Rod Serling Day celebrates the life of Binghamton's favorite son
Rod Serling Day had a different format this year, being held at Horace Mann Elementary because of its proximity to Rec Park.
As in previous years, Serling's daughter Anne was the guest of honor, and she recounted to the children her memories of her famous father, especially focusing on his sense of humor.
Leading up to the day, the fifth graders learned about classic Twilight Zone episodes and their underlying messages supporting compassion and tolerance.
'I feel that this is and my father would have felt that this is one of his greatest accolades, that fifth grade students are learning about the messages of the Twilight Zone, which I feel we need now more than ever. I'm so honored, as my Dad would have been, that these teachers do such a tremendous job and these kids are so great,' said Anne.
After the assembly inside the school, the children went to Rec Park to participate in a variety of stations.
They learned about the new bronze statue of Serling that was installed last year, Binghamton High School students did a staged reading of one of his famous Twilight Zone episodes, and the kids got to ride the same carousel that Serling once did.
The day ended with a picnic lunch.
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Rod Serling Day celebrates the life of Binghamton's favorite son
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Now I use butter. Per Martha Stewart's ratio of flour and butter, I add a bit more and also the smallest amount of sugar. Per Nancy Silverton's pie dough recipe, I add some cream, which she does to add fat, flavor and color to the dough, along with the ice water, and double up on the salt. It's a good flaky dough, and easy to work with. The filling for fruit pies can be any ripe (or frozen!) spring or summer fruit, including strawberry rhubarb (yes, I know rhubarb is a vegetable), blueberry, mixed berry, sour cherry, peach, nectarines and plums (Italian prune plums are the best if you can find them), or a combination of any of the above. Anna wasn't big on mixing fruits, except when it came to berries, and I have followed her lead out of respect. But don't let that stop you. Here are two options for a mixed berry pie: a traditional round pie with a crunchy crumble top, and a slab pie, which is a relatively new invention, made in a sheet pan. It's easy to carry, has less filling for the amount of crust, and you can eat it with your hands. Think of it as a giant Pop-Tart. And who doesn't want to think about a giant Pop-Tart. For the filling, I cook the sugar first to make a caramel, which adds some depth of flavor, and then add the blackberries; I found that even after over an hour of baking, they didn't break down, and everyone I shared the pie with left whole blackberries on their plate. I add the cornstarch here too, as insurance to make certain the fruit filling sets. For both pies, I bake them on the lowest rack of the oven on a preheated baking sheet to ensure a browned, crisp bottom crust. Whatever shape your pie, whatever fruit you use and whether or not your fruit sets perfectly, pie is just good, wholesome deliciousness. Yes, making dough requires a bit of skill (everything you need to know is in these recipes), but the worst thing that can happen, really, is a messy pie that you end up eating from a bowl. And seriously, how bad would that be?