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March 13, 2017 By B. Baylis Leave a Comment

Education’s Big Lie, Part IV: Human Arenas Where Words Often Play Second Fiddle

I am WORDS! I am the Concert Master, and First Chair, First Violin! When it comes to thinking, I play second fiddle to NO ONE. Image courtesy of Presenter Media.

In my most recent post of this series, Education’s Big Lie, Part III: Visual Thinkers in the Spotlight, I highlighted three visual thinkers for whom words were not their initial line of attack when they tackled problems. Their minds focused immediately on images. Each of these individuals had very different reasons than the others for the use of images in their thought processes.

Leonardo da Vinci was an artist and inventor. He saw things. When facing a new problem, he would imagine a machine and a process that he envisioned solving this problem. The next thing he would do was to draw sketches of the machines and the processes that he saw in his mind. Although the pictures were quite vivid in his mind, he still had to put pen or chalk to paper to get a firmer grasp on the solution. Many of his sketches contain very few words. The words were secondary to Leonardo.

Albert Einstein was a scientist and mathematician, and a twentieth-century Renaissance man. He was a humanitarian, philosopher, and serious pianist and violinist. Einstein approached problems via his highly developed and practiced intuition. He had a feeling for problems and their proper solutions. He had insights into the physical world that no one else could envision. After satisfying himself that the mathematics and physics of a given solution worked, Einstein would turn to the task of finding words to describe his discovery “when he found the time.”

Temple Grandin is a scientist and outspoken advocate for animal welfare and accommodations for challenged children and adults. She came to those positions naturally since she grew up as a severely autistic child. She knows firsthand the challenges such children and adults face. Oliver Sacks, the world renown neurologist wrote in the forward of Grandin’s book Thinking in Pictures that her first book Emergence: Labeled Autistic was “unprecedented because there had never before been an inside narrative of autism.” Sacks is also the acclaimed author of the bestseller Awakenings,  which is an autobiographic novel of a fictional, American physician, Dr. Macolm Slayer’s use of L-dopa in a ward of catatonic patients who awaken after years in a vegetative state. This novel was used as the basis for the 1993 film of the same name starring Robin Williams. An encounter with the automatically opening door at a store led Grandin during her adolescent years to the conclusion that she thought in terms of pictures instead of words. She claimed that this ability helped her in redesigning and making the cattle chutes of slaughterhouses more humane. She came up with her design by transversing the chutes at the eye level of cattle, seeing what they saw and felt. Calmer cattle at the time of their slaughter was better for the cattle and people. More relaxed cattle produced more tender beef for consumers.

Sports announcers, music, food, fashion, art and film critics make their living using words to describe, praise and criticize performances, films and other works of art. However, a critique is not the same as experiencing the film or the work of art with one’s own eyes and ears. Even the artists themselves may have difficulty in using words to fully describe their works of art. We speak and write about the genius and talent that Michelangelo displayed in his painting of the Sistine Chapel Ceiling.  However, no words will take one’s breath away like the actual experience of seeing it does.

Michelangelo’s Sistine Chapel Ceiling. The photograph is by Antoine Taveneaux. It was taken on 14 June 2014. It was offered on Wikimedia Commons under the Creative Commons Attribution-Share Alike 3.0 Unported license.

In the field of culinary arts, I find it ironic that I must use words to make my point.  How many of you have heard the expression: “The proof is in the pudding!”? Chefs can use words to describe their creations. Culinary critics use words to praise or pan culinary dishes. However, the real test of the worth of a dish is in its visual appeal, aroma, consistency, and taste. When we eat, we use the whole cadre our senses of sight, smell, touch, temperature, and taste. One of the finer points by which we judge a creme brulee is the crunch, or sound the caramelized sugar topping makes when we break it with our spoon. A second judging criterium is the texture of the custard under the caramelized sugar topping. The popularity of cooking contests on television like Iron Chef America, Chopped, Beat Bobby Flay, and Worst Cooks in America and many others have spawned similar contests in a myriad of different settings. The phenomenon has spread even to the U.S. armed services.

