Wine Country Jam Session

From FOLK Issue 1 | 2011 | Text by: Melissa McArdle Photography by: Sean Patrick McArdle

Making jam the old-fashioned way using local organic ingredients, inside a Mediterranean-style winery kitchen, and surrounded by others who share the same passion for simple, delicious living is exactly what happens when you gather a Southern-born and raised culinarian, wine enthusiasts, and harvested local fruit.

The wine country is filled with generations of families who have the ‘soil in their genes’, and whether it is growing grapes, farming fruits and vegetables, or growing flowers and herbs, these treasured people are one of the vital reasons this magnificent valley is known throughout the world. Everyone works together as a community to provide the essentials needed for living a good life. There is direct communication between the farmers, vintners and chefs not to mention the knowledge and friendly relationships built with the locals and the food and wine growers. It’s a formula that works because all involved are committed to a life filled with from the roots of simple living.

And should one not be lucky enough to fall from the genetic tree of a wine country family, there is always the option that happens to many: visit, fall in love with the valley, and never leave. The later is exactly what happened to me. I quickly became addicted to the bountiful beauty of the valley. A perfect example of a typical weekend includes: being able to go a short distance to a farm to choose and cut sunflowers for a jam and marmalade making class, walking to the bakery for fresh bread to use as a foundation for the newly learned sweet spread, and then pairing it with incredible wines from Silverado Vineyards.

Sherry Page, of Culinary Getaways, orchestrated a grand lesson in the making of old-fashioned jam and marmalade. Arriving with freshly picked Meyer lemons from her own trees and the end-of-the-season’s ripe as candy strawberries, eager class participants set out to make a few jars of mouth-watering sweet spreads. There is a nostalgic association with jam-making, for one normally recalls childhood memories of being in the kitchen as their elders can or preserve the summer’s harvest to carry them through the fall and winter months. These very dear-to-our-heart stories were the thread that seemed to connect everyone gathered around the boiling pots of fruits and the gasps of taste-bud appreciation that carried throughout the kitchen as we all tasted the culinary goodness of our labors. Of course, the wine pairings added a delightful unexpected twist to the entire experience. I guess that is what it is all about, taking those of the earth, essence of you memories, and stepping it up a notch with another simple pleasure from the community you now call home.

Meyer Lemon Marmalade

Recipe from Sherry Page of Culinary Getaways

8 cups Meyer lemons, thinly chopped

8 cups water

8 cups sugar

You will also need:

Chef’s knife
Large pot, such as a Dutch oven Large spoon
Skimmer
Candy thermometer
Large open pan for sterilizing jars 6-7 clean jars with new lids and rings Canner
Jar tongs
Kitchen towel
Canning funnel, clean and sterilized Paper towels
Regular tongs

Instructions:

Place the chopped Meyer lemons, water and sugar into a large pot. Bring to a boil over medium-high heat. Reduce the heat and cook at a medium boil, stirring frequently to keep from sticking. Skim any foam from the top. Continue to cook until the marmalade reaches 220F or until thickened. Meanwhile, put about an inch of water in the bottom of a large open pan. Add the clean jars, open top down. Bring to a slow simmer and let the jars cook for at least 10 minutes. Keep hot.

Put enough water into the canner to completely cover your jars by about an inch. Put it on a back burner and bring to a boil.
When the marmalade is ready, remove a jar from the hot skillet using the jar tongs and place the jar upright onto a kitchen towel. Place a funnel into the jar. Ladle the hot marmalade into the jar until it is almost full. Leave about 1⁄4‛ of space at the top. Wipe the rim of the jar with a paper towel (adamp paper towel works best).

Drop one of the lids into the skillet with the hot jars and leave it there for about 30 seconds. Remove the lid from the water with tongs and place it on top of the jar filled with marmalade. Place a ring on the jar and tighten it.

Repeat until all the marmalade has been ladled into the jars. Gently place each jar into the canner filled with hot water. Cover the canner and bring to a boil. Reduce the heat slightly and boil the jars for at least 5 minutes (typically 7 minutes).

Turn off the heat underneath the canner. Remove the jars from the water, dry them off and place them on the countertop to cool. You should hear the lids pop within a few minutes. If the jar is sealed, the lid dips slightly in the middle. If the lid sticks up in the middle, then the jar has not sealed and the marmalade should be refrigerated and consumed within a week. Be careful with the marmalade until it completely cools ” do not shake it around much.

