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September 2015

Jamul Haven Monthly Newsletter
In this issue:
Recipes from Yesterday
Hints from Yesterday
Guest Update
Jamul Haven Events
News from Jamul Haven
Innkeeper Update
History Update
Upcoming Local Events

Recipes from Yesterday
Recipes from “The Everyday Cook-Book,” (c) 1889 and found in the Jamul Haven Angel House.
Boston Brown bread: One heaping coffee cup each of corn, rye and Graham meal. The rye meal should be as fine as the Graham, or rye flour may be used. Sift the three kinds together as closely as possible, and beat together thoroughly with two cups of New Orleans or Porto Rico molasses, two cups sweet milk, one cup sour milk, one dessertspoon soda, one teaspoon salt; pour into a tin form, place in a kettle of cold water, put on and boil four hours. Put on to cook as soon as mixed. It may appear to be too thin, but it is not, as this recipe has never been known to fail. Serve warm, with baked beans or Thanksgiving turkey. The bread should not quite fill the form (or tin pail), as it must have room to swell. See that the water does not boil up to the top of the form; also take care it does not boil entirely away or stop boiling. To serve it, remove the lid and set it a few moments into the open oven to dry the top, and it will then turn out in perfect shape. This bread can be used as a pudding, and served with a sauce made of thick sour cream, well sweetened and seasoned with nutmeg, or it is good toasted the next day.

Hints from Yesterday
Hints from “The Everyday Cook-Book,” (c) 1889 and found in the Jamul Haven Angel House.
The Use of Ammonia in Baking Powders: The recent discoveries in science and chemistry are fast revolutionizing our daily domestic economies. Old methods are giving away to the light of modern investigation, and the habits and methods of our fathers and mothers are stepping down and out, to be succeeded by the new ideas, with marvelous rapidity. In no department of science, however, have more rapid strides been made than its relations to the preparation and preservation of human food. Scientists, having discovered how to traverse space, furnish heat, and beat time itself, by the application of natural forces, and to do a hundred other things promotive of the comfort and happiness of the human kind, are naturally turning their attention to the development of other agencies and powers that shall add to the years during which man may enjoy the blessings set before him.
Among the recent discoveries in this direction none is more important than the uses to which common ammonia can be properly put as a leavening agent, and which indicate that this familiar salt is hereafter to perform an active part in the preparation of our daily food.
The carbonate of ammonia [now sold as “baker’s ammonia,”: William] is an exceedingly volatile substance. Place a small portion of it upon a knife and hold over a flame, and it will almost immediately be entirely developed into gas and pass off into the air. the gas thus formed is a simple composition of nitrogen and hydrogen. No residue is left from the ammonia. this gives it its superiority as a leavening powder over soda and cream tartar when used alone, and has induced its use as a supplement to these articles. A small quantity of ammonia in the dough is effective in producing bread that will be lighter, sweeter, and more wholesome than that risen by any other leavening agent. When it is acted upon by the heat of baking, the leavening gas that raises the dough is liberated. In this act it uses itself up, as it were; the ammonia is entirely, diffused, leaving no trace what-ever. The light, fluffy, flaky appearance, so desirable in biscuits, etc., and so sought after by professional cooks, is said to be imparted to them only by the use of this agents.


Guest Update
Celeste and Samuel; and Sharina and Debbie celebrated a birthday. James and Theresa visited from Lomita, CA. David and Cindy; Natalie and John; and Chelsea and Chris celebrated an anniversary.

Jamul Haven Events

News from Jamul Haven
The greenhouse is complete, and we’ve started growing vegetables and flowers. Everything is still very small because we decided to start from seeds, but it’s fun checking on them each day to see what’s coming up.


Innkeeper Update

The big news is that Juliet broke her leg in two places (Femur and Tibia). She was on a ski trip in Colorado and took a tumble on the diamond slope. Well actually, a friend was holding her, tripped on Riley, and fell on top of her. Fortunately, there were no injuries beyond the broken leg and because her bones are growing so fast, she’ll only be in a cast for 3 weeks and there should not be any long-term impact.
     Regina started student teaching for the year at Valhalla, while taking classes at night to get her teaching credential. The entire program lasts one year. The CFO left at Travis’s work so he’s found himself brought in to do many of the more strategic functions that used to be handled by the CFO. Will is continuing to enjoy living and working in Oregon, and he just finished his fourth college class working toward his degree in Software Engineering. Elizabeth and Daniel are designing and building a house in Germany.
     Marianne and Bill just returned from NYC, where they saw 10 shows in 5 days. They both thought the best show was “Amazing Grace,” a musical about slavery and abolitionists in England.

