Showing posts with label Holidays. Show all posts
Showing posts with label Holidays. Show all posts

Sunday, June 18, 2017

A Bittersweet Father's Day



For the first time in my forty-nine years on this big blue marble, I do not have a father to celebrate today.  Since he left us in April, my siblings and I have been dealing with his loss and making plans for his last farewell, when we will travel to Bermuda to scatter my parent's ashes, in accordance with their last wishes.  The song above played behind the video montage that we played during his viewing at the funeral home - we learned that it was one of my father's favorites and he wanted it played when he died.

However, today is not all maudlin.  For the past 12 years, I have been lucky enough to be a father myself, when LBA arrived on the scene.  I became a double dad in 2007 when SoBA joined us.  I have done my best at this father thing - taking some cues from my father, and figuring out the rest as i went along.  I hope that if you were to ask LBA and SoBA, if I was doing a good job - they would tell you yes.

Thanks Dad, for everything.

Thanks LBA and SoBA, for making this a day for me to be celebrated.

I love all of you.


Wednesday, June 14, 2017

Flying the Colors


Today, June 14, was Flag Day.  There is an American flag that flies outside the launchpad every day.  There are some who say that you put your flag out on Flag Day and fly it until the 4th of July.  There are others that only put it out on Federal holidays.  I like the flag outside the launchpad - but given that it is out there everyday - I'm going to need to replace it more often.  But out there it is.

Flag Day has always had significance in my family - it was my parent's wedding anniversary.  My parents were married for 53 years before my mother's death in 2006.  As most of you know, my dear readers, my father was reunited with my mother earlier this year.  I am sure they are tucked away in some corner of heaven (on a park bench) having a great time catching up.

June 14 is also my MIL's birthday - so if you know her or see her - be sure to wish her the best.


Sunday, May 14, 2017

Happy Mother's Day

Today is Mother's Day.  As most of you know, my dear readers, I lost my mother eleven years ago.  Here's a picture of my mother with a very young LBA.  It's one of my favorite pictures.  She was very happy to have had the chance to meet her seventh grandchild and I really wish she had the opportunity to meet SoBA, her eighth - the two of them are very much alike.


Now the reason for me to still celebrate Mother's Day is in the picture below.  Mrs. BA, the mother of LBA and SoBA is a great mother and the best partner that I could ever ask for.  The Brave Astronaut Clan is on the road today to celebrate with Mrs. BA's mother and two sisters, also mothers in their own right. 
Happy Mother's Day to all those moms out there and especially to my mother, wherever she is - though she is certainly engaged in a lengthy conversation with my father - reunited now and to Mrs. BA - I love you very much!


Monday, October 31, 2016

Vodka Tonic Jello Shots

Today is Halloween.  Trick or Treating will take place in our little town tonight from 6-8.  LBA is preparing to be out as Doc Brown (from Back to the Future), I'm not sure why.  I really wanted SoBA to go as Marty McFly, but I couldn't convince him.

As is routine, I will likely walk the boys around town for candy collection and Mrs. BA will stay home and pass out candy.  Maybe I will make a batch of these and walk them around with me, passing them out to dedicated parents.  Of course, one of the first stops is usually the mayor's house, where the kids get full size candy bars and the parents get adult beverages.

Halloween cocktails from Liquor.com.  Jello Shot Bats from "Chloe's Inspiration."

VODKA TONIC JELLO SHOT BATS
Ingredients
  • 1 1/3 cups tonic water 
  • 1 tablespoon lemon or lime juice 
  • 1 tablespoon sugar 
  • 3 envelopes plain Knox gelatin (makes a firm jelly shot for setting in a mold. Decrease to 2 or 2 1/2 envelopes if using other methods to set, such as loaf pan or mini martini glasses. An envelope of plain Knox gelatin equals about 2 tsp of gelatin powder.) 
  • 2/3 cup vodka (citrus flavored is nice . . .)


First, prepare the silicon molds with a light application of cooking spray. Then wipe the mold cavities out with a clean paper towel. This method will leave just the slightest residue, which will help unmold the gelatin without affecting the taste or appearance. Place each mold on a cookie sheet or cooling rack to provide a stable surface for handling.

Combine the tonic, citrus juice, and sugar in a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved, about 5 minutes. (Mixture will be very foamy, but this will diminish.) Remove from the heat and stir in the vodka.

