food – Life In A Word

When I’m Sixty-Four

We’ve reached the time of year when we abide by an unwritten rule: It’s no longer appropriate to say Happy New Year! We’re well past the first week of 2026 so quit thinking the year is still “new” already. On the other hand, it’s entirely appropriate to say Happy Birthday! Today happens to be the birthday of yours truly, as it has been for the past sixty-four years. I now find myself squarely between “Early Sixties” and “Medicare Eligible”, which sparks a wide variety of thoughts. Including a song by The Beatles.

Here’s a contradiction I wrestle with every birthday. I am celebrating 64 years but it’s actually my 65th birthday. If you don’t count the very first one (when you turn “0”) you’re effectively removing the first year of your life from the equation. 64 equals sixty-four years of my existence. But 64 also means my sixty-fifth birthday. Get it? I didn’t think so.

Birthday are traditionally celebrated with presents and cake, and both made their appearance yet again this year. I keep telling my wife and kids no presents, because in our sixties we finally learn we have almost everything we need (and need almost nothing we have). On the other hand, I will never turn down birthday cake, especially when the choice of flavor is mine to make. German chocolate – heavy on the coconut if you please.

My birthday is also the perfect reason to recall my late father. He was born the very next day (well, the very next day thirty-three years before). If my mother could’ve held on for another couple of hours Dad and I would’ve shared the same birthday. Not that I ever blamed her for choosing January 22nd. I’m sure the last thing she cared about back then was the clock. But at least she got a kind of two-fer in that Dad and I celebrated our birthdays together every year.

Our financial advisor makes a nice birthday gesture every year with the colorful assortment you see here. These beautiful chocolates – handcrafted by Florida-based Norman Love Confections – are too pretty to eat. Having said that I can assure you the entire box will be empty by early February. Yes I realize this “gift” is really just me buying myself a birthday present, since it comes out of the profits of my own investments. But at least there are profits…

My birthday is also a reminder I fall under the sign of Aquarius (barely). An Aquarius is described as intellectual, independent, and humanitarian. I happily embrace all three even if I regularly fall short in all three as well. On the other hand, Aquarius is the water-bearer. In the thirty-odd years my wife and I have been homeowners we’ve been plagued with every form of water disaster imaginable. Drips, leaks, mold, flooded basements, overflowing retention ponds – you name it. Would it surprise you to know an ice storm is headed our way in the next few days?

Finally we have The Beatles; or at least, Paul McCartney. McCartney, who turned 83 last June, wrote the merry tune When I’m Sixty Four when he was only fourteen. The lyrics include musings about his life fifty years on, but really the song’s just a silly rant about a time he couldn’t possibly foretell. (At least he thought to include “Dave” in the lyrics.) If I could meet McCartney in person I’d love to ask him, Hey, was it really like the song suggested nineteen years ago? Even if it wasn’t I’ll bet he’d take age sixty-four back in a heartbeat.

We make wishes when we blow out birthday candles (even at my post-middle-pre-senior age). Such was the case again this year on top of my German chocolate cake. What did I wish for? I’ll never tell, at least not unless the wish comes true. But I will admit to one distraction while I was huffing and snuffing those candles. There were only sixty-four on my cake. I’m thinking there should’ve been sixty-five.

Worthless Wardrobe Boxes

I’ve always liked the play on words of Men’s Wearhouse. If you’re familiar with MW you know they cover more ground than just formal wear. They’ve set aside an area for tuxedos and such, but they have other sections for dress shirts, accessories, and even shoes. It’s like walking through a miniature department store… which is probably why MW is destined for the dust bin sometime in the coming year.

Just eighteen months after Saks Fifth Avenue acquired bankrupt Neiman-Marcus (for the “bargain” price of $2.65 billion) Saks itself filed for bankruptcy; just yesterday. The 2024 merger of these big-box luxury retailers (which included Bergdorf Goodman) never really came to fruition. Chalk it up to biting off more than they could chew, or more likely to the impact of the changing habits of consumers. Today’s shoppers want smaller, more specific brick-and-mortar options; that is, whenever they can drag themselves away from online purchasing.

The shuttering of department stores is not limited to the high-end verions, of course. Macy’s is in the process of closing 150 “underperforming locations”. JC Penny, Kohl’s, and Marshall’s are closing outlets here and there. Even Carter’s, the popular option for children’s clothing, is calling it quits on 150 locations. And Sears, which had almost 3,000 locations just fifteen years ago, is down to a mere five. Frankly, I didn’t know Sears had any locations anymore.

Sears (or the Sears, Roebuck and Co I remember as a child) was my family’s go-to-department store for just about anything. My brothers and I were outfitted in Sears-brand clothing. My mother purchased all kinds of items for her kitchen. My father built up his workshop with dozens of Craftsman tools. And of course, the Sears catalog was not only a kid’s dream-book of Christmas wishes, but its arrival in the mailbox was a sign Santa was on his way… not to your house but to the toy department at Sears.

Like many other things in the States, department stores were based on the originals in Europe. Harrods of London has been around since 1849 and boasts of 1,100,000 square feet of selling space, making it the largest department store on the continent. Paris hosts several stores I’ve never heard of yet many have been around as long as Harrods. And Australia’s David Jones is considered the world’s longest continuously operating department store (since 1838!)

