“Hats Off” as Honors are Given
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- A crowd witnesses the Grand Opening of the Renovated Main Cemetery Gate on Lake St. The first burial within the Cemetery was in 1853. Coincidentally, the Lake St. and Cedar Ave. sides of the Cemetery with ornate fencing and stone columns is 1853 long.
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- The new gate!
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- It was a celebration so of course there was cake!
May 19, 2011, marked the perfect ending to a perfect week for Minneapolis Pioneers and Soldiers Memorial Cemetery””the kind of week that comes around once every 83 years. It was a week in which we celebrated the history of Minneapolis Pioneers and Soldiers Memorial (formerly Layman”'s) Cemetery while making a little history of our own. May is National Preservation Month, a time when preservationists and their supporters call attention to efforts to save the nation”'s historic treasures. One of those national treasures is right here in Phillips Community
Grand Opening of the Restored Main Gate “Hinges” on contributions
On Tuesday, May 17th, about 60 people attended the unveiling of Phase I of the restoration of the cemetery”'s gates and the 13 sections of the fence that were in the worst condition.… Read the rest ““Hats Off” as Honors are Given”
Food Obsession: YOU”'RE HAVING WHAT FOR LUNCH?
by Jane Thomson
Beside startling names, what these two recipes have in common is that they can help use up odds and ends of uninteresting foods, and do it simply.
EGGS IN PURGATORY – Adapted from “Dash”, the food advertising glossy supplement found monthly in the Pioneer Press and S”'Trib.
For four eggs:
1 to 2 cups of marinara sauce (or ketchup, or chili sauce , or cocktail sauce, or steak sauce, or any savory red condiment; or even spaghetti sauce)
½ teaspoon red pepper flakes 4 eggs or 1 cup egg substitute
1 to 2 cups of Parmesan cheese black pepper
Simmer sauce with red pepper flakes in skillet. Crack eggs, or pour egg substitute into sauce. Cook until set as desired. Top with Parmesan and black pepper.
Am I alone in thinking that some of the prettiest strawberries often taste “blah”?
SAUTEED STRAWBERRIES WITH CINNAMON AND FRESH LIME – From the Pioneer Press
2 tablespoons of brown sugar
1 tablespoon of butter (I used less)
1 tablespoon lime juice (bottled is fine; I used more to make up for butter)
¼ teaspoon cinnamon
1 pint of strawberries, washed, hulled and halved or quartered depending on size (about 2 cups)
In medium skillet over medium-low heat, stir together brown sugar, butter, lime juice and cinnamon.… Read the rest “Food Obsession: YOU”'RE HAVING WHAT FOR LUNCH?”
50”'s emigrants found romance, jobs, home, and business ownership Right on Lake Street
Video of Chris Oien”'s interview with Carol Blair is online at http://youtu.be/La5zNYQz84g
By Carol Blair as told to Chris Oien
Carol and her husband were involved with Soderberg”'s Floral at 3305 E. Lake St. for almost 50 years, and owned it for 30 of them. She remembers how they got started there and what it was like. To see the full interview, go to www.youtube.com/visitlakestreet
My name is Carol Blair, my husband is Lyle Eugene Blair, sometimes call him Gene. My husband started working at Soderberg”'s in 1957, and we got married in 1959. He graduated from high school in 1956 from Huntley, Minnesota. He stayed on the farm and helped his dad, and got a chauffeur”'s license so he could take grain or cattle to market. He worked for one year and came up in the fall of 1957 to go to North Central Bible College. He was looking for work for about a week, and they had a bulletin board at the school where they listed job opportunities. So his roommate came in and said, could I have a ride to Soderberg”'s Floral, they”'re looking for a driver. Both of them ended up going in and talking to the Soderbergs.… Read the rest “50”'s emigrants found romance, jobs, home, and business ownership Right on Lake Street”