Pour the gelatin mixture into the molds, and refrigerate until fully set, several hours or overnight. To serve, unmold, loosen the edges by pulling away from the side of the mold, and pop each jelly shot out.

Monday, July 4, 2016

Happy Independence Day! Toast to the Founders!

Today is the 240th birthday for the United States.  It is also the 87th birthday of The Brave Astronaut's Father - so if you see him, be sure to wish him a happy day.  The Clan will be in NY soon to wish him well along with my siblings. There is likely to be card playing, which comes with greasy cheese pizza and drinking.

So here's a few Sangria recipes to keep us lubricated during the visit.  Hey Brave Astronaut Sister get those ingredients.  The Brave Astronaut Brother should plan to stop at the NH State Liquor Store!

If anyone is interested, I would like the first and the last over the other two.

Strawberry Lemonade Sangria
Servings: 6-8
Ingredients
  • 2 lbs strawberries, sliced 
  • 1 lemon, sliced 
  • 1 bottle white wine 
  • 1 cup white rum 
  • 4 cups lemonade 
  • 2 cups champagne 
  • Lemon slices for garnish

Preparation: In a large pitcher, combine the strawberries, lemon, wine, rum, and lemonade. Stir until mixed. Chill for at least 4 hours. Add the champagne, then serve with a lemon slice on each glass!

Mixed Berry Sangria

Servings: 6-8
Ingredients
  • 1 cup blackberries 
  • 1 cup strawberries, sliced 
  • 1 cup blueberries 
  • 1 bottle red wine 
  • 1 cup brandy 
  • 3 cups apple juice 
  • 2 cups lemon-lime soda 
  • Strawberries for garnish 
Preparation: In a large pitcher, combine the blackberries, strawberries, blueberries, red wine, brandy, and apple juice. Stir until mixed. Chill for at least 4 hours. Add the lemon-lime soda, then serve with a strawberry on each glass!

Mango Pineapple Sangria
Servings: 6-8
Ingredients
  • 2 cups pineapple, diced 
  • 3 mangos, diced 
  • 1 bottle red wine 
  • 1 cup brandy 
  • 3 cups pineapple juice 
  • 2 cups orange soda 
  • Pineapple wedges for garnish 

Preparation: In a large pitcher, combine the pineapples, mangoes, wine, brandy, and pineapple juice. Stir until mixed. Chill for at least 4 hours. Add the soda, then serve with a pineapple wedge on each glass!

Raspberry Peach Sangria 
Servings: 6-8
Ingredients:
  • 3 white peaches, sliced 
  • 2 cups raspberries 
  • 1 bottle rosé 
  • 1 cup white rum 
  • 4 cups peach nectar 
  • 1 cup champagne 
  • Peach slices for garnish 

Preparation: In a large pitcher, combine the peaches, raspberries, rosé, rum, and peach nectar. Stir until mixed. Chill for at least 4 hours. Add the champagne, then serve with a peach slice on each glass!

Monday, May 30, 2016

Happy Memorial Day!

Rest assured, the Brave Astronaut Clan is poolside for the Memorial Day Holiday.  It's sure to be a great summer.  If I were to make these, I could bring them to the pool, right?  There's no glass in them or I'll just maintain they are the kid-friendly ones. From A Spicy Perspective via BuzzFeed.

Vodka Gummy Bears Pops 
Yield: 10
Prep Time: 20 minutes (active time)

Ingredients
  • 1 1/4 cup vodka 
  • 1 1/4 cup gummy bears 
  • 3 cups Sprite or Ginger Ale (or Fanta!) 
  • wooden popsicle sticks 
Directions
  1. Pour the vodka in a bowl. Add the gummy bears, cover, and allow them to soak for 24-72 hours. The longer the gummy bears soak, the more vodka they absorb. They also grow in size! 
  2. Once the gummy bears have soaked to your liking, stir to separate them. They strain one-third of them out of the vodka and place in the bottom of 10 popsicle molds. Pour Sprite over the gummy bears until just covered, about one-third full. Then place in the freezer for 60-90 minutes. 
  3. Once the first layer is frozen, add the popsicle sticks and add a second layer of strained gummy bears and soda. Freeze again and repeat a third time. The total layering/freezing process should take around 4+ hours. 
NOTE: For a kid-friendly variation, omit the vodka and soaking process.

