holidays – Page 3 – Life In A Word

It’s Thanksgiving Season (#3)

Earlier this week the first Christmas card arrived in the mail. For heaven’s sake it’s not even November 25th, people. Then we stopped by Chick-fil-A and my wife asked if they had their Peppermint Chip milkshake, which of course they did because it’s “Christmas season”. Finally, we’re seeing strings of colored lights and decorations on houses already. Am I losing the battle of the Thanksgiving season with a full week still to go? Maybe I need a different tack with my campaign.

Let’s talk about Thanksgiving dishes today. Are yours made of pottery, wood, metal, or glass? Oh, you thought I meant food. Well, yes, I do, but somehow we’ve stretched the definition of “any container used at the table” to also mean what’s in or on that container. So let’s talk about that. Have a favorite dish at Thanksgiving? Of course you do; everybody does. In fact, the better question is, if your Thanksgiving “dish” is a “favorite” then why don’t you serve it all year round?

Here are my three favorite Thanksgiving dishes for your consideration:

Stuffing. Nine out of ten Thanksgiving stuffing recipes never made it into the bird in the first place. Okay so I made that up, but I find it funny when a food that is “inside” by definition was never, ever inside. Whatever. Stuffing used to be that little pile of gently-spiced spongy material sitting benignly aside your helping of turkey. I’d ignore it or push it around a little but most of this autumn pillow fluff never made it onto my fork. Then I met my wife. You could hibernate for an entire holiday season on my wife’s stuffing recipe. It starts with ground sirloin and pork sausage and a whole lot of butter. It ends with a ton of seasonings and spices, including sage and something called “parsley” (more on that later). Forget the turkey… if a food ever deserved to be called “main course” it’s my wife’s stuffing recipe.

Cranberry sauce. Is there a more wasted food on earth than cranberry sauce? Seriously, this poor little enhancement sees the light of day only once a year, where it sits on your plate for the length of the meal before being scraped mercilessly into the kitchen trash. How many people really make the perfect Thanksgiving “bite” – a combo of turkey, stuffing, and cranberry sauce? Not many. I think cranberry sauce was created to brighten an otherwise autumn-colored “dish”. Chateaubriand has its Béarnaise sauce. Lamb has its mint jelly. Turkey seems to acknowledge cranberry sauce as a garnish at best: something ornamental instead of “food”.

Speaking of garnishes, can we all agree parsley is the perfect example of one? Yes, you’re adding color to the plate, but don’t you always wonder what you’re supposed to do with those little green trees? Just like the colorful toothpicks you sometimes find holding your sandwich together, parsley is the first thing you remove (at least cranberry sauce rides out the plate for the entire meal). Parsley is transported from wherever it invaded your plate (and what the heck is it doing in my wife’s stuffing, anyway?) to your bread plate, where it lays until its ultimate demise. The relevance of parsley to the Thanksgiving meal (and to any “dish” for that matter) remains a mystery. One I don’t have time for in this post.

Mince pie. We conclude my favorites with the most underappreciated, over-carb’d dessert of them all. Mincemeat pie really did include meat back when the Pilgrims were celebrating Thanksgiving with swans and seals, but eventually someone (who deserves a medal) thought to remove the meat and add a whole lot of sugar to the chopped dried fruit, distilled spirits, and Thanksgiving spices. The result is a pie that is scrumptious in some books (mine) and a veritable construction material in others (everyone else’s). Seriously, this stuff is a brick. It’s like pecan pie – or concrete – only ten times as dense. And don’t forget to soften the blow with a little brandied hard sauce on top. The spiked whipped cream is so good my wife skips the pie and has a dollop of the sauce instead. But if you ask me, she’s missing out on the real dessert.

Your Thanksgiving dinner will no doubt include a favorite “dish” or two this season (glass? metal?) which should also make you wonder why you don’t eat it more often. Is it because the Thanksgiving season is special, and you don’t want to dilute the magic by having your favorites year-round? Yes, I think that’s the reason. Thanksgiving deserves its own “dishes”… and it’s own season. So c’mon, get grateful already!

Some content sourced from the Delish article, “50 Traditional Dishes You Need For The Ultimate Thanksgiving Menu” (mince pie is conspicuously absent from the list). The parsley rant is a loving shout-out to my sister-in-law.

It’s Thanksgiving Season (#2)

So here we are, nine days into the Thanksgiving season already. Didn’t the time positively fly (even with the extra hour last Sunday)? Have you already booked your travel to visit loved ones later in the month? Have you already made pumpkin pie (because you can never have enough pumpkin pie, so why wait until Thanksgiving Day)? Whatever you’ve done for the past nine days, I’ve already hinted at the three “F’s” of Thanksgiving: food, family, and friends. Now let’s add a fourth.

