Homemade V-7 (not 8) Garden Vegetable Juice Blend

A few weeks ago, my mom made the trek out to Michigan to visit her sisters (my aunties) and my Grandma.

One night while Mom and my baby sister were out there, the Shaffer girls (because that’s what they become when they’re all together again) and Grandma gathered around the kitchen table to talk food and enjoy one another’s company.  That’s when Grandma brought out the game.  Boggle.  My grandmother looks sweet and kind and delicate because she normally is.  My beloved late grandfather was a pastor and Grandma fed every stray person and dog that Grandpa brought home; and that was many, many mouths.  She is kindness personified and I have never once heard her say a bad word or gossip about anyone she knows.  She doesn’t drink, she doesn’t swear, and she takes care of everyone who crosses her path.  But you put Boggle in front of her and she morphs into a killer.  Grandma has handily defeated engineers, teachers, doctors of theology, English majors, physicians, and housewives and has -so far as I know- an undefeated Boggle record in her 83 years of life.  Grandma is a walking thesaurus.  Grandma is a a word creating machine.  And don’t let her sweetness fool you.  You don’t want to write down a word incorrectly or make one up.  She’ll lower the boom; then offer you a bite to eat because you look famished.

Here’s a fact; playing Boggle is the only time my Grandma talks smack.  She challenged my mom and aunties by saying, “Come on.  I’ll wallop the dang out of you!”  Seriously.

I learned to can at the collective elbow of these women.  I don’t even have to close my eyes to picture all five of them sitting around my grandmother’s table or on her porch peeling peaches, snapping green beans, peeling and packing tomatoes,  brining pickles or playing Boggle to unwind after a marathon canning session.  If I put the tiniest effort into the thought I can even feel the steam in the kitchen from the rocking canner on the stovetop.  They would sit and talk and laugh and eat while helping put up the massive amounts of produce from Grandma’s gardens for the winter.  Nothing was wasted.  If it couldn’t be eaten right away it was frozen or canned or fed to the wildlife surrounding their home that we had named ‘Grandpa’s Mountain’.  All creatures great and small eat well when my grandma is around!

I am blessed that all of these wonderful women are still canning up a storm and ever present in my life.  We regularly call (or email, these days.  And yes, my Grandma emails.  She’s a techno-Grandma!) to share our canning tallies. And honestly?  It’s absolutely wonderful to pop down the basement stairs and struggle back up lugging those luscious jars of summery tomatoes and whatnot to make dinner on a dreary winter’s day; But sharing what you’ve made is a  more than half the fun.

My sister and I are carrying on the tradition.  We make staples like tomatoes, salsa, pickles, jam and more, but also consult each other and try to make something new each year so we have something to swap that the other doesn’t have. And we try to figure out a way to get stuff out to our Michigan family every year.

Just this past summer I knew I wouldn’t get a chance to get up north in the mitt to see Grandma and the aunties.  I got to see Aunt Sarah briefly and sent a heavy box of pickles and jam along with her to distribute amongst Grandma, Aunt Molly, Aunt Vicki and the cousins during one visit.  (Don’t worry.  I didn’t burden some poor old thing with a massive box-o-jars.  My Aunt Sarah is only a handful of years older than me and she agreed because I added an extra jar of pickles to pay her back for lugging them around.  Well, she might’ve also agreed because she loves me.  The next time I talk to her I’ll ask if it was for love or pickles.)

I wish I had laid my hands on tomatoes before our visit because I would have loved to send a jar full of one of our more recent favorites along with her: V-7 Juice.  This is definitely a canning recipe that reminds me of my grandma. This seven veggie juice blend  uses up the odds and ends from a well stocked garden.  No garden?  No problem!  You can throw this together easily with vegetables that can be found at almost any grocery store or farmer’s market.  Why not rustle up an additional ingredient to make it homemade V-8? Between my husband and kids and I we have seven people in our family, and I become symbolic-slash-nostalgic at odd moments.   V-7 it remains.  Strange that may make me.  Talking like Yoda am I.  A V-7 I need. *

*Promise to stop talking like Yoda do I.  Hard to quit it is…

This juice is a bit of a project.  It’s not hard, but it is time-consuming.  You’ll want to block off about five hours total from start to finish.  It can be divided up over a couple days, so those five hours don’t have to be consecutive.  And the surpassingly fresh flavor is so worth the effort.  It is infinitely better tasting and better for you than the stuff in cans at the store.  It smokes it.  Dare I say it wallops the dang out of storebought vegetable juice blends?