Makes approx. 6 (8 oz.) jars of marmalade.

We spread goat cheese on a freshly toasted piece of bread, added a hefty dollop of Meyer lemon marmalade and paired with the Silverado Vineyards Miller Ranch Sauvignon Blanc.

If We Only Knew -Veterans Day

By: Martha Passman | 2012

On a dusty shelf, in a tiny thrift store in North Georgia, sat an old gold plated glass liquor decanter.

As I traveled along my usual route through the shop, I spotted a decorative bottle resting among vintage glasses and candlesticks, $2.95!  Of course I put it in my stash of finds without a second glance.  I was already thinking about the next treasure to be found.

After a long day of picking, boxes and bags of newspaper wrapped items are usually deposited where ever space is found in my garage, until I can prepare them to be put in my shop.

Months later, while un-wrapping a couple of boxes of merchandise, I came across the decanter.  I studied its shape and speckled remains of gold and I thought how pretty it would look on a book shelf or in a collection of vintage bar finds and bottles.   As I sat there studying the bottle, I noticed a label for the first time, Kentucky Tavern – Personally Selected for Kenneth Gissonne; Rio Rita; 403 Bomb SQ 43 GRP.

I can’t describe the feeling that came over me!  Was this a gift for a person who was part of a bomb squadron?   What or who was Rio Rita?  I immediately dropped everything I was doing and headed straight for my lap top!

The first thing I researched was 403 Bomb Squadron.  Yes!  There it was, the 403rd Bomb Squadron was an active unit of the United States Air Force from 1940 to 1946.  Then later reactivated and then closed during 1961. 

It was activated in 1940, during WWII, as a long range reconnaissance squadron that operated over the mid Atlantic states and later the Newfoundland Straits and the North Atlantic shipping lanes.   In 1942, it was reassigned to Australia and flew from Australia and New Guinea and participated in the Battle of Bismarck Sea.  The squadron also flew over China and Japan performing multitudes of bombing runs.

Now I was on to something!  Next was Rio Rita!  Initially, all I could find was information on a 1927 romantic comedy musical named Rio Rita, written by Florenz Ziegfield and a 1929 movie based on the same story. The story does involve spies and secret service so I assumedsince the movie was the most popular of its day, it must have been well known.  

I finally came across copies of old newsletters that began in 1981.  Known as the 43rd Bomb Group Assn. Inc. – these men remained connected via mailed newsletters and annual meetings!  The 43rd Bomb Group, calledKEN’S MEN, consisted of four different squadrons of bombers, the 403rd being one of them!

I read through several newsletters, announcing member’s deaths, changes of addresses, comments and memories by different members, until, there it was, a small paragraph in the 32nd edition from August, 1989.

“Bryan A. Flatt, 403rd, a new member, says to tell Kenneth Gissonne, 403rd Navigator, he was on the Wewak Mission, 27, August, 1943, and had returned (to base) when Rio Rita came in for landing, shot up, no landing gear, etc.  He will be at the reunion, so see him there to talk it over.”

Ah Ha!  So the Rio Rita was a plane and Kenneth Gissonne was its Navigator!  It sounded as if they had been through an air battle!  I was excited to finally find something!  

Then in an earlier newsletter, 31st edition, dated, May 1989 I read, “On 8/23/43, mission which turned out to be a little rough. Plane was Rio Rita, Crew: Pilot, George Putnam; Co-Pilot, John Taylor; Navigator, Kenneth Gissonne; Bombardier, Phil Wolf.”  The newsletter goes on to list several crew members.  It then states:  “Damage, One KIA, three wounded, two engines shot out, nose wheel retracted, over 200 bullet holes.”

Thank goodness they were able to make it back to base!  I could not imagine the horror of being shot at, losing engines, possibly being on fire and injured and dying crew members! I found three different mentions of the air battle and subsequent crash landing in the air field, but cannot confirm the actual date.  

More research and several hours later I finally found a photo, there she was, the Rio Rita, a B24 Liberator Bomber!

After reading hours of newsletters, absorbing these veteran’s lives, I was overwhelmed with a sense of gratitude.  Over 750 men were killed serving in the 43rdGroup. These men who were teenagers and 20 year olds, left their homes, traveled to Australia and then New Guinea of all places, experienced terrible Japanese bombing runs on the island, saw native families and villages destroyed, death and suffering not only of the locals but their brother airmen as well.  They came home filled with memories they would never forget.  They came home sharing a bond of experience, hardship, pride and patriotism!  

