The 12 Posts of Christmas (2014 edition) #6

One Christmas I may have made the mistake of telling my parents all I wanted for Christmas was one of those things pictured above.  If you know what it is, then you were part of the craze and surely sent your parents everywhere trying to track one down for Christmas.  I think my father finally found it a few days before Christmas in a toy store in New York City.

Now present count was very important - so I frequently checked the pile of presents, which were stored in the basement before they were placed around the tree (by Santa) on Christmas Eve.  I watched my pile grow appropriately, while not necessarily seeing a box that was Atari 2600-sized.

So Christmas morning came and I began to unwrap my presents.  First present, a brick.  Another present, some old magazines and newspapers.  Another present, clothes, then an empty box.  While my parents and siblings laughed at me, I became increasingly upset.  Finally, my mother, God Bless Her, told me to go and look in the dining room.  There on one of the chairs was my much coveted Atari 2600.  Then presents that had been held back - games for the Atari were produced.  It was a great Christmas.

Therefore, I may really need this for Christmas.  And I have also seen this game is back too.  But my memory isn't what it used to be.

The 12 Posts of Christmas (2014 edition) #5

Has the salted caramel craze passed?  Not clear.  But these would be well received at the launchpad. From Just a Taste.

Salted Caramel Hand Pies

Yield: Makes 10 (3-inch) hand pies
Prep Time: 1 hour (includes chilling)
Cook Time: 15 min

Ingredients
For the dough: 

• 2 cups all-purpose flour 
• 1/2 teaspoon salt 
• 1/2 teaspoon baking powder 
• 1 cup (2 sticks) cold unsalted butter, cut into cubes 
• 1/2 cup cold sour cream

For the filling:

• 2 cups small diced (peeled) Granny Smith apples (See Kelly's Notes) 
• 2 teaspoons fresh lemon juice 
• 1/2 teaspoon cinnamon 
• 1/4 cup sugar 
• 2 teaspoons all-purpose flour 
• 8 store-bought soft caramels, roughly chopped 
• Large flake sea salt (See Kelly's Notes) 
• Egg wash (1 egg lightly whisked with 1 Tablespoon water) 
• Crystal sanding sugar (optional)

Directions
Make the dough: Whisk together the flour, salt and baking powder in a large bowl.

Add the cubed butter to the bowl and use your fingers to work the butter into the flour until the mixture is the consistency of wet sand.

Stir in the sour cream (the dough will be very wet), and then turn the dough out onto a well-floured work surface.

Knead the dough a few times until it comes together, adding more flour, 1 teaspoon at a time, if the dough is too sticky to handle. Roll the dough into an 8x10-inch rectangle and dust both sides with flour before folding it into thirds as if you were folding a letter.

Rotate the dough 90º and roll it out again into an 8x10-inch rectangle. Fold the dough again into thirds then wrap it securely in plastic wrap and refrigerate it for at least 30 minutes while you make the filling.

Make the filling: In a small bowl, combine the apples, lemon juice, cinnamon, sugar and flour, stirring until thoroughly mixed. Set aside.

Assemble the pies: Preheat the oven to 425ºF.

Remove the dough from the refrigerator and unfold it onto a well-floured surface, rolling it out to a 14x14-inch square. (See Kelly's Notes.)

Using a 3-inch circular cookie cutter or cup, cut out as many circles as possible. Re-roll the scraps and continue cutting out circles until you run out of dough, ensuring you end up with an even number of circles. (You should have approximately 20 3-inch circles.)

Place six of the dough circles on a Silpat or parchment paper-lined cookie sheet. Spoon a small portion of the apple filling into the center of each circle, leaving enough of a border around the filling. Top the apple filling with a portion of the chopped caramels and a pinch of sea salt. Place a second dough circle atop each filled circle then use a fork to crimp the edges together, sealing each pie.

Brush each pie with the egg wash, and using a sharp knife, cut two or three vents on the top of each pie. Sprinkle the pies with crystal sanding sugar (optional).

Bake the pies for about 15 minutes, or until they're golden brown.

Remove the pies from the oven and allow them to rest for 10 minutes before serving. Repeat the filling and baking process with the remaining dough circles.


Kelly's Notes:

• The cubed apples should be no larger than the size of corn kernels to ensure they become tender during the quick 15-minute bake time. 
• Large flake sea salt is available in most supermarkets. My preferred brand is Maldon Salt.
• If the dough is too firm to work with after refrigerating, allow it to sit at room temperature for 10 minutes before cutting out the circular shapes.
• If the sour cream in the dough makes it too sticky at any point in the rolling out process, just simply sprinkle a pinch of flour atop the wet areas and continue rolling. 
• Dough recipe adapted from King Arthur Flour.

The 12 Posts of Christmas (2014 edition) #4

If you are still looking for that perfect gift for the Brave Astronaut and none of these moved you - never fear, I have more ideas.

Each year, PNC comes out with its yearly cost of the gifts given in the Twelve Days of Christmas. Prices have remained mostly stable from 2013, with only a 1% rise from last year.  The total cost of the items is $27,673.21.  The big ticket item from this year are the Nine Ladies Dancing, which will set you back $7552.84 while the Eight Maids a Milking will only cost you $58.  The biggest increase this year are for geese, a 71.4% increase for a total of $360.  Gold, in the form of five gold rings stayed steady at $750.  If you plan on purchasing all items in the song (all 364 things), your cost will be $116,273.06.

Just be sure that your true love wants all this stuff.

The 12 Posts of Christmas (2014 edition) #3

As joyous as the Christmas season is for me (with my birthday, and both LBA and SoBA), I am always mindful that my mother isn't around to be here - and Christmas was her favorite holiday.  While this dessert was really a signature dish for my grandmother, my mother made it on occasion as well.  I actually have two of my grandmother's creme caramel cups at the launchpad.

I should make this for Christmas.

Creme Caramel
(from Chocolate and Zucchini)
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 6 hours
Makes 6 servings

Ingredients 
For the caramel:

• 100 grams (1/2 cup) white sugar (see note) 
• 1 tablespoon water

For the custard:

• 650 ml (2 3/4 cups) milk (I use fresh lait demi-écrémé -- 2% milk -- but you can also use whole milk or non-dairy milk; I wouldn't recommend skim) 
• 50 grams (1/4 cup) unrefined blond cane sugar (you can use the unrefined sugar of your choice, just keep in mind that a darker sugar will make the custard a bit brown) 
• 1 fresh vanilla bean, split open and beans scraped, or 1 tablespoon homemade vanilla extract, or 1 teaspoon store-bought natural vanilla extract 
• 4 large organic eggs

Instructions
Have ready 6 ovenproof ramekins or cups, each about 160 ml (2/3 cup) in capacity.

First, make the caramel. Combine the 100 grams (1/2 cup) sugar and the water in a large saucepan. Turn the heat to medium and let the sugar melt without stirring, simply swirling the pan around from time to time so it caramelizes evenly.

As it boils, the caramel will turn golden, then golden brown, and when it darkens to a deep amber, remove from the heat and immediately pour into the prepared ramekins, swirling around to coat the bottoms evenly.

Place the ramekins on a deep rimmed baking sheet, or a baking dish large enough to accommodate them comfortably.

