Fort Nashborough Luncheon ~ Wives of the Signers

On the beautiful campus of Vanderbilt University, in the University  Club where we meet monthly, my Fort Nashborough Chapter celebrated the last Daughters of the American Revolution luncheon of our season with an awards presentation. I believe Fort Nashborough received the most recognition for outstanding service of all the chapters in the state of Tennessee. We also welcomed several new Daughters including my friend, Kathy Saine, and her daughter, Katie, who is considered a new 'Junior.'

My song, "Wives of the Signers," a tribute to the wives of the signers of the Declaration of Independence, won 1st Place in state and nationally in the American Heritage Music Composition category - which I sang as a salute to the wives of the signers.

Wonderful Ebraile  and William Mwiserwa received our Community Service Award for their work with missions in Rwanda. Their heart wrenching, inspirational story of escape from Rwanda--but not without losing 70 members of their family--unfolded with not a dry eye in the house. 

 

Toasting God and the wives of the signers singing my award-winning song, Wives of the Signers

 

 

 



Bruce, me, our Fort Nashborough Regent, Ellen Jordan, Ebraile and William Mwiserwa

 

 

Bruce, Susan Winchester, Helen Mackie, Debbie Laidlaw, my friend and new Daughter, (on my right) Kathy Saine, and her daughter, Katie, and Jennifer Watts-Martin.

 

 

 

 

 

 

 



On Writing Well

     Every so often the Lord speaks loudly to me in his still small voice. One ear is always tilted in his direction, but I'm generally preoccupied with the "here and now" rather than "hear, and then..."  As I continue writing, working on several projects -- while others wait in the wings -- the Lord whispers through a book I'm savoring: On Writing Well.

     My recent "find," On Writing Well, by William Zinsser is, of course, on writing well. Zinsser taught writing (non-fiction) at Yale back in the '70's.  I stumbled on one of his audio cassettes and after listening to it several times, bought his book. It's invaluable. Zinsser, in his 90th year, now blind, is still teaching, talking to students, and expounding on his theme:

4 Principles of Good Writing:
1.) Clarity
2.) Simplicity
3.) Brevity
4.) Humanity

One of Mr. Zinsser's favorite books is Walden;or Life in the Woods by Henry David Thoreau.  I just  checked it out of the library. Having been a huge Ralph Waldo Emerson fan (did you know Walden's Pond was on Emerson's property in Concord Mass.? Neither did I.) I had resisted reading Thoreau because he seemed too 'wordy.'

While preparing snacks for watching the Superbowl, I stopped to look for something casual to wear. I couldn't find a thing! Bruce said, "Why don't you wear the tee-shirt you bought at Radnor Lake?" Great idea.  So, I pulled the Radnor tee out of my drawer,  and what do you suppose was written on the front below the Lake scene? A quote from Henry David Thoreau's book Walden....the same quote I just finished reading in his book...the one William Zinsser suggested as a study in On Writing Well.  "We need the tonic of wilderness, - to wade sometimes in marshes where the bittern and the meadow - hen lurk..." ~ Henry David Thoreau.

The Bible says "He who dwells in the secret place of the Lord Most High God abides in the shadow of the Almighty"(Psalm 91.) I need the spiritual tonic of the Most High God, and God's natural wilderness on which to feast my eyes and refresh my mind.  I'm inexpressibly relieved to know I have both along the trails of Tennessee and, through it all, still hear God whisper loudly and clearly telling me I'm on the right trail... a happy trail!

Now, back to those chicken wings :)

September is National Biscuit Month: Build A Better Biscuit!

       Yes, I know there are other, more pressing matters going on in this crazy, upside down world in which we live, BUT...I simply had to pause for the cause: September is National Biscuit Month, and have I got a biscuit for you!

