Sad News And I Am Sorry To Have To Tell You

Dearest Boo.  This is such sad news.  An honorary member of our family died.

The Pillsbury Doughboy died yesterday of a yeast infection and complications from repeated pokes in the belly.
He was 71.  Doughboy was buried in a lightly greased coffin.  Dozens of celebrities turned out to pay their respects, including Mrs. Butterworth, Hungry Jack, the California Raisins, Betty Crocker, the  Hostess Twinkies, Captain Crunch, Tony the Tiger, Lucky Charms Leprechaun, Cocoa Pebbles, Snap, Crackle and Pop.

The grave site was piled high with flours.  Aunt Jemima delivered the eulogy and lovingly described Doughboy as a man who never knew how much he was kneaded.

Doughboy rose quickly in show business, but his later life was filled with turnovers. He was not considered a very smart cookie, wasting much of his dough on half-baked schemes.  Despite being a little flaky at times, he still, as a crusty old man, was considered a roll model for millions.

Doughboy is survived by his wife, Play Dough; two children John Dough and Jane Dough; plus they had one in the oven.  He is also survived by his elderly father Pop Tart.

The funeral was held at 3:50 for about 20 minutes.

I have a tender spot in my heart for Doughboy.  Three years ago I made a New Year’s Goal that I would create a recipe to enter into the Pillsbury Bake-Off.  This contest is held only every other year and the winner, along with a entire kitchen of large and small appliances, wins one million dollars!  the rules stated that there would be two winners from each state.  Aaaaaaaaaaaaaalllll right – let me at this goal.

The rules/guidelines were downloaded and I set out to figure out which category I would enter.  There were five to pick from and I picked Mexican, as that is one of your favorite cuisines.  Your recipe needed to contain at least three General Mills (Doughboy’s boss) products.  This was not a difficult thing to accomplish as they own so many other companies like Green Giant, El Paso, Jif, Smuckers, Crisco, Eagle Condensed Milk, Land O’ Lakes, Hershey’s, and Fischer’s Peanuts.

What to make, what to make??  With your cousin, Catherine, we had made “Mexican Lasagna” – would that work?  I could use El Paso corn tortillas, but then I struggled.  We had made “Nacho Pie” before and that used Pillsbury canned biscuits and some canned corn.  I just could not make my brain grab that third product.  Until, one night I was making you one of your favorite soups, Beer Cheese.  As I looked at the ingredients the light bulb moment went off.  I was already using Pillsbury flour and Land O’ Lakes butter in my roux.  This would be easy to find a third product.

Checking the pantry I found a can of Green Giant Corn.  It was okay, but not quite the winner.  Next try I used some canned biscuits to make “bread bowls” as the container for the soup.  Failure.  Then I found the canned pizza crust.  I draped portions of it over inverted bowls and baked into bread bowls.  Failure.  I was like a mad scientist working weekly/daily on this experiment.  We were sick of eating soup, so the poor people at work were getting all the leftovers.  Luckily there were lots of young men who were like human garbage disposals, eating anything and everything in their paths.  Then Pillsbury came out with a new product – “Crescent Creative Creations”.  It’s the same dough as their crescent rolls, but without the performations.  It worked just like the pizza dough, but a buttery flavor that I preferred.  Better, but still not a winner.  What to do, what to do.

I would not admit defeat, even though the entry deadline was closing in fast.  Then it hit me…………I wanted to do something for the Mexican portion and my recipe was not at all Mexican.  Dah!!  So, on the next attempt I dumped in a jar of El Paso Salsa.  We love it.  My fellow workers loved it.  But I just could not leave well enough alone.  One the next attempt I added one more ingredient.  Better, but I could make it better.  It just needed one more thing to take it over the top.  I added that last ingredient and it was perfect, in our opinion.  But we were wrong.  Last night I tweaked this recipe again and now it is a perfect meal.

The next day I filled out the entry form and sent it off to General Mills.  Six months later they published on their website the finalists.  With bated breath I logged on, sure that I would find my name in the section for our state.  There was only one finalist from out state…………was it me?  Could it be??  The finalist from out state that year was a recipe for Peanut Butter and Jelly Pizza!  Seriously?  W O W.  I was not a finalists……………say what??  I was sad, but in all honesty I did accomplish my goal.  I wanted to create a new recipe, enter the contest and I did.  I did not need General Mils to tell me that I was a winner.  By accomplishing my goal I was already a winner.

