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As promised elsewhere, I am finally printing the recipe (actually, a couple of recipes) for Bay Punch, absolutely the best drink in the world to serve with pizza.
Bay Punch was invented by John Lefor and Chip Nimick for Pizza Night at the Towne House computing center at the University of Rochester in Rochester, New York. The name came from the original pizza source, Bay & Goodman Pizza. It did not change even after we switched to Cap'n Tony's Pizza. The traditional punch bowl is a large dishpan. John says that if it tastes as if it needs more pineapple-orange, add more cranberry, and vice versa. The punch is better if it ages a bit before serving. We used to start making it just as someone left on the 45-minute round trip to get the pizza. Another tradition is the punch ladle, a simple soup ladle, which must be hung on the outside of the punch bowl, and woe to him who puts in inside, where it will slide down and disappear into the drink. Of course this is all tradition—Bay Punch tastes great in a traditional punch bowl, too. But you must squeeze the limes and lemons, not just float them artistically on top. (More)
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What a memory Jonathan has. We haven't mentioned pretzels at all this week, but in the car on the way to the airport he suddenly declaimed, "Airplane, pretzels!" Obviously he was more impressed than most people with the in-flight food.
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I once read that a child should learn "at the rate determined by her own happy hunger." (I believe the quotation is from John Ciardi, but I haven’t been able to confirm that.) It is delightful to observe Jonathan’s voracious appetite. (More)
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