Not football. Not fun runs. The most important Thanksgiving “F” is full; as in “full of thanks”. You are thankful this season, aren’t you? If you joined my bandwagon from last week’s post, you already have nine reasons (or nine people) to be thankful for. Keep that list going until the big day, band-wagoner.

Now that you know the four (not three) “F’s” of Thanksgiving, let’s visit five facts you probably don’t know about the holiday. Here’s a morsel for your taste buds: the very first Thanksgiving feast probably included lobster, deer, swans, and seals. PETA and I struggle with those last two, but the list stands to reason because we’re talking pilgrims and Indians on the coast of Massachusetts, four hundred years ago, making merry for three straight days. Those flavorful “entrees” were abundant back then, with nary a turkey to be found.

Remember last week’s mention of Abraham Lincoln making Thanksgiving a holiday? That was in 1863, declared as every last Thursday in November. Seventy-odd years later, Franklin D. Roosevelt moved Thanksgiving Day one week earlier to extend the shopping season during the Great Depression. But some states pushed back on Roosevelt’s pushback so in the 1940s you had several years with multiple Thanksgiving Days (more turkey for everyone – hooray!) Eventually the compromise was made as we know it today: one Thanksgiving Day, the fourth Thursday of every November.

My wife and I love dinner in front of the TV, don’t you? But have you actually eaten a TV dinner? You know, the frozen full meal in a box, with the tiny portions of generic food in the partitioned aluminum-foil tray? Well, you can thank Thanksgiving for TV dinners. Swanson overestimated the demand for turkey one year, and in a totally give-that-person-a-raise move, converted 260 tons of leftover turkey into 5,000 hand-packed dinners, complete with dressing, gravy, peas, and sweet potatoes, at a mere $0.98 a pop. A year later they’d sold ten million of them. Voila – the birth of the TV dinner.

Trivia question: What teams always play football on Thanksgiving Day? Trivia answer: the Dallas Cowboys and the Detroit Lions. Better trivia question: What teams first played football on Thanksgiving Day? Answer: Yale and Princeton way-y-y-y back in 1876. I didn’t even know football was a sport in 1876. As for games played on Thanksgiving Day, I would’ve guessed they started like, a hundred years after that.

If your Aunt Betty spends a little too much time at the holiday punch bowl and thinks it’s funny to start gobble-gobble-gobbling at your kids, you might want to remind her females don’t gobble. Er, female turkeys that is. The signature Thanksgiving sound is reserved for the males of the species. Female turkeys have been known to purr and cackle instead. This is good information for your Aunt Betty (the purr , not the cackle).

Okay, enough what-you-didn’t-know fun for today. Let’s wrap with another nod to being thank-full (or, if you will, having “gra-attitude”). I love this time of year because Starbucks gives away free coffee. Okay, so they’re not really giving away free coffee. Instead, drive-thru patrons continue the seasonal tradition of paying for the car behind them (and driving off quickly so as to remain anonymous). I go to Starbucks more often just to participate (as payer, not payee). So, for whatever you are grateful for, share that happy feeling with the people behind you in line. Not a patron of Starbucks? Doesn’t matter; any drive-thru will do. So c’mon, get grateful already!

Some content sourced from the October 2023 Town & Country Magazine article, “14 Surprising Facts You Never Knew About Thanksgiving”, and Wikipedia, “the free encyclopedia”.

It’s Thanksgiving Season (#1)

Listen carefully… hear the clock a-tick-tick-ticking? Better hurry up! You’re already a day (or more) into the Thanksgiving season and you have so much to do! “No Dave”, you correct me, “Thanksgiving’s just one day (or at most a long weekend) way-ay-ay at the end of the month… I still have plenty of time to prepare!” No you don’t. Junk that perception, online friends, because the times they are a-changin’. I, blogger Dave, hereby decree Thanksgiving to be three weeks… and the season’s already underway. So c’mon – get grateful already!

It’s fitting I’m writing this post on Halloween, “… the conclusion of spooky season…” as Lyssy in the City referred to it. And isn’t it true? Just like Christmas, the air goes out of the holiday balloon the very next day. Cinderella’s carriage turns back into a pumpkin at midnight (ironically). There is no “residual” spooky season on November 1st. Halloween died the night before.

Retailers are determined to steamroll Halloween and Thanksgiving with the Christmas season, of course. The artificial trees and decorations were available for purchase at Costco and Lowes this year before the Halloween candy even colored the shelves. As I said in Third-Wheel Meal two years ago, Thanksgiving is fighting an uphill battle between the ever-expanding seasons before and after. It’s like a sandwich with two massive pieces of bread but not much in between.

