Blog for adaysouting.com

Since I have been writing about my travel adventures for A Day’s Outing, I have done many new things. I have taken trips to natural bridges and caverns, visited botanical gardens and recently, I have begun to stop by roadside graveyards.  I know that graveyards are not a typical destination, but I have come to appreciate their quite serenity and the glimpse they offer into the past and into the history of a community.

In most parts of the world, stone is the material most often used to mark graves.  Many of the headstones are marble, granite, slate, sandstone or some other local stone that could be carved or inscribed.  Markers can be a simple stone or an ornate, carved statue.

I really like the old headstones and statues.  The design, inscription and the personal information all help to paint a picture of the person and their life.  The graveyard itself is often surrounded by an old wrought iron fence or stonewall that lends a sense of permanence to the place.  On a recent trip to Abingdon, Virginia I stopped by a graveyard that had a tall, mounded hill in it. I have never seen one before, but I believe this is an earthen mausoleum.  There was an iron gate in front that one could open, but out of respect, I didn’t go inside.

Visiting graveyards might not be for everyone, but if you do see one on your travels, you might want to stop by for a peek at history and a moment of quiet contemplation.

I am guessing you have heard of a gristmill before, but have you ever visited one?

Luckily, you can find old mills all around the world.  Mills were a central part of local communities for hundreds of years, maybe a few thousand years. The earliest reference to a mill is from 71 BC – from a king’s palace in Asia Minor.

Growing up, I have heard a mill referred to as a gristmill or a corn mill – these are really any mill that grinds grain. Historically, a local mill is where the farmers brought their own grain and had it ground into meal or flour. They gave the miller a small percentage of the meal or flour as the “miller’s toll,” instead of cash.  Most towns and villages were dependent on their local mill to turn their crops into flour because bread was such an important part of their diet.

While the local mill may be long gone, millstones can be easily found. The millstones are what grind the grain. They are laid one on top of the other. The bottom stone, called the bed, is fixed to the floor, while the top stone, the “runner” is mounted on a separate spindle. A wheel called the “stone nut” connects the runner’s spindle to the main shaft, and this can be moved out of the way to disconnect the stone and stop it turning, leaving the main shaft turning to drive other machinery. This might be a bit confusing, so here’s a really fun graphic of how a water driven gristmill works. (the two gray circles at the top of the graphic are the millstones)

Keep an eye out for historic mills as your traveling. You might come across a millstone in a town’s square or find a working mill and bring home some freshly ground corn meal. Here are just a few that you will find on A Day’s Outing:

Bale Grist Mill, Napa, CA

Cedar Creek Grist Mill, Woodland, WA

East Rockaway Grist Mill Museum, Rockaway, NY

Historic Prater’s Mill, Dalton, GA

Kerr Mill at Sloan Park, Mount Ulla, NC

Pine Creek Grist Mill, Muscatine, IA

Find historic districts gristmills on A Day’s Outing…. and don’t forget to download the iPhone app so you can find new places to visit while you’re out and about.

I have a fear of the open ocean.  It’s not rational, but I do.  So it’s pretty exciting that I went out on a sea kayak for the first time this summer. My family has kayaked each year in the ocean, but I had only watched from the shore. This year, I psyched myself up and joined in the fun, and I am really glad that I did.

My bravery was rewarded with the sighting of a swarm of cannonball jellyfish all around the kayak.  The ocean was particularly calm, which was a big factor in getting me into the kayak in the first place.  We could easily see 15 feet down into the South Carolina water. The cannonball jellyfish were amazing colors of peach and pink. Oddly, half of the jellyfish had small, yellow crabs riding on top of them or attached to their undersides.  I learned when I came back from the kayak adventure that spider crabs often hitch rides with cannonball jellyfish.  The jellies have a symbiotic relationship with the crabs, which eat the zooplankton off the jellyfish.

I was so excited by the cannonball jellyfish that I reached out of the kayak to touch the tops of the jellyfish.  I had heard that the tops of jellyfish didn’t hurt and since they were so close to the surface it was fun to touch many of them. Another fact I learned when I returned to the shore, do not touch jellyfish!  While cannonballs do not commonly sting humans, the jellyfish still have toxins that can cause cardiac problems in animals and humans.

