Sunday, May 24, 2009

Memorial Day Celebration~

Memorial Day was officially proclaimed on 5 May 1868 by General John Logan, national commander of the Grand Army of the Republic, in his General Order No. 11, and was first observed on 30 May 1868, when flowers were placed on the graves of Union and Confederate soldiers at Arlington National Cemetery. The first state to officially recognize the holiday was New York in 1873. By 1890 it was recognized by all of the northern states. The South refused to acknowledge the day, honoring their dead on separate days until after World War I (when the holiday changed from honoring just those who died fighting in the Civil War to honoring Americans who died fighting in any war). It is now celebrated in almost every State on the last Monday in May (passed by Congress with the National Holiday Act of 1971 (P.L. 90 - 363) to ensure a three day weekend for Federal holidays), though several southern states have an additional separate day for honoring the Confederate war dead: January 19 in Texas, April 26 in Alabama, Florida, Georgia, and Mississippi; May 10 in South Carolina; and June 3 (Jefferson Davis' birthday) in Louisiana and Tennessee.

Regardless the history lets all take a moment to remember and honor the many lives lost in our military services, and, to pray for the ending of all wars.

Enjoy the holiday and be grateful for our freedom to celebrate.

Bea Kunz


Roquefort cheese, peppery watercress and organic-pasture raised beef create a burger that meat lovers thank you for. The bulgur stretches the ground beef and boosts the fiber.

Makes 4 servings-recipe can be doubled.

1/3 cup bulgur
1/2 cup warm water
12 ounces organic-pasture raised-lean ground beef
1/2 cup coarsely chopped watercress leaves, plus extra sprigs for garnish
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons crumbled Roquefort cheese (1 ounce)
4 whole-wheat buns, split and toasted

1. Combine bulgur and warm water in a bowl; let stand until the bulgur is tender and the liquid is absorbed, about 30 minutes.
2. Prepare your grill .
Add beef, watercress, salt and pepper to the plumped bulgur and mix thoroughly but lightly. Shape the mixture into eight 3/8-inch-thick patties . Sandwich cheese between the patties to form 4 stuffed burgers.
3. Grill or broil the patties on a lightly oiled rack until browned and cooked through, 4 to 5 minutes per side. (An instant-read thermometer inserted in the center should register 160° F.) Place the burgers on buns and garnish with watercress sprigs.

** When forming burger patties, make them thinner at the center to prevent them from steaming as they cook.

**To oil a grill: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

**Ingredient note: Bulgur is a quick-cooking form of wheat that has been parboiled and dried. Don't confuse it with cracked wheat, which needs longer cooking.

No comments: