GOSIA'S FENCES AROUND THE WORLD

I wanted to start off by thanking you for visiting me and leaving these lovely comments.  I also want to thank all who have become followers of my blog. I see on my side bar that I have a few new also.  Welcome and I wish each and every one of you to stay safe in this very surreal time we are all going through, in every part of the world.

My fences this week are from a Sunday ride in the Virginia countryside a few years ago.  We came across this old shell of a home that was off the beaten path.  

 What stories those walls could tell.

The brickwork was grand and I imagined living in this home when it was first built.  Even in its present state I thought it beautiful.  I was also happy for the fences so I could join in Gosia's meme this week.

If you would like to see other Fences Around the World, or join in with your own, you will find the link here.  

Thank you for hosting Gosia and thank you all for stopping by.  As always, take good care of yourselves out there.

GOING BACK A FEW YEARS - THE COIT TOWER IN SAN FRANCISCO

Several years ago, later in the year of 2009, we took a road trip from Vancouver in British Columbia to Monterey in California. The memory is getting blurry but I believe we flew into Seattle, Washington and rented a car, heading north into Canada.  We didn't travel far over the border, just to Vancouver Island, spent a couple of days there, saying as we always do, we really have to stay longer next time, and then drove south.  

We stopped in San Francisco and Coit Tower was on our places to visit.  The last time we were there was when we were on another road trip, this time driving across country, heading from one duty station to another when Gregg was in the Navy.  Another lifetime ago now.  

Back then we asked my parents if they would like to go along, and we were exceedingly happy that they said yes.  Our son was two years' old and we packed ourselves into a small compact car, pulling an equally small rental trailer behind us.  It was quite the adventure and with my parents along, a trip of a lifetime.  Mom and Dad had a blast, not only for seeing this wonderful country, but it also gave them a lot of catch-up time with their grandson.  I love to look at our old photos from that trip.  I need to get them out again so that I can transfer everything onto the computer.  

Getting back to our 2009 road trip, this time we were happy to find that the tower was open.  Coit Tower is on the top of Telegraph Hill, was completed in 1933, and is a famous landmark.  We really did not know much about it but were delighted to find these amazing murals painted on the walls inside. 

Many of these murals depict the struggles of working class Americans, and were completed in 1933-34.  They are now protected as a national treasure.  At the top it provides 360 degree views of the city.

In 1858 Lillie Hitchock Coit became the mascot for San Francisco Firefighters at the young age of 15.  So the story goes, Lillie witnessed Knickerbocker Engine Co. No. 5, a private fire department, respond to a fire call on Telegraph Hill while understaffed.  She dropped her books to assist them to the source of the fire.  

After that they made her a mascot and when she returned from travels in Europe to San Francisco in 1863, she was made an honorary member of the engine company.  She then rode along with the firefighters when they went to a fire or were in parades, and attending their annual banquets.  When volunteer firefighters were ill she visited their sickbeds, and when they died she sent them flowers and attended funerals.   

A very interesting young lady, she would continue to break traditions for the rest of her life, smoking cigars, wearing trousers and gambling in the middle of the 19th century, long before it was socially acceptable for women to do so.  But she remained consistent in one thing, her support for San Francisco's firefighters.  Today, she is the matron saint of the San Francisco Firefighters. 

When Lillie passed away in July 1929, she left one-third of her estate to the City of San Francisco, "to be expended in an appropriate manner for the purpose of adding to the beauty of the city which I have always loved."  The city used the bequest to build Coit Tower on Telegraph Hill.  The remainder of her bequest also sponsored another neighborhood landmark, a statue of three firefighters at the northwest corner of Washington Square Park.

I obtained all this information here, where you can read a lot more information about her.  The photo below is one I borrowed from the site also.

The murals we saw were created by 27 different on-site artists and many assistants.  The project, going by the name of the Public Works Art Project, was the first of Franklin D. Roosevelt's New Deal programs that hired artists.

Their works depicted various political ideologies, including racial equality and leftist, Marxist ideals.  For example, Bernard Zakheim's mural "Library", portrays fellow artist John Langley Howard crushing a newspaper in his hand as he stretches for a copy of Karl Marx's Das Kapital.

