My summer job search continued

As I briefly announced on 'Round the Chuckbox Monday, I have secured a summer job at a camp in Eldorado National Forest. I couldn't have been more blessed in my job search, one that took much of my time this winter.

Although it's too early to reveal the camp's identity, it's among the handful of camps located within a two-hour driving distance from my Diamond Springs home. Of those nine or ten camps, I'm only aware of two that were looking for a chef for the 2009 season.

My search for a summer job stretches back to late 2006, when I signed up for summer and year-round job alerts from the American Camp Association. Looking ahead to my eventual retirement, I initially wanted to gauge the availability of summer jobs in the Western U.S. I learned the location of every camp near by home in the process.

My initial focus was toward summer jobs. I intend to continue my current off-season employment for the next two or three years. Ultimately, I'd like to secure a job as the chef for a year-round camp and conference facility.

I was prepared for an extended job search. Since this was my first experience in a segment of the food service industry that's much different from the experience listed on my resume, I didn't know what to expect.

I was prepared to convince potential employers how this chef would translate 30-plus years military and corrections experience into the camp setting. (We can talk more about this process if there's interest.)

The first thing I did after retiring in August was to post my resume on two camp staff websites. I used the ACA job search service and CampStaff.com. While I used other sites in my search, these two suited my needs because they offered periodic email job alerts. I was able to tailor my search to the six-state region where I was willing to work (California, Idaho, Nevada, Oregon, Utah and Washington).

I learned long ago that you can't depend on the job finding you. You have to go to the job. In the seven months since my retirement, I only had two contacts from camp directors. The first came unsolicited from a camp direct in Wisconsin. He found my name on the ACA forums.

The other contact came from CampStaff.com. I have good reason to believe that the contact would've led to a summer job had I completed the application process. I didn't complete the process after my interview because I was offered the local job.

Although I don't have anything to compare my job-search experience to, I can say that you can't depend on resume boards. While a contact may lead to one or more interviews and a job, my experience shows that you have to be proactive in your job search. That means doing your own searches, emailing camp directors and submitting a well-prepared cover letter and resume, and filling out the application.

I continued my job search until I signed my contract early last week. In all, I submitted seven applications to five camps in Northern California and two out-of-state camps. It's interesting to note that it was the last three applications that resulted in interviews. Of those, I participated in two telephone interviews. I canceled the third because I had accepted the job.

Next time we meet, I'd like to talk about the four summer camp websites that I used to locate job leads. I can also address how I prepared myself for a change from large-volume feeding to the camp setting.

More to come ...

Marine Corps Air Station Yuma cooks take top culinary team

U.S. Marine Corps photographs by Pfc. Jerrick J. Griffin.

The U.S. Marine Corps Culinary Team of the Quarter Competition had a Mardi Gras celebration theme and each team had to prepare a full-course meal while maintaining that theme. The winners were awarded embroidered chef's coats, gold medals a plaque and a two-week trip to the Culinary Institute of America in New York. Marine Corps Air Station Yuma's team came in first place and the team from Marine Corps Air Ground Combat Center Twentynine Palms came in second. Camp Pendleton, California hosted the competition.

Tamara Zoria, 40, Vista, Calif., and Andrew Rude, 29, Fallbrook, Calif., food service cooks for Sodexo inspects the ingredients for the competition.


Cpl. Jacob R. Ballard, 21, Coventry, Rhode Island, a food service specialist from Marine Corps Air Station Yuma, chops tomatoes at the competition.



Pfc. Ja’Lisa C. White, 19, Dallas, a food service specialist from Marine Corps Air Station Yuma, watches as she cooks her Jammin’Jambalaya for the competition.







Pfc. Ja’Lisa C. White, 19, Dallas, a food service specialist from Marine Corps Air Station Yuma, prepares the chicken for her Jammin Jambalaya at the competition.







Cpl. Austin J. Nelson, 21, Midland, Michigan, a food service specialist from Marine Corps Air Ground Combat Center Twentynine Palms, serves food at the competition.


Cpl. Jacob R. Ballard, 21, Coventry, Rhode Island, a food service specialist with Marine Corps Air Station Yuma watches as people served themselves at the competition.

Top six culinary tools

I posed this question on the Christian Chefs Forum last Friday:

If you can only carry six culinary tools, what would they be? I'm looking for hand-held tools, not pots, pans, skillets, etc.

My thought was to canvas chefs who customarily carry the tools that they can't work without. These are chefs who have a lot of experience walking into poorly-equipped kitchens.

Like a carpenter who brings his own tools to the jobsite, these chefs compensate by carrying carefully selected tools that make the job easier. It's frustrating to walk in a kitchen -- especially one that you'll only use for one or two meals -- and find out that there are no tongs anywhere.

I have a personal motive for asking the question. Last week, I accepted a job at a summer camp. Since camp will be covered in snow until April or May, I can't run up and check out the kitchen. Even though the camp is located close to my home, I may not be able to do so until the day I report.

The situation is further complicated by the fact that the camp is located two miles from road's end. I have to be ready to carry the tools that I can't be without on my back.

Anything that I take must fit into a small boat (along with personal baggage, Bible and books, camera, etc.). I have to be ready to shuttle my gear into the camp over a two-mile long trail.