U.S. Navy Capt. Brian E. Luther, the commanding officer of the aircraft carrier USS George H.W. Bush (CVN 77) judges a meal during the ship’s first ever “Iron Chef” competition May 17, 2013, while underway in the Atlantic Ocean. The picture is a public domain photograph from defenseimagery.mil.

On athletic playing fields, the ingenuity of individuals cannot be fully realized through verbal descriptions of their feats. The images of one example immediately come to my mind.  Unfortunately, I didn’t witness this play. I have to rely on the memory and storytelling ability of my Babe Ruth League coach The scene is from Jackie Robinson’s early days playing second base for the Brooklyn Dodgers. Jackie was known for his hitting and his speed and bravado on the basepaths. However, Jackie also used his speed to great advantage playing defense in the field.  On one particular play, a batter hit a ground ball up through the middle of the infield. Jackie Robinson and Pee Wee Reese both broke for the ball. With Jackie’s superior speed he was able to dive for the ball and flag it down in the outfield grass. However, there was no time to get up, turn his body and throw the batter out at first base. Seemingly without thinking, Jackie flipped the ball out of his glove to the approaching shortstop Pee Wee Reese, who caught it in his bare hand and threw it to first base to get the batter out. Although I am pleased with this verbal description of the play, it doesn’t really do justice to the play. It was unheard of when it first occurred. Later it became a standard weapon in the arsenal of defensive plays for middle infielders. When I played shortstop in Babe Ruth League, our coach would have us practice this play several times each week for the one time in our careers when it might be appropriate to use it.

Jackie Robinson swinging a bat in a Dodger’s uniform 1954. Published in LOOK, v. 19, no. 4, 1955 Feb. 22, p. 78. The photograph is by Bob Sandberg, Look photographer. This work has been released into the public domain by its copyright holder, Cowles Communications, Inc. This applies worldwide.

In the performing arts, one can describe theatrical scenes like the chandelier scene in Andrew Lloyd Webber’s The Phantom of the Opera. However, a verbal description is not the same experience that one gets when one is actually sitting in an orchestra seat of a live performance. The verbal description does not raise the goosebumps on one’s arms that appear when a magical-like spotlight illuminates the chandelier hanging over your head, just before it begins a  rapid descent to crash on the stage, or hearing the eerie organ music and haunting off-stage voice of the mysterious phantom singing:

You will curse the day you did not do                                                                                                                                              All that the Phantom asked of you!

GO!

The moment the Chandelier appears lit above the audience in the orchestra seats, just before it crashes to the stage. The photograph was taken by Henryk Borawski at a performance of Phantom of the Opera at the Opera Podlaska in Biala Podlaska, Poland in 2014. Mr. Borawski, holder of the copyright released it under the Creative Commons Attribution-Share Alike 4.0 International license.

In the introductory post of this series on Education’s Big Lie, I criticized Education for buying into the philosophical position that “One size fits all.” In researching this series I came across an article, the title of which I thought was right on! The article I Think in Pictures, You Teach in Words: The GIfted Visual Spacial Learner was written by Lesley Sword and published by Talent Development Resources.  Lesley Sword is the Director of Gifted & Creative Services Australia, a consultant who specializes in the psychology of the gifted and has worked with gifted people of all ages. Sword’s article dealt witha portion of the problem I see in education. That portion is the problem of serving the gifted students. Two other problems with education are it underserves the disadvantaged and underprepared students, and how it ignores the students in the middle. In Part V and VI of this series, I will speak to how education ignores or underserves the gifted students. In later posts, I will deal with the other problematic areas.