Each newsletter included a section called Gone But Not Forgotten, listing the men who passed away since the previous newsletter, and there it was, Kenneth Gissonne passed away on March 20, 2005, as reported by his daughter.   I found a mention of his birth on an archival website, October 16, 1920.  He was 22 years old when he left for Australia and died at the age of 84.  Kenneth Gissonne flew 35 missions with one pilot, Al Putnam, and then went on to also fly missions out of the 63rd Group as well.

I thought about my own grandfather, who fought during World War One in France and my father who fought during the Korean War in Korea, and wondered what hardships they encountered, what experiences and memories traveled home with them.  

And yet, even now, during modern times, all the lives lost since 911, the sacrifices and struggles made by today’s military families, the men and women of our United States Armed Forces continue to protect our nation, our freedomsand our rights!   They make the same sacrifices today as those made decades ago and as they travel around the globe, they carry the same unwavering sense of duty andpatriotism!

The gold Kentucky Tavern Bourbon bottle will stay with me.  I have not been able to confirm when Mr. Gissonne received the gift.  Pure conjecture on my part, but I would think it was a special gift presented to him as a 50thAnniversary of his veteran service from WWII, which would mean he received it sometime in the early 1990’s.  

Over the years, I have purchased many things that included clippings or notes or dried flowers that instantly took me to another time.  These vintage and antique items that we all love to collect have a story!  They represent someone’s life, someone’s home, their taste in clothes or furniture or even liquor!  Or they may go one step further, and teach a lesson about history, brotherhood and duty!

Next time you see a memento from the past, pay homage to it, you never know what you might learn!  Past and present, I am forever humbled and grateful for the men and women of the United States Armed Forces!  Thank You!

SUBMIT YOUR STORIES AND ESSAYS TO EDITOR@FOLKLIFESTYLE.COM

One Nation Under God -Veterans Day

By: Linda Burgess | 2012

Patriotism, as defined by Webster, means great love of one’s own country and loyalty to it. I learned that in my home, my school and in my church. I grew up in a home and family with a World War II veteran, my dad, and a Pearl Harbor survivor, my great uncle.  My father-in-law also served in World War II. My father-in-law also served in World War II. Several years after Dad’s death, I gained a Korean era veteran for a step-father. Yes, patriotism flourished in my home. 

Each school day began with prayer and THE Pledge of Allegiance. Pictures of patriots hung in our classrooms…George Washington and Abraham Lincoln. An American flag proudly hung from the center of the frame around the blackboard. One of the greatest honors was holding the flag while the entire class recited The Pledge. Chills still run up and down my spine as I recall those mornings in a small, rural school in western Kentucky. 

Vacation Bible school held similar places of honor as each day three people made the cut and proudly marched into the church carrying the Bible, the Christian flag or the American flag. On special occasions such as Veterans’ Day or Flag Day or Memorial Day we sang songs such as “God Bless America”, “America, the Beautiful”, or “America” after the church recited The Pledge of Allegiance. 

I often scratch my head as I wonder what happened to all of this. Why do we not see those patriots’ pictures in our classrooms? Why do school children not pledge their allegiance to our flag? Why do we not hear the stories our veterans have to share? Why do many churches not display our American and our Christian flags? The answers neither come TO me nor FROM me but the questions present themselves as fodder for thought. 

Dad never talked to me that much about his military experience. I know that he was an unbelievable marksman who declined the job of sniper. He could hit his target when shooting from the hip with a pistol. He never admitted to that being more than an accidental hit. I hunted with him on many outings where every shot brought home a bird, squirrel or rabbit. He didn’t believe in wasting ammunition. My granddad taught him that during the lean years of the Great Depression. He once ran across a plowed field, dropped to one knee and with one shot, took down a deer on the run. It was a clean shot right through the heart. I knew he never saw action once he arrived in Europe. He helped with clean up and police action. The peace agreement had been reached and signed while he was en route to France. Dad often talked of the beauty of the areas he saw, in spite of the destruction of war. He always wanted to visit Europe again but he never got that opportunity. Among other mementos of Dad, I proudly own one of his dog tags. Part of my tradition for Veterans’ Day is wearing his dog tag in honor of his service. I’m thankful he didn’t have to fight but equally thankful for his patriotic spirit that was willing to fight for our freedom and all the things that make our country great.

