Category Archives: Beef Dishes

Trolls at Morton Arboretum…and Maid-Rite, Right at Home

09 Sunday Jun 2019

Posted by in Art, Beef Dishes, Food, Illinois, Nature, Photography, Uncategorized

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Several months ago I saw a notice on a Facebook page I follow of trolls at Morton Arboretum in Lisle, Illinois, not too far outside of Chicago. It was accompanied with a picture of one of the trolls..and I knew I had to go, I had to meet these trolls!

So we packed our bags and got on the highway toward Illinois…not as easy as it might sound with all the flooding along the river that divides Missouri from Illinois, that mighty and surging Mississippi.

I always tease about the flatness of the terrain in Illinois, but there is something comforting about driving through the comfortable Midwest of this great country we call home…

The farm fields of the Midwest
Barn quilts are very popular all over America
Here you can see some of the flooding that is plaguing our farmers.

An arboretum is defined as an “outdoor museum of trees”. Morton Arboretum, dedicated to the conservation and study of trees, was established in 1922 by Joy Morton, founder of the Morton Salt Company.  He was from a family that loved the outdoors and especially trees. His father, J. Sterling Morton, was the force behind the creation of Arbor Day, and the family motto was “Plant Trees”.

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The acorn statue, several of which are found Arbor Court, symbolize the mission of the Arboretum, the study and conservation of trees. The White Oak is the state tree of Illinois.

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We had come to see the trolls, but first, as we walked around the lake, we saw the Lego creations on display at the Arboretum. They were amazing and were placed at intervals surrounding the lake.

And then it was time to go looking for trolls. The trolls are the creation of Thomas Dambo, a Danish artists who uses reclaimed wood to build amazing pieces of art. He has created six trolls for Morton Arboretum, his first large exhibit in the United States.

The trolls at the Arboretum are angry with humans who are more interested in getting rich than caring for the environment. They have come to tell us we need to stop destroying nature…or else! They are truly wonderful, and the most amazing thing about them is how very detailed they are. They are between fifteen and thirty feet tall, with one that is lying on the ground, ready to eat any human that comes along, measuring an amazing sixty feet.

We found all the trolls, and enjoyed walking and driving through the property while we “searched”.

My favorite troll was Niels Bragger. He is a big bragger and carries an even bigger club! Niels is found deep in a wood, and walking the 200 feet into his hiding place took us by large trees and beautiful woodland flowers. My favorite were the wild geraniums which were the biggest I had ever seen.

As we drove into Lisle, we saw our first troll high above the highway at the edge of the Arboretum. He is called Joe the Guardian, and he will be guarding all the trees at Morton throughout his stay until the end of the year. I climbed up to visit Joe, a muddy trip after all our rain…and I will not be wearing the snowy white tennis shoes I wore that day ever again!

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The largest troll is Little Arturs, who at sixty feet is anything but little! His mouth is wide open, so keep your distance!

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We saw Sneaky Socks Alexa, whose job it is to try and catch the little humans who are causing pollution and destroying nature’s trees.

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Furry Ema has a trap also, just waiting for anyone who bears ill will toward the tree under which he is sitting.

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And then there is Rocky Bardur who does not like the pollution caused by cars, and is really unhappy about the parking lot built at the Arboretum, a sanctuary for nature. I was personally happy to find a nice place to park our car, but I get his point.

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But there was more to this day than Legos and trolls. Morton Arboretum is a beautiful place with my favorite habitat, woodland. I took full advantage of walking many of the trails, breathing the woodland air, and enjoying the sights and the sounds of the woods. Enjoying a walk in the woods with my husband of almost fifty-one years, being in nature, seeking fantastic trolls…I just feel better. And I just leave the real world behind for a bit!

Thomas Dambo’s trolls will be on exhibit at the Arboretum through the end of the year, and is well worth an adventure into America’s Heartland.

I looked into the significance of each troll, and learned more about the artist at Thomas Dambo’s website.

Maid-Rite Hamburger Sandwiches

When I was a little girl, my mom used to fry hamburger with onions, a bit of salt and a dash of pepper. We would take slices of Wonder bread, put some of the loose hamburger on one half of the bread, then fold it over to make a sandwich. They were simple to make, they were cheap to make, and they made a perfect dinner for our family of six. Mom usually added a serving of corn or green beans that she and my grandparents had canned in the summer, and life was good. 

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Maid-Rite is a hamburger sandwich restaurant chain in the Midwest that makes a very similar sandwich and is very popular. It was founded by Fred Angell in Muscatine, Iowa, who opened his first Maid-Rite restaurant in 1926. It is one of Illinois’ iconic foods. There are as many variations as there are restaurants, but here is the way I like them…if I don’t just use my mom’s very simple version.