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Filed Under: Athletics, Food, Personal, Teaching and Learning, Writing Tagged With: Art, Communication, GIfted, Performance, Verbal Thinking, Visual Thinking, Word, Writing

August 28, 2013 By B. Baylis Leave a Comment

My Favorite Soups:Appetizer Soups – Part II

As a quick review, I started this thread of posts highlighting my favorite foods. As I chewed over the list of my favorite foods in my mind, I had to subdivide the universe of foods into smaller bites. My first bite was soups. What are soups? The typical definition of soup suggests that it is primarily a liquid form of food which begins with a stock prepared from meat, fish or vegetables to which other ingredients are added, often in the form of solid pieces. In the first post, I suggested that there were four groups of soups. The four categories of soup were: 1) Appetizer soups; 2) Meal soups; 3) Dessert soups; and 4) Cross-over soups. In this post, I will continue to feature some of my favorite appetizer soups. My menu of favorites will be in no particular order, because I enjoy all of them equally. In certain settings, some are more appropriate than others.

In these posts, I attempt to describe the soup and, if possible, name a particular restaurant where this soup is featured. In some cases, I must apologize because the restaurant is no longer open. Thus you won’t be able to necessarily enjoy the same delicious tastes that I did. I still recommend the soup and encourage you to try to find a restaurant that prepares the dish well. Now, would you like a soup to begin your dinner?

1.  Lobster Bisque: A bisque is a creamy, smooth, highly-seasoned soup that has it basis in French country cuisine. Most of the time, the stock that is used is made from the broth of crustaceans. Since lobsters are considered the royalty of the crustaceans, lobster bisque is the creme de creme of bisques.

Since Maine is considered by some to be home to the best lobsters in the world, North Atlantic lobsters are often called Maine lobsters. Most fine restaurants in New England will serve their own version of Lobster Bisque. One of the best, both from my taste and many food critics, is served at the Atlantic Fish Company on Bolyston St in the Back Bay area of Boston, the home of many fine restaurants.

Outside of New England, the most exquisite lobster bisque that I ever tasted was from a Philadelphia restaurant that was renowned for its seafood soups and chowders. The Old Original Bookbinders Restaurant was opened in the 1890’s by a Dutch family named Bookbinders. During Its heyday in the 1950’s and 1960’s, it was the place to go in Philadelphia for fine seafood dining. After the 1970’s, it ran into serious financial problems, when it started to diversify, opening other locations in New Jersey and Virginia, and marketing canned versions of its featured soups and chowders to many national grocery chains. The Old Original Bookbinders is now closed. The other sites were sold off to satisfy creditors. The canned soups are still available in many grocery stores.

2.  Philadelphia Pepper Pot Soup: Philadelphia pepper pot soup is a hearty vegetable soup made with veal and beef tripe, heavily seasoned with pepper. The black cast iron pepper pot is as closely associated with the city of Philadelphia as the ceramic baked bean pot is associated with the city of Boston.

There are many legends associated with this hearty soup that assuredly originated in the Philadelphia area. One legend says that the Continental Army survived the harsh Valley Forge winter of 1777-1778 on this soup. Another legend is based upon an early 19th century painting of a street vendor selling pepper pot soup from a large black kettle at the Philadelphia Farmers’ Market. The Philadelphia chapter of the Public Relations Society of America (PRSA) uses a replica of a pepper pot as its annual award of excellence. This was proposed by Bill Parker, Philadelphia PRSA chapter president in 1968 and head of Campbell Soup Communications. In making this proposal, he reportedly said, “Like Philly’s famous soup, we put everything we have into all of our public relations campaigns.”

Many restaurants from South Central Pennsylvania eastward to Philadelphia serve their own versions of Philadelphia pepper pot soup. One of my favorite is from the Cross Keys Diner, located on Route 30, at Cross Keys Corner near Hanover, PA.

3.  Tomato Basil Soup: Tomato basil soup is a creamy, savory, tomato soup that is full of chunks of fresh tomatoes. Fresh ground basil adds a sweet, buttery, yet peppery taste with a very slight, delicate aroma of menthol. The Italian version is topped with Parmesan cheese to provide a nutty/fruity foil to the savory basil. The French version omits the cheese.

One of the best French versions of the soup that I have enjoyed was at La Madeleine Country French Cafe in New Orleans, LA. It was served with a small French baguette that was used to dunk in the soup. One of the best Italian versions can be found in the archetypal American chain grill, Applebee’s. The one problem that I have with the Applebee’s version is the weak Parmesan cheese that they grate on top of the soup. Even with the weak Parmesan cheese, Applebee’s uses an excellent variety of basil that combines very well with the tomatoes.

