Tag: Entertainment

Tequila is My Friend

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By Dahni
© 2016, all rights reserved

Tequila as a friend? Yes! A friend not only will say what you want to hear, but they will tell you what you NEED to hear.

Margaritas
Ahh Tequila, You are a Friend of Mine 🙂

Nothing quite says summer like margaritas, freestyle, flavored, frozen or on the rocks! Tequila is my friend because, a regular margarita requires it and is part of its unique taste.

You live your life with the love of your life and you find out things about her after many years that you never knew. Tequila is my friend because, I just found out that it is my wife’s favorite drink. She had been asking me to make these for a while and the other night I made us a couple and posted on my Facebook page that it was, “Margarita 30.”

“Margarita:30,” like “Beer:30, is just a hypothetical time of day uttered in response to the question of “what time is it.” when consumption of said beverage becomes an event that is either inevitable or required to proceed with life as we know it in modern society. 🙂

Well, anyway, as I was saying, it was indeed, “Margarita:30” the other night at, The Gathering Place. I made my wife and I a couple, just as usual. A regular Margarita is pretty simple to make. It has just three ingredients: Tequila (of course), some type of orange liquor as Triple Sec, Cointreau or Grand Marnier. I have used all three and Triple Sec is the least expensive followed by Cointreau and then Grand Marnier. The last two are French in origin and I do personally, prefer Grand Marnier. The kind of Tequila is a personal choice and range in complexity and cost. Whatever works for you, works. I started making these with the once most popular and nearly the only tequila (good tequila) that was available around 40 years ago, Jose Cuervo. Although not the oldest or the best by many standards, it remains the best-selling tequila in the world.

Now the purists, the old-time tequila drinkers licked some salt, bit into a lime and swallowed the tequila. A version of this was the “body shot” and required preferably three attractive women and one male. One female placed the salt at her cleavage. Another lady would have the lime in her mouth. And the last woman had the tequila in hers. If you were the guy that was the recipient of this libation, well?  🙂

Some had tequila drinking parties and contests, most likely inspired by the male-manly-silly-ego of, ‘who can drink the most?’ I was a bouncer or a stabilizer-stand-em-up guy of such a contest where the floors were completely lined with thick painter’s drop cloths. Hmmmmm? The contest had obvious ‘ringers’ of Mexican descent. No, that is not a slur, just a probability that if you were born and raised in Mexico, you just might be able to drink more tequila, than someone that is not. But, ‘The Flying Burritos Brothers Tequila Drinking Team,’ each consumed, a fifth and a half of tequila and were still on their feet. 🙂

Many were intrigued by and dared to get to and swallow the preserved worm, at the bottom of the bottle of some tequila? It was and may well still be, as if there is something magical, spiritual or that the supposed pure tequila in that worm’s guts, would make you special or something. 🙂

Too much tequila has been known to cause temporary (hopefully) nut-ness’ and there was even a song written that was quite popular. Many may still hear it played today or recall it, all too realistically. 🙂

Jose Cuervo, Shelly West, 1983, Vinyl 45 RPM

But getting back to ‘Margaritaville,’ after the proper mixing of the 3 required ingredients, for ‘The Regular,’ usually the rim of the glass is rubbed with lime and the glass is then turned upside down and pressed into a bed of coarse salt. The lime oil holds the salt onto the glass, for the ‘salted rim,’ which many find to be absolutely, a requirement for a real, true, authentic margarita. Prior to serving, the beverage is mixed with ice and pulverized in a blender or ice crusher, to make frozen margaritas. Otherwise, you would place ice cubes (as much as you like) or crushed ice in the glass, then pour the fresh margarita over the ice and Walla — instant summertime (beach not included). 🙂

I had not been able to drink even a 1/3 of my drink, when I suddenly had a horrible headache. I thought maybe it was that the Triple Sec was old so, I left my happy wife to drink hers and the rest of mine, while I tried to make another with Grand Marnier. Ooops, ran out of lime so, I had to use Rose’s lime juice and some of that lime juice concentrate from you know, that lime-looking, plastic squeeze bottle. It did not taste the same as a regular margarita without the fresh lime juice and after a swallow, my headache continued to get worse. Pffft. It is one of my favorite drinks too. But my poor happy honey was soon wasted away, in Margaritaville. 🙂

Margaritaville

Just so it is perfectly clear, we only drink moderately and modestly. We don’t NOT wear clothes, don’t shoot out lights, dance on bar tops, start fights or wake up with partners we have no idea who they are and we’re NOT wearing their shirts. To be clear, clear, we just wake up with each other, NO other bodies next to us, known or unknown! 🙂

Back to tequila.

I remembered that this tequila was newly tried last year and last year, it did the same thing to me. Last year it gave me a horrible headache too. Hmmm, I wondered, perhaps I can just no longer tolerate tequila? OH HOW SAD THAT WOULD BE! 😦

But then again, maybe it’s this PARTICULAR brand of tequila? HOPING SO!

The next day, I went to the liquor store to buy another bottle of tequila, the same brand we had used, for several years previously. But before I made my purchase, I just happened to ask the owner if he had ever heard of anyone else having a reaction to tequila or from the brand I had last purchased from him a year ago that he had personally recommended? “No,” was his quick answer, but it was followed with a “But.” But before I get to that, let’s go back in time.

My first introduction to wine was red wine and it was from France, a Beaujolais. I am told, this is still an excellent ‘first wine’ to introduce people to red wine, due to it’s low tannins and its light body. I loved it and went on to drink many different red wines, which I prefer over white. But something happened to me years ago. Red wines I loved, did not seem to like me anymore. I never even spent much time on WHY, I just tried to find some white wines that we would each other get along with.  🙂

Oh, I could still drink my red, but only a glass if with food for dinner, just NOT sadly, for ‘Happy Hour.’ When I moved to NY, where we live now, near the Finger Lakes Region of Western NY, yes, there is much more to NY than just New York City, NY, I started to wonder again. I decided my lack of tolerating red wine was due to the added sulfites to the wines, for commercial sale. All wines have some sulfites by nature and reds have more, but there seems even more are added, when mass distribution exists? I was excited to test this out, on one of our wine tour trips to a winery in particular that was, small-batch and organic. To my chagrin, the wine was horrible, so I was not able to see if my theory could “hold water” or wine. 🙂

Around three years ago, we moved to the country. We can now almost roll down the hill to a winery, owned by folks that have become dear friends. They have a wine produced and bottled by them, which is not only wonderful and red, but the first red wine, I have been able to drink just for Happy Hour, in over 30 years I’m guessing! WOW, was I happy to be able to drink a red wine again! My only problem is, if they ever run out, which is the situation currently. I could be in trouble. They probably will not have this ready for several more months. I do still have a few left in our basement, so I am not concerned, at least not yet. But, for the most part, I have, for three years, just thought that their red does not have as many sulfites, so I am able to drink it. I think now, I may be wrong about this.

