Posted by: marthabernie | July 23, 2014


Another summer sangria recipe.

In a large pitcher, mix one 750 ml bottle dry white wine with 1/2 cup each gin and packed mint leaves, 1/2 English cucumber, sliced; 1/2 honeydew melon, cubed; and 3 tablespoons sugar.  Chill at least one hour or up to one day, serve topped with one cup seltzer.

Posted by: marthabernie | July 22, 2014

Croagh Patrick and Rosbeg, Westport, County Mayo, Ireland


Posted by: marthabernie | July 21, 2014

SHOP STREET, Westport, County Mayo, Ireland

005bAnother old view of Westport.

Posted by: marthabernie | July 20, 2014


My grandchildren loved breaded and fried (even sauteed) zucchini when they were small.  One of them still eats them but only this recipe.  This is much less expensive than buying the frozen ones, and of course, these are not processed.  I also sometimes bake these in the oven…just spray a baking sheet or oil well with olive oil, place the breaded zucchini on the sheet and spray again with cooking spray.


Whisk 1/2 cup each flour and cornstarch, 1/2 teaspoon kosher salt, one cup water and one egg in a bowl.  Combine two cups breadcrumbs and 1/2 cup grated pecorino in another bowl.  Slice 2 large zucchini 1/4 inch thick; dip in the batter, then dredge in the breadcrumb mixture.  Fry in 1/2 inch of oil at 350 degrees until golden.  About 3 minutes per side.  Drain on paper towels and season with salt and pepper.  Serve with mayonnaise mixed with chopped parsley and lemon juice.

Posted by: marthabernie | July 19, 2014

BRIDGE STREET, Westport, County Mayo, Ireland

006aAnother old photo.  Note the bay window on the extreme left and also the name GIBBONS on the shop on the right edge.

Posted by: marthabernie | July 18, 2014

St. Mary’s Catholic Church, Westport, County Mayo, Ireland

006bAn old view from Westport.

Posted by: marthabernie | July 17, 2014


If you can get either White Lily or Martha White flour for this recipe, it’s just that much better!


3-1/2 cups all purpose flour

1-1/2 tablespoons baking powder

1-1/2 teaspoons baking soda

1-1/2 tablespoons sugar

3/4 teaspoon salt

6 tablespoons butter, cut up and cold

2 cups buttermilk, cold

2 tablespoons melted butter

Preheat oven to 500 degrees F.  Grease a 9 inch square baking pan and 1/3 cup measuring cup.  Sprinkle 1/2 cup flour on rimmed baking sheet.  In a food processor, pulse 3 cups flour, baking powder, baking soda, sugar and salt; add butter.  Pulse to form coarse crumbles; transfer to bowl.  With rubber spatula, stir buttermilk into flour mixture until just combined.  With greased measuring cup, scoop dough onto floured baking sheet (makes about 9 biscuits).  Lightly dust mound with flour from baking sheet.  With floured hands, gently arrange mounds in 9 inch pan in three rows of three.  Brush with melted butter.  Bake 5 minutes.  Reset oven to 450 degrees F.  Bake another 15 minutes or until golden brown.  Cool in pan two minutes.  Carefully invert onto wire rack.  Serve warm.  Or cool, wrap tightly and store at room temperature up to 3 days.  To serve, reheat at 350 degrees for 10 minutes.

Posted by: marthabernie | July 16, 2014

WESTPORT, County Mayo, Ireland

007I have been scanning Westport photos and sending them to the Westport Historical Society as they are putting together a book on the town’s history.  Let me know if any of you have anything to contribute and I will put you in touch.  Michael Cusack’s shop is there on the left.  I think this may be the same Cusack family that produced Michael Cusack, the cyclist.

004This is a postcard view from 1907.  It must have been a very warm day for all those people to be on the beach!

Posted by: marthabernie | July 15, 2014

Highland Park California, 1940′s

001aThis is a photo from the 1940′s, after Aunt Annie’s husband, Walter Tweddell, passed away.  Ednah left San Francisco, where she worked in a beauty salon, and came to live with her mother in the little house in Highland Park.  Ednah opened her own salon there and worked full time until the early 1960′s.  Aunt Annie passed away in 1953 and is buried next to her husband at Forest Lawn Cemetery in Glendale, California.

Posted by: marthabernie | July 15, 2014


I really like curry, and I don’t make it often enough.  Here is a great casserole dish which calls for two teaspoons of curry powder; as most of you know, there are many types of curry powder.  I prefer a mild madras, and sometimes I add another teaspoon.



