By the time you read this title - all of this stuff will have happened!

Every once in a while it's nice to slow down and look around.  But every five seconds all of these things will happen.  From BuzzFeed.

Food and Drink

1. Every 5 seconds, 10,056 pounds of edible food is thrown away in the United States. 
2. Every 5 seconds, 375 McDonalds burgers are sold.
3. Every 5 seconds, Americans consume 1,750 pizza slices. 
4. Every 5 seconds, 2,090 KitKat fingers are consumed worldwide. 
5. Every 5 seconds of every day in the month of January, Americans purchase an average of 500 cans of Campbell’s Soup. 
6. Every 5 seconds on an average day, Dunkin’ Donuts sells more than 100 cups of freshly brewed coffee. 
7. Every 5 seconds, 2,750 hot dogs are eaten in America. 
8. Every 5 seconds, two jars of Nutella are sold. 
9. Every 5 seconds, over 35,000 Coca-Cola products are consumed. 

Internet and Social Media

1. Every 5 seconds, 205,000 Facebook posts are posted.
2. Every 5 seconds, 23,000 tweets are posted.
3. Every 5 seconds, 1,860 people search for porn on Google. 
4. Every 5 seconds, 8,666 Snapchats are sent.
5. Every 5 seconds, 17 million emails are sent.
6. Every 5 seconds, 47 new websites are created.
7. Every 5 seconds, 28 new Wordpress posts are created. 
8. Every 5 seconds, six hours worth of YouTube video content is uploaded.
9. Every 5 seconds, 300 new Instagram pictures are uploaded.

Consumption

1. Every 5 seconds, 1,250 iTunes tracks are downloaded from the iTunes store. 
2. Every 5 seconds, Amazon sells nearly $7,000 worth of product. 
3. Every 5 seconds, 35 LEGO sets are sold by retailers around the world. 
4. Every 5 seconds, nearly two Barbie dolls are sold somewhere in the world. 
5. Every 5 seconds, Nike makes a little over $3,000. 
6. While every 5 seconds, someone working at a Nike factory in Vietnam makes $.00012. 
7. Every 5 seconds, Americans consume 7,500 water bottles. 
8. Every 5 seconds, Americans consume 60,000 plastic bags. 
9. Every 5 seconds, about 3,150 steel cans are recycled. 
10. Every 5 seconds, about 79,181 pounds of trash is thrown away in the United States. 
11. Every 5 seconds, about 4,645 barrels of oil are used.

Life and Death

1. Every 5 seconds, about 21 babies are born in the world.
2. Every 5 seconds, about 10 babies are born into poverty.
3. Every 5 seconds, about one baby is born with birth defects.
4. The world population has a net gain of about 13 people every 5 seconds.
5. Every 5 seconds, about 9 people die in the world. 
6. Every 5 seconds, 1.5 people die of starvation in the world. 
7. Every 5 seconds, one child in the world dies of starvation.

Earth and Outer Space

1. Every 5 seconds, about 500 lightning strikes have struck the ground.
2. Every 5 seconds, the sound of thunder travels one mile.
3. Every 5 seconds, 15,800 tons of water flows over Niagara Falls.
4. Every 5 seconds, 80 million tons of water has evaporated from the Earth’s surface.
5. Every 5 seconds, the Sun has flung five million tons of matter out into space.
6. Every 5 seconds, the universe has expanded about 46 miles.

Humans, Insects, and Animals

1. Every 5 seconds, some flies can beat their wings up to 1,000 times; three times faster than a hummingbird.
2. Every 5 seconds, 500,000 chemical reactions have taken place in every single cell of your body. 
3. Every 5 seconds, the average person blinks.
4. Every 5 seconds, a woodpecker can hammer with its beak 12.5 times.
5. Every 5 seconds, a sloth can move at a rapid speed of a little over one foot; 13 feet per minute.
6. Every 5 seconds, adult bed bugs can crawl about 4 inches.

And for motivation:

1. Every 5 seconds, Oprah earns a little over $43. 
2. Every 5 seconds, Bill Gates earn $1,250; about $20 million a day.
3. BONUS: Every 5 seconds, the average person in the world makes $.001.

[Home] Opening Day!

The Washington Nationals open their season today at home (they started the season on the road - with a series against the Mets earlier this week).  There's instant replay in baseball this year and each of the managers are allowed one challenge (like in football).  The problem is - we may not see some of these managerial eruptions any more.  From BuzzFeed.

"In a preseason game Monday, Major League Baseball saw its first use of the expanded instant replay system.  This is great news! But there is also reason to mourn. Because the advent of instant replay could mean a scarcity of disputed calls, and therefore, epic manager ejections. So let’s take this moment to appreciate some of the great manager meltdowns of the past."

1.  Lou Piniella - June 2, 2007 - one of the all time greats at blowing up, Lou Piniella even has a signature move — kicking his hat around the field. Which he enthusiastically employs here. This was his first ejection as Cubs manager, and the crowd is immediately behind him, launching their own hats and assorted detritus onto the field in solidarity.
Best Part: The groundskeeping crew swarming the field to collect the debris at the end.
End result: Lou’s Cubs lost, 3-5.

2.  Joe Mikulik - June 25, 2006 - the minor leagues are known for having some of the best manager meltdowns around. Frequently, minor league managers will “get their money’s worth” from their ejections in an attempt to raise the profile of themselves or their teams. Here, Joe Mikulik just plain goes ballistic, throwing bases, covering home plate with dirt, throwing bats on the field and more, all while the home team sound system taunts Mikulik with a stream of music and movie clips (the “Who’s On First” routine matches shockingly well).
Best moment: After Mikulik throws bats out on the field, the poor bat boy takes a step toward them to clean them up, only to jump back from Mikulik’s re-emergence from the dugout.
End result: The Tourists lost, 2-5.

3.  Gary Robinson - August 27, 2010 - There are certain moves that become recurring themes in manager meltdowns — kicking dirt on the umpires, uprooting and throwing the bases, and covering home plate with dirt are tried and true favorites. But sometimes a manager takes a move and makes it his own. Take State College Spikes manager Gary Robinson, who doesn’t just remove a base, he then PULLS A PEN OUT OF HIS UNIFORM AND AUTOGRAPHS IT for a kid in the stands. Was it planned? Improvised? I’m honestly not sure which is more awesome.
Best moment: The kid’s awkward thumbs up to the camera after he receives the autographed base.
End result: The Spikes lost 3-7.

4.  Gary Allenson - June 12, 2011 - Here is an ejection tirade that will probably never be replicated. In the top of the ninth inning, Norfolk Tides right fielder Tyler Henson launches what appears to be a home run, but upon replay is actually a ground rule double. The ball landed behind the padding of the wall. The Durham Bulls players notified the umps that the ball was still behind the padding, and the umps reversed the call. Tides manager Gary Allenson did not agree with overturning the call. Presumably thinking that the ball behind the wall was already there from before, Allenson marched out to the wall, climbed the wall, and searched the grass behind the wall to see if he could find, in theory, the “real” ball. Not surprisingly, he did not find it.
Best moment: The “Well what did you expect to find?!” smirk from the umpire during Allenson’s long walk back.
End result: The Tides won even without the home run, 11-5.

5.  Wally Backman - June 26, 2007 - in 2007, a ten episode documentary called “Playing For Peanuts” followed the return of manager Wally Backman to minor league baseball, as he managed the South Georgia Peanuts. During one game, Backman came out to argue a call, got ejected, and proceeded to flip out on the umpires. The cameras recorded every single word (most of those words NSFW) for future generations to enjoy, in all it’s bat-throwing, nail-clipping glory.
Best moment: “Let’s go have a beer, Doug.”
End Result: The Peanuts lost 5-6.

6.  Phillip Wellman - June 1, 2007 - there is a point at which this stops being a baseball ejection and becomes something resembling performance art. It starts off with the classics — covering home plate in dirt, removing bases and throwing them, etc. But then Mississippi Braves manager Phillip Wellman takes it to another level, dropping to the ground in an army crawl, and pantomiming throwing a rosin bag grenade at one of the umpires before ultimately marching through the outfield to the exit, pausing to bow to his adoring fans.
Best moment: Are you kidding? Of course it’s the grenade throw.
End result: The Braves lost 6-7.

7.  Earl Weaver - September 17, 1980 - this confrontation is profane, hilarious baseball poetry. Baltimore Orioles manager Earl Weaver, a true baseball character who once had a meltdown so massive he ended up forfeiting a game in the middle of a pennant race, and umpire Bill Haller get into a truly extraordinary shouting match. There are countless amazing lines from each. Weaver is a diminutive bulldog, going straight at his much taller opponent, and Haller is the perfect dance partner, alternatively dishing the hostility back at Weaver, then dismissing him with a weary, “Ahhhh.” Notice how Weaver plays the crowd, coaxing a thrilled cheer from them with every time he turns back to continue the confrontation.
Best moment: Though the video is dominated by Weaver, Haller lands the best blow with, “You gonna be in the Hall of Fame for f*cking up World Series?”
End result: Weaver’s Orioles coasted, 9-3.

"Although baseball’s expanded replay system will eliminate plenty of mistakes, balls and strikes, most managers’ favorite argument topics, still belong strictly to the umps. So while the apoplectic manager might become more rare, he will likely never go extinct."

Toasted Butter Pecan Cake

When our good friends got married, part of their wedding cake (there were several flavors) was a toasted butter pecan cake.  Mrs. BA has replicated the cake with this recipe and it was the one she chose for the final round of her office Bakeoff!  And she used whole milk instead of 2%.

The cake was a winner!  As noted earlier, the contest this year was bittersweet for Mrs. BA, with the loss of our good friend, and chief taste tester.  Her win this year and the trophy that she will hold for the next year is dedicated to him.

