Just want to put something up so that WordPress will not be disappointed in me for breaking my however many day streak.
Doing a spot of research on George Eliot today and came across this:
There is a heaviness of melancholy vaguely perceptible in the minor tones of all her works; to one familiar with the story of her own life experience this seriousness of tone is comprehensible. The stress of her own spiritual struggles, and the inevitable trials of her chosen situation, added, beyond a doubt, intelligence of her conceptions and the intensity of her feeling, while the intuitive optimism of her nature bade her proclaim the gospel of a triumphant perseverance rather than a hard doctrine of despair. Regarded as subjective embodiments of wholesome ideas, and considered technically as objective pictures of life and manners, wherein both humor and pathos mingle naturally–the human comedy and the human tragedy of the actual existence–George Eliot’s novel surpass all others in true realism.
A Student’s History of English Literature. William Edward Simonds. Houghton Mifflin Company, Boston. 1921. 1902.
Remember Clementine Paddleford and her How America Eats cookbook? In the 1950s she traveled the United States to discover…well, how America eats. The cookbook is filled with great stories. Now, 70 years on, the stories are like a blast from the past. A window into another time and place. A book well worth
Hold that thought.
Having this cookbook, it is certainly worth $25-40 in good condition. Here are a few to choose from. It is not worth $155 even if the seller claims it’s in fine condition and signed. People have lost their ever-lovin-minds. Heh. There’s one priced at $400. Good grief.
If you want to get a feel for what the book is about, here’s the list of posts and recipes from last Fall when we looked at How America Eats.
When I met Edith Davison, a home economics graduate of Iowa State College, she was the managing cateress for the Des Moines, Iowa, Women’s Club. From October to May a weekly luncheon was given to serve four hundred guests. Planning menus without repetition was Edith’s big job. But certain dishes, she told me, were always in good favor and used again and again.
One such recipe which had come down the years in the clubhouse kitchen, was this casserole for macaroni and cheese, almost a soufflé, but easier to handle. Other favorites were dishes Edith had learned from Mama in the big farm kitchen in Mills County. Here are some of the good things she was feeding “the girls”. [See also recipes for Edith Davison’s Apple Relish in Basics section, Edith Davison’s French Chocolate in Libations section, and Edith Davison’s Boiled Ham Loaf with Horseradish Sauce in Meats section.]
Clementine Paddleford, How America Eats (1960)
EDITH DAVISON’S MACARONI AND CHEESE
Yield: 6 portions
1½ C scalded milk 1 C soft bread crumbs 1½ C (6 oz) grated Cheddar cheese 1 C cooked macaroni 3 eggs, separated, yolks beaten, whites beaten until stiff but not dry ¼ diced pimento 1 Tbsp chopped parsley 1 Tbsp grated onion 1 tsp salt 3 Tbsp melted butter
Preheat oven to 350˚. Pour hot milk over bread crumbs, add cheese, cover and let stand until cheese melts. Add macaroni. Combine egg yolks, pimento, parsley, onion, salt, and melted butter, and add to macaroni mixture. Fold in stiffly beaten egg whites, pour into a greased casserole, and bake about 15 minutes.
Quick & easy! though I’m using rigatoni instead of ziti because I have 1/2 bag open. Holy smoke. I just looked more carefully at the instructions and it doesn’t even bake. Talk about easy.
ZITI AND BROCCOLI
Serves 6-8
1 box ziti or other large macaroni, cooked, drained 2 bunches fresh broccoli, cut into flowerets, cooked, drained Parsley, chopped 2 cloves garlic, minced ¼ C olive oil 2 Tbsp butter ¼ C (1 oz) shredded Parmesan cheese Black pepper to taste
Combine garlic, olive oil, butter, cheese, and pepper in a pot over low setting to make the sauce. Stir together broccoli, pasta, and sauce, heat, garnish with parsley, and serve.
This isn’t from all that long ago–September, 2020–but it’s interesting and worth a repost. Tad on the longish side so if you aren’t flush with time, skim through the biography and prairie voles and get to the list of Getz’s major accomplishments. Interesting guy. Someone needs to write his biography.
I do not have words to tell you how blown away I am.
So I’ll just tell you what happened.