3 tablespoons olive oil

1 – 8 oz container sliced baby portobello mushrooms

1 red bell pepper, chopped

1 large yellow onion, chopped

1 tablespoon minced garlic

8 cups chopped cooked chicken

6 cups cooked jasmine rice

1 – 10 oz packaged frozen chopped broccoli, thawed

1 – 16 oz container low fat sour cream

1 – 10 oz pkg can cream of mushroom soup

3 cups shredded sharp Cheddar cheese, divided

1 cup shredded Swiss cheese

1 tablespoon fresh lemon juice

2 teaspoons curry powder

2 teaspoons salt

1/2 teaspoon ground black pepper

Preheat oven to 350 degrees F.  Lightly grease a 3 quart baking dish with nonstick cooking spray, set aside.  In a large skillet, heat olive oil over medium heat.  Add mushrooms, bell pepper, onion and garlic; cook 10 minutes, stirring occasionally.  In a large bowl, combine chicken, mushroom mixture, rice, broccoli, sour cream, soup, 2 cups Cheddar cheese, Swiss cheese, lemon juice, curry powder, salt and pepper, stirring to combine.  Spoon chicken mixture into prepared pan, and top with remaining one cup Cheddar cheese.  Bake 45 minute or until browned and bubbly.  Serve immediately.


Posted by: marthabernie | July 14, 2014

Dun Laoghaire Pier From the Royal Marine Hotel – About 1925

001Click on the image for a larger view.  Dun Laoghaire, County Dublin, Ireland.

Posted by: marthabernie | July 14, 2014

Bill and Ethyl Rodgers, Spokane, Washington

001bThis is my mother’s first cousin on the right, the daughter of her aunt, Anna L. Tweddell.  Ethyl married William Roscoe Rodgers in 1908 in Stevensville, Montana and in a few years they moved to Spokane, Washington where they lived until their deaths.  Bill (or Roscoe as he was sometimes known) was a master carpenter.  Interesting old truck on the right.  I think this has to be l940′s or maybe late 1930′s.  They had two children, Billy and Ritzanna Rodgers.

Posted by: marthabernie | July 14, 2014


Summertime is Sangria time!


In a large pitcher, mix one 750 ml bottle dry rose wine, 1/2 cup elderflower liqueur such as St. Germain, 1/4 cup brandy, 1 cup raspberries, and two medium white peaches, sliced.  Chill at least one hour or up to one day.

Posted by: marthabernie | July 13, 2014

Family Foursome

001cI think this photo was taken about 1928-1930, maybe even a little later.  That’s Ednah on the left, her brother Oscar Faulkner, then Ednah’s daughter Ruthanna Lewis, and finally Aunt Annie, Anna L. Tweddell by this time, having married Uncle Walter in 1923.  They appear to be standing in front of a boat or something…cannot figure out what that is in the background to the left of Ednah’s arm.

Posted by: marthabernie | July 13, 2014

1938 – California

003bMy mother and Larry in California, 1938.  There’s the Taylor Tot again, and my mother is wearing that dress she made the year before.  She certainly got a lot of mileage out of it as it’s in a lot of the photos from that period.

Posted by: marthabernie | July 13, 2014


Another way to serve pork tenderloin.


1 head radicchio, halved, cored and sliced into eighths about 3/4 inch thick

1 pound portobello mushrooms, stemmed, caps cut into 1/4 inch thick slices

1 tablespoon olive oil, plus more for drizzling

slat and pepper

1 pound pork tenderloin, cut on the bias into 1/3 inch slices and pounded to 1/8 inch thickness

Wondra flour

1/3 cup fresh sage leaves

1 tablespoon unsalted butter

2/3 cup Marsala wine

Preheat oven to 425 degrees F.  Spread radicchio on half of a rimmed baking sheet and mushrooms on the other half.  Drizzle with oil; season with salt and pepper.  Roast until barely tender, about 10 minutes.    Lightly dredge pork in flour.  Heat a large straight-sided skillet over medium heat.  Swirl in oil and cook sage until just crisp, one minute.  Remove from skillet.  Swirl in butter and cook pork in two batches until lightly browned around edges, one to 2 minutes on each side.  Return all pork to skillet.  Pour in wine and simmer until reduced to a glaze, about one minute.  Add radicchio and mushrooms, coat with sauce and serve.

Posted by: marthabernie | July 12, 2014


6-16-14 sandycoveIt was clear in Ireland for several days in June, no clouds, no wind, and warm weather…as high as 77 degrees…a real heatwave for them.  This was taken by a friend standing on Sandycove Beach at sunset, looking towards the Dun Laoghaire Pier.  You can see the two church spires on the horizon.

Posted by: marthabernie | July 12, 2014

Family of Three – 1938

002fMy mother and dad with brother Larry – 1938.  Probably January or February since my mother is wearing a coat!  Dad was 25 and Mom was not quite 23.  They look older to me for some reason.

Posted by: marthabernie | July 12, 2014


This is a great dish to serve with rice or rice pilaf.