Here's my list:

1. Knives--I never leave home without my knife roll; it includes French, slicer, bread and boning knives plus a steel
2. Tongs--I use tongs for everything: pick up food, stir a saute or sweat or baste chicken breasts in a skillet
3. Dough cutter--Outside of tongs, this is the best all-around tool; I use it for scraping, cutting dough, picking up chopped vegetables, etc.; it can use as a spat in a pinch
4. Digital thermometer--A necessity; every chef should own one or more quality thermometers
5. Scoops or dishers--I love dishers and keep a bunch in my utensil drawer at home; essential sizes include #8, 12, 16, 24 and 30; they're good for portioning out meatballs or cookies and can be used to measure ingredients in a pinch
6. Whisk--I rarely find a decent whisks in kitchens

Three chefs responded to my inquiry. Ira and Tyrone both said he'd carry a chefs knife, steel, tongs, wooden spoon, thermometer and immersion blender. These are common items, many are on my list as well.

Bryguy's list was tailored to his cooking style. He included a French knife, vegetable peeler, pastry bag with star tip, spoon, whisk and food processor.

The immersion blender is a necessity if you make a lot of sauces and dishes with pureed ingredients. Even though I could consider it a nice-to-have tool, I probably won't need on this summer.

Tyrone suggested he'd carry a cutting board. That made sense because you want to protect your knives. What better way to do so than with a cutting board that fits your needs. For seven years I carried my heavy Boos block to FC Camp.

Since I drove and could back my truck to the kitchen weight wasn't an issue. I may not be able to take it this year. I suspect that the camp kitchen will have more than one cutting board.

What are your top six culinary tools? Please consider your list and report back by leaving a comment. I'd like to hear what others have to say.

A working job interview

By Tyrone

The ultimate job interview is one where the potential clients sample your work. In the case of Tyronne, the residents of the Xanadu Co-Op at Stanford University ate the product of his labor. It's a situation where the manager and clients can pass judgement on your work.

You see, Tyronne "interviewed" for the job of lunch and dinner chef last Wednesday. His account, re-printed below, describes his process and menu for the day.

Unfortunately, he was told today that the job was given to another chef. The good news is that he may have a second opportunity in September when the chef plans to leave the job.

My job interview/try-out went well today! I went in and just started working in the kitchen like I had always been there, checked in vendors and the laundry man, started prepping and cooking after getting oriented with the kitchen. Later in the day there were a few casual introductions then they left me to work.

Miguel the hasher was none committal about how I was doing, but by the afternoon he was hoping I would come back. I am not sure what the process exactly is, and who (or how many) have to decide and approve. But they told me I would know by the end of the week, then the guy said, "And hopefully it's good news too!"

He really had some questions for me later, and during lunch time I went out and talked to a few of the students in the house. I got compliments from the main guys I was in contact with and a few of the students who ventured their way past or through the kitchen. It was a good day.

I had a few problems that cost me some time, it had to do with the food order. So I just re-adjusted and put out good food anyway.

Lunch: Lemon-caper chicken, roasted artichokes with lemon-caper sauce (vegetarian option), grilled mixed veg (broccoli, red-yellow-orange peppers, red onion), Jasmine rice, and a fresh fruit mix (apples, kiwis, strawberries) with a yogurt-honey sauce and granola topping -- salad bar everyday too.

Dinner: Was going to do petite beef tender medallions (terse major), BUT the beef was chuck bottom round. so, I made a rub, seared it off, finished in the oven and sliced it thin like roast beef. To me that was the only guarantee I know the meat was going to taste great and not be tough to chew.

I then grilled portobella tops (ginger-balsamic) for vegetarian option, herb coated and baked small reds (potatoes), roasted beet salad (red and yellow) with roasted garlic vinaigrette topped with feta, and I made honey wheat rolls, and also jalapeno cheddar bread.

I got my meals out on time, 12 pm and 6 pm with a break between 12-2 pm, so you work 8 hours -- but I actually worked a little more during the lunch and dinner time after getting the meal out -- to finish some things up, but that's to be expected in a foreign kitchen first day.

Crown of old men

Children’s children are the crown of old men,
And the glory of children is their father.
--Proverbs 17:6

After raising three children, our daughters have blessed Debbie and me with three wonderful grandchildren.

Being away from them most of the time can be difficult at times. Since it's always a challenge to encourage them to visit us, we travel to the Bay Area to see the children every two months.

I look forward for the times when I can see them sitting in the pew, learning to workshop God with respect and honoring His name. It gives me a smile when I watch them them holding their hands together during prayer or singing in a loud voice, "Who will follow Jesus, who will make reply, 'I am on my Lord's side, Master here am I'?"

These are times that bring a tear to my eye ...

Red Bluff (California) Dutch oven cooking class

Your chance to be named top camp cook

I found this item on the Siskiyou County (California) Visitors Bureau website: "The Top Camp Cook competition offers a new barbecue as the top prize ...." It sounds like Syskiyou County is serious about its camp cooking.

According to the entry form, aspiring Top Camp Cooks have six hours to prepare their best dinner entree for the judges. Once cooking starts at 10 a.m., all food preparation must be done on-site.

The entry form doesn't limit the type of allowed cooking equipment. It only says, "No open campfires allowed." Barbecues and open pit fires can be used. I'm sure the even will see a variety of modes, like Dutch oven, open pit, smokers and grill.