Maid-Rite, Right at Home

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 small onion, diced into very small pieces
  • 1 pound lean ground beef
  • 1 1/2 c. low sodium beef broth
  • 1/2 tsp. salt, or to taste
  • dash of pepper
  • 4 wheat hamburger buns

Directions

  1. Heat a skillet over medium high heat.
  2. Saute’ the ground beef and onion until the onion is translucent and the ground beef is browned. As the meat cooks, use a spatula to break the meat into small pieces.  Drain any fat that has gathered in the pan.
  3. Add the broth, salt and pepper.
  4. Continue cooking for about 10 minutes, or until most of the liquid has evaporated.
  5. Divide the ground beef mixture between 4 toasted wheat buns. Add a slice of onion, ketchup, mustard, pickles, or anything else you would like. Or eat it as I sometimes still do…folded inside one slice of soft white bread!
  6. Enjoy!

Oahu Splendor–Part III, Culture and Luau Beef

18 Monday Feb 2019

Posted by in Beef Dishes, Hawaii, Photography, Travel, Uncategorized

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One of my favorite activities when I travel is to discover the culture and traditions of that special spot on the globe on which I find myself, a corner of the world that belongs to those people calling that special spot “home”. Hawaii has a unique culture and an abundance of unique traditions. For me, coming from the U.S. mainland, it was a very exciting and interesting corner of the world, and in many ways so different from my own.

Hawaii is part of a group of islands in the Pacific Ocean called Polynesia. Polynesia is an area bounded in a triangle with the points of the triangle being Hawaii,  Easter Island, and New Zealand (Aotearoa). Within that triangle are many islands including Samoa, Tahiti, Tonga, the Marquesas Islands, and Fiji whose people share a common language, customs and traditions.

To get a better understanding of traditional life in Polynesia, we visited the Polynesian Cultural Center. The center highlights historic traditions and customs of the islands with shows, village recreations, and interactive activities for visitors. It was informative and a lot of fun as these two old people tried to master some of the old-time games.

As you enter the Center you are greeted by Haman Kalili, said to have invented the “shaka” greeting. For the Hawaiian people the shaka, with only the pinkie and index fingers raised in a wave, is meant to relay the “Aloha spirit” of friendship and understanding. It is said that Kalili lost three fingers working in the sugar cane fields. He took a new position within the industry, giving a signal with a wave to the engineers of the trains moving out of the field area to tell them that all was clear. He also waved to passing children with his hand with the missing fingers. For the people who knew Kalili, his wave always meant, “It’s all right, everything is okay!”, or “Hang loose!”

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Once inside the venue you will travel from island to island, learning about individual islands and activities common in Polynesia. I have put together a gallery of pictures showing some of what we saw and learned.

Buildings in Polynesia were made of grasses and used no nails…they were beautiful!
This Islander is using plant fibers to create hats, head bands, baskets and many other items
We were amazed as this Islander shimmied up a 40 coconut palm in his bare feet!
This six story temple was unique, and we were welcomed inside to view what the living space for the residents would look like.
Music in Polynesia is that typical sound you think of when you think of Hawaiian music. The islanders have many ways of producing the sounds, blowing into conch shells, beating drums, even making music with a nose flute.
The highlight of the center is the canoe pageant portraying the history of the Polynesian islands according to custom and their belief system.

One of my favorite tours was at Iolani Palace. Before becoming a state within the United States, Hawaii, for a short time, lived in a democratic monarchy. King Kamehameha V was the last descendant of  the Kamehameha monarchy to reign as king of the Hawaiian Islands. Then in 1874 the Hawaiian legislature elected David Kalakaua to the throne. He built this beautiful palace which was completed in 1882. Upon the king’s death in 1891, his sister, Lili’uokalani, became the queen and took up residence in the palace.

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Queen Lili’uokalani’s reign was a troubled time for Hawaii. Businessmen from the United States had complete control of both the sugar and pineapple industries on the islands. They also exerted much influence in the everyday lives of the people, and they favored annexing Hawaii as a territory of the United States. The Hawaiian people, however, were quite happy being Hawaiian and independent. What happened next was not America’s best hour, or at least I do not believe it was.

Lili’uokalani attempted to have a new constitution written, fully restoring all power to the monarchy, which would in turn diminish the power of the outside interests. This led the business leaders to push for quick annexation. When the government of the United States refused to annex the islands, the American businessmen staged a takeover, and in January of 1893, the queen abdicated her throne. For the next nine months she lived in the palace under house arrest. Eventually the Hawaiian Islands became a territory of the United States, and in 1958, Hawaii was granted statehood.

The grand hall of Iolani Palace
The elegant dining hall
Tableware for dining at the palace.
Queen Lili’uokalani loved music and wrote many musical pieces. She wrote the famous Hawaiian song,”Aloha Oe” in this music room in the palace.
The Library
The Chamberlain’s Quarters
Several of the Queen’s gowns are on display in various rooms of the palace.

Hawaiian Luau

If you visit Hawaii, you have got to attend a luau. They are so much fun, and the food is absolutely incredible. We attended two luaus. Our favorite was the Chief’s Luau. It was a bit smaller, more intimate and more comfortable than the almost as good luau at the Polynesian Cultural Center. Hawaiian culture is centered on the importance of family, and everyone is part of the family. This family attitude was displayed by the Chief at his luau, inviting us all to have a good time, make new friends and eat all we want. Everyone sits at long tables, and you cannot help but to meet your neighbors. Our neighbors were from Australia, which made for a great sharing of experiences during dinner.

