A Halloween to Remember in Danbury, CT!

The children of Danbury will never forget this Halloween.  Ever.  The storm that hit Connecticut this past weekend with snow, ice and downed trees is historic.  Never before have so many Connecticut residents been deprived of power at once.  My family and I are lucky - so lucky.  We know it and we're grateful but this devastating event has forced our mayor to make the difficult decision to cancel house to house trick or treating and provide an alternative experience at the Danbury Fair Mall this evening.  I'm glad they have this option.  The last I heard the mall was packed and parents had taken their children there to receive candy! 

All of this reminded me of Halloween evenings in the past and how joyful they were for our children.  Many nights we would welcome over 250 children!  We always felt that we provided a safe place for children to visit.  Danbury isn't safe tonight and it breaks my heart.  For so many years, Halloween felt like a big block party in our neighborhood.  Tonight, it's quiet, cold and icy.  Power lines are down and the kids need to be safe.  Halloween will come again.  We'll bounce back and this will pass.  In case you feel like reading about the history of Halloween treats and food, please visit one of my favorite sites, foodtimeline.org.  There's lots of information and plenty of visits down memory lane!  I also found some interesting bits of info. on wikipedia about the history of this decidedly pagan but still fun tradition!  You'll also find some information about All Saints Day!

It's quiet here. Unusual.  Here's a You Tube clip of Tim Burton's, 'This is Halloween' from his bizarre flick, "Nightmare Before Christmas"!  It still is one of my kid's favorites!!

The Crock Pot and Baked Beans!

I was shocked to learn recently that what we now know as a common item in our kitchens didn't exist before 1970.  The 'crock pot' was originally marketed by Rival.  It was first called 'The Naxon Beanery All-Purpose Cooker' and was purchased by Rival in 1970 and thereafter marketed and sold as the 'Rival Crock Pot'.  You can read more about the history of the crock pot here!  This is one kitchen tool that skyrocketed to fame during the 1970's as more and more women re-entered the work force and were looking for convenient ways to prepare dinner prior to the arrival of the microwave.  It is now considered a 'standard gift' for any couple starting out, a housewarming gift, or just a 'must have' for your kitchen.  There have been many new cook books written recently specifically aimed at slow cooking.  Using a crock-pot is back in style once again!

I found from doing a small amount of research that the recipe that started it all was one for slow cooked baked beans.  Before there was such a thing as a slow cooker there was just slow cooking.  Below are two recipes for 'Baked Beans'.  The first is from my heirloom collection of recipes.  This one is about 100 years old.  The second is from a cook book from 1975.  This is a slow cooking recipe and not yet designed for a crock pot.  Don't worry.  The one from 1975 is speedy at only 3 and a half to 4 hours!

Boston Baked Beans

1 quart beans soaked in cold water for an hour or two, then add salt and pepper together with 1/2 teaspoon mustard and 1/2 cup molasses, 1/2 or 3/4 pound pork placed on top, enough water to just cover the beans.  Put in oven and bake slowly for 12 hours* adding more water as it evaporates.  Keep covered all the time while cooking.

*I kid you not!  Plan ahead if you attempt this one.


Baked Beans with Pork - 1975

1 pound navy or pea beans (about 2 1/2 cups)
1 Tbsp. vegetable oil
5 cups water
1/2 pound pork boneless Boston shoulder, cut into 1/2 inch pieces
1 medium onion, sliced
2 cups water
1/3 cup dark molasses
1 small carrot, grated (about 1/3 cup)
2 Tbsps. brown sugar
2 1/2 tsp. salt
1 teaspoon dry mustard
1/4 teaspoon ground sage
1/8 teaspoon pepper
1/8 teaspoon liquid smoke



A Dutch Oven!


Heat beans, oil and 5 cups water to boiling in Dutch oven.  Boil 2 minutes; remove from heat.  Cover and let stand 1 hour.

Heat beans to boiling; reduce heat.  Cover and simmer until beans are tender, about 50 minutes.  Drain, reserving 1 cup liquid (if necessary, add enough water to measure 1 cup).

Heat oven to 300 degrees.  Layer beans, pork pieces and onion slices in ungreased 3-quart casserole.  Mix reserved liquid and remaining ingredients; pour over beans.  Cover and bake 2 hours.  Uncover and bake, stirring occasionally, 1 and a half additional hours.  8 servings.

