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Remember When…

By Tammy Danielson

Fri, Oct 5th, 2012
Posted in All Columnists

This Remember When column is inspired by a photo in my recent hometown newspaper of my senior year football cheerleading squad. That photo was in the Remember When section of the newspaper---almost 30 years ago! Holy crap…where has the time gone? Seeing that photo had me thinking of all the changes that have come along and how most of us have adapted.

For instance, I just received a Facebook friend request from my high school neighbor who I haven’t seen since high school. What a treat that was. Without online media though, I would have been trying to find her address or waiting to get pictures in the mail with the letter she might send. Letters---remember those? When we were in junior high, having a pen pal was the “it” thing and so was sending a postcard chain letter to see how many postcards we could get from outside the United States.

It was also a time that we remembered our friends phone numbers. In today’s world, I store your number in my cell phone and simply click on your name; I have no clue what the phone numbers are. However, I can still recite some of the phone numbers of my best friends from high school. We would sing “Jenny, Jenny or the 867-5309 song” as many call it and would add our last four digits instead---because Chatfield had the 867 prefix. Cool, I know.

Hey…can you remember a time when no one used cell phones? Hmmmm…think hard. In the old days without caller ID, we truly didn’t know who was calling---it was a surprise every time! And then, there were moments of craziness as we ran through the house to find mom or dad because someone was calling “long distance.” Yes, that was a big deal. “Make it quick…,” mom would say!

It is so odd to think that so much communication is now through texting. There was also a time when you actually had to ask for a date by conducting a face-to-face conversation or a telephone call. Now, of course, many of those conversations are by text... asking out AND breaking up.

And finally, with my recent start back to college, it was interesting to hear the professor talk about times changing for him as well. He said he was shocked the first time a student asked to take a photo with her iPhone of the notes on the whiteboard. He says that is now as normal as a #2 pencil was in 1983.

So, have a great week and Remember When as much as you can. Save the good memories and throw out the awkward ones (ha!) and be thankful for the fact we still have great local newspapers so you can read this article. I am sharing this next quick recipe because of the Halloween season coming up, but also because I am a kid at heart who still loves her treats!

Preheat oven to 275 degrees F. Line a cupcake/muffin baking pan with cupcake liners.

Mini Halloween Cheesecakes (adapted from Martha Stewart)

21 Halloween Oreo cookies, 15 left whole, 6 crushed

16 ounces (1 pound) cream cheese, softened – That’s two blocks of cream cheese

1/2 cup sugar

1/2 cup sour cream

2 large eggs, room temperature and lightly beaten

1/2 teaspoon vanilla extract

orange gel food coloring

Place 6 whole Oreo cookies in a food processor and grind them up. If you don’t have a food processor, put them in a plastic bag and crush them. Set aside. Put 1 Halloween Oreo in each cupcake liner. In a bowl of a stand mixer with the paddle attachment (a handheld mixer works fine) on medium speed, mix the cream cheese until smooth. Add in the sugar and mix until combined. Then add in the vanilla extract. Slowly add in the lightly beaten eggs and continue mixing. Now add in the sour cream and mix to combine the ingredients but don’t over mix. Once the ingredients are combined, use a spatula to ensure that all the ingredients are combined.

Add in a small amount of orange gel food coloring and stir with a spatula in order to color the entire cheesecake batter. Throw in the Oreo crumbs and stir to combine.

Using an ice cream scooper, fill each cupcake liner with the cheesecake batter, almost to the top. Bake at 275 degrees F for 22 minutes. Halfway through the baking time, rotate the pan. Once the cheesecakes are done baking, chill them in the refrigerator overnight. (keep them in the cupcake pan)

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