Yep, that's me, Cutest, right there behind Harry S. Truman. The S doesn't really stand for anything (it was a compromise of both grandfathers’ last names and thus shouldn’t have a period, but that’s how Harry usually wrote it). See, who knows this stuff?
I know that sounds like trivia but Cutie and I went on a very short learning trip the other day to the Harry S. Truman Library and Museum. Stay with me now.
Cutie chose for us to go the slow way, saying it would be more scenic. It was not. To be perfectly honest, no other words than mostly ugly describe Independence Avenue from K.C.'s downtown to the museum. Smoke shops, used car lots, tattoo parlors, beat-up industrial places and nothing that looked like anything anyone would really want to go to or work in. Nice weeds I guess. But nonetheless, we soon arrived at the pristine Library.
Neither of us had been to the Museum since its renovation which now superbly brings Truman and his policies to life. Truman was my (Republican) dad's hero somehow and I heard about this president all through my life . . . and this museum finally does him justice.
Since I always notice the interactive experiences in any museum, I can tell you that these were largely excellent. New museums have gotten increasingly technological, highly impressive the day and weeks the museum opens. Later, too often, the technology never all works or it works only sporadically. The ones here mostly all still worked and importantly, made you think a bit. The designers of this renovation managed to get across the concepts in relatively simple ways that were entertaining and made you think, by using clever charts, having you open drawers, comparing your answers to others' in real time, letting you examine notes written to Harry and Bess. The movies were short and informative, providing a nice reprieve, even though they were clearly meant for a very few viewers at a time who didn't want backs for their butts.
There is also a special exhibit now until March: "Rooted among the Ashes Hibakujumoku A-bombed Trees" by Katy McCormick. It shows pictures of A-Bombed trees, called Hibakujumoku, and their distorted limbs tell the story of disaster and brutality and survival.
We returned home a much faster way, but it was still pretty ugly; I-70 not being my favorite road, but it does maintain a nice tradition of always having trash on it.
I've talked to several friends who have all said in variations, “Yes, I've been meaning to get there and just haven't yet.” I tell them they need to go. In the interim, the website is now also very well done: https://www.trumanlibrary.gov/.
The museum is probably another example of an experiencethat people who have lived here a long time don’t appreciate enough. I’m not excluding myself here. So we're going back because we only spent three or so hours there. Next time, we're going to include downtown Independence and get something to eat and savor this very near small town environment in a much larger city. And we'll let some more of our bucks stop there.
Against Cute’s and blog experts’ advice, I’m including a recipe below. I guarantee this is delicious and it’s semi-relevant because it’s from Bess Truman via the Independence Junior Service League, originally published quite a while ago. This paté is even highlighted in the introduction to the cookbook. It you're a collector, the 1993 published version is available on-line. If you're an entertainer, even occasionally, make this.
Chicken Nut Paté (Thanks to my friend Leslie who provided this to me)
INGREDIENTS
1 cup Pecan halves
1 cup Walnut halves
1 pound Boneless, skinless chicken breast halves, cooked (I often microwave)
2 cloves Garlic (I usually double this)
1 cup Mayonnaise
2 Tbsp. Crystallized ginger, minced
1 Tbsp. Soy sauce (or Tamari for gluten-free)
2 tsp. Worcestershire (check brand label if gluten-free needed)
1 tsp. White wine vinegar
1/2 cup Green onion, minced
PREPARATION
· In a food processor bowl with chopping blade, combine pecans and walnuts. Process until coarsely ground. Set aside.
· Cut chicken into cubes. Chop chicken and garlic in food processor until very fine.
· Add mayonnaise, ginger, soy sauce, Worcestershire sauce, and vinegar. Process by cycling on and off until well-processed. Stir in green onion and nuts.
· Spoon mixture into crock. Chill thoroughly, preferable overnight.
Note: Serve with crackers or bread sticks. (I have also served with sliced baguette and celery sticks.)
Note: This will keep 2–3 weeks in refrigerator and freezes well.
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