Let’s Make Hay

These Jayhawk college students have just taken a hayride out to the country to enjoy a campfire and REEEEEEEACH for some flame-grilled wieners during the autumn of 1946.

Below, Eugene Ryan grins for the camera, satisfied with a full belly and frosty beverage.

After dinner, Charlie Byers feeds Mary Jane “Zolly” Zollinger an ice cream bar. Careful, Charlie.

As the embers begin to dim, a trio from Locksley Hall pipes up with three part harmony. Lorraine Mai, Violet Orloff, and Dessie Hunter round out the evening before everyone loads up for the homeward trip.

Now what’s that fellow so upset about?

Celery Tonic Won’t Fix This

Hometown USA, Barnes & Noble

Jackson, Mississippi, March 1914

Photographer Albert Fred Daniel (yes, that is three first names) captured Capitol Street as it  disappear underwater from the spilled banks of Town Creek, literally making the town a creek.

Oscar Lamb Sales took a huge hit, as well as the Heidelburg building movie house (ironically showing an epic about the Titanic), which reported its organ and all its seats total losses. The boardinghouse proprietor below tries to keep track of several of the boys who found wading in the cesspool an absolute delight.

Cemetery Fog

Returning home from an errand this morning, I drove slowly, due to low visibility. I noticed the fog coating the nearby cemetery and turned in.

I saw wreaths in the trees and wreaths by the gravestones.

Statues of Jesus and the Virgin Mary.

Little hands clasped in prayer.

Heartbreaking resting places for little ones.

Uplifting seasonal signs for others.

And a stillness that shrouded it all. 

Tired Of Turkey?

How about a 60 lb Nicaraguan tarpon?

by Newell F. Johnstone, 1932

That could feed Dolly Parton and all of her ELEVEN brothers and sisters. Not a big tarpon eater? Perhaps bullfrog, like this pair in a Washington DC market, sounds tastier? The patron is off her head with anticipation.

by Clifton Adams

This DC chef seems no more excited about his frog-boiling tasks as he inspects the shipment from New Orleans.

The Puerto Rican peddlers below may not be flashing any smiles, but the market promises a tasty dish from the land crabs. First they boil their little bodies, scrape the meat out of the shells, toss them in with ham, green peppers, olive oil, and seasoning, mix it up, then return it to the empty shells. An egg is then placed on top and baked. Interesting, no?

by E. John Long 1939

Maybe you would prefer something tamer, like this morning catch from Winnibigoshish Lake in Minnesota.

Clifton Adams, 1935

And a side of hush puppies please!

https://thebeachhousekitchen.com/

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