I really enjoyed the game. Congratulations to the Saints! I am sure the French Quarter is rocking tonight.
So to all my DC federal friends, enjoy the snow day tomorrow. Let's see what the rest of the week brings.
Tuesday, February 2, 2010
LOST is Found - Tonight
The final season of Lost returns tonight. Here's a little something to get you ready for the season premiere. Borrowing from 24, here is the Crash of Flight 815. In. Real. Time. Cool!
Monday, February 1, 2010
French Onion Soup
Tomorrow is Groundhog Day and also Candlemas Day. So be sure to fire up those crepe pans and make some yummy goodness to ward off poverty.
To ward off the February chill, I might need to make some of this. After looking over the recipe, I might weep, it looks so good. Thanks Scott!
French Onion Soup
Slice onions in half from end to end, the slice each half, in half, finely slice into thin slices. When the onions are sliced, remove the roasting pan from the oven and add the butter. The butter will melt, add onions and stir to coat with the butter. Season with salt and pepper.
Place onions in the oven for 30 minutes. Remove and stir. Return to the oven for one hour. Check about half way through the cooking time. After an hour, stir and return to the oven for another 30-60 minutes until the onions have reduced and taken on a dark, rich color.
Place the roasting pan over two burners on your stove top. Over high heat, add the wine. Stir to incorporate, bring to a boil and reduce by half. Add the broth and cider. Scrap up any bits of onion stuck to the pan. Pour all of the onions and broth into a large pot.
Place pot of low heat and add the Bouquet Garni, bring a low simmer, cover and cook for 20-30 minutes. Adjust seasoning as needed.
To serve, pour soup into oven safe bowls. Top with bread croutons and grated cheese. Place under a broiler until golden brown and delicious. Garnish with chopped parsley and serve hot.
To ward off the February chill, I might need to make some of this. After looking over the recipe, I might weep, it looks so good. Thanks Scott!
French Onion Soup
- 10 large onions (combination of red and sweet)
- 4 TB unsalted butter
- Salt/Pepper
- 2 cups dry white wine
- 1 cup beef broth
- 1 1/2 cup chicken broth
- 1 cup unfiltered apple cider
- Fresh thyme, Bay leaf and Parsley wrapped in cheese cloth for a Bouquet Garni
- Fresh Bread cut into 1/2-1 inch pieces
- 1-2 cups grated Gruyere cheese
Slice onions in half from end to end, the slice each half, in half, finely slice into thin slices. When the onions are sliced, remove the roasting pan from the oven and add the butter. The butter will melt, add onions and stir to coat with the butter. Season with salt and pepper.
Place onions in the oven for 30 minutes. Remove and stir. Return to the oven for one hour. Check about half way through the cooking time. After an hour, stir and return to the oven for another 30-60 minutes until the onions have reduced and taken on a dark, rich color.
Place the roasting pan over two burners on your stove top. Over high heat, add the wine. Stir to incorporate, bring to a boil and reduce by half. Add the broth and cider. Scrap up any bits of onion stuck to the pan. Pour all of the onions and broth into a large pot.
Place pot of low heat and add the Bouquet Garni, bring a low simmer, cover and cook for 20-30 minutes. Adjust seasoning as needed.
To serve, pour soup into oven safe bowls. Top with bread croutons and grated cheese. Place under a broiler until golden brown and delicious. Garnish with chopped parsley and serve hot.
Friday, January 29, 2010
A Friday List - Movie Trailers
As many of you know, Friday nights at the Brave Astronaut Launch Pad is Movie Night for LBA. Tonight however, I am at Ford's Theatre, watching the new production of "The Rivalry," depicting the relationship between Abraham Lincoln and Stephen Douglas, which grew as a result of their famous Lincoln-Douglas debates. The play opened on January 22 and is on a short run, closing February 13. I am not sure what's on the agenda for screening at the Launch Pad.
One of the best parts of going to the movies for me are the trailers that precede the feature presentation. It's an opportunity for me to see what films are coming out that I might get to see one day. (I should take this opportunity to give the shout-out to my MIL, who came into town last weekend - took LBA to see "The Princess and the Frog," brought dinner for all of us, and then babysat so Mrs. BA and I could get out to the movies. We saw "Up in the Air" and it was really good.
Some time ago (this has been sitting in my Google Reader star list for several months), IFC came out with a list of the Top 50 Trailers. Something I learned from the article? Trailers are called such because they use to follow the feature presentation. Who knew?
Here's the list. Discuss. I do tend toward the older films as so many of the modern films try to have a huge "impact" on the moviegoer (perhaps due in part to our limited attention spans). I also dislike those trailers that reveal the big jokes from the movie - so that when you finally see the movie, it is very anti-climactic. I'm sure there is something to be said here that the majority of the trailers that make this "Tops" list, are mysteries or thrillers.
