Wednesday, February 19, 2020

IT'S A VERY SMALL WORLD


Many moons ago when I was still a young lad all boys were hoping to own a Red Rider air rifle.  This rifle had a lever that when activated stored some air.  Then when the trigger was pulled the stored air propelled a tiny lead ball (BB).  What a thrilling Christmas I had that year when I found a “Red Rider” under the tree.  Couldn’t wait to celebrate my good fortune outside with my friends.  Many shots were fired with my friends to demonstrate my glorious present.  Before leaving the house my mother, as all mothers do, gave me my safety instructions and let me know what would happen if I didn’t follow them.

These rifles had a storage tube to hold a substantial quantity of BBs, so we were able take shot after shot at targets we mentally created.  Eventually all the rifle was firing was little blasts of air. Now with the rifle empty we reverted to the land of make believe aiming at imaginary villains and even our playmates.  One of our playmates was a boy we called “Billy Boy”.  During my assault with the empty rifle I took aim at Billy Boy and shot right at his belly.  We were all impressed with his outstanding acting job after being shot with air. Unfortunately he continued to cry out and rub his belly.  We had him lift his shirt and we discovered the wound, a tiny black and blue type of spot where a BB had hit him.  We then realized that not all the BBs had been used up in our war games.

In a short while Billy appeared back to normal so the “gang” dispersed and I in severe anguish ran upstairs to put my Red Rider safely away.  I don’t remember if it was the same day or the day after when my mother confronted me and asked for my rifle.  I was astounded to hear that she knew the whole sordid story of my Billy Boy attack.  Well, it was goodbye rifle.  I found out later that old man McCarthy from across the street saw the whole thing and made sure he told my mother everything.  I have no recollection how long my punishment sans rifle was for, but I did finally get it back. This event took place over 75 years ago but became one of legendary family stories. 

My son, Bill Jr, recently became a member of the Bristol Elks Club.  While at the club another member approached him saying that his name was familiar because years ago he knew a Bill Wisk.  Well you know where this is going, the other member was the “Billy Boy” himself.  My son was impressed that Billy Boy, after all these years, still remembered the event and Billy Boy was even more impressed that my son also knew all about it. Now tell me that it’s not a very small world. 

Here's a recipe for a tasty soup that requires almost no cooking at all.......just a can opener, knife and spoon:

Quick & Easy Minestrone Soup

2 cans (14-1/2 oz each) chicken broth
2 cans (14-1/2 oz each) stewed tomatoes untrained, coarsely chopped
2 cups or 19 oz can cooked kidney beans, drained
1 package (16 oz) frozen mixed vegetables
1/4 cup pasta of your choice (penne, elbows, orzo) uncooked
1 teaspoon dried basil leaves
1 teaspoon garlic powder
A few dashes of Worcestershire sauce
Salt and pepper to taste

Combine all ingredients in a large sauce pan.  Bring to boil on medium-high heat.  Reduce to low and simmer 20 minutes or until pasta is tender. The addition of some kielbasa or cooked chicken would add to the flavor of this quick and easily prepared soup.                Makes 8 to 9 one cup servings


 


Friday, February 14, 2020

CLAMS


Back in 1961 we were living in Oneida, New York.  After spending most of our lives in New Britain, Connecticut I took a sales job with an assigned territory in central New York.  Prior to relocating we purchased a nice ranch home on North Willow Road between Oneida and Canastota, New York.  This was a real change in scenery for us. Our back yard abutted nearly 100 acres of woodland that ended at the border of the New York State Thruway.  Downtown Oneida or Canastota were several miles away and our neighborhood consisted of only three or four houses.  At the time we only had two children, Mary Ann and Bill Jr, the other two were still in a galaxy far, far away.  Anyway, back to my story.

Since this goes back 59 years, I might have forgotten a few details, but the clam part remains very clear in my mind.  For some strange reason I recall wanting to make Oysters Rockefeller.  I must have had a recipe for them and decided to give it a shot.  Remembering details that many years ago is not working as well as I would like, but I do remember trying to surprise Marge with my culinary skills.  Off to the kitchen I went to layout my ingredients and try my luck.  Reviewing the recipe I immediately saw I was in trouble.  I had no oysters, had no Swiss cheese, I had no spinach.  Oysters Rockefeller was not going to happen.  Time to improvise.

Fortunately I had enough ingredients at home (I have no idea why I had fresh clams in the house) to create “Bill’s Clams”.  See the recipe below.   I along with friends and family members continue to use it to this day, 59 years later. The recipe I created back in 1961 used the fresh Littlenecks.  Many people had a hard time opening the clams so I decided long ago to give minced canned clams a shot.  So much easier and they worked quite well.

BILL’S BAKED STUFFED CLAMS
3 or 4 cans minced clams, drained, juice reserved
2 medium onions, minced
2 green bell peppers, minced
1/4 pound butter (one stick)
Spices and herbs:  Celery salt,   Ground pepper,    Paprika   Garlic powder,   Parsley flakes,   Oregano,   pinch of Thyme
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
Bread crumbs as needed (fresh preferred)
5 or 6 tablespoons reserved clam juice
1 tablespoon olive oil
Paprika
Empty clam shells as needed

On medium heat melt stick of butter, sauté the minced onions and peppers in butter until soft.  While sautéing season liberally with all seasonings (only pinch of thyme). Add lemon juice.  When mixture has softened add clams and continue sautéing for about 5 more minutes.  Add the 5 or 6 tablespoons clam juice.  Turn off heat and stir in bread crumbs until liquid is absorbed by the crumbs.  Mixture should still be moist, not crumbly.  If too dry add more clam juice.  Fill empty clam shells.  Sprinkle a little olive oil on each to moisten and garnish with paprika.  Can be frozen at this point or bake at 350 degrees for 10 to 15 minutes.                                               Makes 19 – 20