We’ll start with Prairie Voles (Microtus ochrogaster). Prairie Voles are one of only 4% of mammalian species which have a monogamous social structure. Males and females pair-bond for life. When one passes, the other frequently does not take a new mate, but dies soon after. Males actively participate in raising the young. In fact, excepting nursing, there’s nothing females do that males don’t do. They even sweep the floor! (jk) Males guard and protect the nest from intruder males. As a new litter of pups comes along, the previous litter remains in the nest– rather than dispersing– and also participates in caring for the infants. It’s a remarkable species– all the more remarkable because other very closely related, and co-occurring in terms of habitat, species of Voles are polygamous.
Lowell Getz was the mammalian ecologist who brought Prairie Voles’ unique social structure to the attention of the broader biological, and popular science, communities. On the occasion of Getz’s retirement from the University of Illinois, Mr. Big Food and I met Getz and we ate our box lunches together. He told us how as a boy growing up on a farm in Illinois, he’d turn over hay stacks and sometimes find a mother and her litter, and sometimes an entire family of voles. We also talked about his hobby, WWII military history, and his stint at the Army Security Agency supervising enlisted cryptanalysists.
Prairie Voles make an appearance in Miss Missy’s School. Everyone who’s read it thinks it’s pretty funny. Anyway, because kids probably don’t know about Prairie Voles, I thought I’d include a little something in The Companion Book about Getz’s fascination with voles as a kid, and his accomplishment in discovering they are monogamous. I have all of the original research papers, know the timeline of controlled experiments, etc. So that part’s easy. But although I had previously discovered that he also wrote military history papers, I wanted to know a bit more about that side of him.
[Yeah. I know. Keeps me out of trouble.]
Found his extremely long curriculum vitae which was a treasure trove. Two hundred twenty-nine research papers or review articles. Plus this:
From a lifetime of work, these are– according to Getz himself– his three Major Accomplishments:
Conducted a 25-year intense demographic study of free-living populations of the prairie vole (Microtus ochrogaster), meadow vole, (M. pennsylvanicus) and short-tailed shrew (Blarina brevicauda), involving monthly live-trapping of 4-9 study sites in three habitat types. This is the longest and most detailed such study that has been made. The resulting data are posted in the University of Illinois Electronic Archives where they will be available permanently to workers needing large, comprehensive data sets for modeling and testing hypothesis.
Discovered that the prairie vole displays behavioral monogamy, a rare phenomenon among mammalian species. This finding resulted in the prairie vole becoming a major experimental animal in the study of human affiliative behavior, including the potential for vasopressin and oxytocin in treatment of autism, schizophrenia and other such behavioral problems.
Identification of the man (Huston Riley) in Robert Capa’s famous photograph of the American GI in the surf during the first wave on Omaha Beach, D-Day, 6 June 1944, credited with being the second most iconic photograph from World War II. The GI had not been previously identified.
Daughter C and The J-Man got this cookbook for Mr. Big Food back when they lived on The Farm. Water Valley, Mississippi is a very interesting and welcoming little town, a bit less than an hour from here, and maybe 30 minutes from Oxford–so situated perfectly if we’re coming or going to that school up north, which Daughter C and The J-Man did frequently.
B.T.C.–Be the Change–Grocery started out as just that, a very small market with local produce and such. They do some interesting things at the store and the restaurant. You can follow BTCgrocery and admire their pictures on Instagram.
People in this town have a gift for seeing what needs to be done. When Kagan [Alexe’s husband, and co-owner of BTC Grocery] and I were lost in the throes of new parenthood, our own parents far away, the elders of this town individually stepped toward us with helping hands.
Several days after Annaliese’ birth, as Kagan and I stumbled around in our home, trying to orient ourselves around a squalling newborn, someone knocked on the door. I opened it to find Miss Cecil, a majestic and queenly woman with a white hat and bright red fingernails. She did not bat an eye at my worn pajama top or stretched-out yoga pants. She sailed into the kitchen, kissed the top of Annaliese’s head, and placed a fully roasted turkey on our counter. Then she left. She just figured that we could use a nutritious home-cooked meal, and so she dropped one off.
Life in small towns is not immune to tragedy or plain hard times. But one of the most fundamental ways of helping out is with the gift of food. Macaroni and cheese is one of the foods we all reach for when we want something easy and something good. This particular version is creamy, crunchy, and all things soul-raising.
