The Tell-Tale (Artichoke) Heart

I know as soon as you connect the dots, you’re going to say that the last thing that describes Edgar Allen Poe and his short story, The Tell-Tale Heart is a salad, especially one that includes an ingredient as terrifying as an artichoke. But just hear me out.

The Tell-Tale Heart is a short, but criminal, first person story of a nameless man as he justifies, carries out, and is tortured by committing the murder of a man whom he simply calls, the old man.

It started with the old man’s eyes. Poe described it as the eyes belonging to a vulture. There’s a saying that they eyes are the window to the soul, and a soul is the essence of the heart. Maybe that’s two phrases. But even though the nameless man killed and hid the body of the old man beneath the floor boards, the beating of the heart and the essence of the old man haunted him for a few brief paragraphs.

So, a salad? Really? Yes, a roasted artichoke heart and heart of palm salad, but this salad won’t haunt you into a mad verbal frenzy. Strangely enough, this salad immediately popped into my head when I decided to cover this story for the blog. The how can only be attributed to one of my college roommates, Allie, who made this delicious salad all the time in our dorm.

Don’t fret, Poe will get the dark, devilish recipe that you’d assume I’d whip up for one of his works. It’s coming. Be patient.

Artichoke-Heart of Palm Salad

Ingredients:

6 Artichokes (or 1 cup of ready to use artichoke hearts)

3 Bay leaves

1 Lemon

1 Teaspoon salt

1/2 Teaspoon pepper

1 Can of heart of palm, chopped into thick circles

1 Cup black olives, sliced in half

1 Cup cherry tomatoes, sliced in half

1 Cup of portabella mushrooms, sliced thinly

1 Can of cannellini beans

1/4 Cup of sharp provolone cheese, sliced thinly

3 Heads of romaine lettuce

1/4 Cup balsamic vinegar

1/2 Cup, plus 2 tablespoons, olive oil

Directions:

  1. In a LARGE pot, add enough water to cover the tops of your artichokes, 3 bay leaves the sliced lemon, salt and pepper on medium heat. Once it comes to a boil, reduce heat to medium low and cook until the artichoke leaves easily come off. This will take about 25 minutes.
  2. Remove artichokes from water. Then with tongs, squeeze the tops of the artichokes and the heart will easily come off. With a spoon, scrape out the hairs and slice the artichoke heart into chunks.
  3. Place artichokes on a roasting pan and drizzle with 2 tablespoons olive oil, salt, and pepper. In a 400 degree fahrenheit oven, roast artichokes until golden brown. Remove and let cool.
  4. Once the artichokes are cool, wash and chop your lettuce. In a large bowl, add lettuce, the artichokes, heart of palm, tomatoes, cannellini beans, black olives, portabella mushrooms, and provolone cheese.
  5. Whisk together the olive oil and balsamic. Drizzle over salad and toss together.

“Never before that night had I felt the extent of my own powers, of my sagacity.” ~ The Tell-Tale Heart

 

 


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The Gun

The Gun

by Rachel Yecco

Johnny Murdock stares eagerly at the front door, walking around at times, checking the clock all the time, turning on the television, and then off, but always back on. It hums footsteps and gunshots of old movies. He repeats this new ritual with precision, all the while holding a new Doll he had picked up on his way back from the hospital along with his wife’s words, “ They’re going to do one more test. Go home. It shouldn’t take too long” and he did.

He regretted this now, three hours later and feared the worst. Maybe they found something new or something else, maybe the tests were too much for his daughter Emma’s five year old and weak body to handle. Maybe-

“ Daddy, look at my picture!” Emma says as excited as her tired body could. His wife lets Emma down from her arms, “ Go show Daddy what you made.” Emma staggers towards Johnny, “It’s a frog!  I named him Sparkle”. “You made that!” Johnny exclaims. “”That is the most beautiful picture I have ever seen.”  Johnny sits down in his Lazy-boy and lifts Emma onto his lab where she nestles in and adjusts her pink and purple floral wrap on her head, making sure that the lone baby hairs around her forehead are covered.

“All the doctors and all the nurses and all the students and all of everyone wanted it, but I said, NO, I made this for Daddy!”

“Well I have something for you too.”

Johnny hands Emma the brand new doll, with blond hair and a blue dress. Her thin, tiny fingers take it and she holds it like a real baby, exclaiming, “I’m gonna name her Timothy!” Johnny chuckles and says, “ If anyone looked more like a Timothy, it’s your doll.”

“Johnny can you come here?” his wife Sara asks from the kitchen. “Yep.” He gets up, giving Emma a small kiss on her forehead, “Be right back, Sweetie” and heads to his wife. She is standing in front of the kitchen table, covered in a tablecloth of medical bills. She states are it, her eyes big, but empty. “What are we going to do?” she says.

“I don’t know.”

“ I can’t take more money for my parents, I just. I can’t.”

“I know, I know. I’ll figure something out.”

“Figure something out? Johnny, you have bee saying that for the last 2 years!”

“Well, what else am I supposed to say?”

“Say you’re going to get another job? Say you’ll ask your parents for money? Say anything, except that you’ll figure it out because you haven’t!”

“Sara, I’m working two jobs! Eighty hours a week! I’m never home, I never see her!”

“And me, Johnny.”

Johnny takes in her words, and me. Selfish, he thinks, leaning against the top of the wooden kitchen chairs. She is selfish

“This cancer is tearing us apart.” He finally says after several agonizing seconds of silence.

“Don’t blame the cancer, don’t blame your daughter. Do you think she wanted this?”

“I didn’t mean it like that.”

“What I’d give to have her playing outside like normal kids.”

“She’s not normal.”

“ You better figure something out. Sell something, I don’t care, just don’t let my baby die.”

Johnny melts down into nothing as he slumps into a kitchen chair. Her baby, he thought. He thought about ‘her’ baby and the day he found out he was going to be a father. He thought about clearing out his office in the old apartment and painting it pink. He thought about every single 6 lb and 2 ounces he held the day Emma was born. He thought about the life he and Sara planned. She would stay home in Brooklyn, while he went to work at his furniture store on the lower east side, nine to five. He thought about saving up for trips to Disney and a new house outside of the Brooklyn, a real house. But the more he thought about it, the more he was reminded that the trip to Disney has turned into gas money taking Emma to Chemo. The new, real house became medical expenses for treatment and hospital stays. And the second job, the one he took so he could pay rent, electric bills, heating bills, and all sorts of bills he didn’t know were for, but paid anyway, were all medical bills.

