Introduction

Introduction

While I was born in 1951, sometimes I feel like I was born in 1914. My father told me so many stories about growing up in Philadelphia, and occasionally even about his family, that I feel some sense of at least one person's life in those years before I was born. While my mother, of course, wanted a child, I'm not sure that my father did. I think there was a part of it all that scared him, so they waited quite a while to have me. I hope I was "a relief" to my father, and I think I worked hard to be a good son. Looking back, especially at those few older pictures I have of my father, I think the very best part of his life was the first half - back when things were simple, he had good friends, and the burdens of adulthood were not yet upon him. Looking back, I feel like the best part of my life was the first half, largely due to my parents. It was a time when life was simple, controllable, and when I was actually organized! I'm sure my father found many good things in his entire life, as do I, but I believe we had this in common - that there is nothing better than growing up in Philadelphia. So, do not find the title of my new blog in any way depressing, my friends, its just a perspective that I've found interesting to investigate.

I'll start by writing about my family. I realize we are nothing special, but as we've learned from millions of pages of memoirs written and published, there can be much to be learned from those who came before us.

As I get past some family stories, this blog may be of interest to anyone who grew up in the Delaware Valley/Philadelphia/Delaware County in the 1950's and 60's, or to anyone married/partnered to one (if you are, there is much you need to understand before the two of you can communicate!).

Please check out my book, Saturday Night at Sarah Joy's. All proceeds go to the Hurricane Sandy NJ Relief Fund. Information is available at: saturdaynightatsarahjoys.blogspot.com.

Thank you!

Thursday, August 30, 2012

Recipes (I heard your eyes roll!)


Members of the Silver Cloud Harbor Marina contributed almost 250 Recipes to a Marina Recipe Book.

I'd submitted three recipes, and will share them with you here.

Title:  Abby-Gale's I Don't Know Creamsicle Shake

Category:  Appetizers, Beverages & Dips

Ingredients:  Vanilla Ice Cream,
Milk,
Cointreau,
Triple Sec

Instructions:  You're making a vanilla ice cream shake in your blender. I don't know how much ice cream to put in, it depends on how much you want.
You can put a little milk in, depending on how thick you want it. I don't know how much. Thickness is a very personal decision.
You can add a shot of Triple Sec, but, I don't know, you can always add more than a shot.
You can add a shot of Cointreau, or maybe more, I don't know how much you like it.
Cointreau and Triple Sec are both orange-flavored liqueurs, but they're very different.
Cointreau costs a little more, but has a great, not-too-sweet orange flavor.
Triple Secs tend to be sweeter.
The two should give your drink a rich orange flavor, but I don't know, you could use just one of them if you want. If you decide to do that, spring for the Cointreau. (You might also like it naked, on the rocks.)
I don't know what you want to serve it in, but I'd serve it in big glasses, just like you'd want to get a milk shake in (with a straw and a cherry and/or whipped cream on top?)
I don't know if you'll like it, but if you don't, you didn't make it right. You need to follow the directions more closely.

 ~~~~~~~~~~~~~~~~~(\~~~~~~~~~~~~~~~~~

Title:  Jackie's First Summer Drink

Category:  Appetizers, Beverages & Dips

Ingredients: Friend,
Fresca,
Breath mints

Instructions:  These instructions must be followed very carefully! 
Go over to your friend's house - that friend whose parents drink too much.
Fill a large glass with ice-cubes.
Fill the glass 2/3 of the way up with Fresca.
(You may have to go back in time to get it. If you do, I suggest 1965.)
This next part is very important.
Get the gallon bottle of gin from your friend's parents' alcohol supply.
With a pencil, lightly mark the initial level of the gin on the bottle.
Fill the glass the rest of the way with gin. Mix/swirl with your index finger.
Repeat for all others who are present. (They can use their own index fingers.)
Add water to the gin bottle to bring the level back up to the initial mark.
Erase the pencil mark. Return the bottle to its unlocked storage place.
Enjoy!


(Don't forget the breath mints!)

~~~~~~~~~~~~~~~~~(\~~~~~~~~~~~~~~~~~

Title:  Rosemary's 911 Chili

Category:  Main Dishes & Meats

Ingredients: 1 can dark red kidney beans,
1 can black beans,
1 can chick peas,
1 bottle sliced jalapeno peppers,
1 can diced tomatoes with zesty mild green chilies,
1 can diced tomatoes with rosemary and oregano,
1 package whole mushrooms,
1-2 pounds of cubed meat - beef and/or pork,
1 can Progresso Traditional Beef Barley soup (19 oz.),
shredded cheese,
500 mL Chianti 



Instructions:  I use a Presto Multicooker which cooks much faster than a crock pot. This could also be cooked in a pot on the stove.
Layer the components and let them remain layered for at least an hour before stirring.
On the bottom, place the cubed meat.
Pour the jalapeno juice over the meat (drain the bottle of its juice)
Layer the beans on top of the meat.
Layer the diced tomatoes on top of the beans.
Pour the soup on top.
Lay whole mushrooms on top with the jar of peppers (optional)

When layered, the meat cooks first and is marinated in the pepper juices. Flavor from the peppers on top works it's way down while cooking. The soup makes a great chili base. Allow mushrooms to float on top and they will absorb many of the flavors. Cook for at least two hours on medium heat, stirring after one hour. Stir well before serving. Serve in bowls with cheese on top. Add one full mushroom to each bowl. Drink the Chianti. If the entire bottle of peppers is used, dial "91" on your cell phone, so that you will only need to dial the last "1" if you're not prepared for the "flavor."

 © 2012 John Allison
Posted by at

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)