The B.T.C. Old-Fashioned Grocery Cookbook: Recipes and Stories from a Southern Revival by Alexe van Beuren with recipes by Dixie Grimes
“Note: This recipe will keep in the freezer for up to 3 months. For best results, freeze it before baking; thaw overnight in the refrigerator, then bake according to the recipe.”
DIXIE’S HOOP AND HAVARTI MACARONI
Serves 4
7 Tbsp butter, “unsalted” 1 C bread crumbs, “panko” 1 Tbsp fresh parsley, chopped 2 C dry elbow macaroni, cooked according to package directions, drained ½ C flour 2½ C heavy cream 1 tsp dry mustard 1 tsp sweet paprika 1 tsp granulated onion 1 tsp granulated garlic 1 tsp white pepper 1/8 tsp ground nutmeg ¼ lb (1 C) Danish Havarti cheese, shredded ¼ lb (1 C) red-rind hoop cheese, shredded
Preheat oven to 350˚. Spray a 9×13-inch casserole dish with nonstick cooking spray. Melt 3 Tbsp of the butter in a small skillet over medium flame, add bread crumbs and parsley, and cook, stirring, until golden brown, 5 minutes. Set aside to cool. Melt remaining 4 Tbsp butter in a sauté pan over medium flame, whisk in flour until smooth, and cook, whisking, for 5 minutes. Whisk in cream, then add dry mustard, paprika, granulated onion, granulated garlic, white pepper, and nutmeg, bring to a simmer, gradually whisk in Havarti and hoop cheeses until melted and fully incorporated, stir in cooked macaroni, pour mixture into prepared casserole dish, top with bread crumb mixture, and bake until top starts to brown, 30 minutes.
This one comes from the original Monticello cookbook. Mr. Jefferson became fond of this dish while in Italy and brought it with him to the colonies. Since he used “white or yellow cheese,” and since yellow cheese is very uncommon in Italy but common in the colonies, we can almost say that Jefferson designed what we call macaroni and cheese. This is the dish, and he served it at formal parties. Do you remember the line from the Yankee Doodle song about sticking a feather in your hat and calling it macaroni? This was originally an English song making fun of the colonists, who were eating well and becoming very arrogant with King George of England. The “doodles” of the colonies were now taking to eating macaroni. Just who did they think they were, eating Italian foods and arguing with the King? So the song refers to the Yankees getting a little fancy with feathers in their hats … and calling it macaroni. The colonists thought it was funny and began singing the song themselves. I credit Mr. Jefferson with this whole episode! When you serve this to your children, be sure and tell them the story.
The Frugal Gourmet Cooks American by Jeff Smith (1987)
MONTICELLO MACARONI PIE
Serves 5-6
2 C uncooked macaroni, boiled in salted water until barely tender, drained 4 oz grated cheese, “white or yellow” 1 stick butter, melted
Preheat oven to 350˚. Mix together cooked drained pasta, cheese and butter, place in a lightly greased baking dish and bake until cheese is melted and bubbly, about 15 minutes.
For her part, Susan felt badly about having glossed over her own background.
The sentence is from a long story I’ve been working on for about a year. I am at the point where I have a rough nearly finished draft of 8700 words (32 double spaced pages). There are still many, many rough spots and a handful of gaps. It–that is the story as it is in my brain–needs to sit for a day or so.
So I decided that it was a good time to do a spelling & grammar check. (One of many I will do.)
I’ve already told s&g check that it doesn’t know what it’s talking about, and certainly has no sense of style. But I thought I’d better check on this one because if I’ve gotten it wrong, it will stand out like a sore thumb.
So I reached across the desk and grabbed a random text (The Little, Brown Handbook, 5th ed., 1992).
Linking verbs: to be, verbs associated with senses (look, feel, etc.), appear, seem, and a few more.
“Two word pairs are especially troublesome.”
Correct.
[INSERT PASSAGE OF TIME]
After much consultation and consideration I have decided that something like
For her part, Susan wished she hadn’t glossed over her own background
I would give this a try. Though I am not a fan of mac & cheese with a tomato base so I’d probably go with a white sauce instead of tomato. I can see serving this with a nice salad and kielbasa sausage.