Monday, November 23, 2015

Roasted Brussel Sprouts

The Brave Astronaut clan will be home for Thanksgiving this year and will be hosting the Brave Astronaut's sister and two of her boys.  We will be eight around the Launchpad table - appetizers will be served, the turkey has been bought, the potatoes are ready for mashing, there will be plenty of desserts, and vegetables will be prepared - including this recipe below - sorry, folks, I like Brussel Sprouts (via Simply Recipes).

Balsamic Roasted Brussels Sprouts and Shallots
Prep time: 20 minutes
Cook time: 45 minutes
Yield: Serves 6 to 8

Ingredients
  • 2 pounds brussels sprouts, tough outer leaves removed, base trimmed, sprouts cut in half 
  • 2 Tbsp olive oil 
  • Several large shallots, peeled and thickly sliced, about a cup 
  • 4 cloves garlic, peeled, sliced in half 
  • 2 Tbsp plus 2 teaspoons balsamic vinegar 
  • Salt 
  • Pepper 
  • 3/4 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme 
Method
In a oven-safe pan, heat the oil on medium heat.  Add the shallots and cook until softened, about 5-8 minutes.  Add the brussel sprouts and garlic and cook for an additional 5-6 minutes, until the sprouts start to brown.  Add 2 TB of balsamic vinegar, salt, pepper.

Place in oven, pre-heated to 425 degrees, uncovered.  Cook for 20-30 minutes.  Remove from oven,, add remaining balsamic vinegar, thyme, salt and pepper to taste.

Thursday, August 13, 2015

It's the Day for the Left!

At the Brave Astronaut Clan enjoys it's time Down East with our good friends for the week - it's time to pause and recognize the holiday that occurs today - International Left Hander's Day!

I, am of course, left handed - something that is very prominent in my profession I have come to notice.  Perhaps one of my industrious brethren should come up with a whole line of left-handed archival supplies!  Because below is a list of things that are a challenge to those of us that "if the right side of the brain controls the left side of the body" are the only ones who are in their right minds. (via BuzzFeed)
  1. “Scissors” - What it usually means: A tool used for cutting or for brandishing at smaller siblings. What it means to lefties: An ancient torture device that sometimes leaves you hacking at a piece of paper because no one can ever find that one pair of left-handed scissors that’s floating somewhere in the universe. 
  2. “Can Opener” - What it usually means: A tool used for opening the can of tuna that’s been at the back of your pantry since 2002. What it means to lefties: An instrument of death that makes you shift into a series of angles that human bodies are not made to withstand.
  3. “First Day of School” - What it usually means: A fresh start! Knowledge! The opportunity for an undercover cop to pose as a fresh2death millennial and allow hijinks to ensue! What it means to lefties: Quickly scanning the classroom to grab the one left-handed desk, if there even is one. Otherwise, it means looking forward to a year of performing unnatural and possibly illegal contortions in order to write. 
  4. “Dinner Party” - What it usually means: A gathering where friends and/or family partake in food and tedious small talk until someone gets drunk and starts talking about moon landing conspiracy theories. What it means to lefties: A brutal battle where no elbow emerges unscathed. 
  5. “Binder” - What it usually means: A place to keep your papers and thoughts organized until the snaps come apart and everything goes flying to the floor. What it means to lefties: A tool forged in hell to annoy you as you attempt to write.
  6. “Writing” - What it usually means: Committing words to a page using a writing utensil. Retro texting. What it means to lefties: Smearing ink or lead across the side of one’s hand because life is not fair and no one is looking out for you and nothing matters.
  7. “SmudgeGuard” - What it usually means: An open glove meant to prevent lefties’ hands from being stained as they write. A toe shoe for your hand. What it means to lefties: A hand garment created by the Righty Industrial Complex to make us look foolish.
  8. “Cooking” - What it usually means: Preparing food when you should have just ordered pizza. What it means to lefties: Wrestling with a saucepan that has a lip on the wrong side so that you end up sloshing half your cooking liquid all over the counter like some moron in a late-night infomercial. Although thank goodness for these things.
  9. “Mug” - What it usually means: A vessel from which to sip the blood of your enemies. What it means to lefties: A vessel from which to sip the blood of our right-handed oppressors on which cute little novelty slogans are usually printed so that we cannot see them as we imbibe.
  10. “Baseball” - What is usually means: A sport that involves throwing a ball and running while wearing pajamas. What it means to lefties: Gingerly placing your hand into the one lefty glove, if you can even find it, that smells like it is haunted by the ghosts of a million farts.
  11. “Camera” - What it usually means: A device that takes photos of food. What it means for lefties: A frustrating device that takes photos of food. 
  12. “Gun” - What it usually means: A weapon used in hunting, law enforcement, straight-up murder, firing paintballs at frenemies, or any combination of these. What it means to lefties: A potentially bad idea.
  13. “Video Game” - What it usually means: A way to unwind and have fun, usually while murdering pixelated people and/or demons. What it means to lefties: Using a controller that acts as a constant reminder of the Righty Industrial Complex’s vendetta against its superior left-handed brethren.
  14. “Lefty” - What it usually means: A person who favors his or her left hand when writing and performing other functions. Also, sometimes it means political stuff. What is means to lefties: A person who puts up with a lot of crap.

