THE WORLD WAR I PICTURES OF MY GRANDFATHER Ray Bailey in training at Camp Casey My grandfather, Ray Bailey was born around 1895 in Minnesota and died in 1948 in Spokane, Washington. He died a year before I was born so I never knew him. My father only rarely talked about him. I learned about him in the early 1980, when I went traveling with his brother Guy. Since I had served in a war I was interested in learning about his activities in World War I

Ray Bailey in battle gear Here is a story Guy told me; One time my grandfather was on a truck with a bunch of soldiers. Someone wanted to smoke a cigerett but didn't have any matches. They came upon another truck full of soldiers and they asked them if they had any. Someone did and threw them over but missed, and they fell on the ground. My grandfather jumped off the truck, and just as he did the truck was hit by a missle and everyone was either killed or wounded but him. He was also wounded. A piece of shrapnal became lodged near his heart.

Two soldiers My grandfather served with the 91st Division in the United States Army. He trained in artillery. He liked the Army and ended up serving for 30 years.

Explosion in a field During the war he witnessed many terrible things that effected him for many years after he came back to the States. He saw tanks run over dead bodies and other things. Since he had a piece of shrapnal lodged near his heart he couldn't do any manual labor, so he became an ROTC instructor at the University of Washington in Seattle. He helped train officier candidates for 17 years.

Two girls While working at the University of Washington my grandfather met his future wife, Alice Bentley who was living on University Avenue with her mother and two sisters. At that time her mother was running The Fairbanks Hotel while her sisters were attending the University. They eventually got married and had six kids. My father was their first born.

Soldiers in the field My grandfather spent most of the time in France, but he also went to England for a short time. He said they were treated real well by the English soldiers.

Neighborhood in France These pictures seem to be all taken in France. That was where most of the fighting was done.

When he was raising a family years later he often told them about France and wanted to take them there to show them the country side.

Muslim prayer tower in background These pictures have been sitting in a metal box for many years. I thought I would bring them out and put them over the internet and share them with the world. I hope somebody gets something out of them.

Old church

The cassons go rolling along

Bombed out house

Soldiers standing around

Man, cart & 2 draft horses

View from roof top

Soldiers in trench

Girl friend

Soldier friend

Battlefield scene

Flapper

soldier working with gun powder

War machine

Cow, cart, man

Post card to Ray

Troops in gas masks

Street scene in France

Men working

Bombed out buildings

A bunch of troops

STUFF ON MY REFRIGERATOR DOOR
I guess I am what you call a foodie. I love food. I love to talk about it, read about it, write about it. Look at it, taste it, eat it and cook it. I've always felt this way but most of the time I just eat it.

Most of my life I didn't know the first thing about cooking. When I was a kid my older sister spent a lot of time in the kitchen learning how to cook by our mother. I wasn't really allowed because boys didn't cook, or were they interested in it. That was women's work.

In all the playing we did as kids, one of the things we liked to play was native people. We would go out in the woods behind our house and build little shelters that we pretended to live in. We would take all kinds of leaves off trees and frons of bushes and all kinds of grass that was growing around and put it in some kind of container and then we would pretend this was our food. We would pretend to cook it and eat it.

When we were inside on rainy days we had a large daylight basement where we would play resturant. We had little tables made from apple boxes and clam shells for dishes. We would have our friends come into our resturant and we would wait on them. We did this for hours on end. I showed my dad this once but he wasn't impressed.

Later in my childhood we were taught how to fry eggs and French toast and flip pancakes. This helped my mom alot, especially when we were teenagers.

After I got married I started experimenting in making different dishes. I learned how to make corn chowder. After I mastered that I figured out how to make egg rolls. That was a revelation. After you lightly cook the vegatables you make a crepe out of an egg, then roll the vegetables in the crepe made of egg and then submerge it in batter and deep fry it. That was the way our local Chinese resturants made them at that time. It is a little time consuming but I loved them that way. Then I learned how to make chow mein using ramean noodles. You just make regular chow mein and then serve it over the noodles minus the liquid. I noticed that my ex-wife still prepares this dish years after we were divorced.

