Peeps. Yes or No?

Peeps. Yes or no?

The 2012 NY Times slide show showing how peeps are manufactured is still available. I ate one tonight. 32 calories. I could not detect any flavor other than sweet.

I bought them on sale post-Easter sale for just 99 cents at the fabric store

Since 1953, Peeps.

Turns out this is my FOURTH post about Peeps.

There are Peep Haters says Julie Bosman in NYTimes 2012 article . “But for such an innocent, marshmallow-and-sugar pastel candy, the Peep is surprisingly polarizing. Peeps-hater Web sites show pictures of Peeps dipped in liquid nitrogen and smashed with hammers. Admirers dress them in costumes and arm them with plastic swords. Matthew Beals, director of the 2009 documentary ”The Power of the Peep,” said their appeal endures because ”they coexist as both cute and horrible.”

Previous posts include

Peeps Not just for Easter anymore

Peeps on Top of brightly colored frosted doughnuts

(What Will One Admit to Eating When No One is Watching ?)

Blue Peeps Still Life

Split-Second Cookies Recipe

Here’s the recipe I used to bake Split-Second Cookies. They are like a shortbread filled with jam.

I creamed the butter and sugar by hand.

Added egg and vanilla.

The combined dry ingredients.

I usually fill them with raspberry and apricot Bonne Maman jam. I was fortunate to receive some delicious marmalade and jam from two different friends.

I used Eileen’s Orange Marmalade and Pam’s Blubarb in addition to the raspberry and apricot.

Eileen’s Marmalade and Pam’s Blubarb Jam
Took a plateful to a friend for her birthday

Mushroom Risotto

The only risotto I’ve eaten was made in fine restaurants. Although I always loved eating it. I’d never made it myself.

I’ve been binge watching lots of cooking shows. One episode of Master Chef Junior had Joe Bastianich demonstrating how to make risotto. Then I found a video of his mother Lidia Bastianich at Harvard demonstrating the science behind the cooking of risotto at a public lecture on Science and Cooking. I watched them and felt confident but upon a second look I heard that you use 1/4 c of wine not the one cup I thought I heard. Good thing I watched again.

You need the Arborio rice to begin with so I bought the correct ingredients (except I did not have a hunk of Grana Padano cheese and used some Parmesan to finish it) cook with wine you would drink, no cooking wine.

The best 22 minutes I’ve spent in a long time, and standing at the stove stirring constantly wasn’t difficult. Can’t wait to make it again.

Spinach Pie Recipe – No Crust


This recipe is from a woman named Becky in 1980.  It has been a family favorite since then.  Somewhere I have the original recipe card.

 Spinach Pie

Butter a 9″ glass pie plate. Preheat oven to 325 degrees

In a large bowl mix together:

2  10 oz packages Frozen Chopped Spinach, thawed, drained and squeeze out as much water as possible

4  Eggs

1  16 ounce container Cottage Cheese, (I like the small curd)

2  Cups of shredded Extra Sharp Cheddar Cheese ( I have added a bit of shredded Gruyere or fresh Parmesan on occasion)

Salt and Pepper to taste. The cheese is salty to me so I don’t add much salt.

Pour into the buttered pie plate.  Bake for 45 minutes or until knife in center comes out clean.

Let rest a bit before slicing so the wedge holds shape nicely.

 

 

Popcorn. Yes or No?

I had no idea that popcorn has been around as long as the following entry says–

“Archaeologists discovered that people have known about popcorn for thousands of years. In Mexico, for example, remnants of popcorn have been found that date circa 3600 BC. Fossil evidence from Peru suggests that corn was popped as early as 4700 BC.” Wikipedia

Kernels popped on stovetop, in a mixture of coconut and olive oil. Lightly salted but unbuttered

Popcorn. Yes or No?

Winter Supper

Steve brought home a container of vegetable soup from Maria Merante’s which a block from his work. To turn it into a main course, I added a can of white cannellini beans, drained.

Added salt to boiling water and cooked a cup of penne pasta.

I placed the cooked pasta in the bowl first, poured the hot soup over and then added some Parmesan cheese.

It was fragrant and hearty on a chilly winter evening. Merante’s : celebrating all things Italian since 1983

The finished dish
Before the addition of the white beans
From a 2017 post. Maria Merante