Opening Day in America!

Time for that seminal rite of spring, Opening Day for Baseball!  Thanks to George Will and the Washington Post for reminding us what really counts right now - at least until October.

"There'll be two buses leaving the hotel for the park tomorrow.

The 2 o'clock bus will be for those of you who need a little extra work.

The empty bus will leave at 5 o'clock."

— Dave Bristol, Milwaukee Brewers manager, 1972

Everyone needs extra work to prepare for the season. [answers below (full disclosure - I got only 14 right)]

1. Name the fourth player (the others are Babe Ruth, Hank Aaron and Willie Mays) with a career .300 average, 500 home runs and 100 stolen bases.

• Mark McGwire
• Reggie Jackson
• Albert Pujols
• Harmon Killebrew

2. Name the player that played in the most wins.

• Cal Ripken Jr.
• Pete Rose
• Hank Aaron
• Brooks Robinson

3. Name the last player to get 3,000 hits without winning a batting title.

• Ichiro Suzuki
• Derek Jeter
• Rafael Palmeiro
• Craig Biggio

4. Who got 30 homers and 100 RBIs in a season for five different teams?

• Xavier Nady
• Bobby Bonds
• Alfonso Soriano
• Gary Sheffield

5.  Which player struck out three times in a game just once in 13 seasons?

• Joe DiMaggio
• Tony Gwynn
• Ozzie Smith
• Ozzie Guillen

6. Who hit .461 at home but .286 on the road?

• Roberto Alomar
• Gil Hodges
• Larry Walker
• Carl Yastrzemski

7. Who was the last person to enter September batting over .400?

• Daniel Murphy
• George Brett
• Jeff Bagwell
• Rod Carew

8. What player led his league in hits for three different teams?

• Juan Pierre
• Napoleon Lajoie
• Willie Keeler
• Paul Molitor

9. Who hit .408 in a season but lost the batting title?

• Shoeless Joe Jackson
• Ty Cobb
• George Sisler
• Ted Williams

10. Who hit at least 40 doubles in 10 seasons?

• Stan Musial
• Tris Speaker
• Wade Boggs
• Harry Heilman

11. Who was the first 40-year-old with a 100-RBI season?

• Willie Mays
• Dave Winfield
• Andres Galarraga
• Edgar Martinez

12. Which player is the most recent to win consecutive MVP awards?

• Alex Rodriguez
• Albert Pujols
• Miguel Cabrera
• Mike Trout

13. Who had the most career homers (399) without a 30-homer season?

• Al Kaline
• Andres Galarraga
• Dale Murphy
• Joe Carter

14. Who has the highest career batting average among players with at least 300 homers?

• Rogers Hornsby
• Lou Gehrig
• Babe Ruth
• Ted Williams

15. Who is the only non-Yankee with 500 home runs and three championships?

• David Ortiz
• Ted Williams
• Albert Pujols
• Jimmie Foxx

16. Who are the four right-handed hitters to lead the major leagues in hitting at least three times?

• Rogers Hornsby, Napoleon Lajoie, Roberto Clemente, Miguel Cabrera
• Tommy Davis, Roberto Clemente, Wade Boggs, Tony Gwynn
• Rogers Hornsby, Tommy Davis, Roberto Clemente, Miguel Cabrera
• Napoleon Lajoie, Tommy Davis, Wade Boggs, Miguel Cabrera

17. Who are the two pitchers to have 300 more strikeouts than walks (not counting intentional walks) in a season?

• Bob Feller and Nolan Ryan
• Sandy Koufax and Nolan Ryan
• Bob Feller and Randy Johnson
• Sandy Koufax and Randy Johnson

18. Which player was the only batter to average 200 hits per season in his first 14 seasons?

• Ichiro Suzuki
• Paul Waner
• Pete Rose
• Derek Jeter

19. Who holds the career record for doubles?

• Carl Yastrzemski
• Ty Cobb
• Tris Speaker
• Stan Musial

20.  Who are the three pairs of rookies of the year who were later enshrined in Cooperstown?

• Luis Aparicio and Frank Robinson, Tom Seaver and Rod Carew, Andre Dawson and Eddie Murray
• Willie McCovey and Don Drysdale, Tom Seaver and Rod Carew, Luis Aparicio and Tony Kubek
• Luis Aparicio and Tony Kubek, Andre Dawson and Eddie Murray, Don Drysdale and Brooks Robinson
• Don Drysdale and Brooks Robinson, Luis Aparicio and Frank Robinson, Andre Dawson and Eddie Murray

21. Who holds the record for most four-strikeout games?

• Ryan Howard
• Reggie Jackson
• Adam Dunn
• Pete Incaviglia

22. Who struck out in a record 37 consecutive games in a single season?

• Brad Hawpe
• Jarrod Saltalamacchia
• Adam Dunn
• Aaron Judge

23. What player was the first to win three MVP awards?

• Carl Hubbell
• Jimmie Foxx
• Stan Musial
• Roy Campanella

24. Who are the two third basemen with 500 home runs?

• Eddie Matthews and Mike Schmidt
• Eddie Matthews and Mel Ott
• Jim Thome and Mike Schmidt
• Mike Schmidt and Ernie Banks

25. Who was the first player to get 3,000 hits in the 20th century?

• Eddie Collins
• Napoleon Lajoie
• Honus Wagner
• Ty Cobb

26. What player had 999 walks with three starts to go in his career and did not reach 1,000?

• Greg Maddux
• Jim Bunning
• Jim Perry
• Fergie Jenkins

27. Who were the only two players to bat cleanup in a World Series at age 20?

• Ty Cobb and Miguel Cabrera
• Andruw Jones and Raul Mondesi
• Miguel Cabrera and Andruw Jones 
• Ty Cobb and Raul Mondesi

28. Who led his league in RBIs in 2014 while batting second?

• Mike Trout
• Rickey Henderson
• Chase Utley
• Johnny Damon

29. Although not in the Hall of Fame until 2017, what player reached base more than Jeff Bagwell, Roberto Clemente and Tony Gwynn and had five seasons with at least 30 doubles and 70 stolen bases (Ty Cobb had only three)?