The star of the show is, of course, the luau pork. I would try, but know I would never be able to duplicate that flavor here in mid-Missouri. There is so much food, it is hard to choose which ones to take…so I took a little of a lot of different things!

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Following the meal is the time for entertainment. We were treated to Hawaiian music, singing, dancing, and Jim’s favorite, flame throwing and twirling. But the best part was when they called to the stage all those celebrating anniversaries. Well, that was us…50 years! I received a gorgeous bouquet of Hawaiian flowers and we both were given authentic leis made of traditional Hawaiian flowers Our new Australian friends tried to take a couple pictures for us from a distance…that picture of us dancing, though mighty grainy?…well, I love it!

While in Hawaii I purchased a cookbook…of course. The luau dish I made is really very delicious, though not as amazing looking as some others. My test is: Does Jim like? If the answer is yes, it must be good, because he is a very picky eater!

The dish calls for luau leaves…they are not even sold at Whole Foods on the mainland…so substitute with spinach. When you try this dish, and you should, make sure to use the most mature spinach you can find. More mature spinach gives the dish a better consistency and a better flavor. Enjoy!

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Luau Beef Stew

  • Servings: 6
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This recipe was adapted from “Sam Choy’s Aloha Cuisine: Island Cooking at it Best”

Ingredients

  • 2 pounds mature spinach leaves
  • 3 cups water
  • 2 Tbsp. sea salt (You can use Hawaiian salt, if you can find it)
  • 1/2 tsp. baking soda
  • 1 Tbsp. oil
  • 1 cup chopped onion
  • 2 pounds stew meat
  • 3 cups beef stock
  • 2 cups water

Directions

  1. Heat oil and saute onions in a large sauce pan until they are translucent.
  2. Brown stew meat.
  3. Add beef stock, water, and 1 Tbsp. salt.
  4. Cook until meat is fork tender.
  5. While the meat is cooking, wash the spinach leaves and remove the toughest stems and veins.
  6. Bring the water, the remaining Tbsp. of salt, and the baking soda to a boil in a large stock pot.
  7. Add the spinach leaves, reduce heat and cook, partially covered for 1 hour.
  8. Drain and squeeze the excess water from the spinach.
  9. When the meat is tender, add the spinach leaves and simmer for 30 minutes.

How To Do Las Vegas Our Way, and Indian Bread Tacos

11 Wednesday Jul 2018

Posted by in Beef Dishes, Food, Nature, Nevada, Photography, Travel

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We have always had a goal of visiting each of the fifty states. As this, our fiftieth year of marriage began, we set our sights on reaching that goal, visiting the two states we had not yet seen. In April we flew to Nevada to check off state #49. I was not particularly excited…my knowledge of Nevada was limited, and when thinking about Nevada, the mental connections I made were desert, Las Vegas, and gambling.

But then we took a tour of Red Rock Canyon National Conservation Area, and my mind’s eye view of Nevada will never be the same.

Millions of years ago, the land that is now Red Rock Canyon laid under a deep ocean. When this ocean receded it left behind deposits of shells and the skeletons of ocean life that lay up to 9,000 feet thick. These deposits, when compressed, formed into limestone and other carbonate rocks.

Over subsequent millions of years, the land changed again and again. At one point, movement deep within the Earth caused the sea bed to rise. Mud and sand entered from streams draining into the landscape and eventually became compressed into shale and sandstone.

By 180 million years ago, the area became the arid desert we know today. Red Rock Canyon is in the Mojave Desert, the driest desert in North America. The dunes that stretched across the area blew and blew, they shifted, then shifted again. The dunes grew and they receded, and over time, they formed lines, “crossbeds” which were cemented together by new sediments, fusing them forever. Iron present in the  sandstone is what gives the rock in the canyon its red color.

And then, finally, about 65 million years ago, there was a dramatic uplift, the Keystone Thrust Fault, from deep within the Earth’s crust. This caused the oldest rock in the crust, the gray limestone carbonate rocks to push up and above the younger sandstone.

To take a look at Red Rock Canyon, we took a jeep tour with a knowledgeable and passionate guide. He took us all around the canyon and answered any and every question we had. If you ever find your way to Las Vegas, look up Pink Jeep for some of the very best tours available anywhere.

One of my favorite places in the canyon is that place where you can see real evidence of Native American life and activity from centuries long past. We spent a bit of time in this area, enjoying the beauty of the place, as well as discussing the lives of the people who, at one time, called this place home. Hunter-gatherers were the first to inhabit the area, with the most recent occupations being of the Paiute and Anasazi people.

These petroglyphs on the red sandstone are evidence of a people who wished to leave evidence of their having been here, their having been part of the story of mankind…

The rock formations in this area are absolutely amazing…

There is evidence at several places of fire pits that were used by the Native Americans. Today those fire pits are home to many desert plants.