Thanksgiving is not just another holiday in my book; it’s a uniquely American holiday. It’s the one we’ve been celebrating in the U.S. for 160 years thanks to the persistence of one Sarah Josepha Hale (who also wrote “Mary Had a Little Lamb”). Hale, along with Abraham Lincoln’s stroke of the presidential pen, made sure the holiday was “permanent… an American custom and institution”. Gives this juncture in the holiday season a little more respect, wouldn’t you say?

Like an Advent calendar, I propose we take twenty-three days to be grateful for what we have. Open the little cardboard door on any given morning of November and the question will always be the same: What are you thankful for today? Surely you can come up with twenty-three things. Or how about twenty-three people? Wouldn’t it be something if you told one person how grateful you are to have them in your life… every day until Thanksgiving Day?

As with Christmas, it’s not the wrapping; it’s the gift inside. Thanksgiving goes way deeper than turkey and football. If you’re planning a trip to America and don’t know much about Thanksgiving, VisitTheUsa.com is not helping my cause. The website reduces Thanksgiving into turkey and pie, Turkey Trots, parades, football, the pardoning of a single turkey, “shop ’til you drop”, and the travel challenges of a four-day weekend. Really? That’s the meaning of America’s Thanksgiving?

Maybe it would help if moviemakers and songwriters joined my cause. I mean, think about it. Halloween movies come to mind without much thought (with some, like A Nightmare on Elm Street, approaching ten sequels). Hallmark churns out Christmas movies faster than you churn out Christmas cookies. But are there any movies about Thanksgiving? Well, yes actually, just this year we have Thanksgiving (the movie). But please, don’t seek out the trailer. This garbage has nothing to do with gratitude and everything to do with gratuitous violence.

I was going to make the same case for music. Halloween has you dancing to “Thriller” and “Monster Mash”. Christmas has you “Rockin’ Around the Christmas Tree”. There is no “Thanksgiving carol”. But then I remembered Amy Grant’s “‘Til the Season Comes ‘Round Again” (my wife’s favorite). It’s a song about Christmas, make no mistake, but you could argue there’s a little Thanksgiving dressing mixed into the first verse:

Come and gather around at the table
In the spirit of family and friends
And we’ll all join hands and remember this moment
‘Til the season comes ’round again

Get what I’m saying? Take the next three weeks and find the true meaning of Thanksgiving. Like Halloween, the treats will still be there on November 23rd. Like Christmas, you’ll still have the stress of travel and getting things done. Those holidays are about finding your inner child. This one’s about finding your inner adult. So c’mon – get grateful already!

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

Not-So-Thruways

We live on a long, straight-run residential street, with the option to exit at either end to access the outside world. Close by, a cluster of our neighbors live on a short, stubby lane, where you won’t get very far before having to turn around and go back the way you came. A sign posted at their street’s entrance declares, “Not A Through Street”. It’s what the French – and we Americans – call a cul-de-sac.

In a rather desperate effort to come up with something Halloween-related this week, I landed weakly on “dead-end streets”. Of course, these tiny avenues are often very much alive. Cul-de-sac’s host a quaint gathering of houses, with a few on the straight run and even fewer around the end circle. The setup allows these neighbors to get to know each other easier. And with so little traffic, the end circle encourages kids to do what their parents normally nix: play in the street.

But maybe I shouldn’t paint/assume such a rosy picture (especially with Halloween right around the corner). What if your neighbor living right next door on that little end circle is someone you’d sooner see in a horror movie? Or what if the statistics are true: even more people are struck by cars on a cul-de-sac because of the assumed safety of a quiet street? Finally, consider the double-hyphenated phrase staring you right in the face. Cul-de-sac – French translation – “bottom of bag”. Suddenly your house feels like one of those throwaway candies you find deep down in your trick-or-treat sack.

I didn’t know “cul-de-sac” had such a negative connotation. I found it rather quaint because it’s double-hyphenated (and French). Curious, I went in search of other double-hyphenated words to see if I could find something more positive. Know-it-all. Word-of-mouth (which is often gossip). Son-in-law. Okay, that last one has potential. I mean, he’s only been married to my daughter for year now, so…

Here’s a really nasty double-hyphenated for you. Fer-de-lance. It means “head of spear”, which isn’t so nasty until you realize it’s the name of a snake; an extremely poisonous viper who lives in the tropics. The fer-de-lance was the killer (literally) in a 1974 movie by the same name. A movie I never should’ve watched at the fairly innocent age of twelve. Fer-De-Lance was the original Snakes on a Plane, only the plane was a submarine carrying a crate full of deadly creepy-crawlies. How’s that for Halloween-scary?

Like Fer-De-Lance, Cul-De-Sac was also a movie (1966), about “a hermit living with his wife in a large dank castle on an island… terrorized by two escaped prisoners.” Not exactly a romantic comedy, and no explanation of the film’s title, other than maybe this couple finding themselves at their ultimate dead-end.