• Tim Raines
• Craig Biggio
• Alan Trammell
• Shoeless Joe Jackson

30. What player is the only player with at least 100 triples, 150 homers and 600 stolen bases?

• Kenny Lofton
• Honus Wagner
• Rickey Henderson
• Tim Raines

31. Who was the only 300-game winner between the world wars?

• Carl Hubbell
• Lefty Grove
• Ted Lyons
• Wait Hoyte

32. What pitcher threw a no-hitter with no walks and 17 strikeouts?

• Don Wilson
• Max Scherzer
• Nolan Ryan
• Warren Spahn

33. Who scored the most World Series runs?

• Derek Jeter
• Yogi Berra
• Mickey Mantle
• Roger Marris

34. Who was the first White Sox player to be named MVP?

• Nellie Fox
• Dick Allen
• Luke Appling
• Eddie Collins

35. Who won 25 or more games three times in the 1960s but never won a Cy Young award?

• Sam McDowell
• Denny McLain
• Bob Gibson
• Juan Marichal

36. Which player won the most ERA titles?

• Pete Alexander
• Roger Clemens
• Sandy Koufax
• Lefty Grove

37. Who is the only catcher to win three batting titles?

• Joe Mauer
• Ernie Lombardi
• Eugene "Bubbles" Hargrove
• Rogers Hornsby

38. Who led his league in batting average his first two seasons?

• Napoleon Lajoie
• Ichiro Suzuki
• Tony Oliva
• Rod Carew

39. Which player had three seasons with 40 or more homers and fewer strikeouts than homers?

• Johnny Mize
• Ted Kluszewski
• Lou Gehrig
• Joe DiMaggio

40. Who was the Hall of Famer who hit a record four triple plays?

• Deacon McGuire
• Joe Start
• George Sisler
• Brooks Robinson 

41. Bonus question: What manager said, "Our phenoms aren't phenomenating."?

• Casey Stengel
• Gil Hodges
• Lou Piniella
• Lefty Phillips

ANSWERS:

1. Albert Pujols
2. Pete Rose
3. Derek Jeter
4. Gary Sheffield
5. Joe DiMaggio
6. Larry Walker
7. George Brett
8. Paul Molitor
9. Shoeless Joe Jackson
10. Tris Speaker
11. Dave Winfield
12. Miguel Cabrera
13. Al Kaline
14. Rogers Hornsby
15. David Ortiz
16. Rogers Hornsby, Napoleon Lajoie, Roberto Clemente, Miguel Cabrera
17. Sandy Koufax and Randy Johnson
18. Ichiro Suzuki
19. Tris Speaker
20. Luis Aparicio and Frank Robinson, Tom Seaver and Rod Carew, Andre Dawson and Eddie Murray
21. Ryan Howard
22. Aaron Judge
23. Jimmie Foxx
24. Eddie Matthews and Mike Schmidt
25. Honus Wagner
26. Greg Maddux
27. Ty Cobb and Miguel Cabrera
28. Mike Trout
29. Tim Raines
30. Tim Raines
31. Lefty Grove
32. Max Scherzer
33. Mickey Mantle
34. Nellie Fox 
35. Juan Marichal
36. Lefty Grove
37. Joe Mauer
38. Tony Oliva
39. Ted Kluszewski
40. Brooks Robinson
41. Lefty Phillips

Parmesan Crusted Chicken Breasts

The Brave Astronaut is coming off a "lost week" - I came home from work on Tuesday and did not return to the office until this morning.  What started out as a bad cold, developed into a raging sinus infection, then a swollen eyelid.  Modern medicine (and good antibiotics) are a good thing.  In the 96 hours spanning Tuesday through Friday - I slept for about half of them.  I drank a lot of tea and orange juice, and ate some pasta and soup - I didn't have much of an appetite.

But Life Goes On.  Here at the Launchpad - we are big fans of the boneless chicken breast.  And we do a variation on this recipe, but it's always nice to see some other ways to mix it up.  Recipe from recipetineats via BuzzFeed's "5-Ingedient Chicken Dinners"

Crispy Parmesan Crusted Chicken
Prep Time 7 mins
Cook Time 8 mins
Total Time 15 mins
This ultra crispy Parmesan Crusted Chicken is 5 ingredient, 10 minute magic that happens to be gluten free. The idea with this recipe is that shredded parmesan melts, tuns golden and adheres to the chicken, forming a crust. Parmesan has such an intense flavour that you don't need any other seasonings in this. It tastes like schnitzel, but the coating flavour is far stronger and crunchier (but no carbs!) but is not as thick as a traditional breadcrumb coating. Serve it with cauliflower mash with browned butter for the ultimate low-carb meal!

Ingredients

• 500 g / 1 lb chicken breast (2 pieces)
• 1 egg
• 1 garlic clove , minced (optional)
• Salt and pepper
• 125 g / 4 oz / 1 1/4 cups shredded parmesan
• 2 tbsp butter (or more oil)
• 1 tbsp olive oil

Instructions

1. Cut each breast in half horizontally to make 4 steaks. If they are much thicker than 1.75 cm / 3/4" thick (at the thickest point), pound a bit.
2. Place egg, garlic, pinch of salt and pepper in a bowl. Whisk with fork.
3. Place parmesan in a shallow bowl.
4. Dredge chicken in egg, then place in parmesan CUT SIDE DOWN. Press, then turn. Coat with extra parmesan, press. Shake off excess. Repeat with remaining chicken.
5. Melt butter and heat oil in a large skillet over high heat.
6. Place chicken in non-stick skillet (or well seasoned cast iron skillet). DO NOT MOVE chicken otherwise the cheese will slide off surface before it adheres! It adheres once it turns crispy.
7. Press down lightly with spatula. Lift a corner to take a peek and turn with tongs when it's deep golden brown (3 minutes for me).
8. Cook the other side for 3 minutes or until also deep golden brown and crispy (again, do not move until golden). Lightly press down with spatula. Don't cook longer than 6 minutes in total - dries out the chicken.
9. Serve immediately!

Sliced Beef Po' Boys

SoBA questions a lot of the food that comes to the Launchpad table.  We can still get away with getting him to eat if we tell him "it's steak."  You think we can get him on board with the "it's a cheesesteak?"  From the NYT Cooking website.