Toasted Butter Pecan Cake
from Taste of Home

If you like butter pecan ice cream, you'll love this cake. Loads of nuts are folded into the batter, and more are sprinkled over the delectable frosting. —Phyllis Edwards, Fort Valley, Georgia 

12-16 Servings
Prep: 25 min.
Bake: 25 min. + cooling

Ingredients 

• 1 cup plus 
• 2 tablespoons butter, softened, divided 
• 2-2/3 cups chopped pecans 
• 2 cups sugar 
• 4 eggs 
• 2 teaspoons vanilla extract 
• 3 cups all-purpose flour 
• 2 teaspoons baking powder 
• 1/2 teaspoon salt 
• 1 cup 2% milk 

FROSTING:

• 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened 
• 2/3 cup butter, softened 
• 6-1/2 cups confectioners' sugar 
• 1-1/2 teaspoons vanilla extract 
• 1 to 2 tablespoons 2% milk 

Directions

1. In a small heavy skillet, melt 2 tablespoons butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Set aside to cool. 
2. In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined. Fold in 2 cups reserved pecans. 
3. Spread evenly into three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. 
4. For frosting, in a large bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Beat in enough milk to achieve spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with remaining pecans. Store in the refrigerator.

Lemon Chess Pie

Mrs. BA made it to the Finals!  This week she will "bring her best" to a one on one competition.  Come back next week to see what she made (and if it was the winner!).  For the pie round - there was much discussion as to what to make.  She looked at a variety of pies and tarts before settling on the Lemon Chess Pie.

Here's a recipe from Epicurious - it calls for a pre-made pie shell - but she made the dough from scratch.

Lemon Chess Pie
Ingredients

• 1 1/2 cups sugar
• Finely grated zest of 3 large lemons 
• Juice of 3 large lemons 
• 5 large eggs 
• 1/3 cup butter, melted 
• One 9-inch unbaked pie shell

Preparation

1. Preheat the oven to 325°F.
2. Combine the sugar, lemon zest, and lemon juice in a medium- size bowl. Beat the eggs in, one by one, then add the butter in a slow stream, beating all the while. 
3. Pour the filling into the pie shell, slide the pie onto a baking sheet, and bake on the middle oven shelf for about 45 minutes or until puffed and delicately browned.
4. Transfer the pie to a wire rack and cool to room temperature before cutting; don't fret when the filling begins to fall. This is what gives chess pies their silken texture. Cut into slim wedges and serve.

Happy St. Patrick's Day!

Today is my sister's birthday.  She's got some snow today from my mother.  Winter might be done with us now.  Happy Birthday Peg!  Did you have some green cake today?  No?  How about this one - it was the winning cake from Mrs. BA in her office March Madness Bakeoff - this week is Pies!

Salted Caramel Ding Dong Cake
from Epicurious
Bon Appétit | October 2012
by Janet McCracken and Alison Roman
Yield: Makes 12 servings

Ingredients
Cake:

• Nonstick vegetable oil spray 
• 1 cup natural unsweetened cocoa powder 
• 4 ounces semisweet or bittersweet chocolate, chopped 
• 1 cup hot strong coffee 
• 3/4 cup buttermilk 
• 1 1/2 teaspoons vanilla extract 
• 2 cups cake flour 
• 1 teaspoon baking powder 
• 1 teaspoon baking soda 
• 1 teaspoon kosher salt 
• 2 cups sugar 
• 1 cup (2 sticks) unsalted butter, room temperature 
• 3 large eggs 

Caramel ganache:

• 9 ounces semisweet or bittersweet chocolate, chopped 
• 1 1/8 teaspoons kosher salt 
• 1 cup sugar 
• 1 1/2 cups heavy cream 
• 1 teaspoon vanilla extract 

Filling and assembly:

• 1 1/4 teaspoons unflavored gelatin 
• 1 1/2 cups chilled heavy cream 
• 1/2 cup powdered sugar 
• 1 vanilla bean, split lengthwise 
• Flaky sea salt (such as Maldon) 

Special equipment: Two 9"-diameter cake pans with 2"-high sides; a 9"-diameter springform pan

Preparation
For cake: Preheat oven to 350°F. Coat cake pans with nonstick spray. Line bottom of pans with parchment-paper rounds; coat paper. Place cocoa powder and chocolate in a medium metal bowl. Pour hot coffee over. Let stand for 1 minute. Stir until smooth. Stir in buttermilk and vanilla; set aside.

Whisk cake flour and next 3 ingredients in a medium bowl. Using an electric mixer, beat sugar and butter in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl. Beat until light and fluffy, about 4 minutes. Add dry ingredients in 3 additions, alternating with chocolate mixture in 2 additions, beginning and ending with dry ingredients. Divide batter evenly between pans; smooth tops.

Bake cakes until a tester inserted into the centers comes out clean, about 35 minutes. Transfer to wire racks; let cakes cool in pans for 10 minutes (cakes will deflate slightly). Run a knife around pans to loosen cakes; invert cakes onto racks. Peel off paper and let cakes cool completely. Turn cakes over.

If needed, use a long serrated knife to cut off bumps or trim dome from top of each cake to create a flat, even surface.

For caramel ganache: Place chocolate and salt in a medium bowl. Stir sugar and 1/4 cup water in a medium deep saucepan over medium-low heat until sugar dissolves. Increase heat and cook without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until sugar is deep amber, about 9 minutes. Remove from heat and gradually add cream (mixture will bubble vigorously). Stir over medium heat until caramel bits dissolve. Pour over chocolate in bowl. Add vanilla; stir until mixture is smooth. Let cool slightly.

Place 1 cake layer in springform pan. Pour 1 cup ganache over. Chill until set, about 30 minutes. Cover remaining ganache and let stand at room temperature.

For filling and assembly: Place 2 tablespoons cold water in a small heatproof glass or metal bowl. Sprinkle gelatin over; let stand until gelatin softens, about 10 minutes.

Pour water to a depth of 1/2" into a small skillet set over medium heat. Transfer bowl with gelatin to skillet; stir until gelatin dissolves, about 2 minutes. Remove bowl from skillet. Set aside.

Place cream and powdered sugar in a large bowl. Scrape in seeds from vanilla bean. Using an electric mixer, beat cream until soft peaks form. Add gelatin; beat filling until firm peaks form.

Spoon filling over chilled ganache on cake layer in pan; smooth top. Gently place second cake layer on top. Cover tightly with plastic wrap and chill until cream layer is set, at least 6 hours or overnight.

Remove sides from springform pan. Using a knife or offset spatula, scrape off any filling that may have leaked out from between cakes to form smooth sides. Transfer cake to a wire rack set inside a rimmed baking sheet.

Rewarm remaining ganache until just pourable. (Microwave in a microwave-safe bowl, or set a metal bowl over a large saucepan of simmering water until just warm, not hot.) Pour ganache over cake, tilting cake as needed to allow ganache to drip down sides and using an offset spatula to help spread ganache, if needed, to cover sides of cake. Chill until ganache is set, about 1 hour. DO AHEAD: Cake can be made 2 days ahead. Cover with a cake dome; chill. Let stand at room temperature for 1 hour before serving.

Sprinkle cake with flaky sea salt.

Sugared Pretzel Cookies

It's March Madness Bakeoff at Mrs. BA's employer again.  The first round was cookies and this was the selection.  And it was a winner!  From the Smitten Kitchen.

Sugared Pretzel Cookies 
Adapted, barely, from Cook’s Illustrated

I love the rye flour in here; it gives the cookies an earthier flavor and depth, while the hard-boiled egg yolk gives the cookies a perfect sandiness that holds up even days later. You can use an equal amount of all-purpose flour (1/2 cup) if you don’t wish to make these with rye flour. 

Yield: 80, eh, in hindsight, I think this estimate from CI is too high, I’d say 48 tops and 36 safely. Apologies for any trouble.

Ingredients

• 1 large egg, hard-boiled and cooled 
• 10 tablespoons (140 grams or 1 1/4 sticks) unsalted butter, softened 
• 1/3 cup plus 1 tablespoon (80 grams) granulated sugar 
• 1/4 teaspoon table salt 
• 1 1/2 teaspoons vanilla extract (this is halved from the original) 
• 1 cup (125 grams) unbleached all-purpose flour 
• 1/2 cup (45 grams) rye flour (medium or white will work) 
• 1 large egg white, lightly beaten with 1 teaspoon water 
• 4 teaspoons turbinado or clear sanding sugar 

Preparation

Place butter, sugar and salt in the bowl of stand mixer fitted with paddle attachment. Crack egg and peel shell. Separate yolk from white; add white to your next sandwich or egg salad. Press yolk through fine-mesh strainer and into mixer bowl with other ingredients. Beat mixture on medium speed until light and fluffy, scraping down sides of bowl and beater with spatula as needed. Add vanilla, mix until combined. Add flours and mix at low speed until just combined. Using rubber spatula or your hands, reach into bowl and knead dough a few times into a cohesive mass.

Divide dough in half; place each half on a square of parchment paper. Form each into a log about 6 inches long (it will be about 1 3/4 inches in diameter) and wrap tightly with parchment, twisting ends to seal. Chill logs for 30 minutes, until semi-firm. (If you chill them longer, you’ll want to warm them up a bit or it’s difficult to work them into pretzel shapes.)

Heat oven to 350 degrees. Line two baking sheets with parchment paper.

Slice 1/4-inch off first chilled log and roll slice into a ball in the palm of your hands; this softens the dough. On a counter, roll ball into a 6-inch rope. Pick up each end of rope and fold turn it into the center, pressing it into a pretzel shape. Transfer to baking sheet. Repeat with remaining dough, placing cookies one inch apart on prepared sheets.

Brush each pretzel cookie with egg white wash, then sprinkle with coarse sugar. Bake cookies until they have golden brown edges, about 13 to 15 minutes. Remove from oven but let firm up on baking sheet for 5 minutes before transferring cookies to cooling racks.