Let’s circle back to the suburban version of the cul-de-sac (please!) Two addresses ago we actually lived on one. There were two houses on each side of the straight-run and four houses on the end-circle. We lived on the circle. Were we tight with our neighbors? No! Each of our driveways were long and steep so our houses were actually pretty far apart. I still remember how we’d greet our neighbors faithfully only one day out of the year. What day? Halloween, when we’d accompany our kids to their front doors.

We need to end this more-Halloween-than-I thought post on a positive note, so I don’t have you thinking about poisonous snakes and escaped prisoners. Cul-de-Sac is a locale on the beautiful Caribbean island of Saint Martin. It was also the name of a 1990s alternative rock band. And Cul-de-Sac was the title of “a light-hearted comic strip centered around a four-year-old and her suburban life experiences.” Okay, now we’re talking.

Some advice before I close. If you live on a cul-de-sac, I suggest you double-stock the candy this Halloween. After all, trick-or-treaters who make it to your dead-end street may find themselves going round and round the end circle without realizing what they’re doing. Keep an eye out for repeat customers.

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

Fresh-Breath Foods

There was a time, not so long ago, when the Girl Scouts knocked on your front door instead of standing outside your local supermarket, selling their popular cookies. My wife would tease me because I never had the heart to turn down the cute little uniformed kids on my doorstep. But let the record show, I really do like Girl Scout cookies. And if I had the money to buy just one box, it’d be the Thin Mints every time.

I’ve been a mint fan as long as I can remember. I’m not talking about foods (yet) so much as the flavor itself. Peppermint, spearmint, wintergreen, or even a fresh sprig right out of the ground – they all speak to me with a sort of spicy vibe. I find a food so “tasteful” when it’s freshening your breath at the same time.

For a hot minute I thought the Girl Scout Thin Mints were gone for good. A recent headline teased the departure of a “cult-favorite” cookie flavor and I feared the Mints had run their course. Instead, it’s the lookalike “Raspberry Rally” calling it quits. No harm, no foul. As long as I can still buy the Thin Mints (and an occasional Caramel Delite) I’ll happily fork over the $5 (now $6) a box.

Had the Thin Mints really been gone for good, I needn’t look far to find other fresh-breath foods. Who doesn’t like a scoop of peppermint or mint chocolate-chip ice cream? A pack of Mentos? Listerine? Heck, I’ll even settle for that gritty peppermint paste the hygienist uses to polish your teeth.

Minty consumables really do run the gamut. You’ll find over fifty global brands of breath mints, including Altoids (my favorite), Breath Savers, Certs, Clorets, Ice Breakers, Tic Tac, and Velamints. But put all of these together and you still wouldn’t come close to the Starlight Mint population. The origin of Starlights is one of the world’s great mysteries. Brach’s Candy claims their invention, but if so then why do they call them “Star Brights”?

If Starlights are too dime-store for your taste perhaps you prefer the softer texture of a “butter mint”. Butters are often found, individually wrapped, in the lobbies of fine restaurants (gone are the days where you’d just spoon yourself a handful on the way out the door). I’ve always thought a butter mint is caught in a quandary, Does it identify more as “butter” or “mint”?

Speaking of a refined palate, minty liquors make for some mighty fine beverages. The first drink my wife and I ever shared was hot chocolate and peppermint schnapps from a thermos at our college’s movie night. A grasshopper (and my wife has a killer recipe for one) is a fresh-breath milkshake made with crème de menthe. And the Kentucky Derby’s mint julep is more bourbon than mint but you’ll always find fresh sprigs garnishing the top.

If not the Starlights, my first introduction to mint was probably packs of Life Savers. There used to be several mint flavors of “the candy with the hole in the middle” including Wint-O-Green, Stik-O-Pep, and Spear-O-Mint. But when the trendier Mentos and Tic-Tac came along, Life Savers headed for the rear-view mirror.

No mention of mint would be complete without a couple of failures (at least IMHO). In the 1970s the makers of Starburst came out with a short-lived minty version called Pacers. They never worked for me because I always expected those chewy little squares to be fruit-flavored. Nabisco’s Oreo, which blossomed into 85+ varieties from their black-and-white signature sandwich cookie, include ones with green mint filling. No, just no. Oreos are meant to be the vanilla originals. Food-color them orange for Halloween if you will but don’t change the taste.

[Side advertisement: The next time I fly overseas I’ll have to give Jet Blue’s Mint class a try. Their individual “apart-mint” cubicles allow you to lie flat, with lots of cushions, a TV, and plenty of storage space for your carry-on items. Fancy, huh? All that’s missing is a chocolate mint on your memory foam pillow before you drift off to sleep.]

