Monday, January 21, 2013

The Tour de Lance

- The Sum of all Parts -

As the heat of accusations started to Crank up, Lance Armstrong Spoke with Oprah Winfrey on Cable to Brake his silence, attempting to Stem the criticism.  Always Shifting, trying to Wheel and deal while Spinning his deceitful Chain of events, it was clear he had Geared-up for the interview.  Watching Lance, Saddled with the faux-guilt he Pedaled, I began to Frame an opinion as I tried to get my Bearings on how he lost his Grip and became the Caliper of person he is.  As I began to Tire, it was obvious he should just shut up, go through the Cycle, and Fork over his titles.


Monday, January 14, 2013

Uncle Dave's Grasshopper Pie


This family favorite began as my mother's recipe with Green Creme de Menthe and Creme de Cocoa providing the flavorings and color.  Over the years I came up with a non-alcoholic version that most agree actually tastes better than the original.  It's the only way I make it now, but I'll include the substitutions at the end if that's the way you'd like to try it.  Either way it's sure to be a hit.

The pie above was made in a 9-inch spring form pan, but you can use a deep dish pie pan or a 9 X 13 baking dish if you like.  Running a thin knife around the edge of the spring form pan just before serving will release it from the pan perfectly.

Uncle Dave's Grasshopper Pie

(This recipe uses a 9-Inch Spring Form Pan)

30 Oreo Cookies, Crushed (Half mint, Half regular)
4 Tablespoons Butter, Melted

42 Large Marshmallows
1 Cup Milk
1 1/2 Tablespoons Corn Syrup
1 1/2 Tablespoons Water
1 1/2 Drops Chocolate (Creme de Cocoa) Extract
1 1/2 Drops Peppermint Extract
3 Drops Green Food Coloring
12 Ounces Whipping Cream

Melt butter and thoroughly mix into crushed cookies.  Lightly butter bottom and sides of spring form pan for easier removal later.  Evenly line spring form pan with cookie and butter mixture, press into place, then set aside.

Melt marshmallows with milk in the top of a large double boiler until smooth.  (You can use a large Pyrex bowl over a large cooking pot.)  Let the mixture cool.  Combine corn syrup with water and stir into mixture.  Mix in flavorings and food color.  Chill over ice water, snow, or place in cold area until slightly thickened.  Whisk till smooth.  Whip the cream and fold into green mixture.  Pour into prepared cookie crust.  Chill a few hours or overnight.  Just before serving, top with a sprinkling of crushed Oreos.

Note:  Extra mixture not used in the prepared crust makes a wonderful mousse.  Just spoon into glasses and chill.


Liqueur Substitutions

When substituting liqueurs, eliminate the Corn Syrup, Water, Flavoring Extracts, and Food Coloring.  Substitute with the following:

3 Tablespoons Green Creme de Menthe
1 1/2 Tablespoons Clear Creme de Cocoa

Bon Appetit !


Saturday, November 26, 2011

On Running

"Foreknowledge of human folly never saves us from its consequences"
-- Herodotus --


So today I signed up for the Bayshore Half Marathon that won’t take place for six months.  It was the first day possible to sign up for this footrace.  Not only that, online registration is not open until December 1.  To register today you had to physically go to a Running Fit store in Traverse City, fill out a paper entry form, and pay in cash or by check.  No credit cards for early registration.  I was telling myself that the reason I’m doing this today is because last year online registration met its cap of 2300 runners in less than 24 hours.  And that is part of it — but not all of it.

I started out running a lot of years — and one knee surgery — ago with shorter distance races never thinking it would be humanly possible for me to run any farther than a 10K race.  Kind of like the days of early auto racing (Barney Oldfield) when they thought your eardrums would explode if you went faster than 60 miles per hour.  They eventually found out that wasn’t true and I did too.  Over the past 35+ years I’ve run lots of different race distances including 18 half marathons and a couple marathons.  Not all of them have been pretty.  And I get asked fairly often why I keep running and my pat answer is, “So I don’t weigh 300 pounds.”  And that is part of it too — but not all of it.