I'm really not a fan of baked beans (especially because I don't eat red meat) but thought that you might be interested to know what caused the crock-pot to be a main stay in your kitchen.  Here's one of the first crock-pot TV commercials from Rival featuring Joe Garagiola in 1974!

A Danbury School Plan - wait - There Isn't One.

I spent part of last evening at a 'special' meeting to address school overcrowding in the City of Danbury.  The meeting was called by the Board of Education, and Dr. Pascarella to specifically address our city's burgeoning population and how it intends to handle the inevitable.  Also in attendance were several town councilmen.  It would have been nice if the mayor was there.  It would have ensured a larger turnout.  While there were approximately 150 attendees there should have been more.  The mayor draws people in and the public needs to get involved with this!  I wish this meeting was held as part of an official Board of Ed. meeting.  At least then the public would have been allowed the requisite 3 minutes to state their opinions and official minutes would have been taken.  This was different.  Questions were written on index cards and given to Dr. Sal Pascarella who in many cases paraphrased the questions and addressed them.  At one point, questions were combined.  I thought I would record a very brief description of my impressions.

The meeting began promptly at 6:02 and by 6:08 we heard 're-district' for the first time.  Pascarella did say that this was not an option.  However...'pocket re-district' was mentioned 30 seconds later, again with the admonition that this was not feasible.  Very shortly thereafter he described pairing elementary schools up (doesn't that sound sweet).  These paired schools would be called 'sister schools'.  But we're not done.  Again he changed the description to 'partner schools'.  Call it whatever you want - they're planning on moving kids in the district.  He described a demographic report (Savin) done in Danbury that declared we have a 39% mobility rate (these numbers are 2 years old) and that a strict re-district would cost 1.1 million dollars.  He and Dr. Bill Glass had a power point presentation that was heavy on lengthy and wordy descriptions that moved much too quickly.  With our population some graphics would have been appropriate.  I did not see anyone with a printout of the presentation.  That should have been provided.  It doesn't look like anything is going to happen anytime soon.  Everything has to go to a referendum in the Spring.  He mentioned the middle school situation (and we do have one) and that a solution would involve a third building that would accommodate 550-650 students.  Again, this does not look like it's going to happen soon.  There was a brief discussion of creating a King Street Magnet School.  He said that will not happen.  Pascarella was asked if siblings in the same family would stay together and if families currently enrolled in a 'home' school would stay there.  His initial response was affirmative.  Siblings would stay together and families wouldn't move.  He then moved on to say that the district would 'try' to keep families together.  Towards the end of the meeting he changed that to "I can't guarantee..."  He ended his portion of the meeting talking about the middle school and High School conversation that needs to still take place and said that we are 'over saturated' at 10,500 students and while considering split shifts for schools is 'draconian' that it can't be discounted.   Well now.  The chair of the Board of Education, Irving Fox, ended the meeting at 7:02 by declaring that the board was trying to become more transparent to the community.  Really?  Now, when we're in serious trouble?  As I was leaving, all I heard were people saying that no new information was shared and that it was a waste of their time.  Do you remember the teacher voice from the Charlie Brown cartoons?  That's kind of what we listened to.  90 minutes...just gone.

In case you're interested, the 20/20 task force, according to Councilman Saadi, hasn't met since August and here it is October.  It seems to me that the Town Council and The Board need to move quickly to work together and make things happen so a referendum can take place by Spring.  Time is quickly slipping away for our decision makers.  Speaking of decision makers, election day is November 8th.  No matter where you live, you're one of them.  Make sure you vote.  I know our school board members are up for election and I'll be there! 

A Fifties Football Feast!

The television has been on most of the afternoon today.  The men in my house like to watch sports of just about any kind but today is a Sunday and that means professional football.  In our corner of the world The Jets and Giants are favorites.  The Jets were playing this afternoon and they won...I guess that's a good thing.  There's something familiar about the sounds of football in the living room on a cool fall day.  It just feels right, normal and comfortable.  This is what food does for us too but just like football it has evolved around our customs.  For instance, back in the 1950's the Super Bowl did not exist and television was just beginning to emerge as the cultural phenomenon that it is now.  Pro football was broadcast on television but certainly not to the extent that it is now.  So when I saw a collection of recipes from my 1958 buffet cook book titled, Football Buffet Supper, I knew it would include foods that are not at all similar to what we might serve at a football gathering today! 

