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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.

The Effort of a Day

03 Sunday Feb 2019

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morning

I will put all my effort into this day, for it is the one I have been given

Yesterday is gone

Tomorrow…well it will be tomorrow

 

In response to Ragtag Daily Prompt: Effort

Blue Sky, Blue Water

14 Tuesday Aug 2018

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The waters of the Mississippi River do not always appear blue. This river is not naturally blue. The Mighty Mississippi River is filled with sediment, filled with mud coming in from the Big Muddy, the Missouri River. But on a bright blue and clear day, when the sky is a sapphire blue, the waters in and near the Mississippi River are a beautiful, shimmering reflection of that which is mirrored onto it. I love this river in all its iterations, but when its waters look like this…well, that is just the best!

In response to Ragtime Prompts, Blue

That Expression!

01 Thursday Feb 2018

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Our two year old grandson came to visit this Christmas. He was intrigued by our German Christmas Pyramid, and he would ask me to light it several times a day.

One day, just before Christmas, he came to me and said, “Grandma, can we put the fire on the spin thing?” So, how does a Grandma say no to a request like that…not to mention I love taking pictures of all my grandchildren, and here was another perfect chance.

And how sweet is that picture…can you not just see the wonder in his eyes! Well, let me tell you the rest of the story. My camera caught that little boy at just the perfect moment. He was not at all enthralled by the “spin”. Not two seconds later, his real intention was as clear as the fire on the candle wicks…the real purpose was to light the “spin thing” so he could see how long it would take to blow out all those candles, and to display pride in his accomplishment. Unfortunately, my camera did not capture that expression, but it was equally endearing…because he is a lot like his Daddy.

These are the moments I treasure, my most beloved moments, supplied by family.

In response to the Weekly Photo Challenge, Beloved

Focus

16 Friday Jun 2017

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I love the phrase, and I love to be “out and about”‘ When I go out, I find that my focus is constantly changing. Sometimes I want a view of the whole, to actually feel where I am, to put myself in that place…

But very often I find I want to get as up close and personal as I possibly can…I want to see what nature really looks like, how nature actually accomplishes those activities that make this planet a very special place…

I want to see the inside of the bloodroot flower…

I want to catch that bumblebee on the milkweed…

I want to catch the skipper as it pollinates the purple coneflower…

But sometimes I just want to step back a little and admire the beauty of a Monarch on a milkweed…

Sometimes I want to marvel at the feathers of a mallard…

And, all the time, just let me be out and about, to fix my focus, to enjoy any focus, to cherish this world with my own perspective.

This post is in response to the Weekly Photo Challenge, Focus

A Midwestern Castle Ruin…and a Kale with Caramelized Onion Dish

12 Monday Jun 2017

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As anyone who has followed my blog knows, I spent much of the last year visiting and writing about the national parks that are found in my home state of Missouri. It was fun and rewarding, and we even found one, George Washington Carver National Monument, to which we had never been, and discovered that it was actually our favorite.

The state of Missouri is currently celebrating 100 years of Missouri State Parks. There are eighty-eight state parks and historic sites in all in Missouri, and so, of course, my husband and I are in the process of visiting each and every one of them. We are very fortunate in Missouri to have free admission to all our state parks, and I hope that remains so forever.

The state has issued a Centennial Passport in honor of this milestone anniversary, and we are busy getting each page of our passport stamped. I was lucky enough to be at the opening of our newest park, Echo Bluff, where I was able to have my passport signed by the governor of the state, making it an extra-special keepsake. I am easily excited, and smiles come fairly easily, too! Over this year, as I collect my passport stamps, I hope to share some of what our magnificent Missouri parks have to offer…and in that endeavor we begin with one of our favorites…

Ha Ha Tonka State Park…”Smiling Water”

Ha Ha Tonka State Park sits at the side of the Lake of the Ozarks in south central Missouri. It is located in Missouri’s karst region, and is known as the best place within the “Cave State” to learn about karst. A karst region is simply an area where the landscape is built on a foundation of soluble rock such as limestone and dolomite. As these rocks dissolve over many years, sinkholes, caves, underground streams, and springs develop. It is possible to find all the elements of a karst landscape within the boundaries of Ha Ha Tonka State Park.