As you read this post – and if you’re Millennial or older – I’m sure a department store of your own experience comes to mind. Towards the East Coast: Gimbels, Hudson’s, or Wanamaker’s. Towards the West: May Company, Bullock’s, or Robinson’s. In Chicago alone: Marshall Field’s, Carson Pirie Scott, or Wieboldt’s. In Canada: Eaton’s. The list is endless, even as most of them are downsizing or closing altogether.

In deference to my former department store habits, I also prefer more specific retail these days. My shoes come from shoe stores. My shirts come from stores of particular name brands. But with shopping malls closing along with their aforementioned “anchors”, my stores of choice are now stand-alones or in outlet malls. Now that I think about it, outlet malls are kind of like outdoor department stores, aren’t they?

I may be nostalgic for the department stores of my past, but I certainly understand why the concept has come and is about to be gone. We have more convenient, more tailored options these days. Which has me wondering about supermarkets. Supermarkets are also under the threat of the changing habits of consumers. No, I don’t expect a return to those wonderful merchant-driven street markets you find all over Europe. But we are getting more comfortable with placing orders ahead of time and having groceries delivered to our car or front door. In other words, enjoy shopping in “food warehouses” while you still can, because department stores are about to become nothing more than worthless wardrobe boxes.

Some content sourced from the CNN Business article, “Saks Global files for bankruptcy protection…”, and Wikipedia, “the free encyclopedia”.

Caffè Companions

My wife made a batch of rolled sugar cookies last week, cut into traditional Christmas shapes like bells, wreaths, and stockings. It’s the first time in a long time for these cookies, inspired by the assistance of our young and attentive granddaughters. Though the cookies never donned their frosted/decorated costumes, they sure tasted great all by themselves. Kind of like the biscotti I’m giving up in 2026.

Are you a fan of biscotti? They’re the small, oblong cookies that resemble tiny slices of sourdough bread. They’re hard and dry, with just a smattering of almonds or almond extract for extra flavor. Biscotti are meant to accompany a drink, just as two of them do every morning with my coffee. Biscotti ward off the nausea I feel when I down my vitamins on nothing but a cup of joe. Nice excuse for daily cookies, eh?

When the calculator (which doesn’t lie) reveals you ate over seven hundred biscotti over the course of 2025, you quickly come to your senses and declare a resolution for the coming New Year: Shift biscotti from “habit” to “occasional treat”. Yep, it’s time to cut down on carbs.

Before we seal the lid on the cookie jar however, biscotti deserve a little more attention to set the record straight. First and foremost, the pint-sized pastries I consume with my morning caffè are not technically biscotti; they’re cantucci. Cantucci contain ingredients like milk, butter, and flavorings, none of which are found in an authentic Italian recipe for biscotti.

Here’s another distinction. Biscotti were never meant to be partnered with coffee. They were (and still are) served alongside a glass of sweet wine as a light Italian dessert. Americans pair cantucci with cappuccino at upper-crust hotels and coffeehouses. You’re supposed to dunk to make them softer (and take the edge off the coffee) but I prefer to eat them just the way they are.

Biscotti translates to… not “biscuits”, but “twice-baked”, which is exactly how they’re made. First baked as a full loaf; then baked again as individual cookies. Now then, another Italian translation for you: Nonni means “grandmother”. Nonni’s also means a brand of biscotti (whoops, make that cantucci) you’ll find in your grocery store… and in my pantry. The Nonni’s version is an unashamed dessert cookie, with a layer of chocolate, caramel, or lemon frosting to add to the appeal. My advice: Nonni’s need to be put on a hard-to-reach shelf else they’ll become a habit just like the ones with my morning coffee.

In some Western European cultures biscotti are thrown into savory dishes, which I’m not going to get into because I find the idea unappealing. Biscotti are classy little sweet treats in my book – one of the two items in my “grown-up milk and cookies”. Alas, in 2026 it’ll just be “grown-up milk” for me… that is, as long as I stay away from my wife’s sugar cookies.

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LEGO Trevi Fountain – Update #7

(Read about the start of this build in Brick Wall Waterfall)

Today we took a mini road trip, as I chose to build the fountain’s Bags 12 and 13 – of 15 bags of pieces – on the kitchen counter (instead of upstairs in the home office). Kind of fitting considering the counter is topped with white marble. Kind of annoying considering the laundry machine and dishwasher were running nearby the whole time, interrupting Arcangelo Corelli’s moving “Christmas Concerto” in G Minor.

Maybe it was the change of venue but some strange stuff happened today. To begin with, I couldn’t find the very first piece in the build at all, until I looked closer at the instruction manual drawing and realized I was after a tiny statue. Once I found him I was off and running, though I found it sad that one of his companion statues ended up being a leftover piece.

Thought you should know: the back side of the LEGO Trevi is a sheer wall of white.

Now for the strange stuff. I assembled a flat L-shaped piece on top of another flat L-shaped piece, only to discover they weren’t supposed to go together that way. No amount of fingernail dexterity could pry those two apart. Fortunately I found myself in the kitchen. Sharp knives everywhere! It took a careful pry without cutting myself but I finally got those two unmarried. Never let it be said building LEGO models isn’t a dangerous sport.

That little brown round one (nestled top left) was missing from Bag 13!