Preheat the oven to 150°C (300°F) and bring water to a boil in the kettle.

Make the custard. In a medium saucepan, combine the milk, sugar, and vanilla, and bring to just under a simmer over medium heat, stirring frequently to prevent scorching. Let cool slightly.

In a medium mixing bowl with a pouring spout, beat the eggs lightly. Set a fine-mesh sieve over the bowl, and pour in a quarter of the milk, then whisk to combine. Repeat with the remaining milk in three additions.

Pour the custard into the prepared ramekins.

Pour very hot water from the kettle into the rimmed baking sheet and around the ramekins to about half their height -- this will help conduct the heat evenly.

Insert into the oven, lower the heat to 120°C (250°F) and cook for 30 minutes, until the custards are set but still jiggly, and the blade of a knife inserted in the center comes out clean.

Turn off the oven and leave the ramekins in for another 30 minutes. Transfer to a rack to cool completely, then refrigerate for 3 hours or overnight before serving.

To serve, run a knife carefully around the custard to loosen, place a small serving plate over the ramekin, and flip to unmold, shaking a bit as needed.

Notes

• I use unrefined cane sugar in practically all my recipes, but it doesn't caramelize well due to the impurities, so I revert to regular white sugar when making caramel.

555 Feet High

On this day in 1884, the Washington Monument in Washington, DC was completed as a nine-inch aluminum pyramid was placed atop the marble obelisk.  As early as 1783, the US Congress decided there should be a permanent monument to General Washington.  The idea lagged until 1848, when the cornerstone, a 24,500-pound block of white marble, for the monument was laid.  Construction was halted six years later and the monument remained half-built through the Civil War, until 1876, the centennial of America Independence, when President Grant authorized the monument finished.  When completed, the monument was the tallest structure in the world.

On August 23, 2011, the monument, and the entire city, was hit by an earthquake, which significantly damaged the monument.  For much of 2012 the monument was shrouded in scaffolding as repairs were made to the monument.  You can read a lot of information about the damage, repair, and restoration of the monument, and also see a number of videos, including security camera footage from the day of the quake at the National Park Site.

Through a $7.5 million donation from David Rubenstein, the monument was repaired and reopened earlier this year.

The 12 Posts of Christmas (2014 edition) #2

On December 24, 1923, President Calvin Coolidge threw a switch that lighted the first National Christmas Tree on the grounds of the White House.  The first tree contained electric lights and was harvested from Coolidge's home state of Vermont.  The tradition of having a tree inside the White House was begun by President Benjamin Harrison, who set up a tree in 1889, decorated with ornaments and candles.

The year after that first lighting, Coolidge reversed his position on cutting down trees for decorating, and a live tree was planted in Sherman Plaza, where the tree was decorated and lit for the next ten years.  In 1934, two trees were planted in Lafayette Park, north of the White House grounds for use as the "National Christmas Tree(s)."  In 1939 and 1940, a tree was transplanted from the Mount Vernon Parkway to the Ellipse for use as the National Christmas Tree and then returned to the parkway shoulder.  At the request of Eleanor Roosevelt, the ceremony (and the trees) were moved inside the gates of the White House grounds until 1954.

That year, the Pageant of Peace was introduced and the ceremony was moved out to the Ellipse.  For the next twenty years, until 1973, cut trees were brought to the Ellipse to be used as the National Christmas tree.  In October 1973, a Blue Spruce was planted on the Ellipse to be used as the National Christmas Tree, however it was damaged in the transplant and a new tree was planted in 1977.  That tree was heavily damaged by winter storms the following year and a third tree was placed on the site in 1978.  In 2011, that tree was felled in a winter windstorm and a replacement tree was installed in 2012.

Last night the tradition continued with the National Christmas Tree lighting (and Pageant of Peace) - and all of the associated traffic headaches and detours. This weekend will also likely mark the annual outing to secure the Christmas tree(s) for the launchpad.

Parker House Pretzel Rolls

Given the opportunity, I think that SoBA would eat his weight in bread products.  I probably shouldn't make these anytime soon. From Smitten Kitchen.

Pretzel Parker House Rolls
Yield: 16 small rolls

See note below about doubling

Rolls

• 3/4 cup plus 2 tablespoons milk
• 1 1/2 tablespoons granulated sugar 
• 1 1/4 teaspoons (half a 1/4-ounce or 7-gram packet) active dry yeast 
• 3 tablespoons unsalted butter, melted, plus extra to coat bowl 
• 2 cups flour, either all-purpose or bread flour, or a mix thereof, plus extra for dusting 
• 1 teaspoon fine sea or table salt 

To finish

• 1/2 cup water 
• 1 1/2 teaspoons baking soda or food-grade lye (see Notes below) 
• 1 egg, beaten with 1 teaspoon water 
• Pretzel salt, coarse salt or sesame seeds 

Make dough: Warm milk and sugar together until they’re about 105 to 110°F (41 to 44°C) in the bottom of a large mixing bowl. If you don’t have a thermometer, the correct temperature is when you can dip your finger into the liquid without noticing any temperature change (i.e. not warmer or cooler than your finger). Add yeast to milk-sugar mixture and let stand for 5 to 7 minutes. It should dissolve and become slightly foamy.

Stir in butter, then 3/4 of flour, the salt, then remaining flour. Using spoon (for manual mixing) or dough hook (of a stand mixer), mix the dough until it forms a slightly sticky dough that balls together. If making by hand, turn out onto a floured counter and knead until smooth and elastic, about 10 minutes. If using a machine, let the dough hook do the work, running it for 5 minutes on low. If, at the end of the kneading process, the dough still feels quite sticky (a little sticky is good; more tips here), add 1 more tablespoon flour.

First rise: With kneaded dough on counter, butter or oil your mixing bowl. Return dough to bowl, cover with plastic wrap and place in a draft-free warmish spot for 1 hour, or until doubled in bulk.

Second rise: Butter an 8×8-inch square or equivalent size baking pan (such as a 9-inch round cake pan or deep-dish pie plate). Flour your counter and let dough fall out onto it. I like to take advantage of the round shape left by the bowl to divide my dough into even-enough wedges, like slices of a pie. Divide into 16 pieces. Form each into a round. Arrange seam side-down in prepared pan, with an even amount of space between rolls. Cover loosely with plastic wrap and let rise for another hour. About 10 minutes before the hour is up, begin the next step to heat the oven and prep pretzel wash.

Pretzel it! Heat oven to 375°F (190°C). If using the baking soda option, bring your water to a boil and slowly stir in baking soda — it will foam up. If using the food-grade lye option, do not heat your water, just stir the lye into the water in a sink, wearing gloves (see more precautions in Notes below).

Thoroughly brush tops and creases between rolls (as best as your brush can get in) with the lye or soda pretzel wash. Rinse brush and beat your egg with 1 teaspoon water. Brush the rolls a second time, this time with the egg wash. Sprinkle rolls with either sesame seeds or coarse salt. Use a sharp paring knife to make +-sign slashes in the top of each roll; you want to cut at least 1/2-inch down (I always make my cuts too shallow and they get lost when baked).

