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Never Forget

I meant to send the below out on several mediums a few weeks ago. Business in my life obviously kept it in my draft file and it never was posted. Perhaps you may think the timing is poor, if so apologies are extended to you.Several years ago on a trip to Germany my son-in-law and I had the opportunity to visit the Dachau Concentration camp.

Dachau (/ˈdɑːxaʊ/)[3] was the first concentration camp built by Nazi Germany, opening on 22 March 1933. The camp was initially intended to intern Hitler’s political opponents which consisted of: communistssocial democrats, and other dissidents.[4] It is located on the grounds of an abandoned munitions factory northeast of the medieval town of Dachau, about 16 km (10 mi) northwest of Munich in the state of Bavaria, in southern Germany.[5] After its opening by Heinrich Himmler, its purpose was enlarged to include forced labor, and, eventually, the imprisonment of Jews, Romani, German and Austrian criminals, and, finally, foreign nationals from countries that Germany occupied or invaded. The Dachau camp system grew to include nearly 100 sub-camps, which were mostly work camps or Arbeitskommandos, and were located throughout southern Germany and Austria.[6] The main camp was liberated by U.S. forces on 29 April 1945.

Prisoners lived in constant fear of brutal treatment and terror detention including standing cellsfloggings, the so-called tree or pole hanging, and standing at attention for extremely long periods.[7] There were 32,000 documented deaths at the camp, and thousands that are undocumented.[8] Approximately 10,000 of the 30,000 prisoners were sick at the time of liberation.[9][10]

In the postwar years, the Dachau facility served to hold SS soldiers awaiting trial. After 1948, it held ethnic Germans who had been expelled from eastern Europe and were awaiting resettlement, and also was used for a time as a United States military base during the occupation. It was finally closed in 1960. (Reprinted from Wikipedia)

Now it is clear why the media hardly mentioned Pearl Harbor this year.When I was a kid, I couldn’t understand why Eisenhower was so popular. Maybe this will explain why General Eisenhower Warned Us. It is a matter of history that when the Supreme Commander of the Allied

Forces, General Dwight Eisenhower, found the victims of the death camps he ordered all possible photographs to be taken, and for the German people from surrounding villages to be ushered through the camps and even made to bury the dead. He did this because he said in words to this effect: ‘Get it all on record now – get the films – get the witnesses – because somewhere down the road of history some bastard will get up and say that this never happened.

This week, the UK debated whether to remove The Holocaust from it school curriculum because it ‘offends’ the Muslim population which claims it never occurred. It is not removed as yet. However, this is a frightening portent of the fear that is gripping the world and how easily each country is giving into it. It is now more than 70 years after the Second World War in Europe ended. This e-mail is being sent as a memorial chain, in memory of the, six million Jews, 20 million Russians, 10 million Christians, and 1,900 Catholic priests Who were ‘murdered, raped, burned, starved, beaten, experimented on and humiliated’ while many in the world looked the other way! Now, more than ever, with Iran, among others, claiming the Holocaust to be ‘a myth,’ it is imperative to make sure the world never forgets.

How many years will it be before the attack on the World Trade Center ‘NEVER HAPPENED’, because it offends some Muslims?Do not just delete this message; it will take only a minute to pass this along. Remember when all classrooms had an American flag in them? Do they even teach our children about the World Trade Center attacks in 1993 and 2001, or did it go the way of Pearl Harbor and Veterans Day? Don’t even mention Christmas or Hanukkah or prayers in school. Many schools no longer recite the Pledge of Allegiance and many children do not know the words to our National Anthem, or that we even have one!

On a more joyous note I wish you all a very Merry Christmas.

Semper Fi

Hamburger Helper

This morning the wife and I are sitting at the kitchen table and I notice a box of Hamburger Helper on the counter. It’s been many a year since I’ve seen a box like that in our house. ” What pray God are we doing with that,” says I. The little lady answers with, “I just thought a trip back to the fifties might be something different”

I am shocked. We eat quite well mostly, no strict diet of one kind or another. Our diet is what I would call well rounded. None of that scheduled fasting, no Vegan, Ketogenic, Mediterranean, Paleo, Weight Watcher’s, Carb Cycling or what ever. I’d like to call our diet a good old sensible 1950’s real food diet. I mean, for goodness sakes, I’ll be eighty (80) in a few months, we must be doing something right.

So, getting back to the Helper. No Hamburger in the freezer, so the lady breaks out a pound of ground Pork. “How about some Green Beans with that.” “No,” Hamburger Helper I’m told. You see, I love Green Beans. I could most likely finish a #10 can of the beans all by myself. I’m told there may be some Spinach mixed in. Wouldn’t Popeye be proud of us. So, tonight, it’s back to the fifties.

Our daughter Kathryn and son-in-law Jeff have Jeff’s dad living with them for a few months. Jeff’s heading to Austria and Slovenia for a few weeks soon and we shall prepare some of the meals. I’m guessing Jeff will eat quite well on someone else’s dime. Daughter Kathryn gets busy at work so we shall help with a meal or two on the table for her and her father-in-law. 

Some great meals from the fifties, Beef Stroganoff, thanks Hamburger Helper. Next on most everyone’s list, Meat Loaf. The beefy, robust flavors come together like nothing else and have become cherished by every American across the country. How about Skirt Steak on the grill? After World War II, American families could finally get more access to meat and with the advent of outdoor grilling, steaks became the hot item that continues to define American cuisine.

