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Dandelion Summer Accessory Pack
| For a story about the REAL-LIFE HISTORY OF SURVEYOR, click here |
Book Club Fun!
Did you ever play with dandelions when you were little? Do you know how to split the stems and chain them together for a necklace or a crown? Did you hold a dandelion under your friend’s chin to see the reflection and say, “Do you like butter?” Did you gather dandelion greens with Grandma for a spring
salad?
Did you tuck the first dandelions of spring across the top of your ear
to play princess? What are your dandelion memories? Where were you when these LIFE magazines were filled with stories about the race to the moon and the struggle to stay ahead of the Russians? (Incidentally, check out the magazine at the bottom center--that's the July, 1966 issue, with Surveyor's first pictures on the cover. The other cover story that month was about Texas, my state! How's that for prophetic? Ed still had the July '66 issue in his cache of Surveyor mementos, after all these years.)
Do you remember when President Kennedy said, "We choose to go to the moon. We choose to go to the moon in this decade... because that challenge is one we are willing to accept!" And when Jackie inspired ladies everywhere to wear fitted skirts, and pillbox hats, and a choker of pearls with pearl-button earrings?
Now that you have read Dandelion Summer, I hope you gather for a book party and have a lively discussion of the book. This club packet contains dandelion recipes, fun suggestions, and 60’s party ideas. If you’re lucky enough to have dandelions available, give the recipes a try. If not, you can print the recipes and share them with book club members as a little gift. However the recipes turn out, these dishes are guaranteed to generate conversation!
Blessings, fun, and happy reading to all…
Lisa
The Big Dandelion Summer Book Club Bash!
We're celebrating the release of Dandelion Summer in a big way! I'll be doing as many call-in visits as possible with books clubs reading Dandelion Summer in the next few months. Click the link to fill out the Book Club Bash entry form and tell us about your book club. You might win an author visit for your club!| Click here for DANDELION SUMMER BOOK CLUB BASH entry form! |
Activities for Your Book Club Night:
BRING BACK THE SIXTIES:
* Play sixties games like charades
* Bring a hula hoop and see who can still do it.
* Have a fashion show-and-tell with 60s garb.
* Gather some vintage clothes and have book club members pose for photos.
* Revisit old favorite board games like Twister, Life, Candy Land, or Operation.
* Have each participant bring a "sixties" photograph of herself or a family member.
* Find a sixties-era book of ettiquette for young ladies. Share some passages, enjoy, laugh!
* Play a favorite segment from a sixties-era TV show like Andy Griffith, The Brady Bunch, or Star Trek
Or for a more serious tone…
WRITE YOUR A "FATHER LETTER" OF YOUR OWN:
Have a laptop handy and play the “A Father’s Letter to His Daughter” video for your book club, from this link: http://www.youtube.com/lisawingate#p/a/u/2/0p1p-0TQrms
After the book discussion, pass out pieces of lined stationery or pages out of a journaling book. Ask members to take 10 minutes to start a letter to a special father in their lives (a dad, grandfather, son, friend), saying those important things that they might never have said before. Put on some soft music, light a scented candle and turn down the lights somewhat to set a mood.
After the writing time, ask if anyone would like to share her letter. Have Kleenexes handy!
Dandelion Recipes:
Stir up batter made from 1 cup milk, 1 beaten egg, 1 cup flour, 1/2 teaspoon salt and a pinch of pepper.
Drop batter-coated blooms into hot frying fat (375 degrees) and fry until lightly browned. Drain on paper towels or newspaper;
Sprinkle with salt, if needed, and serve as hot hors d'oeuvre.
Heat 3 tablespoons extra virgin olive oil over medium burner. Add 2 tablespoons chopped chives or 1 tsp chopped garlic a few minutes, and sauté. Remove from heat, add 2 tablespoons water, 2 tablespoons balsamic vinegar , and salt and pepper to taste. Pour the dressing over a bowl of dandelion greens, toss and serve immediately. Tops prox four salads.
NOTE: Some fresh spinach as part of the greens can be used. Dried cranberries or craisins make a nice addition, too.
