nancynall.com » Bossy’s excellent road trip.
«
»

Bossy’s excellent road trip.

Bossy in the D.
Photo by Andrea Bossy, with Andrea’s camera.

This was what it boiled down to, after (mum­ble) bot­tles of wine and blueberry-vodka shoot­ers — see the young minx with glasses in the front row? in front of the super­model with glasses? they were her idea — and lo, it was fun. Sud­denly it was after mid­night and I had to pack my half-eaten tiramisu and go home, and it’s just as well, because after I left, some­one went out for White Cas­tles. White Cas­tles, on top of a blueberry-vodka shooter, would have been lethal. And then I would have missed the very pic­turesque car fire I saw from the free­way, yet another area of urban excel­lence in which Detroit leads the nation. Good thing it was hap­pen­ing near a tricky inter­change, or I might have stopped for a photo.

The com­pany was great, and I’ll be adding links to the b’roll as soon as I sort them all out. The face to my left, Michelle, said she wanted to fig­ure out a way she could spend all her time sewing. She said she made quilts. I’m think­ing, OK, very nice, quilts, sewing, yes yes yes. And then I saw some of her quilts, and thought, I sat next to an artist all night long and didn’t know it.

Any­hoo, all thanks to Andrea, our host­ess (first face to Bossy’s right), and just because food this good should be spread around, here’s her recipe for…

Fab­u­lous Salmon Spread
(recipe comes from the Com­plete Book of Hors d’oeuvre, which is out of print)

1 T. but­ter to grease pan
4 oz. sesame crack­ers
one stick (1/2 cup) of but­ter, less what­ever you used to grease pan, melted
2.5 pounds cream cheese, at room tem­per­a­ture
4 eggs
1/2 pound smoked salmon (not lox but the smoked fil­lets that come vac­uum sealed)
1/2 cup finely chopped scal­lions (includ­ing some green)
1/4 cup minced fresh dill

Pre­heat oven to 350 degrees. Use approx­i­mately 1 T. of but­ter to thor­oughly coat the bot­tom and sides of a 9″ spring­form pan. Crush crack­ers and dust some up the sides of the pan. Then mix the rest of the crack­ers with the melted but­ter, and press into bot­tom of the pan.

Using an elec­tric mixer, beat cream cheese and eggs thor­oughly until com­pletely mixed and smooth. (It’s okay if there are a few tiny bumps here and there.) Crum­ble salmon (with­out skin) into the cheese mix­ture, and add scal­lions and dill. Beat again until mix­ture becomes lighter and fluffy. Pour into pan, spread­ing and smooth­ing with a spatula.

Bake 5 min­utes at 350, then reduce heat to 325 and bake 50 min­utes more. If you don’t trust your oven, check for done­ness: cake should be just set in the mid­dle. If you’ve opened the oven to check, give it a cou­ple of min­utes to heat back up to tem­per­a­ture again, and then turn it off. Do NOT open door. Allow salmon fab­u­los­ity to cool com­pletely in oven with door closed. This will take sev­eral hours.

If serv­ing the same day, do not refrig­er­ate, as this tastes much bet­ter at room tem­per­a­ture. It tastes even bet­ter the next day, how­ever, and keeps well for sev­eral days, so feel free to make ahead and refrig­er­ate once it’s cooled. (Cover tightly with plas­tic wrap first.) Just bring up to room temp before serv­ing. Serve with lots of crusty bread for spreading.

This makes a large quan­tity, suit­able for a party. On a buf­fet table with lots of other foods, this quan­tity would safely cover 30 peo­ple. It’s quite rich and goes fur­ther than you’d think.

Also, thanks, Sat­urn, for being Bossy’s cor­po­rate sponsor.

Posted on Saturday, April 26th, 2008 at 2:22 pm
in Friends and family, Same ol' same ol'.

Responses are currently closed, but you can trackback from your own site.

20 responses to
“Bossy’s excellent road trip.”

  1. MommyTime said on April 26th, 2008 at 2:41 pm

    It was great to have you over last night, and I’m so delighted I got to meet you! In fair­ness and full-disclosure, I should admit that the photo is not exactly by me. It’s by my cam­era, cour­tesy of Bossy’s long arms and trig­ger fin­ger. It’s unclear to me who gets the photo credit when no one is look­ing through the viewfinder… hmmm… a prob­lem worth pon­der­ing over another blue­berry shooter, I think.

