The World We Live In

And one small restaurant owners solution.

http://blogs.dailymail.com/donsurber/archives/50594

Cocktail of the Week-Manhattan

Hard to believe this is my third cocktail of the week post. This week we have an old and classic cocktail, the Manhattan. Like most classic cocktails, there are many versions of Manhattans. The choice of whiskey is also subject to disagreement. Some will say you should use a Canadian whiskey, other American Rye. I prefer Bourbon. Whatever you prefer, it's a great cocktail. The recipe for my favorite version is:

2 Oz. Bourbon Whiskey
1 Oz. Sweet Vermouth
4 Dashes Angostura Bitters
2 Tablespoons Maraschino Cherry Juice
Garnish with two Maraschino cherrys.

Mix all ingredients together in an old fashioned or cocktail glass half filled with ice and garnish with the cherries.

Some people call this a sweet Manhattan and it is. But it is also delicious.

There is also a version called the dry Manhattan which substitutes dry vermouth for the sweet vermouth and naturally loses the cherry juice. Some people like. I don't.

I hope you enjoy it whatever your version.

Fifty Year Anniversary of "The Rise & Fall of the Third Reaich"

A seminal book well worth the read and still one of the definitive works on the subject. A great article written by Ron Rosenbaum for the Smithsonian.com discusses the book, its author and its impact on history. It's a little long but well worth the read.

http://www.smithsonianmag.com/history-archaeology/Revisiting-The-Rise-and-Fall-of-the-Third-Reich.html?c=y&story=fullstory

Illinois Still Hopelessly Underwater

In spite of the largest tax increases in the history of the state for both personal income tax and corporate income tax, Illinois is still in dire financial waters. The taxes are bad enough but they are also raising fees on everything, tolls on the roads, etc. Governor Quinn claims the tolls were not his responsibility since they were raised by the Illinois Tollway Commission. He fails to mention that he appointed all the commissioners to that board and they enacted his wishes. Read more below.

http://chicago.cbslocal.com/2012/01/19/topinka-illinois-unpaid-bill-crisis-just-keeps-getting-worse/

Obama's Job Council Recommendation

This is a good start but it needs to be enacted. It's also only the beginning. Follow the link to Right Wing News for William Teach's take on the story.

http://rightwingnews.com/barack-obama/know-what-obamas-jobs-council-recommended-drilling-for-oil/

Want To Rent The Acropolis?

You may be able to do it now as Greece continues to spiral downward.

http://www.google.com/hostednews/afp/article/ALeqM5jeUrA6jll-SsuqVTVwl6nmZRk4LA?docId=CNG.f8db7d69218339b9285abcf6567bb20c.471

Online Protest Threatens Piracy Bill

Let's hope it actually does.

http://politicalticker.blogs.cnn.com/2012/01/17/source-online-protest-threatens-piracy-bill/

Buckeyes Rebound

The Ohio State University Buckeyes men's basketball team rebounded big time on Sunday with a very convincing win over a very good Indiana team. There is nothing like home cooking and the Buckeyes served up a heaping helping of it Sunday to revenge an earlier loss to Indiana and coming off a loss to Illinois and Brandon Paul.

The Buckeyes were led by Lenzelle Smith, Jr. and his 28 points on offense and a stifling defense led by Aaron Craft and the entire team. The final score was 80-63 but the game wasn't that close.

The Buckeyes have looked less than impressive in several of their recent outings since their dismantling of Duke. With this win, maybe they are back on track and proving they are one of the top teams in the country. This week with the win over Indiana, they are now ranked 6th. This is higher than I thought it would be after the loss to Illinois. There next two opponents are Nebraska and Penn State before entering a tough stretch of top opponents. The next four games will be against Michigan in Columbus, At Wisconsin, and against Purdue and Michigan State in Columbus.

If the Buckeyes continue to play like they did on Sunday, I am confident they will win these games. This is not an unbiased posting, as I am a big Ohio State fan and I like this team. Go Bucks!

Cream of Mushroom Soup

A great winter recipe. In fact, it is a good recipe anytime of year. This is my recipe for Cream of Mushroom soup. It is nothing like the canned soup you buy in the market. Try it, you'll like it.

