Sybil Bruncheon's "Holiday Reminder!... A PUBLIC SERVICE ANNOUNCEMENT FROM P.E.T.A…

… is YOUR pet safe from the dangers of OVER-celebrating?"...

The heartbreak of alcohol abuse in the modern pet household... Does your pet drink privately when you're at work??... Have you ever seen your pet casually brush things off kitchen counters while staring at you... or pretend to read the newspaper, and then eat it?... Does he or she hide stashes of catnip or old smelly socks under sofas, in cardboard boxes, or buried in houseplants?... Does your four-legged friend cry inconsolably during broadcasts of the Westminster Kennel Club show... or old Nine Lives commercials??... Does your pet secretly entertain OTHER pets in your home when you're away on vacation, possibly while wearing a coconut brassiere and a grass skirt?... Have you found livestock-nudey magazines, kitten calendars, cassette tapes involving barnyard sounds, or OTHER pets' collars in YOUR underwear drawer???... Has your pet begun to wear make-up, very subtle at first, but gradually tending towards evening make-up for just a simple walk around the block in the morning?.. and finally lipstick way outside its lip line? These are all warning signs of the lonely downward spiral of pet-substance-abuse... don't let shame or "magical thinking" keep YOU from helping your loved one!!!! Act now!!!!!! Dial P-U-S-S-Y D-R-U-N-K today! That's right! Dial 787-793-7865....There's no time to waste!!!...

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INTERESTING PEOPLE....or ...whatever..... Miss Gwenn Kootz.

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Gwenn hated Halloween. She hated when the local children would soap her windows and drape toilet paper all through her bushes! And she hated when they set bags of dog poop on fire on her front porch. She wondered why children preferred candy to the little prayer poems she dropped into their baskets. The ones she wrote in crayon on small pieces of cardboard with smiley faces on them. ........ "Now what would scare them this year when I answer the door???....I wonder...". Gwenn stood in front of her mirror...and she got a plan....

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INTERESTING PEOPLE....or ...whatever..... Master Cyrus Idlewild.

Little Cyrus began to feel too grown up to go trick-or-treating with the other neighborhood children. Dressing up as a vampire, a werewolf, or a mummy were "kid's stuff" in his sober opinion. He told his mother that he would prefer to be a British sailor...... worried that even a fine sailor suit might still elicit screams of horror and panic in the streets, she suggested a nice ghost made out of an old sheet might be better..... Cyrus decided to stay home and spend the evening looking through his microscope slides.

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From the Sybil Bruncheon files of "MEDICAL MYSTERIES & MARVELS":

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MEDICAL UPDATE:.. Along with the terrible news about ebola , the zica virus, and covid becoming an international crisis, the A.M.A. has also announced the outbreak of the dreaded "Foot-Penis Syndrome" originating apparently in Saugatuck, Michigan. The first symptoms are itching in the groin area, gradually becoming a full-blown case of athlete's foot, and eventually evolving into the final anatomical deformity; a foot where the penis used to be! The only consolations in the disease are that it is relatively painless provided one wears a loafer or fleece-lined slipper during the "transition", preferably with a sock, and that the syndrome is of course confined only to men, and relatively...um, "gifted" ones at that. Sadly, as of now, it is considered irreversible. Do not confuse this malady with the very different "Penis-Foot Syndrome"…with its very… um… different outcome… so to speak.

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SATURDAY MORNING TV....The Early Days!

SATURDAY MORNING TV!!!! ...........Yes, boys and girls! Long before there were thousands of channels on cable, the internet, satellites and roof-top dishes or antennas, and pay-per-view, the very first TVs were very, VERY primitive. Before there were even TV boxes in the corner which were basically radios with small picture tubes that hissed and frizzled..... there was the "HUMAN TV"!!!..... Very wealthy families could afford to hire an actual person from the TV Store to come in for a prescheduled amount of time to "BE" the TV....doing a variety of shows for the entertainment of the viewers! Entire dinner parties and even charity galas would be planned around just such an event, and the very best and most talented HUMAN TVs would be able to perform a wide variety of programs....all spontaneously and at the drop of a hat! Soap operas, news broadcasts, situation comedies, medical dramas, gangster stories!!......And I will have to confess here and now, that when my career took a terrible blow from the Communist witch hunts and the HUAC trials, I TOO disguised myself and became a HUMAN TV. Yes, that's actually ME in my official HUMAN TV costume...I was able to perform in every genre, although my own particular specialties included talent contests with gongs and "applause-meters", missing person searches (usually unsuccessful!), rugby tournaments where I kicked my own shins and punched myself in the face, men's doubles Jai Alai matches in which I both partnered and also defeated myself, natural disasters with updated bulletins (fires and collapsing buildings were my specialty), stories about flying saucers with or without giant beetles, programs involving religious messages and even miracle cures, and nature programs with wild animals, safaris and stampedes (including appropriate sounds and smells!).... I was paid handsomely and often tipped extravagantly if I stayed after the parties and performed private....um.... "stag" programs for the gentlemen-viewers in their gaming rooms, although their cigar smoke would make me cough, and they would rush to change my "channels" with their rough manly hands. .....ah, good times... good times.