More strange stuff. LEGO left a piece out of Bag 13. Okay, technically they left it out. “Technically” because in my growing pile of leftover pieces I found its twin. But considering LEGO never leaves out pieces, I had to wonder: Did the little guy just wander over to my leftover pile when I wasn’t looking? Or is he somewhere in the trash right now, along with the cellophane bag of Bag 13? Maybe he’s resting quietly on the kitchen floor just waiting to stub my toe? Who knows. I’m just thankful I had a “replacement” from my leftovers. And I don’t think I’ll be building LEGO models in the kitchen anymore.

Next week: The Trevi is completed!

Running build time: 6 hrs. 52 min.

Total leftover pieces: 35 (including a lonely little statue)

Some content sourced from Wikipedia, “the free encyclopedia”.

Priceless Hatches

I’m enjoying a couple of soft-boiled eggs right now, my every-other-day breakfast entrée. The timer I use to prepare them sits right in the pot of water, indicating when the eggs are cooked to perfection. I pay a little more than average for my eggs, to producer Vital who advertises “pasture-raised – tended by hand by farmers who care”. On the other hand, if I wanted to pay a lot more than average I’d simply go to a rare goods auction and buy one from Fabergé.

You wouldn’t have a Fabergé egg for breakfast, of course. No one would ever sink their teeth into a priceless work of art (well, maybe a banana), let alone one of only fifty that were ever created. One of the Fabergés – the “Winter Egg” – went under the auction block last week, with the winning bid confirmed in a mere three minutes. The buyer’s purchase of a single Fabergé for $30.2 million dollars is a new record; noteworthy considering how many times the eggs have changed hands in the last 140 years.

I can’t say why we Westerners even know about Fabergé eggs. Most hide in private collections or in museums you’ve never been to. The eggs were created in St. Petersburg, Russia in the late 1800s by jeweler House of Fabergé for the reigning tsars of the time. One or two eggs were produced every year as exquisite Easter gifts, from 1885 through 1917. Most are jeweled with diamonds and other precious gems, and hinge open to reveal delicate animals or scenes within.

The Winter Egg (1913) is described as “the most spectacular, artistically inventive and unusual” of all fifty Fabergés, which is quite a statement when any one of the eggs deserves the same praise. The Winter Egg took almost a year to design and create, and the value is evident in the details. 4,500 tiny rose-cut diamonds are married to a platinum snowflake motif to create the impression of a block of ice dusted with frost.

The Winter Egg hinges opens to reveal a hanging basket of wood anemones, made from white quartz and rare green “Tsavorite” garnets. I can’t imagine working with these expensive materials on such a small scale but maybe that’s because I don’t have the delicate fingers of a woman. The Winter Egg was designed and created by Alma Pihl, the only female jeweler in the House of Fabergé.

On a cruise around the Baltic Sea several years ago, my wife and I were fortunate to spend a couple of days in St. Petersburg, touring Catherine Palace and Peterhof among the city’s other sights. When we returned to the ship we were greeted by a local jeweler, who offered replicas of the Fabergés (for less than $32M, thank goodness). We chose the Imperial Coronation Egg (1897), inspired by the color of Tsar Alexander III’s robe. The Coronation Egg houses a replica of the imperial carriage, made with gold and platinum and detailed with rubies and diamonds (the original egg that is, not ours).

After learning a single egg can set you back $32M, I now look at my breakfast eggs a little differently. $10.99 a dozen? That used to be top of the heap. Now it’s just pocket change.

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LEGO Trevi Fountain – Update #6

(Read about the start of this build in Brick Wall Waterfall)

There’s a moment in every LEGO build where you look at what you’ve constructed and think, Hey, I’m almost done! That moment was today. Bags 10 and 11 – of 15 bags of pieces – brought the structure of the Trevi Fountain to new, practically finished heights. The tiny, tiny pieces I worked through (so many of them I was afraid to count) resulted in the uppermost level of the backdrop you see in the final photo.

From my magic hat of Italian composers I somehow chose Claudio Monteverdi for my musical accompaniment today. You don’t know Monteverdi and apparently I don’t either. Had I realized his contribution to classical music was mostly opera (hard pass) I would’ve reached into the hat again. Alas, I was subjected to Monteverdi’s L’Arianna “lament” – equal parts sorrow, anger, fear, and so on. Those singers sure didn’t sound happy as I snapped together LEGO pieces, but honestly who knows? I don’t speak “sung” Italian.

Here’s an expectation with a symmetrical LEGO build. If you construct an element that goes on one side of the model you’ll be mirroring it on the other side before you know it. A hundred or more pieces went into the windowed wall you see here, and a hundred more went into its twin soon after. It’s repetitive yes, but at least you go faster the second time around since you just had practice.

A word about the little devils in this photo. Because they’re cylindrical they can roll. Because they roll they can hide under something. Something like a LEGO instruction manual. Once again I was fooled into thinking I was missing pieces… until I thought to look under the manual. Sure enough, there they sat just smirking at me. So I promptly arrested and cuffed them, hauled them away, and now they’re jailed in the backdrop you see here, without possibility of parole.

We’re just four bags of LEGO pieces from “turning on the water” of the magnificent Trevi. I’ll admit to peeking into the box at those upcoming bags. They are small, all four of them. Perhaps I’ll wrap the fountain construction in a single go next week. Even if not, conveniently, the final block of travertine would be laid the following week, just in time for Christmas. Now that’s what I call a gift!

