To Prepare, Serve, Nourish

After visiting the Flight 93 Memorial in Shanksville, we found a Lion's Club Park with a covered bridge in Stoytown, Pa. to eat our picnic.  Visiting the site of the 2001 crash where the crew and passengers stormed the terrorists and gave their lives to avert killing many other people is moving and powerful.  We all recall where we were at that time:  I was at the Health Sciences Center where I managed the Healthy Cafe.  Many staff members congregated in the lobby of the Cancer Center across the hall to watch the television newscasts.  My staff and I did what we were meant to do-prepare meals, serve and nourish our customers.  

Our visit today was emotional.  We cried and left with a deep appreciation for the 40 passengers who gave their lives.  After exiting the park and driving about 10 miles, we found another beautiful and quiet park in Stoytown, Pennsylvania.

There was a pavilion with tables where we enjoyed our meal, consisting of Peruvian Chicken and Roasted Vegetables with Astronaut Fruitcake and Strawberries.

The Peruvian Chicken Seasoning was based on a recipe in The Local Palate Magazine. I added some olive oil and local vegetables (red potatoes, patty pan squash, carrots, fennel and mushrooms) to the roasting pan.

Peruvian Seasoning

(Serves 2)

Mix seasonings and place in zipper bag with lemon juice and oil.  Toss and coat vegetables.  Pour over spatchcocked chicken in a baking dish greased with olive oil spray. 
2 tablespoons lemon juice
1 tablespoon olive oil
3 garlic cloves, minced
1 tablespoon cumin
1 tablespoon smoked paprika
1/2 teaspoon oregano
1/8 teaspoon salt
1/2 teaspoon pepper

I had a very small roasting chicken, from which I cut out the backbone, flattened and roasted at 325 F. with all of the vegetables except the mushrooms for 2 hours.  After 1 1/2 hours, I added the mushrooms.

The Astronaut Fruit Cake is based on a recipe in National Geographic Kids Food Fight book. This one has a ricotta cheese and Greek yogurt topping with fresh strawberries.

Astronaut Fruit Cake

(Serves 12)

Mix dry ingredients.
1/2 cup whole wheat flour
1/2 cup all purpose flour
1/3 cup sugar
1/4 teaspoon salt

Mix nuts and fruit.
1 cup ground walnuts
1 cup minced dates
2/3 cup chopped wild black raspberries
Combine dry ingredients with nuts and fruit.

Beat eggs in bowl of electric mixer.  Add vanilla.
6 eggs
2 teaspoon vanilla

Fold eggs into flour, fruit and nuts mix.

Pour in greased 8 inch loaf pan.

Bake at 325 F. for 1 hour.  Cool and slice.

My topping for 2 is 2 tablespoon ricotta cheese, 2 tablespoon Greek yogurt and 1 teaspoon sugar, blended in a mini food processor.