Today is the anniversary of D-day and I find myself reflecting on the [often] unsung heroes of the “Greatest Generation” and the sacrifices courageously given for my generation.   I don’t take those sacrifices lightly, however, one thing that seems to have come out of the “Greatest Generation’s” service to our nation and the world is a widespread dislike for S.O.S. - technically titled Chipped Beef on Toast.

S.O.S. seems to have been a staple in the diet of the American GI.  Apparently, the quality of preparation must have been rather substandard as every GI from the era will either laugh or cringe when the topic is brought up.  How else can we explain the nick-name given to this dish; S—t on the Shingle?

Personally, never having served in the US Military the only S.O.S. I have enjoyed was prepared by outstanding cooks and has been fantastic!  Even in the Amana Elementary hot lunch program the quality was very good.  I was even invited to a friend’s home as a high school student to enjoy his grandmother’s version when we discovered a mutual enjoyment of the dish.  Years later, Mary and I would have it over her homemade biscuits - Yummy!

As June 6^th comes and goes, let us not forget the sacrifices bravely made by Veterans and everyone who has fought to keep us free.  One of those sacrifices  was undoubtedly suffering through the US Army’s S.O.S.

It’s that time of year—Graduation Season, and the parties are beginning.

These days, it has indeed morphed into an entire season….a far cry to the single evening round of parties that “commenced” as soon as Commencement Ceremonies at the local high school concluded. In my era, there was great fun and anticipation planning your graduation party-hopping strategy for that last weekend in May.  Coming from a  small town and having a mother that worked in the school system we were invited to nearly everyone’s graduation party. 

The usual graduation party (aka 1960-1970s) consisted of buffet lines of sandwiches, cold cuts, salads and cakes along with punch, soda pop and of course, for the adults, beer. Naturally, any high school student that could sneak a drink, had a beer or two as well.   For a social kid that liked to eat this night was almost up there with Christmas Eve.   As a younger child, my parents would plan which parties we would attend and how long we would stay.  When I achieved my freedom (i.e.Driver’s License) it was up to my friends and me to determine our plan of action.  We would swoop in to a home, congratulate the graduate, check out the friends in attendance and the buffet.  A quick decision would be made as to how long we should stay and then it was off to the next spot.  We were always looking for the” in crowd”.

As I think back it sound a little like the Oscar parties I hear about after the Academy Awards.  In both cases you have to sit through a boring ceremony to get to what you really are looking forward to—a Party.

Wino’s,

                         

                          

About 20 years ago, a couple of college fraternity friends and I decided to enroll in a brewing course offered at a local college.  We thought it would be fun to make - and drink (!) - our own beer.  We learned the secrets of brewing secrets and embarked on our brewing journey that continues to this day, albeit with the assistance of brewing kits due to our our busy schedules.  Annually, we produce approximately 15 gallons of fresh, thirst-quenching beer.  To most non-brewers we seem like “Experts”!.

In reality, we are rank amateurs; the Pros are just across the street from me… and make-no-mistake, I’m talking the major leagues of home-brewing here.  The neighbors have a set-up, and a brewing system that would have made ole’ Adolph Coors jealous.  

While It is primarily a project that was engineered and constructed on their own, it is truly a Home-brewer’s dream-come-true, and the beer they produce is far superior to any of the national brands.  They usually  produce about 15 gallons at a time but with a bit of creativity they can kick that up to 30 gallons (for that, they make a richer batch in the brew kettle).

Now, according to Amana lore, students from the University of Iowa College of Engineering were sent to The Colonies in order to study the design of the Mill Race, a canal dug in the 1800’s to supply the Woolen Mill with Hydro power. 

If the College of Engineering wants to teach their students something, I think they they should send them across the street to study this home-brewing operation.  Talk about German efficiency; this three-man partnership has it down to a science.  For each step, each man has a specific own task…and, each handles it with the expected precision  their German heritage demands.

On second thought sending a bunch of college kids to study a brewery may not be the best idea.  Even these guys can’t make that much beer!

Some things arrive each year like clock work—Santa Claus, the Easter Bunny, the Swallows of San Juan Capistrano and the Mud Hens of the Amana Lily Lake.  We seem to have a bumper crop this year, as they’ve take over the grassy area separating the lake and the highway.  I’ve even seen a couple of the less intelligent ones end up as black marks on the pavement.

But there are other signs of spring that aren’t quite as prompt.  For example, it’s a documented fact that the Amana Mushroom Hunters are chomping-at-the-bit. Oh, those recent rains are teasing them and there is a hope [dare I say, “belief”?] that 2013 will be a Banner Year.  A little heat will go a long way in that department and while I’m not a mushroom hunter, I am most definitely a mushroom eater!

