Did You Indulge?

We enjoyed a favorite treat yesterday, not for the first time on our recent road trip to RI.

Many long-time readers of this blog already know that this favorite is ice cream.

We're very huge fans who never really need a reason to enjoy this cold treat. 

Does anyone?

Actually, it was to celebrate the day. In case you missed it, Sunday, July 21, was the 40th anniversary of National Ice Cream Day in the U.S. That's reason enough to celebrate.

In July 1984, under Presidential Proclamation 5219, President Ronald Reagan named July as National Ice Cream Month and designated the third Sunday in July as National Ice Cream Day and this year that third Sunday was yesterday. 

True, the proclamation only indicated a single 1984 day and year, but since then July ice cream month has become widely publicized by ice cream makers and sellers. So now, ice cream fans, like us celebrate more often, not just in July. 

We're not alone. The average American eats some 20 pounds of ice cream each year. Sunday is the most popular day to enjoy it. Vanilla is the most popular flavor worldwide (a surprise), followed by chocolate. California leads the U.S. in ice cream eating with over 4,200 ice cream shops. Minnesota folks eat the least. Statistically, men eat less ice cream than women; folks aged 55 and over consume the most.

Eskimo King in Bristol, RI

The origin of ice cream isn't really known, but according to popular urban legends, ice cream was invented by the ancient Chinese, brought to Italy by Marco Polo, then to France by Catherine de Medici, then by Thomas Jefferson to America. There's no proof supporting any of these legends. 

It's known that George Washington served ice cream and, in 1784, had a mechanical ice cream maker at his Mount Vernon estate. That's thought to be the same year that Jefferson developed a taste for ice cream when serving as a diplomat in Paris. Later, as president, he served ice cream in the executive mansion and wrote out a recipe for vanilla ice cream.

By the late 19th century, the U.S. had a lot of ice cream innovations. In 1874, the first ice cream soda was mixed by a Philadelphia pharmacist. The ice cream sundae dates to 1881, several Midwestern towns claim to be home to its creation. Historians suggest that ice cream sundae originated as a workaround for Blue Laws that prohibited the sale of ice cream sodas on Sunday.  Strange as it seems, religious groups opposed what they called “sucking sodas” and felt it should be banned on the Sabbath. 

Ice Cream sign in Warren, RI

Edible ice cream cups were patented in the 1880s. Milkshakes promoted as a health drink (why not?) became popular. The waffle cone was introduced at the 1904 St. Louis World’s Fair. Dairy Queen and the Carvel company claim to have developed the first soft-serve ice cream in the mid-1930s. Frozen yogurt, was introduced in the 1970s.

In 1920, ice cream's popularity soared after Congress passed the 18th amendment outlawing the sale, manufacture, and transport of alcoholic beverages. American breweries like Anheuser-Busch and Yuengling partially switched to ice cream and soda production to survive. In 1926, Clarence Vogt, a refrigeration engineer and inventor in Louisville, KY, created the first commercially successful continuous process freezer, the Vogt Instant Freezer. Ingredients would be poured in at one end and ice cream came out the other end, which eventually lead to mass marketing of ice cream.

If anyone needs a reason to celebrate ice cream, how about hot weather as a really good one? Most everyone has had some in recent weeks. But then, ice cream is good in cooler weather too.

Go ahead and indulge, even if you missed the anniversary date. It's never too late, besides we won't tell anyone 😋🍦.

The Eskimo King fiberglass statue shows a grinning boy holding an ice cream cone. These statues were originally produced for A&W Root Beer by International Fiberglass and known as the Teen Burger statue. The design was modified by the manufacturer to its present form with overalls and a lip-licking tongue. Years ago, Eskimo King held a contest to name its statue and the winning name was "Manny Flavors." The company's motto is "Where Ice Cream Rules."

Who's Peeping . . .

Lots of children AND adults at Easter time and other holidays too. 

Current company advertisements advertise  Peeps® — Always in Season with marshmallow treats for Halloween, Christmas and Valentine's Day. 

Just Born, an 87-year old, family-owned sweets firm based in Bethlehem, PA makes Peeps®. For years I thought the name was connected with the "age" of the candy chicks. Not so as the company name derives from the last name of the company founder.

