TIME MACHINE: The Arrest and Trial of Sara Lucy Bagby

TIME MACHINE: THE ARREST AND TRIAL OF SARA LUCY BAGBY

One hundred and sixty-one years ago, an African American woman named Sara Lucy Bagby became the last fugitive slave the last person in the United States forced to return to slavery in the South under the Fugitive Slave Act before the outbreak of the U.S. Civil War. Her arrest proved to be one of the last incidents before the Fort Sumter bombardment in South Carolina.

Sometime in 1843, Sara Lucy or “Lucy” was born in Virginia – probably in Richmond. A slave trader named Robert Alois sold “Lucy” to a citizen of Wheeling, Virginia (now West Virginia) named John Goshorn on January 16, 1852. Goshorn transferred ownership of Lucy to his son, William Scott Goshorn, on November 8, 1857. Lucy finally discovered her chance to escape from Virginia on October 3, 1860; after William Goshorn had departed for a business trip to Minnesota.

Although pregnant at the time, Lucy made her escape by crossing the Ohio River into Pennsylvania. With the help of the Underground Railroad, Lucy arrived in Beaver, Pennsylvania before moving to Pittsburgh. She created a story that Goshorn’s daughter, Isabella, had brought her up north and into Pennsylvania where she freed Lucy because they were in a free state. Lucy finally settled in Cleveland where she became a domestic servant at Congressman-Elect Albert G. Riddle‘s household. However, by early January, Lucy found herself working in the home of professional jeweler Lucius A. Benton. William Goshorn managed to track down Lucy’s whereabouts and arrived in Cleveland on January 16, 1861. Three days later on January 19, Goshorn, his son and the U.S. marshals appeared at Benton’s home and arrested Lucy, evoking the Fugitive Slave Act of 1850.

While Lucy spent five days waiting for her trial inside a jail at Cleveland’s Federal building, some people tried to ensure her escape or release. Many from the city’s African-American community plotted to help her escape from jail. Some kept vigil outside her cell. Sixty black men tried to break into the building and free Lucy, but were beaten back by the police armed with clubs. William E. Ambush, Chairman of the Fugitive Aid Society, tried to raise $1,200 to purchase Lucy from Goshorn, but the latter refused to sell her.

Cleveland was considered a pro-abolitionist community by the end of the 1850s. In fact, during the last two or three decades, Northern Ohio was regarded as a stronghold of abolitionist sentiment in that part of the country. However, Lucy had been arrested during a period known as the Secession Winter – the time between Abraham Lincoln’s election in November 1860 and inauguration, when some of the Deep South states had broken away from the Union to form the Confederacy States of America. By the time of Lucy’s arrest in Cleveland, four states had seceded – South Carolina, Mississippi, Florida and Georgia. The latter seceded on the day of Lucy’s arrest. Instead of pushing for Lucy’s release or escape, the majority of Cleveland’s white community were more interested in upholding the Fugitive Slave Act. Many helped the local law enforcement prevent the city’s black community from trying to free Lucy. The majority of the city’s white citizens had hoped cooperation with Goshorn and the Federal government would restore the Union and convince the seceded states and the rest of the South that the North was not interested in abolishing slavery. In fact, Goshorn had expressed gratitude toward the city for its citizen’s kind treatment in the following comment published in The Cleveland Herald:

“Before leaving Cleveland for home, we feel it a duty to the citizens of Cleveland, as well as to ourselves, to express our unfeigned gratitude for the uniform kindness with which we have been treated. Nothing but courtesy has been shown us by all of your citizens, who have even shielded us from the insults of your colored population — as an instance of which we will refer to an incident which occured this morning at the breakfast table of the Weddell House. A negro waiter refused to serve us, and upon the fact being known to Col Ross, the proprietor of the House, the waiter was promptly discharged, and ordered to leave the house.”

On January 23, 1861; Lucy was brought before Probate Judge Daniel R. Tilden. A.G. Riddle, C.W. Palmer and Rufus P. Spalding, a former member of the Ohio Supreme Court, served as her counsel. Since the Goshorns had all the documents proving ownership of Lucy, Tilden had no choice but to enforce the Fugitive Slave Act, much to the dismay of Cleveland’s black community and those white citizens who had supported her. Following the trial, U.S. marshals escorted Lucy and the Goshorns on the train journey back to Wheeling, Virginia. A plot to rescue her by a large group of black supporters was discovered. The train’s conductor thwarted the attempt by skipping the scheduled stop where the rescue was to occur.

Lucy faced punishment by the Goshorns upon their return to Virginia. Later, her child shared her fate of being born into slavery. The efforts of the majority of Cleveland’s white citizens proved to be in vain. Their support of William and John Goshorn did not save the Union from breaking apart. Two more states – Louisiana and Texas – had seceded by February 1, 1861. One week later, the Confederate States of America formed in Montgomery, Alabama. Civil war broke out following the Confederacy’s bombardment of the U.S. fortification, Fort Sumter between April 12 and 13, 1861. And four more states – Virginia, Arkansas, North Carolina and Tennessee – left the Union between April and June 1861.

While traveling south with her owner in 1863, an encounter with a Union Army officer and his troops resulted in Lucy’s permanent freedom. She and her child traveled north to Pittsburgh and lived there for several years. She married a Union Army veteran named George Johnson after the war. Later, Lucy and her family settled in Cleveland for good. In 1906, Lucy finally passed away at the age of seventy-three (73).

