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Monday, May 31, 2021

Northern Illinois woman makes a goal of baking 52 pies this year - The Pantagraph

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“The look on someone’s face” when Gracelynn Dale shares a pie is a big motivator for baking.

WALNUT — Some people set a goal as a new year starts, but before one calendar page has turned, they abandon it. Not Gracelynn Dale.

She was inspired to start baking pies by her boyfriend, William Anderson. His grandma made a pie every week. So, Dale made a pie.

“You don’t get better unless you keep doing it,” she said.

Therefore, in 2021, she vowed to bake 52 pies — on average, one a week. She takes requests. Her boss wanted some pies for a bridal shower, so she made peanut butter cup pie.

“French silk is definitely my most requested. I've made six so far this year. I can almost make this pie from memory now,” she said.

Her goal isn’t to make 52 different pies, but to perfect her skills on the ones she makes.

“I practices the technique of making dough, creating a fun design on the crust, or tempering eggs for custard,” she said.

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Gracelynn Dale raises pasture pigs with her boyfriend, William Anderson, in Walnut.

Visitors often get to take some pie home in take-home pie containers that she bought just for that purpose. Having pie brings people around a table to share it.

“I love the way food brings people together,” she said. “The best conversations are often around the table.”

She enjoys using seasonal ingredients. This month, she celebrated rhubarb season by baking a strawberry rhubarb pie on May 10, pie 29 in her quest for 52 this year.

And for Memorial Day weekend, she made pie No. 34, an American flag pie with red and blue berries and a stars-and-stripes crust laid across the top.

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Gracelynn Dale made a flag-themed pie for Memorial Day weekend.

Years ago, Dale didn’t picture herself baking pies and raising livestock. She grew up on a family farm.

“I didn’t want anything to do with it,” she said with a chuckle.

Her passion was art, so she attend the Art Institute of Chicago. But she realized she liked smaller towns and agriculture, leading her to study ag business at Black Hawk College in Kewanee. Today she and Anderson raise pasture pigs in Walnut. You don’t see pigs raised this way very often anymore, she said.

Anderson concentrates on the show and feeder pigs. She’s all about the little ones.

Is an old legend or real history the basis for the name of Starved Rock State Park?

“I like the farrowing and working with the little pigs,” she said.

They have upward of 30 sows and grow enough corn and soybeans to feed them.

Dale is concentrating on sweet pies for now, but may venture toward the savory. Raising pigs, pork pie is a possibility.

“I found a recipe for bacon breakfast pie. We might need to try that,” she said.

She didn’t abandon her talents when the left art school for ag school, she uses her artistic skills with wedding photography and painting. She also writes a blog and has a strong following on Facebook where she tells stories about farming and pie baking.

“The look on someone’s face” when she shares a pie is a big motivator for baking, she said.

Watch now: Tour of Illinois state parks

The Link Lonk


June 01, 2021 at 03:00AM
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Northern Illinois woman makes a goal of baking 52 pies this year - The Pantagraph

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Pie

It's Prairie Pie Time - 417mag

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I’m not a pie person—sorry! But that’s what I like about Prairie Pie (307 S. Jefferson Ave., Springfield) so much. It’s a pie shop for pie lovers and haters alike. I should clarify: I like savory pies, I don’t like sweet pies. I can’t explain why. So when I first attended a Prairie Pie pot pie pop up I was beyond excited. Now, I can enjoy the pie shop aesthetic and its food as much as I want. When I first visited Prairie Pie’s storefront, I took a beef and mushroom pot pie, a chocolate chip cookie and a nori cookie to-go.

I’m a huge fan of the veggie pot pie they make (filled with bechamel, yes please) but wanted to give something new a try. I scraped every last piece of flaky crust and creamy mashed potatoes out of that to-go box like my life depended on it. I’m not the biggest nori fan, but those inky black cookies were too visually compelling not to try and, even for a non-nori fan, they were pretty stinkin’ good—sweet, savory and something different for your taste buds. But my favorite thing about Prairie Pie’s new storefront is the store itself. Ever so thoughtfully decorated by Pickwick House, it’s the kind of shop you just want to stay in. It’s warm and cozy and will make you feel right at home.

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June 01, 2021 at 05:15AM
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It's Prairie Pie Time - 417mag

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Pie

FOOD: Fun vegan pasta dish for a picnic - Montrose Daily Press

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Enjoy this beautiful meal al fresco, or outside in the cool, open air. Whether you have a patio, deck, picnic table, or you go to a local park — this is the time of year to enjoy eating outdoors with friends and family. Utilize our local parks and bring the family, a tablecloth, flatware, and cutlery for a beautiful picnic.

Don’t forget reusable bottles of water. Take advantage of seasonal spring veggies from the farmer’s market, such as asparagus and spinach, by making the veggies at the peak of their flavor. Supporting local farmers is super cool too!

Ingredients:

1 package grilled Chick’n strips– found in the meatless frozen section

(See article for substitution options)

½ cup vegan butter – Country Crock or Earth Balance are my faves!

