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So, with our faces still aglow from the Dylan concert, we decided to spend Saturday doing what I've we've always wanted to do in New York.

For years I had been hearing about Books of Wonder, the oldest and largest independent children's bookstore in the city. Years ago, I had ordered some lovely Wizard of Oz editions from them via mail order, and now I was anxious to see the store in person.


It was exciting spotting their banner on 18 West 18th Street, and entering via the Cupcake Cafe -- these people know exactly where I live! There's nothing like sitting down with a scrumptious cupcake and a good book, but first things first.

 
The yummy Cupcake Cafe was cute and cozy.


Front register area

It had been awhile since my last foray into an indie bookstore, since all the ones I used to frequent in my area have sadly closed. I immediately felt at home as I wandered around, appreciating the wonderful displays featuring new and familiar titles, many of them signed.


This is what it's all about.

The back of the store had a gallery featuring awesome pieces of original art, and shelves stocked with old and rare books.



Every weekend, and some weekdays, the store hosts special events. It just so happens that this particular Saturday, they were having a mega booksigning with eight picture book authors and illustrators, including the one-and-only National Ambassador for Young People's Literature, Jon Scieszka! Hee!




Picture book panel set up in gallery area.

After introducing their newest releases, the panel took questions, bantered back and forth, and then signed a boat load of books for very enthusiastic fans. Besides Scieszka's Melvin Might?, I picked up Laurie Keller's Arnie the Doughnut (well, what did you expect from a foodie)? She agreed to stop by alphabet soup in 2009!


Seated are (l-r)Jon Scieszka, David Gordon, Brett Helquist, and Art Spiegelman.


Art again, Dean Haspiel, Laurie Keller, Bob Shea, and Laura Cornell.


Jon is the perfect ambassador -- charming and charismatic. 


Jon and David discuss Jill Esbaum's To the Big Top!

I also noted that I am probably the only person on the planet who's not familiar with Art Spiegelman's work, and it was fate that he just happened to be there that day. Recently I had been receiving emails from his publicist, asking if I wanted to review his books, and I had not yet had a chance to check him out. I would say over half of the people at the signing were there for Art.

There were so many books I wanted to buy, but the entire store refused to fit in my carry-on bag. I did manage to tote home signed copies of Kevin Henkes' Old Bear and Lilly's Purple Plastic Purse, though, both birthday gifts for friends.

I was so taken with the books, atmosphere and energetic and attentive staff (practically unheard of in chain bookstores), that I forgot to eat a cupcake. And that's really saying something.

Another thing I had always wanted to do was dine at the Algonquin, the oldest operating hotel in New York City, which is famous for the Round Table, a group of literary luminaries who lunched here daily for ten years beginning in 1919.

      

As we sat waiting for our lunches, I listened for witty exchanges among the likes of Dorothy Parker, Robert Benchley, Harpo Marx, and Edna Ferber. I tried to imagine Douglas Fairbanks and William Faulkner walking into the lobby, and Alan Jay Lerner and Frederick Lowe composing My Fair Lady upstairs in Lerner's suite. It's only my favorite musical of all time! 


Beautiful understated elegance and Edwardian decor.

Esconced in the comfy Round Table Room, we couldn't help but overhear an interesting conversation between three elderly gentlemen, discussing whether or not they should publish someone's book.


Painting of the Round Table, who actually called themselves the "Vicious Circle."

From what I could gather, the manuscript in question was written by an eminent theologian, and while the subject matter was definitely desirable, the man doing most of the talking (perhaps an editor), was unsure whether he wanted to devote the time necessary to help the writer revise. Their other hot topic was whether to purchase property in Chautauqua. Since they used words like, "gauntlet," "Augustine" and "languishing," it was like watching a Jeremy Irons movie. But maybe the Algonquin has that effect on people.

To top off our visit, we made our required pilgrimmage to The Plaza, because I'm a huge Eloise fan. One day, when I win the lottery, I will fulfill my dream of staying at this sumptuous world class Beaux Arts wonder, the only hotel in New York City listed as a National Historic Landmark. It's one of those places where, as soon as you walk in, you feel the elegance and luxury, and know, instinctively, that nothing bad could ever happen to you there. Our final stop was a peek in Tiffany's window. Audrey Hepburn, after all, was the one who started my love affair with New York in the first place.


I am Jama. I am six. I am a city child. I live at the Plaza.

So, I really couldn't have asked for more on this grand adventure. It included three of my very favorite things -- music, books, and food. Thanks for tagging along with me, and have a glorious day!

