Recipes

The One About Improving Myself: Three Books And A Pie

/ Ally Bean / 183 Comments

HELLO!

When last we spoke I was languishing during this region’s second hottest summer on record.  You see, I’m not a “hot weather is great” person. Daily temperatures over 90ºF do me in, quickly.

BUT now that the weather in my part of the northern hemisphere has turned autumnal and cool and fresh + the final 2021 Mercury retrograde is over, I’m feeling more focused on getting my act together and doing things, good things, again.

At the risk of sounding cliche, I love the fall [except for pumpkin spice in coffee– that’s just wrong].  I’m feeling happy and agreeable, relaxed, and open to the idea that with some effort I might be able to become a better me.

It could happen.

Thus I’ve read three self-improvement books AND I made a delicious new-to-me pie.  So without further dithering, and bless you if you’ve read this far, here are the books I read and recommend + the deets about the pie I made.

THREE BOOKS

• Don’t Overthink It: Make Easier Decisions, Stop Second-Guessing, and Bring More Joy to Your Life by Anne Bogel

This book is filled with great advice, useful questions that prompt personal insight, simple worksheets, and a positive vibe that didn’t insult my intelligence, while nudging me to get to the heart of what matters to me.

• The Writer’s Process: Getting Your Brain in Gear by Anne Janzer

This practical well-researched book explains that there are two aspects to writing: the scribe and the muse.  Each is your writing friend once you know how to engage with them, and therein is the crux of the book.  Pay attention to which part of your brain you’re using as you write that which you must write– and you’ll make progress.

• Wake Up to the Joy of You: 52 Meditations and Practices for a Calmer, Happier Life by Agapi Stassinopoulos

This book, a compilation of short essays/personal stories + a meditation for each, focuses on 52 different aspects of life.  The tone of the book is encouraging.  It’s centering, quietly profound, without being icky inspirational sweet. [Hat tip to Nicole at GIRL in a BOY HOUSE for recommending this book.]

ONE PIE

In the photo at the top of this post [and isn’t it a cute one?], the wedge of pie the dragon is about to eat is called Atlantic Beach Pie.  Last summer when I saw the recipe for the pie in Southern Living magazine [LINK HERE] I had to try it.

Had to.

It was easy to make*, tasty if you like lemon-lime flavor, but what makes this pie interesting is that the recipe calls for saltine cracker crumbs.  You use them, not graham cracker crumbs,  when you make the crust.  Now how unusual is that?

AND IN CONCLUSION 

Having said all I can think of to say I shall end this post by asking you, my gentle readers, a few simple questions– because that’s kinda what I do here.

Have you read any self-improvement books lately that you’d recommend?  

Have you made any pies recently?

Have you discovered something unusual in your world?

Tell all in the comments below.  You know you want to.

* If you make the pie I used whole wheat saltines, because that’s what was on hand, and I made 1/3 of the whipped cream which seemed like plenty.  Wedges of the pie froze nicely, tasted great after defrosting at room temperature.

As June Begins, I’m Doing Not Much Of Anything Enthralling

/ Ally Bean / 220 Comments

WHAT DAY IS THIS?

I’m scattered this week. I tell ‘ya, begin a week with a Monday holiday and I’m confused, more than normal, for days after. But then what kind of weirdo who isn’t? Hmmm…?

Anyhow, the title says it all. Well, everything except the deets about the Not Much Of Anything Enthralling. That’d be things I’ve done, or tried to do, or hope to do.

√ I read The House on Mango Street by Sandra Cisnero and it’s wonderful. Originally published in 1984 I can’t believe I’ve never read it before. Oddly enough I thought of each short succinct chapter as a blog post; the style of this book is prescient vis-à-vis today’s blogosphere. This book was part of my own unique 2021 reading challenge.

√ We’ve been enjoying Coconut Curry Chicken Meatballs [thanks Katie] and Corn and Black Bean Salad [thanks Dorothy]. If there’s one good thing about the pandemic, it is that we’ve tried many new recipes and that’s fun in my worldview.

√ We’re on Season 20 of Midsomer Murders. Almost every night this spring we’ve sat down to watch one episode. They’re charming and light and often have an unexpected twist that’s plausible. Also, if we can’t travel to England, then we can look at it and listen to posh accents.

√ I skimmed through The Body Keeps The Score by Bessel Van Der Kolk, M.D. It’s a deep academic book about trauma; there are many extensive case studies. While I found some of the chapters interesting, like the ones about how yoga and meditation help you release the negativity/emotional hurt in your body, the rest of the book was too deep for me.