He got up from that kitchen chair and moved back to his Lazy boy with his daughter. He flipped through the channels and stopped at an old movie about Bonnie and Clyde. They had just stolen thousands of dollars from a bank and were on their getaway, when Johnny had tuned in. “Have you ever robbed a bank Daddy?” Emma asked, but focused on fixing Timothy’s blue dress that she had taken off and is now attempting to put back on. “No, and I never will. That’s a bad thing to do.”

“But they’re happy.”

“Who”

“The people on the TV. They got into their car together and they were smiling and happy.”

Logically, bank robbing is a terrible thing, Johnny knows this, but logic doesn’t apply to him anymore. He wanted to be happy and to make his wife happy. He wanted to have a healthy daughter who could go to school in the fall and who he could teach to ride a bike. He wanted to pay back Sara’s parent for the thousands of dollars they have leant to him over the last two years so he could pay all sorts of bills, related to Emma’s cancer or not, that had managed to find their way into his mailbox.

Minutes later, he looked down at Emma, who has fallen asleep holding Timothy by the arm, half falling off the lazy boy. He gets up, adjusting Emma’s position and placing Timothy next to her, covering both with a blanket.

Johnny hasn’t been happy in years. He can’t remember what it feels like, or sounds like or how it pertains to any of the senses for that matter. But he wants to remember. The only thing he knows makes him feel something is Emma and he wants to do everything to keep that feeling of something because the thought of how close he is to feeling nothing terrifies him.

He makes his way to his room and removes one of the floorboards that Sara knows nothing about, and from it takes out a beat up wooden box. As he rubs his hands over the rough wood, he isn’t sure if he wants what he knows is inside of it to still be there. Half hoping it is, so he can find the kind of happy that Emma deserves, and half hoping it isn’t. Because if it is, the severity of the situation will become all to real, and no longer something he can place in the bottom drawer or underneath a few rickety old floorboards. But it’s still there.

In the cool silver metal of the gun, he sees his daughter, he sees Disney.

Johnny leaves the room and treads his way back into the kitchen where Sara is still staring at their accumulated medical bills.

“Hey, Bill from work needs me to cover part of his shift today.”

“But, it’s Sunday. You never work Sundays.”

“ Something is wrong with his car and he is waiting for his daughter to pick him up and drop him off at the shop. It’s fine, I’ll be back in an hour or two.”

“This is what I’m talking about!”

“I don’t have time to argue.”

“Well while you’re out, think about how we’re going to find the money.”

“ Okay. I think I already have.”

As he leaves he kisses Sara on the forehead, a gesture that hasn’t been made for some time now. He shuts the door behind him and gets into his car, driving off the nearest bank.

Walking into the bank, Johnny stroked the gun in his pocket, still unsure what to do. He could either get in line behind the various customers or exit the same way he came in.

 He looks around at those standing in line. He spots a young mother as she gives her two boys the bank’s cherry red lollypops. Then, an elderly couple taking money out to give to their granddaughter, whose high school graduation is later in the evening. And lastly, a baby-faced teenage boy, who is depositing his first paycheck, ever. The line ahead him gets smaller and smaller until he hears a very unassuring and impatient, “Next” coming from the Frizzy red headed bank teller facing him. “Sir” she says, “ Are you ready?”

He takes a few steps forward, stumbling over his feet, his thoughts, the teller’s words, and his wife’s words because at the moment, he is left with none.

There are no more words to describe what he would do for his daughters because he is doing the most extreme act. There are no more words to describe how the gun feels in his pocket or how it feels in his hand. And there are certainly no words to verbally express the things racing circles in his mind.

“Umm” He says, “Yes I, Umm.”

“Do you need to make a withdrawal?” she asks.

“Something like that.”

He pulls out a piece of paper form his pocket, it reads:

I have 20,000 dollars of unpaid medical bills from my daughter’s illness at home and a gun in my pocket. Please give me the money to cover the expenses.

He places it face down on top of the desk.

“Yeah I need, to. I just need to check my current balance,”

“Yeah sure, can I get your account number?”

“Yeah, no problem.

After he told the woman his number, He thought about his daughter Emma and her fifth birthday that was last week, a birthday he never thought would happen. He thought about his wife who would be so disappointed knowing this was what he meant when he said, “ I’ll figure it out” after hours fighting over medical bills. He thought about the help Sara’s parents have given them over the two years, graciously giving them thousands of dollars without hesitation. Their retirement money spent on Emma’s medical bills.

“ Alright, your current balance is $857.82.”

“Thank you”

“No problem, have a great day.”

“Thanks, you too.”

Leaving the bank he saw the young mother putting her sons in her car, he overheard the elderly couple on the phone with their granddaughter, and he watched as the baby-faced boy got into his mom’s mini-van, where he proudly showed her his deposit slip.

“I’ll figure something out,” he said to himself happy, “I’ll just figure something out.”

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It’s The Great Pumpkin Cupcakes, Charlie Brown!

This is the only time of year where the color orange is acceptable, where eating only foods containing pumpkin is normal, where you can dress up like Lady Gaga and not be original and where Snickers and Reeses Cups become one of the main food groups. That’s right people, I’m talking about October and all its Halloween goodness.

 Halloween is, not only my favorite holiday, but also my favorite day in the entire year. I prefer it to my birthday. If I could, I would watch Ghost Hunters International, dressed as Amy Winehouse, and while eating a pillowcase full of candy year round. But apparently that’s not normal…

So I’ve decided to dedicate this month to literature that captures everything ghoulish, spooky, and pumpkin flavored. I’ll be covering everything from your favorite monsters like Dr. Frankenstein’s creation and Dracula, to bone-chilling writers like Edgar Allen Poe. But instead of scaring the bejesus out of you on day 1 of The Baker in the Rye’s month of Halloween Horror, I decided to start with a family classic.

On October 26, 1959, comic writer Charles M. Schulz published a comic strip that would forever be a part of Halloween. It isn’t October, unless you’ve watched, It’s the Great Pumpkin, Charlie Brown. But lets not forget how this television staple came to be, evolving from a single comic strip titled, The Great Pumpkin in a newspaper, something that is more of a novelty these days.