Cream of Mushroom Soup

5 Ozs Shitake Mushrooms

5 Ozs. Portobello Mushroom

5 Ozs. Porcini or Cremini Mushrooms

5 Ozs. White Button Mushrooms

1 Tbl Olive Oil
6 Tbl Unsalted Butter (1 1/2 Sticks)
11/2 Cups Sweet Onion Chopped
2 Each Carrots Chopped
2 Tsp Thyme
2 Tsp Pepper
2 Tsp Salt
1/2 Cup Celery Chopped
1/2 Tsp Cayenne pepper
4 Cloves Garlic Chopped
3 Cups Water
3 Cups Chicken Broth
2 Cups Leaks Chopped
1 Cup Dry White Wine
1 Cup Half & Half and half cream
1 Cup Heavy Cream
1/2 Cup Parsley
1/4 Cup Flour
1/4 Cup Brandy

·    Clean the mushrooms thoroughly in cold water and wipe dry.
·    separate the stems from the caps. Rough chop the stems and slice the caps about 1/4 inch thick. If the caps are large, cut down to roughly bite size pieces.
·    To make the stock, heat the olive oil and 1 tablespoon of butter in a large pot. Add the mushroom stems, onion, carrot, celery, garlic and half the thyme to the pot.
·    Add one teaspoon of salt, 1/2 teaspoon of pepper and the cayenne pepper to the pot and stir in also.
·    Cook over a medium low heat for 12-15 minutes until the vegetables are soft.
·    Add three cups of water and three cups of chicken broth to the pot and bring to a boil. Once it boils, reduce heat and simmer uncovered for about 30 minutes. Strain and retain the liquid which should have reduced to about 4 1/2 cups.
·    In another large pot, heat the remaining butter and add the leaks. Cook over a low heat for about 20 minutes until the leaks begin to brown.
·    Add the mushroom cups and cook for another 10 minutes or until they are browned and tender.
·    Add the flour and cook for one minute. Add the white wine and brandy and cook for another minute, scraping the bottom of the pan.
·    Add the stock to the pot and the remaining thyme. Add the remaining salt and pepper to the pot and bring to a boil.
·    Once it boils, reduce the heat and simmer for 15 minutes.
·    Add the heavy cream, half & Half, and parsley and heat through but do not bring to a boil. Allow to simmer for about 1 hour covered to allow all the flavors to mesh.
·    Season to taste and garnish with parsley.

Cooking Tips

1. You can use any type of mushrooms available, not just the ones list in the ingredients. Oyster mushrooms also make a great addition to the recipes as do Sheepsheads

Events of Interest-Chocolate Celebration

February is chocolate month at the Morton Arboretum. The entire month of February they celebrate chocolate in one way or another. Located in Lisle, IL on Rte 53, it is easy to reach from most anywhere in the west and northwest suburbs. On Sunday, February 19th they will be "exploring the mystical union between wine and chocolate". They will discuss the pairing of wine and chocolate from 3-5 PM in the Ginko Restaurant.

To quote the Arboretum: Experts from Wente Family Estates and Kokku Gourmet will show you how to savor the nuances of four wine and chocolate pairings. Following the pairings, enjoy a glass of wine while you sample from a table of treats dipped fondue-style in four different gourmet chocolate sauces.

Price for members is $20 and non-members is $25. Check out all the festivities for yourself.

http://www.mortonarb.org/calendar/article/16874/celebrating-chocolate-.html

Drink of the Week-Hot Buttered Rum

Well, it's still winter and it's still cold. One of the great winter cocktails is Hot Buttered Rum. Like most classic and iconic cocktails, there are numerous versions of this drink. The recipe that follows is my favorite version.

INGREDIENTS
2 Ounces Dark Rum
1 Pat Unsalted Butter
1 Tsp. Brown Sugar
1/2 Tsp. Cinnamon
1/2 Tsp. Nutmeg
Pinch Ground Cloves
1 Drop Vanilla Extract
6 Ounces Hot Water

Place all ingredients except the water and rum in a large mug and mix thoroughly until fully combined. Add the hot water and stir. Finally add the rum and stir again. Use dark rum not light because the drink will not look quite right if you use light rum. It will lack that rich dark color.

That's it. Another easy and delicious drink for a cold winters night. Great for cuddling up in front of a fire. Let me know how you like it.

A HISTORY OF FIESTAWARE

This celebrated American dinnerware is as popular today as it was when it was first created. Not only is newly made Fiestaware very popular and collectible, but so are the old pieces. It never goes out of style. The fact that it’s readily available, both the old and the new, adds to its popularity.  