All flames must be extinguished ("Flame out, heat off") by 2 p.m., when judging starts A special award will be given for the most unique cooking devise.

The event will take place this Saturday, March 14, 2009, at the Siskiyou Golden Fairgrounds from 10 a.m. to 4 p.m.. The fairgrounds is located at 1712 Fairlane Rd., Yreka, CA 96097. The phone number is (530) 842-2767.

Chickpea patties revisited

My sister wrote me earlier in the week and requested a chickpea patty recipe for the home. Although I sent her the recipe that day, I wanted to post the recipe so others wouldn't have scale it downward.

CHICKPEA PATTIES

My local supermarket carries 22-ounce packages of garbanzo bean flour. I found Bob's Red Mill brand, along with 20 to 30 other types of flour and whole grains, in the natural grains aisle of the market.

1-1/2 cups chickpea (garbanzo) flour
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1/4 teaspoon cayenne
2-1/2 cups water
1/4 cup chopped green onion
1/4 cup chopped flat-leaf parsley

In a 3- to 4-quart saucepan, mix chickpea flour and dry seasonings. Gradually whisk in water until smooth. Cook over medium heat, whisking often, until mixture begins to thicken, 3 to 5 minutes. Switch to a spoon and stir until mixture pulls away from pan bottom and mounds in center of pan, 4 to 6 minutes. Stir in green onion and parsley.

Using an oiled #24 disher, quickly scoop mixture onto an oiled sheet pan. Press each dough ball flat with lightly oiled fingers. The patties will have the appearance of a cookie. Store in the refrigerator until needed.

Heat a large cast iron skillet over medium-high heat. When hot, add enough olive oil to lightly coat the bottom of the pan. Saute patties for 3 to 5 minutes, or until golden. Turn and repeat.

Makes 12 or 13 patties. Serve 2 patties per person. Use as a substitute for chicken on the menu or as a stand alone menu item.

Adjourn to pie, 2-1/2 years later

I first talked about our tradition of "Adjourning to pie" to the meetings of the directors of the El Dorado Western Railway in October 2006.

Regardless of the scope of discussion or extent of disagreement, the board meeting always adjourns to pie. A slice of pie and cup of juice has a way of placing us at ease. It allows us to relax and turn our attention away from the business of running a railroad.

Each time my turn to bring pie comes around, I usually bake two of my favorite pies--chocolate cream and pecan. The link takes you to my October 5, 2006 blog and chocolate cram pie recipe.

PECAN PIE

This recipe comes from the fourth edition of Professional Baking by Wayne Gisslen (link takes you to Amazon.com). The is recipe makes 2 (9-inch) pies. I find a mixture of half light and half dark corn syrup makes the best pecan pie. Use brown sugar if you desire a darker color and stronger flavor.

14 ounces granulated sugar
4 ounces butter
1/2 teaspoon salt
1 pound 8 ounces whole eggs (about 7 to 8 large)
1 pound 8 ounces dark corn syrup (about 17 fluid ounces)
1 tablespoon vanilla extract
10 ounces roasted pecans

Using the paddle attachment at low speed, blend sugar, butter and salt until evenly blended. With the machine running, add eggs a little at a time until they are all absorbed. Add syrup and vanilla. Mix until well blended.

To assemble pies, distribute pecans evenly in pie shells. Fill each pie shell with approximately 1 pound 12 ounces syrup mixture.

Bake at 425 degrees F. for 10 minutes. Reduce heat to 350 degrees and bake 30 to 40 minutes more, until set. Cool thoroughly. Cut into 6 or 8 slices as desired.

Chickpea patties

There's one reason why I continue to read Sunset magazine. I've found few problems with the recipes it prints. They are well-developed and come to the plate with exceptional taste.

Over the past year, I've found several vegetarian recipes that I can use at camp this summer. They include asparagus and prosciutto strata, baked chili rellenos and pepper-potato fritatta. While I haven't published my renditions of these recipes yet, you can locate my vegetarian recipes by clicking here.

I made the patties for my mother's birthday last week. She enjoys dishes like this, especially when she found out that it can be used as a substitute for chicken in almost any chicken breast or sandwich recipe.

I found that you have to work quickly while the dough is still hot. Otherwise, the dough will crack and break apart as you form it into patties. Two cooks may need to work together when forming large quantities.

I sauteed the patties in a cast iron skillet in a light coating of olive oil. This gave them a golden color and boosted the flavor. The patties have a nice nuttiness about them that complements the cumin and cayenne.

Don't overdo the spices, however. You want the nutty flavor from the garbanzos to predominate.

CHICKPEA PATTIES FOR 25

My local supermarket carries 22-ounce packages of garbanzo bean flour. ). I found Bob's Red Mill brand, along with 20 to 30 other types of flour and whole grains, in the natural grains aisle of the market. Red Mill also markets a 25-pound bag for commercial applications.

28 ounces chickpea (garbanzo) flour (about 5-2/3 cups)
2 teaspoons kosher salt
2 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon cayenne
10-1/3 cups water
1 cup chopped green onion
1 cup chopped flat-leaf parsley

In a large saucepan, mix chickpea flour and dry seasonings. Gradually whisk in water until smooth. Cook over medium heat, whisking often, until mixture begins to thicken, 3 to 5 minutes. Switch to a spoon and stir until mixture pulls away from pan bottom and mounds in center of pan, 4 to 6 minutes. Stir in green onion and parsley.

