From Mrs. Grace Henserling, Meat Substitutes, Beverages, Miscellaneous, Recipes from Natchez (1968)
VALENTINE PARTY DISH
1 lb. dried prunes, cooked until tender but still firm, pits removed, replaced with almonds or other small nuts 1 C flour 1¼ tsp baking powder ½ tsp salt 1 Tbsp sugar 1 egg 1/3 C milk 2 Tbsp butter, melted Deep hot fat (375˚) Red or green sugar
Sift together flour, baking powder, salt and sugar. Beat egg thoroughly, combine with milk and butter, add egg mixture to dry ingredients and beat until smooth. Chill. Drop prunes into chilled batter and fry in deep hot fat for about 5 minutes or until golden brown. Drain on brown paper and roll in colored sugar.
2 envelopes unflavored gelatin 1 tsp ground ginger ¼ tsp salt Syrup from maraschino cherries plus water to equal ¾ C 6 eggs, separated 1 ¼ C milk 1 jar maraschino cherries, drained and chopped, plus another bottle, drained and left whole, for garnish Red food coloring (optional) ½ C sugar 2 C heavy cream, whipped
In top of double boiler (or in saucepan), mix together gelatin, ginger, salt, and maraschino cherry syrup-water mixture. Stir in egg yolks and milk, blending thoroughly. Cook over boiling water (or medium low heat),stirring constantly, until gelatin dissolves and mixture thickens slightly. Remove from heat and chill until mixture mounds from a spoon. Stir in maraschino cherries and a few drops red food coloring (if using). Beat egg whites until soft peaks form, gradually add sugar, and beat very stiff. Fold into cherry mixture. Reserve ¾ C whipped cream and fold remaining whipped cream into cherry mixture. Turn mixture into a 10 C heart-shaped mold, and chill 4 hours or overnight. Unmold onto serving plate and outline a heart shape around edges with additional whole maraschino cherries. Force reserved whipped cream through a star tip in cake decorator to make lace fluting around cherry heart.
This is a re-post from July 2021 (seems like yesterday). I left it as originally written but I’ll add a bit. I was skimming through The Cambridge Guide to Children’s Books in English (Victor Watson, ed., Cambridge University Press 2001) yesterday and read the entry on Randall Jarrell (1914-1965). Jarrell was a brilliant poet–he was what we now call a Poet Laureate of the United States. His first work for children was a translation of Grimm Brothers (1962). Note the date–he didn’t begin writing for kids until what would be the end of his life. All but the first of his four children’s books were illustrated by Maurice Sendak. This is what the Cambridge Guide has to say about The Bat-Poet:
The Bat-Poet (1964) explores the family romance in terms of poet and audience, showing the reader (better than any textbook) what poems and poets are like. Sendak’s cross-hatched marginal drawings of bats and his evocative double-page spreads are themselves visual poetry.
page 393
Next, I see that I commented negatively on a popular contemporary children’s book. You’re not supposed to do that for fear of offending kids and parents who like that book because you’re putting off potential readers of your book. So to be clear, my critical opinion of the book is that it is terrible. It’s filled with ungrammatical writing. It has a lot (as in many many) discordances–events in the story just don’t follow. The kids tell each other to shut up and such, and Mom is really mean and plays favorites.
I feel as if I’ve written all this before. In any case, just wanted to be clear. In my opinion, it is not the sort of book kids should be reading.
Finally–I LOLed when I read my last sentence: Highly recommend The Bat-Poet. I’m not a kid, but I fell in love with it. I didn’t even know what “low-concept” stories were when I wrote that!
And now to July 2021.
The Bat Poet
Randall Jarrell. Maurice Sendak, illus. Harper Collins, New York. 1964. (reprinted, 1992)
They just don’t write ’em like this anymore. Or if they do, I haven’t found them and that’s too bad.
As you know, I’ve been spending a lot of my life in the last year or so looking at children’s literature. Contemporary kid lit is junk food. I say this as someone who has no problem indulging in a bag of Lays plain potato chips washed down with a can of soda; as someone who’s go-to mid-afternoon snack in the winter is old fashioned Kraft mac & cheese; as someone who just adores Swanson’s chicken á la king from a can.