My last fun jellyfish encounter was with a sea turtle. We could see a huge turtle in the water 50 yards away from the boat, but it wouldn’t let us get close enough for a good look.  We could see partly eaten jellyfish in the water every now and then, but wondered why a turtle would eat jellyfish.  Apparently, leatherback turtles eat cannonball jellyfish and as an endangered species we were really lucky to have encountered one.

Now that I am safely back on shore, I will continue to enjoy jellyfish at aquariums and in the ocean. I know now that I won’t touch one ever again, even the cute cannonball jellyfish.

Find a local beach or nearby aquarium to visit on A Day’s Outing…. and don’t forget to download the iPhone app so you can find new places to visit while you’re out and about.

Our family has been spending a lot of time at a barn near our house this summer. While only the youngest actually takes lessons, we have all been enjoying visiting the barn. There have been two foals born in the last two months. They are so much fun to watch as they chase each other in the field in the evenings.

This week it was my daughter’s favorite lesson pony’s 5th birthday. All the “barn girls” really wanted to have a party for him. We looked for a recipe for a horse birthday cake and finally just decided to make up one of our own. Handsome Honeydew loved the cake or fancy pile of grain. The recipe is below.

There are barns all over the country that offer lessons or trail rides, here are just a few you can find on A Day’s Outing -

Glenmore Equestrian Center Keswick, VA
Charlie Horse Farm Shelby, NC
Ruggiero’s Horseback Riding Lake Luzerne, NY
Affordable Horseback Riding Lessons Littleton, CO
Warrior’s Path Riding Stables Kingsport, TN

Handsome’s Birthday Cake Recipe

8 Cups of Grain
4 Cups of Shredded Carrots
2 Granny Smith Apples
½ Cup Warm Black Strap Molasses

Place grain, 2 cups of carrots, 1 apple chopped and warm molasses in a food processor, and pulse a few times. Line a cereal bowl or small mixing bowl with plastic wrap, toss in a few shredded carrots, fill the bowl with mixture, making sure that the bowl is packed tight and full. Place plate on top and flip over, remove wrap and serve.

Serves one pony!

I have always liked the look of cobblestone roads, but had never thought about their history or function before.   It wasn’t until I was being guided through historic Richmond, VA that I learned where all those rounded “cobble” rocks came from.

In the 1700 and 1800’s, ships arrived in port cities up and down the east coast of the United States. The ships unloaded cargo and took on new cargo at each port. To keep a ship from riding too high in the water when the cargo weigh was low and to control its buoyancy and stability, ballast was added to weigh the ship down. Cobblestones from river cobble and quarried stone were used as inexpensive ballast weight.

In port cities, the earliest streets were little more than sandy and muddy avenues.  As sailing vessels arrived, the cobblestones they carried as ballast were often deposited along the shoreline.  For many cities, such as Richmond, Jamestown and Savannah, cobble ballast became an inexpensive and durable material for paving sandy or muddy streets.  Cobblestones prevented ruts from forming in the road during dry weather and allowed roads to remain passable in wet weather.  Cobblestones were the perfect recycled material for building roads.

Find historic districts with cobblestone streets on A Day’s Outing…. and don’t forget to download the iPhone app so you can find new places to visit while you’re out and about. Then the next time you are walking down a cobblestone street, you can imagine the stones as ballast cargo that an ancient ship carried from some far-flung place to that port city.

It’s National Rose Month and there are garden tours, rose festivals and beautiful blooms to be enjoyed all across the country.

Did you know that rose colors range from white through yellows and from deep red to pale pinks?  Blue seems to be the elusive color for rose growers.  I have seen “blue” roses advertised for sale, but really these are pale lavender roses.   While most rose species are native to Asia, there are a few that are native to Europe, North America, and northwest Africa. And one last rose fact — while we may call the sharp objects along a rose stem “thorns,” they are technically prickles. Who knew?

To find roses in bloom near you — search A Day’s Outing for parks and gardens in your area.  If you’re enjoying a weekend trip or a summer vacation away from home, you can use our handy iPhone App to find the nearest blossoms.