I was wrong………….last night I tweaked this recipe again and now it is a perfect meal.Yeah!

Joy Rising!







Fiesta  Beer  Cheese  Soup

Prep  Time: 60 minutes

Cook  Time: 3 – 4 hours  (most of this is the simmer time to allow the ingredients to marry)

Source: “Joy Rising”

Ingredients:

  • 1  1/2 c chopped carrots  (you can purchase a bag of carrot slices to make life easier)
  • 1  1/2 c chopped onions
  • 1  1/2 c chopped celery
  • 3 c chicken broth/stock
  • 1/3 c butter
  • 1/3 c flour
  • 1 c cream  (you can omit, just increase the milk by one more cup)
  • 3 c milk  (1%, 2% or whole)
  • 1 T dijon mustard  (you can use the yellow mustard;  dijon use adds an extra “zing”)
  • 2 tsp worcestershire sauce
  • 1 tsp dry mustard
  • 1 bag hash brown potatoes  (I use the O’Brien kind and eliminate the need to chop onions)
  • 2# chicken  (you can use either the whole chicken or your favorite chicken pieces)
  • 6 c shredded cheese  (I use 4 c cheddar and 2 c monterey jack cheeses)
  • 1 jar salsa  (you can use the strength you desire, we use mild as we have woosy taste buds)
  • 1 can beer  (we use Samuel Adams Lite)
  • 1 tsp salt
  • 1/2 tsp pepper
  • optional – bag of Doritos

Directions:

  1. In large stock pot melt the butter and flour together.
  2. Add salt and pepper.
  3. When slightly brown add in the onions, carrots and celery.  Cook for about ten minutes.
  4. Add in the chicken stock/broth.  Stir to combine the butter/flour mixture.
  5. Add in the  chicken; cover and simmer until chicken is cooked.
  6. Once chicken is cooked, if you did not use skinned and deboned chicken, remove the skin and bones.
  7. Skim off as much of the chicken fat that you can.
  8. In a bowl mix together the dijon mustard, worcestershire sauce,  and dry mustard.
  9. Into stock pot add the cream, milk, mixture from the bowl, salsa, cheese and hash browns.
  10. Simmer for at least thirty minutes  (I usually simmer for several hours).

Serve with crush Doritos on the top for extra “crunch”   (we use Nacho Cheese flavor).

Happy Birthday, Mr. Theodor Seuss Geisel

Dearest Boo,  today is the 106th birthday of your very first favorite author.  Let’s see if you can remember which book these quotes are from:

“You have brains in your head. You have feet in your shoes. You can steer yourself, any direction you choose.”

“And will you succeed? Yes indeed, yes indeed! Ninety-eight and three-quarters percent guaranteed.”

“Well, sure, he can talk. But is he saying anything? No, not really.”

“I meant what I said, and I said what I meant. An elephant’s faithful, one hundred percent.”

“”Sometimes I feel quite certain there’s a Jertain in the curtain.”

“Wink eye, wink eye. Pink eye, pink eye.”

“Be who you are and say what you feel because those that mind don’t matter and those who matter don’t mind.”

“You know when you’re in love and you can’t fall asleep because reality is finally better than your dreams.”

“Don’t cry because it’s over, smile because it happened.”

“Today you are You, that is truer than true.  There is no one alive who is You-er than You.”

The first two quotes are from “Oh, the Places You’ll Go”.  This was my standard graduation book in the late 1980’s for for graduates the class before you, the class after you and, of course, your class.  I just thought it was filled with such great thoughts/ideas for young people.  Encouraging all of us to get out there and shoot for the stars.  Anything was possible, if we would just put forth the effort to go for our passion.  And that was the key – to find your passion.

The third quote is from “The Cat in the Hat”.  I never did care that that book!  Two bored children, who cannot go outside to play because of the rain.  So they let some talking Cat into their home??!  Bringing with him two creatures appropriately named Thing One and Thing Two, the Cat performs all sorts of wacky tricks.  The children finally captured the Things and brought the Cat under control. To make up for the chaos he has caused, the Cat cleans up the house on his way out, disappearing a second before the mother arrives.