Recently, advised by my doctor to lower my cholesterol, I began investigating biscuit making with Earth Balance, a vegan product with no cholesterol made with healthy ingredients. In fact, I made a Bagel, Lox, and Egg Strata last week-end with Earth Balance, Egg Beaters, and Almond Milk and it was just as fabulous as when using the artery clogging ingredients. We use it in our house now  (having made the switch from butter after receiving the cold hard facts from doc.) It's more expensive than butter, but I always say, "I'd rather pay the farmer than the doctor," if you know what I mean. Earth Balance is delicious and tastes like butter. We also switched from Half and Half to a coconut milk product. No more red meat, either. And I walk at least 1 mile a day. But, I digress.

For the sake of time, I admit, I adapted the below recipe from a baker who adapted it from Alton Brown. But as an accomplished biscuit maker...and eater, this recipe works. The lemon juice gives it that extra buttermilk 'tang' one expects from a biscuit. And feel free to slather this mini-work-of-art with Earth Balance. Scrumptious! And one more thing: set the dry ingredients mixed with "butter" to that coarse pea-like consistency back in the 'fridge' for about 15 minutes. This hardens the 'butter' which softened when manipulated into the flour mixture by hot hands.

So here it is. I will use Earth Balance forevermore, in all (most of :) my baked goods. I feel better physically and mentally knowing I'm helping myself stay healthy. Not "earth-shaking," but Earth Balance. Enjoy!

Beauties! So you know what to expect:

 

 

Ingredients

• 2 cups unbleached all-purpose flour
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp sea salt
• 4 Tbsp non-dairy, unsalted butter (I use Earth Balance)
• 1 cup unsweetened PLAIN almond milk + 1 Tbsp fresh lemon juice

Instructions

1. Preheat oven to 450 degrees F.
2. Mix dry ingredients together in a large bowl.
3. Add cold butter and use fingers or a pastry cutter to combine the two until only small pieces remain and it looks like sand. Work quickly so the butter doesn’t get too warm.
4. Make a well in the dry ingredients and, using a wooden spoon, stir gently while pouring in the almond milk mixture 1/4 cup at a time. You may not need all of it. Stir until just slightly combined – it will be sticky.
5. Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself 5-6 times – hardly kneading.
6. Form into a 1-inch thick disc, handling as little as possible.
7. Use a 1-inch thick dough cutter or a similar-shape object with sharp edges (such as a cocktail shaker) and push straight down through the dough, then slightly twist. Repeat and place biscuits on a baking sheet in two rows, making sure they just touch – this will help them rise uniformly. Gently reform the dough and cut out one or two more biscuits – you should have 7-8.
8. Next brush the tops with a bit more of melted non-dairy butter and gently press a small divot in the center using two fingers. This will also help them rise evenly, so the middle won’t form a dome.
9. Bake in a 450 degree oven for 10-15 minutes or until fluffy and slightly golden brown. Serve immediately. Let remaining biscuits cool completely before storing them in an airtight container or bag.

 

 



There's No Berry Like A Blueberry...Pudding, (that is)

 

Every year about this time, we follow the trails of Tennessee to our summer home in the mountains of North Carolina. While here, I try not to be obnoxious about our blueberries. But they are prolific. It occurs to me, however, while looking out the kitchen window, that I have not picked any berries in a couple of days. Man o' man! Wow! And no mosquito bites, either! It's a cool 70 degrees according the tree thermometer. I simply must find a home for these cerulean morsels.

 

As a member of the Fort Nashborough Daughters of the American Revolution, I have become fascinated with Colonial recipes and methods of cookery. In fact, I love the word "cookery."

Desiring a delicious uniqueness for my 'yield,' I discovered this recipe for Colonial Blueberry Pudding. I may need a few more berries to complete my dish, but, like any true musician, I'm gonna keep on pickin.'

Originally, this dish was made with whortleberries, also called bilberries, which are the blackish fruit of a small European shrub. They're related to blueberries and huckleberries. I thought I'd improvise and use our fresh blueberries.
Although it's called a pudding, it's more like a moist coffeecake. If you're wondering why the recipe doesn't call for baking powder or baking soda, well-beaten egg whites provide the leavening for the dish.

