O’NASTY CONEY SAUCE

O’NASTY CONEY SAUCE

By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 66). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]

THE SECRET TO A GOOD CONEY SAUCE is simple – brown and crumble the beef; then put half of it through the blender with just enough water to cover the blades until it’s the consistency of cement mortar, mixing back in to the other half. Jack McCarthy of Detroit’s Channel 7 (WXYZ-TV) confessed to me that this was the secret to good, authentic Greek Coney Sauce, when he came to our home on Christmas Eve [1977] to do a film about us. Apparently, Jack’s a gourmet cook! When he traveled, he’d take a lot of kidding about carrying, with him…a crepe pan in a tennis racket cover.

Don’t be over-whelmed by the number of ingredients! It’s an everything-in-one-kettle dish, that can’t go wrong!

INGREDIENTS:

2 ½ to 3 pounds ground chuck

2 teaspoons cumin powder

a few grains of cayenne pepper

½ teaspoon black pepper

1 teaspoon crushed oregano leaves

3 tablespoons beef bouillon powder

6-ounce can tomato paste

3 cups hot, strong black tea

1 envelope onion soup mix

1 tablespoon chili powder

1 teaspoon paprika

½ teaspoon garlic salt

3 tablespoons packed brown sugar

1 cup ketchup

6-ounce can V-8 Juice

½ teaspoon Kitchen Bouquet

INSTRUCTIONS:

Brown the chuck in a large skillet (when using lean beef, brown in a few tablespoons of oil), mashing it with the back of a fork over medium-high heat until all the pink disappears. Cover the blades of your blender with about 1/3 cup water, then put half of the browned beef in and blend on high speed with an on/off agitation until smooth.

Return this to the skillet to mix with the rest of the browned beef. Stir in cumin powder, peppers, oregano, bouillon, tomato paste and hot tea. Turn off heat and transfer everything to a 2 ½-quart saucepan, then add remaining ingredients.

Cook and stir frequently over medium heat until piping hot. Spoon mixture over grilled hot dogs in buns – or just into plain buns with plenty of diced onions on each serving. Leftovers will keep up to 2 weeks in refrigerator. Freeze mixture up to 6 months. Makes 8 to 10 servings.

FOR A GREAT CHILI [variation] – to the above recipe, add 3 cans (1 pound each) red chili beans in chili gravy and double the amount of chili powder.

#GloriaPitzersCookbook

https://www.balboapress.com/Bookstore/BookDetail.aspx?BookId=SKU-001062253

See also…

Mondays & Memories of My Mom – Junk Food

Mondays & Memories of My Mom – Junk Food

Happy Monday once again! If you’ve read any of my blog posts, you probably already know that I always look forward to Mondays because they are my 52 Chances each year, in which I get to share Memories of My Mom with all of you!

#TheRecipeDetective

#WhiteCastle

First of all, I want to wish a very happy 100th birthday to White Castle! They’re one of a handful of companies that were actually happy with and flattered by Mom’s imitations of some of their menu items. A few years ago, I found an old letter among some of Mom’s things that I got after her passing; from Gail Turley, who was at that time, the Director of Advertising and Public Relations with White Castle (Columbus, Ohio).

Gail was very flattered with Mom’s imitation of their slider and dually impressed with her clever use of baby food to enhance the flavor of the beef. She even bought 15 copies of Mom’s cookbook (which contained the White Castle Hamburger knockoff) to share with some of her colleagues!

Mom’s original editorial on the company, along with other information and her make-alike recipe, can be found on pages 12-13 of Mom’s last book, Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; January 2018, 1st Printing) – which is a re-write of her famous book, Gloria Pitzer’s Better Cookery Cookbook (Secret Recipes, St. Clair, MI; May 1983, 3rd Printing).

#NationalJunkFoodDay

This coming Wednesday is, among other things, National Junk Food Day! Beginning in the mid-1970s, my mom quickly became well-known locally, nationally and internationally (as Canada is just across the river from us), for busting the mysteries behind making restaurant dishes, fast food items, and junk food fare at home!

Mom reasoned that she could take the junk out of junk food if she controlled the ingredients that went into the products and cuisine, in the first place. Throughout the first two decades of her family-operated business, she demonstrated her talents for imitating our favorite foods from our favorite places on TV shows like the Phil Donahue Show and ABC’s Home show. She also visited hundreds of radio shows, nationally and internationally, for over four decades!