Running build time: 5 hrs. 42 min.

Total leftover pieces: 32 (tiny, tiny pieces)

Some content sourced from the CNN Style article, “Faberge egg fetches record $30.2 million at rare auction”, and Wikipedia, “the free encyclopedia”.

An Unhealthy Modern Phenomenon

Somewhere in the wee hours of Tuesday morning I had a bizarre dream; one I retained well into my conscious hours. I was on some sort of overseas sightseeing excursion with others, and our group stopped for lunch at a historic convent. Egg salad sandwiches were handed out by the nuns and I promptly dropped mine onto the cobblestones. The dream only gets more disconnected from there but I’ll share one more noteworthy detail. My traveling companion was the actress Mary Stuart Masterson.

Got all that? Okay, now forget about everything except Mary Stuart. Masterson has had a respectable (if not award-winning) career as an actress. She was only ten years old when she first appeared on the silver screen, in the original version of The Stepford Wives. She went on to play colorful characters in Fried Green Tomatoes and Benny & Joon. But her most enduring performance – the one she will forever be linked with – was as “Watts”, the companion/tomboy of “Keith” in the high school rom-com Some Kind of Wonderful. Masterson’s turn as the loyal friend who quietly wanted to be more absolutely stole the show.

As if nuns and egg salad sandwiches aren’t enough, you’re wondering why Mary Stuart Masterson was sitting next to me in my dream. Actually it wasn’t Masterson herself; it was her movie character Watts. Which brings me to the Cambridge Dictionary’s 2025 Word of the Year. Would you believe Cambridge added 6,000 new words to its big book this year? 5,999 of them were runner-ups to parasocial, a word “describing a connection people feel with someone they don’t know (ex. celebrities, influencers, and other online personalities)”.

Blogger’s Note: WordPress needs to get on the ball here. “Parasocial” is underlined here in my draft post as being an unrecognized word.

Parasocial’s win as Word of the Year has everything to do with Taylor Swift. Her engagement to NFL star Travis Kelce generated countless claims of “heartfelt feelings toward a couple the vast majority had never met”. The same applies to Watts. I don’t know the first thing about Mary Stuart Masterson herself, but I know everything about Watts from watching Some Kind of Wonderful a dozen times or more.

“Parasocial” has actually been around since the 1950’s. In that era it referred to the innocence of television viewers connecting to television characters (or in my case, movie viewer to movie character). But today’s version of the word is described as “an unhealthy modern phenomenon”. Why? Because of social media. Because of artificial intelligence.

My example of Watts is one movie and one instance. I’ll finish this post and the “encounter” will fade into my memory forever. But social media – which brings the viewer constant feeds about the “viewed”, and artificial intelligence – which creates a sense of connection where there really isn’t one, makes it clear why there’s reason to be concerned. Are we really so desperate as to develop foundation-less relationships with strangers?

AI has already found its place on Spotify. Search for Xania Monet, the first artificially intelligent singer to grab a ranking on a Billboard chart (Adult R&B). Everything about Xania was created on a keyboard. But her face, her social media profile, and her voice suggest she’s a living, breathing human somewhere out there in the world. I wouldn’t be surprised if you can even chat online with Xania. If so, you’re developing a one-sided relationship (you) with someone who isn’t real whatsoever (a computer). Seriously, who has time for this nonsense?

Coincidence or not, one of the Cambridge Dictionary’s runner-ups for Word of the Year was “slop”, which in this day and age means “content on the internet that is of very low quality, especially when created by artificial intelligence”. Let’s declare “slop” a lot of what’s going in parasocial relationships as well.

The real message of this dictionary winner is clear. We need to remove the “para” from parasocial and focus on simply socializing with our fellow humans. It’s the only path to truly fulfilling relationships. Having said that, for some reason I’d love an egg salad sandwich right about now.

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LEGO Trevi Fountain – Update #4

(Read about the start of this build in Brick Wall Waterfall)

The travertine is stacking up quickly as we continue our work on the LEGO Trevi Fountain. Bags 7 and 8 – of 15 bags of pieces – came together like the Domenico Scarlatti piano sonatas that accompanied them – seemingly simple on the surface but more intricate and involved the further we dove in.

The Trevi Fountain has some strange elements, made even stranger when represented by chunky LEGOs. Check out the shapes I assembled today (and don’t ask me what they’re meant to represent). Little LEGO pieces positioned in just about every point on the compass. My singular mistake this round – realized well after the fact – was putting the right piece in place, only the wrong color. Then when I came across another “right piece wrong color” I knew I had them transposed. Took a little disassembly to get everything correct.

A continuing mystery of LEGO sets is bags within bags. When I opened Bags 7 and 8, each came with a smaller bag of pieces like you see here. It’s not like the smaller bag represents its own unit of the fountain. You just tap into those pieces every now and then as the instruction manual demands. Yes they’re tiny, tiny but you also find tiny pieces in the bigger bag. Maybe someday I’ll tour the LEGO factory and solve this packaging mystery.