16 oz bow tie pasta, aka farfalle (gluten-free is fine)

1 lb asparagus, diced

1 lb spinach

2 lemons, sliced into ¼s

Salt and Pepper to taste

Directions:

Bring a large pot of six cups of water to a boil. Add two tablespoons of salt and the box of pasta. Cook according to package directions, reserve ½ cup of pasta water, drain, and set aside. In a medium sized sauté pan, heat the vegan butter until hot, add the chick’n strips, cover, and cook 7-8 minutes. Cover the pan, stir well, add the asparagus, cover and cook 3 more minutes. Uncover pan, add the spinach and sauté, stirring frequently, until spinach is completely wilted. Add the cooked pasta, tossing together with a spaghetti fork until fully incorporated with the veggies and chick’n pieces. (If using substitutions, add the substitution here.) Squeeze the lemon wedges juice into the pan and toss again. Serve hot and eat outside, if possible.

Vegan chick’n pieces are found in the meatless, frozen section of most supermarkets. Make sure to buy grilled chick’n pieces, not chick’n tenders, for a light way to add protein if you desire. The meatless chick’n can be omitted OR replaced with a can of drained and rinsed, cooked white beans; or one pound of crumbled organic tofu; or a cup of riced cauliflower; or a cup of chopped broccoli. All of these substitutions will pair nicely with the light and flavorful lemon-butter pasta.

Bow-tie pasta, aka farfalle, is one of the most versatile and fun pasta types to play with in the kitchen! Do you prefer gluten-free pasta? What is your favorite pasta shape? Let me know at the email below! My top favorite pasta shape is angel hair pasta for the speed at which it cooks; a relief for this busy Mom of two boys, so look out for an angel hair recipe in the near future! Let me know what you think of today’s recipe by emailing me at vegancookingbyleah@gmail.com and thanks for cooking with me today.

The Link Lonk


June 01, 2021 at 02:03AM
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FOOD: Fun vegan pasta dish for a picnic - Montrose Daily Press

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Pasta

Dean shares recipe for Grilled Corn on the Cob and Grilled Vegetable Pasta Salad - WGN-TV

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CHICAGO - Memorial Day marks the traditional start to summer and in Chicago, it, unfortunately, coincides with a spike in violence.

In preparation, the Chicago police announced last week that the department canceled days off and officers would work 12-hour shifts. This weekend, the department says more than 30 people were shot, two of them fatally. The weekend's numbers are a far cry from 2020, however. Last year, Memorial Day weekend was the city's most violent in five years.

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May 31, 2021 at 09:38PM
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Dean shares recipe for Grilled Corn on the Cob and Grilled Vegetable Pasta Salad - WGN-TV

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Pasta

Barbecue Shepherd's Pie Recipe - Today.com

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Chef notes

I guarantee you've never had shepherd's pie like this! Instead of traditional ground meat, gravy and mashed potatoes this pie is filled with smoky leftover rib meat and barbecue sauce and topped with creamy, delicious macaroni and cheese.

Preparation

1.

Preheat oven to 350 F.

2.

Warm a skillet over medium heat and swirl in the vegetable oil. Add the onions and peppers and cook them until soft. Toss in the garlic and cook for about 1 more minute.

3.

Add the leftover rib meat to the skillet and season salt and pepper. Mix in the barbecue sauce and remove from heat.

4.

Grease a 9- by 13-inch baking pan.

5.

Spread the rib mixture in the pan, then spread the mac and cheese over it. Top everything with 1 cup of cheddar and pop into preheated oven and bake 30-45 minutes, or until the cheese sauce bubbles lightly around the edges. Let rest 15 minutes before serving.

The Link Lonk


May 31, 2021 at 07:30PM
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Barbecue Shepherd's Pie Recipe - Today.com

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Sugar Pie DeSanto brings her unbreakable AAPI spirit to soul music - Chicago Reader

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click to enlarge Sugar Pie DeSanto onstage in the 2010s - COURTESY JASMAN RECORDS
  • Sugar Pie DeSanto onstage in the 2010s
  • Courtesy Jasman Records

I always come back to classic soul, Motown, and R&B when I need to feel grounded, and lately life has pushed me deep into my collection of 60s party hits—which includes the 1966 single "In the Basement" by soul singers Etta James and Sugar Pie DeSanto. James earned her share of fame with hits such as "I'd Rather Go Blind" and her most recognizable tune, a rendition of "At Last" (first dance for the Obamas in 2008, remember?), but DeSanto hasn't gotten the accolades she deserves from mainstream audiences.

I first heard "In the Basement" as a teenager, on a beat-up 45 that I'd found stuck in a pile of records in my grandparents' basement (appropriately enough). I was immediately transfixed by DeSanto's raspy alto as she shouted out the chorus alongside James. Later, when I started searching for more information about DeSanto, I found out that she has something in common with me: she's multiracial, and one side of her family hails from the Philippines. A fellow hapa into basement stompers? This definitely solidified my fandom.

Sugar Pie DeSanto was born Umpeylia Marsema Balinton in Brooklyn in 1935, and her family moved to San Francisco's Fillmore District when she was four years old. As a child, she lived near Etta James, her cousin and soon a friend. DeSanto received the nickname "Sugar Pie" from bandleader Johnny Otis while she was touring with his revue in the mid-50s, and she's kept it through her long solo singing and songwriting career (she was once the highest-paid songwriter employed by Chess Records, and her songs have been recorded by the likes of Minnie Riperton, Billy Stewart, and Fontella Bass).