4.  Butternut Squash Soup: It’s name “butternut” gives us an insight to its sweet and nutty taste. In terms of texture and growing season, Butternut squash is closer to pumpkin than its summer squash cousins. In fact, in Australia and New Zealand, it is known as butternut pumpkin. Since butternut squash needs cooler weather to ripen, butternut squash soup is a fall/winter soup.

Butternut squash soup is a lightly pureed mixture of butternut squash, sweet onions, chicken stock, and heavy cream. In addition to the nutty flavor from the squash, it is generously spiced with heavy spices such as nutmeg, clove, cinnamon, fennel, cumin and allspice. Various restaurants will garnish it differently.

Three of my favorites are the Gilmore Collection of restaurants in Grand Rapids Michigan which uses a dollop of sour cream; Ivor’s restaurants in Seattle, WA, which uses candied pecans and sweetened butter.floating on top of the soup; and Lake Elmo Inn in Lake Elmo, MN,  which uses parmesan cheese and pumpernickel croutons.

5.  Miso Soup (Misoshuri): MIsoshuri is a traditional Japanese soup consisting of a basic fish stock made from kelp and dried bonito (mackerel or tuna) flakes. The second main ingredient is a soft miso (fermented rice, barley or soy bean) paste. This combination is then laced with firm tofu, green onions and mushrooms.

It is a common menu item at almost every Japanese restaurant. Since the choices of mackerel, tuna, rice, barley or soy beans will change the taste, each combination is a little different. My favorite misoshuri is from the Mikado Sushi Restaurant in Grand Rapids, MI. Since the taste is a little heavier and hartier than most miso soups, I believe that they use soy beans and mackerel

6.  She-Crab Soup: She-crab soup is a local delicacy of the tidewater region of the Carolina coastline. She-crab soup is a rich, heavy, gelatinous soup that is made from fish or crab stock, heavy cream, coarsely chopped vegetables, blue crab meat and the roe from blue crabs. Legend has it that it was created in 1909 on the occasion of a visit by President William Howard Taft to the home of R. Goodwyn Rhett, mayor of Charleston. Major Rhett asked his butler to “dress up” the usual, pale, bland crab soup that was normally served as an appetizer at the mayor’s residence. According to tradition, butler William Deas obliged by adding the orange crab roe to the soup to give it more color and more flavor.

It is a regional dish, because many states prohibit the harvesting of female crabs when they are carrying eggs sacs. These states are looking out for the sustainability of the crab population. So the canned she-crab soup that you can buy in grocery stores either comes from the Carolina’s or is made from crab roe imported from abroad. To get around the ban on harvesting crab roe, many restaurants have started serving faux she-crab soup. This soup is made with mackerel roe with blue lump crab added to give the soup its crabby flavor.

Many of the fine restaurants in Charleston still feature this soup as one of their primary appetizers. I was introduced to the delicacy at the elegant Circa 1886 in the heart of Charleston, SC. I very much liked this new sweet, but heavy taste that was quite different from the spicy crab soups to which I had become accustomed.

Stay tuned for the next round of appetizer soups. Until then, Bon Appetite.  

Filed Under: Food

July 8, 2013 By B. Baylis Leave a Comment

My Favorite Soups: Appetizer Soups – Part I

The typical definition of soup suggests that it is primarily a liquid form of food which begins with a stock prepared from meat, fish or vegetables to which other ingredients are added, often in the form of solid pieces.

I love soups. However, as I think about soups, I have a great difficulty in naming my absolute favorites. Why? Because, I picture four distinct kinds or categories of soups and I have favorites in each of the categories.

The four categories of soup are: 1) Appetizer soups; 2) Meal soups; 3) Dessert soups; and 4) Cross-over soups. In this post, I will talk about some of my favorite appetizer soups. My lists of favorites will be in no particular order, because I enjoy all of them equally. In certain settings, some are more appropriate than others.