Ha Ha Tonka is a fascinating place in a fascinating area. On fourteen trails, covering a little more that eighteen miles, it is easy to see and experience a lot of what it has to offer. So, let’s take a little tour…I say little, because I have not been to all the views, nor all the experiences on all the trails, but what I have done, and what I have seen was well worth the journey, and the effort.

My favorite trail is the Spring Trail. It is 1.5 miles long, and takes you along a scenic view of the lake before climbing 316 wooden stairs up to a bluff top from which there are fantastic views of the park and the castle ruins…ruins we will talk about in a bit.

As you begin your hike, you will walk along the lake edge on one side, and a towering bluff on the other. It is an easy, flat, and surfaced trail for the first bit, until you get closer to the spring.

The Niangua branch of the Lake of the Ozarks

As you leave the lake, you will continue along a mill race which served a community mill, a reminder that a community existed in this place, and people lived here before the area was flooded to create the Lake of the Ozarks. It is very peaceful and still through here, and believe me, you can leave a lot of the things that have been bothering you for quite some time back at you car, and never think about them for a while. I love it!

This grind stone is a relic from a community that was on this site many years ago.
You will be walking along towering bluffs,
Everywhere you look, it is a beautiful place to find yourself.
These turtles are out sunning, enjoying the day…as ware we.
And perhaps you will be lucky enough to see a young family of wood ducks on the mill race.

Along this path is another trail that leads out across the trace to a small island. It is a circular trail, and will bring you back to the Spring Trail.

You can climb to a large balanced rock on the island.

My favorite activity on the island is studying the rock formations, how they have dissolved, and how ferns and mosses, lichens and other plants defy the elements and grow profusely.

Just before you come to the spring, your path becomes a boardwalk. Along this portion of the trail you will see new plants, depending on the time of the year. When we visited this spring, there were so many colonies of columbine in full bloom…

 

There are “Skinny Rocks” on the trail as you finally reach the spring.

The “Skinny Rocks”
Just keep squeezing through!
Ha Ha Tonka Spring is one half mile from the start of the trail. It discharges 58 million gallons of water into the Lake of the Ozarks each and every day.

And now you have a decision to make, because if front of you are 316 wooden stairs that lead to the top of the bluff along which you have been walking. They seem daunting, but they are not nearly as hard a you might think. There are plenty of places to stop to take a breath as you climb…and believe me, I have used most of them. It is worth the climb, because the upper trail is beautiful…

One morning, a rainy, humid morning, we saw this fog roll across the spring waters. It was worth getting wet.
The wooden steps seems to just keep being along your path…but they do end!
At the top, the trail continues…
and the views are spectacular.
A beautiful view of the castle ruins.

You can join another trail and hike on to the Natural Bridge. The bridge was formed when the ceiling of a cave became so thin in two places, that it caved in, making two sinkholes, with a stronger section remaining between them.

This part of the cave remained in tact when sinkholes formed on either side, creating a natural bridge.

And if you go to Ha Ha Tonka State Park, you must go to see the castle ruins.

In 1903, Robert Snyder, a wealthy businessman form Kansas City, purchased 5,000 acres in the area, including the spring. His goal was to build a luxury lodge to be used as a private retreat. Before it was finished, Snyder was killed in an automobile accident.

Later on, Snyder’s sons completed the castle, and for a while used it as a summer residence. At some point they turned it into a summer hotel, and then tragedy struck again in 1942. The wooden roof shingles caught fire and the entire castle was gutted, and has remained so ever since. Here are pictures of the ruins as they appear today…

But my favorite picture of the castle is one I took last year. I played around with it a bit, turned it into a black and white photo…and it made the greatest under layer for a Halloween card ever!

Ha Ha Tonka State Park is a beautiful treasure in mid-Missouri. I hope you will have an opportunity to experience its wonders someday, just as we have.

A Mid-Missouri Side Dish

Sauteed Kale with Caramelized Onions

  • Servings: 3-4
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I adapted this recipe from “The Cast Iron Cookbook” by Sharon Kramis and Julie Kramis Hearne. Swiss Chard is the green in the original recipe, but I often make it with kale.

