Haunted Mansion? Srsly. Oh, and Clam Chowder!
Haunted Mansion? Srsly.
So…as you all know the saga of my .08 DUI story, I have a juicy update for you. I have finished my DUI classes as required by the DMV (w00t), and this Saturday will be the last day of five that I have of doing community service.
I had been told many, many horror stories of wearing orange vests and being hauled up the mountain side to cut down trees with a chainsaw (they should not give these to horror writers), or cleaning public park restrooms, or picking up trash along the freeway. I got my assignment three weeks ago, and without giving away what this place is, I can only describe it as a non-profit sort of thing in a gorgeous historical old single family mansion nestled very remotely in the North Bay. I’m omitting the name only because I’m not sure its public knowledge that they get volunteers from the Sheriff’s department work program.
The Muppet drops me off and picks me up, then gets the use of my vehicle for the day. The winding ride was a bit on the treacherous side in the rain, through one-lane roads and up a mountain, past flooded park roads and creekbeds and along a little one lane road that had a mud slide problem already in full swing. Last weekend, however, it was gorgeous, and the primrose was in full bloom.
When we got to the place, it was breathtakingly beautiful - a three story HUMONGOUS Great House, with beautiful heart-shaped garden in front (this would give it away to anyone in the 'know'), winding paths throughout what I can only call a “compound”, and many other unique things…several coyotes and one rather curious mountain lion.
Essentially, I wound up working in a very cool, very old, and very haunted mansion. There is a wonderful story about how the house was built and why, and by whom and for what purpose. As all good haunted houses come with, it is of course a love story. I’m told you can see some of its rooms on various historical shows throughout the various Discovery Channel and History Channel episodes, for reenactments and such too.
I wound up doing work in rooms that the other staff would not go into, or not go into alone. I was told wonderful stories about a certain male ghost pushing her (the staff member telling me) down a certain set of stairs, and that someone indeed did die on those steps. I was told of another (the same, perhaps) male that haunts the 2nd floor, and often the guests complain about him and several psychics have been there all with the same account of the angry gentleman on the 2nd floor…I smelled the distinct scent of burning wax candles upon the landing of the 2nd floor at the top of the stair case, and the warmth of them on my person - despite there being no heat and very little light in the old building itself. Most thermostats registered 60-62 degrees throughout the 3rd floor.
I spent time in the spookiest room on the third floor, which has a temperature far below any other room in the house, and an ominous hole in the brick that leads no where, seemingly set for no reason at all (not the type you’d have for a wood burning stove or pipe). It's called the "sewing" room. I explored nooks and strange little rooms, lots of wonderful hidden doors, and lots of interesting old things.
At the end of two days, I was also offered a job. I'm considering coming back for some weekends in the summer.
I find it incredibly ironic that they sent a horror writer to a great old ominous and haunted mansion in the middle of no where as…punishment.
On Saturday evening I made the Muppet some of my home made clam chowder...only I couldn't find the base recipe I originally modified from the Frugal Gourmet, but what I created will go down in history as the BEST. CHOWDER. EVER.
Vegans beware, this is not for you...but those of you who can do dairy and seafood, just omit the bacon and bacon drippings/fat, and use Extra Virgin Olive Oil as a substitute.
Here is the yumminess...oh, and by the by....you may want to cut this in half, as it makes 12 servings easily.
INGREDIENTS
4 cans clams, drained with juice set aside
3 1/4 cups vitamin D milk
2 cups half and half
1/4 cup fresh chopped parsley
2/3 cup fresh chopped basil
2 ribs celery
6 scallions, diced (save green ends and chop for chives)
1/2-2/3 cup flour
3 large russet potatoes cubed and boiled (mash half of them)
2/3 of a large yellow onion, finely chopped
6 cloves garlic, minced
Thyme to taste
Oregano to taste
Cayenne pepper to taste
Sea Salt and Fresh ground pepper
1/12 sticks unsalted sweet butter
6 strips bacon (maple or hickory) chopped
1/4 cup bacon fat/drippings
Combine the clam juice with the milk and set it aside. In large stock pot heat bacon fat, 1/2 stick of butter, garlic, onions, celery, and a pinch of the fresh herbs at a time. Add another 1/2 stick of butter, more herbs and repeat. Cook until the onions are translucent, then add the rest of the herbs along with the thyme and oregano. (you are making a roux). Add flour and stir until incorporated, then cook while stirring frequently for 5 mintues. Slowly add the milk/clam juice mixture, stirring it in until incorporated.
Simmer for 10-15 minutes. Add potatoes, both mashed and cubed. Stir to incorporate, then add cayenne, clams, and bacon bits. Stir in half-n-half slowly, then simmer for 10 more minutes.
