Wednesday, April 30, 2014

Mexican Rice

My family loves rice. I prefer my rice to have a little more flavor. Normally, my husband request just white rice. Many times I have made the flavored rice packages but my husband told me he doesn't care for them. They also tend to be high in sodium. I figured I would try making my own Mexican rice. My husband really liked it. It has a nice subtle flavor. When I made this dish, I offered the kids some Mexican rice. My son said Mexican rice, what? I replied Mexican rice like Spanish rice. My husband interrupted and said that it really was French rice. Since my son really looked confused, I had to tell him to ignore his Dad. I explained that in Mexico you speak Spanish since Spain once ruled over Mexico just like England ruled over the States. My son said he liked the Mexican rice.
Mexican Rice
2 Tbsp olive oil
1 cup rice
2 clove of garlic, minced
1/2 tsp salt
1/4 tsp cumin
1 tsp chili powder
1/2 cup tomato sauce
1 1/2 cup chicken broth
1/4 cup parsley

  1. In a medium pot, heat olive oil over medium heat.
  2. Add the rice and stir until the rice is lightly toasted for about 2 minute.
  3. Add the garlic, salt, cumin, and chili powder. Stir for 1 minute or until the rice is golden brown.
  4. Stir in the tomato sauce and chicken broth. 
  5. Once the chicken broth begins to boil, cover and turn the heat to low.
  6. Simmer for about 18 minutes. 
  7. Turn off the heat and allow to sit for 1 minute before fluffing with a fork.
  8. If desired, top with the parsley before serving. 
Recipe adapted from Favorite Family Recipes.

One year ago...............................I made Guacamole.
Two years ago.............................I made Pasta Salad.

Did you already know.......................................

-The Spaniards introduced rice to Mexico.
-The Spanish word for rice is arroz. 
-In Northern Mexico, often rice is served with tomato sauce and chicken broth.

Monday, April 28, 2014


For awhile, I have been wanted to try making profiteroles. They are a pretty neat dessert since they puff up which makes it easy to fill. The fillings are numerous. The profiteroles really didn't take long to make. I actually think the fillings took me longer. I decided to fill these with pastry cream and whip cream. My son said they were his favorite dessert ever.
Profiteroles aka Cream Puffs
1 cup milk
1 stick (8 Tbsp.) unsalted butter
1/4 tsp salt
1 cup all purpose flour
4 eggs
1/4 tsp heavy cream

  1. Preheat the oven to 425 degrees F.
  2. Line a baking sheet with parchment paper and set aside. 
  3. In a medium pan, heat the milk, butter, and salt over medium heat. 
  4. Once the butter has melted and the milk is steaming, add the flour and mix with a wooden spoon until a dough forms.
  5. Lower the heat to low and continuing stirring the dough for 2 minutes.
  6. Remove the dough from the pan and place into a food processor.
  7. Allow the dough to rest for 1 minute.
  8. Place the egg yolks in a small bowl. 
  9. Remove 1 Tbsp of  the egg yolk and set aside.
  10. Add the eggs and pulse for 30 seconds or until the eggs are incorporated.
  11. Remove the dough and place into a pastry bag.
  12. Pipe into large mounds about 1 inch high and wide.
  13. Combine with the 1 Tbsp of egg yolk with the heavy cream. Whisk lightly to make an egg wash.
  14. Gently, brush the egg wash over the mounds of dough.
  15. Place the dough into the oven and bake about 15 minutes and the profiteroles are golden brown.
  16. Turn off the oven. Allow the profiteroles to sit in the oven for 10 minutes.
  17. Remove from the oven and make a small slit into the profiteroles to allow the steam to escape.
  18. Allow the profiteroles to cool completely before filling.
Recipe adapted from Ina Garten.

One year ago..............................I made Chocolate Chip Cookie Bar.
Two years ago............................I made Double Chocolate Cookies.
Did you already know...........................
-Profiteroles derive from France.
-In the U.S, profiteroles are called cream puffs.
-Some popular fillings or toppings are whip cream, ice cream, custard, chocolate, caramel, and fruit.

