Thursday, December 5, 2019

A Charles Dickens Christmas Dinner

One of the most famous guests to visit the White House during John Tyler’s presidency was the great English writer, Charles Dickens. Upon his arrival in the United States, Dickens was honored at a lavish ball in New York City, where he was greeted by such famous American writers as Washington Irving, Henry Wadsworth Longfellow, Harriet Beecher Stowe and Edgar Allan Poe.

Some days later, Dickens met Tyler in the White House and later penned this about the president:

He looked somewhat worn and anxious, -- and well he might: being at war with everybody, -- but the expression of his face was mild and pleasant, and his manner was remarkably unaffected, gentlemanly, and agreeable. I thought that, in his whole carriage and demeanour, he became his station singularly well.

After returning to England, Dickens wrote his first travel book American Notes. But of all of his books, perhaps none are more well-known than A Christmas Carol, which was published in 1843, one year after Dickens visited the White House. Among all of its famous food oriented scenes, none are more memorable than the one depicting the Cratchit family Christmas dinner. Maybe you remember it:


Mrs. Cratchit made the gravy hissing hot; Master Peter mashed the potatoes with incredible vigour; Miss Belinda sweetened up the apple-sauce; Martha dusted the hot plates; Bob took Tiny Tim beside him in a tiny corner at the table; the two young Cratchits set chairs for everybody, not forgetting themselves, and mounting guard upon their posts, crammed spoons into their mouths, lest they should shriek for goose before their turn came to be helped.

At last the dishes were set on, and grace was said. It was succeeded by a breathless pause, as Mrs. Cratchit, looking slowly all along the carving-knife, prepared to plunge it in the breast; but when she did, and when the long expected gush of stuffing issued forth, one murmur of delight arose all round the board, and even Tiny Tim...beat on the table with the handle of his knife, and feebly cried Hurrah!


No recipes are included in the book, of course, but The Food Channel recreated the Cratchit's Christmas dinner and "the more bountiful feast at the merry gathering" at the home of Mr. Scrooge’s nephew. If you'd like to bring some Dickens Christmas spirit to your family dinner this holiday season, here's a fabulous recipe for Duchess Potatoes:


3 pounds russet potatoes, peeled and cut into 1-inch pieces
1 cup heavy cream
6 tablespoons unsalted butter, cut into 1/4-inch cubes and softened
1 large egg plus 1 egg yolk, light beaten
1 1/4 teaspoons salt
1/2 teaspoon pepper
Pinch of nutmeg
1/2 teaspoon baking powder

Fill a large pot with cold water, add salt and bring to a boil over high heat. Add the potatoes and boil until tender. While the potatoes are still hot add cream, 3 tablespoons butter, eggs, salt, pepper, nutmeg, and baking powder. Mash the potatoes until smooth. Let cool to room temperature. Gently fold in the remaining butter until pieces are evenly distributed.

Preheat oven to 350°F. Transfer potato mixture to piping bag fitted with 1/2-inch star tip (you can use a gallon size baggie with snipped off corner) and pipe eight 4-inch wide mounds of potatoes on baking sheet. Spray the tops of the potatoes lightly with butter flavored cooking spray and bake until golden brown, about 15 to 20 minutes.

FAST FACT: Oliver Twist is another classic Dickens novel that's filled with many memorable food scenes. Set in England, the main character is a nine-year old orphan in a London workhouse where the boys are given only three meals of gruel a day. When Oliver asks for more, he is dubbed a trouble maker and treated even more cruelly. Oliver Twist called attention to the problem of starving children in England and, to a lesser extent, the United States.

Monday, November 25, 2019

A Brief History of the White House Turkey Pardon, from Abraham Lincoln to Barack Obama


As it often is with political history, there are competing claims as to when the presidential tradition of "pardoning" a Thanksgiving Day holiday turkey began. Some say it dates back to the 1860s, when Abraham Lincoln's young son Tad begged his dad to spare the life of a wild turkey named "Jack" that had been sent to the Lincolns to be part of their Christmas dinner.

Others claim that the tradition began during Harry Truman's administration. Although it's true that the National Turkey Federation has been providing holiday turkeys to the White House since 1947, when Truman was in office, there's no evidence to prove that this story is true. This is what the Truman Library offered on the issue:

The Truman Library has received many requests over the years for information confirming the story that President Truman "pardoned" a Thanksgiving turkey in 1947, thus initiating a Presidential tradition that continues to this day.

The Library's staff has found no documents, speeches, newspaper clippings, photographs, or other contemporary records in our holdings which refer to Truman pardoning a turkey that he received as a gift in 1947, or at any other time during his Presidency. Truman sometimes indicated to reporters that the turkeys he received were destined for the family dinner table. In any event, the Library has been unable to determine when the tradition of pardoning the turkey actually began.


While President John F. Kennedy spared a turkey's life on November 19, 1963, just days before his assassination, he didn't use the word "pardon." Instead, the bird had a sign hanging around its neck that read, "GOOD EATING, MR. PRESIDENT!", which prompted Kennedy to quip, "Let's just keep him."

The first president to actually use the word "pardon" in reference to a holiday turkey was reportedly Ronald Reagan, who deflected questions in 1987 about pardoning Oliver North in the Iran-Contra affair by joking that he would also pardon a turkey named "Charlie," who was already heading to a local petting zoo.


Which brings us to President George H.W. Bush, who was apparently the first president to intentionally "pardon" a turkey. At the National Turkey Presentation Ceremony in 1989, Bush light-heartedly remarked: "Let me assure you, and this fine tom turkey, that he will not end up on anyone's dinner table, not this guy - he's granted a Presidential pardon as of right now - and allow him to live out his days on a children's farm not far from here."

Although it's difficult to confirm exactly when this White House tradition began, we do know where some of the more recently pardoned turkeys have been sent after receiving their presidential reprieves. From 1989 until 2004, the fortunate fowls were sent to live out their natural lives at Frying Pan Farm in Virginia.

The venue changed in 2005, however, when Disneyland was celebrating its fiftieth anniversary. That year, a lucky turkey named "Marshmallow," and his alternate, "Yam," were taken by police escort to the airport and then flown first class to California. According to the Associated Press:

Marshmallow became the Grand Marshal of Disneyland's Thanksgiving parade, and the sign above his float read "The Happiest Turkey on Earth." The turkeys then retired to a coop at the park's Big Thunder Ranch, where three of the pardoned birds...still live. Florida's Disney World got the birds from 2007, when they arrived on a United Airlines flight that was renamed "Turkey One."