"Ah! on Thanksgiving Day, when from East and from West,
From North and from South, come the pilgrim and guest,
When the gray-haired New Englander sees round his board
The old broken links of affection restored,
When the care-wearied man seeks his mother once more,
And the worn matron smiles where the girl smiled before --
What moistens the lip and what brightens the eye?
What calls back the past, like the rich pumpkin pie?"
~ from "The Pumpkin," by John Greenleaf Whittier

"As we celebrate Thanksgiving, let us remember that while Americans are an independent people, we are also interdependent. Our greatest achievements are those we have accomplished together, pooling our skills, our traditions, our knowledge."
~ from The Thanksgiving Ceremony by Edward Bleier

Happy Thanksgiving to all, but especially to James, Margaret, Newton, Alison, Jared, Julia, Leo, Snickers, Aunty Inez, Lani and Chuck, Lori, Mason, Rachel, and Trinity.

xxxooo,
Len and Jama

P.S. If you're positively stuffed and can't do much of anything except sit there, you might as well take this Thanksgiving Trivia quiz! For every wrong answer, eat another piece of pie and say "thank you." :)

~ This is the seventh in a series of posts about Presidential Food



Important things can happen in a tavern.

Random, fun, history-making, world-changing important things.

Like resting from a long day of travel and savoring a good meal with friends, dancing the night away in the ballroom, or attending a musical or theatrical performance. While you're there, why not meet with other like-minded people to plan a revolution?

Our founding fathers certainly found Gadsby's Tavern in Alexandria, Virginia, to be the place. During the 18th and early 19th centuries, it was the political, business and social center of the city. Its reputation as an elegantly appointed establishment attracted many of the important political figures of the day.


Gadsby's is actually two buildings; 1785 tavern on the left, 1792 City Hotel on the right, which houses the restaurant, and was considered a skyscraper back in the day.

Washington headquartered here during the revolution, and delivered his farewell address to his soldiers on the front steps at war's end. Jefferson's inaugural dinner and ball took place here. In fact, our first five Presidents all spent time here, chatting about America over their rum punch and Madeira.

    
      Third floor ballroom; 5 Presidents partied here.

    
     Photos © Office of Historic Alexandria

No public building in America is more intimately associated with the struggle for independence and establishment of national sovereignty.

Recently, Len and I were lucky enough to be invited to dine at Gadsby's. It was our third time there, and always a treat. The tavern has been beautifully restored and features Colonial fare served by knowledgeable "in character" servers.


Colonial hottie sets our table.


Frank, a professor from Ohio, and Liz, our hostess.


I had the seafood plate (rockfish, shrimp and scallops).


Len had the gentleman's pie.

Mr. John Hall, an urbane raconteur and minstrel, delighted everyone with his rollicking and bawdy wit. He wandered from table to table, greeting visitors with tidbits about life in the 18th century. I asked him if Mr. Jefferson had been by lately, and he said he had not seen the President for some time, as he had been in seclusion over matters of State.


Mr. Hall regaled us with "Greensleeves."


Mr. Hall couldn't take me up on my engagement offer because of his "wife of 26 year."

A quick glance around the room proved interesting, too -- I saw Sara Zarr and Sameera Righton look-alikes, a man with an ill-fitting wig, and a woman who had stolen my necklace. We reluctantly called it a night, disappointed at not seeing Lafayette or John Paul Jones.

I think I should collect Colonial taverns; it's so much fun imagining people of yore gathering, noshing, celebrating, gossiping, and debating, while cooking up a recipe for a new nation. What those walls must have heard! Merriment and a mission.

See the other Presidential Food posts here.

*Photo of Gadsby's exterior by Dmadeo, Creative Commons Attribution-ShareAlike 3.0 Unported License.

My great-niece, Melia, apple picking in Oregon.

Thanks to you, I just polished off a piece of apple pie.

I wanted to write about apples today, and I needed a boost to get into the right mindset. Just trying to keep it real :)!

I love apples so much that my very first theme on this blog was Apple Month (October 2007). I shared poems, recipes, and various facts, trivia and folklore. Apples, which date back to prehistoric times, are the perfect fruit -- extremely versatile, and the most varied on earth (7500 varieties in the U.S. alone). They were first cultivated in Egypt, and became a favorite of the ancient Greeks and Romans.
 
Thank you, early American settlers, for bringing apple seeds with you from Europe! Records from the Massachusetts Bay Colony indicate apples were grown in New England as early as 1630. Missionaries, traders, and Native Americans then carried seeds westward, and of course, John Chapman was responsible for extensive plantings of trees in the Midwest.


These Granny Smiths sacrificed themselves for my pie.

Though apples aren't overflowing with vitamins and minerals like some other fruits, they do shine when it comes to Vitamin C, potassium, antioxidants, and fiber. They boost lung function and keep blood sugar stable. And did you know that apple juice was one of the earliest prescribed antidepressants?

*Sips some apple cider*

Right about now, I'm craving a few apple picture books. These are sweet, juicy, crunchy, life-affirming, beautiful, and inspiring. Share them with your kids, and enjoy them in one long peel.