Mahogany Beef Po' Boys

Ingredients

• 1 cup all-purpose flour
• Salt
• freshly ground black pepper
• 7 pounds beef chuck roll, sliced into 2-inch-thick portions
• ½ cup vegetable oil, or as needed
• 6 to 7 stalks celery, cut into 3/4-inch dice
• 2 yellow onions, peeled and cut into 3/4-inch dice
• 2 green bell peppers, cored and cut into 3/4-inch dice
• 2 jumbo carrots, peeled and cut into 3/4-inch dice
• 1 cup peeled garlic cloves, each clove halved lengthwise
• 7 cups dry red wine
• 2 tablespoons dried rosemary
• 2 tablespoons dried thyme
• 1 bay leaf
• ⅓ cup chopped parsley leaves
• 5 loaves French or Italian bread
• Mayonnaise
• shredded lettuce
• sliced tomatoes
• sliced pickles to dress sandwiches

Preparation

1. Preheat oven to 350 degrees. Place flour in a large, wide bowl and season generously with salt and pepper. Add beef, dust well on all sides and shake off excess. 
2. Place a large, heavy Dutch oven or roasting pan with a lid over medium-high heat. Add enough oil to cover the bottom and heat until shimmering. Working in batches, add beef and sear well on all sides. Transfer beef to a platter and set aside.
3. Add celery, onions, peppers, carrots and garlic to pan; if necessary, add more oil. Sauté until vegetables are tender and golden brown, about 15 minutes. Add wine and 3 cups water. Stir, scraping the bottom of the pan. Add rosemary, thyme, bay leaf and parsley. Stir well, add beef, and stir again to mix well.
4. Cover, and transfer to oven. Cook until beef is very tender, about three hours. Transfer beef to a deep platter and keep warm. Remove and discard bay leaf. Using a hand-held immersion blender or stand blender, purée vegetables and any remaining bits of meat in pan juices to make sauce. Cut beef into slices. Slice each bread loaf in half lengthwise and crosswise, spread one side with mayonnaise, thickly layer in meat, wet with gravy, and top with lettuce, tomatoes and pickles.

Oven Baked Fried Chicken

Sadly, both LBA and SoBA may be growing out of the "chicken nugget" easy meal solution of their lives.  But that is not to say that this recipe may work for them.  From Savory Nothings via BuzzFeed (a lot of these recipes featured thighs or drumsticks, but we are more of a white meat kind of family).

Crispy Oven Fried Chicken
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6

Ingredients

• 1 egg
• 1/3 cup milk
• 1 cup all purpose flour
• 4 tablespoons breadcrumbs
• 1 teaspoon baking powder
• 1 tablespoon salt
• 2 teaspoons ground paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground pepper
• 2 pounds skinless boneless chicken breast, cut into strips
• 1/4 cup butter

Instructions

1. Preheat the oven to 410°F. Place a dark-colored roasting pan (a baking tray works as well) in the oven to heat up.
2. In a medium bowl, whisk together the egg and the milk.
3. In a separate bowl, mix the flour, breadcrumbs, baking powder and seasoning together.
4. Dip the chicken pieces in the flour, coating evenly and shaking off any extra flour.
5. Next, coat the chicken pieces in the egg mixtures. Then, dip them into the flour again, this time coating very well.
6. Take the baking tray out of the oven and melt the butter on it. Place the coated chicken pieces on the tray.
7. Bake for 10-12 minutes, carefully flip and bake for another 5-10 minutes (depending on how thick your chicken pieces are). Finish by broiling the chicken until it turns golden brown and crispy.

More Lunch Ideas

Last week I discussed SoBA and LBA's lunches - packed by me, when they are not buying lunch from school.  There is the problem when they would like something that we have had the night before (really, what child voluntarily asks for leftovers in their lunch?) but there is no way of keeping (or making) it warm for lunch.  They might be able to palate this however, and they would be infinitely better for them than their store-bought namesakes.  Via BuzzFeed.

DIY PIZZA LUNCHABLES
Serves 1

INGREDIENTS

• 5 crackers
• ¼ cup marinara sauce
• ¼ cup shredded mozzarella cheese
• 5 slices of pepperoni
• Cupcake liners (to separate the ingredients)
• Grapes (optional)
• Crackers (optional)

INSTRUCTIONS

Place marinara in small container (we reused an old baby food jar) and place in lunchbox. Place crackers, mozzarella cheese, and pepperoni in cupcake liners next to it. Serve with grapes and crackers.

Lunch Ideas

SoBA and LBA are permitted to order hot lunch at school once a week.  The rest of the time it's on me to make their lunches in the morning.  If I'm particularly motivated, I will "get ready to get ready" by packing those items not requiring refrigeration the night before and have their lunch bags ready to finish in the morning.

LBA is a fan of the "sandwich" pepperoni and mozzarella on a sandwich (he's recently turned to pita bread) as opposed to the slider and SoBA likes that as well but usually opts for the ham wrap (sliced ham on a small tortilla.  Maybe I can get SoBA interested in these (though those tomatoes may be a non-starter). Via BuzzFeed.

Ham and Cheese Kebabs
Serves 1

INGREDIENTS

• 2 cherry tomatoes, cut in half on a diagonal
• 2 slices of ham
• 2 cubes of cheddar cheese
• 2 pieces of diced sandwich bread
• 1 orange (optional)
• Crackers (optional)
• Carrots sticks (optional)

INSTRUCTIONS
Place one cherry tomato (cut-sides facing each other), a slice of ham, a cube of cheddar cheese, and a piece of bread on each skewer. Serve with an orange and carrot sticks.

Patty Melts

Patty Melts are one of those things that if they are on the menu, I'm going to order them (same for escargot).  So why wouldn't I make this at home?  The better question is "why aren't I" now that the Pioneer Woman has told me how?

Patty Melts
Prep Time: 10 Minutes
Difficulty: Easy
Cook Time: 25 Minutes
Servings: 4

Ingredients

• 1 stick Butter
• 1 whole Large Onion, Halved and Sliced
• 1-1/2 pound Ground Beef
• Salt And Pepper, to taste
• 5 dashes Worcestershire Sauce
• 8 slices Swiss Cheese 8 slices Rye Bread

Instructions
In a medium skillet, melt 2 tablespoons of butter over medium-low heat. Throw in the sliced onions and cook slowly for 20 to 25 minutes, stirring occasionally, until the onions are golden brown and soft.

