Pennies from heaven. August 8, 2010
Posted by ourfriendben in Ben Franklin, wit and wisdom.Tags: Ben Franklin, Founding Fathers, George Washington, historic Philadelphia, Independence Hall, Philadelphia
add a comment
Our friend Ben, Silence Dogood, our friend and fellow blog contributor Richard Saunders, and his girlfriend, Bridget, decided to soak up a little history yesterday. So we headed to Philadelphia for a tour of Independence Hall and the surrounding historic district.
Independence Hall was the original home of the Liberty Bell and the seat of the Continental Congress, as well as the place where both the Declaration of Independence and the U.S. Constitution were signed into law. George Washington, Thomas Jefferson, John Adams, James Madison, and the other Founding Fathers, including, of course, Philadelphia’s own Benjamin Franklin, shaped our country here. In other words, for Americans, it’s History Central.
Why Philadelphia? Because, at the time, it was the largest city in America (with a population in 1776 of 25-30,000, compared to New York and Boston’s 5,000 each), and it became the nation’s capital from 1790 to 1800 while Washington, D.C. was built.
Philadelphia is just an hour and a half south of us. Or, I should say, it should be an hour and a half south of us. But yesterday, it was more like 3 hours, thanks to massive traffic congestion. As we crawled along or were forced to come to a full stop, feelings of frustration and disappointment built. We were wasting a gorgeous day sitting in traffic.
Silence pointed out that it hadn’t helped that some of us, who are catatonic in the morning, couldn’t be dragged from the house until 11 a.m., then demanded that we have an early lunch before heading down to Philly. (But, hey, we hadn’t even had breakfast!) In our friend Ben’s defense, I thought we could eat a lot more quickly in the small but scenic town of Topton than in the Big City, where I wanted us to spend all our time seeing the sights. At least the endless traffic and travel delays made us all appreciate living in a beautiful place where we never have to deal with either.
Then, of course, we got lost. By the time we finally arrived at Independence Hall around 3 p.m., we were hot and aggravated, and to make things worse, the tour tickets for the day, which were supposed to be available until 4:30, had all been given out. The tickets are free, but you can’t get into Independence Hall without them. Our hopes of standing in the place where America was born were dashed.
Fortunately, there’s plenty to see in this historic district, and that’s where the pennies come in. First, we went to see the Liberty Bell, which none of us had actually seen before. Our friend Ben was happy to see it but not especially excited at the prospect—it’s a bell, for mercy’s sake—but it was really a pretty awesome experience. The bell itself is quite impressive, and then there’s the rather mysterious inscription: PROCLAIM LIBERTY THROUGHOUT ALL THE LAND UNTO ALL INHABITANTS THEREOF LEV XXV X [inspired by Leviticus 25:10 in the Old Testament] BY ORDER OF THE ASSEMBLY OF THE PROVINCE OF PENSYLVANIA [sic] FOR THE STATE HOUSE OF PHILADA PASS AND STOW MDCCLIII [1753, the year the bell was recast, having cracked on first use in 1752]
PASS AND STOW. Our friend Ben took this to be some sort of arcane directive; maybe it meant that those who saw the bell should pass the concept of liberty on to all they met and stow it in their hearts. Or maybe it was a prophetic statement about the need to hide the bell from enemy hands (as actually happened in 1777, when the British captured Philadelphia and the Liberty Bell was hidden in Bethlehem, PA, just a half-hour from our friend Ben and Silence’s home, Hawk’s Haven, for safekeeping). But our blog historian Richard Saunders quickly quashed my theorizing by pointing out that the comment that had gotten me so excited was actually nothing more than the surnames of John Pass and John Stow, the men who’d recast the bell after it cracked. Well, rats. I liked my version better.
But let’s get back to those pennies. And a number of coincidences surrounding them. First, when Pass and Stow recast the cracked Liberty Bell, they added copper—from which pennies were made—to the mix of metal alloy that had been used for the original bell. But when the new bell was tested, though the sides were strengthened, the sound was off. So Pass and Stow cast the bell for a third time without the copper. This time, the sound was restored. But eventually, the bell cracked again and was permanently retired from use.
