Green Refreshment in Leavenworth, Kansas

I arrived in Leavenworth, Kansas at 9:30 on Thursday morning. My first stop was the Corner Pharmacy Old Fashioned Soda Fountain, where several families enjoyed breakfast as I ordered a cup of coffee. For only $3.19 they could order a daily special anytime until close with 2 eggs, hash browns and toast. Add a cinnamon roll for only $1.09. And a bottomless cup of joe (in house) cost only 79 cents - an amazing deal in this day and age.

First opened in 1871, the soda fountain is decorated with black and white photos from another time, an antique 'Apothecary' sign above the archway between soda fountain and drug store, and soda fountain spigots that await summertime customers. Of course they serve real malts, original shakes, ice cream floats and ice cream sundaes.

There are also old-fashioned favorites such as sarsaparilla, birch beer, root beer and cream soda, as well as phosphates made with strawberry, cherry, or vanilla flavor, citric acid and carbonated water. But there's one beverage at the Corner Pharmacy Old Fashioned Soda Fountain that I'd never seen before, and may never see again - the Green River. It's a combination of lemon-lime syrup, ice, simple syrup and carbonated water. The result is brilliant green, sweet, and thirst quenching from the first sip.

A perfect accompaniment while strolling Leavenworth's historic main street and visiting one of the nation's top quilt stores, a bookstore that's crammed with reading materials throughout every square foot of space, and an antique store that brims with treasures.

Taos Indians in Scott City, Kansas

One afternoon in early May, a handful of RVs were parked on utility campsites at Lake Scott State Park and Wildlife Area, in Scott City, Kan. The nearby Beach House and Bait and Tackle Shop would open after Memorial Day. Occasional fisherman cast their lines into the 100-acre-lake where miniature white caps had developed in a strong spring wind. But few other vehicles traveled the quiet, winding roads and rolling hills with me.

There are many features here that you would expect to find in any large state park. The bait and tackle shop offers boat rentals and groceries, in season. There's also a swimming beach and a playground, dozens of campsites, two shower buildings, and nature trails catering to hikers, horseback riders and nature lovers. A small house/museum commemorates the Steele family who donated 640 acres of their homestead to help create the park and recreation area.

But this park has one very surprising feature, too. Barely visible from the main road lie reconstructed building foundations with an unusual history. The site known as El Cuartelejo Indian Pueblo represents the last vestiges of a small pueblo settlement established there by the Taos Indians as they fled Spanish rule during the mid-1600s. Twenty years later, they returned to their native home. The settlement remained dormant until Picurie Indians settled there for a couple of years near the turn of the century.

Not until the mid-1890s were the pueblo ruins found and excavated, and they received National Historical Landmark status 70 years later. Today, these small, reconstructed foundations remind visitors of a fleeting connection between the Taos Indians and the state of Kansas.

Saturday at Kansas City's Market

It's a sunny, 70-something early Saturday morning at Kansas City's historic City Market and the place couldn't be more packed. By afternoon, the temperature will soar into the 90s with humidity following closely behind. But now, with a cup of coffee in hand, purse full of cash, and armful of canvas bags, the hunt begins.

The City Market has had plenty of time to get it right since opening in 1857. In fact, so popular is this fresh food shopping emporium on spring and summer weekends, that it has grown into one of the Midwest's largest farmer's markets.

Purchase gargantuan homemade cinnamon rolls and crusty bread from an Amish mother and daughter. Grab a bunch of cilantro from a Thai vendor. Gather up a handful of scallions so large and plump that they would dwarf some yellow onions. Choose from tomatoes of every size and color, huge heads of bright green romaine, and zucchini the size of your forearm. Then stop by the Italian deli for prosciutto or purchase some coffee freshly ground right at the market.

As much as visitors appreciate the plethora of purchases available here, the atmosphere is what brings many people back again and again. There's a mix of every ethnicity from throughout the metropolitan area plus a pulsing, vibrant energy that infuses the market experience with excitement. A teen violinist lovingly plays her instrument for pocket change one week while a wizened saxophonist takes the same spot on another weekend. And great restaurants ring the market area, serving everything from smoky, savory barbecue to authentic Middle Eastern fare and Chinese dishes served by one of the area's best-known restaurant families.

Buying fresh food was never more fun or entertaining.

In Honor of Elvis

Right about now, my close friends who just read that title are giggling uncontrollably because they know that, in general, I've never been known as a big Elvis fan. But there is one thing Elvis did that I am a big fan of - the sandwiches he loved that combined a generous smear of peanut butter with mashed banana on bread (he preferred white). A recipe in Gourmet magazine called for grilling the sandwich in a frying pan and butter and, finally, eating it with a knife and fork.

I prefer whole wheat to white bread whenever possible and I also love to make cupcakes - which may have become quite apparent if you read my blog frequently. So I zipped by the grocery store for a few bananas, pulled out the peanut butter, and grabbed everything else I needed to make some dynamite, Elvis-inspired cupcakes. Add a tall glass of milk or a mug of dark roast Columbian and you've got a terrific snack or decadent breakfast. It's also a great way to get fruit, protein and whole grains into your kids without much complaint from them.