Apples to Oregon, by Deborah Hopkinson, pictures by Nancy Carpenter (Atheneum, 2004). A rollicking tall tale loosely based on the true story of Henderson Luelling, who with his family of eight children, transported 700 plants and fruit trees from Iowa to Oregon by wagon in the 19th century.



Finding water on the journey to keep the saplings alive was a huge challenge, but they succeeded in planting Oregon's first orchard in Milwaukie, about six miles south of Portland. The narrator, a spirited young'un named Delicious, relates the perils they faced, including river crossings, steep mountains, deserts, and frost, while Nancy Carpenter's oil paintings are brimming with action, fun, and just the right amount of exaggeration to keep the tension high.

Johnny Appleseed: The Legend and the Truth, by Jane Yolen, pictures by Jim Burke (HarperCollins, 2008). A beautifully executed telling of John Chapman's life, consisting of lyrical prose accentuated with poetry. Yolen carefully separates fact from fiction, in order to clarify misconceptions about this larger-than-life legend. Each stanza of an ongoing poem is paired with a prose telling of a significant milestone in Chapman's life. Jim Burke's warm, rich folk art paintings rendered in burnished earth tones invite the reader to wander back in time. Read an excellent, detailed review by Tricia at The Miss Rumphis Effect, or peek inside the book here.

   

The Apple King by Francesca Bosca, pictures by Giuliano Ferri, translated by J. Alison James (North-South Books, 2001). A satisfying morality tale, perfect for those who tend to be a little greedy with their apples. A rich and powerful porcine king covets his beautiful and sweet apples, not allowing anyone else in the kingdom to eat any. To his disgust and dismay, one day he discovers worms have invaded his tree. He tries everything to get rid of them, and is not successful until he learns that the tree itself has invited the worms. Muted watercolors expand the storyline in this delicious tale about sharing.

The Apple-Pip Princess by Jane Ray (Candlewick, 2007). A modern fairy tale about three princesses, who try to win their father's favor in order to inherit the crown. Since the queen's death, the land has become barren and somber, and each of the princesses has chosen one item as a remembrance of their mother. Suzanna, the eldest, chooses scarlet high heels because they make her feel tall and important. Middle sister Miranda chooses a jeweled mirror that perfectly reflects her vain self. 

    

But youngest sister Serenity chooses a plain wooden box containing a single apple pip. The tallest towers built by Suzanna and Miranda pale in comparison to Serenity's achievement: she plants the apple seed, and with the help of the people, fills the kingdom once again with the beauty and fragrance of fruit and flower. A nod to cooperation, unselfishness, and the magnificent things that can come from a small idea. Ray's detailed, stylized illustrations are magical, winsome, and evocative.

The Apple Doll by Elisa Kleven (FSG, 2007). An emotionally satisfying story of shy Lizzy, who takes her homemade apple doll named Susanna with her on the first day of school. When Lizzy's teacher tells her that food and toys aren't allowed in school, Lizzy leaves Susanna at home, but she is lonely without her. Susanna soon begins to lose her freshness, so Lizzy must find a way to make her doll last forever.

 

Her mother teaches her how to turn Susanna into a dried apple doll, and this newfound skill ultimately enables Lizzy to make new friends at school. A child's concerns and feelings are treated with sensitivity, and Kleven's wondrous mixed media and collage illustrations are breathtakingly beautiful. A paean on the healing power of art, with art that combines the best of color, texture, and detail. Instructions on how to make an apple doll also included. Be sure to see this book review and interview with Elisa by Jules of 7-Imp. 


Pretty pomes at Cox Farm Market, Vienna, Virginia

Have a crunchy day, my apple-cheeked friends!
 

             

Via Jen Robinsons' Book Page, I learned about the "Buy Books for the Holidays" campaign, organized by My Friend Amy (organizer of Book Blogger Appreciation Week).

I didn't hesitate one minute to commit to this initiative. Bloggers are encouraged to buy books for holiday gifts this season, whenever and wherever possible. It makes perfect sense in these tough times. No doubt you've read this post at Editorial Ass, which explains the challenging situation now facing the book publishing industry. Dark, worrisome times. A crisis! Well, here is something we can do to help.


Some of the titles I'll be giving this year.

Amy has set up a special Buy Books for the Holidays Blog, which is "a collaborative blog that will showcase books, serve as a central point where we can all report our progress, give bloggers a chance to showcase reviews by genre, help people find the perfect book for that difficult or challenging person on your list, announce internet or bookstore specials, and raise awareness of literacy charities to promote a culture of reading in the future."


More of my gift titles.

Sounds good? Sign up here, and go here to find out how to add the campaign button to your blog. Please spread the word!! Now is the time for anyone and everyone who loves books and realizes their inestimable worth to band together.