My great uncle rarely spoke of Pearl Harbor until after he retired. To some he was known as Doc. Others knew him as Pappy. To me he was Gussie Boy. Although Dad was the marksman, Gussie Boy taught me how to shoot. I had a brand new BB Daisy BB gun and couldn’t hit the broad side of a barn. I competed with my brothers (one older and one younger) that Christmas but spent more energy fussing because I couldn’t hit the target. Gussie Boy came to my rescue. He showed me how to use the sights properly and I became a regular Annie Oakley, a name my 21 year old nephew also used on me recently. Gus also gave me my first real gun but that’s another story for another time. During those years of my childhood I didn’t grasp the magnitude of Gus’ service. On Dec. 7, 1941, he would have just been 2 months beyond his 31st birthday. That explains the nickname Pappy. He served aboard the USS Tracey, docked in the harbor that fateful Sun morning. He told of how he stood ironing his dress whites as the attack ensued. He traded his iron for his weapon and, as the saying goes, the rest is history. Along with Dad’s dog tag, I have one of Gus’ that I also wear on Veterans’ Day. That is my way of remembering my two favorite veterans on a special day as well as honoring both the U.S. Army and the U.S. Navy. 

Though I didn’t have much time to really get to know my father-in-law, one of my favorite family photos hanging over my desk is one of him in his uniform. Three WW II veterans greatly influenced my life personally and my life in general. When I began teaching sixth grade, I found it very easy to incorporate a special unit wrapped in World War II information. People such as Bill Burgess, Gus Burgess and Jamie Reid preserved our freedom and set the wheels in motion for America to become the greatest nation on Earth. Although those three men were no longer available to visit with my classes, I found others who did. Perhaps my motives were, in part, selfish, but I felt the burning desire for stories to be shared with today’s young people. My generation seems to have dropped the ball with teaching patriotism, respect for our country and to the men and women who keep us free. 

One of my favorite visitors was a woman who served as a nurse during World War II. She came to my class each year for 12 years. She brought her nurse’s uniform and joked about it not fitting. She never failed to tell about going through basic training just the same as any other soldier. My students found it interesting that a nurse carried a rifle, crawled under barbed wire and tossed grenades. “Mert” never left U.S. soil. She served at the Greenbriar Hotel which was converted to a military hospital for a time. Her duties and specific training found her working the spinal cord injury ward. She always shared the story of a big, athletic young man determined to overcome his injuries and walk. With tears and quivering voice we learned that the day came to prove he could walk but the injury to his spinal cord was too great and he could not walk. Mert said she often wonders what happened to him after he left the hospital. These stories need to be preserved and retold. They are the stories of true American heroes.

My mother remarried many years after Dad’s untimely death -another great guy and a veteran. Clark served during the Korean Conflict. Again I was blessed to have a patriot in the family. I didn’t talk to Clark about his military time but he often spoke about friends he made when he and Ben’s grandmother lived on different Army posts and of how they “took in” young soldiers and their families as they tried to make life a little more like home. That’s just the kind of spirit that makes our nation strong. 

Seeing pictures of my fathers and my great uncle send chills up and down my spine. I get emotional when I hear “The Star Spangled Banner” (when sung properly and not so stylized you don’t recognize it) or when I see a squad of veterans bear the colors in the local Christmas parade. I love listening to John Philip Sousa marches and watching fireworks on the 4th of July. I step aside when uniformed service men/women walk in my direction. I feel the need to pull over and stop along the roadside when meeting a convoy of military vehicles. I still stop and watch as military helicopters pass over my head. I secretly hope they can see that I pause to honor them in my own way. I wish I could hear Dad talk about the beauty of Germany or ask Gus more questions about Pearl Harbor. I wish I could thank Jamie and Clark for their service. Since I can’t do that, I can, hopefully pass along my love for America and my sense of respect to those who serve in the armed forces. We ARE the greatest nation and I, for one, wouldn’t live anywhere else.

SUBMIT YOUR STORIES AND ESSAYS TO EDITOR@FOLKLIFESTYLE.COM

A Conversation with Brandi Carlile

Christmas in August and a Music Crush Confirmed (or…)

Christmas Comes Early: A Magazine Writer and the Story She Will Be Telling For Years.

