Retro Green Beans

Did you know Thanksgiving is in just a couple of days?  While shopping, I am always amazed at the huge stacks of green beans and mushroom soup and of course fried onions.  Did you ever wonder what people ate for Thanksgiving before this dish showed up? Read on for I one clue.

I’m here to tell you, I hate this “classic” green bean dish. I guess “hate” is a strong word. It’s not that it is bad, it’s just that it could be so much better.  How do I know?  When I got married, my darling bride turned me on to the dish her mother made at Thanksgiving for years and years.  After I started collecting cookbooks, I started looking for it. Yes, it exists.  I found it in two (I have thousands of cookbooks). One was a Gladys Tabor cookbook from the 40s.  If Gladys was alive today I have no doubt she’d be on The Food Network.  I also found it in a 1960s church cookbook.  So my hat is off to my wife’s late mom, Martha Cook.  Wherever she got this recipe, she cooked it every year and when I got married, she saved me from “other” casserole.  It is THE standard recipe at our house.

It looks harder than it is. I’m all about easy at Thanksgiving, and this is a type of homemade dish that is still easy.

Swiss Style Green Beans

2 Tablespoons Flour
2 Tablespoons grated onion
7 Tablespoons butter or margarine, divided
2 Tablespoons sugar
1 teaspoon salt
1 teaspoon white pepper
16 ounces sour cream
8 ounces grated Swiss cheese
4 – 5 Cans French Style Green Beans, drained well
1/2 cup crushed corn flakes

Lightly saute the onions in 4 Tablespoons of the butter and stir in the flour; stir until it is smooth.  Add sugar, salt, and white pepper; blend well.  Slowly stir in the sour cream and mix well and cook until smooth, and it begins to thicken, stirring occasionally.

Add the drained green beans and mix well.  Pour the mixture into greased casserole.  Top with Swiss cheese.  (this can be made ahead and refrigerated at this point)

Melt the remaining 3 Tablespoons of butter and stir in the corn flakes and mix until well coated, toasting lightly.  Spread on top of the cheese.

Bake at 350F for 30-40 minutes.

Trust me, once you eat these green beans,  you never go back.  Happy Thanksgiving, everyone!

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Thomas Fenske is a writer living in North Carolina.

His books make great Christmas presents: http://thefensk.com

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Thanksgiving on the Internet