Chicken and dumplings trace their roots back for centuries. Our dumplings are called Slicks. Auntie Ems has them all ready to boil and frozen should you wish to shop in our Food Lion or Acme. A bit of Green Bean Casserole on the side would be lovely. My good Irish friend Ed O’Leary uses the word LOVELY quite often. Hands across the sea you know. I have a cousin, haven’t seen her in years, Patty was her name. For family functions we could always depend on Green Beans and Onion topping. If you’re reading this, “Hi Patty.”

Chili, we eat this with a bit of frequency, thanks to son-in-law Jeff. It’s especially good during football season. On the side you’ll always find a bowl of Jalapenos. His gut must always be in turmoil.

I could go on and on, how about Chicken Pot Pie, a Sunday Beef or Pork Roast with mashed potatoes and roasted carrots, and weekend meals are sure to transform forever. Don’t forget to go to Sunday School.

We in our suburban Philadelphia home always had, it seemed like a weekly staple anyhow, Fish Sticks. To this day, I deplore Fish Steaks.

At any rate, should you be old enough to remember, perhaps I’ve stimulated your brain and taste buds. Eat well, eat often, and don’t go to be hungry.

Turn off the TV and internet fifteen minutes early, pick up your favorite book, and read a few pages. It really helps you sleep. Currently, I’m Reading “Fall of Giants” by Ken Follett. It seems lately it’s either history or the life and times of Stone Barrington that I’m reading. Stuart Woods writes about Mr. Barrington.

25f on 12/06 on Md’s Eastern Shore this AM. It was a bit chilly when I let the chickens out of the hutch. Now, if we could just have a few more eggs girls. They’ve reached the terrible twos, The egg count is down.

Don’t forget to check on the elderly.

Fruitcake

Thinking back, more years than I really hate to remember, there was always a Fruit Cake in our, or my grandmothers home. Imbedded into the fruitcake was Paradise Green Candied Cherries–also known as Glace Green Cherries–have been a part of candied fruit recipes for generations. Green candied cherries are sweet and chewy, and complement red candied cherries in a variety of recipes, making for a more colorful and tasty baked treat. I detested those colored cherries as well as the red, orange and blue ones also. When you come right down to it, I detested Fruitcake, especially back in my single did-get days. I’d be right to say I detested Fruitcake in my teens also.

Citron is and has been used in fruitcakes forever. Perhaps as a youngster, now there’s a word you don’t hear much these days, I wasn’t a fan of Citron, but I’ve come to learn there are some real health benefits from eating Citron.

Let me jump forward sixty-plus years, actually one year shy of age eighty, and my ability to enjoy Fruitcake today. For the past four years I’ve enjoyed the Abby of Getheehsemani’s prize-winning 2 1/2 lb Kentucky Bourbon Fruitcake. The Abbey is a monastery in the Order of the Cistercians of the Strict Observance (OCSO), part of the body of the Roman Catholic Church. Nothing during the month of December brings more enjoyment in the mornings than a piece of the Monks Fruitcake and a nice hot cup of Pete’s dark roast coffee.

Should you try it, you will not be dissapointed.

Happy Cristmas to all 3 weeks early.

My Paulownia Tree

No, these are not mine. They do make a nice entryway, don’t they?

Thank you, Wiki, to whom I contribute to, for my lead-in for this Blog.

Paulownia (/pɔːˈloʊniə/ paw-LOH-nee-ə) is a genus of seven to 17 species of hardwood tree (depending on taxonomic authority) in the family Paulowniaceae, the order Lamiales. They are present in much of China, south to northern Laos and Vietnam and are long cultivated elsewhere in eastern Asia, notably in Japan and Korea.

It was introduced to North America in 1844 from Europe and Asia where it was originally sought after as an exotic ornamental tree. Its fruits (botanically capsules) were also used as packaging material for goods shipped from East Asia to North America, leading to Paulownia groves where they were dumped near major ports. The tree has not persisted prominently in US gardens, in part due to its overwintering brown fruits that some consider ugly.[1] In some areas it has escaped cultivation and is found in disturbed plots. Some US authorities consider the genus an invasive species,[2] but in Europe, where it is also grown in gardens, it is not regarded as invasive.

The genus, originally Pavlovnia but now usually spelled Paulownia, was named in honour of Anna Paulowna, queen consort of The Netherlands (1795–1865), daughter of Tsar Paul I of Russia. It is also called “princess tree” for the same reason.[3]

Paulownia trees produce as many as 20 million tiny seeds per year. However, the seeds are very susceptible to soil biota and only colonize well on sterile soils (such as after a high temperature wildfire). Well-drained soil is also essential. Successful plantations usually purchase plants that have been professionally propagated from root cuttings or seedlings.[4] Although seeds, seedlings, and roots of even mature trees are susceptible to rot, the wood is not and is used for boat building and surfboards.

Trees can grow to maturity in under 10 years and produce strong, lightweight timber, good as firewood, with an even higher strength to weight ratio than balsa wood.[5] Its density is low at around 0.28 kg/liter,[6][5][7] although significantly higher than balsa’s very low 0.16 kg/liter.[8][9]

My Paulownia tree was planted about fifteen years ago from seed. The tree appeared to die off that first year, and when I did the first mowing, what little I had left, I mowed over it. Throughout the mowing season, if there was any growth, it was cut. After that first year, it grew with a vengeance, underground, it must have been doing things I was unaware of. The tree has been growing ever since.