Here is the menu as it appears in the cook book and is an interesting reflection on what football meant to us over 60 years ago!

Shrimp Dip

Topside Cheese Sandwiches

Jambalaya
Chili Con Carne

Sour Cream Cole Slaw

Eggnog Pretzel Pie

Apple Pie Mirage

Coffee

I will provide the recipes for several of these offerings.  The 'Topside Cheese Sandwiches' are nothing more than grilled cheese with ham.  The Jambalaya is a traditional jambalaya but the hostess is cautioned to 'not cook' this dish but serve it in a chafing dish or casserole and the Chili is instructed to be served over spaghetti!  Both of these recipes call for canned items from No. 2 cans - this must have been a special designation used for canned food items at the time.  Without further ado here are the recipes for some of the less complicated recipes!

Shrimp Dip

2 - 10 ounce cans frozen shrimp soup*
2 - 3 ounce packages cream cheese
1 teaspoon Worcestershire sauce
1/2 teaspoon curry powder
1/2 cup chopped olives

Combine ingredients in electric blender; whirl for one minute.  Serve with potato chips or crackers.  Serves 8.

*I have never seen 'frozen shrimp soup'.  I wonder where it went.

Sour Cream Cole Slaw

1 large head finely shredded cabbage
2 teaspoons salt

Mix and let stand in the refrigerator for several hours; drain and toss with Sour Cream Dressing.

Sour Cream Dressing

1 cup commercial sour cream
3 tablespoons sugar
1 teaspoon salt
1 teaspoon dry mustard
4 tablespoons lemon juice

Mix dry ingredients, fold in cream and add lemon juice.  Chill.


And then for dessert, these 'different' pies were offered!

Eggnog Pretzel Pie

Pie crust:

3/4 cup pretzel sticks, coarsely crushed
1/4 cup soft butter or margarine
3 tablespoons sugar

Combine ingredients and press to bottom and sides of well-greased 9-inch pie plate.  Chill.

Filling:

1 envelope plain gelatin
2 cups prepared eggnog
1/8 teaspoon salt
1/2 teaspoon nutmeg
1 cup heavy cream
2 tablespoons rum or brandy

Soften gelatin in 1/4 cup cold eggnog in top of double boiler.  Place over hot water.  Stir until dissolved.  Add balance of eggnog, salt and nutmeg.  Blend well.  Refrigerate until slightly thickened.  Whip cream until stiff.  Fold with rum into the eggnog mixture.  Pour into pie shell and chill.  To serve, garnish with shaved chocolate.  Serves 8.

Apple Pie Mirage  (you know where this is going, right?)

2 cups water
1 cup sugar
3 teaspoons cream of tartar
22 Ritz crackers, whole
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon

Streusel:

1 cup all-purpose flour, 1/2 cup sugar, and 1/4 cup butter

Boil water, sugar, and cream of tartar together for 5 minutes.  Add crackers, but DO NOT STIR!  Boil 2 minutes.  Add nutmeg and cinnamon, and stir.  Cool; pour into a greased 9-inch pie pan.  Cover with Streusel.  Bake 30 minutes in a 350 degree oven. 

To make Streusel, combine ingredients until consistency of corn meal.  Believe it or not , this is Apple Pie --- no apples, no errors!


These are very different menu items from what we would offer today.  Think of your own spread on Super Bowl Sunday and what your guests would say if you served some of these recipes from 1958! 

Football is still resonating around me but it's the Packers and Vikings now.  I have a feeling this will go on all night!  I can guarantee that if you ever come to my house and I serve apple pie...well, it will contain apples - of course!  In case you were wondering - here's a clip from what some consider to be the greatest football game ever played!  This is the 1958 NFL Championship between the Giants and the Colts.  It was played in Yankee Stadium!! Well...the old one.

Crazy Cocktails from the Fifties!

I recently wrote about purchasing a cook book published in 1958 titled, 'Thoughts for Buffets' at our local library book sale.  Now that I've had time to thoroughly peruse this collection of retro recipes I thought I would share some of the eclectically named cocktails.  It being a Friday night and everyone has probably had a long week at work I thought these might provide some inspiration and entertainment!



Stinger

1/2 glass shaved ice
1 jigger brandy
1/2 jigger white creme de menthe

Shake well.  Strain into cocktail glass.  One portion.


