I just realized that I have two cemetery posts in a row.
Since everyone doesn’t appreciate photos of headstones, here’s a picture that I took somewhere in Lancaster County, Pennsylvania many years ago. The water wheel in the previous “Wyoming?” post was also photographed at that time and place.
With a view of the Pryor Mountains,
the cemetery is about all that’s left of the community of Bowler.
This child’s grave is in the Bowler Cemetery.
Joseph H. Graham, infant son of Joseph H. and Tishie Graham.
Born 28 July 1892, died 14 Aug 1894
This is one of my favorite postcards.
Click on the image for it to open in a larger window -
hopefully with better clarity.
It says:
Burial Place of Gen. Custer and His Brave Men, Wyoming.
It was postmarked 01 Apr 1908 in what looks like Reynolds, N. DAK, and again on 02 Apr 1908 in Epping, N. DAK. Mailed to: L.L. Ellingson of Epping, N.D.
I’m assuming that it’s written in Norwegian, and I have no idea of what it says. So if anyone can translate Norwegian, please let me know! The back of the card has more writing on it.
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Meanwhile, back at the ranch…
I’m not mad at anyone or ignoring anyone - just busy!
It’s been so hectic the last few weeks. Which I suppose is a good thing. I haven’t had much time to blog, visit blogs or keep up with any correspondence.
The Sugarbeet Baron and I went to Billings today. I think that it was the first time that we went to Billings together in months. We enjoyed lunch at the Athenian with a friend. Then we went back to running around trying to get all our business and shopping (think groceries) done. I need to get my holiday cards and baking started. We still need to get a tree - our pets would be very upset if we didn’t.
This is one of those things that my family and my friends (all two of them) always beg me to make.
I used to be famous for my guacamole, too - and now I can’t remember the last time I saw a decent avocado, sigh…
Here’s the original recipe by Pierre Franey
from the New York Times 60 Minute Gourmet copyright 1969.
Crevettes “Scampi”
(Shrimp broiled in Olive Oil and Seasonings)
2 pounds shrimp, the larger the better
1/2 cup olive oil
2 teaspoons finely chopped garlic
2 tablespoons finely chopped parsley
1/8 teaspoon crushed red pepper flakes
1/2 teaspoon dried crushed oregano
2 tablespoons fine fresh breadcrumbs
Salt and freshly ground pepper to taste.
1. Preheat the broiler to high.
2. Split the shrimp down the backside. Rinse and pat dry.
Or peel them but leave the last tail segment intact. Rinse and drain well.
3. Add the remaining ingredients to the shrimp and
toss to coat evenly and well.
4. Line a baking dish with foil and arrage the shrimp over it.
5. Place the shrimp under the broiler
about three to four inches from the source of heat.
Broil 5 to 6 minutes. It is not necessary to turn the shrimp as they cook.
Baste the shrimp and serve hot with curries sweet peppers and rice.
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“My Way”
I used to make this with fresh shrimp - and I do know how to clean shrimp. But now I buy frozen with the tails on - already cleaned shrimp are pretty convenient. I let them defrost overnight in the fridge. Then I wash and drain them.
I’ve already mixed the olive oil with whatever I feel like using - and none of this has ever been measured. I pour the oil in a large mixing bowl - add some garlic, fresh or powdered; lots of red pepper flakes - definitely way more than 1/8 teaspoon; breadcrumbs (usually Progresso Italian) - again a lot more than Pierre; Greek oregano; sometimes fresh grated Romano or Parmesan; and anything else that looks like it’d work. Once I’ve got this into an oily paste - I pat dry the shrimp and add them to the mixing bowl, coating well.
I line two shallow pans with foil and fit as many shrimp on as I can - they can be crowded a bit. My oven only has “Broil”, so in they go. A few minutes later I check - the shrimp have usually started to brown a little. Out comes the pan and in goes the second one. I turn all the shrimp over in the pan. By then the second pan has started to brown. Out it comes and the first goes back in. So I turn the shrimp. The pan comes out, the other goes in. While I’m dishing out the first pan, the second pan is finishing. Never leave the room while these shrimp are in the broiler. If the phone rings - do not answer it!