I love the flora of any landscape, and Red Rock Canyon was no exception. The canyon is filled with beautiful wildflowers, trees, and bushes. Here are my favorites…

The most impressive was this very old, lone Juniper Tree…

This Cliff Rose was my very favorite…

The Creosote is a very important plant in the arid desert landscape…

This squat little Barrel Cactus…

There are Joshua Trees everywhere throughout the park…

I loved looking “through” this Joshua Tree…

This beautiful Desert Marigold…

and the unique Desert Rhubarb…

So, if you ever find yourself thinking about a trip to the American southwest, and you are not a city person, or a gambler; you would describe yourself more a nature lover, an adventurer, don’t count Las Vegas out. Once outside town, and its hotels where you can spend your nights. there is so much more to the area than casinos and glitzy shows. I am so glad we found ourselves in Nevada!

Indian Bread Tacos

After returning home, I found this recipe, and tweaked it a bit, to help us remember the time we spent at Red Rock Canyon. Fry Bread was a typical bread made by Native American women…and these bread tacos are delicious, and we think much more filling than typical tacos.

Indian Fry Bread Tacos

  • Servings: 6
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Fun and filling way to make tacos.

Ingredients

For the Bread

  • 2 cups flour
  • 3/4 tsp.salt
  • 3 tsp. baking powder
  • 1 cup warm water

Directions

  1. Mix the dry ingredients and add warm water. Work with hands until dough forms and allow to sit for 5 minutes.
  2. Break dough off to a bit larger than the size of a golf ball.
  3. Roll dough into 6 inch circles.
  4. Fry each piece in 2 inches of hot oil in a medium saucepan. When the dough is golden and poofed up, turn the bread and fry on the other side. Drain on a paper towel.

Ingredients

For the Topping

  • 1 pound of ground beef or ground bison
  • 1 pkg. Taco seasoning
  • 1/2 of a 15 oz. can of refried beans
  • 2/3 cup water, you may add a bit more if you like.
  • shredded lettuce
  • diced tomatoes
  • sour cream

Directions

  1. Brown ground meat.
  2. Add package of taco seasoning and the water.
  3. Stir in the refried beans.
  4. To assemble the taco. place some of the meat mixture on top of a fry bread, then top with lettuce, tomatoes, and a dollop of sour cream.

Enjoy!

The Dry Tortugas, Climate Change…and Picadillo on Cubano Bread

30 Wednesday Jul 2014

Posted by in Beef Dishes, Florida, Food, Photography, Travel

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Fort Jefferson from inside the brick walls.

Fort Jefferson and Dry Tortugas National Park

Not so long ago, an article showed up on my Facebook news feed concerning the challenges of the National Park Service as it looks into the future of Fort Jefferson located at the Dry Tortugas. Reading the article, I was reminded of one of the most memorable trips we have ever made to a national park. In 2009 Jim and I, along with my sister and her husband, traveled to Fort Jefferson and Dry Tortugas Natiional Park. What a jewel…how beautiful this place truly is!

To reach the Dry Tortugas we boarded a ferry in Key West, FL for the seventy mile trip out to the park. The scenery was astonishing, the color of the water those brilliant shades of aquamarine you have always believed were artificially enhanced when seen on photographs. Looking into the water you realize it really is that deep, rich color, it really is that beautiful! The water is so clear you can see schools of fish almost as clearly as if you were in the water with them. You also see dolphins, pelicans and other birds. It is a marvelous trip!

The Gulf of Mexico seen from the ferry to the Dry Tortugas.

The Gulf of Mexico seen from the ferry to the Dry Tortugas.

Fort Jefferson is situated on Garden Key, one of the seven keys which make up Dry Tortugas National Park. It is the largest all-masonry fort in the United States, so large that the entire playing field of Yankee Stadium would fit within its walls. Construction on this massive fort was begun in 1846 for the purpose of helping to control shipping that entered the Gulf of Mexico from the Atlantic Ocean.  It was, however, never finished due to problems with settling of the heavy structure. The weather has always been a problem at Fort Jefferson, and the structure has been in almost constant need of repair.

In addition to helping the United States control its interests in the shipping that entered the Gulf of Mexico, Fort Jefferson also served for a time as a military prison. While Florida became the third state to secede from the Union, Fort Jefferson remained under the control of the United States. Perhaps its most famous prisoner was Dr. Samuel Mudd, convicted for aiding and conspiring with John Wilkes Booth in the assassination of President Abraham Lincoln.

Fort Jefferson on Garden Key in the Dry Tortugas

Fort Jefferson on Garden Key in the Dry Tortugas

Fort Jefferson has 2,000 arches and they are one of its most beautiful features.

Fort Jefferson has 2,000 arches and they are one of its most beautiful features.

Its most imposing feature as you approach is the lighthouse that was erected in 1825 to warn ships entering the Gulf from the Atlantic Ocean of the dangerous coral reefs in the area. As you near the fort you will notice Loggerhead Key where a new, more powerful, lighthouse was built in 1858. The lighthouse on Loggerhead is still operational today and is under the authority of the US Coast Guard.

Garden Key Lighthouse was built in 1825.

Garden Key Lighthouse was built in 1825.

The lighthouse at Loggerhead Key was built in 1858. Loggerhead Key is protected as a nesting site for Loggerhead turtles, who return to the Key each year to lay their eggs.

