• Happy Birthday, Happy Pappy!

    Ever since I’ve given my father the blog name of The Happy Pappy, I’ve had a niggling feeling that I ought to clarify that title. The definition of a happy pappy is “an old pot-bellied fart who spends much of the day with his apathetic arse parked in a half-broken down rocking chair on his sagging front porch, rocking methodically and spitting streams of tobacco juice at the flies that swarm the maggoty mutts lounging about his feet.”


    According to that definition (that I made up) my father is not a happy pappy, or any derivative thereof. So, you ask, why did I give him that name?

    Well, it wasn’t really me that gave him that name. We’ve all, my mother and brothers and I, always teasingly (my mother’s teasing sometimes comes with a side-kick of sarcasm: Just because you’re in West Virginia does not mean you have to drop the “g” from words!) called him a happy pappy, mostly because he adored the steep, dark West Virginian hollers where we moved when I was ten years old. And because he’s a homebody who likes to chat with the neighbors, muck around barefoot in his garden, raise a couple steers and a handful of chickens, eat windfall apples, make his own few quarts of maple syrup, and sit on the front porch’s rocking chairs and shoot the breeze with guests. (I had to put the front porch piece in there, though he likes the side porch just as well, I think.)


    Those traits aside, my father is nothing like a happy pappy. He rides his bike the seven miles to school and the seven miles back, he reads all manner of scientific tomes, he doesn’t smoke, drink, or chew, and there’s not an idle bone in his trim body.


    To better illustrate how happy pappy my father is not, I’ll share one of my favorite stories (adapted from our book) about him, a story that makes me puff with pride to be his daughter.

    Damning Four-Wheelers

    My father loved our little cabin tucked down between the mountains in Tucker County. He thought it was Eden, and gloried in the jungle woods, pristine waters, and wild creatures—bobcats, fishers, bears, even cougars (it was rumored). The roadsides dropped off sharply into oblivion. Against the black night sky, the stars actually twinkled. The creek roared after a heavy rain, crickets cheeped in the summer, but the silence, otherwise, lay vast and undefiled … until one Sunday right around lunch time when we suddenly heard a tremendous commotion—the sound of motors—wafting our way from somewhere in the blue yonder, and we dropped our jaws. Jimmy Dove’s place, maybe? My brothers rushed out to investigate.

    And then, because it was time to eat, my dad set off to round them up. I finished sprinkling powdered sugar on a gingerbread and putting applesauce in a dish (I have a knack for remembering the mundane) and took off after them.

    My memory is fuzzy (used it all up on the story’s edible components, I guess) but I have a clear picture of arriving at the stream just in time to see my enraged father tear into the icy cold water churned brown by the joyriders, slapping it with his fists and screaming, the damn damn damns pouring from his throat, cursing the trespassers’ assault and destruction. He sounded absolutely and positively stark raving mad.

    One by one the riders cut their motors and sat there, bobbing stupidly. As suddenly as he had started, my father stopped screaming, turned and climbed back up out of the creek, picked his wallet and keys up from the bank where he’d tossed them, and after a few words with Jimmy Dove, we (him, dripping wet, and me and my brothers, semi-dazed) headed for home.

    He was hoarse for the rest of the day. We were in awe.

  • Because I said I would

    I promised you a snickerdoodle recipe, didn’t I? I think I best deliver it now, before too much time elapses and I forget that I ever promised you anything.


    One of the first things I did, back when we went on that two week-long dairy free experiment, was to mix up some cookies for Sweetsie, something she could eat while the rest of us ate our milk-infused pastries. I picked through my cookie recipes and chose several that looked like they would be easy to swap out the butter for non-dairy subs, and finally settled on snickerdoodles.


    I normally don’t like snickerdoodles because they seem so plain—not soft, not rich enough, just blah. But these, well! Maybe it was the recipe, or maybe it was the butter substitutes (lard and coconut oil), but there was nothing blah about them. With a hint of coconut and a touch of nutmeg and cinnamon, the flavor was simple and elegant and not one little bit dull. And the texture was perfect—thinly crispy-chewy—making me want to crunch my teeth into them, over and over and over again.

    Now granted, I didn’t fall in love with them immediately. At first I thought them too greasy and without sufficient kick, but Mr. Handsome said good things about them (and as I’ve already explained, it’s rare indeed for Mr. Handsome to volunteer complimentary information about my cooking), so I reconsidered. Perhaps it was a case of the Cook’s Perspective Problem, I thought—you know, sometimes when you’re the one spending extended periods of time measuring, stirring, and tasting, the final product just doesn’t taste as good to you as it does to others.


    And wouldn’t you know, that was the case! By the next day, after the cookies had a chance to mellow and I had a break from the kitchen, all my reservations were tossed to the wind—I was deeply and irrevocably in love with them.

    Snickerdoodles
    Adapted from The All-American Cookie Book by Nancy Baggett

    These are the ideal cookie to eat alongside butterscotch pudding, or any pudding, for that matter.

    I even used the cookies as a substitute for my standard oat-butter topping for fruit crisp—I simply whacked several of the cookies to pieces with a rolling pin and sprinkled the crumbs on top of the fruit—just so Sweetsie could eat some, too.


    2 2/3 cups flour
    2 teaspoons cream of tartar
    1 teaspoon baking soda
    ½ teaspoon salt
    1/4 to ½ teaspoon ground nutmeg
    4 ounces lard
    4 ounces coconut oil
    1 3/4 cups sugar
    1 ½ tablespoons light corn syrup
    2 eggs
    2 ½ teaspoons vanilla
    1/4 cup sugar mixed with 1 ½ teaspoons cinnamon, for topping

    Cream together the lard, coconut oil, and sugar. Add the syrup, eggs, and vanilla and beat some more.

    Stir together the dry ingredients (flour through nutmeg) and add them to the creamed butter.

    Let the dough rest for about ten minutes (to allow it to firm up a bit) before shaping into small balls. Roll the balls in the cinnamon sugar mixture, set the cookies on greased baking sheets, and bake them at 375 degrees for 8-11 minutes—the edges should be lightly browned and the centers should still be pale, but set. Allow the cookies to rest on the cookie sheets for two more minutes before transferring them to a cooling rack.

    These store well at room temperature (probably because of the coconut oil), but they can also be frozen in an airtight container of some sort.

  • The winner

    Remember our little spending freeze that I wrote about back in January? Well, guess what! I won!!! Heeheehee! Hohoho! Hahaha! No surprises there, sorry, ’cause it’s not like I have a history of winning, or anything.


    Nana-nana-boo-boo! You lost and I won, for the THIRD time! IwonIwonIwon!


    Alright! I’ll stop rubbing my strawberry smoothie-loving husband’s face in the dirt. I am a nice person, really. I know how to win gleefully, I mean, gracefully.

    If you want to read about the purchase (and surrounding event) that toppled my hubby, go here.