Since I am currently focusing on cowboy postcards, I have chosen the Cowboy Cafe of Dalhart, Texas to display this week.
Smorgasbord Sundays (SS)
restaurant and food postcards
She was the girl of his dreams, and she reminded him of the girl on his Eiffel hosiery box. He had made a big mistake when he addressed her as "girlie." Wearing his best suit and carefully arranging his legs to show off his new hosiery, he attempted to persuade her to give him a second chance. But, it was too late now.
Recipe for Courtyard Bread Pudding
3 cups milk
1 24” loaf of day-old French bread; cut into 1½ to 2” cubes (12 cups bread cubes)
2/3 cup raisins
¼ cup salted butter, melted
1 cup sugar
½ tsp. vanilla
1 tsp. cinnamon
¾ tsp. ground nutmeg
½ tsp. salt
Scald the milk in a heavy 4 to 5-quart saucepan. Remove from heat and allow to cool for about 5 minutes. Then add the bread, raisins, and melted butter and mix thoroughly. In a separate bowl, beat the eggs and add the sugar, vanilla, cinnamon, nutmeg, and salt. Mix until thoroughly blended. Then add to the bread mixture and blend well.
Butter a 3 to 4-quart earthenware or china casserole thoroughly on all inner surfaces (or use a baking dish about 3 to 4 inches deep). Pour the mixture into it and stir to distribute the ingredients evenly. Bake uncovered in a preheated 350-degree oven for 1 hour and 10 minutes or until knife inserted in the center comes out clean and the tip begins to brown and form a rough crust. Allow to cool to room temperature. Serve warm or chilled with Whiskey Sauce.
Yields 8 or more servings.
1 ¼ lbs. butter
1 lb. sugar
9 egg yolks
½ cup half and half
4 tsp. corn starch mixed in ½ cup of cold water
2 ½ oz. Bourbon
Melt butter and dissolve sugar over double boiler. Add egg yolks and whip vigorously so that egg yolks do not curdle. To this mixture add half and half and corn starch mixture. Let cook over double boiler for 5 minutes. Remove from heat and add whiskey.
Serve 2 oz. per serving of bread pudding.
Why, certainly, dear little Miss,
You can learn to make all this:
A pin-a-fore, some under-clothes,
A little 'kerchief for her nose;
Kimono, bloomers, little cap,
A nightie for her little nap;
A dress for morn, for afternoon,
A dress for parties, not too soon;
A little cape, a little bonnet—
Perhaps with roses fastened on it;—
A nice warm coat to keep from chill,
A dainty sack, in case she's ill;
All this and more we'll gladly teach,
If you will do and follow each—
Whence rise you, Lights?
From this tower built upon Manhattan’s rock. Its roots are deep below forgotten musket balls, the mouldered wooden shoe, the flint, the bone.
What mark you, Lights?
Our Nation’s doorway.
Who sleep or toil beneath your good warm gaze?
All who love this land: they who are of the Land’s stout seed, and they who love the Land because they chose to come.
Sing you a song, Proud Lights?
We sing silently. We chant a Mass and spiritual, Doxology and Kol Nidre, battle hymn and ballad.
We tell of village and of jet, of wheat and cotton, turbine, oil and goldenrod, the wildest mountains and the cities’ roar.
This is a strange new time. Strong Lights, why never do you fear?
There is something more powerful. The heart and soul of all Mankind.
What build you with your beams?
A bridge to the stars.
What offer you to God, Lights?
This post was written for
A Canadian Family
A Festival of Postcards Blog Carnival
7th Edition, February 2010: Light
George Diamond's Salad Dressing
Makes 40 servings.
1 (10-ounce) can condensed tomato soup
1/2 cup white vinegar
2/3 cup vegetable oil*
1/2 cup sugar
1 tablespoon dry mustard*
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 small onion, peeled and grated
1 clove garlic, peeled and halved
Place undiluted soup, vinegar, oil, sugar, mustard, salt, pepper, onion and garlic in a blender or food processor.
Cover and blend or process on high speed until pureed, about 2 minutes.
* another version has 1 teaspoon dry mustard and 3/4 cup salad oil