Next, near Independence Hall is Christ Church graveyard, where, among many other notables, our hero and blog mentor, the great Benjamin Franklin, is buried. So of course we went to pay our respects. Ben’s gravestone is a simple flat rectangle, with his choice of plain inscription, “Benjamin and Deborah Franklin 1790″ inscribed on the covering slab. Family relatives, including his daughter Sally Bache and her husband Richard, are buried around Ben and his wife, with equally restrained inscriptions. The sole exception is the stone of Ben’s beloved son, Frankie, who died of smallpox at age 4 1/2. For his gravestone, the heartbroken Ben had “Beloved of all who knew him” inscribed along with the basic information.
This all sounds very somber and sad, hardly a fitting tribute to the lively, laughing, larger-than-life Ben Franklin we all know and love. But of course you can’t keep a good man down. From Ben’s death in 1790, people have been leaving pennies on the grave of the man who famously wrote “A penny saved is a penny earned” to bring themselves good luck. The tradition continues to this day, with allowances, as our friend Ben discovered, for inflation.
Our friend Ben left the traditional penny, but noted that, among the sea of change scattered across the grave, plenty of nickels, dimes, and quarters also figured prominently. (You’d have thought people would have saved the nickels for Jefferson’s grave and the quarters for Washington’s.) Our friend Ben assumes the curators of the graveyard collect the change each night and contribute it to the site’s upkeep or donate it to the homeless.
Continuing the penny theme, our friend Ben and Richard Saunders are both avid coin collectors, aka numismatists, and when we saw that the Philadelphia Mint—America’s first—was just a block away, we dragged the reluctant and complaining (“That building is hideous!”) Silence and Bridget along in hope of a tour.
Turns out, the ladies had it right. Far from the guided tour, the trip into a museum of priceless historical coins, the endless opportunities to buy vintage proof and circulation sets of coins that OFB and Richard envisioned (we’d actually both been waiting for the 2010 silver proof coinage set to become available and were hoping to get a jump on them at the Mint so we didn’t have to pay for postage), it was basically a self-guided rush through a factory operation.
You looked down through glass windows at machines moving blanks (the circular blank disks from which coins are made) and coins along to be bagged and shipped. Wall displays showed plaster replicas of coins and medals rather than the real things. Our friend Ben thought Silence summed it up best when she said, “They didn’t even give out free samples!” But the coins being made and moved along the conveyor belts when we happened to be there were shiny copper-clad pennies, continuing our penny theme.
Finally, the four of us left the Mint and took a stroll around Independence Hall and the buildings surrounding it, soaking up the history along with the heat and humidity. Along with the priceless view of a statue of old Ben Franlin, clad in a toga with a chubby calf bare for the world’s inspection, on the library building (Ben founded America’s first lending library), we saw the First and Second Bank of America.
The First Bank was notable because it was founded by one of our other favorite Founding Fathers, Alexander Hamilton. The Second Bank was notable for its elegant Classical Greek Doric architecture. It was a gorgeous building, designed, it turned out, by William Strickland, who also designed the Tennessee State Capitol in our friend Ben’s and Silence’s hometown, Nashville.
So, you have pennies on Ben Franklin’s grave, pennies being made in the Philadelphia Mint, the copper used in pennies being added to the Liberty Bell, and the bank, the ultimate repository for pennies, being founded by Alexander Hamilton. In a final and fitting link, the Liberty Bell was rung on Hamilton’s death (after an ill-fated duel with the notorious Aaron Burr) in 1804. It was only rung seven times in the 19th century—including on the deaths of John Adams and Thomas Jefferson on July 4, 1826, on George Washington’s 100th birthday celebration in 1832, and on the Marquis de Lafayette’s death in 1834—before being retired.
What goes around comes around. Our friend Ben encourages you to visit the historic Independence Hall area if you find yourself in Philadelphia. We hope to return and tour Independence Hall and some of the other historic buildings this fall, when there will be less traffic and fewer crowds. If you’re American and love early American history, it’s a must-see.