Bake: Bake rolls for 20 to 25 minutes, until a lovely brown on top. Let cool in pan on rack. Salt-topped rolls are best on the first day. Sesame-topped rolls keep better, and can easily be frozen and stashed for future bread emergencies urgencies.

Notes:

• Doubling this recipe: This can be doubled in a 9×13-inch pan, to yield 24 (in 4×6 rows), 28 (7×4 rows) or 35 (7×5) rows. For the 24-roll yield, allow 5 extra minutes of baking time. 
• Soda vs. Lye Wash: I tested these a few ways. I realize that most people, people more sane than me, do not keep, or do not wish to keep, food-grade lye around to pretzel everything with, and made a batch half-brushed with the baking soda wash and half-brushed with the lye wash [see here] so you could see the difference. Yes, the baking soda wash is more pale, but you’d only know this if you were comparing it to the lye wash. The pretzel flavor is still there, which is what really matters. 
• Glossiness: That said, I had really wanted these rolls to be glossier and in the next batch, followed the soda/lye washes with an egg wash. You can absolutely skip this if you don’t want the extra step (or don’t eat eggs), but it does add a nice sheen. 
• Salt vs. Sesame Seeds: Finally, I sprinkled half of each batch with coarse salt and the other half with sesame seeds. It’s best to eat the salted ones right away; the salt will eventually dissolve when leftovers are wrapped, even in the freezer. 
• Food-Grade Lye: If you’re thinking about trying out food-grade lye, here’s what you need to know: Lye is a strong akali which is highly soluble in water. Food-grade lye is FDA approved in the U.S. To use it, it’s best to wear latex gloves (though even dishwashing ones work), an apron and goggles (swim or onion goggles work too) for extra protection. Mix the lye in a glass or plastic bowl, as lye can corrode reactive metals. I do this right in the bottom of an empty sink; it’s totally safe to pour down the drain with water running, so long as you don’t have a septic system (although I couldn’t find complete agreement about whether or not septic would be an issue) — food-grade lye is a very mild drain opener! To clean up, I usually wash my gloves while still wearing them, as if washing my hands, with dish soap and rinse down the sink before removing my gloves. It sounds scary, but it’s a very simple process. I bought my bottle of lye in the Williamsburg location of Brooklyn Kitchen. You can also order it from Amazon or Modernist Pantry.

Happy Thanksgiving!

Today is the day we set aside for giving thanks for what we have.  There are many who don't have a lot to be thankful for - so let's keep that in mind today.  For the past few weeks, LBA and SoBA's school has been collecting canned goods on "Two for Tuesday" to donate to a local food bank to help those in need.

A few weeks ago, I spotted this list on Buzzfeed with the items that food banks need most.

Thanksgiving rocks. It’s a long holiday weekend to spend with family and friends and a chance to give thanks for a life that’s good. Of course, it’s also a great time to think about helping people who might not have enough to eat by donating to a canned food drive that benefits your local food bank. 

Silvia Davi, chief marketing officer of Food Bank For New York City, told BuzzFeed Life that donations to area food banks, which help feed millions of Americans, are more important than ever because of cuts to federal funding of food assistance programs. Davi adds, “Part of what Food Bank prides itself on is nutrition education and offering healthy foods to those we serve. We welcome food donations low in fat and sodium, high in protein, and rich in all the kinds of good ingredients that you would find in your own homes.” 

She stresses that food banks in New York and around the country are looking for healthy options to make sure individuals and families who need assistance are getting nutritious meals, so we asked nutritionists to weigh in on the best foods you can donate. And don’t forget, their tips for making healthy eating choices around the holidays can apply to you too. 

1.  100% Juice Drinks - Food banks like to have juices on hand, especially for kids, but juices with high fructose corn syrup can be harmful for kids who are struggling to get proper nutrition. Nutrition consultant Keri Gans, MS, RDN, CDN, told BuzzFeed Life, “As long as it is 100% fruit juice it is a healthy choice,” so just make sure that percentage checks out before you donate. 
2. Holiday Foods - Food banks face high traffic around the holidays and need lots of these seasonal staples. Holiday foods aren’t always the most healthy; Gans recommends looking for stuffing mix that’s low in sodium and notes that cranberry sauce and sweet potatoes can be “packed with antioxidants which help strengthen your immune system during cold and flu season.” 
3. Low-Sodium Vegetables - Mixed vegetables are also a good option because they make for more colorful and well-rounded meals. Nutritionist Brooke Alpert, MS, RD, CDN, told BuzzFeed Life, “These are a great donation because of all the vitamins and fiber that vegetables offer!” She recommends anyone using canned vegetables to wash the veggies under cold water to reduce excess sodium, even if the can says “no salt added.” 
4. Canned Tuna, Canned Chicken, and Canned Salmon - Gans and Alpert recommend canned tuna, chicken, and salmon because they’re non-perishable and can be added to many meals for a much-needed protein boost. These are three of the most useful items you can give to a food bank. 
5. Unsalted Nuts - According to Alpert, mixed nuts are a great and highly needed source of protein and vitamins. They tend to be more expensive and hard to keep stocked at food banks, which makes them a welcome donation. Unsalted nuts are the healthiest option for your donation (or your own snacking). 
6. No Sugar Added Fruits - Canned fruits and fruit cups are good snacks for kids, high in Vitamin C and nutrients, and keep well on food bank shelves. Gans recommends donating fruits packed in water or fruit juice rather than heavy syrup. 
7. Shelf-Stable Milk - Milk is a great source of calcium and protein, Alpert says, but it’s hard for food banks to buy and manage fresh milk that will go bad in a week or two. Food banks are always in need of shelf-stable and powdered milk that will last a long time. 
8. Whole Grain Pasta - Pasta is a filling non-perishable good that goes a long way, but white pasta doesn’t have a high nutritional value, so try to donate whole grain varieties if you can. Alpert says whole grain pasta is a great way to promote fiber intake. It’s also easy to turn into a meal without too many extra ingredients, so this is a food bank staple. 
9. Canned Beef Stew - Canned beef stew is an all-purpose, non-perishable good. It’s a warming meal full of meats, veggies, and complex carbohydrates. It’s also really helpful if the can doesn’t require a can opener, like this one. Alpert cautions, however, that canned stews tend to be high in sodium, so be sure to also include more nutritious foods in your donation.
10. Brown Rice - Like whole grain pasta, brown rice is a filling and versatile base for many meals, high in fiber and Vitamin B. Boxed rices like this one are easy to store, easy to distribute, and help make meals go further. Alpert also recommends other easy-to-store grains like quinoa, which is “super high in protein, so it makes a great meal option.”
11. Oatmeal - Oatmeal is a healthy and filling breakfast. Because you don’t need a bunch of other ingredients to make oatmeal, it’s a great thing for food banks to keep stocked. “[This is] one of my favorite foods to donate because it is a good source of protein and fiber, leaving one full and satiated for a longer period of time,” Alpert says. “Donate the plain/original flavor to avoid any added sugars. The instant packets are the perfect individual portion size.”
12. Canola and Olive Oil - Canola and olive oils are highly sought after by most food banks. Gans and Alpert note that oil is important for cooking, and these oils provide relatively healthy calories thanks to their mono-unsaturated fats. Because oil tends to be on the expensive side, food banks often depend on them being donated.
13. Peanut Butter - Peanut butter is yet another protein-rich food that’s always in high demand. Just because it’s not in a can doesn’t mean it’s not a great thing to donate to your food drive.
14. Low-Sodium Soups - Like stews, soups are a great way to get all of the food groups together in one hearty bowl. Again, most food banks prefer lower-sodium soups to make sure people seeking assistance are getting healthy meals as often as possible. Alpert says it’s best to “choose soups with a lot of vegetables, as they are higher in fiber which will keep one feeling fuller for longer.”
15. Beans - This is a good high-protein staple that food banks can keep on their shelves for ages. Beans also have the benefits of being filling and maintaining most of their nutrients even when canned. Gans calls them “nutrition powerhouses” full of fiber, protein, and Vitamin B.
16. Low-Sugar Cereals - Gans and Alpert recommend cereals like Cheerios and Fiber One. These are good donations to food banks because they’re high in healthy whole grains and low in sugar, with only about 1 g per serving.
17. Granola Bars and Popcorn - Food banks are always looking for healthy snacks to give out, especially to families with kids. Granola bars are a good choice because they keep well and they’re healthy, as long as you choose brands that aren’t packed with sugar. Gans also recommends popcorn, which is a filling, whole grain snack.