Here’s a chicken-or-egg question. Which mint came first, the flavor itself or the stodgy industrial facility which manufactures coins? I always thought it’d be cool to work in a mint. You’re handling millions of dollars every day and if someone asked what you do for a living, you just say casually, “Oh, I make money.” And If it were up to me I’d give all those coins a sweet-smelling scent on their way out the door so they’d be “freshly-minted” two times over.

Our Christmas celebrations used to include a box of Frango Mints, the melt-in-your-mouth chocolates you could buy at Chicago’s Marshall Field’s. These days we go with Williams-Sonoma peppermint bark. Our tree will always welcome a peppermint candy cane or two. And if a Girl Scout should ever knock on my front door again, I’ll be happy to help her meet her quota, because the Thin Mints will always be a breath of fresh air.

Some content sourced from the CNN Business article, “The Girl Scouts are discontinuing a cult-favorite cookie”, and Wikipedia, “the free encyclopedia”.

The Times of Sand

I’ve often thought the airport is the best place to people-watch. With downtime while you wait for your flight and the close proximity to others, it’s inevitable you’re going to look around. Every kind of person can be found at the airport (sporting every size, shape, fashion statement, stress level, and age). Travelers are unknowingly entertaining to those who watch them. But today let’s explore perhaps an even better venue where people do their thing: the beach.

As I type today, a sweeping look at the sandy shore beyond my patio shows me (in no particular order): A mother and daughter in animated conversation with a lifeguard; a group of teenagers (male) playing an aggressive form of beach four-square called Spikeball; another group of teenagers (female) sprawled on beach towels in giggly conversation; a father dragging his young son through the shallow waves on a boogie-board; a surfer wiping out in the not-so-shallow waves further out; and an ambitious child shoveling dirt out of a divot of sand as if digging to China.

I look away for a second and then look again: A pack of aggressive seagulls pecking away at someone’s leftovers aside their abandoned beach chair; that same lifeguard sprinting into the water to rescue a struggling swimmer; an older couple having a (clearly) not-so-happy conversation at the water’s edge; a jogger attempting to put in the miles while dodging the less active in his way; and a paused beach volleyball game where the players can’t determine if the ball hit the (sand) line or not.

It’s a rare treat when I can create a blog post from the goings-on on right in front of me, but the beach allows me to do just that. More to today’s point, an active beach like this one changes character throughout the day. In other words, there are the sands of time and then there are the times of sand:

Dawn: Seagulls, sand, and surf. The beach at its most peaceful and pristine.
Early morning: Serious runners at the shore (unlike the casual joggers later in the day); an Asian elder performing a standing form of meditative yoga; a surf camp for pre-teens to the north; a lifeguard training camp for teens to the south; a pickup truck clearing the trash from the evenly-spaced cans.
Mid-morning: The gradual arrival of the masses (and all they bring with them). Also the arrival of the lifeguards, with bright cones marking the “no-man’s land” for emergency vehicles, flags indicating the adjacent street number so people know where to find you, and more flags to mark the beach’s “surf zone” versus “swim zone”.
Midday: Everything I observed at the start of this post (and so much more).
Mid-afternoon: The gradual departure of the masses, and (hopefully) all they brought with them. Also the departure of the lifeguards, signing off with a megaphone farewell to those who remain behind.
Early evening: The ritual of the sun-worshippers, who simply must remain behind to witness the (West Coast) sunset. There’s nothing like a setting sun to bring a person to a focused standstill.
Dark: An umbrella of stars, a rhythmic ribbon of white foam as the waves crash to shore, and an occasional party of two out for a romantic stroll at the water’s edge.

Trust me, it’s easy to be mesmerized by the times of sand if you watch them long enough. They’re the reason I never make progress with my latest “summer read”, and the reason I can abandon my electronic devices for hours at a time. Frankly, it’s a wonder I was able to turn away from the sands long enough to bring you this blog post today.

Cream of the (Dessert) Crop

A week ago last Tuesday, Salt Lake City hosted its first ever drone show of “fireworks”, replacing the traditional explosives residents have come to expect over the downtown park. The drones create colorful shapes and animations in the sky – even giant words – as well as a pretty good impression of the blooms and starbursts of fireworks. But let’s be honest: drones don’t replace fireworks. The same can be said for the frozen treats aiming to be more popular than, say, a simple serving of ice cream.

On the heels of Independence Day, America has another celebration coming up. National Ice Cream Day is the third Sunday of July in our country (and July itself National Ice Cream Month!) The “holiday” was signed into public law in the mid-1980s when Congress apparently had nothing better to do. So how do you and I “celebrate” ice cream? No clue, other than a Google search to figure out where to get a free scoop. And if you think ice cream is a poor excuse for a holiday, consider, the first Saturday in February is Ice Cream for Breakfast Day… which pretty much confirms every day of the year is some sort of “Day”.