We had one winter back some years ago with a lot of ice. If you can pick out the difference of the right side of the tree, that side faces North. Several limbs broke off that year, and it remains vacant today.

Friday, 18 November 2022, she begins to lose her leaves.

Today, 18 November 2022, was our first frost. The temperature dropped to 28f, and the Princess started dropping her leaves. Historically the tree drops her leaves beginning on the first frost. After conferring with Mrs., we both believe this is our latest first frost here on Marylands Eastern Shore.

I’m guessing Al Gore would say Global Wahttps://www.conserve-energy-future.com/al-gore-and-global-warming.phprming.

L to R, our Fig tree, it was quite abundant this year. Next is our Swamp Maple, the Paulonioa Tree, and lastly, our Japanese Red Maple.

History of Paulownia

The below information is from the site – https://paulowniatrees.org/about/about-the-paulownia-tree/

Paulownia wood has been used in Japan for centuries primarily as a furniture wood. Wooden chests of drawers called Tansu are made from this wood and nearly every Japanese home has a Tansu of solid Paulownia, or sliced Paulownia veneer glued on a Lauan plywood. Other uses of the wood include musical instruments called Koto, wooden clogs called Geta, ornamental carvings, wooden bowls and spoons, bas relief panels, and large and small gift boxes. While the Japanese do not consider this tree “Holy”, the wood is held in reverence by those who work with the tree, possibly due to the ability of the tree to regenerate from its own root. This, coupled with its resistance to rot and its freedom from checking and cracking, may account for this reverence.

19 November, here she is, just 24 hours later, void of her leaves.

Properties of Paulownia

Paulownia is 30% lighter than any comparable American hardwood, falling mid-way between balsa and poplar. The wood weighs between 15 and 19 pounds per cubic foot air-dried. The tree will not rot when felled in the forest unless it is touching a contaminant of some sort. The lumber can be air dried in as little as 60 days in racks or kiln dried to 10% – 12% moisture in five to seven days.

Uses

Logs may be debarked, milled into lumber, exported, or used in established domestic markets. U.S.-based markets are being developed continuously and account for over 80% of all timber harvested domestically. Water and snow sports products make up much of the current usage, and marine-grade plywood production efforts are well underway.

Don’t forget to check on the elderly.

Across the Bay

jooin.com photo

There are three women from around here that do a Whale of a good thing together. For at least the past three years these ladies have ventured out on the SEA, we call it the Atlantic Ocean around here. So far it has been via the Tidewater area of Virginia. To get there from here you head south and cross the lower Chesapeake Bay where it meets the Atlantic Ocean via the Chesapeake Bay Bridge Tunnel. This year the trio will take the Cape May – Lewes Ferry, crossing Delaware Bay. And what is this you ask, it’s a Whale watching adventure, on a boat.

The girls, Mary Agnes, Kathryn, and Alexis do a lot of things together. Mary Agnes is the Matriarch, Kathryn is her daughter, and Alexis might as well be a daughter. There is a definite Irish connection there. We shall save that connection for another time down the road. These girls also spend a lot of time together wearing out the soles of sneakers. Marathons, half marathons, 10-Ks, 5-Ks and lazy meanderings are often the order of a day off together.

Virginia Beach

Previously the girls used Virginia Beach, VA as their launch site. This year they shall venture out from Cape May. They will spend their nights in Wildwood Crest, just north of Cape May. New places to shop, new restaurants to try out. Perhaps they could work their way north in the coming years and travel further up the east coast. There great shopping and food venues in places like Montauk, Long Island, Newport, Rhode Island, and Gloucester, Massachusetts. I’m told they even see Whales way up there in Canada.

What a difference a day makes. Yesterday we had temperatures in the low to mid 70’s here on the East Coast of the USA. It is now Sunday 13 November 2022 and as I type this at 0630 hrs. it is 49f, 9.4c for the rest of the world. Will we ever change and join the world community? But then again, the English still weigh in Stones. I guess we all have our little quirks.

Back in the day

11/13/2022 Today’s Marine Forcast…Nw Winds Around 20 Kt With Gusts Up To 30 Kt. Seas 3 To 5 Ft. Nw Swell 3 To 5 Ft At 4 Seconds. Light Swells. Showers Likely Early This Morning, Then A Chance Of Showers Late This Morning. A small craft warning is in effect. Will the girls get a rain check once again? Thank the good Lord shopping is always an option.

Don’t forget to check on the elderly.

November 10, 2022

A Birthday

Yes today is my birthday, along with every other present and past United States Marine. No matter where we born, Parris Island, SC, San Diego CA or Quantico, VA. When you get that Eagle Globe and Anchor, your life as a Marine has begun. I feel I’m looking pretty good for a man of 247 years.

Here is the Commandant’s message for this the 247 Birthday of the Marine Corps. Should you be interested in learning a little more, take a few minutes and watch the accompanying video.

The US Marine Corps started as the Continental Marines on November 10, 1775. On that date, the Second Continental Congress decided that they needed 2 battalions of Marines to serve as landing forces with the Continental Navy during the American Revolutionary War (1775–1783).

(Photo from : https://weaponsandwarfare.com/about/

After the war, the Continental Navy was dismantled, and as a consequence the Marines as well. However, after increasing conflict with revolutionary France, the Marine Corps was formally re-established.

Trainning

If you live east of the Mississippi river, your boot camp training will be located at Parris Island, SC. Now there is a special place that brings back many memories from every Marine who has gone through that training.

