EARTHLY STARS

Some women wear their 

Sensuousness like 

Sequined magenta gowns, 

All sparkling strut and stride,

Pulsating like a neon sign,

All "Hey, world, here I am!"

As a mystified and impressed 

Observer, these women seem 

To be about extreme attitude 

And absolute confidence, 

Willingness to be out in the open,

Embracing complete acceptance 

About whatever is unequivocally true.

From 40s, 50s, 60s Midwest,

Still searching for middle 

Ground of self-acceptance and

Visibility, I aspire to my own 

Sense-of-self, my own version of

Letting my inner light reflect outward.

In the meantime, I laud and 

Appreciate women who let their

Eminence shine brilliantly, intently,

And without self-conscious apology.

You go, woman! Roar and shine!

Ann Beth Blake

(c) July 29, 2014

SHE'S DONE WELL

From same neighborhood 

And socioeconomic status,

Both single without children,

Variety of challenges.

She's made a good life

For herself: strong faith,

Interesting and contributive 

Employment, network of

Close friends, cozy home,

Cute pups, reliable car,

Attractive apparel, 

Warm sense of humor.

She is a supportive and 

Caring friend, which is

One of the best qualities 

Of a life well lived. Cheers!

Ann Beth Blake

(c) July 22, 2014

SYNCHRONOUS TRAVELING

Closely-associated women's 

Menstruation usually synchronizes.

For women of a certain age, 

Sans monthly cycles, we find

Alternate unintentional linkage:

Pointing to chair cum table

As the Other says, "Table?"

Not reading minds, but being

In sync, on similar wave lengths.

Ahh and Awe and Odd. Satisfying.

Ann Beth Blake

(c) July 20, 2014

VILLAGE OF TWO WOMEN

Trek across West, from WA to CO

In four days. From verdant green to

Scrub-brush and tumbling weed; 

Rust-colored, wind-scored skeletal 

Cathedral spire relics; moonscape 

Tan-and-green layered pointed peaks.

Assisted packing; truck easily driven in

Two-hour rota; meals mostly from left-over

Largess in camping cooler; both of us 

Required to open/close rolling truck door to

Access first row of food and clothing supplies.

Second-story Motel 6 rooms to muffle

Others' noise. Accommodations

Good enough, but not repeatable any

Time soon. Learned from previous day

And flexible enough to incorporate each

New day's informative adventures.

Rough at end of trip as, first, I got ill, 

And then she got ill. Village of two offered

A spare as personal resources dwindled

To interdependence of capable individuals.

Working road trip through beautiful and 

Windy states; mission accomplished.

Fatigue followed by many requisite 

Hours of recuperative sleep and sleep.

Ann Beth Blake

(c) July 22, 2014

MINNESOTA IRON RANGE'S 4 P's

Four characteristic, nay, iconic 

delicacies (porketta, potica, 

Pasty/pasties, and Sammy's pizza),

Indelibly identified with Hibbing, MN,

On The Mesabi Iron Ore Range, on

Western edge of the Arrowhead 

Area in Northeastern Minnesota.

See brief descriptions below;

Detailed recipes on separate pages.

In this collaboratively-cooperative

And richly-ethnic region, these

Delicacies appear at special family 

Celebrations and, this past week,

At Hibbing, MN All-School Reunion.

During the All-school Reunion in

Hibbing, Minnesota, my hometown,

The Iron Ore Capital of the World,

We shared Sammy's Special pizza 

At Sammy's Pizza on Howard Street. 

The establishment now offers non-

Traditional gluten-free pizza crust.

Founded in 1954 and previously

Located across the street, we teens

Gathered at Sammy's on weekend

Nights, sharing an order of fries and,

Occasionally, an illicit cigarette;

Plugging the Juke Box to hear latest hits;

Observing and, hopefully, being observed.

On his way home from the Corner Bar,

At Howard Street and First Avenue,

Just across the street from Sammy's,

Dad often ordered Sammy's Special,

Sausage and green onions, cut into

Squares rather than slices, each square 

Containing small meat balls of spicy sausage.