But I guarantee (said in your best Justin Wilson voice) that I eat better than that 95% of the time. Well, 90%. I’ve been on a chip binge lately. I think it’s the salt.
A steady diet of junk makes you fat and stupid. Likewise, a steady diet of, for example, The Spiderwick Chronicles is bound to make kids… well, fat and stupid to start, and then we’ll tack on mean, unimaginative, ungrammatical, and unread.
Highly recommend The Bat-Poet. I’m not a kid, but I fell in love with it.
This sound pretty danged good. Nice salad and a roll…
CHICKEN VELVET SOUP I
Serves 4
6 Tbsp butter 1/3 C flour ½ C milk ½ C light cream or half and half 3 C chicken stock 1 C cooked chicken, chopped fine Dash pepper Snipped parsley, chopped pimento (drained if canned), for garnish
Melt butter in saucepan, blend in flour to make a smooth roux, add milk, cream or half and half, and stock, and cook, stirring, until mixture thickens and comes to a boil. Reduce heat, stir in chicken and pepper, and heat again just to boiling. Serve immediately, garnished with snipped parsley and chopped pimento.
1 box marble cake mix 4 eggs 1 package (4-serving) vanilla instant pudding ½ C oil 2 1-oz bottles red food coloring, poured into a 1-cup measuring cup, remainder of cup filled with water
Combine all ingredients in large bowl of electric mixer and mix 2 minutes. Pour batter into a greased and floured sheet cake pan and bake 40 minutes. Cool. Frost cooled cake with Icing.
ICING
1 C (2 sticks) butter, softened ½ C shortening 1½ C sugar Pinch salt 3 Tbsp flour 2/3 C milk 1 tsp vanilla
3 C flour, sifted 3 C sugar ½ C dry unsweetened cocoa 1 oz red food coloring 1 tsp vanilla 5 eggs 1 C milk 2 sticks butter, softened ½ C shortening Icing
Preheat oven to 300˚. Cream together butter, shortening, and sugar. Add eggs one at a time, beating after each addition. Combine flour and cocoa, and add to creamed mixture alternately with milk. Fold in food coloring and vanilla, and pour into a greased and floured tube pan. Bake 1 ½ hours or until completely done in center. Cool 10 minutes in pan, then remove to wire rack to cool completely. Spread top and sides with Icing.
ICING
8 oz cream cheese, softened 1 tsp vanilla 1 lb box powdered sugar 1 ½ C chopped nuts ½ C flaked coconut
There are lots of Red Velvet Cake recipes. This is the most unique one I’ve come across.
I posted recipe a long time ago and commented that sliced, it is the most beautiful deep red you’ve ever seen!
(Obviously, someone had a birthday and requested red velvet cake.)
RED VELVET CAKE I
2 ½ C flour 1 C buttermilk 1 ½ C sugar 1 tsp powdered cocoa 1 tsp vanilla 2 eggs 1 C oil 1 tsp baking soda 1 tsp salt 1 tsp vinegar 2 Tbsp red cake coloring
Preheat oven to 350˚. Cream sugar and oil. Add eggs and beat well. Sift flour, salt, and baking soda together. Mix together cocoa and red cake coloring in a cup and stir in vinegar. Mix well and stir into creamed mixture. Stir in flour mixture alternately with buttermilk and vanilla. Pour into 3 greased and floured 8 inch cake pans. Bake 25-35 minutes or until completely done in center. Cool layers. Spread icing between layers and over cake.
ICING
1 stick butter, softened 8 oz package cream cheese, softened 16 oz box powdered sugar 1 ½ C chopped pecans
Cream butter and cream cheese. Beat in powdered sugar until mixture is smooth. Stir in chopped pecans.
But at my back I always hear Time’s winged chariot hurrying near.
Andrew Marvel Epigraph to A Study of History Volume X (1954)
Another from February 2019. This needs some context. The first of the year–most years–is when I conduct my annual book dusting. (At some point, I’ll get around to it this year.) It’s a good exercise not just for the books but for me because it helps me remember where things are, and I can do a bit of reorganization. “Miss-You-Only-Need-30-Books” refers to that young woman who’d recently claimed you need to minimize your life in order to be happy–a sentiment that goes against my grain.
