Meet the Royals

It’s been said that if you search long enough through your family tree, eventually we all end up being related to royalty.

Joshua Taylor, president of the New York Genealogical & Biographical Society, writes that “In the US, millions can trace their ancestry back to European royalty through ‘gateway ancestors’ — early colonial Americans with documented lineage to royal lines.” Today, “these ancestors often have millions of living descendants who can claim royal descent. The odds are increased the longer a family has been in a country or region.”

And we’ll never be royals, it don’t run in our blood. That kind of lux just ain’t for us, we crave a different kind of buzz.

Lorde, 2013
Phillip 2, Duke of Savoy
(1438 -1497)

Last week I wrote about my Great Grandfather and some of his life as a pioneer in Colorado, US. And the family album has entries for ancestors stretching back to the settling of Connecticut in 1658.

There is very little written about my Father’s family (my Great Grandfather came over from Germany in the late 1880s). However, on my Mother’s side of the family there is a wealth of information to be gone through. Her ancestors were among the founding fathers of our nations, tracing lineage back to Thomas Ranney of Connecticut in 1658. All that has been documented in our family book, “The Ranney-Willis Family 1658-1967.” But it is the Ranney side of the family that seems to gone on forever into the distant past.

What if I looked on FamilySearch and, using their family tree software, scrolled back through ancestors who might lie outside of the materials available to our family’s researcher back in 1967? I wondered if I might indeed find some royal connection or titled ancestor, a coat of arms or a family crest waiting to be framed and hung on our walls.

Phillip II, Duke of Savoy was the first name to pop up in my search. Aha! Royalty indeed! Phillip was born February 5, 1438 and died November 7, 1497. Philip II apparently had 6 wives and possibly 34 children, though there seems to be considerable overlap in the dates and perhaps some were counted more than once.


Louis, Duke of Savoy (1413-1465)

Louis Duke of Savoy, was born February 24, 1413 . He died January 29, 1465 (reigned 1440-1465). What I found of particular interest was that, in 1452 he received the Shroud of Turin from Margaret de Charny, who had inherited it from her father, Geoffrey II de Charny.

Geoffrey had inherited it from his father, Geoffrey I de Charny of Lirey, France, who had received it as a dowry from his wife, Jeanne de Vergy of Besancon, France. The history of the shroud from the 15th century is well recorded. In 1578 the shroud was transferred to Turin and held by the House of Savoy until 1946, at the end of the Kingdom of Italy and bequeathed to the Holy See in 1983.

The Shroud of Turin, from Wikipedia.

The ancients seem to have been a prolific lot with many wives and children being recorded. Humbert II had 17 children. Thomas I had 16 children. Philip II apparently had 6 wives and possibly 34 children, though there seems to be considerable overlap in the dates and perhaps some were counted more than once. But with progeny running all over the castle, it’s easy to see how, generations later, it wouldn’t be hard to find a royal ancestor.

My search along the genealogy trail grows cold with Count Humbert I of Savoy, 980-1042. But really, who needs to go back over a thousand years tracing their ancestry if they aren’t, well, Royals?

Digging in the Past

Recently I came across an old, xeroxed copy of the genealogy on my Mother’s side of the family. It had been researched and written back in the early 1970s and detailed a family tree stretching back over 350 years, to an ancestor in Middleton, CT in 1658. The lives of the Willis and Ranney families seem to have been well-documented. I never met my mother’s father, Orlo Willis, he passed away in 1944 and there appears to be little to know about him. But of his relatives, there is a great deal to be known, much of which was put down in the family history.

I’ve been very taken with a written account my great grandfather (on my mother’s side) left to his son Sidney. Sidney was my grandfather’s younger brother and was living in Shanghai, China with his aunt and uncle at the time this letter was written in 1925.

The account of life in turn-of-the-century Colorado is what I find so fascinating in this collection of family memories. My great great grandfather, Willet Ranney Willis Jr. , after a business failure in his hometown of Brownsville, New York, packed up his wife and five children and took a train out to Colorado to join his brother. Below is a selection from a letter written by his son, Frank. Frank would have been 58 years old at the time.