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For a printer friendly, photo-free version of this recipe, scroll to the bottom of the post!

V-7 Garden Vegetable Juice Blend

Ingredients:

  • 24 pounds tomatoes
  • 1 pound carrots, scrubbed and diced
  • 1 head celery, scrubbed and diced
  • 1 cup diced onions
  • 1 large bunch parsley, washed (This can be found bundled at the store if it is not in your garden.  If you grow it, firmly pack a measuring cup with washed parsley still on its stems.)
  • 1 Tablespoon Kosher or sea salt, optional
  • Bottled lemon juice (use the best stuff you can afford here.)

Wash the tomatoes.

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Slice a shallow wedge out of the top, stem-end of the tomato to remove the core.

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If they are small or average size tomatoes, cut into quarters.

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If they are large, cut into eighths.  Add a couple cups of the chopped tomatoes at a time to a large, non-reactive (glass, enamel, and stainless steel are all good choices) stockpot over medium-low heat.  Lightly break it up with a large spoon or potato masher.

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Continue adding tomatoes and breaking them up after each addition until all the tomatoes are in the pot.  Add the carrots, celery, parsley, and onion to the pot and stir to combine. No onion pics today, though.  Those were some powerful onions and I was crying too hard to take a picture.

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Raise heat to medium high and bring to a boil, stirring frequently to prevent scorching and sticking.  Lower heat and simmer for about 35 minutes, or until carrots and celery are mostly tender.

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Position a strainer over a large bowl or another large, non-reactive stockpot.

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Ladle the vegetables and their juice into the strainer.

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Once everything has been strained,   return the liquid you’ve collected to the (rinsed) stockpot.  Juice the remaining vegetables (or process until smooth in a food processor or food mill.)  Strain over the stockpot to remove seeds and peels.  If using salt, stir it in now.

Heat juice to 190°F.  DO NOT ALLOW TO BOIL!  If you don’t have a thermometer,190°F looks like a great deal of steam coming from the surface of the juice with no bubbles breaking the surface.  Hold at this temperature for 5 minutes.

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Prepare jars.*

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Add 1 Tablespoon of bottled lemon juice to each sterile* pint jar and 2 Tablespoons of bottled lemon juice to each sterile* quart jar you will fill.  Ladle the hot juice into the jars leaving 1/4″ of headspace. Wipe the rims of the jars and add the lids, then tighten the rings just until resistance is met.

*If you need help learning what this means or how to sterilize your jars, click here!

Fill your canner about halfway full of tepid water. Arrange the jars around the base of the canner and add water, if needed, to cover the jars by 2 inches.  Cover and bring to a full, rolling boil.  Start timing at that point.  Process quarts for 40 minutes and pints for 35 minutes.  Carefully transfer finished jars to a cooling rack or a towel on the countertop.  Allow to cool overnight without disturbing the jars.

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If the jars have sealed, the center of the lids will be tight when pressed gently.  If the seal has failed, it will pop down and then back up when pressed.  Any jars with failed seals should be stored in the fridge until used.  The rest of the jars can be stored in a cool place such as a cupboard or basement for up to a year.

Homemade V-7 (not 8) Garden Vegetable Juice Blend

Make your own garden vegetable juice that wallops the dang out of storebought. This is so easy to make even if it is a little time consuming. Since you control the sodium in the juice, it's a far healthier option than the one on store shelves!

Ingredients

  • 24 pounds tomatoes
  • 1 pound carrots, scrubbed and diced
  • 1 head celery, scrubbed and diced
  • 1 cup diced onions
  • 1 large bunch parsley, washed (This can be found bundled at the store if it is not in your garden. If you grow it, firmly pack a measuring cup with washed parsley still on its stems.)
  • 1 Tablespoon Kosher or sea salt, optional
  • Bottled lemon juice (use the best stuff you can afford here.)