    In White Cas­tles vs. Car Fire, I’m not sure which wins for most exces­sive end to the evening.

  2. nancy said on April 26th, 2008 at 3:54 pm

    Given my body’s most com­mon reac­tion to White Cas­tles, I could see where they could actu­ally cause a car fire.

  3. brian stouder said on April 26th, 2008 at 5:13 pm

    Looks like big fun!! Couldn’t fig­ure out why Bossy always strikes me as seri­ous look­ing (like a doc­tor, mak­ing rounds) until this picture.…and then the light bulb turned on, and I went back and looked at oth­ers — and sure enough! — I’ve never seen her teeth; con­ciously or not, when she appears in pic­tures, we don’t get to see them.

    Much as the art of the strip-tease is what you don’t show, now I wanna see teeth, baby!

    Leav­ing that aside — the whole con­cept of the road trip and Sat­urn and all the rest is very cool, indeed (have they lent her a SKY yet?)

  4. Jolene said on April 26th, 2008 at 7:07 pm

    Are Bossy’s friends all girls? I didn’t look back at all the pic­tures on her site, but it seems like that’s what I’ve been seeing.

  5. Nancy said on April 26th, 2008 at 7:10 pm

    A fun time indeed. It was good to have met you, another Nancy. Did we sound a bit too cal­lous to the big “D”? lol

  6. basset said on April 26th, 2008 at 8:51 pm

    I’ve been told, and it could be true, that Nashville’s the only city which has both White Cas­tles and Krystals.

    Mean­while, Wichita… the city where White Cas­tle started… doesn’t have any, or at least they didn’t when we lived there in the Eighties.

  7. nancy said on April 26th, 2008 at 9:22 pm

    I thought Whities was yet another Colum­bus thing. Their cor­po­rate HQ was there, anyway.

  8. Jeff (the mild-mannered one) said on April 26th, 2008 at 10:19 pm

    There’s a fright­en­ing recipe some­where in this house for break­fast casse­role made out of … slid­ers. With eggs and stuff poured over a layer of gut-bombs, and baked.

    I’ve never had the nerve to actu­ally make the recipe — kind of like the Siege Per­ilous. Intrigu­ing to have in the front hall, but never to be sat upon.

  9. basset said on April 27th, 2008 at 1:16 am

    dunno what hap­pened after White Cas­tle got started, but the orig­i­nal store was on West Dou­glas in Wichita. might still be stand­ing, it was when we lived there 83 – 85 but it may not have been a burger place, mem­ory is unclear. the local burger at the time was a “Nu-Way,” a mid­west­ern “loose meat” sand­wich — essen­tially a sloppy joe with no sauce.

    Krys­tal is pretty much like a south­ern White Cas­tle. they’re based in Chat­tanooga… was out rid­ing around one night with a pilot friend as he built hours and we pulled into ‘Nooga pretty late, I saw a Krys­tal sign and thought “great, now we can get some­thing to eat.”

    turned out it was where they kept their damn air­planes. sup­per had to wait till we got home.

  10. basset said on April 27th, 2008 at 2:05 am

    »Couldn’t fig­ure out why Bossy always strikes me as seri­ous look­ing (like a doc­tor, mak­ing rounds)

    easy. Bossy is not there to have a good time, be your friend, or look attrac­tive in pic­tures. Bossy is there to sell Sat­urns. Tough job in these times, if any­thing she is not seri­ous enough.

  11. Dexter said on April 27th, 2008 at 1:34 pm

    Best car sales­per­son , all-time:
    Dinah Shore. “See the U.S.A. \ In your CHEVro­let!!!“
    Dinah sings

  12. Dexter said on April 27th, 2008 at 1:38 pm

    …and worst, at least in my view. (Even though I did actu­ally buy one!)

  13. MIQuilter said on April 27th, 2008 at 2:17 pm

    You are too kind to me :) Thank you for help­ing to make such a won­der­ful evening here in Detroit!!

  14. MarkH said on April 27th, 2008 at 3:05 pm

    All y’all are pretty hot stuff, I’d say. Nice group; nice shot.