Parris Island has a long history of colonization. Many attempts were made at permanent settlement between 1526 and 1722. The first successful attempt was made by the French in 1562, followed by the Spanish and finally the British. After the Revolutionary War, Parris Island plantations began to grow cotton instead of indigo. During the Civil War, the island became a coaling station for the Union Navy.

Nov. 2, 1861 – The first Marines in the area of Parris Island sailed into Port Royal Harbor, S.C., as members of detachments aboard various ships with the Atlantic Blockading Squadron. Commanding officer, Navy Capt. Samuel F. Du Pont, seized the area and it was used as an important base for the Union Navy throughout the Civil War.

Aug. 7, 1882 – An act of Congress authorized the establishment and construction of a coaling dock and naval storehouse at Port Royal Harbor. A select group of naval officers chose Parris Island as the site.

Yamassee

In early July of 1962 this writer arrived at Parris Island via Yamassee, SC.

Although Parris Island’s first recruits arrived on the USS Prairie in October 1915, the Marines developed that same year a train station at Yemassee, S.C., which was the depot’s initial receiving point for the central and eastern recruiting stations. The town then had a bank, a general store, a few houses and “an abundancy of South Carolina pine.” A hotel was also there in 1915, and the Marines praised its ballroom and the gracious hospitality of the townspeople, especially its pretty girls. Recruits arriving at Yemassee on the Atlantic Coast Line Railroad would be transferred to the Charleston & Western Railroad, which ran to Port Royal. Once there, the World War I recruits would be placed on everything from side wheel ferryboats, barges, long boats or a kicker (a small motor boat) for the trip to Parris Island. Today, most all recruits are flown to this great advenure and will land in Charleston, SC.

I along with a host of new recruits from more northern states would board a train at 30th street station in Philadelphia, PA and head south to 13 weeks of summer camp. Should wish to learn more of this summer adventure check out https://www.mcrdpi.marines.mil/Centennial-Celebration/Historical-information/8-Yemassee-SC/

Marine Corps Recruit Depot San Diego

Today this Recruit Depot provides its nation’s Corps with basically trained Marines to fight in the current conflicts in both Iraq and Afghanistan. The depot has the responsibility to train all male recruits who reside west of the Mississippi River to serve at the call of the nation. Some history should you be interested. https://www.mcrdsd.marines.mil/About/Depot-History/

Officer Candidates School

The mission of Officer Candidates School (OCS) is to educate and train officer candidates in Marine Corps knowledge and skills within a controlled and challenging environment in order to evaluate and screen individuals for the leadership, moral, mental, and physical qualities required for commissioning as a Marine Corps officer.

Reading at a young age.


My favorite children’s stories?

Hans Brinker and his silver skates was one of the first books I ever remember having. It was a historical novel by Mary Mapes Dodge. Now I consider myself old, in 2023 I shall turn 80 years old. This book, it’s really old, it was written in 1865. I had a bedside table in my room in the apartment my mother and I lived in. This apartment was the 2’nd floor of my great grandmother and great grandfather, Lena and William Peachmann. We lived there until until 1950. That book was always on the shelf of the bedside table.

So, I was reading at age seven. And yes, I’m still reading today. Several eye surgeries of late have put a bit of a crimp in this enjoyable endeavor.

Two memories of my great grandfather, who I called Grandpop, by the way, were playing checkers and him wittling. I especially remember him whittling a canoe and shavings always on the floor around his chair. And my goodness, I loved playing checkers anytime. Great grandmother Lena was my surrogate mother during those first seven years. She kept me well fed. She was grandmom, and spoiled me with love.

One other book, “Treasure Island by Robert Louis Stevenson” was always next to the bed. Treasure Island is one book I’ve read more than once. “For sheer storytelling delight and pure adventure, Treasure Island has never been surpassed. From the moment young Jim Hawkins first encounters the sinister Blind Pew at the Admiral Benbow Inn until the climactic battle for treasure on a tropic isle, the novel creates scenes and characters that have fired the imaginations of generations of readers”. Thanks to HTTPS://WWW.GOODREADS.COM/BOOK/SHOW/295.TREASURE_ISLAND for this bit of information.

Here’s a book review on Hans Brinker from – HTTPS://WWW.PLUGGEDIN.COM/BOOK-REVIEWS/HANS-BRINKER-OR-SILVER-SKATES/.