Using an oiled #24 disher, quickly scoop mixture onto an oiled sheet pan. Press each dough ball flat with lightly oiled fingers. The patties will have the appearance of a cookie. Store in the refrigerator until needed.

Heat a large cast iron skillet over medium-high heat. When hot, add enough olive oil to lightly coat the bottom of the pan. (Or use the lightly oiled griddle.) Saute patties for 3 to 5 minutes, or until golden. Turn and repeat.

Makes 50 patties. Serve 2 patties per person. Use as a substitute for chicken on the menu or as a stand alone menu item.

Reseasoning a skillet

I've had a bare spot on my cast iron egg skillet for some weeks. It all started when my son broke my egg-making rule: Never cook anything but eggs in an egg pan.

Since that time, a 2-inch round hole in the seasoning has plagued my omelets. A vigorous scrub was the only way to clean cooked-on egg and cheese from the skillet.

Despite my attempts to nurse the wound back to health, the spot grew. Each time I made an omelet for my son, the egg tore and cheese leaked onto the cast iron surface.

While scrubbing with a green pad seemed the best way to removed the cooked-on cheese, it only made the problem worse.

I though of a fix this morning while cooking my son's second favorite omelet (cheddar cheese--his first is pepper jack). After cleaning the skillet, I spread a light coat of oil on the skillet baked it on a medium-hot electric burner.

I wiped the skillet with a clean paper towel every 10 minutes over the next hour. And to keep from burning the seasoning off, I turned the burner down to medium-low (a setting of 3 to 4 on my dial) after about 15 minutes.

My strategy worked ... partway, at least! I cooked a cheddar-broccoli omelet (with a sprinkle of Old Bay) after the skillet cooked for an hour. The egg stuck to the pan, but came free after a gentle nudge with a rubber high-temp spatula.

After I cooked my omelet, I cleaned the skillet with a clean paper towel and set it back on the burner for another hour. The once shinny spot is now much darker. While not as black as the rest of the skillet, the wound will heal after a few more seasoning sessions.

Old Bay recipe at Dutch Girl blog

I generally only stock my pantry with three commercially produced spice blends. The rest -- blends like taco seasoning and rub for ribs -- are made and stored in old one-pound spice containers.

I find that you get better quality spice blend when I make them at home or in the camp kitchen. Plus, it's much easier to avoid MSG, anti-caking agents and excessive salt content when you make your own.

I just recently re-discovered Old Bay Seasoning. According to Wikipedia, the commercial spice blend was first developed by German immigrant Gustav Brunn in the 1940s as a crab seasoning in the Baltimore area.

Since I rarely purchase fresh crabs, I like to use Old Bay as an all-around seasoning. I typically use it on broiled chicken. It's also good in salmon or crab cakes, tater sauce and cocktail sauce.

Then today, I saw a recipe for an Old Bay reproduction on the Kayotic Cooking blog. This authentic Dutch cook and artful photographer produces some wonderful recipes on her blog from her home in Gouda, Netherlands. (My favorite recipe: Dutch split pea soup, a recipe that I've made for about 10 years.)

Here's what she has to say about Old Bay:

A couple of years ago a friend sent me a big can of ‘Old Bay Seasoning’. I instantly became hooked! It’s been a staple in my home ever since. Since this spice mix can’t be bought in the Netherlands (is it a typically American item?), I’m doing my Dutch (and European?) buddies a favor by giving the ingredients for a faux old bay seasoning!

Please let me know if you try her recipe. I have 6-ounce can in my cupboard, but will have to try Dutch Girl's recipe when my supply runs out.

My other two purchased spice blends? Chili powder (typically Gephardts) and Pappy's Choice Seasoning, a regional blend produced in Fresno, California. I buy 32-ounce containers of the blend from my butcher. Pappy's is a versitle barbeque and grilling seasoning.

Time for more cake

Here's another bake shop photo ...

PACIFIC OCEAN (Feb. 23, 2009) Culinary Specialist 3rd Class Alexander Boone, from Baltimore, places icing on the edge of a cake in the bakeshop aboard the Nimitz-class aircraft carrier USS John C. Stennis (CVN 74). Stennis is on a scheduled six-month deployment to the Western Pacific Ocean.

U.S. Navy photo by Mass Communication Specialist 3rd Class Kenneth Abbate.

Kitsap sailors honor veterans

This story touches me on two levels: First I have family that lives in the Kitsap Peninsula area of Washington State. It's of note that they live is such proximity to men and women who've given so much to their country. Second is the quote from Chief Penaranda, a leader in the galley at the Bangor submarine base.

By Mass Communication Specialist 2nd Class (AW) Maebel Tinoko, Navy Public Affairs Support Element West, Det. Northwest

RETSIL, Wash. (NNS) (2/23/2009) -- More than 100 service members and veterans attended the 99th anniversary ceremony at the Washington State Veterans Home in Retsil, Wash. Feb. 20.

Alphonso Knight, superintendent of the Washington State Veterans Home welcomed and thanked guests for their attendance.