Instructions

Wash the tomatoes and slice a shallow wedge out of the top, stem-end of the tomato to remove the core. If they are small or average size tomatoes, cut into quarters. If they are large, cut into eighths. Add a couple cups of the chopped tomatoes at a time to a large, non-reactive (glass, enamel, and stainless steel are all good choices) stockpot over medium-low heat. Lightly break it up with a large spoon or potato masher. Continue adding tomatoes and breaking them up after each addition until all the tomatoes are in the pot. Add the carrots, celery, onion and parsley to the pot and stir to combine. Raise heat to medium high and bring to a boil, stirring frequently to prevent scorching and sticking. Lower heat and simmer for about 35 minutes, or until carrots and celery are mostly tender.

Position a strainer over a large bowl or another large, non-reactive stockpot. Ladle the vegetables and their juice into the strainer. Once everything has been strained, return the liquid you’ve collected to the (rinsed) stockpot. Juice the remaining vegetables (or process until smooth in a food processor or food mill.) Strain over the stockpot to remove seeds and peels. If using salt, stir it in now.

Heat juice to 190°F. DO NOT ALLOW TO BOIL! If you don’t have a thermometer,190°F looks like a great deal of steam coming from the surface of the juice with no bubbles breaking the surface. Hold at this temperature for 5 minutes.

Add 1 Tablespoon of bottled lemon juice to each sterile* pint jar and 2 Tablespoons of bottled lemon juice to each sterile* quart jar you will fill. Ladle the hot juice into the jars leaving 1/4? of headspace. Wipe the rims of the jars and add the lids, then tighten the rings just until resistence is met.

*If you need help learning what this means or how to sterilize your jars, click here!

Fill your canner about halfway full of tepid water. Arrange the jars around the base of the canner and add water, if needed, to cover the jars by 2 inches. Cover and bring to a full, rolling boil. Start timing at that point. Process quarts for 40 minutes and pints for 35 minutes. Carefully transfer finished jars to a cooling rack or a towel on the countertop. Allow to cool overnight without disturbing the jars.

If the jars have sealed, the center of the lids will be tight when pressed gently. If the seal has failed, it will pop down and then back up when pressed. Any jars with failed seals should be stored in the fridge until used. The rest of the jars can be stored in a cool place such as a cupboard or basement for up to a year.

http://www.foodiewithfamily.com/2009/09/21/homemade-v-7-not-8-garden-vegetable-juice-blend-wallops-the-dang-out-of-storebought/

Boston Coolers

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Boston Coolers are an iconic Michigan dessert.  Yes.  I am aware it’s called a Boston cooler but its origins and popularity have nothing whatsoever to do with Boston, Massachusetts.  This perfect combination of Vernor’s Ginger Ale and vanilla ice cream hails from the Boston Boulevard area of Detroit, Michigan; another Michigan icon.  And since that glorious elixer Vernor’s, the oldest surviving commercial ginger ale in the United States, was also conceived in Detroit, I guess that makes the Boston Cooler ‘Pure Michigan’.  (Wink wink.  Hey Michigan Tourism Bureau.  Take note.  I am willing to work for Vernor’s.  Thank you.)

This brings me to a very important point; why is Vernor’s so special?  Leave aside for a moment that it’s aged in oak barrels (let’s see Canada Dry and Schweppe’s try that shall we?) as well as the fact that it was created before the American Civil War and has been sold continuously since.  Vernor’s just plain tastes better than any other ginger ale on the market.  It has kick in more ways than one;  it tastes more like a ginger beer than what we think of as ginger ales these days and it is seriously carbonated.  When we were kids, we learned to be very careful with those first few sips of Vernor’s from the bottle or out of a cup.  If you even thought about breathing when your mouth was near the open container of Vernor’s you would collapse in spasmodic coughing fits.  And that was actually part of the appeal.  Who doesn’t love a dangerous drink?

As a Michigander-in-exile, it’s tougher for me to find Vernor’s.  Each time we go to visit family in The Great Lakes State, I pack light so we can cram the trunk of the van with enough Vernor’s so that I can drink it until I get sick of it for a while.  When friends are going to, driving past or passing near The Mitten State I beg them to pick up a twelve pack or two for me.  I wave cash at them.  I promise babysitting favors.  And to sweeten the pot, I offer to make them a Boston Cooler.