With respect to Toynbee… Sigh. Some time ago–it may have been 2019–I saved up enough money to buy the complete 10-volume set. It weren’t cheap, I think $800. It made it from the Pacific coast all the way to Memphis. And that’s the last we heard from it. The better part of the refund went to buy the 6-volume set.
And now, to February 2019.
How is it possible that I do not have a complete set of A Study of History?*
How is it possible that Archive dot org does not have Volume X?
How is it possible that a year and a half ago I purchased two volumes of Toynbee’s classic and did not shelve them with the other Toynbee books I have?
Heh. This seems timely.
The meaning behind the facts of History towards which the poetry in the facts is leading us is a revelation of God and a hope of communion with Him; but in this quest for Beatific Vision that is visible to a Communion of Saints we are ever in danger of being diverted from our search for God to a glorification of Man; and this sin of associating the creature with the Creator precipitates the man-worshipper into a continuing fall from idolatry through disillusionment to an eventual depreciation of Man which is almost as excessive as the adulation to which it is the inevitable sequel.
Arnold Toynbee, A Study of History Volume X (1954; section XIII, The Inspirations of Historians, subsection E, The Quest for a Meaning Behind the Facts of History; p. 126)
*Yeah yeah yeah. I get it. Some of you kids don’t think much of Toynbee. Too bad. I don’t care. My mission is to preserve Western Culture one crappy old book at a time. An abridgment of this 12 volume work will not suffice.
This right here boys & girls is why the annual book dusting takes so long, and why stupid Miss-You-Only-Need-30-Books life must be so utterly empty.
The Duchy of Grand Fenwick is described as no more than five miles (8 km) long and three miles (5 km) wide and lies in a fold in the Northern Alps. The imaginary country features three valleys, a river, and a mountain with an elevation of 2,000 feet (610 m). On the northern slopes are 400 acres (160 ha) of vineyards. The hillsides where the ground is less fertile support flocks of sheep that provide meat, dairy products, and wool. Most of the inhabitants live in the City of Fenwick, which is clustered around Fenwick Castle, the seat of government. The city of Fenwick is also home to the only bar/inn/restaurant in the country, the Gray Goose Pub. About 2 miles (3 km) from the City of Fenwick is a 500 acres (200 ha) Forest Preserve that features a 20-foot (6.1 m) waterfall and attracts many birds that the nation claims as its own native birds.[1] There is a tiny monastery on the border of the forest which also houses the school.
The Duchy takes its name from its founder, the Englishknight Sir Roger Fenwick who, while employed by France, settled there with his followers in 1370. Thanks to Sir Roger, the national language is English.
And if you’re a bit confused because you’ve never heard of Grand Fenwick, it’s okay. It’s not real. It’s the country in the book, The Mouse That Roared (1955).
This is the second thing I’ve learned today!
I remembered the name of the book, but not the country.
INTERIOR: 1st story– kitchen and breakfast nook with vinyl flooring, enhanced by stabilizing brick. Split-level 2nd story– living and dining room with wall-to-wall carpet. 3rd story carpeted loft– overlooks dining room, scenic view of Big House’s back door, can serve as storm shelter.
EXTERIOR: Cedar paneling with (tattered) Roman shade decorative element. Two layer water- and wind-proof roof (water proof layer not visible). Concrete block patio with whimsical outdoor art work. Not captured in photos, roof-top flag pole with American flag.
Soliciting bids for routine Springtime maintenance.
(Like everything else around the joint, Tiger’s condo needs “some work.”)
There are plenty of serious comments to make about this. Academia Medicine appears to be a legitimate on-line journal, of a certain sort. That said, there’s no conceivable reason for me to have gotten this email. Yes, I subscribed to Academia dot edu (free version) because I needed a paper and this was the only place I could find it.