It sounds like a lot of work - but it really isn’t. They’re simple and if you like shrimp - they’re heaven. This paste works well with scallops, too. You can prepare them and not cook them right away - I’ve stuck them in freezer bags - or prepared the pans for later in the day and put them in the fridge, and it doesn’t get any easier! They’re great with rice or spaghetti tossed with garlic and oil. And a cold beer goes well with the crunchy bite…
great - now I’m hungry…
This Union Pacific System Pictorial Post Card is unused.
The back reads:
Yellowstone National Park is the greatest of wild animal refuges.
Best reached by the Union Pacific via West Yellowstone Station,
directly on the park boundary.
Any ideas on the age of the card? I love the knickers and boots.
And they wonder why folks still insist on getting up close
and personal with the wild animals…
This unused postcard is a full color reproduction from an oil painting by Ernest Reedstrom.
Remember Thanksgiving? Since I was sick we cancelled our plans. We had friends over today for Sunday dinner, which was not prepared on the motor. But it was a good meal and great to get together with friends.
We had:
Ham, Baked Potatoes and Barbecue Beans
Broiled Scampi, Spaghetti
and a Pumpkin dessert
I’m still full…
Bat is doing well - he is always glad to see me with his meal.
When I finally found time to post I had the pleasure of wrestling with Blogger…
Well, I’m up again, not making much sense, and too tired to type…
I thought that I’d share a few old photos.
The Pretty Girls - Una & Ti
The Hungry Boy - Ki
Ty and Steve in the Pryors
A Handsome Guy
A Clean Truck
Crime
Punishment
Alternate Post Title -Double Your Pleasure, Double Your Fun!
Last night I had the pleasure of meeting YAFMB (yet another female Montana blogger) and attending my first Belfry Lady Bats Basketball game. I was very glad that Pandora recently posted a few of her wedding photos on her blog - An Offering of Myself to the World. She looks the same! I recognized her right away. I’m happy that we finally did get to meet. Pandora is the first lady blogger that I’ve met and only the second blogger that I’ve ever met. I was torn, trying to visit with Pandora while paying attention to the game. We hope to get together with our farmers for a cozier visit, and plan to visit Chance, too. If someone had told me years ago, that one of my favorite things to do would be going to cemeteries - I wouldn’t have believed it…
Being my first game, I was caught unaware of proper Belfy Bat Basketball Etiquette. I failed the test by wearing black jeans and a red shirt. Which happen to be the colors of the Park City Panthers. I tried to cover my fashion disaster, by sitting exactly in the middle of the bleachers attempting to remain as neutral as Switzerland. I had a difficult time following the game while trying to talk with Pandora. But I had fun and did enjoy watching the girls play. So, not only do I plan to visit with Pandora again, I hope to hit a couple more home games.
Regarding Wisconsin - not a soul could answer this question for me last night - so I’m tossing it out here:
Why is “On Wisconsin” the school song of Park City, Montana? I found this even stranger when I mentioned this to my husband when I got home. Because he told me that it was Belfry’s song, too. Is it me, or is this weird?! Okay, I know that I’m weird - but this is weirder… what’s up with Wisconsin?
Photo postcard image of the original Belfry School - circa 1910
Posted 31 Aug 1912 from Belfry
Mailed to:
Mrs. L.O. Walker (from her son, Ray)
Dorrancetown, PA
reads:
Dear Ma, will drop you a card so you won’t forget how Belfry looks.
Will thrash next week, started to irrigate beets the 3rd time today. From Ray.
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Thanks Again
to Gebo Mel for the images.
Huh? Well, that’s what I made for breakfast after looking in the fridge for the third time.
1 extremely large Yukon Gold potato (from the garden) chopped in a chunky dice fried in cast iron skillet with a bit of olive oil and favorite seasonings -
keep an eye on it stir frequently, then add:
2 small colorful peppers (Costco - none left from garden, sigh), chopped.
Once the spuds are evenly cooked add:
Half a boneless ham steak (Costco) chopped like the spud,
stir a few times to mix ingredients, let brown a bit.
Crack as many eggs as you’d like on top, sprinkle with shredded mozzarella cheese. Cover and lower heat. When eggs are done and cheese is melted, serve with toast.
Didn’t feel like onions today.
Now I’m stuffed…