Monthly Archives: May 2012

The James W. Berry Memorial Rose Garden, Manhattan City Park

Posted on by Laurie

Manhattan City Park is only a few blocks from the Bed & Breakfast and I’ve been wanting to get over there to see the Rose Garden for a few weeks now. With yesterday morning’s breakfast starting late, I was able to dash over to the park for some pictures about 45 minutes after sunrise. It’s hard to believe, but I actually got there too early as the sun was blocked by trees and I had to wait for it to get a little higher in the sky before any of the flowers were in the sun. I did get some nice pictures of the roses and the fountain, but was not able to stay for as long as I would have liked.

The Rose Garden was started in the 1920’s by Mr. Berry, an 1883 graduate of what was then Kansas State Agricultural College (now Kansas State University). He was a member of the Kiwanis Club which was instrumental in tending to and funding the garden in the early years. The garden served in part as a demonstration plot to show that roses could be grown in Kansas. Boy can they!

The fountain was originally put in City Park in 1895 and was moved to the Rose Garden in 1986. Whenever I study the fountain, I am delighted by the detailed workmanship and wonder if there is still anyone around who does such work.

Paul Scarlett Rose on Arbor

Tropicana Rose

Olympiad Rose

Bella Roma Rose

Fountain Detail

Shady Porch Cocktail

Posted on by Laurie

An original cocktail that calls to mind enjoying a shady porch on a hot summer’s evening.

Shady Porch Cocktail

1 1/2 oz. mint-infused vodka

1/2 oz. fresh lime juice

1/2 oz. mint simple syrup

3 to 4 oz. Ginger Ale

lime slice and mint sprig for garnish

Fill a cocktail glass with ice.  Stir together vodka, lime juice, and simple syrup. Pour over ice. Fill glass with Ginger Ale. Gently stir. Garnish with lime and mint.

(Thank you to Tim S. from NY for being my hand model and drink taster.)

Mint: It Grows Like a Weed, but That’s Okay

Posted on by Laurie

Herbs in the mint family are known to be so invasive that it is generally recommended that they be grown in pots rather than directly in the ground. A few years ago,  I started a couple of large pots of spearmint by the back steps. I still have those pots of mint. Kansas winters can’t kill them off, but grasshoppers can do some damage.  While the leaves are still pristine, having not yet been gnawed upon by the voracious grasshoppers that seem to plague my garden during the summer and are already appearing, I’ve decided to harvest some of the mint. So I have been thinking of its culinary uses. (In the post immediately following this I give a cocktail recipe that I created for using homemade mint products.)

Tip: To harvest mint, make sure that it has been well watered for several weeks prior to cutting. Cut mint in the morning before the heat of the day has started to set in and, preferably, cut only stems of mint that have not yet started to flower. Clean with cold water. Use only undamaged leaves.

Uses

(1) Mint Tea

Place a large quantity of leaves in a teapot. Pour fresh boiling water over leaves and let steep for about 5 minutes. Strain to serve. Variations: add lemon balm leaves, chamomile flowers, black or green tea leaves, orange or lemon peel, and so forth.

(2) Mint Simple Syrup

Add 1 cup cold water and 1 cup granulated white sugar to a non-stick pot. Heat, stirring frequently, until the sugar is dissolved. (No need to simmer.) Place 2 c. mint leaves in a large glass bowl. Carefully pour simple syrup over mint and allow to sit for 5 to 15 minutes. Squeeze juice from leaves into syrup. Stain into syrup into a glass jar.

Use in cocktails such as Mint Juleps or Mojitos.  Use to sweeten lemonade or  to sweeten black or herbal teas  (hot or iced). Toss a small amount with fresh fruit such as honeydew or grapefruit segments for a minty fruit salad.

(3) Mint-Infused Vodka or Rum/Mint Extract

Fill a glass jar with fresh mint and top off with vodka or white rum. Cover tightly and shake. To make infused-vodka, store in the refrigerator for 24 hours. Strain out mint leaves and pour vodka into a glass bottle. To make extract, allow the mint leaves to sit in the vodka for 2 weeks before straining. While the mixture is sitting for the 2 weeks, remove any leaves that float to the top and turn brown.

Use vodka or rum in cocktails. Use extract in brownies, cookies, or whipped cream.

(4) Dried Mint Leaves

Hang bunch of leaves on stems 4 – 5″ long and hang in a warm, dry place or dry leaves in an oven or food dehydrator.

Use for teas or  in middle Eastern and far Eastern dishes.

That’s all that I came up with for today. What are your favorite ways to use mint, whether spearmint or some other variety? I’d love to hear your suggestions.

