Tag Archive: great


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The mountains got snow capped on Jan. 6th. This is my second general photo of the year. Felt great to snap it off too. Enjoy.

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Well Sunday January 6th 2013 was our middle boy’s, Alex, 8th Birthday. We went to a local park here in the city, one of the nicer ones….lol. Anywho, we were trying to beat the rain. We had mountains as a backdrop and you could watch the system come over the mountain. So as we were racing the clock, we sat down to pizza, birthday cake and cupcakes for lunch. We kicked a ball around for a short time and let the kids play, but very soon the rain came. It also turn colder, but that didn’t dampen our spirits. We let the kids continue to play under the pavillion roof, which was good sized as there were 8 tables underneath it. So while the kids played, our buddy got out a bag of BBQ briskettes and we decided to like a fire, not to cook, but to stay warm. So one thing led to another and with the help of the kids finding sticks and bark, we had a rocking and rolling fire going. It was going so good that not even the rain could put it out…lol. We sat on two benches just 2-3 feet away from the fire and we were all able to stay warm. We threw in the last of the sticks to burn them off and a short time later when the fire died down, all was left was a huge bed of burning red hot coals. You could still feel the heat about 4-5 over the coals. So when it was time to leave we went ahead and wet down the coals to be on the safe side.

Rye Bread

Another bread recipie from the OHG Yahoo group.

Ancient Rye Bread

2 pkgs (1/4 ounce each) active dry yeast 1-1/2 c warm water (110° to 115°) 1/2 c molasses 6 T butter, softened 2 c rye flour 1/4 c baking cocoa 2 T caraway seeds 2 t canning salt 3-1/2 to 4 c all-purpose flour unbleached Cornmeal

Preheat over to 350 degrees F.

In a large bowl, dissolve yeast in warm water. Beat in the molasses, butter, rye flour, cocoa, caraway seeds, salt and 2 cups all-purpose flour until smooth. Stir in enough remaining all-purpose flour to form a stiff dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.

Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each piece into a loaf, about 10 in. long. Grease two baking sheets and sprinkle with cornmeal. Place loaves on prepared pans.

Cover and let rise until doubled, about 1 hour.

Bake at 350° for 35-40 minutes or until bread sounds hollow when tapped. Remove from pans to wire racks to cool. Makes 2 loaves.

Life Is Simpler

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A History Project

So here recently I have started on a project that involves history, namely the Great Northern Railroad and it’s history. I forget how it got started, but something was said about Willmar, MN and I looked at it on Google maps. Well I found a sizeable yard. Then from there I followed the tracts east to Minneapolis and St. Paul, MN then followed the tracks west as far as Fargo, ND.

Well I have begun collecting photos of a place called Breckenridge, MN which is west of Willmar. I have cound a couple of USGS maps for Willmar, MN and I have for a senority list for the Willmar Division from the ’20’s if memory serves me correctly. I have asked a lot of people for information and so far the responce is great, and thats how I was giev a few photos. But as one gentleman said it, “you need to settle one one place, find out what you can, then move on” so thats what I am going to do. I have settled on Willmar, MN and I plan on finding out what I can about the railroad and the town and collect as much data before I move on to the next segment.

So, if anyone wishes to jump aboard and help out, I am open to anyone who wishes to do this as a personal project, not for some book or monetary gain to help out. You can email me at mountainrain897@yahoo.com and we can talk about this. Otherwise, its just gonna be a fun long term hobby project that I will work on.

Happy Trails,

Charles