about me:
I’m originally a New York City boy, born in the early 1950’s in Manhattan and raised in Jackson Heights, Queens. In the mid 60’s we moved out of the city to the country, Huntington, Long Island; and had lived there until 2001.
My wife and I departed Huntington, New York, by boat, on September 12, 2001, the day after: But, that’s a whole ‘nother story. We were headed for and lived in the Florida Keys for 4 years. Two of those years were spent living aboard our custom built 32 ft. tugboat; “Tuglet.”
While living in NYC, I was blessed by the fact that my grandmother, who taught me how to cook, lived in the apartment just upstairs. Nana started me off, at the ripe old age of four, by teaching me how to fry one simple egg. My love for cooking continued from there. By the time I was nine, with a little help from my grandmother, I put on my first Thanksgiving dinner… for fourteen people
Many people ask me why wasn’t my mother the one teaching me how to cook. It’s simple, mom was a great cook. Dad, however, was a New York City fireman. I think that he envisioned my starting a New York City version of the great Chicago fire. Ergo, our kitchen was off limits to me. That’s okay though, we had an old dilapidated Magic Chef, whereas Nana had a 1930’s Chambers with a griddle-top/broiler, four burners and two ovens. That thing rocked!
favorite foods:
Most of the 4 food groups.
Meat/Legumes: Beef, chicken, eggs, nuts, most peas and beans.
Fruits/Vegetables: Most.
Grains: Barley, hops, malt, yeast, water; all with sufficient fermentation time
Dairy: Cheez_Whiz
The Cranky Yankees Collards
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Okay, so this isn’t going to be a half hour recipe. I’ve been invited to add it anyway. It’s not vegan and it definitely isn’t health food, but it is oh so good. What’s a Yankee doin’ cookin’ greens? In my early 20’s, I was an independent “Owner-Operator” with my own tractor-trailer. I’ve been to all of the “Lower 48” states. I spent a lot of time traveling through the south. That’s one of the reasons that I live in SC now. I befriended a young black fellow, who was also an “O/O,” who hailed from Greensboro, NC. Every time we’d meet up, I was invited to stay at his house. That meant church on Sunday morning followed by the southern feast afterwards. That’s where I learned to cook southern style. Need I say more?
Traditional Irish Soda Bread
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This is the recipe that my great grandmother brought with her from Ireland in the late 1800’s. It’s a very, very common, everyday recipe. It’s uncommon, however, to those unfamiliar with the peasant lifestyle and the lack of extra ingredients. It’s extraordinarily bland, as were most Irish fares, and was made to accompany other foods like soups and stews. Traditional Irish Soda Bread requires but a few simple ingredients; flour, salt, baking soda and buttermilk: That’s it! All of the other things like nuts, raisins, onion and things like that, are not even remotely traditional. The most that might be added is a few tablespoons of molasses: As Nana would say, “For good little boys and girls.” And occasionally, I break from tradition and throw in a couple of tablespoons of caraway seeds. Sodium Bicarbonate, or baking soda as it’s commonly referred to, the Irish called it “Bread Soda,” started being used in bread making in Europe in the early 1800’s. It allowed even the poorest of peasants, or “Shanty Irish” as they were known (my lineage), to make a ‘raised loaf’ every day. This was not the bread of kings or lords. They ate bread made with yeast. Since a majority of the growers and keepers of yeast were the brewers and whiskey distillers, yeast was a very expensive commodity. It was out of the question for a majority of Irish households. Special note: Traditionally, there was never an “X” made on the loaf. It was always the sign of the Cross, acknowledging Him from which all gifts and blessing are from. This, like all food, is best when blessed, thanks given and shared with friends.
The Cranky Yankees Carolina Cole Slaw
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I’m not a big fan of mayo and milk based slaws: Although my mom used to make one that had pineapple in it. It was pretty good. I’d love to find that recipe. I picked up this recipe during my many travels throughout the south, many years ago. I’ve tweaked and fine tuned it over the past 20+ years. I think it’s fairly decent. So do many others. Enjoy. God bless.
Nana's Irish Soda Bread
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This is a break from the traditional Irish soda bread in that it contains items that were not common to the average Irish household back in the 1800’s. This was my grandmother’s take on Irish Soda Bread. The best part is that it’s very flavorful and goes great with your morning coffee or tea. Raisins were not part of the soda bread recipe. Raisins were imported and therefore not available to most Irish households. However, it was not uncommon to find currants or bilberries (cranberries) in your soda bread. They grew wild throughout the countryside. Special note: Traditionally, there was never an “X” made on the loaf. It was always the sign of the Cross, acknowledging Him from which all gifts and blessing are from. This, like all food, is best when blessed, thanks given and shared with friends.
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ShoutBox all shouts
Hoping you & family are doing well!
Excellent job on the photo! I left you a message.
I hope you are well clear of IRENE'S path. We're hoping she goes to the east and out to sea!
Where have you been old wise owl?
We're in discussions if you want to chime in. You have good conversation. Bring the Mrs, too.