From a letter written by Frank Grimes Willis to his son Sidney on April 12, 1925

  “When we left New York in November 1872, there were five of us little tots from six years down to six weeks. On the way out west we all came down with the whooping cough and we had a real time on that train. Each one had a bag of camphor around the neck and we took proper turns in coughing. 

While crossing the plains we saw herds of Buffalo and of Antelope and one of the herds of Buffalo I can see now in my mind as it stretched like a long dark winding string across the prairie, then when the train came close they started to run and some of the men shot some of them and the train was stopped to take them on. From Pueblo (Colorado) we made the trip in covered wagons to what was then known as Spanish Peaks, the name given to the Post Office in the Cucharas Valley at the foot of those grand peaks and about twelve miles from them. 

Father went into the sheep business and so we moved into the mountains in Summer where there was plenty of pasture and then in Winter moved back to the valleys where the snow fall was less and the weather milder.

The country was wild. Deer passed by very often and grouse were seen whenever we left the main trails, and often while following these trails. Bear were often seen and sometimes quite bold. The fear that these animals would catch the little boys out after the cows, usually on foot and through the dense timber, caused Mother many uneasy hours. 

The ranch when we moved onto it consisted of possibly twenty acres of plowed land, five acres of meadow part of which was so rough it had to be cut with a scythe, and the remainder of brush and hill sides. We first fenced the tillable land, when not busy with crops, and then cleared a lot of the brush land and plowed it, gradually coming to the building of barn, sheds and corrals.

I recall that Father bought two young colts and they grew to be good-sized horses and made a fine team, but as soon as they were well broken he sold them, feeling that he could not afford to lose them, and in those wild days horse stealing was as common as automobile stealing now. If caught the thief was much less leniently dealt with but with many miles of wild country and slow means of travel, and no telegraph or telephone, they were not often apprehended.”

Frank Grimes Willis, my mother’s grandfather, author of the letter to his son, Sidney.

It’s hard to even think of a time when buffalo roamed the country in great herds across the plains, or of a time when you had to take into consideration whether or not horse thieves would run off with your animals. I grew up watching “Gunsmoke,” “Ponderosa,” “Wagon Train” and a host of other TV westerns. Coming across this family history has put me square into the early days of our country and life in “the Wild West” in a way those shows never could. No wonder I still consider myself a part of the West!

Zucchini, Really?

Like many people, the quarantine, stay-at-home, shelter in doors orders we have been living under for these past many weeks have caused disruptions we had never expected. Our work schedules have been disrupted, whether you have been furloughed or have adjusted to working online. Our recreation, family time, or even shopping for necessities have changed dramatically. In our own lives, one of the things that has changed, hopefully for the better, has been our meals.

While I have always enjoyed cooking and trying new recipes, I’ve never been much of a meal planner. We’ve always had ready access to a local grocery and farmers markets. I would shop every two or three days and plan meals based on what looked good, what was on sale, or even what I had seen browsing a magazine while sitting in my dentist’s waiting room. But plan and shop for a week or two in advance? Never happen.

So the first time my wife came back from our local Giant grocery and reported what she had found—empty shelves, bread aisles picked clean, meat coolers cleaned out— well I was shocked. And worried. What if this lasted for more than two or three days? Like many of us, I found that it was too late to stock up the pantry and freezer. If you hadn’t already been putting away that extra pound of hamburger or loaf of bread, well good luck friend. But we lived thru snowmageddon and blizzards before, power outages and hurricanes. Surely after a week, all would return to normal. We are still waiting for that to happen.

Which brings me to zucchini. Last week I stopped at our local international foods grocery, Lotte. One of the things I love about shopping there is the amazing selection of fruits and vegetables. So wandering the aisles, trying to keep my face mask on and pick up veggies using a plastic bag so as not to touch anything else, I filled my cart. Like a man liberated from a low calorie diet, I just grabbed stuff. When I got home, I had baby bok choy, plantains, Thai eggplant, scallions, garlic. And zucchini. 

But no plan how to use any of these foods. No menus, no recipes, just plastic bags full of my winnings. 

