Announcements
IT'S THURSDAY FOLKS!! Thursday posts don't get written till in the afternoon - or later, as the case of today's post. Sorry to be so late, but I hope you will enjoy it all the same.
ATTENTION: Adobe Digital Editions has come
out with version 3. However, it will NOT allow you to read books from older
versions on your e-reader. If you have
an e-reader, do NOT upgrade to this newer version. If you do, there is no fix
to enable you to read the older books.
STAR TREK MARATHON coming! First week of February 1-7, showing movies and episodes
- leading up to…
Geek Day 2.8 on Saturday, February 8th.
Mark your calendar!!
Do you have a young reader in your
house, or a pre-reader? Check out our Tumble Books in our e-resources.
They are animated talking picture books for your young'uns, which will teach
them to love reading.
Computer Classes every Sat.
mornings 10-12. "Open House" Whatever you need. Drop in anytime
during those two hours.
Captain Kirk
Studio Insignia example, w/ street address
Genealogy
tip for the day: Identifying People in Photographs
In trying to identify the people you have in an
unmarked/unidentified photo is to first determine what type of photo you have.
We have already discussed the various types from the 1800’s. This is your first
move and the timeline will help you begin to narrow the time period your photo
was taken.
The next step is to see if there is any kind of
studio identification. You need to check the front, the back and if in a case
or frame thoroughly check the frame. If you are lucky it will give you the
location – at least the city and state. Occasionally it may even give you the
street. Compare this with where your family members lived at the time of the
photo.
It is sometimes a little more difficult to find any
information on a studio, esp if they are out of business. Old city directories
may give you that information. If they are still in business, there’s a
possibility that you could contact the studio and see if they still have the
records that far back and tell you who at least ordered the pictures to be
taken. They may even have other information they could give you.
To find the directories, you could try contacting
the local library, or a genealogical or historical society in the area. Ask if
they can determine the time period the studio was in business. If you find out
that your photographer was in business for a short period of time that will
help narrow the time period that you picture was taken.
Sometimes you can even find photographers’ directories
online for certain areas. For example the Early St. Louis Photographer
Directory is found at <stlous.genealogyvillage.com>. I would even suggest
you put in geographical parameters when you search.
I had heard that Kodak in Rochester, NY had had some
information in their museum of past photographers. But in researching for this
post, I have not been able to locate that information. More time, or other eyes
may produce better results.
Next time we will look at some other ideas of
determining who are in your pictures. Approximate age, and style of clothes are
other clues that guide us to solving the mystery.
“History is who we
are; Genealogy is who I am” sg
If any of these posts are helpful drop us a line in
the comments section below. We just want to know if the information we provide
to you is beneficial in anyway.
1649
|
Charles I of England is beheaded at Whitehall by the
executioner Richard Brandon.
|
|
1844
|
Richard Theodore Greener becomes the first African
American to graduate from Harvard University.
|
|
1862
|
The USS Monitor
is launched at Greenpoint, Long Island.
|
|
1901
|
Women Prohibitionists smash 12 saloons in Kansas.
|
|
1912
|
The British House of Lords opposes the House of Commons by
rejecting home rule for Ireland.
|
|
1931
|
The United States awards civil government to the Virgin
Islands.
|
|
1933
|
Adolf Hitler is named Chancellor by President Paul
Hindenburg.
|
|
1936
|
Governor Harold Hoffman orders a new inquiry into the
Lindbergh kidnapping.
|
|
1943
|
Field Marshal Friedrich von Paulus surrenders himself and
his staff to Red Army troops in Stalingrad.
|
|
1945
|
The Allies launch a drive on the Siegfried
line in Germany.
|
|
1949
|
In India, 100,000 people pray at the site of Gandhi's
assassination on the first anniversary of his death.
|
|
1953
|
President Dwight Eisenhower announces that he will pull
the Seventh Fleet out of Formosa to permit the Nationalists to attack
Communist China.
|
|
1964
|
The Ranger spacecraft, equipped with six TV cameras,
is launched to the moon from Cape Canaveral.
|
|
1972
|
British troops shoot dead 14 Irish civilians in Derry,
Ireland. The day is forever remembered in Ireland as 'Bloody Sunday.'
|
|
1976
|
The U.S. Supreme Court bans spending limits in campaigns,
equating funds with freedom of speech.
