We aren’t baseball aficionados, but you don’t have to be to appreciate the subject of our Place in Time Post: “The Sultan of Swat”, otherwise known as “The Bambino” or “The Babe”, played his last game of baseball on May 30, 1935 and officially retired on June 2, 1935 after an amazing 22 season career. He played in 10 World Series and hit 714 home runs; a record that remained unbroken until 1974 when “Hammerin’ Hank” Aaron hit his 715th home run on April 8th. The Babe hit 60 home runs in one season (1927) of 154 games. It wasn’t until 1961 that Roger Maris broke that record. (This record has always been controversial with fans as Maris played 162 games to The Babe’s 154.)The Sultan of Swat’s career batting percentage of .690 is still the highest in the history of the Major Leagues. In 1936, the Baseball Hall of Fame was inaugurated and George Herman Ruth, The Babe, was one of its first five inductees.

George Herman Ruth, Jr. was born on February 6, 1895 in Baltimore, Maryland. He attended St. Mary’s Industrial School for Boys which was run by the Roman Catholic Church. He learned to play baseball at this school and was an outstanding athlete. He was recruited by the Baltimore Orioles and then went to a minor league team for the Boston Red Sox. It is there that Ruth got his nickname “Babe”.

Babe Ruth was a left –handed pitcher and outfielder. He became a pitcher for the Boston Red Sox, making his Major League debut in July 1914. In 1920 Ruth was traded to the New York Yankees, where he became a legend. The Boston Red Sox would rue the day that they let The Babe get away as his departure began “the curse of the Bambino”. The Red Sox did not win another World Series until 2004. The New York Yankees, because of their popularity due to the incredible talent on the team and the stardom of Babe Ruth, had to build a new stadium to accommodate the larger crowds. This stadium would be known as “The House That Ruth Built”.

There is no other baseball player, that when you utter his name to anyone in the USA, will be as recognizable. Say his name to the person most disinterested in baseball and they will tell you who he is and that is what makes a legend. George Herman Ruth left his mark on the game of baseball in a way that we have never seen before or after his career. He is still regarded as the best baseball player in history.

“Take me out to the ball game;
Take me out with the crowd.
Buy me some peanuts and cracker jack,
I don’t care if I never get back,
Let me root, root, root for the home team,
If they don’t win it’s a shame.
For it’s one, two, three strikes, you’re out,
At the old ball game.”
-The chorus of “Take Me Out to the Ball Game” by Jack Norworth

What do we love to eat at baseball games? Ok, besides hot dogs… caramel corn. We know it as Cracker Jack and we love it. So why not make your own?! You don’t have to love baseball to love caramel corn.

Fun Fact: Cracker Jack was named by “an enthusiastic sampler who remarked, “That’s crackerjack!” (a colloquialism meaning “of excellent quality)”

Caramel Corn

Ingredients:

• 3 qts popped popcorn
• 3 cups unsalted mixed nuts (or peanuts)
• 1 cup brown sugar, firmly packed
• 1/2 cup Karo light or dark corn syrup
• 1 stick (1/2 cup) butter
• 1/2 tsp salt
• 1/2 tsp vanilla
• 1/2 tsp baking soda

Directions

1. Spray large shallow roasting pan with non-stick cooking spray. Combine popcorn and nuts in pan; place in 250° oven while preparing syrup.
2. In a heavy 2-quart saucepan, combine brown sugar, corn syrup, butter, and salt. Over medium heat, stirring constantly, bring to a boil. Boil 5 minutes, without stirring. Remove from heat; stir in vanilla and baking soda. Pour over warm popcorn mixture, stirring to coat thoroughly.
3. Bake at 250° for about 1 hour, stirring occasionally. Cool, break apart. Place in an air tight container to store.

The Loch Ness Monster, commonly referred to as Nessie is well known throughout the world. The legend of Nessie’s existence dates back almost 1500 years ago. But, it is on May 2, 1933 that the legend takes on a life of its own. A sighting is reported by a local Scottish Highland couple. The story, reported in the Inverness Courier, is picked up by London papers and, as we say today, it went viral.

Those who study the history of the Loch Ness Monster find many references to Nessie that date back to 500 AD. Stones in the area of Loch Ness, the largest body of fresh water in Great Britain, reveal carvings, possibly made by the Picts, of a strange water beast. In the 7th century a note made regarding Nessie can be found in the biography of Saint Columba, who saved a man who was about to be attacked by Nessie.