The bok choy and scallions ended up in a Korean meal with bulgogi (thank you Suki). Plantains became Puerto Rican pastelon. And the eggplant ended up in a casserole. But a week later the zucchini still lay in the bottom of my crisper. So two of them went into zucchini bread. That was easy. But the rest? What to do, what to do.

When I can, I reach back to my Dad’s cooking for inspiration. Nothing fancy, meat and potatoes kind of cooking, but he always had zucchini in the garden. And he always prepared it the same way, fried up with onion and green peppers. Which I had. So that’s what we had, though I’ve added seasonings that my Dad had never seen (and truthfully would never have used). And I like garlic more than he did. And I don’t think he ever bought olive oil. But still the same, here’s Dad’s fried zucchini with onions and peppers. Dressed up with pimientos and seasoned with Sazon.

Bueno provecho! Thanks Dad.



More Coffee, Please

I’m not really sure when I first starting drinking coffee as a beverage choice and not milk, or soda, or even water. “I’ll have coffee, please, cream and sugar if you have it.”  It probably coincided with late night trips to Denny’s or some other local stop that served breakfast at all hours, after a night of partying with the boys. It could have been when I would pour a cup from Dad’s percolator after it had just finished, before it had a chance to turn dark and bitter from sitting on the counter on a Saturday morning. 

I do know I was an avid coffee drinker in high school and would sit up evenings with my sister-in-law’s Mom and friends, talking about life and what it was like to work in Reno’s casinos before Reno became—bigger. There were small cafe’s and coffee shops in town back then but this was long before Starbucks invented four dollar lattes and drizzled caramel on everything. Coffee came in a cup—one size only, though occasionally you could get it in a mug. 

One of my life goals has always been to work as a barrista. I don’t know why: I have a terrible memory and couldn’t possibly manage more than one order at a time. So it was with a pride verging on envy that I learned one of our family friends had started a coffee shop out in the Portland, Oregon area. Deb and I had an opportunity to visit soon after they opened and it was everything I could imagine a neighborhood coffee shop might offer. Comfortable seating, warm sunlight pouring in, an eclectic mix of furnishings and really nice staff, people who talked to you with more than a “got it” when you placed your order.

Insomnia Coffee Company, July 2007

Thirteen years later and Tyler, Evan and the crew now have five shops in the Hillsboro—Beaverton area. I’ve been to all of them, I make it a point to stop by at least one when we travel to Oregon, and I couldn’t be prouder of them. I’m partial to their shop in Cannon Beach but it could just be that the view makes the coffee taste even better. The times we are in now have been hard on everyone, especially small business owners. But knowing these guys and their commitment to the community, and coffee, I think they are going to come out of this even stronger. When they do, I’m ordering a coffee, make that a latte. A large one. 

I think Tyler was surprised to see us!

If you are in the Hillsboro area, stop by and support this local business. And you can always order their coffee online. http://insomniacoffee.co

Cooking by Color

One of my favorite local restaurants has a dish that I just love: Hong Kong-style sea bass served over spinach with rice. But it isn’t a plate that will travel well as take out; and besides, a great part of eating out is enjoying the restaurant ambiance. What can I create at home that might be similar?

I found fresh salmon steaks at our local market. In the produce department they had a Swiss chard that I’ve never tried before, ruby red and absolutely gorgeous. Would it be possible to create a variation on their dish? Why not try? Salmon is quite a bit more affordable than sea bass and I love how easy it is to cook.

Incredible color, so crisp the stalks nearly snap off. After washing, into the pot with a bit of sesame oil, garlic powder, and ginger powder. High heat, then cover and set on low heat until the leaves cook down.

It always surprises me how much volume these leafy vegetables lose on cooking. Two bunches were plenty for four people. The sesame oil and ginger give a light Asian feel to the dish that I find appealing and a change-up from my usual “cook it with bacon” approach.

Two salmon steaks marinated in teriyaki sauce for 30 minutes. Cover with foil and bake for 30 minutes at 350. I’m a big fan of garlic so these got an extra sprinkle.

Teriyaki salmon served with ruby red chard and rice. And to keep the color theme going, strawberry shortcake for dessert. Enjoy!