If we were having coffee today I’d be talking about Thanksgiving.  Here’s a little rerun for you, I’ve posted it a couple of times on another blog.  In fact, I used to post this every year.  It was a classic long before the Internet but it became one of the earliest most shared posts back in the early days.  I hope you enjoy it.
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In olden times, long before the wide wide world of webs became popular, the ancient computer tribes followed something called USENET Newsgroups.  I’m not kidding.  Really, they did.
Newsgroups WERE the internet for the lucky few who could spell internet and if you were on-line, you could email and you could follow newsgroups and that was pretty much it.  Look up USENET on wikipedia sometime … it was quite a ride and it worked amazingly well considering it was a mishmash of random computer systems world-wide.
Anyway, I mention that because I was a small part of it for a number of years, helping to moderate one of the newsgroups called rec.food.recipes.  Food and cooking had a pretty good sized niche in USENET.  A moderated newsgroup meant that posts had to be approved before being unleashed, which kept things on-topic. In a general purpose newsgroup, things could get pretty crazy.  The terms FLAMEWAR and GODWIN’S LAW are still in use and they were both associated with the craziness that was part of the general newsgroups.
The moderated recipes newsgroup was fairly sedate.  People posted recipes they liked and made requests for recipes they had lost or just wanted … as in “anybody have a recipe for key lime pie?”
While I was a moderator, every year about this time of year, people would start requesting a legendary turkey recipe known as Black Turkey.  This is one of those things that used to get mimeographed or photocopied and sent around in offices — we’re talking pre-computer days.  In fact, it was one of the first really cool things I ever found on the internet, way back in late 1980-something.  Our newsgroup used to post it every year because we knew someone would eventually request it if we didn’t.
The copy below is the same one I used to post years ago.  It is attributed to author Morton Thompson, by way of an unidentified author, referenced by another author, Robert Benchley.
It is a fun read and believe it or not, when I posted it, people said they actually tried it and it was good, but reviews were mixed and I always thought that perhaps it might not be so good as to be worth all the trouble.  It’s a fun read, though.
Ah, but this is 2015, probably a good 17-18 years since I last posted it.  I did something I never thought about before … I researched it and found more information … two links are listed after the recipe … one is yet another rendering, this one attributed to Canadian humorist Pierre Berton, and the other, a blog post from a Craig Smith reads like an academic treatise and includes several renderings along with quite a bit of insight.  Doesn’t mention Pierre though.
Who knew Black Turkey could be so controversial?
Anyway, here, for your amusement, is the famous Black Turkey Recipe with additions.
——————-Black Turkey, circa 1963————————–
For about a dozen years, at the approach of turkey-eating season, I have 
been trumpeting to all who would listen, and to a good many who would 
rather not, that there is only one way to cook a turkey. This turkey is 
not my turkey. It is the creation of the late Morton Thompson, who wrote 
“Not as a Stranger” and other books.
This recipe was first contained in the manuscript of a book called “The 
Countess” which was given to the late Robert Benchley, who had eaten 
the turkey and was so moved as to write an introduction to the book. 
Benchley then lost the manuscript. He kept hoping it would turn up– 
although not as much, perhaps, as Thompson did, but somehow it vanished, 
irretrievably. Thompson did not have the heart to write it over. He did, 
however, later put his turkey rule in another book. Not a cookbook, but a 
collection of very funny pieces called “Joe, the Wounded Tennis Player”.
THE ONLY WAY TO COOK A TURKEY!!!!!!!
This turkey is work… it requires more attention than an average 
six-month-old baby. There are no shortcuts, as you will see.
Get a HUGE turkey– I don’t mean just a big, big bird, but one that looks 
as though it gave the farmer a hard time when he did it in. It ought to 
weigh between 16 and 30 pounds. Have the poultryman, or butcher, cut its 
head off at the end of the neck, peel back the skin, and remove the neck 
close to the body, leaving the tube. You will want this for stuffing. 
Also , he should leave all the fat on the bird.
When you are ready to cook your bird, rub it inside and out with salt and 
pepper. Give it a friendly pat and set it aside. Chop the heart, gizzard, 
and liver and put them, with the neck, into a stewpan with a clove of
garlic, a large bay leaf, 1/2 tsp coriander, and some salt. I don’t know
how much salt– whatever you think. Cover this with about 5 cups of water 
and put on the stove to simmer. This will be the basting fluid a little 