On Halloween night, Charlie Brown and Sally go trick-or- treating and run into Linus on their way home. He is camped out in a pumpkin patch and is waiting for The Great Pumpkin to come. According to Linus, The Great Pumpkin will bring gifts for the good boys and girls. So he sits and waits in his pumpkin patch.  When Sally wakes up the next morning, she sees no sign of Linus. She and Charlie Brown go to find Linus. They find him huddled under a blanket in the pumpkin patch. Despite this disappointment, Linus vows that The Great Pumpkin will come next year. Personally, I think it’s easier to just go door-to-door on Halloween for candy, rather than waiting for The Great Pumpkin to bring gifts. But that’s just me and my lack of patience, especially when candy is on the line.

Though The Great Pumpkin never came, to Linus’ patch it is never too late for The Great Pumpkin to come. In fact, legend has it that he really likes my pumpkin chocolate chip cupcakes- a lot. If you make these for your family, there is a good chance that The Great Pumpkin will come to your home. And even if he doesn’t come, you will win seeing as there will be more cupcakes for you!

Pumpkin Chocolate Chip Cupcakes

Ingredients:

2 1/4 Cups all-pourpose flour

1 Tablespoon baking powder

1/2 Teaspoon baking soda

3/4 Teaspoon ground cinnamon

1/2 Teaspoon ground ginger

1/2 Teaspoon ground nutmeg

1/4 Teaspoon ground cloves

1 Stick butter, at room temperature

1 1/3 Cups white sugar

2 Eggs

1 Teaspoon vanilla extract

1 Cup buttermilk

1 Cup of canned pumpkin puree (NOT PUMPKIN PIR FILLING)

1 1/2 Cups chocolate chips

Directions:

  1. Preheat oven to 350 degrees fahrenheit.
  2. Sift together, flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and cloves into a medium sized bowl.
  3. Cream together butter and sugar until fluffy. Then, beat in the eggs one at a time, followed by the vanilla extract. Once all mixed together, incorporate the pumpkin puree.
  4. Then add the dry ingredients into the wet ingredients, by alternating with the buttermilk.
  5. Once everything is incorporated, mix in the chocolate chips.
  6. Fill your cupcake pan with the batter and cook for 25 minutes or until your toothpick comes out clean.

Cream Cheese Frosting

Ingredients: 

2-8 Ounce packages of cream cheese, room temperature

2 Sticks of butter at room temperature

1 Teaspoon vanilla extract

4 Cups powdered sugar

Directions:

  1. Cream together the cream cheese and butter.
  2. Then, mix in the vanilla extract.
  3. Add in the powdered sugar and beat until creamy.
  4. Frost cupcakes and garnish with a chocolate chip.

“If anyone had told me I’d be out crawling around among a bunch of pumpkins of Halloween night, I’d have to say they were crazy!” ~ The Great Pumpkin

 

 

 

 

 

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Into the Wild by Jon Krakauer

Typically, I come up with a witty (or so I think) title for each post that combines both book and food. But this book deserves so much more than a silly, witty title.

I use the word favorite too freely, but when it comes to books, I have many favorites for many different reasons. One of my all time favorites is Into the Wild by Jon Krakauer.

In 1993, Outside magazine writer Job Krakauer wrote an article titled, Death of an Innocent, which told the story of the 1992 death of hiker Christopher McCandless, as he explored in infinite abyss that is the Alaskan outback. In 1996, Krakauer wrote a full detailed account of McCandless’ story titled,  Into the Wild, which was later made into the 2007 movie hit.

Chris McCandless, also known as Alexander Supertramp, didn’t need much. In fact, he gave away his entire life savings and all his possessions to live as Jack London portrayed life in The Call of the Wild. But his minimalist and humble nature touched everyone he encountered on his transcendental journey to Fairbanks, Alaska.

I first compared McCandless’ experience to that of fellow transcendentalist Henry David Thoreau, who notably built a small cabin in the forest of Massachusetts. Except, where McCandless was alone and thrived for as long as he did by eating squirrels, equally as emaciated as himself, I believe someone told me once that the forest Thoreau lived in was in the backyard of his friend, writer Ralph Waldo Emerson. Though this may be something I contrived in my head. So don’t quote me on that.

In February 1992, after battling the weather, illness, and starvation, McCandless passed away in the abandoned school bus that he called home, somewhere lodged deep in Fairbanks. Krakauer alluded to a moldy potato seed as the cause of death. This showed not only the extreme nature of McCandless condition, but also of the unique vegetation he was dealing with.

One of my favorite scenes in the book was when his parents visited the van that their son lived in. His mother fumbled through his first aid kit, his assortment of utensils. She stared at his handwriting which graffitied the walls of the bus. She sat on the bed where McCandless’ body was found, and she stared at his boots tucked away beneath the stove. His mother said, “I haven’t prayed since we lost him.”

Inside the bus is McCandless’ journal that described his deepest thoughts, darkest concerns, and his notable epiphany that he was going to die. He wrote: “ I have had a happy life and thank the Lord. Goodbye and may God bless all.”

Krakauer captured McCandless moments in few, but suiting words and conveyed his parent’s visit to the bus with the same sensitivity and detail. For that reason, it is one of my all time favorite books. I never saw the movie for fear that it will ruin the beauty of Krakauer’s writing, and the legend that is Christopher McCandless.

A proper translation for this book was simple to decide. Out of the final potato seed that did him in, I made a potato soup. Potato, leek, apple, bacon soup, actually. It is warm and comforting and just the feeling of home. I can only hope that McCandless thought of something just as comforting that day in February 1992.

This recipe is going to make an insane amount of soup. So get your biggest pots ready. I froze my leftovers so I can keep enjoying this recipe whenever I want.

