Monday, March 19, 2007

German water towers...

Mason was settled primarily by Germans (with a name like Grossmann this DOES have some appeal). One of the neatest things about Mason's little cottages (they are charming) is that many of them still have their original water towers beside them. They come in all shapes and sizes and what you see is only a sampling. Occasionally one will have a windmill attached and working. Some of the residents still use them as their sole source of water rather than tying into the city's water or just use them to water their lawns. There's even one at the cemetery (next to last photo). The last photo is one that someone has converted into a shed to store his lawn mower.

In walking around, I just assumed the various "bases" were just that - bases... until last week when one owner saw me taking pictures of his and asked if I would like to see the inside of his. It turns out many/most of the stone bases were built by the Germans who used them as smoke houses - very thrifty thinking. The one I saw had pegs on the beams where the sausages and meats were hung to be smoked. (You don't suppose the cemetery used their stone base as a crematorium, do you???)

Anyway, carrying on the German theme... Mason is not far from the more famous Fredricksburg where my sister and mother took John to their favorite biergarten. He was a happy boy! (My sister and mother are perpetually happy!)




Omelet in a bag...

Yesterday was Sunday. I tried but couldn't find an internet connection anywhere in town... big cities!!!

John & I have obviously been out of the camping world for too long. Our team had a "make your own" baggie omelet brunch yesterday. In case you are as dense on the subject as we were, this is how it goes...

Break 2-3 eggs into a heavy duty zip lock bag (write your name on the outside with a magic marker first).
Hang onto the top of the bag and squish the eggs around until they're well mixed. Next add your favorite omelet ingredients. (If you've planned ahead like Angie did, you assign folks to bring small bags of things like crumbled sausage, broccoli, chopped onions, shredded cheese etc.) Zip the bags closed being careful to press out all the air. (Angie says the bags explode if you don't do this step - we didn't do a test to check this out...) Put the bags into boiling water with the zip-part hanging over the edge of the pot. Boil for 10 minutes or until done. You can pull the bags out and press on the "omelet". If raw egg pressed out of the middle put the bag back in the water for another couple of minutes. When done, pull the bag out, open, and plop the omelet on a paper plate. No fuss, no muss (unless you're like me and happen to but the bag as I was adding ingredients to, too close to the table edge and spilled it on the ground - I DID miss my foot!!!) It was a fun thing to do... and the omelets weren't half bad either.