The fourth quote is, of course, from “Horton Hatches An Egg”.  This is a story about an elephant, Horton, who is convinced by an irresponsible bird named Mayzie to sit on her egg while she takes a short “break”, which proves to last for months.  Naturally, the ridiculous sight of an elephant sitting atop a tree makes quite a scene.  Horton is laughed at by his jungle friends, exposed to the elements, captured by hunters, forced to endure a terrible sea voyage, and finally placed in a traveling circus.  When the egg hatches, the creature that emerges is a cross between Horton and Mayzie, and Horton and the baby are returned to the jungle.  I liked this book, because it showed that you should do everything you can to stay true to your word.  Sometimes it will be difficult, people won’t understand, they will make fun of you.  However, this speaks to the triumph of hard work, patience and loyalty.  Traits we all should work hard to exhibit every day in our lives.

The fifth quote is from “There’s a Wocket in My Pocket”.  It features a little boy talking about what strange creatures live in his house, such as the yeps on the steps, the nooth grush on his toothbrush, the yottle in the bottle, the vug under the rug, and the jertain in the curtain.  This book always bought on huge laughter from you.  I was never sure if it was because of the illustrations or the sheer joy of the silly rhymes.  There were some nights that we had to read this book four or five times.  It would drive me nuts, but I would do it just to hear your sweet laughter.  I did read that in  1996 this book was edited to remove some of the scarier creatures, including the vug under the rug.  What a shame.

And I had to include the sixth quote.  It’s from “The Eye Book”, as it was one of the first books I bought you, after “Pat the Bunny”.  I thought it was so appropriate, since your father is an Ophthalmologist and made his livelihood from “pink eyes” and “winking eyes”.  It was also a great teaching tool, along with “A B C” for your alphabet, “One Fish, Two Fish, Red Fish, Blue Fish” for helping with counting and colors, “The Foot Book” for learning opposites, and “The Tooth Book” for learning about your teeth, what they can do and how to take care of them.

The next three quotes did not come from any book, but are quotes from this great man himself.  I did some research about him and was totally intrigued with his history.  He went to Dartmouth and was the editor-in-chief of their humor magazine.  During is time there he was caught drinking gin in his room with nine other friend, violating the prohibition laws of that time.  In order to continue to be able to contribute to the magazine, without the administration’s knowledge, he started submitting and publishing under his pen name.  That tricky little devil!  I wonder if he was the model for the Cat in the Hat??  In May 1954, Life magazine published a report on illiteracy among school children, which concluded that children were not learning to read because their books were boring. A textbook editor at Houghton Mifflin compiled a list of 348 words he felt were important for first-graders to recognize and asked Geisel to cut the list to 250 words and write a book using only those words. Geisel was challenged to “bring back a book children can’t put down.” Nine months later, Geisel, using 236 of the words given to him, completed The Cat in the Hat. This book retained the drawing style, verse rhythms, and all the imaginative power of Geisel’s earlier works, but because of its simplified vocabulary could be read by beginning readers. These books achieved significant international success and they remain very popular to this day.  Just think, only using 236 words and the man created a classic.

One more interesting fact I learned on my quest for knowledge about our friend.  A tradition at Dartmouth, where over 90% of incoming first-year students participate in pre-registration Dartmouth Outing Club trips into the New Hampshire wilderness, it is traditional for students returning from the trips to overnight at Dartmouth’s Moosilauke Ravine Lodge, where they are served green eggs and ham for breakfast in honor of this great graduate.  Of course, I am talking about Dr. Suess.

Another quote is my most treasured quote from “I Can Read With My Eyes Shut”, “The more that you read, the more things you will know.  The more that you learn, the more places you’ll go”.  For me this shows that I was able to pass along my love of reading, that I got from your grandmother.  I can always remember her reading, whether is was the newspaper or a magazine.  You learned at a very young age that when we were out shopping if you asked for a toy the answer was usually “no”, however, if you asked for a book it would always be “yes”.

So, Dr. Suess, “Today you are you, that is truer than true.  There is no one alive who is You-er than you”.  This is from his book, “Happy Birthday to You”, and I say to him – Happy Birthday to You.  Here is my version of “Thing One”.  Joy Rising.