Scorpion

For 1 portion, place 1/2 scoop shaved ice in a blender.  Add:

2 ounces orange juice
2 ounces light rum
1 ounce brandy
1/2 ounce orange brandy

Give it a whirl for 30 seconds, add cracked ice, pour into a brandy snifter and just relax.*

*Seriously, that's the recipe printed in the cook book.  My guess is you will have no choice but to relax because you will be passed out!

Zombi*

For each serving, place in a blender:

1/2 ounce dark Jamaica rum
1/2 ounce vodka
1 tablespoon lime juice
1 1/2 ounces pineapple juice (canned or frozen)
1/2 teaspoon sugar
Cracked ice

Whirl for 10 seconds.

*I specifically thought this drink recipe might appeal to those of you that are addicted to all the zombi TV shows, movies, etc.  Also, notice the direction to 'whirl' in the recipes.  I'm wondering if that was a common instruction on blender operation!

Bull Whip

In double old-fashioned glass, put 2 cubes ice, 1 1/2 ounces vodka, dash celery salt, pepper, salt, dash of Worcestershire sauce, and 1 tablespoon lemon juice.  Fill with beef bouillon.  May be served hot.  One portion.

Cin and Gin

For each serving, place 2 cubes of ice, 1 dash orange bitters, 1/2 jigger of Italian vermouth, and 1 jigger of gin, into mixing glass.  Stir, then strain into chilled cocktail glasses.  Serve with a twist of lemon. 

Twister

1 wedge of lemon
Twist of lemon peel
2 ounces of vodka
Ginger ale or 7-up

Fill highball glass half full of ice cubes, add lemon peel, and vodka; fill glass with ginger ale or 7-up.  Separate lemon peel from pulp halfway through length of wedge.  Place on rim of glass.  One portion.

There are many more but I thought these were especially fun and I didn't recognize any of these as current cocktail concoctions!!  At least this is a good excuse to drag out the blender in the back of your cupboard or pantry. Whether this provides you with a fun trip down memory lane or some inspiration for a fifties themed party I hope you have a 'restful' Friday evening! Try not to pass out. 

Here's a 1950's era commercial for Budweiser that I found on You Tube!  No Bud Light existed then!

I Have Renewed Faith in the City of Danbury!

Last night I decided to attend the mayoral debate for the City of Danbury.  It began at 7:00 in the evening and for those of you that have families you know what a sacrifice it is to attend anything during the 'witching hour'!  Big stuff happens during a week night for any family and I could have come up with a dozen different excuses for not going.  Something drew me.  Local politics is so important.  This hits us where we live.  Our local politicians are entrusted with our hard earned tax dollars on a very personal level.  They are charged with taking the helm of the city government boat and steering it through the obstacle course of school districts, infrastructure, immigrant issues, and the local economy.  There are no 'brakes' on a boat!  Once things are set in motion the 'crew' (common council, school board) has to work in unison or bad things can happen.  I don't believe that all elected officials have to agree with each other - far from it.  We're Americans.  I do believe that we should embrace a common goal that we all envision for our city.

When I drove to the debate last night I decided to arrive 15 minutes early.  I wasn't sure what to expect.  There could have been a decent turnout or it could have turned into a disappointment for both candidates.  As I turned into the almost full parking lot I felt a surge of pride for the residents of this city...my city.  While I didn't grow up here both of my children were born and educated here and after residing here for over 23 years my husband and I now consider Danbury to be our home.  Our children have developed a fierce pride for this City that is home to so many different ethnicities and cultures.  They want to be able to live in Danbury someday and I hope that will become a reality for them. 

What happened last night at the debate was amazing.  It was ordinary.  It was ordinary citizens showing up and getting involved.  I believe there is hope for the future of this city whether you are Republican or Democrat.  This city is a very different place than it was 23 years ago both demographically and economically and I have no doubt that in the next 23 years similar evolutions will take place. There were many young adults in attendance and I hope our local politicians took note of them - they just may be in office one day.  Below is a small portion of the debate with both candidates discussing job growth in Danbury.  I found this 3 minute video on You Tube.  Just a taste.

With an auditorium filled to capacity with standing room only and a debate attended by our culturally diverse media outlets, I think this was a better choice than watching the GOP debacle on national television last night! 