Sam Born, a candy maker by trade, emigrated to the U.S. from Russia in 1910. He used innovative technology to produce chocolate sprinkles and the hard chocolate coating for ice cream bars. In 1916, he invented a machine that inserted sticks into lollipops. In 1923, Born opened a candy-making and retail store in Brooklyn, NY and marketed the freshness of his daily-made candy with a sign “Just Born” that became the company name. In spite of the 1930s economic downfalls, the company prospered and expanded, moving operations in 1932 to an empty printing factory in Bethlehem. 

In 1953, Just Born bought the Rodda Candy Company which produced a handmade candy marshmallow chick. Sam's son, Bob, liked the way the chicks looked and, in 1954, developed machinery to mass-produce marshmallow chicks which be trademarked Peeps®.

Today, Just Born is the world's largest manufacturer of novelty marshmallow treats. The company also produced numerous other novelty products.

The manufacture of seasonally shaped Peeps® began in the 1960s. In the 1980s the company introduced a marshmallow bunny. Until 1995, marshmallow Peeps® were only produced in the iconic yellow as well as pink and white, then lavender versions were introduced. In 1998, blue Peeps® were produced for the Easter holiday.

Other flavors and colors followed: In 1999, vanilla-flavored candies were added, then strawberry, in 2002, a chocolate one was introduced. Recent new flavors include bubble gum, lemonade, party cake and blue raspberry, among others.

There is little redeeming NO nutritional value in Peeps® which consist of sugar, corn syrup, gelatin, and assorted food dyes. For more info on these sweet confections, check out the Peeps® website.

Do you like Peeps® — fresh, stale, roasted, decorative — or NOT at all.

Sweet Nutty Treats

Recently, I posted about shelling pecans — and have shelled a LOT of pecans. Gift bags have been made up for family and friends the past couple of weeks. While shelling takes time,  entertainment has been provided by activity at the bird feeders visible from our kitchen windows. There’s been a lot of colorful drop-in visitors, especially cardinals and friends. Maybe it has something to do with those shelled pecans added to the feeder?

There’s a LOT of unshelled pecans left to do, courtesy of our neighbor’s tree and another friend’s two trees. The pecans are offered gratis, self-harvesting is all that’s required. Pecans are recognized as a Southern treat, and at nearly $10/lb. are a costly one as well. After Christmas, I’ll go back to pecan shelling and freeze them for use in any recipe that uses nuts (and even some that don’t). FREE is a very good wonderful thing and a real money saver!

Pecans are a treat anytime, especially sweet roasted at holiday time. Here’s my version, adapted from several recipes. 

Cinnamon Roasted Pecans

An online version of this recipe used 2 cups of only white sugar, I reduced the amount to 1 cup, split between white and brown sugars. Also, if using less than 2 lbs. of pecans, just half the ingredients.

• 2 lbs pecan halves
• 1/2 C white sugar
• 1/2 C brown sugar
• 2 tsp salt
• 1-1/2 tsp ground cinnamon
• ¼ tsp ground nutmeg
• dash of ground cloves
• 2 egg whites
• 1 tsp vanilla extract
• 2 TBSP water

Preheat oven to 250 degrees F. Lightly grease rimmed baking sheet.

1. Blend sugar, salt, cinnamon, nutmeg, cloves in bowl.
2. Whip egg whites, water, vanilla in large bowl until fluffy.
3. Fold pecans into egg mixture and toss gently to coat.
4. Slowly add in sugar mix, toss with robber spatula to coat.
5. Spread pecans evenly on sheet. Place in middle of oven and bake for 15 minutes, then stir pecans with spatula. Stir every 15 minutes until pecans are no longer wet – about 1 hour.
6. Cool and then store in airtight container. (IF you can refrain from sampling them.)

According to Grenville, the official Frog & PenguINN taste-tester, this recipe is definitely “a keeper.”

Now, we have to make sure that friends coming for Christmas Eve / Christmas Day dinner get to enjoy some since they are so very addictively good.

For those, who prefer toasting pecans without sugar, here’s another variation, which is even easier.

Easy Roasted Pecan Halves

• 1 lb pecan halves
• 4 TBSP salted butter
• 1 tsp salt

Preheat oven to 300 degrees F.

1. Place pecans on cookie sheet and spread evenly.
2. Break pieces of butter into small pieces and scatter on pecan halves. Sprinkle salt on pecans.
3. Bake 10 minutes. Stir gently, turn pieces as stirring. Cook another 10 minutes; make sure pecans do not over-brown.
4. Remove and cool before storing.