After the 1933 sighting the legend of Nessie grew. Many believe that Nessie is real. No matter the camp in which you reside, the Loch Ness Monster still captures the imagination of believers and non-believers as alike.

As a nod to our Scottish friend, Nessie, we offer a brief history of and a recipe for shortbread cookies. These cookies (or biscuits) date back a medieval bread biscuit that was baked twice, dusted with sugar and spices. The original biscuits used yeast. Eventually butter replaced the yeast. We get the word “shortbread” from the word “shortening. Shortbread cookies were a treat, reserved for the wealthy or special occasion, only. Eventually it became a beloved cookie that is now enjoyed anytime by people all over the world.

Shortbread Pinwheel Cookies

Ingredients

1/2 cup butter
1/2 cup white sugar
2 teaspoons vanilla extract
1 egg yolk
1 tablespoon milk
1 1/2 cups sifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 (1 ounce) square unsweetened chocolate, melted
1 tablespoon milk
2 tablespoons hot milk

Directions

1. Cream shortening, sugar and vanilla; blend in egg yolk and 1 tablespoon milk.

2. Sift together flour, baking powder, and salt.

3. Gradually mix flour mixture into creamed mixture.

4. Divide dough in half; to one half, add chocolate and 1 tablespoon milk. Blend well.

5. Form the dough into discs, wrap in plastic wrap and chill the dough for at least 1 ½ hours.

6. On waxed paper or parchment paper, roll each half of dough into 10×12 inch rectangle. Brush chocolate layer with hot milk; place plain layer on top of chocolate layer.

7. Roll, lengthwise, as you would for jelly roll.

8. Wrap roll in waxed paper and refrigerate for at least an hour.

9. When you are getting ready to take bake, preheat the oven to 375 degrees.

10. When dough is finally chilled unwrap and slice into thin rounds.

11. Place cookies on parchment lined cookie sheet. Bake 8 to 10 minutes.

12. Remove from cookie sheet and cool before serving

Lucille Ball made millions of people laugh. She was an outstanding comedienne who made her mark in television, but also was a film, stage and radio actress. She blazed the way for today’s comediennes. On April 26, 1989 the legendary Lucille Ball passed away at the age of 78, leaving behind a body of work that has brought joy to many generations.

I Love Lucy, probably her most famous endeavor is one of our favorite TV show. However, Lucille Ball had an impressive career that did not start with that television series. She began modeling in 1929 and worked on Broadway during the same period. She was a radio actress and also had roles in many “B” movies; so many that she was called “Queen of the B’S”. Ever flexible, Ball transitioned to television and became a star. She continued to work in television and film, even becoming the first woman to run a television studio (Desilu).

Lucille Ball met and married Desi Arnaz, a Cuban band-leader in 1940 on the production of Too Many Girls. After four years of marriage Ball filed for divorce, but Arnaz and Ball reconciled. In 1948 she was working on a radio program called My Favorite Husband. CBS radio liked her work as a nutty housewife and wanted to make the program into a TV series. They asked Ball to star in the show and she agreed, but insisted that Arnaz be her husband in the series. CBS executives were not sure how well the public would receive them as a couple, Lucille Ball being all-American and Arnaz, from Cuba.

Initially the show was a flop, but instead of canning it Ball and Arnaz took the show on the road, doing a stage act. Lucy played the role of a wacky housewife trying to get into her husband’s nightclub show. The tour proved to be a success and CBS aired I Love Lucy which made Ball a legend.
A bit of trivia about Lucille Ball’s flaming red hair: The gorgeous Ball was a natural brunette. It wasn’t until 1943 when she had a role in DuBarry was a Lady that her hair was dyed red for the first time. It became her trademark.

One of our favorite episodes of I Love Lucy was when Lucy and Ethel (friend and landlord to Ball) worked in a candy factory. We get a kick out of all Lucy’s shenanigans, but particularly the zany times she shares with Ethel. We are just that wacky ourselves! Enjoy a clip from the episode and then make your own fudge, which requires no wrapping!

Chocolate Fudge with Walnuts

Ingredients

4 ounces unsweetened chocolate, chopped
1 1/4 cups milk
3 cups sugar
2 tablespoons light corn syrup
1/8 teaspoon salt
1/4 cup butter
1 teaspoon vanilla extract
1/2 cup chopped walnuts, optional

Directions

1. In a saucepan heat the chocolate and milk on low, stirring until it’s melted.

2. Add the sugar, corn syrup and salt and heat to the softball stage (236 degrees F). Use a candy thermometer to read the temperature.