 

This Colonial dessert can be baked in a covered, cast-iron skillet in the hearth or simply baked in your home oven (using a cast-iron skillet, too, if you like.)

Note: Fairy Butter is spread over the top of wedge-shaped slices of the pudding.

 

MRS. HUMPHREY'S WHORTLEBERRY (or BLUEBERRY) PUDDING

From The Shirley Plantation Collection (1660-1900)

 

You'll need:

1 cup softened butter

2 cups sugar

4 eggs, separated

2 3/4 cups sifted flour

4 cups blueberries, coarsely mashed

Fairy Butter (see recipe below)

Cream butter and sugar together until light and fluffy.

Beat egg yolks in separate bowl that's clean and cool. When yolks are lightened in color, gradually add them to the creamed mixture, blending well as you do it.

Reserve 1/4 cup of flour and add remainder to creamed mixture, blending well.

Beat egg whites until stiff. Gently fold into mixture.

Combine remaining 1/4 cup flour with berries that have been lightly crushed. Fold into batter.

Directions:

Preheat oven to 350 degrees. Pour batter into 12-cup, well-greased Bundt pan or divide batter in half and bake in two greased 8-inch pie plates. Bake until a knife inserted in the center comes out clean, about 50 to 60 minutes.

*You can serve the pudding with Fairy Butter, a recipe from Hannah Glasse, an Englishwoman who wrote "The Art of Cooking" in 1747. Hannah Glasse's book of cookery is a 'find' for those of us who enjoy the unique, fine art of Colonial cooking and baking.

FAIRY BUTTER

2 yolks from hard-boiled eggs, mashed as for deviled eggs

2 tsps. orange flower water or orange-flavored liqueur

1 to 2 Tbsps. confectioners' sugar or to taste

4 Tbsps. of softened butter

Shell the eggs. Discard the whites or reserve for another use. Mash the yolks and mix them with orange flower water and sugar for a smooth paste. Then blend in butter until smooth. Force mixture through a fine sieve for really smooth texture. Chill. Serve with slices of the pudding.

 

Enjoy this delicious tradition... along the Trails of Tennessee.

 

 



A Peachy Way to Spend the Day

A perfectly peachy way to spend the day in N.C. My yield from that peck of birthday fruit we picked at Farmer's Market in Asheville. Six golden, glorious, globes! And they are truly delicious. We be jammin' now  :)

 

 

 

Happy Birthday from Asheville, North Carolina!

July 1st was a beautiful day for a birthday... mine!

 Lunch at the very cool Early Girl Eatery in Asheville, N.C., a stop at Farmer's Market for fresh peaches for jam I'll enjoying making. Our yearly dinner at the Jarrett House in Dillsboro. Saving the best for last, Bruce wrote a classical piece for me "Lynne's Largo." We savored his song on our deck back in Sylva at twilight.  I'm grateful for a full, rich b-day!

 

 

Abraham Louis DeMoss, Founder of Bellevue, Tennessee Grave Marking Ceremony

Along the trails of Tennessee today, in Bellevue, The Tennessee Sons of the American Revolution held a ceremony at the Old DeMoss Cemetery marking the grave of it's founder, Abraham Louis DeMoss. The TSAR Color Guard presented a three - volley musket salute, author/historian, Ridley Wills, gave a wonderful account of the DeMoss family and even held a Justice of the Peace book by Judge John Haywood - owned by Louis DeMoss, circa 1811. It was fitting salute to a solid patriot on a beautiful Sunday afternoon. Bruce and I sang a song we wrote with Rep. Terri Lynn Weaver "Our Patriot Dream." We were honored to be a part. Bruce is playing his father's mandolin.

 

 

 

 

 

Playing "Our Patriot Dream"

 

 

With Ridley Wills and Nina Tackett