Shrimp or Clam Salad
This is the salad we are taking today. As a new bride, my far more exprienced upstairs neighbor, Sarah, was always sharing her best recipes with me. More than fifty years later, I still think of her with gratitude when I use one of her recipes.
Today, I intended to do a clam salad, only to discover I had no clam juice! I did, however, have a big package of frozen jumbo shrimp, so I boiled some water, threw it over the shrimp, strained the water after letting the shrimp cook maybe two minutes, and had a tasty shrimp broth to use for the rice.
Sarah, I am blessing you in my heart; we love this salad as much today as the many years ago you shared it with us.
Shrimp or Clam Rice Salad
3 cups freshly cooked hot rice
3 -4 Tablespoons Mayonnaise
2 Tbls cocktail sauce
2 -3 chopped green onions
1 stalk chopped celery
1/2 cup chopped sweet pickle
12 – 16 oz cooked frozen shrimp
or
2 cans whole clams, drained
Cook rice; add solid ingredients (no need to thaw shrimp if rice is hot). Add sauces and very little pepper to the rice. Stir, cover, and refrigerate until cold. Serve on lettuce. Great hot-weather salad; can be used as a main meal.
Soused Apple Cake for the Fish Fry
It’s a three-day weekend, but I have things I need to do, so I am up at my normal time to bake while the day is still – well, not cool, but not so hot as later in the day. I need to make a salad; I need to bake a cake. We are invited to a fish fry – one of our favorite invitations. The host and his wife fry up a “mess” of fish, really good fish, and the rest of us are allowed to bring sides.
This cake, Soused Apple Cake, is easy, except for remembering to slice the apples a day before and soak the slices overnight in brandy. I could be like those famous cooks who tell you, “use a very good (olive oil, brandy, etc),” but honestly, here it would be a waste of good brandy because the brandy is a supporting actor and will be competing with cinnamon and nutmeg, so just use something you would use for cooking, not drinking.
It is also a very sweet cake. I have tried over the many years I’ve been making it, to make it healthier. It just isn’t the same. Today, I followed the original “can’t stop eating this cake” recipe.
Soused Apple Cake
4 cups sliced apples
brandy
2 cups sugar
1/2 cup salad oil
2 eggs
2 teaspoons ground cinnamon
2 teaspoons baking soda
2 cups flour
1 teaspoon fresh grated nutmeg
1 teaspoon salt
1 cup chopped pecans
Peel, core, and finely slice apples; put into bowl and cover with brandy. Let sit overnight.
Combine sugar, salad oil and eggs. Set aside. Sift together flour, cinnamon, baking soda, and salt. Add to oil mixture. Drain apples, mix in, adding chopped pecans. Mix well (it will be thick) and pour into a greased and floured 9”x13” baking dish. Cook at 330°F for 1 hour.
Let stand ten minutes while you prepare topping.
Pecan topping
1 stick butter
2 Tablespoons milk
1 cup brown sugar
1 1/4 cups chopped pecans
Combine butter, milk, and sugar in a saucepan; bring to a boil, then boil for one minute. Add pecans, mix well, and spoon over apple cake while it is still hot.
The original recipe invites you to serve with whipped cream, but I find it to be overkill.
Shampoo Ginger
When we had a bathroom renovated, our contract manager became our friend. Hugo was a great gardener and loved the variety we had planted in our backyard. We shared cuttings and rootings, and he introduced us to Shampoo Ginger, also known as Zingiber zerumbet, pine cone ginger, and pine cone lily.
Our first winter, we thought we had lost the plant entirely to the cold, even though we had wrapped and sheltered it. Late in summer, we began to see signs of life, and by winter, it was fully growing again. By last Spring, we had so many sprouts that we divided the bulbs and shared them with numerous friends. This year, I can see that we will again have plenty to share next Spring. This is a lush, productive plant! We keep ours in big pots because it is a bamboo like plant, will spread out of control if not contained. It loves reproducing!
A bee came by as I was grabbing the photo!
