My Favorite Recipes: Meet Collin Pittmann, Rosalia

Collin Pittmann of Rosalia.

Fans of Colfax High School musicals have been acquainted with Collin Pittmann for several years. Since Rosalia High School does not offer the opportunity, Collin has been involved in several musicals, and this year he is playing Will Parker, a male lead, in “Oklahoma!” Kyle Appel plays Curly, Lauren Claassen is Laurie and Sara Welchel has the role of Ado Annie. The musical will run Nov. 17, 18, 19 and 21 at 7:30 p.m., and Nov. 22 at 9 a.m. with limited seating and Nov. 23 at 9:30 a.m., also with limited seating.

The son of Jeff and Tara Pittmann, Collin has many connections around Whitman County. Jeff graduated from Oakesdale High School, and Tara graduated from Colfax High School. Jeff’s dad graduated from Rosalia High School. Collin has a younger brother, Cassin, and sister, Anna, who both concentrate on sports.

A stage veteran, Collin still finds it exciting and nerve-wracking to perform because he doesn’t want “to mess up.” After a number of CHS musicals, he remarked that you know the show so well that you remember the lines and the music forever.

He finds song lyrics easier to memorize than poetry, which is easier to memorize than prose. He noted that a lot of learning in school seems designed for the test, and it does not seem to have much of relationship to the real world. He would like more “real world” learning.

At Rosalia High School, he is taking dual-credit classes through Eastern Washington University which are good for high school credit, and, if the grades are good, college credit, too.

Collin is interested in possible majors of broadcast journalism or communications. His eventual goal is to be a meteorologist or a news anchor. He likes Leslie Lowe at KHQ, whom he job shadowed.

“She is very down-to-earth and relatable and is aware of the implications of what she is reporting” Collin said.

Collin does weekly weather forecasts for Spokane Talks online. He gets a lot of experience creating a forecast and then updating it every Monday and Wednesday, if needed. He works in Spokane downtown and also from home.

Confessing to being almost over-involved, he does FFA public speaking, serves as ASB president, does Spokane Talks, writes and anchors the Wolf Den Wakeup Show at Rosalia High School and has been rehearsing in Colfax from 6:30 to 9 p.m. each evening. In late November, he will be ready for a break, but he will find other things to do. In spring, he adds high school golf to his schedule.

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Collin does very little cooking, but he appreciates great food!

Recipes:

Mom’s Candied Meatloaf

2 large eggs, lightly beaten

3/4 cup 2% milk

2/3 cup finely crushed saltines

1/2 cup chopped onion

1 teaspoon salt

1/2 teaspoon rubbed sage

Dash pepper

1-1/2 pounds lean ground beef (90% lean)

1 cup ketchup

1/2 cup packed brown sugar

1 teaspoon Worcestershire sauce

Preheat oven to 350 degrees. In a large bowl, combine the first seven ingredients. Add beef; mix lightly but thoroughly. Shape into an 8x4-inch loaf in an ungreased 15x10x1-inch baking pan.

In a small bowl, combine remaining ingredients, stirring to dissolve sugar; remove 1/2 cup for sauce. Spread remaining mixture over meat loaf.

Bake 60-65 minutes or until a thermometer reads 160 degrees. Let stand 10 minutes before slicing. Serve with reserved sauce. Yield: six servings.

Pretzel Hamburger Buns

1 1/2 cups warm water (110 degrees F)

2 1/4 teaspoon or 1/4 ounce dry active yeast

2 teaspoons sugar

4 1/4 cups all-purpose flour or bread flour

2 teaspoons salt

4 Tablespoons butter, melted

1/4 cup baking soda

1 egg, lightly beaten

salt for sprinkling

In the bowl of a stand mixer with the dough hook, add the water, yeast and sugar.

Stir and let rest until foamy.

Add the flour, salt and melted butter. Mix until well combined and it forms a ball.

Transfer to a medium bowl sprayed with non-stick cooking spray, cover with plastic wrap and allow to rise in a warm place for one hour or or until doubled in size.

Line a cookie sheet with parchment paper and set aside.

Pull dough out of bowl onto a lightly floured surface and divide into eight equal portions (about 4.2 ounces each).

Form each portion into a ball by first pinching the top to the bottom and rolling in the palm of your hand. Place on prepared cookie sheet seam down in a staggered position. Cover with towel and allow to rest in a warm place for 30 minutes or until they rise and double in size.

Preheat oven to 425 degrees F and place oven rack in the middle position.

In a large saucepan, bring two quarts of water to a low boil. Remove from heat and slowly add the baking soda. Return to heat and continue with a steady boil.

Place two or three of the rolls at a time in the poaching liquid, seam side down.

Poach for 30 seconds and then carefully turn the roll over and poach for another 30 seconds. Remove with a slotted spoon to the same prepared sheet pan, seam side down. Repeat with the remaining rolls.

Using a pastry brush, brush each roll with the beaten egg, making sure to coat all sides completely and then sprinkle each roll with salt. Using a sharp straight-edged knife, cut an “X” shape in the top of each roll.

Bake for 15 to 20 minutes.

Collin’s Special Chocolate Chip Cookies:

Get one package of Tollhouse Original Chocolate Chip Cookies and bake as directed… : )