**For those looking for children's book suggestions, check out the Cybils 2008 Nominations Lists. It's a gold mine of great titles!

P.S. Did you hear about Grace Lin's special bookplates promotion?

     

She will send these to you free of charge, if you specify the name of the recipient, and what title you're giving them (she draws something different for each of her books)! It's a limited design, only available for this promotion, which runs now through
December 7, 2008. Full details about how to email her here.

~ This is the sixth in a series of posts about Presidential Food

"Tell me what you eat and I will tell you what you are." ~ Jean Anthelme Brillat-Savarin (lawyer, author, epicure)

        
         Shave ice of many flavors


Flanked by the ladies in Hawai'i this past summer.

Right about now, all five White House chefs are probably wondering what's going to be on the menu for the next four years.

Will they have to brush up on their Chicago pizza skills? Import bags of poi from Hawai'i? Or will they be asked to serve their culinary creations on green plates?

   
    Barack's Pizza Policy: vegetarian

Regular readers of this blog (all three of you) know that I'm a strong believer in the old adage, "you are what you eat." When it comes to food in the White House, each First Family has brought something distinct to the table -- not only with regard to what is served, but how it's served. There is nothing more revealing of personality than one's style of entertaining.


It'll be interesting to see whether Michelle Obama will follow Nancy Reagan's lead, attending to every minute detail of preparation and presentation, or be more like Pat Nixon, who was happy to allow the chefs to surprise her. Whatever the case, her culinary decisions will definitely impact the outcome of official gatherings.

James Beard once said that "food is our common ground, a universal experience." Since establishing common ground is such a crucial part of the new President's agenda, strict attention should be paid to serving food that fosters diplomacy. (Dip everything in chocolate, I say!)

I predict the Obama administration will be known for innovative, culturally diverse cuisine with an emphasis on fresh, naturally produced, organic ingredients. Arugula will replace iceberg, tropical fruit will grace the breakfast table, and state dinners will feature dishes influenced by Barack's African, Hawaiian, and Indonesian roots. All to say, not too much emphasis on the flash and glam, but a nod to eating as close to the source as possible.

  
   Tasting cheese in the Italian Market section, Philadelphia (April 2008)

     
      Ah, Mexican!

Private family dinners, with two young girls in the house, will get real with typical American family fare -- pizza, chicken wings, pasta, cheese toast, and Barack's famous chili. Yes, the man can cook! As a bachelor, he had a roommate who taught him how to cook Indian food, and he credits having lived in Hawai'i for his knowledge of Chinese cuisine. (See his interview on 60 Minutes here, where he makes tuna salad.) Perhaps if she can find a spare minute, Michelle will whip up a batch of seafood gumbo, the first dish she ever cooked for Barack.

    
     A chicken wing and a tasty finger
 
After being in Washington for awhile, the Obamas might miss some of their favorite hometown restaurants -- Topolobampo (nouveau Mexican), R.J. Grunts (downhome ribs, burgers, salad bar, Tex-Mex), and Italian Fiesta Pizzeria (a non-descript, mini-mall joint near their South Side home). 

Michelle's favorite upscale spot is Sepia, whose seasonal menus are "rooted in tradition, melding rustic sensibility with contemporary flair." It sounds divine, as it was built from an 1890's print shop, and supports "local artisan growers using sustainable practices." No doubt her refined palate will find its way into more formal White House events, but I predict the meals will be served in a relaxed setting conducive to candid conversation.

I'm still euphoric about the outcome of the election, and thought the perfect way to celebrate would be to try an Obama family recipe. Here is a yummy pasta dish, sure to please kids as well as adults. It's perfect for busy families looking for a healthy, nutritious meal without too much fuss. I used regular linguini here, but of course you can go a healthier route -- whole wheat or gluten-free (I love Pasta Joy's brown rice pasta). Make some soon, in honor of Michelle, Malia, Sasha, and Pumski*!

OBAMA FAMILY'S LINGUINI WITH SHRIMP



1-1/2 lbs. fresh shrimp (shell on)
several garlic cloves
sun-dried tomatoes (sliced in olive oil)
chicken broth
1 box linguini
fresh basil, julienned
1 T olive oil

Clean, de-vein shrimp. Remove shells and soak them in hot chicken broth.

Thinly slice garlic (the more garlic, the better flavor of the dish).

Cook pasta and set aside (do not overcook).

In large saute pan, heat olive oil on high heat and saute garlic cloves until they begin to brown slightly.

Add fresh shrimp and cook until just beginning to turn pink. Add salt and pepper to flavor shrimp.

Add sun-dried tomatoes and continue to cook for another minute.

Add pasta. Mix pasta into garlic, shrimp and sun-dried tomato mixture until it is coated entirely with mixture. Add salt and pepper to taste.