The information below is from our local Extension Office, a part of the University of Florida:
Shampoo Ginger
Shampoo ginger (aka pine cone lily or pine cone ginger) adds a tropical flair to the landscape and can be used in the shower. Its foliage looks comparable to other gingers, but the inflorescence is where it gets interesting. In the fall, the flowers appear within bracts that resemble red pine cones. As the name implies, squeezing these cones causes them to release a clear liquid that can be bottled and used as shampoo!
Characteristics
Shampoo ginger (Zingiber zerumbet) is semi-evergreen and grows in large clumps that are up to seven feet tall and six feet wide. It thrives in zones 9 through 11 and will die back in the winter. The leaves are 8 to 12 inches long and lanceolate in shape. Foliage appears in the spring, and it can be either solid green or variegated depending on the variety. ‘Darceyi’ is particularly showy with green and white foliage.
In the fall, three- to five-inch-long inflorescences resembling pinecones appear on stalks that are just under a foot tall. They start out green with white flowers, then ripen to scarlet and fill with liquid. The cones have a sweet fragrance and are highly favored for floral arrangements. They will persist for weeks if left on the plant.
Planting and Care
Photo courtesy of Forest & Kim Starr.
Shampoo ginger can be planted year-round. It works as a specimen plant, border, or accent plant. You can also plant it in containers indoors or outdoors.
The ideal planting site is in partial shade to partial sun, with moist, fertile soil. Shampoo ginger is moderately salt and drought tolerant. Pests and diseases are rarely an issue, but you may encounter mites. Shampoo ginger makes an excellent passalong plant since it is propagated by division.
Once your cones have turned red, they’re ready to harvest! To collect the “shampoo” liquid from the cones, gently squeeze them over a container. They will refill by the next day if they aren’t squeezed too hard. You can also harvest the cones and then firmly squeeze them over a container to harvest all the liquid. Just keep in mind that the cones will be spent after this method. If you’re harvesting in advance, you can freeze the shampoo liquid for later.
Here There and Insanity
I have a group of buddies who gather early in the morning to swim. Everyone needs a group that can help keep them sane, and this is the group for me. We share news updates. We share reactions. We share our own ups and downs. Some of us are elders; we share our aches and pains. And at all of this – we laugh. Thanks be to God; we help each other keep things in perspective and keep a sense of humor about ourselves.
AdventureMan tells me I have a special smile for when I am in Alaska, or when I am on a boat. Both sing to my soul. It’s hard coming off a great vacation, and even harder when a heat dome covers Pensacola and there is barely a whiff of fresh breeze, even by the shore.
I thank God, too, for the life I was given, my time in Alaska, and my time with my husband living in so many different countries in service to our own country. You know, old fashioned things like building alliances, learning foreign cultures and languages, building relationships.
So forgive me if I rant now and then about the craziness I see in our current situation. Sometimes I feel like the blog name should be Here There and Insanity; as Paul says to the Romans, we are doing the things we ought not to do and not doing the good we ought to be doing.
What to do?
Here is what I wish for you – a strong partner, and a loving family. A group, or two or three, of buddies who can help you laugh when insanity happens in the world, and a belief system that can keep you grounded when moral values are topsy-turvy, shaken and tossed out.
“There are places I’ll remember all my life – though some have changed . . . Some forever, not for better, some have gone, and some remained . . . All these places have their moments with lovers and friends I still can recall, Some are dead and some are living – in my life, I’ve loved them all.”
Alaska 2026: Turnagain, Again
More about what True Love looks like. For fourteen years, I have talked about a blueberry pancake I ate in Homer, and how I wanted to eat there again. I couldn’t find it. AdventureMan didn’t give up, he followed all the clues, and he found it. We packed up and as we were leaving, he suggested we stop at this place, Duncan House, for breakfast.
It was in the right location. It had the right feel. AdventureMan found the exact place, and I was able to order the exact pancake, an order known as Bear 1-1-1 because it has one piece of bacon, one egg and one bear pancake with blueberries or chocolate chips. Again, I chose blueberries.
In the Duncan House lot, a new customer drives up . . .