In 2010, the venue changed yet again. Instead of being sent to Disneyland, the 21-week-old turkey that President Obama pardoned was sent to live out the rest of his life at George Washington's Mount Vernon Estate in Virginia. Upon its arrival at Mount Vernon, it was reportedly "be driven to his pen in a horse-drawn carriage and be greeted with a trumpet fanfare."


A spokeswoman for Mount Vernon said that it was appropriate that the turkey go to Washington's home since he was the first president to issue a Thanksgiving Proclamation, and he raised wild turkeys at Mount Vernon.

Although she didn't say how the Washington's preferred to serve their Thanksgiving birds, the Mount Vernon Inn offers a daily lunch menu that includes a "Colonial Turkey Pye" which is described as "a turkey stew served with mixed vegetables and topped with a homemade buttermilk biscuit."

While it might be difficult to obtain a copy of that particular recipe, you can try this quick and simple recipe for Turkey Pot Pie if you need something to do with your leftover turkey this Thanksgiving or this one from Pillsubry.com:


1 sheet frozen puff pastry
1 egg, beaten
1/2 cup milk
2 (11-ounce) cans condensed Cheddar cheese soup
2 (10 3/4-ounce) cans cream of celery soup
1 large turkey skinned, cooked, boned and cubed
2 medium onions, diced
2 cup cooked butternut squash, diced
2 cup cranberries
Salt and pepper

Preheat to 350 degrees F. To make the crust, dust surface with flour. Cut 1 sheet of frozen puff pastry into 1-inch strips, 8 inches long.
On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie. Mix egg and milk together and brush onto each lattice square. Bake for 5 minutes.

Dough will rise and turn light golden brown. Set aside. In a large saucepan heat the soups. Stir in turkey, onion, squash, cranberries, salt and pepper. Bring mixture to a boil. In an oven-proof dish, fill with mixture and top with the pre-cooked lattice square. Bake for 5 minutes until bubbly and puff pastry is deep golden brown.

Tuesday, November 19, 2019

Golfer-in-Chief: Barack Obama, Tiger Woods, and Grilled Rosemary Lamb Chops


While Donald Trump's round of golf with Tiger Woods this year made national headlines, Tiger's round with Barack Obama in 2013 also caused quite a stir. Although scores remain top secret, what's not so secret is that many American presidents have been avid golfers.

According to Don van Natta’s First Off the Tee, 14 of the last 17 presidents have been serious golfers and how they played the game reveals a lot about their character. Dwight Eisenhower played more than 800 times during his eight years in office and had a putting green installed on the South Lawn of the White House.

A member of Augusta National Golf Club, Ike broke 80 on a dozen occasions and the Eisenhower Pine, once located on the 17th hole, was named after him. Ike hit the tree so many times that, at a club meeting in 1956, he proposed that the tree be cut down. Not wanting to offend the president, the club’s chairman adjourned the meeting rather than reject the request.

John F. Kennedy was a serious golfer but didn't want to be seen playing because he wanted to contrast his image with Ike’s reputation of “golfing his way through the presidency.” JFK and his aides reportedly made a lot of hay out of Ike's constant playing, and dubbed him "Duffer in Chief.”


As for LBJ, van Natta says that he “really tore it up” on the course and would take 300, sometimes 400 swings, in a round. "He just wanted the feel of one perfect shot," van Natta notes, "and if it took 400 swings to do it, he was going to do it. He was the president and nobody was going to get in his way."

Ronald Reagan only played the game about a dozen times while in office, but he loved putting around the Oval Office and aboard Air Force One.


But nowhere does golf run deeper than in the Bush family bloodline.

George H.W. Bush's maternal grandfather, George Herbert Walker, served as president of the United States Golf Association in 1920. A single-digit handicapper, he donated the Walker Cup, the trophy awarded to the winning team in the biennial matches between leading amateur golfers from the U.S. and Great Britain/Ireland. And 41’s father, Senator Prescott S. Bush, was a scratch golfer who served as president of the USGA in 1935.


As for Clinton, Van Natta says he "followed the rules for about a hole and a half. Then...started taking these do-over shots, gimme putts and, at the end of the 18 holes, it took him about 200 swings to score an 82."

And as for Barack Obama, an article in Time magazine notes that he took up golf “as a relaxing alternative to basketball...but now that his game is out of the closet, it is clear that he duffs in much the same way that he tries to govern.” Wellington Wilson, Obama’s longtime golf buddy, was quoted as saying, “You can really tell a person's personality by the way he plays golf. He just goes with the flow. Not too high. Not too low."


And while it's hard to know if Donald Trump chose to just "go with the flow" with Tiger Woods last year, we do know that Obama attended a Black Caucus Dinner in Washington D.C. after his match with #MacDaddySanta, then flew to California for a fundraiser at the ritzy Fig and Olive restaurant in West Hollywood.

According to obamafoodroma.com, celebrity guests included Jack Black, Jamie Foxx, Danny DeVito, and Quincy Jones. Judd Apatow and Aaron Sorkin were also on hand for the festivities, where guests reportedly shelled out a whopping $17,900 each for dinner.

So what kind of meal comes with such a price tag? Well, one guest revealed that appetizer options included:

jamón ibérico and a fig Gorgonzola tartlet, while entree options included striped bass filet en papillote with zucchini, eggplant, fennel, tomato, thyme, scallion, and saffron served with Arbequina olive oil mashed potato & chives; free range organic chicken breast with grilled zucchini, eggplant, heirloom tomato, cipollini onion, roasted fig, Parmesan polenta, and marinated red bell pepper; and rosemary lamb chops, grilled then smoked a la minute with Herbs de Provence, goat cheese, and chive gnocchi.

Sounds delish, but since most of us don't have a spare $18k to drop on dinner, here's a fabulous and more affordable recipe for Grilled Rosemary Lamb Chops from epicurious.com:


3/4 cup balsamic vinegar
6 tablespoons olive oil
3 tablespoons fresh lemon juice
3 tablespoons minced fresh rosemary or 3 teaspoons dried
6 garlic cloves, minced
1 teaspoon ground black pepper
12 1-inch-thick loin lamb chops, fat trimmed

Mix first 6 ingredients in small bowl. Place lamb chops in single layer in 13x9x2-inch glass dish. Pour marinade over. cover with foil and refrigerate 4 hours, turning lamb chops occasionally.