History Update
(Reprinted from June 2012)
For the next few issues I’ll be extracting some material from Nancy Carol Carter’s article “San Diego Olives: Origins of a California Industry,” thanks to her generosity in allowing me to use the material.
In 1909, San Diego led all California counties in the number of acres devoted to olives…Olive culture spans the history of San Diego from its eighteenth-century origins at the Mission San Diego de Alcalá to its early twentieth-century decline.
Promotional literature that created the olive boom identifies little-known olive ranchers and olive processing businesses. Gifford and Sons Olive Works, for example, was the first company in the United States to package and market ripe
olives in a tin can. A century later, almost all the olives produced in California are sold in the manner that Gifford originated at his San Diego processing plant…
…There are wild, native olive plants in the Americas, but Olea europaea, the domesticated producer of abundant fruit, was brought from Spain to the New World in 1560…The olive was first cultivated in California at Mission San Diego de Alcalá,
established in 1769…Once established, the trees at Mission San Diego furnished cuttings used to start olive orchards at other California missions…Thirty-five years later, these “Madre trees” were the source of cuttings used to produce new trees for the California olive planting boom. The stage for this development was set by numerous articles promoting the suitability of California as olive country.
…The economic promise of commercial olive growing got more press by the mid-1880s, with enticing phrases such as “great demand and big profit.” California author and poet Joaquin Miller echoed popular reporting: “This hardy little tree,
the olive, is always assigned the ugliest and stoniest, and meanest bit of land…and the olive takes kindly to any place you choose to put him….What a country this will be when the olive becomes established here as in Italy!”

Upcoming Local Events
Art Show: Beyond the Rules
San Diego Watercolor Society
Sep 2 – 19, 2015
Price: Free
Region: Point Loma, Harbor Island & Shelter Island

San Diego Watercolor Society Gallery presents Beyond the Rules, an art show juried by Dani Dodge, an award winning installation artist.

US Sand Sculpting Challenge and Dimensional Art Exposition
Sep 4 – 7, 2015
Price: $6-$19
Venue: B Street Cruise Ship Terminal Pier
Region: Downtown

US Sand Sculpting Challenge and Dimensional Art Exposition is an extravaganza for the whole family with Master Sand Sculptors, entertainment, food and more.

Mojalet’s 2015 Summer Series – Collage Dance Works

Mojalet Dance Collective

Sep 5 – 6, 2015
Price: General – $15 Students and Seniors – $10
Region: North County Inland

Collage Dance Works is a Contemporary Dance performance: Join us for a performance filled with athletic, passionate, dramatic and visually stimulating work.

Little Italy Summer Film Festival

Little Italy Association

Jun 27 – Sep 5, 2015
Price: $5 Donation
Venue: Amici Park
Region: Downtown

Join the Little Italy Association and Cinema Little Italy for the annual Little Italy Summer Film Festival every Saturday night, all summer, outdoors, at Little Italy’s Amici Park Amphitheater.

Swashbuckling Movie – Robin Hood: Men in Tights

The Headquarters at Seaport

September 9, 2015
Price: Free
Region: Downtown

This summer, the Headquarters at Seaport is hosting free screenings of swashbuckling classics in the center’s open air courtyard. Tonight’s screening will be Robin Hood: Men in Tights.

San Diego Bayfair
Sep 18 – 20, 2015
Price: $20-$250
Region: Mission Bay and Beaches

San Diego Bayfair’s World Series of Powerboat Racing – a family festival tradition for more than 40 years speeds to the finish line.

San Diego Restaurant Week

California Restaurant Association San Diego County

Sep 20 – 27, 2015
Price: $10-$50
Venue: Various Restaurants
Region: Mission Valley and Old Town

This year’s San Diego Restaurant Week is going to be the best one yet, with more than 180 restaurants participating all over San Diego county.

Adams Avenue Street Fair
Sep 26 – 27, 2015
Price: Free
Craft Beer Test – $20
Venue: Adams Avenue
Region: Downtown

Adams Avenue Street Fair is SoCal’s largest free two-day music festival held each year during the last weekend in September in the community of Normal Heights.

Julian Apple Days Festival
Sep 26 – 27, 2015
Price: Adults – $5
Children 12 and Under – Free
Venue: Menghini Winery
Region: East County

The Julian Apple Days Festival is a two-day celebration featuring music and dancing, children’s activities, a beer and wine garden, contests, and apple pie.

Ancient Indulgences: Olive Oil

San Diego Archaeological Center

September 26, 2015
Price: Members – $20 Nonmembers – $25
Region: North County Inland

Ad Muniz, PhD will lecture on the archaeological significance of olive oil. Mingle and enjoy wines by Halter Ranch Vineyard, olive oil and breads from Whole Foods. Enter a silent auction for a chance to win amazing prizes.



William Roetzheim  |  13518 Jamul Drive  |  Jamul, CA 91935  |  http://www.level4press.com
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