In my list, I will attempt to describe the soup and, if possible, name a particular restaurant where this soup is featured. In some cases, I must apologize because the restaurant is no longer open. Thus you won’t be able to necessarily savor the same flavors that I did. I still recommend the soup and encourage you to try to find a restaurant that prepares the dish well.

1.  Baked French Onion Soup:  This particular soup is made with beef or poultry stock or a combination of the two stocks. Beef stock gives it body and a rich taste. Poultry stock inparts a sweeter taste to the soup. The primary ingredient is sweet onions, chopped coarsely, and carmelized until tender. Add the onions to the stock; add herbs and spices to taste. Cover the pot and bring to a boil. Take the hot stock and onion mixture and ladle it into crocks. Add croutons to each crock, making sure to immerse each crouton to soften and soak them thoroughly. Cover each crock with your choice of sliced or shredded Provolone, Mozzarella, Parmesan, Gruyere or Swiss cheese. Place the crocks under a hot broiler until the cheese melts and bubbles.

Because this soup is so easy to prepare, it is difficult to find a fine dining restaurant that doesn’t have a good French Onion Soup. There are also some fast casual restaurants that have very good French Onion Soup. These include: Applebee’s, an international chain with more than 2,000 locations in the US; Panera Bread, operates almost 1,700 Cafe & Bakery locations in 44 states; and Arnie’s Bakery and Restaurants, a chain of four cafes and bakeries in the Grand Rapids, Michigan area, that also offers baked goods and frozen entrees in grocery stores across the Western Michigan region.

2. Rhode Island Red Chowder:  Rhode Island Red Chowder is the precursor to Manhattan Clam Chowder. It is a tomato-based clam chowder made with quahog clams,spicy Portuguese sausage, potatoes and other vegetables.  Tradition says It originated in Rhode Island among the Portuguese fishing community as an alternative to the cream-based New England Clam Chowder. The Boston crowd, in order to show their disdain for anyone diluting their perfect seafood chowder, nick-named it Manhattan Clam Chowder, since Manhattan was the worst dig that they could imagine. With spicy sausage and lots of Old Bay Seasoning, it does have a bite to it. I found it to be the perfect appetizer, as a segue way or contrast  to a light seafood  or a hearty steak dinner, followed by a sweet dessert.

The best Rhode Island Red Chowder that I have ever found in a restaurant is ironically from the Boston based seafood chain Legal Seafood, which has gone nationwide with restaurants in 10 different states, from the east coast to the west coast.Unfortunately, Rhode Island Red Chowder is not on the menu of every one of their restaurants every day. You have to hit it just right. However, you can purchase it online from their seafood catalog.

One note about Legal Seafood that I can’t fail to mention is their motto: “If it’s not fresh, it’s not legal.”  Is that a great motto, or what?

3. Hot and Sour Soup: Hot and sour soups come from several Oriental traditions. They get their name from the fact that they are made with both spicy (hot) and bitter or vinegary (sour) ingredients. I prefer the classic Szechuan variety made with a pork broth, shredded pork, tofu, dried or fresh mushrooms, bamboo shoots, finely chopped green onions, a fried egg and a variety of Oriental spices and vinegars.

Most any Asian restaurant will have its own variation of hot and sour soup. I will admit that I have been spoiled by two Western Michigan restaurants. The first is the Golden Wok in the Knapp Corner Shopping Center in Grand Rapids, MIchigan. Their spices “favor” the spicy side, so it is “hot.” The second is The Blue Dragon in Caledonia, Michigan. They tend to use more soy and vinegar, so their flavor is more sour. Both restaurants are quite liberal with the shredded pork, chopped onions and peas, giving the diner something to chew on. The Golden Wok uses a little bit more of the tofu and fried egg, so the diner has something to mash in his or her mouth.

4. Reuben Soup: What are your thoughts about a cream-based soup made with corned beef, sauerkraut or cooked cabbage, rye bread croutons, chopped onions and caraway seeds?  It is definitely different. I love it.  It is a heavy, but yet smooth soup. I think it serves as an excellent appetizer for a dinner featuring a deep fried entree like breaded white fish or chicken or a juicy hamburger, and french fries.