later.
About this time I generally have my first drink of the day, usually a 
RAMOS FIZZ. I concoct it by taking the whites of four eggs, an equal 
amount of cream, juice of half a lemon (less 1 tsp.), 1/2 tsp. 
confectioner’s sugar, an appropriate amount of gin, and blending with a 
few ice cubes. Pour about two tablespoons of club soda in a chimney glass, 
add the mix, with ice cubes if you prefer. Save your egg yolks, plus 
1 tsp. of lemon — you’ll need them later. Have a good sip! (Add 1 dash
of Orange Flower Water to the drink, not the egg yolks)
Get a huge bowl. Throw into it one diced apple, one diced orange, a 
large can of crushed pineapple, the grated rind of a lemon, and three 
tablespoons of chopped preserved ginger (If you like ginger, double 
this -REB). Add 2 cans of drained Chinese water chestnuts.
Mix this altogether, and have another sip of your drink. Get a second, 
somewhat smaller, bowl. Into this, measuring by teaspoons, put: 
2 hot dry mustard 
2 caraway seed 
2 celery seed 
2 poppy seed 
1 black pepper 
2 1/2 oregano 
1/2 mace 
1/2 turmeric 
1/2 marjoram 
1/2 savory 
3/4 sage 
3/4 thyme 1/4 basil 
1/2 chili powder
In the same bowl, add: 
1 Tbl. poultry seasoning 
4 Tbl parsley 
1Tbl salt 
4 headless crushed cloves 
1 well crushed bay leaf 
4 large chopped onions 
6 good dashes Tabasco 
5 crushed garlic cloves 
6 large chopped celery
Wipe your brow, refocus your eyes, get yet another drink–and a third 
bowl. Put in three packages of unseasoned bread crumbs (or two loaves of 
toast or bread crumbs), 3/4 lb. ground veal, 1/2 lb. ground fresh pork, 
1/4 lb. butter, and all the fat you have been able to pull out of the 
bird.
About now it seems advisable to switch drinks. Martinis or stingers are 
recommended (Do this at your own risk – we always did! -REB). Get a 
fourth bowl, an enormous one. Take a sip for a few minutes, wash your 
hands, and mix the contents of all the other bowls. Mix it well. Stuff 
the bird and skewer it. Put the leftover stuffing into the neck tube.
Turn your oven to 500 degrees F and get out a fifth small bowl. Make a 
paste consisting of those four egg yolks and lemon juice left from the 
Ramos Fizz. Add 1 tsp hot dry mustard, a crushed clove of garlic, 1 Tbl 
onion juice, and enough flour to make a stiff paste. When the oven is
red hot, put the bird in, down on the rack. Sip on your drink 
until the bird has begin to brown all over, then take it out and paint 
the bird all over with paste. Put it back in and turn the oven down to
350 degrees F. Let the paste set, then pull the bird out and paint again. 
Keep doing this until the paste is used up.
Add a quart of cider or white wine to the stuff that’s been simmering on 
the stove, This is your basting fluid. The turkey must be basted every 
15 minutes. Don’t argue. Set your timer and keep it up. (When confronted 
with the choice “do I baste from the juice under the bird or do I baste 
with the juice from the pot on the stove?” make certain that the juice 
under the bird neither dries out and burns, nor becomes so thin that 
gravy is weak. When you run out of baste, use cheap red wine. This 
critter makes incredible gravy! -REB) The bird should cook about 12 
minutes per pound, basting every 15 minutes. Enlist the aid of your 
friends and family.
As the bird cooks, it will first get a light brown, then a dark brown, 
then darker and darker. After about 2 hours you will think I’m crazy. The 
bird will be turning black. (Newcomers to black turkey will think you are 
demented and drunk on your butt, which, if you’ve followed instructions, 
you are -REB) In fact, by the time it is finished, it will look as though 
we have ruined it. Take a fork and poke at the black cindery crust.
Beneath, the bird will be a gorgeous mahogany, reminding one of those 
golden-browns found in a precious Rembrandt. Stick the fork too deep, and 
the juice will gush to the ceiling. When you take it out, ready to carve 
it, you will find that you do not need a knife. A loud sound will cause
the bird to fall apart like the walls of that famed biblical city. The 
moist flesh will drive you crazy, and the stuffing–well, there is 
nothing like it on this earth. You will make the gravy just like it as 
always done, adding the giblets and what is left of the basting fluid.
Sometime during the meal, use a moment to give thanks to Morton Thompson. 
There is seldom, if ever, leftover turkey when this recipe is used. If 
there is, you’ll find that the fowl retains its moisture for a few days. 
That’s all there is to it. It’s work, hard work— but it’s worth it.
(What follows is not part of the recipe, but is an ingredients list to 
aid in shopping for this monster, or for checking your spice cabinet -REB)
Ingredients List:
1 turkey 
salt 
garlic 
4 eggs 
1 apple 
1 orange 
1 large can crushed pineapple 
1 lemon 
4 large onions 
6 celery stalks 
buncha preserved ginger 
2 cans water chestnuts 
3 packages unseasoned bread crumbs 
3/4 pounds ground veal 
1/2 pounds ground pork 
1/4 pounds 
butter 
onion juice 
1 quart apple cider
Spice List:

