In This Issue.....
Articles and Links
Announcements, Notices, Odds-N-Ends
The New Weekly Poll
The Weekly Paul Picture
Phillip the Fireman-Part 3
Sanger
Recipes
Thank you for visiting ODDS-N-ENDS. I will email you when the next issue is available.
7/2/02
Guess what? Paul will sometimes announce when he has gone pottie. Mom says this will make pottie training a lot easier.
The results of the poll:
Only 14 people voted :(
Green Eggs and Ham won with 35% of the vote
The Grinch Who Stole Christmas had 28%
The Cat in The Hat had 21%
Hop On Pop and If I Ran the Zoo both had 1%. The other titles were not voted on.
Speaking of weekly polls, the website that I get my poll from is currently down but I was able to improvise. Please post all answers to the pull in my guestbook.
A new feature I am thinking about putting in my newsletter is like a reader of the week. I will pick somebody from my subscription list and write an article about him or her. The person who is picked will not be notified so that it’s like a surprise. What do you think?
Mom had an eye appointment last week. When she got there the office manager offered to buy some of her herbal soap that she makes. By the time she left she has sold fourteen bars of soap (lavender, chamomile, calendula, and lemon verbena/lavender). Anyone interested in buying any should contact mom at home (559-787-2831, or email MLHCrews@msn.com ) Her website is going very slow. She is getting help from a friend who says she will be up and running by the end of August.
For sale: 12 volume set of Woman’s Day Encyclopedia of Cookery Cookbooks. Printed in 1967. The only reason mom is wanting to part with them is because he has a duplicate set. She says she saw a set sell on E-bay for $40 or $50. She would like to get about that much or you can just make her a reasonable offer. Please email or call her.
1. BBQ
2. Campfire
3. Bug repellant
4. That warm cholorine smell (you know from a swimming pool)
5. Other (explain what)
Since the poll website is not working, please post your answers in my guestbook. This way everyone can see what the outcome is.
When done the fire should have been put out-at least around the edges so it won’t advance. It was really hard and hot and he had to run in full uniform. He was sweating a lot. They were there about 1 ½ - 2 hours.
Afterwards, he got to meet people at the station that he had not met yet.
On the 30th Phillip went to a fire. It was in Wonder Valley about noon behind the Wonder Valley Ranch Resort. He had to leave in the middle of working on the fence he is building for the front yard. (the fence looks good by the way, it’s almost done!There's a picture of it below so don't forget to click on the link) The fire was small, about a half acre. The Wonder Valley Truck was the first one to get there. He had to drive up to Wonder Valley and meet the rest of the fire crew.
By the time he got there, the fire was almost put out. When he got there he had to cut line. That is where you go around the perimeter of the fire scraping away anything flammable. He also got to run the pumps on the truck and he helped fill the Piedra truck with water from the Wonder Valley truck.
Later on two fire investigators came. They marked the spot where the fire started and took some pictures. Phillip was sent back to the station and they put away the hose and replaced a broken hose. He was only there at the fire for about an hour and he didn’t find out the cause of the fire.
Phillip told me, "It was hot and I was sweating like a pig."
When I asked what he did when he got back home he said, "I went back to work on the fence."
He also said it was weird because he had been waiting for a call all week and "it seems like the more I wait for a call there’s never a fire or if there is a fire it’s contained by the time I get there."
Sanger started out as a small farm town and it started lumbering operations and constructed the Kings River flume. It ran from the Sierra Nevada Mountian range down to thehe rail head in Sanger. The kings river flume was the largest of it’s kind in the world, extending over 62 miles by the early 1990’s. The flume was built in just over a year.
The trunks of the felled redwoods tress were hauled down to the mill cut into boards and floated through miles of flume to the Sanger lumber yard. It was a good process but only about 23% out of 8000 trees actually made it there. Most of the trees were over 2000 years old.
In 1888 when the railroad line for traffic opened, families moved into the new settlement for all driections to secure work in the lumbering industry which was doubly important because of the completion of the rail line and the contruction of the the world’s longest lumber flume, with it’s terminus in Sanger.
Soon Sagner had 13 saloons, and occasional business house and a population of 500. In the 1890’s church and houses were built. Sanger is named after Joseph Sanger Jr. the secretary and treasurer of the Railroad Yardmasters Association.
I have included some picture links. In first picture it shows the apt. complex we lived when I was born. Mom says it was crummy then and it's crummy now. She couldn't even get a good picture of it. The second picture is of a house we used to live in. Back then though, it had a lawn and bushes and stuff. Now it looks gross. It's only a block away from my school. The third picture is of my school and the last is of the Sanger Museum (I've never been there).
(formerly) Bethel Arms Apts.
2002 9th Street
Sanger Academy Charter School
Sanger Depot Museum
Mom has this really cool cookbook called The Candy Bar Cookbook-Baking with America’s favorite candy. This weeks recipe is for the fourth of July and was also voted by the editors the best recipe in the whole book.
NESTLE WHITE CRUNCH 4TH OF JULY TRIFLE
Equipment: deep serving bowl at least 10x6 in. (a clear bowl is especially nice), electric mixer
FOR THE FILLING
½ cup sugar
1 cup hot water
1 teaspoon vanilla
2 pints fresh blue berries
2 pints fresh raspberries or strawberries
2 bananas
5 Nestle White Crunch Bars (1.4 oz bars)
4 cups whipping creme
½ cup powdered sugar, sifted
1 box instant vanilla pudding (5.1 oz. box)
1 12 or 16 oz. frozen pound cake
½ cup blackberry or boysenberry syrup
FOR THE WHIPPED CREAM TOPPING
½ cup of whipping creme
1 tablespoon powdered sugar, sifted
¼ teaspoon vanilla
PREPARE THE COMPONENTS OF FILLING
1. Dipping liquid: Combine the sugar, bot tap water and vanilla in a bowl, and mix together until dissolved.
2. Fruit layer: Wash, drain, and pat dry the blueberries and raspberries or strawberries. (if using strawberries slice into bite sized pieces) Set aside with bananas. Reserive 5 of each berry for garnish.
3. White Crunch Layer: Chop the candy bars in to ¼ inch pieces. Set aside. Reserve 2 tablespoon for garnish.
4. Custard Cream Layer: In a large mixing bowl, combined the whipping cream and powdered sugar. Using electric mixer, mix for 30 seconds. Add the pudding mix and whip until the mixture forms stiff peaks. Refrigerate until ready to assemble.
5. Pound cake Layer: Slice the whole pound cake into ½ inch slices.
ASSEMBLE THE TRIFLE
1. Using half of the sliced pound cake for the first leyer, dip the poind cakes slices into the dipping liquid and arrange in the bottom of the serving bowl.
2. Drizzle ¼ cup of the blackberry syrup over the pound cake slices.
3. Peel and slice one banana on top of the pound cake.
4. Sprinkle 1 pint of each blueberries and raspberries or strawberries on top of the sliced banana.
5. Sprinkle half of the chopped candy on top of the fruit.
6. Spread half of the custard cream mixture over the white chocolate.
7. With the remaining ingredients repeat the layering process.
MAKE THE WHIPPED CREAM TOPPING
1. In a large mixing bowl, combine the cream, powdered sugar ans vanilla. Beat until stiff peaks form.
2. Spread a thin layer of whipped cream evenly over the top layer of custard.
3. Garnish with the reserved fruit and chopped candy. Serves 15 to 18
