Daughters Of The American Revolution

For over 30 years I've wanted to be a part of the largest women's group in the United States.  The DAR, an organization of women who share a familiar connection of having an ancestor who helped contribute to securing the Independence of the United States of America.  Today that dream came true.  As we gathered at the Fox Den Country Club, I was sworn in and pinned as we also celebrated the 58th birthday of the Andrew Bogle Chapter and the 125th birthday of the DAR.

To become a member I had to prove I was a descendant from a patriot of the American Revolution.  I had to be a direct and traceable blood relation in order to qualify.  So here I am, a member of the Andrew Bogle Chapter, a fabulous group of patriotic women who make a difference in our community and whom I enjoy spending time with and getting to know.  As I've discovered from speaking to several of the DAR ladies, sometimes it takes years to find the information you need. With the lack of bookkeeping, war and fires, you are not able to discover the evidence needed.  Mine came easy although it didn't seem like it at the time.  I wanted immediate results.

Not only did I find a soldier, (George Long) in my family, I found many.  As my mama say's, "our family practically won the war!"

There has been several notable DAR members such as Clara Barton, founder of the American Red Cross, former Attorney General Janet Reno, actresses Ginger Rogers and Bo Derek, first ladies Laura Bush, Barbara Bush, Nancy Reagan, Mamie Eisenhower, Rosalyn Carter and my husband's friend,  Physician and NASA Astronaut Margaret Rhea Seddon, just to name a few.

Kathy Chippendale, a long time friend and fellow DAR member and I.

Susan Dakak, standing to the left was born in Baghdad, Iraq an immigrated to the United States in 1978 with her family.  She graduated with a B.S. degree in Civil Engineering from Tennessee Tech in 1983.

She returned to Iraq during the Iraq War to help her people in their struggle for independence.  She volunteered with the Coalition Provincial Authority by using her 26 years of technical knowledge to assist the people of Iraq.

Her U.S. citizenship is a precious gift to her.  "Becoming a U.S. citizen for us immigrants means the dream of being protected by the Constitution and Bill of Rights of the United States is finally real."

She has written articles for the Knoxville News Sentinel, one of which was written to G.I. "You dear soldier are the fruit of the Blessed American People."

Family history is something that I have been interested in for a long time.  I wanted to discover my roots.  Back before we had a computer it was just to difficult.  You would have to travel to where the leads took you, and with four children that was out of the question.  More than once, I've wondered where my people came from and who they were.  What mysteries lurked in their closets.
My mama and I often wondered what really happened to Great Grandma Janie May.  Was she murdered, like the story goes?  Did she and my Great Grandfather move from Texas to Arizona and why?  These and more are some of the mysteries I have begun to solve.

Great Grandma Janie May-Great Grandpa John Sherman-Grandpa L.M.-Great Aunt Odessa

My oldest daughter, Malia, loves looking at all the family wills I have found. She was very interested in the wordings like  (bequeath) and the things that were important to them that they passed on to their spouse and children.   A large percent of my people were farmers and some had plantations.  Many were slave owners, something that I'm not proud of, but is however documented in black and white.

There are some things you just don't mess with when it comes to my mama like the American flag and many other things. She's a strong and proud Texas woman just like me.  My mama flies her flag and worries when a storm is coming. She will go out if a storm is coming to take her flag down and bring it in to safety.  Sometimes the wind is so strong it nearly blows her away, but she protects her flag.  There's one thing you cannot call my mama and that's unpatriotic.  The red, white and blue are her favorite colors.

Our speaker, Kira Jones of the Boys & Girls Club of the Tennessee Valley

A tasty lunch was served.  

Chicken Piccata, green beans with almonds, salad, rolls, baked potato, and a  beverage.

And lastly the most important, at least to me, Birthday Cake.

As Julia Child said, "a party without cake is just a meeting."
This definitely was no ordinary meeting, but a party as we celebrated two very important birthdays.