Today DeSanto is 85, and though she's understandably less active, she released her most recent new music, the EP Sugar's Suite, in 2018. She's visited Chicago many times during her career (including for gigs at the Chicago Blues Festival), blessing us with her energetic, almost gymnastic onstage moves; she's four foot eleven and learned a lot touring with James Brown in the 60s. When David Whiteis previewed her 1998 concert at Buddy Guy's Legends, he called her an "electrifying performer."

DeSanto recently appeared as a subject of the May 19 Project, a social-media and video campaign created to promote solidarity with and among Asian American and Pacific Islander (AAPI) communities. It was launched by See Us Unite, a coalition of nonprofits working to stop anti-AAPI hate. It's great to see DeSanto talking about the diverse and inclusive music scenes that fostered her sound, and her story is an exciting reminder of the new multicultural music that's surely being created right now by young people in their basements.  v

  • Etta James and Sugar Pie DeSanto's "In the Basement"

  • Sugar Pie DeSanto's May 19 Project video
  • The 2018 EP Sugar's Suite

The Listener is a weekly sampling of music Reader staffers love. Absolutely anything goes, and you can reach us at thelistener@chicagoreader.com.

The Link Lonk


May 31, 2021 at 06:01PM
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Sugar Pie DeSanto brings her unbreakable AAPI spirit to soul music - Chicago Reader

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Pie

Tsvetaeva strawberry pie: A summer twist on a Russian poet’s favorite dessert (RECIPE) - Russia Beyond

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Try another version of the recipe that made its way from poet Marina Tsvetaeva’s memoirs to popular Russian cuisine.

Victoria Drey

Tender shortcrust pie combined with a smooth sour cream filling that has a berry flavor – what else could be better for a warm summer tea?

Surprisingly, it’s still a kind of mystery why this pie, which is beloved in many Russian families, has the name of one of the most iconic Russian poets, Marina Tsvetaeva.  A similar pie was once mentioned in the memoirs of Tsvetaeva’s sister, Anastasia. As children they loved eating sour cream pies with apple flavor at the dacha during the summer. The memoirs, however, lack a specific recipe, so I consider ‘Tsvetaeva pie' to be inspired by the poet’s family memoirs. 

What I truly love about this pie is adding a generous amount of sour cream to literally every step of cooking, from the pie to the stuffing. Sour cream is one of the most significant ingredients in Russian baking, and adding this dairy into the short pie makes it more tender and richer in taste. And the same goes with the filling. I’d even call sour cream a good Slavic alternative to cream cheese – it gives desserts a very similar signature sourish hint with a unique creamy consistency. 

What about the second part of the filling, the traditional version of Tsvetaeva pie calls for the apples – however, sour cream base also goes perfectly with lots of other fruits and especially berries. So why don’t try adding the most summerish berry into the recipe?

Unlike other berries, I often feel like strawberries don’t perform well after being defrosted. So, I prefer cooking my strawberry bakery and desserts specifically during the summer season – when they are fresh and top delicious. 

Ingredients for the pie:

Victoria Drey

  • 200 g plain flour
  • 100 g sour cream (20-30% fat)
  • 100 g butter
  • 1 tsp baking powder
  • 1 tbsp sugar
  • 1/3 tsp salt

Ingredients for the filling:

  • 350 g sour cream (25-35% fat)
  • 300-400 g fresh strawberry
  • 2 eggs
  • 2 tbsps flour
  • 100 g sugar
  • 1 tsp vanilla sugar or extract
  • 1/3 tsp salt

Preparation:

1. Start with the crust: in a bowl mix softened butter with sugar.

Victoria Drey

2. Add sour cream and mix until smooth. Next comes the flour: sift it with baking powder and salt right onto the mixture; start mixing with a spatula and continue kneading on the cooking surface.

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3. I recommend first add around 180 g of flour and then add another tablespoon if needed. You should get a very soft and elastic piece that does not stick to your hands. Set the dough aside for 5 minutes to rest.

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4. Meanwhile, prepare strawberry: cut each berry in 3-4 slices. For this recipe choose firm and not soft strawberries – it’s important that they don’t run much while baking.

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5. Now back to the dough – spread it over the bottom and edges of your baking form.

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6. Then, layer strawberry slices over the bottom. If you feel like your berries are too watery I recommend dusting them with a small amount of cornstarch. 

Victoria Drey

7. Make the liquid part of the filling: in a bowl whisk eggs with sugar, vanilla sugar or extract and a pinch of salt.

Victoria Drey

8. Add flour, sour cream and whisk until smooth.

Victoria Drey

9. Pour the liquid filling over the strawberry layer, make sure you cover all berry slices well. Bake at 170°C for around 50 minutes – the pie might slightly jiggle in the middle; that’s ok.

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10. Allow your strawberry Tsvetaeva pie to completely cool or better chill in the fridge for 3-5 hours – this way it becomes even more tender and creamy in texture. Enjoy a slice with a cup of black tea – priyatnogo appetita!

Victoria Drey

READ MORE: Try these 5 "Russian babushka" recipes for a strawberry summer

If using any of Russia Beyond's content, partly or in full, always provide an active hyperlink to the original material.

The Link Lonk


May 31, 2021 at 03:00PM
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Tsvetaeva strawberry pie: A summer twist on a Russian poet’s favorite dessert (RECIPE) - Russia Beyond

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Pie

Banza Chickpea Pasta Review: A Gluten-Free, High-Protein Staple - Women's Health

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I'm probably not alone in saying that I could easily and happily eat pasta three times a day for the rest of my life. In the interest of adding some more nutrients to my diet, I dabbled in low-carb pasta alternatives like zoodles and spaghetti squash only to be left unsatisfied and still craving carbs. But a few years ago while browsing the aisles of Whole Foods, a bright orange box labeled "Pasta Made From Chickpeas" caught my eye.