(Taken from Sybil Bruncheon's MOSTLY MERRY MEMOIRS, Chapter 17, "I Was A Human TV")

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DATELINE HOLLYWOOD - 1953 / Like Father, Like Daughter...

Dateline Hollywood - 1953: Thursday last, a Miss Felicity Woodsman was apprehended by local police for vagrancy, pick pocketing, and precious metal fencing. While in custody at the women's house of detention, she claimed that she was the daughter of a famous celebrity, the late Abner Woodsman of Oz who only last year was fatally injured in a smelter during a scrap metal drive. A prison matron mocked her claims, and, driven to violent outbursts and attacks on her jailers, Miss Woodsman was turned over to medical authorities who prescribed electro-convulsive therapy to ease her delusions. It was at that exact moment with the apparatus attached to her head that the resemblance to her father was spotted. Joyous amazement and cries of recognition filled the ward as medical personnel poured into the room!!....Sadly, someone tripped over a wire, bumped a switch, and the Baum Brand Braniac Bombarder was triggered. By the time someone pulled the extension cord out of the socket behind the ice machine, Miss Woodsman was completely unconscious. She remained in a semi-coma for ten days....but when she awoke she miraculously was able to sing the complete works of Irving Berlin and Harold Arlen.... Conversely, she developed an irrational fear of bicycles, small dogs, and water. She went on to live on a strict diet of crullers...and died of incendiary hay fever at the age of 47.

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Halloween Goes Hollywood!!!!.... Show-Biz & The Shudders!

Most people don't realize that Halloween (like other big holidays) goes through extensive preproduction schedules. It takes months of casting calls, auditions, interviews, and then rehearsals to put together a fully realized Halloween that both entertains and terrifies the public. Here we have several cast members taking a well-deserved break backstage after special classes in "Facial Hair Growing & Simultaneous Growling", "Wooden Stake Driving", "Mirror Work While Casting No Reflection", "Garlic Aversion Therapy", "Attractive Stitchery For The Forehead and Wrists", "Coloratura Ghoul Yowling", "Hunchback Stoop & Foot Drag", and "Head-To-Toe Bandage Wrapping In Sandy Places". There are even special children's classes for the youngsters looking to make Halloween a lifetime career! All these cast members take their craft very seriously, especially with only 4 weeks left before the big day!!....and NIGHT!!! ...

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Sybil Bruncheon's "STRANGE....but TRUE!!!"........