Slowly add a bit of the shrimp shell and chicken broth liquid to remove reserves from bottom of pan.

Remove pan from heat and let sit for a few moments.

Add basil over top to garnish.

    
     There's always room for pie.

For some beautiful photos from the Honolulu Star Bulletin archives of the Obamas in Hawai'i, click here.

Tasty Infobites about Barack:

Favorite music: John Coltrane, Miles Davis, Stevie Wonder, Earth, Wind and Fire, Bach, Elton John, Bob Dylan.

Favorite books: Song of Solomon (Toni Morrison), Moby Dick, Shakespeare's tragedies, Self Reliance (Emerson), Parting the Waters, Gilead (Robinson), Lincoln's collected writings, Bible

Favorite movies: Godfather I and II, One Flew Over the Cuckoo's Nest, Lawrence of Arabia, Casablanca

Favorite quote: "The Arc of the Moral universe is long, but it bends towards justice" (Martin Luther King, Jr.).

*On the Paula Deen Show, Michelle revealed that her pet nickname for Barack is "Pumski." Wonder if pumpkin dishes will show up on the White House menu?

**If you insist on dessert, try Michelle's Apple Cobbler!

See all the Presidential Food posts here.

"You can't really understand Barack until you understand Hawai'i." 
                                                               ~ Michelle Obama


 

~ This is the fifth in a series of posts about Presidential Food.

   
    Jefferson Miniature by John Trumbull

No President outshines Thomas Jefferson when it comes to
food and wine -- the appreciation, consumption, and cultivation of it were for him lifelong passions.


West Front and Garden, Monticello, by Jane Braddick Peticolas

An enlightened epicure, his table included Southern staples such as Virginia ham, black-eyed peas, corn, venison, sweet potatoes, and turnip greens, alongside the many French dishes he first tasted in Paris while serving as foreign minister for four years. He loved entertaining, and impressed his guests with "sinful feasts," featuring as many as a dozen desserts, including blanc mange, meringues, and macaroons.


Breakfast with the Madisons by G.B.McIntosh

He was a connoisseur of fine wines, and considered it, along with olive oil, to be a necessity of life. Four to six wines (imported by the barrel from France, Italy, Spain and Portugal) were served at his dinners. He was attentive and particular when it came to food preparation, and insisted on serving seasonal produce at its peak. Of course he grew everything on his estate, practicing a very scientific approach to horticulture.


In his Garden Notebook, Jefferson meticulously recorded information about everything he planted -- facts about all the seeds he imported from Europe or acquired from neighbors, to include dates of planting, first leaves, first harvest, first appearance at table, etc.

      
        Monticello grapes

You probably know about his 1000-foot long vegetable garden at Monticello, where he cultivated over 300 varieties of about 70 species of vegetables, including at least 30 varieties of peas (his favorite). His garden was his laboratory: "I am curious to select one or two of the best species or variety of every garden vegetable, and to reject all others from the garden to avoid the dangers of mixing or degeneracy."


Monticello vegetable garden and pavillion

Though he's not considered a vegetarian by today's standards,  vegetables did make up much of his diet. Salads were especially important to him, as was the cultivation of sesame and olives (to make dressings). Besides English peas, he loved asparagus, artichokes, eggplant, tomatoes,  broccoli and cauliflower.

He also had an eight-acre "Fruitery," which included a South Orchard of 400 trees (peach, apple, cherry), two vineyards,"berry squares" of currants, gooseberries, and raspberries, and a nursery where he propagated fruit trees and special garden plants. His North Orchard consisted of only apple and peach trees, and was more a "farm orchard," since the fruit was harvested for cider, brandy, or livestock feed. Together, the fruitery and farm orchard represented "the best of the European heritage combined with a distinctive New World vitality and personality."

Because Jefferson was a widower when he was elected President, his daughter, Martha Jefferson Randolph, along with Dolley Madison, often served as hostesses for gatherings at the President's House (White House). Martha included many of her father's favorite recipes in her 1824 cookbook, The Virginia Housewife.

What I found especially interesting was Jefferson's preference for small, private dinners, served daily at 4 p.m. He favored the more relaxed nature of these over the aristocratic levees of the Federalists. His guests were carefully chosen to facilitate social harmony -- he never mixed political parties, or invited Cabinet members along with Congressmen. They were seated at round or oval tables to promote conviviality and a feeling of equality, and were encouraged to speak freely on all subjects. The use of a dumb waiter insured privacy.

       
          Monticello Dining Room

Jefferson was most famous for the policy of "pell-mell," which allowed for diplomats or foreign ministers to sit next to family members or strangers, without precedence. He said, "When brought together in society, all are perfectly equal, whether foreign or domestic, titled or untitled, in or out of office."

