Launched in 2004, National Wear Your Pajamas to Work Day is celebrated every year on April 16. It’s a sort of reward for staying up nights working on your taxes. If you work from home, PJs for work may not be new. If you work away from home, well…. Use your own best judgment. (But cartoon characters would be great if you can get away with it.)
For National Tax Day, here’s a look at some quotes regarding the income tax.
“They can’t collect legal taxes from illegal money.”
— Al Capone aka “Scarface” (1899 – 1947)
American gangster & businessman
“A fine is a tax for doing something wrong. A tax is a fine for doing something right.”
— Anonymous
“The hardest thing in the world to understand is the income tax.”
— Albert Einstein (1879 – 1955)
German-born theoretical physicist; developed theory of relativity
“It is only those who have neither fired a shot nor heard the shrieks and groans of the wounded who cry aloud for blood, more vengeance, more desolation. War is hell.”
— William Tecumseh Sherman (1820 – 1891)
Union General in the American Civil War
“Success is not the key to happiness. Happiness is the key to success.”
— Albert Schweitzer (1875 – 1965)
French theologian, philosopher, physician, and Nobel laureate
For National Cheese Fondue Day, I gleefully share a recipe from my book: “Champagne! Facts, Fizz, Food, & Fun.” (Yes, still available in paperback and digital formats.) This timeless classic may be decades old, but it still reigns as fabulous!
1970’s Cheese Fondue
This is an early recipe creation showing the emerging Keep It Super Simple thinking. Fondue was very “in,” and this recipe was very easy. Both fondue and simplicity are back in vogue, so this vintage recipe, originally created by the KISS Kitchen in the 1970’s, is perfect.
1 can cheddar cheese soup
1 single serving can (6-oz) tomato juice
1 envelope dried onion soup mix
2 c shredded Swiss cheese
1 c shredded Cheddar cheese (mild or sharp)
1 c shredded Monterey Jack cheese
Heat and stir together all the ingredients until melted, thick, and stringy. Serve and keep warm in a fondue pot with large cubes of crusty French bread, whole mushroom caps, fresh broccoli florets, sweet red pepper sticks, and wedges of Granny Smith apples.
KISS Tip: Feel free to garnish your fondue with items such as, roasted pepita nuts, chopped parsley, or a sprinkle of spice or pepper.
“If I can be somewhere with sunshine and have bare feet and a book, I’m happy.”
— KT Tunstall (1975 – )
Scottish singer-songwriter
In ancient Greek times, people believed unicorns lived in India. The magically mythical, horse-like beings have been celebrated ever since. A favorite with children, unicorns are celebrated by young and old each year on April 9th. So, here are a couple of unicorny jokes.
What do unicorns call their dad?
Pop corn
Why did the unicorn want to join the school band?
So he could wear a uni-form.
I could go on, but neigh… I will spare you. Just remember, never play leapfrog with a unicorn.
“Don’t forget until too late that the business of life is not business, but living.”
B.C. Forbes (1880-1954)
Scottish-American journalist and author
Celebrate National Beer Day with your favorite brew. For me, I’ll take my beer in a marinade or a splendid pub cheese. Try this beauty served up with crackers, raw veggies, or warm pretzels.
Beer Cheese
3 T butter
3 T flour
¾ c half-and-half (or other cream or whole milk)
2/3 c beer
1 T Worcestershire sauce
1 tsp Dijon mustard
½ tsp garlic powder
¼ tsp each: smoked paprika and salt
3 c freshly shredded sharp Cheddar, Gouda, or Pepper Jack cheese (or a combo of 2)
2 T thinly sliced green onions or chopped fresh parsley
Melt butter in medium saucepan over med heat; whisk in flour to form a thick, clumpy paste. Pouring in a slow, steady stream, whisk in the milk. Continue whisking over the heat for about 1 minute until mixture thickens slightly. Then whisk in the beer thoroughly. Add the Worcestershire and mustard, followed by the garlic powder, paprika, and salt. Gradually stir in the cheese till melted. Pour into serving dish, garnish with green onions or parsley, and serve.
KISS Tip: The cheese dip is quite thin when hot, but it begins to thicken as it cools. Serve it warm or at room temperature with your choice of crackers, bread chunks, raw veggies, a charcuterie board, or toasty warm pretzels. Leftovers can be reheated in the microwave.
“Do or do not. There is no try.”
— Yoda in “Star Wars”
“The key to everything is patience. You get the chicken by hatching the egg, not by smashing it.”
— Arnold H. Glasow (1905 – 1998)
American businessman & humorist
“There is that in the glance of a flower which may at times control the greatest of creation’s braggart lords.”