3. Add the butter and pour into a mixing bowl to cool.

4. Add the vanilla and beat with a paddle until it starts to lighten; then quickly add the nuts.

5. Continue beating on low until it loses its gloss and thickens. Pour into a parchment lined pan and spread evenly.

6. Let cool completely and then cut into 1-inch cubes.

“Blagged? Speak English to me, Tony. I thought this country spawned the f-ing language, and so far nobody seems to speak it.” Avi (from the movie Snatch)

Not the quote you would expect when you are reading about William Shakespeare. However, it is the quote that most of us might have thought of when we were first introduced to the works of Shakespeare.

My first encounter with Shakespeare was an excerpt from Romeo and Juliet. I was in 7th grade. Honestly, I didn’t have a clue what I was reading. I muddled through it like the rest of my fellow classmates. In high school I was, once again, given Romeo and Juliet to read, but in its entirety. I had to read Romeo and Juliet in college, as well. With each reading of Romeo and Juliet I understood and appreciated the beauty of Shakespeare’s work more than the last reading. And, it did make me wonder: Did educators not know that Shakespeare wrote approximately 37-40 plays?

I would have loved to have read A Midsummer’s Night Dream or The Merchant of Venice or Much Ado About Nothing to name a few. I often wonder if educators felt repetition allowed students to develop an “ear” for the language. In which case, I’d say that repeatedly reading and discussing Romeo and Juliet (not to mention watching the movie(s)) did, indeed, help. Maybe the educators had the right idea.

As a friend once said, after watching 137 minutes of Henry V (Kenneth Branagh, 1989), “I just sat here for two hours and didn’t understand a thing that was said.” To which I replied, “Read it a few times, watch the movie a few more times and you’ll develop an “ear” for the language.” The response from my friend is censored.

At this point you might be wondering why I am discussing Shakespeare. According to tradition, William Shakespeare was born on April 23, 1564 in Stratford-on-Avon. The date might not be his exact birthday for that is unrecorded. His baptism, however, was recorded as April 26, 1564. The custom of the time was to baptize the infant when he was 3 days old, making sense that his birthday was the 23rd of April. Shakespeare’s death was recorded. He died on April 23, 1616 at the age of 52 years. I find that to have poetic symmetry.

As stated before, Shakespeare penned between 37 and 40 plays. He is, without a doubt, the world’s most famous playwright. Son of a leather trader and town bailiff, Shakespeare’s life was not noted as, say a noble’s life. There is not much that is known that can be confirmed other than by the records of the time; baptism, marriage and death.

Shakespeare, with such humble beginnings became the rock star of the literary world and he remains so to this day. But, why is his work so much better than that of his peers and everyone that came afterwards? Shakespeare Online gives the following 4 reasons that Shakespeare’s work has withstood the test of time:

1. Illumination of the Human Experience
2. Great Stories
3. Compelling Characters
4. Ability to Turn a Phrase

Shakespeare’s talent has withstood the test of time. There are many great storytellers, many who can create characters of note and tell of the human experience, but it was the way in which Shakespeare accomplished this, the fourth reason, his ability to turn a phrase, that set him so far above that no one could possible match his talent. As the poet and dramatist Ben Jonson said, “He was not of an age, but for all time.”

If you went back in time to share a meal with Shakespeare you might have dinned on mince pies. The following recipe was found at Celtnet.org I love that they present the original recipe from the Elizabethan period. I used a different modern recipe from Gourmet. I know you might think that mince pies are for the holidays only, but these are wonderful anytime of the year.

My Lady of Portland’s Mince Pyes Elizabethan Recipe
Original Recipe

My Lady of Portland’s Mince Pyes (from Sir Kenelm Digby The Closet of the Eminently Learned Sir Kenelm Digby Opened,)

Take four pounds of Beef, Veal or Neats-Tongues, and eight pounds of suet; and mince both the meat and Suet very small, before you put them together. Then mingle them well together and mince it very small, and put to it six pounds of Currants washed and picked very clean. Then take the Peel of two Lemons, and half a score of Pippins, and mince them very small.

Then take above and Ounce of Nutmeg, and a quarter of an ounce of Mace, some Cloves and Cinnamon, and put them together, and sweeten them with Rose-water and Sugar. And when you are ready to put them into your Paste, take Citron and Orangiadoe, and slice them very thin, and lay them upon the meat. If you please, put dates upon the top of them. And put amongst the meat an Ounce of Caraway seeds. Be sure you have very fine Paste

Modern Recipe (from Gourmet)

Note: This takes 3 days because you have to prepare the mincemeat mixture and chill for at least 3 days.