√ I revised my About Ally Bean page and added a Blogging Hints page. I’m contemplating having an old-fashioned blogroll page again, but don’t know if there’s a need. I’d base it on the results of the Bean Personality Quiz that I shared in my previous post. Where do you stand on blog rolls? Yay or nay?

√ I’m hoping to go to the Le Creuset outlet store to look at, and maybe buy, new coffee mugs. I broke my favorite orange coffee mug this week and had a sadz. But then I decided I wanted to buy four new mugs that all match and are the same color. [Can you imagine?] There’s no better place than to see all the colors available than at the outlet store.

√ We’re hoping to to go to Summerfair at Coney Island, an outdoor art show. It’s this weekend and is an annual event that we missed last year because of… oh you know why. I like going to this particular art show because I enjoy walking around outside by the river; seeing, perhaps buying, some art; and indulging in some kettle corn freshly made in front of me.

LET SUMMER BEGIN!

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WHAT HAVE YOU BEEN DOING LATELY? ANYTHING ENTHRALLING?

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A Glimpse Into The Time Before Morsels: A Recipe, A Realization, A Research Project

/ Ally Bean / 231 Comments

Maybe you know this already and I’m the last to know, but I’m going to tell you my story anyhow.

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I HAPPENED UPON A WRAPPER from a Nestlé Semi-Sweet chocolate product [see photo immediately above].

I found it among the recipes that my mother had saved, filed loosely in an old notebook. The recipes, ranging from the 1940s to the 1990s, are from her mother and newspapers clippings and friends and packaging. No rhyme or reason to them, just saved.

My best guess is the wrapper is from the early 1940s. It intrigued me.

After glancing at the front I looked on the back at the recipe. I skimmed the recipe and it initially looked about the same as any chocolate chip cookie recipe you’d see today.

The copy on the wrapper states that it’s THE ORIGINAL Toll House Chocolate Cookie recipe created by Ruth Wakefield of Whitman, MA. And it could be. However the current Nestlé website says that this recipe, a recipe that differs in one significant way, is the original Toll House Cookie Recipe.

You see, it wasn’t until I turned the package over again and looked closely at the front that I realized this WASN’T a package for Nestlé semi-sweet chocolate morsels [chips] that we have today. It WAS for a bar of chocolate that was to be cut into “pieces the size of a pea” by the person making the cookies.

As in if you want chips of chocolate in your cookies, do it yourself, darling [see photo immediately below].

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I HAD A DUH! MOMENT because I’d no idea that chocolate chips had not always existed, which is a rather lame thing to say. Obviously someone invented them. They don’t fall from the heavens above fully formed, now do they?

After a bit of research I discovered that chocolate chips were originally a kind of molasses chocolate-coated candy made popular in the early 1890s by Kauffmanns of Pittsburgh, PA. In 1897 a court case involving the use of the trademarked name “Trowbridge Chocolate Chips” also described chocolate chips as being molasses chocolate-coated candy.

However by the 1930s as Wakefield’s recipe grew in popularity the term *chocolate chip* morphed from being a kind of candy into being an ingredient in cookies, so much so that by the early 1940s Toll House cookies were often referred to as chocolate chip cookies.

Seeing an opportunity for increased sales, in 1940 Nestlé started making and selling manufactured chocolate chips that they called ‘morsels.’ This was in addition to the semi-sweet chocolate bars for which they were known.

So with that short history lesson on what I’d call the primary ingredient in Toll House Cookies, I’ll end this post by asking you:

Did you know there was a time when you created your own chocolate chips [aka morsels] to put in your cookies?

What do you call cookies that have chocolate chips [aka morsels] in them: Toll House Cookies or Chocolate Chip Cookies?

And more to the point, made any of them lately?

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SOURCES:

A Brief History of the Chocolate Chip via Mental Floss

Chocolate Chip Cookies Chip versus Morsel via New England Recipes

The First “Chocolate Chip” Was a Molasses Candy via Smithsonian Magazine

Who Baked the First Nestlé Toll House Chocolate Chip Cookie? via Chowhound

Adapting With A Smile: Getting The Groceries, Trying The Recipes

/ Ally Bean / 184 Comments

Welp, it has finally happened even though I said I’d never do this.

You see, we’ve started using online ordering for our groceries, then we go, together, to pick up our order outside the store.

There’s no charge for this now and it does seem like a healthier way for us to get groceries.  Plus not to put too fine of a point on it, we have the time– and allow me to clue you in, it can take time to do this.

On our last adventure our assigned pickup time was for a 5:00-6:00 p.m.  We arrived at 5:03 p.m., got in a line with about 20 cars in front of us, and left the parking lot with our groceries in the trunk of the car at 6:58 p.m.

