Wednesday, March 16, 2005
you're soaking in it
I'm back in Seattle, at least for the next three days. I'll be heading back up to Birch Bay on Saturday to join my brother in an attempt to get the new cabin in better shape. Naturally, now that I'm back home, the unsually warm weather has vanished. The same way the unusually wet weather followed me to California.
Oh what a massive mountain of mail was waiting for me here. Candace was kind enough to weed out all the flyers and circulars. But even I was surprised at how many magazines I've subscribed to. Damn those direct marketers!
One periodical I never tired of is the monthly Eagle Magazine, sent to members of the Fraternal Order of the Eagles. And yes, that would include me. It was a Christmas present, years ago. For whatever reason, I keep renewing my membership. Wait, here's a good reason: when visiting an Aerie more than 50 miles away from your "home Aerie" (the one you're a member of) your second drink is FREE! Hooray for subsidized alcoholism with a salty salute to drunk driving.
Anyway, my favorite feature in Eagle Magazine actually appears in the pages for the Auxiliary (that's the ladies) members. Right next to the smiling face of P.G.M.P. Linda L. Heffner, Assistant to the Grand Madam President, Grand Auxiliary Office Coordinator (she writes the column "Auxiliaries Want To Know" answering all your protcol questions) is the monthly "Cook's Corner" column. It never ceases to amaze me. The majority of the recipes that appear are of the "no bake" variety, and commonly include frightening, mass-produced ingredients such as Velveeta, Miracle Whip and canned vegetables. I really need to clip and save them all.
Here's a start for your own files:
APPLE DUMPLING
2 Granny Smith apples
2 tubes crescent rolls
1 1/2 cup sugar
2 sticks butter
1 teaspon cinnamon
12 oz. can Mountain Dew soda
Peel apples and cut into 1/8s. Wrap each section in a crescent roll. Place in baking dish. Mix butter (melted), sugar and cinnamon and pour over the dumplings. Then pour Mountain Dew over everything. Bake for 45 minutes at 350.
I definitely want to try pouring Mountain Dew over everything!
Oh what a massive mountain of mail was waiting for me here. Candace was kind enough to weed out all the flyers and circulars. But even I was surprised at how many magazines I've subscribed to. Damn those direct marketers!
One periodical I never tired of is the monthly Eagle Magazine, sent to members of the Fraternal Order of the Eagles. And yes, that would include me. It was a Christmas present, years ago. For whatever reason, I keep renewing my membership. Wait, here's a good reason: when visiting an Aerie more than 50 miles away from your "home Aerie" (the one you're a member of) your second drink is FREE! Hooray for subsidized alcoholism with a salty salute to drunk driving.
Anyway, my favorite feature in Eagle Magazine actually appears in the pages for the Auxiliary (that's the ladies) members. Right next to the smiling face of P.G.M.P. Linda L. Heffner, Assistant to the Grand Madam President, Grand Auxiliary Office Coordinator (she writes the column "Auxiliaries Want To Know" answering all your protcol questions) is the monthly "Cook's Corner" column. It never ceases to amaze me. The majority of the recipes that appear are of the "no bake" variety, and commonly include frightening, mass-produced ingredients such as Velveeta, Miracle Whip and canned vegetables. I really need to clip and save them all.
Here's a start for your own files:
APPLE DUMPLING
2 Granny Smith apples
2 tubes crescent rolls
1 1/2 cup sugar
2 sticks butter
1 teaspon cinnamon
12 oz. can Mountain Dew soda
Peel apples and cut into 1/8s. Wrap each section in a crescent roll. Place in baking dish. Mix butter (melted), sugar and cinnamon and pour over the dumplings. Then pour Mountain Dew over everything. Bake for 45 minutes at 350.
I definitely want to try pouring Mountain Dew over everything!
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