"Thank you for joining us as we celebrate 99 years of serving those who served at this state-of-the-art institution," said Knight. "We are here to recognize the veterans and honor what they've done for our country."

The history of the Washington Veterans Home begins on the battle fields of the Civil War, as this home was constructed for the survivors of that conflict.

The keynote speaker for the event was Army Lt. Col. Karl C. Bolton, commander of Madigan Army Medical Center's Warrior Transition Battalion.

"Today we are giving back to those who served because Soldiers deserve only the best," said Bolton. "America has a long history of taking care of our veterans and it's important for them to receive the most excellent resources."

On Feb. 22, 1910, the veterans home was opened, and today the home is a state-of-the-art, non-institutional facility providing a "Resident Centered Care" concept that focuses resources around the individual resident. The home serves more than 292 veterans needing both skilled-nursing and assisted-living care.

"It's important to celebrate America's history with veterans to carry on their traditions," said Chief Culinary Specialist (SW/AW) Sherwin Penaranda, Naval Base Kitsap Bangor galley. "Being here gives me a chance to see how the military has evolved over the years."

For Command Master Chief Myron A. Roshto, of Navy Operational Support Center Kitsap, it was important to honor veterans.

"We are paying a tribute to veterans for the sacrifices they have made; it helps me appreciate the freedom and rights we have today," said Roshto. "I think everyone should thank a veteran for what they've done."

Recipe set sold

A quick note: The 1963 Navy-Marine Corps Recipe Service set that was for sale on eBay was purchased this afternoon.

This is the first time that someone purchased an eBay item as a result of this blog.

10,000 pies later

Over the years I've read of more than one man who turned to cooking after a lifetime of heavy work. No longer physically able to punch cows or fell trees, these workers often saw the camp kitchen as a worthy alternative.

Ramon F. Adams, author of Come An' Get It: The Story of the Old Cowboy Cook (Amazon link), talked of "broken-down punchers whose riding days were over, but who could not endure life away from cattle and horses ..." Such a cowboy, one who often traded his horse in for a chuckwagon, finished his days behind the kitchen range.

It makes sense. The rancher retains a valuable employee, one who's served him well for years. And the cowhand-turned-cook continued his career in an industry that he'd come to love and thrive.

I recently ran across an article about a much younger cook in the Atikokan Progress, the hometown newspaper for the town of Atikokan in southern Ontario, located about 50 or 60 miles west of the shores of Lake Superior.

The article tells the story of how Joe Gordon became a camp cook after a life-threatening accident cut his short logging career short.

The career-changing injury occurred as Gordon and three buddies drove logs down a river in New York State. He emerged from a three-month hospital stay unable to roll logs down the river at the young age of 24.

While that event, which killed the other three loggers, might have ended any chance at working in the woods, Gordon's "bosses looked around for a place to put him, since he was unable to do any more log-rolling. He was put to work in the kitchen peeling potatoes."

Gordon toiled in the camp kitchen for the next 47 years. By his recollection, he baked "10,000 pies," "plying his art at mining and lumber camps and on the sidewheel boats of the Mississippi."

I don't know if Gordon intended to make the kitchen his new career or to just peel potatoes until something better came along. Whether intended or not, Gordon soon found himself responsible for feeding the whole camp.

“That was the start of my cooking career,” says Joe. “I'd only been at the job a short time when the regular cook decided he'd take a holiday. He said he'd show me how to make pastries and pies and so on before leaving. Well, he was just supposed to be gone for two weeks but he never came back and I found myself as the cook.”

The Atikokan Progress first printed 58 years ago, one week after Gordon turned 72 on April 19, 1951. That means he started baking pies in 1903 or 1904.

Gordon had to "bake about 60 pies and 90 loaves of bread" to satisfy a camp with 250 loggers when he worked in the Rainy River district of Ontario. That's one pie for every four loggers, a hefty portion when you consider restaurants cut each pie into eight slices.

And what about Gordon's claim to have baked "10,000 pies" in his 47-year cooking career? Divide 47 into 10,000 and you get 217 pies per year. I think he grossly understated his pie-baking activity.

Assume Gordon baked 60 pies four times each week during a three-month logging season. By my conservative calculation, he probably baked 150,000 or more pies in his long camp cooking career. That number could double if he baked pies for lunch and dinner!

1963 US Navy and Marine Corps recipe set for sale on eBay

I occasionally receive an email like this one:

Hello, my name is Robert. I served in the Navy from 1985-1989. During that time I was a cook. I served at GTMO and the USS SAIPAN. Recently I purchased a disc with military recipes. While this has been helpful, it doesn't seem to be the same as the cards from the old days. My memory from that time tells me that some recipes are not on the disc. My question is this, is it possible to obtain a set of recipe cards from that time frame? And if possible how would I go about purchasing them?

You're right, Robert. The Armed Forces Recipe Service on CD-ROM is an electronic copy of the current version of the famed military recipe cards. All the manufacturer does is download the Adobe PDF files from a U.S. Government website and package it into a format the most computers can read.

I often use my copy of the CD recipes to plan for event. I print each recipe so I can write purchasing, production and serving notes right on the recipe.

Since I rarely cook for exactly 100 persons (and the fact that US military serving sizes can be hefty), I also make adjustments to ingredients and note that right on my printed sheet. After the event, I save all the printed recipes in a file as a record of the event.