Mexican Corn Pancakes August 7, 2010
Posted by ourfriendben in recipes.Tags: Mexican breakfast food, Mexican food, Mexican pancakes, Mexican recipes, savory pancakes
add a comment
Silence Dogood here. When our friend Ben and I are in the mood for a Mexican breakfast, I usually make huevos rancheros, heat up some leftover refried beans, and serve both with an assortment of fresh and jarred salsas, sour cream, shredded cheese, and a platter of warm tortillas. Yum!!!
But the other day, I was looking for something a bit different, and came upon this recipe, originally from the Mexican Food Recipes website (www.MexicanFoodRecipes.org), for a savory Mexican breakfast pancake. (I checked out the site this morning, and it’s an excellent resource for authentic Mexican recipes as well as history, lore, suggestions for holiday and fiesta fare, even climate notes. Head on over and see for yourself.) The recipe looked delicious and easy, so I thought I’d share it with you all. Here you are:
Mexican Corn Pancakes with Cilantro and Scallions
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
1/4 teaspoon salt
1/3 cup cornmeal
1 egg
1 cup plain yogurt
1/4 cup chopped fresh cilantro
1/3 cup chopped scallions (green onions)
1 small jalapeno, seeded and chopped
1 cup cooked corn kernels
2 tablespoons vegetable oil
sour cream and mild tomato salsa, to serve
Sift the flour into a bowl with the baking powder, baking soda, sugar, and salt. Stir in the cornmeal. In a separate bowl, beat the egg, yogurt, corn, scallions, cilantro, jalapeno, and vegetable oil, then add this mixture to the flour mixture.
Heat a skillet over medium-high heat and brush it with oil. Ladle some of the batter into the hot skillet and cook the pancake until there are little holes on top. Flip the Mexican pancake and brown the other side. Repeat until you have used all the batter.
Serve the pancakes with sour cream and mild tomato salsa. Serves 4.
There you have it. Enjoy!
‘Til next time,
Silence
The typo hunters. August 6, 2010
Posted by ourfriendben in wit and wisdom.Tags: book reviews, grammar books, The Great Typo Hunt, typos
3 comments
Our friend Ben discovered last night that some benighted soul had come onto our blog, Poor Richard’s Almanac, through the following search engine phrase: “what gets monarcks atenchen.” Not being a monarch myself, I’m afraid I can’t answer the question, but as a writer and editor, I can say that such egregious misspelling certainly got my attention. It also reminded me of a book review I’d just read in a “new releases” promo from Amazon.
The book in question is called The Great Typo Hunt: Two Friends Changing the World, One Correction at a Time. It’s not often a book on language, grammar, spelling and punctuation gets published, much less gets media attention—Eats, Shoots and Leaves comes to mind—but our friend Ben is willing to bet that The Great Typo Hunt is headed for the bestseller lists. That’s because it’s an adventure and a quest, in the Arthurian sense, as well as a look at the state of American English in the era of “r u down wiv that.”
The quest: To seek out and correct typos, misspellings, and grammatical errors wherever they were found. The Amazon review says it better: “Armed with markers, chalk, and correction fluid, [authors Jeff Deck and Benjamin Herson] circumnavigated America, righting the glaring errors displayed in grocery stores, museums, malls, restaurants, mini-golf courses, beaches, and even a national park.” (Which, as it happened, got them hauled into court for defacing federal property and violating, sic, ”criminal statues.” In my day, our friend Ben has seen a number of so-called statues that I would rate as criminal, but I digress.)
In other words, we’re talking about a classic road-trip book here, a recounting of what one reviewer called “a Strunk & White Odyssey.” Sounds like a fun ride and a fun read as we follow the two “grammar vigilantes” around the country. Our friend Ben enthusiastically recommends it to everyone who’s wished there was a marker handy when coming upon yet another sign that says “it’s” when it means to say “its.”
The Great Typo Hunt, by Jeff Deck and Benjamin Herson (Crown, 2010, $23.99 list price, $14.39 on Amazon)
Take the money and run. August 5, 2010
Posted by ourfriendben in wit and wisdom.Tags: aspirations, dream vacations, windfalls
2 comments
Our friend Ben and Silence Dogood occasionally get e-mails offering us “great” deals on travel to Morocco, to resorts in the Smokies, to culinary tours of Provence and Tuscany. Well, as it happens, we’d love to go on any of these trips, but we can’t afford to. And if the money suddenly fell into our laps, we’d probably spend it painting the house or buying a less-used car.
