Posts Tagged With: poppy

Lemon Poppy Seed Goat’s Milk Soap

LEMON POPPY SEED GOAT’S MILK SOAP

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INGREDIENTS
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2 pounds goat’s milk soap base
1 teaspoon yellow mica powder
¼ cup isopropyl alcohol
¾ teaspoon lemon essential oil
1 teaspoon poppy seeds (1 teaspoon more later)
1 tablespoon fresh lemon zest (1 more tablespoon later)
1 tablespoon fresh lemon zest
1 teaspoon poppy seeds
isopropyl alcohol
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SPECIAL UTENSILS
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soap mold
spray bottle
microwave
soap slicer (optional)
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Makes 10 bars. 1″ wide. Takes 3 hours 30 minutes.
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PREPARATION
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Cut goat’s milk base into 1″ cubes. Add goat’s milk to large glass measuring cups. Melt base in 30 second intervals. Stir after every time. Add yellow mica and ¼ cup isopropyl alcohol to mixing bowl. Blend. Add yellow mica powder/ isopropyl mix and lemon essential oil. Stir with knife until well blended. Let sit for 6 minutes or until well blended. (This inhibits lemon zest and poppy seeds from settling to the bottom of the soap mold.) Add 1 tablespoon lemon zest and 1 teaspoon poppy seeds. Mix with knife until well blended.
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Rub silicon mold with isopropyl alcohol. Pour melted goat’s milk base to soap mold. Sprinkle goat’s milk base with 1 tablespoon lemon zest and 1 teaspoon poppy seeds. If desired, lightly spray bubbles with isopropyl alcohol to make them disappear.
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Let sit for 3 hours. Use soap slicer to cut soap into slices 1″ wide.
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TIDBITS
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1) Poppy is a girl’s first name.
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2) Many people have Lemon be their last nane.
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3) So, Ms. Poppy Lemon this soap is dedicated to you.

– Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

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Noodles With Poppy Seeds

Polish Dessert

NOODLES WITH POPPY SEEDS

INGREDIENTSPoppyPasta-

8-ounce bag egg noodles
¼ cup poppy seeds
2 tablespoons butter
3 tablespoons honey

Takes 15 minutes. Makes 4 bowls.

SPECIAL UTENSIL

spice grinder

PREPARATION

Cook egg noodles according to instructions on bag. While noodles cook, melt butter. Grind poppy seeds thoroughly with spice grinder. Drain noodles. Add ground poppy seeds, melted butter, and honey to noodles. Mix ingredients with fork until well blended.

TIDBITS

1) I was tempted to write, “Toss ingredients,” but I recently saw a football movie and I kept picturing someone tossing the poppy pasta down the length on the kitchen.

2) Pasta football almost caught on during World War II. Real football production had ceased in 1942 due to wartime restrictions. Real footballs became harder and harder to find.

3) Professional football merged to conserve the nation’s dwindling supply of real footballs.

4) But the fans in the cities that lost their teams still wanted to see professional football. Patriotic Polish-American chefs came up with the poppy pasta football. It was enough for the football starved fans. In 1944, the PPPFL, Polish Poppy Pasta Football League was formed.

5) The league was comprised of franchises from: St. Louis, Poway, California, Keokuk, Illinois, Madison, Wisconsin, Taos, New Mexico, and Biloxi, Mississippi. The league did not thrive. The poppy pasta football kept disintegrating in the rain.

6) Then on November 17, 1944 with Keokuk losing to Poway 44 to 13 and three minutes left, Keokuk quarterback, Chris Gashud ate the last football. No football, no more playing. There were no rules to cover this. The game was considered to be the same as a rainout. Losing teams took their cue from this incidents and ate the pasta ball in the final minutes of game after game. The league folded in late December.

7) Isn’t Gashud Swedish for “gooseflesh?” Yes, it is.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, history, humor, international | Tags: , , , , , , , , , , , , , , , , , , , , , | Leave a comment

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