So what is a Boston Cooler? In its simplest form (also my favorite form) it is vanilla ice cream floating in icy cold Vernor’s.  When something so simple is so good, why mess with it? Now some people are going to try to convince you that a proper Boston Cooler needs to be prepared in a blender.  Sure, that yields a smooth MILKSHAKE, but a Boston Cooler it is not.  Blending it gets rid of all that beautiful fizz that is part of why Vernor’s is so beloved by folks from Michigan. And it ruins that incomparable magic moment that comes from plunging your spoon into the glass and fishing out a big dollop of creamy vanilla ice cream that has frozen Vernor’s crystals formed all around it.  The crunch of those gingery icy crystals and then the smooth, sweet vanilla ice cream is half (at least) of the fun.  In short, sticking a Boston Cooler in a blender is pretty close to sinful.

Not to put too fine a point on it, but Boston Coolers aren’t just all fizzy, frozen, creamy, foamy, ginger-y goodness; they also represent my youth.  I still eat them exactly the same way I did when I was six years old.  I slurp about half the Vernor’s from the glass and then attack the ice cream with my spoon. Every time I have one of these I feel like a kid again.  So there you have it and you heard it here first.  Boston Coolers are the Fountain of Youth.  Take THAT, Ponce de Leon.  He was off galavanting the globe and investigating Florida and The Fountain of Youth was in Detroit all along.  Boy was HE wrong.

For a printer friendly, photo-free version of this recipe, click here!

Boston Coolers

Ingredients:

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  • Vernor’s Ginger Ale (I suppose in a pinch you could use something else.  But don’t tell my Michigan peeps I said so.)
  • Vanilla Ice Cream

Add three small to medium sized scoops of vanilla ice cream to a tall glass. And don’t worry about perfect scoops here.  Irregular scoops of ice cream yield more of those delicious, craggy, icy Vernor’s crystals.

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Tilt the glass slightly and slowly pour Vernor’s into the glass against the side to reduce foaming. My picture doesn’t show this very well.  I needed at least one hand to take a picture.

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When within 2 inches of the top, pour the Vernor’s directly into the center of the glass.  The ensures that you get a good amount of ginger ale in the glass before the foam forms at the top.

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You can top off the glass with a little more Vernor’s if the foamy head dies back a little.  Or if you happen to accidentally slurp some foam off the top.

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Straws are optional.  Spoons are not.  Dig in.

Gorgonzola Grape Burgers

We don’t live in one of those mystical, magical places that can grow tomatoes all the live-long year.  We have about a month, maybe two in exceptional weather conditions, where local tomatoes are worth eating.  I tell you this not to make you feel sorry enough for me that you’ll send me crates of tomatoes in the middle of January (although if you feel so moved, I won’t tell you not to send them.) but to explain to you why one cold March night a little over two years ago, I hit upon the best burger topping combination I’ve ever tasted.

It was late in the evening, the wind was howling and snow was blowing madly.  And darn it all, we wanted hamburgers for dinner.  We had meat and buns but it was much to dark and stormy out to make a run to the nearest store for the pink floor-hockey orbs they optimistically call tomatoes around here in mid-winter.  We figured we’d just have to do without.  As The Evil Genius began grilling, I rustled around through the pantry and fridge to find something to put on our burgers in place of the missing tomatoes.

The idea that was forming in my head was to find something that had the same textural pop and juiciness that you get from tomatoes…  And staring me right in the face was a big bowl of black seedless grapes.  Could it work?  Fruit and meat have been paired together forever.  But what would counterbalance the super-sweet grapes?  Think.  Think.  Gorgonzola cheese!  Of course!  If fruit and meat have been paired together forever, then grapes and cheese have been paired together forever and ever, Amen!

I put out a bowl of coarsely chopped grapes and another of crumbled Gorgonzola and waited for Monsieur Le Grill Chef Evil Genius to come in with the plate full of burgers.

The kids, unsurprisingly, did not want grapes on their burgers.  Mr. Evil hesitated and looked at me a little funny, but decided maybe, just maybe I was onto something and loaded his plate accordingly.

The silky, rich and pungent Gorgonzola cheese melted ever so slightly on the juicy chargrilled beef burgers and coated the roughly chopped sweet, black grapes.  The Dijon mustard laced mayonnaise on the buns added just the right amount of spiciness.  To say the heavens parted and God smiled when we tasted those burgers might be just a touch on the side of hyperbole but it’s not too far from how we felt.