Chicken and Waffles

Below is an article about the dish known as Chicken and Waffles:

CHICKEN AND WAFFLES

Considered an American dish, Chicken and Waffles is a fusion of two food times – chicken and waffles. The dish is part of a variety of culinary traditions that include soul food and Pennsylvania Dutch cuisine. It is served in certain specialty restaurants in the United States. The combination that is regarded as part of African-American or Southern tradition is usually served with condiments such as butter and syrup and has become a local custom in Baltimore, Maryland. However, the Pennsylvania Dutch version of the dish is usually served with pulled or stewed chicken and gravy on top. This version has become a custom in Northeastern United States.

Several theories about the origin of Chicken and Waffles do exist. But they are theories and is not exactly regarded as fact. Waffles entered American cuisine in the 1600s with the arrival of European colonists. A chef to the prince-bishop of Liège originated the waffles used in this particular dish in the 18th century. The popularity of waffles saw a boost following Thomas Jefferson’s purchase of four waffle irons in Amsterdam after 1789.

Hotels and resorts outside Philadelphia, Pennsylvania began serving waffles with fried catfish in the early 1800s. Such establishments also served other dishes like fried chicken, which gradually became the meat of choice due to catfish’s limited availability. By the 1840s, broiled chicken and waffles became the specialty at Warriner’s Tavern in Springfield, Massachusetts. The establishment was owned by Jeremy and Phoebe Warriner, two well-known African-American abolitionists. The Warriners hired African-American women as cooks for the tavern. They were usually freed or runaway slaves who had learned their trade in Southern plantation kitchens. Chicken and Waffles had been extravagant breakfast staples in plantation houses through much of the South. Earlier, I had pointed out that the chicken served with waffles by the Pennsylvania Dutch was usually stewed and topped with gravy. This version had became an established common Sunday dish among the Pennsylvania Dutch by the 1860s.

The combination of chicken and waffles did not appear in early Southern cookbooks such as “Mrs. Porter’s Southern Cookery Book”, published in 1871; or in the first African-American cookbook, “What Mrs. Fisher Knows About Old Southern Cooking”, published in 1881 by former slave Abby Fisher. The lack of a recipe for the combination of chicken and waffles in Southern cookbooks during the post-Civil War era may suggest a later origin for the dish. Popular culture had associated Chicken and Waffles with the South by 1917 with the publication of Edna Ferber’s novel, “Fanny Herself”.

Fried Chicken and Waffles had arrived in Los Angeles, California by 1931. The dish was served at The Maryland, a local restaurant that marketed the dish as a Southern specialty. The protagonist in James M. Cain’s 1941 novel “Mildred Pierce” was a woman who finds success serving “chicken-and-waffle dinner” at her Glendale restaurant. Chicken and Waffles had become a staple in New York City’s African-American community in Harlem as early as the 1930s in such locations as Tillie’s Chicken Shack, Dickie Wells’ jazz nightclub, and particularly the Wells Supper Club. The dish eventually regained popularity in Los Angeles in the 1970s, due to the fame of former Harlem resident Herb Hudson’s restaurant Roscoe’s House of Chicken and Waffles. The latter has become known as a favorite of some Hollywood celebrities and been referenced in several movies.

Below is a recipe for Chicken and Waffles from the Delish website:

Chicken and Waffles

Ingredients

Fried Chicken
1 quart buttermilk
2 tbsp. kosher salt
Mix of bone-in chicken thighs, breasts, and drumsticks (about 2 lbs.)
Vegetable oil, for frying
2 cups All Purpose Flour
1 tbsp. paprika

Waffles
2 cups all-purpose flour
2 tbsp. granulated sugar
1 tsp. baking powder
1/2 tsp. baking soda
1 cup sour cream
1 cup milk
6 tbsp. butter, melted, plus more for waffle iron
3 Large eggs, separated
1 tsp. cayenne
Kosher salt
Freshly ground black pepper
2 Large eggs

Preparation

1. Brine chicken – In a large bowl, mix together buttermilk and 2 tablespoons salt. Add chicken and cover bowl with plastic wrap. Refrigerate at least 2 hours and up to overnight.

2. Meanwhile, make waffles – Preheat oven to 200°. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and a pinch of kosher salt.

3. In a separate bowl, whisk together sour cream, milk, butter and egg yolks. Gently fold wet mixture into dry mixture.

4. In a large bowl, using a hand mixer (or in the bowl of a stand mixer), beat egg whites until stiff peaks form. Fold whipped egg whites into batter, being careful not to over mix. (A few fluffy streaks of whites are fine!)

5. Heat waffle iron according to manufacturer’s instruction. When the iron is hot, brush grates with melted butter. Spoon about ⅓ cup of batter into waffle maker and cook until golden, about 5 minutes. Repeat with remaining batter. Place cooked waffles in a clean kitchen towel on a baking sheet. Place in oven to keep warm while preparing chicken.

6. When ready to fry – Fill a Dutch oven fitted with a candy thermometer with vegetable oil until 2″ to 3″ deep, then preheat until oil reaches 350º. Prepare one sheet pan lined with paper towels and a wire rack.