....It was extremely hard right after the Crash to raise children in the dust bowl areas of the prairie states stretching from Illinois straight through the wide plains of Kansas and Nebraska and off to the flat lands of the Colorado border... Texas and Oklahoma were particularly hard hit, and that's why on December 13th, 1935 it was considered both a blessing and a curse that twins were born to Cyrus and Vera Mil-Anne Krumphagen in a two room sod lean-to in Bland Precipice, Arkansas. Locals had traveled as far as 112 miles to see the twins who had been delivered amidst great whispering, rumors, and muffled shrieks by onlookers. Many witnesses who huddled nearby had fainted dead away, but their wives helped them to their feet and got them a lemonade and a smoke....or a chaw of tobacco. The scandal about the Krumphagen twins wasn't only that they were Siamese Twins (the state had seen its fair share of Siamese Twins in fairgrounds, carny shows, traveling circuses, and "burly-Q/educational shows" about Egyptian tombs, the harem of the Emperor of China, and agricultural matters in Akron, Ohio....no! Arkansas at one point was going to be nicknamed "The Twinner's State" by the legislature for all its Siamese Twin births in just under eleven years until it was discovered that it might have something to do with the water and the fact that many people were their own grandparents.) The chief point of the uproar, (which is what it became!) was that Enid, the older of the two twins was born way before her "younger" sister, Gladys.....significantly BEFORE!...... 9 YEARS BEFORE. Medical experts were rushed in (well, so to speak!) on the old Flaherty-Cumberbum Rail Lines that had nearly disappeared due to non-use. Professors, scientists, physicians, and phrenologists of high and low repute came to interview poor Vera Mil-Anne about her ongoing labor, which could not be rushed or terminated. The Krumphagens were Christian Scientists along with a cheerful mix of Seventh Day Adventists, Snake Handlers, Tongue Talkers, and Spencerite Wind Walkers. They practiced unusual traditions like wearing orange clothing during the Winter to keep them warm, eating vegetables shaped like other things or famous people, and observing only five days a week which meant that by May of every year, they were still living in February! (You can imagine the confusion after their junior high school wedding as the years went by!!) When little Gladys was finally born, Enid had already completed a typing and animal husbandry course through the local Farm-Arts Academy and had a varsity letter on both the Tractor Pull team and on the Pumpkin Toss brigade. She was quite the catch among the young swains (10 and 11 years old) at the Barnyard Sounds Cotillion & Ice Cream Sociable, and had to turn down five, count'em FIVE marriage proposals by an Explorer of Tomorrow, a Cub Scout, a 4H Club star, and a 63 year old man who was driving by. Nevertheless, Enid and little Gladys became very close right from the start....(well, they had no choice!) ...but that's how children of deprivation are. They don't have unnecessary pretensions and false airs like big-city girls from places like ...Laramoor...and Chutney Corners. And, as it turned out, their story and the sacrifices and torment that their charming and industrious mother had suffered gladly through her household chores and an extended stint as the head waitress at the Happy Spoon Diner became the subject of local papers...and finally radio broadcasts from Little Rock. Vera Mil-Anne became a spokeswoman for the Mohawk Muffin MIx company and was cast as Ma Gurney, a charming elderly lady who raised an orphan brood of children she found on the street, or in crates of cereal, as if they were all her own. The radio program got an astonishing "9" share forcing farm reports, grain futures, and prayer-for-rain broadcasts into non-prime time slots. And her twin daughters?? Enid and Gladys continued to grow and thrive (despite their age difference!) and refused seven different offers of surgery to separate themselves saying that they had worked too hard on their clog dancing technique, their pairs division ice-dancing, their tandem harmonic yodeling, and their Fred & Ginger imitation to ever be apart from each other. They eventually married; Enid to a veterinarian who specialized only in two-headed livestock or animals with multiple limbs and personalities, and Gladys to a man who was significantly younger than her who people kept mistaking for Enid's great, great, great, great, great, grandson.... No children came from either family. (with thanks to Bob Gutowski and George Sweet)

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What’s Cookin’?… PIP! PIP! CHEERY- OH!…

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Some foods can be served in any season of the year, but nothing says warm sunny weather outdoors on the veranda, in the garden, or in a rugby scrum than tea sandwiches! ..don’t you agree? I know Oscar Wilde thought so! We discussed it all the time when he would drop by!… and I’m planning my annual Fire Island tea party with it’s oh-so-civilized flair. It coincides with my “Cross Country Beach & Obstacle Course Croquet Competition” which we hold every year at the seashore….(right in front of the infamous “meat rack”). Imagine the glamour of all the players dressing in their loveliest linens and eyelet laces, gingham frocks, plus-fours, argyle socks, starched wallpaper stripe shirts with separate stand-up collars, sleeve-garters, boaters, derbies, and picture hats ….and wielding heavy mallets and sending rock-maple balls as projectiles at each other’s heads! Sort of A LITTLE NIGHT MUSIC meets ROLLERBALL!!! …..and I get to feed them all. The refreshment tables are set up along the dune-side of the beach while the players start out from the Pines side of the course and head to Cherry Grove, then turning and going back to the Pines with the sun slowly setting behind them; a perfect way to spend an afternoon on Fire Island! My menu for the tournament is easily portable with a minimum of clean-up or clutter, and a maximum of taste and tastiness! Finger sandwiches and cocktails (both “alcohol” and “non”!) Even the most ardent competitors will melt in your hands with a sumptuous selection of Sybil’s snack-ettes! And HEY! Before you turn up your nose at the thought of finger sandwiches as a holdover from your Grandma’s gardening club, check out some of these little treats!

