Pentagon 9-11 Memorial

Today I went to visit the September 11th Memorial at the Pentagon,which was open to the public on Sept. 11, 2008. This memorial was designed to remember the victims of the Sept. 11, 2001 tragedy. The following pictures will give you a sense of the the beauty and solemnity of this memorial.

Each cantilevered bench is dedicated to three 9-11 victims, with a reflecting pool of water beneath each bench.

At night, each reflecting pool is illuminated, making a beautiful, surreal impression on the viewer.

Duarte's Tavern...

                                                                    Duarte's Tavern




In the small, coastal farming town of Pescadero, lives a California landmark, Duarte's Tavern-a family-owned institution that has been around since 1894. Duarte's is known for cream of artichoke soup, crab cioppino, baked oysters and their olallieberry pie. The James Beard Foundation named this tavern an American Classic in 2003.


Recently my husband and I made our way over to Half Moon Bay to escape the heat of the valley, and to enjoy the beauty of the coast and the ocean. Years ago we had heard about Duarte's Tavern, and have eaten there five times over the years. 


There is something very special about the place. I like its history, and how long it has been serving excellent home-cooked meals. I also enjoy the rustic, old west atmosphere. There is nothing that comes close to it. Sitting at a small table in one of the several rooms, you are flanked by huge taxidermied specimens of marlin, or antlered deer. In addition, Duarte's draws people from all over, as it is mentioned in almost every tour guide book I have ever checked. So, you will find locals as well as out-of-towners, or out-of-staters seated next to you, which always makes for interesting conversations.


The olallieberry pie is worth the drive to Pescadero. Olallieberries are harvested along the California central coast for only six to eight weeks in summer, usually starting in mid-June. Duarte's freezes at least 30,000 pounds each season in order to make this pie year-round.


 Save room for a slice of this pie, as it is divine! However, if like me, there is no room for it after a delectable meal, then you can make it yourself! I did just this after our recent visit, and it was very close to the original. Here is the recipe, which I found on-line:


Duarte's Olallieberry Pie     Serves 8


1 1/2 cups cake or pastry flour, plus 1/4 cup for filling


3/4 cup vegetable shortening


1/4 cup whole milk


1/8 tsp. salt


2 pounds fresh or defrosted frozen olallieberries


1 cup granulated sugar


1. Preheat oven to 375 degrees.


2. In a large bowl, combine the flour and shortening. Using a handheld pastry blender, work the shortening into the flour, stopping as soon as pea-sized lumps form. Add the milk and salt, and stir with a spoon until the lumps combine to form a soft, easy-to-work dough. If it feels too dry, gently stir in one or two more teaspoons of shortening. 


3. Divide the dough into two equal pieces. Using your hands, gently shape one piece into a ball. The dough should be soft-even a little sticky. (If it feels dry, the crust will be hard.) If the dough seems too sticky, add a small amount of flour while rolling the dough ball a half dozen times in a circle with your hands until it holds together. Place the dough ball on a well-floured counter and flatten with a few quick strokes of a rolling pin. Flip the flattened piece, and roll it a few more times, adding a little flour to the pin if the dough sticks. Flip the dough again and continue rolling to form a circle of dough 9 to 10 inches in diameter, and up to 1/4 inch thick. Fold the dough circle in half, transfer it to a 9-inch pie pan, then unfold and trim the edge, leaving a 1/2-inch rim of dough around the pan.


4. In a medium-sized bowl, gently combine the olallieberries with the sugar and the remaining 1/4 cup of flour. Pour the berry mixture into the bottom crust.


5. Roll out the remaining dough for the top crust, and place it over the berries. Fold the edge of the top crust over the bottom crust, and seal the two together by pushing lightly with your fingertips. With a paring knife, cut a few slits in the top crust to allow steam to escape. 


6. Cover a cookie sheet with aluminum foil and set it on a low oven rack to catch drips from the pie. Place the pie in the center of a rack above it, and bake for 60-75 minutes, or until its golden brown and steaming. Allow the pie to cool for at least 15 minutes before serving.

Reverence for Life...

                                              Yosemite 




 The beauty of a sunrise, sunset, lake, mountain or stream, resonates within the spirit, and calls for a response. For each person the response will be felt and interpreted in a unique way consistent with that persons experiences, beliefs and values. Even so, the reverberations felt within a person to the beauty of nature go very deeply into the core of our human nature, and how we were created.


Nature in all its glory, nurtures and refreshes the spirit. There is a slowing down of our internal motor when we come across a breathtaking view. This slowing down can be perceived physically in a decrease in blood pressure, pulse and respiration rates. There can be a sense of coming home to what matters most in life when ones visual field is full of a beautiful sunset (as in the above photo). All of the extraneous elements that distract us, or irritate, annoy, or in other ways disquiet our spirit, are somehow stripped away, and we are left focusing on the magnificence before us. It is in these precious moments that we get a glimpse of heaven on this earth. It is also in these moments that we can come to a deeper appreciation of the gift of life.  