In addition to giving you standard ingredient amounts and instructions, the big advantage with AFRS is purchasing. Anytime you need to know how many pounds of an item serves 100 persons, just look it up on AFRS. (Remember that servings per hundred is always tied to serving size.)

Once you have a basic understanding of ingredients, amounts and method, you can easily add that special ingredient or two that sends the recipe "over the top."

In case you're interested in a piece of Navy and Marine Corps history, I found a set of 1963 Navy-Marine Corps Recipe Service recipe cards for sale on eBay. The seller is asking just under $60 for the set, which appears to be complete (although individual recipes could be missing).

Engine 74 at the museum

ECF E74 at the museum
Originally uploaded by SeabeeCook

This isn't exactly earth-shattering news, but El Dorado County firefighters stopped by the El Dorado County Historical Museum this afternoon to help with a fire alarm issue.

We're still not sure what happened, but think one of the heat sensors in the engine house or machine shop malfunctioned. We weren't doing anything in either building that would've set the alarm off.

I'm not sure why E74 responded as the engine is houses at Station 74. The station is located in the community of Lotus, about 10 miles northwest of Placerville. Maybe the closest engine, Engine 25, was out at the time.

Time for cake

The Navy often uses cake to celibrate ...

YOKOSUKA, Japan (Feb. 13, 2009) -- Culinary Specialist 3rd Class Paul Valdez serves birthday cake to Sailors aboard the aircraft carrier USS George Washington (CVN 73) during a ceremony in honor of George Washington's birthday.

U.S. Navy photo by Mass Communication Specialist Seaman Apprentice Rachel N. Clayton.

Loss of a dear friend and brother

Yesterday we attended the memorial service for Donald Keith Hopper, a dear friend and one of the older members of our church. It was the first such service that I had the honor attending since my father's service 16 month ago.

I say "honor" because Don was one of the pillars of our small congregation. His focus was always to serve God and to mold his life -- and the life of the church -- after the pattern set in the Bible.

The service was a hard one for me. As I mentioned it was my first since my father's passing on October 12, 2007. But also because Don, in many ways, reminded me of Dad.

As the service progressed, I felt for Dick, sitting in the front row of pews. Dick, like myself, is Don's the oldest child.

And like my father, Don was a veteran of the U.S. Navy. I held it together until the honor guard slowly marched up both aisles, folded the ensign of the United States of America and presented it to Mrs. Doris Hopper.

Don Alexander, former evangelist of the Pollock Pines-Camino church of Christ, gave the obituary at his service yesterday:

In sadness we report the passing away of brother Don Hopper of the Pollock Pines-Camino, California church of Christ, on February 9, 2009, after a brief illness.

Known to many endearingly as "Hop," he was 80 years old. He is survived by his brother Dennis, sister Waythena Peters, wife Doris, two children, Dick Hopper of Tulsa, Oklahoma, and Melody Dickey of Folsom, California; six grandkids and six great-grandkids.

He served his country for four years in the U.S. Navy in the Korean War. He worked for 35 years for PG&E before retiring in 1988. He was born in Strang, Oklahoma. He and Doris lived in various places from San Diego, Oklahoma, Marin County, California; Napa and Fresno, California, before moving to Camino, Calif. upon retirement.

Of greatest interest to brother Hopper was his spiritual life. He obeyed His Lord in baptism in 1951, later served as a deacon in the Fresno area, and we all rejoiced to see him appointed as a elder for the Pollock Pines-Camino church of Christ which he served for several years.

I was especially encouraged by brother Hopper during the eleven years I worked with the congregation in Pollock Pines-Camino. His foremost spiritual quality was his desire to serve the Lord and His people by doing what was right. The principles of God's Word formed his approach to living and his legacy is seen in his family, his brethren's love, and his quiet strength.

Like so many of God's people, his quiet strength was the glue that holds together the faithful when times are tough. He was a stand-up Christian who struggled with the challenges of the sinful world while keeping his sights clearly on serving God "right, by the Bible."

He will be greatly missed and his death will not escape the notice of His Heavenly Father.

Chicken and gravy with steamed dumplings

Chicken and dumplings is the quintessential comfort food dish. Although I didn't grow up on the dish, I now enjoy it. I've prepared the dish twice this month by stewing a chicken fryer.

Moist dumplings, stewed in a rich gravy go with chunks of freshly stewed chicken. It's a favorite that can be a hit among campers.

The only problem with dropping dumplings into a large pot of stew at camp is that the process is cumbersome. You have to drop dumplings into the stew one at a time. After they're cooked to perfection, you must fish them out while avoiding pieces of chicken and vegetables.

This process works for a family or in a small restaurant where it can be accomplished with little trouble. Once you add 50 or 100 campers that must eat at the same time, you need a better plan.

To resolve the need to cook a large quantity of dumplings, I like to set up one or more steamer rigs with standard 12- by 20-inch hotel pans. First pour about two inches water into a 4-inch hotel pan. Place the pan on the range top and bring the water to a boil.

Meanwhile, scoop dumplings into a lightly oiled 2-inch perforated hotel pan. About 28 dumplings fit inside each perforated pan. Scoop them into four rows of seven each with a No. 24 disher.