A Revelation at Seven Dolors Church

Posted on by Laurie

For the twelve years that we have lived behind Seven Dolors, I’ve been trying to get the perfect picture of this historic church. Last evening, I waited until the sun was low and then I ran out and got in position with my camera. And after all these years, I finally had a revelation … well make that two: (1) I needed to stop trying to get a picture of the church because the pictures in which I tried to fit in as much as possible were all boring and (2)  I needed to stop trying to get the perfect picture because I should consider any picture that says what I want it to say as a perfect picture. So I tried to photograph those features that draw my eye to Seven Dolors over and over. I tried to capture a bit of what is beautiful and moving about this church. Here are a few of my results from last night. Something tells me that I’ll be photographing Seven Dolors for years to come.

Happy Mother’s Day

Posted on by Laurie

It has been a joy-filled few days here at The Morning Star with several large families staying with us to celebrate graduation at K-State. Also, it has been a lot of work – fun, but work. Today is Mother’s Day, which means another happy occasion, though a slower paced one.

My mother taught me to garden when I was a little girl. To this day, we still share a passion for pretty flowers and foliage. One of our favorite things to do together is to admire a well-tended garden. So for my Mother’s Day blog, I decided to take some photographs of the “Apple Blossom” Double Impatiens that I have blooming in pots along the front porch. To my mother, and all of the wonderful mothers out there, Happy Mother’s Day!

Putting on the Purple: Life in a College Town

Posted on by Laurie

Manhattan, Kansas is a college town of about 50,000 residents. If anything can be said of Manhattanites it is that they believe in the adage “be true to your school.” Around The Little Apple this is demonstrated by wearing and displaying the colors of Kansas State University: royal purple and white. With a house full of graduation-goers this weekend, I’ve been finding ways to play on the purple and white theme. To all the graduates out there, we at The Morning Star congratulate you and wish you happiness and success!

Best Ever Gluten-free Blueberry Muffins

Posted on by Laurie

The first time I heard of gluten-intolerance was about fourteen years ago, back when we still had the B & B at our previous house. A guest who was staying with us for six weeks had Celiac’s disease and so I learned how to cook without wheat, barley or rye, and how to avoid cross contamination of  the gluten-free foods. After that, it was several more years before I had another guest ask for a gluten-free breakfast.  Now we receive that request every few weeks. Our gluten-sensitive and gluten-intolerant guests are always delighted to have these sweet and moist muffins. (Note, there are different degrees of gluten-sensitivity; but if you are cooking for someone who is truly gluten-intolerant, you will need to be extremely careful to avoid cross-contamination and even use cookware that has never has never had a gluten product in it. I always make a point to tell people on a gluten-free diet that we do not have a gluten-free kitchen, but that we take every possible precaution to avoid cross-contamination.)

Best Ever Gluten-free Blueberry Muffins

(Makes about 12)

2 c. white rice flour

1 c. granulated white sugar

1 T. baking powder

1 stick unsalted butter, melted

1 c. low-fat buttermilk

2 lg. eggs

2 c. blueberries (fresh or frozen)

confectioner’s sugar for serving

(1) Preheat oven to 400 degrees F.  Line muffin pans with muffin cups (using a foil cup inside a paper cup) or place muffin cups (using a foil cup inside a paper cup) on a large baking tray.

(2) In a large bowl, whisk together rice flour, sugar and baking powder. In a medium bowl, whisk together butter, buttermilk and eggs. Stir buttermilk mixture into dry ingredients. Fold in blueberries.

(3) Scoop batter into muffin cups. Bake for about 20 minutes or until muffins are firm to the touch and lightly golden brown around the edges.

(4) Place muffin pans or baking sheet on wire racks until muffins are cool enough to serve – about 10 minutes. Sprinkle with confectioner’s sugar before serving.  Individually wrap any leftover muffins in plastic wrap and freeze.

For the Love of Old Houses

Posted on by Laurie

Our house was built in 1902. Its architectural style is Queen Anne transitional and it has many lovely features that one doesn’t often see in modern homes. One of the comments that we frequently hear around the B & B is “Boy with an old house like this, you sure must have a lot of work to do.”  We do have quite a list of work that we’ve done, or had done, to the house in the years that we have owned it. But the list isn’t long just because the house is old. A number of the repairs are ones that a anything except a brand new house could potentially require. (See my post “Basements and Butterflies.”)  All houses require maintenance and ours happens to be a big house with interesting architectural details which we would like to preserve.  So in a way, I guess, that does come back around to the age of the house.