But it never hurts to dream. So, our friend Ben was wondering, what would you do if the lottery leprechaun suddenly showed up at your door with a check for $3000, free and clear? Would you:
* Take that dream vacation
* Save it for a rainy day
* Pay off your credit card
* Buy a membership in a golf course or country club
* Get something that’s needed fixing for a long time repaired
* Buy something you’ve always wanted but couldn’t justify paying for
* Attend a class or course, such as the Cordon Bleu or the Martin Guitar Workshop
* Put it in an account for your kids’ college
* Spend it a bit at a time on little treats: movies, music and books you’ve always wanted; luxurious yarns and handmade needles; expensive artisanal cheeses, wines, chocolates, and olive oils; choice perennials, bulbs, and shrubs for your landscape
* Treat yourself to long-anticipated trips to the City (whichever one that is for you), having fabulous meals and seeing concerts, ballets, special exhibits, plays, whatever (our friend Ben refuses to even speak the o-word)
* Take the summer off and travel cross-country
* Add a deck, water garden, pool, fence, terracing, or other major feature to your landscape
* Finish the basement or attic
* Upgrade your appliances
* Get better insurance
* Buy a cemetery plot
* Get your own professionally designed and maintained website
* Buy more lottery tickets
* Get a medical procedure (voluntary or necessary) done that you’ve been putting off due to lack of funds
* Buy a horse, boat, motorcycle, ATV, golf cart, superbike, Segway, Vespa, or other preferred but nonessential means of transport
* Attend every model train, Star Trek, quilting, or other expo in your area of interest for a year
* Self-publish your book
* Learn a new career skill
* Spend it willy-nilly and be shocked at how fast it’s disappeared
* Pay your way into a celebrity event and rub shoulders with the stars
* Enjoy the perfect meal at a four-star restaurant, with expensive, exclusive courses and wines
* Stop clipping coupons
* Your own preference here!
Disclaimer: Our friend Ben has no idea how much it would actually cost to buy a cemetery plot or even a golf cart; we’re just fantasizing here.
What would Silence and I do with this little windfall? Probably something boring, sadly, like asphalting our parking square or fixing the plumbing. Or maybe we’d set it aside to pay this winter’s fuel oil bills so we didn’t have to keep the house at 55 degrees throughout the cold months.
But in our hearts, our friend Ben would buy a fabulous old Pueblo pot. Silence would take one of those courses. Or maybe we’d throw caution to the wind and take that trip to Morocco!
What would you do?
The perfect summer pairing. August 3, 2010
Posted by ourfriendben in gardening, recipes, Uncategorized.Tags: bread and dipping oil, Caprese salad, dipping oil, recipe for Caprese salad, recipe for dipping oil, summer salads
2 comments
Silence Dogood here. As summer matures, we have a bumper crop of tomatoes here at Hawk’s Haven, and a goodly crop of basil to go with it. Hearing this classic pairing, you might be thinking spaghetti sauce, but in the 90-plus-degree heat (global warming, anyone?), I’m thinking Caprese salad.
I’ve made Caprese salad for years, and it’s always been a summer favorite of our friend Ben and everyone else who’s tried it. But this summer, my technique advanced—or regressed. You decide.
In the past, my focus was to make a beautiful plate. I’d fan out Romaine lettuce leaves on a huge platter as a base, then top them with alternating half-slices of tomato, half-slices of fresh mozzarella, and a big basil leaf, creating gorgeous wheels of red, white and green. I’d spiral the wheels in toward the center of the plate, then sprinkle them with chopped scallions (green onions), salt (we like RealSalt), lemon pepper, and extra-virgin olive oil. Sometimes, I’d sprinkle on capers instead of the scallions, but we really enjoy that little bit of crunch and pungency the scallions add. To serve the salad (after everyone had a chance to admire it), I’d cut it into pizza-like slices, then lift a “slice” onto each individual salad plate.