One of my favorite foods of spring is just beginning to peak out of the ground.  My Asparagus patch has begun to show a glimmer of rebirth - a welcome sight indeed.  I love the little green stalks and I’m hoping this year will be a good crop.

Wouldn’t it be wonderful if we could count on the timing to be exactly correct each year?  Just think if the Mushrooms and Asparagus arrived at the same time as the Mud Hens, we could make a fine meal of the three.  While a nice Pinot Noir goes will with mushrooms, and an acidic white wine like a Sauvignon Blanc or a dry Riesling works well with asparagus I wonder what would go with roasted Mud Hen?  Who knows, maybe the perfect pairing for Mud Hen is Dry Peistengle (Rhubarb wine)!?!

For my Dad growing up in Northeast Iowa amidst the Norwegian-Americans the words “Hot Dish” meant something completely different than the phrase “Hot Dish” did to the rest of the country during the 1940’s.

For Dad, the Hot Dish was a “one-dish-baked-meal” created by his very own “Hot Dish” – a.k.a. my Mother.  She really knew how to mix-it-up!   The meat was almost always Hamburger, but lest you think our hotdishes were merely the forerunner of the 1970’s Betty Crocker invention of Hamburger Helper, I implore you to read on for the classic formula!

For starch, it was usually potatoes or rice in our home.  An easy-going guy, my Dad was never fond of noodles. In fact, the first time I tasted Macaroni and Cheese was in college (it lacked beef and potatoes, so it wasn’t a ‘real meal’ by his standards).  Vegetables must be added and could be corn, green beans, peas or mixed vegetables.  Frozen were best because they were more like fresh.

Next came the soups that would bind it all together.  Campbell’s must of loved the Spring Grove account….as it took a lot of creamy soup to make those hot dishes.  Cream of Mushroom, and Cream of Celery are common and in Spring Grove, these soups are almost never eaten alone.  They are purchased only for hotdishes.  Sometimes Cream of Chicken is used, which is an interesting ingredient since the meat is beef…..

Finally, crumbled cornflakes with melted butter are spread over the top to give the otherwise creamy dish a nice crispiness.  What more could anyone desire?  Now that’s really ‘ONE NORWEGIAN-AMERICAN HOT DISH!!’

Hamburgers are getting bigger and bigger.  I recently watched a TV show that featured “the best burger in Iowa” award-winner, a 13 oz. burger that must be quite a mouthful!  Then, there’s the “Gunderburger” the ground beef patty that NE Iowa folks rave about - that burger is actually a pound of beef!  It’s quite ironic how how things change over the years?

In my youth, our family considered a meal at a drive-in restaurant in Cedar Rapids a real treat!  Keep in mind that this was in the PM Age (as in Pre-McDonald’s) and the king of the drive was none-other than Henry’s Hamburgers.  Henry’s featured the regular fast food fare still found on the menus in the 21st century, but this was in the days before inside seating.  The standard procedure was to find a shady place to park the car, give Mom the order and she and Dad would go up to the window to get the food.  The order was consistent from one week to the next: “A Pork Tenderloin, three burgers with everything, a large coke, two medium cokes, 1 skim milk and a pound of fries.”

We loved those thin burgers!  There was no super sizing in those days, nor did we want it. These paper thin burgers had just the right amount of meat, bread, cheese and condiments.  The home-made burgers just couldn’t compete!  They never seemed to be as delicious.  I admit, that is sounds crazy, since the burgers at home were at least a quarter-pound, hand pressed ground beef fresh from the market, but they didn’t have the same appeal as an outing to Henry’s!   I recall imploring Dad to make the burgers thinner, but it just wasn’t the same.   

Upon returning to the car, my parents gave us our sandwiches and beverages along with a helping of fries.  The Pound of Fries, however, was kept close at hand by my Dad.  Not that we hungered for more than we actually ate, but they were always within his reach - on the vinyl in the Chevy Impala.  It’s not too surprising that he wathced over the fries, afterall, he was the “Kartoffel King” and those potatoes were something that he never made at home because they required a deep fryer and that was a restaurant appliance.

Funny how things change: back than, an over-sized fresh, juicy, homemade burgers took second fiddle to paper-thin fast food patties.  But, It’s also funny how somethings don’t change.  The beloved fast food French Fries remain overwhelmingly popular……they just aren’t the same when you try to make them at home.