As you may have already guessed, today is National Iowa Day. So what does Iowa have to do with flying a kite? Darned if I know, it’s just that in addition to National Iowa Day, it’s also Fly a Kite Day.
Maybe it’s just me, but February just doesn’t seem like kite flying season. Growing up, I can remember that every March, we could not wait to get to the Five and Dime to buy our kites. They were nothing like the fancy kites of today. Made of a thin paper, two bow-sticks and a long string, kites were simple. Every year Dad would help us to make our kites, and then assist in getting them airborne. Once caught in an updraft, all you need do is pull on the string every once and a while to keep it up there. Every kid for miles around could be found looking up at their beloved kites. March was always windy with very little rain. Perfect kite weather. Gee, I wonder if it’s windy in Iowa in February? I can only assume it’s windy someplace for today to be Fly a Kite Day.
Speaking of Iowa, did you know it’s against the law in the city of Mount Vernon, Iowa to throw stones, bricks or missiles of any kind on or into any street, alley, highway, sidewalk, public way, public grounds or public building without first obtaining written permission of the city council? Mount Vernon also does not allow baseball diamonds to be lit after 10:30 at night. So if the game is tied, I guess you come back in the morning.
In Cedar Rapids there was a law prohibiting clairvoyance, palmistry, phrenology or any kind of fortune-telling within the city limits. Hum, I wonder if they also banned the sale of the Magic 8 Balls?
Finally, when it comes to music worth paying for, at some point Iowans believed only a piano player with two arms (and I assume two hands) could charge people to hear him play the piano. One-armed players had to perform for free. One can only assume that’s a law long since done away with.
Since Iowa gave America sliced bread and there are more hogs in Iowa than people, today I thought we’d celebrate the great state of Iowa with a grilled Ham and Cheese Sandwich (double on the cheese, if you please). And what goes better with a sandwich than a Macaroni Salad? Enjoy!
All-American Ham and Cheese Sandwich
8 tablespoons Mayonnaise
8 slices Artisans Sourdough Bread
8 slices American Cheese
16 oz Deli Smoked Ham
Lay bread out on a flat work surface. Top half of the bread with a slice of cheese. Top each slice of cheese with 4 ounces of deli ham, then top the ham with another slice of cheese. Finish assembling the sandwiches with the remaining slices of bread, set aside.
Warm a griddle to medium-low heat. Brush about a half-tablespoon of mayonnaise o the tops of each sandwich. Paces sandwiches on the griddle, mayo side down. Place a rimmed baking sheet upside down over the sandwiches as they grill. This will help the cheese melt and the sandwiches heat more evenly by holding in the heat from the griddle.
After a few minutes, check the underside of the sandwiches. Once golden, brush the top side of the sandwiches with the remaining mayonnaise, then flip sandwiches over. Cover with the baking sheet and continue to grill until golden, warm and gooey with melted cheese.
Mema’s Macaroni Salad
3 Eggs
8 oz Macaroni Salad Pasta
1/4 Red Onion
1 Celery Rib
1/2 cup Sweet Pickle Relish
1/4 cup Mayonnaise
1/2 cup Miracle Whip
Salt to taste
Black Pepper to taste
Green Onion, optional garnish
Place eggs in a small pot with a tight-fitting lid. Cover eggs with cold water. Add about a tablespoon baking soda to the water. Bring to a boil. Cover with lid, shut off the heat and let eggs steep for 14 minutes.
Create an ice water bath for the eggs. Remove from pot, lightly crack shells on the counter, then plunge into the cold water. Let steep for 20 minutes. Peel and set aside.
Bring another pot of water to a full boil. Salt the water, then cook pasta al dente, about 10 minutes. Drain well, rinse under cold water until pasta is cooled. Set aside to drain.
Finely dice onion and celery. Place in a mixing bowl. Add pickle relish, mayonnaise and Miracle Whip. Whisk to blend. Chop 2 eggs, add to the dressing mix. Stir, season with salt and pepper to taste.
Place macaroni in a large bowl. Pour egg dressing over the pasta. If desired, add chopped olives, then toss to coat. Taste, adjust seasoning as desired with salt and pepper. Smooth out the top of the salad.
Cut V marks into the remaining egg to create tulip flowers when separated. Trim root end of the green onion. Cut the lighter part of the tops, about 2 inches from the bulb, leaving attached. Cut slits in the tops to create an onion blossom. Slice the green tops for garnish.
With a spoon, create two indentations on either side of the salad for the Tulip Eggs. With the end of the spoon, press out a well for the green onion in the center of the salad. Place eggs and onion in their appropriate spots. Garnish the top of the salad with the remaining green onion. Chill until ready to serve.
Blessed are they who observe what is right,
who do always what is just.
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