Here are a few rose gardens around the country in full bloom:

Ben Lomond Historic Site & Old Rose Garden, Manassas, VA

Rose Garden at FDR National Historic Site, Hyde Park, NY

Rose Walk of Fame, Carlsbad, CA

Heritage Rose Garden, Gray, IA

Owen Memorial Rose Garden, Eugene, OR

Walnut Springs Memorial Rose Garden, Seguin, TX

Find rose gardens near you on A Day’s Outing…. and don’t forget to download the iPhone app so you can find new places to visit while you’re out and about.

My visit to the Art Institute of Chicago reminded me how wonderful volunteers are.  As I walked into the museum, a smiling woman greeted me.  She waved me over to the front desk and asked if I had ever visited the Art Institute before.  I clearly had the — this museum is huge and don’t know where to begin — look on my face.  When I said it was my first visit, the volunteer pulled out a map and started showing me all the wonderful exhibits the museum had to offer.  This amazing volunteer had been with the Art Institute for more than twenty years.  She knew each collection and offered different ideas on how I could enjoy the museum and where some of their signature pieces were to be found.

As I made my way around the museum, I saw other volunteers with huge stickers on their shirts that read “ASK ME”.  This was a simple reminder that volunteers are waiting to answer any question that you may have about the art and to guide you to the galleries you are looking for.

My favorite question to ask a volunteer in a museum is “What is your favorite piece of art?”  I enjoy seeing their face light up as they share their passion for their institution and a special piece of the collection that they adore.  The wonderful volunteer that greeted me as I entered the Art Institute of Chicago told me about the gallery with the Miniature Rooms. I too fell in love with these wonderful pieces and I may never have found them without the help of a volunteer.

Find museums on A Day’s Outing…. and don’t forget to download the iPhone app so you can find new places to visit while you’re out and about.

Our whole family loves Phở, a Vietnamese noodle soup, usually served with beef (phở bò) or chicken (phở gà). The soup includes noodles made from rice and is often served with Vietnamese basil, cilantro, lime, bean sprouts, and fresh chilis that are added to the soup by the diner to taste after the soup is served, but while it is still boiling hot. I wanted to share this recipe because I though it turned out wonderfully.

I have tried to cut corners and make this several times, as there are no Phở restaurants in our small town. The broth is THE key in the recipe and you just can’t skimp. I found the lengthy recipe below from Andrea Nguyen of Viet World Kitchen and followed it precisely and it was well worth the time spent. While it was near perfect, I thought the broth was a little mild. Next time I will really char the onions, double the ginger, increase the fish sauce, whole coriander, and cloves and possibly add a little ground coriander. I will also use all backs and/or thighs (or a carcass from previous dinner) and not worry about using meat from them. I will then cooks breasts separately and slice them paper-thin. Not using a whole chicken, would have been much faster and healthier. I would also double the recipe and freeze half of the broth, it was a lot of work for only two dinners for my family.

I now have a great appreciation for all of the Phở I have eaten out. Below is the recipe exactly as it appears on Andrea’s website with photos from when I prepared it.

Chicken Phở Recipe (Phở Gà )

Serves 8

Broth
2 yellow onions, about 1 pound total, unpeeled
Chubby 4-inch section fresh ginger, unpeeled
1 chicken, 4 pounds, excess fat and tail removed
3 pounds chicken backs, necks, or other bony chicken parts
5 quarts water
1 1/2 tablespoons salt
3 tablespoons fish sauce
1-inch chunk rock sugar* (about 1 ounce)
2 tablespoons coriander seeds, toasted in a dry skillet for about 1 minute until fragrant
4 whole cloves
1 small or 1/2 large bunch cilantro (bound stems about 1 inch in diameter)

Bowls
1 1/2-2 pounds small flat rice noodles (bánh phở), dried or fresh
Cooked chicken, at room temperature
1 yellow onion, sliced paper-thin, soaked in cold water for 30 minutes and drained
3 or 4 scallions, green part only, thinly sliced
1/3 cup chopped fresh cilantro, leafy tops only
Black pepper

Optional garnishes
3 cups bean sprouts (about 1/2 pound)
10 to 12 sprigs mint (húng) 10 to 12 sprigs Thai basil* (húng quế)
12 to 15 fresh cilantro* (ngò gai) leaves
2 or 3 Thai or serrano chiles, thinly sliced
2 or 3 limes, cut into wedges