Friday, April 3, 2015

About Food

Today is Good Friday, the day on the Christian calendar that we commemorate the crucifixion of Jesus Christ as we prepare for Easter Sunday.  It is also a day where Christians are supposed to fast, and of course, refrain from eating meat.

Here's a list I saw a while ago, for you to peruse while your avoiding that pepperoni pizza you want for pizza / movie night tonight. My comments in italics (Via BuzzFeed).

1. Chocolate milk was invented in Jamaica.
See here.  Chocolate milk is a big favorite of LBA (not so much SoBA) and the Brave Astronaut.

2. Before 2013, the biggest buyer of kale was Pizza Hut. They used the kale as a garnish for their salad bars.
Well that just makes me want to eat it even less - article.

3. Some Canadian dude invented the Hawaiian pizza.
Something else I don't want to eat.

4. Pepperoni was invented by Americans.
Illicit meats, really?  

5. The most shoplifted food in the world is cheese.
Mrs. BA could likely get picked up for this.

6. Sylvestor Graham invented Graham crackers to help suppress sexual desire.
C'mon, I give these to the boys in their school snacks.  I'm not ready for that talk yet.

7. It’s estimated that the New York Harbor once was home to half of the world’s oyster supply.

8. At the time, Ellis Island and Liberty Island were known as Little Oyster and Big Oyster, respectively, because of that.
And there is no amount of money in the world that would get me to eat an oyster hailing from New York Harbor.

9. There are 19 billion chickens on Earth.

10. That means chickens outnumber humans 3:1.
Is that why chicken is so inexpensive?  Good old supply and demand?

11. China has the most pigs in the world. They have so many that they have more than the next 43 countries’ pig populations COMBINED.
More bacon please

12. A janitor at the Frito-Lay plant invented Flamin’ Hot Cheetos.
Definitely a story of being in the right place at the right time.

13. An 11-year-old invented the popsicle when he left a stick in some soda water, left it on the back porch at night, and found it was frozen in the morning.
His obituary makes no reference if he, too, was frozen after his passing.


14. The technology used for microwaves was created during WWII to track Nazi war planes.

15. The people who built the Egyptian pyramids were paid in bread and beer.
One of the first uses of the "Will Work for Food" signs.

16. At the turn of the 20th century, lobsters were considered “garbage food.” Railroads changed that when they started offering it as a fancy meal on luxury transcontinental trips.
If they're such garbage food - why are they so damn expensive?

17. One of the original owners of Domino’s Pizza sold his share of Domino’s for a used Volkswagen Beetle. Today his portion of the company would be worth about a billion dollars.
Yeah, not so smart.  But then again, the Beetle may taste better.

18. The guy from Tyson’s chicken, Don Tyson, tried to win over McDonald’s for 14 years to put more chicken on the menu. They finally did.


19. Salt may be responsible for the Americans’ defeat of the British in the Revolutionary War. When the war first started, the British stopped importing goods into the states. Consequently, settlers’ supply of cod was rotting. So, they built a saltworks along the coast of Cap Cod. That worked, settlers got their cod, and they eventually won the war.
That's right, George Washington? Not a factor.

