I Dig Cemeteries

Not literally, of course– that would be disrespectful and downright creepy.  No, I dig them in the sense that they are places of beauty where I find myself drawn when I’m in need of peace and solitude.

Cemeteries also happen to be one of my absolute favorite photographic subjects.  I love the beautiful statues, the tombstones, the blooms of lichen that form on everything as if nature was reclaiming it all as her own.  But mostly, cemeteries tell stories that makes me feel connected to the past and lucky to be alive.

One of my favorite things to do in the summertime is drive around in search of new cemeteries to explore.  I don’t always know anybody who rests there, but that’s ok by me.  I have, however, been lucky enough to have visit a few cemeteries nestled in the farmlands of Wisconsin, the seaside towns of Connecticut, and the mountains of West Virginia in which some of my ancestors are buried.  I have also visited the grave of Edgar Allen Poe in Baltimore and walked through the catacombs of Paris, where the bones of ancient people are piled neatly in underground caverns below the city.

If you take your time, you can really discover a lot about a place by its cemetery.  Names provide hints about the ethnic groups that lived in the area.  Dates of death allude to quality of life, telling you whether people lived long or died young.  Beyond name and age though, tombstones also offer more intimate details that can say so much of the persons they memorialize.  Are they simple or ornate?  Do they bear epitaphs for the world to read long into the future?  Have plants, flowers, or other items placed there lovingly by people left behind?


Something else I find really interesting about cemeteries is that, because they remain relatively undisturbed by human activity, they can serve as reservoirs for rare and endangered flora and fauna.  Old cemeteries of the Midwest, for example, have been found to contain remnants of prairies that once covered the region.  It’s fascinating to think how places that symbolize death can play critical roles in conserving biological diversity that might otherwise be lost from this world.

Another fact not often considered by most people is that cemeteries are GREAT places to have a picnic.  Seriously– it’s not as morbid of an idea as you might think.  During the romantic movement of the 1800s, some cemeteries were specifically designed as a sanctuary for public recreation.  People visited them to honor the departed and enjoy nature.  In fact, the American Parks movement, as well as the field of landscape architecture in the United States, were ultimately inspired by the popularity of these “garden cemeteries”, as they are known.  But in my humble opinion, picnicking in churchyard and rural cemeteries is just as enjoyable.  Cheese sandwiches in particular are best enjoyed in these settings.  Here is a recipe for my favorite:

Cream Cheese & Olives, w/Tomato and Sprouts on Pumpernickel:

Mix together 2- 8oz packages of softened cream cheese with one jar of sliced, green olives, and a handful of chopped walnuts.  Spread some cream cheese mix on a slice of pumpernickel bread, add slices of fresh garden tomatoes & a bunch of sprouts, then top with another piece of bread.  To serve sandwiches, cut in half and eat them with your best friend in the quietness of a beautiful cemetery.

Cheese Sandwiches at the Dousman Grave

Midnight Persian Delight

Lately I’ve been stuck in a pretty serious funk.  And while I’m usually pretty good at seeing life in a positive light, recently it’s been hard not to dwell on the negative.   So it’s beyond me why I decided to enter the 7th annual Death By Chocolate competition at my local library, given that my confidence levels were at a record-breaking low.  But I entered, in hopes that I might win a ribbon…

The dessert I entered was a chocolate bark recipe that I created over the holidays to give as Christmas gifts.  I called it Midnight Persian Delight since it features pomegranates and pistachios (which originate from Persia) in a bed of dark chocolate.  However, just two days before the competition, it already seemed destined for failure.  A quick call to nearly every grocery store revealed that one of my main ingredients, pomegranates, was out of season.  Miraculously, as I was about to give up, my mom came across a fresh supply of pomegranate arils already removed from their fruits in the refrigerated section at a grocery store.  I was back in business.