Friday, April 25, 2014

Lemon Bars

Oh Lemon Bars, how I love you. I feel sometimes I neglect you over chocolate. I'm not sure why I always want to add lemons to my drinks instead of desserts. It seems like my husband reminds me of my love for you. Maybe it is because you are so rich and divine. Maybe it is because I always think of my Mom and oldest daughter's love for lemon desserts but I promise you I will start to make more desserts with lemons.
Lemon Bars
1 cup and 2 Tbsp all purpose flour
1 1/3 cup sugar
1/2 tsp salt
1/2 cup cold unsalted butter, cut into cubes
1 lemon
2 eggs
1/2 tsp baking powder

  1. Preheat oven to 350 degrees F.
  2. Spray an 8 inch square baking pan with nonstick cooking spray.
  3. Line the baking pan with parchment paper.
  4. In a medium bowl, whisk 1 cup flour, 1/3 cup sugar, 1 tsp lemon zest, and salt.
  5. Cut in the butter with a pastry blender (or forks, knives, or fingers) until the flour mixture resembles the size of peas.
  6. Press the butter mixture into the baking pan. 
  7. Bake the crust for 15 to 20 minutes or until lightly golden.
  8. Zest the remaining zest into a large bowl.
  9. Squeeze the lemon and add 3 Tbsp of lemon juice to the bowl.
  10. Add the eggs and 1 cup of sugar to the lemon juice. Whisk until foamy about 2 minutes.
  11. In a small bowl, whisk 2 Tbsp flour and the baking powder.
  12. Add the baking powder mixture to the egg mixture. Whisk until incorporated.
  13. Remove the golden crust from the oven.
  14. Carefully pour the lemony egg mixture on top of the hot crust.
  15. Return the pan to the oven and bake for 25 minutes or until the filling is set and golden.
  16. Allow the lemon bars to cool for 5 minutes.
  17. With the parchment paper, remove the bars from the pan and allow to cool completely on a wire rack before serving. 
Recipe adapted from Williams-Sonoma Sweet Treats cookbook.

*I've made lemon bars before but I think I prefer this recipe better. 
One year ago......................................I made Softies Morning Rolls.
Two years ago....................................I made Stove Top Chili Mac.
Did you already know.........................
-An average lemon holds 3 Tbsp of juice
-In 1493, Christopher Columbus brought lemon seeds to America.
-In 1849, the demand for lemons were high to the malnourished gold miners to help prevent scurvy. 

Wednesday, April 23, 2014

Steak Sandwiches

Lately, I've been looking for quick meals to make. I just want to be outside enjoying the weather. I normally do not cook with a lot of steak. If I'm going to cook with beef, it is hamburger. For a change (and with the children's encouragement), I decided to make steak sandwiches. The children love it. The kids liked a little bit of arugula. I love arugula so I topped my sandwich with a little more. I only made three sandwiches since my husband wasn't feeling the best. Poor guy!
Steak Sandwiches
12 oz. or more Steak (T-bone or Porterhouse)
1/4 cup mayonnaise
1/4 cup sour cream
1 garlic clove, minced
Salt and pepper, for taste 
1 Tbsp olive oil
1 Tbsp butter
1 roasted red pepper
1/2 cup arugula

  1. Cut the steak into thin strips.
  2. Season with salt. 
  3. Allow the steak to rest at room temperature for 10 minutes. 
  4. In a small bowl, combine the mayonnaise, sour cream, and minced garlic.
  5. Place the mayonnaise sauce in the refrigerator to chill.
  6. Heat a skillet over medium heat with the olive oil.
  7. Add the steak and cook for at least 3 minutes before flipping the pieces.
  8. Add pepper to the steak. 
  9. A minute before the steak is cooked to desired doneness add the butter.
  10. Cook for 1 minute.
  11. Remove the meat and allow to rest for 10 minutes.
  12. While the meat is resting, spread the garlic mayonnaise mixture onto the inside of the rolls. Top with roasted red peppers and arugula.
  13. Add the meat and form a sandwich. 
Recipe by Jen of Sweet Morris.

One year ago..........................I made Roasted Hazelnut Ice Cream.
Two years ago........................I made Oatmeal Crisps.
Did you already know...........................
-The most tender steak is the tenderloins like filet mignon. 
- The word steak is derived from the Old Norse word steik.
-Since the Vikings liked to cook their meat on sticks, the word steik means meat on a stick.

