31

Drinks / Re: New beers

« on: May 15, 2016, 03:08:26 PM »

I hope you will pardon my removing the background in this image. My vehicle and tag is part of what has been removed and I don't feel comfortable with that info out on the internet.

32

Other topics / Re: The Natchez Trace

« on: May 15, 2016, 03:03:52 PM »

Inside the Drane house.

33

Other topics / Re: The Natchez Trace

« on: May 14, 2016, 02:12:22 AM »

Looks sort of romantic! I like those lovely houses. And with the roses around, should be a good place to live in the spring, summer and autumn time. I suppose the winters are comparatively cold around there.

Most of this park is located in Mississippi. It's a southern state. So they are not set up to deal with either ice or snow. If either occurs in the winter, there are no salt trucks to dissolve ice. The best they can do is spread sand on the bridges. Everyone just shuts down till the ice and snow are gone. Mostly a matter of a day or so.

These houses were built before insulation was commercially available. So they have no insulation in them beyond the thickness of the wooden walls. That means fireplaces to keep them warm. Down in Louisiana, some of the older homes used moss as insulation in the walls, around the community of Evangeline, Louisiana there is a similar museum of local homes of the period of early settlement that show this.

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Other topics / Re: The Natchez Trace

« on: May 13, 2016, 10:48:27 PM »

 


 

These are images of the French Camp Settlement along with the Drane house museum.

This is the French Camp post office. That's what it says above the door.
 

This is the French Camp Blacksmith Academy. It's an actual school for those wanting to learn the ways of an old time blacksmith. Blacksmiths of the time were valued and most towns needed one. They made horse shoes, nails, hinges, and various other items that were important and were cheaper to be made at the site rather than imported across the country.

We just happened to be there when the roses were blooming and this is one of them.

35

Other topics / Re: Forum (Luntan) problems

« on: May 13, 2016, 12:16:24 PM »

No matter what language, spammers are persistent pests aren't they? Shame the rest of us have to suffer for their behavior because it necessitates rules that would otherwise not be needed.

What is really ironic about it, is that I would never click on a spammer's post link.

36

Food / Re: Zucchini with Italian style tomato sauce and Chicken noodle soup

« on: May 13, 2016, 12:10:40 PM »

Both are as far as I know international brands. Both I believe originated in the US and the products you depict are available to us as well.

37

Food / Baking Dish Apple Cake

« on: May 13, 2016, 12:07:52 PM »

Baking Dish Apple Cake

Ingredients

4 Large Granny Apples
3 Teaspoons Cinnamon
½ Cup Brown Sugar
¾ Cup Oil
⅓ Cup Orange Juice
1 Teaspoon Vanilla
2 ¼ Cups Self-Raising Flour

Directions

Slice apple thin, add brown sugar & cinnamon. Mix well.

Grease & line baking dish. Beat egg until thick & creamy, add sugar. Beat for 5 minutes then add oil, vanilla & Orange juice. Stir in flour. Pour ¾ mixture into tin spread apple evenly over mixture. Then pour over remaining mixture.

Bake in moderate oven (180°) for 60 – 70 minutes. Stand for 5 minutes before turning onto wire rack to cool.

38

Social network | SEO - Social network / Re: Feedback: What do you dislike in Seo-forum-seo-luntan.com?

« on: May 13, 2016, 11:51:29 AM »

I actually use a combination of the two themes. I log in using the Anexartisia because I don't have to tab to move over. Then after log in I go for the default.

39

Other topics / Re: The Natchez Trace

« on: May 13, 2016, 01:19:34 AM »

Interesting, as usual!

I didn't know there were Indian slaves too. Maybe not so many as the black ones? What's the reason they use imported slaves (from Africa), not local slaves (American Indians)? Does anyone here knows more about it?

MSL is partially right in the fact that Indians are a proud people. It goes a bit deeper too for other reasons stemming from this. One escaped Indian slave making it back to the tribe, would create much alienation against the whites over the slave issue. Next thing the slave farms knew, they were fighting to keep alive as these tribes responded to one of their own being put in chains. Slavers were then not only having to be watchful of the slaves but having to be watchful of the surrounding area for the safety of their own hides.

This went further than just slavers as all whites came under suspicion. Some one out hunting for meat to feed the family was likely not to return home. Most of the products made by slaves was cotton. Families made gardens but supplimented their diets with wild game.

The African slave didn't have this sort of support waiting in the wings. When they arrived they were isolated and in a new, brutal world. It didn't matter if they tried to run, nearly all hands were against them unless they found the smuggling railroad to get them north.

40

Food / Cafe Du Monde Style Beignets

« on: May 12, 2016, 12:09:59 PM »

Cafe Du Monde Style Beignets

Cafe du Monde is the most famous cafe in New Orleans. Everybody goes to this Jackson Square institution for beignets and cafe au lait. These beignets are delicious served with powdered sugar, fresh blueberry sauce, any good-quality purchased fruit sauce and even eaten on their own. I've been to Cafe du Monde several times to enjoy these treats in New Orleans.