basil 
bay leaf 
caraway seed 
celery seed 
chili powder 
cloves 
ground coriander 
mace 
marjoram 
dry mustard 
oregano 
parsley 
pepper, black 
poultry seasoning 
poppy seed 
sage 
savory 
Tabasco 
thyme

turmeric
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Now, as promised,  two more links, just to complete your holiday excursion … enjoy

Steeling My Heart

Pound for pound, my favorite Christmas gift this year was my Baking Steel. That pound for pound comment was a joke. It is heavy.

Most people have heard of a pizza stone. The Baking Steel serves the same purpose, only much better. Think of it as a pizza stone on steroids.

I’ll tell you this: even my most mediocre attempts with it have been better than any pizza I’ve ever made at home. The crust is phenomenal.

baking-steelIt is basically a slab of steel, just like the name implies. You preheat it for about an hour. You assemble your pie, and using your pizza peel you launch it onto the hot steel. About 5-6 minutes later you retrieve it and … mama mia!

I’ve watched this company grow from their facebook postings over the last several years. I couldn’t take it anymore. “This is what I want.” The flat HEAVY present under the tree was no secret.

They make griddles too, although you could use the basic product as a griddle for something like pancakes. Just nothing with too much grease.

Check them out at http://www.bakingsteel.com

I know it is expensive but your grandchildren will thank you for leaving them this awesome heirloom. It will last that long.

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Thomas Fenske is a writer living in North Carolina. Hmmm, how about pizza tonight?

Check out my books: http://thefensk.com

From Fiction to Kitchen

I call this Faux Calzone or Poor Man’s Calzone. 

I don’t know if it is because I generally write early in the morning and am usually hungry, or just because I like to eat, but food always seems to find its way into my writing.  This is one “fictional” recipe that didn’t make it into The Mossback Cafe Cookbook (it didn’t fit into the concept), but this has long been one of my standby quick and dirty meals.  I’ll start with a quote from A Curse That Bites DeepOur hero Sam needs a quick meal but only has limited ingredients.  The pantry is stocked with tidbits salvaged from a recently deceased friend, a solitary older gentleman of limited means.  He settles on a cheap frozen pizza.

Once the pizza was unwrapped and in the pan he slid it in the oven and checked his watch. After a couple of minutes he pulled it out and lifted one end.
“It’s thawed enough,” he muttered as he proceeded to fold the pizza in half. He pressed the edges lightly.
“Used to use more cheese when I was in college, but this will do,” he said as he moved the pan back into the hot oven.
After a few more minutes he gingerly flipped it to brown the other side. When the allotted time was up he brought it out and tested the top with his finger. It was crispy but not burnt.
“This actually isn’t that old,” he said. “I guess the old guy did manage to eat from time to time despite my worries.”
He moved his meal to a plate and let it cool another minute before he tried a bite.
“Not bad,” he said, “not bad at all…poor man’s calzone, just like in college!”

I found it as a way to enhance a really cheap frozen pizza.  Sure, it’s not a true calzone, it’s almost more like a pizza taco, but it certainly moves the drab frozen pizza up a notch.  I made these as an appetizer once, cutting them into strips, and people loved them.  Years ago I worked as a consultant in northern New Jersey and one day we called in an order for some pizzas.  I noted that almost everyone folded their slices in half before eating them; I guess it is a regional thing.  I still do it, too, and it was the inspiration for this idea.

Here’s what you do.  You need a cheap frozen pizza.  Totino’s will do but you can go smaller and cheaper if you want to.  Although in the clip above Sam just cooks the pizza as it is, right out of the package, and you can certainly do that, it is better if you add a little seasoning and extra cheese.  It’s frozen so you need to thaw it somewhat.  At home, I usually use the microwave for that but you can heat it for a few minutes in the oven like Sam does in the novel.  You want the crust pliable enough to fold.  I made one of these yesterday and microwaved it for about a minute and a half at fifty-percent power.