I was always skinny as a child. It was well after I became an adult and matured a little that I put on a few extra pounds. Quite a few years ago I was trying to decide what kind of life skills I wanted to learn. I had been working in mills most of my life and wanted to do something different. I found myself in the library every chance I got looking up recipes in cook books and copying them down in a ledger thinking that I would try to cook them one day. After doing this for quite awhile I realized that this was something I would like to learn. I decided to go to chef school. I spent a year learning all about the culinary arts trade. I didn't really want to make it my life's profession. I just wanted to learn how to cook since I had such an interest in it and in enjoying good food. I did cook professionally on three different occasions. I enjoyed that very much and learned quite a lot from each experience. As for making it a profession I decided that it was too much work.

Recently every time I went passed my refrigerator I would knock something off of it. It became a habit every time I would find a good recipe in the news paper or on the internet I would cut it out or print it out and put it on my refregerator with a magnet. After a while there was just too many things hanging there. It was time to take some of those recipes down. But where was I going to put them? If I put them in a box or filed them away in a file cabinent I would probably never see them again. Then I had an idea, why not put some of this stuff on my blog? It's perfectly good information. Maybe someone else can get something out of it. I can file this stuff away in my computer and it won't be taking up space in a box or a file cabinent. So that is what I did. I hope someone else can get something out of this.

Key to abreviations
T = Tablespoon
t = teaspoon
s&ptt = salt & pepper to taste
c = cup


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HEALTHY FOODS

Notice: Regarding this section called HEALTHY FOODS; I got most of this information from the internet. Please don't take my advice on the following information. I am not a doctor or a nutritionist. If you have any questions about the following information please consult your doctor or nutritionist and follow his/her advice in these matters.

Brazil nuts = good for the prostrate
Onions, garlic, shallots, scallions, chives, leeks etc = good for stamina & cancer fighting
Fatty fish like sardines = good for the heart = vitamin D
Tomatoes = cancer killer
Green tea = cancer killer
Soy products; tofu, soy milk, edamame etc, = good for mood
Flaxseed oil = cancer killer
Blueberries = good for memory & helps lower choleresterol
Lentils = good for energy & helps lower cholesterol
Sesame seeds = good for sex
Almonds = helps lower cholesterol
barley = helps lower cholesterol
Avacado = helps lower cholesterol

FOODS TO EAT EVERYDAY
Spinach
Yogurt = aids digestion
Tomatoes
Carrots
Blueberries
Black beans
Walnuts
Oats = helps lower cholesterol = chromium



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RECIPES

Regarding this section: These are recipes that I have picked up here and there in my quest to find simple and satisfying meals that you can quickly and easily prepare after a hard days work or at your leisure. You do not need to consult a doctor or nutritionist when preparing these, use just plain old horse sense and a little imagination.

To Make Ginger Ale

3oz of ginger syrup
5oz of sparkling water
Add ice if desired

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Guacamole

4 ripe avacados
2 T minced onion
3 T minced cilantro
1/2 t garlic
juice of a lime
1/4 t salt
1/2 jalapeno minced fine

Put all ingredients in a flat bottom bowl and mash with a potato masher. If you want it to keep;
put the seed of one of the avacados in the guacamole and put plastic wrap over it and put it in the refrigerator. This way it won't turn brown. Use as soon as possible though.

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Baked Potato

Take a large russet potato or any other kind you like
Prick it with a fork a few times so it won't explode while it is being baked
Turn your oven on to 400 degrees farenheit
Let it bake for about one hour or til you can insert a fork in it easily
take it out of the oven and put a slit in it with a knife and push on the ends to open it
put on s&ptt, butter, sour cream, sharp grated cheddar cheese, bacon bits, chives, or what ever else you want.

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When I cook I usually make a list like the one below with no measurments. I just use how much of each ingredient I feel like at the time. If I put too much of something in it, I try to remember it and use less the next time. Cooking is an evolving process. You never make the same thing exactly alike every time. Resturants have to do that. You don't. You get all the ingredients and then play it by ear. After awhile of making the same things over and over you learn how to do it with out measuring anything. Here are my notes for Spanish Rice.

Spanish Rice

Hamburger
Beef broth
Chopped tomatoes
Garlic
Cumin
Celery
Green pepper
White rice

Here is the method of how I would cook this dish.
I would put a little oil in a frying pan and let it get hot a little bit and put some hamburger in the pan and start breaking it apart with a wooden spoon.

I would then add s&ptt.

While it is cooking I would chop an onion and garlic and add,

Then chop the green pepper and add.

The same with the celery.