I was introduced to reuben soup at a small Western Michigan chain of a dozen restaurants featuring American family and comfort foods, some with a Dutch twist. The restaurant is Russ’ Restaurants. A unique feature of the two oldest Russ’es are the telephones located at each booth. The customers look over the menus that remain at the booths and then place their orders over these phones. Drinks and food are then served by waiters or waitresses. It is a system that has been in use for more than 30 years and seems to be effective for them.

5. Pasta e Fagioli: This is obviously an Italian bean and pasta soup. It is made with a tomato base, various varieties of beans and different pastas. It is an excellent start to a hearty Italian dinner. I was introduced to it more than 30 years ago at a small Italian restaurant, Steffano’s in Peekskill, NY. Steffano, owner and executive chef made his pasto e fagioli with fresh Roma tomatoes, prosciutto sauteed in a savory olive oil,  home made penne pasta, along with northern, kidney and garbanzo beans.   I have sampled pasta faioli at many other Italian restaurants. Most of them were good. However, none compared to that first pasta e fagioli from Steffano’s. Unfortunately, after we moved from NY, I heard the restaurant had closed.

In Appetizer Soups – Part II, I will highlight some more of my favorite opening acts to great meals.        

Filed Under: Food Tagged With: Meals, Restaurants, Soup

June 9, 2013 By B. Baylis Leave a Comment

These Are a Few of My Favorite Things — Food-Wise: Introduction

Those who know me, know that I have this thing for food. I love to eat.  I also have a reputation for knowing or being able to find great places to eat. Whenever friends or colleagues wanted to know where to eat in a particular location, they would come to me and want to know: “Where should I eat in …?”  When I was doing a great deal of traveling for my work, I kept an electronic diary of my restaurant visits that included location, prices, specialties and other notes of interest. If you wanted seafood in San Diego, I could name six or eight great places to find excellent seafood. If you wanted real Thai food in Washington, DC, I had that covered with three authentic Thai restaurants, each in different parts of the city.

If you wanted great Greek food in Chicago, I could recommend two places. That was until one of them closed. I almost cried when i discovered this on a trip back to the windy city and asked the hotel concierge to make a reservation at one of these restaurants.  But I had my heart (and stomach) set on Greek food that night, so I quickly named a second spot, a local favorite in Greektown. Later during the same stay, when I asked the same concierge to make a reservation at a particular Italian restaurant. he exclaimed, “You certinly know your way around Chicago! That’s one of my favorites, but not many out-of-towners know about it.”

Prior to the construction of several interstate spurs, the primary automotive route between Harrisburg, PA, and Rochester, NY, was US-Rt 15. If you wanted coffee or a snack anywhere along this six-hour drive, I had you covered. I knew the location of every Dunkin’ Donuts within three miles of US Rt 15 between these two cities.

If you wanted to or had to stop while you were traversing the Ohio or Pennsylvania turnpikes, I could help you. I knew what food vendors were located in each of the rest stops. I also knew which rest stops kept their restrooms clean. There were several which I always advised people to avoid.

Although I have eclectic tastes, I love simple dishes along with some of the more exotic fare. For the past several years, since I have been grounded from my travels with some medical problems, I have become addicted to the food programs on television. I enjoy thinking about the exotic dishes produced on the Food Network’s classic “Iron Chef America” series. The show features heated competition in the iconic Kitchen Stadium between a world renown chef and one of the pantheon of Iron Chefs. The current Iron Chefs include Bobby Flay, Mario Batali, Masaharu Morimoto, Cat Cora, Jose Garces, Michael Symon, Marc Forgione, Geoffrey Zakarian and Alex Guarnaschelli. Wolfgang Puck was also an Iron Chef for a short period of time. However, he voluntarily retired when he wouldn’t commit to continual appearances on the television series. Each of these chefs had to win a crueling knock-out tournament to win the honor and title of Iron Chef.