Cucumber Watercress Sandwiches- 
      Ingredients:  8 oz package of cream cheese
                              3 tablespoons chopped cucumber
                                 (peeled and seeded!!)
                              2 teaspoons chopped watercress
                             ½ teaspoon of lemon juice
                            ¼ teaspoon of ground pepper      
                             bread of your choice
                             softened butter
                            additional ½ cup of minced watercress

      Preparation: Combine cream cheese, cucumber, 2 teaspoons of watercress, lemon juice, and pepper in a food processor. Scrape the sides and remix thoroughly. Spread the cream cheese mixture on one slice, pair it with a sister slice. Using either cookie cutters (spades, hearts, diamonds, and clubs from a bridge set, or various geometric and flower shapes, etc.), a pastry round, or just a knife, cut slices of bread into small neat sandwich sizes without crusts! Then gently butter the cut outer edges of each sandwich and roll them carefully in the finely minced ½ cup of additional watercress. You can bump this recipe a little according to your taste by adding very finely chopped parsley, a pinch of lemon zest, chopped dill, and/or even cold smoked salmon to the cream cheese.  I have actually served this one recipe in all its varieties and combinations….. feel free to experiment and let me know your favorites!

Classic Egg Sandwiches-
    Ingredients:   6 large hard boiled eggs, grated
                             2 tablespoons finely chopped celery
                             2 tablespoons sweet pickle
                                relish (optional)
                             3 tablespoons mayonnaise
                             1 tablespoon sour cream
                             1 tablespoon grated onion
                                (or more to taste)
                             ½ teaspoon Dijon mustard
                             ¼ teaspoon salt
                             ¼ teaspoon of ground pepper
                             ¾ teaspoon of McCormick’s
                                  Salad Seasoning                
                             bread of your choice

    Preparation: Combine all the ingredients in a large bowl and cover with a sheet of wax paper or Saran wrap to prevent a “skin” from forming on the top. Chill for a few hours. Spread on bread. Prepare sandwiches with cookie cutters, etc. (same as above!). An interesting thing about great egg salad is how wonderfully different it tastes on different kinds of bread; rye, pumpernickel, whole wheat, grain, and basic white!

Watercress & Goat Cheese Sandwiches-
      Ingredients:    2 logs of fresh softened goat cheese
                               ½ cup of finely minced watercress
                               5 tablespoons of butter
                               ¾ cup finely crushed toasted pecans
                               additional watercress sprigs for garnish
                               cinnamon-raisin, date, or whole wheat bread
 

      Preparation: Combine cheese (Montrachet is my favorite!) and minced watercress in a food processor. Spread on bread and match to sister slices of bread. Again, cookie cutter or prepare crustless sandwiches, and then gently butter outer cut edges. Dip in crushed pecans, arrange on a serving plate, and garnish with watercress sprigs.

Chicken-Orange-Lemon Sandwiches-
     Ingredients:   1½ cups of chopped roasted chicken breast (dark meat optional)
                              8 oz cream cheese softened
                              ½ cup toasted pecans finely crushed
                              2 tablespoons mayonnaise
                              ¼ teaspoon dried thyme
                              pinch of lemon zest
                              ¼ teaspoon of salt
                              ¼ teaspoon of ground pepper
                              raisin bread or bread of your choice
                              mandarin orange slices
 

   Preparation: Combine all the ingredients in a food processor. Scrape down the sides and remix. On this sandwich, cut the crusts off the bread and shape it before applying the spread because you’re going to toast the slices in the oven at 400 degrees for 5 minutes. Allow to cool, then spread cream cheese mixture, match to sister slices and garnish with a mandarin slice. To up the ante on sweetness, you can roast the mandarin slices in the broiler for a few seconds or with your mini-blow torch! Or you can replace the mandarin slices with apricot slices soaked for an hour in fresh orange juice and broiled for a few seconds. This particular sandwich is a winner!!!

There are a thousand different recipes for finger sandwiches….these four are classics that I’ve made for years. But here are a couple of basic all-purpose suggestions for these finger sandwiches and any other recipes you find;
1) Freezing the bread ahead of time until firm makes it easier to cut it into precise and fun shapes whether you’re hand-cutting them or using cookie cutters. 
2) If you use cookie cutters (my favorite!!) be sure to reserve specific shapes for specific recipes. Guests will be able to keep their favorites straight. 
3) Some folks like to combine different breads on one sandwich; pumpernickel with rye, white with whole wheat, etc. It’s not only decorative, but the differing breads can add to the taste sensation! Again, feel free to experiment!
4) To keep the sandwiches fresh and moist, refrigerate them in sealed containers with a piece of wax paper over them and a moistened paper towel on top. Most sandwiches can be made a day before serving, and still remain fresh if stored properly!