Do ahead: Cookies stored in an airtight container between sheets of waxed or parchment paper will keep for at least one week.

Off to the Grocery Store

Sunday is my day to grocery shop.  Mrs. BA and I always say that we are going to menu plan and I can then go to the store with a better list of ingredients to know what meals we are going to have for the week.  With both of us working - it's hard to know what dinner is going to look like when you come home at 5:30 and nothing is defrosted or ready to go.

But I like going to the grocery store.  There, I said it.  Mrs. BA doesn't like going to the grocery store.  In fact, she's not very good at it.  So it all works out.  I like going up and down every aisle and I love my Wegman's app that tells me where things are and what's on my list.  But that, of course doesn't stop me from buying the "emergency breakfast" or something else that I just have to have.

So it appears that grocery stores have been controlling my (our) minds for years.  From BuzzFeed.

21 Ways Supermarkets Control Your Mind

1. The make you associate the color red with discounts - supermarkets often put red “discount” signs in their parking lots, so you’re familiar with their format before you enter. Once you’re inside, the same sort of red signs don’t always denote a price reduction. But, because of the association you’ve already formed, you’ll be more inclined to buy the product.
2. They make shopping carts extra large - shopping carts, which were invented in 1938, are purposely much larger than the average family’s weekly food shop. This encourages you to buy more food than you need. (I will say that Wegman's does offer a small and large cart - but I always go for the large one.)
3. They put fruit and vegetables at the front - fruit and vegetables are usually positioned at the supermarket’s entrance. Although this doesn’t make sense for the shopper, who will crush their fresh shopping with heavier items later, the fresh smells and bright colours of fruit and veg make you feel positive. Plus, if you buy healthy food at the beginning of your shop, you’re more inclined to spend more on junk foods later.
4. They trick you with math - loose fruit is often priced by the pound, whereas packaged fruit is priced by the item. This makes it difficult for you to work out which is the cheaper option.
5. They pretend their fruit and vegetables are fresh - fruit and vegetables are often displayed in crates to make them look like they have just arrived from the farm.
6. They spray their vegetables with water - vegetables are often sprayed with a water mist throughout the day to make them look fresher. (I will note that at one of the Safeway's that I have shopped at, it's a show - you hear thunder and see "lightning" before the sprayers are turned on.)
7. They use flowers to fool you - flowers are also positioned at the supermarket’s entrance, usually in a more open display than food. This reminds the shopper of being in a local store and makes them feel less overwhelmed by the size of the shop which, in turn, encourages them to spend longer there. (And on those occasions when I have SoBA with me - he will always demand that we buy flowers for Mrs. BA.) 
8. They make you feel really hungry - most supermarkets position baked goods near their front doors. The smell of fresh bread activates your salivary glands, which makes you more inclined to make impulse purchases.
9. They force you to walk everywhere - essential items, such as bread, milk, and eggs, are spread out all over the store in order to make you wander around more. (hey, that's often the only exercise I get during the week)
10. They make you think you're going fast when you're not p they use smaller floor tiles in the more expensive aisles to make your trolley click faster. This makes you think you’re traveling faster, so you subconsciously slow down and spend more time in the expensive aisle.
11. They hide the cheese at the back - dairy products are usually positioned against the back wall, so you have to walk through the entire shop to get to them, encouraging you to pick up more things on the way.
12. They've worked out a sneaky right-left formula - since most supermarkets make you move from right to left, you’re naturally inclined to buy things from the right-hand aisles. The most expensive products are placed there. (Hey, I'm left-handed and I usually work the store from the farthest point back to the front (and do the aisles in reverse - so I'm OK with making suckers out of my right-handed friends.
13. They exploit your kids - expensive items are positioned at eye level, whereas items that are meant to appeal to children are positioned at their eye level. The cheapest items are positioned at the bottom of shelves, as you’re least likely to look there first. (This is one of the main reasons that I really like to grocery shop solo)
14. They make you think things are cheap when they're not - when you’re in a hurry, you’re likely to pick up bargains on the ends of aisles, rather than considering the best-priced options. Supermarkets will rarely place the cheapest products here. (I do like the impulse, end-cap purchase, I'm sorry to say.) 
15. They subliminally suggest food pairings to you - complementary items, such as crackers and cheese or apple pies and cream, are positioned next to each other in order to encourage you to buy more than you intended.
16. They sell meat and fish against white walls - meat and fish is often sold against a white backdrop, as this makes it look fresher.
17. They make things look better so you spend more - visual cues, such as installing wooden shelves and nice lighting, make you more inclined to spend more money on quality products.
18. They paint the walls red to make you stay longer - warm colors grab your attention and and encourage contemplation. Research shows that people contemplate which fruit juice to buy for a long time, so those aisles are painted red.
19. They play music to make you spend more - slow music makes you shop for longer, whereas classical music makes you spend more. Experiments have also shown that playing French music in the wine aisles increases the sales of French wines. (I will say that Wegman's has a really good Muzak system - I often find myself singing along, and I'm not alone.) 
20. They place essentials to encourage impulse buys - everyday items, such as socks and deodorants, are often placed near the registers as you’re likely to pick them up on an impulse, because you’ll need them at some point, even if you weren’t planning on buying them.
21. They appeal to your greedy side - check out lines are often lined with things like chocolate, which you’re likely to pick up as a reward for yourself for doing the shopping.

Time for Fish on Fridays

This Wednesday marks Ash Wednesday and the beginning of Lent as Catholics prepare for Easter.  So while that means crepes on Tuesday (for Shrove Tuesday / Mardi Gras), it also marks the time when "good" Catholics should abstain from meat on Fridays.

The Brave Astronaut's church will be holding "Soup and Stations on Fridays during Lent and there is even going to be a Lenten Fish Fry later this month, sponsored by the Methodist Church in town, which is sure to be a good time. Mrs. BA is one that will usually order Fish and Chips if it's on the menu when we go out (I will get it some of the time) - but this recipe might be worth a try.

Fish and Chips with Malt Vinegar Mayonnaise
from Epicurious
Bon Appétit | September 2013
by Adam Evans The Optimist, Atlanta, GA
Yield: Makes 4 servings
Headnote: Key when making this batter: Be sure your beer and club soda are ice cold, and chill the batter if prepping ahead.

Ingredients
Malt vinegar mayonnaise:

• 1 large egg yolk 
• 2 tablespoons malt vinegar, divided 
• 1 cup vegetable oil 
• Kosher salt, freshly ground pepper 

Fish and assembly:

• Vegetable oil (for frying; about 4 cups) 
• 2 cups all-purpose flour 
• 2 teaspoons baking powder 
• 1 teaspoon baking soda 
• 1 teaspoon kosher salt plus more 
• 1/2 teaspoon freshly ground black pepper plus more 
• 12 ounces (or more) chilled light lager 
• 1 cup chilled club soda 
• 1 tablespoon malt vinegar 
• 1 cup corn flour or all-purpose flour 
• 1 1/2 pounds cod, haddock or pollack, cut into long, 1 1/2"-wide strips 
• French fries (for serving) 
• Old Bay seasoning, flaky sea salt (such as Maldon), and chopped fresh dill 
• Lemon wedges (for serving) 

Special equipment: A deep-fry thermometer

Ingredient info: Corn flour, which is more finely ground than cornmeal, is available at Latin markets, natural foods stores, and bobsredmill.com.

Preparation 
For malt vinegar mayonnaise:
Whisk egg yolk and 1 tablespoon vinegar in a small bowl. Whisking constantly, slowly drizzle in oil, drop by drop at first, until mayonnaise is thickened and smooth. Add remaining 1 tablespoon vinegar; season with salt and pepper. Cover and chill.

DO AHEAD: Mayonnaise can be made 1 day ahead. Keep chilled.

For fish and assembly:
Fit a large pot with thermometer; pour in oil to measure 3". Heat over medium-high heat until thermometer registers 375°F.

Meanwhile, whisk all-purpose flour, baking powder, baking soda, 1 teaspoon kosher salt, and 1/2 teaspoon pepper in a large bowl. Whisking constantly, slowly add beer, club soda, and vinegar, adding more beer if batter is too thick (it should be the consistency of thin pancake batter).

Place corn flour in a shallow bowl. Season fish with kosher salt and pepper. Dredge fish in corn flour, shaking off excess, then dip in batter, letting excess drip back into bowl. Working in batches and returning oil to 375°F between batches, fry fish until golden brown and crisp, about 2 minutes per side. Transfer to paper towel-lined baking sheet.

Season fish and fries with Old Bay, sea salt, and dill; serve with malt vinegar mayonnaise and lemon wedges.

February - You Are Out of Here!

The month of February has been a rough one around the launchpad.  We lost our good friend and neighbor at the outset of the shortest month, followed by a succession of unfortunate events over the course of the month, including several winter storms - and then the anniversary of my mother's passing on Tuesday.  I will not be sad to see this month end today.

We are planning a relatively normal Pizza / Movie night at the launchpad - though there was some discussion that we should watch Ghostbusters tonight to honor Egon Spengler / Harold Ramis, who we also lost in this cold, bleak February.

Most evenings, after LBA and SoBA are in bed, Mrs. BA and I will settle down for some TV to unwind.  We are often doing other work and the TV is often on in the background - but occasionally we watch something off the DVR or, gasp, on live TV.

A while ago - kottke posted a list from the Writer's Guild of America of the 101 best written TV shows.  Thoughts?  Comment away.  My comments appear for the first 50 shows.