I have consumed scotch in some form for over 40 years. It is not an alcoholic beverage that seems to have a middle ground. People either like it or they don’t, both with perhaps equal passion for or against. I personally had to learn to like it. It started with a beverage that someone I greatly admired enjoyed, called, Drambuie. It is Scottish in its origin and is a sweet liquor with a Scotch base. The name means, “the drink that satisfies.” I liked it. From there, I started drinking, ‘Rusty Nails’ which was, Drambuie with some scotch added. Then I moved to Chivas Regal which is, a blended scotch and this was a particular drink of choice of mine, for many years. I wrote “particular” because, for me, I discovered that if I was going to be out all night drinking (in my youth), I could drink just scotch all night long and never get drunk/inebriated/intoxicated and NEVER have a hangover. My only side-effect if you will, seemed like my skin smelled like an oak barrel, for quite some time until, all the remnants were no longing coming out my pores. 🙂

It was only when I met my wife that she introduced me to single malt scotch. Yes, my wife is a scotch drinker and I have never met another woman in my life that likes scotch. So, this is pretty cool to me! My first single malt is, still her favorite, Glenlivet. Mine later became, Macallan. We keep both as well as, a pretty good assortment of scotches, at The Gathering Place. I used to drink scotch on the rocks. It was my wife’s brother Kevin that taught me the ways of drinking scotch more perfectly.  🙂

Most scotch is bottled and sold at around the four-year old mark. The longer the aging, the higher the demand and price, but less water is left. 8-year-old and older scotch is like drinking finely aged wine with its complex nose, bouquet, start, finish and its subtle tastes. Adding a drop or a few drops ONLY of water, completely transforms the experience and ice just totally waters this down and robs me of the experience. So, for several years now, this is the only way I would drink scotch.

Now if you think I’m a long way away from what the liquor store owner said to me about tequila, and even further from Margaritaville (margaritas) and tequila being my friend, hold on, I’m getting there, it’s all important!

For years, my wife and I would occasionally share a scotch together and the same scotch, her Glenlivet, UNTIL I discovered Macallan. We would still have our scotches together (she her’s and I mine), once in a while. After her bother Kevin, showed me how to properly drink it, I have learned to love drinking it this way. My wife still prefers hers on the rocks and I, with just a drop or a few drops of water. And this does NOT matter what time of the year it is either. Perhaps by this time, you may have discovered what I discovered is, a taste for more expensive single malt scotches. I have had 18-year-old which were from drinks purchased for me by a friend. But my cut-off is, 12-year-old. It’s expensive enough and I really don’t want to get use to anything that might be better and even more expensive. But I also discovered something else. Since I do not drink scotch, I SIP IT and slowly, to maximize the experience and to make it take as long as is possible, we could actually afford more expensive scotch, since we do not drink it like water or need to buy it as often.

Something else happened to me years ago. I learned to enjoy fine cigars. But something was missing— other people. Yes, I was a conversation only, social cigar smoker. I would really never smoke alone. In my mind, a good quality cigar was a social thing, for conversation. I even started having what I called, Cigar-tys. I would have people over and most of the time, I provided the cigars and the beverages. I loved these! And since they were not frequent, I could afford better cigars. It was a win-win for me. Then, I started associating sipping 12-year-old single malt scotch, with fine cigars and conversation. Then, religion interfered. It wasn’t disagreeable politics, but religion. Rather than just agree to disagree, one stormed off and did not speak with me again for a long time. Thankfully, it was not permanent, but this ended my beloved cigar-tys! I would still have a scotch now and then with my wife, but rarely smoked another cigar, for some time.

I knew my brother smoked cigars, but found out he too, not only liked scotch, but my favorite as well. Then he and I got together with our wives, for a week at a cabin in the Ozarks. As far as he and I were concerned, we could have just stayed on the screened-in porch, had conversation, listened to the creek that ran just underneath, watched nature, smoked cigars and drank scotch all week-long! But our ladies had other things in mind so, we did do other things.  🙂

But ever since that time, just a few years ago, I can no longer drink scotch without a cigar and someone to share good conversation with.

Thankfully, I made a new friend a few years ago, that stops by every-now-and-again and we share a scotch and a cigar and good conversation. But last year I noticed, I was not tolerating scotch too well when he was here. I didn’t think too much of it until a few weeks ago, when he was last here. I poured him a scotch, but not one for myself. I just did not want to take a chance. We shared a cigar and great conversation, but I noticed, I wasn’t handling the cigar too well. Then, I got a little angry about that and after he left and to soothe myself somewhat, I poured myself a scotch. Same as last year, I just didn’t feel right. What was going on was soon forgotten. I would not have to think about it again until my friend or someone came by that liked conversation, a good cigar and some great scotch.

So, now finally, we get back to the liquor store owner. This just happened yesterday or one day before I wrote this post. Remember, I went to buy some tequila, like we used to have on hand, before last year.

Tequila
Two different Tequila brands— amber and clear

The amber-colored tequila on the left in the picture above is the one I have reacted to, twice now. The silver or clear one on the right is the one we used to use, for several years previously and the one I purchased yesterday. Remember, before I made my purchase, I asked the owner if he ever heard of anyone reacting to one or both types of tequila? After he said, “No,” he went on to say, “…but what you are describing to me sounds like you might have celiac disease.” He informed me that the only reason he knew anything about this was because his wife was having some issues with cancer and was referred to a gastrointestinal specialist. After proper testing, his diagnosis was that she did indeed, have celiac disease.

I have never heard of this disease before. Now, before you or I freak out with that dreaded word “cancer,” let’s not jump to conclusions. Celiac disease can happen at a young age or at any age and can vary with symptoms per individual and/or be gradual over the years. There is a test, for this and rest assured, I will be bringing this up with my doctor at a regular scheduled visit, in the next couple of weeks. But most often the disease is usually associated with the body developing antigens, for things it believes do not belong in the body of the individual as, me perhaps? It is usually associated with not tolerating gluten from wheat, rye and barley.

To my knowledge, I don’t seem to have any issue with rye or barley. I often feel uncomfortable after eating granola and sandwiches etc from whole wheat or gluten rich foods. There is a nine grain bread we have been buying for some time, which I love and gives me no problems. Pizza does not. But too much of anything would bother anyone eventually, but I try not to do that. Ice cream does not (especially Ben & Jerry’s). Yes, some ice cream contains gluten.Pie crust does not bother me. So, over the years, I have become aware of these things and have limited or weaned myself from those things which do bother me.

OK, so what has this to do with wine, scotch, cigars and at least one brand of tequila? In a word, wood. To be more specific, oak. All of these things can be aged, cured or stored in oak and as cigars, in a humidor made with oak. So yes, celiac disease can be triggered by oak and even some plastics (not that I eat plastic). The skin can absorb plastic and it can be inhaled in sufficient amounts to irritate those with celiac disease. OK, do I have this? I don’t know and won’t, before I am tested and properly diagnosed by my physician, within the next couple of weeks. But do I have any possible proof?

The liquor store owner told me that both tequilas are fermented in stainless steel tanks. But the amber-colored one is then aged to produce what some believe is a smoother tequila with the characteristic amber color. Would you like to know how it gets that color and whatever else becomes a part of the finished product? Well, it’s OAK! OK, now what?