Fiestaware was first produced in 1936 by the Homer Laughlin China Company in Newell, WV (Fiesta (dinnerware) 1). Fiestaware was designed by the company’s art director Frederick Rhead. Frederick Rhead was a well known English potter. Fiestaware’s design was influenced by the art deco movement which was very popular at that time (Fiestaware’s Hot, So Don’t Get Burned 1). The simplicity of the design, with its concentric circles near the edge and featuring bright colors and affordable prices, made it an instant success (Fiestaware History 1).  

Fiestaware was introduced in 1936 at the Pittsburgh Pottery and Glass Show. Fiestaware included 55 pieces in five colors. The original colors were ivory, yellow, light green, red, and cobalt blue. A sixth color, turquoise was added in 1937. These six colors are often referred to as the original six colors (Fiestaware’s Hot, So Don’t Get Burned 1-2).  While Fiestaware was not the first solid color dinnerware in the United States, it was the first mass produced and marketed solid color dinnerware (Fiesta (dinnerware) 2). Naturally, the early colors are considered more valuable by collectors.  

At the time of its introduction, most dinnerware was sold as predetermined sets all decorated with the same design which was usually decaled onto the dinnerware. Fiestaware changed all this with its bright colors, art deco inspired design, and open stock sales approach. While Homer Laughlin did offer basic table service sets for four, six and eight persons, the open stock concept was its main marketing scheme (Fiesta (dinnerware) 2).  

In 1943, red had to be eliminated as a color. The red color contained uranium in the glaze which gave it the vibrant red color. Unfortunately, the government required all the uranium it could get its hands on for the war effort so the red color was discontinued (Fiestaware’s Hot, So Don’t Get Burned 2).  

A series of promotions, with promotional pieces, were offered by Homer Laughlin between 1939 and 1943 to promote sales. The pieces that were part of these promotions are scarce. Only the yellow disk juice pitcher is relatively common. Other promotional pieces include the French casserole, figure 8 set, and a set which included the promotional casserole and a pie plate (Fiestaware History 1).  

During World War II, the Fiestaware line began to be reduced. Less demand and the need to focus on production resulted in the line of items available to be reduced by a third. The more unusual pieces serving pieces were discontinued. The sales of the more typical place setting pieces remained strong and did not peak until 1948 (Fiesta (dinnerware) 2).  

By 1951 four more colors were added. The newly added colors were grey, rose, chartreuse, and forest green. In 1951, cobalt, light green, and ivory were eliminated. Only yellow and turquoise remained of the original six colors (Fiestaware History 1-2).  

These colors were produced until 1959 when the last color change occurred. The fifties color were dropped and red came back. Also, a new medium green was added. Yellow and turquoise remained. Only yellow remained through the entire life of Fiestaware. Turquoise, which began production in 1937, also lasted the entire run (Fiesta (dinnerware) 3).  

The first major change in Fiestaware occurred in 1969, when Homer Laughlin tried to modernize the color choices to a more earth tone palette and changed the shape slightly. This new design was called Fiesta Ironstone. By 1969, tastes had changed and Fiestaware was changed to try to modernize it (Fiesta (dinnerware) 4).  

The red was renamed mango red. Yellow, turquoise, and medium green were replaced by turf green and antique gold which matched the then popular harvest gold color (Fiesta (dinnerware) 4). The changes in Fiestaware did not meet with success and after four years, in 1973, Homer Laughlin discontinued Fiestaware entirely.   

During the 70’s a new appreciation for the art deco style and Fiestaware flourished. Collectors began buying Fiestaware at auctions, second hand stores, and a newly popular forum called the “garage sale” (Fiesta (dinnerware) 5). Due to its new popularity, the price of Fiestaware skyrocketed. 

In 1986, in celebration of Homer Laughlin’s 100^th anniversary, and the 50^th anniversary of Fiestaware, and due to the popularity of Fiestaware on the secondary market, the company began producing Fiestaware again (Fiesta (dinnerware 5; Fiestaware’s Hot, So Don’t Get Burned 2). The new Fiestaware is stronger and heavier than its predecessor and has a slightly different shape. Other new shapes were designed as part of the reintroduction by Jonathon Parry who became the art director for Homer Laughlin in 1984 (Fiestaware’s Hot, So Don’t Get Burned 2; Fiesta (dinnerware) 1).  