Admittedly, the idea of eating pasta made from chickpeas sounded less than appealing at first. I figured it would probably get mushy and leave me just as unsatisfied as the other pasta alternatives I'd tried, but I couldn't help but be lured in by the fun shell and alphabet shapes (don't say you wouldn't feel the same way, too).

I am now delighted to say that I was completely wrong. Banza's chickpea pasta ($3, Amazon) is delicious, versatile, and even easy on my wallet. Here's why it's a staple in my pantry:

Courtesy

Banza Chickpea Pasta, Variety Pack Of 6

BANZA amazon.com

$22.49

The texture is great.

As a lifetime carb lover, this tasted more like traditional pasta than any other alternative I've tried (and trust me, I've tried them all from quinoa to cauliflower and black bean-based noodles). Given the fact that this is actually just made of chickpeas, I have no idea how, but this retains the gummy, chewy taste of real pasta. I even got my Italian best friend to start loving this.

You might feel like because you've been cooking pasta your whole life, you can throw out the box as soon as you toss the noodles in some boiling water, but learn from my mistake and don't do that. Make sure to follow the instructions—especially the part about rinsing the pasta with water after straining it. That's the key to making sure this doesn't get mushy, even when you're eating leftovers for days.

It has a short ingredients list.

This isn't one of those gimmicky foods that touts a healthy ingredient, then has just a tiny bit of it on the end of the ingredients list (haven't we all been burned by that?). The first ingredient in this really is just chickpeas. The only other ingredients in this are pea protein, tapioca, and xanthan gum for that chewy flavor that really makes this taste like pasta.

It's cost-effective.

A lot of "healthier" pasta alternatives out there cost about $5 per box, but this is closer to $3. Available in fun shapes like wheels, cavatappi, and casarecce to traditional noodles like spaghetti and penne, the options are endless—though I'm a personal fan of the shells. Plus, this pasta is super filling. One box with sauce and veggies will typically feed me for about five to six meals, so it makes prepping food for the week a total dream.

Banza's chickpea pasta has been a staple of mine throughout the years, and I've gotten almost all of my friends and family hooked, too.

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The Link Lonk


May 31, 2021 at 07:00PM
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Banza Chickpea Pasta Review: A Gluten-Free, High-Protein Staple - Women's Health

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Pasta

A James Beard Award-winning podcaster created a new pasta shape for optimal ‘forkability’ and ‘sauceability’ — here’s a recipe to test his theory - The Seattle Times

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[unable to retrieve full-text content]A James Beard Award-winning podcaster created a new pasta shape for optimal ‘forkability’ and ‘sauceability’ — here’s a recipe to test his theory  The Seattle Times The Link Lonk


May 31, 2021 at 08:00PM
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A James Beard Award-winning podcaster created a new pasta shape for optimal ‘forkability’ and ‘sauceability’ — here’s a recipe to test his theory - The Seattle Times

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Pasta

Sunday, May 30, 2021

10 Best High-Protein Pasta Brands to Satisfy Your Noodle Cravings - PureWow

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Few things are as satisfying as diving fork-first into a bowl of saucy, al dente pasta. But what if it could be even more satisfying? Enter high protein pasta.

Remember, protein is an essential macronutrient that your body requires for myriad uses, like building and repairing muscle and producing hormones and enzymes to keep you functioning. Sure, it’s readily found in meat, seafood, tofu, dairy, eggs and even fruits and vegetables…but thanks to a host of new alternative pasta brands, you can also get your daily protein allowance from a heaping plate of penne (or rotini—whatever floats your boat).

According to the National Academy of Medicine, adults should aim for a daily minimum of 0.8 grams of protein per kilogram of body weight, or about 7 grams for every 20 pounds. A 3.5-ounce serving of traditional wheat pasta will generally provide seven grams of protein, but pastas made from chickpeas, lentils, peas and even edamame offer a bit more. Here, ten high-protein pasta brands to try for dinner.

RELATED: 12 High-Protein Grains to Add to Your Diet

high protein pasta tolerant foods red lentil pasta

Amazon

2. Tolerant Organic Red Lentil Pasta (25g protein)

With 25 grams of protein per 3.5-ounce serving, this protein-packed pasta—made from red lentil flour—is a nutritional no-brainer. It’s also gluten-free, rich in iron and free of major allergens (like peanuts, tree nuts, soy, sesame, egg and dairy). Reviewers say it tastes mildly nutty like whole wheat pasta, but that the texture can be slightly dry.

$4 at Amazon

high protein pasta barilla protein plus

Barilla

9. Barilla Protein+ Pasta (10g protein)

Barilla’s Protein+ line includes seven traditional pasta shapes meant to provide a “classic pasta taste” with the boost of added protein. This pasta is made with a blend of golden wheat and protein from lentils, chickpeas and peas, and has 10 grams of protein per 2-ounce serving (up from 7 grams in the same size serving of regular pasta). TBH, the line is nutritionally more like regular, run-of-the-mill pasta than other options on our list, but if you’re looking for something that tastes traditional, it has the edge. (Also of note: The packaging claims it’s plant-based, but it is made on equipment that processes products with eggs.)