20. The ice cream sundae was invented in the late 1800s as a way to get around a law that prevented the sale of ice cream sodas on Sundays.
Followed quickly by the Wednesday is Sunday at Carvel.

21. The first written recipe found in the world was from Mesopotamia and it was for beer.
And still they got all that stuff done?

22. Baby carrots are just large carrots whittled down into miniature versions. They were invented when a farmer got sick of throwing away his less attractive carrots.
I knew this one.

23. Before modern refrigeration, people put LIVE FROGS in their milk to help preserve it.
Ribbit.

24. Honey doesn’t go bad.
And isn't it nice to always have a honey?

25. Astronauts eat tortillas instead of bread in space because the bread crumbs can be problematic.
Mice?

26. In Japan, it has become wildly popular and a “tradition” to eat KFC on Christmas.
That sort of balances with all the Jewish-Americans eating Chinese on the same day?

27. Europeans basically don’t eat peanut butter. They eat about less than a tablespoon a year.
Hey, more for me.

28. In the 1800s, they fed lobster to prisoners and it was considered cruel and equivalent to eating rats.
Stop picking on the lobsters!

29. Ruth Graves Wakefield, the inventor of the chocolate chip cookie, sold her recipe to Nestle and in turn received a lifetime supply of chocolate.
Another poor choice.

30. Ninety-six percent of U.S. households have ketchup.
I don't want to be friends with that other four percent.  Bigger question - is the ketchup in the fridge?

31. That’s more households than those that have salt and pepper.


32. The man who invented Pringles was buried in a Pringles can.
Not from the Onion.

33. One of the founders of Ben & Jerry’s can’t really smell anything, which is the reason why their ice cream is so rich. He suffered from a condition called anosmia.
I was under the impression it was called amnoseia.

34. SPAM is short for spiced ham.
That's nice, still not going to eat it.

35. Technically, white chocolate isn’t actually chocolate.
Yes, yes, I know.

36. Doritos were invented at Disneyland.
How magical.

37. When the inventor of Doritos died, his friends and family tossed Doritos onto his casket.

38. In 1943, sliced bread was briefly banned.
So if something is "the best thing since sliced bread, it's how old?

39. Cheddar cheese is sometimes orange because it’s dyed that way.
Doesn't make it any less delicious.

40. Orbit gum began production during WWII when Wrigley sent all of its Juicy Fruit gum to soldiers overseas. As a result, Wrigley started selling Orbit in the U.S. The gum was discontinued after the war but brought back 30 years later in the ’70s.

Thursday, November 27, 2014

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.

Monday, November 24, 2014

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.

Monday, November 17, 2014

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.

Tuesday, November 11, 2014

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.

Monday, November 10, 2014

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.

Saturday, November 1, 2014

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

Friday, October 31, 2014

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

Monday, October 27, 2014

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.

Monday, September 1, 2014

Grilled Rack of Lamb

Today is Labor Day.  The unofficial end of Summer.  But my grill sees year round work.  I've even made leg of lamb on the grill when the oven died one Easter.  Labor Day is the day usually set aside for that one last cookout with friends and family.  But if I'm making this . . . it might just be me.  OK, me and Mrs. BA.  Maybe LBA and SoBA.  Maybe.  We did have Mr. C in DC's outstanding Brazilian Beef Ribs on Saturday evening - so the grill quota is good.  And yesterday, we took in many fried fair foods at the Maryland State Fair.  Recipe from Spoon Fork Bacon

Easy Grilled Rack of Lamb with a Creamy Feta-Horseradish Sauce 
Serves 3 to 4
Ingredients
Creamy Feta-Horseradish Sauce:
  • 1/2 cup crème fraiche 
  • 2 ounces feta, crumbled 
  • 2 tablespoon buttermilk (optional) 
  • 1 teaspoon prepared horseradish 
  • 1/2 teaspoon cracked black pepper 
  • pinch of sea salt 
  • 1 1/2 teaspoons minced thyme 
  • 1 teaspoon minced marjoram (oregano is fine) 
  • 1/2 teaspoon minced rosemary 
  • 1 rack of American lamb 