Hans Brinker, age 15, and his sister, Gretel, age 12, live in Holland in the mid-1800s. Ten years before this tale unfolds, their father, Raff, suffered an injury that left him senseless and incapacitated. The children and their mother have lived in poverty ever since. They know Raff buried a large sum of money prior to his fall, but he’s unable to tell them where it’s hidden. Raff also left a fine watch with Dame Brinker just before his accident, making her promise to keep it safe. She knows nothing of its mysterious origins and has often considered selling it to feed the family.Hollanders get around in the winter by skating on the frozen canals. Hans and Gretel can’t afford real skates, so they strap blocks of wood to their feet. Though many wealthier children look down on the Brinkers, a few, including Hilda van Gleck, Peter van Holp and Annie Bouman, show great kindness and generosity. Hilda and Peter buy Hans’ homemade necklaces so he and Gretel can afford real skates without feeling they’ve taken charity. These children provide other necessities for the Brinkers as well.The children of the city are overcome with excitement when they learn of an upcoming skating contest. The fastest girl and the fastest boy will each win a pair of silver skates.As Hans goes to town to purchase his skates, he spies the renowned surgeon Dr. Boekman on the street. Hans offers his skate money to the man, if the doctor will examine Raff. Touched by Hans’ story, the doctor refuses the money and promises to come see Raff when he returns from a trip.Shortly thereafter, Raff’s health deteriorates. Hans and Peter go in search of the doctor, but without success. When Dr. Boekman finally returns, he performs a risky surgery to relieve pressure on Raff’s brain. Raff experiences healing that is miraculous. Though his memory is foggy, he is essentially the same person he was before his accident. He helps the family find the lost money, and the Brinkers are finally able to support themselves in a reasonable manner.Raff also begins to remember the story behind the watch he’d left with Dame Brinker. It was given to him by a man named Thomas Higgs who was fleeing the country. Thomas believed he’d inadvertently poisoned someone. He asked Raff to contact his father and give him the watch. Thomas told Raff to have his father contact him if it was ever safe for him to return to Holland. On one of Dr. Boekman’s visits, the Brinkers discover Thomas Higgs is the doctor’s son. Dr. Boekman explains that he had prevented the poisoned man’s death, so Thomas was not in any legal trouble. He’s thrilled to learn his son may still be alive, and Hans promises to help the doctor find Thomas. Through another coincidence, they trace Thomas to England. He returns home immediately.Hans and Gretel, along with all of the children of the town, join the race for the silver skates. Gretel wins in the girls’ category. Hans is one of the finalists in the boys’ category. When Peter’s skate strap breaks right before the final run, Hans graciously gives his strap to his friend. Peter wins the race.Dr. Boekman later returns to the Brinkers’ house to introduce his son. Thomas will be starting a business in town and offers Raff a job as his right-hand man. When Dr. Boekman learns of Hans’ interest in surgery, he invites the boy to become his apprentice.In a sub-plot, Peter leads a group of boys on a multi-day skating adventure to various Holland cities. The boys (including an English boy named Ben) see numerous historical sites and share stories about famous Dutchmen over the years. The narrator uses this trip to show readers a detailed geography and history of Holland. One legend made famous by this novel is the tale of the Dutch boy who sticks his finger in a dike to save his town from flooding. Peter and the boys say this tale represents the spirit of Holland. Any leak, be it in government, public safety or honor, is quickly filled by a million fingers. The boys lose their money, sail on an ice boat and catch a thief before visiting Peter’s sister’s mansion and returning home for the big race.

My take away from this was that the children of the Neherlands drank beer and wine in place of contaminated water. I thought that was neat.

Make sure to check on the elderly.
Make sure to check on the elderly.

A little of this & that

Our weather here on Maryland’s Eastern Shore has been a bit cooler for this time of year. We have yet to have a temp in the 30’s, thought we might hit it two days ago, but alas, we only sunk to 40 f. This gorgeous Saturday AM we saw 44f.

Across the Bay from us today is the St Mary’s Oyster festival. The Mrs. daughter Kathryn and one great, Ana are attending the festival today while the rest of Ana’s family is involved in Scouting activities.
I happened onto this story a. few weeks back and thought it most worthy of a share. This article has led me to become an avid follower of the Golden Globe Race 2022. This race began 4 September, 2022 and is run every four years. The original rules, established in 1968 are still followed. Should you be interested in sailing, the ocean, or just plain adventure, there is so much to grab your attention.

Bass and Bunker

I was reading a very interesting story about the lack of food being available for consumption by the Striped Bass of Chesapeake Bay. They would be called Rock Fish to those of us on and close to the bay. The below article is quite lengthy, if your a lover of the Chesapeake Bay, fishing, the environment, anti or pro regulatory agencies. Lobbying groups, big business, or just what ever, read or scan over this enlightening piece.

Part of my youth was spent growing up in Wildwood Crest, NJ, back in the late 50’s. The Menhaden fleet was big then and a processing plant was close by. When the wind blew in the right direction the acrid smell of the plant was ever present in the air. So much for the lure of that sea air.

https://washingtonmonthly.com/2012/05/02/a-fish-story/

It is not uncommon to awake to 98% Relative Humidity here on the Eastern Shore of MD. We have the Chesapeake Bay a few miles to our west and the Atlantic Ocean 35 miles to the East. We have a creek to the rear of our property and the Wicomico river to our West. There is lots of marsh land about also, thus, early morning fog in the fall, school starting time delays and Rime Ice in the winter. “Slip Sliding Away”
Don’t forget to check on the elderly.

Autumn

MishMash on the first day of Fall

The other morning Ben and I were going for our morning walk. The Dew, as it often is, was quite prevalent. We here on Maryland’s Eastern Shore are quite familiar with high humidity, especially during the summer months. When I saw this web at the entrance to an old farm (Circa 1733) I thought Halloween, one month early.

Entrance to a Circa 1733 Eastern Shore farm.

The start of autumn and the fall equinox are celebrated in cultures and religions around the world with various fall traditions, holidays, and festivals. Fall festivals: Mabon, Navaratri, and the Snake of Light. Fall Months. In the Northern Hemisphere, astronomical and meteorological autumn runs from September to December.

For the Rooster, Autumn is his favorite month. Having resided for twenty years in New England, the change in the colors of the hard-wood trees, and a crisp morning to start a fire in the stove is special to me. It’s time for children to go Trick or Treating. The tradition originated with the ancient Celtic festival of Samhain, when people would light bonfires and wear costumes to ward off ghosts. Fall is a time to bundle up on occasion, put an extra blanket on the bed or, just break out your favorite quilt.