Liza Turner || August 2012

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She had me at “Cormac McCarthy”… or maybe “Dolly Parton”...

Oh, who am I kidding? In the most awesome movie cliché moment of my life, Brandi Carlile had me at “Hello.”

In August, I took a long lunch break – one justified with adoring phrases illogically strewn together in nervous excitement: “I love this woman. She is going to call… ME. I hope I don’t say something utterly foolish. Do I refer to her as Ms. Carlile? Her voice [insert any platitude about angels singing and/or music to my ears].” – and decided to spend the few minutes prior to my phone interview just practicing breathing…and securing my cell phone, the one I misplace about four times each day, close by my side.

You see, Brandi Carlile and Tim and Phil Hanseroth’s 2012 homage to the Seattle dairy barn-converted-into-studio production site, Bear Creek, has been on repeat in my car for months. I have been a huge fan of this Washington singer-songwriter since 2007. That year her second album The Story was released, which includes some of my favorite songs:

“Turpentine,” “Have You Ever,” and the title track. Her voice, smooth and pure and yet rich and haunting at times, stirs me. Her storytelling, descriptive of emotions we all experience, but articulated in a rare combination of beauty, intelligence, and occasional playfulness, confirms her status among those songwriting icons whose influence is apparent in her work: Kris Kristofferson, Bonnie Raitt, Johnny Cash. Her fluid positioning somewhere at the intersection of outlaw country, folk, Americana, bluegrass, and rock allows for creativity in sound and style.

I first encountered her comfortable and inviting stage presence in January 2009, at the Brown Theater concert in Louisville. Brandi remembers this concert as well because the crowd stood, entirely engaged, for two hours. Brandi seems smart and funny and simply “real” even as she and the Hanseroth twins do something pretty amazing on a stage many feet away.

When the opportunity came to interview Brandi, I exchanged multiple emails with her incredibly helpful, entirely unpretentious, press team, which brought me to my kitchen table, awaiting a call from “my” Brandi Carlile.

And the call came. A month later, my best friend Melissa and I stood outside a post-show meet-and-greet room in the basement of Nashville’s Cannery Ballroom, giant peel-and-stick guest passes adorning the shirts we spent far too much time picking out, talking to one of my idols. August and September 2012 will go down as two of my favorite months of my adult life.

And thus, I share with you bits and pieces of those conversations. Although part of me wishes you could hear the warmth, genuineness, and really damn funny, but good-spirited, sarcasm in her irrefutably distinctive voice, I can’t lie; a bigger (and without a doubt, more childish) part of me likes keeping that all to myself.

Q. What is one song, from any genre/artist, you wish you had written?

A. “Hallelujah,” by Leonard Cohen

Q. If you could perform a duet with or write a song with anyone, who would it be?

A. Dolly Parton (perform), Bernie Taupin (write).

Q. Favorite venue? Cities you’re particularly excited to visit this tour?

A. Favorite – Red Rocks; Excited to play – Beacon Theater in New York

Q. Describe a typical day when you’re on the road A. Wake up, down two cups of coffee, go for a walk with my fiancé [now wife] go explore the city we’re in, do a sound check, have dinner with the band, take a shot of whiskey, play the show, meet and greet afterward, movie on the bus with the band before bed.

Q. What are you currently reading and/or who are some of your favorite authors?

A. The Bible; Favorites – Cormac McCarthy (Outer Dark), Jon Krakauer (Into the Wild; Into Thin Air), Rob Bell (Velvet Elvis; Love Wins).

Q. How do you take your coffee?

A. Black – straight up trucker style.

Q. Favorite room in your house?

A. I’m kitchen-obsessed and particularly drawn to reds. All of my favorite kitchen tools and supplies are red.

Q. Favorite piece of art or furniture in your home?

A. Photo of Paul McCartney, taken by Linda McCartney, and given to my fiancé; piano from around 1900 that one of my best friends’ family members gave to me when I was 17. Two things that have traveled everywhere with me: a horse and a piano.

Q. What is the “Looking Out Foundation” all about? Other social issues of importance to you?

A. Growing up, I was a “fan’s fan.” I would follow people only when I loved everything about them. They had to be an activist who stood up for values I believed in. People like the Indigo Girls and Elton John set the bar high. I thought “if I ever get there, I want to give back some of the blessings I’ve been given by having this job.” The Looking Out Foundation serves to promote civil rights, environmental awareness and women’s empowerment.