'Hints to Help-Less Housewives' - circa 1958!

I knew when I stumbled upon this cook book at our local book sale that it would provide hours of interesting recipe perusing but I didn't realize the gem within until I got home!  At the back of this recipe collection titled "Thoughts for Buffets" is a glossary with the catchy phrase, 'Hints to Help-Less Housewives'.  This is a retro and vintage food bloggers dream!  I know that we wouldn't dare use this phrase to describe anyone in modern society today but the reality is that in 1958 it must have been widely accepted. 

What follows are a few especially 'interesting' hints that I thought might make for some fun reading.

• Liver loses its flavor if stored longer than 24 hours.
• To remove kernels from a cob of corn, place ear in the funnel of an angel food pan and shave down on the cob; kernels will fall in pan.
• Do not freeze cheese.  It becomes mealy.
• To avoid worry when roasting, use a meat thermometer.
• For quick snacks, freeze small amounts of leftovers.
• Raw potato in the refrigerator absorbs odors.
• To store a ripe pineapple in a refrigerator, wrap well to prevent other foods from absorbing odor.

What strikes me most about these 'hints' is that they point to a time in our lives when convenience was not part of our culinary vocabulary and our time in the kitchen was significantly more than it is today.  Notice the tip about liver - it used to be common to serve 'liver and onions' to families.  I dare you to try that today!  How about the hint regarding roasting?  In 1958 it was common for women to roast meats during the week.  In today's world that is saved for special occasions if at all!  Freezing small portions of leftovers for quick snacks is not necessary now with all the microwaveable snack foods that we purchase.  I'm really not sure about cheese becoming 'mealy' if frozen...it's so completely processed today that it doesn't need freezing!  I love the hint about placing a raw potato in the refrigerator to absorb odors.  It was probably before the time when boxes of baking soda could be purchased inexpensively.  Of course, you do need to wrap up that fresh pineapple unless you want other foods to absorb that 'tropical' odor!  You didn't forget to buy your pineapple this week, did you?

Finally, I saw these curious hints involving rye bread.  Keep them in mind.

• When boiling cabbage, add a piece of rye bread to the water to eliminate odor.
• To prevent brown sugar from lumping, place a piece of rye bread in the covered container with it, or store brown sugar in the refrigerator.  To restore lumpy dried brown sugar, place in sugar box a piece of crumpled, thoroughly dampened paper toweling.  Close box securely and leave 24 hours.
• To freshen cookies, place a piece of rye bread with them in a covered container for 24 hours.

Who knew?!  For those of you that love 'Seinfeld', here's the clip about Jerry stealing the loaf of marble rye!

Vintage Cook Book Finds!

This weekend my husband and I visited the 'Friends of the Danbury Public Library' book sale.  Please visit their website http://danburylibrary.org/ to learn more about our incredible city library!  This isn't just any book sale.  This group of volunteers collects books all year long and hosts a three day mega sale that fills our local athletic facility!  Monday, October 17th will be the last day and that is when the true bargain hunters arrive.  The books will be practically free...that is $5 to fill a bag with as many books as you want.  Heaven.  Today all books were half price but I arrived yesterday because I was looking for more vintage and retro cook books and knew I had to pick through them early.  It shouldn't be any surprise that they're popular.  I don't know one home that doesn't have a shelf, or corner dedicated to beloved collections of recipes.  I have an entire bookcase dedicated to cook books and frequently find myself donating those that no longer interest me or provide favorite 'go to' recipes.  Not to fear, those empty spots are quickly filled! 

We all probably have gone through periods of time when fundraiser cook books took up lots of space and when trendy celebrity chefs had a place in our dining rooms.  I have favorites that I will never get rid of and others that I know are short term visitors in my home.  Browsing through cook books provides a respite to the hectic pace of daily life.  The reality is that I have no desire or inclination to make many of the recipes in the collections that I browse through - the pleasure is in the browsing, the imagining, and the remembering - because food triggers memories that allow us to escape the complexities and tumult of daily life.