— John Muir (1838 – 1914)
Scottish-born American naturalist and author
from his book “A Thousand-Mile Walk to the Gulf,” published in 1916
Celebrate National Chocolate Mousse Day with my Super Simple Triple Chocolate Mousse. Luscious layers of chocolate mousse get adorned with whipped cream and fresh berries.
Super Simple Triple Chocolate Mousse
This is not only Super Simple, but it can be made ahead of time!
Special Dark chocolate syrup
Chocolate mousse (instant is fine)
Whipped cream (fresh or straight out of a can)
Fresh raspberries, blueberries, blackberries, and/or strawberries
Squares of special chocolate, such as Lindt Intense Orange (1 per serving)
Start with any clear serving bowls or glasses… even champagne flutes. Drizzle chocolate syrup up and down on the inside of the glasses. Then spoon a little chocolate mousse in the center. Place 3-4 dabs of whipped cream around the outer edges and place a berry between the dabs. Add a full layer of chocolate mouse over it all and decorate around the edges and in the center, if desired, with more berries. Cover with plastic wrap and refrigerate until serving time. To serve, top each bowl with whipped cream and accent with a square of special chocolate. (Yeah… a big, fresh strawberry in the center would be super.)
KISS Tip: This dessert looks soooo sensational, but it is Super Simple and flexible. For example, swap out a favorite pudding for the mousse. Use any berries you like. Swap out the square of special chocolate with a rolled wafer cookie or a favorite milano.
Image by Gerd Altmann
“Faithless is he that says farewell when the road darkens.”
— John Ronald Reuel Tolkien (1892 – 1973)
English author & philosopher
Decisions, decisions. I must announce my long-thought-out decision. I have decided to retire.
This means I will no longer write books, including fiction, nonfiction, and cookbooks. I will also not record and produce audiobooks, including my own books or those for other authors. I will also stop creating and sharing new recipes. I guess I must also stop cooking favorite foods for hubby, friends, and family. (This is okay as we enjoy dining out, too.)
I wonder if my retirement can also get me out of household chores, such as making beds, cleaning house, washing dishes, and doing laundry. Plus all those outdoor jobs like weeding and mowing the pastures.
Of course, all such talk is pure gibberish. But that’s to be expected on April Fools’ Day! As long as I am able, I will keep on keeping on! I will not truly retire until the good Lord calls me home.
“Effective leadership is not about making speeches or being liked; leadership is defined by results not attributes.”
— Unknown
“Do not seek to follow in the footsteps of the men of old; seek what they sought.”
— Matsuo Bashō (1644-1694)
Japanese poet of the Edo period
“Faith is the very first thing you should pack in a hope chest.”
— Sarah Ban Breathnach (1947 – )
American author
“I never did give anybody hell. I just told the truth, and they thought it was hell.”
— Harry S. Truman (1884 – 1972)
33rd President of the United States
“A good laugh and a long sleep are the best cures in the doctor’s book.”
— Irish proverb
“How incredible it is that in this fragile existence we should hate and destroy one another. There are possibilities enough for all who will abandon mastery over others to pursue mastery over nature. There is world enough for all to seek their happiness in their own way.”
— Lyndon B. Johnson (1908 – 1973)
36th President of the United States
(from his Inaugural Address, Jan 1965)
Make them fresh or tear into a favorite bag of tortilla chips today to celebrate National Tortilla Chip Day.
Munch them, dip them, stick them into your favorite guacamole, or make nachos. Yummmmm.
I can eat nachos at any time of day. (Yes… I am rather known for even consuming them for breakfast.) My favorite Super Simple style is simply a single layer of crispy tortilla chips, topped with plenty of shredded Monterey Jack cheese, and then slathered with a favorite sauce.
But I confess to loading them up, too! A great seasoned beef or pulled pork, some diced tomatoes, guacamole, sour cream, and sliced jalapeño peppers do the trick quite nicely!
“Let us be grateful to the people who make us happy; they are the charming gardeners who make our souls blossom.”
— Marcel Proust (1871 – 1922)
French novelist & literary critic
Celebrations of Daffodil Day date back to the 1600s.
Share the happy flower or simply share some happiness with someone and brighten their day. Spring is here and so are you.
Two great reasons to celebrate!
“It’s not that diamonds are a girl’s best friend, but it’s your best friends who are your diamonds.”
— Gina Barreca (1957 – )
American academic & humorist
Image by Andreas Decker
“People never give up their liberties but under some delusion.”
— Edmund Burke (1729-1797)
Anglo-Irish statesman & philosopher
“Part of the secret of success in life is to eat what you like and let the food fight it out inside.”