7. Transfer chicken from brine to another sheet pan and dry thoroughly with paper towels. Season generously with salt and pepper.

8. In a large, deep bowl, whisk together flour, paprika, cayenne, salt, and pepper. In a large bowl, beat eggs with 2 tablespoons water. Using tongs, place chicken in egg mixture, roll in flour mixture, and shake off excess. Fry chicken in 2 batches until golden brown and cooked through, 6 to 8 minutes (internal temperature should read 165º). Bring oil back to 350º before adding last batch.

9. Place chicken on wire rack and season with salt immediately. Plate waffles with a pat of butter and top with 2 to 3 pieces of fried chicken. Serve with maple syrup on the side for drizzling.

“Irene Adler in Modern SHERLOCK HOLMES Adaptations”

“IRENE ADLER IN MODERN SHERLOCK HOLMES ADAPTATIONS”

What is it about the Irene Adler character from the 1891 Sherlock Holmes novella, “A Scandal in Bohemia” that bothers a lot of filmmakers and television producers? What is it about her that drives them to enact nearly drastic changes upon the character, when either adapting Sherlock Holmes novels or creating new movie and television productions, based on Sir Arthur Conan Doyle’s characters?

In Doyle’s original story, Irene was an American Opera singer who became involved in the King of Bohemia and ended up outwitting him and Sherlock Holmes over a photograph. The only movie or television adaptation I can think of that portrayed Irene any justice was the 1984 adaptation with Gayle Hunnicutt portraying the character in the BBC series, “THE ADVENTURES OF SHERLOCK HOLMES”.

But the other versions of the Irene Adler characters I have seen? Well:

*“SHERLOCK HOLMES IN NEW YORK” (1976) – Irene is an American actress who helps Sherlock Holmes solve a bank robbery planned by Professor James Moriarty in New York City. She becomes a “damsel-in-distress” when Moriarty kidnaps her son in order to prevent Holmes from solving the case.

*“SHERLOCK HOLMES AND THE LEADING LADY” (1991) – Again, Irene is portrayed an American actress. In this television movie, she is performing at a theater in 1910 Vienna, when she has a reunion with Holmes and his companion, Dr. John Watson. She is merely portrayed as a former lover in this television movie.

*“SHERLOCK HOLMES” (2009)/”SHERLOCK HOLMES: GAME OF SHADOWS” (2011) – In the two films directed by Guy Ritchie, Irene is an American professional thief and femme fatale, who is occasionally hired by Professor Moriarty to assist in his schemes. Although she managed to outwit Holmes inside her London hotel room in the first film, Holmes eventually outwits her and she is transformed into a damsel in distress, despite her fighting abilities. Moriarty later kills her in the second film, after Holmes nearly interfered in the murder of another employee.

*“SHERLOCK” – “A Scandal in Belgravia” (2012) – Irene is a British dominatrix sex worker in this BBC series, who has incriminating information wanted by the British government. This was probably the most problematic portrayal of the character. In the end, she is not only outwitted by Holmes, but either loses or nearly loses her life to those who had hired her to acquire the information.

*“ELEMENTARY” (2013-15) – Irene is an American former lover of Holmes, who had apparently been killed by a serial killer. She is eventually revealed to be Jaime Moriarty, one of Holmes’ main nemesis.

Now, I realize that producers and directors like Guy Ritchie, Stephen Moffat, Mark Gatiss and Robert Doherty may have wanted to put some kind of twist on the Irene Adler character. But when they do, it is always to the character’s detriment. During the late 20th century, the filmmakers and television producers before them tend to thrust the role of main love interest upon her. After the turn of the 21st century, filmmakers like Ritchie and Moffat tend reduced Irene Adler to a damsel-in-distress, or transformed into a sex worker or criminal mastermind that required imprisonment.

But Irene Adler has never been the brilliant woman, who “rightly” had the last word on Sherlock Holmes since 1984. As far as today’s modern-day filmmakers and television producers are concerned, Holmes had to be the one who either saved or outwitted Irene. Or both. Is there something about Sir Arthur Conan Doyle’s original creation that these filmmakers and producers find so threatening from a gender point of view? Apparently Mr. Conan Doyle did not.

“Clams Casino”

Below is an article about a dish known as Clams Casino:

“CLAMS CASINO”

I have been familiar with a good number of appetizers in my time. But for the likes of me, I have never heard of one known as Clams Casino. What attracted my attention to this particular dish? To be honest, I was reading a chapter in a cookbook about American appetizers, when a passage about Clams Casino caught my eye.

Clams Casino, as I had earlier pointed out, is an appetizer that originated in one of the New England states. One serving basically consists of a littleneck or cherrystone clam cooked with breadcrumbs, bacon, green peppers, butter and garlic. Worcestershire sauce, salt, pepper, white wine, lemon juice, shallots or onion are also used to season each clam. Tabasco sauce is sometimes added. And parsley is sometimes used as a garnish.

The clams, bacon, and other ingredients are cooked in various ways depending on the recipe. The cooked clams and bacon are placed on the half shells of clams. Then the breadcrumbs are sprinkled on top before the clams are either baked or broiled to a golden brown. There are some variations to Clams Casino. As earlier pointed out, the clams are either baked or broiled. But the constant ingredient to the dish is bacon, which is regarded as a key factor to its success. Some chefs recommend using smoked bacon for its salty flavor. While others simply advocate using bacon that is not smoked.