Crispy Potato Roast

The Brave Astronaut Clan is heading to the beach for another Thanksgiving.  This time with Mrs. BA's sister and mother.  It should be a fun time.  The menu may be a little less than normal given the beach circumstances.  And that's presuming we get there with the first Nor'Easter heading into town on Wednesday.

I really have to have mashed potatoes, but this could possibly make an appearance - but with regular potatoes - the Brave Astronaut doesn't do the sweet potato. From Smitten Kitchen

Crispy Sweet Potato Roast 

The only thing that you might find exasperating about this recipe is how hard it is to get the measurements just right. I used a 2-quart oval baking dish and needed 5 pounds of smallish sweet potatoes to fill it. If yours are smaller or thinner, you might need fewer pounds. If yours are thicker, you might want to safely buy 6 pounds. It seems safest to buy a little extra, just in case. Mine baked in an hour, but thicker-sliced potatoes could take up to 15 minutes longer. You can absolutely make this ahead of time. It will warm well wherever you go. It can be made up to two days in advance, and still taste as good as day one. 

• 3 tablespoons salted or unsalted butter, melted 
• 3 tablespoons olive oil 
• Coarse salt and black pepper or red pepper flakes to taste 
• 5 pounds sweet potatoes, peeled and sliced thin 
• 2 shallots, peeled and sliced thin 

Heat oven to 375°F (190°C). Heat butter and oil together until butter has melted. Pour 2 tablespoons of the mixture in the bottom of a 2-quart baking dish. (Mine is 9.5-by-12-inches, if that helps.) Sprinkle butter/oil puddle with some salt and pepper. Arrange your potato slices vertically in the dish. Add a sliver of shallot between every few slices of potato, if desired. Brush tops of potatoes with remaining butter/oil and season generously with more salt and pepper. Cover dish with foil and bake for 45 to 50 minutes, until potatoes are tender and almost fully cooked. Increase oven heat to 450æF (230°C), remove foil and let roast another 10 to 20 minutes, until tops of potatoes are nicely browned. Season well with salt and pepper flakes.

The 12 Posts of Christmas (2014 edition) #1

At the Launchpad, Mrs. BA has a strict rule about Christmas - you can't talk about the holiday until Veterans Day.  Well that was last week - and in one month it will be the Brave Astronaut's birthday, to be followed by Christmas (and LBA's birthday) and then SoBA's birthday on the 30th.  It is not possible there is so little time left before the holidays arrive - but we shall deal with it, won't we?

If you wondering what you could get your favorite Brave Astronaut for his birthday and/or Christmas, I have a few ideas.  Be sure to check in with Mrs. BA so you don't double up.

1. The Neiman Marcus Christmas Wish Book Fantasy Gifts are out, although none of them are really over the top, but I wouldn't refuse two tickets to the Academy Awards.
2. If you find yourself with some extra scratch around the holidays - the Launchpad is in need of some loving.  I have a long list of "lottery projects" that you should feel free to volunteer to help fund or service.
3. I'm hoping that Santa comes through with a new iPod this year - it's time to retire mine - it's nearly 10 years old, an eternity in technology.  So iTunes gift cards are welcome.
4. The Brave Laptop is also due for an upgrade.  I'm not seeing the BSOD, but it is definitely chugging along.  Mrs. BA just got a new one and I don't like having poorer technology than her :).
5. I spotted this new biography in Barnes and Noble the other day.  It would be a very nice companion piece to some tickets to one of his concerts at Madison Square Garden, continuing through 2015!
6. The Brave Astronaut clan is spending Thanksgiving at the beach, not far from the Tanger Outlets and I am always in need of some new threads - sweaters, turtlenecks (can you tell it's really cold?), and socks - I could really use some new brown socks.  Socks and underwear was what your mother usually gets you for Christmas wasn't it?
7. More tickets.  I would really like to attend more sporting events.  Someday I would like to be a season ticket holder to at least one of the major sports teams in the region.  For now, it would be nice to know that I'm going to attend at least half a dozen baseball games in 2015 and maybe a hockey game or two.  You can skip the football tickets - there's no power on earth that will make me go see the Washington football team.
8. Time off.  I am spread thin, partly of my own making.  It would be nice to be able to string several days together soon and not really do anything, and dammit, we are taking a vacation next summer.  But first up, we have to get through the two weeks of winter break - we may have to bring back Parent Camp for several of those days.

Harvest Apple Cake

Like the tart from last week, this would make a good addition to any Thanksgiving table.  From the Washington Post Food section, September 17, 2014

Harvest Apple Cake
Servings: Tested size: 12 servings; makes one 9-inch cake

The tender chunks of apple help make this butter-and-cream-cheese cake moist and flavorful – a simple sweet for offering throughout the day and especially at brunch.

After two years of apple-baking testing, Lisa Yockelson reports that a wide variety of apples can be chunked up and used for a recipe such as this one. Rome Beauty, Cortland, Jonathan, McIntosh, Stayman and Empire apples meld beautifully, as do Fuji, Jonagold, Northern Spy, Winesap and York Imperial.

Make Ahead: The cake can be made a day in advance and kept in an airtight container at room temperature. 

Ingredients

• 1 2/3 cups flour 
• 1 teaspoon baking powder 
• 1/4 teaspoon salt, preferably fine sea salt 
• 1 1/2 teaspoons ground cinnamon 
• 1/4 teaspoon freshly grated nutmeg 
• 8 tablespoons (1 stick) unsalted butter, at room temperature 
• 2 ounces cream cheese, at room temperature 
• 1 cup sugar 
• 2 large eggs, plus 1 large egg yolk 
• 1 1/2 teaspoons vanilla extract 
• 2 1/4 to 2 1/2 cups peeled, cored and diced "cooking" apples (see headnote), in 1/2-inch chunks (3 to 4 medium apples) 
• 3 tablespoons sugar 
• 1/4 teaspoon ground cinnamon 

Directions
Preheat the oven to 350 degrees. Use flour-and-oil spray to coat the inside of a 9-inch round baking pan with 2-inch sides.

