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Kay

Author's details

Name: Kay Hoflander
Date registered: December 7, 2010
URL: http://fullcircle.com

Latest posts

  1. Traditions follow us into the New Year. Do you have your lasagna ready to eat on New Year’s Day? Tradition says it will bring good luck to those who do. From my archived columns and first published in the Examiner on Dec. 31, 2005. — December 31, 2017
  2. The Christmas grandma forgot to cook. First printed in December of 2006 in The Examiner, an eastern Jackson County daily newspaper. — December 7, 2017
  3. Bread is king at Thanksgiving dinners. (From my archived columns, first published in The Examiner on November 24, 2011. The Examiner is a daily newspaper, serving Eastern Jackson County, Mo.) — November 23, 2017
  4. Fourth of July memories– it’s really the patriotism we love, not the potato salad. From my archived columns, first published July 3, 2006, in the Examiner, an eastern Jackson County daily newspaper. — July 1, 2017
  5. Genealogy, arsenic and old lace. First published March 31, 2011, in The Examiner, an eastern Jackson County, Missouri, daily newspaper. — May 5, 2017

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Dec 31

Traditions follow us into the New Year. Do you have your lasagna ready to eat on New Year’s Day? Tradition says it will bring good luck to those who do. From my archived columns and first published in the Examiner on Dec. 31, 2005.

lasagna2

There is an old Sicilian tradition that says good luck will come to those who eat lasagna on New Year’s Day!

Laughing at that are you?

Better take heed. The folklore surrounding that custom also says that macaroni or any other noodle consumed on New Year’s Day will bring you bad luck.

In my family in my growing up years, we got a jump on the New Year’s Day lasagna custom.

On Christmas Day, we would feast on lasagna and boiled or deep-fried shrimp.  Looking back, I can only attribute that observance to the fact that my mother spent a lot of time in Italy and my dad spent a lot of time in San Diego.

Proof positive– my brother, en route from Colorado to Missouri for the holidays, called to ask, “Should I bring the shrimp? You are having lasagna aren’t you?”

Some might find that odd, but, to me, it was as normal as any time-honored tradition could possibly be.

In Missouri, most folks stick to the custom of serving turkey or ham with all the fixin’s for both Thanksgiving and Christmas.

I used to become embarrassed when a friend would ask, “So what are you cooking for the holidays?”

“Oh, the usual,” I would say to avoid saying, “lasagna and shrimp.”

Then, along comes New Year’s Eve, when we tend to join the common norm and serve our best horsd’oevres and the bubbly, just like everyone else.

Since we have already had lasagna for Christmas, I figure we are set for New Year’s Day.

Good luck is most assuredly “in the bag” or in the lasagna as the case may be.

Incidentally, there are other New Year’s Day practices that bear some mention, although they may not be quite as unique as the “lasagna brings good luck” one.

A quick internet search found these curious yet extraordinary customs practiced by folks around the globe. All are guaranteed to bring good luck and good fortune:

  • In England, the first guest or visitor of the New Year should be male and should bring gifts. All visitors who arrive too early and empty-handed, and presumably, all females, must wait on the guy bearing gifts before they can enter. That doesn’t exactly get a party off to a great start!
  • In Spain, when the clock strikes midnight, one must eat 12 grapes, one with each toll. Each grape brings good luck for each month of the year ahead.  Wow…you would have to be really good at eating grapes fast! Think about it.
  • Meanwhile, in Peru, those folks are eating grapes, too, on each strike of the clock, precisely at midnight. However, in Peru, one must consume a 13th grape, to seal the deal—now, good luck will be yours!
  • In Wales, at the first strike of the clock at midnight on New Year’s Eve, one must run to the back door and open and close it. This sends all the bad luck of the current year out the door where it is locked out forever. Then, one must run quickly to the front door in order to open that just as the clock strikes 12.  This practice welcomes in the good luck of the New Year.
  • In the United States, folks traditionally share a kiss that symbolizes purification and welcomes in the good fortune of the New Year.

Consider this:

What would it be like if one tried to practice all these customs at once?

The clock is starting to toll midnight. With the first strike, quick eat a grape. Then, run to the back door, open and close it, while eating a grape on each strike of the clock. Run to the front door and let in the new good luck of the New Year, all fresh and clean, but be careful, all-the-while, to not let in a female guest who does not bear gifts. Now, everyone kiss.

Wait, hold the phone.

We forgot about the 13th grape.

This could be a game show.

Lasagna on New Year’s Day seems a whole lot easier.

Dec 07

The Christmas grandma forgot to cook. First printed in December of 2006 in The Examiner, an eastern Jackson County daily newspaper.

With apologies to author Clement Clark Moore who was thought to have penned  ’The Night Before Christmas’ in 1823. Here’s my take on this delightful Christmas classic poem…

twas-the-night-before-christmas-little-golden-book-cover

‘Twas the day before Christmas, when all through the house, the grandkids were running and chasing a mouse.

The stockings, hung by the chimney with care, were falling into the fire before I could get there.

Only one of the grandkids was nestled snug in her bed, while her brother and cousins danced and jumped on their heads.

Papa in his slippers, and I in my wrap, longed to settle down for a cozy afternoon nap.

When out on the lawn there arose such a clatter, more grandkids arrived to add to the chatter.

Away to the coffee table I flew like a flash, put away vases, pictures and books before they were trashed.

The moon on the breast of the new-fallen snow, meant more kith and kin would come soon with toddlers in tow.

When what to my aging eyes should appear, but a van load of college students with eight cans of beer.

With a little old driver, so lively and quick, I knew in a moment it must be Uncle Nick.