The origin of Clams Casino seemed to be shrouded in legend. Many believe the dish was created in 1917, in the Little Casino in Narragansett, Rhode Island. A New York socialite named Mrs. Paran Stevens wanted something for her guests at Little Casino. According to Good Housekeeping Great American Classics, Little Casino’s maître d’hôtel, Julius Keller, was the one responsible for creating the dish on Mrs. Stevens’ behalf. The latter named the dish after the hotel and word of the dish, along with its popularity, eventually spread across the United States. New Orleans residents substituted the clams with oysters, since the latter was prevalent in Southern Louisiana.

Clams casino remains a very popular dish in Rhode Island and appears on the menus of many restaurants throughout the state. In his 2003 cookbook, “American Dish: 100 Recipes from Ten Delicious Decades”, author Merrill Shindler wrote that if a restaurant wanted to become note during the early 20th century, it would provide a dish that involved baking shellfish. This is why dishes like Clams Casino and Oysters Rockefeller became among the survivors of the shellfish fad of that period. The dish has become very popular with Italian-Americans and is permanently featured on the menus of nearly every trattoria in Manhatttan’s Little Italy. In fact, Clams Casino is often served at Italian festivals and during the holidays in the country.

Here is a recipe for Clams Casino from the AllRecipes.com website:

Ingredients

24 large clams
2 tablespoons olive oil
1 tablespoon butter
1/2 cup minced onion
Large White Onion
1/4 cup chopped green bell pepper
2 minced garlic cloves
1 cup dried bread crumbs
4 slices bacon
1/2 teaspoon dried oregano
2 tablespoons grated Parmesan cheese
2 teaspoons dried parsley
1/4 teaspoon paprika
2 tablespoons olive oil

Preparation

*In a small skillet, cook bacon until crisp over medium heat. Crumble, and set aside.

*Wash clams. Place on a baking sheet. Heat in a preheated 350 degree F (175 degree C) oven for 1 to 2 minutes, or until clams open. Discard any that do not open. Remove meat from shells. Chop, and set aside.

*Add 2 tablespoons oil and butter to a small skillet, and place pan over medium heat. Add onion, pepper, and garlic; saute until tender. Remove from heat, and cool.

*In a medium bowl, combine bread crumbs, bacon, oregano, cheese, sauteed vegetables, and chopped clams. Mix well.

*Fill clam shells with mixture, and place on baking sheet. Sprinkle with parsley and paprika. Drizzle with olive oil.

*Bake at 450 degrees F (230 degrees C) for 7 minutes.

*Serve.

Favorite Television Productions Set in the 1920s

Below is a list of my favorite television productions (so far) that are set in the 1920s:

 

FAVORITE TELEVISION PRODUCTIONS SET IN THE 1920s

 

1. “Boardwalk Empire” (2010-2014) – Terence Winter created this award winning crime drama about Atlantic City, New Jersey during the Prohibition era. Inspired by Nelson Johnson’s 2002 book, “Boardwalk Empire: The Birth, High Times and Corruption of Atlantic City”, the series starred Steve Buscemi.

 

 

2. “Agatha Christie’s Poirot: Five Little Pigs” (2003) – In this beautifully poignant tale, Hercule Poirot investigates a fourteen year-old murder of a philandering artist, for which his client’s mother was erroneously convicted and hanged. David Suchet starred as Hercule Poirot.

 

 

3. “Miss Fisher’s Murder Mysteries” (2012-2015) – Essie Davis starred in this television adaptation of Kerry Greenwood’s historical mystery novels about a glamorous socialite who solves mysteries in 1920s Melbourne. The series was created by Deb Cox and Fiona Eagger.

 

 

4. “Rebecca” (1997) – Emilia Clarke, Charles Dance and Diana Rigg starred in this television adaptation of Daphne du Maurier’s 1938 novel about a young bride haunted by the presence of her new husband’s first wife. Jim O’Brien directed.

 

 

5. “Peaky Blinders” (2013-2019) – Steven Knight created this television drama about a Birmingham crime family in post World War I England. Cillian Murphy, Helen McCrory and Paul Anderson starred.

 

 

6. “The Day the Bubble Burst” (1982) – Joseph Hardy directed this fictionalized account of the events and forces that led to the Wall Street Crash of 1929. The television movie’s cast included Richard Crenna, Robert Vaughn, Robert Hays and Donna Pescow.

 

 

7. “The Great Gatsby” (2000) – Robert Markowitz directed this television adaptation of F. Scott Fitzgerald’s 1925 novel about the Jazz Age. Toby Stephens, Paul Rudd and Mira Sorvino starred.

 

 

8. “The Forsyte Saga: To Let” (2003) – Damian Lewis, Gina McKee and Rupert Graves starred in this adaptation of John Galsworthy’s 1921 novel, “To Let”, an entry in his The Forsyte Chronicles.

 

 

9. “The House of Eliott” (1991-1994) – Jean Marsh and Eileen Atkins created this television series about two sisters who create this dressmaking business in 1920s London. Stella Gonet and Louise Lombard starred.

