Oh, the judge she guilty found her

So last night we went on a ghost tour, which is one of my favorite things - even though I am the world's biggest scaredy cat. There's something about safety in numbers though right? And there's always so much interesting history that gets revealed during the tours.

The tour ended in the hanging square, in the dark, where we were told about the bodies of executed men and an Indian Chief that lay beneath our feet. As she told us the stories of the executed, she mentioned that there were no lawyers, no judges, that each condemned person was condemned by the entire town without a trial. As much as I berate the current legal system, it is nice to know that at least there is some formality involved. Unlike the case of poor Alice Riley, an innocent woman beaten to near death by her employer. When her husband came upon them, he killed the man and both were hung - Alice held in the stocks for months until she gave birth to her child first.

I had visions all night of the haunted squares, just filled with people walking through them. Crossing back and forth. Walking can symbolize the passage of time and its possible I was thinking about the years that passed. I miss the history of the East Coast, and I miss the green. The green that is never quite the same here on the West. Traveling with Thatboy, it was the first thing he noticed on his first visit to the East Coast. The green.

Commemorating the green coast and the green squares, here's an easy veggie recipe. Another one that might get you nonveggie eaters to enjoy. The roasted broccoli stays crisp and a beautiful shade of green. It's flavorful and the lemon gives it a fresh taste.

Lemon roasted broccoli

• 2 lb. broccoli
• 1/4 cup olive oil
• 2 garlic cloves, minced
• Zest of 1 lemon
• Salt and freshly ground pepper, to taste
• 1 lemon, cut into 8 wedges

1. Position a rack in the upper third of an oven and preheat to 450. Trim and clean broccoli and arrange on a baking sheet.
2. In a small bowl, whisk together the olive oil, garlic and lemon zest. Brush the broccoli evenly with the oil, tossing to coat well, and season generously with salt and pepper. Arrange the lemon wedges around the broccoli.
3. Bake until the broccoli is tender and just turning golden, 6 to 8 minutes. Transfer the broccoli to a warmed serving platter and drizzle with the pan juices.

Serves 8.
Each serving has:

Calories		88.7
Total Fat		5.8 g
Cholesterol		0.0 mg
Sodium		41.2 mg
Potassium		497.0 mg
Total Carbohydrate		8.2 g
Protein		4.6 g