However, some of the most contentious pieces were painted over after the longshoremen's strike of 1934, when a conversation about the radical work became heated.  Almost all of the murals are open to the public for free during the day hours, although there is a stretch of murals in the spiral stairway that is only opened to scheduled tours.

 If you go to this link you can read more about the murals and what they portray.  There were more that I didn't get a photo of.

I am going to end here with the written part of my post, and just let you look at the rest of the murals.

 You can see the history of Coit Tower here.

Enjoy your day and thanks for stopping by. Stay happy and healthy, and hang in there.  

LOOK WHAT WAS ON OUR DOORSTEP....

two days ago.  Gregg check outside and there it was, and from someone who left no name.  We were very touched by such a kind gift.  Who would have thought that only a couple of weeks ago, we would have been so heart-warmed by being given two rolls of toilet paper and that sweet note.

"Happy Social Distance!  

Here are some supplies to brighten your day. 

Sharing Neighborly Goodwill." 

Such a sweet gesture!  Frankly, it made our day.

I hope you have plenty of supplies in your house.

Thanks for looking and whatever you are doing, I hope it is keeping you safe.

MONDAY RECIPE POST - CHEESY VEGETABLE AND CORN CHOWDER

An old favorite that I have been making every winter for several years, and I wanted it for easy access on this blog.  I don't have an exact link to the recipe, but remember getting it from a Southern Living annual recipe book.  It is very yummy and one of our favorites.

Cheesy Vegetable and Corn Chowder

Yields: 10 cups

Cooking time: 30 minutes

Preparation time: 15 minutes

3-1/2 cups chicken broth 
8 celery ribs, sliced

4 carrots, sliced

2 medium potatoes, peeled and cubed

1 large onion, chopped

1/2 teaspoon pepper

2 cups frozen whole kernel corn (I always use 2 cans creamed style)

1/4 cup butter or margarine

1/4 cup all-purpose flour

2 cups milk

2 cups (8 ounces) shredded Cheddar cheese

1 or 2 tablespoons French's mustard

Season to taste

Garnish: chopped fresh parsley  

Bring first 6 ingredients to a boil in a Dutch oven.  Cover and reduce heat.  Simmer 15 to 20 minutes or until vegetables are tender.  Remove from heat and stir in corn.  

Melt butter in a heavy saucepan over low heat.  Add flour, whisking until smooth.  Cook 1 minute, whisking constantly.  Gradually whisk in milk and cook over medium heat, whisking continuously until mixture is thickened and bubbly.  Add cheese, stirring until blended.  Add the mustard and stir until blended.  

Stir cheese mixture gradually into vegetable mixture.  Cook over medium heat, stirring constantly until thoroughly heated.  

Garnish with a sprig of parsley if you have any fresh.  We have also used sprigs of fresh Cilantro and fresh Italian Basil at other times. Serve immediately.

You can lighten this recipe up by using lower fat ingredients. I more often than not make it with 2% low-fat milk and it tastes rich and creamy, though I do opt for regular cheddar cheese.  

I usually make a double batch so that we can enjoy it for a few days (it only gets better), adding more potatoes, carrots, celery and onions.  I top it with a good dash of black ground pepper, but also use the fresh herbs mentioned above.  

Enjoy it with a nice crusty bread, a green salad.  You can also eat it on its own.  It is a very hardy soup and a meal in one.  

GOSIA'S FENCES AROUND THE WORLD

 I am late with my fences this week.  I found this lovely old barn with the signs on the side, and the fences, during a ride in the Virginia Countryside.  They are old photos from my archives.

If you would like to see other Fences Around the World, or join in with your own, you will find the link here.  Thank you for hosting Gosia.

Thanks for stopping by and take good care of yourselves out there.

WE HAVE NEW NEIGHBORS....

Our old neighbors across the street who have lived there ever since we moved into our house 29 years ago, moved two months’ ago.  It wasn't long before we saw signs of another family.  

We met them a couple of weekend ago as we were leaving for a trip to the park.  They were out front and I waved and said hello, and walked across the street to welcome them to the neighborhood. They are a younger family who seem very sweet people.  They have a darling little girl about 3 years, a lovely, fluffy and friendly dog who was enjoying being outside - the sun was out and it was gorgeous - and a baby is on the way.  I promised that I would go over and give them our details on a sheet of paper, but now that will have to wait until we can socialize again.  

