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March 2015



Jamul Haven Monthly Newsletter
In this issue:

Recipes from Yesterday
Recipes from “The Everyday Cook-Book,” (c) 1889 and found in the Jamul Haven Angel House.
 
Currant Jelly Sauce: Three tablespoonfuls of butter, one onion, one bay leaf, one sprig of celery, two tablespoonfuls of vinegar, half a cupful of currant jelly, one tablespoonful of flour, one pint of stock, salt, pepper. Cook the butter and onion until the latter begins to color. Add the flour and herbs. Stir until brown; add the stock, and simmer twenty minutes. Strain, and skim off all the fat. Add the jelly, and stir over the fire until it is melted. Serve with game.
 

Hints from Yesterday
Hints from “The Everyday Cook-Book,” (c) 1889 and found in the Jamul Haven Angel House.
 
Cultivating Selfishness in Children: The mother who in the fullness of generous love runs hither and thither continually to do for the various members of the family those things which they should do themselves, comes to be regarded as a useful piece of machinery, suited to minister to their wants, but she is not regarded with one whit more of love or reverence, rather the reverse. By and by, when the mother is worn out in body and spirit, when the child, grown older, feels no need of her as its slave, it finds other more attractive playmates and companions…It has been truly said by Miss Sewell, author of an excellent work on education, that “Unselfish mothers make selfish children.”
 
 

Guest Update
Robert and Deborah celebrated a birthday. Alexander visited from Pasadena. Neal and Amanda visited from Angleton, TX. Abel and Liliana visited from San Diego. Darrel and Jane (our most faithful fans!) visited (again :-)) from Lakewood, CA. Jacob and Chelsea; and Anslem and Lore; and Michael and Lori celebrated an anniversary. Kristi and David visited from Kingwood, TX.
 

Jamul Haven Events
 
Stay with us on St. Patrick’s Day (March 17th) and we’ll treat you to a delicious (and free) St. Patrick’s Day dinner with all of the Irish fixings.

News from Jamul Haven
My new workshop (alias tool shed) is now complete, and it’s my man-cave equivalent of Marianne’s gourmet kitchen. On special request I can take you out there to show you around and go Hoo-Rah together with a few high five’s thrown in for good measure. But I warn you that you’ll never be satisfied with that pegboard hanging on your garage wall again. (Though I must admit that I have a ways to go before I top Marianne’s mixer, below.)
 
 
 

Innkeeper Update
Marianne’s sciatica is much better. The steroid injection helped, but then a 2.5 hour long healing Mass from a visiting Jesuit priest seemed to have about an equally good improvement associated with it. Rosalba and I are sticking to our Atkins diet and getting good results. Regina’s been bringing our newest grand-daughter by for day visits, which has Marianne alternately wishing she could get pregnant again and exclaiming that it’s understandable why God gives children to young people with boundless energy. Will and Sandra have moved into an apartment in Beaverton and he’s settled into his new programming job. Brynn had a fall from the couch in Germany, hit her head, and ended up spending two days in the hospital for observation…but everything is fine.  Riley continues hard at work, as you can see below.

History Update
(Reprinted from February 2012)
 
A statement in “The Canning Clan” at the San Diego Historical Society archives stated: During the early 1890’s – more than a hundred years after the Franciscan Missionaries had proved that Spanish olives would thrive and bear fruit near the seacoast of southern California – C. M. Gifford, growing oranges and grapefruit on his ranch in the Jamacha Valley (now called Jamul) became deeply interested in the horticultural pioneering of departed Franciscans. One day a friend in San Diego persuaded Mr. Gifford to take a pickled olive. Prior to that adventure the Jamacha Valley rancher had known California olives principally at the subject of annual jests. Another source states: Charles M. Gifford, the first man to successfully can olives for commercial sale, arrived in San Diego on January 1, 1888. Charles, his wife Rachel, and their two hildren, Carrie and DeWitt, came here from Cheboygan, Michigan. They purchased and moved onto a Jamacha ranch where they lived for thirteen years. During this time two more children, Ruth and Oriville, were born, and little Carrie passed away.

One day a family friend, ”Grandfather” Wiggins, gave Charlie some pickled olives to eat and talked to him about the process of pickling them. From this conversation Charlie developed a great interest in the possibilities of processing olives for the commercial market. He began to pickle olives, first for his family and friends, then for the San Diego market, hauling them to town via horse and buggy. He also crushed them for olive oil. (San Diego County Pioneer Families,1987)

A third source gives a more detailed version: It was an old Spanish custom of Californians to urge Eastern tenderfeet to “taste a fresh olive right off the tree and see how you feel.” Whereupon the tenderfoot’s mouth would be filled with bitterness. But the pickled olive, while decidedly salty, was so appealing that Mr. Gifford paid particular attention to his neighbor, the American Consul to the Portuguese Azores, who had a small olive grove in bearing. Mr. Gifford purchased three barrels of his neighbor’s olives, pickled them amateurishly but successfully in dairy salt and lye, and peddled them profitably to towns people. By 1894 he discovered himself in the olive oil and pickling business. The “Gifford Olive Mill” in Jamacha Valley, built of adobe bricks during 1895 and equipped with crude machinery ground into oil Mission olives grown by San Diego County ranches. The Mill also pickled fruit in the Spanish fashion; that is, fermented in brine. (The Canning Clan, The Canning of the Ancient Olive, San Diego Historical Society, Subject Files, Agriculture: Olives)

We’ll be learning more about the neighbors referenced above in a future article, but that’s all we have time for this month.

Upcoming Local Events
March First Friday Reception at SDWS

San Diego Watercolor Society

March 6, 2015
Price: Free
Region: Point Loma, Harbor Island & Shelter Island
The San Diego Watercolor Society First Friday Reception for the March Member Show. Refreshments are served. Come join the fun and be inspired by Watercolors that Wow!
San Diego Undy Run/Walk
March 7, 2015
Price: $20-$40
Region: Mission Bay and Beaches
During the San Diego Undy Run/Walk, participants run in underwear-themed outfits to get people talking about the often tabooed disease of colon cancer.

Seaport Village
Mar 7 – 8, 2015
Price: Free
Region: Downtown
The celebration brings colorful street performers from across the country to perform their bizarre talents like sword swallowers, jugglers on unicycles, escape artists and comedic stuntmen to the cobblestone streets of downtown’s Seaport Village.
 
Blacklight Run
March 7, 2015
Price: $20-$45
Venue: Qualcomm Stadium
Region: Mission Valley and Old Town
San Diego Blacklight Run is a unique night 5K fun run focused less on speed and more on UV Neon Glowing fun with friends and family.
 
San Diego Festival of Science & Engineering
Mar 14 – 21, 2015
Price: Expo Day is Free
Venue: Expo Day is at Petco Park
Region: Downtown
With its eclectic events and science-inspired adventures, The San Diego Festival of Science & Engineering sets out to prove that science is fun.
 
St. Patrick’s Day Parade & Festival
March 14, 2015
Price: Free
Region: Downtown, Hillcrest
The annual St. Patrick’s Day parade will be followed by an Irish festival with traditional dancers, music, a beer garden and Celtic village.
 
Sunday Fun Day Concerts at BarefootBarefoot Bar & Grill – Paradise Point Resort & Spa

March 15, 2015 – on-going
Price: Free
Region: Mission Bay and Beaches
Amp up your Sunday afternoon at Paradise Point’s legendary Barefoot Bar & Grill with the Sunday Fun Day Summer Concert Series.
 
 
 
William Roetzheim  |  13518 Jamul Drive  |  Jamul, CA 91935  |  http://www.level4press.com
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