These perfect Caprese salads were delicious as well as visually enjoyable, but they were a bit challenging to eat. And time-consuming to make. So recently, I’ve simplified the preparation of this perfect summer salad while retaining its fabulous flavor. Here’s what I do now:
On individual salad plates, I spread bite-size pieces of Romaine lettuce, either ripped or chopped from a whole Romaine head or poured from a bag. Over the Romaine, I add plenty of arugula for flavor. I cut tomatoes in easy-to-eat half-wedges or (for small tomatoes such as ‘Juliet’ paste tomatoes) slices and position them over the lettuce and arugula on each plate. A combination of multicolored tomatoes is both attractive and delicious. Next, I slice fresh mozzarella, then cut the slices into large dice and add them to the plates. Then I rip fresh basil leaves into bite-sized pieces and add them plentifully to the plates. Next, I add chopped scallions (green onions), both the green and white parts, at least one scallion per plate. Finally, I add salt and lemon pepper or fresh-ground black pepper, then drizzle extra-virgin olive oil over each plate. (If I’m going with the fresh-ground black pepper, I’ll sometimes add a sprinkle of lemon juice to each salad.)
Yum! This is so good and refreshing on a hot day, and requires a lot less prep work than a traditional Caprese salad. But some of you may feel that something’s missing. Maybe the hefty dish that balances out the salad? Well, please recall that it’s too darn hot out there. Yes, you could serve this salad with pretty much any pasta dish. But there’s something else that’s super-easy to prepare and adds the ballast to an already full-bodied salad: bread and dipping oil.
All you need for this easy accompaniment is a crusty baguette or a loaf of ciabatta bread and a bowl of full-bodied extra-virgin olive oil for dipping that’s had some herbs and spices added. To make my perfect dipping oil, I add a hearty sprinkle of dried herbs: oregano, basil, rosemary, and thyme. Then I add some Trocomare (hot herbal salt), crushed red pepper flakes, and lemon pepper (black pepper infused with lemon).
We love our herbs and spices, so I tend to use a heavy hand with them: maybe a tablespoon of the combined dried herbs, a teaspoon of salt, and a tablespoon combined crushed red pepper and lemon pepper per 1/4 cup of olive oil. Once it’s had a chance to infuse, I dip a cube of bread and see if it’s “just right” or too much; if it’s too much, I simply add more olive oil, swirl the bowl, and test again until the proportions are right.
Since the infused oil keeps well at room temperature (just cover the bowl with plastic wrap), I don’t worry about adding more oil than we can eat at a sitting. (Not that I’d worry anyway, since OFB seems to feel that his mission from God is to leave no drop of oil behind.) If you’re not sure you’d enjoy such a spicy infusion, start at the opposite end of the spectrum, add less of the herbs and spices, let the oil infuse, then taste. You can always add more!
I swirl the herbs and spices in the olive oil to mix them, then give them a half-hour for the flavors to marry while I slice the bread and make the Caprese salad. (And remember, the secret of a good Caprese salad is to add plenty of everything; don’t skimp on the fresh mozzarella, tomatoes, basil, and scallions, or the Romaine and arugula either, for that matter.)
Finally, I serve the Caprese salad and the sliced bread and dipping oil with a red wine like Cabernet Sauvignon, or with iced tea for those who’d prefer to skip the wine.
Because the Caprese salad has lots of fresh mozzarella cheese, I don’t include additional cheese as a side with the bread and dipping oil. But on days when I know we’ll be having a huge salad with supper, I can skip the Caprese salad and turn that bread and dipping oil into a quick lunch.
It’s so easy and good! I add a mound of multicolored ripe cherry tomatoes (our favorites are ‘Sungold’, ‘Yellow Pear’, and ‘Sweet 100′), wedges of extra-sharp Cheddar or aged Asiago or feta cheese, a handful of kalamata olives, and strips of red, yellow and orange bell pepper. Sometimes I’ll add some of my own hot-sweet refrigerator pickles or storebought sweet baby gherkins because OFB and I both love them, or substitute grapes and crisp apple slices for the veggies. In any case, this lunch is a treat!
‘Til next time,
Silence
The big cheese. August 1, 2010
Posted by ourfriendben in wit and wisdom.Tags: Thomas Jefferson, Beemster, Beemster cheese, the Mammoth cheese, the world's largest cheese, cheese at Monticello, early American cheese
4 comments
Silence Dogood here. While doing a bit of research for a post I was writing for the SmartKitchen.com blog (I’ll let you know when it’s up for viewing), I came upon the most amazing story. And then I came on something I found even more amazing, and not in a good way. Both discoveries had to do with cheese—a lot of cheese.