Chicken à la King

Below is an article about the dish called Chicken à la King: 

CHICKEN A LA KING

Have you ever come across one of those dishes in which there are so many origin tales about it that it keeps your head spinning? For me, one of those dishes is Chicken à la King. And what I find so amazing about this it that the dish has always strikes me as so simple, it would never occurred to me that it had such a complicated origin.

Chicken à la King is a very simple dish to prepare. It basically consists of diced chicken in a cream sauce. The dish is prepared with sherry, mushrooms, and vegetables. And it is usually served over rice, pasta, or some kind of bread . . . like toast. It has become very popular with some to serve it over biscuits. The reason behind the complication over the dish’s origin is that several people have claim responsibility for creating Chicken à la King and no one has been able to confirm which origin tale is true. Here are some of the claims for the dish’s origin:

*Charles Ranhofer, chef of Manhattan’s Delmonico’s restaurant had created the dish sometime during the 1880s. According to this claim, Ranhofer created the dish for American race horse breeder/trainer, Foxhall P. Keene, and the dish was originally called Chicken à la Keene.

*According to another claim, someone cook at Claridge’s Hotel created the dish in 1881 and named it after Keene’s father, American stockbroker James P. Keene.

*George Greenwald of the Brighton Beach Hotel in Brighton Beach had created the dish in 1898 and named it after hotel patron E. Clarke King II and his wife.

*William “Bill” King , a cook at the Bellevue Hotel in Philadelphia, had created the dish sometime during the 1890s. When King died in 1915, several newspapers gave him credit for the dish. Most people believe this is the most plausible origin of the dish.

Although the recipe for the dish was included in cookbooks throughout the first two decades of the 20th century, like 1906’s “The Fanny Farmer Cookbook”, Chicken à la King really became popular during the middle to late 20th century. Regardless of who was truly responsible for the creation of Chicken à la King, below is a recipe for it from the Betty Crocker website:

Chicken à la King

Ingredients
1/2 cup butter or margarine
1 small green bell pepper, chopped (1/2 cup)
3 ounces fresh mushrooms, sliced (3 ounces)
1/2 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
1 1/4 cups Progresso™ chicken broth (from 32-ounce carton)
2 cups cut-up cooked chicken or turkey
1 jar (2 ounces) diced pimientos, drained

Preparation
1. Melt butter in 3-quart saucepan over medium-high heat. Cook bell pepper and mushrooms in
butter, stirring occasionally, until bell pepper is crisp-tender.
2. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until bubbly;
remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and
stir 1 minute. Stir in chicken and pimientos; cook until hot. Serve over rice.

Note: You can serve Chicken à la King over rice, any other kind of past, toast or even biscuits. The choice is yours.

Muffuletta Sandwich

Below is an article about the sandwich known as Muffuletta: 

MUFFULETTA SANDWICH

The name Muffuletta is known for two things – the bread and the sandwich. The bread, originally known as “Muffoletta”, is used for the famous sandwich of the same name. As for the sandwich, it was created by an Italian immigrant – Sicilian actually – named Salvatore Lupo. The latter owned a story called Central Grocery Company on Decatur Street in New Orleans, Louisiana. The bread had been made and eaten by Sicilians for centuries.

Sometime during the early years of the 20th century, Lupo made an agreement with a local baker, another Sicilian immigrant, to supply Muffoletta bread to his store. Lupo then re-sold the bread to his customers. With that agreement, the unknown Sicilian baker became a wholesaler, and the workers no longer bought their bread from him, but from Lupo’s Central Grocery. There, workers not only bought the Muffoletta bread, but also their lunch ingredients – bread, meats, cheese and salad. In 1906, Lupo Salvatore decided to combine these ingredients into a sandwich. He decided to use the Muffoletta bread, because of its ability to hold the filling without leaking. To make each sandwich; Lupo filled a Muffoletta loaf with olive salad, meats and cheeses; wrapped the sandwich in paper; and sold it as a Muffoletta sandwich. However, Lupo misspelled the name as “Muffuletta”. As a grocer and not a baker, Lupo was not familiar with the spellings of the many Sicilian breads.

As I had just pointed out, the traditional Muffuletta sandwich begins with the Muffoletta or Muffuletta loaf – a large, round, and flattened bread that is similar to the Focaccia bread, but is lighter, crispy on the outside and soft inside. The loaf is split horizontally and covered with layers of salami, ham, Mortadella, Swiss cheese, Provolone cheese, and olive salad. The olive salad consists of green and kalamata olives diced with the celery, cauliflower and carrot mixed in a jar of giardiniera, seasoned with oregano and garlic, covered in olive oil, and allowed to combine for at least 24 hours. In Greater New Orleans a seafood sandwich is made with muffuletta bread and fried seafood, often including oysters, shrimp, catfish and occasionally softshell crab. However, the Seafood Muffuletta sandwich omits the olive salad in favor of the traditional dressings of a seafood Po’Boy sandwich, such as melted butter and pickle slices, or mayonnaise and lettuce.

Since many of Lupo’s customers regarded the Mufuletta sandwich as easier to carry, than the ingredients for it, it became an immediate success. The success of Lupo’s Muffuletta sandwich led other local grocery stores, including the nearby Progress Grocery, to construct and sell their own versions of the Muffuletta sandwich.

