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During the holidays we visited my husband's sisters in Pennsylvania. They live near Washington Crossing, which is both a town and the spot where George Washington crossed the Delaware River.
You remember that famous painting from grade school, the one with George standing in the front of a boat. He and his soldiers crossed the river on Christmas Day to defeat the British in a battle that turned the tide in the Revolutionary War.
Each year on Christmas Day a group of volunteers re-enact the crossing at the very spot where it happened, and we went to it this past Christmas. It's a nationally known event (I watched coverage of it that night on CNN), and hundreds and hundreds of people attend.
The volunteers really do a great job. Authentic costumes, wigs, guns, with soldiers, drummers, the boats - everything is accurate. And they give up a good part of their Christmas Day to do this every year.
It poured rain that day, but that was still much better than the bitter winter George endured. We were a little late getting there so all the good viewing spots were taken. People stood five or six deep all along the bank of the river and across the bridge. Whole families attended. I never did get a good close look at George that day, but I did see the back of his head before he got in the boat.
We actually left before they all landed on the New Jersey side of the river (we were cold and wet by then), but it was still pretty exciting to think I was walking on the same dirt that George Washington had walked on.
I always feel that way when I visit historic places. Philadelphia left me in awe. So much history there and so much bravery. It blows me away to think of it.
That day made our holiday pretty special. I'd like to see it again when it isn't raining, and I think I'd go to the other side of the river where they land. Not as many people and you're not looking at the back of the boats.
Over the holidays I tried a new recipe, Roasted Peppers Antipasto. I gave a jar of these to a friend for Christmas. I don't know if she liked them, but I did.
These rosy red peppers will keep for a month in the refrigerator. They're great by themselves as part of an antipasto plate, and I've used them on salads and in chicken salad, on pizza and on sandwiches.
They're incredibly easy and very tasty. The olive oil does solidify a little in the refrigerator, so they may not look too pretty when you first take them out. Let them sit at room temperature for a few minutes and their appearance will improve.
Roasted Peppers Antipasto
1/4 cup balsamic vinegar (I used white balsamic vinegar)
1/4 cup olive oil
1 teaspoon minced garlic
1/2 teaspoon dry mustard
1/8 teaspoon liquid hot sauce (I used Tabasco)
1/4 teaspoon ground cumin
1 teaspoon Italian herb seasoning
12-ounce jar roasted red peppers, drained and sliced
1/2 cup slivered red onion (optional)
Combine vinegar, olive oil, garlic, mustard, hot sauce, cumin and Italian herbs in a small bowl. Whisk well.
Put the peppers and onions in a refrigerator container with a lid (they won't all fit back into the jar the peppers came in). Pour the vinegar mixture over them and stir gently.
Refrigerate for at least 8 hours before serving. Will keep one month in refrigerator.
Makes about 2 cups
Reprinted from "Gifts from the Southwest Kitchen" by Judy Walker and Kim MacEachern, Northland Publishing, copyright 2001.
Sharon Vail lives in Powell Butte. She knows of one family who attends Washington's Crossing every year. Once, when the river froze over, they watched the soldiers walk across the bridge. Not the same, but you do what you have to. Readers may contact her at svail3@netzero.net. "Cooking from the heart of Oregon." |
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