When Dad left remainders on stove top

(Sans the convenience of microwaves),

We gladly feasted on room-temperature 

Sammy's Special pizza for breakfast. 

At summer picnics, Fourth of July and 

Summer birthdays, Auntie Jeanne

Often served porketta sandwiches

And potica in their backyard or 

At their cabin on Sturgeon Lake.

Both delicacies came from town stores:

Fraboni Sausage, Inc. and Sunrise Bakery.

Remainder of shared edibles came from

Competent kitchens of Auntie Jeanne, 

Grandmas Blake and Miettunen, and 

Mom: potato salad, jello of varied colors,

Hot dishes, watermelon, and cakes.

Families and friends met regularly at 

Dining room tables and outdoor picnic 

Tables to celebrate annual family, 

National, and church holidays,

Sharing cultural and regional fare.

Our senses chronicle our history and 

Specifically evoke gustatory memories.

European immigrants seeking work

In iron ore mines, brought rich family

Recipes to Northeastern Minnesota,

Spicing childhood taste buds 

As well as adult reminiscent images.

I adore my hometown. I appreciate

Opportunities to rekindle friendships

With relatives and peers and to feast

On familiar food and evocative sights.

Home is where my heart resides.

Ann Beth Blake

(c) July 14, 2014

http://mnsandwiches.wordpress.com/2011/03/10/the-iron-range-pasties-and-porketta-tour-in-photos/

PORKETTA: spiced pork roast, eaten on hard rolls (from Sunrise Bakery) with mayo and mustard.

L.G. Fraboni Sausage, Inc.

FRABONI'S

https://www.frabonis.com/

Producer and retailer of various sausage such as Bratwurst, Polish, and Italian Sausage.

1202 13th Ave E, Hibbing, MN

(218) 263-5074

Jeanne Cooney ( http://www.jeannecooney.com/), Minnesota mystery writer offers recipe found at web site and on separate page in this blog.

http://www.jeannecooney.com/index.php/margies-recipes/other/item/97-porketta-seasoning

POTICA: thinly rolled dough spread with cinnamon and walnuts, then rolled into a loaf; served best with hot, black coffee at mid-morn--or anytime at all.

SUNRISE BAKERY

http://www.sunrisebakery.com/

1813 3rd Ave E, Hibbing, MN

(218) 263-4985

Recipe at web site below and on separate page in this blog.

http://www.lakesuperior.com/lifestyle/food/316recipebox/

PASTY (short "a"): originally home baked for laborers' (Mesabi Range iron ore 

miners) lunches: thick, sturdy pie crusts filled with meat and vegetables, including potatoes and rutabagas. Stays hot until lunch, a complete package eaten without need for utensils.

Best childhood location: Finnish Lutheran Church on 7th Avenue on Wednesdays.

Pasty Recipes at website below and on separate page in this blog.

www.hu.mtu.edu/vup/pasty/

 

SAMMY'S SPECIAL PIZZA

SAMMY'S PIZZA & RESTAURANT

http://mysammys.com/

106 E Howard St, Hibbing

(218) 263-7574

Sammy's Special: square cut sausage, green pepper, and onion pie

MINNESOTA IRON RANGE PORKETTA RECIPE

Porketta: spiced pork roast, eaten on hard rolls (from Sunrise Bakery) with mayo and mustard.

L.G. Fraboni Sausage, Inc.

1202 13th Ave E, Hibbing

(218) 263-5074

Jeanne Cooney ( http://www.jeannecooney.com/), Minnesota mystery writer offers the following recipe:

http://www.jeannecooney.com/index.php/margies-recipes/other/item/97-porketta-seasoning

Dry rub porketta, or porchetta, seasoning recipe from the Iron Range.