We ate these burgers once every week for about 3 months.  We called all of our food-obsessed friends and told them to make them exactly. as. we. said.

Furthermore, when tomato season got back up and running again we kept putting grapes and Gorgonzola on our burgers and stuck the tomatoes in vast batches of pico de gallo.  Tomatoes on a burger?  Pshaw.

The Evil Genius got downright insistent that I submit the recipe to the ‘Build a Better Burger’ contest that Sutter Home sponsors annually.  I did.  And I didn’t hear anything.  He suggested I wait one more year and try again.  He was that sure that this recipe would net us the $50,000 prize bringing us that much closer to his plans for world domination.  So I waited.  And again I did not get chosen.  Well, that was enough for Mr. E.Vil.  He said, “This burger is just too good to keep to yourself.  Put it on the blog or run it in your column. No, wait.  Do both!”

Just one more thing before I share the recipe.  I know now why they didn’t choose my burger for their contest.  There are three reasons.  Reason #1: It’s too dadburned easy a recipe to make to be a contest winner.  You can make this with one arm tied behind your back.  There are no fancy schmancy trendy skills or techniques required to create this masterpiece. Reason #2:  It doesn’t require any exotic ingredients; nothing you can’t get at a marginally stocked grocery store.  Most places that have grated cheese in bags have little plastic containers of crumbled Gorgonzola or blue cheese.  Reason #3:  The contest would be ended for all time the second they chose my burger.  There would be no complicated, chi-chi, expensive-ingredient laden burger that could ever again compare to the simple perfection that is the Gorgonzola Grape Burger.

And please, even if you don’t think you like blue cheese, try this on for size.  In the amount I like it there is definitely a distinctive Gorgonzola taste.  If, however, you are a confirmed blue cheese hater, just try half a teaspoon on your burger.  It will perform a magic trick and disappear on your burger leaving behind only a certain something that is completely non-identifiable but makes your mouth water.  Like all good umami combinations, you can’t really put your finger on why it’s so delicious.  You just know that it is!

So here you go folks.  Let’s call this a $50,000 gift.  Because these burgers are just that good.  And I love you all.

For a printer-friendly, photo-free version of this recipe, click here!

Gorgonzola Grape Burgers

You can use whatever hamburger meat or frozen hamburger patties you want.  Sirloin is the preferred burger around here, but do whatever flicks your Bic.  The most important thing, really, is the toppings in this case.

Ingredients:

  • 1 pound ground sirloin or ground chuck (or four 1/4 pound frozen hamburger patties)
  • Montreal Steak Seasoning
  • 1 pound black seedless grapes (Red seedless grapes can be used if you can’t find black grapes.)
  • 4 large, bulk-style hamburger or sandwich rolls (Kaiser, Onion, etc…)
  • Gorgonzola cheese, to taste
  • Mayonnaise, to taste
  • Dijon Mustard, to taste

Preheat grill or heavy pan to medium high.

If using ground sirloin or chuck, divide into four equal portions, use light pressure to form into balls and gently flatten it out into patties.  Don’t squash the patties mercilessly!  Do try to get it a uniform thickness so that it cooks evenly on the grill.  Or skip all that and toss a few good quality frozen hamburger patties on the grill.  I won’t judge.

Cook the hamburgers to desired doneness.  We start pulling them after about 4 minutes on each side for those of us who like ours medium and continue on down the road until we pull off the hockey-puck well done burger for the one child who unaccountably likes well done burgers and rock solid egg yolks.  When burgers are done, remove to a plate and cover lightly with foil to rest.

Slice the grapes thinly and then roughly chop them.

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Slice open the buns and spread the cut side of both halves with mayonnaise and Dijon mustard to taste.  Place a patty on the bottom half of the bun and crumble Gorgonzola over the top to taste.

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I like Gorgonzola a great deal and add about one tablespoon per burger.  You can adjust that up or down depending on your affinity for bleu cheese.

Now grab as big a handful of the chopped grapes as you can and pile it on top of the Gorgonzola. Ever so lightly press the grapes down into the cheese and top with the other half of the bun.  Eat.  Be happy.  You’re welcome.