Buy it ($2)

The Link Lonk


May 30, 2021 at 03:03AM
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10 Best High-Protein Pasta Brands to Satisfy Your Noodle Cravings - PureWow

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Pasta

Dan's Daily: Sullivan Safe, Pasta Hat Trick, Habs Force Game 7 - Pittsburgh Hockey Now

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Usually, I cannot watch playoff hockey for at least a few weeks after the Pittsburgh Penguins are eliminated. No, I don’t suffer from the same letdown or raw emotions that fans go through (I’m jealous). Usually, by the end of the Penguins season, I’m sick of hockey for a while. Not this year! I am eating up these rivalry series with a big ol’ spoon.

In the Daily: Montreal used an electric atmosphere to beat Toronto to force Game 7, David Pastrnak showed up in a suit that would make a matador jealous then scored a hatty, Seth Jones will test free agency, and Penguins coach Mike Sullivan is safe, according to Sportsnet reporter Elliotte Friedman.

Pittsburgh Hockey Now: Yep, Mike Sullivan is expected to be back as the Pittsburgh Penguins head coach. 

Really, Sullivan being safe shouldn’t be news, but here we are, and lots of people were firing lots of arrows hoping to hit a target.

Jake Guentzel, who didn’t score a goal until Game 6 and didn’t have any at even strength, made perhaps the biggest admission of the Penguins clean-out day: “I let a lot of people down.”

National Hockey Now & NHL

A media friend asked on Saturday–what is National Hockey Now??  Simply, NHN is the umbrella company for all of our Hockey Now sites, from San Jose to New York and all points in between. And–we have a HUGE expansion announcement coming on Tuesday. Game changer.

Boston: David Pastrnak arrived at TD Garden in a white matador suit, then popped a hat trick to embarrass the New York Islanders 5-2. 

New York: The Islanders were backing off the Perfection Line, leaving gaps, and–get this–wanting interference penalties. They were FAR from perfect. 

After catching a lot of flak from Islanders fans who began every sentence with –“Well what about the Penguins…”– wanting interference penalties is amusing to me. Yep, that’s a penalty, should be a penalty, and should be called. Officials allow the team that interferes to have a distinct advantage to “let the boys play.”

Sportsnet: Ole, Ole Oleee! Ole! Ole! The Montreal Canadiens made news by allowing 2500 fans into the Bell Centre, squandered a 2-0 third period lead, and still forced Game 7. Ole! Ole! Ole!

Toronto should be glad there won’t be too many, if any fans, in ScotiaBank for 7. The pressure would be suffocating. If Toronto loses, just stand back and watch the world burn.

Columbus Blue Jackets d-man Seth Jones won’t re-sign before free agency. The top-tier rearguard is willing to test the waters and could be the latest big name to bolt. 

Columbus–the city, the fans–have done everything right, but there is still something missing.

TSN: The Canadian team which wins the North Division will get to stay in Canada. Darren Dreger reports the NHL expects a travel exemption to be in place to allow a U.S. team to come and go. 

Florida: The Panthers had a disappointing end. They lost to a (probably) better team (Tampa Bay), but they gave Tampa all it could handle. Joel Quenneville reflected on the season on locker clean-out day. 

San Jose: Hey Johnstown fans, remember Archie Irbe? The goaltender, most known for his stints in Carolina and San Jose, had a great conversation with our folks in San Jose. 

Vegas: Max Pacioretty didn’t take the morning skate for Game 7 on Friday, then he showed up in a big way for Game 7 against Minnesota. 

Colorado: The Colorado Avs have what it takes to beat Vegas in Round Two, but can they?

Later Sunday morning, I’m hopping a flight to Denver to cover that series for our National Hockey Now outlets. I’ll continue our Pittsburgh Penguins coverage, too, but I’m going to miss Indy. That chaps me (no wifi on Frontier. Cmon folks, it’s OK to have one amenity), but it’s a sacrifice for the business.

It should be a great time. But Indy… Car races are so much the same in this era–every week, the same drivers have a close finish for TV ratings. The cars are designed that way. But–there was a time when the Indianapolis 500 was about technological advancements. Before cars were equalized for better TV viewing, one car usually dominated the Indy 500. And we enjoyed the greatness. Heck, rearview mirrors were invented by Ray Harroun in the very first Indy 500 in 1911. Harroun and his brightly colored yellow “Marmon Wasp” averaged nearly 90mph over the famed brick pavement.

Never before did Indy have a remotely close finish. Winners were coronated as usually the best (or luckiest) man and machine.

But–in 1982, two cars made 500,000 people go bonkers, and venerable broadcaster Jim McKay lost his marbles. It remains one of the great sports broadcasts and finishes of all time. It made me an Indy fan and a Rick Mears fan.

My son was born just before Memorial Day, 1997. When we brought him home from the hospital, the first thing he and I did as father and son was watch Arie Lueyendyk win the ’97 race. Of course, my son was two days old. He didn’t say much, but I’m sure he enjoyed it.

“There’s time to catch him … I’ve never seen anything like it!”  I watch this every year, and someday, I’ll show my buddy, little Leo (my two-year-old grandson, who loves cars). Have a watch. Enjoy.