Prepare barbecue (medium-high heat). When coals turn white, drain chips, if using, and scatter over coals. When chips begin to smoke, season lamb with salt and pepper and place on grill. Cover; grill shops to desired doneness, basting often with marinade, about 4 minutes per side for medium-rare. Transfer to platter and serve.

Monday, November 4, 2019

Watergate and Richard Nixon Family-Style Meatloaf


Around 2:30 a.m. on June 17, 1972, five men, one of whom was a former employee of the CIA, were arrested in what authorities would later describe as "an enormous plot to bug the offices of the Democratic National Committee" at the Watergate complex in Washington D.C.

It was an election year, and, as the investigation into the break-in unfolded, a pattern of unlawful activites within President Richard Nixon's administration was uncovered by the press. Together, these federal crimes and misdeeds would become known as "the Watergate scandal" and lead to Nixon's resignation from the Office of the Presidency on August 9, 1974.

On his final day in office, Nixon reportedly awoke at 7:00 a.m. after "a fitful night." After a light breakfast, Nixon signed a one-sentence Letter of Resignation and said an emotional goodbye to his staff. Shortly after 9:00 a.m. he entered the East Room and made a brief Farewell Address to an overflow crowd of White House staff and Cabinet members. He then joined Gerald Ford for a short walk across the South Lawn to a helicopter that would whisk him away into history.


The previous evening, Nixon had delivered a televised Resignation Address to the nation. After acknowledging that he had lost the support of Congress and saying, "I have never been a quitter," Nixon said:

To leave office before my term is completed is abhorent to every instinct in my body. But as President I must put the interests of America first. America needs a full-time President and a full-time Congress, particularly at this time with problems we face at home and abroad.

To continue to fight through the months ahead for my personal vindication would almost totally absorb the time and attention of both the President and the Congress in a period when our entire focus should be on the great issues of peace abroad and prosperity without inflation at home.

Therefore, I shall resign the Presidency effective at noon tomorrow. Vice President Ford will be sworn in as President at that hour in this office. As I recall the high hopes for America with which we began this second term, I feel a great sadness that I will not be here in this office working on your behalf to achieve those hopes in the next 2 1/2 years.


It doesn't take too much investigative work to uncover records of what Nixon ate for breakfast on his final day in office, as it has been reported that it consisted of a small plate of cottage cheese with sliced pineapple and a glass of milk.


White House Chef Henry Haller later revealed that, at breakfast, Nixon "liked fresh fruit, wheat germ with nondairy creamer and coffee." At dinner, Nixon enjoyed Sirloin Steak, cooked medium-rare and lightly seasoned; Chicken Cordon Blue; and more simple dishes like Spaghetti and Meatballs. He was also fond of his wife Patricia's Family-Style Meatloaf. According to Haller:

Meat loaf appeared about once a month on the family dinner menus. As soon as the public became aware of this fact, the White House was inundated with inquires for the recipe that so pleased the presidential palate. To ease my burden, Mrs. Nixon's meat loaf recipe was printed on White House stationery to be sent in response to the thousands of requests for it.

If you'd like to get a taste of Pat Nixon's Meatloaf at your next family dinner, here's a recipe to try here and here's the original recipe from The White House Cookbook by Henry Haller:


2 tablespoons butter
1 cup finely chopped onions
2 garlic cloves, minced
3 slices white bead
1 cup milk
2 pounds lean ground beef
2 eggs, lightly beaten
1 teaspoon salt
ground black pepper, to taste
1 tablespoon chopped fresh parsley
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
2 tablespoons tomato puree
2 tablespoons bread crumbs

Grease a 13-by-9-inch baking pan. Melt butter in a saute pan, add garlic and saute until just golden. Let cool. Dice bread and soak it in milk. In a large mixing bowl, mix ground beef by hand with sauteed onions and garlic and bread pieces. Add eggs, salt, pepper, parsley, thyme and marjoram and mix by hand in a circular motion.

Turn this mixture into the prepared baking pan and pat into a loaf shape, leaving at least one inch of space around the edges to allow fat to run off. Brush the top with the tomato puree and sprinkle with bread crumbs. Refrigerate for 1 hour to allow the flavors to penetrate and to firm up the loaf.

Preheat oven to 375 degrees. Bake meatloaf for 1 hour, or until meat is cooked through. Pour off accumulated fat while baking and after meat is cooked. Let stand on wire rack for five minutes before slicing.


FAST FACT: A year and a half before Nixon resigned, an entirely different calamity unfolded in Washington. This time, it didn't involve illegal break-ins and phone taps but...pigeons! It all began the day before Nixon's second inaugural parade when attempts were made to clear pigeons from Pennsylvania Avenue. Upon Nixon's request, the inaugural committeee spent $13,000 to smear tree branches with a chemical repellent called “Roost No More” which was supposed to drive the bothersome birds away by making their feet itch. Sadly, many of the pigeons ate the stuff and keeled over, leaving the parade route littered with "dead and dying birds which had to be hurriedly swept away.” Doh!

Thursday, October 31, 2019

A Brief History of Trick-or-Treating


Trick-or-treating has been a popular American Halloween tradition for nearly a century, but its origins remain unclear. Ancient Celtic festivals, early Roman Catholic holidays, medieval practices, and even British politics all lay claim as possible antecedents of the present-day practice of trick-or-treating.

Ancient Origins of Trick-or-Treating

Some historians say that the origins of the practice of trick-or-treating may lie in the ancient, pre-Christian Celtic festival of Samhain, which was celebrated on the night of October 31. The following day, November 1, marked the new year. On the Celtic calendar, this day signaled the end of summer and the beginning of the cold, dark winter, an uncertain and frightening time that was often associated with death.

The Celts, who lived 2,000 years ago in the area that is now Ireland, the United Kingdom and northern France, believed that on Samhain the barrier between the living and the dead was blurred more so than on any other night and that the ghosts of the dead returned to earth as they transitioned to the otherworld. On the night of Samhain, people gathered to light bonfires, offer sacrifices, and pay homage to the dead.


In some Celtic celebrations of Samhain, villagers disguised themselves in costumes made of animal skins to drive away spirits while banquet tables were prepared and offerings of food and drink were left out to placate them. In later centuries, people began dressing as ghosts, demons and other malevolent creatures, performing antics in exchange for food and drink. This custom, known as mumming, dates back to the Middle Ages and is thought to be another possible antecedent of trick-or-treating.

