Oh Those Wonderful 70’s
 |
When I first found this
Guild Condiment Set it screamed 1970’s with its avocado green color. A flood of
memories overcame me. The yellow
lily pad flower reminds me of the lily pads in Carr’s Cove (named after my
ancestors) at Cayuga Lake.
Canoeing in the lily pads is always a challenge as the paddle gets
tangled. The scent of those blooming flowers is incredible.
The 70’s were a wonderful
time for me. I lived in the
beautiful Finger Lakes area, I was in high school living and loving life. So many good memories, people, friends,
music and activities, I couldn’t help myself and just had to purchase this bit
of nostalgia.
The first thing that came in
mind was a picnic. You can’t
imagine a more beautiful place then these gorgeous crystal clear lakes with
rolling hills. The picnic
menu might consist of Cornell chicken (recipe follows), Hoffman hotdogs, baked
beans, salt potatoes, fresh corn on the cob – just picked today from the farm,
Cato’s Italian bread and half and half cookies. The transistor radio is playing songs from WMBO,
WAUB or a Geneva station if you moved the antenna around. Build a campfire and complete the
evening with somemores and maybe some Boones Farm Strawberry wine for 99 cents
a bottle.
I can’t help smiling when I
look at this set. It makes
me think of one of my favorite songs – to quote Simon and Garfunkel
Kodachrome, they give us those nice
bright colors
Gives those greens of summer
They make you think all the world’s a
summer day
I would love to hear your special memories, please feel free to share
and comment on your most favorite times/memories of the 70’s below on the blog.
Enjoy this delicious
recipe along with a little history of it’s creator. Information taken from http://americanfood.about.com/
This central New York specialty was invented by Dr. Robert
Baker, a professor at New York's Cornell University. He wanted to create a
delicious way to grill smaller chickens, so that the local farms could sell
more birds, sell them sooner, and more affordably. One taste of his Cornell
chicken recipe and you'll know why he was so successful.
From Makes 4 Portions Grilled Cornell Chicken
Prep Time: 10 minutes
Cook Time: 1 hour
Marination Time: 2 hours
Total Time: 3 hours, 10 minutes
Ingredients:
•
2 whole dressed chickens (2 1/2 - 3 pounds each), cut in
half
•
For the basting sauce:
•
2 cups cider vinegar
•
1 cup vegetable oil
•
1 egg
•
3 tablespoons salt
•
1/2 teaspoon ground black pepper
•
1 tablespoon poultry seasoning
Preparation:
Combine the basting sauce ingredients in a blender and blend until
emulsified. Place the chicken halves in a large zip-top plastic bag and pour in
1/2 cup of the sauce. Seal the bag and shake gently to coat the chicken evenly.
Refrigerate for 2 hours.
Remove the chicken from the marinade, and wipe off excess sauce from
the surface. Grill over charcoal, turning and liberally basting with the sauce
every 10 minutes, for about an hour, or until cooked through.
Note: Dr. Baker's original recipe used a barbecue pit with the
chicken cooked on racks, several feet away from the coals, so that the chicken
cooked relatively slowly, but this recipe still works fine if you use a deep,
kettle-style grill.
This recipe makes enough basting sauce for 4-5 whole chicken,
and any extra can be stored in the refrigerator for several weeks.
No comments:
Post a Comment