Mom developed THOUSANDS of “secret recipes” over the years, imitating trendy menu choices from many popular chain and fine-dining restaurants; in addition to well-liked, shelf-stable grocery products! Most of Mom’s cookbooks focused on imitating grocery products, junk food, fast food and other restaurant dishes at home.

She was known as the Secret Recipes Detective – the pioneer who first forged the copycat cookery concept, writing and self-publishing more than 30 cookbooks in a 30-year span, from 1973 through 2002; as well as hundreds of newsletters from January 1974 through December 2000! You can find more information on most of her publishings by clicking on the “Cookbooks” and “Other Publications” tabs on this website.

Mom’s definition for ‘junk food’ was always “poorly prepared food”, but she found a way to “have the cake and eat it too!” Junk is in the eye of the beholder. Mom claimed to be able to take the junk out of junk food, by imitating the taboo products at home, where she could control the ingredients. It was a food industry break through that had many companies up in arms, like Sarah Lee and Hostess, to name a couple!

FROM MOM’S MEMORIES…

As seen in…

Eating Out at Home (National Home News, St. Clair, MI; September 1978, pp. 2-3)

SECRET RECIPES

YOU DON’T HAVE TO KNOW exactly how the original dish was prepared by the commercial food chains. All you need is a basic recipe to which you will add that ‘special seasoning’ or that ‘secret method of preparation’ that sets one famous secret recipe apart from those similar to it…

When I work to duplicate a recipe so that the finished product is as good as (if not better than) a famous restaurant dish, I begin by asking myself a series of questions: I want to know what color the finished dish has…[and] was it achieved by baking, frying or refrigeration?…What specific flavors can I identify?… and about how much of each may have been used…

Similar tests are used in chemistry…[to]…break down the components of an unknown substance and try to rebuild it. So the cook must work like a chemist (and not like a gourmet; who, most of the time, never uses a recipe – but, rather, creates one.)

The most remarkable part of the duplication of famous recipes is that you can accept the challenge to ‘try’ to match their [dish or product]. Sometimes, you will be successful. Sometimes you will fail in the attempt. But, at least, it can be done [‘practice makes perfect’], and it certainly takes the monotony out of mealtime when, for reasons of financial inadequacy, we cannot always eat out…

Stop cheating yourself of the pleasure of good food. Eat what you enjoy, but DON’T OVER eat…This is what really causes the problems of obesity and bad health – rather than believing the propaganda of the experts that ‘fast food’ is ‘junk food’…It is not! Poorly prepared food, whether it is from a fast-service restaurant or a [$20-plate in a] gourmet dining room, is ‘junk’, no matter how you look at it…if it is not properly prepared…

To debunk the junk…don’t think of Hostess Twinkies as junk dessert but, rather, the very same cake ingredients prepared in the Waldorf Astoria kitchens as the basis for their “Flaming Cherries Supreme”. All we did [to imitate the product] was shape the cake differently, adding a little body to the filling and putting it INSIDE the cake, rather than on top as the Waldorf did!

Mom’s original concepts of “eating out at home” and “taking the junk out of junk food” has brought so much joy to so many people who couldn’t afford such “luxuries” as eating out, even fast food, or buying junk food; either for monetary or health reasons. Mom gained a lot of followers in the copycat movement (also some plagiarists) since she started the concept in the early 1970s.

If it saved her household money, my mom wanted to share it with the world to help others save money also. Mom was a trail-blazer when it comes to copycat cuisine, as nobody else was imitating the fast food dishes and junk food products that people craved, and which the critics constantly warned the public were unhealthy!

MORE FROM MOM’S MEMORIES…

As seen in…

Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press, Jan. 2018; p. 6)

[A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition)]

FAST FOODS & JUNK FOODS

THE CRITICS WHO CONTEND that ‘fast foods’ are ‘junk foods’ and not good for us, have probably never prepared these foods themselves. Certainly, they have no access to the closely guarded recipes from the food companies that created these dishes, as there are only a few people in each operation that are permitted the privilege of such information! So, 99% of the critics’ speculations are based on their own opinions…

‘Fast foods’ are not ‘junk foods’ unless they’re not properly prepared. Any food that is poorly prepared (and just as badly presented) is junk!