A stroll past the freezers of ice cream in any grocery store boasts an impressive variety of spins, including cones, sandwiches, pies, and bites. Ice cream is split by bananas, cherry-topped into sundaes, blended into shakes, cloaked as “gelato”, and even fried into crispy-covered bites. I ask you, who buys all this stuff? Sure, as a kid I had a thing for Eskimo Pies (because my mom bought them) and later on I ate my share of Dove Bars (because my dad loved them). But feet to the fire, I’d rather spend my pennies on the best version of plain ol’ ice cream. I have my favorite brand (and you have yours) and time and again it ends up in my grocery cart instead of any of those other treats.

For a few years there I got caught up in the Cold Stone Creamery concept, where your serving of ice cream is placed on a marble slab and combined with “mix-in’s”. It was (still is) a trendy take on ice cream. But after just a few visits I realized the draw was the mix-in’s more than the ice cream. Safe to say Cold Stone doesn’t use a brand of ice cream anyone would consider “gourmet”. They know what brings people through the doors: marble slabs and mix-in’s. Cold Stone’s rival is even named Marble Slab.

For anyone growing up on the West Coast in the 1970s, the one-on-every-corner ice cream parlor was Baskin-Robbins. Their ever-changing selection of thirty-one flavors guaranteed slow perusing, even if the final choice was vanilla or rocky road nine times out of ten (okay, I’ll grant you peanut-butter-and-chocolate too). Today, Baskin-Robbins is still going strong, but I think most people prefer the flavors of whatever local parlor is closest to their house. And let it be said for the millionth time: Vanilla is and will always be the king of ice cream flavors. Simple, delicious, and versatile.

As for the commercial brands in grocery store freezers, Dreyer’s “Grand Ice Cream” is trying very hard to make its offerings your favorite. They smartly purchased www.icecream.com and dressed up the website as a tribute to ice cream, but let’s be real: they’re just pushing their own products here. My favorite brand is still Haagen-Dazs but get this: Haagen-Dazs is now a subsidiary of Dreyer’s. Whoa. Give it a few more years and Dreyer’s may turn into the Amazon of ice cream.

If you like to spend big on ice cream like I do (Haagen-Dazs is not inexpensive!) you might consider Cellato, a brand from Japan. Cellato makes particularly fragrant gelatos, mixing in white and black truffles from Italy, champagne, and caviar. Their “white night” flavor is topped with an edible gold leaf, two exquisite cheeses, and a sake-like paste. The price of a single serving? $6,380 USD, making it the most expensive ice cream in the world. Might as well make the airplane seat to Japan first-class for a dessert like that.

In closing, a very happy National Ice Cream Day to you! However you choose to celebrate this Sunday, you don’t need Cellato. You don’t need Coldstone Creamery either. For me, the entire ice cream aisle at the grocery store might as well be reduced to the Haagen-Dazs flavors. Those, and the choices at my local ice cream parlor satisfy my craving. In other words, forget about the drones. Traditional fireworks will always be better.

Some content sourced from the CNN Travel article, “Don’t drop it: World’s most expensive ice cream costs $6,400”, and Wikipedia, “the free encyclopedia”.

Seaweed Sarge

With the U.S. Memorial Day holiday in the rear view mirror, the 2023 summer season is officially upon us. According to surveys from American Express Travel, sun-and-fun seekers prefer New York City, Las Vegas, and Los Angeles this year. Las Vegas raises an eyebrow (after all, summer in Sin City is broiler-setting hot) but notice something else: Florida didn’t make the top three. Maybe – no, probably – it’s because Seaweed Sarge is already wreaking havoc on the Sunshine State’s beaches.

If you don’t know Seaweed Sarge, it’s because 1) you deliberately avoid the news these days – an increasingly popular trend – or 2) like me, you need a more creative label for sargassum, because it’s a weird name for the seaweed intent on taking over the world. Sarge is a little intimidating, if only for his size. Picture him as a belt of algae 5,000 miles long (I can’t picture anything 5,000 miles long, can you?) Now consider: Sarge will double in size by July, the peak of his “bloom season”.

Sargassum is a particularly annoying form of seaweed. It’s rootless, which means it can reproduce while simply floating around on the ocean’s surface. Its rapid growth is bolstered by nutrients leached into rivers and oceans from land-based agriculture. Once it makes shore sargassum rots immediately, releasing irritating hydrogen sulfide and the stench of rotten eggs. And trying to remove countless tons of seaweed begs the question: where the heck do you put it all?

Florida’s gonna have to figure out the answer to that last question, and fast. Sarge is already littering beaches from Ft. Lauderdale to Key West and we’re just getting started. Come July and August it’ll be virtually impossible to walk along the shoreline.