One of his guests remarked: "Never before had such dinners been given in the President's house, nor such a variety of the finest and most costly wines. In his entertainments republican simplicity was united with epicurean delicacy; while the absence of splendor, ornament and profusion was more than compensated by the neatness, order, and elegant sufficiency that prevaded the whole establishment . . . " 

Though none of Jefferson's dinner menus has survived, there are private accounts such as this one, by the Reverend Cutler, who said the menu included:

"rice soup, round of beef, turkey, mutton, ham, loin of veal, cutlet of mutton or veal, fried eggs, fried beef..." and "a pie called macaroni." For dessert there was "Ice-cream very good, crust wholly dried, crumbled into thin flakes; a dish somewhat like a pudding - inside white as milk or curd, very porous and light, covered with creamsauce - very fine." In addition to all of this, Jefferson served "other jimcracks, a variety of fruit, plenty of wines, and good." 

 
  Monticello kitchen

Speaking of ice cream, Jefferson has been credited with recording the first American recipe for it (which he brought back from France), although it was Washington who supposedly owned the first ice cream freezer. Jefferson also introduced macaroni and vanilla to the U.S., and purchased a waffle maker from Holland. Wherever he traveled in Europe, he tasted the local cuisine, recorded recipes, and once back in the U.S., imported the delicacies he especially favored.


Working in the Monticello Kitchen by G.B. McIntosh

The Jeffersonian tradition of fine cuisine was inherited by all six of his granddaughters, who hand-copied recipes -- whether from old family cookbooks, or the chef, the steward, or neighbors -- into notebooks. These were considered to be one of their greatest treasures as they set up their own households as new brides.


Monticello Tea Room

Some of these recipes, along with recipes Jefferson brought back from Paris, are included in Thomas Jefferson's Cook Book, by Marie Kimball, considered by Craig Claiborne to be "the most comprehensive work yet compiled on Jefferson's gastronomic adventures." It's a fascinating read, with an excellent essay,"Thomas Jefferson . . . Gourmet," by Helen D. Bullock.

       

Only ten recipes survived in Jefferson's own handwriting; I was especially happy to see this one:

Observations on Soups

Always observe to lay your meat in the bottom of the pan with a lump of butter. Cut the herbs and vegetables very fine and lay over the meat. Cover it close and set over a slow fire. This will draw the virtue out of the herbs and roots and give the soup a different flavour from what it would have from putting the water in at first. When the gravy produced from the meat is almost dried up, fill your pan up with water. When your soup is done, take it up and when cool enough, skim off the grease quite clean. Put it on again to heat and then dish it up. When you make white soups, never put in the cream until you take it off the fire. Soup is better the second day in cool weather.

In case you'd like to breakfast with Mr. Jefferson, read about and try this recipe for English muffins. Or, if you prefer a sinful dessert, make some macaroons!

MORE:

Monticello.org is a veritable gold mine of information about Thomas Jefferson, comprehensive and beautifully presented. The resources for kids and teachers are invaluable, especially the Jefferson Encyclopedia and the Monticello classroom.

Also check out:

Dining at Monticello: In Good Taste and Abundance, edited by Damon Lee Fowler (University of North Carolina Press, 2005). A gorgeous book with background essays by experts about how Monticello cooks were trained, what part African Americans played in Monticello's food culture, and how Jefferson mixed diplomacy with food. Recipes too!

My favorite picture book biographies of Jefferson:

Thomas Jefferson, by Cheryl Harness (National Geographic, 2007). Engaging text and wonderfully detailed illustrations.

Thomas Jefferson: A Picture Book Biography, by James Cross Giblin (Scholastic, 1994). A stately text illuminated with exquisite oil paintings.

And a thoroughly delightful, funny story kids will love:

A Big Cheese for the White House: The True Tale of a Tremendous Cheddar, by Candace Fleming, pictures by S.D. Schindler (DK Ink, 1999). The people of Cheshire attempt to make the country's biggest cheese when they hear Jefferson was serving Norton cheese at the White House. The result? A wheel that stood four feet high and weighed 1,235 pounds! Needless to say, Jefferson served Cheshire cheese for a long time after that.

Thomas Tidbit: Jefferson can also be considered to be the bravest gourmet President, since he once smuggled Italian rice in his coat pockets. This was a crime punishable by death, but he liked the rice so much he took his chances!

*All photos and quotes from Monticello.org website.

           
Michie Tavern, Charlottesville, Virginia

Recently, when my parents were visiting from Hawai'i, we drove out to beautiful Charlottesville, Virginia.

Our main objective was lunch at Michie Tavern -- an 18th century colonial rest stop serving Southern specialties based on historic recipes. I had been to Charlottesville several times before, thoroughly enjoying Monticello and the University of Virginia campus, but this was our first time at the Tavern. I thought it would fun to dine near the homes of Jefferson, Monroe, and Madison. Very presidential!