Our contractor, Russ, employs a euphemism which we dread hearing  … “deferred maintenance.” That is when a home owner doesn’t stay on top of repairs and something that could have been a smaller job turns into a bigger and hence more expensive one. So when my husband recently discovered water coming through the porch roof between two of the columns, I got on the phone to Russ. Russ sent brother Tim over who told me that they were going to have to prop up the porch roof and pull several columns so that they could remove and replace the damaged boards. I didn’t like the image that conjured up. I had visions of broken columns and  layers of rotten wood. The wrap around porch with its columns and its varnished wood ceiling is one of our favorite features of our house and I didn’t want anything bad happening to it. Russ and Tim and the guys have always done good work for us, though, so I did my best to put my worries aside.

We chose a sunny day when there weren’t any guests around the house as the best time to have the work done. Once the guys to started, they had the roof secured and the columns pulled  out in almost no time. And violà the house was still standing. Thanks to Bill’s observant eyes, and to our trusty contractor, we caught the damage before it had gone very far; and everything has been fixed. They were able to do all of the repairs yesterday and today painting is all that needs to be done.

 The culprit in all of this  — improper gutter installation. The gutters didn’t have the appropriate backing where they wrapped around some of the porch’s corners. They looked fine from the front. We just had no idea what was behind them. So you can guess what is next on our list. But if you own an old home like ours, you’ve got to love it and that means giving it some t.l.c.

Pulling Out Columns

Getting Ready to Paint

Arroz Con Leche: Morning Comfort

Posted on by Laurie

The air felt cool and crisp when I got up this morning and the sky looked grey while I was thinking about making breakfast. It was a late breakfast this morning. Usually even in May I start cooking before or right around sunrise, so it was a luxury to be able to step outside to take a peek at the weather.  Feeling in the mood for some comfort food, I decided to make a pot of Arroz Con Leche. Arroz Con Leche – a sweet and creamy rice dish – is a dish that I love, but don’t make often enough in part because I often feel too pressed for time in the morning and in part because I know that if my guests don’t eat it all, I will finish off every last bite myself.  This morning, though, I decided that I could deal with both of those things and just when I was done cooking the rice, I noticed that the cloud cover had broken and the sky turned to sunshine.

Arroz Con Leche

(makes 8 side dish or 4 main dish servings)

1 3/4 c. to 2 1/4 c. water

1 stick good quality cinnamon

2 wide strips of orange zest about 2″ long

1/2 t. salt

1 c. long grain rice

4 c. whole milk

3/4 c. granulated white sugar

1/2 t. vanilla extract

1/2 c. mixed dried berries or currants

Cinnamon Sugar

(1) Place 1 3/4 c. water, cinnamon stick, orange zest and salt in a medium sauce pan. (It is good to use a pan with a glass lid so that you can keep an eye on the rice once it gets added.) Cover pan and bring water to a boil. Simmer for 5 minutes.

(2) Add rice to the pot and simmer, covered, until rice is tender and water has been absorbed, about 10 to 20 minutes. (The time will depend upon the heat of your stove and the type of rice you are using.) If the water is absorbed before the rice is tender, add a little more water as necessary.

(3) Once the rice is tender, stir in milk, sugar and vanilla extract. Cook rice and milk over medium to medium low heat, stirring frequently, until the milk has thickened just slightly, about 20 minutes. Do not let the milk boil.

(4) Once the milk has thickened slightly, remove the cinnamon stick and orange zest. Stir in dried fruit. Sprinkle with cinnamon sugar before serving. Serve warm.

Note: I tried many rice pudding recipes before I settled upon this one –  based on Rick Bayless’ recipe from Mexico One Plate at a Time (Scribner, New York, 2000) – as my favorite for breakfast. It goes nicely with fruits such as sliced bananas or diced mangoes.

An Honor and A Pleasure

Posted on by Laurie

Last evening we hosted a wedding at the Bed & Breakfast.  We’ve had weddings here before and, in all honesty, every one of them has been special. The one last night, however, was the first one that I have performed. It is a wonderful feeling, and a privilege, to be an integral part of such an important and happy event in two people’s lives. Chris and Ashley were married in the garden by the fountain. It was a simple and sweet ceremony with a best man, maid of honor, and four friends in attendance.

Below are a few pictures that I took while we were getting ready. I had made the cake earlier in the day yesterday. It was an almond flavored-white cake with white chocolate cream cheese frosting and sparkling sugar.  (I’ll post more pictures if I get some from the photographer.)

Wishing Ashley and Chris a world of happiness!