A collection of distilled sarcastic wisdom, numerous photographs, discussions of books and stuff to learn and more stuff to think about from a retired economics professor turned blogger and photographer.
After finding and resurrecting two photos below of our sons on the carousel at the 1964 New York World's Fair, I looked around to see what else I could find. Here are three other gems not seen for 50 years. We were living in State College PA at the time where I was teaching at Penn State. We camped in New Jersey so we could go to the World's Fair. Too bad the world fairs are ancient history and no one holds them any more. Four of our five children are in the photo: Russ, oldest; Ron, next; Jim, and Carolyn. Kim came along after we moved back to Laramie.
I just discovered these two photos yesterday. They were pitch black and, therefore, had never been developed since they were film photos. Thus, I had never seen them until I used some editing software and discovered, much to my surprise, that the photos were at least recognizable. Our oldest son Russell is in the top photo, our second son Ron is the towhead in the middle. Ordinarily, these two photos would have been deleted. However, these photos also show the value in saving even mediocre photos since they may prove to be of infinite nostalgic value after lying in obscurity and coming to light 50 years later after our memorable trip to the New York World's Fair in 1964.
I have gone through all the photos that have been passed down to me from Velna's family, and very few have shown up that were taken of her as a young child. More were taken by junior high and high school age, but this one is a rare one of which I am very fond.
In 1964 we were living in State College Pa where I was teaching at Penn State. My wife's parents and sister came from Wyoming and we went from there to New York to the World's Fair. I took my family again the following year for a second time. Whatever happened to the wonderful World's Fairs? Here is a previously undeveloped photo.
Yesterday's informative and authoritative tutorial on preparing pumpkin pies for Thanksgiving dinner was so successful, that the Professor has decided to augment that tutorial with a tutorial for preparing a complete Thanksgiving dinner. In fact, an on-line food blog picked up and reproduced my pumpkin pie epic piece! We're not yet as famous as Pioneer Woman and Rachel Ray, but we're getting there.
The first step in making decisions about Thanksgiving Dinner is deciding where to have it or if you should go out to eat. Eating with relatives, depending on the relatives, can some times be problematical, if you know what I mean. If you eat Thanksgiving dinner away from home, then you are left with a major dilemma: No leftovers! So then, do you cook your own turkey and trimmings the next day so you can eat turkey leftovers for three weeks?
Assuming you have decided to cook your own Thanksgiving dinner, here is all the information you need. Pinterest and the food blogs have 9,000 tips for your Thanksgiving dinner, but we will simplify all that complicated stuff.
First step: Make mashed potatoes.
How to make mashed potatoes:
Either grow your own spuds or go to the grocery store and buy some. Remember how much hard work all those Idaho potato farmers went to so you could have some mashed potatoes. They probably didn't make all that money. Then think of all the other truckers, wholesalers, retailers, etc., etc., who were responsible for you being able to buy a bag of spuds for 99 cents.
Get a potato peeler.
Peel the potatoes.
Boil the potatoes in a big pot until they are soft.
Dump in sour cream, cream cheese, half and half, milk, or whatever you think will load up an ordinary potato until it reaches 2,500 calories but tastes really, really good.
Get out your little hand mixer and whip them up. Or get out your big monster Bosch and do the same thing.
Mashed potatoes are done. Now we move on to green bean casserole and marshmallow smothered yams:
How to make green bean casserole:
See the left side of the photo above.
Dump green beans in a baking dish.
Pour cream of mushroom soup over it.
Add the greasy French-fried expensive onions.
Add whatever else you find necessary.
Bake for awhile.
See the right side of the photo above.
Go to the store and either buy some yams and spend a half hour peeling the miserable things or let Bruce do it and buy a can of Bruce's yams, the preferred method.
Smother with brown sugar and marshmallows to up the calorie count.
Bake until marshmallows are all melty
The Fritos are not an ingredient. They are included in case you get hungry during your arduous dinner preparation labors.
Now the turkey:
The modern way to prepare a turkey seems to be to soak it in brine so it will be extra juicy and you can brag about your juicy turkey to your less fortunate brethren and sisters who munched on a dry and tasteless bird. However, here is how we roast our turkey:
Get a free 18 pound turkey for buying $100 worth of groceries at Albertson's.
Begin thawing four or five days before Thanksgiving.
Get out the same blue enamel roasting pan you have used for 50 years.
Stick the turkey carcass in the sink and retrieve all the scrawny neck and innard pieces. Do not ever throw away the liver. A roasted turkey liver is the best part of an 18 pound bird.
Put the turkey in a roasting bag.
Put the turkey in the roasting bag in the blue enamel roasting pan and stick in the oven.
Do not rely on the popout thermometer which may mean your turkey is too dry. Rely on a good thermometer you stick in the thickest part of the breast or somewhere close.
Put the stuffing in if you stuff the turkey.
Baste it with whatever you use to baste it with.
Wait a few hours and take it out of the oven, and you have roasted your turkey.
I forgot to mention the dressing. Here's how we make it.
Melt a cube of butter.
dump in a bunch of chopped onion and celery and stir around until soft.
dump in a bunch of dry bread pieces.
dump in some more chicken broth.
add chicken spice, sage, whatever you want it to taste like.
stick some of it in the turkey cavity, roast the rest in a baking pan.
Since you made your pies yesterday, your dinner is now complete. Just open a couple of cans of Ocean Spray cranberry sauce, make some gravy, and sit down and eat. The Curmudgeonly Professor hopes that this authoritative and easy tutorial has enhanced your ability to make a foolproof and wonderful Thanksgiving dinner! I am not responsible for any errors.
I grew up on an irrigated farm twelve miles west of Powell Wyoming in northwest Wyoming not too far from Yellowstone Park. The Powell school system was a "consolidated" system which encompassed the surrounding area reaching 10-15 miles or even more in all directions from Powell. I took this photo of a photograph on the wall of the Homesteader Museum in Powell Wyoming.
I just stumbled across the old photo from the treasure trove of old photos. The photo is of a group of LDS children taken in front of the LDS Institute at 12th and Grand in Laramie Wyoming probably about 1940. I have been looking for pictures of my wife, Velna, when she was a young girl, and there she is, the blonde girl on the right in row 3 at about age seven. Her mother is directly behind her in the very back.