Set the perforated pan inside the pan with the boiling water. Cover and steam for 10 to 15 minutes. Watch the dumplings closely. Over steaming produces them rubbery, dried out dumplings.

CHICKEN AND GRAVY WITH STEAMED DUMPLINGS

If desired, prepare a chicken stew with carrots, celery, potatoes and peas. Ladle stew over the dumplings.

Gravy:
8 ounces butter, melted
8 ounces all-purpose flour
1 tablespoon salt
1 teaspoon black pepper
1 gallon hot chicken stock

Dumplings:
2-1/2 pounds all-purpose flour
3 ounces baking powder
2 tablespoons salt
10 ounces eggs, beaten
5-1/2 cups milk

Chicken:
12-1/2 pounds hot cooked chicken

To make the gravy: Add flour to fat and blend in medium saucepan. Stir in salt and pepper. Cook 5 minutes. Add stock gradually. Cook, stirring constantly, with wire whisk. Cook until smooth and thickened.

To form dumplings: Combine dry ingredients in mixer bowl. Using flat beater, mix on low speed until blended,. Combine eggs and milk. Add to dry ingredients. Mix on low speed only until blended.

Pour 2 inches water into a 2 (2-inch) hotel pans. Boil water in each pan over 1 or 2 burners on the range top.

Portion batter with No. 24 dipper onto lightly oiled 2-inch perforated hotel pans. Place perforated pan over 4-inch hotel pan with boiling water. Steam covered 12 to 15 minutes.

For each serving: Arrange 2 dumplings, 3-1/2 to 4 ounces meat and 1/3-cup gravy on each plate. Garnish with parsley. Makes 50 servings.

NOTES :

1. If chicken base is used for stock, delete or reduce salt. Use chicken drippings for fat if desired. Makes about 1-gallon gravy.
2. Dumplings may be dropped onto hot meat or stew mixture in counter pans and steamed. Makes 100 dumplings.
3. Approximately 33-37 lb chicken (AP) (about 8 fryers) will yield approximately 12-1/2 pounds cooked meat. In a large stockpot, cover chicken with cold water and add 2-pound mire poix (rough chopped onion, celery and carrot at a 2:1:1 ration). Bring to a boil and let simmer for about 40 to 60 minutes until cooked through. Let cool and remove chicken from bones.

Diamond Springs and snow

For the second time today, Diamond Springs has been blanketed with a layer of heavy, wet snow. The first storm passed through the town around sunrise. The roads were cleared by mid-afternoon as the mercury inched up toward 40 and the sun broke through the clouds. At dusk, there was little evidence that it had snowed.

Then the second wave of the day slammed into the El Dorado foothills late this evening. This (the third storm since Wednesday) may be the last snow for now. Forecasters are saying the next two or three storms will be warmer.

The nice thing about living the 2,000-foot mark in the foothills is the blessing of snow. Most years we get enough snow to enjoy its beauty without being burdened by the threat of constant shoveling. About the time you wish you had more, it's melted away.

Snow on the tail track

Snow on the tail track
Originally uploaded by SeabeeCook

A heavy snow storm slammed into the Placerville-Diamond Springs corridor last night.

As I drove home around 5 p.m., I could see mixed rain and snow blowing over the hood of my truck. Within 15 minutes I was in the middle of a full-blown snow storm.

By 5:30, large, heavy snowflakes blanketed the El Dorado County foothills at the 1,600-foot elevation and higher.

As the two-hour weather system moved eastward, the heavy flakes stuck to everything in their way. By the time I left the house at 6:30, all the roads were covered and CalTrans had set up chain control just east of Placerville on US 50.

A layer of snow still covered the tail track out of the engine house at the El Dorado County Historical Museum this morning. It's all gone now.

Other duties as assigned

You learn in the U.S. Armed Forces that your leaders often invoke the "other duties as assigned" clause in your job description. As a young commissaryman seaman on board the USS Cocopa (ATF-101) I was the sight setter on the ship's 3-inch 50-caliber dual purpose gun during general quarters. I also cleaned the Supply Division berthing compartment and maintained the division's fire fighting equipment -- all during my "off duty" hours.

The U.S. Navy has very few "professional" firefighters on its ships. These men and women -- members of a rating called damage controlman -- form the core of the ship's damage control teams. The teams are filled with "volunteers" -- like the culinary specialist pictured here -- from the crew.

SOUTH CHINA SEA (Feb. 2, 2009) -- Culinary Specialist Seaman Jermaine Jefferson braces for shock during a general quarters drill aboard the amphibious dock landing ship USS Harpers Ferry (LSD 49). Harpers Ferry is en route to participate in Exercise Cobra Gold 2009, an annual Thailand and U.S. co-sponsored multinational exercise designed to train Thai, U.S. and Singaporean military personnel.

U.S. Navy photo by Mass Communication Specialist 2nd Class Matthew R. White.

Working small to medium camps

I'm most attracted to small to medium camps, those serving up to 200 campers and staff per meal. This gives me the opportunity to work with an intimate group of campers. You know everyone, and they quickly learn who you are.

I found after seven years as the chef for the Northern California FC Camp that you get to know many of the campers and counselors. It's encouraging to watch young campers enter the program as young fourth graders and leave eight years later mature Christian adults ready to face the challenges of living in the world.

