Scribbles in the Margin: E.B. White

Two of my favorite things:

- The sound the spine of a book makes when it's opened for the very first time.
- The smell of a brand new (or very old) book.

Until they can make a digital media reader that can duplicate those sensations I won't be giving up my non-P.C., environmentally unfriendly tomes. It's not that I'm a Luddite or technologically unsavvy or a throw back to an older generation (I have my share of tech, I adore MarioKart and I'm only 29) it's just that I love the entire experience of reading a book. An honest to God, made out of trees and toxic glue - book.

I like the heft of a hard cover, the feel of the edges of the pages as they transition from crisp to supple, the smell of the paper and ink and the way a paper back forms to you as you read it from beginning to end. It's easy to over look, but there is a very simple pleasure in a very good book.

One Man's Meat

It seems fitting that as I'm pondering a rather "old school" stance on the physicality of literature, I'm doing so with a copy of E.B. White's One Man's Meat on the night stand next to me. Written between 1938 and 1942, White's collection of essays (written for Harper's Magazine) follow his transition from New Yorker to ruralist and I'd be flat-out lying if I said I didn't feel envious of his ease with the written word. Whether he's describing the antics of his dachshund or the unease of his new rural environment, White's writing flows along smoothly, hitching only where he wants it to.

Of course I didn't start with One Man's Meat, and it certainly hasn't been the first stop on the road. The first book I picked up was Charlotte's Web (first 19 years ago and then again in January) and while I like the book, the idea that EB White had been professional columnist for grown-up publications was much more interesting to me than EB White: Award Winning Children's Author. And so I picked up his most popular book, Essays of EB White...

Essays of E.B. White

...a collection of essays White wrote for the New Yorker on such a wide range of topics that the table of contents reads more like a card catalog than anything else. He writes about the World's Fair, the end of the Model T, Sears and Roebuck catalogs and just about anything else that tripped his fancy. Never shocking or lurid, he always feels like gentleman story-teller. I'll share something else, my favorite essay section is the first one, observations and telling moments about his life on the farm...which is how I ended up at One Man's Meat a few weeks later. A bit convoluted, sure...but worth it. There is something entirely relaxing about the reflections of a life before cell phones, laptops, MP3 players and Kindles on the page instead of a screen.

A few more times through and the cover will curl just right.

The Crafty Bits: Pirate Mitt(ens)

I'm not really sure where I want to start, but I have a few things floating about that seem like fun things to share. I'm pretty much knee deep in yarn right and quite frankly I can think of worse things to be overwhelmed with. So...let's get this show on the road!


Things on the needles (or hook in one case) include a pair of socks, a scarf, a stocking cap and a pair of mitt(ens). Can you tell I didn't get my winter knitting done? The craft box is just about bursting at the seams. As you can clearly see.

And just in case anyone is wondering, my craft containment unit is an oval reproduction hat box. So very AWESOME.

This is my "challenging project" a pair of two color fair isle skull mitts. Yes, skull mitts. I have a husband that won't let a pair of hand knit socks any where near his feet, but he would like some fingerless gloves for those cold winter evenings when he zombie slaying or flying a dragon to the far reaches of Azeroth. No, we don't have any children, why do you ask??

I don't have much more done than what's shown in the picture, but I have knit each pattern section multiple times to get the tension and holding style right for working with two yarns. It's been an interesting learning curve making the jump from one strand to two colors. I'm anticipating a fair amount of frogging to get these done so every ten row I'll be putting in a life line...or as I call them, "Oh Sh*t Save Points".

In the next week or so you'll get to see other goodies, but we have to space those things out ya' know? What else would I share...a post from the dog? Well...okay, yeah that might happen. She's pretty pissed about the decreased face time in 2008.

The Home Cook: Fried Chicken

I'm going to be honest, I've got no idea what to say. To be frank, I'm out of practice and this draft recipe has been sitting in my "To Post" folder, mocking me for far to long. Clearly this is going to be messy. So instead of dallying around, waiting for inspiration or clear thought to strike, I'm just going to jump in and hope for the best.

Consider this my advanced apology.

Fried chicken. Everyone has a recipe. Like EVERYONE. This one is mine, well honestly, this one is my grandmother's. She crops up quite a bit around these parts doesn't she? For good reason I'd like to think. She's a good cook, seamstress, gardener, chicken tender, farmer's wife and grandma. We voted and we think we'll keep her, especially if it means we get chicken on holidays.

Not that chicken is a holiday food, by no means is that the case. Just ask any of her children who hate all forms of the bird based solely on the number of times they were forced to consume it between birth and moving out on their own. Thing is, Grandma's chicken? Delicious. It has more pop than most and has a wonderful flexibility that lets you fry it or bake it as your heart desires. Besides the unusual blend of ingredients I'd like to think the other "secret" is the fact that she raises her own birds...there's just something about free range, bug/grain fed fowl that is vastly superior to anything Tyson can knock out.

I feel like there should be lots more to say, but really...the food speaks for itself. So if you've got the chance, round up a hippie chicken (and by hippie Tim means organic, free range), cut it up, bread it and fry or bake it. It's pretty darn good supper.

Just like Grandma makes.

(Oven) Fried Chicken
Mary Ann Baker

1 cut up fryer hen
1 cup Biscuit Mix (Bisquick, Jiffy, etc...)
1 teaspoon Salt
1/4 teaspoon Pepper
2 teaspoons Paprika

2 Tablespoons Margarine, shortening or oil or enough oil to fry in.

For Fried Chicken:
In shallow dish or pie plate mix together biscuit mix and seasonings. Heat 12" cast iron fryer skillet with a 1/2" of oil over medium high heat. While pan and oil is heating, pat chicken pieces dry and roll in season mixture. When the skillet and oil is hot, place pieces in the skillet starting with the breast cut in the center. sear on each side and turn down heat to medium low. Cook chicken until center of breast piece is done and juices are clear.


(Oven) Fried Chicken:
Preheat oven to 425ºF.

In shallow dish or pie plate mix together biscuit mix and seasonings. Melt 2 Tablespoons of margarine in a 9x13x2" glass baking dish in the oven. While melting the margarine, pat chicken pieces dry and roll in season mixture. Remove the dish from the oven and brush melted butter over bottom of the dish. Place pieces in the dish starting with the breast cut in the center. Bake for 40 minutes. Turn each piece over and cook for an additional 10-15 minutes or until center of breast piece is done and juices are clear.



Serve with corn and mashed potatoes (or cheesy potatoes - but don't hold your breath waiting for that recipe.)