Thing One

Ingredients:

  • 1 bag marshamallows
  • 1/4 c butter
  • 6 c rice krispie cereal
  • 1 bag runts candy  (for his mouth)
  • 1 bag peach slice candy  (for his eyes)
  • 1 bag circus peanut candy  (for his feet)
  • 1 box jelly beans  (for his pupils)
  • 1 bag red licorice strings (for his antennae)
  • 1 small tube of frosting (to use to “glue” candy onto Thing One)
  • 4-5 drops of red fool coloring

Directions:

  1. In pot on low heat melt the butter and marshmallow together.
  2. Once it is all melted mix in the red food coloring to the desired darkness.
  3. Then add in your Rice Krispie cereal.  Stir until totally mixed.
  4. While still warm, carefully shape into ball.
  5. Using the picture as your guide, decorate Thing One.  Or you can go crazy with your own version.
  6. Have fun!

In Honor of the Olympics….I Bring You “Gold”Fish

Dear Boo,  Wowie Zowie!  It has been so fun watching the Olympics with you these past two weeks.  To see the poise, grace, and spirit in all the competitors is such a blessing.  However, the best part is to see the maturity growth in so many of the athletics.  When you hear their stories and learn all what they have given up in their young lives just for the honor of representing their county in Vancouver.  Their determination and single minded focus is awe-inspiring.  And their joy………it is almost palatable through the television screen.

It reminds me of all the times you competed in the horse shows.  I know how hard you worked and the joy and pleasure these events brought into your life.  Me?  I was usually under the grandstands alternating between throwing up and wetting myself with nerves for what you were getting ready to do.  Going out in front of all those people, putting yourself out there to be judged.  Granted, your competition was not on the same viewing level as the Olympics, but in my world it was just as important.  I can still picture in my mind your free-style reining programs.  What fun those were to help you choreograph them and then to be able to see the judged performance.  To see you and your horse, Candy, spinning and sliding always took my breath away.  Horse and rider acting and re-acting as one unit was just an amazing sight.  Each and every time they announced your name as the winner I could be found doing the “ugly cry” in the grandstands.  I truly admire you and am in awe of your determination and single-minded focus.  You are my hero!

I tried to find something along the lines of a gold medal cooking or baking performance, but I was striking out.  Until I kept seeing this recipe in several of the blogs that I follow.  Such an easy and fun recipe…….I will be making these again.  I did not have a fish cookie cutter, so I could not make them into “gold fish”, but the heart was a pretty good choice I think.

The Women’s Figure Skating Short Program is ready to begin, so I am going to grab my “gold fish” and hope for more gold medals for Team USA.  Joy Rising!

Gold  Winning  Gold  Fish

Prep  Time:          5 minutes

Chill  Time:          20 minutes  up  to  24 hours

Bake  Time:          15-20 minutes  at  350 degrees

Source:                 www.savoryseasonings.com

Ingredients:

  • 1 c all-purpose flour
  • 3/4  tsp salt
  • 1/2  tsp  ground pepper
  • 4 T  cold unsalted butter, cut into small pieces
  • 8 oz  grated cheddar cheese
  • 3-4 T  water

Directions:

  1. Preheat oven to 350 degrees.
  2. Pulse the flour, salt and pepper in your food processor until blended.
  3. Add butter and pulse until the mixture resembles coarse meal.
  4. Add grated cheese a little at a time until the mixture again resembles coarse meal.
  5. Pulse in the water, one tablespoon at a time, until the dough forms into a ball.
  6. Wrap in plastic wrap and chill for 20 minutes or up to 24 hours.
  7. Roll dough out to 1/8″ thickness either directly onto the baking pan or onto your counter.
  8. “Dock” your dough (this means to use the tines of a fork to poke holes into the dough.  This will allow the steam to escape during the baking process).
  9. Either use pizza wheel to cut dough into 1″ squares or use cookie cutter to make into desired shapes.
  10. Bake 350 degrees for 15-20 minutes or until crackers are golden brown.  Watch them carefully starting at the 10 minute mark.
  11. Once removed from oven sprinkle lightly with salt.