Creamy Potato Leek Apple Bacon Soup

Ingredients For Vegetable Broth:

(If you don’t want to make your own broth, you can feel free to use ready made vegetable broth. )

2 Large green peppers

2 Turnips (which are my new favorite veggie)

4 Carrots

4 Tomatoes

1 Large onion

6-8 Celery stalks

1/2 Cup fresh parsley

1 Large bunch garlic

1/4 Cup olive oil

salt (to taste)

pepper (to taste)

16 Cups water

1 teaspoon peppercorns

3 bay leaves

Directions:

  1. Preheat oven to 450 degrees fahrenheit. Cut green peppers, turnips, carrots, tomatoes, onion and celery stalks in half. Leave garlic bunch whole. Place veggies on sheet pan and drizzle olive oil, salt, and pepper over veggies.
  2. Place in oven and let roast for 50 minutes. Then, flip veggies over and let cook for another 30 minutes. Once they are all fork tender and browned, remove from oven.
  3. In a large pot, add 16 cups of water, as well as ALL your delicious veggies. Okay, fine, you can eat a turnip or carrot if you want.
  4. Turn to medium heat and add more salt, the peppercorns, parsley, and bay leaves. Let sit until it boils. Then turn it down to low heat and let simmer until it reduces in size to about half.
  5. Set aside for soup.

Ingredients For Soup:

4 HUGE potatoes. I used butter potatoes because they’re called butter potatoes and that’s awesome. But any kind of potato will do.

1/2 Onion

2 Apples of any kind. I used Gala apples.

3 Leeks

3 Chives

15 Strips bacon….. 🙂

Salt

Pepper

2 1/2 Cups 2% milk

2 1/2 Cups heavy cream

1 Cup gruyere cheese

1/2 Cup parmesan cheese.

Directions: 

  1. Cut 5 strips of bacon into small 1 inch cubes and fry. Once cooked, set aside.
  2. Cut potatoes, leeks, and apples into 1 inch cubes and fry them in the bacon grease  🙂 I never said this was going to be a healthy soup. Just delicious. Cook until slightly fork tender, but not completely.
  3. Then, Add 3 1/2 to 4 cups of your vegetable broth and cook until the broth has been absorbed and the potatoes are nice and soft.
  4. Set aside. Cut 10 pieces of bacon into 1 inch cubes and set aside. I promise all the set aside goods will unite momentarily.
  5. The next step must be done in batches unless you have an insanely large food processor. The ratio is 3:1:1…. 3 cups of your potato, apple, leek mixture to 1 cup of heavy cream, to one cup of 2% milk. Puree potato mixture with 2% milk and heavy cream until it reaches a smooth consistency. I set aside 2 cups of mixture because I wanted big chunks of it in my soup. Add more milk or heavy cream if you desire a thinner soup.
  6. Once it is all pureed, add in chunks of bacon and chives cut thinly. Pour some soup into ramekins  and cover the tops with grated gruyere  and parmesan cheese. Bake in a 400 degree Fahrenheit oven until the tops are gooey and golden brown.
  7. Top with some fresh apple chunks, bacon, and chives.
  8. I had some leftover garlic which was roasted with my veggies, and gruyere cheese so I smeared the garlic onto big slices of sourdough bread and sprinkled the cheese and chives on top. I tossed this in the oven with my soup and took them our when they were golden brown. Super. Delicious.
 “Happiness [is] only real when shared.” ~ Into the Wild by Jon Krakauer



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First Sprinkles Friday!

Hello all! Today is the first day of Sprinkles Friday! Every Friday, from here on out, I will post an original short story of whatever genre or style I’m diggin’ at the moment. You can find the Sprinkle on the Home page and a link to all of my Sprinkles on the Sprinkle page. Sprinkle. Sprinkle. Sprinkle. If you type it, read it, and say it enough, it sounds almost as fake as Jimmies.

Speaking of which, I have my first of many confessions to make. Jimmies exist. The only reason why I titled the page Sprinkles is because the term is more socially acceptable than jimmies.  But that is neither here nor there. Enter: my first Sprinkle!

Poppy Fields

(an excerpt)

by Rachel Yecco

At four years old I got married for the first time to Kenny. He had a mullet and one of those hip, at least for 1993, blue, red, and yellow geometric sweaters. Super dreamy.

My friend Kayla told me that he was going to give me a ring with a blue heart on it the next day so I was sure to wear my pink and yellow flower dress with my white cowboy boots.

The next day he gave me the ring. It was a heart shaped faux sapphire ring that, to this day, is the only piece of jewelry a man has ever given me. We got married at recess and ate peanut butter sandwiches and drank punch- flavored mondo. He told me he loved me because I smelled like chocolate chip cookies. He had a way with words that none of the other kids in pre-school did.

We got divorced when the bell rang. Turns out, he stole the ring from his sister and when she found out she demanded she have it back. I wore black for the rest of the week.

I wished my first marriage were more romantic than that.

A week later, Kenny married Kayla. But instead of stealing his sisters blue heart shaped ring again, he spent a whole quarter on one for her at one of the vending machines at the Pathmart supermarket. It was Valentine’s Day and was the first time I had my heart broken.

Poppy picked my sister, Allie, and I up from school that day.  “He married Kayla!” I shouted as I ran towards him. “He married Kayla and bought her a ring. Her’s was bigger than mine. And then he took mine!”

He handed me a tiny heart shaped box filled with chocolates and picked me up. “It’s okay Poppy. Boys are bad. It’s better you learn at four than at twenty-four.”

“I’m sad.” I said, trying to release the box of chocolates from his plastic wrapped cocoon. “That sounds about right,” he responded

We loaded up into his red truck. Allie sat in the other passenger seat and I sat in the middle. “Don’t tell you’re mother that I’m not putting you in your car seats. If you don’t we’ll go see the ducks on the way back.” Allie and I looked at each other with wide-eyes. “Can we feed them chocolate?” Allie asked waving her box in the air. “Poppy, what the hell kind of question is that? Of course not. You want to kill the ducks?” Allie laughed and Poppy clicked us into the seatbelts. “I brought bread to feed them, Jesus Christ, you’re going to kill a bunch of ducks today.”

Before we went to the lake, he took us to the cemetery to visit Grandma Rita. He placed a dozen roses by her grave and opened up the tiny picture frame at the top, she smiled in the faded, once black and white photo that was now an historic shade of blue. As he stared at her picture, Poppy’s eyes glossed over in a way I hadn’t seen it before. I grabbed his hand and looked at the picture. “Is that your wife?” I asked. He nodded and looked down, not smiling, not saying anything, just looking.

Allie and I stood at the grave until he was done. He finally said,  “You girls would have loved her.”

“Did you bring her chocolates too?” I asked

“No, I only buy my baby girls chocolate.”

“I am not a baby,” Allie said, wiping dirt off her white stockings, “I am six years and one month old on Tuesday.”

