Lines In The Sand

Lines in the Sand


You’ve undoubtedly heard the metaphor “Don’t cross the line in the sand” or in my case on the North Shore of Lake Superior “Don’t cross the line in the beach rocks”…never was this truer than the hallways of Cook County High. CCHS was not unique as I am sure all small town high schools have their social lines that for whatever the reason, are never crossed…though these lines are not visible to the naked eye, I am sure we’ve all had our days when we wish they were. It would make life easier in some ways if we just knew who wanted to be friends and who could care less. As student council president and senior class vice president I tried to avoid having any lines drawn around me that would make anyone feel unwelcome or at odds. (A true politician with an open door policy –haha) It was always nice when I would find a way to cross a line, like the time I had a new lab partner. I found out the really smart guy was also a great dancer and loved music. Swish, line erased. New friend made.

One big line was around a girl in my senior class. She was not afraid to stand up to anyone, including the teachers. Even her boyfriend was a much younger man and this was unheard of in high school. She didn’t care who knew it and she would threaten physical harm to any girl who even thought about looking at him. (Her name came from a Tarzan comic book for goodness sake!) Needless to say, I was intimidated. Smart cookie that I was, I avoided any contact all together. I am sure she thought I was “stuck up”. I didn’t care if it kept me from being smacked, even though I never actually saw her “hit” anyone. After high school we both moved to the cities. Our mothers, being friends, decided we should get together when they found we lived only a few miles from each other in Plymouth. “Why, why, why” I would plead with my mom. “I don’t know her and I am sure she doesn’t like me”…to which my mom would say “Ridiculous, you just went to school with the girl for the last six years!” Finally the mothers conspired against us and her mom asked me to deliver some cookies to her daughter. Now not only did I have to call her but I had to actually go OVER to her house.

This visit changed the course of my life FOREVER. First of all, she was funny! She had married her young high school sweetheart and was very, very pregnant with their second child when we got together that first day. Her little daughter was jumping on the bed in the other room. Her mom told her to knock it off and all we heard was this tiny little voice “No”! (Can you say the apple hadn’t fallen far from the tree??) After a few weeks of hanging out together I admitted that I was afraid of her in school and she admitted that she thought I was a snob. We laughed because she said she still thought I was a snob and I ducked! She told me about a claims training class at Prudential. They were hiring twenty new recruits to pay medical claims for them and she had an interview. She convinced me I should apply too and luckily we both were hired. (We turned the Dean Vaughn medical terminology training into a drinking game.) She aced the 350 word test and I got one wrong with a score of 349. (Never again will I confuse ptyalism with phagocytosis…one is excess spit the other is bacteria eating bacteria or something like that.) I worked in insurance for the next 17 years as a claims examiner and claims manager. I am so thankful I was forced to jump that line and make the friend I could have had all through high school. She clearly would have been great protection! Peace, Sandy

Preconceived notions are the locks on the door to wisdom. Merry Browne

Nothing can bring two friends together faster than homemade margaritas!



Mango Margaritas

Ingredients

For the Mango Margarita Mix:

• 1 pounds fresh mangoes

• 1 cup water

• 1/2 cup sugar

• Course salt

• Makes about 3 cups mix

For the drink:

• 3 cups ice

• 1 and one half cups Mango Margarita Mix

• 4 ounces tequila

• 2 ounces triple sec

• Lime wedges

• Mint Salt, recipe follows

Directions

Peel and pit the mangoes and cut them into large chunks. Place the mango in a blender with the water, sugar, and a pinch of salt. Blend until smooth. Taste and add more sugar, if necessary.

Fill the blender with ice and add the Mango Margarita Mix, tequila, and triple sec. Blend until smooth. Rub the rim of a margarita glass with a lime wedge and dip into Mint Salt to coat rim. Fill glass and enjoy!

Mint Salt:

1 cup fresh mint leaves

1 cup coarse sea salt

Clean and dry mint and roughly chop. With a mortar and pestle, crush equal parts fresh mint and salt.

Yield: about 1 cup salt



Watermelon Margaritas

Ingredients

• 1 teaspoon lime zest

• 1/2 cup water

• 1/2 cup sugar

• 3 tablespoons coarse salt

• 1 lime wedge

• 1 cup watermelon puree (suggest using seedless watermelon, puree in blender)

• 2 tablespoons fresh lime juice

• One half cup premium 100 percent agave tequila

• 2 tablespoons orange-flavored liqueur (recommended: Grand Marnier or triple sec)

• 1 cup ice

Directions

In a medium saucepan, combine the lime zest, water, and sugar. Bring to a boil over medium heat, and cook, stirring, until the sugar dissolves. Remove from the heat. Cool to room temperature and strain out the zest. (Can be made in advance; keep in a covered container in the refrigerator.)

Chill a margarita glass in the freezer for 30 minutes. Place the coarse salt in a shallow dish or saucer. Wet the rim of the glass with a lime wedge and dip the glass into the salt, coating the top edge.

In a cocktail shaker, combine 2 tablespoons of the cooled lime syrup with the watermelon puree, lime juice, tequila, orange-flavored liqueur, and ice. Shake until frothy and well chilled, at least 1 minute. Strain into the prepared glass and garnish with a lime wedge.