Discovering Family Recipes

Lately I’ve been on a sort-of comfort food quest. I suppose it has a lot to do with all of us being quarantined, our typical schedules disrupted and travel restricted. Usually when I’ve got an urge to try something new for dinner, we just get on Yelp and see what’s near us, what looks good and go.

These are different times and I really do prefer to try and make it at home rather than ordering curbside pick up or delivery. With that thought in mind, I’ve been in search of recipes from my wife’s Puerto Rican heritage, either foods her Mother used to make, or dishes we have enjoyed on our visits to the Island. This week I tried my hand at another family favorite, Pastelon. It’s  essentially a layered dish similar to a lasagne, though made with plantains, accompanied by red beans and rice.

I’ve acquired several cookbooks of Puerto Rican cuisine thru the years, the one I turn to most often is Puerto Rican Cookery. But like many guys with only rudimentary kitchen skills, I prefer a cookbook with more pictures, and definitely fewer steps to success. So I’ve turned to the internet, especially YouTube videos for a little help in the kitchen. From making mofongo with shrimp, to pasteles and now pastelon, these often-home-made videos are just the thing for a guy with a short attention span.

Another quality I’ve appreciated about this online cooking resource: I like recipes that feature process over precision. Too many measured ingredients, finessed or tricky processes aren’t for me. “Salt to taste” or “cook for about 45 minutes” are my strengths.

So, for your consideration, my picture-book recipe guide to pastelon. With a few brief explanations as needed. Let me know how you like it in the comments below.

For the picadillo, simmer bell peppers and onions, then add ground meat (I prefer ground pork) and plenty of Adobe, sofrito, oregano for aromatics. This dish is all about the contrast between the sweet plantains and the savory meat layers. Red beans and rice are a great accompaniment. For this size of dish (9″x 9″ baking pan) I used four ripe plantains.

Slice the plantains and fry until golden, drain on paper towels, then start your first layer. An egg wash will help bind the ingredients. Similar to a lasagne, I layered grated mozzarella cheese over the meat layer.

A layer of plantain, egg wash, a layer of meat, and then a layer of cheese. Repeat for a second layer. I topped off with mozzarella and grated cheddar cheese to provide a little color. Bake at 350 degrees for about 45 minutes.

The final dish, served with the red beans and rice, is incredibly satisfying. It was more work than I had expected, which might explain why Yolanda only prepared it on special occasions. The aroma of sweet plantains and I’m longing for another visit to Puerto Rico. Enjoy!

If you enjoy YouTube cooking videos, here is the link to the one I watched. https://youtu.be/Ri-U8-95CG0

An excellent cookbook, I highly recommend Puerto Rican Cookery, by Carmen Aboy Valldejuli

We’ve Been Through This Before

For the past three weeks I have been house-bound, self quarantined would be today’s expression, not from any result of Corona virus but as I recover from knee surgery.

During that time, I have tried to follow online the progress of the US response to increasing numbers of afflicted individuals and communities across America. School closures, limiting the size of groups, church worship services going to online streaming rather than meeting in person, work schedules allowing for telework, and job loss: all of these have affected our family as well as countless families in our communities.

But what has struck me personally have been the food shortages at our local grocery. While the President has urged Americans to use restraint, not to hoard, that there is plenty of material in the supply line, it still seems as if many of the items we put on our shopping list are not available. Who would have thought that, along with toilet paper, there wouldn’t be any ground beef or milk, let alone bread, in the grocery aisles?

WWII rationing from The Ames History Museum. https://ameshistory.org/content/world-war-ii-rationing-us-homefront

Which in turn got me thinking of rationing and the days during World War 2 and America’s response during that time period. The Greatest Generation stepped up with a resilience I’m not sure we are seeing yet in our people. While President Trump has said that we are in a war with an invisible enemy.


“I do, I actually do, I’m looking at it that way,” Trump told reporters during a press briefing at the White House when asked whether he considered the U.S. to be on a wartime footing. “I look at it, I view it as, in a sense, a wartime president. I mean, that’s what we’re fighting.

