Sarah and I just had a beer date with Kraig at the W.A.B.. He looks really nice with the respectable salesman tie without his usual mil-spec hairdo and goat.
Let’s hope that’s not the last we’ll ever see of him.
So, we snuck up on Ol’ Narg’s joint on whim after our shooting the breeze with Kraig (since we were in the area…can’t hurt to drive by, you know?) and called him when we saw lights on and people moving around inside. We were dropping all kinds of hints that we were within visual range (i.e., “Stop pacing when I’m talking to you!”), but he wasn’t getting them. It’s nice to pull a fast one on Ol’ Narg when you haven’t seen him in a long time. Fortunately, Miss Carrie Jo seemed forgiving of our no-warning drive-by.
Mix together thoroughly… 1/2 Cup soft shortening 2/3 Cup sugar
2 eggs Sift together…
11/2 Cups sifted flour
2 Tbsp. cinnamon
1 tsp. baking powder
1 tsp. soda 1/2 tsp. salt Stir in alternately with…
1 Cup sour milk
Pour into greased and floured 9″ sq. pan. Rub together 1/2 cup sugar, 1 Tbsp. butter, and 1 Tbsp. cinnamon, and sprinkle over batter. Bake. Serve with cinnamon-flavored whipped cream or Lemon Sauce. Temperature: 325°F (slow mod. oven) Time: Bake 40 to 45 min. Amount: 9 servings
Nora got me hooked on this every Christmas with my wife’s family.
1 lb. bulk or link sausage: crumbled, browned & drained (double this amount for bacon)
6 slices white bread: remove crust, dice
2 cups milk
4 eggs, beaten
1 tsp dry mustard
1 tsp salt
1/4 lb. grated American or cheddar
Mix all of the above and refrigerate 12 hours, or overnight. Pour into greased 8×12 or 9×13. Cover with foil and bake in pre-heated oven at 325°F for one hour. Remove foil and continue to bake 15 minutes.
Gabe’s grampa smuggled this recipe into the U.S. from Syria via Cuba back in the day.
1 19oz can of chick peas, or two of the smaller European-sized cans of chick peas (a.k.a. garbanzo beans, a.k.a. ceci beans, a.k.a. Kichererbsen
One Teaspoon of salt
Three tablespoons of Sesame Tahini (Ground Sesame Seeds in Olive Oil)
Four or five cloves of peeled garlic (you can use fresh garlic or minced in a jar)
Five tablespoons of Lemon Juice
1. Drain the chick peas and save the juice.
2. Dump everything else into the blender
3. Start blending and slowly add chick pea juice until you get the viscosity you like (we used about half of the juice we drained).
Note: we used 3 heaping teaspoons of minced garlic in our batch and it was strong enough for us.
We had some leftover minced parsley and threw that on there with a little olive oil and a dusting of Spanish pimentón (smoked paprika).