Ingredients

  • 3 Tbsp. butter
  • 1/2 yellow onion, cut in half and thinly sliced
  • 1/2 tsp. sugar
  • salt and pepper to taste
  • 1 bunch kale, cut into 2 inch strips
  • 2 Tbsp. orange juice
  • 2 Tbsp. apple cider vinegar
  • 1 cup white beans

Directions

  1. Melt 1 Tbsp. of the butter in a 10 inch cast iron skillet over medium heat. Add the onions and cook, stirring occasionally, for about 5 minutes. Add the sugar and a pinch of salt and continue cooking until caramelized, about 5 to 10 minutes longer. Transfer to a plate.
  2. Add 1 Tbsp. butter to the skillet along with the kale. Stir in the orange juice, and the apple cider vinegar. Cook until the liquids starts to evaporate, about 10 minutes.
  3. Add the caramelized onions to the kale, and keep warm.
  4.  In a small skillet, saute the white beans for 3 minutes, until slightly browned.
  5. Add the beans to the kale and onion mixture and stir them all together.
  6. Season with salt and pepper to taste, and serve immediately. Enjoy!

A Surprise For These Old Eyes

15 Saturday Apr 2017

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While hiking a woodland trail near our home recently, I caught a picture of a little Carolina Chickadee on a tree…

When I return from any hike or photo adventure, the very first thing I do is put my camera chip into the computer to view my pictures. I was hoping that the picture of the chickadee would be a good shot. What a pleasant surprise…I caught not one, but two chickadees working the bark of the tree!

That picture made my day. In the moment, I had missed that little head peeking around the back side, because my eyes no longer see as well as they used to…but my camera caught it, and I am still thrilled.

In response to the Weekly Photo Challenge, Surprise

Security

07 Friday Apr 2017

Posted by in Uncategorized, Weekly Photo Challenge

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Home…enough said!

In Response to the Weekly Photo Challenge, Security

That Accidental Special Place Along the Way…and Chicken with Rice and Almonds

16 Thursday Mar 2017

Posted by in England, Food, Photography, Poultry Dishes, Travel, Uncategorized

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Glastonbury Abbey, Somerset, England

It has so often happened, as we have traveled over all these many years, that the most memorable places we have visited are those we merely happened upon. That was certainly true as we traveled to England last summer.

While planning our trip abroad, our son asked me, “Mom, is there anything special you want to see?” I was ready with the answer, the answer I would have had to that question since reading “Salisbury”, by Edmund Rutherford many years ago. I wanted to see Stonehenge. And we did, and I loved it. But…then our son told us that he wanted to stop at a place along the way. He had rented a car for the trip from London to Stonehenge, and this place was along the route we would be taking. And there it was…that special place along the road, the one I never imagined, the one I loved more than anything else I saw on the entire trip. I loved it for so many different reasons, and I feel so fortunate to have had the opportunity to spend time walking the grounds of, and feeling the mystique of, the ruins of Glastonbury Abbey.

Glastonbury Abbey as it appears in the 21st century.

Legend tells us that the original church in Glastonbury was built in the first century by Joseph of Arimathea, on a journey he made to the area with Jesus, who was a child at the time. Legend also tells us that it was here at Glastonbury that Joseph buried the Holy Grail, the cup used by Jesus at the Last Supper. You may remember Joseph as the man who took the responsibility for burying Jesus following His crucifixion.

There is no historical evidence to support these claims, and the mystery of the Grail continues to this day. Archaeologists have found evidence, however, that the first church, of wattle and daub, establishing the abbey at Glastonbury may have been built as early as the second century.

The ruins of Glastonbury Abbey

That it is the burial place of King Arthur and Lady Guinevere is another legend associated with Glastonbury Abbey. There are several versions of how the graves were discovered, but we do know that when the bones believed to be that of the King and Queen were placed in a new grave in 1191, pilgrimages to Glastonbury rose, bringing much needed “tourist” money to the abbey. In 1278, the bones of King Arthur and Lady Guinevere were moved once again to a new grave within a rebuilt abbey.

The grave of King Arthur

Here are some facts we do know about Glastonbury Abbey, and its place in English history.

