How much wood would a woodchuck chuck... before it was hungry for a nice salad?
Does anyone go on Sunday drives these days? I've been thinking about that for two reasons. First, because we went to the Barnes Museum yesterday, only to discover that our tickets were for the first Sunday in November, not the first Sunday in October. (The guard at the gate was very nice about it, but I still felt like a moron, since the date was printed right on the parking pass.) So, Casey and I decided to make the best of it. Since the Barnes was right off of Old Lancaster Avenue, we decided to see if Old Lancaster Ave. actaully went to Lancaster (and it did - it turns out you can take Route 23 almost the entire way from Lancaster to Philly's City Line Avenue and it's a heckuva lot prettier than the Schyulkill). It was a beautiful day and we poked along behind dozens of buggies on our way up 897 through farm country. It's the first time we've just taken a drive, however unintentionally, in a longtime and it was a really relaxing way to spend a beautiful fall day.
The second reason I've been thinking of just going for a drive is this week's featured frightening food cookbook, The Ford Treasury of Favorite Recipes from Famous Eating Places.
This small hard-backed book was published for "the touring public" in 1950. It includes an illustration with each recipe, picturing either the interior or exterior of a restaurant that gives travelers a dining experience that provides, as Editor-in-Chief W.D. Kennedy puts it, "exciting food in an unusual atmosphere".
Today's frightening food recipe gets it's frightfulness from its name, which makes it sound like it will be a side of mincemeat made from groundhogs. The actual dish sounds a lot like PA Dutch coleslaw:
The Ford Treasury of Favorite Recipes from Famous Eating Places, copyright Ford Motor Co., Dearborn, Michigan, 1950