More rapid than eagles, the relatives came, as I whistled and shouted and called them by name:

“Now, Auntie! Now, Uncle! Now, Nephew and Niece! On, Grandpa! On Grandson! On Brother and Sis!”

To the top of the porch, to the top of the wall, Papa whispered, “Dash away! Dash away! Dash away all.”

As dry leaves that before the wild hurricane fly, the hungry settled round the table ready to eat ‘til they die.

So up to the kitchen, I flew like a flash, threw open the empty cupboards and searched for some cash.

With a purse full of bills and no time to blink, I drove straight to the deli but was soon back at the sink.

There was no food to be had in our little berg; the shops were all closed, the keepers gone home. There was nothing to feed this hungry, wild herd.

And then in a twinkling, I heard in the drive, the screeching and stopping of each giant tire.

As I drew in my head and was turning around, down the chimney the Schwan’s man came with a bound.

A bundle of boxes he had flung on his back, and he looked like a St. Nicholas just opening his pack.

My eyes how they twinkled! My heart how merry! He had entrees, desserts, and even frozen cherries.

He had hams and turkeys, gravy and pie. Casseroles, pizzas, chicken, oh my!

A wink of his eye and a check of his supply, soon gave me to know there was plenty to buy.

There were scalloped potatoes, California blend veggies, green beans and corn, frozen fruits galore, peppermint ice cream and chocolate cake rolls.

He spoke not a word but went straight to his work and filled our fridge, then turned with a jerk.

And laying his finger aside of his nose, and giving a nod, into his yellow truck he rose.

I sprang to the task; serving up the stash, and to my guests gave a whistle.
They flew to the table like down on a thistle.

But I heard him exclaim as he drove out of sight,

“Next year lady, buy your food ahead a fortnight (and don’t forget to cook)!”

Nov 23

Bread is king at Thanksgiving dinners. (From my archived columns, first published in The Examiner on November 24, 2011. The Examiner is a daily newspaper, serving Eastern Jackson County, Mo.)

parker-house-rolls-840x536

“Bread is the king of the table, and all else is merely the court that surrounds the king. The countries are the soup, the meat, the vegetables, the salad, but bread is king.”

– Louis Bromfield, American novelist, 1896–1956.

Thanksgiving Day is almost here, and dinner smells wonderful, yes it does, but nothing, absolutely nothing, has a finer aroma than light yeast rolls baking in the oven.

Each autumn, as the fourth Thursday in November draws closer, I think a lot about turkey and all the trimmings, including my Dad’s sausage-pecan-apple dressing, a green-bean casserole, fried apples, cranberries, mashed potatoes and turkey gravy, sweet potatoes and a large dollop of whipped cream atop a piece of luscious pumpkin pie.

A Thanksgiving feast could possibly be the most wonderful collection of food one enjoys during the entire year, but since childhood, ‘light’ yeast rolls have been my favorite Thanksgiving Day food.

Yours, too, or perhaps not? Some say yes, some no.

However, I know this to be true, at our house kids pop these heavenly rolls into their mouths like candy. Everyone else around the table eats at least two, and my husband would think the world came to an end if we served Thanksgiving dinner without yeast rolls.

The late Emily Post, renowned newspaper ‘etiquette’ columnist and author, wrote once “bread is like dresses, hats and shoes—in other words, essential!”

When families and friends break bread together, we are indeed sharing an essential food staple that has been a part of our world since the beginning of recorded time.

Bread is important. In fact, noted American chef James Beard once called it the most fundamentally satisfying of all foods.

Out of curiosity, I researched the history of bread and learned, to my surprise, that bread, beer and yeast went hand-in-hand in ancient Egyptian culture, where bread is thought to have first originated. Bread and beer were staples of every meal there. At some point, yeast was accidentally discovered when someone dropped it in the dough, as the story goes. Possibly someone had too much beer, but nevertheless, the rest is history. The Egyptian’s flat, hard crusty bread eventually evolved into light, heavenly manna from heaven.

Today when we think of Thanksgiving dinner, we know that bread is a major element in its own right, but it is also an ingredient in stuffing or dressing, whichever you choose to call it.

Inspired by this talk of yeast rolls and dressing, I decided to search for my Dad’s legendary sausage-pecan-apple dressing recipe and found Grandma’s “light rolls” recipe as well. Two undeniable stars of our turkey dinner this Thanksgiving.

After all, bread is the king of the table.

Note to readers: There are many yeast rolls recipes to be found, and you probably have your favorite, so instead here is my Dad’s aforementioned stuffing recipe in case you would like to try it for your next Thanksgiving dinner. It’s good.

Sausage Dressing with Apples and Pecans
8-10 ounces of sausage, chopped
14 cups dried bread, cut in cubes with crusts removed
1 ½ sticks butter, melted
2 cups chopped celery
2 cups chopped onions
4 large apples
3 cups pecans, chopped
3 tablespoons fresh sage
2 teaspoons dried sage
4 large eggs, beaten
5 cups turkey stock, maybe more if needed
Fresh chopped or dried parsley to taste
Dried thyme to taste
Salt and pepper to taste

Preheat oven to 350 degrees. Coat baking dish with oil or cooking spray. In large skillet, cook sausage. Drain and remove, cool. In bowl, add bread cubes to sausage. Melt butter in skillet and add onions and celery and cook for a 3-4 minutes, add apples and cook two more minutes. Pour this mixture onto bread and sausage mixture. Add seasonings, mix, and finally stir in pecans.

Mix eggs in turkey stock and add to dressing mixture, stirring completely. Sometimes it takes more stock to moisten the mixture. Put in baking dish, cover with foil and bake 20 minutes. Uncover and bake until top is slightly browned and crisp, usually takes about 20 more minutes.

Serves 10.

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