Favorite Cookbooks...

                                              Kathy's Favorite Cookbooks


I own close to 50 cookbooks, which cover all types of international food, culinary techniques, and basic kitchen knowledge. Some of these cookbooks I have had for over 30 years, such as my Betty Crocker cookbook. Others I have owned for a short time, such as Lulu's Provencal Table, which was given to me by my father on Labor Day weekend 2010, when I visited my parents in Bend, Oregon.


My last post was about inspiration, and these cookbooks are where much of my inspiration comes from for cooking and baking. In addition, the magazine "Fine Cooking" also offers a wealth of information, excellent recipes, stunning pictures of succulent dishes, and wonderful tips on all kinds of problems that may arise while in the kitchen.


Recently I picked up a used copy of Elizabeth David's Mediterranean Food, which is quite a find from a used book sale because it goes into the history behind the recipes. Originally published in 1950, this little book is a treasure trove of historical knowledge, mixed with the expertise of a renowned chef. Elizabeth David was England's revered culinary authority, who revolutionized British cooking in the 1950's.


Marion Cunningham (of Walnut Creek) has written many great cookbooks, one of which I turn to several times a month when looking for a recipe from the past.The title of this cookbook is Lost Recipes, and I have made Joe's Special, Vegetable Frittata, Popovers and many others that remind me of the things my Mom would make when I was growing up.


I cannot leave out mentioning the Cafe Beaujolais Cookbook, written by Margaret Fox (former owner/chef at Cafe Beaujolais Restaurant in Mendocino, CA.) The Black Bean Chile recipe (which is what Julia Child ordered when she visited this restaurant in the early 1980's) is excellent! The Pumpkin Muffin recipe and Sour Cream Waffle recipe are also some of my favorites from this cookbook.


Related to the Cafe Beaujolais Cookbook is the cookbook titled Morning Food by Margaret Fox published in 2006. This dogeared book focuses on food that will make family and friends jump out of bed to get to the breakfast table first! My favorite recipe from this book is Buttermilk-Cinnamon Coffeecake, which the restaurant was known for. In addition, there are a large variety of waffle, french toast, and omelet recipes-Blue Cheese, Bacon, Apple and Walnut Omelette being my favorite.

In honor of chef Alice Waters, of Berkeley's Chez Panisse Restaurant fame, I must include one of her many cookbooks titled Chez Panisse Cooking, published in 1988.This book is a reference book for me. I have never made a single recipe from this book, but I have enjoyed reading it for ideas over the years. My Dad loved the restaurant, and knew Alice Waters. I remember eating there once as a teenager with my family.

I would be doing a great disservice to Julia Child if I didn't include her Mastering the Art of French Cooking in my list of all-time favorite cookbooks. I have only made one recipe from this massive book...Boeuf Bourguignon (beef stew in red wine, with bacon, onions and mushrooms). This recipe is worth the price of the book!! Guests have always loved it. It was one of the recipes I made for my parents when they would come for dinner. 

Related to Mastering the Art of French Cooking, is Julia and Jacques Cooking at Home. This is a delightful book that is co-written by both chefs, with each of them
weighing in their tips and advice for each recipe. They had a wonderful friendship, and it shines through in the pages of this 400 page cookbook that is filled with beautiful full-page photos. I just got my hands on this book, and plan to try something from it soon.

~Kathy~ 

Inspiration...

Lately I have been pondering this word inspiration because it is a word that is full of meaning for me. I often decide to take up a new hobby, or take a class,travel, or read a book because I am inspired to do so.In fact, I think that quite a bit of how, when or why I decide to do something is based upon this very word...inspiration. 


I am not entirely sure that this is a good thing, and yet I think it has become my mode of operation, and at this point in my life it would be difficult to change. I admire those who carefully plan and plot, weighing alternatives to decide the best course of action, while trying to address all options equally. Somehow these types of abilities skipped my DNA, or maybe that is just my excuse for not taking the needed time to weigh all options before making a decision.


Even so, I am content with how I arrive at decisions. Thus far in my life I think I have made very good, if not excellent choices. I don't want to leave out the reality that faith has played in my life, and it has been a huge factor on many levels. 


There are many people who have inspired me along the way as well. Notable among them are my parents, friends and adopted Grandmother. Patients I have cared for have also taught me so much about life, love, suffering and forgiveness.
My husband has also been influential in how I have made decisions and lived my life. Everyone needs a good listener and sounding board, and he has always been there for me.


Many factors play into the complex feeling of being inspired, whether it be to better oneself, become more knowledgeable, push oneself into uncharted waters, challenge oneself at a higher level, see the world, discover something...it is nearly impossible to pin down just one cause of an inspiration. Relying on self-knowledge helps, as does talking things over with trusted family members and friends. It also helps to consult a higher power.