I bought the new silver tequila untouched by OAK. I made us another pitcher of margaritas with it and slowly tasted and waited. Nothing happened. I had no reaction at all. I drank two and still, nothing. Nothing but pure delight that I could drink one of my favorite drinks again! So, tequila is my friend!

A friend tells you what you want to hear. Yay, I can still drink tequila (un-oaked) and continue to enjoy margaritas.

A friend tells you what you may not like, but need to know. I may or may not have Celiac disease. But now, I know it’s a possibility and what to do about it – check with my Doctor and take the test for this and just avoid things that may cause me discomfort.

And you Dear reader, tequila may be your friend too? If you have similar experiences as I have, check with your doctor. But rest assured, if you’ve no issue with any of these things, we will keep the stuff you like, for whenever you stop by, The Gathering Place! 🙂

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The Ha Ha Game

By Dahni
© 2016, all rights reserved

HaHaGame
ROTTALTOTAYBO Rolling on the tummy and laughing to tears your belly off
Good Morning. It has come to my attention (incredible as it seems) that there may be some that have never heard of, have never experienced and have never enjoyed the MANY benefits of, The HA HA Game!

Brief Description:

Each person places his or her head on another person’s tummy, so that everyone is connected. The 1st person says “Ha”, then the 2nd person “Ha-ha” and so on. The goal is to get all the way through the group without anyone laughing. Right, like that will ever happen! It’s infectious, contagious and hilarious! See how long it takes for everyone to roar and literally stream tears of joyous nearly uncontrollable (dare I write belly) laughter!!!

Now the best way is to form a circle. Obviously the first person would have to rest two heads on their belly, the second and the last person’s heads. I volunteer as I can easily accommodate 2 heads on my present belly! 🙂

BENNIES (Benefits):

As an icebreaker. What a Great way to meet people! Right, try this at a party or at work! Maybe a political rally? Sure, put the DEM’s, GOP’s and INDY’s together doing this and we just might become, the UNITED States of America again! Caution, people that laugh together might just not only get-along, get things done and etc., but they might actually learn to like each other!

For those that seem to have no sense of humor or have forgotten theirs, they just might discover or uncover what has been there all aong!

As a stress reliever. “Do I need to explain how this would be possible,” said the person whose head is bouncing off another’s tummy and someone’s head is bouncing off of yours? It’s kind of hard to be depressed too, if you are LYAATO (laughing your ass and tummy off)! 🙂

Good medicine! OMG, YES! Laughter is good medicine. It increases “endorphin rushes,.” like exercising and other activities which produce euphoric highs!

Increase of dopamine. Dopamine functions as a neurotransmitter—a chemical released by neurons (nerve cells) to send signals to other nerve cells. The brain includes several distinct dopamine pathways, one of which plays a major role in reward-motivated behavior. Increase of serotonin includes the regulation of mood, appetite, and sleep. Serotonin also has some cognitive functions, including memory and learning. Increase of circulation. Increase of oxygen intake. Do this long enough and maybe it will become your new favorite weight-loss program! WHAT? All this from the HA HA Game? YEP and more! It’s Good Medicne!

“A merry heart doeth good like a medicine…”

Proverbs 17:22a King James Version (KJV)

Well, what are you waiting for? Ha. Ha, Ha. Ha, Ha, Ha, Ha. HaHaHaHaHaHa!!! 🙂

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Ode to My Missing Socks

By Dahni

MissingSocks_picture
“Darn it, hurry the heel up, I can’t stand to hear “sock it to me one more time!””

I’m sure they went in the wash, but were missing in the dry
I’ve searched high and low, it made me want to cry
Some say the Sock Monster ate them, but I’ve never seen a one
Or evidence of sockfuzz poop, No there’s never, ever— been none
The ones remaining were lonely, lamenting inside their drawer
Some got mad and I could hear them, yell and scream and roar
What happened to them, could they just never cope?
Was it just the hard water or did they not like the soap?
Oh why, oh why, did they all just suddenly disappear?
Was it an Alien snatch, through the atmosphere?
Was it the Sock Gnome— That took them home?
Or was it tutu attired and hairy,
The twink of the Sock Fairy?
I ran an ad that they’d be found and quickly returned to me

“HELP, Missing Socks, Footloose and Fancy Free”

Well, that didn’t work— I felt like such a jerk
So, I tried to help and made a sign and tried to get them dates

“Single, Clean and Lonely Socks, Looking for New Sole Mates”

Well, not either nor neither did that work, Oh forlorn am I, alas
And every time I walked by their drawer, they tried to kick my ass
I tried to find something useful, for the singles all to do
But they all just stared at me, as if I had no clue
No, they did not take too kindly and they’d all moan and gripe
If ever I wrapped them around, some stupid leaking pipe
I’d turn them into friendly sock puppets and then to my surprise
The next time I saw them, they were missing all their eyes
I’ve tried decorating them, so they’d feel more cool
And every time I did, they just called me a fool
So I’ve learned to sleep with all their complaining and their noise
Stuck in the drawer the single socks— both girls and boys

MissingSocks_profile2
Sock Puppet? Heel No! I’ve got feelings!!
MissingSocks_profile
Sock Bird of Paradise

But long l kept inside my heart, what truly was their missing fates?
Yes, what has befallen, all those missing mates?
Then I noticed, my bank account was overdrawn,
Little by little and for a long time, this went on!
For food and drinks and beachy stuff, the charges read
Oh my conundrum and Oh— the grumbling of anger shed!
Just when I thought they were dead and buried in the sockyard,
Out of the blue and in the mail— a postcard
But adding insult to injury, it was NOT addressed to me
Oh no, it was to all the single socks,

“Footloose and Fancy Free”

It went on to say, “No Worries Be Happy, Will Send for You Soon,”
And now, all my single socks, dance and sing a different tune.
Well, at least now I know— Where the missing socks all go
Some tropical paradise, with cool ocean breeze
Warm sunny rays where nothing will freeze
Lakes and lush and green is the highland
Basking socks on— Missing Sock Island!

MissingSocks_cover
Posted: NO NUDE FEET ALLOWED!
These are the major, missing sock myths: The Sock Gnome, The Sock Alien and The Sock Fairy

from the collection: Sing in the Key of Me
by the same author © 2016, all rights reserved

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Turkey

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Turkey_title4WP

by Dahni

© 2015, all rights reserved

Turkey_pic4WP

For me, turkey at both Thanksgiving and Christmas is just something that I do. It was our family tradition. Then, after I was grown and on my own, I realized one day, it was not about the turkey, it was everything else that went with it that made it special. Besides smoked turkey or fine deli sliced turkey like you get from the store or that is pre-packaged in the meat section, I cannot say that I was ever particularly fond of turkey! It is doubtful that I would ever roast a turkey at any other times than for these two holidays – until NOW!

I once wrapped a turkey with pastry dough and it was pretty good. I have stuffed one once and will not do that again. For one thing, I like dressing or stuffing and I have never seen a turkey cavity big enough, to make enough for my liking. For another, once you stuff a turkey, it is likely to spoil much more quickly than if not stuffed. So, after the meal, you really need to cut and remove all the meat from the bones as is possible and/or boil the carcass for soup stock etc. Leftovers are good too!

