Marked one off the travel bucket list this week. Mount Rushmore is everything I heard it would be, and more. MUCH more.
I don’t know if it’s because what our country and countrymen are going through (and have BEEN through) but it was quite the emotional experience for me.
Got some good close-ups too:
And some extreme closeups:
The Meaning of Mount Rushmore
The four American Presidents carved into the granite of Mount Rushmore were chosen by the sculptor to commemorate the founding, growth, preservation, and development of the United States. They symbolize the principles of liberty and freedom on which the nation was founded. George Washington signifies the struggle for independence and the birth of the Republic; Thomas Jefferson the territorial expansion of the country; Abraham Lincoln the permanent union of the States, and equality for all citizens, and Theodore Roosevelt, the 20th century role of the United States in world affairs and the rights of common man.
Well, I did my best to bring the Mount Rushmore experience TO you. Have you been? Are you planning to go? My family and I cannot wait to go back. There is SO much to see & do in South Dakota!
I ran across a link to this article on a cooking forum. It describes in great detail everything you’ll need to know about serving hosta shoots as a side dish. Even if you’re not interested in cooking hosta shoots yourself, it’s a good read.
But first, the recipe:
Pan Seared Hosta Shoots with Ramp Butter
Prep Time: 5 mins Cook Time: 3 mins Servings: Serves 4 as an appetizer or side Source: foragerchef.com
8 ounces fresh hosta shoots as young and tightly coiled as possible, cleaned, rinsed and dried if needed
cooking oil, 1 tablespoon
Kosher salt and fresh ground black pepper to taste
3 Tbsp Ramp butter *see note
1/4 cup dry white wine chicken or vegetable stock can be substituted
Dash of fresh lemon juice for finishing
Heat the oil in a saute pan or cast iron skillet until lightly smoking.
Add the shoots and cook quickly, allowing them to brown lightly, keeping the heat at medium-high. Brown them on both sides.
When the shoots are browned deglaze the pan with the wine, add the ramp butter and melt.
Remove the pan from the heat and swirl it, turning the hostas over in the sauce that forms.
Taste the sauce and season with a pinch of salt and pepper if you think it needs it. Add the dash of lemon juice.
Transfer the hostas to a plate, mounding them up into a pyramid to hold heat if you can. Spoon the sauce over the mound of hosta shoots and serve.
2 cups + 1 teaspoon all-purpose flour, spooned into measuring cup and leveled-off with a knife
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries (if using frozen blueberries, do not defrost)
1 stick (1/2 cup) unsalted butter, softened
1-1/4 cups granulated sugar
2 large eggs
FOR THE GLAZE:
3/4 cup confectioners’ sugar
1/4 teaspoon lemon zest, packed
1-1/2 tablespoons fresh lemon juice
Begin by zesting the lemons.
In a small bowl, whisk together the milk, lemon zest, and lemon juice. Let sit for at least 10 minutes while you proceed with the recipe. (It will curdle; that’s okay.)
In a medium bowl, whisk together the 2 cups flour, baking soda, and salt.
In a small bowl, toss the blueberries with the remaining teaspoon of flour. Set both aside.
In the bowl of an electric mixer fitted with the paddle attachment (or beaters), combine the butter and sugar.
Beat on medium speed until light and fluffy, 2 to 3 minutes.
Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition.
With the mixer on low speed, beat in a third of the flour mixture.
Next, beat in half of the milk mixture.
Beat in another third of the flour mixture, then the remaining milk mixture, followed by the remaining flour mixture. Scrape down the sides of the bowl and mix briefly to make sure the batter is evenly combined.
Add the flour-dusted blueberries to the batter and, using a spatula, fold until evenly combined.
Transfer the batter into the prepared pan and smooth the top.
Bake for 50 to 60 minutes, until the cake is golden brown and a tester comes out clean.
Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely.
When the cake is cool, transfer it to a serving platter and make the glaze. In a small bowl, combine the confectioners’ sugar, lemon zest, and lemon juice.
Add more confectioners’ sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you’d think, about the consistency of molasses or honey).
Spoon the glaze over the top of the cake, letting it drip down the sides.
Let the glaze set for 10 to 15 minutes before serving. Slice with a serrated knife. The cake will keep on the countertop for up to 3 days; store in a covered container or wrap in plastic wrap.
Wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the glaze after the cake is thawed.)
Note: You’ll need 2 large lemons for the entire recipe. Be sure to zest them before you juice them.