1 pound large shrimp, peeled and deceined, tailes on

3 large eggs, beaten

1/2 cup finely grated Parmesan cheese

all purpose flour for dredging

1/2 cup chicken broth

1/4 cup dry white wine

2 lemons, one juiced and one sliced

1 tablespoon olive oil, plus more as needed

1 tablespoon unsalted butter

1/4 cup packed fresh flat leaf parsley leaves

Slice each shrimp along the back to open (butterfly) slightly.  Whisk together eggs and cheese in a shallow dish; place flour in another shallow dish.  Dredge shrimp lightly in flour, then coat completely in egg mixture.

Whisk together broth, wine and lemon juice; set aside. H Heat a large skillet over medium heat.  Swirl in oil, then butter.  Cook shrimp in 2 single layer batches, adding more oil between batches as needed, until golden, about 1-1/2 minutes on each side; transfer each batch to a plate when done.  Pour broth mixture into skillet and cook, swirling skillet, until reduced by half, 1 to 2 minutes.  Remove from heat, add lemon slices and parsley, and pour over shrimp.  Serve immediately.

Posted by: marthabernie | July 11, 2014

James Street, Westport, County Mayo, Ireland

008This looks to be a 1950′s photograph.  Click on image for a larger view.

Posted by: marthabernie | July 11, 2014

Cabin – Detroit

001hThis little photo has a lot of writing on the reverse side, but it’s very hard to read.  I can decipher that this was the cabin of Ethel Hersht, Detroit (I assume Michigan).  I think that’s a lake in the background.  Does look a lot like a lake cabin, doesn’t it?

Posted by: marthabernie | July 11, 2014


I love all kinds of cornbread.  Here is a recipe that uses whole grain flour as well as cornmeal.


1-1/4 cups yellow cornmeal, preferably whole grain

3/4 cup white whole wheat flour or all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup corn, fresh or frozen, thawed

1 large  egg

3/4 cup low fat milk

3 tablespoons canola oil

3 tablespoons honey or sugar

Preheat oven to 350 degrees F.  Coat an 8 inch square baking pan with cooking spray.  Whisk cornmeal, flour, baking powder and salt in  large bowl.  Pule corn and egg in a food processor or blender until almost smooth.  Add milk, oil and sugar (or honey), pulse until combined.  Add the liquid ingredients to the dry ingredients and stir until just combined.  Scrape the batter into the prepared pan, spreading evenly.  Bake until a toothpick comes out clean, about 25 to 30 minutes.  Let cool in the pan on a wire rack for at least 10 minutes.  Serve warm or at room temperature.


Posted by: marthabernie | July 10, 2014

WESTPORT HOUSE, Westport, County Mayo, Ireland

010This is an old photo from the 1920′s of Westport House, n Westport, County Mayo, Ireland.  Westport House is the home of the Browne Family, Earls of Sligo.  The site was once the home of  O’Malley Castle, Grace O’Malley, lady pirate, being the most famous of the bunch in this area.

Posted by: marthabernie | July 10, 2014

Larry’s First Birthday – June, 1938

002eLarry Ray Marlin, First Birthday Party.  I wonder what happened to that little table? Looks like one of my mother’s cakes.  I still have her old aluminum pan.

003cHere you get a view of two old cars.  That may have been my parents’ 1929 Chevy on the left but not sure.  Their first car had a rumble seat!  That’s Larry on the left, then with four unknown little boys, though one may have been a cousin.  That’s Loretta Hill in front looking to her left.

Posted by: marthabernie | July 10, 2014


I add about one cup of mixed vegetables to this recipe, just to get more vegetables into it.


1 pound extra lean ground beef

1/2 cup sliced green onions

1 cup thick salsa

1-1/2 teaspoons chili powder

3/4 teaspoon cumin

1 can (11 oz) mexicorn, drained

2 cups mashed potatoes (or use one pouch of loaded mashed potato mix) mixed with butter

1 cup milk

1/2 cup shredded cheddar cheese

1 medium tomato, sliced in thin wedges

tortilla chips

Cook ground beef in 10-inch skillet with 1/4 cup of green onions over medium heat about 7 minutes, stirring occasionally until beef is cooked, drain well.  Stir in salsa, chili powder and cumin.  Spoon corn evenly over beef mixture in skillet.  Cover and cook over low heat until thoroughly heated.  Spoon potatoes over corn in skillet, spread evenly.  Sprinkle with cheese and remaining 1/4 cup green onions.  Cover, cook over low heat for about 5 minutes or until cheese is melted.  Arrange tomato wedges in spoke fashion over potatoes; Garnish with tortilla chips around outside edge of skillet.

005This first image is Bridge Street in Westport, County Mayo, about 1910-1915.  The photo below shows the same view in the 1940′s.