Take the partially thawed pizza and sprinkle it with some additional Italian spices if you want … or garlic powder, whatever you like.  Sprinkle some shredded cheese on half of it. I added some Parmesan too, one “to-go” packet.

Fold it over and press firmly.  It’s not going to seal like a true calzone but that’s okay.  You can still press down a little more along the edges to get close.

Bake just like the package says, but bear in mind it was partially cooked earlier.  If the package said to cook it for 10 minutes at 400, I’d do it for four, carefully flip it and do it for another four.  Your mileage may vary.  You want the crust to be crisp but not burnt or really hard.  The extra cheese should just be starting to ooze a little.

Take it out and let it cool for at least two minutes before eating but take it easy, the filling can be hot.

That’s it, Poor Man’s Calzone, right out of the pages of my novel!  As you can see from the picture, it looks pretty good.  Simple, good, cheap.  Who am I kidding?  It was great!

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Thomas Fenske is a writer living in North Carolina. You can find more info about his novels and his cookbook at http://thefensk.com

The Mossback … another look

This is just another fine-tuning of my Amazon blurb … I think it’s getting there.

cover-lg2a“The Mossback” made it’s first appearance in the pages of Thomas Fenske’s debut novel, THE FEVER, when owner Smidgeon Toll delivered a massive serving of Huevos Rancheros Especial to Sam, that book’s hero, and proudly exclaimed:

“There, what do you think of that?”

The description of gooey, spicy, goodness that followed spurred several readers to ask the author, “Is that a real dish?”   Now you can see for yourself!

Fiction has become kitchen.

Smidgeon will entertain you with her quirky, homespun wisdom as she shares a mini-history of the cafe along with some insight into what helps to make The Mossback a unique and delightful locale in the world of fictional eateries.

Along the way you’ll learn how to make her awesome square biscuits.  She also reveals details about the full-sized heap of bacon they serve on “THAT BLT, ” and introduces readers to other local favorites like the “Double Trouble Dog” and what has to be the “Best-Danged Buttermilk Pie” you’ve ever tasted.  As an added bonus, she has agreed to share her famous Potato Salad Secret, something surprising and simple that will take even the best potato salad recipe and crank it up a notch, maybe two!

Simply put, these are all part of what would have made The Mossback Cafe famous, well, if it actually existed.

So hop out of your pickup truck and mosey on in … there just might be some breakfast tacos or enchiladas lurking in your future.

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The Mossback Cafe Cookbook is still mostly FREE … check out my website for the free venues as well as the link to Amazon where it is 99 cents.  Feel free to share one of the other sites to them using the report a lower price option.  Or if you insist, buy it but be aware that there is a kindle version available at the Smashwords link.
While you’re there, feel free to browse my other books … summer is a great time to Catch THE FEVER!

More Than A Cookbook

Just to be clear … The Mossback Cafe Cookbook is more than a cookbook. It is a true companion book to my novels.  They introduce the backdrop of the place and they intoduce owner Smidgeon Toll. The books are basically stories set in Texas and so, the cookbook has a strong Southwestern influence. 

The cookbook takes that base and gives Smidgeon a chance to tell us all a little more about her background and the cafe. 

The recipes are real and the  information she shares is a valuable resource that will enhance your enjoyment of the existing novels and subsequent stories in the series. 

So, when you see the word “cookbook” —  look beyond it, and consider this to be a stepping off point.  But don’t get me wrong, the recipes are easy and accessible to even fledgling cooks.  And delicious. 

Check it out … it is only in ebook form and it is only 99 cents.  

http://thefensk.com/cook.html
Happy Enchiladas!  

Thomas Fenske

WeekendCoffeeShare

img_6284If we were having coffee today, I’d be brimming with news.  I know it’s starting to sound like a broken record but most of it is about the cookbook.  It is what’s happening this week.  At long last the book has finally completed it’s initial rollout.

For almost a month it has been available on Smashwords, but at long last it is on Barnes & Noble, iBooks, and Kobo.  There is a process on Smashwords that verifies the format … they came back with some formatting tweaks I needed to make before it could roll out to everything else.  Now that it has been tweaked, the rollout is complete.  All the links to the various venues can be found on my web page.