I have tried all manner of turkey – fresh, adult, wild turkey, smoked, deep fried and frozen. For consistency, I have mostly, always relied on frozen ‘young’ turkey from the Butterball® brand.

If you try the recipe to follow, I will venture to say that there will be those that do not usually like roast turkey that will like this!!! For me, it is mouth watering and flavorful throughout, even the dark meat and I generally do not eat dark meat. It is juicy and tender and so tender in fact, the meat nearly fell off the bone. Pulling the remaining meat from the bone after dinner was the easiest I have ever experienced. The secrets are the salt (which tenderizes the meat), lemon (adds moisture and flavor), rosemary (adds flavor) and the last secret to tender turkey is, slow-cooking.

Turkey_Holly_but4WP

Turkey_but4WP

Dahni’s Roasted Turkey Dinner (cont.)

Rosemary Citrus Salt:

• 1 tablespoon of fresh rosemary leaves chopped (fresh is more expensive, but worth the extra expense)
• 2 tablespoons of lemon zest (remove zest from 1 lemon see: lemon under Turkey below)
• ½ cup of coarse salt (use coarse salt substitute if desired and if you can find it)
• ¼ cup of extra-virgin olive oil

Directions:

1. Combine rosemary, lemon zest and salt in small bowl
2. pour olive oil into separate small bowl

Turkey
• 13-18 lb. whole young turkey (mine was around 13 pounds)
• 2 large carrots cut lengthwise
• 2 celery stalks cut lengthwise
• 1-4 springs of fresh rosemary (I used 1 sprig about 6” long)
• 1 lemon (zest has been removed = about 2 tablespoons for your salt rub above) cut lemon in half

Note: So your guests don’t have to fight over the drumsticks, you could vary this recipe with (2) smaller turkeys or even (2) 8-10 pound chickens, but add another ¼ cup of olive oil and more springs of Rosemary and another lemon cut in half (one for each turkey/chicken).

Directions:

1. Pre-heat oven to 325° F.
2. Remove giblets and neck from both sides of turkey cavities and set aside in a large size pan on the stove
3. Thoroughly rinse and pat dry turkey inside and out.
4. Coat outside of turkey and inside with the olive oil (there will be some left in the bowl when you are done) Look for and use culinary disposable gloves to keep your hands from getting oily and prevent any transfer of plastic taste which can happen with ordinary disposable gloves.
5. Place the 2 halves of one lemon into the breast cavity of the turkey.
6. Place fresh rosemary sprigs into the breast cavity of the turkey
7. Season the outside of your turkey with the rosemary citrus salt, pressing it in to adhere.
8. Lightly spray cooking spray on the bottom of your roasting pan (I used Pam® brand olive oil spray
9. Arrange halved carrots and celery on the bottom of your roasting pan to set the turkey so that the bottom of the turkey does not touch the bottom of your pan.
10. Drizzle the remaining olive oil over the outside of your turkey.
11. Lightly spray cooking spray (Pam® brand olive oil spray) on the interior side of enough foil to completely cover the turkey.
12. Completely cover turkey with foil and wrap the edges. Note this is not a ‘tent’ it is a cover.

Note: If using a foil roasting pan, you might want to place a pan underneath just in case it leaks to catch the drippings. Or, just put one disposable aluminum pan into another. Why? Because 9 out of 10 times, one of the pans will have a small hole in it. Use one pan and the juice could leak out into your oven and cause smoke. Use two pans and this won’t generally happen. I suppose both pans could have holes, but it’s not likely. It like the adage, if you don’t use two, you’ll need them. If you use two, you probably won’t!  🙂

13. Place covered turkey into pre-heated oven.
14. Set timer for 90 minutes. When timer goes off, uncover and remove as much of the drippings as possible and place in a bowl to add to dressing and/or gravy. (this is very salty so use sparingly)
15. Re-cover turkey and set timer for another 90 minutes.
16. Re-check turkey and remove as much of the juice as possible for your dressing/gravy. Test interior temperature of turkey with a meat thermometer. When it reads 165° F. it is done. Mine needed another ½ hour.
17. The last 15 minutes of your cooking time, raise your oven temperature to 425° F. and remove the foil covering so the top browns.
18. After 15 minutes, re-check the interior temp. with a meat thermometer. When it reads 165° F. it is done.
19. Remove turkey from oven and allow to ‘rest’ for about 15 minutes before carving. While turkey is resting you can finish making your gravy.
Cooking time is 3 – 3 ½ hours at 325° F. I used 3 ½ hours for a 13 pound turkey. (For the correct amount of cooking time based on the pounds of turkey, just follow the instructions included with every Butterball® brand turkey.) The last 15 minutes uncover the turkey and raise the temp. to 425° F. to brown top. Remove from oven and allow to ‘rest’ about 15 minutes before carving. You can vary this recipe by doubling the ingredients for say a 20-30 lb. turkey and so on. After you first place the oven into the oven to cook, you can work on the first part of your gravy and on the dressing or stuffing.

Gravy

• 2 small onions peeled and quartered
• 2 carrots cut in half
• 2 celery stalks cut in half (use the leaves as this makes the broth more flavorful)
• 2 quarts of chicken stock, broth or even bullion cubes/granules with a quart of water is fine (non salted stock is preferred)
• ¾ cup of unsalted butter
• ¾ cut of all purpose flour

Directions:

1. Into a large size pan on the stove, place turkey giblets and neck.
2. Add carrots, celery and onion.
3. Pour 1 quart of chicken stock or broth over this.
4. Bring to a boil over high heat.
5. Once it boils, reduce temp. and simmer until it cooks down to about 2 cups.
6. Turn off heat, strain and set aside. You will use this liquid later when your turkey has finished cooking and is ‘resting.’
7. While turkey is resting, place a small skillet on the stove.
8. Melt ¾ cup of unsalted butter (1 stick), in a pan on medium heat.
9. Slowly add ¾ cup of all-purpose flour.
10. Whisk over medium heat for 3-4 minutes or until a smooth blond colored mixture (rue) is formed.
11. Add mixture to your reserved strained turkey mixture that you set aside on stove.
12. Add 1 quart of chicken stock or broth and pan juices.
13. Bring to a boil over high heat and let simmer until thickened and ready to serve. Season to taste. ENJOY NO LUMP DELICIOUS GRAVY!

Dressing or Stuffing:

• Chicken stock or broth as needed to moisten bread
• Turkey pan drippings as desired and needed for flavor and moisture
• ½ to 1 stick of unsalted butter melted.
• 1 large white onion diced.
• 3-4 celery stalks diced (use celery leaves if you like, but I prefer not to)
• 2 loaves of white bread – open the bag and leave the bread in the bag stacked over so that air can pass over the tops – 1-2 days before, to dry the bread.
• 1 loaf of wheat bread – open the bag and leave the bread in the bag stacked over so that air can pass over the tops – 1-2 days before to dry the bread.
• 1 box of Jiffy® brand corn bread mix.
• Seasonings to taste – I just remember the line from the Simon & Garfunkel song and use: “Parsley, sage, rosemary and thyme.”  🙂
• Salt and pepper to taste.