Posted by: marthabernie | July 9, 2014

Unknown Building

001gAnother unknown snapshot.  No idea what this building was or where, but based on age, I would guess somewhere in Washington State.

Posted by: marthabernie | July 9, 2014


This recipe takes about ten minutes to prep and about thirty minutes to cook.


8 oz cooked spaghetti

1/3 cup panko bread crumbs (Italian flavor)

1/3 cup shredded Parmesan cheese

4 boneless skinless chicken breasts, flattened slightly

2 cloves garlic, minced

1 – 18 oz jar tomato cooking sauce or spaghetti sauce

1 cup shredded mozzarella cheese

Cook and drain spaghetti as directed on package.  In a large plastic resealable bag, mix bread crumbs and Parmesan cheese.  Shake each chicken breast in bread crumb mix, set aside.  In a large skillet, heat 2 tablespoons oil over medium heat.  Stir in garlic; cook until garlic starts to brown.  Add chicken breasts, cook 6 to 10 minutes, turning once, until browned.  Pour cooking sauce around chicken; sprinkle chicken with remaining bread crumb mixture and mozzarella cheese.  Heat to boiling.  Cover, reduce heat to medium.  Cook 5 to 8 minutes or until juice of chicken is clear (at least 165 degrees F) and cheese is melted.  Serve with spaghetti.

Posted by: marthabernie | July 8, 2014

The Bath Hotel, Westport, County Mayo, Ireland

040Another one of the images I am submitting for the upcoming history of Westport book being published later this year by the Westport Historical Society.  Click on the image for a larger view and you will be able to see the two men in the boat and the man and woman to the left of the hotel.  She has on a long dress.

Posted by: marthabernie | July 8, 2014

Mom, Larry and Guests – 1938

002cThat’s Delia Rich Hill holding daughter Loretta on the left and my mother, Anna Shank Marlin, holding my brother Larry.  I think this was taken when they had Larry’s first birthday party.  Below another photo of Larry and Loretta (and my mother’s knees–she never wore her skirts above her knees and always wore her stockings with garters below the knee!).


Posted by: marthabernie | July 8, 2014


This recipe can be done ahead and refrigerated.


1 loaf (one pound) French bread, cut into 1/2 inch slices

2 tablespoons Dijon mustard

8 oz thinly sliced cooked ham

8 oz thinly sliced Swiss cheese

4 eggs

2 cups milk

1/4 cup grated Parmesan cheese

1/4 cup panko bread crumbs

2 tablespoon chopped fresh parsley

3 tablespoons butter, melted

Arrange half of the bread slices in 13 x 9 inch glass baking dish, overlapping as needed.  Brush bread with mustard.  Top evenly with ham and cheese, overlapping as needed.  Top with remaining bread slices, arranging them over first layer of bread slices to make sandwiches.  In medium bowl, beat eggs and milk with wire whisk until well blended.  Carefully pour over sandwiches.  Cover, refrigerate at least one hour but no longer than 12 hours.  Meanwhile, in small bow, mix Parmesan cheese, bread crumbs, parsley and butter.  Set aside.  Heat oven to 375 degrees F.  Sprinkle crumb topping over casserole.  Bake uncovered 30 to 35 minutes or until sandwiches are puffed up and golden brown.

Posted by: marthabernie | July 7, 2014

Rosbeg and Clew Bay, Wetsport, County Mayo, Ireland

038Click on the image for a larger view.

Posted by: marthabernie | July 7, 2014

Unknown Woman and House

001fAnother unknown snapshot, though it was printed in San Antonio, Texas, and I would say it’s from the 30′s.

Posted by: marthabernie | July 7, 2014


1 cup crushed round wheat crackers (bout 28)

3 tablespoon butter, melted

2 – 8 oz packages cream cheese, softened

1/4 cup heavy cream

2 eggs

2 cups finely shredded Swiss cheese

1 cup chopped fully cooked ham

1/2 cup chopped drained roasted red bell peppers

4 medium green onions, sliced

2 tablespoons chopped fresh or 1/2 teaspoon dried thyme leaves

1 package assorted crackers

Heat oven to 350 degrees F.  Mix crushed crackers and butter until well blended.  Press evenly in bottom of springform pan, 9 x 3 inches.  Bake 8 to 10 minutes or until golden brown.  Beat cream cheese in large bowl with electric mixer on medium speed until smooth.  Add whipping cream and eggs; beat until smooth.  Stir in cheese, ham, bell peppers, onions and thyme.  Spoon evenly over crust in pan.  Bake 45 to 50 minutes or until center is set.  Run knife around edge of cheesecake to loosen.  Cool completely, about one hour.  Cover and refrigerate at least two hours but no longer than 48 hours.  Remove side of pan, place cheesecake on a serving platter.  Cut into wedges, serve with crackers.

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