I found two recipe books from 1955 and 1958 that reminded me how visually stunning the cook books of today are compared to what was offered the cooks that went before us!  In the photos below, the first book is titled, "The Art of Italian Cooking" by Maria Lo Pinto.  I was drawn to this particular book because it was covered in food stains and filled with handwritten notes by the owner!  What could be better!! This cook book was well loved and used frequently.  Every recipe that was attempted had accompanying notes.  I do that in my own cook books but am now more determined to.  The cook book pictured to the left in the photo below was published in 1958 and is titled, "Thoughts for Buffets".  It is not authored by any one person but intrigued me with short chapters with titles such as, 'Hints to Help-Less Housewives'.  That chapter alone will keep this blog going for days!

The other two purchases I made are more in the reference vain but will be valuable resources for me and hopefully entertaining in the future for you.  The first is a 'specially enlarged first edition facsimile' (1982) of an 1859 book.  It is "Mrs. Beeton's Book of Household Management".  There's much to be grateful for today including the fact that much of what we consider 'road kill' today was considered food in the not too distant past!  I'll have plenty to share with you in the near future!  The other book is more of a 'coffee table' or display book.  It is "The First Ladies Cook Book" and was published in 1982.  It offers histories of our presidents and first ladies dining habits, state china choices and favorite recipes.  This offers a unique glimpse into how traditional American culinary choices have evolved over the years.  The narratives about the private lives of our nation's leaders adds an historical element that for the most part was not taught in our history classes.  The photo below depicts the Reagan China service and a reception given to honor the King and Queen of Spain.

While I was browsing through the cook books and making my selections, I was pleasantly surprised to notice that my husband had made his way down a few aisles and had a collection of books.  Could he be thinking about reading?  Probably not in the traditional sense.  He found books about the Yankees.

Autumn and Chestnuts - A Connecticut Combo!

Yesterday, I wrote about our trip into New York City but neglected one small detail.  While we were wandering through the streets we couldn't help but be enticed by all the delicious smells emanating from street vendors at just about every corner.  One in particular caught my attention because there was a large pan of roasting (or steamed) chestnuts being offered for sale.  I'm not about to pretend that we bought those.  It was an incredibly hot Columbus Day in the middle of a concrete encased city.  Hot chestnuts were not something that held any sort of appeal.  How quickly the temperatures change here in the Northeast.  Today it has been struggling to stay in the 50's while on Monday the temperatures soared into the upper 80's! 

This drastic change in temperature must surely signal that fall has finally arrived here.  At least I hope so.  The crazy days of early autumn in Connecticut can drive anyone insane.  We watch the weather forecasts every night with a single minded purpose...what to wear.  Putting away our summer wardrobe simply can't be done until the first frost becomes the second frost and so on.  I think we've turned the corner here in Western Connecticut.  The trees are prime for their fall fashion show before shedding their own spring and summer wardrobe for their fall and winter attire. 

When I was a young girl I remember collecting chestnuts every fall still in their hard, spiky shells on local roads in Noank, CT and loving the feeling that I was harvesting something valuable.  I can still remember the smell of fresh fallen chestnuts and autumn.  Perhaps many years ago time would have been spent putting these precious 'nut meats' up for the winter but the reality is that it provided a fun afternoon with a friend and perhaps some more time with a patient mother as we tried to get those spiny coverings off the nuts, score and roast them, try a few and declare ourselves 'full'.  Years ago, harvesting the nuts would have been a necessity and many family members would be enlisted to make sure that these nutritious nuts didn't meet a more ambitious squirrel!  We used these nuts for decorative purposes, the occasional holiday recipe - check out Chestnut Growers, Inc. for all sorts of interesting recipes - and just for the 'effect' of roasting them on an open fire.  Nice but not as exciting as popcorn on an open fire.  At least popcorn explodes. 

Wherever you are...enjoy your Autumn!  I couldn't end a post about chestnuts without this famous music You Tube video by Nat King Cole - a little early but it's never out of style!

'Traces' and a Big Day in the 'Big Apple'!

It's unusual for me to go for more than a few days without posting but busy barely begins to describe this past weekend.  With a long weekend ahead of us on Friday we decided to make the most of our time and pack it with a visit to the Bushnell Theater in Hartford on Sunday and a day trip to New York City on Monday.
 