In a medium bowl, mix together the ground beef, salt & pepper, and Worcestershire. Form into 4 patties.

Melt 2 tablespoons butter in a separate skillet over medium heat. Cook the patties on both sides until totally done in the middle.

Assemble patty melts this way: Slice of bread, slice of cheese, hamburger patty, 1/4 of the cooked onions, another slice of cheese, and another slice of bread. On a clean griddle or in a skillet, melt 2 tablespoons butter and grill the sandwiches over medium heat until golden brown. Remove the sandwiches and add the remaining 2 tablespoons of butter to the skillet. Turn the sandwiches to the skillet, flipping them to the other side. Cook until golden brown and crisp, and until cheese is melted.

Slice in half and serve immediately!

Rosemary Garlic Fried Potatoes

We worship the Pioneer Woman at the Launchpad.  She is our "go-to gal" for many recipes.  We have started making hash browns at the Launchpad on weekends to go with the egg sandwiches that we often have.  And her Onion Straws are a staple for us.  SoBA is not a huge fan of the roasted potato, but I bet I could sell him on these.

Rosemary Garlic Fried Potatoes
Prep Time: 5 Minutes
Difficulty: Easy
Cook Time: 30 Minutes
Servings: 8

Ingredients

• 3 pounds Yukon Gold Potatoes, Scrubbed Clean And Cut Into Chunks
• Vegetable Oil, For Frying 
• 6 whole Rosemary Sprigs
• 12 cloves Garlic, Sliced
• Kosher Salt, for sprinkling
• Smoked Paprika (optional), for sprinkling 

Instructions
Bring a pot of salted water to a boil. Carefully lower the potato chunks into the water and cook them until fork-tender, about 15-20 minutes. Drain the potatoes, then pour onto a sheet pan and allow them to dry completely and cool slightly.

Bring a pot of vegetable oil to a temperature of 350 degrees. (NOTE: Put pot on the back burner of the stove if you have children in the house.) Using a slotted spatula and working in batches, carefully lower cooked potatoes into the oil and allow them to fry for 3 to 4 minutes, or until golden and slightly crisp. Add a few garlic slices and rosemary to the pot, and continue frying for another minute or so, until potatoes or deep golden and crisp. Remove to a paper towel lined plate, making sure to get all the garlic and rosemary out. Sprinkle generously with salt and repeat in batches with the rest of the potatoes, rosemary, and garlic.

Serve with steak, chicken, or fish (or salad!)

Beef Stroganoff

I've previously posted about my like of Beef Stroganoff, here, here, and here.  Evidently, according to Google, it was the top trending recipe of 2017.  Maybe I will actually get around to making it in 2018.  Recipes from BuzzFeed - here's my favorite of this list (it doesn't have mushrooms - Mrs. BA and SoBA will be happy) via the Spirited Violet.

5 Ingredient Beef Stroganoff
Serves 4
Prep Time 10 min
Cook Time 20 min
Total Time 30 min

Ingredients

• 1 (8 ounce) package egg noodles
• 1 pound ground beef
• 1 (10.75 ounce) can fat free condensed cream of mushroom soup (see notes)
• 1 tablespoon garlic powder (see notes)
• 1/2 cup sour cream
• Salt and pepper to taste

Instructions

1. Prepare the egg noodles according to the package.
2. In a separate large skillet over medium heat, saute the ground beef over medium heat for 5 to 10 minutes, or until browned. Drain the fat and add the soup and garlic powder. Simmer for 10 minutes, stirring occasionally.
3. Remove from heat and combine the meat mixture with the egg noodles. Add the sour cream, stirring well, and season with salt and pepper to taste.

Notes  (from the Spirited Violet)

• We have used ground turkey for this recipe to save money. We have also used half the amount of meat in the recipe before as well and it tastes just fine!
• I have been given a lot of feedback about the amount of garlic powder being too much. Yes, I used a whole tablespoon and this wasn't a typo; I enjoyed it and that is how it read from the original recipe as well. Use your cooking intuition if you feel that is too much for you and halve it, if necessary.
• If you feel the noodle mixture is dry, pour milk into the empty mushroom soup can and pour in the finished mixture to make it easier to stir.

Garlic Soup

I'm a fan of the French Onion Soup.  I like Garlic.  This might be a nice change of pace.  From Brooklyn Supper via BuzzFeed.

Garlic Soup
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
A hearty, fortifying garlic soup recipe made with roasted and sautéed garlic along with potatoes, shallots, and fresh herbs.
Makes: 4 servings
Author: Brooklyn Supper

Ingredients

• 1 tablespoon unsalted butter
• 2 teaspoons extra virgin olive oil , divided
• 2 large heads hardneck garlic (12 – 15 cloves each), divided
• 1 large shallot , peeled and sliced
• 1/4 teaspoon chili pepper flakes
• sea salt to taste
• black pepper to taste
• 1 tablespoon white wine
• 1 quart rich stock – chicken, beef, or vegetable
• 4 sprigs each fresh thyme and parsley, tied with twine
• 2 medium russet potatoes , cut into 1-inch cubes

Instructions

1. Preheat oven to 400 degrees F.
2. Trim root end off one head of garlic. Set cloves, trimmed side down, in a small, oven-proof ramekin. Add 1 teaspoon olive oil and a pinch of sea salt. Cover with foil, set on a rimmed baking sheet, and slide into oven. Roast garlic for about 15 minutes, or until garlic is soft, but not at all brown. Once garlic is done, carefully remove foil and set aside to cool. When cool enough to handle, slide cloves out of their skins and reserve.
3. In a heavy bottomed 2- or 3-quart pot, heat butter and 1 teaspoon olive oil over medium heat. Trim, smash, and peel remaining head of garlic. Add cloves to pot, along with the sliced shallots, a pinch of sea salt, black pepper, and chili pepper flakes. Sauté 2 - 3 minutes, then turn heat to low and cover; cook, stirring occasionally, cook for about 30 minutes.
4. Remove cover, up heat to medium, and sauté until shallot and garlic brown just a bit on the edges. Add white wine and scrape up any brown bits, then pour in 3 cups stock and add potatoes, reserved roasted garlic, and tied herbs (or bouquet garni), along with a generous pinch of sea salt.
5. Bring mixture to a boil, and then turn heat down to a bubbling simmer. Cook until potatoes are tender, about 15 minutes.
6. Remove bouquet garni and carefully puree soup in a blender. Return soup to pot, adding up to 1 more cup of broth, if needed. Add sea salt to taste, add a splash more of white wine if needed, lots and lots of black pepper, and serve with a sprig of thyme and minced parsley leaves.
7. The flavor will develop further after a day in the fridge. The soup reheats beautifully, but does tend to thicken – keep a 1/2 cup or so of stock (water will work, too) on hand to thin soup if needed.

