Well, It’s About Time!!!

I’m sure that’s what some of you are saying now after receiving this blog post. It’s just one of those things — life and other priorities got in the way so I let the family blog slip a few months. I’ll do my best to keep to the postings going monthly. And don’t forget to keep the news and recipes coming!

Here’s are a few tidbits of family news I can share with everyone:

– Jessica Pumphrey recently landed a great job working for the National Trust for Historical Preservation as a public affairs coordinator. She also recently authored an article about her family’s history in Montgomery County, Maryland back in the 1800s. Here’s the link to the article — enjoy!


– On April 5 several family members attended a session in NYC that was a tribute to our own family poet, Brenda Connor-Bey Miller. It was truly a spirit awakening and uplifting session. Several renowned poets recited their own poetry, acting through song, dance and words. Brenda’s daughter and grandson, Fahja and Zachery, sister and grand niece, Janice and Christina drove up from S.C. to attend the event. I’m sure they all agreed it was worth the 17 hour drive!

– Bobby, Denise and baby Jesse Dye were in China for a few weeks. While Bob was working with clients, Denise, her mom, Zhou Swan (who came over from Singapore), explored some of the popular sites in China. Too bad Jesse is a little young to remember his visit! Here they are at the Great Wall of China.

– Kristen Dye put on a suburb performance for her Master’s recital on April 26. Her pieces were a mixture of traditional classical and contemporary music. The most notable piece was Bison Circles, originally commissioned by the composer for DuoSolo to play (both are music professors and Kristen’s former flute teacher) and she and her pianist played it! The music is an eerie interpretation of bison circling prior to a big storm. The composer commented on Kristen’s FB page that he didn’t think anyone else could play it but DuoSolo! Here’s the photo of Kristen and her pianist, Sam, after the performance.

 Some genealogy news:

  • Ted Gerran found an interesting article about his great grandfather, Dr. Garland Gerran, High Point’s (NC) first black doctor. Ted had a friend whose cousin was a historian who shared the article and information about his great grandmother Marie Manly Gerran. Do you see the Gerran resemblance?

  • While touring Ellis Island Janice (Connor) Green and Fahja Bey found the manifests of Kempton Connor, Alice McCann Connor (my grandparents) and Alice’s mother when they came over from the islands. We have the image but it’s too small to post here.

Get well wishes to Brenda Connor-Bey Miller. As of today her health is improving and she is feeling stronger. We pray for your healing and return to reading your wonderful poetry soon. You can get updates on her progress by logging into the website Fahja set up: http://www.caringbridge.org/visit/brendaconnorbeymiller

Recipe

If any of you have added quinoa to your diet then here is a recipe that you may enjoy. For those of you that have never heard of it, it is a seed (not a grain) that has wonderful nutritional benefits:

– High in fiber and gluten-free
– Rich in nutrients such as folate, magnesium, iron, phosphorus, calcium and zinc
– High in protein with eight essential amino acids

Quinoa (pronounced keen-wa) is versatile and can be prepared many different ways but mainly used like rice, pasta or cereal. One note when preparing it, make sure it is rinsed well to remove the bitter coating. I hope you like the recipe!

Quinoa Salad with Roasted Autumn Vegetables (can substitute or add any veggies here)

Ingredients
Dressing:
1 1/2 tablespoons olive oil
1 1/2 tablespoons of white wine vinegar or tarragon vinegar
1/1/2 tablespoons of orange juice
1 tablespoon orange zest
Salt and pepper to taste
Salad

1 carrot peeled, thinly sliced
2 medium beets (red or golden) peeled and chopped into 1/2 pieces
1 medium leek (white part)
1 sweet potato, peeled and chopped into 1/2 pieces
1 small red onion, chopped
1 teaspoon dried taragon
1/2 cup quinoa

Directions

  1. Preheat oven to 450 deg. F. Lightly coat a baking sheet with cooking spray. Prepare dressing in a small bowl by whisking together the oil, vinegar, orange juice, zest, salt and pepper. Put it aside.
  2. Arrange vegetables on the baking sheet and sprinkle with tarragon. Drizzle a little of the dressing over the vegetables. Bake for 30 minutes, stirring occasionally.
    While vegetables ar roasting, rinse quinoa under cold water and drain. In a saucepan, place quinoa and 1 cup of water, bring to a boil. Reduce heat to low and cook, covered, 12-15 minutes until the water is absorbed and the quinoa is translucent. transfer to a bowl, and let it cool.
  3. When vegetables are tender, remove from oven and let cool to room temperature. Add vegetables to quinoa. Toss with the remaining dressing. If not serving right away, cover salad and refrigerate. Serve warm or at room temperature.
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I Don’t Want to Fall Back!