 
I hope this little sandwich seminar meets the exacting standards of the sophisticates in the Pines! ……Saltaire and Point O’ Woods too, for that matter! And perhaps I’ll extend invitations to all the towns on Fire Island for the annual “Cross Country Beach & Obstacle Course Croquet Competition”. Each town could send its best players (are they called “croquettes”???) We’ll make it our own little sandbar Olympics with fine fellowship, good sportsmanship, and all-around roquet-ness as our ideals! Imagine! Long tables with cloths blowing in the afternoon sea breeze, nodding and smiling spectators, players in pastels and plaids, waiters passing tasteful sandwiches and chilled cocktails, stories of championships past, legendary cannon, carom, and crush shots….and our motto! Embroidered on a waving banner over the field!! “Faster! Higher! Sandier!”  Xoxoxoxo, Sybil.

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SYBIL SEZ!!!... Out Of The Frying Pan...

Dear Sybil, I see on Facebook and your blogs that you are a “Foodie”. You always seem to enjoy cooking, even at the beach…Do you have favorite recipes for entertaining out there, even without a sophisticated Manhattan kitchen? I think it’s so hard to grill things well and not have it turn out like a burnt, dried out mess! Sincerely, Just Goes To The Deli.

Dear Deli, I know exactly what you mean about grilling. The heat, the smoke, the set-up, the break-down, the overcooking/undercooking, the mess, the fire-safety, and the bugs!!........ all for some hot dogs, hamburgers, and some barbecued meat?!?! No wonder cavemen gave up their ways and evolved into the Cordon Bleu!! As far as I was concerned, the only difference between grilling on my deck and a Neanderthal sit-down for 12 was the cave…and some nice drawings of antelope and mastodons dancing together!...And then I had a revelation. I decided that, like so many things in life, challenges we dread are probably the exact path to growth, happiness, and fulfillment. Any moron can pop a frozen TV dinner into a microwave every night of his life and let TV do everything else for him as well! BUT! Actually learning how to boil water, popping some eggs into it, learning the difference between soft-boiled, hard-boiled, poached, coddled, and then going on to create Hollandaise, mousses, soufflés, and all the other amazing things with the incredible-edible egg is where joy is hatched! Why be afraid??? 

I had always thought that grilling was an inconvenience (at best!) and a chance to fail in front of friends or even catch on fire …or BOTH! (at the worst!). “Time to man-up, Sybil!”, I said to myself!.....(well, “man-ish!”)…. and I hit the books, and the trail for the best barbecue I could find. I spoke with experts, collected cowboy cookbooks, and even watched entire Summer seasons of the Food Network and all the PBS affiliates for tips. ….and to say that one grilling recipe or method is “best” is like saying one Italian grandma’s tomato sauce is “best”! ….the only ”best” is that it’s the “best” way to find yourself gunned down in an alleyway! There are a million different approaches to do the deed in all its variations!…..but I will give away some of my favorites here.

First of all, I love barbecued chicken (as well as beef and pork)…..  but one absolute rule is cooking time vs. intensity. When you’re working over a fire (as opposed to in a gazillion-dollar Gaggenau oven!) you have to time yourself carefully, and even geographically! It’s not enough to get the coals glowing just right. Piling them all on one side of the grill gives you a specifically “hot” spot for rapid searing and more intense cooking of dark meat in chicken or thicker steaks. And on the coal-free half of the grill, placing a large disposable aluminum roasting pan right against the coals with a few cups of water in it will not only provide a lower-and-slower cooking surface for your grill, but also will provide heated steam to offset the drying out that grilling can cause all-to-quickly. After all the chicken parts have been seared and sealed over the direct coals, the white meat pieces (breasts, etc.) can be moved over the water bath area to cook to a lower interior temperature of 165°F while staying moist, and the dark meat pieces (thighs, drumsticks, etc.) can remain over the coals to cook to a safe 175°F.