Where's Fred When We Need Him?

Sadly, Fred Rogers left us fifteen years ago next month. Like my mother (and last year, my father) I sometimes think, how would they react to what's going on right now? Mr. Rogers would know what to do.

• Last April, kottke.org posted a link to Twitch.TV that was streaming all 886 episodes of Mr. Roger's Neighborhood. (I don't think the link is active anymore - but you can also watch episodes on Amazon Prime) I would be fine killing some time over there (if I wasn't living in the alternate reality of the West Wing when I can).
• One month later, kottke again posted about Mr. Rogers, this time about the sweaters that he wore throughout the years.
• Then in November it was announced there was to be a documentary film about Mr. Rogers, titled, "Won't You Be My Neighbor?" The first trailer dropped this week.

"Love is at the root of everything
All learning, all parenting, all relationships
Love or the lack of it.
And what we see and hear on the screen is part of who we become."
- Fred Rogers

Chicken in Milk

I know what you're thinking.  How can that be good?  Roast Chicken is a popular Sunday dinner at the Launchpad.  I'm always looking for gravy with my chicken, this might do the trick.  From Jamie Oliver via BuzzFeed.

Chicken with Milk

Ingredients

• 1.5 kg free-range chicken
• olive oil
• ½ a stick of cinnamon
• 1 good handful of fresh sage
• 2 lemons
• 10 cloves of garlic
• 565 ml milk

Method

1. Preheat the oven to 375°F
2. Season the chicken generously all over with sea salt and black pepper, then fry in a snug-fitting pot with a little oil until golden, turning the chicken to get an even color all over.
3. Remove from the heat, put the chicken on a plate, and throw away the oil left in the pot. You'll be left with tasty sticky goodness at the bottom of the pan which will give you a lovely caramel flavor later on. 
4. Put your chicken back in the pot with the cinnamon, sage leaves, lemon zest, unpeeled garlic cloves and milk.
5. Cook in the hot oven for 1 hour 30 minutes, or until cooked through, basting with the cooking juices when you remember. The lemon zest will sort of split the milk, making a sauce which is absolutely fantastic.
6. Pull the meat off the bones and divide it onto your plates. Spoon over plenty of juice and the little curds. Serve with wilted spinach or greens and some mashed potato, if you like.

2018 New Year's Resolutions

It's been a while since I've made resolutions, possibly because I'm bad at keeping them.  But you, dear reader, can hold me to these.  I'm resolved to do these things this year.

1. I resolve to play golf at least once a month, when conditions allow.  (To that end, Mrs. BA did give me a gift certificate to play at least one round, once the ground is no longer frozen solid.)
2. I resolve to go to the movies at least once a month.  We do go to the movies as a family fairly often, but I would like to go to the movies (and maybe dinner) with Mrs. BA a little more regularly.  LBA has reached an age where he can be trusted to watch over SoBA and they can be left for a period of time, provided we are not all that far away.  I also gave Mrs. BA a movie gift card so that we can get started on this right away.  We have already seen "The Last Jedi" in January, but that is not to say that we couldn't go see something else (or even see "Last Jedi" a third time).
3. I resolve to not run around like a crazy person every morning as we try to get ourselves out of the house to school and work.  Part of that is getting out of bed before 7:00am, part of it is going to bed at a reasonable hour (which I have been doing of late), and maybe some of it is one of these wonder products that I need to help me.
4. I would like to lose some weight this year.  Yes, yes, I know we all say that, but I really should do it.  I'm 50 now, with a variety of ailments and aches that would be alleviated by dropping some pounds.  I bought a bicycle last year that has not seen a great deal of action and it should.  My FitBit tells me that I get between 6,000 and 7,000 steps a day - but I would like that number to be the 10,000 daily goal that is recommended.  My goal is 20 pounds.
5. I would like to be a better father to LBA and SoBA.  I don't think that I'm doing an awful job - but having lost my father last year, I am reminded that it would be nice if my boys have more good memories than bad ones of me.  I need to be more patient (especially with SoBA, who seems to know exactly where my buttons are that cause me to lose my mind), yell less, and be more aware of what's going on with their lives (LBA is officially a teenager now and that brings a whole host of other issues with it).

Gateau au Yaourt (French Yogurt Cake)

LBA and SoBA enjoy yogurt almost every morning.  They, like their father, also appreciate the sweeter things - so perhaps this cake might make an appearance.  Mrs. BA is the baker at the launchpad, so she would have to be on it. From Food52 via BuzzFeed.

Gateau au Yaourt
Makes one 10-inch cake

Ingredients

• 250 milliliters (1 cup) whole milk plain yogurt
• 2 large eggs
• 160 grams (3/4 cup plus 1 scant tablespoon) sugar
• 1 teaspoon vanilla extract
• 80 milliliters vegetable oil (slightly less than 4oz.)
• 250 grams (2 cups) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 pinch salt 

Instructions

1. Heat the oven to 350° F and line a round 10-inch cake pan with parchment paper. 
2. In a large mixing bowl, combine the yogurt, eggs, sugar, vanilla, and oil.
3. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Fold the flour mixture into the yogurt mixture, mixing only until all traces of flour disappear. Be careful not to overwork the dough.
5. Pour the batter into the pan and bake for 30 to 35 minutes, until the top is golden and a tester comes out clean.
6. Let stand for 10 minutes, then transfer to a rack to cool completely.

