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"When the frost is on the punkin and the fodder’s
in the shock..."
After spending a few hours at the Churchill Memorial in
Fulton, Missouri we drove on to Louisiana, Missouri. It was a darling little
river town on the Mississippi, but it was early evening and all the cute shops
were closed. Because we wanted to get down the road, we crossed the river into
Illinois and pushed on.
It was deer hunting season in Illinois and the hunters were
active. So were the deer, literally running for their lives. Unfortunately,
several did not make it and the shoulders of the road were littered with carcasses.
The corn harvest was ratcheting up too. The land was flat and the earth black;
DH was impressed and said it must be some of the richest farm ground on earth.
We stopped in Decatur, Illinois-a lovely town- at a Railroad
Depot that had been turned in to a an antique/flea market stop. It is always
interesting to see the “stuff” accumulated in other areas. It was a nice to get
off the road too. DH found a set of Blue Willow salt and pepper shakers that I
did not think we needed. But he enjoys the hunt too and they rang up even
cheaper than marked. I also found a ricer…something my mother had long ago. I
recently saw a recipe calling for one. Can someone tell me how and why they use
a ricer?
The harvest was really going in Indiana too. I hate driving
through these states when corn is head-high. It is boring and all that corn
feels stifling. But the harvest was beautiful, and it felt good to see farmers
feeding America. Mammoth machines gobbled the stalks and spit out the kernels.
Semis mind you, carried the corn to elevators. Sometimes there was so much corn
it had to be piled on the ground as the silos were full. Mile after mile of
corn…and not small farmers of the old days either.
Indianapolis…just got around it! I hate big cities more and
more…make me feel claustrophobic with all that cement and strip malls and car
fumes. But right beyond the heavy traffic to the east was a delightful town
named Richmond. We had a big breakfast in a place where the locals go. It was
good and lots of food. Then we headed for the birthplace of James Whitcomb
Riley! We had a wonderful guide through the house and grounds. I learned so
much about Riley that I did not know as I only had bare knowledge of this poet.
He was creator of the Little Orphan Annie character and also the Raggedy Ann
and Andy personalities. His own life was so interesting…due to hard times after
the Civil War the family home was lost. He promised his mother he would grow up
and buy the house back which is what he did. It was a beautiful home in its day
and still is quite a beauty.
I bought a newly issued collection of his farm poems in the
gift shop. These are just right for reading in harvest time Indiana, in the
autumn season. Riley’s poems are meant to be read aloud. He wrote for both
children and adults. This is when I miss teaching…where one can share beautiful
words with new readers!
Are you familiar with James Whitcomb Riley? Have a favorite
poem?
Old October’s purt’ nigh gone’
And the frosts is coming on…..
……I love Old October so
I can’t bear to see her go---
3 comments:
Hi Claudia,
I enjoyed your photos.
Louisiana is a quaint town. Several years ago I took a visitor from Massachusetts there, and she was impressed.
I've never heard of poet James Whitcomb Riley before. I'll have to check him out.
Donna
Claudia--Your first three photos would make wonderful notecards.
I don't know how your grandmother used a ricer, but these days, I only make mashed potatoes with a ricer. They end up not so "water-logged" as they sometimes do when you boil the potatoes. And, you don't have to peel the potatoes.
Just cook the potatoes in the microwave--with the skin still on--until they are quite soft. Put a potato--with the skin still on--in the ricer. Arrange the parts so the "cramming" attachment fits on top of the potato and squeeze the handles. The meat of the potato will come out--already mashed--and the skin will be left in the bottom of the compartment. Take the skin out, and begin again with another potato. (It works best if you do one potato at a time, even if they're smaller ones.)
Because there is no water involved, when you add the milk/cream and the butter, etc. the potato ends up more flavorful and rich tasting.
I loved thsi little visit. You do find the most interesting places to visit. Thanks for sharing.
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