On Sunday afternoon we went to Hartford to see 'Traces' perform at The Bushnell Theater.  My husband and I have season tickets and probably wouldn't normally have chosen to go see this acrobatic troupe perform.  That's the beauty of purchasing a season package - it forces you to experience theatrical presentations that maybe you wouldn't 'choose' to see.  We've gifted ourselves with this yearly indulgence for about 5 years now and have not ever been sorry.  Sure, there are some shows we haven't been crazy about but it has succeeded in expanding our world view.  'Traces' would not have been a show that we would have seen had the tickets not been part of the season package.  It's an urban acrobatic troupe that performs without fancy costumes, scenery or face paint.  They don't need it.  It is a small group (5 in our performance) of athletes that with minimal props and not one safety net use just their bodies to perform amazing feats.  If this group of athletes comes to your town, theater or college, make the effort to go and experience the exuberance of these gymnasts!  Below is a You Tube video from 'Traces'.

The next day loomed large ahead of me because I had been hit with another variety of viral doom from those darling middle school children I work with.  This one wasn't so bad but believe me I was hitting the drugs hard to make sure I wasn't out of commission for our day trip into New York City.  We love the city and everything that goes along with it.  The excitement and thrill of never really knowing what you'll be able to see on any given day is part of what draws us there over and over.  We decided to leave on the 9:11 train out of Southeast in Putnam County, NY.  You would think we would be able to make it to the train station in plenty of time...but - you would be wrong.  They actually held the train for us for a few minutes as we purchased our tickets out of a kiosk machine.  Even though it was Columbus Day we had to pay for a 'combo' ticket (peak/off-peak) and had to pay for parking in the lot.  I guess Metro-North knew they would be making lots of money on visitors to the city.  We've been traveling into the city on Columbus Day for several years now.  It's perfect weather and always a good opportunity to see the Columbus Day Parade.  New York City knows how to put on a good parade and yesterday was no exception.  We also walked up 5th Avenue, visited Rockefeller Center, Central Park South, FAO Schwarz, the Steve Jobs Memorial outside the Apple Store (touching), Columbus Circle, Times Square, Bryant Park and of course spent time perusing Grand Central.  We brought two 17 yr. old high school seniors (my son Alexander and his friend Colin) with us who were thrilled with our visit to 'Nintendo World' in Rockefeller Center, the candy we bought them at FAO Schwarz, the mass of humanity in Times Square, and the unexpected sighting of a very 'flamboyant' transvestite!  We practically 'ran into' the transvestite after we had bought hot pretzels outside Grand Central before catching our train.  A perfect way to end the day in New York City. 

We made it back to Danbury by 7:00 in the evening.  Our feet hurt and we were exhausted but it was worth it.  We're planning another trip in colder weather when museum visiting will be more appropriate.  Our son wants to see The Metropolitan Museum of Art but yesterday truly had to be spent roaming the streets. 

Here are some photos I took on 5th Avenue in front of the Apple store of the Steve Jobs memorial.

How to Help a Sick Family Member Get Well...Quickly!

This is the season when temperatures are changing rapidly and we find ourselves bundling up in the morning and peeling away layers of clothing as the sun takes over in the afternoon.  As adults residing in New England, we're pretty good at dressing for several different temperatures.  Our cars are full of umbrellas, blankets, sweaters, and even a change of shoes.  In Winter we become vagabonds.  Tote bags were made for us.  Women typically travel to work in one outfit and change into another for the work day and yet another for the drive home.  We come from tough stock.  And yet we still get sick.  We prepare and plan and peruse the evening skies (yes...that's still done) and no matter what, we can't figure out a way to divert the common cold or whatever creeping crud is currently creeping it's way through our local community. 

I've written about heirloom 'recipes for the sick' before and have more of these gems to share.  We're lightweights.  If someone in our family is sick with a common ailment we rush right to the doctor or drugstore to end the disease with an onslaught of medication.  Years ago, when medicines of any kind were rare and doctor visits expensive and typically saved for emergencies, women were left to their own devices.  What has that device always been for us?  Our kitchens.  We still revert to our kitchens but to a much lesser degree.  We find ourselves supplementing medications and doctor visits with comforting foods that our family members associate with hearth and home.  The foods we supply for ill family members are not meant to 'heal' anyone but provide some relief from the mental assault an illness can bring.  Frequently, that relief is provided for the caregiver.  We 'feel' better by feeding someone that is ill in our family.  Who cares about them?  It's all about us, isn't it?  Isn't food love?  The answer that the women that went before us knew is that food is not love.  Food is nutrition.  Food is precious, and takes time to prepare.  These women spent almost all of their time in their kitchens making real food with real ingredients.  It was work. 