Below is a recipe for a traditional Muffuletta Sandwich from the LauraFuentes.com website:

 

Muffuletta Sandwich

Ingredients

1 10″ round loaf Italian bread with Sesame (or a soft round Italian bread)
1 cup Olive Salad
1/4 lb Genoa Salami
1/4 lb Capicola or deli ham
1/4 lb Mortadella
1/8 lb Sliced Mozzarella (3-4 thin slices)
1/8 lb Provolone (3-4 thin slices)

Preparation

1. Cut the bread in half length wise.
2. Brush both sides with the oil from your Olive Salad or really good extra
virgin olive oil, go a little heavier on the bottom.
3. Begin layering your ham, mortadella and salami on the bottom half of the
bread. Top with your cheeses.
4. Next, add the olive salad from the center out. Put the lid on and press it
down without smashing the bread.
5. Optional: toast/warm up in you oven for a few minutes.
6. Quarter it. You’ve just created pure heaven!

 

Top Favorite HISTORICAL NOVELS

Below is a current list of my top favorite historical novels: 

 

TOP FAVORITE HISTORICAL NOVELS

1. “North and South” (1982) by John Jakes – This is the first of a trilogy about two wealthy American families – the Hazards of Pennsylvania and the Mains of South Carolina – during the mid-19th century. This superb novel is set during the two decades before the U.S. Civil War.

 

2. “Flashman and the Redskins” (1982) by George MacDonald Fraser – This excellent novel from the Flashman series picks up where the 1971 novel, “Flash For Freedom” left off . . . with British Army officer Harry Flashman stuck in New Orleans in 1849. He eventually joins a wagon train bound for the California gold fields. The story concludes 27 years later, on the Little Bighorn battlefield.

 

3. “The Wheel of Fortune” (1984) by Susan Howatch – This excellent saga tells the story of a wealthy Anglo-Welsh family named the Goodwins between 1913 and the early 1970s.  Filled with family feuds, traumas, insanity, murder and romance; I regard this as the best of Howatch’s family sagas.

 

4. “Love and War” (1984) by John Jakes – The saga of the Hazards and the Mains continues in this story about their experiences during the U.S. Civil War. I regard this as one of the best Civil War novels I have ever read, despite being underappreciated by some critics.

 

5. “Shadow of the Moon” (1956; 1979) by M.M. Kaye – Set against the backdrop of mid-19th century India and the Sepoy Rebellion, this novel tells the story of a young Anglo-Spanish woman named Winter de Ballesteros and her love for British Army officer, Alex Randall.

 

6. “Voodoo Dreams” (1993) by Jewell Parker-Rhodes – The novel is a fictional account of the famous Voodoo priestess, Marie Laveau, in early 19th century New Orleans. Despite a slow start, the novel unveiled a very engrossing tale.

 

7. “Flashman and the Dragon” (1985) by George MacDonald Fraser – This entry in the Flashman series is an account of Harry Flashman’s experiences during the Taiping Rebellion and the March to Pekin in 1860 China. A personal favorite of mine.

 

8. “Centennial” (1974) by James Michner – A superb, multi-generational saga about the history of a small northern Colorado town, between the 1790s and the 1970s. I regard this superb novel as one of Michner’s best.

 

9. “The Bastard” (1974) by John Jakes – The first novel in Jakes’ Kent Family Chronicles series, this story is about Philip “Charbanneau” Kent, the illegitimate offspring of a French actress and a British nobleman during the years leading to the American Revolution. A personal favorite of mine.

 

10. “Flashman in the Great Game” (1975) by George MacDonald – This fifth entry in the Flashman series follows Harry Flashman’s harrowing adventures during the Sepoy Rebellion of 1857-58. Another one of Fraser’s best, which features plenty of drama, action and some pretty funny moments. A must read.

 

11. “The Killer Angels” (1974) by Michael Shaara – This Pulitzer Prize winning novel about the Gettysburg Campaign is considered one of the finest Civil War novels ever written. And I heartily agree.

 

12. “Lonesome Dove” (1985) by Larry McMurty – This Pulitzer Prize winning novel tells the story about two former Texas Ranges who lead a cattle drive on a perilous journey from South Texas to Montana in the late 1870s.

Denver (Western) Sandwich

Below is an article about the dish known as the Denver or Western Sandwich: 

DENVER (WESTERN) SANDWICH

Despite my knowledge of many sandwiches – especially those popular in the United States – I have never come across any mention of the one known as the Denver Sandwich . . . or otherwise known as the Western Sandwich. I take that back. I have come one mention of the sandwich. It was mentioned in an article on another recipe known as the St. Paul Sandwich. The latter has been mistaken for the Denver Sandwich on several occasions.

The reason why the Denver Sandwich and the St. Paul Sandwich are constantly confused with one another is that the basis for both sandwiches start with eggs in omelette form. The Denver Sandwich not only consists of a traditional omelette, but also ham, onion, green pepper, and scrambled eggs between two pieces of bread or toasts.

