Monthly Archives: November 2008

Ten Commandments Hike

Patch

Patch

The third annual Baden Powell Council Boy Scouts of America Ten Commandments Hike was on Friday, November 28.  This hike was open to boy scouts, girls scouts, religious and other youth groups.  The title is a bit misleading as the layout this particular year involved a bit of driving but there was still some hiking between churches going on.

The premise of the hike is to go to ten different churches.  At each church, the participants learn about that particular church and its denomination and about one commandment.  This year there were only eight churches participating but each did a wonderful job and two churches talked about two commandments.

A special thank you goes out to Eileen Horan and Don Toner and Larry Corwin for organizing the event and promoting it.  A special thanks also goes to the eight churches and their congregations for welcoming a group of approximately 100 people into their warmth on a day normally devoted to materialism, not a way of life or religion.

Registration

Registration

Registration began at Sacred Heart Ukranian Catholic Church’s social hall.  After a few pieces of information about programs for scouts specifically, the group moved to Sacred Heart Ukranian Catholic Church to find out about the church and the first two commandments.

Sacred Heart Ukranian Catholic Church

Sacred Heart Ukranian Catholic Church

From Sacred Heart, the group drove to Holy Spirit Byzantine Catholic Church on Clinton Street in Binghamton.  We all parked and went inside where we heard from a member of the congregation about commandment number 6.  The pastor at Holy Spirit was recovering from surgery and was unable to be with us but his representative was very informative.

 

Holy Spirit Byzantine Catholic Church

Holy Spirit Byzantine Catholic Church

From Holy Spirit, the group walked up Glenwood Avenue to Grace Tabernacle.  Here the head of the non-denominational congregation talked to us about commandment 8.  He also explained how his congregation had purchased the former St Joseph’s church and was growing so much that there are now two services on Sunday – one in English and one in Creole-French.

Grace Tabernacle

Grace Tabernacle

From Grace Tabernacle, the group walked back to Holy Spirit to retrieve vehicles and head to Boulevard United Methodist Chruch.  At Boulevard, we heard about the fifth commandment.  We also stayed in the parish hall to have lunch.  Special thanks to those who prepared and served our soup and sandwiches.  There was plenty to go around – not always easy when young, growing boys are concerned – and it was delicious.

Boulevard United Methodist Church

Boulevard United Methodist Church

From Boulevard, we all drove to Johnson City to St James Roman Catholic Church.  Here we had two adult members of the Scouts discuss commandments three and four.  I had not seen Father Donovan in ages and did see him and say hi, for which my older kids are all grateful as they know him well.

St James Roman Catholic Church

St James Roman Catholic Church

After our time at St James, we headed back to Clinton Street in Binghamton.  This time we were headed to the parking lot of St Michael’s where water was handed out to participants.  We then headed up the hill to Dormition of the Virgin Mary.  Here we heard their preist discuss commandment seven.

Dormition of the Virgin Mary

Dormition of the Virgin Mary

From Dormition of the Virgin Mary, we headed down the hill to Clinton Street again.  This time we were headed to Ascension Lutheran Church.  At Ascension Lutheran, a member of the congregation discussed commandment nine. 

Ascension Lutheran Church

Ascension Lutheran Church

Now, we headed back towards our cars to go into St Michael’s Greek Catholic Church.  We went into St Michael’s where we heard about the tenth commandment.  After this talk, all participants went into the hall to get their patches and sign out to be sure we all made it the whole way.

St Michael's Greek Catholic Church

St Michael

Below you will find a gallery of images that include the ones above plus many from the inside of these wonderful buildings.  I am only putting the name of the church under each image.


Pumpkin Soup with Bleu Cheese and Bacon

Let me start by saying my family gets annoyed with my soup attempts.  They do not believe that a soup course is necessary with big family meals.  This year, though, we were eating Thanksgiving dinner later – around 3:30 pm – due to work schedules.  I served the soup at 1 pm as a way to tide over those who were hungry.  Many of those gathered did not like the bleu cheese.  I used turkey bacon and that was a big hit.

Pumpkin Soup

Pumpkin Soup

Pumpkin Soup with Bleu Cheese and Bacon

 

2 – 29 ounce cans pumpkin

7 cups stock – I used two cups vegetable and five cups turkey stock

2 cups half and half – I used fat free

1 onion, sliced thinly

½ cup molasses – I used a full flavor molasses

¼ cup butter – I used margarine

2 teaspoons pumpkin pie spice

2 teaspoons salt – I left this out and allowed each attendee to salt to taste

½ teaspoon cayenne pepper

Bacon

Bleu Cheese to crumble

 

1.    Stir together the pumpkin, stock, half and half, onion, molasses, butter, pumpkin pie spice, salt and cayenne pepper in large stock pot over low heat; simmer at least 10 minutes.

