The Littlest Viking and Indiana Jones

Whenever any combination of our 8 grandsons comes over to play, they always head for the newly renovated boys' room and its cache of costumes, toys, and weapons. Miles (2) and Luke (5), pictured here, have spent the most time with us lately because their parents, Travis and Heidi, have been extremely busy with the triathlon season. Miles tends to choose the Viking costume, complete with a horned helmet and a double-bladed axe, while Luke favors the Indiana Jones look, with the addition of a sword or two. However, Miles has been known to play Indiana himself on occasion, most notably once when Luke was in time-out: Miles put on the famous hat and, rotating his hips from side-to-side, mocked his incarcerated older brother with "Jo-o-nes, Jo-o-nes!"

They all have Jack to thank for the plastic armory he's put at their disposal. It helps to have an uncle who was preoccupied with medievalism during his childhood (although I suspect it will be a long time before Jack's willing to share his Playmobile castle and figures). Even Travis had a couple swords during his childhood, named Naegling and Hrunting after the famous Beowulf blades, with which he would defend his sister's, his mother's, or his blankey's safety whenever they were threatened by me.

Thus, the brave comitatus tradition continues because, as the Beowulf poet observed long ago, "Wyrd oft neareth unfaegne eorle thone his ellen deah."

France Belgium Mission Crepes

The Salem 12th Ward Relief Society invited me to do a crepe-making demonstration for a midweek activity a couple weeks ago, and, because I owe them big time for a long history of gracious acts of support for me and my family, I was very happy to comply. I'm not Emeril Lagasse or Wolfgang Puck or one of those Food Network celebrity chefs, but I do have a certain charm and facility in the kitchen, so the activity went well.

Because the sisters don't have my intuitive je ne sais quoi savoir faire with crepes, initially developed over the course of my two-year mission to France and Belgium, I had to come up with an actual recipe for them. They published it in their weekly newsletter, so I thought I'd publish it on my long dormant blog. There's nothing like a little French cooking to resurrect something.

France Belgium Mission Crepes
Elder Snyder

1 Cup Flour
2 Tablespoons Sugar
Dash of Salt
1 1/2 Cup Milk
2 Tablespoons Oil
1 Egg
Vanilla to Taste
[Almond Extract to Taste]

Mix dry ingredients together with hand mixer. Then add wet ingredients. Mix well to avoid lumps. Heat crepe pan over medium heat. Add a bit of oil and use a paper towel to distribute oil in pan. Add ½ cup crepe batter (depending on size of pan), moving pan with circular motion to distribute batter evenly. Use just enough batter to cover pan. [Add a bit more milk to batter if it doesn’t flow smoothly.] Hover. As crepe cooks, lift sides all around with thin spatula. When crepe is ready for flipping, use spatula to lift crepe enough to grasp gently with fingers. Lift crepe with fingers enough to slide spatula under crepe. Flip crepe. Crepe should have a lacey, light brown look. [If it’s too dark, turn down heat; if it’s too light, turn up heat.] Cook other side of crepe, but it won’t get that same lacey, light brown look and doesn’t need to cook as long. Place cooked crepe, good side down, on plate. Fill with whatever you wish. [Purists prefer butter and powdered sugar.] Roll and eat. Use oil-saturated paper towel to re-oil pan between crepes. France Belgium Mission crepe-eating record: 45 crepes by Elder Austin in March 1973. Bonne chance!