Then add the seasoning. You can use any kind of seasoning you want for this dish. It doesn't have to be cumin. Add thyme, or basil, or Italion seasoning. You are only limited by your imagination.

Note; You don't even have to cook the hamburger first if you don't want to. You can first start cooking the vegatables and then add the hamburger.

Add tomatoes. If you don't have fresh tomatoes, use a can of chopped tomatoes. Use stewed tomatoes, tomatoe sauce, or a jar of salsa if you want. It doesn't matter. Use what you have.

Next add the beef stock. For this dish I would use about 2 cups of beef broth and let it come to a boil after the hamburger is mostly done.

Then add one cup of rice and and stir it all around then let it come back to the boil. Put a lid on your frying pan and turn the heat down to low and let it cook for 20 minutes. Set your timer.

After 20 minutes check the rice to see if it is done. If it is not done then cook a little longer. Try not to open the lid too much to check on it while it is cooking. Usually rice will cook in 20 minutes.

Perfection will come with practice.

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Beef Stroganoff

1 lb - stew meat
2 c - mushrooms
1 medium - onion chopped
1 pkg - onion soup mix
2 cans - cream of mushroom soup
s&ptt
sour cream
serve over egg noodles

method: Go to the store and get all the ingredients.

When you get back put some water in a pot and put it on the stove.

Turn the heat on high. Add salt.

Take the stew meat out of the package and put it in the pot. Make sure there is enough water to cover the meat. Bring it to a boil. Once it is at a full boil turn the heat down very low. Low enough that there is a little bit of a simmer. Put a lid on your pot and let this meat simmer for an hour.

After the hour is up check the meat. If you like the meat at this doneness then go on to the next step. If you like the meat to be as soft as butter where you can cut it with a spoon, then let it simmer for another hour.

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Note; Another method: Skip this if you don't like the above method. If you are a purest then take the stew meat out of the package and lay it out on a plate and add s&ptt, then sprinkle flour on it and toss it around until the flour covers all sides of the meat. Then shake off the excess flour.

Put a frying pan on the stove at moderate to high heat and add some kind of oil or grease, such as; vegatable oil, bacon grease, butter and oil, or whatever you prefer. Add to the frying pan and cook, tossing each piece of meat around alot so each side gets seared. This adds flavor and also looks good in the final product. Then add the meat to the boiling water, turn the flame down to low and proceed to let it simmer til it is tender. Either one hour or two. End of note.

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Continue on with the recipe....

When the meat is done take it out of the liquid and set aside.

The sauce: In the frying pan add a little more oil and add the chopped onions, let them sweat a few minutes and then add the mushrooms.

Add s&ptt.

When all this is pretty well cooked add the mushroom soup and the onion soup packet.

Add the cooked stew meat. Let it all heat through then turn the heat off. Now stir in the sour cream. Serve over some flat noodles if you are a traditionalist.

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Noodles: Any kind of flat or sturdy noodles would do. Penne would be good. Get a package of noodles and follow the directions.

To cook noodles get a big pot and put some cold water in it and put in on the stove on high heat.

Add salt.

Bring to a boil then add the whole package, or as much as you need. As you put the noodles in the boiling water try to pour them in slowly and stir while you are pouring to make sure they don't stick together.

Bring back to a boil. Stir occasionally so they don't clump. Let boil til they are done. Taste a noodle every once in awhile to see if the doneness is to your liking. Al dente is good. That is when you chew it and it's not too starchy.

When they are at the right doneness pour them into a collander in the sink. Shake the colander a little to make sure the majority of the water gets off the noodles.

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Now put the noodles on a serving bowl or plate and then put the sauce over it and mix it all together. Or put some noodles on a plate and ladle some sauce on top, and enjoy

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I was introduced to this next dish many years ago by a elderly gentleman who used to cook in resturants in New Orleans. There are many variations of Dirty Rice. Here is the basic recipe. You can add oysters, shrimp, or any kind of seafood you like.

Dirty Rice

1/2 ib - spicy bulk sausage
1/2 c - onion chopped
2 c - chicken broth
1 c - long grain rice
1 t - dried parsley

Method: brown the sausage in a skillet on top of the stove,

Add onion,

Cook awhile and add the broth,

Bring the broth to a boil and add rice, stir it around so the rice doesn't stick together and bring to a boil again and cover and turn down heat.

It will be ready in 20 minutes.

Add cooked seafood if desired.