Ingredients

Mincemeat

2 Granny Smith apples, peeled and finely chopped
2/3 cup golden raisins
2/3 cup dark raisins
2/3 cup dried currants
1/2 cup packed dark brown sugar
2 oz shredded beef suet (1/2 cup)
1/4 cup brandy
2 tablespoons fresh lemon juice
2 teaspoons finely grated fresh lemon zest
2 teaspoons finely grated fresh orange zest
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
Short Crust* (from Martha Stewart)

Ingredients

2 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
1 1/4 cups (2 1/4 sticks) unsalted butter, room temperature
1 large egg yolk

Directions

1. In the bowl of a heavy-duty mixer fitted with the paddle attachment, mix flour, sugar, and salt on medium-low speed to combine. Add butter, and continue mixing until coarse crumbs form. Add egg yolk; mix just until dough comes together. Roll dough out, about 1/8 inch thick, between two layers of parchment paper. Chill until firm, at least 1 hour.

Making the Pies

1. Stir together all mincemeat ingredients. Chill in an airtight container at least 3 days.

2. Put a baking sheet in middle of oven and preheat oven to 400°F.

3. Roll out dough on a lightly floured surface and cut to fit your tartlet pans. If you want to top the pies with dough also cut out the tops at this time. Place tops on a parchment lined tray and refrigerate until ready to use.

4. Stir mincemeat, and then spoon into shell.

5. Take the tops out of the refrigerator, cut out centers or poke holes, with a fork, in the top to create a vent.

6. Bake until pastry is golden brown, 30 minutes to 45 minutes. (If pastry rim gets too dark, tent with foil.) Cool 2 hours before serving. Serve with whipped cream or premium vanilla ice cream

Note: If you have extra short dough wrap in plastic and freeze for later use. It is always handy to have dough in the freezer and I always make a double batch when I make dough. I use one batch and freeze the other for use when I might be in a hurry.

Photography Data:
ApertureFNumber: f/5.6
Make: Canon
Model: Canon EOS 350D DIGITAL
ExposureTime: 1/125
FNumber: 56/10
ExposureProgram: 1
ISOSpeedRatings: 200
MaxApertureValue: 496875/100000
MeteringMode: 5
Flash: 16
FocalLength: 263/1

“Blagged? Speak English to me, Tony. I thought this country spawned the f-ing language, and so far nobody seems to speak it.” Avi (from the movie Snatch)

Not the quote you would expect when you are reading about William Shakespeare. However, it is the quote that most of us might have thought of when we were first introduced to the works of Shakespeare.

My first encounter with Shakespeare was an excerpt from Romeo and Juliet. I was in 7th grade. Honestly, I didn’t have a clue what I was reading. I muddled through it like the rest of my fellow classmates. In high school I was, once again, given Romeo and Juliet to read, but in its entirety. I had to read Romeo and Juliet in college, as well. With each reading of Romeo and Juliet I understood and appreciated the beauty of Shakespeare’s work more than the last reading. And, it did make me wonder: Did educators not know that Shakespeare wrote approximately 37-40 plays?

I would have loved to have read A Midsummer’s Night Dream or The Merchant of Venice or Much Ado About Nothing to name a few. I often wonder if educators felt repetition allowed students to develop an “ear” for the language. In which case, I’d say that repeatedly reading and discussing Romeo and Juliet (not to mention watching the movie(s)) did, indeed, help. Maybe the educators had the right idea.

As a friend once said, after watching 137 minutes of Henry V (Kenneth Branagh, 1989), “I just sat here for two hours and didn’t understand a thing that was said.” To which I replied, “Read it a few times, watch the movie a few more times and you’ll develop an “ear” for the language.” The response from my friend is censored.

At this point you might be wondering why I am discussing Shakespeare. According to tradition, William Shakespeare was born on April 23, 1564 in Stratford-on-Avon. The date might not be his exact birthday for that is unrecorded. His baptism, however, was recorded as April 26, 1564. The custom of the time was to baptize the infant when he was 3 days old, making sense that his birthday was the 23rd of April. Shakespeare’s death was recorded. He died on April 23, 1616 at the age of 52 years. I find that to have poetic symmetry.