For the batter: Sift the flour, baking powder, salt, cinnamon and nutmeg onto a sheet of wax paper.

Place the butter in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed until smooth, about 2 minutes. Add the cream cheese and beat for 1 to 2 minutes; scrape down the sides of the bowl. On moderately high speed, blend in the sugar in 3 additions, beating for 45 seconds after each addition, stopping to scrape down the sides of the bowl as needed.

Add the eggs one at a time, beating after each addition for 30 seconds or until just incorporated. Add the egg yolk and vanilla extract, beating. At this point, the batter will look slightly curdled, but it will smooth out after the flour mixture is incorporated.

On low speed, beat in the flour mixture in 2 additions, mixing just until the particles of flour are absorbed. The batter will be thick. Use a wooden spoon to stir in the apple chunks.

Scrape the batter into the prepared baking pan, smoothing the surface. Bake for 40 to 45 minutes or until the cake has risen and set. It should pull away slightly from the sides of the pan. The top of the cake will be a medium-golden color and will look somewhat bumpy due to the chunks of fruit embedded in the batter.

Cool the cake in the pan on a wire rack for 10 minutes. Invert the cake onto another cooling rack, lift off the baking pan, then invert again to stand right side up.

For the topping: Whisk together the sugar and cinnamon in a small bowl. While the cake is still warm, sprinkle the mixture evenly over the top of the cake. To serve, use a serrated knife to cut the cake into wedges.

Happy Veteran's Day!

Through an interesting quirk of the calendar - today is the Veteran's Day federal holiday and Mrs. BA and I are off - but LBA and SoBA have school.  It's highly likely that Mrs. BA and I are going to the movies and we'll have popcorn for lunch.

I would be remiss if I didn't acknowledge the contributions of our veterans to our nation and I thank them for their service (and for making sure we have a day off).

Much to the disappointment of Mrs. BA - summer is over, but she can look over this list (as can all of you) of the Top 50 Summer Blockbusters.  If I've seen the movie, I've noted that in italics.  From Dissolve via kottke.

Blockbusters have become such an integral part of the way we talk about films that it’s hard to believe they haven’t always been with us. But while there have always been big movies—lavish productions designed to draw crowds and command repeat business—the blockbuster as we know it has a definite start date: June 20, 1975. That’s when Jaws first hit screens in the middle of what was once, in the words of The Financial Times, a “low season” when the “only steady summer dollars came, in the U.S., from drive-in theaters.” It’s summer, after all; why go to the movies when you could be outside? Jaws changed that. Star Wars cemented that change. And now, the summer-movie season is dominated by the biggest films Hollywood has to offer. (At least traditionally; some signs suggest that the season is losing its meaning.) 

For our list of the 50 Greatest Summer Blockbusters, we decided to be strict in some ways and lax in others. Only films released in the United States between May 1 and August 31 qualified. That eliminated a lot of films that might have landed on a list of best blockbusters, including the Lord Of The Rings films (all winter releases) and The Matrix (released March 31, 1999). (In fact, only The Matrix Reloaded qualifies for consideration. Spoiler: It did not make the list.) Beyond that, however, we left it open, meaning films with laser cannons and exploding Escalades qualified, but so did animated movies, comedies, and any other sort of film released during summer months. We let the calendar define what it meant to be a summer movie, but let our panel of 12 critics define what made a film a blockbuster, narrowing it down from 655 contenders over the course of three rounds of voting. The process yielded a diverse bunch of movies starting with a comedy about a man discovering love late in life, and ending with… Well, we’ll get to that.

50. The 40-Year-Old Virgin(2005)
49. Scott Pilgrim Vs. The World(2010)
48. Babe(1995)
47. Top Gun(1986) - in fact LBA wandered in the other day when I was watching this and he got to watch a little bit.
46. Minority Report(2002)
45. The Lion King(1994)
44. Bull Durham(1988) - a baseball movie that LBA (who really, really likes the genre) may not watch yet.
43. The Iron Giant(1999)
42. Iron Man(2008)
41. The World’s End(2013)
40. Moulin Rouge!(2001) - I know this surprises me - it being a musical and all.
39. Up(2009)
38. Poltergeist(1982) - "YOU MOVED THE HEADSTONES BUT YOU LEFT THE BODIES - DIDN'T YOU!"
37. Star Trek II: The Wrath Of Khan(1982) - KHAAAAAANNNNNNNN!
36. Gremlins(1984) - really, it's a Christmas movie.
35. Batman(1989) - the first is the best.
34. The Thing(1982)
33. Risky Business(1983) - right in my high school wheelhouse. "The thing is, Joel, I don't have to pay for it."
32. Airplane!(1980) - Yes, I'm serious, and stop calling me Shirley.
31. A Fish Called Wanda (1988)
30. The Truman Show(1998)
29. The Muppet Movie(1979)
28. Inception(2010)
27. Midnight Run(1988) - One of Mrs. BA and my favorites. "I got two words for you . . . "
26. Spider-Man 2(2004)
25. The Shining(1980) - Mrs. BA wandered in while I was watching the end of this the other day.  Her comment, "this is more than this movie I have ever seen."
24. South Park: Bigger, Longer & Uncut(1999)
23. Toy Story 3(2010)
22. Finding Nemo(2003)
21. A.I.: Artificial Intelligence(2001)
20. Clueless(1995)
19. Pee-wee’s Big Adventure(1985) - I'm so ashamed.
18. Blade Runner(1982)
17. Apocalypse Now(1979) - Do you smell that, son?
16. Ghostbusters(1984) - I did mention that LBA and SoBA were ghostbusters for Halloween, right?
15. RoboCop(1987) - um. yeah, this one, too.
14. WALL-E(2008)
13. Terminator 2: Judgment Day(1991)
12. Alien (1979)
11. Star Wars(1977) - I want this to be higher on the list.
10. The Dark Knight (2008)
9. Jurassic Park (1993)
8. Who Framed Roger Rabbit (1988) 
7. The Empire Strikes Back (1980)
6. Aliens (1986)
5. E.T. The Extra-Terrestrial (1982)
4. Raiders Of The Lost Ark (1981)
3. Die Hard (1988) - Again, now really a Christmas movie.
2. Back To The Future (1985)
1. Jaws (1975) - and every single time it's on, I'll watch it.

Salted Caramel Tart with Kettle Chip Crust

I could so see this on the Thanksgiving table. From What'sGabyCooking.

Salted Chocolate Tart with Kettle Chip Crust
Ingredients 
For the Kettle Chip Crust 

• 1 "Sharing Size" bag Kettle Chips, Sea Salt flavor 
• 5 tablespoons unsalted butter, melted 
• 1/4 cup AP flour 

For the Chocolate Filling 

• 1/4 cups heavy cream 
• 10 ounces semisweet chocolate chips 
• 2 large eggs 
• 1 teaspoon vanilla extract 
• 1/8 teaspoon salt 

For the Chocolate Ganache topping

• 8 ounces bittersweet chocolate chips 
• 1 cup heavy cream

Instructions
For the Kettle Chip Crust 

1. Preheat oven to 350 degrees. 
2. In a food processor, pulse the potato chips until they are finely ground. Add the melted butter and flour and pulse for 30 seconds to combine. 
3. Press the potato chip crust into the bottom and sides of a 9-inch tart pan. 
4. Transfer to the pre-heated oven and bake for 12 minutes. Remove from the oven and set aside to cool.