Summer's End

Celebrating with Kathy and Scott was a wonderful way to bring summer to an close.  Kathy has been working on my Daughters Of The American Revolution application and brought it for me to sign.  It is ready to turn in.  For weeks Kathy and I have been researching, pulling records and making copies.  Many of my Great Great Grandfathers are already listed with the DAR. 

Once the paperwork was accomplished, we migrated out to the porch, where I had appetizers and drinks waiting.  Throughout the evening we spoke of family lineage, history and the DAR.  As the sun went down and the frogs began croaking, I lit the candles as we gathered around the table, enjoying dinner and talking about our ancestors.  In the short time that I have been researching my family I have already learned so much.  My people were and still are very patriotic. Numerous of my Great Grandfathers fought in the Revolutionary and the Civil War.   My 2nd Great Grandfather was named "Pink." Hmmm, apparently there was a senator back in the day with the name Pink. It became very popular to name your son after a senator.  But the big question still remains, what happened to my Great Grandmother Janie Mae???  We may never know, although we have a very good idea.  The more I research, the more I want to know.  I want to learn about my roots and who I am.  Like all family's, mine is not perfect.  As they say, "every dog should have a few fleas."

  

Bacon-Wrapped Shrimp with 
Basil-Garlic Stuffing

Ingredients:

1 pound large shrimp

1/3 cup chopped fresh basil

1 1/2 Tablespoon freshly grated Parmesan cheese

2 garlic cloves, minced

16 pieces thinly sliced bacon

1/2 cup prepared fruit-based barbecue sauce

Instructions:

Peel and devein shrimp, leaving tails on.  Butterfly shrimp by cutting a slit along the back and gently pressing open.

Combine basil, parmesan, and garlic in a small bowl.  Place basil mixture evenly in shrimp opening; press shrimp closed.

Cook bacon over medium heat until partially cooked.  Drain on paper towels.

Wrap each shrimp with 1 slice bacon, and place on greased baking sheet. Brush barbecue sauce over shrimp, and bake at 400' for 8-9 minutes.  Recipe from: http://www.myrecipes.com/recipe/bacon-wrapped-shrimp-with-basil-garlic-stuffing

 Mango and Sour Apple Martini's

Garlic No-Knead Bread

Baby Greens with Goat Cheese, Beets and Candied Walnuts

Serves:4

Salad Ingredients:

4 ounces Chavrie Goat Cheese log

1 (5 ounce bag) mixed baby greens

3-4 small red beets, cooked and cut (roast them)

2 ounces candid walnuts or (PomeCranate Honey Walnut Fusion) which is what I did.

Vinaigrette Ingredients:

2 Tablespoons Balsamic Vinegar

2 Tablespoons Extra Virgin Olive Oil

1 Tablespoon honey

Vinaigrette Instructions:

Make the vinaigrette by whisking olive oil, balsamic and honey until smooth. (I also do this the day before and place in the refrigerator.  Just whisk prior to use).

Salad Instructions:

Preheat oven 425'.  Wash beets. Cut off stem.  Oil with Olive Oil. Wrap in foil, enclosing completely. Place on baking sheet and bake 1 hour or so until slightly soft.  I usually do this the day before.  Let cool in refrigerator.  Once cool the peel comes off easily.  Dice.

Divide greens between four bowls.  Tops each with cut up beets.  Sprinkle with goat cheese and walnut toppings.  Top with Vinaigrette.

Creamy Polenta with Goat Cheese 

and Parmesan

Ingredients:

5 cups chicken broth or stock

2 cups heavy whipping cream

2 cups whole milk

2 garlic cloves, finely chopped

1 shallot, cut in half

1 rosemary sprig

1 thyme sprig

1 1/2 cups polenta (course cornmeal)

1/2 cup coarsely crumbled soft goat cheese

1/2 cup freshly grated parmesan cheese

2 Tablespoons unsalted butter

2 Tablespoons thinly sliced fresh flat-leaf parsley

Sea salt and freshly ground black pepper

Instructions:  

In a medium saucepan heat the chicken stock over medium heat just until hot.  Remove from the heat and cover to keep warm.

