Networking helps put the pieces of the puzzle together. |
Genealogy
tip for the day: Networking
Have
you ever heard the phrase, 'it's now what you know, but who you know'?? That
plays out in every situation you find yourself in. You will find it is true in
genealogy research as well.
I
started my journey in 1984 when my grandfather, L.S. Van Gorder had passed away
and my mother was sorting her parent's papers. We all knew who his father and
his grandfather were, but the trail quickly turned cold. I had no idea where to begin looking.
I
put his line on the back burner and concentrated on other family lines. But
what I did do was to post on Rootsweb and other websites. There you can find
other people interested in the same surname as you. In my case, I found a lady
who had researched her Van Gorden line and had information about the person who
came to this country from Holland and from whom various lines with various
spellings had descended, including Van Gorders.
We
corresponded over time and she also put me in touch with her father. Eventually
he helped me to put the pieces together and I discovered L.S. Van Gorder had a
great grandfather named Jonathan. AND, it tied me back to the original settler from Holland.
On
February 6, 1979, I gave birth to a son, and I had named him Jonathan. He was
the only one, I thought, that wasn't named after someone in the family.
Sometime in the early 90's, I found out - it was in the family after all!
You
never know when networking with people can pay off, but sometimes you have to
be patient and give it time! The reward is awesome.
“History is who we
are; Genealogy is who I am” sg
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Today’s
Recipe
April –
Tomato Month
Ingredients
5 tablespoons olive oil
7 sheets phyllo dough, thawed if frozen
8 plum tomatoes, thinly sliced
1/4 cup crumbled feta
1 teaspoon minced fresh thyme
1 teaspoon minced fresh rosemary
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Preparation
1. Preheat
oven to 375°F. Brush a rimmed baking sheet with olive oil. Unroll phyllo sheets
and cover with a clean kitchen towel. Place a sheet of phyllo on baking sheet
and lightly brush entire surface with olive oil. (It won't matter if phyllo
tears slightly.) Top with a second sheet of phyllo, keeping remaining sheets
covered, and brush with olive oil. Repeat stacking and brushing until all
phyllo has been used. Reserve any extra oil.
2. Arrange
tomato slices decoratively on phyllo in a single layer, leaving a 1/4-inch
border on all sides. Sprinkle feta over the top, then sprinkle with thyme and
rosemary and season with salt and pepper. Drizzle any remaining olive oil over
top.
3. Bake
tart until edges are golden brown and phyllo is crisp, about 30 minutes. Let
tart cool in pan on a wire rack for 5 minutes. Transfer to a cutting board, cut
into 12 squares and serve warm.
Apr 1st Caprese
Stacks
Apr 2nd Spicy
Frozen Bloody Marys
Apr 3rd Peach and
Tomato Salsa
Apr 7th Cherry
Tomato-Halloumi Skewers
Apr 8th Pasta With
No-Cook Tomato Sauce
Apr 9th Grilled
Chicken and Tomato Salad
Apr 10th Slow-Roasted
Cherry Tomatoes
Apr 11th Herb-Parmesan
Roasted Tomatoes
Apr 14th Tomato-Phyllo
Tart
ENJOY!
Now You Know!
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