Early Christian and Medieval Antecedents

In the first few centuries of the first millennium, Christianity spread into Celtic lands, where it gradually blended with and supplanted older pagan rites. In the eighth century, Pope Gregory III designated November 1 as All Saints Day, or All Hallows Day, a time to honor all martyrs and saints. The night before (October 31) was known as All Hallows Eve, which eventually became Hallowe’en and finally Halloween.

In 1000 A.D., the church designated Nov. 2 as All Souls Day, a day when the living prayed for the souls of the dead. All Souls Day was celebrated in ways similar to Celtic commemorations of Samhain. People lit bonfires, dressed in customs as saints and devils, and masqueraded in parades.

Poor families would also visit the homes of wealthier families who would give them pastries called "soul cakes" in exchange for their promise to pray for the souls of the family's dead relatives. This practice, known as “souling,” was later taken up by children who would go from home-to-home and be given “treats” such as food, money, and ale.


A similar Scottish and Irish practice known as guising – children disguising themselves in costumes and roaming door-to-door for treats – is another possible antecedent of trick-or-treating. The main difference is that in souling children promised to say a prayer for the dead in return for their “treat” whereas guisers would sing a song, recite a poem, or perform some sort of “trick” for their treat, which traditionally consisted of fruit, coins, or nuts.

Guy Fawkes Night Celebrations

Still another antecedent might be the British custom of children wearing masks and carrying effigies while begging for pennies on Guy Fawkes Night (also known as Bonfire Night), an annual commemoration of the foiling of the so-called Gunpowder Plot of 1605. On November 5, 1606, Fawkes was executed for his role in the Catholic-led conspiracy to blow up England's parliament building in an attempt to remove the Protestant King James I from power.

The original Guy Fawkes Day was celebrated immediately after his execution. Communal bonfires were lit to burn effigies and the symbolic "bones" of the Catholic pope. By the early nineteenth century, effigies of the pope had been replaced by those of Guy Fawkes and children would roam the streets carrying an effigy or "Guy" and ask for "a penny for the Guy."

A New American Tradition


Although some early American colonists celebrated Guy Fawkes Day, the rigid Protestant belief systems of New England Puritans meant that they had no place for such pagan and Catholic celebrations as Samhain and All Souls Day, or even Halloween itself. In the southern colonies, however, where larger, more ethnically diverse European communities had settled, there are some accounts of Halloween festivities meshing with Native American autumn harvest celebrations.

In the mid-1800s, large numbers of new immigrants, especially the nearly two million Irish immigrants fleeing Ireland’s potato famine of 1846, helped to popularize Halloween. Borrowing from English and Irish traditions, children would dress in costumes and go door-to-door asking for food or money.

As Halloween grew in popularity, it was celebrated with bonfires, ghost stories, divination games, costume parties and pranks. By the 1920s, juvenile pranks had gotten out of hand and often resulted in the destruction of private property, sometimes amounting to more than $100,000 in damages each year in some major metropolitan cities.

The deepening Depression exacerbated the problem, with Halloween pranks often devolving into vandalism, assaults, and sporadic acts of violence. One theory holds that it was the excessive “pranks” on Halloween that led to the widespread adoption of an organized, community-based trick-or-treating tradition in the 1930s. This trend was abruptly curtailed, however, with the outbreak of World War II. Children were forced to refrain from trick-or-treating because of sugar rationing and pranksters were told that their actions would “hurt the war effort” and be considered “sabotage.”


With post-war prosperity and the baby boom, trick-or-treating was revived and quickly became a standard practice for millions of children in the cities and newly-built suburbs. No longer constrained by sugar rationing, major American candy companies capitalized on this lucrative trend, launching national ad campaigns specifically aimed at Halloween. If trick-or-treating had once been an intermittent practice, it was now a popular American tradition. Today, Americans spend more than $9 billion annually on Halloween, making it the nation's second largest commercial holiday.

Adapted from my article at history.com

Friday, October 25, 2019

Dolley Madison Fresh Strawberry Ice Cream


Legend has it that in the early nineteenth century, a freed slave named Sallie Shadd went into her family’s catering business in Wilmington, Delaware. Sallie supposedly achieved fame there for a fabulous new dessert sensation she created with frozen cream, sugar, and fruit.

When Dolley Madison heard about this new dessert, she supposedly traveled to Delaware to try it - and she must have loved it because a "magnificent pink dome of ice cream" was served at President Madison’s second Inaugural Ball in 1813, and ice cream often appeared as a dessert on the White House menu during her husband's two terms of office.


If you'd like to whip up some Fresh Strawberry Ice Cream this week, here's a fabulous recipe to try from epicurious.com:

1 3/4 cups heavy cream
3 (3- by 1-inch) strips fresh lemon zest
1/8 teaspoon salt
2 large eggs
3/4 cup sugar
1 lb strawberries (3 cups), trimmed and quartered
1 tablespoon fresh lemon juice

Special equipment: an ice-cream maker and an instant-read thermometer

Combine cream, zest, and salt in a heavy saucepan and bring just to a boil. Remove from heat and discard zest. Whisk eggs with 1/2 cup sugar in a bowl, then add hot cream in a slow stream, whisking.

Pour back into saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and an instant-read thermometer registers 170°F (do not let boil).

Immediately pour custard through a fine sieve into a metal bowl, then cool to room temperature, stirring occasionally. Chill, overed, at least until cold, about 2 hours, and up to 1 day.


While custard is chilling, purée strawberries with remaining 1/4 cup sugar and lemon juice in a blender until smooth, then force through fine sieve into chilled custard. Stir purée into custard. Freeze in ice-cream maker, then transfer to an airtight container and put in freezer to harden.

Monday, October 7, 2019

Abraham Lincoln Kentucky Corncakes

Abraham Lincoln and his wife Mary were great animal lovers and allowed their four young sons to keep all sorts of pets on White House grounds. Among other animals, Abe and his family had three cats, a dog named Fido, rabbits, horses, and two rambunctious billygoats named Nanny and Nunko.

Another was a wild turkey named Jack with whom Lincoln’s youngest son Tad played with daily. When it came time for Jack to be sacrificed for a holiday dinner, Tad supposedly begged his dad to spare the turkey’s life, and, to this day, the White House maintains the tradition of “pardoning” a wild turkey each holiday season!

