Memorial Day U.S. Flag Etiquette

Memorial Day is just a few days away and it's a good time to refresh our memory on how to proudly display our flag in honor of our fallen heroes.

According to www.usflag.org, there is a protocol for properly displaying the flag, specifically on Memorial Day.

The flag is to be flown at half-staff until noon, and then raised to full-staff until sunset on that day. If the flag is properly illuminated or weather proof, it may remain all night. If not, the flag should be removed at sunset.

When raising the flag to half-staff, first raise it quickly to full-staff, then slowly down to half-staff.

General American Flag Etiquette:

The American flag should always be flown higher than other flags, such as state flags. If displaying flags of other nations, they should be flown separately but at the same height.

The American flag is never to touch the ground, be written on, be worn as clothing, have anything attached to it, or be printed on anything made to be disposable. The flag isn't to be flown in inclement weather, unless it is an "all-weather" flag. It isn't to be flown upside down, except as a distress signal.

For more information on Federal Law regarding display of the American flag, click here for a pdf sheet from the U.S. Senate.

Poppies of Memorial Day

Have you seen them? Veterans dispensing poppies in public places near Memorial Day? I have ... but it's been ... years and years and years. The last time I remember seeing poppies dispersed was years ago at a grocery store. I was just a child.

Sad, how some of our cherished traditions falter for lack of understanding and rememberance. My grandparents always accepted those poppies. I was probably told the significance of those poppies, but the memory escaped adulthood.

Decoration Day, or Memorial Day as we now call it, is quickly approaching. While researching a blog on the origins of Memorial Day I came across

This was the poem written by World War I Colonel John McCrae, a surgeon with Canada's First Brigade Artillery. It expressed McCrae's grief over the "row on row" of graves of soldiers who had died on Flanders' battlefields, located in a region of western Belgium and northern France. The poem presented a striking image of the bright red flowers blooming among the rows of white crosses and became a rallying cry to all who fought in the First World War. The first printed version of it reportedly was in December 1915, in the British magazine Punch.

McCrae's poem had a huge impact on two women, Anna E. Guerin of France and Georgia native Moina Michael. Both worked hard to initiate the sale of artificial poppies to help orphans and others left destitute by the war. By the time Guerin established the first sale in the U.S., in 1920 with the help of The American Legion, the poppy was well known in the allied countries — America, Britain, France, Canada, Australia and New Zealand — as the "Flower of Remembrance." Proceeds from that first sale went to the American and French Children's League.

In Flanders Fields
By John McCrae
In Flanders fields the poppies blow
Between the crosses, row on row,
That mark our place; and in the sky
The larks, still bravely singing, fly.
Scarce heard amid the guns below.
We are the dead. Short days ago
We lived, felt dawn, saw sunset glow
Loved, and were loved, and now we lie
In Flanders fields.
Take up our quarrel with the foe:
To you from failing hands we throw
The torch; be yours to hold it high.
If ye break faith with us who die
We shall not sleep, though poppies grow
In Flanders fields.

Ghirardelli Dark Chocolate Espresso Brownies

I started to look ahead to Memorial Day on this overcast Saturday, the weekend before, and realized that there's rarely been one, a Memorial Day, in our family without some form of chocolate whether it be in the form of cake or brownies on our holiday menu. Both of my grandmothers favored it and we grandchildren have carried on.

Not a hard task to carry on, mind you.

Today, however, is filled with Saturday chores, sporting events, and engagements. Very little time but my boys were scavenging through the pantry for something sweet. I was thinking of Memorial Day ... so I tried something fast. It was so delicious, I just had to pass along.

Super easy, super quick prep work ... but oh so delicious results. If you're a brownie fan, this is a keeper!

Ghirardelli Dark Chocolate Espresso Brownies

1 20 oz box Ghirardelli Dark Chocolate Brownie Mix
1/4 cup water
1/2 cup Canola Oil
1 egg
2 teaspoons instant espresso powder

Directions:

Preheat oven to 325 degrees and prepare an 8 in x 8 in pan with non-stick cooking spray.