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Are the humans coming? How ’bout now?

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This is sweet Leif.  He likes to be where I am.  Or where his Dad is.  If I step backward without checking, there’s a better than average chance that I’ll step on him. He’s my right elbow guy (because that’s his preferred location.)

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We were confabbing at the grill while I whipped up some hamburgers last week.  It was late (because I am a bad, bad mother and we were just getting dinner done at 8:45p.m.) and it was a warm and gusty early September evening.)  Leif pointed at the hazy moon and said, “MOM!  Look at da moon!”  It was simply breathtaking.  The wind was making the trees whistle and the moon was wreathed with mist and haze. I told Leif that it reminded me of one of my favorite poems, ‘The Highwayman’ by Alfred Noyes, and asked if he would like to hear the part that reminded me of the weather that night.  He nodded, happy just to be at my elbow.  I flipped the burgers and started reciting,

“THE wind was a torrent of darkness among the gusty trees,
The moon was a ghostly galleon tossed upon cloudy seas,
The road was a ribbon of moonlight over the purple moor,
And the highwayman came riding—
Riding—riding—
The highwayman came riding, up to the old inn-door.”

I paused and looked at Leif who was staring at me with an expression somewhere between fear and wonderment and bewilderment painted all over his face.

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“Leif,” quoth I, “Do you like the poem so far?”  Leif replied, “Is da human coming now?”

“Er, what?” I asked.

“Da humans?  Are dey riding here now?”

“Oh!” I said with realization dawning over me, “No, honey.  What I said was ‘highwayman’ not ‘human’.  And he’s not real.  He’s not coming here.”

“When is he coming here?  Is he coming on a horse?” continued Leif.

“Sweetie, it’s just a poem.  He doesn’t really exist.” I insisted.

“Is his horse purple?” Leif carried on, unconvinced.

“Oh for cryin’ out loud, Leif.  There’s no horse.  And the poem said ‘The road was a winding ribbon over the purple moor…’ not purple horse.  Could you please go get me a plate for these burgers?”

“Sure, Mom.” Leif shouted as he ran back in the house.  As he slammed the door, I heard him yell in voice calculated to wake the nearest neighbors who live a quarter of a mile away, “HEY GUYS!  MOM SAYS DERE’S MORE HUMANS ON PURPLE HORSES RIDING TO DA HOUSE!  AND DEY’RE BRINGING GHOSTS.”

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Maybe I should’ve stayed in theater.  Apparently my delivery is excellent… (See Dad and Mom?  Those student loans were not without benefit!)

But the burgers…  I’ve submitted the burger recipe  that I was preparing to the ‘Build a Better Burger  Contest’ two years in a row.  Two years in a row I’ve heard nothing.  But I’m going to share it with you all this weekend because it’s the best burger I’ve ever had.  And I tell you that ‘BaBB’ made the biggest mistake of their history by rejecting my burger.  I promise you this and I will prove it.  Stay tuned…

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For your next windy, hazy night…

Alfred Noyes (1880-1958)The Highwayman

PART ONE

I

THE wind was a torrent of darkness among the gusty trees,
The moon was a ghostly galleon tossed upon cloudy seas,
The road was a ribbon of moonlight over the purple moor,
And the highwayman came riding—
Riding—riding—
The highwayman came riding, up to the old inn-door.

II

He’d a French cocked-hat on his forehead, a bunch of lace at his chin,
A coat of the claret velvet, and breeches of brown doe-skin;
They fitted with never a wrinkle: his boots were up to the thigh!
And he rode with a jewelled twinkle,
His pistol butts a-twinkle,
His rapier hilt a-twinkle, under the jewelled sky.

III

Over the cobbles he clattered and clashed in the dark inn-yard,
And he tapped with his whip on the shutters, but all was locked and barred;
He whistled a tune to the window, and who should be waiting there
But the landlord’s black-eyed daughter,
Bess, the landlord’s daughter,
Plaiting a dark red love-knot into her long black hair.

