Sunday, June 17, 2018
As Rosemary House celebrates their 50th Anniversary this year, we would be remiss in not honoring dear old dad, Byron L. Reppert. Our father was such an important part of The Rosemary House. From the very beginning, he was responsible for the 'book work'. He would sit at his desk and complete all the necessary forms and information to keep the government happy. He's also the handyman that laid the original brickwork in the gardens behind the shop, creating a little cottage garden where mom would hold her garden talks. He was mom's mode of transportation as she never learned to drive. Whatever lecture she gave, he was there, tending shop in the back of the lecture hall. He loved to meet and greet people, and could always find a connection to continue the conversation.
While residing in NJ, and working as a sales representative for Atlantic Richfield, here he was captured in this photo helping one of his filling station clients with an Easter promotion in 1958.
And, after moving to Mechanicsburg, his community responsibilities included serving on the Borough Council, and he was elected Mayor in the mid '70s. He also enjoyed playing Santa, arriving on a firetruck to the enthusiastic smiles of the towns littlest people. This photo was taken with his son-in-law Phil and his adorable grandchildren, Jessica and Jacob.
If you have a fond memory of Byron, please share it on our Rosemary House Guest Book page!
Happy Father's Day, Dad!
Wednesday, June 13, 2018
Rhubarb has been in abundance in the veggie box we receive weekly from Spiral Path Farm, our certified organic local farm that offers membership in their Community Supported Agriculture (CSA) endeavor. Not really experienced with working with rhubarb, it has offered a new adventure in the kitchen. I found a recipe for Rhubarb Nut Bread in my well worn and tattered (so tattered it no longer has a cover) Penn Cumberland Garden Club A Bountiful Collection Cookbook. No longer in print, it features recipes, crafts, and gardening tips from members of the club.Rhubarb Nut Bread
2/3 c. vegetable oil
1 c. buttermilk
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
2-1/2 c. flour
1-1/2 c. diced raw rhubarb
1/2 c. chopped pecans
1/3 c. sugar
1 Tbsp. melted butter
Grease and flour two 8 x 4 x 3 inch loaf pans. Set aside. Preheat oven to 325 degrees. In a large mixing bowl, combine brown sugar, oil and egg. In a small measuring cup, combine buttermilk, soda, salt and vanilla. Add the milk mixture to the sugar mixture alternately with the flour, beating well after each addition. Gently fold in the diced rhubarb and pecans. Divide batter into two loaf pans. Mix the sugar with the melted butter. Sprinkle mixture over the loaves. Bake for 55 minutes, or until a cake tester inserted in the center comes out clean. Cool on wire rack.
This bread was very easy to mix together, and produces a moist and flavorful bread. Yummy!
Friday, June 8, 2018
An annual celebration in Sweet Remembrances is the Queen's Tea, typically held the first Sunday in June where we gather to celebrate the Queen's birthday at a festive afternoon tea. Matching china, colorful fragrant roses, and a menu that prominently features the queen quietly announces the courses to be served.
After toasting the queen with an Elderflower Cordial and Champagne Spritzer, the first course, a mixed veggie salad with a creamy honey balsamic vinaigrette was served.
The variety of sandwiches included a duo of petite Rose Petal Sandwiches (an homage to the Buckingham Palace Garden Parties held in June coupled with the blooming roses in the Rosemary House garden), Veggie Confetti Squares, Hearty Herb Cheese spread on Tomato Basil Bread, Artichoke Tomato Tea Sandwich on Rye and 1953 Coronation Chicken Salad on White Bread. This year, the Queen celebrated 65 years on the throne, the world's longest reigning living monarch.
For the scone course, we served the Traditional English Cream Scone alongside a slice of Apricot Coriander Pecan Tea Bread with fresh fruit.
Dessert featured a Raspberry& Lemon Battenburg Cake and a White Chocolate Tartlet with Raspberries. Special thanks to TeaTime Magazine for providing the recipe and detailed instructions to make this impressive cake. They share the recipe here if you are inspired!
Linking to Antiques and Teacups: Tuesday Cuppa Tea - Royal Tea. Ruth shares her beautiful collection of royal commemorative teacups and more!
Thursday, June 7, 2018
Special thanks to Nancy, aka Lemon Verbena Lady, for her gracious hostess gift of this beautiful bottle of Belvoir fruit farms Elderflower Cordial. Imported from England, this cordial is a naturally lovely infusion of flowers and fresh lemon, prepared with fresh elderflowers, real lemon juice and sugar. We recently celebrated our Queen's Tea, where we mixed the cordial with champagne and happily toasted the Queen. The fresh flavor of this cordial blended perfectly with the champagne. If you have an Aldi's near you, we have heard that it is available there. Otherwise, Amazon is also a source. They have a variety of tempting flavors including an elderflower and rose combination that simply sounds like summer tastes!
Friday, June 1, 2018
The 50th Anniversary celebrations and remembrances continue!
Here's a peek at the front desk of The Rosemary House over the years.
Be sure to visit our Guest Book on the Rosemary House website and share your thoughts!
|Bertha Peplau Reppert - 1970|
|Susanna Reppert Brill - 1973|
|Susanna Rebecca - 1981|
|Susanna Rebecca Reppert Brill - 2018|
We enjoy reading your memories and anecdotes.http://www.therosemaryhouse.com/contact-us/extras/guest-book/