Note: Remember, your turkey pan drippings will have salt from the Citrus Rosemary Salt mixture so take care when adding more salt. Some people add dried cranberries and/or chopped walnuts to their dressing and I have heard it is really good. Adding apple and mild sausage to your dressing is also, excellent. Some people like oyster dressing, but I do not. I have tried adding roasted chestnuts once, but did not like the texture of the chestnuts, so I do not recommend this. To each their own, but the mix of white bread, wheat and cornbread really makes this special!

Directions:

1. Prepare and cook corn bread as directed on the Jiffy® brand corn bread mix. Prepare this the day before you need it and leave it out to dry.
2. Gently tear bread into pieces. I remove most, but not all the crusts as I believe too much crust makes the dressing or stuffing too tough.
3. Crumble corn bread and add to bread crumbs
4. Mix bread crumbs and corn bread together in large bowl.
5. Sauté diced onions and celery with butter on stove, on medium heat until the most of the water cooks down from the vegetables.
6. Pour sautéed vegetables over your bread crumbs and cornbread.
7. Add some chicken broth and pan juices as needed.
8. Add your dry seasonings (“Parsley – Sage – Rosemary and Thyme”) and salt and pepper to taste.

Note: Remember, your turkey pan drippings will have salt from the Citrus Rosemary Salt mixture so take care when adding more salt.

9. Mix dressing/stuffing until well combined and taste. To your liking, add whatever you think it needs.
10. Transfer stuffing to a lightly pre-sprayed (cooking spray), long rectangular shaped Pyrex, glass or metal deep pan.
11. Cover with foil.
12. Place the dressing into a pre-heated oven.

Note cooking time will vary depending on how and when you cook your dressing. If space and ovens are minimal, you can always make this ahead of time without pan drippings and then just heat it up later to be served when everything else is ready. If you are fortunate to have two ovens or a double oven, cook at 350° F. for around 45 minutes to one hour. The last 15 minutes of your cooking time, raise the oven temp to 425° F. to just lightly brown the top. For mine, I placed the covered dressing/stuffing into the same oven next to the turkey in the oven at 325° F., 1 hour before the turkey was uncovered and the temp was raised to 425° F. for the last 15 minutes. It was perfect!

End Notes:

The recipes used have been tested with many people and even those that do NOT like turkey. All have wholeheartedly agreed that this is the best turkey they have ever eaten! This is not to be braggadocious, but so you may be confident, your guests will say the same thing about your turkey dinner!

These recipes have often been requested, for me to make them and for others to make them, themselves. It will warm your heart when people ask you, “Would you please make your turkey,” or “Could I PLEASE have your turkey dinner recipes!”

I do not mind sharing them with those that ask, but please remember, these are just some of the featured recipes of my not yet published book, ‘The Gathering Place’ (Holidays & Special Occasions Entertaining). Please do NOT share them with others without my permission. They are copyrighted and unless I have given you specific permission to use them and share them, would make anyone in violation of Copyright infringement.
Once ‘The Gathering Place’ is published, it is my heart’s desire that anyone will be able to prepare, cook, present and serve 5 star restaurant quality food and ambience, for all holidays and special occasions entertaining at home, for their family and guests!

Again, please honor my request and not share these recipes with anyone, without my permission. You do have my permission to use these for yourself! For additional permission, email me: dahni1@gmail.com

Here is a PDF file of these recipes you may freely download.

PDF_icon_WP_tiled

HAPPY THANKSGIVING!

Dahni

MySig4WP_withBackground

Turkey_Holly_but4WP

By Dahni & I-Magine

©️ 2018, all rights reserved

From my Work in Progress: ‘The Gathering Place Cook Book’, under the category of:
Holidays & Special Occasions Entertaining, by Dahni © 2013-2015, all rights reserved

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“When the SugarN’s in the Maples”

short url to this post: http://wp.me/p4jGvr-Bk

by Donnie Hayden

© 2015, all rights reserved

 

“Taps in the trees”

In another post dated October 20, 2014, “Frost on the Punkin,” http://wp.me/p4jGvr-x5, I shared a favorite poem of mine with a video of a feller’ reading it aloud. The poem is, “When the Frost is on the Punkin.”  It was written by, James Whitcomb Riley. 1853–1916.

Recently, after going near stir-crazy from the long winter here in New York, it was a beautiful day, the sky blue, the temperature 41º F. and it was time to get out of the house and take a drive!

The temperature and warm sun upon my ageing (or aging) face made it possible, for me to drive with the window slightly ajar and feel the wind through my thinning hair, but the drive along the shore of Lake Ontario and my expectations, for what was in store, made me feel, forever young! Soon, I would meet my cousin and his grandmother, our dear sweet Aunt Anne Magar (Bab’s) [pronounced: Bob’s], for a pancake breakfast.

It was not just any ordinary pancake breakfast. Oh, NO, this was the last weekend and the last day, of the New York Maple Syrup Festivals, held all over the state. The breakfast was held by and cooked by, the folks that work or own, this maple tree farm. The breakfast with freshly made maple syrup was, at the facility which taps the sugar maples and boils the sap and makes the syrup.

There was a walking tour among the maple trees, to see the pump house where the collected sap is pumped uphill to the process and boiling center.

The center served as— working areas, museum, educational center and a store to buy 100% certified, pure NY maple syrup and sugar products. Books and CD’s; DVD’s and other items were available. They even had a maple sugar, cotton candy machine, for the ‘kids’ of all ages. 🙂

The owners and staff were on hand to help and answer any questions, people might pose. I had many and they were more than happy, to answer each and every one, to my satisfaction. I must confess that I was tapped, just like a maple tree and my juices and imagination were flowing. I was intrigued by the whole day and process of making maple syrup and sugar! It made me, briefly, forget about missing my wife, who is out of the country, for another two months. 😦

But this short reprieve from winter and from missing my sweet maple tree girl, made me feel not quite as lonely. I was happy to leave winter’s chill, still clinging here and like a little kid and these trees, I was tapped in! 🙂

SugarN2
Intravenous FeedN’ 🙂

Our cousin was previously given about 11 gallons of sap from this very farm and for days and for the first time, he made some maple syrup himself, boiling the sap in pots outside, on his Bar-B-Q grill. He made several jars of syrup and today, he bought a book from the center called, ‘Backyard Sugarin” I liked the word ‘Sugarin’ and I shortened it to just “sugarN” But I could not get this word out of my head. Thought about it the rest of the day and night. This morning, I woke up with it, still on my mind. It reminded me of Riley’s poem and oft’ quoted line from it, “when the frost is on the punkin.” So, just today, it inspired me to write, “When the SugarN’s in the Maples”