|
|
1980
|
The first-ever Chinese Olympic team arrives in New York
for the Winter Games at Lake Placid.
|
|
Born on January 30 |
||
1882
|
Franklin D. Roosevelt, 32nd President of the United
States.
|
|
1885
|
John Henry Towers, American naval aviation pioneer.
|
|
1912
|
Barbara Tuchman, U.S. historian (The Guns of August).
|
lallygag or lollygag
PRONUNCIATION:
(LAL-ee-gag,
LOL-ee-gag)
MEANING:
verb
intr.:
1. To fool around, waste time, or spend time lazily.
2. To neck.
1. To fool around, waste time, or spend time lazily.
2. To neck.
ETYMOLOGY:
Origin
uncertain. Earliest documented use: 1862.
USAGE:
"I
lallygagged around and when it was evident that they were not coming home to
take me, I had to start off."
Margaret Mason; A Memory at Large; RoseDog Books; 2011.
Margaret Mason; A Memory at Large; RoseDog Books; 2011.
War
is the unfolding of miscalculations. -Barbara Tuchman, historian (1912-1989)
Today’s
Recipe
Soups
for Cold Winter Days
Here’s an
old standby:
Creamy, hearty New England clam
chowder is by far the most popular chowder style (compared to Manhattan or
Rhode Island versions). Chowder made with milk or cream began appearing in the
early 1800s, and New Englanders claimed it as their own in the 1900s. Many
versions use a flour and butter roux to thicken the soup. The roux is necessary
if you’re cooking with milk; otherwise, it curdles when boiled. This chowder
gets its thick texture from a combination of heavy cream and puréed potatoes.
You can crush some of the potatoes against the side of the pot (instead of
puréeing the vegetables) for a thinner but equally delicious version.
·
3 oz.
thick-cut bacon (2 to 3 slices), cut crosswise into 1/4-inch strips
·
1-1/2
oz. unsalted butter (3 Tbs.)
·
1 large
yellow onion, cut into small dice (about 2 cups)
·
4 tender
inner celery stalks, cut into 1/2-inch dice (about 1 cup)
·
4 cups
diluted clam broth,
plus the reserved clam meat (1-1/2 to 2 cups), finely chopped
·
2 lb.
large Yukon Gold potatoes, peeled and cut into 1/2-inch dice (about 4-1/2 cups)
·
2 bay
leaves
·
1 tsp.
chopped fresh thyme
·
Freshly
ground black pepper
·
1 cup
heavy cream
·
3 Tbs.
chopped fresh flat-leaf parsley
·
Kosher
salt
Cook
the bacon in a wide heavy-duty 4- to 5-quart pot or Dutch oven over medium
heat, stirring occasionally, until just beginning to turn crisp and golden,
about 4 minutes. Remove from the heat. Pour off and discard the bacon fat,
leaving the bacon in the pot. Add the butter and onion and cook over low heat,
covered, stirring occasionally, until the onion is softened but not colored,
about 8 minutes. Add the celery and cook, uncovered, stirring occasionally,
until just softened, about 5 minutes. Add the clam broth, potatoes, bay leaves,
thyme, and 1 tsp. pepper. Bring to a boil over high heat. Lower the heat to
maintain a simmer and cook, partially covered, until the potatoes are tender,
10 to 12 minutes. Discard the bay leaves.
Purée
1 cup of the soup solids with just enough liquid to cover in a food processor
or blender, and add it back to the soup. Add the cream and bring to a boil.
Remove
the soup from the heat, wait until it stops simmering (this may take a minute
if you’re using a Dutch oven), and stir in the clams and parsley. Season to
taste with salt and pepper.
nutrition
information (per serving):
Calories (kcal): 370; Fat (g): 18; Fat Calories (kcal): 160; Saturated Fat (g): 10; Protein (g): 22; Monounsaturated Fat (g): 5; Carbohydrates (g): 28; Polyunsaturated Fat (g): 1; Sodium (mg): 1070; Cholesterol (mg): 105; Fiber (g): 3;
Calories (kcal): 370; Fat (g): 18; Fat Calories (kcal): 160; Saturated Fat (g): 10; Protein (g): 22; Monounsaturated Fat (g): 5; Carbohydrates (g): 28; Polyunsaturated Fat (g): 1; Sodium (mg): 1070; Cholesterol (mg): 105; Fiber (g): 3;
ENJOY!
Now You Know!
No comments:
Post a Comment