1. The Sopranos - I was a late comer to this show, Mrs. BA converted me.
2. Seinfeld - not that there's anything wrong with that.  One of those shows that is sometimes on in the background if Mrs. BA and I can't find anything else to watch
3. The Twilight Zone (1959) - a little early for me, but Rod Serling is always, the Man.
4. All in the Family - it definitely started to wane toward the end - but Archie Bunker was the bomb. 5. M*A*S*H - one of those shows that I would go and find if it was on somewhere.
6. The Mary Tyler Moore Show - OH, MR. GRANT!
7. Mad Men - one of the best shows still on TV
8. Cheers - even with Kirstie Alley, I still watched.
9. The Wire - this is one I didn't watch.
10. The West Wing - Jed Bartlet is still my President.
11. The Simpsons - again, a good show, but I never got on board.
12. I Love Lucy - the definition of ground breaking.
13. Breaking Bad - I watched the first couple of episodes from the first season and even then, it was a little dark for me.
14. The Dick Van Dyke Show - a show about writers in the Top 20!
15. Hill Street Blues - HEY! Let's be careful out there.
16. Arrested Development - this show was never on my radar.  I don't think I could ever get past Jason Batemen from his Silver Spoons days.
17. The Daily Show with Jon Stewart - my MIL swears by this show.  It's funny, but it's not for me.
18. Six Feet Under - watched every episode from every season.  I often quote Nate, "I hate the living."
19. Taxi - the extremely capable and underutilized Judd Hirsch.
20. The Larry Sanders Show - don't think I ever saw one episode
21. 30 Rock - One of Mrs. BA's favorites
22. Friday Night Lights - not for me
23. Frasier - another one of those shows that Mrs. BA and I will watch in reruns if it's on.
24. Friends - see #23
25. Saturday Night Live - I recently came to the conclusion that I am too old for SNL now.
26. The X-Files - never got hooked on Mulder and Scully
27. Lost - this show was of course, out there, but it was great, if confusing.
28. ER - another one that I stayed with until the end, and that was hard.
29. The Cosby Show - Bill Cosby, showing that clean comedy is great comedy.
30. Curb Your Enthusiasm - not a Larry David fan.
31. The Honeymooners - Jackie Gleason made this show what it was.
32. Deadwood - this show could only have been successful on pay cable.
33. Star Trek - despite it's limited run - the first was the best.
34. Modern Family - have not watched this one either.
35. Twin Peaks - see Lost.
36. NYPD Blue - after Hill Street Blues, all the rest were just posers
37. The Carol Burnett Show - I still can't watch some of these sketches without losing it.
38. Battlestar Galactica (2005) - I preferred the first one
39. Sex & the City - was never a big fan
40. Game of Thrones - I only went online and watched the Red Mass Massacre because I had to know what everyone was talking about.
41. The Bob Newhart Show - I agree, this Bob Newhart was better than the Vermont inn reboot.
TIE Your Show of Shows
43. Downton Abbey - have not gotten hooked on this new one.
TIE Law & Order
TIE thirtysomething - I watched most of these, I used to know someone who had a thing for Ken Olin.
46. Homicide: Life on the Street - like the Wire, never got into this - maybe it's a Baltimore thing.
TIE St. Elsewhere - Before ER, there was St. Elsewhere
48. Homeland - I may have a thing for Claire Danes.
49. Buffy the Vampire Slayer - was not a buffy person
50. The Colbert Report - no.
TIE The Good Wife
TIE The Office (UK) - didn't watch the American one either
53. Northern Exposure
54. The Wonder Years
55. L.A. Law
56. Sesame Street
57. Columbo
58. Fawlty Towers
TIE The Rockford Files
60. Freaks and Geeks
TIE Moonlighting
62. Roots
63. Everybody Loves Raymond
TIE South Park
65. Playhouse 90
66. Dexter
TIE The Office (US)
68. My So-Called Life
69. The Golden Girls
70. The Andy Griffith Show
71. 24
TIE Roseanne
TIE The Shield
74. House
TIE Murphy Brown
76. Barney Miller
TIE I, Claudius
78. The Odd Couple
79. Alfred Hitchcock Presents
TIE Monty Python’s Flying Circus
TIE Star Trek: The Next Generation
TIE Upstairs, Downstairs
83. Get Smart
84. The Defenders
TIE Gunsmoke
86. Justified
TIE Sgt. Bilko (The Phil Silvers Show)
88. Band of Brothers
89. Rowan & Martin’s Laugh-In
90. The Prisoner
91. Absolutely Fabulous (UK)
TIE The Muppet Show
93. Boardwalk Empire
94. Will & Grace
95. Family Ties
96. Lonesome Dove
TIE Soap
98. The Fugitive
TIE Late Night with David Letterman
TIE Louie
101. Oz

All About Soup

This week is supposed to turn cold again, with more snow forecast, too.  I am getting a little tired of winter - though my siblings and I all think that my mother must be mad at us for something.  My mother loved snow and has unloaded on all of us this winter.  Tomorrow is the eight anniversary of her passing and I still miss her every day.

My mother was not a big soup maker - she leaned toward the canned variety.  Mrs. BA has ventured down the soup road recently, making a killer batch of Baked Potato Soup not too long ago (the last time it snowed and we had a snow day).  "Potato Soup" is on the list below but Mrs. BA is #1 on my list.  BuzzFeed had this list on the "Definitive Ranking of Soup" and I have posted a recipe for my favorite on the list - New England Clam Chowder.

The Definitive Ranking Of Soups
Not all soup is created equal.

24. Lentil Soup - There is some weird underlying sadness in lentil soup.
23. Egg Drop Soup - Sorry, but those egg shreds will just always be a little unsettling.
22. Split Pea Soup - Split pea texture is what I imagine eating chalk would be like, if the chalk was pea-flavored. Plus it’s hard to eat without thinking about The Exorcist.
21. Manhattan Clam Chowder - You think hot tomato clams make you so metropolitan, don’t you? Sorry, but you’ll never be as cool as New England clam chowder.
20. Chicken Noodle Soup - This soup is great in theory, but it’s almost never executed well. Soggy noodles and sad chicken bits, crying together in a bowl.
19. Broccoli Cheddar Soup - When done well, this soup can be amazing. When done poorly, it’s an ungodly mouth punishment.
18. Gumbo - Gumbo gets points for spiciness, but there’s a lot going on. It can be a little intimidating.
17. Bean Soup - Mad love for dem beans (white beans, black beans, navy beans, love them all), but it must be said: Soups just don’t let ‘em shine.
16. Minestrone - Minestrone is the go-to vegetarian soup, but it can go bad so easily. Urgh, so many overcooked vegetables.
15. Miso Soup - Miso serves its purpose (getting your body ready for the inappropriate amount of sushi you’re about to digest) but — real talk — it’s pretty bland and lame in the grand scheme of soups.
14. Chili - Chili is like a thick, spicy bowl of the American dream. And the American dream will make you feel kind of pukey if you eat too much.
13. Matzo Ball Soup - Sure, sometimes the matzo balls are so dense you feel like you ate a softball and are scared of what’s gonna come out the other end. But when a matzo ball soup is done correctly, it’ll warm your entire soul.
12. Wonton Soup - Never choose between dumplings and soup again.
11. Mushroom Soup - Something magic happens to mushrooms when you blend them up, especially if you use rosemary.
10. Potato Soup - This is perfect if you’ve ever wanted to drink a potato. Potatoes (and sweet potatoes, as shown above) are delicious in all forms, even liquid.
9. New England Clam Chowder - Hot clams in cream seem like a bad idea. WRONG. They’re a great idea.
8. Tomato Soup - Full disclosure: If all tomato soup was actually tomato-cheddar, it would be at the top of the list. But since it isn’t, tomato remains in the upper middle of the pack. Sometimes it is EXACTLY what you need and sometimes it’s just tomato water.
7. Seafood Bisque - Like eating your own personal creamy ocean.
6. Gazpacho - When it’s hot out there is literally nothing better than gazpacho. It has all the flavors of summer in one convenient bowl. It’s like sunshine was put into a soup.
5. Chicken and Dumpling Soup - This is just an excuse to eat dumplings with the added recreation of chasing after them as they swim around.
4. Pho - Not sure what’s better — the subtle flavors or arguing with people about how to pronounce it. Either way, it will fill your soul with happiness.
3. Tortilla Soup - So many yummy flavors! It’s like a fiesta in your mouth.
2. Ramen - There’s a noodle party and you’re invited.
1. Butternut Squash Soup - This soup is the squash at its best. Creamy and yummy, it’s like drinking velvet.

New England Clam Chowder
from Epicurious
by The Culinary Institute of America Gourmet Meals in Minutes

Yield: Makes 2 quarts
Total Time: 45 minutes

Ingredients

• 1 1/4 pound canned clams, minced, juices reserved 
• 2-3 cups bottled clam juice 
• 2 bacon slices, minced 
• 1 onion, diced 
• 2 tablespoons all-purpose flour 
• 1 bay leaf 
• 1/2 teaspoon thyme leaves, chopped 
• 1 pound potatoes, peeled, diced 
• 3 cups heavy cream or half and half 
• 6 tablespoons dry sherry, or to taste 
• Salt, to taste 
• Freshly ground black pepper, to taste 
• Tabasco sauce, to taste 
• Worcestershire sauce, to taste 
• Oyster or saltine crackers, as needed 

Preparation
Drain the clam juice from the minced clams and combine with enough bottled juice to equal 3 cups of liquid.

Cook the bacon slowly in a soup pot over medium heat until lightly crisp, about 8 minutes.

Add the onion and cook, stirring occasionally, until the onion is translucent, about 5-7 minutes. Add the flour and cook over low heat, stirring with a wooden spoon, for 2-3 minutes.

Whisk in the clam juice, bring to a simmer, and cook for 5 minutes, stirring occasionally. The liquid should be the consistency of heavy cream. If it is too thick, add more clam juice to adjust the consistency. Add the bay leaf and fresh thyme.

Add the potatoes and simmer until tender, about 15 minutes.

Meanwhile, place the clams and cream in saucepan and simmer together until the clams are cooked, about 5-8 minutes.

When the potatoes are tender, add the clams and cream to the soup base. Simmer for 1-2 minutes.