“I’ll have you’re chocolate then.” I grabbed her box, “Ha!” She pushed me down and grabbed it back, “That’s mine.”

“All right, no ducks, “ Poppy said, heading back to the car. “That’s not fair!”  I said. We pleaded to see the ducks and though Poppy acted as if he didn’t hear us, we knew at every cry, we were one tear away from seeing them. “You girls going to behave and stop pushing each other down onto graves.”

Allie and I nodded together and Poppy held each of our hands as we walked to the car. “You keep fighting on graves they’re going to haunt you in the middle of the night.” He said, “Do you want that?”

We went to Strawbridge Lake and watched the ducks. Poppy ripped off small pieces of bread to feed. He watched Allie and I run around as I tried to feed them and Allie tried to hold them. “But I’m your mom!” Allie kept saying as she held her arms out.

I jumped up and down by Poppy’s feet, “More, I need more!” He handed me more bread, “I need to make sure all of them ate dinner,” I said. I went to every duck and individually fed them two pieces of bread each, and yelled any duck that stole another duck’s bread.

When we finished feeding the ducks we sat down beside the lake and Poppy opened our boxes of chocolate. “Don’t eat too much. If you don’t eat dinner, your mother’s going to holler.”

The edges of the lake were iced over fine like skin, while some miniature glaciers floated like islands in its center. We watched the ducks swim and stick their heads into the icy cold water searching for more food. Others climbed to the top of the glaciers and stood triumphantly there for a few moments. Just long enough for the other ducks to realize who’s in charge.

I bit into a chocolate, “Coconut eww! Happy Valentine’s Day” I said and I handed Poppy the half bitten piece of chocolate. He took it as if it was the best gift he’d been given in a very long time. “Happy Valentine’s Day girls” he said.

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The Scarlet Cupcakes

High school English class staples: Hamlet, Beowulf, The Adventures of Huckleberry Finn, Macbeth, and The Scarlet Letter. Most high schools don’t stray from these core 5 fiction masterpieces. But enough about that- let’s talk about cupcakes. That is, cupcakes inspired by #5 on our list, The Scarlet Letter by Nathaniel Hawthorne.

For those who have only made through books 1-4 on our list, The Scarlet Letter is about 17th century Bostonian, Hester Prynne, who has an affair while waiting for her husband, Roger Chillingworth, to arrive in America. He ends up getting himself lost at sea. Her act would have gone unnoticed in her Puritan community, if it wasn’t for her increasing pregnancy belly and lack of an in-country husband. She gives birth to her daughter Pearl and one-by-one, eyebrows are raised by the townspeople. Because of her acts, she is forced to wear a scarlet “A” on her chest to show the community what will happen to you if you commit adultery.

Hester and Pearl are shunned from their community and must endure constant glares and some pretty obnoxious treatment from the town. But despite this, Hester  still refuses to give up the identiy of her lover, Arthur Dimmesdale. She finds herself in an intense love triangle between herself, her lover, and her husband, who has managed to find his way to shore. Hester and Arthur hatch a plan to escape the torment of their town, while still keeping their secret safe from a suspicious Roger, as well as the rest of the community.

The thing I always found interesting about this book was how Hawthorne sweetens Hester’s scandalous behavior so the reader empathises with the protagonist. Let’s be honest here, a scandal is a scandal and typically nothing good is thought about those involved. But the reader can’t help but be on Hester’s team, rooting enthusiastically from the sidelines of his or her comfiest reading chair. Hester is captivating, but sinful. She is beautiful, but flawed.  She is a victim, but a criminal. She is a hodgepodge of contradictions, which is what makes her character to dynamic.

Red velvet, or should I say, scarlet, cupcakes are the perfect homage to Hester. Like Hester’s predicament, red velvet cake has a unique flavor. It’s not chocolate. But it’s not vanilla. And there’s no chocolate in it. Or butter? No butter? Crazy talk! Just madness! It’s also the prefect homage because of the color. Red is seen as a warning. Typically, not something good. By wearing the scarlet letter “A”, Hester was picked out from the town as  being a sinful, scandalous person. She was a warning of how this behavior was seen in their society.

That aside, after a bite of these scarlet cupcakes, you’ll be thinking that scandal never tasted so good.

The Scarlet Cupcakes

(adapted from my favorite butter girl, Paula Deen’s, recipe)

Ingredients:

2 1/2 Cups all purpose flour

1 1/2 Cups white sugar

1 Teaspoon baking soda

1 Teaspoons salt

1/3 Cup cocoa powder

1 1/2 Cups canola oil (Deen’s recipe called for vegetable oil, but I didn’t have any on hand and didn’t have any complaints from my test kitchen crew- my family.)

2 Eggs

1 Cup buttermilk

1 Tablespoon liquid red food coloring

1 Teaspoon white distilled vinegar

1 Teaspoon vanilla extract

Directions:

  1. Preheat oven to 350 degrees fahrenheit.
  2. In a medium bowl, sift together, flour, sugar, baking soda, salt, and cocoa powder.
  3. In a separate bowl, beat eggs, buttermilk, food coloring, vinegar, oil, and vanilla until well combined.
  4. Gently add the dry ingredients into the wet ingredients until the batter is evenly incorporated.
  5. Place better into a lined cupcake pan and bake for about 20 minutes. This will bake about 24 cupcakes.
  6. Set on cooling rack and let cool before frosting.
Cream Cheese Frosting:                                                                                                          
Ingredients:                                                                                                                                
2- 8 ounce packages of room temperaturecream cheese                                                    
2 Sticks of room temperature butter                                                                                         1 Teaspoon vanilla extract                                                                                                        
4 Cups powdered sugar                                                                                                              
Directions:    
                                                                                       
  1. Cream the cream cheese, Butter, and vanilla extract together until creamy.
  2. Gradually add the powdered sugar until smooth.
  3. Frost the cooled cupcakes with the frosting.
Garnish:
Ingredients:
3- 1 Ounce squares of semi-sweet baking chocolate
Maraschino cherries.
Directions:
  1. Melt the baking chocolate on defrost for 45 second intervals until smooth. I did it for 4 45 second intervals. 
  2. Once melted, dip your fork into the chocolate and drizzle it on top of the cupcakes. 
  3. Cut a maraschino cherry in half and place a half on each of the cupcakes. 
“She had not known the weight until she felt the freedom.” ~ The Scarlet Letter
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Where the “Pup Cakes” Grow

Remember that time freshman year in high school, when I cried in English class after reading Where the Red Fern Grows by Wilson Rawls. Yeah, that was awkward.

