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About The Columbia press. (Astoria, Or.) 1949-current | View Entire Issue (Jan. 12, 2018)
6 January 12, 2018 T he C olumbia P ress Senior Moments with Emma Edwards Mystery and good luck in a double-yolked egg “God put me on earth to ac- complish a certain number of things; right now, I am so far behind, I will never die.” Sometimes we need encour- agement. Recently, I broke an egg open to find it had two yolks. Hey, doesn’t that mean good luck for the day? Then I was reminded that eggs are an ancient symbol of fertility. Reading a little, I learned that some cultures believe finding a double yolk is a sign of pregnancy and often with twins. At age 85, that didn’t worry me, of course. I chose the good luck legend. I’ll have to ask Jan Gan- naway if that’s how she got her twins. Some legends tell us that a double egg yolk is a symbol of a forthcoming marriage proposal. That gave me a tingle, but nothing hap- pened. Still sticking with the good luck! Also, there’s a legend that you must crush the eggshell after cracking it or a bad witch will take the pieces and set sail in them, causing terri- ble storms. Maybe there was an overabundance of dou- ble-yolk eggs this winter back east? I love to read Amish litera- ture and quite often shoo fly pie is mentioned. Many of us know of Betty Kelly’s love of shoo fly pie. Anyway, as promised, I called Betty for her recipe and she graciously shared it: s hoo f ly p Ie • First, set your oven at 450 degrees. Then make a single pie crust and set it aside. • Next crumble together 1 1/2 cups flour, 1/2 cup brown sugar, 1 teaspoon cinnamon, 1/4 teaspoon salt and 1/4 cup butter. Set aside. • In a small pan, put 2/3 cup molasses or dark Karo syrup, 2/3 cup water and 1/4 tea- spoon baking soda. Place it on a medium flame and bring to a simmer (it gets kind of white on top). Do not boil. • Right away, pour it into the unbaked pie crust and evenly sprinkle crumbled topping on top. • Next, put the pie in the hot oven and immediately turn the oven down to 350 de- grees. • Bake about 30 to 35 min- utes. Served warm is best (Amish way) and top with whipped cream or ice cream. Many of us remember Di- nah Shore singing “Shoo Fly Pie and Apple Pandowdy.” Talking about eggs made me think of Jeanne Moha, Mon- day dining room coordinator Senior lunch menu Monday, Jan. 15: Chicken with mushroom sauce, rice, mixed vegetables, split-pea soup, berry cobbler. Thursday, Jan. 18: Roast beef, mashed potatoes and gravy, corn, coleslaw, key lime pie. The Warrenton senior lunch program is at noon (doors open at 10:30 a.m.) Mondays and Thursdays at Warrenton Community Center, 170 SW Third St. Suggested donation is $5 for ages 55 and older; $7 for those younger. For more information, call 503-861-3502. at the Warrenton Senior Meal Site. She is lovingly referred to as the “Smart Lady” who heads up the SMART read- ing program at Warrenton Grade School. I heard that she exceeded the 50 mark for students in the program this year. Wonder if Jeanne has be- come acquainted with the book about an egg by Dan Santat, called “After the Fall,” reviewed in the Wall Street Journal recently. The main character is Humpty Dumpty, who had a great fall. We see him leaving the hospital wearing a shirt and tie, bandaged and a little cracked. Why did that bring Jeanne to mind? I know, eggs and also I do love “happily ever after” books, don’t you? Humpty Dumpty eventually makes it through his fear of falling, of heights and such, and I am happy to tell you that he eventually triumphs over all his anxieties. WHS play retells classic fairy tale Warrenton High School Scholarships Inc. and the high school’s drama class presents “Once Upon a Mat- tress” at 7 p.m. Jan. 24, 25 and 27 in the high school gym, 1700 S. Main Ave. “Once Upon a Mattress” is a retelling of the classic fairy tale “The Princess and the Pea.” There will be an ice cream social and a live auction, which will include Muriel Dunn’s famous pies. Admission is $8; doors open at 6:30 p.m.