Meanwhile, in another medium saucepan, combine the cream, milk, garlic, shallot, rosemary, thyme, and bring to a gentle simmer over medium-high heat.  Strain the cream mixture into a heavy large saucepan.  

Slowly whisk the polenta into the hot cream mixture and then whisk in the warm chicken stock.  Whisk the polenta over medium heat until it boils.  Reduce the heat to medium-low, cover, and simmer gently, stirring often, for about 1 hour, or until the polenta resembles the consistency of mashed potatoes and no longer has a starchy taste.

Stir in the flat cheese, parmesan cheese, butter, and parsley.  Season to taste with salt and pepper.

Serve immediately.  Recipe from: http://www.curtisstone.com/recipe/creamy-polenta-goat-cheese-and-parmesan

Make-Ahead: The polenta is vest served as soon as it is made, since it will continue to thicken after it is made and may become too thick.  If the polenta becomes thicker than desired, stir in more hot stock or milk to thin it to the desired consistency.

Molasses and Coffee Pork Chops

Yields: 4 servings

Ingredients:

1 cup strong brewed coffee, cooled

6 ounces (unsulfured) molasses by weight

2 Tablespoons apple cider vinegar

1 Tablespoon Dijon Mustard

2 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon ground ginger

6-8 sprigs fresh thyme

4 (6-8 ounce) bone-in pork chops 1-11/2" thick

Instructions:

Combine all the above ingredients except pork chops into a gallon air lock bag and shake to combine.  Place pork chops into bag and marinate in the refrigerator overnight and into the next day to prepare for dinner.

Preheat grill to medium-high. Remove pork from bag.  Pour marinade into a saucepan and boil gently over medium-high heat, stirring, until reduced to 1/2 cup, approximately 12-15 minutes.  Remove the thyme stems.

Grill pork chops until the reach an internal temperature of 140-145', about 20-25 minutes.  Let rest for 5 minutes.  Serve with the glaze.

Great served over Creamy Polenta with Goat Cheese and Parmesan.

 Summer Strawberry Coconut Cake

Cake Ingredients:

1 (18.5 ounce) box white cake mix

4 Tablespoons strawberry gelatin powder

2 Tablespoons all-purpose flour

1 teaspoon baking powder

2 Tablespoons granulated sugar

3/4 cup vegetable oil

4 eggs

1/4 cup water

1/2 cup pureed strawberries

1 teaspoon vanilla extract

1/2 teaspoon coconut extract

1/2 cup fresh strawberries, finely diced

1 cup coconut, finely shredded in food processor

Several strawberries to fill cake and garnish

Cake Instructions:

Preheat oven 350'.

Combine dry ingredients in mixer bowl and stir together.  Beat in oil, eggs, water, strawberry puree, vanilla, and coconut extract.  Mix well.  Stir in diced strawberries and coconut.  Pour into three 7" round pans (this is what I used), or three 8" rounds pans or two 9" round pans, prepared with baking spray. With rack on 4th row bake for 25-25 minutes, or until a tooth pick inserted into the center of the cakes comes out clean and the cakes are pulling away from the sides of the pans.  Put pans on wire racks and cool for 5 minutes.  Remove from pans and leave on racks to cool completely.   Recipe Adapted from: http://www.justapinch.com/recipes/summer-strawberry-coconut-cake.html

Cream Cheese Frosting Ingredients:

16 ounces cream cheese, softened

4 sticks (2 cups) butter, softened

4 (16 ounce) boxes powdered sugar

1 teaspoon vanilla extract

1 teaspoon coconut extract

Cream cheese Frosting Instructions:

Beat butter and cream cheese until smooth.   Add vanilla and coconut extract.  Slowly beat in powdered sugar until desired consistency.  Add a tablespoon or so of milk if icing is to thick.