Quilt by the Hen

Good job Mary Agnes. Grandson Kevin and his new bride Marissa check out their wedding gift

Tis the season
Pinterest.com
Wallsev.com

And then there was football. If your from the Eastern Shore of Maryland there are only two choices today, the Commanders, whoever they are, and the Ravens, as in Baltimore Ravens. There are still a few who like the Colts, the scourge of fans, so long ago, mostly forgotten. May you feel the shame of so many losers at the Brick Yard!

THE END

Don’t forget to check on the elderly.

Air Force Alex Blackwell Allen Allen MD As the Rooster Crows Blogging 101 Christmas Connecticut CT State Police Eden elfidd elfidd.com elfidd.com theRooster Family Food Geilenkirchen Germany grandchildren great grandchildren Jeff Journaling Kilkenny Maryland MD NATO Navy Netherlands OKC Oregon PHL PRMC Thanksgiving The Elderly thefidd.blogspot the Netherlands theRooster The Rooster Tinker AFB Tolland Travel Uconn USAF USAFA USMC WW II

BACON

https://getpocket.com/explore/item/we-tried-8-methods-of-cooking-bacon-and-found-an-absolute-winner

I share with you this wonderful article on Bacon. I’m sure the men, or most of them anyway, are fans of this nourishing food. “Here Piggy, piggy, piggy.”

The Best Method for Making Bacon

Cast iron or in the oven? Microwave or air fryer?

The Kitchn

  • Ann Taylor Pittman

k_Photo_Series_2019-11-skills-battle-bacon_bacon-method-lead.jpg

Photo by Joe Lingeman/Kitchn; Food Stylist: Cyd McDowell; Design: Kitchn

People often joke that bacon makes everything better. I tend to agree. I use it a lot as a flavoring agent in recipes — a slice or two to infuse a pot of dried beans with porky richness, for example. But on #treatyoself days, I’ll cook up a mess of bacon as a more substantial component to a dish, or as a standalone food. This is the bacon to pile onto burgers or BLTs, or to enjoy alongside pancakes or waffles, dragging the strips through syrup or runny egg yolks. 

Yet I’ve never had a consistent, go-to method for cooking that bacon. I’ve cooked it in a skillet and in the oven, and I’ve resorted to the microwave when I was in a hurry. I’ve read about air fryer and sous vide methods I’d like to try, as well as other hacks for easier cleanup or better texture. 

To find which method or methods work best, I tested eight that are touted by trusted website sources and compared the results side-by-side. My house smelled amazing, by the way, and my sons and husband were delighted to help me taste test.

Photo by Joe Lingeman/Kitchn; Food Stylist: Cyd McDowell; Design: Kitchn

A Few Notes About Methodology

Tests: I tried each method twice — once with regular-cut bacon and once with thick-cut. For each method, I tested the number of bacon slices that fit into the cooking vessel (skillet, sheet pan, air fryer basket, etc.) and made note of that in my description. 

Bacon: I used widely distributed grocery-store brands. For regular-cut bacon, I went with Oscar Mayer Naturally Hardwood Smoked Bacon. And for thick-cut, I chose Wright Hickory Smoked Bacon

Time: The time listed is the cooking time; any preheating time is noted separately. I did not list cleanup time.  

Ratings: I rated each cooking method on a scale of 1 to 10, with 10 representing perfection. Texture, cook time, ease of preparation, cleanup, and appearance all factor into the ratings. 

Photo by Joe Lingeman/Kitchn; Food Stylist: Cyd McDowell

Method: Water in Skillet

Total Time: 15 minutes (regular-cut bacon); 16 minutes (thick-cut bacon)

About This Method: This technique, touted by Cook’s Illustrated, instructs you to arrange bacon in a cold skillet and add just enough water to cover. You cook over high heat until the water boils, lower the heat to medium until the water evaporates, and then cook over medium-low heat until the bacon is done.

The theory here is that the water “keeps the initial cooking temperature low and gentle, so the meat retains its moisture and stays tender.” The site doesn’t specify what type of skillet to use, so I went with stainless steel, which is shown in the accompanying photo. There are no instructions to flip the bacon as it cooks, but I did (once the water evaporated) to make sure both sides were crisped.

Results

The bacon stuck to the pan, and it cooked inconsistently, with crispier parts and chewier parts on each slice. I had noticeable shrinkage with the regular-cut bacon (but not so much with thick-cut). The thick-cut bacon also curled up a good bit, while the regular-cut stayed flat, and there was more popping and sputtering than I’d noticed with other stovetop methods. Cleanup was a bit of a hassle because after the water cooked off, the skillet was covered with a sticky film that just adhered more firmly to the pan as the bacon finished cooking. I had to soak and scrub the skillet to get it clean. 

My Takeaway: The texture wasn’t superior to that of bacon cooked using some of the other methods. Cleanup took longer and required more elbow grease, too, which is a serious buzzkill.

Bottom Line: Best to skip this method.

Rating: 5/10

Photo by Joe Lingeman/Kitchn; Food Stylist: Cyd McDowell

Method: Microwave

Total Time: 4 to 4 1/2 minutes (regular-cut bacon); 4 1/2 to 5 1/2 minutes (thick-cut bacon)

About This Method: Although countless sources give instructions for this cooking method, I went with those in Food Network’s bacon roundup, as they seem both straightforward and authoritative. Here, bacon gets sandwiched between a double layer of paper towels on a microwave-safe plate and cooks on high for four to six minutes. I was able to comfortably fit four slices on the plate without overlapping slices. 