Q. Describe the perfect Christmas morning. Do you consider yourself a good gift-giver?

A. God, kids, family: Waking up at my house, with my family all around, snow outside, coffee spiked with a little Bailey’s Irish whiskey, kids running everywhere. I’m an over-the-top, far-beyond-my-means gift giver. If I hear my dad say he wants a snowmobile, that’s all I can think about all year.

Q. What are some things few people know about you, but that you don’t mind sharing with us?

A. 1) I love to be humble and pious, but I drink champagne like soda pop. 2) I don’t know how to open a bottle of champagne. 3) I love to be laughed with, but hate to be laughed at. 4) I have eight animals – two chickens, a horse named Sovereign, two cats named Lanie and Blue, a Doberman pincher named Bailey and two goats named Tim and Phil.

Q. If you could have dinner with three people, living or dead, who would they be?

A. Jesus Christ, Martin Luther King, Jr., Freddie Mercury. I’d also be in a band with all three.

Q. I’ve read that when growing up, you felt ostracized by some of those in the church community. What is your relationship with the church like today?

A. The church has been a stumbling block to LGBTQ rights and there seems to be a tragic misunderstanding between those voices. I have a lingering “bad taste in my mouth,” but I personally see no contradiction between sexual orientation and religion.

Q. How do you decide the artistic direction of your videos, websites, publicity photos, CD covers?

A. We’re [Brandi and the Hanseroth twins] are heavily involved with the storyline/plot of the videos. Grammy-winner, Michelle Holme (Columbia Records) plays an important role in designing CD covers. I don’t worry about photos too much as long as they look unaltered and honest.

How do you get down from a goose

By: Greta Whitehead || Spring 2013

“Aren’t those geese beautiful?”

The geese belonged to my grandparents, Herman and Lola Render of the Walton Creek area near Centertown, Ky. Summer arrived and with it came more time at our grandparents’ home. It also meant molting season for the geese. Since geese typically molt (lose some of their feathers) during the summer, Mammie took advantage of Mother Nature’s help in harvesting feathers for new pillows. Their feathers sure made neat pillows.

My sister, Jo Carolyn Patton, and I, Greta Whitehead, lived in that neighborhood and were always at our grandparents’ home as much as possible. We had grown up around the geese but we were afraid of them. We knew that geese were sometimes used for security animals because they are so easily excited and alert you to impending danger by flapping their wings wildly and honking loudly to scare off suspected intruders. Still, we loved to find their big eggs. It was always special on Easter to have a big colored goose egg in our basket.

We were daring kids…especially me. I would make one of the geese mad just so it would chase us. The only time we were pinched by one was when we helped our grandmother hold the big geese while she plucked the feathers for her pillows.

She would turn one at a time upside down and hold it with her legs and start to work. Jo and I, as little girls, would try and hold their heads so they wouldn’t pinch her legs. We would get tired and let go a few times. Mammie would end up with black and blue legs but good, soft, fluffy pillows.

Herman Render and Lola Bennett Render, beloved Christian grandparents of our 13 brothers and sisters were near 80 when our family moved on in to Centertown. I have many good memories of Walton Creek people and the good life we had there. Though saddened by our move to town, many new adventures and memories awaited us there.

My dad, the local barber, felt it necessary to move to town so he could be close to his barber shop. Sometime in the 40’s, Dad bought an old Greyhound bus. He converted the old bus into a nice café that sat on Main St. It was quite beautiful, inside and out, with a fireplace, juke box, booth and stools at the counter. The “Blue Bus Café” became the hangout for teens, a safe place that was supervised by good honest folks who believed in their community and its future. Our parents, Raymond “Dick” Render and his loving wife, Lou, ran the café until they moved to Jeffersonville to work in the shipyards.

Times were hard and work was scarce so many families of our hometown had to move where they could find steady work. The Blue Bus closed but the stories of good times there live to this day. Other small cafés have come and gone in Centertown.

Each one had its regular customers who would enjoy a good cup of coffee and the stories shared around the table. More often than not, someone would bring up the Blue Bus Café and fond memories began to flow.

Although we missed our days at our grandparents’ farm, the Blue Bus Café occupied our time and life moved forward.