I can still picture my classmates cocking their heads to the side to see me with the book up, covering my face, which red from holding back sobs. The friendship between Billy and his Red Bone coonhounds Old Dan and Little Ann was so beautifully written, but also very poignant. So much so that it brought me to tears in front of about 25 students. Did I already mention how awkward that was?

Where the Red Fern Grows is the story of Billy Colman and his two dogs that become his life. After two years working odd little jobs to buy a pair of Red Bone coonhounds, his grandfather writes the kennel a letter, and in a response, learns that the dogs have dropped from $25.00 each to $5.00 each. Billy walks miles to pick up his dogs and on the way, buys his family gifts with the extra money he had from working.





As if Billy can’t get more endearing, enter Billy with his dogs. It’s the classic American tale of a boy and his childhood dogs. I’d tell you more, but to give away the ending would be a crime. To even think about giving away the middle would be a felony. I truly would not be able to sleep at night knowing I gave away more than the frame that is the picture of Billy with Old Dan and Little Ann.

Every Friday in my freshman year in high school, my English teacher wouldn’t teach, but rather have us students read to ourselves for the class period. One day, I forgot my book so I picked a random one off the shelf. I didn’t even look at the title since I figured I’d just pretend to read it for the 42 minutes and then put it back, never to look at it again. I picked up Where the Red Fern Grows and I took it home that weekend. After the first five pages I was hooked. Billy reminded me of the relationship between myself and my dog at the time, a miniature schnauzer Yukkie, named after my dads favorite TV reporter Ukee Washington. We figured if we changed the spelling, that is would make up for us naming a girl dog after a male reporter.

Though Yukkie and I didn’t go hunting like Billy, Old Dan, and Little Ann, the book reminded me of things that I did do with Yukkie. For example, my brother, sister, and I would throw this royal blue crocheted blanket over Yukkie and chase her around the basement screaming, “watch out for the blue alligator!” I know, we were a bunch of weirdoes.

 

The black puppy in the back looks like a puppy version of a Dementor- Harry Potter fans, let me hear you scream!

 

It recently was one of best friend’s, Marissa’s,  birthday. She is an animal enthusiast, but she has an extra soft spot for dogs. I wanted to make her something for her birthday that represented one of the greatest animal stories ever written. My mind immediately went to Where the Red Fern Grows.

The New York Times bestselling cookbook, Hello, Cupcake by Karen Tack and Alan Richardson, featured some Westie inspired cupcakes, as well as some “pup cakes,” as they call them.  Marissa has a shih tzu named Fifi so I wanted to make her a dozen Fifi’s. And thus another birthday and recipe, was inspired by a book… or two 🙂

Where the “Pup Cakes” Grow

Ingredients:

Ingredients for the cake and frosting for “Where the ‘Pup Cakes’ Grow” are the same as that for “Somewhere Over the Rainbow Cake,” except for the food dye. For the food dye, you will need Wilton’s yellow gold, black, brown, and copper. You will also need:

1 Package of Twizzlers Pull n’ Peel

1 Package of Mini M&M’s

1 Can of Wilton’s decorating squeeze icing in black

1 Package of chocolate chips

1 Package of white chocolate chips

1 Can of Wilton’s Pearlized Sprinkles in Blue Sugar Pearls (or the color of your choice)

1 Box of Reeses Puffs cereal OR marshmallows (which is what Hello, Cupcakes suggests using for the snout. I didn’t have any on me so I improvised, such is the joy of baking!)

Directions:

  1. Preheat your oven to 350 degrees fahrenheit.
  2. For the cake, double your ingredients from this recipe or use your favorite boxed cake mix. This will enable you to make 12 regular sized cupcakes and 12 mini cupcakes, plus a few extras.
  3. Make your frosting like this recipe, keeping the measurements the same.
  4. Separate your frostings evenly and dye them golden yellow, copper, brown, grey using a pinch of Wilton’s black dye, and black. Set aside some frosting for the white fur.
  5. Using any combination of colors, fill a pastry bag with the desired color combinations. You can create as many or as little fur colors as you’d like. I made a bag of white, a bag of black, a bag of golden yellow, brown, and copper, a bag of golden yellow, brown, and grey, and a bag of white and grey. *** Hello, Cupcake suggests cutting the tip of the bag into the shape of an ‘M’ to pipe the shape of the fur. Though it looks good, it would look a bit cleaner if you used a metal piping tip.
  6. Pick out the first frosting color. Take a Reeses Puff cereal or marshmallow, and attach it to the mini cupcake using frosting. This will create the dog’s snout. Then motioning like a wave ( or ~) fan out the frosting for the dog’s facial fur. Then cover the snout with frosting, smoothing it out with a knife.
  7. For the body, use a regular sized cupcake and motion the frosting the same as the facial fur. Then, place the head on the body.
  8. For the face, carefully squeeze two dots of Wilton’s Decorating Icing in black or use two of Winton’s pearlized sprinkles for the eyes. Using the black squeeze icing, put a dot on the snout for the nose. Break off a piece of Twizzlers Pull n’ Peel, about a centimeter, and bend it in half. Squish it down until it forms the shape of a tongue. Place it in the mouth. Take two chocolate or white chocolate chips and place them on the head like ears.
  9. For the collar, break off about a two inch piece of Twizzler’s Pull n’ Peel and palce it where you would a dog’s collar. Place a yellow Mini M&M, in the center of the collar as the dog tag.
  10. Repeat these steps until all dogs look too delicious to eat!

“Although they couldn’t talk in my terms, they had a language of their own that was easy to understand. Sometimes I would see the answer in their eyes, and again it would be in the friendly wagging of their tails.” ~ Where the Red Fern Grows


 

 


 

 

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Somewhere Over The Rainbow Cake

I love birthdays- other people’s birthdays, that is, since I made the choice to stop celebrating my own in an attempt to stay 22 forever. Best. Idea. Ever. Just last week, one of my best friends celebrated her 22nd birthday with an 8-hour flight home from Italy. She spent 7 weeks studying architecture abroad as part of her university’s Siena Studio program . So needless to say, I wanted to celebrate her birthday and homecoming with something BIG- 6 layers big.