Lightly saute dandelion greens and sliced garlic in olive oil. Remove from heat and add toasted almonds and/or sunflower seeds. For a sweeter taste, stir in agave nectar, sugar or sweetener. For the more tart variety, sprinkle on a little wine or balsamic vinegar. YUM!
Note: In the spring, it is best to use only the center light green leaves and cut off stems. Cut off stems of flowers close to the petals (the stems are bitter). Wash in lightly salted water and drain on a towel.
1 gallon dandelion greens, 2 Tbsp. rice, 1 lb. smoked sausage, 4 Tbsp. vinegar, 4 small potatoes, cut and diced, 1 to 1 1/2 qt. water, 1 Tablespoon salt
Wash greens. Layer part of greens in bottom medium size pot. Add sausage slices. Sprinkle 2 tablespoons of rice over sausage and then add potatoes. Place remainder of dandelion greens on top. Lightly cover with water. Add salt. Simmer covered for 40 minutes, adding a little water as needed. Pour off most of the juice. Add 4 tablespoons of vinegar. Stir before serving or serve the vinegar alongside.
You Can't Revisit the Sixties Without Fondue!
Remember fondue pots and the little forks? I have fond memories of special Fondue nights for special family occasions. Mom and I dug into her recipe files and found the oldest, most yellowed ones and unearthed these from her holidays/parties section.
¼ cup sauterne or other white wine, ¼ tsp minced garlic 1 tablespoon flour, ¼ tsp fresh ground peppercorns 3 tablespoons cooking sherry, dash nutmeg
Cut 1 pound of Swiss cheese into slices. Toss with the flour. On medium heat, warm the sherry, add garlic and stir in white wine. Warm until it bubbles, but not hard boiling. Stirring, add the cheese & seasonings. Heat to almost boiling. Remove from stove and set over the alcohol burner (or use one or two votive candles under the pot).
Cut French or Italian bread into ¾ inches cubes.
Have fondue forks handy on a platter for spearing the bread and dipping. The larger bamboo skewers will work, if need be.
If fondue gets too thick, warm it a little more or stir in a little sauterne.
Cut beef tenderloin into ¾ inch cubes. Sprinkle with a good steak barbeque seasoning and let set a few hours. At serving time, fill fondue pot about ¾ full with vegetable oil or peanut oil. Use forks or bamboo skewers to put the meat cubes into the oil and cook according to taste, rare to well done.
Dip in a sauce and enjoy.
HORSEY SAUCE is made from mayonnaise, stir in horseradish and a little Worcestershire sauce to taste.
STEAK SAUCE such as A-1 or other favorite
HOLLANDAISE SAUCE is a great dip.
HONEY MUSTARD SAUCE is made from ½ cup honey mixed with ¼ cup plain mustard or a Dijon mustard.
Melt ½ cup quince or jalapeno jelly with 4 tablespoons mustard. Heat the mini franks or sliced franks in this and let set a couple of hours. Reheat and serve warm with cocktail picks.
The Real-Life History of Surveyor 1
Actual
1966 audio/video of the control room during Surveyor landing.
Be
sure to watch this one. You'll feel the tension in the
control
room as dedicated men like Norman wait for Surveyor to land on the moon
and open her solar arrays:http://www.itnsource.com/shotlist//ITN/1966/06/02/X02066601/
Surveyor history and photos:
http://www.itnsource.com/shotlist//ITN/1966/06/02/X02066601/
Surveyor 1 pictures and details: http://www.thelivingmoon.com/43ancients/02files/Surveyor_01.html
Two minute video of Surveyor landing: http://spaceflightnow.com/atlas/ac167/040831pad36a.html
Hughes Aircraft Company:
http://en.wikipedia.org/wiki/Hughes_Aircraft
Initial
launch of surveyor:http://fcit.usf.edu/FLORIDA/photos/nasa/launch/launch11.htm
Description of Surveyor 1:
http://en.wikipedia.org/wiki/Surveyor_1
Howard Hughes accomplishments:
http://www.centennialofflight.gov/essay/Aerospace/Hughes/Aero44.htm