But the next near disaster happened when I decided to change the recipe the day of the contest.  I thought I would add even more Persian flair by incorporating a cardamom-spiced honey syrup into my recipe, similar to what you would use in Baklava.  My first thought was to make a simple syrup that I would mix with the pistachios then put in the oven at a low temp to dry a bit.  That resulted in pistachios that were the texture of wet cardboard.  I almost scrapped the whole honey idea, but it sounded so good I decided I would just make the dessert as I originally planned and drizzle the simple syrup over the top.  That actually worked out pretty good, but I was so flustered by the whole thing I didn’t even want to take my entry to the competition.

I did though.  And I was so sure I wasn’t going to win that I couldn’t even stay for the tasting.  I kept imagining someone would take a bite of my dessert and then their faces would tell me that it was not worthy of the competition.  When I came back later that night, it was only to pick up my trays and take them home.  I was pleased that only one piece was left, but still my odds seemed so low that I left before the awards were announced.

Five minutes before the awards were to be announced, I decided I better go back… just in case.  When I got back to the library everyone was schmoozing and smiling, and they were just starting to make the announcements.  I thought “I better take my coat off in case I win and they want to take my picture.”  That was immediately followed by “Don’t be so presumptuous.  You’re not going to win, so it will look silly taking it off just to put it back on again and leave.”

Of course, my category was last to be announced.  But it was a good thing I came back up, because much to my surprise I was awarded best of category AND best of show by the judges, who were professional bakers and chocolatiers.  Yep!  Not only did I get the ribbon I had dreamt of, but I also won a huge trophy and $115!

So… that’s my story of how the universe gave me a sign to cheer up and start having a little more confidence in myself.  I made the dessert again today with my leftover ingredients, and I will say, it turned out damn good.  The next time you see pomegranates at the store, you’re going to wanna try this one!

*Note: I wrote coconut flakes in the recipe, but I guess they are technically called coconut “chips.”  Also, the last time I made it I upped the pomegranates to 1 C, and that was even better.

St. Valentine’s Feast: Beet Lasagna & Citrus Tart

Beet lasagna & citrus tart

for my lover, for my lover…

Ok, that’s not exactly as dramatic as “2 weeks in a Virginia jail” or “20,000 dollar bail” that Tracy Chapman wrote about in her song “For My Lover,” but that’s what I offer up to my lover this Valentine’s Day!  Yeah, we’re an odd couple, what can I say?  We’ve both been known to bring each other heart shaped vegetables home from work a time or two.  Forget diamonds or fancy jewelry… nothing says I love you quite like a potato or beet heart!

Beet lasagna may sound like a strange concoction, but it’s a specialty of mine- a real labor of love I invented to deal with the extreme overabundance of beets we get from our CSA every year.  Usually I make this recipe once or twice a year and just wing it as I go, but I thought I’d measure it out and share the recipe here this time.  Give it a try if you find yourself with too many beets and tired of the same ol’, same ol’.  The results are beautiful and delicious!

Beet Lasagna

2 packages no-boil lasagna noodles

2 medium onions, cut in half and sliced

3-4 medium-large beets, ends removed

3 cloves garlic, minced

1- 16 oz. container ricotta cheese

1 egg

Salt & pepper to taste

1 C parmesan cheese- ½ C for ricotta mix, ½ C for béchamel

1 tsp. dried sage

½ C walnuts, coarsely chopped

1 stick (8 Tbs) butter

8 Tbs flour

5 C milk

Pinch of nutmeg

Pinch of cloves

1 Bay leaf

3 C mozzarella – ½ C for béchamel, 2 ½ C for lasagna layers

Roast beets in tinfoil packet with a little olive oil and salt at 450 degrees for ½ hr.  While beets are roasting, caramelize onions.  Combine ricotta, salt, pepper, egg, sage, garlic, walnuts, caramelized onions, and parmesan in a small bowl and set aside until ready to assemble lasagna.  Peel and slice beets after cooled.  Turn oven down to 350 for lasagna.

