Also Known As "Noodles" and A Call for "Keeper" Blogs

I'm showing my age, talking of "noodles." Actually, why did I even type that? I don't care that I'm no longer young. Others sometimes seem to have a problem with it, but I just don't care. I feel lucky to be alive. I don't like that my health is so poor and my arthritis is so bad, but as for aging, it's part of the circle of life. Satchel Paige said, "How old would you be, if you didn't know how old you is?" Sometimes you'll see that quote "cleaned up" grammatically, which is totally insulting, if you ask me. Satchel Paige knew what he wanted to say, and the droll way he wanted to say it. 

I saw on another blog a good recipe for pasta. Of course I cannot find it again, but maybe someone will have posted it or seen it, too. I am always on the lookout for good recipes. I never heard of pasta until I was grown, because we called pasta "noodles." Spaghetti, egg, orzo, fettuccini, whatever shape or ingredient, they were all "noodles." A dish I served often as a young bride was boiled spaghetti noodles with canned Chicken a la King over them, and "toast points" balancing on the side of each bowl to make it more filling. Ah, those old days. A "green salad" would accompany the meal, if it was near a paycheck. The "salad" was torn up iceberg lettuce doused with an oil-and-vinegar/salt-and-pepper mix.

I was amazed when grown when I found some people used the noodles we knew as "sliders" in their "chicken and dumplings." Our dumplings were a steamed biscuit-like dough "settin' on top the chicken stew part." These strange dishes called for SLIDER NOODLES in place of the dumplings. They had to be FISHED OUT of the chicken stew part. I marvelled at it, but I could not deny the sliders were great in that dish.

I often eat noodles as shown above: Boiled, and then with anything "to hand" mixed in them. Usually, that means margarine, and then some protein (usually peanuts or pecans), and spices like lemon pepper or salt-and-pepper. When I am in luck, it means cherry tomatoes and an avocado in there, too, or boiled yellow squash. For awhile there at the beginning and middle of the pandemic, cherry tomatoes completely disappeared from our area. Gone! So I'm making up for lost time with them.

If you get a chance, visit the blogs over on my Blog Roll. I just LOVE those blogs. And, if you know of any other "keeper" blogs, please comment and tell me! Blogs are my "window on the world" lately, and such day-brighteners. Long Live Blogging!

    Kind regards,

    Holly, The Merry Olde Dame

"Rompope" - The Eggnog of Mexico

I don't know if anyone has traveled to the Middle East, but one delightful aspect of the region (in olden days, anyway) was the number of almond-based drinks. 

Mexico, too, has a delicious almond-enhanced holiday drink. Yesterday I mentioned Ponche Navideño, but instead of that recipe, today I'll post one for Rompope. Rompope is actually more popular than the punch, although both are wonderful. But Rompope should come first, because it's first in the people's hearts.

Here is one old recipe. The main difference between Eggnog and Rompope is the almond meal. I don't know if many people will be making these elaborate Christmas drinks this year, due to COVID-19. They are labors of love that are usually made to celebrate our special guests. Many Yuletide recipes have expensive ingredients (especially so in olden days), and were only made for that special time or for weddings. With so many communities locked down, there isn't as much baking, mixing, and decorating as usual among many. 

You can right-click the image below to save the recipe.

NOTE: You can substitute pre-ground almond meal for the freshly ground meal the recipe calls for.

Thank'ee for stopping by, and I hope you enjoy. Do you have a special drink for the season? I remember most fondly the Sherbet Island Punch my piano teacher would make for our Christmas recitals. As a preteen and then teen, I thought it most elegant.

    Kind regards,

    The Merry Olde Dame, Holly

 

"The Christianas, and the Stemming, and the Potsing, and the Schussing" in the SNOW! With Tom and Jerry Batter!

A movie I love to watch every year is White Christmas, with Bing Crosby, Rosemary Clooney, Vera Ellen, and Danny Kaye. It's corny and a bit sappy, but I just love several scenes, especially when they are traveling via train, and a scene of a smorgasbord in the middle of the night in a ski lodge. I actually stayed at such as lodge 40 years ago. I think there are quite a few Hallmark movies out that attempt to recreate that cozy, wonderful feeling of being able to get up at 2 a.m. to wander down to the great room with its roaring fire and snack spread, snug in your flannel granny gown.

In the train scene, Bing's character is talking about skiing, before they launch into a lively song about "Snow." He speaks of  "The christianas, and the stemming, and the potsing, and the schussing" and "hot buttered rum, light on the butter." The "christianas" et al are all skiing moves, and who doesn't recall at least the Lifesaver flavor of Buttered Rum? 

"Snow" in White Christmas

There is another Yuletide drink that has almost disappeared, except in a few select areas, and that is the Tom and Jerry, basically a hot version of eggnog. No wonder it fell out of favor: There are a lot of steps to making it. If you go "junking" or antiquing, you might have run across a bowl and cup Tom and Jerry set, usually in Christmas colors and motifs. It's actually a BATTER/glop that contains raw eggs, used to flavor brandy and rum (or bourbon if you prefer), and here is an old recipe for it. Teetotalers such as myself can use hot milk in place of the water and alcohol:

Tom and Jerry Cocktail

Ingredients:

6 eggs, room temperature, separated
1/2 teaspoon cream tartar
1 cup superfine sugar
1/4 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 1/4 cup powdered sugar
1/2 cup whipping cream
hot water
rum
nutmeg for garnish

To Make:

• Separate the eggs.
• Beat the whites along with the cream of tartar until they are a soft meringue.
• Gradually add the superfine sugar (can use regular granulated, too)
• Continue beating until stiff meringue forms (but not totally "dry").
• Place the meringue into a large mixing bowl.
• Using the same mixing bowl that you mixed the meringue in, add the yolks and 1 cup of the powdered sugar.
• Beat until light yellow and the consistency of frosting.
• Add the spices. Mix for another 1 minute.
• Fold the yolk mixture into the egg white mixture; don't stir, just fold
• Using a clean mixing bowl to whip the cream with the remaining 1/4 cup powdered sugar until stiff peaks form.
• Fold into the egg mixture.
• Fill a cup with hot water and 1 ounce of rum (or heated milk to fill the mug)
• Top with a scoop of Tom and Jerry.
• Garnish with a little nutmeg.
• Serve (refrigerate leftovers).
• Enjoy!

Gorgeous and Delicious Unusual Pomegranate Jalapeno Avocado Relish

Friday the 13th, in 2020. Be careful out there.

Thanksgiving is fast approaching. Many will not be having family get-togethers due to COVID restricting travel and visiting, but if you get a chance to make this recipe, your family will love it! If they serve dip in Heaven, this will be there.

I got this from a co-worker years ago, in the pre-avocado toast days. It was even more unusual then. 

Sorry for the quality of the photo. It dates from years back, too. This first appeared on my old blog, Penniwigs.

I named this blog "The Merry Needle," to reflect my love of cross stitching and freehand embroidery, but I never seem to have time to pick up a needle anymore. Maybe once the holiday season settles in, I will be able to share some of my designs and handiwork. Sitting in a snug chair, Hallmark movie playing, cross-stitching in hand - now, that is truly heavenly!

Thank'ee for stopping by.

    Kind regards,

    The Merry Olde Dame