The operative word here is “pieces”…there seems to be no safe or tasty way to grill an entire chicken intact! All the different parts need to be marinated and grilled according to their own anatomy. And speaking of marinades….dear God, there are so many different choices. Brining has become the great “rediscovered” tactic of everything from Thanksgiving turkeys to Sunday squabs, so it certainly works for meat we’re going to put over an actual flame, n’est-ce pas? Osmosis (oh, that word from 6th grade chemistry class!) is the spontaneous net movement of solvent molecules through a partially permeable membrane into a higher solute concentration where -----have I lost you? I knew that definition would make you wander off!! Suffice it to say that if you “brine” meat, any meat before you expose it to heat, you can flood the tissue and specifically each cell with extra water and even flavorings to enhance the final dish. Brining can take anywhere from an hour or so to half a day depending on what you’re making. A Thanksgiving turkey soak overnight, so can a ham. Chicken pieces for a grill are great if they can sit in a bath of salt, water, and sugar for 4 hours or more….usually the rule is one hour per pound of chicken. Heat a gallon of water to a boil, throw in a cup of kosher salt, a ½ cup of sugar, (or a ½ cup of brown sugar), a ½ cup of white vinegar, and various spices that are freshly crushed up. At his point, you’ll do best by going to your own Food Network favorites, or recipes you’ve stolen from talented friends while their backs were turned!

The variations, permutations, and combinations of what can be put into brines numbers in the thousands… it’s easier to win the Mega-Millions than to guess all the different possibilities. I’ve seen tarragon, nutmeg, cloves, allspice, and cinnamon. Ginger Ale, Orange Crush, Coca Cola, root beer, and Mountain Dew. Parsley, sage, rosemary, and thyme….and wasabi! Look up recipes online and experiment. And then you can make the next great decision: To marinate or not to marinate?!… Some grill-savants combine their brining and marinating beauty-regimens together! Some separate them. One thing I like to do is a basic brine for a couple of hours and then add garlic powder, onion powder, paprika, and cayenne to the brine and continue for another four hours. This again is a time to explore your own tastes and preferences. Remember whether you’re brining and/or marinating to always cover and refrigerate the meat completely. (And WASH YOUR HANDS!.....that’s a lot of mixing and handling of raw meat, and no time to be coming down with salmonella! ) As to sauces…..go out in your backyard at midnight and look at the night sky! That’s how many recipes there are for barbecue sauces! Again, this is no time for fear….it’s time for fun! You can even do what I’ve done and prepare two or even three different versions of your barbecue chicken for one dinner party! Talk about happy guests!! You’d think I invented the wheel!! Everyone was babbling and bubbling over how the different flavors compared on breasts and thighs!!…and then they actually discussed the chicken! (I KNOW! I couldn’t resist!)…. But the whole dinner party became its own game night , with the game being the “game”! I’ll bet Julia did the same thing at her own seaside soirees. There’s nothing better than feeding folks and entertaining them as well!! Although you could go out and buy a jar of fabulous barbecue sauce that’s been touted far and wide, or even use it as the base for your own additions, why not try different recipes from scratch? A great all-purpose sauce that’ll become your own legacy to your descendants (if any!) could certainly start with ketchup, molasses, Dijon mustard, Worcestershire sauce, fresh ground pepper, grated onion, cider vinegar, honey, a little garlic….and some “heat”. That could be paprika, cayenne, ginger, chili powder, red pepper flakes, and even hot sauce. For the non-sober crowd, I’ve seen every kind of booze introduced to both the brine/marinade and the sauce. Again, explore your own tastes…and sobriety! But perhaps let someone else light the coals!....(especially if you’ve been “taste-testing” your recipes…for an hour or more!) The sauce is going to complete the other half of the flavoring process that the brine/marinade started, so be generous with it. After you’ve removed the chicken parts from the brine, dry them and coat them completely with the sauce. Then sear them over the hottest part of the grill. (Try to prevent flare-ups.) Brush on more before you flip them over to get browned and sealed on the other side. Again, move the white meat to finish over the water bath, and the dark meat can stay over the coals. Brush more sauce on every 15 minutes and turn them carefully. This will build up a wonderful golden browned skin that is crunchy and spicy/sweet! The interior temperature of the breasts (without touching the thermometer to a bone!) should be 165°F and the thighs 175°F. Depending on the weather, humidity, your particular grill, and “technique”, it should take around 45 minutes to an hour. One added little trick: put lemon and lime wedges or halves on the grill for just a minute and garnish the serving dish of chicken with them. A squeeze of caramelized citrus as a last flash of freshness on your piping hot poultry will seal your reputation in seashore society as a grilling genius! And we all know how glamorous that can be!! The folks swarming around for invitations will be as thick as mosquitoes! Thicker if you check out last week’s Sybil Sez for chasing bugs!) Bon appétit!! Xoxoxox, Sybil.

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