I also enjoy the more thoughtful, less competitive dishes prepared by Ina Garten on her Food Network program “Barefoot Contessa:Back to Basics.”  The ads for her show pretty much tell the story of the show: ” recipes, menus, and serving ideas for stress-free cooking, baking, and entertaining.” Ina’s dishes are fairly simple to prepare and make for casually-elegant luncheons or dinners.

However, I also enjoy the simpler, basic fare featured on the Food Channel’s program “Diners, Drive-Ins and Dives.”  I especially enjoy those shows when I have eaten in the featured eatery. Most of the time for these shows, I have enjoyed one or more of the restaurant’s specialties when I visited the spot. As I watch Guy talk about the featured food, I recall each bite right along with him.

Once in awhile I will also watch Adam Richman’s program “Man Against Food” on the Travel Channel. I will admit that most of his food challenges are beyond reasonableness. However, if one would just cut back the portions proposed, I find many of the featured foods appealing. Two recent examples of this were monstrous omelets and chili dogs. The omelet challenge was to eat a five pound breakfast consisting of one pound of home fries and a four-pound, 12-egg omelet. The ingredients of the omelet actually sounded great. They included sausage, spinach, onions, green peppers, mushrooms and tomatoes. A nice three egg omelet made with these ingredients, along with a reasonable amount of home fries, would make a nice breakfast. The chili dog challenge included four, yard-long hot dogs covered with two pounds of chili and one pound of french fries, along with a proportional amount of melted cheese, chopped raw onions and yellow mustard. This monstrous plate was way too much. However, give me one regular sized hot dog, covered with just the right amount of chili, onions and yellow mustard, along with a small order of french fries, and I am satisfied with a nice lunch.

This post is the beginning of a series I am planning on some of my favorite foods. I hope to cover the gamut from appetizers to desserts, from soup to nuts. I will start simple and light. The next group of posts will feature some of my favorite soups. They will be followed by my favorite sandwiches and salads. Those will be followed by my favorite appetizers. I will then move on to my favorite breakfasts, dinner entrees, and ethnic specialties. I will finish off the series the way any great meal should end, with great desserts. Some of the posts will point readers to particular restaurants that serve these items. Other posts may include recipes for the dishes which are either my creations or dishes that my wife prepares regularly.

I hope that you enjoy these posts. I welcome any comments and suggestions. Great food is meant to be shared. As Phil Robertson finishes many of the episodes of Duck Dynasty, he offers a blessing at the family table similar to the following one that I offer to our gracious God:

“Dear Father, thank you for your bountiful goodness and harvest of great eats. Bless this food we are about to receive. In our precious Savior’s name, Amen”

 

Filed Under: Food Tagged With: Meals, Restaurants

November 9, 2012 By B. Baylis Leave a Comment

Christmases Past

My father was the youngest child in a fairly large family. He had five sisters and five brothers. The closest sister age-wise was 12 years older, while the closest brother was also almost 10 year older. Many times my father would tell me that he felt like he had six mothers. There is one advantage to this arrangement. You never go hungry. As my father’s only child and the youngest child of my generation, I was never beyond using that advantage to my benefit.

Since all the siblings lived within 20 miles of where they were born, holidays were family gatherings of monstrous proportions. Since my father was the last of his siblings to marry and start a family, holiday traditions had already been established. Christmas dinners were always served at the home of one particular aunt. New Year’s Dinner was served at the home of another aunt. Thanksgiving dinners and Easter dinners were held at the homes of a third and fourth aunt or uncle. July 4th was a picnic at the home of a fifth.

I remember all the holiday dinners but the Christmas dinners were always my favorite. My aunt’s small house wasn’t large enough to allow all 40-plus family members to eat at one time. Therefore, there were two shifts. As a tradition-bound family, certain aunts and uncles always came to the first sitting, while other aunts and uncles always came to the second sitting. Since my father was the family favorite, we were always at the first sitting. However everyone wanted to see and talk to him, so we would stay for round two. Not being a complainer, I cheerfully went along with this plan.