APPLE MACARONI ‘N’ CHEESE
Serves 4-6
½ lb bacon 1 onion, sliced or diced ½ lb elbow macaroni, cooked 8 oz tomato sauce 2 C applesauce ¼ lb shredded cheese ¼ tsp curry powder 1/8 tsp dry mustard ½ tsp Worcestershire sauce Salt, pepper, to taste
Preheat oven to 350˚. Fry bacon until crisp, drain on paper towels, reserve 4-5 slices for garnish, and crumble remaining slices. Drain off all but 2 Tbsp bacon drippings and sauté onion in bacon fat. Combine crumbled bacon, sautéed onions, macaroni, tomato sauce, applesauce, cheese, curry powder, dry mustard, and Worcestershire sauce, season to taste with salt and pepper, turn mixture into a lightly greased 2 quart casserole, and bake 25 minutes. About 5 minutes before baking is complete, arrange reserved bacon slices on top of casserole.
Still busy! Don’t know if I’m sold on the macaroni pudding.
Comfort food
The recipes in this cookbook are sometimes not as clear as they might be. (That’s what happens when you translate Czech to English.) Pictured is the first variation. The instruction to “make several layers” obviously refers to layers of macaroni, cheese and vegetables.
CZECH STYLE MACARONI VARIATIONS
From M.L. Jandacek, Czech National Cook Book (1974)
MACARONI AND VEGETABLES INSTEAD OF MEAT
Place a layer of cooked macaroni in a well greased pan. Then sprinkle macaroni with grated cheese. Make several layers ending with cheese. Pour white sauce over top. Make sauce as follows: Melt 1 tablespoon butter and add 1 tablespoon flour and mix together. Then mixing constantly, add 1 cup hot milk and let cook until thick and smooth and add a little salt and pepper. Cover pan and bake 10 minutes. Uncover and bake 10 minutes longer.
MACARONI WITH HAM
Place a layer of cooked macaroni in a well greased pan. Then add a layer of cooked ham or other smoked meat. Make several layers. The ham can be flavored with mustard or chopped onions. Beat 1 egg with 1 cup milk and pour over macaroni and bake in a hot oven 10 minutes. Salt and pepper to suit your taste. The ham may be salty enough and it will not be necessary to salt.
MACARONI WITH HORSERADISH
Melt 2 tablespoons butter and add 1 teaspoon chopped green pepper and 1 teaspoon chopped onion and simmer 5 minutes. Then add 1 tablespoon flour, 1 cup soup, 1 cup cooked and strained tomatoes, 1 tablespoon lemon juice, 1 teaspoon horseradish, salt and pepper to suit your taste. Cut up cold cooked leftover meat and warm in gravy., then pour over cooked macaroni. You can add a little garlic for flavor.
MACARONI WITH LEFTOVER MEAT
Cut up cold, cooked, leftover meat and mix with cooked macaroni. Put in a well greased pan and pour brown, white, or tomato gravy over top. Sprinkle bread crumbs on top and bake in a medium oven about 30 minutes. You can use fresh mushrooms instead of meat.
MACARONI CROQUETTES
Mix cooked macaroni with thick tomato gravy. Mix in grated cheese. Form small balls, dip in egg, roll in bread crumbs, and fry in hot fat.
MACARONI PUDDING I
Cook macaroni 10 minutes, drain, and add hot milk (½ pint milk for ¼ lb macaroni) and cook 20 minutes and remove from fire. Beat 4 eggs with 1 cup sugar and 1 tablespoon butter. Add to macaroni ad add 1 teaspoon vanilla. Pour into a well greased pan and bake in a slow oven about ½ hour. Serve with cream.
MACARONI PUDDING II
Mix together 1 cup cooked macaroni, 1 cup bread crumbs, 1 cup grated cheese, 1 teaspoon chopped parsley, ½ cup tomatoes, 1 tablespoon chopped onion, salt, ¼ teaspoon paprika, 1/3 cup water from macaroni and 3 eggs. Pour into a well greased pan and set pan in a pot of hot water, and bake in a hot oven 35 minutes.
MACARONI WITH CHOPPED PORK
Cook broken up macaroni in boiling salt water and drain. Line a pan with pork (sekaniny), salt and pepper and then add a layer of macaroni. Pour 3 cups tomato gravy over top and bake 1 hour. For this recipe you can use 1 box macaroni and 1 lb meat or cut recipe in half. You can also use rice instead of macaroni.