My own visits to the beach have been blissfully Sarge-free. Most of my sun-and-fun takes place in San Diego, far from Sarge’s primary Atlantic Ocean residence. The only real nuisances on San Diego beaches are the occasional jellyfish or stingray, and a once-in-a-blue-moon shark sighting (which stirs up more anxiety than actual sightings). Admittedly, Sarge washes ashore in San Diego as well, but mostly just here and there as a remnant of off-shore harvesting. Seaweed does have its upsides, in foods, medicines, and fertilizers.

Ironically, I have fond memories of Sarge as a kid. He’s built with giant flappy leaves reminiscent of a mermaid’s fishtail. He’s got countless air sacs to keep him afloat, which make a popping sound as satisfying as squeezing bubble wrap. If I’d thought to take pictures back in the day, I could show you Sarge as an adornment to many a childhood sand castle.

An army of beach tractors could work all summer in South Florida and barely make a dent in Sarge. The seasonal maintenance of the single half-mile beach in Key West alone is in the millions of dollars. But a better solution may be in play. A prototype robot has been designed to do battle at sea. “AlgaRay” cruises slowly through the water, hooking tons of Sarge’s strands in a single pass. Once at capacity, AlgaRay drags Sarge underwater to a depth where all of those air sacs explode. No longer buoyant, Sarge sinks to the ocean floor; a “watery grave” if you will. AlgaRay has been likened to a weed-eating Pac-Man or a vacuuming Roomba. Either image works for me.

Let’s have one more look at those tourist surveys. One in ten say they’d cancel or reschedule a trip to Florida if they knew Sarge was coming ashore. Maybe that explains why landlocked Las Vegas ranked #2 on this summer’s most popular U.S. destinations. Not that Vegas doesn’t have its own threats. Three years ago a swarm of locusts descended on the Strip, blotting out casino windows and streetlights. An annual migration of tarantulas passes by in the surrounding desert. So take your pick: hordes of flying/crawling bugs or a giant mass of inanimate algae. Maybe Sarge isn’t so bad after all.

Some content sourced from the NPR.org article, “Giant blobs of seaweed are hitting Florida…”

Crescents and Con Artists

Every Christmas without fail, my family enjoys croissants as part of the morning meal. We pop them into the oven after seeing what Santa left in our stockings (but before unwrapping anything under the tree). So last week, as I loaded our Easter ham into the garage frig, a tantalizing thought occurred to me: the leftover Christmas croissants are parked right next door in the freezer. Could they possibly be as light and flaky as they once were, four months after their initial rise-and-shine?

If you know anything about authentic croissants, “rise and shine” is a fitting description. Thanks to some seriously active yeast, croissants rise to a soft, pillow-y consistency. Thanks to a whole lot of butter (and a little egg yolk), croissants finish with a pleasing sheen on their delicate, crispy crust. If there’s a more decadent baked good on the planet, my crescent-shaped ears are open and listening.

Croissants have been around a long time. They got their start centuries ago in ~~France~~ Austria as the more pedestrian kipferi yeast bread roll. Eventually the French stepped up the game using leavened laminated dough and butter, ending up as the light, flaky, many-layered version you know and love today.

Croissant means “crescent” of course (which is why I get hunger pangs whenever I gaze at the moon). Croissant also has an elegant pronunciation. Turn the “roi” into a “weh”, drop the final “t”, and keep the sound a little inside the nose. Cweh-saw. Congratulations! You speak French.

Even “crescent” has a dignified definition: a shape resembling a segment of a ring, tapering to points at the ends. Can you picture it? Sure you can, because now you’re thinking of Pillsbury Crescent Rolls. They’re so “American”, aren’t they? We take a centuries-old, meticulously refined shoo-in for the Baked Goods Hall of Fame and reduce it to sticky, doughy, fast food; vacuum-packed into a can you open with a spoon.

[Speaking of Pillsbury, here’s something you didn’t know about the Dough Boy, otherwise known as “Poppin’ Fresh”. He has a family! His wife is Poppie Fresh, his kids are Popper and Bun-Bun, his grandparents Granpopper and Granmommer, and his Uncle Rollie. Don’t forget the dog (Flapjack) and the cat (Biscuit). In the 1970s you could purchase the entire clan as a set of dolls.]

Pillsbury isn’t the only crescent con artist out there. Burger King made a name for itself with its popular Croissan’wich breakfast entrees. And Galaxy, the Williams-Sonoma mail-order croissants my family and I enjoy at Christmas, start out as frozen minis, rise impressively overnight on the kitchen counter, and bake to an excellent knock-off of the bakery-made originals.

