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Mrs. Sundberg's Recipe Collection - 12 tried-and-true--one for each month of the year--featuring an introduction and tips from Mrs. Sundberg herself

Why Know the Time When You're Having Fun?

April 20, 2010

Listened to the show Saturday and it was not bad. It's funny how I always know about when the show is starting up. I don't wear a watch (why know the time when you're having fun?) but I always seem to tune in on time. It's like that. An important part of the routine, and you always sense when it's about to happen.

The world is a different story. Important things happen all the time, and you don't always know it. You'd THINK you'd feel it when a big ice shelf just drops off into the ocean, or a million people gather in one place with lit candles, or an earthquake rolls its way on through. You'd think you'd at least pause and feel it. Something.

I didn't feel a darn thing two weeks ago when George Nissen passed away. He was 96 and one of the great men, in my mind, of all time. He was born in Iowa and and was a gymnast in school, and when he was 16 started work on what he called a "bouncing rig." He had a vision, and he didn't give up. Thank goodness for us, because there came a day when he perfected what we now call the "trampoline." Yes, it's true. The man who invented the trampoline, who wanted not only to bounce and flip but to keep on bouncing and flipping, has passed away.

I never met the man, but I do know he climbed a pyramid in Egypt and set up a trampoline right on top and bounced and flipped on top of that pyramid. I also know he married along the way and was the father of two children and eventually became a grandfather. Pretty much all I need to know to call for a moment of silence, don't you think?


Blue Cheese Bacon Dip
Here's a sure thing to make and take to a patio party if ever there was one.

2 8 oz pkg cream cheese
12 oz sour cream
2 pkg, 4 oz each, Treasure Cave blue cheese
2 T freshly minced garlic
8 strips bacon (I prefer Farmland Hickory smoked)
3 T extra virgin olive oil
3 T bacon grease and cracklins from the bottom of the pan
1 T balsamic vinegar
8 sprigs fresh thyme
1 T fresh ground black pepper

Mix cream cheese, sour cream, blue cheese and balsamic vinegar with a hand mixer.
Cut bacon into 1/4 inch strips and cook to medium-well/crisp. Remove from pan. Add garlic, olive oil, and black pepper to pan without removing bacon grease. Lightly brown garlic. Scrape pan well into the cream cheese mixture and combine. Add thyme. Chill, and serve with a loaf of sourdough, crackers, whatever you please.

Enjoy!

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