— Mark Twain (1835-1910)
19th Century American author and humorist
(pen name for Samuel Langhorne Clemens)
On St. Patrick’s Day we may tend to think about green beer or Irish whiskey. Or we hunger for traditional Irish foods. When doing so, corned beef and cabbage may come to mind, even though the dish is not originally from Ireland. In truth, it was popularized by Irish immigrants in America when they couldn’t afford their more traditional bacon. Something special happens when we add crispy bacon and caramelized onion to cabbage. So, here are a couple of Super Simple recipes, one with sausage and one with bacon. Both will satisfy your St. Patrick’s Day hunger and set you on course to dash blarney back and forth with friends… with or without green beer or Irish whiskey.
Sausage and Cabbage
2 T olive oil
1 T butter
1 lb smoked sausage, kielbasa, or bratwurst, sliced into ½“-thick disks
1 lg onion (sweet or yellow), sliced
8 c coarsely chopped green cabbage (about half of large or whole medium cabbage head)
1 garlic clove, chopped
1 tsp salt
½ tsp ground black pepper
½ c chicken bone broth or stock
2 T chopped fresh, flat-leaf parsley
For serving: grainy whole mustard and/or sour cream
Heat oil and butter in large skillet over med-high heat. Add sausage, cook and stir 4-5 min, till golden brown on both sides. Remove sausage with slotted spoon to a plate, but keep oil in pan. Add onion to the pan and let cook about 5 min to soften. Add cabbage, garlic, salt & pepper; cook 7-8 more minutes, till cabbage wilts. Return sausage to skillet and stir to combine. Add chicken stock. Cover pan and reduce heat to medium low; let cook 20 minutes, without removing cover. Then stir in parsley and add more salt & pepper, if desired. Serve. Makes about 3 servings.
KISS Note: There are no hard and fast rules. I’ve seen this dish prepared with hotdogs, rather than smoked sausage. I’ve also seen it with extra goodies tucked in, ranging from peas and carrots to sliced ripe olives and rice. You can also add more broth and make it a stew.
Fried Cabbage
Typically, I am a fan of regular-cut bacon, but for Fried Cabbage, I suggest choosing the Irish original… thick-cut.
5 slices raw, thick-cut bacon, chopped
1 large onion (yellow or sweet), coarsely chopped
1 small head green cabbage, cored & diced into 1” pieces
2 T water
1 T kosher salt
1 tsp celery seed
½ tsp ground black pepper
1 T apple cider vinegar
Cook bacon in medium Dutch oven 10-12 min over med heat, till crispy. Remove from heat and use slotted spoon to transfer bacon to paper towels but leaving bacon dripping in pan. Add onion to pan and cook over med heat for about 6 min, stirring often. Then add cabbage, 2 T water, salt, celery seed, and pepper, tossing well to distribute throughout cabbage. Cover and cook 8-10, stirring occasionally just till cabbage is tender. Remove from heat and stir in vinegar and bacon. Serve hot. Makes 6 servings.
“Why is it when we talk to God we’re praying, but when God talks to us, we’re schizophrenic?”
— Lily Tomlin (1939 – )
American actress & comedian
Welcome to Sully’s Place in Columbus, NC! This new all-American grill sits in the classic location of the former Green River Tavern and Larkin’s Carolina Grill. The menu features a great selection of pub appetizers, salads, soups, and sandwiches. They opened with great success AND consistency out of the kitchen… NOT an easy feat. We enjoyed the Pretzel Knots and opted for the white queso cheese dip. They are soft inside and perfectly crisp on the edges… far more than “knots,” and you can also opt for a mustard dip.
Hubby and I shared the Rueben sandwich, which was splendid.
Our friends went for the Tin Can Nachos. I will be rolling video next time, as Dixie (bar tender-manager extraordinaire) lifts the huge tin can, allowing the nachos & fixins to tumble out onto the platter.
They also shared a sandwich we will go for next time… the Beef and Weck… rare roast beef with Havarti cheese, served with horseradish sauce and au jus, plus a side choice, which was the grilled pineapple slaw. Indoor and outdoor seating, plus plenty of free parking for lunch and dinner 7 days a week. May Sully’s Place enjoy great success.
Ahhhh…. When steak is done right and “your way,” little can be more satisfying. Some like it fancy with sauces; some prefer it black and blue and straight-up.
Though not a great beef fan, I do love biting into a perfectly cooked rib-eye, from steer that were raised open-range, grass-fed, and never given any hormones nor antibiotics. Make it real and keep protein healthy.
I like to season all sides with kosher salt, freshly cracked pepper, and some garlic powder; then I let it sit in the refrigerator (uncovered) for up to 24 hours. Dry brining this way helps “seal” the exterior a bit, delivering perfectly crisped outer edges when cooking and helping the meat maintain moisture as it cooks.
To serve, I do sprinkle on a bit of flaky, finishing salt and, perhaps, some herbs or herbed butter. (For non-beef eaters, dig into a portobello mushroom cap or two. They grill beautifully and can be seasoned precisely to your taste. For a little extra pizazz, top it with some sliced shiitake mushrooms, sautéed with some chopped onions and a favorite herb, such as thyme.)