Michie only does a buffet lunch; people wait in line and enter the restaurant at the right of the building. The two hour drive was definitely worth it -- take a look at the Bill of Fare:

Colonial Fried Chicken
Hickory Smoked Pork Barbecue
Murphy's Biscuits
Michie Tavern Corn Bread
Black-eyed Peas
Green Bean Salad
Southern Beets
Stewed Tomatoes
Cole Slaw
Potato Salad
Garden Vegetable Soup
Crispy Peach Cobbler



The fried chicken was so delicious, we all had seconds, but then we were too full to try the peach cobbler for dessert. No matter, I purchased a Michie Tavern Cookbook (cookbooks are my favorite souveniers), and made a batch the other day.

      

Though they call it a "cobbler," I would call it a "crisp." I always thought cobblers had a pie crust on top. Anyway, there's a pancake-like batter that you pour into the bottom of the baking dish, then you layer the peaches over that, and finally sprinkle the topping over all. Absolutely heavenly!


CRISPY PEACH COBBLER
especially for Sara Lewis Holmes, peach lover



BATTER

1 T softened butter
1/4 cup sugar
1 tsp vanilla
1 egg, beaten
1/2 cup flour
1/2 cup milk

TOPPING

1/2 cup brown sugar
2 T melted butter
2 T sugar
2 T flour
1 cup oats

3 cups sliced peaches

To make batter, cream butter and sugar with mixer in small bowl. Add remaining ingredients and mix well. Set aside. To make topping, mix all ingredients except oats. Add those last and stir until mixed. Butter 2-quart casserole. Pour in batter. Spoon peaches gently on top but do not stir. Sprinkle topping over mixture evenly. Bake at 350 for 45-60 minutes until topping begins to brown and batter is set.

Yield: 6-8 servings

Note: If using fresh peaches, slice and simmer in saucepan over low heat until peaches are tender. You may add 1/4 cup sugar if peaches are not ripe.

~ from A Taste of the 18th Century by Paxson Collins MacDonald and Cynthia Marie Conte (Michie Tavern ca.1784, 2006).

*Freaky cool sidenote: While the cobbler was baking, I got the munchies, so I reached for my new favorite snack: Paul Newman's Alphabet Cookies. My new game is that I grab a random handful from the bag to see what words I can spell, just in case the powers above are trying to send me any cryptic messages.

Guess what letters came out?

    

Acckkk! I scared myself!! I mean, what are the chances?

Here are some things I saw in the Tavern giftshops:


18th century writing implements,


period garb,


fine wines (lots of vineyards thereabouts, thanks to Mr. Jefferson),


and self-adhesive mustaches with matching eyebrows. I mean, you never know when you'll need these, right?

All in all, a lovely day.


Margaret, James (my most faithful blog reader), and me!
 

Have you met the Disco Mermaids' Senioritis challenge yet?

Post your high school photo and join the fun!

     

Great photos of Sara Lewis Holmes here, and Betsy Bird, here!

Thanks for forwarding my pic, James!

~ This is the third in a series of posts about Presidential Food

~ "You can tell a lot about a fellow's character by his way of eating jelly beans." ~ Ronald Reagan

        

Weren't they a beautiful couple?

The Reagans brought elegance, glamour and a degree of formality to the White House. Over the course of 8 years, they supposedly entertained about 75,500 guests per year, including seven kings, three queens, thirteen princes, and seventy-seven prime ministers. Not to mention all those movie stars.


Private dinner for Prince Charles (1981), President's Dining Room

With the expertise of White House Executive Chef Henry Haller and Pastry Chef Roland Mesnier, Nancy orchestrated many, many finely tuned, exquisite private and official State Dinners, luncheons and teas.


Tea with Charles and Diana (1985)

The President had a sweet tooth, always taking a large serving of dessert, and then having seconds. He loved honey-baked apples and chocolate. Nancy took great pride in their "dessert dinners," constantly challenging the Chefs to create new dishes that were light (fruit oriented), sophisticated, and pleasing to the eye.

But sweets aside, Nancy was very diligent about ensuring that the Great Communicator had a balanced, nutritious, and healthful diet -- a natural concern given his age when he was elected (69), and his later bout with colon cancer. She favored fresh, seasonal ingredients, especially salads made with fruits and vegetables native to California, and whenever guests were present, they were usually treated to some of the President's favorite California wines.


Nancy checks on dessert with Chefs Mesnier and Haller

For both State and private dinners, Nancy was involved in all aspects of planning. She was particular and exacting, requesting a new dessert for each function, approving the presentation of dishes via Polaroid photos, sometimes even stepping into the kitchen to check on a fancy platter or celebratory dessert at the last minute.

