Cloverdale, CA. ~ Around 2,500 B.C. Egyptian pharos we’re offering guests a cup of refreshing ice laced with fruit nectar. Snow was dropped into fruit juices and wine, (cre- ating the fi rst wine cooler), on the streets of ancient Athens. Roman


Eat Well & Prosper! “ICY POLES AND FREEZE POPS” JOKES & Humor # 2 In 1919, a vendor known


FOOD & BEVERAGE by Executive Chef Ron Skaar ~ ronskaar@comcast.net ~ 707-490-7636


ingenuity, gave birth to some of our most treasured frozen treats.


slaves were sent up to the mountains to retrieve blocks of ice to crush and serve with spiced syrups.


Centuries passed, while gath- ering


ice was another com- modity controlled entirely by the rich. All that changed with the Industrial Revolution. In 1850’s block ice became commercially available. That, along with good ole Yankee


During the Industrial Revo- lution, wagons carried ice blocks from New York down to the south- ern states. On stops in Baltimore the driv- ers would hand out ice shavings to local chil- dren. Back at home, their parents would add a sweet fl avoring. Baltimore the- atre owners began to use this new concoction to cool off their rich patrons. The unique “snow ball” quickly became a Baltimore sensation.


The birth of the Popsicle is a bit more recent. In 1905, Frank Epperson, an eleven year old boy, left a glass of water with powdered soda mix and a stir stick, outside overnight (in Oakland, of all places). Next morning, he ran the glass un-


der warm water and slurped the contents using the stick for a handle. Frank continued to make “Eppsicles” for friends and family, until his own children insisted on calling them “pop’s si- cles”. That name was patent- ed in 1923.


Pop- sicles became an instant success. They originally sold for


fi ve cents and came in sev- en fl avors, including cherry, which is still the most popular fl avor today. The double stick was introduced a few years later. During the height of the depression two could share at Popsicle, for the same price!


has “King Sam” started serv- ing a crushed ice treat at the East Dallas State Fair. His creation was distinguished by the crunchy consistency of the ice and its fl avored syrup, all served in a wax cone. The fol- lowing year he patented a ice crushing machine. Eventually his stand at the state fair was selling one million “Snow- cones” per year. They call it “shaved ice” in


Hawaii where the signature fl avor is rainbow. The British term for the Popsicle is “ice lolly”, to the Irish its “freeze pop” and “icy poles” to those down under. In the United States popsicles are building on a much deserved resur- gence in popularity. Conces- sionaires from New York City to San Francisco, now serve up exotic fl avors like avocado, mango-chili and mojito. Now-a-days, we can go be- yond just freezing fruit juice in paper cups and create our own lollies at home. Almost any fresh fruit can be pureed or turned into juice, there are endless combinations. Using your own favorite fl avors al- lows for a signature treat, with your name to embellish; I’d call mine “Ronsicles”.


4 • August 2015 • UPBEAT TIMES


This little guy is sitting at the bar just staring at his drink. He’s been sit- ting there for half an hour when this big trouble- making truck driver steps next to him, grabs his drink and gulps it down in one swig. The poor little guy starts crying. “Come on man, I was just giving you a hard time,” says the truck driver. “I’ll buy you another drink. I just can’t stand to see a man


crying.” “This is the worst day of my life,” says the little guy, between sobs. “I can’t do anything right. I overslept, and was late to an important meeting, so my boss fi red me.” “When I went to the parking lot, I found my car was stolen and I have no insurance. I grabbed a cab home but, after the cab left, I discovered my wallet was left in the cab.” “At home I found my wife in bed with the gardener. So, I came to the bar and was thinking about putting an end to my life, and then you show up and drink the darn poison.”


August’s Eat Well & Prosper Recipe!


WATERMELON POPSICLES


Ingredients: 4 cups seedless


watermelon, without rind, cut-into 1 inch dice 2 tablespoons sugar 2 tablespoons crated lemon zest Pinch of salt


¼ cup minced mint leaves (optional)


4 • August 2015 • UPBEAT TIMES All know the way; few actually walk it. ~Bodhidharma Directions:


Puree the watermelon with the sugar, in a blender, until smooth. Stir in lemon zest, salt and mint, if using. Pour puree into 8 popsicle molds or 2 standard ice cube trays. Freeze until hard, about 3 hours.


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