April 29, 2011
The Star-Spangled Banner
November 21, 2008 - Permanent
Museum: American History Museum
The nation's flag, which underwent an 8-year conservation period from 1998 to 2006, is today the centerpiece of the museum. Soaring above the entrance to the gallery is an architectural representation of a waving flag -- approximately 40 feet long and up to 19 feet high and composed of 960 reflective tiles made of polycarbonate material.
An introductory section in the entry corridor sets the scene for the Battle of Baltimore during the War of 1812. Around the corner, the 30-by-34-foot wool-and-cotton flag is on view in a new dramatic display behind a 35-foot-long, floor-to-ceiling glass wall in a climate-controlled gallery that re-creates the dawn's early light, similar to Francis Scott Key's experience the morning of September 14, 1814, when he saw the flag flying over Ft. McHenry in Baltimore Harbor, inspiring him to pen the famous lyrics. The first stanza of the national anthem is projected prominently on the wall above the flag. Sections in the exit corridor trace the flag's history, including its safekeeping by Major George Armistead and his descendants, the Smithsonian's efforts to preserve it for more than 100 years, and how both the flag and the national anthem have come to represent diverse ideas of patriotism and national identity.
Also at the exit are an interactive table with a virtual, life-size image of the flag and a tactile panel with an outline of the flag and a full-size star for visitors who are visually impaired.
No photography permitted.
Location: 2nd Floor, Center
April 26, 2011
Homemade Duck Sauce
Don't you hate it when you order some chinese take-out and out of all the condiment packets they give, you end up with maybe 2 packets of duck sauce? Why so stingy??? So I searched around and found this recipe to try out. I found it to be very sweet, the orange and lemon flavors were full and rich.
What's needed:
1/2 cup orange marmalade
1/2 cup apricot preserves
1 tbsp soy sauce
1 tbsp chili sauce
1 tbsp grated orange rind
2 tsp grated lemon rind
Process all ingrediants in a blender/food processor.
Serve on ribs, spring/egg rolls or other chinese take-out.
What's needed:
1/2 cup orange marmalade
1/2 cup apricot preserves
1 tbsp soy sauce
1 tbsp chili sauce
1 tbsp grated orange rind
2 tsp grated lemon rind
Process all ingrediants in a blender/food processor.
Serve on ribs, spring/egg rolls or other chinese take-out.
April 08, 2011
Pumpkin Gooey Cake
Now I get alot of requests for this sweet treat. The recipe isn't mine so I take no credit in it's gooey goodness, just know that you will need extra time in the gym to work off the calories. Trust me it's worth it!!
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Directions
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together.
Next, add the powdered sugar, cinnamon, nutmeg, and mix well.
Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes.
Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream. Or ice cream! Yummy...
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