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
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)
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
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
- 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.
- 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.
- 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.