Now, I’m not trying to compete with Riley. I make no pretense that it even comes close to being, even a little bit as good as his! But for me, tired of the long cold winter and missing my wife and can’t wait for Spring, it made me sort of, ‘tap’ into spring and it certainly tapped into me. I think Fall and Spring are my favorites of the four seasons. These two seasons fall between, Winter and Summer or Summer and Winter. Winter can be pretty, but I think it’s mostly here to remind me that Spring is coming and Summer is, just the season to enjoy, while waiting on the Fall. So, I wrote and edited and read it aloud to myself, to hear its flow. Then I called Aunt Bab’s and read it to her. She loved it and asked for a copy and promised to commit it to memory, just as she had, ‘When the Frost in on the Punkin.’ I was honored by her asking and am encouraged here, to share this with you, Oh ye’ gatherers together, gathering at the Gathering Place. 🙂

Years ago, a dear friend’s father gave me a gift of his personally worn, loved, washed and a little over-bleached (kind of tie-dye looking cool) pair of what he called his— “Over-hauls.”  These are not just anyO’ pair of overalls. They are the crem dela crem of overalls! Thays’ isN’ ‘Big Smith’ overalls, the finest makers of “over-hauls,” since 1916! Promised made and promise kept. The You Tube video of me reading this poem appears, following the the text below. By the way, my excess winter sap (or sugar) did not allow me to fit into my “over-hauls,” I crammed myself into them! :0

I hope you enjoy, “SugarN’s in the Maples.”  I hope it gets you ‘flowing!’ 🙂

Thank You, James Whitcomb Riley and Thank You, Aunt Bab’s!

 

Donnie

 

 

 

 

 

It’s SugarN’ Time

“When the SugarN’s in the Maples”

Donnie Hayden, 1953—presently still alive 🙂

 

When the sugarN’s in the maples and
the taps is in the trees
And you hear the cooN morN doves
a crying in the breeze
And the peeping of the sparrows and the honkN of the geese
And the warmN’s in the morN’
in her rising in the east
O, it’s them’s the times a feller is a—
putN’ on a smile,
And leaves his hibernated cave
and gits outside a while,
And grabs his hat and forgets his achy knees,
When the sugarN’s in the maples and the
taps is in the trees
 
There’s something kinda’ hearty-like
tho wintern hangs on here—
When the nights still chill, but morN’s warm, surely Spring will be so dear—
Of course the grass aint yet green, and no flowers in the bloom
And the gentle rains not yet revealN 
what underground’s concealN’
and the robins not yet expected,
but the worms don’t feel neglected
But still, there’s that sweet fragrance in the air,
when sap pots a’boilN’, here and there
Sets my forget of my achy knees
When the sugarN’s in the maples and the
taps is in the trees
 
The whole scene sets my heart a jumpN’
like the sap a runN and the roots, for water pumpN
Not time for plantN or growN’, but tahday—
Spring’s got no better preacher
than what the maples have to say
 
Cows still relyN on the farmer’s bales
and the tractor’s in the barn
and they’re dreaming over coffee
and they’re fitN another yarn
O, it sets spring’s clock—
to ease
When the sugarN’s in the maples and the
taps is in the trees
 
Then you know the sap is gathered, 
and the syrup is all made
And the taste buds cry—  “keep it coming” 
and winter’s soon to fade
And your pancakes and sugarN delights 
and all the maple sweets
makes yor’ giddy face a familiar friend 
to all the strangers it meets
I know no betterN a way to tell it— 
but if such a thing could be
If anyone or spring or angels need boardin’, and if they were to call on me
I’d hand them all over my accommodations and my keys
When the sugarN’s in the maples and the
taps is in the trees
 
Archive Note:

This post preserves the first public appearance of When the Sugar’s In the Maples, including the author’s reading.

It is archived here as a seasonal record and witness.
The poem may later appear in other formats or collections.

 
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A Toast to Life

short url to this post: http://wp.me/p4jGvr-AV

 

By Dahni
© 2015, all rights reserved

 

A Toast to you on St. Patty’s Day:

May your every need, be ever met
And your heart, always full
And all the best that’s yet to come,
May it be your crowning jewel
May love and hope ever find you,
sharing these two, with all you meet
And this, ever circling
will never find complete!

The Gathering Place

Your Friends and family on the road of Life

Toast Life

 

 

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The Robin Report

Short url to this post: http://wp.me/p4jGvr-Aq
by Dahni
© 2015, all rights reserved

 RobinReport1

The American Robin is, a more sure harbinger and prognosticator of spring, than Punxsutawney Phil the ground hog, could ever be, in his or her, wildest dreams.

Robins are actually, part of the family of thrushes. They received their familiar name from homesick European settlers in the United States, many years ago. They were reminded of their beloved and familiar little Robin Red-breast, which has a color pattern brighter, but somewhat similar to our robin, even though the two are, not closely related.

Years ago, there was a median strip between our home (then) and our neighbor’s property. In the middle of this strip of land was a Hawthorne tree with long and potentially hurtful thorns. Trust me they hurt, having been pricked by them, more than a few times. The berries are bright red orange and often stay on the tree throughout the winter. The reason for this is quite simple. Their berries are not considered to be, culinary fowl fare or bird yum yums. 🙂

Most wintering critters and birds don’t care for them, that is, until one snowy wintry, February morning. I happened to look outside our bedroom window and right below in this Hawthorne tree was, at least a hundred robins. In about a half an hour, they picked the tree clean. There was not a single berry left. I was astounded!

I had never seen so many robins before and I did not know they would group like this. So, I did some research.

I suppose, I never really thought about where robins go in the winter? I guess I never entertained the idea that they migrate, but they do. Curiously, first of all, some, for some unknown reason, will winter farther up north in Canada (We live in NY). But others, will migrate thousands of miles, from Vancouver Island to as far south as, Guatemala. Some will just hang around where they are.

Robins are of only, just a few type of birds that change their diet. They will eat nuts, seeds and berries (even those nasty Hawthorne berries), insects and grubs and their favorite delicacy, earthworms. Obviously in February, it was still a little cold for earthworms. But the interesting thing I have come to understand about the robins I saw in February is, they were all male. The males return before their females to begin building their nests, scoping out new or defending their territory. And how do they defend their turf – by singing, sometimes fighting, but a good song seems to be, what works best, most of the time.

After the male robins first appear, the spring rains begin soon thereafter. When the grounds become saturated, the earthworms come up for air. From the time the males show up and the rains fall is, around two weeks. Right on cue, about two weeks after the males, the females arrive hungry from the long flight and earth worms are easy to find. Contrary to what I thought and perhaps many others as well, robins do NOT hear the earthworms underground, they see them on the top of the waterlogged soil. I know, we’ve all seem them pecking on the ground when it looks like there’s nothing there, don’t they really hear the worms? Just remember, their eyesight is far superior to ours. They can see the smallest movement of leaves and earth and KNOW, something alive is moving!

