Duck and Cover

Sometime in the early 50’s, Leo Fortier’s uncle was a member of the Civil Air Patrol, so Leo knew all about enemy aircraft. He said that his uncle had an assigned time every week, where he would sit on the roof of his house and watch for enemy planes flying over. 

“The attack could come at any time, so we have to be vigilant,” Leo said.

I asked him was vigilant meant. “I don’t know, but it’s important,” he answered.

One summer day, we were out on the St. Peter’s School playground playing 500. This is a game where one guy hits fly balls to kids in the outfield. If you catch a fly ball with one hand, you get 200 points. If you use two hands, you only get 100 points. Catch the ball on one hop, 75 points. Two hops, 50 points and grounders were 25 points. If you drop a fly ball, trying to catch it one-handed, you forfeit 200 points.

The first fielder to get 500 points wins and then he gets to bat. The first batter goes to the field and the game starts over. Each person was responsible for his own score, so there was plenty of arguing over just what the real score was.

Well, on this particular afternoon, a really big plane with four propellors (two on each wing) was flying really low right over the playground. Leo told us guys (Davey Cournoyer, Carl Olson and me) that the plane was a Russian bomber and we would all be toast in the next five minutes. There was nothing we could do about it since nobody in North St. Paul had a bomb shelter.

About this time, maybe 1954, we had regular air raid drills and fire drills at school. During fire drills, we walked out of  school and crossed the street. We waited there, in front of the church, until the bell rang and we could file back into school without a word being spoken. For some reason, fire drills only occurred on nice Spring and Fall days.

The air raid drills were different. Sister Evangelista came over the loud speaker and shouted, “Air raid drill! Get under your desk immediately. Duck And Cover!”

We all jumped up, crawled under our desks with our heads facing forward and our butts in the air. We were told to lock our hands over our heads and close our eyes until we got the all clear from the loud speaker. I did everything right but I didn’t close my eyes because I could see Germaine Pierre’s white underpants straight ahead, where her uniform dress was hiked up.

The same year, there was a new house on the corner of Prosperity and Carpenter Avenues, across from the Jewish cemetery, and it was supposed to have a bomb shelter in the basement. We drove by the house every other Sunday on our way to our Grandma’s house for dinner. Every time we went by that corner, I would ask my did if we were going to get a bomb shelter. 

Dad knew better than to say no, so he would answer, “Maybe someday.”

I would ask him what food and soda pop we would have in it. “Can we invite some people to stay with us?”

“This is just for our family,” he would say.

Then I would beg him to let Leo Fortier come and stay with us. He would hear about how Leo’s uncle was in the Civil Air patrol, and he’d say, “OK. Leo can come, but that’s all.”

When I asked if Leo’s mother could join us, his answer was, “She’s the last person in the world who would get into our bomb shelter.”

By this time we were almost to our grandmother’s house and the conversation was over until the next Sunday, in two more weeks, when it started all over again.

Avocado Gazpacho

I love this refreshing creamy cold soup on a hot summer day. This recipe makes about six servings.

INGREDIENTS

  • 3 ripe avocados, halved, pitted, peeled and diced
  • 2 cucumbers, peeled, seeded and diced
  • 1 fresh tomato, chopped
  • 1/2 cup chopped onion
  • 1 (14 1/2 oz.) can chicken broth
  • 1-2 tablespoons lemon or lime juice
  • 1 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • Coarsely broken tortilla chips (about 12)
  • cilantro (optional)
  • 3 medium shrimp/serving (optional)
  • sour cream (optional)

PREPARATION

Reserve 1/2 cup diced avocados for later.

Place half of the vegetable mixture (including remaining avocados) into a blender and blend until smooth. If you don’t like a super creamy texture, blend for less time.

Place in a large bowl and repeat with the remaining half.

Spoon into soup bowls.

Top each serving with crushed tortilla chips, remaining diced avocados, a sprig of cilantro (if desired) and three medium shrimp. If you don’t have shrimp, you can also garnish with a slice of cucumber.

A dollop of sour cream is also nice.

Picture found on www.alldayidreamaboutfood.com

Panzanella

This is my favorite summer salad. I served it often in Mexico, because the tomatoes are fresh from the farms. Red onion is sweet. Peppers and cucumbers are abundant and delicious. It is a perfect salad for hot days.

  1. Heat oven to 400 degrees. Line a cookie sheet with parchment paper. Toast    3 cups cubed baguette bread for 10-12 minutes, tossing once.