One of the most endearing tales of all time is that of Dorothy from L. Frank Baum’sThe Wonderful Wizard of Oz. I can’t think of a little girl who didn’t crave tiny red sparkly shoes or hummed to the tune of “We’re Off to See the Wizard.” Nor can I think of anyone, ever, not having nightmares of the flying monkeys once this book turned movie in 1939. I still get the heebie jeebies thinking about them.

The Wonderful Wizard of Oz was the perfect theme to celebrate Amanda’s birthday and homecoming.  Since its first publication in 1900, there hasn’t been a book since that captures the beauty of home like L. Frank Baum did in The Wonderful Wizard of OZ.  Though, as Amanda sipped red wine on a cafe terrace in Siena, I can guarantee she never muttered Dorothy’s famous line, “I wish I was home.”

photo taken by Marissa Van Sciver

With the help of my friend Marissa, whose photo is seen above, we recreated The Wonderful Wizard of Oz as a skyscaper-esque 6-layer rainbow cake! I was inspired by a post from  With Sprinkles on Top, a great blog for picking up some decorating ideas. With Sprinkles on Top made a similar cake, appropriately called Rainbow Cake.  Since the moment I saw it, I had been itching for the excuse to make it.

With ruby red slippers molded from fondant,  yellow piped  homage to the yellow brick road, and some rainbow sprinkles, Amanda’s Somewhere Over the Rainbow birthday cake came together.

Somewhere Over The Rainbow Cake

Ingredients:

3 Cups sugar

3 Sticks of butter, room temperature

6 Eggs

3 Teaspoons vanilla

4 1/2 Cups flour

3 Teaspoons baking powder

1 1/2 Teaspoons salt

1 1/2 Cups + 1 splash buttermilk

Gel food dye in the colors of your choice. I used Wilton gel colors in Lemon Yellow, Rose, Violet, Royal Blue and Kelly Green. For the orange layer, I used a mixture of the Golden Yellow with a little Copper added into it, though there is an Orange available. These can easily be found at Michael’s Arts & Crafts, A.C. Moore, or any specialty baking store.

You can also use 2 boxes of your favorite store bought cake mix and add the dye to that.

Directions:

  1. Preheat oven to 350 degrees fahrenheit.
  2. It is cleanest, and easiest, to make this recipe in 3 batches instead of trying to make the batter for all 6 layers at the same time. This ensures that each layer will come out the same thickness.
  3. In a large bowl, mix 1 stick of butter and 1 cup of sugar until smooth. Add in 2 eggs and beat until fluffy. Mix in 1 teaspoon of vanilla extract.
  4. In a medium sized bowl sift together 1 1/2 cups flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
  5. Alternate adding the dry ingredients and 1/2 cup buttermilk into the wet ingredients. Add an extra splash of buttermilk and mix.
  6. Separate the mixture evenly into 2 bowls. Begin with whichever two gel dye colors you’d like, mixing one color into one bowl and another color into the other bowl. Grease two 9 inch cake pans and fill them each with a color batter. It will be a thin layer of batter, but once it rises, it will be the perfect layer of cake, without having to trim off the top.
  7. Cook for 15-20 minutes or until cooked through. You can check this by poking the center with a toothpick. If it comes out clean, then it is good to go!
  8. Repeat these steps until you have all 6 colored cakes.

Vanilla Icing

Ingredients:

4 Sticks of butter, room temperature

6 Cups of powdered sugar

3-6 Tablespoons of heavy cream

1 1/2 Teaspoons of vanilla extract

Golden Yellow food dye

You can also use 4 cans of your favorite, ready to use, vanilla frosting.

Directions:

  1. Mix butter and powdered sugar until thick and smooth
  2. Add in heavy cream, starting with 3 tablespoons and adding more if needed, and vanilla extract.
  3. Mix until smooth and creamy.
  4. Reserve enough icing for the piping, and dye it golden yellow.
  5. Frost your cake with icing and pipe the outside golden yellow using a large star tip.

Ruby Red Fondant Slippers & Letters

Ingredients:

1 container of Duff Goldman by  Gartner Studios Fondant in Red. This can be found at Michael’s or A.C. Moore. They are sold in 2 pound containers.

1/2 Cup water

Red sugar sprinkles

Rainbow sprinkles (optional)

Directions:

  1. For the slippers, mold the red fondant into the shape of Dorothy’s ruby red slippers. If it starts to get to warm to work with, put it in the fridge for 5 minutes and then continue. Once they are molded, put it in the fridge for 10 minutes for firm up.
  2. Take the slippers and brush them with some water. Then, coat them with the red sugar sprinkles until they are glittery and gorgeous.
  3. For the lettering, the same technique applies. Print out, on computer paper, the phrase you want to put on the cake in 100 point font and in any style you’d like.
  4. Cut the letters out. Roll out the fondant to desired thickness. Mine was about a quarter inch thick. Then, lay down the letters onto the fondant and cut the letters out using a small knife.
  5. Glitter them just as you glittered the shoes and assemble the cake however you’d like.
  6. Sprinkle the finished cake with some rainbow sprinkles.

“No matter how dreary and gray our homes are we people of flesh and blood would rather live there than in any other country, be it ever so beautiful. There is no place like home.”~ The Wonderful Wizard of Oz

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James And The Giant Peach Scones

As a kid, I fell in love with the magical story of James and the Giant Peach  written by Roald Dahl and illustrated by  Lane Smith.

For those of you who are unfamiliar, James and the Giant Peach is the story of 4-year-old James Henry Trotter who goes from living a happy life with his parents in a cottage by the sea in the south of England, to living with his dreadful Aunt Spiker and Aunt Sponge on the top of a dark secluded hill. Why, you ask? Because his parents were devoured by big, hungry rhinoceroses on a shopping trip one afternoon. Rhinos-who would have thunk it?

For years, James endured the wrath of his horrible aunts until one day, James bumped into a strange little man while wailing in the bushes. The man gave James instructions for a magical potion and promised that  his life would change for the better when he drank it. But James dropped the potion next to a tree, which for years never bore any fruit. James thought he would never find luck again. However, the once bare tree began to grow a peach. The peach grew and grew and grew until it was the size of a house. His aunts made this magic peach into a spectacle, while James discovered that there was more to the peach than just its size. Inside, he met some charismatic insects who he quickly befriended. One day, the peach rolled its way down the hill, through the center of town, and into the sea.