We worked with some surprisingly large pieces of travertine today – the entire wall of white you see behind the fountain and the white surround you now see defining the entire front of the main pool. Would’ve taken a dozen Italians to put these monster pieces in place on the real Trevi. And don’t miss the pink accent strips to the left and right of center (pink!) This fountain is turning out to be more colorful than I expected.

Running build time: 3 hrs. 5 min.

Total leftover pieces: 23 (10 more extras today!)

Some content sourced from the BBC.com article, “Parasocial is Cambridge Dictionary Word of the Year”, IMDB, “the Internet Movie Database”, and Wikipedia, “the free encyclopedia”.

Cold Brew

Seemingly overnight, a new drive-thru named 7 Brew showed up next door to our local supermarket. A quick glance as I drove by suggested their slogan: “Come for the coffee, come again for the people” is on the mark, with more employees dancing around the drive-thru lanes than making drinks in the petite building itself. 7 Brew advertises an “experience” as much as it does a menu of coffee and energy drinks. It’s just the latest concept to steal market share from Starbucks.

Did you know today is “Red Cup Day” at Starbucks? Red Cup Day is the coffeemaker’s nod to the beginning of the holiday season. Buy a Starbucks “holiday” drink and you’ll also receive a festive reusable cup – more distinctive than the usual white ones. The red cups suggest Christmas comes early this year, and encourage the purchase of peppermint mochas, eggnnog lattes, and iced gingerbread chais. Somewhere in all that there might even be coffee.

I admit, the Starbucks Chestnut Praline Latte really is Christmas in a cup. The drink tastes of the same spices you’ll use with Grandma’s cookie recipes this season. And on a recent trip through Chicago O’Hare, my wife and I caved to a couple of Starbucks’ ever-popular Pumpkin Spice Lattes. But here’s my point. Starbucks is no longer my go-to for coffee drinks. It never was my go-to either, but there were plenty of morning commutes when I couldn’t pass up a Flat White and a couple of egg bites. Now I drive by without pause, the same way I’ve done so with McDonald’s for decades. It begs the question: has Starbucks become passé?

There are signs suggesting we’ve already put Starbucks in the rear-view mirror, even if 38,000 locations still dot the globe. Like 7 Brew, Starbucks has always tried to deliver an experience as much a drink. Come on in. Hang out for awhile. Even if you don’t, peruse all the “merch” while you’re standing in line. Chances are pretty good you’ll spend more on logo items and baked goods than coffee.

This year, Starbucks features a 20-oz. “Bearista” cup. It’s a refillable glass ontainer with a straw and it’s being marketed as a collectible. You’ll find these bears at your nearest Starbucks for $29.95. Or maybe you won’t, because they seem to be disappearing as fast as they’re put on the shelves. If you’re a little desperate, find one on eBay for $500 or more (coffee not included).

To me that’s a good way to describe Starbucks these days… a little desperate. They’re closing stores without drive-thru lanes, which suggests they’re trying to reduce the money they spend on leases. They’re laying off retail and non-retail employees, the typical corporate strategy to try to do more with less. And they’re coming up with bear-shaped cups the size of a Starbucks “Venti”, so you’ll purchase their largest coffee when you wouldn’t have done so with a regular cup.

If you think the “bearista” is cute – and would pay $29.95 for it – how about “Hello Kitty” products? Coming soon, you can buy a “plush” wearing a Starbucks green apron, and any one of five Hello Kitty containers, from water bottles to ceramic mugs. Each of these runs you $30 or more (again, without the coffee). Cats and coffee? It’s a ~~desperate~~ strange marketing strategy, perhaps aimed at a generation of consumer that seeks something more trendy than coffee in a red cup.

This year, the Pumpkin Spice Latte showed up on the Starbucks menu on August 26th; hardly what I’d call “fall”. Their Christmas-y drinks debut today, fully two weeks before Thanksgiving. That’s stretching the seasons a little. But let’s say I still splurge for a Grande Flat White, a couple of Egg Bites, and a slice of Iced Lemon Loaf. I’ll pay $20 before I even consider the purchase of a “bearista” or a kitty. It may be time to move on from the red cups. Maybe I’ll give 7 Brew a try instead. $7 gets you their smallest size… even pricier than Starbucks. No guarantee you’ll find any coffee in that cup either.

(Coming next week: more updates on the LEGO Trevi Fountain!)

A Bowl of Snowflakes

Part of the appeal of Halloween – at least for us baby boomers – is the thought of innocent days (and nights) from our distant past. Not only were we kids back then, we cavorted in full costumes through our neighborhoods without a parent in sight. Every house left a light on or a door open to welcome trick-or-treating. Every street seemed safe and inviting. And the treats were often as homemade as they were store-bought. Cookies. Lollipops. The odd neighbor doling out little sausages hot off the grill from his front yard (BBQ sauce optional). And the occasional popcorn ball.

Who doesn’t love a good popcorn ball? Me. I don’t. Popcorn balls may be a nostalgic Halloween memory but they’re also an insult to popcorn. Whoever invented them turned a savory snack into a sickly sweet one. We’re not talking caramel-, chocolate-, or even kettle-corn sweet here; just liquid sugar designed to act as glue to make popcorn a convenient handheld. Awful.

I admit it, I’ve become a popcorn snob the way some people are about coffee. There’s a way to enjoy popcorn and there’s a dozen ways not to. It’s a snack that deserves to get it right, because getting it wrong is anything but a “treat” (like popcorn balls).