There are several versions of how the Denver Sandwich was created. A pair of food writers named James Beard and Evan Jones believed that the Denver Sandwich was actually created by “the many Chinese chefs who cooked for logging camps and railroad gangs in the nineteenth and early twentieth centuries” and was probably derived from egg foo young (used in the St. Paul Sandwich). Denver citizens such as restaurateur Albert A. McVittie and M. D. Looney have claimed to have created the sandwich in 1907. Someone claimed that the sandwich was invented at Denver’s Tabor Hotel. but mentions of it in newspapers predate all these claimants. A San Antonio newspaper first called the dish, Manhattan Sandwich, which consisted of a fried egg instead of scrambled eggs, in 1908. Chances are Beard and Jones were correct, because mention of the sandwich in newspapers predated 1907.

Below is a recipe for the Denver Sandwich from the Food.com website:

Denver Sandwich

Ingredients

6 eggs
1⁄4 cup milk
1 tablespoon margarine, melted
1⁄2 cup ham, cubed
2 green onions, minced
2 tablespoons margarine
4 pieces bread

Preparation

With a whisk, beat the eggs, milk and melted margarine.

Add the ham and green onions, stirring until blended.

In a heavy frying pan, melt the 2 tablespoons of margarine.

Pour the egg mixture into the pan, continuously stirring while pouring.

Cover the egg mixture and cook over med-high heat, for about 3-5 minutes. then remove the cover.

Run a spatula around the edges of the pan to loosen the eggs.

If there is still a lot of uncooked egg on top, poke through, allowing the egg to run to the bottom of the pan.

When semi-set, cut the egg into quarters and flip each piece over.

Continue cooking until set.

If desired, top with cheese slices.

Remove from heat, cover.

Toast the bread, butter and make 2 hearty sandwiches.

Serve with soup or fries for a lunch or supper meal.

“THE LEGEND OF BAGGER VANCE” (2000) Review

“THE LEGEND OF BAGGER VANCE” (2000) Review

I never saw “THE LEGEND OF BAGGER VANCE” in the movie theaters when it was first released years ago. I have a low tolerance of sports movies and there are only a few that I consider favorites of mine. Another reason why I never saw this film in the theaters is that my family simply had no desire to see it. 

Based upon Steven Pressfield’s 1995 novel and directed by Robert Redford, “THE LEGEND OF BAGGER VANCE” was a box office flop. Worse, it had received mixed to negative reviews. Among the criticisms directed at the film was the accusation that the Bagger Vance character was basically a “Magical Negro” trope. I have to be honest. I was never aware of these criticisms or the film’s status as a flop. I barely noticed the film when it was first released. And I did not see it for the first time until a few years later on cable television.

Near the end of the 20th century, an old man from Savannah, Georgia named Hardy Greaves began experiencing his sixth heart attack, while playing golf. This led him to reminisce about his love of the game and how it connected to his childhood idol, one Rannulph Junuh. The latter turned out to be one of Savannah’s Junuh is the favorite son of early 20th century Savannah, Georgia and a highly regarded golfer. He became engaged to Adele Invergordon, a young socialite from a wealthy family before he went off to war. While serving as an Army captain during World War I, Junuh became tramatized when his entire company was wiped out during a battle. Although he earned the Medal of Honor, Junuh disappeared after the war for several years, before returning to Georgia to live a life of a drunk.

During this time, Adele’s father attempted to create a local golf resort. Mr. Invergordon finally opened the resort, but the Wall Street crash of 1929 and the Great Depression bankrupted him. In an effort to recover her family’s fortune before the banks could claim her land, Adele decided to hold a four-round, two-day golf match between At the start of the Great Depression (circa 1930-31), Adele is trying to recover her family’s lost fortune by holding a four-round, two-day exhibition match between two golf legends of the era – Bobby Jones and Walter Hagen with a grand prize of $10,000.

However, she needs a local participant to generate the city’s interest. The young Hardy Greaves (J. Michael Moncrief) speaks up for his golf hero, Junuh, prompting Adele to ask her estranged love to play. Junuh is approached by a mysterious traveler carrying a suitcase, who appears while Junuh is trying to hit golf balls into the dark void of night. The man identifies himself as Bagger Vance (Will Smith) and says he will be Junuh’s caddie. With Greaves as the young assistant caddie, Bagger helps Junuh come to grips with his personal demons and play golf again.

It was not that surprising that “THE LEGEND OF BAGGER VANCE” was based upon Steven Pressfield’s 1995 novel. However, I was very surprised to learn that Pressfield had loosely based his novel on the Hindu sacred text, the Bhagavad Gita. In this text, Warrior/Hero Arjuna (R. Junuh . . . get it?) refuses to fight. And the god Krishna appears as Bhagavan (Bagger Vance) to help Arjuna (R. Junuh) follow the path of the warrior and hero (sports hero) that he was meant to take.

Considering that this movie was not that popular with moviegoers or critics, one would be hard pressed to even like it. I have my complaints about “THE LEGEND OF BAGGER VANCE”. There were moments when the movie threatened to become a little saccharin, especially midway into the golf tournament when Junuh finally began displaying those exceptional golf skills that made him such a legend before the war. Savannah’s reaction to Junah’s golf game and yes . . . even the ending struck me as a tad syrupy. I realize that this movie is one of those feel-good movies wrapped up in sports, but I think Redford could have tone down the saccharin a bit. I also feel that he could have tone down some of the performances of the supporting cast. Overall, all of them gave solid performances. But there were times when the supporting cast – namely those portraying Savannah’s citizens – seemed to be chewing the scenery.

