newsandviewsjb

NEWS&VIEWS by Jacqueline Bennett

Posts tagged “John F. Bennett Sr.

Make a Wish – It Is National Plum Pudding Day

Posted on February 12, 2017

By Jacqueline Bennett newsandviewsjb.com   A message from National Day Calendar declaring today – February 12 – as National Plum Pudding Day was waiting in my e-mail inbox this morning. Immediately I thought of a post I had written which featured my Great-Grandmother Reeve’s recipe for Plum Pudding. That post was part of my Mom’s Recipe Box Family Series from two years ago.   Here’s the link to that story https://newsandviewsjb.com/2015/01/16/moms-recipe-box-great-grandmother-reeves-english-plum-pudding-with-brandy/     As is true of so many recipes they represent much more. In this case, my great- grandmother’s plum pudding recipe provides a direct connection to the Bennett’s English heritage, which was talked about among the family over the years as we poured through old family photo albums, and has since been…

American Pharoah Triple Crown Victory – A Race Dad Would Have Enjoyed

Posted on June 7, 2015

Reflection by Jacqueline Bennett newsandviewsjb.com   At the risk of sounding perpetually sentimental, I couldn’t help but think of my father yesterday when American Pharoah won the Triple Crown in thoroughbred horse racing at the 147th Belmont Stakes. So many elements kept bringing my thoughts back to Dad.   With an opening salvo for the playing of Frank Sinatra’s “New York, New York”, the one and half mile long Belmont took place in Elmont, New York one day after the anniversary of my father’s June 5th birthday. My dad was originally from Upstate New York. He grew up on Sunny Crest Farm with a sable of horses on the property and an accomplished equestrian for a mother, so he very much appreciated these fine…

Mom’s Recipe Box: Crepe, Goldbread and Apple Griddle Cakes

Posted on January 9, 2015

                                    “Crepe, Goldbread and Apple Griddle Cakes”     No Bennett Family recipe series would be complete without my mother’s “Crepe” and “Goldbread” – a type of French Toast – or my father’s  “Griddle Cakes”.   Although one would assume crepe would be a breakfast item, for us it was more often a Sunday night “supper”. On the heels of holiday dinners, Mom’s Homemade Crepe was a near certainty the Sunday evening afterwards. Cooked up in her heavy, black, iron skillet, Mom made the crepes one by one as each of us sat at the dining room table with our mouths watering waiting to enjoy this treat. Mom always topped her crepes with molasses, a…