Boom – We’re Off and Running
Listened to the show Saturday and it was not bad. We’re in the middle of that time of year when people get a little crazy out there and it’s nice to have two hours of laughter and singing to count on every Saturday evening. Something to take your mind off the fact that they’re playing “Silver Bells” already in the waiting room at the orthodontist and Christmas wrap is already on sale in Aisle Three of my favorite place to shop.
I don’t know what it is. The leaves fall off the trees, things turn a bit gray, and — BOOM — we’re off and running. Turkeys were on special this past week for 29 cents a pound, and was there ever a scramble. By the time I got to the grocery store Saturday afternoon, all that was left were tiny little ten-pounders and a bunch weighing in around 24 pounds. I was hoping for something around 16 pounds. Eighteen, maybe. Not to be particular. All of the canned sweet potatoes were gone (Rain Check!) and there were only milk chocolate chips, no more semi-sweet. Well, okay. I plan ahead. I can wait.
Of course I can wait. It’s more than two weeks until Thanksgiving, people, and more than six weeks until Christmas. Why the red and green all the heck over? Can’t we bask in the brown and orange awhile? Won’t you let us steep in the scent of pumpkin spice candles before suggestive selling us the Endlessly Evergreen and Perfectly Peppermint? Don’t get me wrong. I enjoy the holiday season like most everyone else. I’m all about anticipation. I’m no Scrooge. But please. Put Christmas back where it belongs. In December. Let us have our dressing and lakes of gravy and new recipe that doesn’t go over very well and Pilgrim re-enactments and Macy’s parade. Let us have our corn stalks and dishes of flavored candy corn and tryptophan hangovers and football hysteria. All of that in our bleak and windy and cold November. Give us something to look forward to again. The light in the darkness. The morning after. The sales. The gift wrapping. The caroling. The church service. The Meal. O Holy Night. One thing at a time. One season at a time, now and evermore.
This recipe is similar to one I’ve shared with you. It’s covered with buttered cornflakes, which will make just about anything a delectable treat.
2 lb frozen hash browns
1 tsp salt
1/4 tsp pepper
1/2 cup chopped onion
2 cans cream coup (chicken, celery, mushroom)
Dash cayenne pepper
1 cup sour cream
2 cups grated cheddar cheese
2 cups corn flakes
1/4 cup butter, melted
Mix all ingredients except cornflakes and butter. Pour into 9×13 pan. Top with corn flakes mixed with melted butter. Bake at 350 for an hour. Serves 12.