Yet We Still Remember

One Hundred and Fourteen years, that’s how long it has been since the Titanic slipped into her icy grave. Yet we are still drawn to her, reliving that single voyage over and over again on the flickering screen.

Just 29 days after striking an iceberg, survivor Dorothy Gibson released her film Saved from the Titanic. She co-wrote and stared in the movie. Unfortunately the film was lost in a studio fire, and no prints are known to remain. That same year two other films were made about the Titanic’s ill-fated voyage.

I was just a girl when I saw the 7th telling of that final night. It was a 1953 film that had been broadcast on television some 17 years later. The story, the characters captured my heart. The film starred Clifton Webb, Barbara Stanwyck and a very young Robert Wagner.

In all there have been 22 feature films, dealing with everything from romance to the supernatural with the Titanic as a silent character. In additon there have been 30 documentaries on the subject, and 31 television productions. We seem to be almost obsessed with the lives on board. I don’t know why others are drawn to this tragic story. I can only speak for myself.

It captures a moment frozen in time and gives us a vivid cross-section of society at that time. The striking differences between those of prominence and those of poverty come into focus. Everything from the accommodations to the fashions and even behaviors and attitudes are as different as night and day. I for one have always been facinated by the Prim and Proper behavior and social etiquette with its impossing restructions in both the Victorian and Edwardian periods. Is that why we imagine those destined to die doing so with such gallantry and dignity? Or is that just what we wish to believe, when it fact it was every man for himself.

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Marinated Grilled Chicken
Farley’s Marinade
2 cups Salad Oil
1 cup Soy Sauce
1/4 cup Worcestershire Sauce
3/4 cup Red Wine Vinegar
1/2 cup Lemon Juice
3 Garlic Cloves
2 tablespoons Dry Mustard
2-1/2 teaspoons Kosher Salt
1 tablespoon Coarse Black Pepper
1-1/2 teaspoons Parsley Flakes

In a bowl whisk together oil, soy sauce, Worcestershire Sauce, red wine vinegar and lemon juice. Peel garlic, press directly into the bowl.

Add dry mustard, salt, pepper and parsley flakes. Whisk vigorously, set aside.

Chicken Breasts
4 large boneless Chicken Breasts
1 bunch Mexican Green Onion Bulbs
Olive Oil

Note: Mexican Green Onions are spring onions that have been allowed to grow longer, developing a beautiful bulb.

Butterfly chicken breasts without splitting completely. Place in a marinating container, split side up. Whisk marinade one last time. Reserve half a cup of the marinade, pour remaining over the chicken breasts. Cover and marinate in the refrigerator overnight. The following morning turn breasts over, and continue to marinade until ready to grill. When ready, drain and discard marinade.

Heat grill to medium-high heat. Brush grated with oil to prevent chicken and onions from sticking.

Trim most of the green from the onions, leaving “tufts” of greenery. Trim roots, peel outer skin from the bulbs. Brush with oil.

Arrange breasts on the prepared grill, split side down. Arrange onion bulbs around the chicken to grill. Turn onions as needed to char nicely while the chicken grills.

Grill breasts for about 3 or 4 minutes. Turn, brush with reserved marinade, and continue to grill another 5 minutes or until cooked through.

Arrange breasts on a serving platter, garnish with grilled onion bulbs.

Delicious with Jasmine Vegetable Rice Pilaf or Chicken-Rice-A-Roni Style rice.

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The Lord hears the cry of the poor