Results

It took me a few tries to get the timing right: The bacon easily went from a bit underdone to burned in a few seconds. You’ll likely need to check on the slices, remove ones as they’re done, and continue to cook the rest in short bursts. The bacon was very flat and appeared to be uniformly cooked. The regular-cut bacon was brittle and tasted a bit burned. Thick-cut slices fared better, yielding lovely crispy-fatty pockets — when I finally got the timing right. Cleanup was a breeze: I simply tossed the paper towels and loaded the plate into my dishwasher. Even though there were no splatters in my microwave, I still gave it a spray and rub-down because the walls had a light oily film on them. 

My Takeaway: I wouldn’t use this method again on regular-cut bacon. I could see this method being useful if you only need to cook a few slices of thick-cut bacon, and you need to cook them fast — but I like to save my bacon drippings for later use, and with this method the paper towels soak them all up. You’ll need to check the bacon for doneness about a minute or two before the indicated cook time, and then cook in increments of 10 to 15 seconds until you get the right texture. Basically, although this method is the fastest, it requires some finesse.

Bottom line: OK for thick-cut bacon, if you’re in a hurry and don’t want the drippings.

Rating: 6/10

Photo by Joe Lingeman/Kitchn; Food Stylist: Cyd McDowell

Method: Nonstick Skillet

Total Time: 10 minutes (regular- and thick-cut bacon)

About This Method: I used the instructions from Food52’s roundup of bacon cooking methods. I arranged bacon slices in a cold nonstick pan and cooked on medium heat, flipping the slices occasionally as needed. 

Results

The bacon curled up a little as it cooked, and it ended up with some charred spots and some fatty-chewy spots. These textural differences were apparent by looking at the bacon. There were a few splatters on the stovetop, but cleanup of the pan itself was easy; I was able to scrape every last bit of the rendered fat into a container for later use

My Takeaway: This method seemed okay for cooking a small amount of bacon, but the inconsistent cooking was not ideal. I love having some tasty seared bits on my bacon, but some of the slices ended up charred in places and were unpleasantly burned-tasting. 

Bottom Line: It’s an okay stovetop method with easy cleanup.

Rating: 6/10

Photo by Joe Lingeman/Kitchn; Food Stylist: Cyd McDowell

Method: Baking on a Rack with Paper Towels Underneath

Total Time: 24 minutes (regular-cut bacon); 29 minutes (thick-cut bacon); + 10 minutes oven preheating time

About This Method: I was intrigued by this tip, given in a tweet by Alton Brown: Filling in the blanks of his brief explanation, I lined a rimmed baking sheet with layers of paper towels, arranged a wire rack over the paper towels, placed bacon slices on the rack, and baked at 400°F till the bacon was done to my liking. 

Results

The bacon stayed the meatiest with this oven-rack method, with the least amount of shrinkage. To see what difference the paper towels made, I cooked one batch of regular-cut and one batch of thick-cut bacon over paper towels and one batch of each with no paper towels. The paper towels definitely helped with cleanup, but didn’t eliminate it entirely; the unlined pan gathered lots of grease and some splotchy scorched spots that I had to scrub off. But even with the towels, the rack had to be scrubbed, and that was, frankly, time-consuming.

I know what some of you are thinking — and no, the paper towels don’t catch fire or smoke at 400°F. They do soak up the hot rendered bacon fat, basically eliminating any chance that you’ll burn yourself with hot grease. Of course, if you value bacon drippings like I do, this method isn’t ideal.

My Takeaway: This technique is great for cooking a large amount of bacon; you could do two pans at once (that is, if you have enough pans and wire racks). I liked how baking the bacon on a rack makes it easy to control the end product: I cooked one batch until it was crispy and one batch until it was meaty-chewy, with a Canadian bacon–like texture. And okay, I admit that I might be a baby (or maybe even a bit lazy), but I really hated scrubbing baked-on bacon bits off a wire rack. I tried washing it in the dishwasher, but some stuck-on bits remained, and I had to get out my brush and scrub anyway. 

Bottom line: This is a good technique for cooking a large volume of meaty bacon with easy cleanup of the pan — but be prepared to scrub the rack.

Rating: 7/10

Photo by Joe Lingeman/Kitchn; Food Stylist: Cyd McDowell

Method: Air Fryer

Total Time: 8 minutes (regular- and thick-cut bacon)

About This Method: I was intrigued by the idea of cooking bacon in the countertop appliance of the moment and combined the instructions given by PopSugar and the blog A Pinch of Healthy: I arranged the bacon slices in the basket of my air fryer and cooked at 400°F, pausing to shake the basket occasionally, until the bacon was crispy, which for me was 8 minutes. 

Results

I tumbled them by shaking the basket every few minutes — so they curled up a good bit as they cooked. Thick-cut bacon slices had a crisp exterior and chewy-fatty interior, and regular-cut slices were pretty uniformly crispy throughout. I made sure to pour out drippings from the outer pan after the first batch, before I cooked another batch, to help prevent smoking. On subsequent batches, I did still get a little smoke and the faint smell of burning plastic — but these things did not affect the taste or texture of the bacon. To clean up, I scraped the drippings into a container for later use and washed the basket and the outer pan by hand. 

My Takeaway: This method works well if a few things fall into play: You only need a few slices of bacon (depending on the size of your air fryer), you don’t care if the bacon curls up or doesn’t sit flat (especially in a smaller air fryer, you’ll likely have to fold the bacon to get it in), and you don’t mind pulling out your air fryer (or even keep it on your counter). 