The lighthouse at Loggerhead Key was built in 1858. Loggerhead Key is protected as a nesting site for Loggerhead turtles, who return to the Key each year to lay their eggs.

Other islands in the Dry Tortugas are closed during certain times of the year to allow for the nesting of different bids.

Other keys in the Dry Tortugas are closed for parts of the year to allow for the nesting of various birds.

In addition to enjoying the ferry ride and visiting the fort, visitors to Dry Tortugas National Park can camp overnight on the grounds, do some snorkeling(as I did, my first time ever!), fish or do some birdwatching. You can learn more about Fort Jefferson and the Dry Tortugas at the National Park Service site, http://www.nps.gov/drto/index.htm.

You can learn more about the ferry to the Dry Tortugas at http://www.drytortugas.com/?gclid=CJqAxl-1678CFSxk7AodMncAiA.

Campers set up at Fort Jefferson. You can see Loggerhead Key and its lighthouse in the background.

Campers set up at Fort Jefferson. You can see Loggerhead Key and its lighthouse in the background.

The Dry Tortugas and Climate Change

Whether or not we want to accept, or even believe it, climate change, whatever the reason, is occurring. And in the face of this change, all of us will need to adapt in one way or another. The National Park Service is also responding to the reality of climate change and trying to make plans that will deal with its effects, preserving our parks as best they can.

Fort Jefferson sits on a small key, a small island, and has always been vulnerable to the storms and tides of the Atlantic Ocean and the Gulf of Mexico. Understanding that makes it easy to see why the prospect of a sea level rise of anywhere from .06 to 1.2 meters at Dry Tortugas over the next one hundred years poses great challenges for the agency charged with its maintenance and preservation.

You can clearly see how the walls of Fort Jefferson are deteriorating.

The National Park Service reported in 2010, that parts of the structure have already fallen into this moat which surrounds the fort.

The National Park Service reported in 2010 that parts of the structure have already fallen into this moat which surrounds the fort.

There are many issues to be considered as the Park Service makes its decisions. Courses of action that might be taken to save the fort, such as dredging, may very well cause extensive damage to the environment. As we all learn to cope with changes in our world, in our environment, in our special and our sacred places. let us all hope we get this right. It is going to be a big job and we need to be up to the challenge.

You can read the report on climate change at the Dry Tortugas from the National Park Service at http://ncptt.nps.gov/blog/climate-change-at-dry-tortugas/.

Picadillo on Cubano Bread

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As we were traveling through the Florida Keys to Key West where we boarded the ferry to Dry Tortugas National Park, I picked up a cookbook at one of the tourist stops we made (but that is for another posting). Keys Cuisine was written by Linda Gassenheime and was published in 1991 by Atlantic Monthly Press. The book is full of great recipes from the Keys, highlighting its special foods as well as its ethnic diversity.

This recipe for Picadillo is slightly adapted from a recipe in Key Cuisine. Picadillo is said to be the original sloppy joe. My husband and I think it is much better than any sloppy joe we have ever had. I make my own Cubano bread and you can find the recipe I use at http://www.icuban.com/food/pan_cubano2.html.

Picadillo

  • 1 Tbsp. olive oil
  • 1/2 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 small green pepper, diced (or 1/2 of a large pepper)
  • 1 pound ground beef
  • 1-15 oz. can tomato sauce
  • 1/4 cup olives, sliced
  • 1 1/2 Tbsp. capers
  • 2 Tbsp. Worcestershire sauce
  • 2 Tbsp. vinegar
  • salt and pepper to taste

Heat the oil in a pan at medium high. Add the onions and saute’ them until they are golden brown, about 15 minutes. You may have to lower the heat as the onions saute’. Lower the heat to medium, add the garlic and green pepper and saute’ 5 more minutes. Add the ground beef and continue cooking until the meat has browned. Mix in the tomato sauce. Add the remaining ingredients and continue cooking until the meat is completely done, about 15 minutes. Serves 4

I hollow out big slices of the Cubano bread and fill them with the Picadillo. Together with a green salad and a class of white wine, this makes a really good supper. Enjoy!

Cherry Blossoms, Arbor Day and Buttery Broiled Steak

24 Thursday Apr 2014

Posted by in Beef Dishes, Food, Photography, Travel, Washington D.C.

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The Cherry Blossoms and Their History

Seeing the cherry blossoms in Washington, D.C. has been on my list of things to do for a very long time. So this was the year, and figuring out the best time to go became a challenge because of our super long, super hard winter. We visited the Tidal Basin on April 11, and it turned out to be a perfect day, weather-wise and cherry-blossom-wise. The challenge for the day was to find a way to stay out of everybody else’s picture—and get a few good shots of my own. I have truly never seen so many people with so many cameras of every different kind imaginable, in one place, at one time. I found that the only way to get a picture without people in the shot was to aim the camera above their heads. So…

cherry blossoms with people, then...

cherry blossoms with people, then…

cherry blossoms without people!

cherry blossoms without people!

So, what’s the story behind the cherry blossoms? We have all been taught that the cherry trees were a gift from the nation of Japan to the United States. While this is true, it is only a small part of the story.