I know, it’s been awhile since the last update. I’m sure you can’t believe the summer is over! Hope you had a good one and had time to enjoy it in spite of the wretched weather patterns we had (floods, Hurricane Irene and just unusual weather patterns).

Here’s the news I have from my immediate family (remember to send me your news and photos so it can be posted!).

Congratulations to Denise and Bobby Dye!

In August Denise and Bobby had a grand baby shower celebration and a few weeks later their little bundle of joy was born! Jesse Robert Dye, September 9, 6 lbs. 11 oz.

Jesse Robert Dye

Happy Birthday!

Happy 50th birthday to Cindy Pumphrey! She celebrated her milestone birthday with a cruise to Mexico! Here she is with husband Troy.

Other September Birthdays:

Margaret Dorsey – September 28
Pam Dye – September 27
Bob Dye – September 28
Troy Pumphrey – September 26
Kristen Dye – September 23

Doug and I took a different summer vacation this year. We flew to Colorado, rented a car and visited Colorado and Wyoming via three of our National Parks–Rocky Mountain National Park, Grand Teton, and Yellowstone. I’ve never seen such spectacular mountains and scenery that we saw. I’m happy to share a couple of photos with you but you can see more photos on my Facebook page.

Rock Formations in Wyoming

Jenny Lake, Grand Teton Mt.

Rocky Mountain National Park-10,000 feet Up

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Recipes

Our garden is alive with fresh vegetables throughout the summer but one vegetable we cannot grow is corn. Corn is a weekly staple in my house during the summer months and is plentiful at local farmers’ markets. What do you do with left over corn? Make a salad, of course! Here is my favorite corn salad recipe.

Corn Salad with Cheese (Adapted and Modified from Cooking with Craig Clairborne and Pierre Franey )

1/4 cup(or to your liking) Gruyere or Swiss cheese (optional if you’re dairy free)
4-6 celery stalks
5-8 pimiento-stuffed green olives
1/4 cup chopped red pepper
2 cups diced ripe tomatoes (if using large tomatoes seed them first)
1 cup cooked corn from cob
parsley
1/4 cup chopped onions (to taste)
Salt and pepper to taste
1/2 cup mustard vinaigrette
(Optional: You can also chop some ham and add to salad)

1. Chop the celery and olives. Cut cheese into 1/4 inch chunks and add to a bowl. Add the remaining ingredients and combine well.
2. Toss in the vinaigrette and serve.

Mustard Vinaigrette

2 teaspoons Dijon mustard
1 part white wine vinegar
1 part olive oil
1 teaspoon minced garlic
salt and pepper

Blend mustard and vinegar in a bowl with a wire whisk. Gradually add the oil, salt, pepper and garlic.

As usual, send me some content!!! Photos, family news, tell me what you’re doing that’s interesting, some family genealogy, suggestions! Let’s keep the blog alive!

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Living’s Easy This Summer!

Here are some updates that has been happening around the family the past month or so:

– Zachary Bey showed off his great baseball skills with the 2011 White Sharks All Stars Little League team. Way to go Zach!

-Congratulations to Alicia Pumphrey and her family on the birth of her baby July 1–Ashleigh Rose, 6 lbs 7oz and 19.5 inches. Mom and baby are doing fine. Below is a photo of her with her big sister, Mimi.

Mimi and Aubreigh


– Congratualtions to Chris Benjamin — nominated as one of Automotive News Europe Rising Stars! Follow the link to take you to the page. www.anerisingstars.com/anerisingstars2011/meet-the-winners

– Happy Birthday to Rose Connor — 83 years young on July 3!

Happy Birthday Rose!

– Pam Dye had a chance to explore Berlin, Germany for a couple of days from the Denzo, a 90 foot converted work barge with all the comforts of home living, before heading to her meeting at The Regent. It is a highly recommended city to see by boat or by land!

The Denzo

Berlin-East Meets West

Berlin Plaza

 

 

 

 

 

-Jessica Pumphrey pitched to the Gazette (via press release) on the hospital’s (where she currently works) the use of a noise monitor  device called the Yacker Tracker, that is designed to reduce noise levels in our units. Here is the link:

Kristen and Doug Dye did the Bolder Boulder 10K race together in Boulder, CO this year. They were part of the 50,000+ participants in the largest 10K race in the world!

Looking ahead:

Joan Henderson is trying to organize a family reunion for the Beaubian/Connor family in South Carolina sometime next year. See her blog request below and respond to her with ideas and questions (and assistance to put it together).