So dear friends and family of, The Gathering Place, robins are, the sure sign that spring has sprung! 🙂

 Robin song mp3 on SoundCloud (may not work on Apple devices)

 

YouTubeIcon32X32Robin Song on YouTube

 

 

The following poem which inspired by these robins was, posted on another one of my blogs at: Dahni Daily, Februrary, 21, 2010. It was written right around the time the robins first appeared in the Hawthorne tree. They did come back the next year, but only around 30. That was the last time I saw them in such numbers or in that tree. We moved to where we live now at: The Gathering Place. But we still see robins here. I can’t wait to see them soon and report that spring here, has definitely arrived! I hope you enjoy the following poem.

A Sure Sign

By Dahni, © 2010, all rights reserved

The Hawthorne berry bright red

Seemingly an attractive fruit,

But most unsavory,

For they last the whole of winter,

Undisturbed and uneaten.

A robin one or two or few,

A sure sign of spring,

Though long after the snows melt,

And the rains come,

And the worms surface.

Two years ago, about a week,

Before the end of February,

Hundreds of robins picked the Hawthorne clean,

In minutes,

Their migratory mates followed two weeks later,

And brought spring with them.

Today, about a week,

Before the end of February,

Many robins sat in the Hawthorne;

My heart was lightened,

Though snow still upon the ground,

And in the air,

Surely their mates are on the way,

And bringing with them,

Spring.

From the collection: ‘As it Happened – Collections of Recollections, by the same author
Short url to this post: http://wp.me/pc5BC-39

 RobinReport2

 So, what is, your robin report? Are they where you are yet? Is it spring where you are yet?

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Auld Lang Syne

AulLangSyne1

 

Among the many traditions that come with ringing in the new year, the singing of “Auld Lange Syne” has become a custom of almost every gathering at midnight of New Year’s Eve. But what do these words mean?

“Auld Lange Syne” was originally a  poem written by Scotland’s favourite poet, Robert Burns in 1788. It was eventually set to the tune of a traditional folk song. The title of the Scottish tune translates to “times gone by” and is about remembering friends from the past and not letting them be forgotten.

Now, at the conclusion of almost every New Year’s celebration, partygoers join hands with the person next to them to form a great circle around the dance floor. At the beginning of the last verse, everyone crosses their arms across their breast, so that the right hand reaches out to the neighbor on the left and vice versa.

I chose the Youtube video (presented below) with Susan Boyle because, I just love her soothing voice, her love for singing, the emotion she projects; I love her heart and simplicity and she was, born in, Blackburn, West Lothian, Scotland.

 

Susan Boyle, album ‘The Gift’ – Auld Lang Syne

 

Auld Lang Syne 

 

Should auld acquaintance be forgot
And never brought to mind?
Should auld acquaintance be forgot
And auld lang syne

Chorus:

For auld lang syne, my dear
For auld lang syne
We’ll take a cup o’ kindness yet
For auld lang syne

And surely ye’ll be your pint stowp
And surely I’ll me mine
And we’ll take a cup o’ kindness yet
For auld lang syne

Chorus:

For auld lang syne, my dear
For auld lang syne
We’ll take a cup o’ kindness yet
For auld lang syne

We twa hae run about the braes
An pou’d the gowans fine
But we’ve wander’d mony a weary fitt
Sin’ auld lang syne

Chorus:

For auld lang syne, my dear
For auld lang syne
We’ll take a cup o’ kindness yet
For auld lang syne

 

 

Auld Lang Syne

(modern English translation)

 

Should old acquaintances be forgotten,
And never brought to mind?
Should old acquaintances be forgotten,
And days of long ago!

Chorus:

For times gone by, my dear
For times gone by,
We will take a cup of kindness yet
For times gone by.

We two have run about the hillsides
And pulled the daisies fine,
But we have wandered many a weary foot
For times gone by.

Chorus:

For times gone by, my dear
For times gone by,
We will take a cup of kindness yet
For times gone by.

We two have paddled (waded) in the stream
From noon until dinner time,
But seas between us broad have roared
Since times gone by.

Chorus:

For times gone by, my dear
For times gone by,
We will take a cup of kindness yet
For times gone by.

And there is a hand, my trusty friend,
And give us a hand of yours,
And we will take a goodwill drink (of ale)
For times gone by!

Chorus:

For times gone by, my dear
For times gone by,
We will take a cup of kindness yet
For times gone by.

And surely you will pay for your pint,
And surely I will pay for mine!
And we will take a cup of kindness yet
For times gone by

Chorus:
For times gone by, my dear
For times gone by,
We will take a cup of kindness yet
For times gone by.

AuldLangSyne2

HAPPY NEW YEAR EVERYONE!  🙂

1

High School

by Dahni

© 2014, all rights reserved

Nostalgic3Hickman_logoWhen we gather, as friends and family do, we may talk about the good old days (as every generation does). These good old days often, center around high school. These were some of our most memorable, inspiring, confusing, exciting and probably every other adjective thrown in, for every emotion, we often faced NEW or with such great intensity, in about the three years it took us to graduate. We were discovering our voice and place in life, for perhaps, the very first time. We were preparing, for  adulthood, manhood, womanhood and hormone-hood!  🙂

Soon, we would be on our own and we could hardly wait to move out of the homes of our parents, our caregivers or the family units we grew up in, for most of our 17 or 18 years of life. Yes, we were preparing to be on our own, have our own place and make our own rules.

We learned new rules and were preparing to move off and on with our individual lives, independent of all others (so we thought or pretended). Choice and change in high school was both exhilarating and frightening, often at the same time. Many ‘firsts’ happened for many of us in high school like: a driver’s license, our first kiss, first love and more. Some of our experiences there were great, some good, some not so good and some, many of us have forgotten or would like to forget. High school was appropriately named. There was no higher school. We were as high as we could go. Some of us, also found, other ways to get high, in high school.  🙂

But, high school was, as high as we could go. After high school, a continued education institution was, generally called a college or a university. But most of us all had a high school. My high school was, simply referred to as, Hickman High School, Hickman High or just Hickman.

David H. Hickman High School, in Columbia, MO, was my high school. It was the high school of our younger sister and our older brother. His two daughters also, attended Hickman. But for our family, it began with our mother and father that most likely met at Hickman and well, the three of us, the children of Calvin and Laura Jean, know how this turned out!  🙂

But Hickman, was not always so named or at its current location.

Public secondary education began in Columbia during the 1880s with the founding of Columbia High School in 1889 at Eighth Street and Rogers. Columbia High School (CHS) began as a two-year course study. In 1895 it increased to three and then four, the following year. Later, it would go back to a three-year high school 10th-12th (sophomores, juniors and seniors) . In 2013, Hickman became a four-year high school again and remains so, still today.

“Overcrowding caused the demolition of the old school and the construction of a new three-story structure at the same site. The new building included the district’s first gymnasium, and the first athletics and music teacher were hired. 1912 saw the first edition of the school yearbook, the Cresset. The school mascot, the Kewpie, appeared for the first time in the Cresset associated with the basketball team “…whose loyalty to the school and to the Kewpie motto, ‘Keep Smiling,’ has won the State Championship.” 

