Back in 1957 I was in a movie to prevent teenage speeding in Glendora, CA. I finally found it on YouTube tonight. It's in 2 parts.... Because there are no "credits" I should mention who was in it with me. My father was played by the then Chief of police, Dan Fay. The Detective was the juvenile officer at the time. I can't remember his name, but he was the Sec. of the Juvenile Officers Association and was the person that arranged for the movie to be made. The Teacher in the movie was my drama teacher, Mr. Blair. My girl friend was played by Sandy Mashburn, who was also in my 1st period drama class. My good friend, Jay Baumgardner was also in the movie. Sid Davis picked who he wanted as we walked in to class. So much for talent. Type casting?! I did get them to buy me a pastrami sandwitch every day. It took about a week to shoot. The Officer who pulled me over in the movie was Officer Buzzard, yes that was his real name. And after the movie was finnished, he was the officer who gave me my first real ticket for going through a stop sign. They usually forgive the first ticket, but sense I was in the movie, I got six months - probation.
Part One
Part Two
Sunday, August 31, 2008
Wednesday, August 13, 2008
Argentinian Chimichurri Sauce
This is great on fish, chicken and, of course, steak - grilled or whatever. Every thing is about or to taste.
1 cup chopped italian parsley
3 to 5 cloves garlic, minced
1 tsp. salt
1/2 tsp. freshly ground pepper
1/2 tsp. red pepper chili pepper flakes
2 tbls. chopped fresh oregano, or dried.
2 tbls. chopped green or white onion.
3/4 cup olive oil
3 to 5 tbls. red wine vineger
3 to 5 tbls. fresh lemon juice
Pulse in blender until well chopped, but not pureed.
Enjoy
1 cup chopped italian parsley
3 to 5 cloves garlic, minced
1 tsp. salt
1/2 tsp. freshly ground pepper
1/2 tsp. red pepper chili pepper flakes
2 tbls. chopped fresh oregano, or dried.
2 tbls. chopped green or white onion.
3/4 cup olive oil
3 to 5 tbls. red wine vineger
3 to 5 tbls. fresh lemon juice
Pulse in blender until well chopped, but not pureed.
Enjoy
Friday, June 13, 2008
Felshaw Reunion June 7, 2008
Like always - some eatin' and a lota talkin'. Pictures exchanged and the apron turned over to Margaret for preservation activities and care. But the most fun - tickeling my grandkids. Cousins attending - seated left to right, Eileen, Jo, Judy, Julia, Jackie, Margaret; back row left to right, Bobbie, Jim, Paula, Cindy, Aunt Frances, Mark, Diane, Leburta, Me.
Saturday, March 8, 2008
Frosting
Buttercream Frosting
Blend the softened butter and confectioners' sugar with an electric mixer to create a smooth frosting. If you prefer not to use a vanilla bean, increase the extract to 1 1/2 teaspoons. Makes 1 1/2 cups, enough for 12 cupcakes
10 tablespoons (1 1/4 sticks) unsalted butter, softened
1/2 vanilla bean, halved lengthwise
1 1/4 cups (5 ounces) confectioners' sugar
Pinch table salt
1/2 teaspoon vanilla extract
1 tablespoon heavy cream (whipping cream)
In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Using paring knife, scrape seeds from vanilla bean into butter and beat mixture at medium-high speed to combine, about 15 seconds. Add confectioners' sugar and salt; beat at medium-low speed until most of sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
Blend the softened butter and confectioners' sugar with an electric mixer to create a smooth frosting. If you prefer not to use a vanilla bean, increase the extract to 1 1/2 teaspoons. Makes 1 1/2 cups, enough for 12 cupcakes
10 tablespoons (1 1/4 sticks) unsalted butter, softened
1/2 vanilla bean, halved lengthwise
1 1/4 cups (5 ounces) confectioners' sugar
Pinch table salt
1/2 teaspoon vanilla extract
1 tablespoon heavy cream (whipping cream)
In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Using paring knife, scrape seeds from vanilla bean into butter and beat mixture at medium-high speed to combine, about 15 seconds. Add confectioners' sugar and salt; beat at medium-low speed until most of sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
Wednesday, February 20, 2008
Home made Mayo
Mayonnaise
You will need a good quality blender.
Blend together:
½ C vinegar
1 tsp. salt
1 tsp. sugar
4 eggs
Then SLOWLY drizzle (while blender is running) 3 cups of vegetable oil (olive is best).