Bottom Line: If you’re an air fryer devotee, go for it.

Rating: 7/10

Photo by Joe Lingeman/Kitchn; Food Stylist: Cyd McDowell

Method: Sous Vide

Total Time: 12 hours sous vide + about 2 1/2 minutes searing time (regular- and thick-cut bacon)

About This Method: OK, this one is admittedly a little outside the norm. But, hey, if you have a sous vide circulator, why not give it a try? The method was gushed over by J. Kenji López-Alt at Serious Eats for yielding bacon with a crispy exterior and melt-in-your-mouth tenderness within. You simply place a full package of bacon, in the store packaging, inside a large container with enough water to cover it, and cook with the circulator at 147°F for 8 to 24 hours. I settled on 12 hours with a Breville Joule circulator and, although López-Alt stresses that this is only worth doing with thick-cut bacon, I tested with regular-cut, too, for consistency. After the low, long cooking, you open the package, pull off individual slices, and sear in a skillet on one side then just briefly touch them to the pan on the other side so the bacon doesn’t look raw. 

Results

López-Alt was not wrong: This technique is wasted on regular-cut bacon, which just doesn’t have enough substance to showcase the tenderizing effect of sous vide cooking. With the thick-cut bacon, however, I ended up with slices that had a thin, crispy, shellacked-like layer on the outside and a juicy-fatty interior. The bacon was, indeed, buttery tender and uniformly flat, with little shrinkage.

My Takeaway: This is obviously not your everyday bacon, or even your Sunday bacon. If, however, you want to wow some breakfast guests — and you have an immersion circulator — the results are noteworthy and worth the effort. Plus, López-Alt notes you can do the sous vide part way ahead of time and hold the bacon in the fridge for a few days or even freeze for a couple of months. Shortly before you’re ready to serve, just sear the bacon (thawed if it was frozen) briefly to finish it.  

Bottom Line: It’s worth a try if you have the equipment, and will result in incredible textures (crisp, fatty, meltingly tender).

Rating: 8/10

Photo by Joe Lingeman/Kitchn; Food Stylist: Cyd McDowell

Method: Cast Iron Skillet

Total Time: 8 minutes (regular-cut bacon); 11 minutes (thick-cut bacon)

About This Method: Many sites tout this old-school method for cooking bacon. I went with the directions in Serious Eats’ roundup of bacon methods, where you place strips in a cold cast iron skillet and cook over moderate heat, flipping the bacon occasionally until it’s done to your liking. 

Results

The regular-cut slices curled up a good bit, but the thick-cut ones remained overall pretty flat. With both cuts of bacon, I got slices that were crunchy and seared in places and chewier-fattier (with a crispy crust) in other places, probably because the ends wanted to curl up and cook without making full contact with the pan. The well-seasoned pan meant the bacon didn’t stick, and cleanup was moderate. I had to wipe away spatters on the stovetop, and I scraped the drippings into a bowl for storage and rinsed and wiped dry the skillet.

My Takeaway: I truly love this kind of bacon. It’s nostalgic; it’s good grandpa bacon. There’s something about the amount of sear and fat and chew that you end up with that’s just delicious. And, perhaps I’m imagining this, but even though you’re only cooking over medium heat, I believe there’s almost an equivalent of wok hei here, where the bacon picks up character and flavor from the pan itself. It’s a good method for cooking up a few slices (up to maybe six in a large pan), that allows you to hang onto those flavorful drippings.

Bottom Line: This is great for folks who want to cook a small amount of bacon and value crispy and chewy in each slice.

Rating: 8/10

Photo by Joe Lingeman/Kitchn; Food Stylist: Cyd McDowell

Method: Baking on Parchment Paper

Total Time: 18 minutes (regular-cut bacon); 24 minutes (thick-cut bacon) + 10 minutes oven preheating time

About This Method: Martha Stewart’s technique promises a “spatter-free” way to get “perfectly crispy bacon.” You simply line one or two rimmed baking sheets with parchment paper, arrange the bacon on top, and bake at 400°F until it is crisped to your liking. When the bacon is done, you transfer it to a paper towel–lined plate or platter to drain.

Results

Because the bacon sits in its own rendered fat as it bakes, it cooks more quickly than if you cooked it on a rack. The fatty parts also get wonderfully crispy (if you like that), because they’re basically fried. If you prefer your bacon chewier, you can simply cook it a few minutes less to achieve that effect.

Both regular- and thick-cut slices cooked evenly and completely flat, without any need to flip them as they cooked. One cleanup tip: Make sure to cut a large-enough sheet of parchment paper so that there is overhang on all sides. Then fold the excess up so that the drippings don’t seep through any cracks. I tried this (it’s not shown in the photo) and when the bacon came out of the pan, I let the drippings cool slightly, lifted up the parchment, and directed the drippings into a container for storage. I threw away the parchment and inspected the pan — there was not a trace of grease. It went back in the cabinet without even a rinse.

My Takeaway: I loved the texture and appearance of this bacon, and that it cooks hands-free with no babysitting. I also loved that this method works for a few slices or up to 20, and that, if you use the overhang trick, cleanup is just so incredibly easy.  

Bottom Line: Effortless cleanup (that allows you to save drippings), pretty slices, and easy control of the crispiness or chewiness of the bacon. This method has it all.

Rating: 10/10 The Kitchn

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This post originally appeared on The Kitchn and was published November 27, 2019. This article is republished here with permission.