To prepare the béchamel sauce: melt butter in sauce pan and then whisk in flour to make a roux.  Stir frequently for about 2-3 minutes, then whisk in milk , salt, pepper, nutmeg, cloves, and a bay leaf.  Cook over medium-high until sauce has thickened (about 5-8 min).  Remove from heat then whisk in reserved amounts of parmesan and mozzarella until blended.

Ladle béchamel sauce into a large baking dish to coat.  Put a layer of lasagna noodles down, add another ladle full of béchamel, a layer of beets, and sprinkle with some cheese.  Next, put another layer of noodles down, add some béchamel, and spread all of ricotta mix on top.  Add another layer of noodles, repeat another layer of béchamel, beets, and cheese.  Finally, top with noodles, the remaining béchamel, and more cheese.  Cover with tinfoil & bake as long as lasagna package indicates.  Uncover during last 10 minutes to brown cheese.

2012: Let Your Life Grow

I don’t know about you, but I always thought by the time we made it to the year 2012 our lives would pretty much be exactly like The Jetsons.

We’d all have a robot maid named Rosey.  We’d get around in flying vehicles that resemble mini spaceships.  And best of all, we’d only have to work three hours a day, three days a week… Yep.  My vision for 2012 was pretty futuristic.  I guess the creators of the Jetsons must have somehow known society wouldn’t be that advanced by now when they decided to set the show in 2062.  **sigh**  Although my childhood expectations didn’t come to fruition, I think 2012 glimmers with the potential for real transformative growth, both personally and globally.

For starters, 2012 marks a pretty major epochal change that is occurring in the universe.  Astrologically, we are transitioning from the age of Pisces into the age of the Aquarius.  The end of an old age and dawn of a new is a pretty rare event, only occurring about every 2,150 years. Entering the age of Aquarius also brings us to the last leg of a 12 age cycle that takes 26,000 years to complete.

The new moon on Jan. 22, 2012 commences the year of the dragon.  Dragons are mystical creatures that according to Chinese legend are powerful, generous, and unpredictable.  They desire thrill and excitement, take wild risks, and can overcome any challenge.  They are also symbols of success and good fortune.

Another omen of positive change is the decision by the United Nations to recognize 2012 as both the International Year of Cooperatives and the International Year of Sustainable Energy For All.  Now seems like the perfect time to promote these concepts, given that we are facing a future of economic instability, climate change, and a culture of excess living a world of finite natural resources.

For me personally, 2012 feels like it’s on the brink of so much change that I couldn’t bear the thought of choosing a single New Year’s resolution.  The idea of a New Year’s mantra seemed like a better alternative, since mantras are more flexible than a resolution, with just as much potential to manifest deep change.  So I decided my mantra for 2012 will be “Let your life grow.”  It’s a reminder for me to let go of what no longer has meaning; seek out new experiences; be flexible in the face of change; and nourish myself, my family, and my community.

~May we all grow this year in ways we never imagined.~

First Post: Start with what you know

A typical birthday spread

I come from a family that can cook your socks off … and we do it so well, that we invented our own word for what we do:  womp.

Yes, ladies and gentleman, we womp.  You can call us wompers.

I don’t know who first coined it or even where it came from, but it has become an integral part of our culinary lexicon.  So much so that it somehow defines who we are- it’s part of our heritage and it runs in our blood.

That being said, it’s hard to define womping to someone outside the family.  I imagine that many families probably have their own version of it, whether they call it something or not.  At its simplest, womping is like cooking your ass off for the ones you love, with the ones you love, because that’s what you love to do.  But to womp is more than that.  It evokes memories of mothers, grandmothers, and great-grandmothers.  Of relatives past and present.    Every family cooks with a combination of tradition and love, but I guess womping is sort of like our unique version of this.

So this post is dedicated to womping, without which I would not be the same person.  This concept will surely continue with future generations.  Here are photographs of what womping looks like in my family.  I hope this lives on in your family too, in some form or another!

Wedding potato salad

Sushi smorgasbord

Hunna-dolla seafood chowda

Making Tamales

Xmas goodies

Spring breakfast

Good luck cooking witch