Stir in the sherry. Season to taste with salt, pepper, Tabasco, and Worcestershire sauce. Serve in bowls with the crackers on the side.

Lego(s) Are Awesome!

Because, according to the movie, Everything Is Awesome!  The Brave Astronaut clan went to the movies last weekend to take in the Lego Movie. It was very, very funny.

If you are looking for something to do - there is a new Chrome plugin that allows you to build Legos in your browser (from BuzzFeed) - and evidently, this summer, you will be able to get your very own set of Ghostbusters Lego set(s).

So do you know everything you need to know about Lego (including that the plural of Lego is Lego) (from BuzzFeed - which incidentally I think the BuzzFeed folks really, really like Lego)?

1. “LEGO” comes from the Danish phrase leg godt, which means “play well”
2.  The company got its start when Ole Kirk Christiansen, a carpenter, lost his business and began making toys out of his surplus lumber. The business took off and eventually evolved into the giant Lego empire.
3. Originally called “Automatic Binding Bricks,” LEGO wasn’t the first to market the toy. Kiddicraft holds that distinction, and LEGO just improved on the design.
4. In 2002, LEGO sued the Chinese makers of “Coko bricks,” a building block closely resembling LEGO bricks. Coko had to cease production and issue a formal apology.
5. Early LEGO figurines had no facial features, gender, arms, or moveable legs.
6. 560 billion LEGO parts had been produced as of 2013. That’s 80 LEGO pieces for every human being on the planet.
7. LEGO is the world’s largest producer of rubber wheels—more than Bridgestone, more than Goodyear, more than anyone. They produce more than 306 million tiny rubber tires a year.
8. The world’s tallest LEGO tower was 94 feet high a utilized 465,000 bricks.
9. In 2009 a life size house was built using 3.3 million LEGO bricks. 1,000 volunteers helped to assemble it.
10. There have been fifty LEGO video games.
11. The factory process is so streamlined that only 18 out of every million LEGO pieces fail to meet company standard.
12. Every second, seven LEGO sets are sold. In the time it takes to read this sentence, dozens of sets are sold worldwide.
13. There 915 million different ways to combine just six individual LEGO bricks. According to National Geographic’s special MegaFactories: LEGO, the possibilities are nearly endless.
14. The largest commercial LEGO set is that of the Taj Mahal, with 5,922 individual pieces.
15. There are no LEGO sets with a direct military theme. Ole Kirk Christiansen didn’t want to make war seem appealing to children.
16. As part of the 2011 “LEGO Bricks in Space” program, astronauts brought 13 Lego kits to the International Space Station to see how they react in microgravity.
17. Speaking of space, there are enough LEGO bricks to stack from the earth to the moon…ten times.
18. Legoland, LEGO’s theme park chain, has a whopping seven locations worldwide. Billund, California, Florida, Malaysia, Windsor, Günzburg, and the Discovery Center in Manchester.
19. LEGO is more than just a toy, it’s an art form. Nathan Sawaya is the world’s foremost LEGO artist and he’s shown in museums around the nation.
20. In 2000, The British Association of Toy Retailers named LEGO the “Toy of the Century”, over the teddy bear and Barbie doll.

The Cubano

Today was President's Day and another successful federally mandated playdate for LBA and SoBA and our friends.  Mrs. BA made a very tasty meal of pulled beef sandwiches and chicken wings.  Here's a recipe for a Cuban sandwich.  I have had a few Cubans before and there is nothing quite like a really good one.  Perhaps the launchpad needs a panini press.

The Cubano
from Epicurious
by Jose Garces The Latin Road Home

Ingredients
Roast Pork

• 2 Tbsp kosher salt + 1 Tbsp 
• 2 Tbsp granulated sugar 
• 1 Tbsp ground mustard 
• 2 lb boneless pork shoulder, tied in an even roll 
• 1/2 cup Dijon mustard 
• 1 tsp ground mace 
• 2 Tbsp freshly ground black pepper 
• 1 Tbsp Spanish smoked sweet paprika 

Sandwich

• 4 (6-inch) light crisp-crusted bakery rolls 
• 2 Tbsp Dijon mustard 
• 3/4 lb best-quality domestic ham (unglazed), thinly sliced 
• 1/4 lb Swiss or Gruyère cheese, thinly sliced 
• 1 large dill pickle, thinly sliced lengthwise 
• 2 Tbsp unsalted butter 

Preparation
To cure the pork, combine 2 tablespoons of the salt with the sugar and ground mustard. Rub the mixture all over the meat, cover, and set it in the refrigerator to cure for 6 hours.

Place a rack in the middle position and preheat the oven to 325°F.

To roast the pork, rinse it under cold running water to remove the seasoning. Pat dry with paper towels. Combine the Dijon mustard, mace, black pepper, paprika, and the remaining 1 tablespoon salt. Rub the mixture all over the meat. Set the pork in a roasting pan, cover tightly with aluminum foil, and cook until the internal temperature reaches 175°F, about 45 minutes. Allow the meat to cool completely before slicing.

To make the sandwiches, heat a sandwich press or griddle to medium-high. Split the bread lengthwise and pull it open. Spread the mustard on 1 side of each roll and layer on the roast pork, ham, cheese, and pickles. Spread the butter all over the outside of the sandwiches and griddle until the cheese is melted and the meats are warmed through, 3 to 4 minutes. (Alternatively, wrap the sandwich in foil and toast in a 350°F oven for 5 to 7 minutes.) Slice each in half on the diagonal and serve.

Farewell to a Friend

"Has this world been so kind to you that you should leave with regret?  There are better things ahead that any we leave behind."

- C.S. Lewis

This has been a very difficult week at the Launchpad.  Just one week ago (though it seems much longer), the Brave Astronaut clan, the Cheverly community, and I'm also convinced in a way, everyone, were stunned by the premature loss of my friend and next door neighbor, and founding member of the "collective."

Our friend Riley left us entirely too soon.  He had faced an inordinate number of health challenges over the past year (and through his entire life), but these past several years were the happiest - with his wife and two children.  As has been noted here before, their two children are very close to LBA and SoBA and the eight of us did a lot together.  Riley and I had often talked of removing the fence between our yards because the kids were always climbing over it instead of going around through the gate.

Then again, had we done that, neither Riley nor I would have had something to lean on during our many conversations about politics, our town, our families - there was no subject that Riley wouldn't talk about.  Riley was my "spotter" and support structure for working in and around the house, if I didn't quite know how to finish something - I'd go find him, because he would know.  We never got to build our communal shed - but I'm going to work on that this summer, and I know that he will be around to help me.

Last Monday, I noted on Twitter that I was having "one of those days that you don't like to have. But if you have to have it, have it in Cheverly."  I am so touched by the support of this community for Riley's family at this time and am honored to be a part of this great place.

When we sent Riley home on Saturday, his family was supported by hundreds of friends and we heard stories of comfort, humor, and dignity - all integral parts of Riley's character.  Riley spent most of his life working in politics and I woke up on Saturday morning with Ted Kennedy's eulogy for his brother, Bobby, stuck in my head.

"My brother need not be idealized, or enlarged in death beyond what he was in life; to be remembered simply as a good and decent man, who saw wrong and tried to right it, saw suffering and tried to heal it, saw war and tried to stop it. 
Those of us who loved him and who take him to his rest today, pray that what he was to us and what he wished for others will some day come to pass for all the world. 
As he said many times, in many parts of this nation, to those he touched and who sought to touch him:"

"Some men see things as they are and say why. I dream things that never were and say why not."

Farewell my friend.  You will be greatly missed and I know that you will always be with us.

Zucchini Parmesan Crisps

Vegetables are liked well enough here at the launchpad.  It's possible these might even appeal to Mrs. BA.  I will say that the Pioneer Woman's Onion Straws are a new staple for launchpad meals - and this recipe also calls for mandoline work, which I am still recovering from the last go-round with that kitchen tool.

Zucchini Parmesan Crisps
from the Smitten Kitchen
adapted from Ellie Krieger

This doesn’t too closely follow the original recipe because I found I needed thinner chips, more crumbs, more parmesan and sometimes less baking time than recommended. I also found that I could only reliably get “crisp” effect, one that lasted for a while, when I used an egg white instead of an olive oil wash. Please don’t take any of the measurements in this recipe as the law; cooking times and required coating will vary by thickness and baking pan heaviness. You’ll want to keep an eye on them and look for a good golden color before removing from the oven, which will ensure that they get and remain crisp. They’re also best on the first day, so you’re going to have to eat them all. I promise, you won’t mind. 

Ingredients

• Olive oil or cooking spray
• 2 medium zucchini (about 1 pound total) 
• 1 to 2 egg whites 
• 1/2 cup grated parmesan cheese 
• 1/2 cup plain, dry breadcrumbs, such as panko 
• A couple pinches sea salt 
• Freshly ground black pepper 

Preparation
Heat oven to 450 degrees. Coat two baking sheets lightly with cooking spray or thinly with olive oil. Slice zucchini into slightly-less-than 1/4-inch thick rounds; if they feel especially wet, spread them on a towel while you prepare the other ingredients. In a small bowl, lightly beat first egg white with 1 teaspoon water to loosen it. Combine cheese, crumbs, salt and pepper in a separate bowl. Dip each zucchini coin in egg white, letting excess run off before gently dipping them in parmesan mixture. Arrange in single layer on baking sheets. If additional egg white is needed, prepare it the same way, with 1 teaspoon of water. If additional crumb mixture is needed, make a few spoonfuls at a time, matching the volume of crumbs and cheese.

Bake zucchini rounds until browned and crisp, about 25 to 30 minutes, flipping each over halfway through. Please keep an eye on them; they may need to be moved around on the tray so the ones at the edges don’t bake more quickly than the ones in the center. Take them out only when they’re golden all over and let them cool on the tray on a cooling rack or a plate.

Keep at room temperature until needed. Crisps are best on the first day.

