NOODLES WITH POPPY SEEDS
8-ounce bag egg noodles
¼ cup poppy seeds
2 tablespoons butter
3 tablespoons honey
Takes 15 minutes. Makes 4 bowls.
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.
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
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