Slow Cooker Pizza Dip

Growing up, when my mother would make spaghetti, once the sauce was done and simmering on the stove, I would often take a piece of white bread and put some sauce on it as a little "amuse-bouche" before dinner.  This recipe would make me feel a lot like I did back then.  Recipe from One Sweet Mess via BuzzFeed.

Happy New Year to all!  If you're in the vicinity of the Launchpad, you should stop by for our New Year's Day Open House!

Slow Cooker Pizza Dip
Yield: 8 servings
Total Time: 4 hours 10 minutes

Ingredients
Pizza Dip

• 1 pound sausage, casings removed
• 1/2 teaspoon red pepper flakes
• 1 cup green pepper, diced
• 1 cup onion, diced
• 2 cloves garlic, minced
• 1 (28 ounce) can pizza sauce
• 1/3 cup parmesan cheese
• 1/2 cup mozzarella cheese
• Salt & Pepper to taste

Garlic Bread Dippers

• 1 French baguette, sliced into 1/2-inch slices
• 1 stick unsalted butter
• 2 cloves garlic, peeled and crushed
• 1/4 teaspoon kosher salt
• 1/2 teaspoon Italian seasoning
• 1/4-1/3 cup parmesan cheese

Directions
Pizza Dip

1. In the insert of your slow-cooker, add green peppers, onions, garlic, pizza sauce, and parmesan cheese. 
2. Heat the olive oil in a large skillet over medium-high heat. Add the sausage and red pepper flakes. Brown the sausage until it’s cooked through, breaking it up with your spatula or wooden spoon as you go.
3. Add the cooked sausage to the slow-cooker with the rest of the ingredients.
4. Cook on low for 4 hours. Season with salt and pepper to taste. Stir in mozzarella cheese right before serving.

Garlic Bread Dippers

1. Preheat the oven to 375 degrees F.
2. Line a sheet pan with the French baguette slices.
3. In a small sauce pan over low heat, add the butter and garlic cloves. Cook until the butter is melted, stirring occasionally. Once the butter is melted, add the salt and Italian seasoning. Cook on low for two minutes, stirring occasionally.
4. Using a pastry brush, coat the slices with the butter mixture. Top with a sprinkling of parmesan cheese.
5. Bake for 5-7 minutes, or until the bread is golden brown.

Crock Pot Lasagne

The Brave Astronaut Birthday fell on a Wednesday this year.  Don't fear, the clan appropriately feted me for my big day.  But on the day itself, I opted for lasagne, and because it was a Wednesday, I used this slow cooker option. From Tastes Better from Scratch via BuzzFeed (I substituted ricotta for cottage, because cottage cheese, is well, eew.)

Merry Christmas to all out there!

Slow Cooker Lasagna
Prep Time 10 mins
Cook Time 4 hrs
Total Time 4 hrs 10 mins
Servings: 5

Ingredients

• 1/2 pound ground beef
• 1/2 pound Italian sausage
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 large onion , chopped *
• 1 teaspoon Italian seasoning
• 2 tablespoons parsley
• 2 teaspoons garlic powder
• 2 tablespoons Worcestershire sauce
• 6 oz. can tomato paste
• 29 oz. can tomato sauce
• 2 tablespoons granulated sugar
• 1 1/4 cups water
• 8 oz. pkg regular lasagna noodles, uncooked
• 4 cups shredded mozzarella cheese
• 1 1/2 cups ricotta cheese
• 1/2 cup grated Parmesan cheese

Instructions

1. In a large skillet over medium heat brown the ground beef, Italian sausage and onion.
2. Add salt, pepper, Italian seasoning, parsley, garlic powder, Worcestershire sauce, tomato paste, tomato sauce, sugar, and water. Stir and simmer 15-20 minutes. (You could make the sauce in advance!)
3. Spread a fourth of the meat sauce into the bottom of your slow cooker. Arrange a third of the noodles over the sauce (break the noodles to fit, if necessary).
4. Combine the mozzarella, ricotta cheese and parmesan cheese; spoon a third of the mixture over noodles. Repeat layers twice.
5. Top with remaining meat sauce and sprinkle with extra mozzarella cheese, if desired.
6. Cover and cook on low for about 4-5 hours or until noodles are tender.

Recipe Notes * You could substitute 1-2 Tbsp dried minced onion.

The Brave Astronaut Turns 50!

Today marks the day that I mark my fiftieth spin around the sun.

Here's a list, numbered one to fifty with some facts about the Brave Astronaut.