Popcorn eased its way into our after-dinner desserts by necessity. One day (night) my wife and I sat there after the evening meal and realized we were having dessert way too often. It was always ice cream, cookies, or whatever else we could find in the pantry. Somehow a savory dinner necessitated a sweet dessert. Bad habit – very bad. Instead, make the dinner healthy enough, eat it early enough, and keep yourself off the couch watching TV. Then dessert rarely enters the conversation. Yeah, uh, we’re still working on that. The dinners are healthy, but we can never get them on the table – er, couch – before 7pm.

Popcorn to the rescue. It’s a dessert that doesn’t feel like a dessert. It’s not sweet, and with an air popper it’s all of three ingredients. Popped corn, topped with butter and salt. Make those first two “organic” and the last one “Celtic sea”, and it sounds like something that’s actually good for you.

Popcorn belongs in a bowl, not in a ball. We take the largest bowl in our kitchen, fill it almost full with popped corn, and call it dessert. Oh, right, but that’s just for me. Then we take the second-largest bowl in our kitchen and pop a similar serving for my wife.

Since I always aim to educate a little, here’s popcorn trivia worth remembering. One, the corn used for popping is not the same as the kernels on the cob (so don’t get any ideas). Two, when the kernels burst – literally inside out – you get one of two shapes; snowflakes or mushrooms. Snowflakes are what we have at night for dessert, and what you find severely overpriced in movie theaters. Mushrooms are what you find in a box of Cracker Jack or Fiddle-Faddle. Think teeny-tiny popcorn balls. As for the kernels that don’t pop? They’re called “old maids”. In the world of popcorn at least, you’d rather be a snowflake than an old maid.

Some more fun facts. Popcorn displaced movie candy during the WWII years because there was a shortage of sugar. Years later it’s still the more popular concession at the theater. On average every American consumes 58 quarts of popcorn every year. Picture those red/white striped cardboard containers you see when you purchase popcorn from a cart. Multiply by 58. You eat a lot of popcorn. But why shouldn’t you? It’s convenient, easy-to-make, and healthy as long as you use an air popper. Really healthy if you substitute olive oil for the butter, which a lot of people do these days. But I say ewwwwwww to that. Leave olive oil to the Mediterranean diet instead.

All this talk of popcorn has me thinking it’s time for dessert. It’s easy to forego the sweet stuff when savory snowflakes beckon. Just remember, it’s not a ball of popcorn, it’s a bowl. A proper presentation precedes perfect popcorn.

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LEGO Trevi Fountain – Update #2

(Read about the start of this build in Brick Wall Waterfall)

Let it echo throughout the streets of Rome, Dave is no Michelangelo (and yes, I know Michelangelo didn’t design the Trevi Fountain but he could sure sculpt). In today’s effort to rise the LEGO fountain from its foundation, I made countless placement mistakes. I got four steps into Bag 4 – of 15 bags of pieces – and realized I’d placed everything just a little bit off on the foundation. That meant breaking it all down, going back to the first step, and starting over. Can you imagine my fate if I made this mistake with the real Trevi? Placed and set the travertine just a little bit off? The foreman would have my head! (which is no joke, at least not three hundred years ago).

Frankly, everything seemed off today. I kept getting the piece placement slightly wrong, as if I refused to learn from my last mistake. At one point I turned two pages forward in the instruction manual instead of one, skipping a full two steps in the build. And the below photo is what “broke the camel’s travertine”. Tell me reader, what’s wrong with this picture? Five little leftover pieces and one BIG piece, that’s what. LEGO never throws in big leftover pieces. Sure enough, I paged back through the manual, and there it was. I’d overlooked the step where you place that arch. Never mind that it’s buried under “pieces” of blue water now. Leave it out and our beautiful fountain might collapse into a pile of very expensive rubble.

You know who’s laughing about all of my missteps today? The singers in the music I chose for my accompaniment: Rossini’s The Barber of Seville. His opera may be about money, disguises, lovers and all that, but it sounded more like getting scolded over and over through song. You got overconfident, Dave (tra-la-la). You’re no sculptor, Dave (la-ha-ha). Maybe LEGO isn’t for you after all, Dave (wha-ha-ha-HA!)

The gleeful singing in “The Barber of Seville” is all in Italian, so for all I know they really did change their tune to berate my amateur building efforts. I took that to heart. Bags 5 and 6 are gonna have to wait until next week. I sure hope the foreman won’t look at this decision as “getting behind schedule”. He might have my head!

Running build time: 1 hr. 44 min.

Total leftover pieces: 10

Some content sourced from Wikipedia, “the free encyclopedia”.

Only In Iowa

If you’ve ever made graham crackers from scratch (which are miles better than the store-bought ones), there’s a step in the recipe where you have to get your hands dirty. Take a stick of butter, cut it into very small pieces, dump the pieces into the mixture of dry ingredients, and dive on in with your fingers until the dough starts to clump together. It may be the only time butter and my hands ever come in contact with each other. Which is also to say, I won’t be sculpting a butter cow any time soon.