Monday, April 21, 2014

Pound Cake

I hope everyone had a great weekend! The Easter bunny made his way to our house. Of all the things to forget, our Easter bunny forgot jelly beans. He did remember to bring the edible grass which is very popular. My favorite part is visiting with family members. I think my husband's favorite part is dessert. Lately, he has been requesting lemon desserts so it is definitely Spring. I would have to say pound cake is one of my favorite desserts especially this recipe.
 Pound Cake
2 sticks (16 oz.) unsalted butter
1/2 cup vegetable shortening
3 cups sugar
5 eggs
3 cups all purpose flour
1/2 tsp salt
1/2 tsp baking powder
1 cup milk 1 Tbsp vanilla extract

  1. Preheat oven to 350 degrees F.
  2. With nonstick cooking spray, grease a bread pan. 
  3. In a mixer, cream the butter and shortening together.
  4. Add 1 cup at a time of the sugar. 
  5. Add one egg at a time. Mix until just incorporated.
  6. In a medium bowl,  whisk together the flour, salt, and baking powder. 
  7. Add 1 cup of the flour mixture to the butter mixture followed by 1/3 cup of the milk.
  8. Continue to alternate adding the flour mixture then some of the milk until combined.
  9. Mix in the vanilla extract. Mix until incorporated.
  10. Pour the batter into the greased bread pan. 
  11. Bake for 1 hour until a toothpick inserted in the center comes out clean.
Recipe adapted from Paula Deen.

Two years ago..................................I made Breakfast Bruschetta.
Did you already know......................
-Pound cake originated from Northern Europe.
-The original pound cake did not have any livening agents. 
-Pound cake was an easy recipe to remember even for those who couldn't read recipes.

Saturday, April 19, 2014

Disappearing Bunnies Cupcakes

My sister makes cupcakes for her girl's classroom. No wonder my sister is very popular at her girl's school. A few children have even put in request for the next type of cupcakes my sister should make. The best part about my sister making cupcakes for her girl's class is that she always brings a few over for us. Aren't these cupcakes so cute. My daughter could not wait to have one.
Disappearing Bunnies 
Food coloring
Oreo cookies, crushed
miniature marshmallows
candy melts

  1. Dye 3/4 of the cupcakes green and the remaining frosting brown.
  2. Set a few cupcakes aside.
  3. The remaining cupcakes pipe the green frosting onto the cupcakes using a 233 tip.Set aside.
  4. Roll the remaining cupcakes in the crushed Oreo cookies.
  5. In the center of the Oreo cupcakes, insert a miniature marshmallow for the bunny tail.
  6. On a piece of parchment paper, draw the outline of the bunny's foot like a figure 8.
  7. Melt the candy melts and pipe the melted candy melts in the outline of the bunny's foot. 
  8. Once the candy has set, stick the candy melt feet onto the Oreo cupcake one on each side of the marshmallow to space out the feet. If needed, stick a little frosting on the bottom so the candy melt feet stick.
  9. On top of each candy melt feet, pipe one large circle on the side closest to the marshmallow. On the other side of the candy melt feet, pipe 2 smaller circles to make the paw pads.
Recipe adapted from Hello, Cupcake! cookbook by Karen Tack and Alan Richardson.  

One year ago.......................................I made Fried Cheese Sticks.
Two years ago.....................................I made Burritos.
Did you already know........................
-Baby rabbits are called kit.
-A rabbit's front teeth never stop growing.
-Never pick up a bunny by it's ears.

Happy Easter!

Wednesday, April 16, 2014

Pastry Cream

I probably watch Food Network more than any other channel. I was watching Barefoot Contessa make this divine looking Strawberry Tart. Since I really didn't want to make a tart, I comprised and filled strawberries. I wanted to try the cream before making something more elaborate. Normally, I have an easy time taking photos of my son. Not this time, he just wanted to eat all the filled strawberries. He also made lots of faces. He looked angry. He crossed his eyes at me. He looked scared. He ate the filled strawberries bottom first. I am really surprised he didn't make a mess. Most of the photos were not even in focus. It is hard to take a photo if one is laughing. He does make me laugh often.
Pastry Cream
5 egg yolks
3/4 cup sugar
3 Tbsp arrowroot 
1 1/2 cup  milk
1/2 tsp vanilla
1 Tbsp butter
1 Tbsp heavy cream

