Grab a Blanket - Cyn Collins (KFAI Spin with Cyn)
Grab a Blanket is hosted and produced by Melissa Oliveri - http://www.melissaoliveri.com
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All music by Cannelle - http://www.cannellemusic.com
We’ve all lived through some trying times the past couple of years. We’ve had to find new ways of doing things and creative solutions to problems we’d never dreamed of. We’ve had to revisit our relationships with work, family, friends, and even ourselves – and when things became overwhelming, we had to dig deep to find ways to bring a feeling of comfort, joy, and safety into our lives.
In this podcast, we’ll explore the different ways we find solace and peace of mind. This is your moment to settle in, get cozy, relax, light a candle, grab a blanket... and spend a little time with us as we explore the various paths that people take to add a little joy to their lives.
My guest today is Cyn Collins. Cyn is a programmer and host of KFAI radio’s Spin with Cyn, weekly Monday nights from 10pm-midnight, which she has hosted for over 13 years. She is also the author of Complicated Fun, and oral history of Minneapolis Indie Rock and Punk from 1974 to 1984, as well as West Bank Boogie, an oral history of the Minneapolis Blues and Folk scene in the 1960’s and 70’s. She is an avid live music attendee, loves literature and non-fiction, and lives in South Minneapolis with her 2 cats and can be found working at the Har Mar Barnes and Noble Bookstore here in the Twin Cities.
Be sure to scroll down for Cyn's 2 recipes which include Grandma Ruth's Meatloaf, and Grandma Martha's Refrigerator Pickles!
Find Cyn's radio show, Spin with Cyn, here: https://www.kfai.org/program/spinwithcyn/
BOOKS:
Healing After Loss by Martha Hickman https://www.barnesandnoble.com/w/healing-after-loss-martha-w-hickman/1103371715?fbclid=IwAR19zSipLkiWAh55W4NERUqnm2LjIAaQBjQea9mlZSUBHxviBTULDaTjpdY
The Sentence by Louise Erdrich https://www.goodreads.com/book/show/56816904-the-sentence?fbclid=IwAR1y48Bbv95vEghfCbxHKqkFNROlpWgJBsDWlcTo3M0YMSR6Odi2jK9Ayvc
Grandma Ruth’s (and Mom’s) Meatloaf
Preheat oven to 375 degrees.
Combine the following ingredients by hand just until well mixed.
1.5 to 2 pounds lean ground beef
1 egg
1 cup bread crumbs (preferably by hand, so there are a few bigger chunks)
1 cup milk
½ cup Ketchup
1 small or medium sweet onion, chopped
1 Tbl. Worchestershire sauce
1 Tbl. Dried Italian seasoning or oregano (or to taste)
Salt and pepper to taste (approx 1 tsp each)
Put the combined ingredients in a loaf pan or baking dish (slightly larger than loaf pan if using 2 lb beef)
Brown sugar glaze (optional)
Mix the following, and spread on top of the loaf with a spoon:
1/3 cup Ketchup
3 Tbl. Brown sugar
1 Tbl. Mustard
Bake one hour uncovered. Check if done, with a knife in center. If still pink, cook 10 – 15 minutes longer.
Grandma Martha’s Quick Refrigerator Pickles
These are a slightly sweet, tangy delicious pickle, great alone or with BBQ meats.
Wash and sterilize 6 pint jars, lids and rings. To sterilize, heat a large pot of water to boiling, add the jars and simmer a few minutes. Remove jars with tongs and set on towel.
Combine the following in a pot and heat on medium, stirring, until sugar is dissolved. Turn off heat.
2 cups sugar
2 cups vinegar
½ tsp. Turmeric
½ tsp. celery seed
½ tsp. mustard seed
2 Tbl. Salt
2 – 3 lbs. cucumbers, sliced ¼ inch thick, to fit ½ gallon jar (approx. 20 – 30 pickling cucumbers). A mandolin slices thinly and uniformly, but can use knife. Fill ½ gallon jar for accurate quantity.
1 sweet onion, thinly sliced (use mandolin, ¼ inch or so, or knife).
Mix onion with cucumbers from the jar, in a bowl.
Distribute the cucumber/onion slices between the six jars. Ladle liquid mixture evenly over pickles, using a funnel. The liquid might not fill the jar, but it’s good to cover the pickles. You can double the liquid and spices if you’d like.
Wipe rims dry with clean towel. Top with lid, then ring and tighten firmly. Once cooled, refrigerate. Shake the jars vigorously a few seconds each day for 4 – 5 days to distribute the spices. The pickles store well up to 6 months or longer.
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