A Sister Remembered #199
By Sue Hunter Weir
Maude Wiggin is the forgotten sister in the Wiggin family tree even though she isn’t really all that hard to find. She was named in the 1870 census and when she died on December 12, 1877, her obituary appeared in the Minneapolis Tribune and it is easily accessed online. Maude died from something called “spinal disease,” most likely spinal meningitis. She was 13 years and nine months old. Her sister, Carolyne, was 12. There were also two other younger sisters, Nancy and Mae. Carolyne, Nancy and Mae appear on several family trees on ancestry.com but there is no mention of Maude. It’s almost as though she never existed, yet she is buried in the Wiggin-Nudd family plot near her grandmother, Nancy Wiggin Nudd. Her cousin, Captain Charles Nudd, a Civil War veteran, is buried there, as is a woman named Mary Nudd, whose connection to the family is something of a mystery.
The Nudd-Wiggin family was typical of most of the cemetery’s earliest burials. They were transplanted New Englanders, many of whom could trace their families back to the American Revolution.… Read the rest “A Sister Remembered #199”
Save Money – Eat Your Weeds
By MARY ELLEN KALUZA
Eating well is expensive even without high inflation. Save money by foraging around your backyard, neighbor’s yard, or other overgrown areas. A small pile of free greens can easily save you $5. Here are a few common weeds that are delicious and nutritious. (Always look up the plant to safely identify and prepare. Harvest in areas you know are not treated with chemicals. Get permission, if necessary. Rinse thoroughly.)
Lamb’s Quarter: My neighbor turned me on to lamb’s quarters years ago with quesadillas stuffed with them. Yum! They are also quite tasty on their own, lightly steamed with a little salt and pepper. Lamb’s quarters contain oxalic acid and you don’t want to eat too much of them raw. (Cooking removes the acid.)
Purslane (verdolagas in Spanish): Purslane can be a pesky weed in the garden. Or in your sidewalk cracks. I get particular pleasure eating this weed because its stubborn tap roots and bazillion seeds make it hard to control. The plant is delicious raw or cooked with a light lemony flavor, eaten around the world. I recently had a green chili stew with purslane and it was the BEST green chili stew ever!… Read the rest “Save Money – Eat Your Weeds”