  1. In a large bowl, beat the egg yolks and sugar for 4 minutes in a mixer on medium high speed.
  2. Add the arrowroot and mix well.
  3. In a medium pan, heat the milk until steaming. Stir constantly.
  4. Slowly, pour a Tbsp of heated milk into the mixer while the mixer is mixing.
  5. Gently, pour a little more of the heated milk into the mixer to temper the mixture.
  6. In a steady stream, add the remaining amount of the milk into the egg mixture. 
  7. Add the egg mixture into the medium pan and heat over low heat for 7 minutes. Stir constantly.
  8. Once the mixture begins to become a thick pudding, whisk the mixture for 2 minutes.
  9. Remove from heat.
  10. Stir in the vanilla, butter, and heavy cream. 
  11. Transfer the pastry cream into a bowl.
  12. Cover with plastic wrap. Press down so the plastic wrap is touching the top of the pastry cream.
  13. Refrigerate the pastry cream until cooled completely.
Recipe adapted from Ina Garten.

One year ago.............................I made Steak Sandwich.
Two years ago...........................I made Banana Split Cake.
Did you already know........................
-Pastry cream is a rich custard.
-Custards have been around since the Middle Ages. 
-Pastry cream is the filling for eclairs and Boston Cream Pie.

Monday, April 14, 2014

Lemon Cream Cookies

The chorus of the peepers has announced it is Spring. My oldest daughter has told us it has been Spring in California for awhile. She also told her coworkers that the snow doesn't melt until May. It really isn't that bad. Almost all the snow is gone. To celebrate Spring, I made some lemon cookies. I have been trying using decorating tips more which made the cookies look fancy.
Lemon Cream Cookie
2 sticks (16 oz.) unsalted butter, softened
1 cup powdered sugar
1 tsp vanilla extract
2 tsp lemon zest
1 egg
2 cups flour
1/4 tsp salt
1/2 tsp baking soda

  1. Preheat the oven to 350 degrees F.
  2. Line a baking sheet with parchment paper and set aside.
  3. In a large bowl, cream the butter and powdered sugar.
  4. Add the lemon zest, vanilla extract, and the egg. Mix until incorporated.
  5. Gently, fold in the flour, salt, and baking soda. Mix until incorporated.
  6. Using the star tip, fill a pastry bag with the batter. 
  7. Pipe the batter into a circular pattern onto the baking sheet. Space about 3 inches apart.
  8. Bake the cookies for 10 minutes or until the edges are golden brown.
  9. Remove from the oven and allow to rest for five minutes before transferring to a wire rack to cool completely before filling.
Recipe by Jen of Sweet Morris. 

Lemon Cream Filling:
1/2 stick (4 oz.) unsalted butter, softened
1/4 cup margarine/vegetable spread (I used I can't believe its not butter)
2 cups powdered sugar
1 tsp lemon zest
1 tsp vanilla extract
1 Tbsp heavy cream

  1. In a medium bowl, cream the butter and spread.
  2. Add the powdered sugar and zest. Mix well.
  3. Add the vanilla and heavy cream. Mix until well incorporated. 
One year ago................................I made Mixed Berry Lemonade.
Two years ago..............................I made Peanut Butter Cupcakes.
Did you already know.................................
-Peepers are small frogs.
-The frogs are nocturnal creatures.
-During the winter, peepers can still survive after the majority of their bodies have froze.

Wednesday, April 9, 2014

Creamy Polenta

The first time I had polenta I was attending a wedding. I thought it was pretty good. Someone told me that it was grits. Now, I've had grits and I would rather pass. My Dad is Southern and tried to get us to eat grits often. Several years ago, my Aunt made grits for my husband and he wasn't impressed. When I decided to make this dish, I figured it was probably a good idea not to tell my husband that it was like grits. My husband said when he saw me making this dish he was wondering how he was going to get out of eating it. He was glad he didn't since he loved it. My husband told me several times that I could make this dish again. My son and I loved it.
Creamy Polenta with mushrooms
8 cups half and half
1 Tbsp salt
1 cup coarse polenta
4 Tbsp butter
1/2 cup freshly grated Parigiano Reggiano cheese

  1. In a large pot, heat the half and half for 5 minutes over medium high heat.
  2. Whisk in the salt.
  3. Slowly, whisk in the polenta. Continue to whisk for 8 minutes.
  4. With a wooden spoon, continue to stir for 5 minutes.
  5. Turn the heat to medium and continue to stir until the mixture evenly bubbles.
  6. Cover and turn the heat to low. Stir every 15 minutes. Allow to cook for 2 hours.
  7. Once the liquid has reduced down, stir in the butter and cheese.
Recipe adapted from Foodnetwork.