I used to play golf every Thursday night with a multi-generational bunch.  One old boy was a heavy smoker who had lost his wife to the same pernicious habit.  He, himself, had had more than one heart attack and had been diagnosed with cancer but continued his obsession with cigarettes.  One evening as we were all sitting in the clubhouse another member of our group mustered the courage to ask this fellow the obvious question the rest of us head-shakers couldn’t bear to ask.  “Leroy, you lost Ruth because of those things, you’ve had two heart attacks, and you’ve been diagnosed with cancer.  Why do you keep smoking?” — to which Leroy indignantly replied —“Because I like it, God damn it!”  Yup, he died a short time later.

Just last month as I was driving 200 miles round-trip to Mackinaw City to catch a ferry to Mackinac Island to run a half marathon I wasn’t in shape for, sporting a painful leg injury and nursing a sinus infection, I wondered to myself — “What were you thinking?”  You’re spending money on registration, fuel, ferry tickets, and food to run a race that you have no hope of even placing in your age group, while jeopardizing your health even further, and with the distinct possibility you may not finish thereby subjecting yourself to the humiliating “Walk of Shame.”  Why are you running?  And even with the mellifluous voice of reason encouraging me to turn around, I told myself “It’s the last race of the season, I paid for it, and I’m gonna run it.”  Again, part of the reason — but not all of it.

Which brings me back to today and the seemingly ridiculous notion to pay $80 to register for a race that won’t be run until May 26, 2012.  I’m not a good runner.  I’ve never won a race.  I’ve never even finished first in my age group.  And yet just because my race season ended with the Great Turtle Half Marathon, that doesn’t mean my running stops.  I run year round in rain and snow, with injuries and illnesses, and without regard to where I might finish in the next race.  So I think the real answer to why I keep running is obvious.  “Because I like it, God damn it!”


Saturday, April 16, 2011

Uncle Dave's Fine Chili

I really love a great bowl of chili.  Any time we go out for dinner I check to see if the soup of the day is a chili of some sort.  I really enjoy trying different types of chili to see how someone else makes it and then I compare it to my own.  But I have to say that I’ve never found one that I like better than my recipe.  It has enough zip to please those who like it spicy yet it’s not overpowering so you still taste the subtleties.  I make mine with ground turkey and turkey sausage because it reduces the amount of fat dramatically plus you can’t tell the difference between that and the same recipe made with ground beef and pork sausage.  This is also a great recipe for a slow cooker because it can be simmered for a long time.  I hope you give it a try.  I think you’ll like it every bit as much as I do.


Uncle Dave's Fine Chili


1 Large Can Petite Diced Tomatoes
1 Large Can Tomato Sauce
1 Can Red Beans
1 Can Hot Chili Beans
1 Package Extra Lean Ground Turkey
3 Hot Italian Turkey Sausages
2 Large Onions Diced
3/4 Large Green Pepper Diced
3/4 Teaspoon Red Pepper Flakes
3 Tablespoons Chili Powder
1/4 Teaspoon Peppercorn Medley
A Bit of Kosher Salt


Pour tomatoes and tomato sauce in a slow cooker or large cook pot and begin heating.  Stir in the red pepper flakes, chili powder, and the peppercorn medley.


Partially drain the can of red beans, remove half of the beans from the can and crush.  Add whole and crushed red beans to the pot along with the can of hot chili beans.


Sautee onions and green peppers in a bit of olive oil, then add to the pot.


Remove the skin from the turkey sausages and brown along with the ground turkey, adding a bit of Kosher salt.  Add the browned meat to the pot.


After the chili begins to boil, reduce the heat and let simmer for at least three hours stirring occasionally.  I've found that adding a bit of coarse black pepper at this point adds to the flavor.  Let it simmer a bit longer if adding the black pepper and it's ready to be enjoyed.


Bon Appetit !