Although it’s a "tad" early to be thinking about preparing your next holiday dinner, you can whip up a batch of Kentucky Corncakes, which are a great side dish at just about any meal and were a Lincoln family favorite. If you’d like to make some Kentucky Corncakes today, here is a simple and simply delicious recipe to try from the Food Network:

1 cup roasted cornmeal (fine ground yellow cornmeal)
1 cup self-rising flour
4 tablespoons sugar
2 eggs
2 cups buttermilk
3 ounces corn oil
2 cups fresh corn kernels

Place cornmeal, flour, and sugar in a bowl and mix together. In a separate bowl, combine eggs, buttermilk, corn oil, and fresh corn and mix together. Fold mixtures together. Place 4 ounces of pancake mix onto a hot griddle. Cook on medium high heat for 4 minutes on each side, until cooked through. Serve warm with lots of butter and honey enjoy!

FAST FACT: According to historians at the Miller Center, the Lincoln family's routine in the White House reflected "the presence of their sons, the demands of war, and the highly complex and many-sided character of Abraham and Mary. [T]he day went from breakfast together as a family at 8:00 in the morning, reunion again for dinner at 8:00 in the evening, and then bedtime. Until little Willie's death in 1862, the two younger sons demanded a good deal of attention, and both parents gave them ample attention, although Lincoln grew more distant as the war progressed and occupied much of his day."

Tuesday, September 24, 2019

Andrew Johnson Hoppin John

At the end of the Civil War, the South lay in ruins. Southern plantations and entire cities had been destroyed during the war. Without food, many southerners starved to death, and most of those who survived lost just about everything they owned. As a result, the government had to figure out how to rebuild the South.

As president, Andrew Johnson took charge of the first phase of Reconstruction. But his attempt to quickly readmit the former Confederate states into the union and his vetoes of important civil rights bills outraged Radical Republicans in Congress.

The House of Representatives impeached Johnson in 1868, but he was acquitted by a single vote in the Senate, and historians say that his victory “marked the beginning of an ambitious series of receptions, dinners and children’s parties that would turn the last nine months of his term into an ongoing celebration.”


After leaving office, Johnson returned to his native state of Tennessee where he consumed such traditional foods as Hush Puppies, Benne Wafers, Hoppin’ John and Pine Bark Stew. Still popular in the south, Hoppin' John is often the high point of New Year's Day festivities and is thought to bring good luck and prosperity throughout the coming year.

If you'd like to whip up some Hoppin' John for your New Year's festivities this week, you can't go wrong with this quick and delicious recipe from Emeril Lagasse.


1 tablespoon olive oil
1 large ham hock
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup green pepper, chopped
1 tablespoon chopped garlic
1 pound black-eyed peas, soaked overnight and rinsed
1 quart chicken stock
1 Bay leaf
1 teaspoon dry thyme leaves
Salt, black pepper, and cayenne
3 tablespoons finely chopped green onion
3 cups steamed white rice

Heat oil in a large pot, add ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, and cook for 4 minutes. Add the peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions.

Wednesday, August 28, 2019

Ulysses S. Grant, the Transcontinental Railroad and Sage Broiled Hen

After the Civil War, peace between the North and South made it possible for the nation’s first Transcontinental Railroad to be completed. In 1863, the Union Pacific began laying track in Omaha, Nebraska, heading west. At the same time, the Central Pacific started laying track in Sacramento, California, heading east.

Work in the beginning was slow and difficult, as you can imagine. After less than 25 miles of track had been laid in California, the Central Pacific “faced the daunting task of laying tracks over terrain that rose 7,000 feet in less than a hundred miles.” To conquer the sheer embankments, workers, the vast majority of whom were Chinese immigrants, were lowered by rope from the top of cliffs. While dangling in mid-air, they chipped away at the granite with picks and axes and then planted explosives to blast tunnels through the cliffs.

On October 10, 1865, Leland Stanford, president of the Central Pacific, submitted a progress report to President Ulysses S. Grant:

A large majority of the white laboring class on the Pacific Coast find more
profitable and congenial employment in mining and agricultural pursuits, than in railroad work. The greater portion of the laborers employed by us are Chinese, who constitute a large element in the population of California. Without them it would be impossible to complete the western portion of this great national enterprise within the time required by the Acts of Congress...

Their wages, which are always paid in coin, at the end of each month, are divided among them by their agents…in proportion to the labor done by each person. These agents…furnish them their supplies of food, the value of which they deduct from their monthly pay. We have assurances from leading Chinese merchants that ...the [company] will be able to procure during the next year not less than 15,000 laborers. With this large force, the Company will be able to push on the work so as not only to complete it within the time required by the Acts of Congress, but so as to meet the public impatience.


Four and a half years later, the two tracks finally met and the final “Golden Spike” was driven in with great ceremony at Promontory, Utah on May 10, 1869. By the end of the century, four more railways crisscrossed the United States. By then, most trains had luxury dining cars where first class passengers like President Grant dined on superb regional fare. The Baltimore and Ohio, for example, was famous for fresh seafood from the Chesapeake Bay while the Santa Fe was reportedly known for its Prairie Chicken and Broiled Sage Hen.

Although those railway recipes would be difficult to duplicate today, you can try this simple and simply delicious recipe for Lemon Sage Roasted Chicken from Bon Appetit.

4 chicken breast halves with skin and bones
8 very thin lemon slices, seeded
12 fresh sage leaves
Olive oil
4 teaspoons fresh lemon juice
2 large garlic cloves, coarsely chopped
1 cup low-salt chicken broth

Preheat oven to 450°F. Slide fingertips under chicken skin to loosen. Arrange 2 lemon slices and 3 sage leaves under skin on each breast; smooth skin over to enclose. Place chicken on rimmed baking sheet; brush with oil. Drizzle 1 teaspoon lemon juice over each breast; sprinkle with garlic, salt, and pepper. Pour 1/2 cup broth onto sheet around chicken.

Roast chicken until brown and cooked through, basting once or twice with pan juices, about 25 minutes. Transfer chicken to platter. Place baking sheet directly atop 2 burners; add remaining 1/2 cup broth. Using back of fork, mash any garlic on baking sheet into broth and pan juices. Boil over high heat until broth reduces almost to glaze, scraping up browned bits, about 4 minutes. Spoon sauce over chicken and serve.

FAST FACT: For every track of mile laid, railroads were granted a certain sum of money and 20 square miles of free land. The transcontinental railroad brought rapid economic growth to the nation, as farming, cattle-ranching and other agricultural businesses rapidly developed along the main lines.