Cremini mushrooms
1 Tbsp olive oil
1 Tbsp butter
2 shallots, minced
1 cup cremini mushrooms
2 tsp thyme
1/4 tsp salt
1/4 cup white wine

  1. In a large skillet, heat the olive oil over medium heat.
  2. Add the butter and the shallots. Cook for about 5 minutes and stir often.
  3. Add the cremini mushrooms. Stir  often.
  4. Stir in the thyme and salt. Cook for 1 minute.
  5. Add the white wine and cook for 1 minute.
  6. Serve over the polenta and then top with roasted chicken. 
One year ago........................................I made Lemon Cookies.
Two years ago......................................I made Margaritas.
Did you already know..............................
-Polenta is made with a coarse ground yellow cornmeal.
-Polenta is a native Italian dish. 
-Cooled polenta maybe sliced and then fried.

Monday, April 7, 2014

White Cake

This weekend we went to see Captain America. Before we went, my daughter asked us if we knew Captain America's name. Sadly, I failed her little quiz. Many of you are sadly shaking your head in disbelief. Of course, my husband told us Captain Steve Rogers. Since we had just watched the movie, my son wanted a cake that looked like Captain America's shield. Well, I decided to try to make a blue, red, and white checkered board pattern inside the cake. I took the cake out of the oven and allowed it to cool on a wire rack. Then I wasn't thinking and decided to cut out the circles on the wire rack. I learned a big mistake. I don't know why I didn't catch it but the cake pressed through the cake and made some nice checkered patterns on the cake itself. I had to push half the cake back through the cake. Even with my mistakes, even with the cake not looking as great as I hoped, my son still wanted me to bring it to the party. He really is a great son. The kids still wanted the cake. They didn't care. My sisters told me it tasted good. My husband didn't even get a piece. I had no cake leftover to take a photo of the inside. I think I'm going to attempt it again at a later date.
My sister made the poster for the party!
White Cake
1 cup of unsalted butter, softened
1/2 cup vegetable shortening
3 cups sugar
5 eggs
3 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1 cup buttermilk
2 tsp vanilla extract

  1. Preheat oven to 350 degrees F.
  2. Coat three 9 inch round cake pans with nonstick baking spray and flour. 
  3. In a large bowl, cream the butter and shortening.
  4. Slowly, add one cup of sugar at a time. Mix until incorporated.
  5. Add one egg at a time and incorporate well before adding the next egg.
  6. In a medium bowl, whisk together the flour, baking powder, and salt.
  7. In a large cup, combine the milk, buttermilk, and vanilla. 
  8. Add 1 cup of the flour mixture followed by 1 cup of the milk mixture into the butter mixture.
  9. Continue to alternate adding another cup of flour mixture then the milk and followed by the remaining flour mixture. Gently incorporate all the ingredients together.
  10. Evenly, separate the batter between the three prepared cake pans. 
  11. Bake the cakes for about 30 minutes or until a toothpick inserted in the center comes out clean.
  12. Allow to cool for 5 minutes before transporting onto a wire rack to cool completely.
Recipe adapted from Add a pinch

One year ago............................................I made Yogurt Pancakes.
Two years ago..........................................I made Tortilla Soup.
Did you already know..........................................
-In 1941, Captain America made his first appearance.
-Captain America has no superhero abilities but the serum gave him peak human abilities.
-Captain America's shield is made of fictitious Vibranium and weighs 12 pounds.

Friday, April 4, 2014

Egg Cupcakes

My sister brought me over a carton of eggs. These aren't ordinary eggs. These eggs are cupcakes. Aren't they so cute! My sister made them for her daughter's class for April Fool's Day and she made us a carton too. My husband couldn't wait to crack into them. So, he handed me the carton with the expiration date facing me. I didn't realize he was trying to trick me. I told him that if the eggs were old then he should just throw them out. He told me that I should take them and I said alright. Before I could throw them away, he told me that my sister had brought the eggs over to me. Since I had already talked to my sister, I knew they were cupcakes. He wasn't going to trick me. My husband had thought I would open them and ask why my sister would give me broken hard boiled eggs. I know my sister doesn't like hard boiled eggs and she would not have boiled the eggs just to bring them to me. He has been trying all week to try to trick me. I guess it must mean that it's April Fool's week? Month? Don't worry I've already gotten him once on April Fool's Day and he is just trying to get me back. I will have to think up of a couple more tricks to play on him now.
Egg Cupcakes
12 miniature white frosted vanilla cupcakes
2 cups white candy melts
1/4 cup lemon curd
2 drops of yellow food dye