Make the broth-
1. Place the onions and ginger directly on the cooking grate of a medium-hot charcoal or gas grill (as pictured, to the right) or a gas stove with a medium flame, or on a medium-hot burner of an electric stove. Let the skin burn (if you’re working indoors, turn on the exhaust fan and open a window), using tongs to rotate onion and ginger occasionally and to grab and discard any flyaway onion skin.
After 15 minutes, the onions and ginger will have softened slightly and become sweetly fragrant. There may even be some bubbling. You do not have to blacken the entire surface. When amply charred, remove from the heat and let cool.

2. Rinse the cooled onions under warm running water, rubbing off the charred skin. Trim off and discard the blackened root and stem ends. Use a vegetable peeler, paring knife, or the edge of a teaspoon to remove the ginger skin. Hold it under warm water to wash off any blackened bits. Halve the ginger lengthwise and bruise lightly with the broad side of a cleaver or chef’s knife. Set the onions and ginger aside.
3. Rinse the chicken under cool water. Detach each wing by bending it back and cutting it off at the shoulder joint. Add the wings and neck, if included, to the chicken parts. If the heart, gizzard, and liver have been included, discard them or save for another use. (Some cooks like to simmer the heart and gizzard in water and slice them for adding to the noodle bowls.) Set the wingless chicken aside.
4. Remove and discard any loose pieces of fat from the chicken parts. Wielding a heavy cleaver designed for chopping bones, whack the bones to break them partway or all the way through, making the cuts at 1- to 2-inch intervals, depending on the size of the part. This exposes the marrow, which enriches the broth.
5. To achieve a clear broth, you must first parboil and rinse the chicken parts. Put them in a stockpot (about 12-quart capacity) and add cold water just to cover. Bring to a boil over high heat and boil vigorously for 2 to 3 minutes to release the impurities. Dump the chicken parts and water into the sink (make sure it is clean), and then rinse the parts with water to wash off any clinging residue. Quickly scrub the stockpot clean and return the chicken parts to the pot. Put the chicken into the pot, breast side up.
6. Pour in the water and snuggle the chicken in between the parts so that it is covered with water. Bring to a boil over high heat and then lower the heat to a gentle simmer. Use a ladle or large, shallow spoon to skim off any scum that rises to the top. Add the onions, ginger, salt, fish sauce, rock sugar, coriander seeds, cloves, and cilantro and cook, uncovered, for 25 minutes, adjusting the heat if needed to maintain a gentle simmer.
At this point, the chicken is cooked; its flesh should feel firm yet still yield a bit to the touch. Use a pair of tongs to grab the chicken and transfer it to a large bowl. Flush the chicken with cold water and drain well, then it set aside for 15 to 20 minutes until it is cool enough to handle. Meanwhile, keep the broth at a steady simmer.

7. When chicken can be handled, use a knife to remove each breast half and the whole legs (thigh and drumstick). Don’t cut these pieces further, or they’ll lose their succulence. Set aside on a plate to cool completely, then cover with plastic wrap and refrigerate; bring to room temperature before assembling the bowls.
8. Return the leftover carcass to the stockpot and adjust the heat to simmer the broth gently for another 11/2 hours. Avoid a hard boil, or the broth will turn cloudy.
9. Strain the broth through a fine-mesh sieve (or a coarse-mesh sieve lined with cheesecloth) positioned over a pot. Discard the solids. Use a ladle to skim as much fat from the top of the broth as you like. (To make this task easier, you can cool the broth, refrigerate overnight, lift off the solidified fat, and then reheat before continuing.) Taste and adjust the flavor with additional salt, fish sauce, and rock sugar. There should be about 4 quarts (16 cups) broth.