The Link Lonk


May 30, 2021 at 06:48PM
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Dan's Daily: Sullivan Safe, Pasta Hat Trick, Habs Force Game 7 - Pittsburgh Hockey Now

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Pasta

Patrice Bergeron, Taylor Hall Helped Make Pasta Hat Trick Happen, And Other Leftover Bruins Thoughts - CBS Boston

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By Michael Hurley, CBS Boston

BOSTON (CBS) — That was incredible. Simply incredible.

I’m not over it. The Bruins aren’t over it. The 17,400 fans who attended aren’t over it. This one’s going to leave a lasting memory.

Sure, the game — which the Bruins won 5-2 behind a David Pastrnak hat trick and three third-period goals for the home team — was great. It was typical of hard-fought playoff hockey being played between two teams. We’ve seen it dozens of times over the past decade. Full marks to them. Quality stuff.

But it really isn’t about the game. Not to me, at least.

Certainly everybody in that building has had different experiences over the past 14 months, as the COVID-19 pandemic derailed the world’s way of life for longer than any of us could have imagined. And we all lived it to different degrees.

We don’t need to rehash every tragic or frustrating moment of the pandemic. It was awful. And while it remains a worry to some degree, a night like Saturday at the Garden went a long way in convincing everyone here that we’ve achieved a significant milestone.

Even before gates opened, the atmosphere around Causeway Street was evident, as attendance restrictions were lifted for the first time since March of 2020. Bars had lines down the street, thousands of fans packed the Garden entrances before gates opened, and the grisly winter-like weather did nothing to limit the palpable excitement from building around the building. People were happy to have this moment. More importantly, they were ready.

Even though many of those fans ended up paying the cost of a hat on top of their ticket fee, they got their money’s worth, and the night was everything they could have imagined it to be.

The building was full. The roars were back. And the city celebrated. Together.

That hasn’t happened in a long, long, long time. It was incredible to see.

Whew. Leftover Bruins Thoughts? Sure. Let’s go.

–David Pastrnak had the hat trick, and the snazzy suit/hat combo, so he’s gotten plenty of pub. Rightfully so. But I quickly want to spotlight the plays that helped make those three goals happen, because it typifies the type of team effort that goes into the all-world goal scorer scoring all-world goals.

On the first Pastrnak goal, the Bruins had an offensive zone faceoff after Andy Greene thwacked Charlie Coyle in the face with a hockey stick. (Coyle taking the lumber to the schnoz before dropping an opponent to the ice counts as an unheralded play here, too.) The puck was loose off the draw, and Patrice Bergeron was tied up with Casey Cizikas. He found the puck, freed himself, and while falling to the ice, made a pass to David Krejci at the point with a certain calmness that should not be overlooked. (A player with less poise might have whipped that one 200 feet the other way.)

From there, Krejci shot on net, and Pastrnak went into All-Star Game Accuracy Competition Mode to casually pick the top right corner and tie the game at 1-1.

On the second goal, it was Bergeron yet again who made a rather difficult play to set up Pastrnak. Bergeron set up shot in the right faceoff circle before accepting a feed from Brad Marchand. Almost immediately after receiving the pass, Bergeron took a bump from Josh Bailey. Yet with no time or space to operate, Bergeron still generated a hard, low shot along the ice, forcing Ilya Sorokin to kick the rebound … directly to the tape of the stick of one of the world’s most talented goal scorers.

Bergeron obviously got assists on both goals, so his work wasn’t exactly unheralded. But don’t let Taylor Hall’s work go unnoticed on Pastrnak’s hat-shower-generating goal.

Just watch the man’s net drive. Is a net drive the world’s most exciting play? Not really. But look at this young man’s motor as he splits the uprights of Noah Dobson and Adam Pelech. It’s jaw-dropping.

Taylor Hall drives the net (Screen shot from NHL)

Taylor Hall drives the net (Screen shot from NHL)

Taylor Hall drives the net (Screen shot from NHL)

That type of work doesn’t show up on the stat sheet, but Hall was rewarded with an empty-net goal to ice the game. The hockey gods were attentive to this game, no doubt.

–The Bruins’ top line was stupid good. Obviously. Three goals from Pastrnak, two assists from Bergeron, and an assist from Marchand will let you know that. But beyond the goals, that trio absolutely owned the puck and spend nearly their entire night generating chances in the Islanders’ end.

Per Natural Stat Trick, the Bergeron line skated together for 12:43 at 5-on-5. They generated 23 shot attempts and 17 shots on goal, while the Islanders generated just six shot attempts and three shots on goal. Two of Pastrnak’s goals came on the power play, so they’re not even reflective of the type of dominant night that trio had. Barry Trotz is going to have to get work to try to stop that from happening again on Monday night. Because letting “The Best Line In Hockey” cook is a recipe for a short series.

–Tuukka Rask is still stopping everything he sees. He was so calm and deliberate out there, and it really contrasted with Ilya Sorokin. The Russian rookie was good, obviously, with his 35 saves in a raucous environment. But he wasn’t great … and he was more than a little leaky.

Numerous times, pucks dripped out of Sorokin’s body, lying free in the crease for tantalizing moments. The most notable instance came midway through the second period, when Sorokin stopped a a harmless shot from Taylor Hall but dropped the puck directly between his pads without knowing where the rubber had gone.

The Bruins didn’t capitalize on any of those opportunities — there were, give or take, five or six such moments — but be on the lookout for some crashing of the net in Game 2 (provided Trotz doesn’t go back his Vezina candidate, Semyon Varlamov).