Lessons and values learned on that farm and in the Blue Bus Café never left us. Whenever I see geese I recall the fun we had helping Mammie make pillows. In reflection I can see that we were learning work and care for the family, but we just thought we were having fun. As I drive down Main St. in Centertown, my mind’s eye still sees that old Greyhound Bus that transformed to a wonderful hangout known affectionately as The Blue Bus Café…a safe place for youngsters to spend supervised time together knowing that Daddy and Momma kept a keen eye on each and every one of us.

SUBMIT YOUR STORIES AND ESSAYS TO EDITOR@FOLKLIFESTYLE.COM

FOLK Valentine's Day

Valentine’s day...it seems to be that one little holiday that everyone either loves or well...doesn’t. While I do enjoy Valentine’s day, I’ll admit it can be a bit silly and sometimes it causes people to go over board buying boxes of expensive chocolates, big bouquets of red roses, giant teddy bears and maybe even diamonds, all to show someone you love them. Me? Well, that’s not my thing. Do we really need all those costly, fancy things to tell someone how much they mean to us? And while we’re on the subject, why can’t we make that same effort everyday to show the love we have for each other- minus all the stuff of course? Someone once told me they were committed to living Valentine’s day year-round. Not only because they like the colors pink and red so much (go figure), but because they want to feel that same amount of love everyday and always tell their friends and family how important they are to them. Imagine how wonderful it would be to live in a world like that, where everyone can put our differences aside and constantly show each other love and kindness. 

This brings me to the second (and totally less serious) reason why I enjoy Valentine’s day so much, the sweets! I could never bake enough red velvet and chocolate-y desserts. My sweet tooth really kicks in this time of year but in all honesty, to me, food is love. Maybe a lot of that has to do with being Italian and Greek and it’s instilled in us at an early age, but also there is something so fulfilling to me about spending time in the kitchen baking for my loved ones and being able to give them something I made with my own hands. From my kitchen to yours, I am sharing my 4 favorite Valentine’s day recipes that bring pure joy to my heart to be able to share with my dear family and friends on February 14th. What do you bake for the ones you love?

Recipes:

For little kids and pink lovers alike, this pink velvet cake with white chocolate ganache is the perfect Valentine’s day treat. Let’s be honest, does it get anymore fun than pink cake? If you’re making your cake in a heart shaped pan you may have leftover batter depending on the size, so feel free to use it to make a few cupcakes as well.

Pink Velvet Cake

1 cup butter, softened

1 1/4 cups sugar

1/8 teaspoon pink paste food coloring

3 eggs

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk

White Chocolate Ganache

2 cups white baking chips

1/2 cup heavy cream

1 Tablespoon butter

In a large bowl, cream the butter, sugar and food coloring until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt in a medium sized bowl; add to creamed mixture alternately with buttermilk, beating well after each addition.

Fill greased, medium sized heart shaped pan or paper-lined muffin cups two-thirds full. For cake, bake at 350 degrees F for 30-35 minutes (this is for a medium sized heart shaped cake pan, adjust baking time based on size, bake until a toothpick inserted near the center comes out clean). For cupcakes, bake at 350 degrees F for 23-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Meanwhile, place the white chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Stir in butter. Transfer to a large bowl. Chill for 30 minutes, stirring once.

Beat on high speed for 2-3 minutes or until soft peaks form and frosting is light and fluffy. Frost cake/cupcakes. Store in refrigerator.

Being that red velvet is one of my all time favorite desserts, these sinfully delicious chocolate-filled red velvet cupcakes topped with cream cheese frosting can always be found somewhere in the kitchen this time of year. Grab one and prepare to indulge!