When a family member fell ill they prepared recipes for the sick with the intent that these recipes would actually help heal their family member.  Illnesses were very serious business.  These recipes aren't fun or tasty or loaded with fat, these recipes were meant to make you better.  With the lack of knowledge and medicine available their responsibility for keeping their family healthy and more pragmatically keeping their family economy healthy was huge.  They were superheroes.

Here are some more of these relied upon recipes. Once again, all recipes come from the 'Rumford Complete Cook Book' by Lily Haxworth Wallace.  I provide them as a gentle reminder next time you make a favorite baked casserole, buy some ginger ale or a favorite magazine for a sick child. 

Savory Custard

1 cup beef tea or good stock (chicken or beef)
2 eggs
1/6 level tsp. salt
Pepper

Beat the eggs till light but not foamy; add salt, and pepper if not objected to.  Have the beef tea or stock hot and pour it over the eggs.  Strain into greased cups or small moulds, and cover each with greased paper.  Stand the moulds in a vessel of hot water and cook gently, either in the oven or over the fire, till the custard is set.  As soon as a knife blade inserted in the custard comes out clean (not milky looking) remove from the fire.  Unmould and serve hot or cold.  Do not let the water surrounding the moulds boil or the custard will be honeycombed and less digestible.*

*I have no idea what that means!

Puffed Egg

1 egg
Pinch of Salt

Separate the yolk from the white of the egg and beat the latter to a stiff froth, adding the salt.  Turn into a cup and place in a steamer or vessel containing enough water to come halfway up the sides of the cup.  Steam three minutes and if at the end of that time it is puffy looking, drop the unbroken yolk into the centre of the white, replace the cover of the pan and cook till the yolk is nearly set.  Serve in the cup in which it is cooked.

Custard Souffle

2 level tsps. butter
1 level Tbsp. flour
1/3 cup milk
1 egg
1 Tbsp. sugar

Melt the butter, add the flour and blend smoothly without browning.  Pour in the milk and cook three minutes after boiling point is reached.  Separate the white from the yolk of the egg and beat each.  Pour hot mixture (let it cool a little) over the yolk, put in the sugar and fold in gently the stiffly-beaten white.  Turn into two greased cups and bake in a steady oven till firm - about fifteen minutes.  Serve at once with or without sauce.

Egg Cream

2 eggs
2 level Tbsps. sugar
Grated rind and juice of half a lemon
2 Tbsps. water

Separate the whites and yolks of the eggs, and beat the yolks with the sugar till well blended; add the lemon juice, rind and water, and cook in a double boiler, stirring constantly till the mixture begins to thicken.  Add whites of eggs beaten till thick, and cook till the mixture resembles thick cream.  Cool, and serve in small individual cups or glasses.


These recipes were the standard 100 years ago.  What is our standard?

Diversity: Danbury's Driving Force!

There has been a lot of discussion in the City of Danbury this past week about diversity.  We are a city where multi-culturalism defines our daily life.  My sons love this city and will tell anyone that having the opportunity to grow up in a neighborhood that is inhabited by families from all corners of the globe has enriched their lives beyond measure.  Clearly, there can be problems in any city that is experiencing growing pains and our city is not immune to these issues.  We have been through it before and undoubtedly will go through it again.  Young adults learn by watching the behavior, and listening to the words of adults they associate with.  The children of our city had the opportunity to witness those in authority in their school system handle a potentially inflammatory but isolated incident with calm demeanor and respect for every student and parent. 

The students of Danbury know that our diversity is our strength and they are immensely proud of their city.  William J. Bennett in his 'Book of Virtues' published the following and it reminded me of our kids.

This oath was taken by the young men of ancient Athens when they reached the age of seventeen.

The Athenian Oath

• We will never bring disgrace on this our City by an act of dishonesty or   cowardice.
• We will fight for the ideals and Sacred Things of the City both alone and with many.
• We will revere and obey the City's laws, and will do our best to incite a like reverence and respect in those above us who are prone to annul them or set them at naught.
• We will strive increasingly to quicken the public's sense of civic duty.
• Thus in all these ways we will transmit this City, not only not less, but greater and more beautiful than it was transmitted to us.

I have always valued poetry and the lessons great poets can teach us.  Many American poets have written about our diversity.  I thought some videos of inaugural poems would be a good reminder!