Shuffle Up and Deal!

Tomorrow night the Brave Astronaut will be tending bar at LBA and SoBA's school fundraiser, Casino Night!  This is the fourth year I have been making drinks for parents, and this year the event has a Mardi Gras theme and one of the drinks that will be served up will be lots of Hurricanes.

So based on where you live, what should you be drinking (from BuzzFeed - where you can get all the recipes for the drinks below as well)?

1. Alabama - The Alabama Slammer (Amaretto, Southern Comfort, Sloe Gin, and orange juice) Why?: Legend has it that the drink originated in the state in the 1970s and is known as the signature drink of the University of Alabama Crimson Tide.
2. Alaska - The Smoked Salmon Bloody Mary (Smoked Salmon Vodka, V-8 Juice, tabasco, Worcestershire sauce, sugar, salt, and pepper) Why?: Alaska Distillery has recently produced a vodka made with a secret recipe of smoked salmon caught in the Gulf of Alaska.
3. Arizona - The High and Dry (Mandarin Vodka, Triple Sec) Why?: During the prohibition era, Phoenix featured a “secret bar” behind a bookshelf in the Arizona Biltmore, where “every self-respecting gentleman” had access to a decent highball.
4. Arkansas - The Arkansas Razorback (Rum, vodka, amaretto almond liqueur, Kahlua coffee liqueur) Why?: This popular cocktail shares its name with the University of Arkansas Razorbacks. You can even buy cocktail glasses embellished with the Razorback mascot! 
5. California - The Mai Tai (Light rum, dark rum, lime juice, orange curacao, orgeat syrup) Why?: This fruity beverage is said to have been created by Victor “Trader Vic” Buergon at his Polynesian-style restaurant in Oakland, Calif.
6. Colorado - The Snowball (Vodka, Fresca, and lime juice) Why?: The interesting combo of vodka and lemonade is also popular in the U.K., but this combo of Colorado Premium Vodka and Fresca makes this drink uniquely Coloradan.
7. Connecticut - The Limonata (Vodka, sparkling lemonade, blood-orange juice) Why?: Available exclusively at Ballo at the Mohegan Sun in Monteville, Conn., this drink features a sphere of frozen blood orange that adds sweet flavor to the cocktail as it melts.
8. Delaware - Blueberry Vodka Tonic (Vodka, blueberries, and lots of time) Why?: Unlike typical vodka tonics, Delaware’s blueberry version features a vodka infused with fresh blueberries for over a month.
9. Florida - The Rum Runner (Captain Morgan, blackberry liqueur, creme de bananes, and orange juice) Why?: Rum Runners are said to have been invented in the 1950s at the Holiday Isle Tiki Bar in Islamorada, Fla.
10. Georgia - The Scarlet O’Hara (Southern Comfort, cranberry juice, and a lime wheel) Why?: There are several varieties to “The Scarlet O’Hara”, but in Georgia, they typically feature Southern Comfort.
11. Hawaii - The Blue Hawaiian (Light rum, vodka, Blue Curacao, pineapple juice, and sweet & sour mix) Why?: This tropical cocktail was invented by Harry Yee, a legendary bartender at the Hilton Hawaiian Village in Waikiki.
12. Idaho - Spring Whiskey Sling (Blended whiskey, lemon juice, sugar, and water) Why?: The Red Feather Lounge in Idaho features a famed Spring Whiskey Sling that was featured in the “Best of List” in The New York Times.
13. Illinois - The Chicago Fizz (Dark rum, ruby port, lemon juice, sugar, club soda, and egg whites) Why?: While New Orleans is credited with the origination of the fizz, the Chicago variation’s claim to fame was its popularity at the Waldorf-Astoria bar in New York during the pre-prohibition era.
14. Indiana - The Refined Janet Guthrie (Sweet Tea Vodka, Refined Mixers margarita mix) Why?: In honor of the Indy 500, this beverage was created to commemorate the first woman that qualified and drove in the race.
15. Iowa - The Iowa Sunrise (Bacardi white rum, vodka, lemonade, sprite, orange juice, and grenadine) Why?: While similar to many cocktails in composition, the Iowa version is said to represent the beautiful sunrise over Iowa in winter mornings.
16. Kansas - The Pendergast (Buffalo Trace Bourbon, sweet vermouth, Benedictine, and Angostura bitters) Why?: This cocktail is named for Thomas Pendergast, a Kansas City politician famed for his populist touch and connections with the Mafia during the Prohibition. 
17. Kentucky - The Mint Julep (Bourbon, sugar, and water) Why?: The origins of the drink are murky, but the mint julep was introduced by US Senator Henry Clay during the 18th century.
18. Louisiana - The Sazerac (Rye whiskey, Peychaud’s bitters, sugar, and absinthe) Why?: In June 2008, the Louisiana Legislature proclaimed the Sazerac as New Orleans’ official cocktail.
19. Maine - Dust to Dust (Cold River Vodka, Domaine de Canton ginger liqueur, Aperol, and ginger syrup) Why?: The bar Grace, located in Portland, Maine, is famous for this unique ginger cocktail.
20. Maryland - The Black-Eyed Susan (42 Below Vodka, Early Times Kentucky Whiskey, sweet & sour mix, and orange juice) Why?: The cocktail, named after Maryland’s state flower, is the official drink of the Preakness Stakes. 
21. Massachusetts - The Cape Codder (Vodka and cranberry juice) Why?: The drink was conceived by the Ocean Spray cranberry growers under the name “Red Devil,” which was later changed to “The Cape Codder” in the 1960s.
22. Michigan - The Golden Cadillac (Creme de cacao (white), Vodka, Galliano, blueberries, water, sugar, and lemon juice) Why?: While the cocktail was created in California, it’s famed name (Cadillac, of the Motor City origin) and taste has made it a popular beverage in many bars in Michigan.
23. Minnesota - The Bootleg (Bootleg mix, gin, vodka/light rum, and club soda) Why?: Bootleg cocktails are made specifically from Bootleg Mix, which can only be purchased from the Woodhill Country Club in Wayzata, Minn.
24. Mississippi - Mississippi Punch (Dark rum, bourbon, brandy/cognac, fresh lemon juice, and sugar) Why?: This cocktail recipe was first printed in Jerry Thomas’ The Bon Vivant’s Companion, attributing its location in Mississippi.
25. Missouri - The Missouri Mule (Bourbon, Applejack, lemon juice, Campari, and Cointreau) Why?: The cocktail was created for President Harry S. Truman, with its name representing his home state of Missouri and the donkey mascot of the Democratic Party.
26. Montana - The Montana Tornado (Jack Daniel’s Tennessee whiskey, gin, tequila, and 7 Up) Why?: Unlike other tornadoes, the Montana Tornado features 7 Up instead of the commonly used Coca-Cola. The drink is also served in a mason jar instead of the typical cocktail glass.
27. Nebraska - The Kool-Aid Caddy (Orange vodka and Kool-Aid) Why?: Kool-Aid was invented in Hastings, Neb, by Edwin Perkins. Naturally, the state boasts a beverage in his honor.
28. Nevada - The Nevada Cocktail (Light rum, grapefruit juice, lime juice, and sugar) Why?: In honor of Nevada Day, which falls on the last Friday of October, many drink this cocktail to celebrate.
29. New Hampshire - The Gin-Esaisquoi (Lillet blanc, Velvet Falermum, egg whites, and orange bitters) Why?: This drink was originated at the White Mountain Cider Company in Glen, NH by bartender Jeff Grdinich for his friend Kevin Ginestet, who, ironically, is allergic to eggs and does not drink alcohol.
30. New Jersey - The Applejack (Applejack brandy, lemon juice, and grenadine) Why?: During the colonial period in New Jersey, the Applejack was used as currency to pay road construction crews. New Jersey also boasts the oldest licensed distillery, Laird & Company, which continues to produce applejack.
31. New Mexico - La Paloma (Tequila and grapefruit soda) Why?: This cocktail was first recognized in Evan Harrison’s Popular Cocktails of the Rio Grande. Known as “The Dove” in Spanish, it’s origins are claimed to be somewhere along the Rio Grande. 
32. New York - The Moscow Mule (Vodka, lime juice, ginger beer) Why?: The cocktail is said to have been invented in 1941 by John G. Martin of G.F. Heublein Brothers, Inc., an East Coast spirit producer and Jack Morgan, President of Cock ‘n’ Bull Products.
33. North Carolina - Dirty Beetz (Vodka, beet juice, lime juice, and orange juice) Why?: The Fiction Kitchen, a local Raleigh haunt, features this cocktail. Created by Christopher Tamplin, the use of beets creates a vibrantly colored cocktail when garnished with a lime and orange peel.
34. North Dakota - The Howlin’ Wolf (White Creme de Menthe, blue curacao, vodka, and Sprite) Why?: It’s no surprise that this drink is named after North Dakota’s state animal, the coyote (AKA prairie wolf).
35. Ohio - The Black Gold (Captain Morgans, Jose Cuervo Gold Tequila, Sierra Mist, and Grenadine) Why?: The Kentucky Derby, the Preakness, and the Belmont Stakes have specialty cocktails, naturally the folks in Thistledown wanted to create a drink to represent the Ohio Derby. The Black Gold is named after the only horse to win both the Kentucky Derby and the Ohio Derby.
36. Oklahoma - The Farmer’s Daughter (Vodka, fresh strawberries, basil leaves, and simple sugar) Why?: Lobby Bar, located in Oklahoma City, specializes in maintaining the tried-and-true nature of cocktails while adding an individual twist, crafting each individually with added, natural ingredients. Each of their Farmer’s Daughter cocktails is made with fresh fruit. 
37. Oregon - Flaming Ring of Fire (High proof rum, whiskey, and tabasco sauce) Why?: Named after Oregon’s location in “the Pacific Ring of Fire”, this shot turns up the heat with added Tabasco sauce.
38. Pennsylvania - The Bronx (Gin, Sweet red vermouth, dry vermouth, and orange juice) Why?: Strangely, this cocktail was created by Joseph S. Sormani in Philadelphia, a retired Bronx restaurateur. 
39. Rhode Island - Rhode Island Red (Partida Blanco tequila, chambord, lemon juice, agave nectar, orange bitters, and ginger beer) Why?: While hailing from California, this drink was created to salute the 350th anniversary of Rhode Island’s reception of a Colonial Charter. 
40. South Carolina - The Hemingway Mojito (Bacardi, sunset-red Italian Campari, muddled mint & grapefruit, soda water, and grapefruit juice) Why?: Amen Street’s, located in Charleston, mixologists created a cocktail to match the colorful like of Ernest Hemingway. The drink boasts beautiful colors to reflect Hemingway’s love for Key West’s sunsets.
41. South Dakota - The President (Light rum, grenadine, and orange juice) Why?: Over 2 million people visit South Dakota annually to visit this befitting cocktail’s dedication, the Presidents of Mount Rushmore.
42. Tennessee - Lynchburg Lemonade (Jack Daniel’s whiskey, Triple sec, sweet & sour, and Sprite) Why?: This famous cocktail got its name from the Jack Daniel’s Distillery in Lynchburg, Tennessee. Alabama restaurateur Tony Mason brought JD to court, alleging that the distillery stole his recipe, but a judge declined his request for $13 million in damages.
43. Texas - The Mexican Martini (Tequila, Cointreau orange liqueur, sweet & sour mix, lime juice, orange juice, and Sprite) Why?: This cocktail variation of a margarita is served straight up in a cocktail glass and can be served extra spicy. This drink was created and continues to be incredibly popular in Austin, TX.
44. Utah - The Mountain Derby (Woodford Reserve, grapefruit juice, honey, and lemon juice) Why?: This interesting cocktail was created by Dave Wallace and beat out other cocktails in a competition held in Park City, UT. As a result, his concoction is now featured on drink menus at bars and restaurants all over the city for six months.
45. Vermont - The Old Vermont (Gin, maple syrup, lemon juice, orange juice, and bitters) Why?: For a true version of an Old Vermont, a bartender needs to use Barr Hill Gin from Vermont.
46. Virginia - The Copper Barley (Campari, sweet vermouth, and soda water) Why?: The Copper Barley is a cocktail that uses malt exclusively from the Virginia Highland Malt distillery.
47. Washington - The Washington Apple (Vodka, Sour Apple Schnapps, and apple juice) Why?: This can be served as a martini, a shooter, or on the rocks, but its main ingredient is Washington apples from, well, Washington.
48. West Virginia - The Persephone (Bourbon, whiskey, triple sec, lemon juice, and egg whites) Why?: This holiday inspired, champagne-based cocktail was featured in the West Virginia Gazette by its style team.
49. Wisconsin - The Tom and Jerry (Rum/brandy/whiskey, egg whites, vanilla extract, sugar, nutmeg, and powdered milk) Why?: This Christmastime cocktail was originally created by journalist Pierce Egan in the 1820s, but continues to be most popular in Wisconsin. 
50. Wyoming - The Boiler Maker (Light draft beer and whiskey) Why?: Similar to Old Faithful in Wyoming, The Boiler Maker is a geyser of sorts. To consume this cocktail, you first have to drop the shot of whiskey into the beer, then down the entire thing in one gulp.
51. Bonus: Washington D.C. - The Rickey (Gin, lime juice, and carbonated water) Why?: While the drink was created in the 1880’s, the drink maintains its popularity as one of the most popular gin cocktails in the area and even has a virgin version called the “lime rickey”.

