I woke before dawn to the sounds of police helicopters. Remembering it was 9/11, I jumped out of bed and ran to my deck overlooking the Port of Los Angeles and Los Angeles Harbor. All was calm. Thank God. The day before, my friend Rachel, an LAPD officer, told me about the heightened security all over LA, especially where I live, near the Port. Like many other officers, she was on-call should any problems arise. The helicopters continued to fly over the port all day and into the night, ever vigilant.
As we honor the memory, admire the bravery, and mourn the loss of so many fellow citizens from a decade ago, I wish to express my gratitude to Rachel, to all the men and women in uniform, the heroes of today who continue to inspire us with their courage and work diligently to keep evil at bay.
Immediately after the terror attacks of 9/11 the Port of Los Angeles was closed. I took this photo on 9/12, there were ships outside the breakwater as far as the eye could see.
After spending the last two days watching the poignant memorial dedications in Shanksville, New York City, and Washington DC and after shedding a fair share of tears for the tragic loss of so many and the heartbreak of their families and friends, our little dinner party on 9/11 had to be patriotic. I served a comforting chicken soup with chard and artichoke, all-American grilled rib-eye steak with patriotic potato salad, and warm apple pie with ice cream. Thank you to my brother Bill, Air Force Veteran of 20 years, and dear friends Sally & Al for sharing the memorable evening.
Patriotic Red, White & Blue Potato Salad Trifle Recipe
Cook red, white & blue creamer potatoes separately until tender. Drain and let cool.
Patriotic Potato Salad Dressing
- 1/2 c. fine dice red onion
- 2 celery ribs, thinly sliced
- 1 T. fresh dill
- 1/2 c. sweet pickle relish, drained
- juice from 1 lemon
- 4 oz. pickled cocktail onions, thinly sliced
- salt & pepper
- 1 1/2 c. mayonnaise or Vegenaise
I didn’t want to mask the beautiful red, white & blue color of the potatoes with dressing until my guests could see those patriotic hues. That’s how the idea of potato salad trifle was born.
Layer potatoes in trifle bowl. Ladle dressing into the middle, taking care not to let it drip down the sides of the bowl.
Refrigerate until ready to serve. Toss the salad table-side so guests can admire the layers of red, white & blue potatoes.
We Will Never Forget