The more important point I want to make is that even if the journal turns out to be recognized (doubtful) and indexed (probably) anything that gets published there is highly suspect. What sort of researcher is going to apply to be on the editorial board? Not one who’s got an active research program, that’s for sure. They aim for a turn around time–from submission to publication–of four weeks. Who, or more accurately what, is going to assign submissions to reviewers? Why single blind? That itself introduces bias–we’re talking about a journal reporting the results of people who do medical research. Not like this isn’t a highly competitive field (read cut-throat).
Enough seriousness. Let’s have some fun with this.
In my inbox
“Based on your publication history and research interests…”
Let us briefly review my publication history and research interests.
Hang on while I figure out if I still have a CV on my computer. I may have migrated it to an SD. Nope. External hard drive
I have a grand total of six academic publications (not counting published abstracts). Four of the six have nothing to do with my dissertation research, but are instead co-authored by John (known here at Big Food as “Mr. Big Food”), and others. Those four are from 1999-2003, and deal with a neurocomputational model we were working on that had to do with visual processing from retina to LGN to V1. The other two are from 2006-07; bone growth recovery in second-generation protein malnourished malnourished rats. (Would have been in interesting project to finish had I not been put under house arrest by my dissertation committee, and then responded appropriately.)
My most cited publication, “Experimental Philosophy Meets Experimental Design: 23 Questions,” has never been published anywhere but on the internet. But it really does get cited from time to time. That was from 2007.
Beginning in late 2013 and continuing through April 2014, I published 17 articles in my little local weekly newspaper. Each article was on an old book.
I had three publications in 2022, an essay co-authored with John, “Don’t Throw Away the Tinfoil Hats Just Yet: A Libertarian Defense of ‘Unwarranted’ Conspiracy Theories,” in the book Dissident Philosophers: Voices Against the Political Current of the Academy. This is a sad tale. The editors solicited essays from philosophers who are swimming against the tide. They imagined the target audience was smart, but not necessarily academics. Unfortunately, they went with an academic publishing house. It’s only available in hardcover ($104) or kindle ($45). Too bad, it’s got some great essays in it.
A newspaper article/biography about a local author from the 1930s who is all but forgotten.
Late 2022 I had a short story, “Sam’s World” come out in the literary journal, Thema.
My current research interest is folklore, and right now specifically Andrew Lang and the fairy-tale.
“Based on your publication history and research interests…” I never should have gotten this email. The shotgun approach to solicitation should have at least had a time filter on it: last publication not greater than X years. It should have scanned for current affiliation. There are people less qualified than I–mostly those who do not read and write English. But still.
But there are times when cooking needs to be a smaller part of my Monday than usual. Not that the recipes I mentioned above are terribly time consuming, but they take a more of an investment than heating up a can of pork & beans!
Supper was good. It was fun! Tonight Mr. Big Food is making He Man Casserole! This is a Big Food Favorite! Love it!
Have fun with it! Very tasty, especially on a cold day
CHICKEN POT PIE I
3-3 ½ C chicken meat (cooked and chopped)
½ stick butter
¼ C flour
3 C chicken broth (from boiling chicken)
2 Tbsp fresh parsley (chopped)
1 C carrots (chunked)
2 potatoes (peeled and diced)
1 C green peas
1 C corn kernels
1 C shredded cheese
1 tsp poultry seasoning
Salt (pepper OR Creole seasoning, to taste)
2 pie crusts
Preheat oven to 375o. Place one pie crust in round, deep baking dish. Bake 5-7 minutes and remove from oven to cool. Place potatoes and carrots in boiling water and cook until vegetables are almost tender. Add peas and corn, and continue cooking until all vegetables are tender. Drain. Melt butter in Dutch oven or stock pot, and whisk in flour and poultry seasoning. Gradually add chicken broth and cook, stirring, until bubbly. Gently toss in boiled vegetables, cheese, chicken, and seasoning. Spoon mixture into partially baked pie crust. Top with reaming crust and flute edges. Cut slits in top crust for steam to escape. Bake 35-40 minutes. (You may need to place a piece of aluminum foil under baking dish to catch any drippings that bubble over during baking.)