Time to talk about a “family gathering ” for next year…My thought is to have it in South Carolina so Aunt Lucille Beaubian and Whitney can  attend. Also Aunt Rose and Uncle John are in Charleston SC. The main purpose of this event is to introduce this generation of cousins to each other. When Marlo attended college in Florida and was connected to Connor and Beaubian cousins she was delighted and has made “forever friends”. On Facebook I have met so many others that even though I am only a Beaubian by marriage I think I know enough about event planning to get this rolling! I am on FB and my email at work is Joan.Beaubian@newbedford-ma.gov

Recipe

Here’s a recipe for a different type of potato salad – no mayo or eggs! You’ll have to experiment with the quantity of ingredients.

New Potato Salad

Ingredients:

6 new potatoes, scrubbed
Green beans- 1/4-1/2 lb. depending on amount of potatoes
Red onions-chopped
Salt and pepper to taste
Chopped fresh parsley
Homemade vinaigrette: 1 part red wine vinegar to 1 part olive oil, 1 tblsp. dijon mustard, a touch of sugar-combine all ingredients in a jar

1. Boil potatoes until they are cooked but not mushy. Drain the water and allow them to cool.
2. Dice potatoes in bite size pieces and place in a bowl.
3. Clean green beans and steam until firm. Cool and place in bowl with potatoes.
4. Add red onions, dressing and toss. Allow flavors to mingle for at least an hour. Serve at room temperature.

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It’s Almost Summer!

It’s been awhile since the last posting — little things like life got in the way of me updating the blog sooner.

Here’s some family news:

  • Congratulations to Marlo Ramos on her graduation from the University of Tampa with a BA in Business Management and Sports Management. Her mom and grandmother were among the many relatives that celebrated this happy occasion.  What a great mother’s day gift, Marlo!

Marlo with Mother Allison and Grandmother Joan

Graduation Time!

Marlo, Family and Friends for Graduation

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College news:

Christina Green finished her freshman year at College of Charleston.

Kristen Dye just finished her first year of graduate school at the University of Northern CO.
Both ladies finished at the top of their class — way to go!
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In early April Pam and Doug Dye along with about 100 volunteers through area Lutheran churches, helped package 30,000 meals for the Haiti Relief fund.  $ was raised to purchase the dry food and volunteers throughout the day worked in shifts to package the goods. 

Doug-Packing meals for Haiti Relief

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Happy Mother’s Day to all the moms out there! Here are a few photos of some celebrations:

Fahja Bey-Smith and son Zachary

Rose and Janice on Mother's Day

Janice and daughter Christina

Alicia Pumphrey with her Latest Addition to Come

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Get well wishes to Bob Dye and Hunter Beaubian, Jr.

A Beaubian-Connor family reunion is in the works. Send your comments to Joan Beaubian on Facebook.

Summer’s almost here – send me your recipes native to your region of the country and for posting in the next issue!

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Celebrating Spring…Wherever You Are!

The first day of spring was March 20, 2011.  We got a tease of beautiful weather in the Northeast on that day. The Southeast and Midwest have been enjoying warmer temps for awhile. Unfortunately, last week we experienced another snowfall — just to remind us Mother Nature isn’t finished!

No matter what the weather is, continue on and don’t let outside influences interrupt your life! As usual, continue to send me family news, photos, or upcoming events. We’d all like to hear what’s going on!

Here’s Some Recent Family News

* Janice Green is the winner of the Daniel Island (SC) Chili Cook Off for this year! Her winning recipe included some important ingredients: a combination of turkey, venison and beef and homemade spices. Go Green house!

Janice Green-Daniel Island Chili Champ!

* Mimi Pumphrey turned six in February and had a bang up party with all of her friends!


* Katherine Beaubian recently celebrated her 90th birthday!

* Cindy and Troy Pumphrey celebrated their 26th wedding anniversary!

* Also with the Pumphrey family, Joan Lee’s family threw her a party for her 69th birthday! Here she is with a few family and friends.

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Recipes

I received a recipe from our chili cook-off winner so it’s appropriate for me to post it and share.

Spring Potatoes- By Janice Green
4  medium russet potatoes
1 small vidalia onion
1 yellow, red and orange Mexican (sweet) pepper
1/2 green pepper
1 small jalepeno pepper
2 cloves of garlic
Olive Oil

This is basically hash browns, but with plenty of flavor!

– Heat olive oil in large skillet (med). Dice potatoes, garlic and onions. Add to hot olive oil and brown.
– Dice all the peppers – add to potatoes and onions.  Cover and stir occasionally until potatoes are brown. Add salt and pepper. Cook until potatoes are done and vegetsbles are soft.
– Serve as a side dish to meat or as hash browns for breakfast.