    Dex­ter, watch­ing Ricardo is still a hoot, bad as it is, but even worse IMHO was a ’73 Chrysler com­mer­cial where the Chair­man him­self was hawk­ing New York­ers. An expe­ri­enced broad­cast com­mer­cial pro­ducer, my cousin was respon­si­ble for that one. Sina­tra vol­un­teered to help fel­low paisano Iacocca dur­ing trou­bled times, and as Kirk said, you don’t say “no”. I think it ran all of two weeks.

    I tried to find it on You Tube to no avail.

  15. Dexter said on April 27th, 2008 at 4:43 pm

    Car loy­al­i­ties: a great the­sis topic. Dear­born is FORD COUNTRY.
    Many old time GM and Ford fam­i­lies won’t allow a competitor’s car in their dri­ve­way. In 1980 I attended a UAW sum­mer school at Indi­ana U and an instruc­tor told of how he could barely con­tain his desire to run any for­eign car off the road…and Vin­cent Chin was mur­dered because Chrysler employ­ees let hatred of Asians cloud their human­ity.
    “Buy Amer­i­can” was the UAW chant until it was OK to buy NUMMI prod­ucts after GM and Toy­ota joined forces.
    Big cars, lit­tle cars, pick­ups and vans all have their advo­cates and haters alike.
    On a blog I fre­quent a smar­tass New Yorker was trash­ing a Texan because Tex had a pickup truck. The New Yorker was a straphanger, the Texan did have a daily Amtrak pass by twenty miles from his house, which was real handy to go buy a sack of gro­ceries …some peo­ple are so over-zealous about other peo­ples’ car­bon foot­prints that they don’t real­ize the other’s life-situation. Would I take an interur­ban train to Toledo instead of a gas-sucking mini­van? Sure I would! How­ever, some­one decided steel-on-rubber auto­mo­biles were the answer and tore up the tracks, and I’d need a really strong time machine to get back to interur­ban train days.
    Yes, lots of talk about reduc­ing car trips to the stores , but peo­ple are still dri­ving a lot more than they need to. My wife vows to not give in —to keep dri­ving as much as ever. I have been using a bike for gro­cery shop­ping for years, I have a bike with a huge bas­ket that will hold two paper gro­cery bags, but of course Wal*Mart drove the local mar­ket out of busi­ness. It’s a hard world.

  16. Dexter said on April 27th, 2008 at 4:49 pm

    Here’s some info on NUMMI.

  17. basset said on April 28th, 2008 at 12:11 am

    Jeff, your assign­ment for today is to find and post the slider casse­role recipe.

    (I’ll see your slid­ers and raise them an Elvis “Fool’s Gold Loaf” recipe… this is the one with the hollowed-out French bread and a pound of burned bacon…)

  18. Dorothy said on April 28th, 2008 at 7:36 am

    Best car buy­ing expe­ri­ence I ever had was when I bought a Sat­urn in Cincin­nati, May 2002. We’re prob­a­bly going to buy a Sat­urn Vue in about 18 months, once we pay off our daughter’s car. We need room for two dogs in the back of a vehi­cle (we’re adopt­ing a dog that belongs to our for­mer neigh­bors in SC because they are mov­ing to LA.)

  19. mwg said on April 28th, 2008 at 9:46 am

    Thanks to pure, unadul­ter­ated nepo­tism, my sum­mer job while I was in col­lege in the eight­ies was as a secu­rity guard for Chrysler. Ensur­ing that peo­ple parked in the appro­pri­ate por­tion of the park­ing lot for their make of car and sta­tus as an employee was an appallingly large part of the job.

    Employ­ees with Chryslers parked in a lot at the front, while employ­ees with domes­tic non-Chrysler cars parked a lit­tle fur­ther out. Employ­ees with imports parked in the back. Exec­u­tives (I usu­ally worked at the old head­quar­ters in High­land Park) typ­i­cally had spe­cial park­ing spaces just out­side the build­ings where they worked. They also treated per diem employ­ees (con­trac­tors) dif­fer­ently, although nowa­days I don’t remem­ber how.

    I assume all of that changed when they moved to Auburn Hills. It was obvi­ously already under­way when I was there. For instance, my pay as a sum­mer worker was cut nearly in half between the sec­ond and third sum­mers I worked there, which should tell you that I was ridicu­lously over­paid the first two summers.

  20. Just Juli said on April 29th, 2008 at 8:50 am

    Nancy -
    It was so nice to meet you too! And the tiramisu you brought was fab­u­lous.
    You should def­i­nitely post that recipe as well!
    ~julianne

«
»