Wooden Spoon
Chris Bashforth's Recipe
for Lasagna Florentine
By Story and Photos by Elaine Revelle
thewoodenspoon@Juno.com
The establishment of a Valley museum was a dream of my Santa Ynez born grandmother (Glennora Freear), a beautiful bit made by her brother and my great-uncle (Wayne Miller) is on display there and, most important to me, it was the setting on October 30, 1999 where my daughter Wendy married the love of her life, Robert Pearigen.
So, it was with real pleasure that I set out for a “visit” with executive director Chris Bashforth and the Museum.
There has been much activity at the museum during the past nine years and Chris has played a part. A San Diego native she is energetic and brings a wealth of experience to her job. With a bachelor’s degree in journalism from Northern Arizona University in Flagstaff and an MBA from Cal Poly in San Luis Obispo, Chris well qualified to wear all the “hats” that her position requires.
Chris met her husband Mike after leaving Arizona to return to San Diego. “I had a job as an events/convention coordinator for Calbiochem, a manufacturer of pathology kits for labs and clinics,” Chris said. Mike, just out of the Air Force, was going to school and was preparing to attend Cal Poly in San Luis to study engineering. Chris and Mike took the plunge into matrimony during his junior year. “We were married,” Chris said, “at the San Diego Mission.” The couple settled in San Luis where Mike finished his schooling and received an engineering degree. He then took a job with Applied Magnetics and the coupled moved to Santa Barbara.
In 1986 Mike and Chris, who by that time was working in marketing and sales for International Tranducer Corporation, bought a home in Buellton and began a 14 year commute to their respective jobs.
During these years Chris had risen through the ranks at her company. “I was promoted to the position of business development manager,” said Chris, adding that “I loved my job and didn’t mind the commute at all.” Mike, in the meantime, had established his own company in the field of underwater sonar which he ran until deciding to “retire” and take a job as program manager for Raytheon, another Santa Barbara based business.
| Chris’s Valley career got off to its start when Father Michael asked her to plan and organize the 200th anniversary observance for Old Mission Santa Ines. “We revived The Bells of Santa Ines,” Chris said, “as one part of the celebration.” I remember that year, it brought to mind all the past productions. With music by Paul Weston and lyrics by Oscar winners Marilyn Keith and her future husband Alan Bergman, “The Bells” as it’s known locally, is a musical tribute to our gem of a mission. On the heels of her Mission commission, Chris was offered the job of director for the Solvang Chamber of Commerce. “I was there,” she said, “for a little more than a year before taking the Museum job in 2004. When director Mary Elliott left the museum to welcome a baby, she suggested me for the post and I was hired.” Not one for being idle, Chris also works part time for the Valley’s growing wine industry. “I plan several wine related events for them during the year,” she noted with a smile that said that she obviously enjoys those duties. So what, I asked, do you do to relax? After some hard thinking, Chris finally admitted that she does indeed take a breather now and then. “I enjoy snow skiing, hiking, reading without feeling guilty and doing volunteer work,” she said after some thought. “I get together with a group of gals, sort of a Valley YaYa Sisterhood, for birthdays and other occasions,” she added. |
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| Another hat that this busy lady wears well is the one with “mom” on it. She and Mike’s son, Patrick, is a junior at the Santa Ynez Valley Union High School where he is involved in the sports program. “He plays basketball and is on the varsity football team, playing both offense and defense. And,” Chris added smiling like the proud mom she is “he’s very good at discus and shot put.” The family, who now call Santa Ynez home, also includes Dodger, their mixed breed pound puppy. Well there you have it, just a scratch on the surface of the busy life led by the Santa Ynez Valley Museum’s director and, if you haven’t been there lately, check it out. It’s a tribute to our past. From Chumash to the 21st century, our history is all there in a beautiful setting. |
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| And speaking of “settings” the Museum’s courtyard is a beautiful backdrop for weddings. I can attest to that. We had terrific cooperation when planning Wendy’s wedding, found out that the guidelines and restrictions (no candles or fresh plants and flowers) were not unreasonable. Guests gushed over our choice and went away with a greater appreciation of those folks who made this Valley such a unique place to live. Take the time to see for yourself. The newly opened “Los Olivos Depot” wing is a train aficionado’s delight, for those interested in daily living check out the Pioneer Room and for a truly spectacular exhibit there’s always the Parks-Janeway Carriage House with its superb collection of horse-drawn vehicles and related tack. Another highlight is the Native American Room showcasing an extensive collection of baskets, pottery, bead work, porcupine quill work and weaving from 25 North American tribes. Also on display are Chumash baskets as well as stone ollas, mortars, pestles and shell bead money. If you want more, you will just have to go see. It’s one Valley high spot that is well worth an afternoon or two of your time. To keep with this issue of the Guest’s theme “then and now” we’ll go back to Chris. The museum that keeps her busy is truly “then” and for an up to date recipe, her wonderfully health conscious lasagna is as “now” as it gets. |
Chris's Lasagna Florentine (Start with 10 Lasagna noodles, cooked and drained) |
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FILLING: |
SAUCE: |
Cook frozen spinach according to package directions, drain well and squeeze dry. Heat oven to 350 degrees. Using a cookie sheet arrange cooked and drained noodles, overlapping about one inch, to cover entire surface. In a small bowl, combine all filling ingredients except mozzarella cheese and mix well. Spread filling over the noodles, sprinkle with mozzarella and roll, jelly roll fashion. Use two spatulas and carefully lift* the roll and place, seam side down, into a two 9 X 13 inch baking dish. Combine all sauce ingredients, except parmesan and pour over roll. Sprinkle with parmesan and bake at 350 degrees for 30 minutes. Remove from oven and let stand for five minutes before cutting. *Chris recommends “flipping the roll” from the cookie sheet right in to the baking dish. |
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