Unfortunately, ‘fast food’ has carried a reputation, by default, of containing ingredients that are ‘harmful’ to us. Yet, they contain the same ingredients as those foods served in the ‘fine’ restaurants with wine stewards, linen table cloths, candlelight, coat-check attendants and parking valets; which separate the plastic palaces of ‘fast food’ from the expensive dining establishments.

One ‘eats’ at McDonald’s, but ‘dines’ at ‘The Four Seasons’. Steak and potato or hamburger and French fries – the ingredients are practically the same. How they are prepared makes the difference!…

James Dewar started out driving a horse-drawn wagon in Chicago and, by 1930, was manager of the Continental Baking Company’s Chicago establishment. He invented “The Twinkie”, a sponge-type cake with creamy vanilla-flavored filling [in the early 30s.] It has been called the “Grand-daddy” of modern snack foods.

Today, the finger-sized cream-filled cake is as big a confectionery sensation as they were when Dewar first introduced his creation to American cuisine. The company that put out the Twinkie was originally called the Continental Baking Company and later became the Hostess company.

At the time, he wanted to give the public something reasonably priced, for the Great Depression of the 30s brought grave times to this country. Treats like the cream-filled Twinkies, would be a luxury to people who couldn’t afford otherwise.

For decades, the appealing factor about the Twinkies national popularity has been that it is affordable! Dewar put 2 cakes in each package, selling them for $.05 a pair. For the price of a nickel, it was quite a bargain. Dewar remembered how the Continental Baking Company was selling small finger-sized shortcakes for strawberry season in the 1930s.

The pans they used to bake them in were not being used except for the spring promotion to produce the shortcakes. He, therefore, came up with the idea of preparing the same shortcake in those pans, but filling each cake with an injection of vanilla cream.

The Twinkies became an immediate success! The idea for the name, on the other hand, came while he was on a business trip to St. Louis and saw a billboard advertising “Twinkle Toes Shoes”, which was, then, a terrific sales pitch. The name “Twinkies” was a spinoff of that shoe advertisement.

From then on, the cakes took off. When Dewar retired from Continental in 1968, he boasted often to the press that he ate scores of Twinkies every day. That’s not a bad endorsement for the critics who claim junk food will shorten your life span.

LAST THOUGHTS…

For some of us, every day is “Junk Food Day” but for the rest of us National Junk Food Day is a special opportunity to eat our favorite junk foods – supposedly without the guilt. Speaking for myself, as a “junk food junkie”, they’re ALL my favorites and it’s very hard to choose!

DISCLAIMER NOTE: Junk food may be hazardous to your health! Thus, indulge at your own risk! To me, that’s like telling a former smoker or compulsive gambler or an alcoholic to “indulge responsibly” in whatever their “crutch” may be – after all, it’s just for a day… But for some there’s the afterparty… And the after-the-afterparty-party…

According to TimeAndDate.com, “Studies have shown that consuming junk food ONCE-IN-A-WHILE does not have a negative effect on health – it is only when one eats junk food for a majority of their meals that their diet can be considered unhealthy. Consuming large amounts of foods considered to be “junk”, can lead to several health problems, including a high risk of obesity, diabetes, and heart issues.”

On a side note, regarding junk food, I’d like to add that You Tube has a really good video called “Junk Food Junkie”, by Larry Groce (1976) at https://www.youtube.com/watch?v=ZLiVeRJTtqo. I also found a lot of information and ideas for celebrating this awesome event at Chiff.com.

IN CLOSING…

https://www.balboapress.com/Bookstore/BookDetail.aspx?BookId=SKU-001062253

In honor of Wednesday, being National Hot Dog Day (which is always the third Wednesday of July) – and July is also National Hot Dog Month – here is Mom’s copycat recipe for “O’Nasty Coney Sauce”; as seen in… Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 66)

[A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition)].

#GloriaPitzersCookbook

https://www.balboapress.com/Bookstore/BookDetail.aspx?BookId=SKU-001062253

P.S. Food-for-thought until we meet again, next Monday…

#LearnSomethingNewEveryDay

Some of July’s observances include: World Watercolor Month, National Baked Bean Month, National Culinary Arts Month, National Grilling Month, National Horseradish Month, National Ice Cream Month, Independent Retailer Month, National Blueberry Month, National Picnic Month, and National Peach Month!