–Rask’s best sequence came in the second period, with the score tied at 1-1. First he made his patented toe save on a Josh Bailey snap shot from the dot. Twenty-five seconds later, he made a shoulder save on a shot fired by Anthony Beauvillier coming down the left wing. Rask casually caught the puck after it bounced into the air off his pad. He remained cool as a cucumber 10 seconds after that, when Jean-Gabriel Pageau redirected a shot from the goalmouth.

It wasn’t necessarily highlight-reel stuff, but it was high-level goaltending in a tight playoff game.

Despite allowing just two goals, Rask’s 2021 playoff save percentage actually went down, from .941 to .937, because the Islanders mustered just 22 shots all night. It begs the question: Is It Finally Swayman Time?!!?!?!

(No, it does not. That was a joke.)

(I was joking.)

–I truthfully did not get a good look at the Charlie McAvoy penalty, but I know for certain that the hooking call on Nick Ritchie was an absolute whiff by the refs. A stick lift, quite obviously, is not a hook. It was such a bad call, and the Islanders were so feckless at 5-on-5, that I was waiting for one of those instant make-up calls that comes 7 seconds into a bogus power play.

Alas!

–McAvoy remains a monster. It’s evident just by watching him, and the numbers bear it out.

He skated a team-high 22:21. Boston generated 32 attempts and allowed 13 shot attemps when he was on the ice. That translated to a 24-7 shots on goal advantage with McAvoy on the ice. He was also on the ice for four Boston goals and neither of the Islanders’ goals. He also fired a decent shot that looked like it was straight out of Blades Of Steel.

He’s made progress all year, no doubt. But it’s been especially pronounced this postseason. The 23-year-old has blossomed into the 200-foot dominant player that he’s been expected to become for three years.

–The moment preceding that McAvoy go-ahead goal was such a critical moment of the game. In fact, because I am a dutiful reporter, I wrote “really critical moment” in my notes after the Bruins were penalized for too many men on the ice. Incredible insight.

The Bruins’ penalty kill limited New York to just two shots on that power play, and a mere 15 seconds after Ritchie left the box, McAvoy went to Hammer Town. That’s how you win a playoff hockey game.

–Boston:

TD Garden employees retrieve hats thrown onto the ice after David Pastrnak scored his third goal in Game 1 vs. the Islanders.(Photo by Rich Gagnon/Getty Images)

–An underrated moment of Pastrnak’s hat trick is that he had two early Grade A opportunities but fired the puck directly into the middle of Sorokin on both occasions. That’s what made that patient delay stand out even more on his first goal.

–For as much as the 5-2 final score and the utter puck dominance of the Bruins’ top line indicated a blowout victory, I still don’t think this is an easy series for the Bruins. Not at all. Notably, Kyle Palmieri missed a wide-open doorstep bid, one of two or three plays where the Islanders sent some dangerous passes across the front of Boston’s net. They’re not the most explosive team, but they were closer to scoring three or four goals than their shot total would indicate. Trotz also knows how to smother an opponent when needed. I expect a much better plan for the Bergeron line going forward. And Varlamov, who went 5-1-0 with a .943 save percentage and 1.93 GAA vs. Boston this year, is still lurking. Also, Nassau Coliseum is going to be every bit as crazy — if not a little crazier — than TD Garden. There’s a long way to go here.

But the Bruins delivered the first punch, and it was a memorable one.

–I’ll shut up and let the people who were actually involved talk about this special evening.

Patrice Bergeron:

“The energy, the atmosphere was everything we expected and more. To say that we’ve missed them is an understatement. I think we appreciated it even more when the fans kind of were taken away from the game a little bit for quite some time, and you have to play without them, and it was still competitive, but it’s still not the same. It’s not the same energy and the same atmosphere.

“So special, special night. It was good to have them and good to have the win.”

“It seemed like it meant a lot to all of us. It seemed like for the fans, it was also special. It was a year of lots of ups and downs — more downs than not — and craziness and heartache. So I thought you could tell that everyone was trying to enjoy themselves and have a good night.”

David Pastrnak: 

“That was obviously a lot of fun. Outstanding to have the fans back. You could feel the energy already this morning. We were all excited.”

“On the warmup, it felt like 22 players playing their first NHL game. Everybody looking around, and so many people. Definitely a different game with the fans, and obviously a lot of fun today.”

“A hundred percent [it felt bigger than hockey]. It’s a different sport with them in the building. That’s when it kind of warms your heart and kind of reminds you why you play the sport, you know? It was awesome to have them back. And how I said, just coming out on warmups, it was so much fun and they’ve been our seventh player the whole night. So really good job by them, and I enjoyed it a lot.”

Bruce Cassidy:

“I was trying enjoy the moment, looking around the crowd [after Pastrnak’s third goal]. It’s been a long time since we had a full house here at the Garden, and they were behind us from warmup on. Obviously we want to play well for the group and for each other, but also for the fans that have continued to support us and came out tonight especially.”

“So I think it was just a good moment to look around and see a lot of joy.”

You can email Michael Hurley or find him on Twitter @michaelFhurley.