Place water, oil, egg and espresso in medium bowl and stir until fully mixed. Add brownie mix and stir until blended. Spread in prepared pan.

Bake in an 8 in x 8 in pan as follows. If your pan is glass, bake for 45-50 minutes. If your pan is metal, bake for 40-45 minutes.

Enjoy! And by the way, my 12-year-old absolutely loved these!

Strawberry Rhubarb Pie

It's rhubarb season and very nearly strawberry season in the Pacific Northwest. Here is a family favorite recipe to celebrate the season. Enjoy.

For more on rhubarb, click here.



Strawberry Rhubarb Pie

1 1/2 cup sugar
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon nutmeg
4 1/2 cups rhubarb, cut into 1/2-inch pieces
2 cups strawberries, sliced
2 tablespoons butter

Pastry for 2-crust 10-inch pie

Combine sugar, flour, salt and nutmeg. Add fruit, mixing well. Let stand 20 minutes. Spoon into 10-inch pastry lined pie plate. Dot with butter. Top with 2nd pastry and flute the edge.

Bake at 400 degrees for about 1 hr, 20 minutes or until done.

Your kitchen, I promise, will smell divine!

Season's Best: Rhubarb

It's that time of year again, when that hardy perennial is at its peak, even this year with our colder than average temperature and heavier than average rainfall. Often times dubbed the "pie plant," rhubarb is truly so much more.

While my husband absolutely salivates over Strawberry Rhubarb Pie, this tart fruit is absolutely stupendous in savory dishes as well. And yes ... I didn't misspeak, I do mean fruit. More on that later.

While in some climates, rhubarb can be found year around, in the northern sections, it is found in our markets usually from April until June. I am buying rhubarb now from Puyallup, WA and am told that Oregon rhubarb will also soon be available in our stores. While local produce will be delayed, I'm told, by 3-4 weeks, rhubarb is in its prime.

What to Look For: Thin, red, crisp stalks have the best texture. If stalks are floppy, it indicates they were picked too long ago.

How to Store: Wrap in plastic and refrigerate for up to 1 week.

Rhubarb is a perennial vegetable that grows well in most of the United States.

While I will admit that I truly disliked rhubarb as a child, I will say that even so, I was fascinated by the gigantic dark green leaves (which are toxic by the way) and their brilliant scarlet stalks that always grew in my Grandmother Maria's garden in Wapato, Washington.

The family would be so excited when she began to make her rhubarb pies. Secretly, I couldn't wait for the "season" to end for fear I would have to "take a bite." In retrospect, how I long for those days now. Those endless summer days spent catching grasshoppers with my cousins, dressing up, creating outdoor plays and picnics under the trees; the scorching eastern Washington sun tanning our noses and arms and legs ... and the absolute freedom to explore and dream and ... just be. And it all began with the first fruits of the season ... rhubarb and its like.

Rhubarb has been used medicinally in China since 2700 BC and is a native plant of western China but also grows prolifically along Russia's Volga River. Rhubarb has been used as a strong laxative for more than 5,000 years and has an astringent effect on the mucous membranes of the mouth and the nasal cavity.

Nutritionally, rhubarb is rich in vitamin C and dietary fiber.

Oh ... the fruit thing. One would think rhubarb would be classified as a vegetable. One would be wrong. It is considered a fruit, since 1947. A New York court ruled it a fruit for regulation and taxation purposes. Apparently, by classifying it as a fruit, it reduced taxes paid.

To get you in the mood for the season, I've posted a recipes for Strawberry Rhubarb Pie. It's a family favorite that is delicious served warm and cold, depending, of course, on the weather. Enjoy ... no matter what our spring weather brings.

Recipe: Strawberry Rhubarb Pie

Kentucky Burgoo

This recipe is a tradition of the Kentucky Derby and to which most have their own unique spin and variation. Having not grown up in the south, I take my cue from those who have.