Other celebrations happening this week include:

Yesterday (Sunday, the 18th) began the third week of July; which is, among other things, Everybody Deserves a Massage Week, National Zoo Keeper Week, and National Parenting Gifted Children Week! Additionally…

Today is… National Daiquiri Day and National Get Out of the Dog House Day (which is always the third Monday in July)!

Tomorrow, July 20th is… National Fortune Cookie Day, National Moon Day, National Lollipop Day, and National Pennsylvania Day!

Wednesday, July 21st is also… National Be Someone Day!

July 22nd is… National Penuche Fudge Day, National Hammock Day, and National Refreshment Day (which is always the fourth Thursday in July)!

Friday, July 23rd is… Gorgeous Grandma Day and National Vanilla Ice Cream Day!

Saturday, July 24th is… National Tequila Day, National Drive-Thru Day, National Cousins Day, and National Amelia Earhart Day!

Sunday is… National Hot Fudge Sundae Day! In honor, here’s a re-share of Mom’s imitation for a BIG Michigander favorite – Sanders Hot Fudge Sauce!

#HotFudgeSundaeDay

July 25th is also… National Merry-Go-Round Day, National Threading the Needle Day, National Wine and Cheese Day, and National Parent’s Day (which is always the fourth Sunday in July)!

#TGIM

https://nationaldaycalendar.com/national-thank-god-its-monday-day-first-monday-in-january/

…29 down and 23 to go!

Mondays & Memories of My Mom – Dog Days Of Summer

As always, happy Monday to everyone and #TGIM! I constantly await Mondays, with anticipation, for they are my #52Chances a year to share MEMORIES OF MY MOM with all of you!

Two weeks in and the dog days of summer (which refers to the hottest and most humid time of the year in the Northern Hemisphere – usually in July) have definitely been “hounding” us, so far, this month! It’s the kind of sweltering heat that makes me want to sell my stove in my next yard sale! Break out the cookbooks for microwaves, crock pots and grills!

Sometimes, like now, summertime is just too hot in which to cook anything in the oven. When our Michigan weather is hot and humid outside, the last thing any of us want to do is turn on the oven or even stand over a hot pot on the stove-top. Thus, taking the cooking outdoors is the natural solution. You can cook just about anything on the grill – far beyond the “meat family”. Just about everything tastes better when it is cooked on a sizzling hot grill and, with a little oil and foil, you can create some pretty awesome side dishes, as well!

Photo by Gloria Pitzer, 1964

#NationalPicnicMonth

On these types of days, when it is too hot to cook, I like to eat out… As in outside! Who doesn’t love backyard picnics with wonderful, char-grilled food on beautiful, sunny, summer days? Besides, July is, among other things, National Grilling Month!

The Great Lakes region, in which I live, is all about celebrating summer. We, Michiganders, really appreciate the summer months – especially after a long, Michigan winter! This year, our usual winter “hibernation” period was extended throughout the spring months, with the Covid-19 pandemic and “Stay Home” orders all across the nation.

The Pitzer children in July around 1970 (left-to-right): Laura, Michael, Cheryl, Bill and Debbie

#NationalGrillingMonth

Most everyone, like us, is so tired of being cooped up that all we need is ANY EXCUSE for a backyard cook-out! Therefore, happy National Grilling Month! Whether you use gas, propane or lighter fluid and charcoal… whether you have a small, tabletop hibachi or a large, deck-sized apparatus… JULY IS SUMMERTIME… and summertime is practically synonymous with grilling.

These days, the smells of charcoal and lighter fluid, along with sizzling burgers, chicken, hot dogs or steaks seem to drift through all of the neighborhoods around me. Whenever you light up your grill this month, know that you are part of an ongoing celebration for National Grilling Month. Thus, share any or all of your grilling ideas and creations on social media with #NationalGrillingMonth. However, take note that July is also considered the driest and hottest month of the summer. So, also, be careful and mindful of the dangers of fire!