Despite the flashes of saccharin and hamminess, I have to admit that I enjoyed “THE LEGEND OF BAGGER VANCE” as much as I did when I first saw it. There is so much to enjoy about this film. One of them is the movie’s production values. I wish I could say something about Rachel Portman’s score. Mind you, I thought it blended well with the movie’s narrative. But I did not find the particularly memorable. However, I thought hers and Redford’s use of early 20th century songs and music well done. As for the movie’s re-creation of early 20th century Savannah, I found it more than memorable. Frankly, I found it mind-blowing. Stuart Craig had managed to acquire a good number of awards and nominations for his work, but he never received any acclaim for his production designs for “THE LEGEND OF BAGGER VANCE”. Personally, I find this rather criminal. His production designs were exquisite. And they were enhanced even further by Michael Ballhaus’ cinematography, which was nominated for Satellite Award. Yes, I realize that a Satellite Award is not the same as an Academy Award, a BAFTA or a Golden Globe Award. But at least someone acknowledged his work on this movie. Judianna Makovsky has done her share of costume designing for Marvel Films and other movies. And she has also received at least three Academy Award nominations. But she did not receive any for “THE LEGEND OF BAGGER VANCE”. Again . . . criminal. Her costumes struck me as an exquisite recreation of the period between 1917 and 1931 – especially the latter. If you think I am exaggerating, take a look:

Hollywood always seemed to have difficulty in re-creating the 1930s in costumes and hairstyles. Thanks to Ms. Makovsky, “THE LEGEND OF BAGGER VANCE” proved to be one of those movies that got that period – especially the early 1930s – right.

But I was really impressed by how director Robert Redford and screenwriter used the game of golf to portray Rannulph Junuh’s post-war struggles. Unlike many other sports films, Junuh had already achieved a reputation as a superb golfer in the opening scenes. This meant that the conflict was not about Junuh trying to prove to the world that he was a talented golfer. In fact, this movie was not even about Junuh trying to prove that despite the passage of fourteen years, he was still a top-notch golfer. That was proven by the tournament’s second day. World War I had left Rannulph Junuh traumatized and broken to the point that he returned home as an alcoholic – estranged from Adele Invergordon and many of Savannah’s citizens. It was the golf tournament that led Junuh to Bagger Vance, the story’s embodiment of a deity or spirit that not helped the former get back his groove as a top notch golfer. Bagger also helped Junuh, through the game of golf, regain that human spirit everyone thought he had lost during the war.

As I had earlier pointed out, “THE LEGEND OF BAGGER VANCE” was not a box office hit. One of the main complaints charged by film critics and others was the Bagger Vance character portrayed by Will Smith. Many had accused the character of being a “Magical Negro” stereotype. Considering Bagger’s role in the film as spiritual guide for Rannulph Junuh and the fact that the character was portrayed by African-American actor Will Smith, it is not difficult to agree that Bagger Vance was a “Magical Negro”. I do find it ironic that a fictional character labeled as a “Magical Negro” was based upon a Hindu religious figure. Did that affect my viewing of the film? Honestly? No. I enjoyed Smith’s performance too much to really care. Was his Bagger Vance very saintly? Perhaps. Perhaps not. Smith did portray Vance as a friendly and soft-spoken man with a well of good advice on the game of golf. However, Smith also did a superb job in conveying Vance’s controlling and occasional sardonic nature underneath the soft-spoken manner.

Ironically, Matt Damon had the easier job portraying the damaged World War I veteran/golfer, Rannulph Junuh. His job was easier, due to the fact that he was never criticized for portraying a stereotype. Otherwise, Damon did an excellent job in conveying Junuh’s emotional journey from a happy-go-lucky sports figure to shell shocked war veteran, later an alcoholic community pariah and finally to a battered yet satisfied survivor who managed to regain his life after so many years. If I have to be perfectly honest, the Adele Invergordon has to be one of my favorite characters portrayed by Charlize Theron. Thanks to actress’ energetic performance, Adele proved to be a passionate and outgoing woman who had to resort to charm, guile, brains and God knows what else to overcome the traumas of losing her father to suicide and Junuh to his personal demons in order to save her family’s fortunes and plans for a golf resort. Theron practically lit up the screen whenever she appeared.

“THE LEGEND OF BAGGER VANCE” also featured excellent performances from Bruce McGill, who did such a wonderful job in portraying the theatrical golfer, Walter Hagen; Joel Gretsch, who skillfully portrayed Bobby Jones as a man who hid a raging ambition behind a gracious persona; and Peter Gerety as the hard-nosed city councilman/businessman, Neskaloosa. I do not know if I could regard J. Michael Moncrief (who was 12 years old at the time) as an excellent child actor. But I must admit that I admired the enthusiasm and energy he poured into his portrayal of young Hardy Greaves. As for Jack Lemmon, he did an excellent job as the elderly Hardy and the movie’s narrator.

Overall, “THE LEGEND OF BAGGER VANCE” had its few shares of flaws. And utilizing the “Magical Negro” probably hurt its chances to be a successful movie. But . . . “Magical Negro” or not, I really enjoyed this movie, thanks to director Robert Redford and the screenplay written by Jeremy Leven. The movie also benefited from a superb production design and a first-rate cast led by Will Smith, Matt Damon and Charlize Theron.