On September 13, 2015, I helped celebrate the Stalwart Life of Eliza Spalding Warren. I wrote and read a poem at the Brownsville, OR cemetery where the DAR paid tribute to commemorate her life. Here's the poem I wrote for her. It could be a poem for many of the women I've come to know in history...and in my life. Maybe even you!
Melt 1/4 cup butter in medium size saucepan on low heat.
Add 1 cup brown sugar and stir until blended. Remove from heat and cool slightly.
Add 1 egg and stir thoroughly.
Mix 3/4 cup flour, 1 tsp. baking powder and 1/4 tsp. salt in small bowl. Add to mixture in sauce pan.
Stir well. Add 1 tsp. vanilla and 1/2 cup chopped walnuts or pecans.
Spread in well-greased and floured square 8x8 pan.
Bake 20-25 minutes at 350 degrees. (Don't overbake!) Cut in squares while warm.
Excellent served warm with vanilla ice cream and a drizzle of caramel syrup!
(Carol says: Jane, I haven't tried using rice flour in this recipe but it probably would need a couple of tablespoons more than 3/4 cup to make it gluten-free.)
Stalwart Life
Eliza Spalding
Warren
By Jane Kirkpatrick
On the Occasion of the Linn Chapter DAR Commemoration of 1938 Plaque
September 13, 2015 Brownsville,
OR
Stalwart child Stalwart wife
Language-linked Who
listened
to English, Nez Perce chose and
lived
Cayuse; love with
strains
clear
that love
and
duty wedded
Stalwart child on
the Warren Ranch
who told stories
Kept them folded Stalwart
mother
in her memory, takes
her daughters
tears spilling back
to Waiilatpu,
into sorrow back
to Lapwai,
softening raged edges transforms
history.
She
weaves stories
Stalwart daughter with
new endings.
holding mother-memories
warm and strong Brave
Eliza
sorting father's letting
go of sorrow
changes and demands giving words
to
weaving reconciliation grief
into family threads. Her
heart so large
Stalwart sister She
reminds us -
urging safety if
we allow her --
cautious laughter to
chose a faithful
praying for a future stalwart
life
putting pain to rest
The other thing that happened on that day was a gathering of 200 or more who laughed and listened and celebrated her life. Afterwards we did what every pioneer gathering did...we ate! And here is a recipe requested by many for the butterscotch brownies made and served by my good friend Carol Tedder. Enjoy!
BUTTERSCOTCH BROWNIES
from Carol Tedder
Made for The
Memory Weaver launch September 13,
2015
Melt 1/4 cup butter in medium size saucepan on low heat.
Add 1 cup brown sugar and stir until blended. Remove from heat and cool slightly.
Add 1 egg and stir thoroughly.
Mix 3/4 cup flour, 1 tsp. baking powder and 1/4 tsp. salt in small bowl. Add to mixture in sauce pan.
Stir well. Add 1 tsp. vanilla and 1/2 cup chopped walnuts or pecans.
Spread in well-greased and floured square 8x8 pan.
Bake 20-25 minutes at 350 degrees. (Don't overbake!) Cut in squares while warm.
Excellent served warm with vanilla ice cream and a drizzle of caramel syrup!
(Carol says: Jane, I haven't tried using rice flour in this recipe but it probably would need a couple of tablespoons more than 3/4 cup to make it gluten-free.)
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