For the Chocolate Filling 

1. Combine the cream and chocolate chips in a medium pot over medium heat and warm the cream until the chocolate starts to melt. Whisk these 2 ingredients together until completely smooth. Add the eggs, vanilla and salt and continue to whisk until smooth. 
2. Pour the Chocolate Filling mixture into the cooled tart shell and place it back into the oven and bake for 22-25 minutes. Remove it from the oven and let cool for 30 minutes.

For the Chocolate Ganache topping

1. Heat the cream in a small saucepan and add the chocolate. Whisk together over medium heat until the mixture is smooth and all the chocolate has melted. 
2. Pour this mixture over the middle of the chocolate tart and use an offset spatula to spread it around evenly. 
3. Let the entire tart chill overnight in the refrigerator. 
4. Dust with flaky sea salt before slicing and serving.

Halloween Candy

One benefit of being a parent is the "house" takes 50% of the Halloween Candy.  Plus, because LBA is allergic, all the peanut items come right off the top.  It's a hardship - but someone has to make out here.  Why shouldn't it be me.

So what did you and yours score last night?  Here's a list (from BuzzFeed) ranking chocolate candy from grossest to bestest. "The criteria: In order to be considered for the ranking, all candy had to contain either a chocolate-y outer shell or a chocolate-y inner life. Sorry, no gummy candies or licorices were evaluated." [Comments in quotes from BuzzFeed / my comments in italics]

27. Chunky, Nestle

• “Candy with raisins? Who does that?”
• “I heard Chunky was Mussolini’s favorite candy.”
• It's the weirdest - small and yet so completely unsatisfying.

26. Goldenberg’s Peanut Chews, Goldenberg's

• “They sound boring already.”
• “It sounds like candy that would be at your grandparent’s house.”
• “The chewing is the worst, TBH.” 
• “The chocolate is gross.” “It’s vegan.” “Oh.” 
• I can *tolerate* the milk chocolate ones, but that is blasphemy to those who like them - and only acknowledge the dark chocolate ones.

25. Birthday Cake M&Ms, Mars

• “There is a level of fragrance to these that is uncomfortable.”
• “This is an unhappy marriage of desserts.”
• Sometimes it should just be . . .  cake.

24. Hershey’s Cookies ‘n’ Creme, Hershey’s

• “This is a luxury candy bar.” 
• “The first piece is always amazing, but you can never have more than, like, 3 pieces at a time (or even in a week).” 
• “I love cookies and cream as an ice cream flavor, but white chocolate in a bar is atrocious.”
• This treads into the white chocolate world - which there is no gray area, here, either you loathe it or you like it.

23. Almond Joy, Peter Paul

• “I only eat Almond Joy. Sorry you all eat Almond Sorrow.” 
• “Does adding almonds to Mounds bars make them any better? I’d say no.”
• I despise coconut in my candy, well, in most things, actually

22. Mounds, Peter Paul

• “Mounds are mom candy.” 
• “Your mom is always like ‘I wish I had a Mounds.’” 
• “Coconut is good only in shampoo.”

21. Krackel, Hershey’s

• “Krackel is the poor man’s Nestle Crunch.” 
• “Krackel was always the thing you got trick or treating where you were like ‘eh, whatever.’”
• I feel like I'm obligated to stick up for Hershey's here

20. Mr. Goodbar, Hershey’s

• “Mr. Goodbar is my favorite because I’m a degenerate.” 
• “Has anyone ever purchased a full-sized Mr. Goodbar ever?
• When I buy a bag of miniatures, I'm usually left with these and special dark

19. Pretzel M&Ms, Mars

• “Pretzel M&Ms seem like a good idea for the first 10 seconds the first time you put one in your mouth, and then never again.” 
• “They’re too funky fake tasting.” 
• “WTF. I like them. I’ll eat your guys’.”
• Like the two of the three above, I would have rated these higher - they are definitely in my top three M&M flavors

18. 3 Musketeers, Mars

• “3 Musketeers are actually trash.” 
• “Sorry I like them. Like, A LOT.” 
• “Nougat is so good.” 
• “But why advertise that you’re low fat. You’re eating a candy bar. You don’t care about those things.”
• My problem is the amorphous "nougat" - I'm not really sure what I'm eating.  Though I like these frozen.

17. Peanut Butter M&Ms, Mars

• “In a pinch these will do, but let’s be real. The peanut butter is far inferior to Reese’s stuff.”
• Not worth my time, though I know that Kim Ayres disagrees.

16. Mint M&Ms, Mars

• “They remind me of those fancy Andes dinner mints.” 
• “Oh man, you know when you go to a restaurant and they bring a mint after the dinner and you’re like, what is this, a garbage mint? but then there’s CHOCOLATE inside and it changes everything.” 
• “Pleasant. Creamy. Refreshing.”
• I'm not interested.  I'm mildly intrigued, but won't seek them out.

15. Hershey’s With Almonds, Hershey’s

• “It’s not thick enough to hold a good almond chunk.”
• “Like of all the nuts they could have gone for they went with ALMONDS?”
• Another of my go to candy bars.  I like these.

14. Milky Way, Mars

• “I think it’s best in fun-size, but not as a legit full-size bar.”
• Like it's cousin, 3 Musketeers, it's better frozen

13. Snickers, Mars

• “Snickers are good but then I feel like I made a mistake after, always.” 
• “I feel like the Snickers and the Milky Way are the basic bitches of the candy bar world.”
• Sometimes I'm up on the Snickers bar, sometimes down.  I definitely have to be in the mood for it.

12. Kit Kat, Mars

• “Kit Kat’s breakable structure pleases me.” 
• “Plus that jingle. Forever in my head.” 
• “Kit Kats are garbage candy. No one ever picks a Kit Kat.”
• That last comment is a little harsh - I'll never turn down a Kit Kat.

11. Butterfinger, Nestle

• “Butterfingers is a desperation candy.” 
• “Physically impossible to eat without feeling like you’re destroying your teeth forever, to the point where your teeth might fall out while you’re eating it. and maybe that’s part of the thrill.”
• “What IS the stuff in the middle. it’s not food.” 
• “Controversial, but I love it. It just feels like danger in my mouth.” 
• “I’m actually not that big a fan of Butterfingers. Probably the least appetizing name of them all. And they tasted just as bad. No one wants to choke on your flaky dust. It’s a poor excuse for a candy bar.” 
• “I want to choke on that flaky dust.”
• When there's other, better chocolate around, I'm going there.  I won't eat a butterfinger unless it's the last one about.

10. 100 Grand, Nestle

• “The only legit full-size candy bar.” 
• “I have never had one of those.” 
• “Nope.”
• On my list, this one is much, much higher.  It is possibly one of my most favorite candy bars, ever.

9. York Peppermint Patty, Hershey’s

• “These make me feel like I’m eating a cool mountain breeze. In a good way.” 
• “I cannot abide by peppermint candy. it’s like trying to eat a Hershey bar after brushing your teeth.”
• A favorite of Mrs. BA, but not of mine.