Thinking about what I’m in the mood to cook for Marica Cooks Wednesday (again, I much prefer Marica Cooks Monday for its alliterative quality) I landed on broccoli mac & cheese. Looked through The Big Food Manual and Survivalist Flourishing Guide… and remembered our Macaroni & Cheese Contest from long ago.
Thinking about what I’m in the mood to blog about this week (and having a busy few weeks coming up)…
Problems solved.
This repost should get us in the mood.
Data
Everyone– which is to say each and every solitary individual who has ever lived and is worth his/her salt– wants to to consider him/her/itself special. And so it should come as no surprise that Mr. Big Food & I thought ourselves quite special this evening. Really? How many other folks in our little county were doing statistics on macaroni & cheese recipes? In the state, even? Let that sink in. How many other people in the Sovereign State of Mississippi– besides us here at the Farm– are engaged in a Macaroni & Cheese Contest? This Year. One of the first challenges we had was converting the ordinal good-better-best scale into something more orderly. You may recall that here on the Farm we like numbers… but we do NOT like people who try to make numbers out of things that are not numbers. Anyhoo…. After we’d settled on the scoring scheme– W-L-T– we tabulated the wins, losses, and ties. Diner Mac is the clear winner, thus far, with a record of 13-1-1. I do feel a little bit sorry for custard mac (1-14). It wasn’t that bad. Meanwhile, I see that I took some photos from earlier in the day– when I thought Daughter C was never coming home with store-bought bagels.
I draw your attention to bacon-wrapped oysters alternated with stuff olives.
Good Lord that sounds good!
GREAT SPEAR-IT COMBINATIONS
From The Best of Bon Appetit (1979)
• Beef cubes with onions, red and green peppers, and mushrooms • Thin-thin pieces of veal wrapped around precooked small pork sausages with gherkins and/or pickled onions • Beef cubes with parboiled leek chunks and yellow turnip wedges • Small pieces of calves’ liver, chicken, beef, and seasonings • Cocktail sausages with parboiled small onions and cheese cubes, brushed with currant jelly spiked with horseradish • Bacon-wrapped oysters alternated with stuffed olives • Eggplant cubes, tomato wedges, celery chunks, and onion slices
Again with the coffee cans! I never did much coffee can cooking or baking except for the classic Boston Brown Bread. But I remember my mother doing some. Different times.
COFFEE CAN MEAL
Serves 1
½ bell pepper, sliced Lima beans (can use frozen) 1 potato, peeled and quartered 1 carrot, peeled and quartered ¼ lb hamburger 1 wedge cabbage Salt, pepper ½ C tomato juice (or use spicy V-8 for a spicier dinner)
Line a 1 lb coffee can with aluminum foil, and fill can with layers of bell pepper, lima beans, potato, and carrot. Top with hamburger, then with cabbage wedge. Salt and pepper each layer lightly. Pour in tomato juice, fold foil closed over top, put on lid, and place on hot coals until cooked, about 1 hour.
This does look like fun, and again something the kids might enjoy. I’m trying to think what you’d use these days for a can because it’s not going to be an old timey coffee can. Camping equipment? If you’re doing individual portions, any appropriately sized bakeware or even glass/Pyrex bowls would work.
And don’t forget to explain to the kids who hobos are. Tell ’em about The Boxcar Children while you’re at it!
Very good for picnics on beach. While you’re having fun, food can cook with no attention. Food can be put in cans at home and be ready to cook when you get there. Servings are prepared in individual cans, with each person selecting his own combination of vegetables.
—Mrs. Don Bigsby, Booneville, MS, The Mississippi Cookbook, compiled and edited by the Home Economics Division of the Mississippi Cooperative Extension Service (1972)
HOBO STEW
Yield: 1 serving
4-oz piece meat, “pork chop, steak, or hamburger” ¾ C water or stock Salt, pepper, to taste 1 whole carrot, scraped 1 whole potato, peeled 1 whole ear corn, cleaned 1 whole cabbage 1 whole tomato
“Use a 2-lb coffee or shortening can.” Put meat in bottom of lightly greased can, add water or stock, arrange carrot, potato, corn, cabbage, and tomato in pan, salting and peppering as you add vegetables, seal top of can with aluminum foil, wrap wire around top of can to fasten, and cook over hot charcoals. “If meat and vegetables are left whole, 1 hour cooking time is required. Open can carefully because of steam.”