Banana Peanut Butter Cupcakes

Makes 18-20 cupcakes

2 medium bananas

1/2 cup plain, low-fat yogurt

2 eggs

1/2 cup olive oil

1 1/2 cups whole wheat pastry flour

1/2 cup oatmeal

1/2 cup sugar

1 teaspoon baking soda

1/4 teaspoon salt

cupcake papers

small banana

Preheat oven to 350 degrees. Place all ingredients in food processor and blend until smooth. Fill cupcake papers approximately 2/3s full. Bake for 28-30 minutes. While baking, make:

Peanut Butter Frosting

2 ounces low-fat cream cheese, softened

2 ounces creamy, unsweetened peanut butter

1/8 cup milk

1/2 teaspoon vanilla

1 cup confectioner's sugar

Combine cream cheese and peanut butter thoroughly. Stir in milk and vanilla. Beat in confectioner's sugar, adding more as needed to achieve a thick but spreadable consistency. Cool the cupcakes completely and then spread with frosting. Before serving, place one small slice of banana on top of each cupcake. Refrigerate remaining cupcakes until ready to use.

VOE - leftover frosting is also wonderful on dark chocolate cake/cupcakes.

Door County Wake

We waited patiently as a long line of vehicles slowly drove onto the massive ferry in preparation for transport across Death's Door - the watery link between the Door County area and tiny Washington Island where many a ship met with harsh waters and weather before modern navigation devices came along. Once cars had filled the vehicle decks, we joined dozens of passengers on the ferry.

I headed to the top deck with several friends. The sun hid behind a cloud and the temperature dropped as our ferry chugged to life. I gratefully pulled the jacket around me that I had brought along 'just in case.' Throughout the half-hour trip the sun and temperature bounced around as we tried to figure out if occasional spray came from the water or the sky.

We spent several delightful hours at Washington Island Hotel, Restaurant and Cooking School, where proprietor and chef, Leah Caplan, described her commitment to using locally produced dairy, fish and cattle as she served us fresh Door County cherries wrapped in delicate crepes (please note: Caplan is no longer the hotel proprietor). We strolled through the renovated antique hotel and grounds, and then returned to the ferry dock.

Our late-afternoon trip across Death's Door was full of steady temperature and radiant sunlight. As Washington Island faded behind us the water glistened and a sparkling, watery wake followed us all the way back to the mainland.

The Perfect BLT

By 2:30 p.m. my stomach grumbled loudly as I looked for someplace to grab a bite. I finally found a diner full of customers and the BLT on the menu almost immediately caught my eye. My daughters called to say Happy Mother's Day as I waited for my sandwich, allowing me to forget my hunger for a few moments. When it arrived, I knew I'd made the right choice.

Creamy mayonnaise slathered thick-cut bacon, juicy tomato slices and fresh romaine piled high between three slices of toasted bread. It's no wonder they needed a toothpick to hold this club sandwich together. Paired with fries, it was a daunting amount of food. As I bit into my second triangle I mourned the fact that, because I would be traveling throughout the day, I had no way to refrigerate and save the portion I couldn't finish. Such are the challenges of road trips!

BLTs always make me think of summer, and somehow send me back to Mom's blue and white kitchen with the antique corner china cabinet, where five of us crowded around the table to share this quick dinner on hot evenings. Although I don't remember toasted bread in our sandwiches my husband does and his also included a slice of American cheese.

What's in your ultimate BLT?

Raspberry Muffins with Raspberry Bittersweet Glaze

It's the perfect time of year to enjoy plump, juicy berries available in every farmer's market and grocery store. And this chocolate lover knows that raspberry makes a wonderful pairing with dark chocolate. I also was in a major baking mood yesterday - something that happens at least once every couple of weeks :)

So out came my ancient muffin pans, new muffin papers, baking ingredients, and a saucepan paired with a small stainless steel bowl that creates a perfect double boiler for melting chocolate. I also plugged in the food processor, where I've whipped together countless recipes of quick banana bread.

These muffins take most of their sweetness from fresh raspberries and the silky chocolate glaze enhanced with a bit of raspberry liqueur. Adding a little sugar to the glaze will easily adjust the sweetness, plus a dollop of raspberry jam. They're great for dessert - or for breakfast!

Raspberry Muffins with Raspberry Bittersweet Glaze

Makes 12-15 muffins

1/2 cup oatmeal

1/2 cup walnuts

1/2 cup butter, softened

1/2 cup yogurt

1 1/2 cups whole wheat pastry flour

2 eggs

1/4 cup honey

1 pint fresh raspberries, rinsed and sorted

1 teaspoon baking soda

pinch of salt

1 teaspoon vanilla



Raspberry Bittersweet Glaze (see below)


fruit-sweetened raspberry jam



Preheat oven to 350 degrees. In food processor, pulse oatmeal and walnuts until ground fine. Add all other ingredients and blend thoroughly. Fill 12-15 cupcake papers 2/3 full. Bake for approximately 25 minutes or until toothpick comes out clean from center.


Cool for 10 minutes. Remove cupcake papers and add Raspberry Bittersweet Glaze:

3 ounces bittersweet chocolate
1-2 tablespoons raspberry liqueur
5 tablespoons water, to thin
sugar as needed, one teaspoon at a time


In double boiler, melt together chocolate and liqueur. Add water until mixture thins so it is spreadable. Add sugar if additional sweetness is desired, and more water to maintain thin consistency. Spread on muffins and then top each with 1/2 teaspoon jam. (VOE - may substitute fresh berries for jam)

Top each muffin with 1/2 teaspoon raspberry jam.