  • The first stone church at Glastonbury was built by the Saxon king, Ine of Wessex in 712. It was enlarged in the eighth century, and then again in the tenth. The stone to build the abbey came from its own quarry.
  • By 1086, Glastonbury Abbey was recorded as the wealthiest monastery in all of England.
  • In 1184, a fire destroyed most of the monastery, leaving only the bell tower and one small room.
  • The abbey was restored with financial assistance from the crown under King Henry II. It was during this reconstruction that the grave of King Arthur and Queen Guinevere are said to have been discovered.
  • In 1539, Glastonbury Abbey was closed by Henry VIII as part of his Dissolution of the Monasteries. The property was stripped of its wealth and its treasures, most of the proceeds going to fund the military campaigns of King Henry VIII in the 1540’s. He sold the property itself, after which much of its stone and ornate stoneworks were taken away to build and adorn other buildings. At one time the abbey even became a quarry.
  • After years of decline and destruction, the abbey came under the protection of the Ancient Monuments Protection Act of 1882. Archaeological studies were conducted, historical research ensued, and Glastonbury Abbey was opened to the public as a place to visit, a place for quiet reflection, a place of renewal.

One of the most beautiful places on the Glastonbury grounds is the remains of the Lady Chapel. A Lady Chapel is the largest side chapel of a cathedral, and is built in an easterly direction from the high altar of the cathedral.

For me, the Lady Chapel was not only the most beautiful, but the most inspiring and sacred place on the grounds. I was most taken by the resilience of nature…that nature can surmount all odds, and burst forth to change our perspectives, our ability to hope and dream, and in so doing enrich our lives. Out of all the ruin, out of all the destruction, came wildflowers and grasses. They were the highlight of my experience, and they were that one thing about the abbey that still stays with me, making Glastonbury Abbey one of my most treasured experiences.

Coming upon Lady Chapel…
The side wall of the chapel…
Looking into Lady Chapel…
After all this time, and all the destruction, the beauty of this place still remains…
I just love this place…
where nature will not be held back…
where nature tells us there is much for which to hope.

The most well preserved building of the abbey is the Abbott’s Kitchen. Built between 1334 and 1342, it is an octagonal building with its massive chimney still intact. Inside the kitchen are four fireplaces. The Kitchen has been set up to display a feeling of how the abbott lived within the confines of the monastery.

The Abbot’s Kitchen…
The chimney from inside the Abbot’s Kitchen…
One of the four fireplaces inside the kitchen….
What it might have been like inside the kitchen in medieval times.

Visiting Glastonbury Abbey in Somerset was one part of our experience of a lifetime, traveling England.

Chicken with Rice and Almonds

While traveling in England, I purchased several cookbooks…it is what I do anywhere I go! I love making recipes from other places, and I especially enjoy experiencing the tastes of many years ago. One of the cookbooks I purchased was “The Medieval Cookbook: 50 Authentic Recipes, Translated and Adapted for the Modern Cook”, by Maggie Black, and published by The British Museum Press.

I can imagine the cooks in the Abbot’s Kitchen cooking up this dish for the abbot. Here is my version of this recipe. I hope you enjoy it, and maybe think about Old England, and what it might have been like at Glastonbury Abbey. Enjoy!

Chicken with Rice and Almonds

A fairly simple recipe to bring to life the food of many years ago.

Ingredients

  • 8 oz. long grain rice
  • 2 1/2 pints chicken stock (I use homemade turkey stock)
  • 4 oz. ground almonds
  • 1# ground chicken (I use ground turkey)
  • 1 Tbsp. lard or butter, melted
  • Salt and pepper to taste
  • 2 oz. slivered almonds, toasted
  • A sprinkling of white sugar or dried saffron strands

Directions

  1. Cook the rice in 2 pints of the chicken stock. Cool.
  2. Cook the ground meat in another pan.
  3. In the remaining stock, steep the ground almonds for about 15 minutes. Strain the almond milk into the cooled rice, and bring to a simmer.
  4. Stir in the cooked ground meat and the lard, stirring to warm everything together.
  5. Season the dish as you cook it.
  6. Serve the chicken and rice in bowls with a sprinkle of slivered almonds and the sugar or saffron threads.