Often, she and the President pre-tested menu suggestions for approval, and for especially important gatherings, the kitchen did a dry run with scaled down portions. Everything was carefully orchestrated and perfect. Chef Haller called her a "sophisticated diner with an artist's eye for visual appeal." Her refined sense of style helped set the White House stage for the presentation of truly grande cuisine.


State Dinner with PM Nakasone of Japan (1987)

But what did the Reagans like to eat when they kicked back and dined together "above the store," or relaxed at Camp David or their California ranch?


The Reagans enjoy their TV trays while watching the news (1981)


Thanksgiving with Maureen Reagan at Rancho Del Cielo (1981)

Despite the fact that as President he could request anything he desired, Ronald Reagan actually liked simple, plain, homestyle food. He hailed from the Midwest and never lost his appetite for family favorites such as macaroni and cheese, steak and chili, pizza, meat loaf and hamburger soup. He has been described as easy to please, equally enthusiastic over French cuisine that took hours to prepare as he was with a good helping of lentil soup with sliced frankfurters.

A typical breakfast for him consisted of bran cereal, skim milk, fresh fruit, and decaf coffee. Once a week, a single egg, poached, soft-boiled or scrambled, with whole wheat toast or a bran muffin. For lunch in the Oval office, he loved a bowl of soup, bread, and a fruit dessert.


Lunch in the Oval Office on their 35th wedding anniversary (1987)

So where did those jelly beans come from? He started eating them while trying to quit smoking. They quickly became known as the "First Candy," and 2.3 million of them were consumed by guests at his first inauguration.

Has all this talk of homestyle food got you salivating? Here's the recipe for Ronald Reagan's Favorite Homemade Chili, which I served when my parents were visiting. I added the optional red wine (of course), and noted that it's a less tomato-y chili than what I usually make. Still, it definitely made me sit up and take notice. Hot stuff!

RONALD REAGAN'S FAVORITE HOMEMADE CHILI
(serves 16)



1/2 cup bacon drippings
2 cups chopped onions
4 chopped garlic cloves
2 pounds coarsely ground beef
2 T chili powder
2 cups red wine (optional)
1 T salt
1 T beef base
4 cups canned whole tomatoes, chopped
1 bay leaf
1 T granulated sugar
4 cups cooked pinto beans

Using a 1-1/2 gallon heavy pot, melt bacon drippings. When hot, saute onions and garlic cloves. Add ground beef and chili powder. Stir until meat is well browned. Add red wine. Add salt, beef base, tomatoes, bay leaf and sugar. Simmer chili meat, covered, for 20 minutes, stirring often.

Add pinto beans to the meat. Simmer for one hour, covered over low heat, stirring gently from time to time. Test for flavor.

More Reagan favorites:

Hamburger Soup (R&N brought frozen packets of this with them when they first moved into the White House)
Monkey Bread (perfect while watching "Bedtime for Bonzo")
Macaroni and Cheese (made especially for the President while he was recovering in the hospital)

                                   

Sources:

All photos courtesy of the Ronald Reagan Presidential Library.

Fabulous anecdotes and recipes can be found in Chef Henry Haller's excellent book, The White House Family Cookbook (Random House, 1987), which details his culinary experiences through five administrations -- Johnson, Nixon, Ford, Carter, and Reagan.

Details about the Reagan sweet tooth from All the President's Pastries by Chef Roland Mesnier (Flammarion, 2007).

Don't miss this treasure of a book: Politics and Pot Roast, by Sarah Hood Salomon (Bright Sky Press, 2006) -- a delightful collection of quotes, anecdotes and recipes from all our Presidents, from George Washington to George W. Bush.

"What I'd really like to do is go down in history as the President who made Americans believe in themselves again." ~ Ronald Reagan

Happy Columbus Day!!
 

Find out how much you know about the voyages and the man by taking this quiz (my score was terrible).

Have a productive week!

Today I'm thankful for the miracle of photography, and for good friends who send you old pictures out of the blue. Last week, Len received this cutie patootie pic of the three Rattigan kids and their neighbor friend, Joyce.

I love how telling this photo is -- the way each appeared at that moment in time perfectly captures who they are today. Len's sister, Aleta (sitting, left), is  nurturing and maternal. No surprise she's holding little Joyce. Rascalish Len is in front, ready for anything and rarin' to go (and he has hair)! My brother-in-law, Ron, standing in back, is ever the reserved, cautious businessman, who made his fortune dabbling in Wise potato chips and chocolate chips.

What a great blast from the past. Thanks, Bob!

       


What are the 100 most commonly used words in the English language?

Take this fun quiz to see how many you can identify in 5 minutes (I scored 45 out of 100).

Thanks to Kris Bordessa of Paradise Found for the link :)!