Long before the cherry trees appeared on the Tidal Basin, a woman named Eliza Skidmore was advocating their being planted along the Potomac River. When she returned from a trip to Japan in 1885, she approached officials of the United States government, asking them to purchase cherry trees from that country. She was unable to convince anyone in the government that it was a good idea, but the idea had indeed been planted!

In 1906, Dr. David Fairchild ordered two different varieties of cherry trees from Japan which he planted on his own property in Chevy Chase, Maryland. He found that the trees grew very well in the climate of the area, and he began to encourage the government to plant cherry trees along the avenues in Washington, D.C. On Arbor Day, 1908, Fairchild gave saplings of his cherry trees to each school in the District of Columbia to be planted on the school’s grounds.

This weeping cherry tree is one of the varieties planted by Dr. Fairchild on his private property.

This weeping cherry tree is one of the varieties planted by Dr. Fairchild on his private property.

When Eliza Skidmore learned of Fairchild’s plan for cherry trees, she sent a letter to the new first lady, Helen Taft. Mrs. Taft was very excited by the idea and made plans to purchase cherry trees to beautify the Tidal Basin area, which at the time was a huge swampland. At that same time, the country of Japan asked the United States if it would accept a gift of 2,000 additional trees as a gift from the city of Tokyo to be planted in the nation’s capital. The trees that were purchased turned out not to be cherry trees at all, while the trees sent from Japan were infested with insects on arrival and had to be destroyed. The city of Tokyo decided to replace the infested trees, and on February 14, 1912, Japanese authorities shipped 3,020 trees of twelve different varieties to Seattle, WA, where they were moved to freight cars and carried by rail to Washington, D.C.

A mistake was made when the trees were planted. The instructions for planting the trees were written in Japanese. Rather than find someone who could translate these instructions, the men planting the trees decided to plant them as they thought best. They should have been planted in groves instead of close together along the edge of the Tidal Basin. Planting the trees close together at the water’s edge caused them to be stunted in their growth. Ann McClellan, an expert on cherry trees, has said, “What that does is it creates this lovely cloudlike effect because the branches intersect but it means that they can’t grow to their full height…We’re all agog, so it’s fine, but that is one of the reasons they tend to be a little smaller here.”

In 1965, the Japanese government gave 3,800 more cherry trees to First Lady, Lady Bird Johnston. These trees were planted on the grounds of the Washington Monument.

In 1965, the Japanese government gave 3,800 more cherry trees to First Lady, Lady Bird Johnson. Those trees were planted on the grounds of the Washington Monument.

Today, the cherry blossom trees are cared for by the National Park Service. They bloom each year, any time between March 5 and April 18. The blossoms last for approximately fourteen days. They are beautiful and well worth a trip to our nation’s capital!

This is a view across the Tidal Basin to the city of Arlington, VA. The paddle boats are a fun way to view the cherry trees and can be rented for a reasonable fee.

This is a view across the Tidal Basin to the city of Arlington, VA. The paddle boats are a fun way to view the cherry trees and can be rented for a reasonable fee.

To learn more about the cherry trees in Washington, you can visit these online sites from which I got my information:

National Park Service–http://www.nps.gov/cherry/cherry-blossom-history.htm

Yahoo News–http://www.news.yahoo.com/blogs/power-players/complicated-roots-the-story-behind-washingtons-iconic-cherry-blossom-trees-214513117.html

To learn more about Arbor Day and how it can be celebrated, you can visit the Arbor Day Foundation at https://www.arborday.org

President Taft’s Broiled Buttery Steak

President William H. Taft was a big man and an equally big eater. He enjoyed good food and lots of it. During his years in the White House, he is said to have enjoyed an 8 oz. steak each morning for breakfast. In the book, The President’s Cookbook, by Cannon and Brooks (Funk & Wagnells: New York) 1968, the authors tell us of a typical lunch enjoyed by President Taft. It might include, “Bouillon, smelts with tartar sauce, lamb chops, Bermuda potatoes, green peas, and—for dessert—raspberry jelly with whipped cream, salted almonds, bonbons, and coffee”. And in her article of October 31, 1935, for the Washington Post entitled “Favorite Foods of Famous Folk”, Pattie Ellicott provides us with a recipe for Taft’s favorite food, broiled steak.

“Select a T-Bone, tenderloin, or sirloin. Wipe the meat dry, remove the outside skin and some of the fat if there is a large quantity of it. Then, with some of the removed fat, grease the broiler. Place the steak on the broiler over a clear fire or under the gas flame; sear quickly on both sides to prevent the juices escaping. Turn again and cook on both sides until done, 10-15 minutes for a medium thick steak if desired rare; allow a few minutes longer if steak is preferred well done. Remove to hot platter, sprinkle with salt and pepper and spread with soft butter.”

Buttery Broiled Steak

Buttery Broiled Steak

I would add that you should never pepper your steak before grilling or broiling. The black pepper may burn and become bitter.

We went to our Farmer’s Market shortly after returning from our trip and bought some beautiful radishes with their greens. The roasted radish side dish in the picture went great with our steak. You can find the recipe for the dish at http://www.foodandwine.com/recipes/roasted-radishes-with-radish-greens.