The last piece of the puzzle, Amazon, is in place, but there are a few kinks.  For one, although it is free on Smashwords, iBooks, Barnes & Noble, and Kobo, I can’t offer it for free on Amazon, at least initially.  So it sort of a Firesign Theatre thing … “Free, Only a Dollar.”  Or ninety-nine cents to be more precise.  It should be up on Amazon for a few days.  In theory,  once Amazon notices it is free in other venues, they will price match.  We’ll see.  If you want, I think you can “report” a lower price, like on Barnes and Noble, and that should help spur them to action.

Anyway, that is what’s going on.

bookofweekIn other news, as reported last week, the cover of my second novel, A Curse That Bites Deep, won a contest last week, AuthorShout.com‘s Cover-Wars.  My stint as “book of the week” has given me a slight boost in web page views.  Today is the end … it’s been a nice run.

Have a happy Easter Weekend.

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Thomas Fenske is a writer living in North Carolina.  More info on his books can be found at http://thefensk.com

First Review!

cover-lg2aI was pleased to get the first review of The Mossback Cafe Cookbook today.  I’m still waiting to clear up some technical issues before uploading the book to Amazon, so this review is on Smashwords.  It is also my first review on Smashwords!

I just had to share it …

The review is by Laura Rittenhouse, a fellow writer.  I’m honored.  Be sure to look her up on Smashwords and Amazon!

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“I’ve read the front of the book and then, being held hostage to my sweet tooth, flipped to the back – the dessert section. I baked the coffee cake and my only complaint is I shared too much of it with appreciative friends. Next time I make it I’ll make sure I’m alone 🙂

There are a lot of recipes in here that I’ll try in the coming weeks – it is really a good cook book. But what pushed this to 5 stars for me was the fact that it’s a really fun companion to The Fever (which I’ve read) and, apparently, A curse That Bites Deep (which I haven’t – yet). This little cook book makes the novels seem almost like reading about friends.”

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To read the original review and download your own copy of this free cookbook, go to:

https://www.smashwords.com/books/view/712183

You can also get ebooks of THE FEVER and A CURSE THAT BITES DEEP from Smashwords.  The novels are also available in paper and from other outlets like Amazon and Barnes & Noble. More information on all of my books can be found at http://thefensk.com

 

A funny thing happened on the way to the WeekEndCoffeeShare

img_6284If we were having coffee today I’d have to break the news.

You’d say, “It’s not the freaking cookbook again, is it?”

I’d smirk, and say, “I’m afraid so.”

The first thing I’d say is that I’m embarrassed.  Ever since I got this idea, I’ve been hammering away at it.  I recruited family members, friends, and acquaintances to give me feedback.  Most have read my novels.  I wrote my novels.  Finally this week, I was ready to take a big leap and upload this thing to Amazon. I had second thoughts about the title.  I loaded up my first book and did a quick search. Ack!!

Okay, I admit it.  In the novels, I never called the restaurant The Mossback Inn.  Never.  Not once.  Always Cafe.  Nobody noticed.  Especially me.  As big a problem as it now seems to me, it probably doesn’t matter.  Still, I could have sworn I did that search earlier, but obviously, I didn’t.  So I considered my options.  Although I’ve marketed it informally for a couple of weeks, I still considered it in beta mode, that is, in computer terms, a high-level test.  If I still need to make changes, now would be the time.  Thank heavens I hadn’t uploaded it.

One option was just to ignore it, or add a paragraph in the forward about how it was originally called The Mossback Inn.  That was a viable possibility.  The other option was to just bite the bullet, make the changes to Cafe, and continue on as before.  There really weren’t that many changes needed in the cookbook.  There were quite a few on the website.  I needed to change the cover, but once again, that is not a major change.  I decided to check out one thing before I made the decision. I Googled it.