Assemble the pho bowls
10. If using dried noodles, cover them with hot tap water and let soak for 15 to 20 minutes, or until they are pliable and opaque. Drain in a colander. If using fresh rice noodles, untangle them, place in a colander, and rinse briefly under cold running water.
11. Cut the cooked chicken into slices about 1/4 inch thick, cutting the meat off the bone as necessary. If you don’t want to eat the skin, discard it first. Set the chicken aside. Ready the yellow onion, scallions, cilantro, and pepper for adding to the bowls. Arrange the garnishes on a plate and put on the table.
12. To ensure good timing, bring the broth to a simmer over medium heat as you are assembling the bowls. (For an extra treat, drop in any unused white scallion sections and let them poach in the broth. Add the poached white scallion sections (called hành chần) to a few lucky bowls when ladling out the broth.) At the same time, fill a large pot with water and bring to a rolling boil.
For each bowl, place a portion of the noodles on a vertical-handle strainer (or mesh sieve) and dunk the noodles in the boiling water. As soon as they have collapsed and lost their stiffness (10 to 20 seconds), pull the strainer from the water, letting the water drain back into the pot. Empty the noodles into a bowl. If you like, once you have finished blanching the noodles, you can blanch the bean sprouts for 30 seconds. They should wilt slightly but retain some crunch. Drain and add to the garnishes.
13. Top each bowl of noodles with chicken, arranging the slices flat. Place a mound of yellow onion in the center and then shower some scallion and cilantro on top. Finish with a sprinkle of pepper.
14. Raise the heat and bring the broth to a rolling boil. Do a final tasting and make any last-minute flavor adjustments. Ladle about 2 cups broth into each bowl, distributing the hot liquid evenly to warm all the ingredients. Serve immediately with the garnishes.

*Notes:
Yellow rock sugar (a.k.a. lump sugar) is sold in one-pound boxes at Chinese and Southeast Asian markets. Break up large chunks with hammer.

Have you ever seen the blossom of a Tulip Poplar tree?  I am guessing that you haven’t. Usually, the blossoms are dozens of feet in the air and all you can see are the petals that have fallen to the ground.

Living in Charlottesville, Va, the home of Thomas Jefferson, I have learned that he described the Tulip Poplar as “The Juno of our Groves” when he forwarded seeds to a Parisian friend in 1805. The Tulip Poplar, also called Yellow Poplar or the Tulip Tree, is a fast growing tree and the tallest hardwood species in the eastern North American forest. It is a massive and graceful tree with branches that sweep downward. In the spring it has large ornamental, orange and green, tulip-like flowers. In the fall, it’s tulip shaped leaves turn a golden yellow color.

I am a huge fan of the Tulip Poplar tree. I am fortunate enough to have two massive trees near my home.  I am guessing they are more than 250 years old simply because of their size. If you find yourself at a State Park this summer scan the top of the forest for a Tulip Poplar, they are often the tallest trees you will see. You might not see one of their blooms, but the tree itself is a sight to behold.

Find historic districts gristmills on A Day’s Outing…. and don’t forget to download the iPhone app so you can find new places to visit while you’re out and about.

It’s strawberry time.  You can pick your own berries at a pick-your-own farm or you can find strawberries at a farmers’ market.  There are also plenty to be found at your local grocery store.

Once you get those beauties home, it’s time to hull them and make something wonderful. Look for berries that are small to medium size – they tend to be sweeter than the large ones.  To hull a strawberry you can either use a specialized toolor a small paring knife.  You simply want to cut away the stem and a small cone-shaped section of the top of the berry - leaving as much of the fruit intact as possible.

Once you have hulled the berries, it’s time to eat.  I love to eat strawberries by simply dipping them into a bit of sour cream and then into brown sugar.  For a more sophisticated dessert, nothing is better than Zingerman’s Strawberries with Balsamico ( … or Strawberries with Balsamic Vinegar)

Zingerman’s Strawberries with Balsamico

2 Quarts strawberries, hulled
5 Tablespoons well-aged Balsamic Vinegar
Sugar (optional)

In a blender or food processor, puree ½ quart (1 pint) of the strawberries with the vinegar.

In a large bowl, toss the remaining strawberries with the strawberry puree. Add a little sugar if desired. Macerate in the refrigerator, covered for at least an hour before serving. Serve the strawberries as they are with fresh whipped cream on top, or spoon them over ice cream or pound cake. If you want to plan a dessert ahead of time – the Strawberries with Balsamico will keep for several days in the fridge.

It’s strawberry season. Enjoy!

Find local farmers’ markets on A Day’s Outing…. and don’t forget to download the iPhone app so you can find new places to visit while you’re out and about.