Monday, August 12, 2019

George Washington Sweet Cherry Cobbler

An early nineteenth century American book peddler, itinerant preacher and author, "Parson" Mason Locke Weems is best known today as the source of some of the most beloved if apocryphal stories about George Washington. The famous story of George and the Cherry Tree is included in Weems' masterpiece, The Life and Memorable Actions of Washington, which was originally published in 1800 (the year after Washington's death) and was an immediate best-seller.

Reprinted in ever more inventive editions over the next 25 years, it contains, according to Edward Lengel, "some of the most beloved lies of American history, including the cherry tree myth" and other exaggerated or invented anecdotes that extolled Washington’s virtues and provided an entertaining and morally instructive tale for the young republic.

In telling his cherry tree story, Weems attributed it to "an aged lady,” who was reportedly a distant relative of George, and who, as a young girl, supposedly spent much time with him. This is how the fable famously unfolded:

"When George was about six years old, he was made the wealthy master of a hatchet of which, like most little boys, he was immoderately fond, and was constantly going about chopping everything that came in his way. One day, in the garden, where he often amused himself hacking his mother's pea-sticks, he unluckily tried the edge of his hatchet on the body of a beautiful young English cherry-tree, which he barked so terribly, that I don't believe the tree ever got the better of it.


The next morning, [George’s father], finding out what had befallen his tree, which, by the by, was a great favorite, came into the house, and with much warmth asked for the mischievous author, declaring at the same time, that he would not have taken five guineas for his tree.

Nobody could tell him anything about it. Presently George and his hatchet made their appearance. "George," said his father, "do you know who killed that beautiful little cherry-tree yonder in the garden?" This was a tough question; and George staggered under it for a moment; but quickly recovered himself: and looking at his father, with the sweet face of youth brightened with the inexpressible charm of all-conquering truth, he bravely cried out, "I can't tell a lie, Pa; you know I can't tell a lie. I did cut it with my hatchet."

“Run to my arms, you dearest boy,” cried his father in transports, “run to my arms; glad am I, George, that you killed my tree; for you have paid me for it a thousand fold. Such an act of heroism in my son, is more worth than a thousand trees, though blossomed with silver, and their fruits of purest gold.”


Although plausible enough, most historians generally agree that this quaint story is almost certainly not true. What is true, however, is that George was particularly fond of cherries, and Martha Washington's Booke of Cookery contains several family “receipts” for preserving this sweet and tangy highly versatile fruit.

Of course, then, as today, sweet and sour cherries can be used in all kinds of pies, tarts, jellies, jams, breads, muffins, and soups, as well as in a fabulously wide array of cobblers, like this recipe for cherry cobbler, which George surely would have loved had he had time to try it during his extraordinarily illustrious life:


Crust: 1 1/4 cups flour
2 tablespoons sugar
2 tablespoons yellow cornmeal
1/2 teaspoon salt
6 tablespoons butter, cut into 1/2-inch pieces and chilled
1 large egg yolk
3 tablespoons cold milk, cream or water

Filling: 2 cups cherry preserves
1/3 cup sliced almonds
Confectioners' sugar, for dusting

In the workbowl of a food processor, combine the flour, sugar, cornmeal and salt. Pulse to combine. Add the butter, toss carefully with your hands to coat the butter cubes in flour. Pulse in the food processor several times until the mixture resembles coarse oatmeal. Add the egg and 2 tablespoons of milk, cream or water, and pulse until the dough begins to come together in a ball. Add the additional tablespoon of liquid if needed until the dough comes together.

Transfer the dough to a lightly floured work surface and knead it briefly to shape it into a disk about 5 inches across. Wrap in plastic and refrigerate at least 1 hour or overnight. Using a lightly floured rolling pin, roll the dough into a shape a ½ inch wider than the tart pan you are using. Loosely fold the dough in half and transfer it to the tart pan.

Line the pan with the dough, being. Trim any excess dough from the rim of the pan, leaving a blunt neat edge. Gather the trimmings into a ball (it should be about the size of a pingpong ball). Wrap the tart and the ball of dough in plastic and refrigerate for 1 hour.

Heat to 375 degrees. Remove tart pan from refrigerator and spread the marmalade evenly over the crust. Grate the chilled ball of pastry onto the filling, and sprinkle the almonds over the top. Bake until the pastry is golden, the filling is bubbly and the almonds are toasted, 40 minutes. Transfer to a wire rack to cool. When the tart is completely cool, dust with confectioners' sugar. Serve at room temperature.Goegre

Wednesday, August 7, 2019

George Bush, Barack Obama and the Politics of Peanut Butter and Jelly Sandwiches

George Bush's memoir Decision Points has been described by the New York Times as "an autobiography focused around 'the most consequential decisions' of his presidency and his personal life from his decision to give up drinking in 1986 to his decision to invade Iraq in 2003 to his decisions regarding the financial crisis of 2008." According to the Product Description of the book:

President Bush brings readers inside the Texas Governor’s Mansion on the night of the hotly contested 2000 election; aboard Air Force One on 9/11, in the hours after America’s most devastating attack since Pearl Harbor; at the head of the table in the Situation Room in the moments before launching the war in Iraq; and behind the Oval Office desk for his historic and controversial decisions on the financial crisis, Hurricane Katrina, Afghanistan, Iran, and other issues that have shaped the first decade of the 21st century...

With so many momentous issues to review, it's not surprising that Mr. Bush didn't bother to mention his favorite foods, but...in an interview with Oprah Winfrey during the 2000 presidential campaign, he did say that his favorite sandwich is peanut butter and jelly on white bread.
.

Eight years later, during the 2008 presidential campaign, peanut butter and jelly sandwiches once again made national headlines. Responding to charges that his economic policies were socialistic in nature, Barack Obama ridiculed his opponent John McCain for constantly resorting to trivialities and distractions:

Now, because he knows that his economic theories don't work, he's been spending these last few days calling me every name in the book. Lately he's called me a socialist for wanting to roll-back the Bush tax cuts for the wealthiest Americans so we can finally give tax relief to the middle class. I don't know what's next. By the end of the week he'll be accusing me of being a secret communist because I shared my toys in kindergarten. I shared my peanut butter and jelly sandwich.
.

