Week in Review


I did a lot of subbing this week - 3rd grade and middle school health. I went to my Common Grace meeting on Monday night. We're planning our annual fundraiser, "The Love Walk." I was asked to contact our local bagpiper to see if he would lead the Walk. He's going to. That should add some zest to the event. We constructed our pumpkin topiaries this week. I'm posting a picture of one of them. Bob made two trips to Wisconsin. Duck hunting season opened on Saturday. yippee.








Memories of Trick or Treat






Living on Diamond Street for 8 years almost made me lose my fondness for Trick or Treat. There used to be so many Trick or Treaters at our house, I couldn't even go inside. I just stood out on the porch and handed out candy until I ran out, and I always ran out. Diamond Street is one of those "dump your kids out here" Trick or Treat streets. I'm talking 300 plus kids and assorted other characters every year.

Back when I was tricking and treating in the early to mid 1960's, things were sure different. We didn't go to a house unless we knew the people who lived there, and because we lived in the country, we had to be driven around. Our trick or treat bags were grocery sacks, and the candy wasn't just handed out at the door. Oh, no. We had to go inside and work for it.


First, they would make a big production out of guessing who we were. Then they quizzed us about how we were doing in school - wanted to know recent test scores- wanted to know if we were being nice to each other and not fighting and what-not. My Great Uncle Press and Aunt Blanche liked to hear us sing a church hymn before they handed out the goodies. Our mom's father lived at the end of a road, and the only light in his house at night came from the TV. We would fumble our way up to his door (this was extra tricky the year my brother Jeff and I were a three-legged monster) hoping he might have some caramels or some of those peppermints with the x's on them in his refrigerator. (we also hoped he'd leave the refrigerator door open long enough to help us get back out to the car) Our dad's mother would make us come in and visit. She'd throw loose handfuls of of stuff into our grocery sacks - popcorn, apples, candy corn, fried egg sandwiches. She'd break open a jar of canned strawberries for us to enjoy. Our grandma canned everything. Have you ever eaten canned strawberries? Believe me they're no Treat.



Where we lived, Trick or Treat lasted longer than two hours. You might receive callers for two or three nights. You just left your porch light on if you were open for business. One night, around nine o'clock we opened our door and there were two big people dressed in gorilla suits. They didn't speak. They weren't collecting candy. They were handing it out. Did we eat the candy? OF COURSE WE DID. Maybe our parents knew who they were. I don't know. But I do know that two people could not go door to door distributing candy in 2007. We would never open our doors to gorillas. We'd be terrified. We'd call the police. When Bob dresses up as Santa I always say to him, "Bob, do not go into the bank in that costume - not even the drive up. You'll scare the bank people and they'll call the police."

Nosiree. Trick or Treat isn't what it used to be. The days of canned strawberries and opening your door to gorillas are gone forever.





Sunday Supper



Nick and Stormy came to supper on Sunday . We've decided to call them candlelight suppers, like Hyacinth Bucket (pronounced bouquet) always talks about having on the British comedy Keeping Up Appearances. We served Chick Buns (chicken bundles) asparagus, rosemary and garlic potatoes, carrot souffle, and apple pie.


The carrot souffle was served at Lindsey and Brent's wedding reception by Thomas Caterers of Distinction in Indianapolis. They did a wonderful job and the food was delicious. I got this recipe from their own web site.



Carrot Souffle

1 pound carrots
4 ounces butter
3 eggs
1/2 cup sugar
3 tablespoons flour
1 teaspoon baking powder
1 teaspoon vanilla
salt, to taste



Peel carrots. Cook in salted water until well-done. Drain well.

Melt butter. In a blender put eggs butter, sugar, flour, baking soda and vanilla. Blend well. Add carrots. Blend until mixture resembles a milkshake.

Bake in a greased glass dish at 275 degrees for 45 minutes or until just firm.



Yay! The Pack is back! Hearts keep winning.