Editorial
Front Page - Friday, May 28, 2010
Sizzlin’ Memorial Day fare
Kay Bona
For millions of Americans, Memorial Day is much more than just a three-day weekend that marks the beginning of summer. It is a day filled with events to honor the brave men and women who have died defending American soil.
Memorial Day was officially proclaimed on May 5, 1868, by Gen. John Logan, and first observed on 30 May 1868, with flowers placed on Union and Confederate soldiers graves’ at Arlington National Cemetery. The first state to officially recognize the holiday was New York in 1873. By 1890 it was recognized by all of the northern states. The South refused to acknowledge the day, honoring their dead on separate days until after World War I when the holiday changed from honoring Americans who died fighting in any war.
If you don’t have anything planned, try visiting one of Tennessee’s National Cemeteries.
• The Chattanooga National Cemetery located at 1200 Bailey Ave. will have a program Monday, May 31. You may want to bring a lawn chair in case there is not enough seating available. Music will begin at 10:30 a.m. and there will be a memorial program at 11 a.m. Native Indians will perform at noon. There will also be a torch light tour at dark. Be sure to wear comfortable shoes and bring a flash light.
• The Knoxville National Cemetery located at 939 Tyson St. NW will have a small Civil War Reinactment presented by the New York Highlanders on Monday, May 31at 11 a.m. After which the Daughters of Union Veterans of Civil War will present the “Laying of the Wreath Ceremony” at the recently refurbished Civil War Monument in the cemetery.
For more information on either of these events you can call 423-855-6590.
No matter what you do, wave that flag in honor of our fallen combat heroes. And say a prayer for the ones that are so far away from home, still fighting and defending our country.
Sizzlin’ brats
and vidalia onions
8 uncooked bratwurst
links
2 ounces beer (1-1/2 cups)
2 tablespoons packed
brown sugar
1 tablespoon prepared
mustard
1 teaspoon chili powder
2-3 dashes bottled hot
pepper sauce
3 Sweet Vidalia onions,
sliced
3 tablespoons butter or
margarine
1 teaspoon chili powder
French-style rolls, split and
toasted
Sweet pepper relish
With fork, pierce holes in bratwurst, and place in plastic bag. In a medium bowl combine beer, brown sugar, mustard, chili powder, and pepper sauce. Pour over bratwurst; seal bag. Refrigerate for 6-12 hours, turning occasionally.
Fold a large piece of heavy foil in half to make about an 18-inch square. Place onions in center of foil. Dot with butter and sprinkle with 1 teaspoon chili powder. Bring up 2 opposite edges of foil; seal with a double fold. Fold remaining ends to completely enclose onions, leaving space for steam to build. Refrigerate the packet until ready to grill. Drain bratwurst, reserving marinade.
Ignite grill and bring coals to medium heat. Place bratwurst and onion pack on rack and grill for 20-25 minutes or bratwurst is done. Brush with reserved marinade halfway through cooking. Serve on toasted rolls; top with onions and relish.
Kay can be contacted at The Daily Record, 501-374-5103, or by e-mail at dbona5@att.net.
|
|