Although neither Bush nor Obama mentioned how they prefer their PB&Js to be made, we do know that John Harvey Kellogg, the cereal pioneer, was the first person to receive a patent for the process of making peanut butter in 1895. According to Andrew Smith's Peanuts: The Illustrious History of the Goober Pea, early peanut butters had several problems:

The first was that peanut oil has a melting point below room temperature. Gravity separated the oil, which then oxidized and turned rancid. Likewise, salt added to the peanut butter separated and crystallized. Grocers received peanut butter in tubs or pails and were advised to use a wooden paddle to stir it frequently...

During the early years of the twentieth century, William Norman, an English chemist, invented a method of saturating unsaturated and polyunsaturated fatty acids, thus preventing them from turning rancid. In 1922, Joseph L. Rosefield...applied these principles to peanut butter [and] developed a process to prevent oil separation and spoilage in peanut butter...The result was a semisolid peanut butter [that]...was thick and creamy and did not stick to the roof of the mouth as much as previous products.



Selecting the name "Skippy" for his product, Rosefield introduced creamy and chunky-style peanut butter in 1932. Three years later, the company inaugurated its first wide-mouth peanut-butter jar, which quickly became the industry standard. And in less than twenty five years, peanut butter had "evolved from a hand ground delicacy to a mass-produced commercial commodity sold in almost every grocery store in America."


FOOD FACT: Florence Cowles' 1928 cookbook Seven Hundred Sandwiches includes dozens of creative recipes for peanut butter sandwiches, including: Peanut Butter and Egg Sandwich, Peanut Butter and Cabbage Sandwich, Peanut Butter and Marshmallow Sandwich, Peanut Butter and Prune Sandwich, Peanut Butter and Cherry Sandwich, Peanut Butter and Cheese Sandwich, and Peanut Butter and Olive Sandwich made with Mayonnaise on Rye. Oh my!

Friday, July 19, 2019

James Polk and Food on the Range

So did you know that in 1848 James Polk signed the Treaty of Guadalupe Hidalgo which ended the Mexican-American War and gave most of present-day Texas, New Mexico, Arizona, Colorado, California, Wyoming, and Utah to the United States?

With the addition of these vast "new" tracts of land, more and more cowboys headed west, where they herded cattle north to market and sold them for beef. As they galloped along, cowboys would sing songs about food like "Trouble for the Range Cook" and "Starving to Death on My Government Claim."

"Git Along Little Dogies" is another classic cowboy tune. In it, a cowboy tells the dogies (the calves in the herd) that it’s their misfortune (and none of his own) that they will soon be sold at market. Maybe you remember the lyrics:

As I walked out this morning for pleasure,
I met a cowpuncher a jogging along;
his hat was throwed back and his spurs was a jingling,
and as he advanced he was singing this song.

Yippee ti yi yo, get along little dogies
It's your misfortune and none of my own
Yippee ti yi yo get along little dogies
For you know that Wyoming will soon be your home...


It's early in spring that we round up the dogies,
And mark 'em and brand 'em and bob off their tails;
We round up our horses and load the chuckwagon,
And then throw them dogies out onto the trail.

Whoopee ti yi yo, git along, little dogies,
It's your misfortune And none of my own;
Whoopee ti yi yo, Git along, little dogies,
You know that Wyoming will be your new home.


As cowboys drove cattle north, cooks drove Chuck Wagons (which carried all of the food and supplies for meals) ahead of the herds to set up camp for the night. Meals on the range typically consisted of beef, hash, beans, chili peppers, coffee, biscuits, sugar, and dried fruit.

Like cowboys, cooks would sing snappy tunes about food while working hard on the range. In “Punchin’ Dough” am exhausted, overworked cook tells some bothersome and ungrateful cowboys that cooking is just as demanding as herding cattle (you can listen to it here ):  

Come, all you young waddies, I'II sing you a song
Stand back from the wagon, stay where you belong
I've heard you complaining' I'm fussy and slow,
While you're punchin' the cattle and I'm punchin' dough.

Now I reckon your stomach would grow to your back
If it was'n't for the cook that keeps fillin' the slack
With the beans in the box and the pork in the tub
I'm a-wonderin' now, who would fill you with grub?

When you're cuttin' stock, then I'm cuttin' a steak,
When you're wranglin' hosses, I'm wranglin' a cake.
When you're hazin' the dogies and battin' your eyes,
I'm hazin' dried apples that aim to be pies…


Meanwhile, as cowboys were devouring biscuits and beans on the range, Polk was dining on Continental cuisine at the White House. But Polk was no stranger to grub. As a boy growing up on the frontier, he reportedly ate Black Bear Steak and Barbecued Deer. Like other frontier folk, basic country fare, like  Tenesseee Ham and Corn Pone, was what pleased Polk the most!



If you'd like to wrangle up some corn pone, here's a simple recipe to try:
1 tablespoon of shortening
3/4 cup of boiling water
1 cup yellow corn meal
1 teaspoon of salt

Melt shortening in 8 or 9-inch skillet. Heat water to boiling point and pour immediately over corn meal and salt. Add melted shortening; stir to blend well. As soon as mixture has cooled enough to handle, divide into four equal portions. Shape each portion into a pone about 3/4 inch thick by patting between the hands. Place in pan and bake at 450°F for about 50 minutes or until golden brown. Serve warm and enjoy!

For more on my submission info click here!

Tuesday, July 2, 2019

Zachary Taylor, the Fourth of July, and a Basket of Cherries and Two Pitchers of Iced Milk


After participating in Fourth of July festivities at the Washington Monument on a blistering hot day, Zachary Taylor devoured a large basket of cherries and downed two pitchers of iced milk and suddenly fell ill with a terrible stomach ache. Five days later, he was dead.

At the time, the United States was embroiled in the bitter conflict over slavery and many people believed that  Taylor had been poisoned. Today, most historians agree that he died from cholera or acute gastroenteritis, an inflammation of the stomach and gastrointestinal tract.

Either way, if Taylor were here with us today, he'd no doubt steer away from anything prepared with cherries. That's understandable, but it's no reason for us to do the same, especially when there are so many fabulous recipes for preparing fresh sweet and sour summer cherries, like this one for Cherry Cobbler from Emeril Lagasse or this one from tinynewyorkkitchen.com :


Filling:

6 cups tart red cherries, pitted
1 1/4 cups sugar
1/4 cup water
4 teaspoons cornstarch

Topping:

1 cup flour
1/4 cup sugar
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
3 tablespoons butter
1 egg, beaten
3 tablespoons milk

Preheat oven to 400 degrees F. In a saucepan combine filling ingredients and cook, stirring until bubbling and thickened. Pour into an 8-inch square baking dish. Meanwhile, stir together flour, sugars, baking powder, and cinnamon. Cut in butter until it is crumbly. Mix together egg and milk. Add to flour mixture and stir with a fork just until combined. Drop topping by tablespoonfuls onto filling. Bake for 25 minutes until browned and bubbly.