Add chives to garnish in bowls. Serves 12!
So…as you all know the saga of my .08 DUI story, I have a juicy update for you. I have finished my DUI classes as required by the DMV (w00t), and this Saturday will be the last day of five that I have of doing community service.
I had been told many, many horror stories of wearing orange vests and being hauled up the mountain side to cut down trees with a chainsaw (they should not give these to horror writers), or cleaning public park restrooms, or picking up trash along the freeway. I got my assignment three weeks ago, and without giving away what this place is, I can only describe it as a non-profit sort of thing in a gorgeous historical old single family mansion nestled very remotely in the North Bay. I’m omitting the name only because I’m not sure its public knowledge that they get volunteers from the Sheriff’s department work program.
The Muppet drops me off and picks me up, then gets the use of my vehicle for the day. The winding ride was a bit on the treacherous side in the rain, through one-lane roads and up a mountain, past flooded park roads and creekbeds and along a little one lane road that had a mud slide problem already in full swing. Last weekend, however, it was gorgeous, and the primrose was in full bloom.
When we got to the place, it was breathtakingly beautiful - a three story HUMONGOUS Great House, with beautiful heart-shaped garden in front (this would give it away to anyone in the 'know'), winding paths throughout what I can only call a “compound”, and many other unique things…several coyotes and one rather curious mountain lion.
Essentially, I wound up working in a very cool, very old, and very haunted mansion. There is a wonderful story about how the house was built and why, and by whom and for what purpose. As all good haunted houses come with, it is of course a love story. I’m told you can see some of its rooms on various historical shows throughout the various Discovery Channel and History Channel episodes, for reenactments and such too.
I wound up doing work in rooms that the other staff would not go into, or not go into alone. I was told wonderful stories about a certain male ghost pushing her (the staff member telling me) down a certain set of stairs, and that someone indeed did die on those steps. I was told of another (the same, perhaps) male that haunts the 2nd floor, and often the guests complain about him and several psychics have been there all with the same account of the angry gentleman on the 2nd floor…I smelled the distinct scent of burning wax candles upon the landing of the 2nd floor at the top of the stair case, and the warmth of them on my person - despite there being no heat and very little light in the old building itself. Most thermostats registered 60-62 degrees throughout the 3rd floor.
I spent time in the spookiest room on the third floor, which has a temperature far below any other room in the house, and an ominous hole in the brick that leads no where, seemingly set for no reason at all (not the type you’d have for a wood burning stove or pipe). It's called the "sewing" room. I explored nooks and strange little rooms, lots of wonderful hidden doors, and lots of interesting old things.
At the end of two days, I was also offered a job. I'm considering coming back for some weekends in the summer.
I find it incredibly ironic that they sent a horror writer to a great old ominous and haunted mansion in the middle of no where as…punishment.
On Saturday evening I made the Muppet some of my home made clam chowder...only I couldn't find the base recipe I originally modified from the Frugal Gourmet, but what I created will go down in history as the BEST. CHOWDER. EVER.
Vegans beware, this is not for you...but those of you who can do dairy and seafood, just omit the bacon and bacon drippings/fat, and use Extra Virgin Olive Oil as a substitute.
Here is the yumminess...oh, and by the by....you may want to cut this in half, as it makes 12 servings easily.
INGREDIENTS
4 cans clams, drained with juice set aside
3 1/4 cups vitamin D milk
2 cups half and half
1/4 cup fresh chopped parsley
2/3 cup fresh chopped basil
2 ribs celery
6 scallions, diced (save green ends and chop for chives)
1/2-2/3 cup flour
3 large russet potatoes cubed and boiled (mash half of them)
2/3 of a large yellow onion, finely chopped
6 cloves garlic, minced
Thyme to taste
Oregano to taste
Cayenne pepper to taste
Sea Salt and Fresh ground pepper
1/12 sticks unsalted sweet butter
6 strips bacon (maple or hickory) chopped
1/4 cup bacon fat/drippings
Combine the clam juice with the milk and set it aside. In large stock pot heat bacon fat, 1/2 stick of butter, garlic, onions, celery, and a pinch of the fresh herbs at a time. Add another 1/2 stick of butter, more herbs and repeat. Cook until the onions are translucent, then add the rest of the herbs along with the thyme and oregano. (you are making a roux). Add flour and stir until incorporated, then cook while stirring frequently for 5 mintues. Slowly add the milk/clam juice mixture, stirring it in until incorporated.
Simmer for 10-15 minutes. Add potatoes, both mashed and cubed. Stir to incorporate, then add cayenne, clams, and bacon bits. Stir in half-n-half slowly, then simmer for 10 more minutes.
Add chives to garnish in bowls. Serves 12!