8. Hershey’s, Hershey’s

• “Never what I reach for, but always surprisingly satisfying.” 
• “#Classic.” 
• “I never usually want anything to do with milk chocolate. It’s garbage chocolate. But sometimes Hershey’s is aight.”
• These are fine, and even better when you smear a bit of peanut butter on them.

7. M&Ms, Mars

• “#Classic.” 
• “A binge food.”
• Meh

6. Baby Ruth, Nestle

• “Baby Ruths are actually really good, but I think of them as a dad candy bar.” 
• “I would agree, they are perhaps the most forgotten candy bar.” 
• “But you know what? They’re great.”
• Of the peanuts in my chocolate bar, these are better than some of the others out there.

5. Nestle Crunch, Nestle

• “Crunch bar is the superior rice candy bar.” 
• “Most definitely. Love the thinness of Crunch.”
• They're OK.

4. Take 5, Hershey’s

• “Woefully underrated.” 
• “Pretzels, caramel, peanut butter and chocolate? Sold. DOUBLE SOLD.” 
• “This proves that there should be pretzels in MOST if not all candy bars.”
• Along with the 100 Grand, these might be my top two favorites

3. Toblerone, Toblerone

• “The nougat is seriously crack.” 
• “I love how it opens.” 
• “Toblerone is too much work for your mouth. It’s like mouth geometry.” 
• “It has a neat shape and there’s toffee in it. You can’t not love this stuff.”
• Toblerone will always make me think of airports and duty free items.

2. Reese’s Peanut Butter Cups, Hershey’s

• “I love the Reese’s peanut butter in all forms - pieces, cups, actual peanut butter jar.” 
• “Instead of flowers, throw Reese’s in my grave.” 
• “Shower me in peanut butter cups.” 
• “Reese’s forever.”
• There isn't much wrong in life that can't be solved by a fresh, cold, Reese's

1. Peanut M&Ms, Mars

• "Peanut M&Ms are so much better than regular M&Ms.” 
• “They are perhaps the best.”
• “They’re the elegant mom version of M&Ms.” 
• “Solid, substantial, perfect size and weight.”
• I would agree they are the best of the M&M family

Halloween Jokes

Primarily for Dads to elicit groans from their children (from BuzzFeed):

1. Why are graveyards so noisy?  Because of all the coffin'
2. Why did the vampire subscribe to the New York Times?  He heard it had great circulation
3. Why didn’t the mummy have any friends?  He was too wrapped up in himself.
4. What kind of protozoa likes Halloween? An ameboo
5. What happened to the guy who couldn’t keep up payments to his exorcist? He was repossessed
6. What do Italians eat on Halloween? Fettuccine A-fraid-o
7. Why can’t male ghosts have babies? Because they have hollow weenies
8. What did the corpse’s mom do when she got mad at him? She grounded him
9. What happened to the cannibal who was late to dinner? They gave him the cold shoulder
10. Why did Dracula get thrown out of the haunted house? He was a pain in the neck
11. Why are demons and ghouls always together? Because Demons are a Ghoul's Best Friend (sing it, you'll get it)
12. Why don’t skeletons ever go trick-or-treating? They don't have any body to go out with
13. What do birds give out on Halloween night? Tweets
14. Where do movie stars go on Halloween? Maliboo!
15. What does a vampire never order at a restaurant? A Stake Sandwich
16. Who does a mummy take on a date? Any old girl he can dig up
17. What is a witch’s favorite subject in school? Spelling
18. Frankenstein and Dracula had a fight. Who won? Frankenstein - because Dracula sucks
19. Why did the headless horseman start a business? He wanted to get a head in life
20. Who are some of the werewolves’ cousins? The What-Wolves and the When-Wolves
21. What do you get when you drop a pumpkin? Squash

Roasted Pumpkin Seeds

You would think that it's not hard to roast pumpkin seeds.  But it is.  Sometimes they get burned, or there's too much oil, or the seasoning is off.  So here's a recipe for you (via simplyrecipes), one of many that are out there on the big old world wide web.  Not that I'll follow it - I'll keep winging it.  I do like a little Old Bay on my seeds and of course, just straight up salted.

Enjoy those seeds on Friday while you are handing out that candy to all those ghosts and goblins.

Roasted Pumpkin Seeds Recipe
Prep time: 10 minutes
Cook time: 35 minutes
 
Ingredients 

• One medium sized pumpkin
• Salt 
• Olive oil

Method 

1. Cut open the pumpkin by cutting a circle around the stem end with a sharp knife (knife blade angled in), and pulling off the top. Use a strong metal spoon to scrape the insides of the pumpkin and scoop out the seeds and strings. Place the mass of pumpkin seeds in a colander and run under water to rinse and separate the seeds from everything else. (don't bother with those tools that appear this time of year, if your pumpkin has any substance - they wont work)
2. Place the seeds in a medium saucepan. Add 2 cups of water and 1 tablespoon of salt to the pan for every half cup of pumpkin seeds. Add more salt if you would like your seeds to be saltier. Bring the salted water and pumpkin seeds to a boil. Let simmer for 10 minutes. Remove from heat and drain.
3. Preheat the oven to 400°F. Coat the bottom of a roasting pan or thick baking sheet with olive oil, about a teaspoon or so. Spread the seeds out over the roasting pan in a single layer, and toss them a bit to coat them with the oil on the pan. Bake on the top rack until the seeds begin to brown, 5-20 minutes, depending on the size of the seeds. Small pumpkin seeds may toast in around 5 minutes or so, large pumpkin seeds may take up to 20 minutes. Keep an eye on the pumpkin seeds so they don't get over toasted. When lightly browned, remove the pan from the oven and let cool on a rack. Let the pumpkin seeds cool all the way down before eating.

Cider Cocktail: The Young Buck

I spent the end part of last week communing with my archival friends at the Fall 2014 MARAC meeting in Baltimore.  There may have been some drinking.  Now that it's fall, there should be some warming cocktails on the menu.  Here's a list from BuzzFeed, and my favorite of that list below - though the Cranberry Apple Cider Cocktail was a very, very close second.

Cider Cocktail: Young Buck
About This Recipe Yield: 1
Active time: 10 minutes
Total time: 10 minutes
Special equipment: pilsner glass

Ingredients
For the Hibiscus Simple Syrup:

• 1/4 cup sugar 
• 1/4 cup water 
• 1/4 ounce dried hibiscus flowers 

For the Cocktail:

• ice 
• 3 ounces ginger beer 
• 6 ounces semi-dry sparkling cider 
• 1 tablespoon hibiscus simple syrup
• dried hibiscus flower for garnish 

Procedures

1. To make the hibiscus simple syrup, combine the sugar, water, and hibiscus flowers in a small pan. Turn heat to medium and stir until sugar is fully dissolved and mixture has reduced slightly, five to seven minutes. Remove from heat, strain to remove hibiscus, and let cool. (Can be bottled and refrigerated up to 3 weeks.) 
2. To make the cocktail, fill a pilsner glass with ice. Add ginger beer to the glass. Slowly pour cider on top of ginger beer. There should be a nice separation between the ginger beer and the cider. Drizzle the hibiscus simple syrup on top of the cider. Garnish with a dried hibiscus flower and serve immediately.