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Here is another rice dish from Louisanna. I tend to like down-home Southern cooking. I don't know why, I've never been there. Maybe I was there in a past life. When I was overseas in the military I was surrounded by southern boys. Maybe I got it from listening to them talk about their southern food.

Jambalaya

3 lbs - cut up chicken
1 T - paprika
3 T - olive oil
1 medium - onion chopped
1 small - green pepper chopped
2 ribs - celery chopped
2 cloves - garlic minced
1/2 c - ham diced
2 cans - stewed tomatoes
2 c - chicken broth
1 c - long grain rice
2 t - dried thyme
s&ptt
tabasco sauce to taste ( or tt )
1 lb - shrimp (shelled and deveined)

method: Sprinkle the chicken with paprika and fry in oil in a skillet

Add all the other ingredients except for the rice. Cook for awhile til it reaches a slow boil,

Then add rice, stir around alittle and bring back to a boil, cover,

Turn down heat to low and let cook for 20 minutes.

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This is the way I like to make Cole Slaw.

Cole Slaw

Go to the store and buy a package of cut up cabbage in the salad section.

Near by you can often find coleslaw dressing. Pick up a bottle of that.

While you're in the produce department pick up a green pepper

Then go to the canned fruit section and pick up a can of cubed pineapple.

Go home and put the shredded cabbage in a bowl

Chop up as much green pepper as you desire and add to bowl

Open the can of pineapple cubes and drain.

Drink the juice and add the pineapple to bowl. (I've always been told to never drink the juice directly from the can. Pour it in a glass and then drink it).

Put some of the coleslaw dressing on the chopped cabbage and toss.

If you want you can add a little minsed onion if you don't mind that bulb from the lily family.

Now you have 'Straight Forward Cole Slaw'.

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While you are picking up a package of shredded cabbage, pick up another one while you're are at it and make some...

Cabbage Soup

Open up the package of shredded cabbage and put it into a pot.

Add 2 can of chicken broth.

Add one medium onion chopped.

Cut up some kind of sausage and thow it in.

Add a chopped carrot if desired.

Peel a couple of potatos, cut them up into cubes and add.

Now let all this come to a slow boil.

When the potatos and cabbage are tender add some cream.

Let it heat back up and serve with crackers or crusty bread and butter

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I love eggplant and I'm always looking for different ways to cook it and eat it. Here is a Creole sauce to put over fried eggplant.

Creole Sauce

1 t - butter
1 T - olive oil
1 - onion chopped
1- clove garlic minced
1/2 c - bell pepper
1/2 c - celery chopped
1 t - Creole seasoning
1/2 t - dry thyme
1/2 t - paprika
1 t - Worcestershire sauce
s&ptt
1 can - diced tomatos with juice
1 T - tomato paste
1/2 c - chicken broth

Put all ingredients in a pot on the stove at medium heat. Simmer for 10 minutes and taste.
Adjust seasoning and ladle over fried eggplant


To fry eggplant - pick up a nice firm, smooth eggplant at the store. Take it home.
Peel it and slice in generous slices lengthwise or in rounds.
Put some flour on a plate
Crack an egg in another plate and stir it around with a chop stick or a wisk
Pour some breadcrumbs on another plate.

Salt and pepper the eggplant slices. dredge in flour knocking excess flour off, then egg and then the breadcrumbs. Lay slices of eggplant in a hot skillet with your choice of oil. Cook on each side til golden. Eat with the Creole Sauce.

Note: Some people salt and press the eggplant slices with something heavy to squeeze the extra liquid from it. They say that this process gets the bitterness out of it. Eggplant has never been bitter to me, so I've never done that.

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Another way of preparing eggplant.......

Take an eggplant and cut it in half lengthwise.

turn on your oven to 400 degrees.

Place the eggplant on a slightly oiled cookie sheet, or something similar.

Let it roast for one hour.

Take it out of the oven and add s&ptt.

After it is cooled scoop out the flesh of the eggplant into a bowl discarding the skin.

In a frying pan saute some onions and garlic if you like.

Add a can of diced or sliced tomatoes.

Add some kind of cheese.

Add the eggplant and let everything heat through.

Serve with crusty bread.

This is a very taasty dish if you like eggplant.

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Note: You can also make Eggplant Parmesan with the above ingredients.

Eggplant Parmesan

In that case you would peel the eggplant and then cut it in slices and fry the slices with flour, eggs and s&ptt.