I found a minor wrinkle.  There is a Mossback Cafe in Kingston Washington.  I checked out their web page.  It looks like a charming place, using locally sourced foods.  Farm to fork, I think they called it.  Heck, I’d like to eat there.  There is no way my cookbook impacts that place.  But I wrote them anyway, just to be on the up-and-up.  The owner wrote me back, somewhat amused by it all, but he agreed, my cookbook would be fine as The Mossback Cafe Cookbook, saying they more call their place just Mossback anyway.  He even commented on a few of the recipes and invited me up sometime.  Awesome.  You can check them out here:  http://mossbackcafe.com — like I said, it looks like a really nice place

cafe-coverSo, today, I’m launching an extended beta test with the rebranded title.  The Mossback Cafe Cookbook.  I think “Cafe” will likely play better in social media.  What do you think?  The rest of the cookbook is exactly the same.

Feel free to download a copy.  There are files for epub (good for Nook, iBooks, Kobo),  mobi (kindle), or pdf (just about everything will open pdf … hey, you could read it at work!).

Check it out and report back.  It’s a small book, but it is packed with good recipes.  And it gives a glimpse into one of the major characters of the books.  No spoilers, you have to read the books to find out more.  It’s a fun book to browse and hopefully a few who look at it will be enticed to check out the novels …

 

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Thomas Fenske is a writer living in North Carolina.  You can find out more about his writing (including the cookbook) at http://thefensk.com

WeekendCoffee DST Remorse

newmossbackcover2If we were having coffee today I would no doubt be complaining about Daylight Savings Time.  Yes, I hate it.  I mostly hate it for a week or so when the clocks go forward.  After that things sort of settle out.  My feelings, though,  go more toward why is it even necessary?

I don’t buy most of the arguments.  I frankly don’t see where it saves energy in this day and age.  What it mostly does, is give people more play time in the evening.  And since there is still the same amount of daylight no matter how you slice it, gradually increasing until the Summer Solstice, then decreasing until the Winter Solstice, all in all, I guess it doesn’t much matter.

I still have three favorite observations about DST.  One, the popular slogan is invalid.  Spring Forward and Fall Back sounds fine enough, but it has always seemed to me to be backward — it doesn’t make practical sense.  If I fall, I almost invariably fall forward, or at least to the side.  Ah, but if something startles me, I’m entirely likely to spring back.  You see?

The other two observation have to do with the intent and the implications.  I understand the concept of  “who needs sunlight at 5AM?”.  Sadly, we can’t change the way days progress.  What DST switches show us is the true arbitrary nature of time.  It’s arbitrary!  Admit it.  For all our dependence on it, we are dependent on something totally arbitrary.  So, to my way of thinking, when it was arbitrarily set up originally, it was made just a bit askew.  More on this after I make the second observation.

In the US, “STANDARD TIME” is now barely over four months of the year.  MOST of the year is that special designation of Daylight Savings Time.  What the heck?  How is that “Standard?” And people wonder why the aliens are so hesitant to make contact with us.

So my arbitrary solution is this:  Let’s just choose to buck up and change to a new standard time in the fall … Fall Back (ugh) not an hour, but a half-hour.  And then just leave it there.  We’ll sort of have the best of both worlds.  It is probably how it should have been set up in the first place.  It’s not as crazy as you might think … there are half hour time zones in some areas and the world goes on.

In more important matters, we’re likely to have another cup while I mention the cookbook I told you about a few weeks back.  I have a pretty good version of it available NOW, free for the asking.

Just send an email to mossbackinn@yahoo.com and tell me what version you need, mobi (for Kindle), epub (for Nook, Kobo, or iBooks), or pdf (for everything, really, including downloading it and reading it at work).  It’s really a load of fun, a companion book to my two novels, full of Tex-Mex and Southwestern dishes and some just down home good comfort food too.  Like I said, it’s FREE!  “Smidgeon Toll” is a character in both books and by character, I mean she IS a character.  You’ll like her.

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Thomas Fenske is a writer living in NC.  Find out more:  http://www.thefensk.com