1. Time difference (1 hour) between home and Bermuda, where the Brave Astronaut and his siblings traveled earlier this year to scatter our parents ashes, in accordance with their final wishes.
2. Number of Brave Astronaut children - LBA (who turns 13 on Christmas Day) and SoBA (who turns 10! on the 30th).
3. How many siblings I have - I'm the youngest.
4. Number of book ideas I have in my head: one novel, one historical fiction, and two non-fiction books - I have about 200 pages of the novel written and outlines for the other three.
5. The number of permanent members on the United Nations Security Council that hold veto power (the US, Russia, China, France, and the United Kingdom).  In high school, I was a member of the Model UN Club and attended several mock UN meetings.
6. The number of years between me and my next sibling.
7.  My house number of my home growing up.
8. The number of places I have lived: Syosset, NY, Albany, NY for school (2 different dorms at the University at Albany, Poughkeepsie, NY (first an apartment, then a house), and three places in Maryland (Bethesda, Rockville, and our current home in Cheverly).
9. The number of cars I have owned (I think that's right): a 1982 Mercury Zephyr, a Nissan Sentra, a Mazda 323, a Mazda 626 hatchback, a Mazda Protege, my mother's old Ford Taurus, a Volvo sedan (bought on the Internet - don't do that), a Mazda 5, and the current Brave Astronaut Clan Car - a Kia Sorento
10. The number of US Presidents under which I have lived - and I hope to make it to number 11 sooner rather than later.
11. The number that remains when you subtract my mother's age when she passed (76) and my father's age (87) on his death earlier this year.
12. Number of emails currently in my work email box
13. Number of cards in a suit of playing cards (ace-king).  I enjoy playing cards, specifically a family game known as Liverpool, a contract rummy game.
14. The number of years between me and my oldest sibling. 
15. The number of rooms, including the side porch, foyer, and attic at the Launchpad.
16. In 2018, the number of years that I will have been married to Mrs. BA
17. The atomic number of chlorine, which is used to keep the Cheverly Pool clean.  This year, I was elected as President of the Board of the pool.
18. The number of years that I have been organizing baseball outings to my national professional organization (the Society of American Archivists) - Since 1999, I have brought about 1500 archivists to 20 baseball games over the past 16 years (for three conferences there was no baseball to be had and for 4 of the meetings, we went to more than one game).  In 2018, JAL Tours will be putting together the 17th Annual / 22nd Game SAA Baseball event here in Washington DC.
19. The number of national professional Annual Meetings (Society of American Archivists) I have attended since becoming a professional archivist.
20. The number of either elected or appointed positions that I have held or currently hold - I have been active in my profession an well as in my community.
21. The number of years I have been an archivist (the Rockefeller Archive Center for 6 years, the International Monetary Fund Archives for 4 years and my current position at the National Archives for the past 11)
22. Approximate number of people in the United States that share my last name - and they are all related to me.
23. How many years I have been playing golf.
24. The number of people in my extended family (one mother-in-law, 8 related to Mrs. BA, 7 on my side, and 4 in the Brave Astronaut Clan).
25. The estimated number of primary characters in The West Wing, one of my favorite television shows of all time. Jed Bartlet is my President!
26. The number of people who have not yet replied to the invitation of the Brave Astronaut Clan to our New Year's Day Open House - if you're in the neighborhood, you should come by!
27. The number of states in the United States that I have visited (from west to east: CA, AZ, CO, NM, TX, LA, WI, IL, OH, AL, ME, NH, VT, MA, NY, RI, CT, NJ, PA, DE, MD, WV, VA, NC, SC, GA, FL)
28. The age at which Billy Joel released The Stranger.  Billy Joel is my favorite artist - I have seen him in concert many times.
29. The track from which the Chattanooga Choo Choo departs in the song by Glenn Miller.  Songs of the big band era were standard fare for me growing up at home.
30. The minimum age requirement for US Senators.  I considered politics as a profession.
31. The number of flavors sold by Baskin-Robbins.  I am a big fan of ice cream.
32. How many years have passed since I graduated high school - 1985 - Go Braves!
33. The number of reference requests that I have already responded to in this fiscal year, which began in October), it is my primary work responsibility.
34. How old I was when I got married to Mrs. BA
35. How old Mrs. BA was when she married me (until yesterday we were in that point in time when I was two years younger than Mrs. BA - her birthday is in August and we were married in May)
36. The number of strikes one would have to bowl to achieve three perfect games (300-300-300).  When I bowled regularly, my average was about 145.
37. The approximate number of different golf courses I have played on since I began playing golf.
38. The number of slots in a standard roulette wheel.  I am serving again as the co-chair for my son's school's Casino Night fundraising night, in February.  You should come!
39. Number of active members in our local church's men's club, for which I currently serve as President.
40. The number of hours in a standard work week - I work full time.
41. The title of a song by Dave Matthews, one of Mrs. BA's most favorite bands.  When we were first dating, I helped get her really good seats to a Dave Matthews concert at the Meadowlands
42. Number of MARAC Meetings that I have attended since becoming a professional archivist
43. My lowest golf score for nine holes.  Now that I'm 50, I think I should play more golf.  I had long ago set a goal of playing consistently in the 90s for 18 holes by the time I was 50.
44. The number of characters in the novel that I have been working on, on and off, for the past 10 years or so.
45. Number of emails currently in my personal email box
46. The number for the next President.  And that individual cannot get here soon enough.
47. The P-47 Thunderbolt was a World War II fighter plane.  My father was constantly building models of planes, ships, figures - although he was fond of tanks, primarily.
48. The number of seats available in the chapel where Mrs. BA and I got married.  Naturally we invited about 85 people.  Seventy showed up.
49. The uniform number of Ron Guidry, longtime New York Yankees pitcher.  I have loved baseball for years, played a little, watched a lot, and coached both LBA and SoBA's teams.
50. Slang for the police - something I think I can say I've never run afoul of, except for speeding tickets and the occasional camera tickets.

Crock Pot Apple Cider

Who doesn't love hot apple cider?  The Brave Astronaut is having an Open House on New Year's Day - this will likely make an appearance!  From Gimme Some Oven via BuzzFeed.

Slow Cooker Apple Cider
Yield: 14-16 cups
Total Time: 4 hours 10 mins
Prep Time: 10 mins
Cook Time: 4 hours

Ingredients

• 9 medium apples, assorted types
• 1 orange
• 3 cinnamon sticks
• 1 whole nutmeg
• 2 teaspoons whole cloves
• 1/2 teaspoon whole allspice (optional)
• 12-16 cups water
• 1/3 – 2/3 cup brown sugar

Directions

1. Wash apples and the orange, and then roughly cut into quarters. (Don’t worry about removing peels, seeds, or stems.) Place in the bowl of your a large cooker. Add cinnamon sticks, nutmeg, cloves and allspice. Cover with water, filling the slow cooker until it is nearly full. (I left about 1/2 inch of space at the top of my pot.) Cook on high heat for 3-4 hours, or on low heat for 6-8 hours.
2. About an hour before the cider is done cooking, use a potato masher (or tongs or the side of a spoon) to mash the apple and orange slices once they are soft. Finish cooking for one more hour.
3. Strain out the apple cider juice into a clean pitcher or pot. To get the maximum juice out of the apples, you can press them through a fine-mesh strainer or strain through a cheese cloth. Stir in your desired amount of sweetener until it is dissolved.
4. Serve hot. (You can also transfer the cider to a heat-safe sealed container and refrigerate for up to 5 days. Just rewarm the cider to serve.)

"Next Level Roast Chicken"

I spotted this recipe in the Washington Post Magazine.  We are always on the lookout for things to do with a roast chicken, it's a popular Sunday dinner option. Don't know if I can sell the mushroom sauce or the potato pancakes to LBA, SoBA, or Mrs. BA for that matter.

Greek-Style Roast Chicken With Rosemary Potato Pancake and Mushroom Sauce
This spatchcocked bird is fairly miraculous all by itself, but combined with the rosemary potato pancake and mushroom sauce, it’s over the top — a hearty and flavorful fall meal that will make the whole family happy.

