By Monty Siekerman
Sometimes you find insight in unexpected places.
I recently attended a gathering of writers and artists at ONU, but came away with some insight about my job, which is neither writing poetry nor putting beautiful lines on canvas.
I learned to look at my job differently, my job as a simple gardener at the Railroad Depot Park.
Sure, I love gardening, seeing the beautiful flowers bloom, watching mothers push baby carriages through the park, business people scurrying to work, students walking dogs (even one guy with a cat on a leash).
Mustard Seed Café, 562 N. Main St. Bluffton, (567-226-1120) is featuring local summer vegetables in its offerings for August:
●Rolled Skirt Steak stuffed with herbed goat cheese, mushrooms and spinach, served over potato cakes with pan-flashed green beans and drizzled mushroom sherry sauce
●Summer Ratatouille over lemon herb pasta
●Marinated herbed shrimp over lemon sautéed zucchini ribbons, marinated tomatoes, ricotta cheese and basil pesto risotto
●Eggplant Caponata flatbread with fresh goat cheese and fresh basil
Few could answer this question because, I imagine, few have stumbled upon it.
This is found in a trail in the woods southwest of Fraternity Circle. Growth in the woods has been cut away, a path of cut logs to walk on extends just a few paces.
Looking up, one sees a "monument" of wood circles with colorful bottles attached.
There used to be a small brochure there telling about what the passerby has discovered and why the pathway is there, but the pamphlets are long gone.
Look for an opening in the northwest corner of the woods to find this hidden gem.
Here's the recipe for the first-place pie in this year's Bluffton's Relay for Life pie baking contest held in mid-June.
Marj Rettig’s Chocolate Pecan Pie
1 unbaked 9-inch deep-dish pie pastry
1 ½ cups chopped pecans
1 cup (6 oz.) semisweet chocolate morsels
1 cup dark corn syrup
½ cup granulated sugar
½ cup firmly packed brown sugar
¼ cup water
4 large eggs
¼ cup butter, melted
2 teaspoons cornmeal
2 teaspoons vanilla extract
½ teaspoon table salt
Preheat the oven to 325 degrees. Place pastry into a 9-inch deep-dish pie plate, folding edges under, and crimp.