As James and his new friends faced harrowing adventures, including aggressive seagulls and the infamous Cloud-Men, they also learned about friendships and new beginnings as their giant peach made its way to Central Park in New York City.

I took a children’ s literature class my junior year in college where we re-read this Roald Dahl classic. It brought out the wondrous child in my then, 20-year-old self. With stories like James and the Giant Peach, the magic never leaves no matter what age you are. And now at 22, I still don’t bother to question how a peach managed to find its way from England to New York City without the slightest bruising. It just did.

I reincarnated the story of James and the Giant Peach into your new Sunday morning staple: peach amaretto scones. They’re sweet with just a hint of juiciness from the burst of peaches, which were marinated in amaretto. I’d ask if it could get any better, but it does with an amaretto drizzle. I think Roald Dahl and Lane Smith would definitely approve. I know the Yecco household does.

Peach Amaretto Scones

Ingredients:

2 Big, slightly overripe peaches

1/2 Cup amaretto

3 1/2 Cups all purpose flour

1/2 Teaspoon baking soda

2 1/2 Teaspoons baking powder

1 Teaspoon salt

1 1/2 Sticks of butter, at room temperature

3/4 Cup buttermilk

Juice of 1/2 a large lemon (use the whole lemon if it is small)

1/2 Teaspoon lemon zest

1 Tablespoon of white sugar

1 Egg

Directions:

  1. Preheat oven to 350 degrees fahrenheit.
  2. Cut the peaches into 1 inch cubes and soak them in amaretto for at least 30 minutes, but no more than 2 hours.
  3. Meanwhile, sift the flour, baking soda, baking powder, salt, and sugar in a large bowl. Add the butter, buttermilk, juice of 1/2 a lemon, and lemon zest and mix together. Don’t over mix or they will be chewy.
  4. Remove peaches from amaretto and place the peach infused amaretto aside for the glaze. Drain the peaches and add to mixture- it will lean more towards the wet side.
  5. On parchment paper (wax paper or a heavily floured surface will also do), give a healthy sprinkle of flour and roll out scone mixture until 1 1/2 – 2 inches thick. Then, cut into triangles, circles, or squares and lay scones on a buttered baking tray.
  6. Beat the egg and brush the tops of the scones with a pastry brush so they get nice and shiny when they bake. Place in the oven for 12-15 minutes or until golden brown on top. Let cool before glazing.
Amaretto Glaze

Ingredients:

1 Cup powdered sugar

2 Tablespoons of amaretto left over from soaking the peaches

2 Tablespoons heavy cream

1/4 Teaspoon lemon zest

Directions:

  1. Mix powdered sugar, amaretto set aside from peaches, heavy cream, and lemon zest together until smooth. You may want to add some more amaretto or heavy cream if you’d like the glaze thinner.
  2. Drizzle on top of the cooled scones.
“Something else, he told himself, something stranger than ever this time, is about to happen to me again soon. He was sure of it. He could feel it coming.” ~ James and the Giant Peach, page 23
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Books Are Like Onion…Rings

Books are like onions… and I’m okay with that.

Sometimes they really stink. Other times they make you cry. But when picked through their many layers and left to marinate in your brain (or in the case of this recipe, some dark ale), they can be pretty sweet.

Welcome to my blog! The Baker In The Rye is a delicious unity of the two things that really bring people together, a good book and some great food. All my recipes are inspired by books, but as a tribute to the many sweet and spicy writings out there, I created these Drunk Texan Onion Rings. They’re super crunchy and the recipe can be adjusted to fit your preferred level of heat, as well as nutrition since these onion rings can be baked as an alternative to fried, or marinated in buttermilk instead of beer. Though if you want my opinion, and you can skip right over this sentence if you don’t, everything- EVERYTHING- is better soaked in beer and fried.

Drunk Texan Onion Rings

Ingredients:

4 Medium-large onions

2 Bottles of any dark ale

3 Cups buttermilk

2 Cups flour

1 Teaspoon salt

1/2 Teaspoon black pepper

2 Teaspoons cayenne pepper

1 Teaspoon paprika

2 Teaspoons chile powder

2 Teaspoons crushed red pepper flakes (optional)

4 Eggs

6 Cups Vegetable oil

Directions:

  1. Chop onions into thick slices. In a large bowl, marinate onions with beer for a minimum of 2 hours and up to 24 hours. Then, remove onions from liquid.
  2. In a medium bowl, combine flour, salt, black pepper, cayenne pepper, paprika, and chile powder.
  3. In a large bowl, pour buttermilk and add in the onions. Let sit for 10 minutes.
  4. Beat eggs in a small bowl.
  5. Begin to set up your frying station by heating oil between 350- 375 degrees fahrenheit. Then, line up your bowls of onions soaked in buttermilk, spiced flour, and eggs.
  6. Take an onion ring and shake off excess buttermilk. Dip it into the flour mixture, then into the egg, and then back into the flour mixture, shaking off any excess flour or egg. Place the onion rings into the oil until golden brown. *** To minimize the mess- and I know when my parents read this they will heavily disagree that I minimize any mess- but to minimize the mess, create a drying station by laying a large paper bag down flat and placing two layers of paper towels on top. Cardboard will work as well. Place the fried onion rings on top so any lingering oil is soaked up.
  7. Repeat until all your onions are golden, crispy, and delicious.
For the conscientious eater, you can marinate the onion rings in buttermilk for the same amount of time, instead of dark ale. You can also bake these on 400 degrees fahrenheit for 15 minutes or until golden brown. 
For the daring diner, the measurements for the cayenne and chile powder, are more of a suggestions than a rule. Load up as much heat as you please! Crushed red pepper flakes are a delicious addition to this recipe.
But wait… it doesn’t end here. Though these onion rings have reached their crispy climax, what’s a book, or meal, without a resolution? And by resolution, I mean dipping sauce.
Ingredients:
1 Cup sour cream
3 Tablespoons ketchup
1 Tablespoon red wine vinegar
1/2 Teaspoon paprika
1 Teaspoon cayanne pepper
1 Teaspoon crushed red pepper flakes (optional)
1/2 Teaspoon salt
1/2 Teaspoon black pepper
Directions:
  1. Mix ’em all together and get dipping!

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