Creating art out of food seems like an inevitable destination. I mean, back in Michelangelo’s day everyone was taking a block of marble and seeing what they could do with it. Then all but one of them quickly realized there was only one Michelangelo. The others probably turned to an easier material to work with like wood or clay. 1,000 years on, we’re sculpting food. Chocolate is a popular medium. Cakes are shaped into just about everything imaginable. But a cow made out of butter – what’s that all about?

We turn to Iowa to learn more about this oddity. Most people prefer to fly over Iowa but since you’re reading and not flying, let me enlighten you. On the list of 10 Things to Know About Iowa, there is no butter and there is no cow. There are a lot of pigs (the most of any state) and millions of acres of corn (also “the most”), and Iowa’s “Hawkeye” nickname is a reference to the birth of the red delicious apple (who knew?). But none of this gets us to butter and cows.

The “10 Things…” list does mention the Iowa State Fair, and it is here that we find real cows by the hundreds… and a life-sized one made out of butter. The Fair, whose 2025 edition wrapped up three weeks ago, has been making “buttered cows” since 1911, thanks to five Iowans who’ve passed the butter baton down over the years. The latest, Sarah Pratt, has been making the cows for the last nineteen years, and only after apprenticing with the last sculptor fifteen years before that. Some people blog; others make cows out of butter.

Like papier-mâché, a butter cow is created on top of a frame built from wood, wire, and/or metal. Then we heap on some fun statistics. 600 lbs. of “low moisture, pure cream, Iowa butter” is applied to create a cow that’s five-and-a-half feet tall and eight feet long. The sculptor’s “studio” is a walk-in cooler set to 40ºF. After the cow is displayed at the fair, all that butter is recycled for use on the next ten years of cows. Unless you’d rather use it for toast, which would butter 19,200 slices.

Michelangelo didn’t stop sculpting after his famous David, of course, and neither does Sarah Pratt with her butter cows. Also following tradition, she creates a “companion sculpture” to keep the cow company. Sometimes the companion is an homage to Iowa, such as a John Deere tractor. Most years the companion is a random anniversary, like the 40th anniversary of Neil Armstrong’s walk on the moon (totally random because Neil wasn’t born in Iowa). This year the sculpture featured the characters from “Toy Story”, denoting the movie’s 30th anniversary. You get the feeling Sarah enjoys sculpting butter so much that a life-sized cow just isn’t enough.

For all of my research, I can’t figure out why a cow made out of butter and Iowa belong in the same sentence. Nearby Wisconsin and Michigan are better known for dairy cows. California tops the list of the five states producing the most butter (and Iowa isn’t one of the other four). No matter, this tradition isn’t stopping anytime soon. The butter cow even has a place in the Smithsonian Institution (thankfully, as a replica that will never melt).

I love butter, but more on top of baked goods and in graham cracker recipes than in the shape of a cow. I will admit to buying my butter by the brick instead of by the stick. But now that I know about Iowa’s annual creations, I’ll never look at my morning toast again without thinking, mooooooooo.

Some content sourced from the Iowa State Fair website, the U.S. News article, “10 Things to Know About Iowa”, and Wikipedia, “the free encyclopedia”.

Ten Days to “Ben-Yays”

I’ve never met a French baked good I didn’t want to devour at first sight. Macarons have called my name ever since my wife and I tried them in a little shop in Strasbourg. I’ve made a surprisingly good Croquet Madame (disguised as a three-cheese breakfast pizza) considering my limited skills in the kitchen. And croissants, well, croissants speak for themselves don’t they? So when a neighbor challenged my wife and I to make beignets ten days ago, I confidently replied, “oui!”

Technically we’re not talking about a baked good today. Beignets are fried in oil, like doughnuts. In fact, they’re exactly like sugar doughnuts, just not as sweet. Think Krispy Kreme’s Original Glazed without the glaze. Small, chewy pillows of heaven.

So why would a neighbor request beignets? Because she invited us to a college football game watch (Clemson vs. Louisiana State) and she’s one of those who turns a basic entertainment into a full-on festivity. Louisiana State is in Baton Rouge so her menu was start-to-finish Cajun. Étouffée. Muffuletta. Red Beans and Rice. Chantilly Cake. I mean, if she’s going to make all of that how could I say non to beignets?

Thankfully, I found an “Easy Beignets Recipe” online (note: whenever a recipe starts with “easy”, it’s anything but). At least I already had the ingredients in my pantry. But beignets start out like a high school science experiment. Heat the water to exactly 105°. Add yeast and a little sugar, because yeast “feeds” on sugar. Then watch it all foam. If it doesn’t foam, you killed the yeast and you have to start over. (No pressure Dave, little lives are at stake here.)

My yeast foamed (it lives!) so I was then allowed to proceed with the more traditional ingredients. Shortening, sugar, milk, and egg whites all mixed together, to which you add boiling water. When the temp is exactly 105°-110° (again with the science experiment) add the foamy yeast, flour and salt, and into the refrigerator it all goes, to rise for an hour or more.

Did my foamy-yeast-shortening-and-other-stuff concoction really rise? I have no idea. It looked the same as it did an hour before. But I threw caution to the wind and proceeded. At this point my wife had to get involved, because (as the recipe warns in capital letters), THIS IS A TWO-PERSON JOB. Maybe a three-person. One of you slaves over a pot of boiling oil (my wife), another gently transfers the beignets to paper towels to “oil off” (me), and the third suffocates them in powdered sugar (me again).