IV

And dark in the dark old inn-yard a stable-wicket creaked
Where Tim the ostler listened; his face was white and peaked;
His eyes were hollows of madness, his hair like mouldy hay,
But he loved the landlord’s daughter,
The landlord’s red-lipped daughter,
Dumb as a dog he listened, and he heard the robber say—

V

“One kiss, my bonny sweetheart, I’m after a prize to-night,
But I shall be back with the yellow gold before the morning light;
Yet, if they press me sharply, and harry me through the day,
Then look for me by moonlight,
Watch for me by moonlight,
I’ll come to thee by moonlight, though hell should bar the way.”

VI

He rose upright in the stirrups; he scarce could reach her hand,
But she loosened her hair i’ the casement! His face burnt like a brand
As the black cascade of perfume came tumbling over his breast;
And he kissed its waves in the moonlight,
(Oh, sweet, black waves in the moonlight!)
Then he tugged at his rein in the moonliglt, and galloped away to the West.

PART TWO

I

He did not come in the dawning; he did not come at noon;
And out o’ the tawny sunset, before the rise o’ the moon,
When the road was a gypsy’s ribbon, looping the purple moor,
A red-coat troop came marching—
Marching—marching—
King George’s men came matching, up to the old inn-door.

II

They said no word to the landlord, they drank his ale instead,
But they gagged his daughter and bound her to the foot of her narrow bed;
Two of them knelt at her casement, with muskets at their side!
There was death at every window;
And hell at one dark window;
For Bess could see, through her casement, the road that he would ride.

III

They had tied her up to attention, with many a sniggering jest;
They had bound a musket beside her, with the barrel beneath her breast!
“Now, keep good watch!” and they kissed her.
She heard the dead man say—
Look for me by moonlight;
Watch for me by moonlight;
I’ll come to thee by moonlight, though hell should bar the way!

IV

She twisted her hands behind her; but all the knots held good!
She writhed her hands till her fingers were wet with sweat or blood!
They stretched and strained in the darkness, and the hours crawled by like years,
Till, now, on the stroke of midnight,
Cold, on the stroke of midnight,
The tip of one finger touched it! The trigger at least was hers!

V

The tip of one finger touched it; she strove no more for the rest!
Up, she stood up to attention, with the barrel beneath her breast,
She would not risk their hearing; she would not strive again;
For the road lay bare in the moonlight;
Blank and bare in the moonlight;
And the blood of her veins in the moonlight throbbed to her love’s refrain .

VI

Tlot-tlot; tlot-tlot! Had they heard it? The horse-hoofs ringing clear;
Tlot-tlot, tlot-tlot, in the distance? Were they deaf that they did not hear?
Down the ribbon of moonlight, over the brow of the hill,
The highwayman came riding,
Riding, riding!
The red-coats looked to their priming! She stood up, straight and still!

VII

Tlot-tlot, in the frosty silence! Tlot-tlot, in the echoing night!
Nearer he came and nearer! Her face was like a light!
Her eyes grew wide for a moment; she drew one last deep breath,
Then her finger moved in the moonlight,
Her musket shattered the moonlight,
Shattered her breast in the moonlight and warned him—with her death.

VIII

He turned; he spurred to the West; he did not know who stood
Bowed, with her head o’er the musket, drenched with her own red blood!
Not till the dawn he heard it, his face grew grey to hear
How Bess, the landlord’s daughter,
The landlord’s black-eyed daughter,
Had watched for her love in the moonlight, and died in the darkness there.

IX

Back, he spurred like a madman, shrieking a curse to the sky,
With the white road smoking behind him and his rapier brandished high!
Blood-red were his spurs i’ the golden noon; wine-red was his velvet coat,
When they shot him down on the highway,
Down like a dog on the highway,
And he lay in his blood on the highway, with the bunch of lace at his throat.

*           *           *           *           *           *

X

And still of a winter’s night, they say, when the wind is in the trees,
When the moon is a ghostly galleon tossed upon cloudy seas,
When the road is a ribbon of moonlight over the purple moor,
A highwayman comes riding—
Riding—riding—
A highwayman comes riding, up to the old inn-door.

XI

Over the cobbles he clatters and clangs in the dark inn-yard;
He taps with his whip on the shutters, but all is locked and barred;
He whistles a tune to the window, and who should be waiting there
But the landlord’s black-eyed daughter,
Bess, the landlord’s daughter,
Plaiting a dark red love-knot into her long black hair.