One of the best parts of going to the movies for me are the trailers that precede the feature presentation. It's an opportunity for me to see what films are coming out that I might get to see one day. (I should take this opportunity to give the shout-out to my MIL, who came into town last weekend - took LBA to see "The Princess and the Frog," brought dinner for all of us, and then babysat so Mrs. BA and I could get out to the movies. We saw "Up in the Air" and it was really good.
Some time ago (this has been sitting in my Google Reader star list for several months), IFC came out with a list of the Top 50 Trailers. Something I learned from the article? Trailers are called such because they use to follow the feature presentation. Who knew?
Here's the list. Discuss. I do tend toward the older films as so many of the modern films try to have a huge "impact" on the moviegoer (perhaps due in part to our limited attention spans). I also dislike those trailers that reveal the big jokes from the movie - so that when you finally see the movie, it is very anti-climactic. I'm sure there is something to be said here that the majority of the trailers that make this "Tops" list, are mysteries or thrillers.
50. Night of the Iguana (1964)
49. Anatomy of a Murder (1959)
48. The Man Who Wasn't There (2001)
47. Magnolia (1999)
46. Watchmen (2009)
45. The Manchurian Candidate (1962)
40. South Park: Bigger Longer & Uncut (1999)
38. Face/Off (1997)
35. The Lord of the Rings (2001-2003)
33. Where the Wild Things Are (2009)
27. A Night at the Opera (1935)
26. Speed (1994)
25. Real Life (1979)
23. Red Eye (2005)
22. Sin City (2005)
20. She's Gotta Have It (1986)
18. Sleeper (1973)
17. Charade (1963)
16. GoldenEye (1995)
11. The Blair Witch Project (1999)
8. The Texas Chain Saw Massacre (1974)
7. Dr. Strangelove or: How I Learned to Stop Worrying and Love the Bomb (1964)
4. Miracle on 34th Street (1947)
1. Alien (1979)Monday, January 25, 2010
Mashed Potatoes to Die For (They might kill you)
I love mashed potatoes, but even these might be a little much for me. These came up in a discussion over potatoes at Thanksgiving.
Mamaw's Mashed Potatoes (a.k.a. Code Blue Potatoes)
Serves 8-10
Chronicle Food & Wine intern Rachael Daylong made these for a staff lunch one day, and they were such a hit that we wanted them every week - despite what we knew had to be a huge amount of fat. Daylong says these potatoes, which can be partly made ahead, are a staple at every family gathering. The recipe comes from her grandmother, Ann Kurtz.
Transfer potatoes to the bowl of a stand mixer or a large bowl. Add cream cheese, sour cream, butter, heavy cream, garlic salt, and pepper. Whip on medium speed with the whip attachment on a stand mixer or with a handheld beater for 3 minutes, or until smooth and no large lumps remain. Taste and adjust seasoning with pepper. At this point the potatoes may be refrigerated up to 3 days; bring to room temperature before continuing with recipe.
Preheat oven to 350°. Transfer the potato mixture to a 2 1/2- to 3-quart baking dish or a 9- by 13-inch pan. Sprinkle with paprika. Bake for 30 to 45 minutes, or until the top is crisp and just beginning to brown and the potatoes are hot all the way through.
Per serving: 343 calories, 3 g protein, 5 g carbohydrate, 36 g fat (22 g saturated), 101 mg cholesterol, 630 mg sodium, 0 g fiber.
From the San Francisco Chronicle
Mamaw's Mashed Potatoes (a.k.a. Code Blue Potatoes)
Serves 8-10
Chronicle Food & Wine intern Rachael Daylong made these for a staff lunch one day, and they were such a hit that we wanted them every week - despite what we knew had to be a huge amount of fat. Daylong says these potatoes, which can be partly made ahead, are a staple at every family gathering. The recipe comes from her grandmother, Ann Kurtz.
- 5 pounds russet potatoes, peeled and cut into 2-inch chunks
- 8 ounces cream cheese, softened
- 8 ounces sour cream, softened
- 1 cup unsalted butter, softened
- 1/2 cup heavy cream, at room temperature
- 1 tablespoon garlic salt
- Freshly ground pepper, to taste
- Paprika, for garnish (optional)
Transfer potatoes to the bowl of a stand mixer or a large bowl. Add cream cheese, sour cream, butter, heavy cream, garlic salt, and pepper. Whip on medium speed with the whip attachment on a stand mixer or with a handheld beater for 3 minutes, or until smooth and no large lumps remain. Taste and adjust seasoning with pepper. At this point the potatoes may be refrigerated up to 3 days; bring to room temperature before continuing with recipe.
Preheat oven to 350°. Transfer the potato mixture to a 2 1/2- to 3-quart baking dish or a 9- by 13-inch pan. Sprinkle with paprika. Bake for 30 to 45 minutes, or until the top is crisp and just beginning to brown and the potatoes are hot all the way through.
Per serving: 343 calories, 3 g protein, 5 g carbohydrate, 36 g fat (22 g saturated), 101 mg cholesterol, 630 mg sodium, 0 g fiber.
From the San Francisco Chronicle
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