Then layer the eggplant with tomatoe sauce, onion, garlic and motzorella cheese like you would lasagna.

Top with parmesan cheese

Bake in the oven at 400 degrees for a half an hour or until the cheese is melted.

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MEAT LOAF

ground beef
bread crumbs
ketchup
1 egg
s&ptt
herbs
garlic
milk
anything else you might desire

method: Combine all ingredients and form into a loaf and put it in a pan of your choice.

Combine brown sugar and hot sauce and put it on top of the meatloaf

Bake in a 350 degree oven for 1 hour and 15 minutes

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CRAB CAKES

1 lb crab meat
1 egg
1/2 c breadcrumbs
1/4 c mayo
2 T chopped onion
1 t mustard
1 T lemon juice
1 t celery seed
1 t onion powder
s&ptt
4 dashes of hot sauce
butter
oil

method: - mix ingredients and form into patties

- fry in oil and butter and fry til golden brown

- serve on a hamburger bun

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STUFFED MUSHROOMS

a bunch of large white mushrooms
butter
minced onions
Worcestershire
breadcrumbs
shredded sharp cheddar cheese
water
s&ptt
Stem of the mushrooms, chopped

method: Separate the stems from the caps of the mushrooms and chop the stems up.

- combine all ingredients except mushrooms
- press ingredients into mushrooms
- add a little butter to a little water in an oven proof pan
- put pan in a 350 degree oven for about 20 minutes or when mushrooms are cooked

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GOULASH

3 lbs beef or pork cut to small dice
12 potatos small dice
2 large onions small dice
6 large carrots small dice
1 1/2 t paprika
s&ptt
water

method: - saute onions
- add meat and s&ptt
- add carrots & cover with water simmer for 15 minutes
- add potatos & simmer for about 30 or 40 more minutes or til vegatables are tender
- Serve

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MAC and CHEESE

bag of macaroni
a couple bags of shredded, sharp cheddar cheese
butter
milk

method: - boil the macaroni in salted water til al dente
- put the macaroni in a large bowl
- pour in some milk and stir around
- fold in cheese
- transfer to a large casserol glass dish or something else
- dot butter on top
- put in a 350 degree oven for about 45 minutes & cook til cheese is melted

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BEAN SALAD

can of yellow wax beans
can of green beans
can of kidney beans (rinsed)
minced onion
diced green pepper
stalk of celery chopped fine

dress the salad with oil and vinegar and a little sugar to sweeten it up and s&ptt, and any herb you happen to like

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BROCCOLI SALAD

broccoli
raisins
onion
bacon or ham
lemon juice
mayo

combine all ingredients

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Disclaimer: I got this info from the internet and I don't know if it is true or not. Talk to your doctor or nutritionist about your health. They can tell you what you should eat and what is cancer killing and so on. He/she is trained in that field and would know much more about it then I would. I just copied what other people have said. I don't know if the following is reliable info or not..

MIX and MATCH SALAD

These are all healthy ingredients. Some are cancer fighting vegetable, and others are healthy in other ways. The idea is to take something from each color group, mix together and use any kind of dressing you desire.

Green - Boston lettuce
keeps - Belgium endive
vision - baby spinach = vitamin K
sharp and - romain
clear - water crest
- field greens
- soy beans

Yellow/Orange - yellow bell pepper
reduces - dried apricots
risk of - carrots = beta carotene
cancer - mango
- pineapple

Blue/Purple - blueberries
prevents - red grapes
tumor - eggplant
growth - dried misson figs
- black berries

White - goat cheese
- jicama
- cauliflower = cancer fighting
- tofu = protein
- mushrooms
- onion = wards off stomach cancer
- garlic = wards off stomach cancer
- potatoes = vitimin C

Red - tomatoes
protects - red kidney beans
against - red bell pepper
cancer/ - red onion
heart - radicchio
disease - red radish
- watermelon

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Here is a list of main dishes that I like to prepare once in awhile....

Spaghetti
Fried Rice
Egg Fu Yung
Lasagna
Stuffed Peppers
Burritios
Spanish Rice
Beans and Franks
Corn Chowder
Clam Chowder
Chow Mein
BBQ Ribs
Teriyaki Beef or Chicken
Roast Beef
Roast Pork
Lentils and Rice
Potato Soup w/ Sausage
Fried Chicken
Liver and Onions