As stated before, Shakespeare penned between 37 and 40 plays. He is, without a doubt, the world’s most famous playwright. Son of a leather trader and town bailiff, Shakespeare’s life was not noted as, say a noble’s life. There is not much that is known that can be confirmed other than by the records of the time; baptism, marriage and death.

Shakespeare, with such humble beginnings became the rock star of the literary world and he remains so to this day. But, why is his work so much better than that of his peers and everyone that came afterwards? Shakespeare Online gives the following 4 reasons that Shakespeare’s work has withstood the test of time:

1. Illumination of the Human Experience
2. Great Stories
3. Compelling Characters
4. Ability to Turn a Phrase

Shakespeare’s talent has withstood the test of time. There are many great storytellers, many who can create characters of note and tell of the human experience, but it was the way in which Shakespeare accomplished this, the fourth reason, his ability to turn a phrase, that set him so far above that no one could possible match his talent. As the poet and dramatist Ben Jonson said, “He was not of an age, but for all time.”

If you went back in time to share a meal with Shakespeare you might have dinned on mince pies. The following recipe was found at Celtnet.org I love that they present the original recipe from the Elizabethan period. I used a different modern recipe from Gourmet. I know you might think that mince pies are for the holidays only, but these are wonderful anytime of the year.

My Lady of Portland’s Mince Pyes Elizabethan Recipe
Original Recipe

My Lady of Portland’s Mince Pyes (from Sir Kenelm Digby The Closet of the Eminently Learned Sir Kenelm Digby Opened,)

Take four pounds of Beef, Veal or Neats-Tongues, and eight pounds of suet; and mince both the meat and Suet very small, before you put them together. Then mingle them well together and mince it very small, and put to it six pounds of Currants washed and picked very clean. Then take the Peel of two Lemons, and half a score of Pippins, and mince them very small.

Then take above and Ounce of Nutmeg, and a quarter of an ounce of Mace, some Cloves and Cinnamon, and put them together, and sweeten them with Rose-water and Sugar. And when you are ready to put them into your Paste, take Citron and Orangiadoe, and slice them very thin, and lay them upon the meat. If you please, put dates upon the top of them. And put amongst the meat an Ounce of Caraway seeds. Be sure you have very fine Paste

Modern Recipe (from Gourmet)

Note: This takes 3 days because you have to prepare the mincemeat mixture and chill for at least 3 days.

Ingredients

Mincemeat

2 Granny Smith apples, peeled and finely chopped
2/3 cup golden raisins
2/3 cup dark raisins
2/3 cup dried currants
1/2 cup packed dark brown sugar
2 oz shredded beef suet (1/2 cup)
1/4 cup brandy
2 tablespoons fresh lemon juice
2 teaspoons finely grated fresh lemon zest
2 teaspoons finely grated fresh orange zest
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
Short Crust* (from Martha Stewart)

Ingredients

2 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
1 1/4 cups (2 1/4 sticks) unsalted butter, room temperature
1 large egg yolk

Directions

1. In the bowl of a heavy-duty mixer fitted with the paddle attachment, mix flour, sugar, and salt on medium-low speed to combine. Add butter, and continue mixing until coarse crumbs form. Add egg yolk; mix just until dough comes together. Roll dough out, about 1/8 inch thick, between two layers of parchment paper. Chill until firm, at least 1 hour.

Making the Pies

1. Stir together all mincemeat ingredients. Chill in an airtight container at least 3 days.

2. Put a baking sheet in middle of oven and preheat oven to 400°F.

3. Roll out dough on a lightly floured surface and cut to fit your tartlet pans. If you want to top the pies with dough also cut out the tops at this time. Place tops on a parchment lined tray and refrigerate until ready to use.

4. Stir mincemeat, and then spoon into shell.

5. Take the tops out of the refrigerator, cut out centers or poke holes, with a fork, in the top to create a vent.

6. Bake until pastry is golden brown, 30 minutes to 45 minutes. (If pastry rim gets too dark, tent with foil.) Cool 2 hours before serving. Serve with whipped cream or premium vanilla ice cream

Note: If you have extra short dough wrap in plastic and freeze for later use. It is always handy to have dough in the freezer and I always make a double batch when I make dough. I use one batch and freeze the other for use when I might be in a hurry.

Photography Data:
ApertureFNumber: f/5.6
Make: Canon
Model: Canon EOS 350D DIGITAL
ExposureTime: 1/125
FNumber: 56/10
ExposureProgram: 1
ISOSpeedRatings: 200
MaxApertureValue: 496875/100000
MeteringMode: 5
Flash: 16
FocalLength: 263/1