1970, Pitzer Vacation at Mackinac Island, MI

FROM MOM’S MEMORIES…

As seen in her syndicated column, No Laughing Matter (Secret RecipesTM, St. Clair, MI)

SUMMER CAN BE FUN – BUT NOT FOR MOTHER!

(Published in the Port Huron Times Herald; Aug. 18, 1977)

Inasmuch as this is an election year, I wish the governor would include me in a kind of relief program to cover mothers of children who are on vacation for the summer. After two weeks of muddy blue jeans and wet towels, my Biz Bag turned in a letter of complaint and left for Yellowstone. And the refrigerator door has not closed since school did.

‘With Avon, you get personal service’, they tell me on TV. Well, since the kids have been home on vacation, my Avon lady asked me to pick up my order…in a locker at the bus terminal.

Of course, summer has not always made me feel like a wart on a hog at bay. In the days of my energy, I could spend a languid afternoon with the entire family at the beach and frolicking through the sand, could sally forth to the Good Humor truck, with brood in tow, while each one took 20 minutes to decide which flavor they would take.

I know you won’t believe this, but I could then bring myself to embrace a child with all of the tranquilized sweetness of Doris Day and plead: ‘Please, Michael, tell Mommy where you buried Daddy!’ I wouldn’t have minded so much except Daddy was carrying the money for the Good Humor man in his swim trunks pocket.

And it was completely unreasonable to expect the Good Humor man to accept one of the children as collateral – or ALL of them for that matter – until we could uncover Daddy. For these are the same children who follow you through the souvenir pavilion, commenting candidly: ‘Look, Mommy. That Lady has her wig on crooked.’ And “doesn’t that man have funny looking knees?’

At moments like these, I know I was never meant for motherhood. It can be very depressing. But gone are the days when I approached summer vacation with the children as if I had the unfailing cheer of Betty White and Ralph Edwards.

Cartoon written and illustrated by Gloria Pitzer

I wasn’t meant to spend my life serving Kool-Aid and Crispy Critters to swarms of children who embark on our porch like occupational troops in the Berlin Airlift.

I always found that, just as I was about to walk the gangplank of gloom, a cheerful neighbor (probably the mother of ONE) would enumerate for me all the blessings of having the children at home and prescribe how to enjoy them while they’re small – which is exactly like trying to tell me the only way to save money in Las Vegas is to step off the plane and walk directly into the propellers.

I mean, how can anyone live with children, who think all it takes to open a limeade stand is the garden hose and a sack of lime; who now slam the same door all summer they left open all winter; who, for the entire 87 days of summer [vacation] will ask questions like: ‘Why can’t we go see FRITZ THE CAT? It’s a cartoon – isn’t it?’ And ‘Why do you have that twitch in your neck, Mommy?’ Or ‘Can I put a band aid on this worm?’

If a summer relief program is out of the question for mothers like me, I personally feel that the least the governor could do is declare me ‘A Depressed Area!’

Cartoon written and illustrated by Gloria Pitzer

I have SO MANY, great, childhood memories of summer vacations with my family to places like Tahquamenon Falls, Mackinaw City and Mackinac Island (as pictured above), all in Michigan; as well as Cedar Point, in Ohio, and Niagara Falls, in Ontario, Canada just to name a few.

Every year, while my siblings and I were growing up in the Algonac/Pearl Beach (MI) area, there were always picnics and various backyard barbecues to have or to attend. Our parents created so many awesome memories, about which we can happily reminisce – well, speaking for myself, anyway.

Summertime also had another special meaning for our family, as Mom and Dad’s first born and last born children – my oldest brother, Bill, and my younger sister, Cheryl – ironically, share July 3rd as their birthdays (9 years apart)! The rest of us, Mom and Dad included, have wintertime birthdays (during November, January and March). The summertime memories that Mom and Dad created for us, as we were growing up, will last a life-time!

MORE FROM MOM’S MEMORIES…

As seen in…

My Cup Runneth Over and I Can’t Find My Mop (Secret RecipesTM, St. Clair, MI; Dec. 1989, p. 103)

THE LOAVES AND FISHES

MY RELATIONSHIP with Hazel is among those blessings I always count twice! Even though we had different moms but the same dad, we were very close as sisters. In all of the many years that we’ve spent vacations together, even live together, we’ve never had one crossword between us. The worst part of our relationship has always been not being able to say goodbye when it’s time to part at the end of our yearly visits.