1/2 cup chopped fresh parsley

2 Tbsp. paprika

2 Tbsp. basil

2 Tbsp. salt

1 Tbsp. garlic powder

1 Tbsp. pepper

1 Tbsp. oregano

1 Tbsp. cracked fennel seeds

1/2 Tbsp. thyme

Mix together well. Rub on a pork roast before roasting in the oven or grilling.

Recipe submitted by Pam Petron, on behalf of her cousin, Juliann Armbrust, who grew up in Hibbing and is now a FACS teacher in Medford, Wisconsin. Juliann often talks about how she misses the porketta from the Iron Range.

MINNESOTA IRON RANGE POTICA RECIPE

Potica: thinly rolled dough spread with cinnamon and walnuts, then rolled into a loaf; served best with hot, black coffee at mid-morn--or anytime at all.

Sunrise Bakery

1813 3rd Ave E, Hibbing, MN

(218) 263-4985

Recipe at web site below and on separate page in this blog.

http://www.lakesuperior.com/lifestyle/food/316recipebox/

Slovenian Walnut Potica

This recipe is from the cookbook, Cooking on the Range, submitted by Jean Karsman of the Slovenian Women’s Association of Chisholm, Minnesota. (Many jealously guard their potica secrets.)

Yeast Mixture

5 tsp. dry yeast

1 Tbsp. sugar

1/2 c. warm water

In a one-cup measure, dissolve yeast in warm water, add sugar, stir and let bubbles form on top.

Combine the ingredients to make the dough. Separate into two parts to make the top and bottom crusts for a 9-inch pie plate.

Dough Mixture

1-1/2 c. scalded milk (1 minute in microwave) Can use half as canned milk or half-and-half cream.

1/2 c. sugar

1 tsp. salt

1 stick margarine

2 beaten eggs

6-1/2 to 7 cups flour (Jean uses Gold Medal regular)

Scald milk and margarine in microwave for 1 minute, add sugar, salt, eggs and yeast mixture. Stir and add flour, beginning with 6 cups, then gradually adding more flour until dough is no longer sticky.

Knead – with a dough hook or by hand on floured board for about 20 minutes until smooth. (Jean does half with dough hook at a time, and then kneads all for several minutes to combine.) Place in well-greased large bowl, cover and let rise in warm place or put bowl in hot tap water, changing water frequently to keep hot. (No kneading after dough is risen to top.) Line three pans with parchment paper. (Jean has 14-inch pans, so she makes three strips out of one batch as her table is 42 inches.) Spray paper with cooking spray such as Pam.

Filling

6 c. ground walnuts (about 1-1/2 lbs.)

1 c. white sugar

1 c. brown sugar

3 eggs beaten with 1 tsp. almond flavoring

1 c. scalded cream or canned milk with 1 stick real butter melted in and 1/2 c. honey

1 tsp. cinnamon

Add hot liquid to ground walnuts that have been mixed with sugars and cinnamon. Stir well, add eggs.

Return to bread dough, which should plop, not run. Carefully dump dough onto table that has been covered with a twin sheet or table cloth and lightly floured. Start with a rolling pin, rolling the dough to a rectangle about 24 by 36 inches. Then stretch dough to 42 by 60 inches or to your table size. Cut off any thicker edges. Drop filling by large spoonfuls over two-thirds of the dough (using hands spreads easiest and most uniformly.) Spread evenly to edges and pick up short edge of cloth and gently roll over and over itself.

Cut into pan-size strips and patch with leftover thin dough or cut with a small plate and pinch ends shut. Place in prepared pans and prick with cake tester (or turkey pin) to prevent air bubbles. Cover and let rise about 40 minutes.

Preheat oven to 325° F or 350° F depending on oven. Bake 35 to 45 minutes until golden brown. (Jean bakes hers at 340° F for about 35 minutes.) Remove from oven and let cool in pans for 20 minutes. Carefully dump out in hand, remove paper and set on a cooling rack. Cover with a cotton cloth and cool. (Jean wraps hers in plastic wrap and then freezer foil.) Freezes well for up to six months.