Space: The Final Frontier

As I am the Brave Astronaut, I try to remember the anniversaries of significant space milestones.  Here in January, we have two that fall one right after the other.

Yesterday was the 47th Anniversary of the launchpad fire that killed astronauts Virgil "Gus" Grissom, Ed White, and Roger Chaffee on the Apollo 1 Mission to the moon.  I have posted about this before - and it is of course, one of the reasons I am known as the Brave Astronaut.  This month, the movie Apollo 13 has been playing with some frequency, and it's one of those movies that I will stop and watch if I come across it.  In that movie, Jim Lovell's (played by Tom Hanks) asks him about the fire that killed Grissom, White, and Chaffee.  Lovell tells his son they fixed the door so that kind of tragedy would never happen again - which it didn't.

As for today's anniversary, 28 years ago, the Space Shuttle Challenger exploded 73 seconds into its mission, killing American teacher Christa McAuliffe and six others: Gregory Jarvis, Judy Resnik, Dick Scobee. Ronald McNair, Michael Smith, and Ellison Onizuka.  The seven are memorialized on a monument at Arlington National Cemetery.  I remember watching the launch of the Challenger (very few people still were, as the shuttle launches had become very routine) and realizing something very bad had happened, by the way the reporters on TV were talking.  As far as shuttle movies go, one of the better ones is Armageddon, which I also spotted in the TV listings the other day.

Space travel has its risks - we should always remember those who gave all so we could expand beyond our terrestrial borders to see what is out there.  Ronald Reagan's speech the evening following the Challenger disaster (when he was supposed to have delivered the State of the Union - something President Obama will do later this evening) was extraordinarily moving.

Roasted Broccoli

Three weeks ago, Roasted Chicken.  Last week, Roasted Potatoes.  This week, Roasted Broccoli.

• Preheat oven to 375° 
• Chop a head of broccoli (do not rinse, immediately prior to preparing!) 
• Mince 2-3 cloves of garlic 
• Put broccoli, garlic, 2 tbsp. olive oil, and a few shakes of salt and pepper in a ziploc bag. 
• Shake it up!! 
• Spread out on baking sheet, place on top rack, and bake for about 30 minutes. 
• Broccoli will be crunchy and delicious!

Who is the Most Significant Person of All Time?

Statistically speaking, of course.  Two individuals set out to quantify the contributions of prominent individuals and come up with a list of the most significant people in the world.  From the Atlantic.  Thoughts?  Comment away.

1. Jesus
2. Napoleon
3. Mohammed
4. William Shakespeare
5. Abraham Lincoln
6. George Washington
7. Adolf Hitler
8. Aristotle
9. Alexander the Great
10. Thomas Jefferson
11. Henry VIII
12. Charles Darwin
13. Elizabeth I
14. Karl Marx
15. Julius Caesar 
16. Queen Victoria
17. Martin Luther
18. Joseph Stalin 
19. Albert Einstein 
20. Christopher Columbus

So we have four religious leaders (Jesus, Mohammed, Martin Luther, and Henry VIII), two of them in the top 5.  Protestants just can't get a break.  There is a part of me that feels that Johannes Gutenberg needs to be on this list, because without him, numbers 4 and 10 (and for that matter #17) don't have an outlet for their work. 

I would like to see how they calculated their results to have Napoleon come in at number 2.  I guess it's plausible, seeing as what he accomplished (or didn't accomplish) made number 7 and number 18 possible.  But one could also make the case that Alexander the Great begat Julius Caesar who begat Napoleon.

It's interesting the sciences are so "underrepresented," with only Darwin and Einstein on the list.  Leonardo DaVinci, anyone? Copernicus? And it's nice (for those of us living here in the Americas) for Columbus on the list, but there are other explorers out there that one could say had a greater impact on navigation and exploration.

Can you tell I have some issues with this list?

Roasted Potatoes

Two weeks ago, I posted the alleged best roast chicken recipe.  There's nothing quite like good roasted potatoes surrounding your bird in the oven.

Roasted Potatoes
from Bon Appetit, October 2013

yield Makes 8 servings

Ingredients 

• 8 sprigs hearty herbs (such as thyme, rosemary, and/or sage) 
• 4 garlic cloves, unpeeled, lightly crushed 
• 3 pounds Yukon Gold potatoes, unpeeled, cut into 3/4" pieces 
• 1/4 cup olive oil 
• Kosher salt, freshly ground pepper 

Preparation
Preheat oven to 375°F. Place herbs, garlic, potatoes, and oil in a large bowl; season with salt and pepper and toss to coat. Divide between 2 large rimmed baking sheets and roast, tossing occasionally, until potatoes are soft and golden brown, 45–55 minutes.

Hemingway's List for Young Writers

I didn't make a list of resolutions for 2014.  Less disappointment when I don't follow through.  Although, I would like to, and will make a concerted effort, to lose weight this year - which may result in my sleep apnea going away.  I would just like to feel better.  Mrs. BA and I are also trying to save more (any?) money this year - so we have started on the 52-week savings challenge.  You can see more about it here.

For several years, I have played with a manuscript that I have started, edited, stepped away, come back to, all with the hopes that someday I might get it published.  Maybe 2014 is the year for that too.  So while, I no longer could be considered young, here's a list of books recommended by Ernest Hemingway in 1934.  Think these are available for the Kindle?

