The Origins of Armed Forces and Memorial Day



The Origins of Armed Forces and Memorial Day






"President Harry S. Truman led the effort to establish a single holiday for citizens to come together and thank our military members for their patriotic service in support of our country.

On August 31, 1949, Secretary of Defense Louis Johnson announced the creation of an Armed Forces Day to replace separate Army, Navy, Marine Corps and Air Force Days.

The single day celebration stemmed from the unification of the Armed Forces under the Department of Defense."

Memorial Day honors the men and women that died while in military service.  The day was originally called Decoration Day to remember those that died in the United States Cvil War (1861-1865).





Joe Brown, a World War II veteran, recorded his experience as a prisoner of war in We Stole to Live. The true story tells of his POW days, his fellow POWs. 
Among these was my great-uncle.




Join me in sending a care package to honor the troops.  

Order artisanal treats to be sent on your behalf to a member or veteran of the military.







Order online or contact me for catering.

Join the Pointe Viven circle
sign-up for email updates.      

Credit:  http://www.defense.gov/afd/, wikipedia.org

Seasonal Foods for June by Jesse Bluma



Seasonal Foods for June
Jesse Bluma at Pointe Viven. All rights reserved.





Inspiration for your everyday table or special gathering.
Print, shop, cook what's in season...




* Shopping Tip:  Buy organic and local for better quality, nutritional value, and support good farming practices.  






Order online or contact me for catering.

Join the Pointe Viven circle
sign-up for email updates.

(Photo Credit: wikipedia.org)

Roasted Peruvian Potatoes by Jesse Bluma




Roasted Peruvian Potatoes
Transform your dinner with this recipe for roasted Peruvian potatoes.  


Ingredients

2 1/2 pounds Peruvian potatoes
3 cloves garlic, pealed and minced
2 tablespoons olive oil
1/8 teaspoon freshly ground pepper


Cooking

Preheat oven to 400° Fahrenheit (204.4 Celsius).
Scrub potatoes. 
Cut potatoes into smaller equal size wedges. 
 Toss with the garlic, olive oil, and pepper. 
 Arrange in one layer in a large baking pan or roasting pan lined with parchment paper.
 Cook, turning occasionally, for 20 to 25 minutes, until browned and tender.




Make your favorite salsa to top.

Serves 4 to 6.







Order online or contact me for catering.

Join the Pointe Viven circle
sign-up for email updates. 

Photo credit:  pvmi.org

Seasonal Foods for April and May by Jesse Bluma



Seasonal Foods for April and May
Pointe Viven - Jesse Bluma. All rights reserved.




Inspiration for your everyday table or special gathering.
Print, shop, cook what's in season.

artichokes
asparagus
blueberries
garlic
onions
strawberries
tangerines


Shopping Tip:  Buy organic to avoid pesticides and genetically engineered ingredients.





Order online or contact me for catering.

Join the Pointe Viven circle
sign-up for email updates.

Image courtesy of rakratchada torsap at FreeDigitalPhotos.net

Pin It

Print

Shop Jesse Bluma at Pointe Viven