Make Ahead: The chicken needs to marinate in the refrigerator for 3 hours.
Servings: Tested size: 4 servings

Ingredients
For the chicken

• One 4 1/4- or 4 1/2-pound whole chicken, giblets removed
• 2 teaspoons freshly grated lemon zest and 3 tablespoons fresh lemon juice (from 1 lemon)
• 2 teaspoons kosher salt
• 1 tablespoon minced garlic
• 3 tablespoons extra-virgin olive oil

For the potato pancake

• 1 to 1 1/4 pounds russet potatoes, peeled and coarsely grated
• 1 1/2 tablespoons minced fresh rosemary
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup extra-virgin olive oil

For the mushrooms

• 1/4 cup finely chopped onion
• 8 ounces sliced fresh mushrooms, preferably a gourmet blend
• Pinch kosher salt
• 1/2 cup dry red wine
• 1/2 cup low-sodium chicken broth
• Freshly ground black pepper

Directions
For the chicken: Cut out the backbone; reserve it for another use (such as stock), and then flatten the bird. Kitchen shears are the right tool for removing the backbone of the chicken, but if you don’t happen to own any, a sharp chef’s knife will do the trick. Stand the chicken on its wishbone with the breasts facing away from you and the legs reaching for the ceiling. Carefully cut down one side of the backbone from top to bottom; repeat on the other side of the backbone, and then remove it. Last, flatten the bird by pressing down hard with both hands on the breast halves.

Combine the lemon zest and juice, salt and garlic in a shallow pan just large enough to hold the bird, whisking until the salt has dissolved. Whisk in the oil, then use the mixture to coat the chicken all over. Cover and refrigerate for 3 hours, turning it over several times.

Preheat the oven to 450 degrees.

Transfer the chicken to a large, rimmed baking sheet. Pour the marinade over the bird through a fine-mesh strainer (to avoid burnt garlic bits). Roast (middle rack) for 35 minutes or until the meat is firm to the touch and the skin is golden brown. Reserve 2 tablespoons of the fat/juices from the baking sheet and transfer the chicken to a platter to rest for 15 minutes before carving.

Meanwhile, make the potato pancake: Toss the potatoes with the rosemary, salt and pepper. Heat half the oil in a 12-inch skillet over medium-high heat. Distribute the grated potato evenly on the bottom of the skillet, pressing down firmly to form one large pancake. Reduce the heat to medium; cook for about 15 minutes, pressing on it occasionally with a spatula, until golden brown. Slide the pancake onto a baking sheet or a platter. Invert the skillet over a baking sheet and quickly invert to return the potato pancake, browned side up, to the skillet.

Add the remaining oil around the edges; cook for about 10 minutes, pressing down occasionally with the spatula until browned on the second side. It can be prepared up to this point and kept off heat until it is time to finish the chicken and then reheated over medium heat for about 3 minutes per side.

For the mushrooms: While the chicken is resting, heat the 2 tablespoons of reserved fat/juices in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, then stir in the mushrooms and the pinch of salt. Cook, stirring occasionally, until the mushrooms are tender.

Add the wine and increase the heat to medium-high; once it comes to a boil, reduce the heat to medium-low and cook until most of the wine has evaporated. Add the broth and the juices from the resting chicken; cook until the liquid has reduced by half. Taste and season with salt and/or pepper, as needed.

Cut the chicken into pieces for serving. Divide the potato pancake into 4 equal wedges and place one on each plate. Top with a portion of chicken, then spoon some of the mushrooms and pan sauce over the top. Serve warm.

Slow Cooker Baked Potato Soup

I've covered Baked Potato Soup a few times before on this blog, namely here, here, and here.  But we're always on the lookout for variety, it being the spice of life and all that.  From Gimme Some Oven via BuzzFeed.

Slow Cooker Potato Soup
Yield: 8-10 servings
Total Time: 4 hours 20 mins
Prep Time: 10 mins
Cook Time: 4 hours 10 mins

Ingredients

• 6 slices cooked bacon *, diced
• 3-4 cups good-quality chicken or vegetable stock
• 2 pounds Yukon gold potatoes **, peeled (if desired) and diced
• 1 medium white or yellow onion, peeled and diced
• 4 tablespoons bacon grease * (or butter)
• 1/3 cup all-purpose flour
• 1 (12-ounce) can 2% evaporated milk
• 1 cup shredded reduced-fat sharp cheddar cheese
• 1/2 cup plain low-fat Greek yogurt or low-fat sour cream
• 1 teaspoon Kosher salt, or more to taste
• 1/2 teaspoon freshly-cracked black pepper
• optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream

Directions

1. Add bacon, 3 cups chicken stock, potatoes and onion to the bowl of a large slow cooker, and stir to combine. Cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are completely tender and cooked through.
2. Once the soup has slow cooked and is about ready to serve, cook the butter in a small saucepan on the stove over medium-high heat until it has melted. Whisk in the flour until it is completely combined, and then cook for 1 minute, stirring occasionally. Gradually add in the evaporated milk while whisking it together with the flour mixture, and continue whisking until the mixture is completely smooth. Let the mixture continue cooking until it reaches a simmer, stirring occasionally, and then it should get really thick.
3. Immediately pour the milk mixture into the slow cooker with the potatoes, and stir until combined. Add in the cheddar cheese, Greek yogurt (or sour cream), salt and pepper, and stir until combined. If you would like the soup to be even thicker, you can use a potato masher or a large spoon to mash about half of the potatoes (while the soup is still in the slow cooker) to thicken the soup up. If you would like the soup to be thinner, add in an extra 1-2 cups of warmed chicken or vegetable stock. Stir to combine, then taste and add more salt and pepper if needed.
4. Serve warm, garnished with desired toppings. Or transfer to a sealed container and refrigerate for up to 3 days. (This recipe will not freeze well.)

* You can either fry the bacon, cook it in the microwave, or buy pre-cooked bacon. If frying or microwaving, I recommend dicing the bacon before cooking it. And if you are frying it, I highly recommend saving the bacon grease for later and then using it to make your roux (instead of butter).

** I highly recommend using Yukon gold potatoes, which have the perfect texture and buttery taste for this soup. But Russet potatoes or red potatoes would also work just fine in this recipe.