2. Put in a large bowl:

  • 2 large tomatoes, cut in chunks
  • 1/2/ medium red onion, sliced thin
  • 2 TBLSP olive oil
  • 1  1/2 TBLSP red wine vinegar
  • 1 tsp minced garlic
  • 1/2 teaspoon salt

3. Let stand at least 30 minutes. Toss occasionally.

4. Add:

  • 1 medium yellow pepper, chopped
  • 1/2 cucumber, seeded and chopped
  • 2 TBLSP chopped fresh parsley

5. Let stand at least 15 minutes. Add toasted bread cubes just before serving.

Recipe originally found on www.NoblePig.com

A Road Trip West

After two summer vacations in Minnesota, my mother was ready for something more. She wanted a road trip.

My father’s sister, Gwen, lived in Riverton, Wyoming and my father suggested a trip to see her, Uncle Neil and their family. It was an ambitious trip, with stops in the Badlands and a visit to Mount Rushmore. I had never heard of Mount Rushmore but I was happy at the thought of seeing my Aunt Gwen again. It was 1957. I had just turned thirteen and was going to high school in the fall.

In spite of having a houseful of children, Gwen wrote to my grandparents every week. She was a wonderful writer and was wickedly funny. I missed hearing from her after my grandparents died. Gwen’s letters were an early version of blogs ~ full of good news and funny anecdotes. 

In preparation for the trip, my mother fashioned a board on hinges to put in the back seat, so my brother, sister and I had room to move around. Our cooler and luggage fit under the board. We put blankets on top and added pillows and games. I brought along a lot of books to read. My mother’s intent was to keep us quiet so we wouldn’t argue with each other. I’m not sure that worked. 

My father always drove and my mother was the navigator. My father was a safe, patient driver but had no sense of direction. My mother was a wizard with a map. Without her, we might have ended up on the east coast.

Our trip through the Badlands was remarkable for the shear number of Burma Shave signs and advertisements for Wall Drug. My parents promised that we could stop at Wall Drug. We were so hyped-up, you would have thought we were going to Disneyland. We counted the miles to Wall Drug, getting more excited with every mile.

 

 

Finally we pulled into the dry, dusty Wall Drug parking lot, which was packed with cars. When we got inside, we were horrified to see aisles full of junky merchandise. That was all there was. We bought ice cream cones and ate them outside as we looked through chicken wire at an exhibit of snakes in a box. We got back in our car and headed for Wyoming.

I loved seeing my Aunt Gwen and Uncle Neil again but we didn’t stay long. I’m not sure why. Maybe it was because there was a uranium mine in the distance, which my parents said was full of uranium dust.

“You can play in the front yard, but don’t go in the back yard. The dust could kill you if you breathe it in.”

After three days,  my mother decided we needed to give Aunt Gwen a rest. Mom wanted us to drive up the mountain to have a picnic. So much for uranium dust! Uncle Neil told my father that when it was time to come down the mountain, he should turn off the car and coast all the way to the bottom “to save gas.” My father did just that, breaking only on the curves. My mother was terrified and screamed all the way to the bottom. We left the next day.

The trip home took us to North Platt, Nebraska, where we stopped at the Buffalo Bill Trading Post. We shook hands with Buffalo Bill Cody, Jr. (or maybe the third) and he looked just like the pictures in our history books. When we asked if we could buy something at the trading post, my mother’s answered with a swift “No. You kids have enough stuff already. We need to get going.”

The final leg of our trip was through an Indian reservation. It was the most desolate place I’d ever seen. We stopped when we saw an Indian man sitting on the side of the road, dressed in native clothes including a beautiful headdess made of feathers. We thought he must be the chief. He sat with a sign that said, “Pictures. 25 cents.” My father paid the man a quarter, grouped us children around him and snapped a picture. Our road trip was finished.

As we drove through the reservation, on our way back to Minnesota, my parents reinforced how lucky we were to live in a nice home, go to a good school, and have green grass and flowers all around us. We were ready to go home. We knew we were lucky indeed.

My Family Goes To Duluth

After our semi-successful family vacation in Leech Lake, my mother wanted us to go somewhere else the next year. I don’t know how she found our cabin in Duluth. It was a pretty, knotty pine cabin, high on a cliff above Lake Superior. We had all the comforts of home, including an indoor toilet, and a working kitchen with running water and electricity. The cabin was remote, hidden away from other cabins in the woods. We heard sounds from the forest as we fell asleep at night. I was eleven years old.

After we unpacked our car and hauled supplies into our cabin, we were eager to check out Lake Superior, a lake so big we couldn’t see the opposite shore. We climbed down a steep path to the water below. The shore was rocky and muddy, not like the flat, sandy shore of Silver Lake, where we swam every day.

I jumped in the water and jumped right back out. The water was cold. Bitterly cold! Cold enough to turn your skin blue. I was happy to watch from the shore, but no amount of coaxing could convince me to go back in that icy water.