⨌⨌⨌⨌⨌⨌⨌⨌⨌⨌⨌⨌⨌⨌⨌

Ingredients

For the Blueberry Sauce

4 pints fresh blueberries
1 1/2 cups sugar
2 cups water

For the Beignets

1 cup warm milk (about 105 to 115 degrees F)
1 package dry yeast
1/4 cup sugar
2 medium eggs
1/4 cup (1/2 stick) butter, melted
1 teaspoon salt
3 cups (or more) all-purpose flour

Solid vegetable shortening (for deep-frying)

Powdered sugar

Directions

Blueberry Sauce

Puree all ingredients in food processor until smooth. Strain through fine sieve into heavy medium saucepan. Season sauce to taste with more sugar, if necessary. Simmer sauce over medium-low heat until syrupy, about 20 minutes.


Tip

Sauce can be made 2 days ahead. Cover and refrigerate.


Beignets

Combine milk and yeast in large bowl; let stand until yeast dissolves, about 5 minutes. Whisk in eggs and melted butter. Add flour, sugar and salt and stir to form moist sticky dough.


Knead dough on floured work surface, incorporating flour as necessary, until dough is smooth and elastic, and no longer sticky, about 10 minutes. Form into ball. Lightly oil same large bowl; place dough in bowl. Cover with kitchen towel or plastic wrap and let dough rise until doubled in bulk, about 40 minutes.


Heat shortening in deep fryer to 325 degrees F. Transfer dough to floured work surface. Punch dough down; cover with kitchen towel and let stand for about 15 minutes. Sprinkle dough with flour. Using rolling pin, roll out dough into 12-inch square. Using pizza cutter, trim edges slightly to form perfect square. Cut dough crosswise into 4 equal strips. Cut each strip into 6 pieces, forming 24 rectangles total.


Working in batches, fry dough rectangles in hot oil until golden brown, about 1 1/2 minutes per side. Using slotted metal spoon, transfer beignets to paper towel-lined baking sheet to drain.


Arrange 3 beignets on each of 8 plates. Ladle blueberry sauce over and around beignets. Generously sprinkle powdered sugar over beignets. Alternatively, place beignets on platter. Generously sprinkle with powdered sugar, and serve blueberry sauce alongside.

41

Other topics / Re: The Natchez Trace

« on: May 12, 2016, 11:28:31 AM »

 

It's all up to you. We accept many different photos here (even very simple ones). Yours are high quality, informative and valuable (from my perspective) and welcome anytime. You just post all you wish and all you can, anytime. This is the golden mean.

Thank you. I try not to bore you with too many images of the same location so that you might get a feel for what is shown without losing interest in the topic by keeping it moving.

⦿⦿⦿⦿⦿⦿⦿⦿⦿⦿⦿⦿⦿⦿⦿⦿⦿⦿⦿⦿⦿⦿

This image I cropped so that it might be easier to read. The original has a lot of background in it and makes the sign much smaller and hard to read.

This sign is difficult to read due to the lighting and the letters being the same material as the background. It says:

This Memorial Marks a stage on the Natchez Trace. The first highway opened through the lower south. By the treaty of Dancing Rabbit creek in 1830 between the American government and the Choctaw Indians, the surrounding country became a part of the state of Mississippi. Here Andrew Jackson's Tennessee and Kentucky commands rested on their way to join him in his coast campaign in the war of 1812, during which second struggle for American Independence, Mississippi took a heroic part.

__________

Presented to the town of French Camp by the Mississippi Daughters of the American Revolution, November 10, 1915.

 

The last image is the start of another home museum of the time. I have closer shots similar to the first set I will cover soon. I would like to call your attention to a feature you can see in this image. Notice the center of the house. It's an open hall type area through the middle. This was typical of building styles before air conditioning was invented and is known as a breeze way. The difference in temperature between the sun heated air and the shaded part under the roof of the house, created a natural breeze through the area. People would sit in their rocking chairs during the heat of the day to cool off. You'll see better details of this later.

42

Food / Re: Great food ideas

« on: May 11, 2016, 10:39:47 AM »

It was like the funnel method without the funnel. I'd clean the bottle well on the outside, stick it where the plug had been removed and about a 1/3 of the bottle would go in right away. The rest stayed in the bottle. If you give it enough time, the rest of the bottle will go in too.

43

Drinks / Re: New beers

« on: May 11, 2016, 10:35:37 AM »

I keep forgetting to take a picture of the beer I drink for your thread. I dislike the typical commercial beers here as they aren't much in the line of beer. Low alcoholic content, a watery taste, and not really worth the money in my opinion. For those who have never tasted other beers outside the US, this is what they think beer should be as they've had nothing else.

Beers coming in have to met import standards which in the end, pretty much destroys what is exceptional about the various beers. So they never get a clue of what good beer is.

44

Other topics / Re: The Natchez Trace

« on: May 11, 2016, 10:30:26 AM »

Maybe some pals will take it as 'creepy', but I like it. Nature is beautiful!

There were other shots I have of this area. I chose not to show them but rather to give an example of the area in one shot. I also did it this way as the next set of photos is more like the house museum in an earlier set.

45

Food / Re: YBARRA olives with 3 different flavors

« on: May 11, 2016, 10:27:42 AM »

Interesting. Don't believe I've ever tried flavored olives.