Directions
  1. Preheat grill to 375˚F. (over high heat)
  2. For the sauce: Place all ingredients into a food processor and whip until smooth. Adjust seasonings and set aside. 
  3. French the ribs of the rack (unless you’ve already had a butcher do so for you) and wrap the tips of each rib with about an inch of aluminum foil.
  4. Place the thyme, oregano and rosemary into a small bowl and toss together. Set aside. 
  5. Once the grill is hot, brush both the rack and grill with extra virgin olive oil and generously season the rack with herb mix, salt and pepper, on both sides.
  6. Place rack on the grill, fat side down and sear for about 4 minutes. Flip the rack and continue to sear for 2 to 3 minutes. Reduce the flames to medium and cover the grill. Allow the rack to grill with the cover closed, for about 6 to 8 minutes (keeping a close eye out for flame ups), uncover the grill allow the rack to continue to cook for another 1 to 2 minutes. This will give you medium to medium-rare results. For a medium to medium-well rack of lamb, keep grill cover closed for 8 to 10 minutes. 
  7. Remove from heat and transfer the lamb onto a cutting board and loosely cover with foil. Allow the lamb to rest for about 10 minutes before slicing and serving.
  8. Serve rack with sauce and roasted radishes.

Friday, July 4, 2014

Happy Birthday America!

Today is Independence Day!  The 238th Anniversary of the Signing of the Declaration of Independence.  I'm hoping there may be time for a viewing of 1776 today - but there are also birthday festivities to be attended to today - it is the Brave Astronaut's father's 85th birthday!

Here's a list of weirdness regarding the 50 states that make up our great country.  From BuzzFeed.
  1. In Alabama, it is illegal to salt a railroad track.
  2. Alaska has a cat serving as honorary mayor of Talkeetna.
  3. Arizona has the most well-preserved meteor crater.
  4. Arkansas is the home of the World Duck Calling Championships.
  5. Fortune Cookies were invented in California.
  6. Colorado has almost as many ghost towns as it does live ones.
  7. Lollipops were named in Connecticut.
  8. Delaware is the only state without a national park.
  9. Florida is home to the psychic capital of the world (but you already knew that, right?)
  10. Georgia hosts the largest poultry convention in the world.
  11. Hawaii is the only state that is rabies-free.
  12. Idaho hosts the world championship porcupine race (being held this very day!).
  13. The official language of Illinois is American, not English.
  14. Indiana has the first successful goldfish farm.
  15. In Iowa, it is illegal to kiss for longer than five minutes.
  16. Kansas is the home of the first Pizza Hut.
  17. Kentucky was the site of the nation's first hand transplant.
  18. Louisiana holds an international joke-telling contest.
  19. Until 2003, Maine produced 90% of the country's toothpicks.
  20. The official state cat of Maryland is the calico, because it matches the state flag.
  21. Frozen Food was invented in Massachusetts (thanks, Clarence Birdseye!)
  22. In Michigan, you are never more than six miles from a lake.
  23. The State Flower of Minnesota, the pink and white lady's slipper, can live for a century.
  24. Shoes were first sold in pairs in Mississippi.
  25. Missouri sold the first loaf of sliced bread.
  26. In Montana, humans are outnumbered by elk, deer, and antelope (no word if they are playing or not).
  27. Arbor Day began in Nebraska.
  28. In Las Vegas, Nevada, more than 6,000 pounds of shrimp are consumed each day.
  29. The first potato was planted in New Hampshire.
  30. New Jersey has the most diners (duh).
  31. The first atom bomb was tested in New Mexico.
  32. Packaged toilet paper was first produced in New York.
  33. North Carolina is also known as the Furniture Capital of the World.
  34. North Dakota is the least visited state.
  35. Ohio is home of America's Best Bathroom Contest.
  36. Oklahoma is home to more astronauts than any other state (really?).
  37. Oregon houses the largest collection of carousel animals.
  38. Pennsylvania produces the most mushrooms in the US.
  39. The State Drink of Rhode Island is Coffee Milk.
  40. The State Dance of South Carolina is The Shag.
  41. South Dakota is home to the Mashed Potato Wrestling Contest.
  42. The Architect of the Tennessee State Capitol is buried in the walls.
  43. Texas produces most of the country's helium.
  44. Utah consumes more Jell-O than anywhere else.
  45. Vermont is the only state whose capital does not have a McDonald's.
  46. More Presidents came from Virginia than any other state.
  47. Father's Day began in Washington.
  48. West Virginia shipped the world's largest shipment of matches.
  49. Wisconsin is home of the Hamburger Hall of Fame (and museum).
  50. Wyoming is the state with the fewest people.