The highlight of our Duluth vacation was a trip to see my father’s uncle, Frank Fay, in Brainard, Minnesota. Frank ran illegal gambling operations in Florida during the winter. In the summer he moved to Brainard and ran a restaurant, The Bar Harbor, on Gull Lake and a bait store in the same location.

My dad said we were going to buy bait at Uncle Frank’s store. After we bought our worms, Frank said, “Bob, I want to show you something.” He opened a hatch in the floor and we all trooped down to the cellar, where Frank proudly showed off his casino in the basement of the bait shop.

It was about 11:00 in the morning and no one else was there. We went back upstairs and Frank took us kids behind the counter and filled our pockets with candy bars. He let us have all the coca-cola we could drink. We thought he was the coolest person we’d ever met.

Frank’s Bar Harbor restaurant was infamous. Brainard was far from the Twin Cities in the days after WWII, and the Bar Harbor was a destination for serious gamblers. Rich people with summer cabins on Gull Lake, docked their big, fancy boats and went inside for dinner and a night of gambling. Frank paid off the local authorities and ran a casino in the back room of the restaurant with slot machines, Black Jack, and Poker.

We went back to Duluth and spent the rest of the week, full of questions about Uncle Frank. I think my brother, especially, wanted to grow up to be just like him. We didn’t think of Uncle Frank as a crook and a gambler, although surely he was that. We thought of him as a generous man with a quick laugh and a love for children.

As I look back on our week in Duluth, I smile when I think of the connection between my brother and my Dad’s uncle. Both men are generous, gregarious and kind.

The gambling gene runs deep in my family. Uncle Frank enjoyed running casinos, albeit outside the law. For years Bob was part of a group of men who owned race horses. Every summer we went to Canterbury Park to bet on the horses. But Uncle Frank’s true legacy is that he knew how to have fun and how to spread happiness to everyone around him. Bob is just like him.

 

Authentic Mexican Guacamole

Guacamole in Mexico consists of only three ingredients. Fresh avocado, tomato and queso fresco cheese. That’s it. Three ingredients. The colors of the Mexican flag. No mas! No jalapeno, or cilantro, or onion. And, heaven forbid, no garlic.

Cut an avocado into small pieces and put in a bowl. The amount depends on how many servings you want to make. One whole avocado makes about four servings.

Cut the tomato in small, bite-sized pieces and add it to the bowl.

Crumble or cut the queso fresco into the same bowl. Use about the same amount as other ingredients. Add a little salt, if necessary.

Gently mix and serve with tortilla chips. Buen provecho!

 

A Family Vacation

 

My family was lucky! We were able  to take family summer vacations. Often we would rent a cabin in one of the rural areas in Northern Minnesota for a week. I didn’t know any other families who were as fortunate as we were.

My father had two weeks of vacation each year. We spent one week going to places in Minnesota with cabins, fishing and swimming. My mother spent days packing for these trips. We had fishing poles and worms. We brought our own food and coolers full of ice. My parents always planned to leave North St. Paul by 8:00, but usually we weren’t ready until almost noon. 

The first time we vacationed “up north,” we went to Leech Lake in Walker, Minnesota. My brother vividly remembers our Leech Lake vacation. So do I. He remembers that before we climbed into the car my mother said, “Now you kids better be good. Your father paid $45.00 for this week’s vacation.”

Walker is about 3 1/2 hours from St. Paul, on today’s highways and in today’s cars. My father was driving a 1947 Chevy.  I can only imagine how long the trip took back in 1952.

Our knotty-pine cabin was charming, surrounded by woods with a view of the lake from our front window. There was a picnic table outside and the lake had a raft with a diving board. There was a row boat on the shore ~ perfect for fishing trips on the lake.

We were excited. At first we didn’t notice the pump in the kitchen, where my mother was cooking. Obviously, our cabin didn’t have water in the kitchen but we did have an indoor toilet. No bathtub, though. That’s what swimming was for. We were ready for a week full of fun.

The first morning my Dad said he would take my brother fishing. Bob had a new fishing lure that looked like a small frog and he was eager to use it. My mother stood on the shore with my sister and me waving goodby.

My Dad took the oars. “Bring home some fish for dinner,” my Mom shouted. “Stay away from the loons.” 

Dad rowed the boat to the middle of the lake and decided that was a good place to stop and fish. Bob threw the first cast and the hook landed right in my father’s cheek. Bob was horrified as he saw his new frog lure firmly planted in the blood that was slowly dripping down Dad’s face. There was nothing to do but turn the boat around and row back to the cabin so my Mom could remove the hook. My Dad opened his first bottle of beer of the day.