If you pour instead of drizzling, the mayonnaise will not emulsify and will “break”.
You will need a good quality blender.
Blend together:
½ C vinegar
1 tsp. salt
1 tsp. sugar
4 eggs
Then SLOWLY drizzle (while blender is running) 3 cups of vegetable oil (olive is best).
If you pour instead of drizzling, the mayonnaise will not emulsify and will “break”.
Tuesday, February 19, 2008
Something from your great grand father
Portuguese Beans
The original recipe was from a man from Rio Vista, California by the name of Joe Souza. Grand Dad Felshaw served with him in the service club there an helped Joe make the beans for many civic functions. The recipe then called for 100 pounds of beans. Grand Dad broke it down to this recipe – you will still need a large stock pot. Grand Dad loved beans. This makes lots!
2 lbs. or 5 C Pinto beans cleaned and soaked overnight in 3 times the water. (about 4 quarts)
Sauté and add to the beans:
¼ tsp. garlic powder
¼ lb. Salt pork or 6 slices of bacon cut into very small pieces.
2 small onions.
2 tsp. dried parsley flakes
½ C. Bell peppers chopped
Cook the above until the beans are soft and tender and then add the following:
3 Bay leaves
1 pinch dry Thyme
1 small can tomato sauce
2 “squirts of Catsup
1oz or 4Tbls. Lea & Perrins Worcestershire sauce
2 tsp. Chili powder
½ tsp. Cumin powder
2 tsp. Honey (sugar ok)
½ tsp. Black Pepper
1 ½ Tbls. Salt
Mix well, turn off heat, cover and let it sit so the beans may absorb spices – 3 to 4 hours.
A special occasion dish! I have the original recipe if you need to feed a bunch.
The original recipe was from a man from Rio Vista, California by the name of Joe Souza. Grand Dad Felshaw served with him in the service club there an helped Joe make the beans for many civic functions. The recipe then called for 100 pounds of beans. Grand Dad broke it down to this recipe – you will still need a large stock pot. Grand Dad loved beans. This makes lots!
2 lbs. or 5 C Pinto beans cleaned and soaked overnight in 3 times the water. (about 4 quarts)
Sauté and add to the beans:
¼ tsp. garlic powder
¼ lb. Salt pork or 6 slices of bacon cut into very small pieces.
2 small onions.
2 tsp. dried parsley flakes
½ C. Bell peppers chopped
Cook the above until the beans are soft and tender and then add the following:
3 Bay leaves
1 pinch dry Thyme
1 small can tomato sauce
2 “squirts of Catsup
1oz or 4Tbls. Lea & Perrins Worcestershire sauce
2 tsp. Chili powder
½ tsp. Cumin powder
2 tsp. Honey (sugar ok)
½ tsp. Black Pepper
1 ½ Tbls. Salt
Mix well, turn off heat, cover and let it sit so the beans may absorb spices – 3 to 4 hours.
A special occasion dish! I have the original recipe if you need to feed a bunch.
Thursday, January 17, 2008
Carnitas
All ingredients are to taste - use more or less as you like.
Pork shoulder roast, bone in, cheap with as much fat as you can get.
2 – 3 Whole bay leaves
2 Chopped onions
2 – 3 Chopped carrots
2 – 3 Garlic cloves
1 Tbls each Salt, oregano, grnd cumin, grnd coriander seed, crushed juniper berries
Cover all with water (put a fold up steamer basket on top to keep meat under), bring to boil and simmer 2 -3 hours. Bake the meat 1 hour at 350*. Serve chopped or pulled. Save leftovers, if any, for soup.
Strain and save stock for soup. Delicious with meat and hominy and topped with fresh chopped onion, chili pepper of choice, cilantro and fresh squeezed lime juice.
Pork shoulder roast, bone in, cheap with as much fat as you can get.
2 – 3 Whole bay leaves
2 Chopped onions
2 – 3 Chopped carrots
2 – 3 Garlic cloves
1 Tbls each Salt, oregano, grnd cumin, grnd coriander seed, crushed juniper berries
Cover all with water (put a fold up steamer basket on top to keep meat under), bring to boil and simmer 2 -3 hours. Bake the meat 1 hour at 350*. Serve chopped or pulled. Save leftovers, if any, for soup.
Strain and save stock for soup. Delicious with meat and hominy and topped with fresh chopped onion, chili pepper of choice, cilantro and fresh squeezed lime juice.
Subscribe to:
Posts (Atom)