I found the first tidbit while trying to find out if cheese was made at Monticello during Thomas Jefferson’s life, and what kinds of cheese he ate. In the midst of my researches, I came upon the strange case of the Mammoth cheese. The Mammoth cheese was a 4’4″-wide wheel of cheese, weighing 1,230 pounds, that was made for Jefferson by a Baptist congregation in Cheshire, Massachsetts and presented to him in Washington in appreciation of his staunch defense of Republicanism (as those who nowadays would be called Democrats were, ironically, then called Republicans).
Now, if today’s Democrats were Jefferson’s Republicans, then who were the Republican equivalents of the day? They were the Federalists. And party fighting was even fiercer at that time than it is today, with such scurrilous and appalling muck being bandied about and printed in the press that no less a figure than George Washington referred to the journalists of the day as “infamous scribblers.”
President Jefferson’s love of luxury, and willingness to pay exorbitant sums to import luxuries, including wine and (as it happened) cheese, from Europe to satisfy his cosmopolitan and gourmet tastes, was well known. And much ridculed by his Federalist opponents. So you can imagine the field day they had with the arrival of the giant cheese. One Federalist mockingly referred to it as a Mammoth cheese, after the fossil behemoth recently described by America’s foremost naturalist, Charles Willson Peale, and the name stuck in the popular imagination: Jefferson himself called it the Mammoth cheese.
Imagine making and transporting such a cheese in 1801, in a world with no factories, no refrigeration, and no motorized transport, from Massachusetts to Washington, D.C. (Fortunately, the cheese, which was made in August, wasn’t transported to hot, swampy Washington until December.) The cheese was formed in a 6-foot-wide wooden cider press, a clever solution, since the whey could run out between the slats of the press as more weight was applied to the cheese. It was said that it took the milk from 900 cows to produce the Mammoth cheese.
The Mammoth cheese wasn’t just a political tribute, or a political weapon. It was one of the wonders of the new Republic. People talked about it with the awe and wonder they would use to describe the elephants, lions and tigers that accompanied the Barnum and Bailey Circus a century later, the first such creatures average Americans had ever seen alive.
After reading this amazing story, I began to wonder if a larger cheese had ever been made. A brief visit with my good friend Google revealed that there was one, and only one, and the world had to wait more than 200 years for it. In May, 2007, the Beemster cheese company of the Netherlands unveiled a Gouda cheese wheel that was over 6 feet wide and weighed in at 1,323 pounds. The cheese was sent on a world tour, including a stop in, of course, New York City. It generated quite a bit of publicity and blog posts from those who went to see it on display at Grand Central Station.
But how times had changed. While the Mammoth cheese was greeted as a marvel, the comments on the Beemster cheese were dismissive: Pretty much everyone was surprised that it wasn’t bigger. Our friend Ben told me that when he went to see Stonehenge, he heard the same remark: “I thought it was bigger.” What is it about us moderns, that a six-foot cheese still isn’t big enough? That a fabulous prehistoric observatory is judged by its size? I say shame, shame on us for a bunch of jaded fools. Think how comparatively impoverished our experience of the world is when nothing impresses, amazes, delights us. We are the losers here.
In case you’re wondering, the fates of the two cheeses were as different as their reception, and this time, President Jefferson’s cheese was the loser. The Mammoth cheese, after hanging out in the President’s larder for four years while making frequent appearances at receptions and state dinners, was “retired”: Rumor has it that its remains were dumped unceremoniously into the Potomac River in 1805.
The Beemster cheese met a far more satisfactory fate: It was melted into the world’s largest fondue as a fund-raiser for charity.
I should note in closing that even the commentors who dismissed the 6-foot-wide cheese for its puny size all were in agreement that Beemster cheese—samples were offered to everyone who came to the display—was delicious. Here in the wilds of scenic PA, I’ve never seen Beemster cheese for sale. But now, I wish I could find it.
‘Til next time,
Silence