"I Have Become Death"

C in DC recently posted to my FB wall regarding a list that was out there on "13 TV Character Deaths That We Never Got Over."  The list was pitiful.  If you really want to see it - you can click on the link.  But it was suggested that I come up with my own list of TV Deaths that had major impact.  (Bonus points for the one who identifies the title quote and where it was used in a movie)

So here goes, in no particular order:

• Edith Bunker on All in the Family - She was missing from the above list, and it is possibly one of the most poignant episodes of the entire series.  I still get choked up when I think about that scene where Archie is talking to her slipper.
• Henry Blake on M*A*S*H - Henry's tragic departure was on the above list, but that was not enough to save the list's credibility.  I think that one of the reasons this has such an impact was that the cast was not told of this plot twist until the moment of the filming - which is why Radar's delivery is so moving.
• Dolores Landingham on The West Wing - As many viewers never saw this coming - it hit hard.  It, of course, set the stage for the series to hit the gas and blaze forward and her later appearances in Jed's memory were helpful to series watchers find closure.  Honorable mention here - Leo McGarry, though we all knew this was coming following the death of John Spencer.
• Gary Shepard on thirtysomething - in one of life's great ironies, Gary, who didn't drive a car, rode his bike everywhere, is killed in an auto accident.
• Coach on Cheers - Due to the untimely death of actor Nick Colasanto, we we forced to say goodbye to Sam Malone's greatest foil.  We liked you Woody, but you were no coach.
• Mr. Hooper on Sesame Street - On a show aimed at kids, it forced parents everywhere to take a crash course on explaining death to their children - and luckily the gang at Sesame Street were there to help.
• Zoe Barnes on House of Cards - Mrs. BA and I came late to the House of Cards bandwagon, so we knew this was coming.  But the violence of the moment still made us both gasp and showed us the ruthlessness of Frank.
• Rosalind Shays on L.A. Law - I never, ever, step blindly onto an elevator.  Not after seeing this untimely end of the evil Rosalind.
• Nate Fisher on Six Feet Under - For a show that started every episode with a death, the death of Nate as the show was concluding was still very painful. 
• Lane Pryce on Mad Men - Lane got himself in a little bit of trouble and took the easy way out, leaving the other partners of SCDP to clean things up and move on.  When viewers found out (and saw it) it stunned us.

A Twist on Chicken Salad

I am lucky in that LBA likes salad.  SoBA, not as much.  This is why I often say LBA is mine and SoBA belongs to Mrs. BA.

But here's a recipe I think all of us could get behind - from the Barefoot Contessa.

Roast Chicken with Bread & Arugula Salad
Serves 4

• 1 (4- to 4½-pound) whole chicken, preferably Bell & Evans 
• 4 sprigs fresh thyme
• 2 large garlic cloves, smashed flat 
• 1 lemon, quartered 
• 2 teaspoons fine sea salt, plus extra for serving 
• ½ teaspoon freshly ground black pepper 
• 3 to 4 (¾-inch-thick) slices country bread 
• Good olive oil 

For the Arugula Salad (recipe follows)

• ¼ cup Champagne vinegar 
• 1 teaspoon Dijon mustard 
• 1 teaspoon minced garlic 
• Kosher salt and freshly ground black pepper 
• ½ cup good olive oil 
• ½ cup thinly sliced scallions, white and green parts (3 scallions) 
• 2 tablespoons dried currants 
• 6 cups baby arugula, lightly packed (6 to 8 ounces) 

Place the chicken in a baking dish. Using your fingers, gently loosen the skin from the breasts and thighs without breaking the skin. Carefully slide the sprigs of thyme and the garlic under the skin. Put the lemon in the cavity. Tie the legs together and tuck the wings under the body. Sprinkle with 2 teaspoons of sea salt and the pepper, cover the dish tightly with plastic wrap, and refrigerate for 24 to 48 hours.

Preheat the oven to 500 degrees. (Be sure your oven is very clean!) Place the bread in a medium (10-inch) cast-iron skillet in a single layer. Brush the chicken with olive oil and place it, breast side up, on top of the bread. Roast for 30 minutes, turn it over and roast for 15 minutes, until the juices run clear when you cut between the leg and the thigh. Wrap the skillet tightly with aluminum foil and allow the chicken to rest at room temperature for a full 30 minutes. (Don’t worry; it will stay hot.) The bread will be almost burnt on the bottom and soft with the pan drippings on top.

Place the Arugula Salad in a very large, shallow serving platter. Put the chicken and the bread on a cutting board. Cut the bread into 1-inch squares and sprinkle them on the salad. Carve the chicken thickly and place it on top of the salad. Spoon the pan juices over the chicken, sprinkle it with sea salt, and serve warm.

For the Arugula Salad:
Whisk the vinegar, mustard, garlic, 1 teaspoon salt, and ½ teaspoon pepper together in a small bowl or glass measuring cup.
Whisk in the olive oil, stir in the scallions and currants, and set aside.
Place the arugula in a large bowl, add the vinaigrette, and toss well.

Apples and Sausage

I actually have a good recipe for sausages simmered with apples.  I haven't made it in some time - as the boys both seem to enjoy the basic sausage sandwich.  It might be time to branch out.  From the Washington Post Food section, September 17, 2014

Apples and Sausage in Cider, Asturian Style

Dry cider is the traditional drink of Asturias, a coastal province of northern Spain, where it is often served or cooked with chorizo or other kinds of sausage. For this recipe, use a crisp, sweet apple like Gala or GoldRush; Granny Smith, in a pinch; or these heirloom apples if you can find them: Belle de Boskoop, Bramley's Seedling, Ashmead's Kernel or Ananas Reinette. The original recipe did call for chorizo (fresh or cured/dried); feel free to substitute. We liked the pairing with sumac-spiced merguez from Whitmore Farm of Emmitsburg, Md., which sells at the Broad Branch Farmers Market in Northwest Washington on Saturday mornings.

Ingredients 

• 1 pound lamb merguez sausage (casings on or off; see headnote) 
• 1 tablespoon olive oil 1/2 onion, cut into very thin slices 
• 1 cup dry (hard) apple cider 
• 1 or 2 apples, cored and sliced into half-moons (see headnote) 
• Kosher salt (optional) 
• Chopped flat-leaf parsley, for garnish 
• Thin, toasted slices of baguette or ciabatta, for serving 

Directions
Cut the merguez sausage into 1-inch pieces, then use the palm of your hand to flatten each piece.

Heat the oil in a large skillet over medium heat. Once the oil shimmers, add the sausage; cook, stirring, until the sausage has browned and is releasing some of its juices and fat, about 5 minutes. Pour off all but a tablespoon or two of the rendered fat, if desired.

Add the onion and cider; cook for 6 minutes, stirring once or twice, until the onion has softened. Add the apple slices and stir to incorporate. Cook for 6 minutes, stirring once or twice; some of the liquid will evaporate, slightly thickening the cider sauce. Taste, and add salt if needed.

Divide among individual small bowls. Garnish with the parsley. Serve warm, with the toasted bread slices.