Chocolate-Filled Red Velvet Cupcakes

1 cup milk chocolate pieces

1/4 cup heavy cream

1/4 cup plus 1 Tablespoon butter

1 egg

1 cup all-purpose flour

2 teaspoons unsweetened cocoa powder

3/4 cup sugar

2 teaspoons red food coloring

1/2 teaspoon vanilla

1/2 cup buttermilk

1/2 teaspoon baking soda

1/2 teaspoon white vinegar

For filling, in small saucepan combine chocolate pieces, cream and 1 Tablespoon butter. Stir over low heat until chocolate is melted. Transfer to small bowl; cool for 15 minutes, stirring occasionally. Cover and freeze about one hour, until fudge-like consistency. Divide into 12 portions and working quickly with hands, roll each portion into a ball. Place in freezer. Preheat oven to 375 degrees F. Line a muffin pan with 12 paper bake cups. In a small bowl stir together flour, cocoa powder and 1/4 teaspoon salt; set aside. In a medium mixing bowl beat the 1/4 cup softened butter with mixer on medium to high for 30 seconds. Gradually add sugar; beat on medium until combined. Beat on medium 2 minutes more, scraping side of bowl occasionally. Beat in egg, food coloring and vanilla. Alternately add flour mixture and buttermilk, beating on low until combined. In a small bowl combine baking soda and vinegar; stir into batter. Divide half of the batter among the cups. Place a ball of filling on batter in center of each cup and spoon remaining batter into cups. Bake 15-18 minutes or until tops spring back when lightly touched. Remove and cool 10 minutes. Serve warm or cool completely and top with cream cheese frosting. Makes 12 cupcakes.

Cream Cheese Frosting

8 ounces cream cheese, room temperature

8 Tablespoons (1 stick) unsalted butter, cut into pieces and room temperature.

1 cup confectioner’s sugar

1 teaspoon pure vanilla extract

Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter and continue beating until smooth and well blended. Sift in confectioner’s sugar and continue beating until smooth. Add vanilla and stir to combine. Yields about 2 cups.

I’ve been so blessed to grow up with such a wonderful, talented and supportive family. My father went to the Culinary Institute of America and over the years I’ve enjoyed learning as much as I can from his knowledge of food to help me in my own career. This recipe for chocolate mousse was one he learned from a charcuterie chef when he was in school (strange, right?!). He then taught me how to make this incredibly decadent and in my opinion, best chocolate mousse ever. I’ve watched my father make this recipe by hand numerous times. Imagine the arm strength required to whip that cream and those egg whites by hand...amazing. I had to cheat and use a mixer but still, this one is for you Dad, I love you!  

Chocolate Mousse

9 ounces unsweetened chocolate

9 ounces sugar

9 egg yolks

9 egg whites

1/2 cup water

1 quart heavy cream

Melt chocolate in a double boiler and keep hot in the corner of the stove. Separate eggs and yolks and put each in its own bowl. Whip the heavy cream until it’s stiff (peaks and stays) and chill in a stainless steel bowl. Mix the water and sugar in a small sauce pan and cook to the thread. Start whipping the egg whites until stiff. While they’re whipping, when the sugar mixture is complete pour it over the egg yolks and whip immediately until it starts to foam bubbles. Pour the hot, melted chocolate over the yolk and sugar mixture and with a spatula, gently fold them together until well mixed. Do not whip. With a spatula, fold the stiff egg whites into this mixture. Do not whip. Gently fold in the whipped cream with a spatula, until the color is uniform. Again, be careful not to whip. Put in cups and refrigerate before serving.

Top your chocolate mousse with some beautiful, frosted fruit for a pretty, wintery garnish that you can eat!

Frosted Fruit

2 teaspoons dried egg whites

1-2 packages of your desired fruit (I used raspberries and strawberries)

2 Tablespoons warm water

Superfine sugar

In a medium sized bowl, whisk the dried egg whites and warm water with a balloon whisk until foamy. Line a cookie sheet with parchment paper and place the washed and dried fruit on it. Using a pastry brush, brush the egg whites over the fruit, covering them evenly and completely. Sprinkle the superfine sugar over the berries and cover completely. Let the fruit dry for at least a couple hours until the sugar has hardened and becomes crisp.

Breakfast in bed. Ok, it’s kind of a cliche Valentine’s day tradition, but come on, who doesn’t love breakfast in bed! This simple pancake recipe is the perfect ‘breakfast in bed food’. Mixing cinnamon and chocolate chips into your batter spices them up and adds a touch of romance while making it easier then ever to surprise your loved ones with something homemade on Valentine’s day.

Cinnamon Chocolate Chip Pancakes

2 cups pancake mix

1 teaspoon ground cinnamon

2 eggs, beaten

1 cup milk

2 tablespoons vegetable oil

1 teaspoon pure vanilla extract

1/2 cup chocolate chips

Stir pancake mix and cinnamon in large bowl until well blended. Stir in eggs, milk, oil and vanilla just until blended. Add in chocolate chips. Pour 1/4 cup of batter per pancake onto preheated lightly greased griddle or skillet. Cook 1 to 2 minutes per side or until golden brown, turning when pancakes begin to bubble. Serve pancakes with syrup or fresh fruit if desired.