Usually in the afternoon we’d go to a small grocery store up the road from our cabin. There we would buy supplies and ice cream cones. Often we’d be allowed to play shuffleboard and pinball in the back room.  One day we took a trip to Lake Bemidji, where we saw the giant statue of Paul Bunyan and Babe, his blue ox. At night we’d play cards until it was time to go to sleep.

Our family trip to Leech Lake was memorable for a lot of reasons. I remember playing in the lake’s cold water. I remember swimming to the raft and jumping off the diving board. But mostly I remember the leeches. They were everywhere! I’m sure I screamed the first time I came out of the water, my arms and legs covered in leeches.

My mother told me to stop screaming. My father quietly came and pulled all the leeches off my skin. Then, in a moment of sadistic pleasure, Dad put the leeches on the hot rocks surrounding the lake and we watched them fry like strips of bacon. 

 

Best Blueberry Muffins

Preheat oven to 400 degrees. Lightly grease  one 12 cup  muffin tin.

Whisk together in large bowl:

  • 1  1/2 cups flour 
  • 3/4 cup sugar
  • 1/2 tsp. salt
  • 2 tsp. baking powder

Using glass measuring cup that holds at least one cup, add:

  • 1/3 cup vegetable oil
  • 1 large egg

Fill to one cup line with 1/3-1/2 cup milk

Add to milk mixture: 1  1/2 tsp. vanilla 

Gently mix flour and milk mixture until combined.

Fold in 6-8 oz. blueberries.

Fill muffin tins. Bake about 16 minutes.

 

How My Father Quit Smoking

What is the first things you think of when you think of your parents? My thoughts are of Grain Belt beer and Chesterfield cigarettes.

As a pharmacist, Dad worked long hours. He often closed the store at 10:00 p.m. We were happy on those nights when he was home by 6:00. He worked every other weekend, with no days off in between. 

On the nights when Dad didn’t need to stay late at the drug store, he stopped at North Liquor Store in North St. Paul on his way home. There he would buy cases of Grain Belt Premium in white bottles and cartons of Chesterfield cigarettes. I can only imagine how good that beer tasted after working long hours. How much he enjoyed those cigarettes!

As the oldest child, my job every morning was to fix the coffee in the percolator, turn on the stove, and make sure the coffee was ready for my mother when she got up. I was probably about seven or eight years old. I liked being responsible. I especially enjoyed being the first person to get up in my house. School started with Mass at 8:15. 

My other early morning task was to put the empty beer bottles back in the case and clean the ashtrays that were overflowing with cigarette butts. It wasn’t hard. I liked counting the number of beer bottles before I put them away. Twelve beer bottles and two ashtrays were usually waiting for me as I tidied up the living room, checked on the coffee, and told my mother it was time to wake up.

I had graduated from school and was living in Denver, when my mother called to tell me that she and Dad had “quit everything.” No more beer. No more cigarettes. 

“What happened? How can you do that?” I asked.

“Dad went to the doctor and the doctor told him he was worried about his liver.”

When Dad came home and told Mom the doctor said he had to stop drinking, my mother said that if he couldn’t drink, she wouldn’t drink any more either.

“But if we have to stop drinking, we have to stop smoking, too. The two go together. I can’t imagine not having a drink if I’m still smoking,” she announced.

My father wasn’t all-in on the decision to stop smoking. The next night my mother said that she was going to go to a six-week class to help her quit.

“That’s good,” said my Dad. “But I’m going to stay right here and keep smoking while you are in class.”

After six weeks my mother came home. She was no longer smoking, but my Dad was smoking as much as ever.

“Ok, that’s it,” my mother told him. “I can’t be around people who are smoking, so you have to quit now, too.” And so, just like that, he did.

My father, who was almost six-feet tall, never weighed more than 145 pounds during his Grain Belt and Chesterfield days. When he quit those habits, he started making bundt cakes and gained thirty pounds. 

Creamy Coleslaw

This coleslaw recipe is creamy and slightly sweet. It is an easy side dish to take to summer get-togethers. There is never any left over to bring home.

I use Mexican mayonnaise (McCormick Mayonesa con Limon) for an extra punch of flavor when I make this.

Combine in a large bowl: 

  • 16-oz bag of coleslaw mix
  • 2 TBLSP diced onion

Whisk together in a medium bowl:

  • 2/3 cup mayonnaise 
  • 3 TBLSP vegetable oil
  • 1/2 cup sugar
  • 1 TBLSP white vinegar
  • 1/4 tsp. salt
  • 1/2 tsp. poppy seeds.

Toss together in a large bowl to coat the cabbage. 

Chill at least two hours before serving