2.    Meanwhile, place bacon in large skillet over medium-high heat and cook until crispy; remove to paper towels to drain, then cool and crumble.

3.    Ladle soup into bowls.  Top with bacon and bleu cheese.


Thanksgiving, 24 years ago

I visit Binghamton.MomsLikeMe.com on a frequent basis.  I really like some of the discussions there and have met several people in real life and they are wonderful people.  There was a question on Thanksgiving posted that gave me pause.  The question dealt with how many Thanksgiving dinners one was attending this holiday.  It took me back to 24 years ago and Thanksgiving 1984.

I was fresh out of college, working as a retail fabric store manager and pregnant with my first child.  The baby was due November 15 and Thanksgiving was November 22.  Here is the rub – if it was, as I didn’t see the problem at the time.  We lived an hour from both my father and my then-husband’s mother.  Since the baby was going to curtail our travelling, or so we thought, we figured we would head up there for Thanksgiving.  My OB/GYN was not too thrilled but said as long as the weather was going to be good, we could get back to Binghamton to the hospital before I gave birth if labor started up there.  We also figured we would stop in our a family gathering at the best man’s home.  So we lined up two full dinners and some snacks for Thanksgiving Day.  I was making my first turkey at home on Friday.  Three dinners and one finger food session in two days.

You would not believe how much a 41-week pregnant woman can put away!  I ate wonderful foods all day.  It was truly a miracle – and a real bonus to my long-term health – that I didn’t go into labor that day.  Heaven only knows how that would have worked as I don’t think my stomach was every empty the entire day.

Sitting at my then mother-in-law’s table, one of her daughter’s said that she was sure we should leave.  I was going to have a baby soon and probably shouldn’t be that far away.  Needless to say, I ate and drank – lots of water and tea – until I almost burst.  The next day, I made our first Thanksgiving.  Too bad I had never been in the kitchen prior to the stuffing of the turkey.  I couldn’t figure out for the life of me why the stuffing that the recipe said was enough for a much smaller bird would not fit in my turkey.  I found out later but I am sure all you seasoned (pun intended) cooks know what my problem was.  I had left the neck and giblets in.

Again, I ate my fill.  I probably ate the soon-to-be-delivered, nine pound baby’s fill also.  But no baby on the Friday after Thanksgiving.  Saturday came and went but Sunday involved waking up with a stomach ache.  I wasn’t sure at first what it was.  I had eaten so much since Thanksgiving Day that I figured I deserved a stomach ache.  I got up and rocked in my rocker – for some time – before decided it was time to head to the hospital.  I was evidently the perfect first labor.  The doctor managed to walk over to the hospital from his house during half time of a football game, broke my water and delivered 9 pound Edwin James.


What American Accent Do You Have?

I don’t normally take these quizzes but this one intrigued me when I saw it on Deana’s blog. I just had to find out.

What American accent do you have?
Your Result: The Inland North
 

You may think you speak “Standard English straight out of the dictionary” but when you step away from the Great Lakes you get asked annoying questions like “Are you from Wisconsin?” or “Are you from Chicago?” Chances are you call carbonated drinks “pop.”

The Midland
 
The Northeast
 
Philadelphia
 
The South
 
The West
 
Boston
 
North Central
 
What American accent do you have?
Quiz Created on GoToQuiz

In my defense, I am not from the Great Lakes region. I grew up in the Southern Tier of NY and still live about 13 miles from where I grew up.


Make Ahead Mashed Potatoes

The only thing I truly hate about holidays is the amount of time I spend in the kitchen.  Now, at my house, this is not truly an issue as the house is small but at others, it isolates the cook.  One way I get around it is to make items in advance.  Today I made Make Ahead Mashed Potatoes.

Make Ahead Mashed Potatoes

Make Ahead Mashed Potatoes

 

INGREDIENTS

5 pounds good baking potatoes, peeled and chopped to small pieces

1 – 8 ounce package cream cheese

8 ounces sour cream

1/2 cup milk

1 stick butter

1 onion, peeled and quartered

ground black pepper to taste (originally called for white pepper which I never have on hand)

salt to taste

 

 

DIRECTIONS

Place potatoes in a large pot of lightly salted water.  Place quarter onion in water also.  Bring to a boil, and cook until tender, about 15 minutes.  Drain, and mash.

 

In a large bowl, mix mashed potatoes, cream cheese, sour cream, milk, , and pepper. Transfer to a large casserole dish.   Can refrigerate up to five days in advance.  If refrigerating, let cool before covering and placing in refrigerator.