The Link Lonk


May 30, 2021 at 08:54PM
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Patrice Bergeron, Taylor Hall Helped Make Pasta Hat Trick Happen, And Other Leftover Bruins Thoughts - CBS Boston

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Pasta

The story behind Mom's Apple Pie | Headlines | insidenova.com - Inside NoVA

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Way, way back in the late 1970s, Steven Cox and Avis Renshaw had a Potomac River farm, a home in Reston and two Fairfax County farm stands.

The grandson of an Ohio farmer and the granddaughter of an engineer who helped build the Pentagon, they imagined a future literally rooted to the land, in which hard work and sound farming practices would provide a future for them and their family. 

But by 1981 they were bankrupt. They lost their farm and the farm stands due to crop failures from an unusually long drought, and couldn’t get a loan to meet their expenses. Avis was pregnant with the first of their four children. She remembered how pies had sold quickly at their farm stands. To bring in money, they made pies in their home kitchen and sold them to friends, neighbors and farm markets.

“I learned to bake by trial and error,” Avis remembers. “We took a bunch of recipes and tried them all, and we were systematic about finding out what we liked and what we didn’t.”

Steven sourced the fruit, flour, butter and pumpkin from Virginia farms. He insisted on organic growing and demanded that produce be picked and delivered at the peak of ripeness. He used no preservatives or processed ingredients. 

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Mom's Apple Pie uses locally sourced ingredients whenever possible.

Daughter Petra (also known as “Petee”) recalls that her father did much of the baking. “When it comes to pie and produce, he has a mad-professor energy about him – a zeal and fervor that’s hard to dismiss.” Her mother “handled the business end and sought out new markets.”

They baked and baked and baked. “The key was making the crust just right,” Avis adds, “and not putting in too much sugar, so you could taste the fruit.”

With the birth of Clancy (now a professional soprano living in upstate New York), Avis decided to call herself Mom’s Pies. A local Safeway decided to sell a few. They sold. Soon 40 Safeways wanted their pies, cookies and baked bread. To meet the demand, Steven bought an antique dough mixer, a dough rolling machine, a dough press and an oven that could bake as many as 100 pies at a time. 

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Avis Renshaw is the "mom" behind Mom's Apple Pies.

None of these would fit in their home kitchen so Avis rented space in a Sterling industrial park, and their pies and other baked goods found fans. Among their earliest supporters was late Supreme Court Justice Sandra Day O’Connor, who was especially fond of their sunflower crunch loaf. 

They heard a rumor – later confirmed to be true – that one of their apple pies found its way into the White House and was savored by President George H.W. Bush. (Bill Clinton later would say nice things about their lemon chess, and Barack Obama would enjoy their sweet potato pies). 

Refocus

By then Avis and her small staff were making as many as 800 pies a day. In 2003, when their industrial park landlord raised their rent, they decided to stop selling to supermarkets. Later that year Avis found an old Leesburg gas station at the “pie shaped” intersection of Loudoun and East Market streets and turned it into a retail shop. She used the small shed behind the shop to make the pies. 

They soon opened another location in Occoquan’s historic district that also had room for on-site baking. When that landlord offered them additional space, daughter Petee, who had been studying cuisine and viniculture in Italy, suggested they fill the shelves with craft beer, vintage and boutique wine and locally produced jams, honey, pottery, Winchester’s Lone Oak Coffee and Route 11 potato chips.

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Mom's Apple Pie is a popular Occoquan destination with an adjacent shop that sells craft beer, vintage and boutique wine and locally produced jams, honey and pottery.

Petee managed the shop for a while, then moved to New York City, married and opened her own pie shop there. She has since opened a café in Brooklyn.

Two years ago, Avis and Steven opened a third location with on-site baking in the Hill High Marketplace, just off Route 7 in Round Hill.

Home Farm Production

The pies had not only pulled the family out of bankruptcy, but permitted them to move to Lost Corner Farm on the Potomac, just a few miles from their previous farm. With cattle, chickens, pigs and three dogs, they settled into production of most of what they needed for home and business use. 

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Michael Rubio helps a customer at Mom's Apple Pie in Occoquan.

Originally, they had imagined they could raise everything they needed for their pies organically and sustainably, in their own backyard.

It didn’t quite turn out that way. “We are lucky in that Virginia has the right kind of weather to grow many things,” Steven says, sitting on a tractor on the Lost Corner Farm. “We not only have great soil, we have great resiliency in the soil. This allows us to grow all the berries, corn, sage, potatoes, sweet potatoes and pumpkins for the pies.”

But not the apples.

“We have tried and baked every variety of apple grown in Virginia and just about every variety from the rest of the country. We owe it to the pies to use the best of everything we can find.” 

Mom’s currently “imports” Northern Spy, Crispin and Granny Smith apples from New York state. Flour comes from Montana.

“We planted wheat. It worked for our bread but it didn’t quite pass the test for our pies.”

What test is that?

“Everything has to be yummy.”

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Mom's Apple Pie started with a farm on the Potomac River back in the 1970s.

With 50 full-time employees, son Tyson supervising much of the farm and bakery operations, and daughter Biansa doing the books, Avis “hasn’t quite thought through” handing the business over to her children.

“I’m trying to slow down,” said Avis, now a grandmother seven times over, “but I’m used to working all the time.”  

This is an edited version of an article that originally appeared in the Piedmont Virginian magazine (Winter 2021), published by InsideNoVa. 

The Link Lonk


May 30, 2021 at 06:30PM
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The story behind Mom's Apple Pie | Headlines | insidenova.com - Inside NoVA

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