We moved to Socorro from Annapolis, Md. in 1999. Our plans were to build the house of our dreams, which we did, but now we are moving – next week as a matter of fact. Heading back into the congestion, humidity and sometimes, foul weather of the Mid Atlantic region; back to Annapolis. We were planning on living in Socorro forever but fate, in the form of my husband’s serious medical issues, has intervened and now we are heading back to familiar territory and our eldest son and his family. I would like to reminisce for a bit, if you don’t mind, on what living in Socorro has meant to us. We were invited to a dinner party by our realtor right after we moved here and met a wonderful group of people who invited us to other parties and before we knew it, we suddenly had a great group of friends who were interesting and fun to be with. I can never thank our realtor, Marilyn Kuller, enough for doing that for us. Suddenly we belonged! Our friends have enriched our lives and made living here a wonderful experience. Everyone told us that the people of Socorro are what makes Socorro special and they are absolutely right. We have never met such a group of involved, intelligent, active, kind, loving and creative people as we have met in Socorro. We will miss all of this and all of you – bless you and thank you for being our friends this wonderful 13 years we have lived here!
You should know that I couldn’t leave without throwing a humorous aside at my readers! For those of you who might have noticed, the recipe for Cheese Blintzes in my last column was cut in half – just chopped off! Anyway, here is the whole recipe for those of you who might want it.
Have you ever noticed that nothing is easy? Good luck!
This is the recipe the boys always requested for birthdays, Christmas and Easter. Any special occasion will do.
1 cup sifted flour
2 TBL sugar
1 1/2 tsp baking powder
1/2 tsp salt
2 eggs, beaten slightly
1 1/4 cups milk
3 TBL canola oil
Combine first four ingredients; sift into mixing bowl. Combine eggs, milk and canola; stir into dry ingredients. Mix just till dry ingredients are moistened. Pour 1/4 cup of batter into a pan and cook until bubbles form. Only cook one side. Prepare ahead of time and store between sheets of waxed paper.
1 cup small curd creamed cottage cheese or ricotta, 13 oz package cream cheese, room temp.
1/4 cup sugar
1 tsp vanilla
1/2 tsp grated lemon or orange peel
2 Tbl butter
Blend cheeses, sugar and rind. Spoon an equal amount of filling across the center of the crepe. Fold two opposite edges of the pancake over the filling to make the blintzes. Arrange in a shallow baking dish. Cover and refrigerate until serving time.
10 oz package frozen raspberries
1/4 cup sugar
1 TBL cornstarch
dash of salt
1/2 cup water
1 TBL butter
Drain raspberries, save syrup. Combine sugar, cornstarch and salt in a pan. Stir in the fruit syrup and water and cook until it comes to a boil and thickens and clears. Fold in drained raspberries. Pour over blintzes. Note: We put these babies in individual serving dishes and nuke them in the microwave and top with sour cream. We have been known to quadruple this recipe – I can still see my boys, after demolishing a dozen of these, looking at me with angelic smiles and saying, “so when do we eat?”
I hope you have enjoyed my column and gotten a few chuckles out of my various stories. As Julia Child used to say, “Bon apetit” and from me, adios!