The four-hour trip to Anchorage was all on roads we’ve traveled before, but it didn’t lessen their impact – Alaska is full of stunning beauty. A new perspective, different weather, we see different things.
We had leftover pizza from last night’s dinner at Fat Olive’s, so we stopped along Turnagain Sound for a small picnic en route to Anchorage.
We arrived a little ahead of schedule, but our room at the Alaska House of Jade, an independent B&B, was ready for us, and our welcome was warm and gracious. It is another beautiful, clean, very quiet, and private place to stay. The hosts, Linda and Greg, keep it spotless and in good repair, and have fresh cookies ready on arrival.
Tonight is a special night. We are invited for dinner at the home of a pair of Alaskan doctors, one of whom I graduated high school with 60 years ago. (How can that be??)
We found their house easily, following their instructions. While my friend poached a fresh salmon, his wife showed us her show-stopper garden, full of a huge variety of edible berries and fruits and beautiful flowers.
with the salmon, we had special coated potatos and a Caesar salad. For dessert, his wife made persimmons in yoghurt with a sprinkle of brown sugar. The dinner was delicious, and the conversation was even better. When the evening ended, we had trouble saying goodbye; there was still too much to learn about one another’s lives. The conversation was as delicious as the dinner.
We left with three jars of Alaskan-made jam, made by our friends; we can’t wait to try them and to share them with our family.
These heroes, Bill and Jane, spent their careers in Bethel, Alaska, running a hospital treating mainly indigenous Alaskans, far from anywhere. These are people who believe in public service and have lived their beliefs, serving others.
This is a perfect photo of Mt. Denali which Bill took during one of the rare days when the mountain was not shrouded in clouds.
How Do We Celebrate the 4th of July?
Today’s Lectionary provided a prayer for today, along with today’s saint, Saint Moses the Black:
PRAYER (contemporary language)
Almighty God, whose blessed Son guides our footsteps in the way of peace: Deliver us from paths of hatred and violence, that we, following the example of your servant Moses, may serve you with singleness of heart and attain to the tranquility of the world to come; through Jesus Christ our Lord, who lives and reigns with you in the unity of the Holy Spirit, one God, now and for ever. Amen.
It brought to mind a troubling conversation in a meeting with a group of women I greatly admire. One said “I’m having a problem with knowing how to celebrate the 4th of July without compromising my belief that our nation is on a very wrong path.”
In a brief discussion, we agreed that no one party owns the flag, or fireworks, that those are the influence-free celebrations of our freedoms, but that gatherings that involve political speeches and practices that support beliefs we find repugnant are contrary to our well-being.
I think we all came away from that discussion with a troubled sadness.
My family has a history of service to our nation. Much of what we have built, and what we have worked so hard to accomplish, has been wrecked. I love our nation, I love the American dream, I love the Statue of Liberty welcoming those who arrive with little but hope, and a desire to live free in a land of opportunity. I love our freedom to disagree with leadership and for the tools to fight unjust practices. I love that we have lived a life of service: serving our country, building alliances, and building a network that fights the evils of tyranny.
This morning, I put out our flags.
Alaska 2026: Homer Happy Surprises
We are up and eager for our boat trip into the Katchemak Bay. We have cereal and banana, pack up some snacks, and put on our sunscreen. It is not so brightly sunny as prior days, but sunny enough to burn. We find the meeting point, and another couple joins us, then the crew and we get on the boat. Once again, we are four customers and a captain and deckhand.
Even better, the man in the other couple introduces himself and adds “You will notice I have an accent. I am Jordanian.” AdventureMan, ever quick, asks him in Jordanian Arabic “From what part of Jordan do you come,” and we all laugh at his utter astonishment. Once we started talking, we never stopped.
We watched otter, and learned how they attach themselves to the kelp so that they don’t drift too far from their food source.
We saw countless birds, and one great-grand eagle. We saw puffins galore. And at the same time, we were having these conversations, figuring out who we knew in common as we are near to the same age.