Blueberry-Lime Margaritas

Ingredients

• 2 cups ice

• 1 cup frozen blueberries

• 1 cup blueberry nectar (or blueberry juice)

• One fourth cup seltzer

• 2 tablespoons frozen limeade

• 1 tablespoon lime juice

• 3 ounces tequila

• 1 lime wedge

• Coarse salt

Directions

Combine ice, blueberries, blueberry nectar, seltzer, limeade, lime juice and tequila, if using, in a blender and blend until smooth. Rub rim of 2 glasses with lime wedge and dip in salt. Divide the margarita between the prepared glasses and serve.

Too Many Kitties!

Too Many Kitties!




My neighbor’s sweet little boy came running into the house declaring Madam Marie “laid” more kittens!

As I lay laughing on the ground pulling out baby kitten after baby kitten from under her porch I remembered my favorite riddle, let’s see if you can solve this…The school bus driver picked up seven little girls, each of the seven little girls had seven pink backpacks. Each of the backpacks held seven cats and each of the seven cats had seven kittens. How many legs were on the bus when it arrived at the school???

Let’s just say cats multiple fast! (This is Madam Marie’s second litter of seven kittens this year.) Our family happily adopted two of the spring litter as our cat Spooky died last year at the ripe old age of sixteen. We only had her the last seven years of her life as she was a rescue but you couldn’t have asked for a nicer cat. She walked up our driveway in South Haven on the first day we moved in. We had to adopt her as she was coal black and it was only three weeks before Halloween. (We all know black cats don’t fare well on Halloween Night.)

My daughter Zoe’s first kitten also came on Halloween when she was four. She dressed up like a witch and used an old basket for trick or treating at her Montessori School. One of the parents had brought a batch of kittens to the party (clever parents) and before we knew it she had a little gray boy in her basket as her treat! She named him Smokey, he was adorable and he LOVED Zoe. He would sleep with her and follow her everywhere. He even endured being dressed up in old baby outfits and pulled around in her wagon!

Oddly enough I did not grow up loving cats. My Grandma Isabelle had a number of cats and kittens but I don’t remember liking any of them. They would hide under her wood stove in the kitchen and scratch my bare feet as I ran through the room. One night I awoke during a sleepover at Grandmas only to find a huge calico cat sitting on my chest. I screamed bloody murder because I thought she was waiting to claw my toes. Grandpa Haven was not happy! As it turned out that cat was just looking for a warm place to “lay” a new batch of kittens! If memory serves me correct – she had seven!

Did you figure out the answer to the riddle??? 10,992 legs if you include the bus driver! Now that my friend is a lot of legs!



Women and cats will do as they please, and men and dogs should relax and get used to the idea.

~Robert A. Heinlein







BIG BATCH MEATBALLS

5 lbs. ground beef (or ground turkey)

3 eggs

1 and one half cup quick cooking oatmeal

2 lg. onions, diced

1 tbsp. salt

1 tsp. pepper



ITALIAN SEASONING (NOTE: Meat can be divided and Italian seasoning added to half batch for variation.)



1 tbsp. dried basil

1 tsp. crushed red pepper

1 tsp. garlic powder

1 tsp. dried oregano

1/3 c. Parmesan cheese



Preheat oven to 400 degrees. Place beef in large bowl. Measure remaining ingredients in blender. Pour blender contents over beef and mix well using hands if necessary. Shape into 1 inch balls and place on cookie sheets. Bake for 20 minutes. Pour off any fat and cool for 30 minutes. While still on tray freeze solid (usually overnight). Pack loosely in food safe freezer bags. Label and date. Use as needed. Can be added to sauces frozen and simmered until heated through.







Big Batch Butterscotch Cookies

Ingredients

• 1 and one half cups butter or margarine, softened

• 3 cups packed brown sugar

• 3 eggs

• 1 tablespoon vanilla extract

• 5 cups all-purpose flour

• 1 tablespoon baking powder

• 1 and one half teaspoons baking soda

• One half teaspoon cream of tartar

Directions

1. In a large mixing bowl, cream the butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Transfer to a larger bowl if necessary. Combine flour, baking powder, baking soda and cream of tartar; gradually add to the creamed mixture. Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees F for 10-12 minutes or until golden brown. Remove to wire racks to cool. Makes ten dozen cookies.

Big Batch Vegetable Soup



Ingredients

Serves 8

• 2 tablespoons olive oil

• 2 cups chopped onions or thinly sliced leeks (whites only)

• 1 cup thinly sliced celery

• 2 teaspoons Italian seasoning

• Coarse salt and ground pepper

• 3 cans (14 1/2 ounces each) vegetable or chicken broth

• 1 can (28 ounces) diced tomatoes, with juice

• 1 tablespoon tomato paste

• 8 cups mixed fresh or frozen vegetables, such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini (yuck). Cut the larger vegetables into smaller pieces to reduce the cooking time.

Directions

1. Heat oil in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.

2. Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.

3. Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing. This freezes well.