Monday, April 14, 2014

DIY Cadbury Creme Eggs

Mrs. BA has a weakness for Cadbury Creme Eggs.  Personally, I can't stand them.  And that's saying a lot.  With the introduction of Halloween Creme Eggs a few years ago, she can get her fix now twice a year.  But now if she wants, she can make her own any time of the year.

In addition to the recipe below, BuzzFeed posted a while back - "17 [other] Scrumptious Ways to Eat a Creme Egg."  Click on the link to see the recipes for the items listed below.
  1. Creme Egg Donuts.
  2. Creme Egg Brownies
  3. Creme Egg Pudding
  4. Homemade Creme Eggs
  5. Dip Toasted Brioche In A Creme Egg
  6. Deep Fried Creme Eggs
  7. Creme Egg Cupcakes
  8. Creme Eggs Benedict
  9. Creme Egg Salad Sandwich
  10. Creme Egg Toastie
  11. Creme Egg Foo Young
  12. Creme Egg and Bacon Rolls
  13. Creme Egg Cocktail
  14. Creme Egg Chocolate Hearts
  15. Creme Egg Milkshake
  16. Creme Egg Cookies
  17. Creme Egg pie

Homemade Creme Eggs
(from Food 52 - see a video here)

Makes 15 to 20 eggs

Ingredients
  • 1/2 cup Lyle's golden syrup (or corn syrup) 
  • 6 tablespoons butter 
  • 1/2 teaspoon salt 
  • 3 drops orange blossom water (optional) 
  • 1 vanilla bean, seeds removed (optional) 
  • 1 teaspoon vanilla extract 
  • 3 cups powdered sugar 
  • 12 ounces dark chocolate (or bittersweet chips) 
  1. Place the butter in the bowl of a stand mixer that has been fitted with the paddle attachment (this can easily be done by hand or with a hand mixer). Add the golden syrup, salt, orange blossom water (if using), vanilla seeds, and vanilla extract. Mix on medium-low to combine. Scrape down the sides of the bowl with a rubber spatula to make sure everything is mixed well. 
  2. Turn the mixer to low and slowly add the powdered sugar. Mix until completely smooth, scraping down the sides of the bowl as necessary. 
  3. Place one third of the mixture into a small bowl and add enough yellow food color to obtain desired color. 
  4. Cover both bowls with plastic wrap and put into the freezer for at least 15 minutes. It is necessary that this mixture be very cold while you work with it. 
  5. When the sugar mixture is thoroughly chilled, remove from the freezer. Working quickly take about a half teaspoon of the “yolk” mixture and roll it into a ball. Continue forming your yolks. 
  6. Once the yolks are complete, place them on a plate or a sheet tray covered with parchment and then put that back into the freezer. 
  7. Now, measure a tablespoon of your “whites”, and then roll that into a ball. Continue until all the white portion of the sugar mixture is gone. If the whites are too soft to work with, place back into the freezer for a few minutes. 
  8. Remove the yolks from the freezer. Place a white in the palm of your hand and gently flatten a bit. Create an indent in the center to rest the yolk in. Place the yolk in the center of the white, then cover it up. Roll the white into an egg shape. If at any point the sugar mixture gets too soft, quickly put it back into the freezer. 
  9. Continue this process until all your eggs are complete. Return to the freezer. While your eggs are chilling, temper your chocolate. Or melt the chocolate in a microwave at 30 second intervals stirring very well in between. Add 1 tablespoon canola oil to the chocolate and stir well. This gives you a little more flexibility with the chocolate eliminating some of the need for precise tempering. You will not, however get as nice of a crack as you bite into the egg. 
  10. Working with one egg at a time, remove the egg from the freezer and stick a toothpick in it. Dip the egg into the chocolate and carefully let the excess chocolate drip off. Place the toothpick into something – like a potato perhaps – while the chocolate sets.
  11. Place the chocolate-covered egg into the fridge for 10 minutes while the chocolate sets. Carefully remove the toothpick from the egg and cover up the small hole with a little bit of tempered chocolate.