 

Preheat the oven to 325 degrees F (165 degrees C).

Cover, and bake for 50 minutes in the preheated oven.

 

I use margarine, fat free sour cream and fat free cream cheese.  I also, after mashing by hand, use a hand held mixer to blend in all the creamy items.  


Looks Like the Decision Is Made

Last weekend my 18 year old son went on an overnight visit to his top choice of colleges.  He had applied to four schools – SUNY Oneonta (early action), College of St Rose, York College and Duquesne University.  He was, although he admitted the campus was not his favority, really taken by the program at SUNY Oneonta.  He wants to study sound recording technology or engineering.  The music industry program at Oneonta is fantastic.

Today came the letter!  He was accepted to the music industry program at…

oneonta

 

And, if you are one of his older siblings, don’t tell him I told you.  Let him tell you himself.


Christmas Cards

I love the tradition of sending out Christmas cards.  I usually make and send out approximately 60 of them.  I have my first design done and am going to post it here.  I have to say, I really want the card itself to be a deeper green, more of a forest, but this is all I have on hand at the moment.

The poinsettia is actually three separate stamps in different sizes.  I used Adirondack ink in cranberry and stippled it on the stamp.  That seemed to be the only way I could get any of the three sizes inked up properly.  I did the stamping last night.  I did the cutting out of one set of three poinsettias the morning and then set the card with a brad to hold them together.  I need to find a front sentiment but will possibly leave it just the flower.

Poinsettia card

Poinsettia card


“A Great State Fair”

Program

Program

I am a huge Rodgers & Hammerstein fan.  I love many of their musicals – actually, all would be a better word.  Imagine my surprise when my youngest came home from one of his first week’s in high school to let me know that he had signed up for stage crew and the production was “State Fair.”  I was thrilled!

I went to two different performances of the musical – a very ambitious production for a group of kids from 14 to 18 years in age.  The auditorium in the Maine-Endwell High School is questionable in its acoustics.  The sound system the school owns, well not ancient, is best suited for assemblies, not musicals.

Friday night, opening night had an almost full house.  There were some sound problems – singers who were not sure enough of themselves to be loud enough, stepping into a zone too close to something and producing feedback that was enough to make the audience run.  These were minor.  There were a few stage crew errors – not getting signs lifted from one scene to another – but minor also.

The musical itself was wonderful.  The hours, the weeks of hard work by all involved – including some parents who do not even still have children involved – showed and paid off.  The sounds had a sing along quality and everyone enjoyed the production.

If you should want to experience this production, I do have a DVD.  Just let me know.


Playing Card Ornaments

I participated in a workshop run by Donna in Florida a week ago.  The workshop was all about how to alter playing cards to make ornaments out of them.

Here are two of my ornaments with more to come as soon as I get back to creating.


Pumpkin Bread

Pumpkin Bread

Pumpkin Bread

Back about four years ago, a friend gave me this pumpkin bread recipe that does not use eggs.  Most of my quick breads use three or four eggs and I am not a big egg person so was trying to find ways around it.

I love this recipe with a good mug of cocoa in the winter.  It does take a while to make and I alter it slightly each time I make it.  This particular baking of it, I added about a half cup chopped walnuts and a cup of chocolate chips.  It is also good with raisins or dried cranberries in it.

Pumpkin Bread Sliced

Pumpkin Bread Sliced

PUMPKIN BREAD

Blend together:

1 cup brown sugar, packed

2 cups granulated sugar

¾ cup vegetable oil (canola)

2/3 cup water

 

Sift together (or mix well with whisk):

2 teaspoons baking soda

1 ½ teaspoons salt

1 teaspoon each cinnamon, nutmeg and cloves

3 ½ cups flour (I use 2 cups whole wheat flour and 1 ½ cups unbleached all-purpose flour)

 

Mix dry and wet ingredients all together until smooth, by hand or with electric mixer; do NOT overbeat.  Pour into loaf pans and bake at 325F.  Let cool 15 minutes and remove from pans to finish cooling.

 

2 ½ “ x 4 ½ “ x1 ½ “ pans; 11-12 loaves; ½ cup batter each; bake for 45 minutes

3” x 6” x 2” pans; 6 loaves; 1 cup batter each; bake for 55-60 minutes

8” x 4” x 2” pans; 3 loaves; 2 cups batter each; bake for 1 hour, 15 minutes

9” x 5” x 2” pans; 2 loaves; 3 cups batter each; bake for 1 hour, 25 minutes

Muffins:  makes 24; bake 25 minutes at 350F

pumpkincup


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