Bonnie Vandale 1946 – 2017

When I was a kid, my sister taught me how to play baseball.  She loved the game.  Then, when I got older, I got to play.  I wasn’t very good but my sister was, and the neighbourhood knew we came as a package.  (FYI, in our ‘hood, we had tons of gender equality before it was fashionable.)  The result was my sister played second base and I was stuck in left field.  Anybody who’s familiar with baseball knows that there’s not a whole hell of a lot to do in left field.  So I’ve had more than my share of time to think about the game and how my sister taught me how to play.

bonnie

Lesson One — You have to try.  You have to step up to the plate and you have to try.  You can’t say “I don’t wanna” ’cause nobody else is going to do it for you.

Lesson Two — Swing for the fences!  Always give it your best shot — every time.  Every time!

Lesson Three — Play to win.  No matter what the score, no matter how difficult it is, no matter if it’s the bottom of the 9th and you’re down 5 runs — never give up.  Never!  Always remember, “It ain’t over, ’til it’s over.”

Lesson Four — Winning is fun, but winning doesn’t mean anything if it isn’t fair.  If you’re not going to play by the rules, don’t play.

Lesson Five — No sore losers.  Sometimes you strike out, sometimes you fumble a grounder and sometimes you lose.  We have to accept that.  We don’t have to like it — but we have to accept it.

And finally and most importantly:

Lesson Six — It’s a game.  It’s supposed to be fun.  Have fun!

It’s been a lot of years since I played sandlot baseball with my sister.  But to this day, whenever I step up to the plate, I swing for the fences.  That’s what my sister did her whole life — right up until the very end.  And that’s what she taught me to do.  Thanks, Bon. I love you.

Don’t Be Alarmed!

renovationDon’t be alarmed.  Things are going to look a little strange at WDFyfe.net over the next few days because we’re doing some renovations.  These are experiments.  We hope to make everything “new and improved” by 2017.  However, given my level of techno-expertise there’s going to be a lot of  “hit and miss” going on.  I see this as a multi-obscenity task, but if you’ll have a little patience, I think we can both get through this without one of us flinging himself into the Pacific Ocean.

Cheers!

Christmas Baking

xmas baking.jpgI was looking for Christmas cookies the other day — you know — something to put on a plate when the neighbours drop by, over the holidays, looking for a free coffee?  OMG, what a total lack of imagination!  They’re all boring sugar cookies with green tree icing or candy cane stripes or something that vaguely resembles a reindeer — except it’s really a rodent with blobby ears and a red sprinkle nose.  What did they do?  Just scrape the pumpkins off the leftover Hallowe’en cookies and start again with Santa?

Old man nostalgia in 3…2…1.

Back in the day, we had all kinda baked goodies at Christmas.  Stuff that was exclusive to the holiday.  Stuff that was handmade and squashed with a fork.  Stuff that was saved in Tupperware — for months.  Stuff that was trotted out for guests and late night movies.  Stuff that still smells like Christmas whenever I run into it all these years later.  Whatever happened to that stuff?  Well, I found it!  I’d like to say I spend months in old bookstores, library archives and university basements looking for old cookbooks and Good Housekeeping from 1931.  I’d like to say I travelled to the villages of Great Britain, carefully recording the reminiscences of their oldest residents.  Nah! All I did was phone my sister and brother-in-law.

Over the years, all my sisters baked at Christmas (in fact, I think they were once collectively sued by the Keebler Elves) but these days, Bonnie and Jim Vandale are the keepers of the Fyfe Christmas flame.  So here are three recipes from the archives and one more that I didn’t even know they had.

UNBAKED CHOCOLATE OATMEAL COOKIES (we had a ruder name for them)

2 cups white sugar
1/2 cup milk
1/2 cup butter

Bring to a boil. Boil one minute, then add

3 1/2 cups oatmeal
5 tbsp cocoa
1 tsp vanilla
Pinch of salt

Mix well. Drop by teaspoon onto wax paper. Let them stand until they harden. You can use 1 cup of coconut in place of one cup of oatmeal if you want. (My family doesn’t like coconut, so I just use the oatmeal.)

BUTTER TARTS

1/3 cup butter
1/2 cup corn syrup
1/2 cup brown sugar
1/2 or 2/3 cup raisins
1/4 tsp. salt
1/4 tsp. nutmeg
2 eggs ( 1 if syrupy filling desired)

Melt butter, add all ingredients except eggs. Mix thoroughly, let mixture cool and add eggs. Beat just enough to combine yolk and whites. Pour into pastry-lined tart tins.Bake on lower rack for 15 – 20 minutes at 400 degrees F.

SAUCE FOR CAKE  (This can be used over any cake you want. I use it with Plum Pudding or Ginger cake.)

1 cup brown sugar
1 large tbsp butter
1 tsp vanilla
About 2 cups water
1 tbsp cornstarch

Combine sugar, butter, vanilla and water. Bring to a boil. Reduce heat and thicken with 1 tbsp cornstarch.

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And finally, my mother’s shortbread sucked, so my sister’s skipped a generation on the recipe — although I thought this had long since been lost.

GRANNY FYFE’S SHORTBREAD

Cream together well:

1 lb. butter
1 1/2 cups icing sugar
1 cup cornstarch

Gradually add:

3 cups sifted flour

Mix thoroughly. Chill dough. Knead the dough until it is soft and smooth.  Roll into small balls and place on an ungreased cookie sheet. Press the ball of dough down with a fork (put some flour on the fork so it won’t stick.)

Bake at 300 F for 20 – 25 minutes. If the bottom of the cookie is golden brown, your shortbread is done.

 

Merry Christmas!