Hazel has always given me such enthusiastic support about my work, and such compassion for the events in our family, with our children. Even though there is an 18-year difference in our ages, you’d never know it by looking at us. In fact, you’d probably take HER for the younger one! She has incredible energy and we love to do the same things – even to having the same taste in furnishings and decorating our homes.

One example Hazel set for me to follow was her gracious ability to offer hospitality, to make the unexpected guests feel welcomed and sincerely wanted. Some people need a month’s notice before they can even have you stop for pie and coffee! Not Hazel!

Paul & Gloria Pitzer with Hazel & Chris Allen; Torrance, CA – May 1982

I have seen her carry off a steak dinner with all of the trimmings that started out for just the four of us (Hazel, Chris, Paul and me) and before the event was over, included six others, stopping by a few at a time, unexpectedly. In which case, we simply pulled up another chair to the table and set out another plate, while Chris put another steak from the freezer into the microwave to defrost and then onto the grill on the patio.

With each guest, who arrived unannounced, we added a little more lettuce and a few more tomatoes to the salad and [put] another potato into the microwave to bake. When we discovered there were only eight potatoes, however, and there would be 10 at the table, we improvised. We sliced each baked potato in half, lengthwise, and arrange them on an oven platter, cut side up, dusting each in a little grated Parmesan, a few parsley flakes [and] a little paprika.

Then, drizzling these in a bit of squeeze-bottle margarine, we popped the tray under the broiler for a minute just before sitting everybody down to eat. We opened three cans of assorted fruit and dump this into a pretty glass bowl, sprinkling some coconut over the top of it and by breaking each of the long ears of corn in half, we pulled off the best feast since ‘the loaves and fishes’ and with leftovers, yet. Nobody went away hungry that evening and we enjoyed so much being together. It was wonderful!

#NationalHotDogMonth

As seen in Mom’s syndicated column series titled “No Laughing Matter”, from the 1970s. The full article is called, This Cook is Rated X (or) Yes, Gloria! There Really is a Colonel Sanders (no publishing data available): “At our house ‘eating out’ meant roasting HOT DOGS in the front yard. But then, we didn’t know of many restaurants where 5 children, who hated green vegetables and spilled catsup on the tablecloths, were welcomed. I had to learn to cook by default…the way I saw it, as long as my husband could get marvelous fried chicken at home, why should he take me to Colonel Sanders’?”

#NationalCulinaryArtsMonth

SUMMERTIME COOKING… As seen on the cover page of Mom’s July-August 1988 newsletter: “Shaker cooks, whose culinary skills I admire, place ears of husked and ‘de-silked’ corn in a large pot of cold water, seasoned with the barest pinch of sugar (never salt because it toughens the tender fibers) until the water boils. At that point, they cover it and cook it for one minute more – or as long as it takes to recite ‘The Lord’s Prayer’. Then they drain and serve the ears as fast as they can, with lots of sweet butter, salt and pepper.”

IN CLOSING…

#NationalIceCreamMonth

#NationalBlueberryMonth

#NationalPeachMonth

#NationalIceCreamDay

In honor of the National Ice Cream Month celebrations going on for July – and Sunday is National Ice Cream Day too – here is Mom’s copycat recipe for homemade ice cream like Baskin Robbins, as seen in Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 252). You can substitute just about any frozen fruit, such as BLUEBERRIES or PEACHES, for the strawberries that are listed in the following recipe. The possibilities are endless!

Above recipe developed by Gloria Pitzer

P.S. Food-for-thought until we meet again, next Monday…

#CelebrateEveryDay

#WHBY

My next visit on the “Good Neighbor” show, with Kathy Keene, is in two weeks. Be sure to tune in – Monday, July 27th around 11am (CDST)/12noon (EDST) as we discuss chocolate chip cookies, like Bill’s Brother’s Mother’s or Tom’s Mom’s; which, Mom claimed, were even better than Mrs. Field’s!

https://www.whby.com/goodneighbor/

#ThankGodItsMonday

https://nationaldaycalendar.com/national-thank-god-its-monday-day-first-monday-in-january/

…28 down, 24 to go!

https://www.balboapress.com/Bookstore/BookDetail.aspx?BookId=SKU-001062253