Wednesday, July 11, 2012

A Beloved Author

Elwyn Brook  White 

July 11, 1899-October 1, 1958
E.B. White was an influential modern essayist whose work was largely known through the New Yorker magazine. He also was well known for his revision of William Strunk's The Element's of Style which is widely used in English classes. But for me E.B. White is best remembered for his children's classics the enduring story of  Charlotte's Web and Stuart Little. 
Charlotte's Web is a story of the bond between Wilbur the pig and the clever spider Charlotte who saves his life which is a testimony to the power of their friendship. The story also reminds young readers death is a part of life.
Wilbur: Are you writers?
Charlotte's daughters: No, but we will be when we grow up.
Wilbur: Then write this in your webs, when you learn: This hallowed doorway was once the home of Charlotte. She was brilliant, beautiful, and loyal to the end. Her memory will be treasured forever.
Charlotte's daughters: Ooh, that would take us a lifetime.
Wilbur: A lifetime. That's what we have. 
Broccoli Salad
  • 1 bunch of broccoli cup up in small pieces
  • 1 small red onion-thinly sliced
  • 12 strips of bacon cooked crisp and chopped
  • 1 package of craisins or dried cranberries (6 oz.)
  • 1 cup sunflower seeds
  • 1 package shredded cabbage mix (tri color and carrots)

  • Mix all the ingredients in a large bowl
  • Add dressing about an hour before serving-chill till ready to use

  • 2 cups Miracle Whip or mayonnaise
  • 4 TB. cider vinegar
  • 1 cup sugar

Cook's note:  you will have about 1/2 cup dressing extra-the salad should be moist but not drenched

Caprese Bruschetta with Basil, Pesto and Tomato
recipe adapted from restaurant Al Vento Minneapolis, MN
  • 1 loaf of bread French or Ciabatta cut into 1 inch pieces
  • homemade pesto or purchased pesto
  • roma tomatoes cut in small pieces and drained on a paper towel
  • mozzarella slices

  • On a cookie sheet @ 375 toast bread slices 5 minutes and then turn over and toast another 5 minutes
  • Turn oven up to 400
  • Spread each bread slice with pesto, top with chopped tomatoes and places cheese slice over tomatoes
  • Toast about 5 minutes but watch so doesn't brown too much, cheese should be starting to bubble when done
Homemade pesto
  • 4 cups loosely packed basil leaves chopped
  • 3/4  cup Parmesan cheese
  • 2 garlic cloves halved
  • 1/4 tsp. salt
  • 1/2 cup pine nuts
  • 1/2 cup extra light olive oil
Add all ingredients to food processor and pulse till chopped
While processor running add olive oil in a thin stream
Blend well and refrigerate
Cook's notes: pine nuts are expensive substitute with almonds or walnuts and pesto keeps in refrigerator up to a week covered


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