1 large fryer (3-4 lbs, “boiled with some onion and celery,” skin and bones removed and discarded, meat left in chunks, 1 ½ C stock reserved)
½ tsp salt
½ tsp pepper
1 C milk
½ stick butter
3 hard-boiled eggs (sliced)
1 C self-rising flour
1 can cream of celery soup
Butter
Preheat oven to 350o. Combine reserved stock, chicken meat, soup, salt, and pepper. Mix together flour and milk. Dot the bottom of a 3 quart flat casserole with butter, pour in flour-milk mixture, and spread out evenly over bottom. Spoon chicken mixture over flour mixture, add egg slices, and bake 1 hour.
“FN I. This point, important as it is, has recently been exaggerated by epistemologists. Note three errors in the following statement: “The difference between history and science is not that history does and science does not employ organizing schemes which go beyond what is given. Both do. The difference has to do with the kind of organizing schemes employed by each. History tells true stories.” (Arthur C. Danto, Analytical Philosophy ·of History [Cambridge, 1965], p. 111).
“First, history tells no tales-historians tell them. Second, scientists are storytellers too. All scientists use story schemas some of the time; some use them nearly all the time. Examples are geologists, paleontologists, and astronomers. Third, historians use many other organizing schemes in their work, occasionally in place of narratives, and often in addition to them. It is, I think, an error to distinguish history from the sciences on epistemological grounds alone.
Historians’ Fallacies: Toward a Logic of Historical Thought, David Hackett Fischer. Harper & Row, New York, 1970.
Going to get the learning out of the way early today. And this is not something I didn’t know about but I did not know the particular fallacy–one of my faves–could be depicted graphically.
First though, a quick comment on the footnote, quoted above. Many years ago Arthur Danto was in our backyard. So now you have a degrees-of-separation to him. More importantly, the point about history / historians can be applied–and I would argue most definitely should applied–to science / scientists.
Fallacies of Narration take on several flavors, my favorite being presentism in which:
the antecedent in a narrative is falsified by being defined or interpreted in terms of the consequence
page 135
Understanding events of the past in terms of the present. Fischer gives several examples (I’ll not cite his sources). A historian writing in the early 1960s declares Thomas Jefferson was anti-libertarian, based on the standards of the contemporary ACLU. The narratives of Arthur Schlesinger, Jr. in which there is “a steady progress of pragmatic liberalism from Jefferson to Jackson to Franklin Roosevelt. Finally, the Kennedys become Top Family, and History comes to a .”
[That’s not a typo. It’s a joke–the punctuation mark period being called a ‘full stop’ in British English.]
Simply as a heuristic devise, we can imagine a historical problem–i.e., some history needing explanation. This problem has 25 actual events, and they can be depicted over time:
Be sure you note the pattern. Each slice of time (2-5) begins with not a new event, but with an event from the past.
Two historians, on a presentist, the other not approach the problem. Each can select 15 from the 25 events to use in his or her analysis / explanation of the past.
The presentist selects or samples from the data.
The historian who is not a presentist uses a different method to sample.
According to Fischer,
the presentist method is self-contradictory; for the sake of modernity and utility, it sacrifices knowledge useful in the establishment of present trends and future tendencies
the non-presentist interpretation provides a better sense of the configuration of past events, and a more enlightening perspective on the present.
And there you have it! Learn something new everyday.
Ms. Bernstein, I hope you’re having a nice afternoon.
One of my favorite things to do on a crisp winter day, is sitting down with my kids and reading classic stories.
an email from an organization that should know better
I keep a set of index cards in a little section of a desk organizer, right next to the chocolate bar I’m enjoying. They don’t keep me from making common mistakes, but they keep me from making a lot of common mistakes.
Whoever wrote that on behalf of Hillsdale College really should know there’s no need for a comma after ‘day.’ I am sympathetic. Copy/paste introduces a lot of grammatical errors. And good editors are hard to find.
Today I relearned how to write a capital S in cursive!
And unfortunately, I will probably be driving in it. So let’s hope it holds off until we get home.Or misses us entirely. That would be nice but I think wishful thinking.
The flip side is that it’s currently 73˚. Rocky and Missy are loving it.
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