You can learn more about the food various other Presidents ate, as well as the foods of many centuries by visiting http://foodtimeline.org

Enjoy a great steak and take an opportunity one spring to see the magnificent cherry trees in Washington D.C.!

 

 

Beef Stew with Dumplings…and Fort Sumter National Monument

04 Tuesday Mar 2014

Posted by in Beef Dishes, Food, South Carolina, Travel

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Piping-hot beef stew is one of my comfort foods, and we have had a winter that has begged for comfort food. What a long and hard winter this has been! The aroma from the Beef Stew and Dumplings I had started early in the day made the snow and sleet falling outside much less depressing. I love snow, but not in March! But there is hope…we also got to watch a St. Louis Cardinal pre-season game on television as the stew was cooking. Spring MUST be somewhere…just around the corner. And with that little personal note aside, we return to Charleston, SC one last time, for a visit to Fort Sumter National Monument. But first I want to say something about where we stayed while in Charleston. The Barksdale House Inn is a beautiful Regency style residence built by Thomas Barksdale sometime between 1778 and 1817. It is in the historic Ansonborough neighborhood, Charleston’s first suburb, also known as the “Bowling Green”. The Inn has 14 rooms furnished in period style with many antiques. The floors are original to the house. Behind the inn is a beautiful garden where we relaxed several evenings with a complimentary glass of sherry. It is moderately priced and is within walking distance of the historic district. Off street parking is also available. You can find out more about the Barksdale House Inn at their website, http://barksdalehouse.com.

The Barksdale House Inn was a comfortable home away from home each evening after long days of sight-seeing.

The Barksdale House Inn was a comfortable home away from home each evening after long days of sight-seeing.

Fort Sumter National Monument

On our second day in Charleston, we made our way down to the Fort Sumter Visitor Education Center, where we boarded a ferry that took us out to the fort, which is situated in Charleston Harbor. Walking in Charleston is always enjoyable and, once again, we took in many beautiful views of the city.

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We saw so many beautiful and beautifully restored old homes.

One of the many churches in the "Holy City".

One of the many churches in the “Holy City”.

City Market

City Market

A tree-lined cobblestone street that leads to the harbor.

A tree-lined cobblestone street that leads to the harbor.

Beautiful flowering trees and shrubs all along the way.

Beautiful flowering trees and shrubs all along the way.

The ferry service that takes you to Fort Sumter allows for many more views of the city skyline and surrounding attractions. You can see the USS Yorktown, anchored in the harbor and open to visitors.

The USS Yorktown anchored in Charleston Harbor.

The USS Yorktown anchored in Charleston Harbor.

Approaching Fort Sumter on the ferry.

Approaching Fort Sumter on the ferry.

The Fort Sumter ferry at anchor while passengers explore the fort.

The Fort Sumter ferry at anchor while passengers explore the fort.

A view of the Lowcountry from Fort Sumter.

A view of the Lowcountry from Fort Sumter.

On December 26, after South Carolina became the first state to secede from the Union, Major Robert Anderson, commanding officer at Ft. Moultrie on Sullivan’s Island, moved his men to the yet unfinished Fort Sumter. He felt his troops would be safer at this location which is out in Charleston Harbor. He soon faced serious problems trying to resupply Fort Sumter with food and other necessities.

We have always been taught that the first shots of the Civil War were fired in April, 1861. But by that time growing hostilities between the North and South had already resulted in gunfire. On January 8, 1861, as the ship Star of the West attempted to deliver much needed supplies to the fort, it was fired on by cadets at the Citadel. The shots historians have marked as the beginning of the Civil War were fired on April 12, 1861, when negotiations for the surrender of the fort to the Confederate Army failed. General P. G. T. Beauregard ordered the attack from nearby Johnson Island. The bombardment of Fort Sumter lasted for thirty-four hours and on April 13, 1861, Major Anderson surrendered the fort to the Confederate Army.

Fort Sumter was in ruins following the war and the US government worked to restore it as a military installation. From 1876-1897, Fort Sumter served as an unmanned lighthouse station, but it was never again engaged in combat.

Views of Fort Sumter

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You can learn more about Fort Sumter National Monument by going to their website at http://www.nps.gov/fosu.

Feeding the Army in South Carolina

Before hostilities escalated as the Civil War approached, the troops at Fort Moultrie were able to attain fresh food supplies, such as meat and vegetables, from vendors in Charleston. These, together with the provisions provided by the government, ensured that the soldiers had good, nutritious meals. However, with the move to the unfinished Fort Sumter, obtaining good food and provisions became a serious problem.

In January, the supply ship Star of the West had been fired on by cadets at the Citadel. By April 7, the men at Fort Sumter had only forty-eight hours of fresh food available. Even worse, they had no way of preserving any of the food. In addition, their supply of government issued provisions was running very low.