A LITTLE HISTORY: Before he became president, Taylor fought in the War of 1812, the Black Hawk War, and the second Seminole War before achieving fame in the Mexican-American War. On February 23, 1847, Taylor led his troops against General Santa Anna at the Battle of Buena Vista. When the smoke finally cleared, Taylor's force of 6,000 had defeated a Mexican army of 20,000 and "Old Rough and Ready" was a national hero!


Credit: Oil Portrait of Zachary Taylor by Joseph Henry Bush, 1849 (White House Historical Assocation)

Monday, July 1, 2019

John and Abigail Adams Gooseberry Fool


As a delegate to the Second Continental Congress, John Adams was one of the fiercest advocates of the Declaration of Independence. Contrary to popular belief, the declaration wasn't signed by all of the delegates on July 4, 1776. Instead, it was initially approved on July 2, 1776. The delegates then continued debating and slightly revised it the following day and formally adopted it on the Fourth of July. Most historians agree that the Declaration wasn’t signed by all the delegates (with a few holdouts) until nearly a month later, on August 2, 1776.

Nevertheless, on July 3, 1776, John Adams wrote a letter to his wife Abigail, describing these momentous events. This, in part, is what he wrote:

The second day of July, 1776, will be the most memorable epoch in the history of America. I am apt to believe that it will be celebrated by succeeding generations as the great anniversary festival...It ought to be solemnized with pomp and parade, with shows, games, sports, guns, bells, bonfires, and illuminations, from one end of this continent to the other, from this time forward forever more.


Although no one knows what the delegates ate on those momentous days, biographers say that Adams was fond of Green Sea Turtle Soup, Indian Pudding and other simple foods of his New England youth. Gooseberry Fool, a traditional eighteenth century British and early American dish, was another Adams family favorite.

As an example of how national foodways change over time, gooseberries were abundant in John's day, but aren't widely available in the United States today. So, if you can't find gooseberries in your local grocery store, you can use blueberries or raspberries. Either way, this delicious, nutritious, and refreshingly sweet little treat would make a great addition to your Fourth of July festivities this week!


If you'd like to whip up some Gooseberry Fool today, here's a simple and simply delicious recipe to try from epicurious.com

3 cups pink or green gooseberries (or blueberries)
1/2 cup granulated sugar
1/2 cup well-chilled heavy cream
1/4 cup crème fraîche
1/4 cup superfine granulated sugar

Pull off tops and tails of gooseberries and halve berries lengthwise. In a heavy skillet cook berries and granulated sugar over moderate heat, stirring occasionally until liquid is thickened, about 5 minutes. Simmer mixture, mashing with a fork to a coarse puree, 2 minutes more. Chill puree, covered, until cold, about 1 hour, and up to 1 day.

In a bowl with an electric mixer beat heavy cream with crème fraîche until it holds soft peaks. Add superfine sugar and beat until mixture just holds stiff peaks. Fold chilled puree into cream mixture until combined well. Fool may be made 3 hours ahead and chilled, covered.

Credit: Declaration of Independence, painting by John Trumball

Wednesday, June 19, 2019

Lyndon Johnson's Barbecue Diplomacy and a Brief History of Father's Day


Some historians say that the origins of Father’s Day can be traced to a young woman by the name of Sonora Smart Dodd, who reportedly came up with the idea while listening to a Mother’s Day sermon in Spokane, Washington in 1909. Raised by her widowed father, a Civil War veteran who had lost his wife after the birth of their sixth child, Sonora felt that her father should be honored in the same way that mothers were on Mother’s Day.

Toward that end, a special Father’s Day observance was held on June 19, 1910. Although that celebration was a local affair, the idea of a national Father’s Day picked up steam when it was endorsed by President Calvin Coolidge in 1924, but it would take another thirty years before Father’s Day was recognized by a Joint Resolution of Congress. Then, in 1966, the first presidential proclamation honoring fathers was issued by Lyndon Johnson, who designated the third Sunday in June as Father's Day.

Although it’s hard to say what Johnson ate on that particular day, it’s likely that the Texan native requested a barbecue. Barbecuing, of course, has been used as a tool in American politics since the early nineteenth century, but no politician ever used “the conviviality and informality of cooking and eating outdoors” more than Johnson.


But the most important barbecue ever planned for the LBJ Ranch never took place. This is what happened:

It was scheduled for November 23, 1963, when President Kennedy, Johnson, and their entourages were planning to dine beneath the oaks on the Pedernales. But a few hours before they were to board the choppers from Dallas to Johnson City, on November 22, Kennedy was assassinated two cars in front of Johnson as they drove in a motorcade.

A month later, the Johnson family retreated to the ranch on Christmas Eve. West German Chancellor Ludwig Erhard was scheduled to visit the President to discuss the Soviet threat, the Berlin Wall, and other important matters. Rather than return to Washington for a formal State Dinner, Lyndon invited Erhard on down to what historians claim was the first official Presidential barbecue in history. Yes, Johnson's first state dinner was a barbecue for 300 catered by Walter Jetton on December 29, 1963.

When his staff realized it would be chilly that day, the sit-down part was moved indoors to Stonewall High School gymnasium, about two miles away. Workers did an admirable job of creating an outdoorsy feel with bales of hay, red lanterns, red-checkered table cloths, saddles, lassos, and mariachis. According to Lady Bird's diary, "there were beans (pinto beans, always), delicious barbecued spareribs, cole slaw, followed by fried apricot pies with lots of hot coffee. And plenty of beer."


Although those recipes may have been lost to posterity, some Johnson family favorites included Pedernales River Chili, Chipped Beef with Cream, Beef Stroganoff, Tapioca Pudding, and Lady Bird enjoyed handing out her recipe for Barbecue Sauce. If you’d like to add a little zip to your Father's Day celebrations this weekend, here's a great recipe to try and here's Lady Bird's original recipe:


¼ cup butter
¼ cup vinegar
¼ cup ketchup
¼ cup fresh lemon juice
¼ cup Worcestershire sauce
Salt, pepper, red pepper flakes to taste

Melt butter in a medium sauce pan over medium-high heat. Add other ingredients and bring to a boil. Add Tabasco sauce to taste.