Didn’t get done anything that I wanted to get done but I did get done a lot today.
Day took a real downturn when I opened the mailbox and saw
MISSISSIPPI DEPARTMENT OF REVENUE
Spiraled further down when I opened it and saw
TAXES OWED
No explanation. Just amount due + interest + penalty.
Pulled up the tax return. Dang if the amount due wasn’t what was due on the tax return. Find old check register. Log into bank, search for check #. Click on picture of check. Call Department of Revenue.
Lisa could not have been nicer. Poor thing. She said all she’d been doing today was dealing with these phone calls. Took some info, put me on hold a few, came back and told me the balance now was back to $0.
She didn’t know what had gone wrong.
I’m blaming AI, though I don’t know if we have AI in Mississippi. Heck, sometimes I don’t even know if we have much I in Mississippi–other than the all of the i’s in Mississippi.
Book is widespread throughout the Germanic languages. German has buch, for example, Dutch bock, and Swedish bok. These point to a prehistoric Gemanic *bōks, which was probably related to *bōkā ‘beech,’ the connection being that early Germanic peoples used beechwood tablets for writing runic inscriptions on. The original meaning of the word in Old English (bōc) was simply ‘written document or record,’ but by the 9th century it had been applied to a collection of written sheets fastened together.
Dictionary of Word Origins. John Ayto. Arcade Publishing, New York. 1990.
*If I’m understanding the lengthy explanation of this correctly, it means the link between two words is not direct, but may have intermediary steps (words). I think.
I mentioned that I’ve submitted a couple of short stories to literary journals and sites. (Oh boy. What passes for literary is… Well, let’s just say that though well-written, some of the stories are terrible. Not my opinion. I’m talking objectively terrible.) The one journal I don’t have anything to submit to is one that’s give me good feedback in the past, and has published one of my stories.
It’s a thematic journal–they put the upcoming issues’ themes out there and people submit stories, poems, and art on the theme. So I looked at upcoming themes and one is bookmarks. Now, you’d think I could come up with a story on that theme. And you’d be right, I did. But the problem is the protagonist is a real jerk, and since I am already 8260 words (33 double-spaced pages) into a story that has a jerk, I’m not sure I want to bring another to life.
So I’m researching. Did not know the bit about birch.
Two breads from Justin Wilson’s Outdoor Cooking with Inside Help (1986). The first is more like what we do. Pretty standard and as it says, use your imagination.
1 loaf French, Italian, or other unsliced bread 1 stick butter, melted Desired spread
Cut bread in half lengthwise. Brush with melted butter, spread with desired spread, cut into 8-10 slices, and reassemble on large sheet of heavy-duty aluminum foil. Seal bread in foil. Place on side of grill alongside meat and grill covered 20 minutes, turning occasionally.
ONION BREAD: Add 1 envelope dry onion soup mix to melted butter before spreading on bread.
GARLIC, CHEESE, OR GARLIC-CHEESE BREAD: After brushing loaf halves with melted butter, spread on minced garlic, shredded cheese, and/or garlic powder.
CHEESE RYE: Use a loaf of unsliced rye bread and top with Provolone or Swiss cheese after brushing loaf halves with melted butter. Ham slices can be added, also.
Use your imagination!
GARLIC BREAD ON GRILL
French bread, cut in half lengthwise Garlic purée Butter Parmesan or Ramano cheese Parsley, diced Black pepper
Mix together butter and garlic purée and spread on bread halves. Sprinkle with cheese, diced parsley and pepper, place on grill or under broiler and toast.
This has happened before, though not with twins. Mama is in the Overgrown Pasture and little one(s) are trying to figure out how to cross the fence. These guys aren’t big enough yet to jump it, so they must have scooted under it somewhere along the line.
They really are not yet afraid of me yet. Kept ever so slowly approaching me, until John came out of the Bunkhouse and they heard the door and ran! I saw Mama in the pasture running, too, so she probably met them at the end of the path to the Hidden Pasture.
Cute little things that will grow up to ruin my garden.
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