But for our purposes– and because it tastes good–we will concentrate on the times they were able to eat well. The men at Fort Moultrie would have had good meals with meat and fresh vegetables. They would have often eaten soups and stews. Many years ago, I purchased a cookbook entitled Blue and Grey Cookery; Authentic Recipes from the the Civil War Years. It was written by Hugh and Judy Gowan and published by Daisy Publishing of Martinsburg, PA. One of our favorite recipes from this collection is for a stew loaded with beef in a delicious gravy. This is the comfort food that makes this cold March day seem more bearable! I am sure you will agree that the primary reason it is so comforting is that it is a no-frills recipe that tastes just oh-so good. Enjoy!

Comfort food on a cold, blustery day!

Comfort food on a cold, blustery day!

Beef Stew with Dumplings

  • 2 to 3 lbs. beef chuck
  • 1/2 cup flour
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 medium onion
  • 1/2 cup cut carrots
  • 1/2 cup cut turnips
  • 4 cups potatoes, quartered
  • 1 pint crushed stewed tomatoes

Remove the meat from the bone and cut it into 1 1/2  inch cubes. Dredge the cut beef in a mixture of the flour, salt and pepper. *Use a piece of fat cut from the chuck to render fat for browning the meat.  Brown the meat in the rendered fat. Add the tomatoes and enough boiling water to cover the meat. Cover and simmer for 2 hours and then add the onions, carrots and turnips. Simmer for 40 minutes more and add the potatoes. Simmer for 20 more minutes. Adjust the seasoning to taste. At this point you are ready to add the dumplings (recipe follows).

After the dumplings are finished, you can make a gravy by removing the meat, vegetables and dumplings and thickening the liquid by adding a mixture of 1/4 cup flour and 1/2 cup cold water. This needs to be stirred constantly for 5 minutes.

* Using the fat from the beef instead of an oil for browning your meat will make a great difference in your stew. Not only does it add beefy flavor, but it also gives you a head start on creating that very yummy brown food flavor. It is worth the effort.

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Dumplings

  • 2 cups flour
  • 4 tsps. baking powder
  • 1 tsp. salt
  • 1 Tbsp. shortening
  • 1 cup milk

Sift the flour, baking powder and salt together and cut in the shortening. Add the milk and stir to make a soft dough. Turn up the stew to a rapid boil and drop the dumplings in by spoonfuls. The dumpling batter should not be immersed in the liquid. You can drop the batter on pieces of meat or vegetable. Cover tightly and cook rapidly for 15 minutes…don’t peek!

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I have enjoyed sharing our visit to Charleston on my blog. I hope you might also take some time to make a trip to this great American city and enjoy its unique history and rich traditions. I also hope that you take the opportunity to try some good army food!

Bubble and Squeak…and an Old Fort

17 Friday Jan 2014

Posted by in Beef Dishes, Food, Michigan, Travel

≈ 1 Comment

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In the eighteenth century Bubble and Squeak was a dish made from leftover roasted meat and cabbage cooked together. It would have been served at Michigan’s Fort Michilimackinac during the time that the fort was in British hands, beginning in 1761.

As time went by other vegetables were used, usually whatever was left over from a previous meal. Often mashed or smashed roasted potatoes were added as the dish cooked. It got its name because it bubbles and squeaks as it cooks. The dish is sometimes made with leftover vegetables and potatoes only, leaving out the meat.

I had a nice piece of leftover sirloin tip roast and a cabbage we had picked up at the winter farmer’s market and thought it would be a good time to try this recipe. I was a little concerned because neither my husband nor I like dishes with a vinegary taste. I added the vinegar just a bit at a time and we were both surprised at how good it tasted served over mashed potatoes. It is definitely a dish we will make again! I hope you enjoy making this traditional dish as well.

Recipe for Bubble and Squeak 

2 cups leftover beef                                1 small cabbage

1 T vinegar                                                 salt and pepper

1 cup water                                                butter

Boil cabbage, drain and chop into bite-size pieces. Add meat, water, and vinegar. Season to taste with salt, pepper and butter. Cook until warm. The escaping steam will “bubble and squeak” as the meal cooks.

Recipe taken from History of the Hearth: A Colonial Michilimackinac Cookbook by Sally Eustice, published in 1997 by Mackinac State Historic Parks of Mackinac Island, MI

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Fort Michilimackinac was established by the French in 1715 as a military fort and fur trading post. It was built on the shoreline of the Straits of Mackinac, which separate Lakes Huron and Michigan. In 1761, the fort was handed over to the British who continued to use it as both a military and fur trading post. A vibrant community flourished at Michilimackinac with many of the inhabitants being French families left from the French occupation.

We visited Ft. Michilimackinac in 2006. Our visit was both fun and educational. It is a living history site where interpreters “live” as the original inhabitants would have lived within the fort in the 18th century. The interpreters are also more than willing to stop and talk with visitors and answer any questions they might have. While we were there we saw voyageurs engaged in trading their furs, women carding wool and cooking over an open fireplace, a priest making his rounds in the village and soldiers on the parade ground engaged in musket drills.

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Fort Michilimackinac is a reconstructed fort based on years of archaeological studies and digs at the site. It is in Mackinaw City, on the Straits of Mackinac. The fort is closed in the winter and is set to reopen on May 5, 2014. It is a worthwhile visit for anyone, and especially for families.

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