We had so much fun with this couple that when the wildlife tour ended, we decided to eat lunch together at Captain Pattie’s on the Homer Spit, a place AdventureMan and I have eaten at on earlier trips to Homer. The wife and I had the Alaska King Crab Legs, which were hideously expensive, but not so expensive as I have seen them in other places, and these were perfectly prepared. True Love: AdventureMan knows me to be a frugal woman. He did not bat an eye when I ordered the King Crab.
I know exactly when I last had Alaska King Crab. It was my birthday, many years ago, and my son and I were staying with my parents in Seattle while my husband attended a military school. As we sat down to dinner, suddenly my husband appeared! He had flown in to surprise me! And my mother served King Crab legs with melted butter, and she made a Baked Alaska for dessert. I must have been 30 years old.
We had such a good meal, and such good conversation. Even the wait staff was part of what felt like a great celebration.
After lunch, we headed out to explore downtown Homer. We ended up at the Homer Farmer’s Market, and oh what fun.
We had thought we wouldn’t buy anything, but I found some Spruce Syrup (like Maple syrup, sort of) and we found some barbecue.
Yes, even though we had just eaten lunch, we knew this BBQ was special, and we ordered up two plates and had them wrapped so we could put them in the little refrigerator and have them for dinner.
They were wonderful! I’d like to say we had them on our deck patio, watching the sun go down, but here’s the problem – the sun doesn’t really go down, or it goes a little bit down but not at dinnertime, more like around two a.m. Even then, as you have seen, it is not DARK dark.
It’s hard to settle down for the evening when it is so light out. We go for a walk in the neighborhood, then come back to catch up – me with my photos and notes on the trip, AdventureMan with his reading.
Stranger in a Strange Land: High School
Today’s writing prompt is irresistible: Something you learned in High School.
I left my US High School mid-year to live in Germany, and to go to a US Department of Defense High School.
I learned that not everyone thinks the same way I think.
I learned that sometimes the way I think might even be wrong, or incomplete.
I learned that even within our own culture, there may be varieties of cultures and many different ways to do a thing, and that none is truly the “right” way, that there may be many right ways.
I learned to lean back and observe, before I ventured an opinion.
I learned to listen when someone said I was wrong. I didn’t have to agree, but it helped to get this other perspective (no matter how mistaken it might have been, LOL)
After high school, I lived a nomadic life, back and forth to university, then marrying a military man and being on the move for the next forty years. Some of my best friends to this day are friends I made during those high school years, people who have led very different lives, but who still share so much in common because of our uncommon heritage and our diverse views. Learning that kind of flexibility eased the way in later life, living in different cultures in Germany, in Africa and in the Middle East and finally, in the Deep South. I’m still learning! 🙏😄🙏
“I Have No Need of You”
From this morning’s Lectionary Readings:
1 Corinthians 12:12-26
12 For just as the body is one and has many members, and all the members of the body, though many, are one body, so it is with Christ.13For in the one Spirit we were all baptized into one body—Jews or Greeks, slaves or free—and we were all made to drink of one Spirit.
14 Indeed, the body does not consist of one member but of many. 15If the foot were to say, ‘Because I am not a hand, I do not belong to the body’, that would not make it any less a part of the body. 16And if the ear were to say, ‘Because I am not an eye, I do not belong to the body’, that would not make it any less a part of the body. 17If the whole body were an eye, where would the hearing be? If the whole body were hearing, where would the sense of smell be?
18But as it is, God arranged the members in the body, each one of them, as he chose. 19If all were a single member, where would the body be? 20As it is, there are many members, yet one body. 2
1The eye cannot say to the hand, ‘I have no need of you’, nor again the head to the feet, ‘I have no need of you.’ 22On the contrary, the members of the body that seem to be weaker are indispensable, 23and those members of the body that we think less honourable we clothe with greater honour, and our less respectable members are treated with greater respect; 24whereas our more respectable members do not need this. But God has so arranged the body, giving the greater honour to the inferior member, 25that there may be no dissension within the body, but the members may have the same care for one another. 26If one member suffers, all suffer together with it; if one member is honoured, all rejoice together with it.
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Here There and Everywhere 