To spread the work load, every family (in the early 1950’s, translate that as “every wife”) had to bring something. However, these Christmas celebrations were not pot-luck dinners because in my father’s family, there were certain traditions. At the impressionable age of six, this was my introduction to the world of smorgasbords. I still carry the love of this style of a meal to this day.

The same two or three aunts always cooked the turkeys to a perfection. It was great. One aunt always made a corn bread stuffing. Another made a traditional rye and mushroom stuffing loaded with celery and onions. A third aunt always made a sausage and oyster stuffing. The only things that can top those three varieties of stuffing were three different kinds of turkey gravy, from the traditional yellow turkey gravy, to two brown turkey gravies, one laced with giblets, gizzards, and liver, and a second loaded with mushrooms.

To go along with the turkey and stuffing were, of course, the traditional white mashed potatoes with large globs of melting butter sitting in pools on top of the potatoes. Then, there were sweet potatoes served two ways. The first was a sweet, whipped imitation of traditional whipped white potatoes. The second was a casserole that was loaded with melted butter, brown sugar, cinnamon and pecans.

For vegetables, there were always two varieties of coleslaw. The first was a creamy, sweet slaw, while the second was a vinegary, pickle slaw. There was always broccoli and cauliflower. Petite peas were served two ways. The first with was small button mushrooms and the second with small pearl onions in a cream sauce. You can’t have roast turkey without cranberry sauce, both the smooth jellied variety and the whole cranberry sauce.

My father was not only the youngest of his siblings, he was the last one to marry. In addition, my father was almost 20 years older than my mother. As a result, my mother was younger than some of my first cousins. Thus, my aunts let my mother off easy. She only had to bring the dinner rolls, while several of my aunts would bring four or five different kinds of homemade jellies, jams and butters.

Did I mention dessert? Of course there were pumpkin, pecan and apple pies served with real whipping cream or ice cream. What’s a kid to choose? Once in a while, I might have had small pieces of a couple different kinds of pies. However, there was always another dessert that I never refused…homemade, warm rice pudding with a touch of cold milk poured over it.

After the second sitting was completed and everyone had finished eating, there came the task of cleaning up. Even this had its own set of traditions. My uncles “retired” to the living room to talk, while my aunts congregated in the kitchen to talk while cleaning up the dishes and the utensils. The kids were relegated to the dining room after the table had been cleared to talk about what we got for Christmas and to play board games.

When the men were in the living room talking, the room was generally considered off limits to everyone else, especially kids, until the women were finished with the mess in the kitchen. When the women had divvied up the left overs, they would all go into the living room. This was the sign that it was okay for the kids to enter the room also. Everyone would say their goodbyes and leave for their own homes. Why did we do things this way? I am not sure anyone could tell you. That was the way it was done. It was just the tradition of the family.

I’m not sure why no one figured out that the second sitting was the best deal and try to swap around to get it. At the second sitting, you got left overs from the first sitting and the fresh food from the new crowd. You also got to take home leftovers of just about everything. Because this tradition was so strong, if the individual families wanted to do something special for Christmas that left Christmas Night or Christmas Eve.

My mother and father chose Christmas Eve as our special time. We would have our family Christmas meal and then decorate the tree. Our traditional Christmas meal consisted of huge butterfly-slit pork chops stuffed with an apricot, raisin and rye bread stuffing, mashed potatoes, a creamy pork gravy, succotash, and apple sauce.

Did I mention dessert? Dessert was always tapioca pudding with a touch of cream, chocolate chip cookies and Christmas cookies. By the time I was six I had figured out that Santa Claus didn’t come down our chimney. If he did, he would have ended up in our coal furnace in the basement. I remember telling my parents the Christmas Eve when I was in first grade that Santa Claus wasn’t real. He was just the spirit of Christmas. I also mentioned that I had found the presents that they had hid in the attic. After that year we always opened our presents Christmas Eve right after we had finished decorating the tree. That was our Christmas tradition.

Filed Under: Food Tagged With: Family

October 12, 2012 By B. Baylis 2 Comments

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