“To this day, nobody has ever seen like it, what they were able to do during World War II,” he continued. “Now it’s our time. We must sacrifice together, because we are all in this together, and we will come through together. It’s the invisible enemy. That’s always the toughest enemy, the invisible enemy.”

https://www.politico.com/news/2020/03/18/trump-administration-self-swab-coronavirus-tests-135590


I asked my Mom, who was 12 at the start of WWII, what she remembered about the time, especially how food rationing would have affected her family. Her responses really had more to say about the change in America over the past 70 some odd years than any individual shortage of TP.

“We were not allowed to read newspapers nor listen to the radio. What money I made baby sitting and house cleaning for other people, Mother kept. She did send me to the store once  to buy Snowflake Soda Crackers for 31 cents.  I know leather was rationed, but we only got one pair of shoes a year, so that was no problem.  Meat was rationed , but we could not afford it anyway, sothat didn’t affect us. We had cows, so lots of milk;  we had chickens so we did have chicken on Sunday; usually with a soldier or two, or sailors.

The Arrowhead Springs Hotel in the foothills beneath the big bare arrow head on the mountain had been turned into a naval hospital.  Mother would call the USO and have them send a couple of guys out for Sunday dinner.   And we had plenty of eggs.  Mother did not tell us what anything cost, nor whether it was difficult to get anything.  We didn’t go shopping; Mother made most of our clothes…at least  the girl’s.

Mom (third from right) with her siblings.

I don’t think we were affected all that much by the rationing.  We got hamburger and made spaghetti…big pots of it.  We grew vegetables, had a small orchard of fruit trees, orange and lemon and a few others. (They were living in Southern California at the time.)

From the time I was about eight, we had dancing and music lessons; we sang in the children’s choir at church, played in the children’s orchestra on Wednesday at the high school, and on Saturday at the high school during the summer.  We belonged to the Y, and had library cards. We were really very busy.” Lora Lea Willis Chamberlin

For an interesting perspective on rationing during that time, take a look here: https://ameshistory.org/content/world-war-ii-rationing-us-homefront

We Met a Neighbor

We met one of our neighbors over the weekend. Which, on the face of it, shouldn’t be that unusual. But we’ve been in our townhome nine months now and so far we’ve only met the couple who lives next door to us. And that was only after I knocked on their door to offer our parking place (they appeared to be planning for a party, which turned out to be a baby shower).

When we moved into the culdesac of townhomes, I was certain we would soon get to know all the neighbors. After all, being retired I’m home most of the day, I walk up to get the mail at the community mailbox, I take the trash out twice a week. Surely we would be getting to know our neighbors soon, even if this is a community in which everyone seems to work during the day.

Our previous home was a single family split level in a small community. For a time I had served on the Home Owners Association. Whenever there was a major snow storm or other weather-related event, the neighbors would all be out either shoveling driveways and sidewalks, or walking thru the neighborhood looking for storm damage. And as an association member, I met a lot of people at our community festivals. It seemed natural to me then that we would soon know everyone in our new community. Not so.

Deb and I were napping in the living room when I heard a knock at the door. We have a doorbell so I just ignored the sound. But a few minutes later, they nocked again, a little louder, a bit more insistent. Since I’m not very mobile while recovering from surgery, Deb had to get up and check the door. She was met with a woman standing there holding several plastic bags, her purse, and something covered in a dish towel. 

Allison, our neighbor three doors down, explained that she had been wanting to meet the “new neighbors” for sometime now but hadn’t found a convenient time. She explained that she hadn’t seen us for several days and thought perhaps something was up? 

Dish towel

But this really floored me: she handed us a fresh-baked loaf of sourdough bread, carefully wrapped in a towel, as a “welcome to the neighborhood” gift. Who does that anymore? I asked if she was from the Midwest but she said no, from the Seattle, Washington area. That explained the sourdough bread, which she explained was her “go-to” bakery gift item. My favorite, I exclaimed!

She stayed for twenty minutes or so, we learned about their family, shared about what drew us to the area and why we were downsizing, and expressed how we hoped to be better neighbors. 

We got a chance to really meet a neighbor, and as life would have it, they are getting ready to move. 

The second is this: ‘Love your neighbor as yourself.’ There is no commandment greater than these.” Mark 12:31