Source: http://en.wikipedia.org/wiki/David_H._Hickman_High_School

Continued growth made it necessary for a new high school. In 1927, Missouri Legislator and educator, David Henry Hickman, donated his country estate. His namesake high school would replace the former Columbia High School, but it carried with it, many of its traditions including, the ‘Kewpie‘ mascot, the colors, ‘purple and gold,’ and the yearbook, the ‘Crescent.’ The former downtown property became, Jefferson Junior High School (7th – 9th) until 2013, and then it became, Jefferson Middle School (6th-8th), as it is today.

Hickman continued to grow since 1927, in offerings, clubs, stage and musical productions, recognition, athletics, awards and it remains, to be one of the finest high schools in the United States. Far above the national average, many of its graduates go on to college.

In the 1950’s, Hickman saw the end of racial segregation and was integrated with Fredrick Douglas High School. The influx of more students, necessitated a building boom! More classrooms, special education, vocational work, laboratories, a gymnasium and a swimming pool were added in 1955. This would not be its last expansion!

 

Some former Notable Hickmans’

 
Gary Anderson, became a NFL running back with Tampa Bay Bandits (1983-1985), San Diego Chargers (1985-1988), TampaBay Buccaneers (1990-1993), and the Detroit Lions (1993).
Matt Bartle, Missouri state senator
Charley Blackmore, DJ, Creator, owner and webmaster of http://www.kewpie.net
John M. Dalton, Former Governor of Missouri
Gerry Ellis, Running-back for the Green Bay Packers
Jane Froman, singer/actress
Arlan Gaus, singer/musician blues started – the ‘Blue Slingers’ (my best friend in high school)
Scott Lincoln, After college, Scott moved to New York and worked as an actor in off-broadway. He met a man backstage, who congratulated him on his performance then proceeded to offer him a job on television. The man happened to be Alan Alda and the job would be for ‘Mash.’ Scott moved to California and though never the ‘leading man,’ he knows and has worked with almost every famous actor in the industry. Sometimes credited or not, he is one of the most respected and hardest working actors in the industry. Same age as myself.
Ken Griffin, keyboardist, composer
Kate Hanley, Virginian politician
Dahni Hayden, New York artist, composer, photographer, poet, writer and “The world’s most interested man.” Note: this may be shameless self-promotion, but someone has to do it.  🙂
Jeff Harris, Missouri state representative
Peter Hessler, award winning writer and journalist
Marni Jamie, local ceramic artist in the Columbia are. Same age as myself.
Kenneth Lay, CEO of Enron during the Enron scandal
Rob LaZebnik, writer and co-executive producer for The Simpsons
Claire McCaskill, U.S. Senator (She was one year ahead of me in school)
Scott Murphy, U.S. Congressman from New York
Blake Tekotte, Professional Baseball Player for the Chicago White Sox
Sam Walton, Founder of Wal-Mart
Nostalgic2Walton
Who knew, this Sr. Class President, would one day become the world’s richest man!

 

 

 

 

 

 

 

 

 

 
James “Bud” Walton, brother of Sam Walton and Co-founder of Wal-Mart
Markus Wiechel, Swedish member of parliament

 

It is interesting that Hickman once educated the future and for a time, the richest man in the world (Sam Walton), one of the most scandalous people (Kenneth Lay), and the “world’s most interested man,” yours truly!  🙂

Nostalgic3Dahni
Time Magazine’s 2014, Person of the Year CENTURY!
Nostalgic1Kewpie_trans
Kewpie – From the ‘Crescent’ 1914

 

🙂

 

Kewpie

The Kewpie doll has been the mascot of the school for the last 100 years.

Hickman is the only known school in the world with a Kewpie as its mascot.

The name dates back to the basketball season of 1913 -1914 at what was known then as, Columbia High School. Apparently, the school secretary owned a Kewpie doll, as they were popular figurines then, and she kept it on her desk.

At one of the first basketball games in December 1913 she placed her Kewpie doll in the center of the court, and the entire game was played around it without it being broken.

This was somewhat remarkable since the dolls were very fragile. Because it survived the game and brought a victory, it was thereafter considered the good luck mascot.

Whatever the true reason, for selecting this mascot might have been, one HAD to have or QUICKLY develop some tough athletes with a kewpie for your mascot. Hickman for many years, excelled in several sports.

Nostalgic4Purp&Gold

School Song

 

On, Sons of Hickman (a.k.a. Kewpies on the March)

On, sons of Hickman
Thru every year,
Praise her and honor her,
And greet her with a cheer,
We’ll shout it!
Kewpies are on the march,
Faithful we’ll always be,
Purple and Gold we’ll carry
To victory!

The school song was written by Mr. C. M. Stookey, a music instructor at Hickman High School in 1944. It was originally called ‘Kewpies on the March.’ The song is featured on the third page of the 1950 Cresset.

 

School Cheer

 

Strawberry Shortcake, Gooseberry Pie,
V-I-C-T-O-R-Y!
Are we it? Well, I guess yes!
We’re the Kewpies of H-H-S!

 

Legends and Strange Facts

 

As mischievous youth are wont to do, especially at graduation, odd things often occur. Our mother told us that when she graduated (in 1946), a goat was somehow placed on top of the Columbia water tower. No one is quite sure how they got it up there, kept it up there until it was recovered or WHY? Poor goat.

Steam/utility/waste water tunnels were connected together underneath the downtown section of Columbia and underneath the University of Missouri. I know this because I have been in them. From the University of Missouri, they connect with every single building and to their power plant. These tunnels are concrete and eventually, connect to older tunnels made of brick and have arches, downtown Columbia. Legends have it that underneath Hickman, a tunnel or tunnels connect to the old Columbia High School (Jefferson Junior High School/Jefferson Middle School). Many tales both confirmed and unconfirmed, exist concerning the famous ‘Hickman Tunnels.’ Many versions say that the tunnel(s) is or are, in a state of complete or partial disrepair. Others state that it/they is/are still intact. But there is a huge underground facility I can tell you that for certain. Or there was from  the fall of 1969-1972 when I was in school there. I am sure this area was below the maintenance area/boiler room was more than large enough to accommodate then, over 2,000+ students and staff. Perhaps it was part of the utility maintenance area (boiler room) and built and used for storage? Maybe it was constructed as a storm or fallout shelter? Whatever its purpose was and if or if not connecting any tunnel or tunnels, it was a great place to skip class as was above the ceiling overlooking the auditorium!  For reference to what I mean, think of Phantom of the Opera or watch ‘Home Alone II:)

 

Legacy

 

On March 26, 1987, President Ronald Reagan made a special trip to Columbia, Missouri to speak at the National Governors’ Association-Department of Education Conference as well as Fairview Elementary and David H. Hickman High Schools. Hickman had received the Department of Education’s Secondary School Recognition Award, and with six students having been named Presidential Scholars since 1964, Hickman ranked in the top five percent of the nation’s schools. In his address to the assembled students and faculty at Hickman, President Reagan praised the school’s academic quality, saying, in part, “If America is to be what it should be in the 21st century, then it’s going to need a lot of schools, good schools. And Hickman, I’m pleased and proud to tell you, is one of the best.” During the presentation, President Reagan was made an honorary Kewpie and given a school sweatshirt as a gift.

Nostalgic5Reagan

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