That last sentence happens very quickly. You can’t get the timing wrong on any step or the beignets won’t taste right. They fry for a minute or so on each side, rest for a minute on the paper towel, and don their coat of powdered sugar with just enough oil remaining to serve as the glue.

When beignets are done correctly, they’re light and flaky. The shortening and yeast create an air pocket inside. But you’re not really sure if this science happens until you rescue them from the boiling oil. Remarkably, ours really did rise. Doused in powdered sugar they really were pretty good (then my wife mixed a little cinnamon and vanilla into the dough and they were even better).

There’s a reason why beignets are so much better at the famous Cafe du Monde in New Orleans than in Dave’s kitchen. You need to eat them as soon as they’re powdered with sugar, and wash them down with a top-shelf cup of coffee. You see, beignets, sadly, have the shortest life of any baked good I know. If you don’t eat them warm, minutes after they’re fried, they’ll shed their light and airy consistency. An hour later they’re as cold and chewy as day-old doughnuts at 7-Eleven. And God forbid you leave them overnight on the counter. The next morning you’ll have nothing but rocks.

So, you ask, were our beignets a hit at our neighbor’s game watch? Well, let’s just say the other guests were being polite by declaring, “very good!”, especially when they ate more of our frosted sugar cookies instead (our backup dessert). Hey, our kitchen is no Cafe du Monde. I never said it was. It’s the reason I’m never making étoufée. At least I have a neighbor who will be happy to do it for me.

Some content sourced from Wikipedia, “the free encyclopedia”.

Licking My Lips

I wouldn’t normally be drawn to a company whose products target women. I’m pretty well stocked when it comes to lip balms, lotions, and shaving cream. But here comes EOS (“Evolution of Smooth”), a newish company using organic ingredients and bright, colorful packaging to entice its buyers. Now I’m enticed too because EOS just came out with an orange product. Or should I say, a product in an orange. You could say it’s something that only comes ’round once in a blue moon.

Evolution of Smooth may be trying to target men as well. Why else would they concoct a lip balm that tastes like Blue Moon? If you haven’t had so much as a sniff of beer, Blue Moon is an everyday man’s brew produced by the Canadian-American conglomerate Molson Coors. It’s a Belgian-style wheat beer: high on the wheat but not so much on the malted barley. And now it’s a flavor of EOS lip balm inside of a plastic orange.

If you order a Blue Moon off the menu, the bottle or glass should arrive garnished with an orange slice. It’s a nod to the orange peel component of the beer; an ingredient giving the witbier its subtle citrus flavor. I should know because I’ve had more Blue Moons than any other beer out there. When you live in Colorado as long as I did (almost 30 years) sooner or later you’ll tour the Molson Coors facility in Golden, just west of Denver. They bus you around town first (a quaint holdover from the era of the Pikes Peak Gold Rush) before depositing you at the doors of the rather industrial-looking facility.

When you get down to touring – walking through the massive brewery, seeing the step-by-step production process, and sort-of-but-not-really believing the beer’s water content flows straight from the nearby Colorado Rockies – you’ll get a better appreciation of just how much effort goes into a single bottle. But like most breweries a beer fan anticipates the final stop – the tasting room – where you’re offered brands and flavors not yet released to the public. It was here I discovered Blue Moon, back in 1995 when it was just a concept beer.

Fancy homes boast of well-stocked, temp-regulated walk-in wine cellars with dozens of the finest bottles on display. I boast of a 24″x 24″x 36″ below-counter drink cooler, purchased on sale at The Home Depot for $225. I may not have dozens of the finest bottles on display, but in my house you’ll always find a half-dozen bottles of Blue Moon at the ready.

To be clear, I’m any occasional beer drinker at best. I can make a six-pack last a month. The only time a beer really appeals to me is after an afternoon of hard, sweaty, gnat-filled yard work. I’ll come back into the house after hours of that kind of fun and Blue Moon beckons. And even if I consumed more than a half-dozen bottles a month I certainly wouldn’t be put off by the price. A six runs you $11.99 at Target.

I do know how good a beer can really taste. Make your way to Dublin, Ireland sometime, tour the downtown Guinness Storehouse brewery (which trumps the Molson Coors experience in every way imaginable), and have a fresh pint in the top floor tasting room as you gaze out the floor-to-ceiling windows at the fairy-tale surroundings below. You’ll never want to leave. You’ll also realize that Guinness you’ve been having in America doesn’t measure up to the one you can have on Irish soil.

Any beer connoisseur reading this post is laughing at my reverence to Blue Moon. It’s a product whose color, strength, and lack of history bears little resemblance to the storied lagers of the world. It’s like the cosmopolitan offerings among the “real” alcoholic drinks on the bar menu. Light on ingredients and better meant for women.

No, Blue Moon isn’t necessarily meant for women (I hope), but maybe EOS’ latest lip balm is a clever way to get them interested. It certainly got my attention, and the thought of the taste of Blue Moon on my lips the entire time I’m working outside sounds amazing. No bottle or glass to juggle while I run the lawn mower. No garnish of an orange slice necessary. $4.99 instead of $11.99. Good call, EOS. I’m in.

Some content sourced from the CNN Business article, “Blue Moon… is being turned into a lip balm”, and Wikipedia, “the free encyclopedia”.