Yes, almost 2 hours in line to get food, safely.

Ain’t life a pip? 

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The knocked over sign said: PICKUP LINE STARTS HERE  We laughed at the folly of it all, having been in line for an hour before getting to this *beginning* spot. From the look of the damage to the sign someone before us may not have seen the humor in that sign at that point in line.

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We did have a weirdly good time waiting in line together.  

We started watching shoppers, most of whom didn’t have masks, going in and out of the store.  We started making up back stories about them OR criticizing how they handled their groceries once they got to their vehicles.

Case in point, a woman wearing surgical gloves came out of the store pushing a cart, walked to her car, opened the trunk, put her groceries into the trunk, walked over to the trash container, removed her gloves properly.

Then USING HER UNGLOVED HANDS she opened the flap on the trash container, disposing of the gloves therein.  She walked back to her car trunk, shut the trunk, got into the car, and drove away– using her hands that had touched the trash container to do so.

ICK!

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The shy sign said: PICKUP WAITING STARTS HERE We chuckled with mirth, but weren’t duped. We’d been in line for close to an hour and a half at this point. Clearly this sign saw what had happened to the previous sign and was taking precautions to stay safe.

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Now that we’re dining in all the time we’ve been cooking and baking: carbohydrates are our friends.

In truth we’ve been having fun while trying new recipes and/or revisiting old ones.  In all cases we’ve adapted the recipes to work with what we have procured via said online ordering/pickup scenario discussed above.

Below is an alphabetized list of recipes we’ve made.  I’ve rated them and made a few notes about what we changed because of… oh you understand why.

Click on the title of the recipe to be taken to it online.

Alton Brown’s Shepherd’s Pie [A+] – used ground beef instead of ground lamb

Baked Cheese Grits [A] – used half & half instead of whipping cream

Bisquick Velvet Crumb Cake [B-] – added nutmeg to batter, cinnamon to topping 

Brown Rice and Corn Cakes [A] – used onion powder instead of fresh chives, white flour instead of whole wheat

Classic Peanut Butter Blossom Cookies [A+] – didn’t change a thing!

Classic Strawberry Shortcakes [A] – added 1 tsp vanilla extract, a pinch of nutmeg

Easy Bisquick Chicken Pot Pie [C-] – made as is, not bad but old-fashioned and blah

Grandma’s Anything Goes Strata [B] – used all milk [no half & half], used cooked bulk breakfast sausage instead of deli meat, added 1/4 tsp brown mustard

Lemon Curd [A+] – no changes to ingredients, cooked using double boiler instead of directly on heat 

Martha Stewart Spiced Walnuts [B+] – used 1 tsp chili powder for 1/2 tsp coriander

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What’s Cooking? Old Recipe Pamphlets and Cookbooks [Part 2 Of 2]

/ Ally Bean / 140 Comments

Today it’ll be Think & Do + Poll Question. Yesterday it was Show & Tell + Discussion. 

THERE IS A PLACE BETWEEN TRASH AND TREASURE WHEREIN ONE CAN FIND STUFF

STUFF being defined as interesting things, unique things, obscure things that are worthy of conversation but not much more.

In this case the STUFF is from a box I inherited that contains my grandmother’s handwritten cookbook, a couple of printed cookbooks, and other bits of information about food and drink.

Thus I give you Think & Do.

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THINK & DO

This recipe for Frankfurter Roast with Prune Stuffing suggests: “You’ll like this simple method of utilizing either prune or raisin stuffing with the plebeian but flavorful frankfurter.” 😳

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This recipe for Cottage Cheese Salad Dressing combines sweetened condensed milk with sieved cottage cheese, vinegar, and a few spices. 😖

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This recipe for Chicken [or Ham or Salmon or Tuna] Mousse suggests that it is: “A hearty flavorful entree for hot summer or busy, meeting-filled days.” 🤨

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POLL QUESTION

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Sources:

Frankfurter Roast with Prune Stuffing is from 100 Selected DRIED FRUIT RECIPES chosen by 100,000 HOMEMAKERS at GOLDEN GATE INTERNATIONAL EXPOSITION, published by CALIFORNIA DRIED FRUIT RESEARCH INSTITUTE, 1939

Cottage Cheese Salad Dressing is from THIS IS MY BOOK OF MAGIC RECIPES by The Borden Company, 1942

Chicken [or Ham or Salmon or Tuna] Mousse is from Joys of Jell-O by GENERAL FOODS CORPORATION, 1963

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