  1. In the microwave, melt the white candy melt. Stir often.
  2. Pour the melted candy melts into plastic Easter eggs. Fill some eggs with a lot of candy melts so it looks like a whole egg and some lightly coated for some cracked eggs.
  3. Refrigerate the plastic eggs until the candy melts harde.
  4. Carefully, squeeze the sides of the eggs to remove the candy melt egg molds.
  5. Top the egg molds on top of the cupcakes. 
Recipe adapted from What's New Cupcake? cookbook by Karen Tack and Alan Richardson. 

One year ago.............................................I made Chocolate Chocolate Chip Cookies.
Two years ago...........................................I made Chocolate and Peanut Butter Ribbon Dessert.
Did you already know..........................
-Eggs should be used within three weeks of purchase.
-After cooking, hard boiled eggs should be eaten within a week. (Candy ones won't even last that long.)
-Frozen, shelled eggs should be used within a year.

Tuesday, April 1, 2014

Hamburger Cookies

Hamburger Cookies? This recipe my kids have been asking me to make for a couple of weeks for April Fools. They had a lot of fun making these cookies. My daughter came up with the idea to use the sprinkles for the ketchup and mustard. They were so impressed with their creation that they brought them to school for snack. Normally, I like them to eat healthy snacks. If I was a kid, I would have wanted to bring this cookie into class too. 
My friend had made these cookies for me over twenty years ago. I had never seen anything like them and thought they were neat then. I wish she lived near me since I would have returned the favor.

Hamburger Cookies
12 vanilla wafers
1 cup vanilla wafer cookies, crushed
1/2 cup powdered sugar
1/4 tsp salt
3/4 cup mini semi sweet chocolate chips
1/3 cup milk
1/2 cup sweetened flaked coconut
1/4 tsp water
3 drops green food coloring
1 Tbsp yellow sprinkles
1 Tbsp red sprinkles
1 tsp melted butter
1 Tbsp sesame seeds, lightly toasted

  1. Pair the vanilla wafers and set aside.
  2. In a medium bowl, combine the crushed cookies, sugar, and salt. Set aside.
  3. In a microwave safe bowl, microwave the chocolate chips with the milk for 45 seconds. Stir and continue to heat the chocolate in 15 seconds intervals until smooth.
  4. Add the chocolate mixture to the crushed cookie mixture. Stir well.
  5. Form balls with each of the chocolate crushed cookie mixture. Flatten the balls slightly to form patties.
  6. Turn one of the vanilla wafer cookies upside down and top with the chocolate pattie.
  7. In a small plastic bag, add the coconut, water, and food coloring. Mix until evenly coated.
  8. Add a little of the colored coconut and top the chocolate pattie.
  9. Top the colored coconut with a little of the yellow and red sprinkles.
  10. Top the sprinkles with a vanilla wafer.
  11. Brush the top of the vanilla wafer with the melted butter and sprinkle a few sesame seeds on top. 
Recipe adapted from the Toll House Bake the Very Best Nestle Cookies Book.  

One year ago......................................I made Candy Eggs.
Two years ago....................................I made Spaghetti and Meatball cupcakes.
Did you already know.........................Some very public pranks are:
-In 1957, BBC broadcasted a prank film about Swiss farmers harvesting spaghetti. BBC received many request for the spaghetti plant.
-In 1985, Sports Illustrated published a fictitious story about rookie pitcher named Sidd Finch who could throw 168 miles per hour fastballs who soon would play for the Mits. Many networks sent reporters to learn more about Sidd Finch.
-In 1996, Taco Bell announced they had purchased the Liberty Bell and renamed it Taco Liberty Bell. Many citizens were upset. The White House Press Secretary Mike McCurry was asked about this purchase and jokingly responded how the federal government sold the Lincoln Memorial and renamed it Lincoln-Mercury Memorial.