Traditionally, Burgoo is spicy blend of meat, potatoes and vegetables which demands a long and slow cook to develop the flavors. Best prepared a day in advance with a quick reheat prior to serving. While early versions of Burgoo featured squirrel meat, I'm told, modern recipes most often call for chicken.

2 pounds pork tenderloin
1 pound beef sirloin
1 whole chicken, quartered and skin removed
1 quart chicken stock
2 quarts water
4 medium boiling potatoes, peeled and chopped
2 medium onions, coarsely chopped
1 large green pepper, coarsely chopped
3 garlic cloves, chopped
4 carrots, peeled and sliced
1 cup okra, but into 1/8-inch slices
1 cup shredded green cabbage
1 cup thinly sliced celery
2 cups corn kernels
3 cups canned tomatoes
3 cups tomato puree
2 tablespoons Worcestershire sauce
1 teaspoon freshly ground black pepper
2 teaspoons Tabasco sauce
1/4 cup dark brown sugar
1/2 teaspoon salt
1 cup chopped parsley
2 cups peas

Salt and pepper to taste. Serves 12 to 16.

Place all meats in a large Dutch oven and add the stock and water. Please over low heat and bring to a simmer. Cook slowly until the meats begin to fall from the bone. About 2 hours.

Remove the meats from the Oven and cut them into chunks. Discard bones and return meat to the Dutch oven. Add all remaining ingredients except for the parsley and peas.

Simmer slowly, stirring frequently, until thick, about 2 hours. Stir in parsley and peas and cook another 10 minutes.

Photo: Women's Day

Kentucky Derby Menu

One of my favorite occasions to celebrate and entertain is the Kentucky Derby. For years I've gathered people together to celebrate, in some form or fashion.

For me, it really isn't all about the horse racing, although I love thoroughbred horses. And while I love the hats, and the fanfare ... what captivates me most is celebrating the southern charm, southern hospitality. Warmth and generosity and refinement and beauty. And nothing, in my mind, embodies that spirit more than the Kentucky Derby.

I've shared further reflections on my personal blog, but below is a menu that when I am lucky enough to entertain on that day, I like to use variations of.

This is a day when I love to bring out my lacy linens, even the battenburg lace saved from the 80's when I was still filling a hope chest. Of course, my most pastel china, Wedgwood crystal goblets and silver. And roses ... it isn't a celebration of the Kentucky Derby without roses!

Kentucky Derby Menu

Mint Juleps (see below)
Spiced Nuts
Toast Points

Kentucky Burgoo
Green Mixed Salad with Cherry Tomatoes
Fruit Salad
Garlic Cheese Grits
Buttermilk Biscuits

Kentucky Derby Chocolate Pecan Pie


Mint Juleps
Non-Alcoholic Version

4 Mint sprigs
1 1/2 cups Sugar
2 cups Cold water
3/4 cup freshly squeezed lemon juice
1 1/2 quarts Ginger Ale

Garnish with mint

** Sunshine preferred.

Kentucky Derby Chocolate Pecan Pie

Not too far from downtown Louisville, Kentucky was restaurant called the The Melrose Inn. Sadly, it closed doors in 2000, but was the home of the quintessential Derby-Pie®, a delectable desert forever entrenched in Kentucky Derby traditions for thousands.

Fortunately for many, this pie is still available online and at area markets: http://www.derbypie.com.

While the traditional Derby Pie is a copyrighted recipe, it is possible to serve a variation of this chocolate and walnut tart, commonly made with pecans, chocolate chips and Kentucky bourbon. Some like to add butterscotch and caramel. Below is my version and a family favorite.

Chocolate Pecan Pie

9" pie shell, edges crimped

1 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
2 eggs, slightly beaten
1 teaspoon vanilla
1/3 cup butter, melted and cooled
1 cup light corn syrup
1 cup chopped pecans
1 cup chocolate chips

Mix dry ingredients. Slowly add wet ingredients; eggs, vanilla, butter and corn syrup. Incorporate chocolate chips and pecans and pour into pie shell. Bake at 375 degrees for 40 to 50 minutes, or until filling is set.

Cool for at least 30 minutes before serving.