After months of denying rumors that she would seek the top of the Republican ticket or the vice presidential nomination, inspirational Mainer Senator Margaret Chase Smith announced her run for President in January, 1964.
“I have few illusions and no money, but I’m staying for the finish,” she noted, “When people keep telling you, you can’t do a thing, you kind of like to try.”
Although she wasn’t elected, Mrs. Smith was the first woman to have her name put in for nomination for the presidency by a major political party. She also created a winning Maine classic: Margaret Chase Smith’s Blueberry Cake. This delightful recipe is from an undated vintage very well-loved pamphlet in my collection, “Maine Blueberry Recipes…” Seventh Edition, Published by The Maine Department of Agriculture.
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July 4th used to be a frosted holiday for me meaning that it was about consuming artificially colored overly sweetened highly processed “patriotic” red, white and blue cupcakes on display at the grocery bakery. You know the ones of which I speak that seem to be everywhere this time of year? I used to think I was treating myself by eating them even though I felt awful afterward. That’s so yesterday but definitely not eating retro. Now I make ice cream from scratch with wild Maine blueberries or rich red strawberries that we picked locally and pure heavy cream from the local dairy that doesn’t add gums. Here’s my recipe for 1.5 quarts of strawberry or blueberry-infused ice cream:
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Happy Shrove Tuesday! I love pancakes and have many of my own recipes, but this morning I decided to try a new-to-me vintage recipe for blueberry pancakes. I made a large stack so that I was able to sample “some” now and then reheat the rest for our dinner tonight. (Did you know you can reheat pancakes in the oven?) They are delicious and of course made with simple, wholesome ingredients.
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