• “The Blue Hotel” by Stephen Crane
• “The Open Boat” by Stephen Crane
• Madame Bovary by Gustave Flaubert
• Dubliners by James Joyce 
• The Red and the Black by Stendhal 
• Of Human Bondage by Somerset Maugham 
• Anna Karenina by Leo Tolstoy 
• War and Peace by Leo Tolstoy 
• Buddenbrooks by Thomas Mann 
• Hail and Farewell by George Moore 
• The Brothers Karamazov by Fyodor Dostoyevsky 
• The Oxford Book of English Verse 
• The Enormous Room by E.E. Cummings 
• Wuthering Heights by Emily Bronte 
• Far Away and Long Ago by W.H. Hudson 
• The American by Henry James 

To help me with the book, I may also follow Hemingway's advice on "How to Write Fiction."  Also, I would probably benefit from Elmore Leonard's advice on "10 Rules on Writing:"

1. Never open a book with weather - "If it’s only to create atmosphere, and not a character’s reaction to the weather, you don’t want to go on too long. The reader is apt to leaf ahead looking for people."
2. Avoid prologues - "They can be annoying, especially a prologue following an introduction that comes after a foreword."
3. Never use a verb other than “said” to carry dialogue - "The line of dialogue belongs to the character; the verb is the writer sticking his nose in. But said is far less intrusive than grumbled, gasped, cautioned, lied."
4. Never use an adverb to modify the verb “said” - ". . . he admonished gravely. To use an adverb this way (or almost any way) is a mortal sin. The writer is now exposing himself in earnest, using a word that distracts and can interrupt the rhythm of the exchange."
5. Keep your exclamation points under control - "You are allowed no more than two or three per 100,000 words of prose."
6. Never use the words “suddenly” or “all hell broke loose” - "This rule doesn’t require an explanation. I have noticed that writers who use ”suddenly” tend to exercise less control in the application of exclamation points."
7. Use regional dialect, patois, sparingly - "Once you start spelling words in dialogue phonetically and loading the page with apostrophes, you won’t be able to stop."
8. Avoid detailed descriptions of characters - "In Ernest Hemingway’s ”Hills Like White Elephants” what do the ”American and the girl with him” look like? ”She had taken off her hat and put it on the table.” That’s the only reference to a physical description in the story, and yet we see the couple and know them by their tones of voice, with not one adverb in sight."
9. Don’t go into great detail describing places and things - "Even if you’re good at it, you don’t want descriptions that bring the action, the flow of the story, to a standstill."
10. Try to leave out the part that readers tend to skip - "Think of what you skip reading a novel: thick paragraphs of prose you can see have too many words in them… I’ll bet you don’t skip dialogue."

Clementine Jam? Sign me up

I was never a big fan of the "marmalade" - jam, for me, is one color, red.  And it tastes like strawberry. Or raspberry.

Both LBA and SoBA love clementines.  I do as well, I often have a couple with my lunch.  So here's a recipe that I think might please all the men of the launchpad.

Clementine Preserves
from Mountain Mama Cooks who "borrowed" it from the Imperial Sugar recipe website

Prep time: 1:30
Yield: Makes 5-6 half pint jars

INGREDIENTS

• 20 clementines 
• 2 lemons 
• 5 cups water 
• 3 cups Imperial Sugar Extra Fine Granulated Sugar

DIRECTIONS

1. Wash and peel clementines, reserving peel from three clementines. Set aside reserved peel and cut all clementines, first in half and then quarter halves. Put clementine pieces in a large non-aluminum pot. Do not use an aluminum pan as it can react with citrus. A cast iron dutch oven is ideal.
2. Peel both lemons reserving seeds. Cut lemon same as clementines and add diced lemon flesh to pot with clementines. Dice reserved clementine peel into small (1/4-inch) pieces and add to the pot. Add sugar and water and and turn stove on to medium-high.
3. While the fruit and water are heating up, add reserved lemon seeds to a cheesecloth bag with a tie or place seeds in a piece of cheesecloth that you can tie with kitchen twine. Drop it into the pot. Bring the fruit to a boil, turn heat back to simmer and cook for 60-75 minutes, stirring occasionally until water evaporates and preserves start to thicken. Remove cheesecloth with lemon seeds from pot. If you'd like a smoother consistency preserve, use an immersion blender to pulse the preserves and rind until desired consistency is achieved. 
4. Preserves will gel more as they cool. It's crucial not to overcook preserves and keep a close eye on it during the last 10-20 minutes as they can burn easily. 
5. Transfer preserves to clean, sterile jars and store in the fridge up to 3 months.

IMPERIAL SUGAR INSIGHT
Puree the rinds and clementine flesh with an immersion blender to create a bitter-sweet dream that's more like jam than marmalade.

Recipe developed for Imperial Sugar by Kelley Epstein @Mountain Mama Cooks.

The Best Roast Chicken Ever?

A while back, BuzzFeed held a March Madness contest (in October) to determine the best Roast Chicken Recipe.

Here’s how it went down: 

BuzzFeed Food editors chose eight famous roast chicken recipes and randomly seeded them in a single-elimination bracket. For each matchup, the two competing chickens were cooked in separate ovens exactly as the recipe prescribed.* Every matchup was decided by a blind taste test of both white and dark meat from each chicken, marked only as “Chicken 1” and “Chicken 2.” 

*Since the goal of this tournament was to find the most delicious method of roasting a chicken, each chicken was served plain, with no sauce. Therefore, if a recipe called for a sauce or au jus, that part of the recipe was ignored.

Here were the contestants:

1. Glamour's Engagement Chicken - because evidently it's so good, that when you make it, your man will propose.
2. The Food Lab's Roasted Butterflied Chicken
3. Thomas Keller's Chicken
4. Jamie Oliver's Chicken
5. Martha Stewart's Chicken
6. Judy Rodger's Chicken
7. The Pioneer Woman's Chicken
8. Julia Child's Chicken

In the opening round, 1 beat 2; 3 beat 4; 6 beat 5 in a landslide (that just warms my heart); and 8 beat 7 (which upsets me).  In the second round, Keller beat Engagement and Judy was defeated by Julia.  In the finals - Thomas Keller beat Julia Child.

Simple Roast Chicken
Thomas Keller - Epicurious, October 2004

yield Makes 2 to 4 servings

EPICURIOUS EDITORS' NOTE: This simple roast chicken recipe by legendary chef Thomas Keller is one of the top-rated chicken recipes on Epicurious. It's an essential, delicious chicken recipe any home cook can master and enjoy.

Ingredients 

• One 2- to 3-pound farm-raised chicken 
• Kosher salt and freshly ground black pepper 
• 2 teaspoons minced thyme (optional)
• Unsalted butter 
• Dijon mustard 

Preparation
Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.

Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.

Now, salt the chicken—I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.

Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone—I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.

Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip—until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be super-elegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.

The Twelve Posts of Christmas - #12 (2013 Edition)

For those of you who are interested, here are some of the things the Brave Astronaut was rewarded with this Christmas.  For the record, I didn't get any of the Twelve Days of Christmas gifts, nor did I get any of the fantasy gifts from Neiman-Marcus, I guess I wasn't good enough.

This was a very sweater Christmas, which was good, because I needed some new ones (as I sit here, I am wearing a very comfortable, but holey L.L. Bean sweater, that I'm not allowed to wear outside anymore).  I got a very nice maroon cashmere sweater from my MIL, and three, more casual sweaters from Mrs. BA.  I also got a sweater from my father, who also remembered the right stocking stuffer for my siblings and me.  A new popcorn maker was under the tree, which was good, because Mrs. BA threw out the old one.  I made popcorn for LBA and SoBA for pizza/movie night tonight and somehow, it tasted better.

Mrs. BA and I also scored some gift cards for shopping for things that we may not have realized we wanted or needed (as did LBA and SoBA) and my father made a contribution to a repair that we need to make to the Brave Astronaut mobile.  And we also got some new towels, a very exciting gift - but it's what we needed.

LBA and SoBA were also good boys this year - and were rewarded with multiple Lego sets, Razor scooters, DVDs, and new Wii games.  LBA also scored a iPod shuffle and SoBA has a new LeapPad.  Mrs. BA and I will be working on getting them to write thank you notes soon.

Mrs. BA really wanted one particular gift - and I was having trouble finding it - so I checked with Santa and he delivered me one.

Yep, it's the Lego Museum Break-in.

The Twelve Posts of Christmas - #11 (2013 Edition)

It's the recap / review blog post.  As I write this post, it's snowing outside the launchpad.  It is just enough to make things pretty - but not enough to cancel work for tomorrow - and LBA and SoBA are still off until next Monday so they didn't need to wear their pajamas inside out.

We spent Christmas Eve with Mrs. BA's family and LBA got his dinner wish of tacos/Mexican food for dinner.  My MIL was unable to join us - having gone to the hospital with pneumonia.  She's better now, after some antibiotics.  We had planned to have LBA and SoBA spend today and tomorrow with her - but between Mrs. BA and I, we are splitting the two days.  Mrs. BA took today and I am home tomorrow.

On Christmas Day, we celebrated both the day and the birthday of LBA.  We had a very nice dinner with some friends, "my sister Nancy" and C in DC's family.  This is becoming a tradition of having C in DC over for Christmas dinner, having done it for several years in a row.

The next day - we packed up and headed north for celebrations with the extended Brave Astronaut Clan.  We enjoyed out time there - having a nice family dinner on Thursday evening (and some cutthroat card playing) - then a trip to NYC on Friday.  There was rain in the forecast for Sunday - so everyone bugged out on Saturday, including us.  We had a relatively easy trip up and back, though it's possible our trip back may have gone well because the car was lighter.  You see, we left a duffel bag of clothes in New York, but luckily friends from town were also visiting Long Island and brought our bag home to us.

For New Years Eve, we continued with the tradition of celebrating with our good friends with fondue.  This year, we had our cheese fondue "appetizer" and then a wonderful dinner of beef tenderloin.  For dessert this year, I made a batch of crepes, which we ate with salted caramel sauce, jams, and fresh whipped cream.  We stayed until about 10, heading home, where LBA made it up until midnight.  It was a little uncomfortable watching Dick Clark's Rockin Eve with him, I came to the conclusion that I am too old for the music, he's too young for it.  And Jenny McCarthy is just awful.

On New Year's Day, we went to a friend's new house for an Open House - it was great to see her and many friends to celebrate the new year.  Today I went back to work and Mrs. BA stayed home with LBA and SoBA, though she took them to see "Frozen".  I am not sure what we will do tomorrow - as it is supposed to be bitter cold.

So another Christmas season is passing on - this weekend will be spent de-Christmasing the house.  I hope all of you, dear readers, enjoyed a wonderful holiday season and all the best wishes for a healthy and happy 2014!