Eventually I will invite them over for dinner.  This will also have to wait but I was going to take a meal over beforehand.  Nowadays I can’t help but think of all these dietary restrictions we hear about?  Should I do gluten free, lactose intolerant, vegan, vegetarian?  We have all those folks among our family and friends.  Maybe if I make them a pot of vegetarian vegetable soup, that will be okay. Our omnivores and herbivores have enjoyed that.  Or should I just take a welcome basket with all kinds of other goodies in it. That seems a safer option.  It looks like I will have plenty of time to think about it. When the time comes, I will be knocking on their door.

THIS WEEK'S FENCE POST

 These photos are from quite a while ago, and were taken on Sunday rides.

I am linking to Fences Around the World.  Thank you for hosting Gosia.  

If you would like to see others, or join in with your own, you can go here.  

Thank you for visiting everyone and have a great day.

CAN YOU IMAGINE?

Can you imagine,

For example, what the trees do

Not only in lightning storms

or the watery dark of a summer's night,

or under the white nets of winter

but now, and now, and now - whenever

we're not looking?  Surely you can't imagine

they don't dance, from the roots up, wishing

to travel a little, not cramped so much as wanting

a better view, or more sun, or just as avidly

more shade - surely you can't imagine they just

stand there loving every minute of it,

the birds or the emptiness, the dark rings

of the years slowly and without a sound

thickening, and nothing different unless the wind,

and then only in its own mood, comes

to visit, surely you can't imagine 

patience, and happiness, like that.

Can you imagine?

by

Mary Oliver

MONDAY RECIPE POST - KALE CAESAR SALAD WITH CHICKPEA CROUTONS

This recipe came from The Cutting Veg hosted by Sarah.  Thank you Sarah!  You can find her recipe here.  I saw it on Instagram originally.  There is another variation I would like to try at this link.  It is Kale Salad with Garlicky Chickpea Croutons from The Roasted Root (click on last link in red to see).

Approximately 6 cups chopped kale

1 Avocado

Enough onion sliced thinly to suit your own taste, or leave off if its not for you. 

Crispy chickpeas:

1 15 ounce can (or 2 cups) cooked chickpeas, rinsed, drained and thoroughly dried

1 tablespoon olive or avocado oil

1 tablespoon tandoori masala seasoning (or garam masala, or cumin)

Salt and pepper

Caesar dressing:

1/4 cup tahini

2 tablespoons olive oil

2 lemons, juice (approximately 1/3 of a cup)

2 to 3 garlic cloves, peeled and roughly chopped

1 teaspoon maple syrup (or honey if not vegan)

2 teaspoons Dijon mustard

A pinch each of salt and pepper

Hot water for thinning

Preheat oven to 425 degrees Fahrenheit.  Add drained chickpeas to a mixing bowl and toss with oil and seasonings.

Add seasoned chickpeas to a baking sheet.  Bake for 15 to 20 minutes, or until the chickpeas are slightly crispy and golden brown.  Remove from oven and set aside.

Add dressing ingredients to a mixing bowl and whisk vigorously to combine, smashing the garlic with the whisk.  Taste and adjust seasonings as desired, add more lemon juice for brightness.

Add kale to a large mixing bowl.  Before adding dressing, add 1 tablespoon each of lemon juice and olive oil to the kale and massage with hands to soften the texture and lessen bitterness.  Then add as much dressing as desired (some may be leftover) and mix with a spoon.

Top with chickpeas and serve.  

One side of our team is not a big kale fan and truth be told, it's not something I have thought of too often, but as my sweet other half was away for a few days last week I went shopping, cutting down the recipe accordingly.  I bought a bag of baby kale.

  

I used very little dressing as am not a big dressing fan on any salad.  

I didn't use as much seasoning for the chickpeas.  I already had a small container of garam masala in the pantry, but had not used it very much and wasn't sure of the taste.  However, it added a lovely flavor and I will add a tad more next time.  

This salad is better eaten the day of, for my own preference. 

Thank you for looking and have a great week.