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2011 Winter’s Revenge

It’s not over yet but boy did Mother Nature sock us with a weather punch in December and January! From the Northeast to the South and West, we succumbed to record snowfalls and blizzards and cold temperatures.  Snow in South Carolina, Atlanta and parts of Arizona?! Temperatures in northern Colorado went from Spring-like in the 60’s to subzero in a matter of days. The blizzards did produce some lovely snow scenes for photo buffs. Here are a couple I took in my yard.  Spring is coming soon!

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And Now Some Family News:

– Happy 88th Birthday John! John Connor turned 88 on January 5 and some of his daughters, grands and great grands celebrated his big day a week later when I went down to SC !

Rose and John-88th Birthday

Janice, Rose and Fahja

John and great grandson Zachary

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-After a two year renovation Kirsten Gerran Fisher and her family have finally moved into their new house in Mt Vernon!

– After being “in transition” for a year, Pam Dye recently landed a job as Program Manager at The Research Board in NYC.

– Many of you may know about the 1957 Ford Fairlane that Troy Pumphrey recently restored. The car originally belonged to his dad and it sat in the driveway for 10 years before Troy decided to work on it. The car (see photo below) has been featured in two magazines: Modified Mustangs & Fords and Cruise News (Mike Kelly). The link to Cruise News is below which gives you the full story about the car. His next car to restore will be a 39 Mercury Sedan- it is the first year Mercury built cars. Have fun Troy!

Troy Pumphrey's Restored Ford Fairlane

Fairlane Interior

 

 

 

 

Here are the links to the two articles for you to read (click on the link or copy and paste it into your browser):
http://www.cruisenewsonline.com/1957FordFairlane500/57FordFairlane500Feature.html

http://www.mustangandfords.com/featuredvehicles/fairlane/mufp_0909_1957_ford_fairlane_hardtop/index.html

– We regret to inform you of the passing of Lucille Beaubian’s last sibling, Herbert Bettis.

No Recipes this Issue — Next issue I’ll feature some Spring recipes by region so send me your favorite Spring recipes!

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Turning the Page to a New Year and a New Decade!

Happy New Year, everyone! It’s a new year and a new decade. A friend of mine informed me that in Seneca Indian medicine the duplicate numbers in 1/1/11 represent a “portal” to deeper living, thinking and doing. Hence, the whole year is a portal year with 1/1 as the beginning to it- that’s wonderful! Obviously, 1/11/2011 is another such auspicious day.

For most of us new year’s day represents  a time to reflect on the past year and create those infamous resolutions.  Since it’s also the beginning of a new decade we should reflect the past 10 years. You may be surprised on what you find. Moving forward let’s try to strengthen our family ties and

Here’s a little family news:

Rose and John Connor-Happy Anniversary!

Congratulations to Rose and John Connor who celebrated their 58th wedding anniversary on December 21st! Still looking good and going strong!

  • Doug Dye was nominated President of Church Council of Bethlehem Lutheran Church in Baldwin for a term of one year. This posting will keep him busy as they move to elect a new pastor.
  • We had a wonderful Christmas Day celebration with family in Connecticut. Bob and Denise Dye, who recently purchased a home dating back to 1760’s entertained 13 people with their culinary talents. Among its history, the house has 4 fireplaces (including one in the kitchen that you can cook in!), a huge entertainment room with a pool table and a 50 meter outdoor swimming pool. Hope yours was just as nice!

Kitchen with Walk-in Fireplace

Chef Bob

  • Congratulations to Cindy Pumphrey on her recent promotion at the University of Southern Florida.  Way to go!
  • Very exciting times for Anita and Wayne Beaubian — they are very close to launching their online destination management company! If you know of a meeting planner or are just curious here is the web address: http://www.e-dmc.com .
  • The Beaubian Family has a Facebook page – check it out and join: http://www.facebook.com/#!/home.php?sk=group_122324467825018&ap=1
  • On a sadder note we mourn the passing of Laura Speights,  of the Beaubian family.

Recipes

We were dazzled with Kristen Dye’s chocolate truffles this holiday season.  It takes a little while but well worth the effort. Add whatever coating you’d like or leave it plain — you will love the results! The recipe is below ala Alton Brown.

Chocolate Truffles

Ingredients

  • 10 ounces bittersweet chocolate, chopped fine
  • 3 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • 1 tablespoon light corn syrup
  • 1/4 cup brandy
  • 1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles
  • 8 ounces semisweet or bittersweet chocolate, chopped fine

Directions

Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.

Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.

Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.

Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.

In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.

Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.

Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.

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