The preparation of authentic croissants requires time and attention we Americans don’t have the patience for. Watch the following video (which is thirteen minutes long so… maybe not) and you’ll learn what it takes. At the least, you’ll understand why I pay almost $4.50 for a single croissant from Galaxy/Williams-Sonoma.

Most of us wouldn’t make it past the initial “pre-dough” step in the video, let alone the labor-intensive lamination (folding/flattening), forming, fermentation, baking, cooling, and storage. We’re talking hours and hours in the kitchen here, and that’s assuming you have the right equipment. No wonder we’d rather just whack a Pillsbury tube on the counter edge and produce “crescent rolls” hot out of the oven 9-11 minutes later.

Still, I implore you to watch the cweh-saw video. The star of the show is Frédéric from Boulangerie Roy Le Capitole, narrating the process in his beautiful native language. This man could be saying … and then we drag the smelly garbage out to the back alley for the cats to dig through and I’d still be glued the sound of his words. Or, listen to our lovely video host and her delightful French accent (with the occasional incorrect word sprinkled in).

I was so mesmerized by the French voices I really don’t remember much about the croissant-making itself. But it’s hard to forget the facts. Making an authentic batch takes three days. A croissant is 30% butter and can have as many as fifty layers. French bakeries have “bread laws” to protect their artisan products. Finally, you can “hear” the sound of an authentic croissant by pushing through the crispy crust to the softer layers inside.

To the matter of my Christmas… er, Easter croissants, I’m happy (and satisfied) to report they tasted just as good last week as their holly, jolly predecessors a while ago. Apparently four months isn’t too long to wait for good croissants. But three days is too long to make them from scratch so I’ll keep buying from con artists.

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

Trees We’ll Never See

A few weeks ago my wife requested a landscaper’s estimate to remove six or seven trees from the back of our property. They’ll have to knock down a few lengths of perimeter fencing so they can get their big equipment through, and they’ll make several trips to the dump with all of the branches and stumps they’ll pile up.

But when all’s said and done my wife will have the blank canvas she wants for a future riding arena for her horses. Minus a few trees, of course.

The neighbor lady won’t be happy because she’s all about keeping the trees, She drops hints here and there about “leaving things the way God intended”. She also doesn’t seem to mind the endless waste the trees generate, whether falling leaves from the oaks or cones and needles from the pines. But here’s what I want to say to her. First, we have over forty trees on our property (and thousands in the community) so losing six is just a needle in the haystack. Second, we’ll replace those trees over time, in other areas of the property. We’re already making plans to switch out the rose bushes in our driveway circle for a Flowering dogwood.

I can still hear the neighbor lady pleading, “Dave, do you know how long those trees have been standing back there?” Why yes, good neighbor, I’m sure some of them have been around a hundred years. But just like the ones that came down so our house could be built, it’s time to get rid of a few more. You sort of make an agreement with the forest when you live in it. Let me take down a few of your trees and in return I’ll care for the ones that remain.

Amy Grant, the well-known Christian singer (and most recent recipient of the Kennedy Center Honors), just released her latest single. It’s perfect for the start of spring. Trees We’ll Never See is a gentle, lilting ballad about the brevity of human life. The song covers a lot of ground in its few verses: the things we learn from our parents, the challenges we face, the value of hard work, and leaving a legacy. Amy also reminds us about the importance of faith and prayer (as she usually does). But it’s the song’s title that sticks with me. We’re all planting trees we’ll never see.

I remember talking to one of my cousins years ago, and hearing about a locked-down project he was a part of for America’s Space Administration. I can’t recall the what, where, or why of it all, but I do remember the time frame to get it done. Generations. Meaning, my cousin (and his kids, and maybe even their kids) will be long gone before the work is finished. My cousin is planting a tree he’ll never see.

Here’s my favorite lyric in the Amy Grant song:

Statues fall and glory fades but a hundred-year-old oak tree still gives shade.

That’s powerful stuff in my book. You can be somebody big or you can do something big, but what can you be or do to make the world a better place after you’re gone? I’m still working on my answer to that question.

I first covered Amy Grant a few years ago, blogging about her single I Need A Silent Night. It’s a frank anthem about seeking the Christmas spirit amidst the inevitable chaos. I’m not always struck by Amy’s lyrics but I was then and I am again now.

Here’s my final take on Amy’s song. If you’re familiar with her music you know she’s been around a long time. She released her first album in 1977, meaning almost fifty years and hundreds of songs. And in that time Amy’s style moved a little towards pop and a little towards country, but never far from Christian themes. Trees We’ll Never See could be straight out of Amy’s early years. It’s like she tapped the roots of a tree she planted decades ago, just to create a brand new one for future generations. I’ll keep that in mind whenever we plant our Dogwood.

Some content sourced from IMDB, “the Internet Movie Database”, and Wikipedia, “the free encyclopedia”.