“We cannot hold a torch to light another’s path without brightening our own.”
— Ben Sweetland (1900 – 1987)
Author and psychologist
I do love the sweet, tenderness of scallops. Prepare them any way you like… on the half shell, baked-stuffed, wrapped in bacon or pesto encrusted. Here’s a recipe I first created in 1980, I’ve only done the very slightest update since… like suggesting pinot grigio and shifting to sweet onions.
Cathy’s Sesame Scallop Kebabs
The key to cooking scallops is to avoid the tendency to overcook them. Scallops stay luscious and tender, unless overdone. This also cooks nicely on the grill.
1 lb fresh sea scallops (dry pack, no water added), rinsed & drained
½ c white wine (pinot grigio or chardonnay)
4 T sesame seeds (toasted, if you like)
¼ c grated sweet onion
½ tsp each: garlic powder & salt
1/8 tsp each: ground nutmeg and pepper (or lemon pepper)
Put scallops in zip-top plastic bag. Combine all other ingredients and pour over the scallops. Seal the bag and refrigerate 10-15 minutes, turning the bag once. Drain, reserving the marinade. Divide scallops among 6 skewers (warm water-soaked, if bamboo or wooden). Place in foil-lined 15×10” baking pan with sides; pour reserved marinade over skewers. Bake at 425°F for 10 min or till tender, turning once. Serve hot, garnished with fresh chopped flat-leaf parsley and lemon wedges, if desired. Makes 2-3 generous servings.
I love Spring! And in the mountains of North Carolina we enjoy 3 gorgeous months of Spring.
Of course, Mom Martin’s double camellia is in bloom, as are the daffodils.
Our weeping cherry tree is starting to blossom…
… as are the plum trees.
And we are now watching the iris spring to life. Ahhhhh… just breathe!
Image by Iván Tamás
“Great spirits have always encountered violent opposition from mediocre minds.”
— Albert Einstein (1879 – 1955)
German-born theoretical physicist; developed theory of relativity
(Image by Iván Tamás)
“Confidence in the goodness of another is good proof of one’s own goodness.”
— Michel de Montaigne (1533-1592)
French Renaissance philosopher
Joining the nation in 1859, Oregon became the 33rd state in the U.S. Since the discovery of a small, prehistoric stone knife in 2012, some archaeologists believe people have lived in the region for at least 15,000 years. Home to 10 Native American tribes, Europeans began arriving in the 1500s, when both Spain and Great Britain claimed it for themselves.
In 1804, President Thomas Jefferson sent American explorers Meriwether Lewis and William Clark to map out a huge swath of land bought the year before in the Louisiana Purchase… and the land beyond, which included the region that is now Oregon.
American settlers started arriving by wagon trains in the 1840s. All European claims were soon quashed by the large number of Americans settling there.
Bordered by Washington, Idaho, Nevada, California, and the Pacific Ocean, the 9th largest state in the U.S. is slightly larger than the United Kingdom. The origins of the name Oregon remain disputed. Some claim it comes from the French word “ouragan” meaning “hurricane,” a term used by French explorers to describe an especially windy part of the region… but others say it’s derived from the Chinook word “oolighan,” a type of fish eaten by the Native Americans.
A coin toss in 1854 determined the name of Portland. Had the coin landed on the other side, the city was to be called Boston. With no sales tax, Oregon’s population nears 4.3 million, but the Beaver State is particularly known for its grandeur.
At 1943 feet, the famed Crater Lake is the nation’s deepest lake. Oregon is home to more than 6,000 lakes, plus 112,000 miles of rivers and streams, 16 known hot springs, 230 state parks, and 13 national forests. Nearly half of the area, nearly 30 million acres, is forested,
At 7,913 feet deep, Hells Canyon is the deepest river gorge in North America and averages 5,500 feet deep.
The state’s highest point is Mount Hood at 11,245’.
Oregon has 14 National Historic Districts, 4 National Historic Trails (including the “Go West, Young Man” Oregan Trail), and more than 7,000 bridges.
Oregon’s Klamath Basin has the largest concentration of wintering bald eagles, and the Western Meadowlark is its official state bird.
The “Tater Tot” was invented here by brothers Nephi and Golden Grigg, founders of Ore-Ida.
Oregon is also home to the corn dog.
This Pacific Northwest state grows 99% of the entire U.S. commercial crop of hazelnuts. The state is also home to over 750 vineyards, growing 72 varietals of wine grapes.
“Half the world is composed of people who have something to say and can’t, and the other half who have nothing to say and keep on saying it.”
— Robert Frost (1874 – 1963)
American poet
“A baby is God’s opinion that the world should go on.”
— Carl Sandburg (1878 – 1967)
American poet, biographer, journalist, & Pulitzer prize winner