Like its forerunner, in comes in a variety of bright colors. Fiestaware is sold as a line of open stock dinnerware which allows buyers to mix and match pieces and colors. The dinnerware continues to be brightly colored and affordable which is still much of its appeal. The new Fiestaware was initially offered in five colors, rose, black, cobalt, white and apricot. Homer Laughlin has produced the new Fiestaware in 26 different colors none of which match any of the thirteen colors of vintage Fiestaware. Fiestaware has also introduced special edition colors such as sapphire which was sold exclusively at Bloomingdale’s (Fiesta (dinnerware) 1 and 5-6).

As often happens with many dinnerware shapes and styles, the manufacturer will add different decals to the various shapes and give them new names. Fiestaware was no different. The Fiestaware shapes were often decorated with decals and marketed under other names. One such style was “Fiesta Casuals” which consisted of two patterns, one being yellow with brown florals accented with solid color Fiestaware turquoise. In the 1960’s Homer Laughlin marketed “Amberstone” which was a similar concept to “Fiesta Casuals” (Fiesta (dinnerware) 4-5).  

Because of its popularity, many manufacturers have issued imitations that are nearly identical to the original. Not all Fiestaware has a label, so to tell the originals from the knock offs, examine the concentric circles. On real Fiestaware, the rings get closer together. On the imitations, they are evenly spaced (Fiestaware’s Hot, So Don’t Get Burned 2).   

Today the popularity of Fiestaware is as strong as ever. Instead of fine china, engaged couples are now registering for Fiestaware. Some like to have pieces all the same color. Some like the eclectic look and incorporate many colors in their table settings. There is no right or wrong way. Fiestaware also comes in specialty pieces and designs for holidays, such as a pumpkin face, or for summers with watermelon seeds incorporated into the design.  

To summarize, Fiestaware has had a rich history with the usual ups and downs. The one thing that is clear, it also has a very bright future.

Works Cited  

Fiestaware History-America’s Favorite Dinnerware. “Fiestaware Collector.”

            http://www.madeintheusadinnerware.com/history.htm

Fiestaware’s Hot, So Don’t Get Burned. “OldAndSold Antiques Auction & Market”.

            http://www.oldandsold.com/articles/article063.shtml

Wallace, Gretta. History of Fiestaware.  “Articlesbase”.

            <http://www.articlesbase.com/news-and-society-articles/history-of-fiestaware-

            1487428.html> 

Fiesta (dinnerware).  “Wikipedia, the free encyclopedia“.

            http://en.wikipedia.org/wiki/Fiesta_(dinnerware)

LANDMARK SUPREME COURT RULING

In Hosannah Tabor v. EEOC  the Supreme Court ruled that churches enjoy wide discretion from civil rights laws in hiring and firing employees they classify as ministerial. 

In a unanimous 9-0 decision, the Supreme Court handed the Obama administration and the justice department a stinging rebuke. This includes the two justices appointed by Obama. Elena Kagan, the most recent Obama appointee, joined with Samuel Alito in writing a concurring opinion. Below is a very good and comprehensive synopsis of the case.

http://www.theatlantic.com/national/archive/2012/01/the-supreme-courts-religious-double-standard/251263/

Cocktail of the Week- Irish Coffee

This winter in Chicago has been pretty mild. With each passing day we are one day closer to March. However, winter may finally be arriving as they are calling for up to 8 inches of snow over the next 2 days. In honor of winter finally arriving, our first cocktail of the week will be Irish Coffee.

The origins of Irish Coffee, like most great cocktails, is disputed. Many believe it began at Shannon International Airport in Ireland. Others claim it began at the Buena Vista Cafe in San Francisco where travel writer Stanton Delaplane of the San Francisco Chronicle worked with the owners of the cafe to perfect the recipe after he had sampled it at the Shannon International Airport. No matter the actual origin, I like it especially on these cold winter days.

The original recipe calls for a shot of Irish Whiskey (I prefer Jameson's), a teaspoon of brown sugar in a coffee mug filled with black coffee. Heavy cream is then floated on top and the coffee drunk through the cream. Some will froth the heavy cream which makes it easier to float on top of the drink. My favorite Irish Coffee recipe is this:

1 Oz. Jameson's Irish Whiskey
1 Oz. Bailey's Irish Cream
6 Ozs Black Coffee
Top with whipped cream

You can use any type of whiskey, but I prefer Irish Whiskey. That's it. Simple. Easy. Delicious. I hope you enjoy it.