Of course, the food is my reason for working at a camp. Small to medium camps give me an environment where I can easily tailor the menu to the likes and dislikes of the campers. It's always much easier to react to special dietary needs and special requests when you know the kids.

The aspect of a small camp that attracts me most is that I get a chance to keep my hand in all segments of the kitchen. Unlike large institutions, where you typically supervise one department or work through a team of chefs to produce the meal, you're the main cook (and chief bottle washer!).

A camp chef is much closer to the action. When you write the menu, you know what will work and what won't because you're the cook who'll cook all those dishes. Feedback is immediate.

A small dedicated staff of cooks and assistants gives me a chance to personally develop each person's talent and to mentor as he prepares for the next step in the kitchen. I can follow the daily progress of each person, partially because you're working in a moderately-size kitchen.

Since I love to teach, I can tailor a program for each cook and assistant, both based on their career needs and the needs of the camp. And my love for teaching also applies to the campers, especially when the topic is outdoor cooking.

I could go on, but will close for now. I have a lot more to say about my passion for camp cooking. I'll cover the outdoors, salary, living with reduced income and the need to be flexible in your job search in coming posts.

More to come ...

A Grizwold 20-inch skillet is worth ...

Last Monday I asked if a Griswold 20-inch skillet was worth $340. As the auction ended tonight, the answer came in at a resounding no!

It's worth $510 ...

New Navy Food Management Team integrated training facility opens in Norfolk

By Bob Anderson, Fleet and Industrial Supply Center Norfolk, Office of Corporate Communications

CAPT Ruth A. Christopherson, Commanding Officer, FISC Norfolk, and CW05 Paul Jones, NFMT Team Lead, cut the ribbon opening a new state-of-the-art training facility. Also pictured are the NFMT instructors MMCS Douglas Miller; CS1 Michael Hamer; SFC Donald Fennell, USA; CSCS Kevin Pitre; CSCM Carol Anderson; CSCS Catrina Cain; and CSCS Stephen Wyrick

A new Integrated Navy Food Management Team (NFMT) training facility was opened recently in Norfolk, Va.

After three years of planning, and 18 months of construction, Fleet and Industrial Supply Center (FISC) Norfolk Commanding Officer, Capt. Ruth A. Christopherson, and CWO5 Paul T. Jones, NFMT Norfolk OIC, cut the ribbon in Building W-143 marking the opening of the new state-of-the-art food preparation and classroom facility.

Excellence in food service is essential to the health and morale of Navy members and to the overall readiness of the operating forces. Because food is a major item of expense, use of the best food management practices (conservation, preparation, and serving) is necessary.

“Our new galley provides a facility that resembles a galley on a ship in terms of the equipment configuration and will allow us to work as though we are on a ship,” said CWO5 Jones. “Our classrooms have the capacity to train up to 42 students and 19 students in the FSM lab at any one time. Additionally, as we conduct our main mission, providing training and assistance to the 104 commands assigned to our area of responsibility (AOR), the new facility also gives us fully functional and operational office spaces to conduct our business from,” he added.

Although the NFMT course of instruction is not a Navy school nor does it provide any type of NEC, the training significantly improves the overall Navy food service program.

The mission of the NFMT is to aid ships and ashore activities in raising the quality and standards of food service. “Sailors and civilian food service professionals located throughout the Hampton Roads area along with any Sailor transiting our AOR needing assistance or training can receive training from us,” said CWO5 Jones. “Additionally, we partner with the Military Sealift Command by providing access to our facilities to support the training of their food service mariners. Our facility will also accommodate training and conference requirements with the area TYCOMs,” added Jones.

A total of 28 seminars are taught each year by the Norfolk NFMT. The seminars include Watch Captain, FSM/ Recorders Keeper, Cake Decorating, Menu Planning/ Nutrition, FSO/Leading CS Afloat, Knife Handling/Basic Garnishing, Food Service Sanitation, Basic Records Keeping, and a Prime Vendor QA course. All NFMTs are partnered with the International Food Service Executive Association (IFSEA). IFSEA provides a course of instruction to Navy food service professionals and can certify the service members in several of their industry recognized certifications. They also partner with the National Restaurant Association and certify Sailors in sanitation through a course of instruction called SERVSAFE. The SERVSAFE certifications are taught about 6 times a year.

In addition to its food service training seminars, advancement exam study sessions are conducted twice a year for petty officers E4-E7.

Much of the help provided by the NFMT comes from their participation as an advisor in managing food service programs. This is done by working along with food service personnel. Their training also motivates food service personnel toward increased efficiency and effectiveness.

This new training facility will allow NFMT instructors to provide on-the-job training to food service personnel through the “do as I do” method of instruction, employing advanced training aids and techniques, placing special emphasis on high-quality food preparation, progressive cookery, proper serving techniques, food service safety precautions and operating procedures, fire prevention, sanitation, and personal hygiene. Inducing and stimulating professional pride in food service personnel.

As of June 2008 NFMT Norfolk had trained 483 people and expect to train approximately 900 this year.

Requests for Navy Food Management Team Assistance visits are highly encouraged. A team visit usually lasts for 2 weeks. Shorter visits may be arranged if operating schedules or scope of food service operations dictates. An example is a ship desiring a visit to address specific problem areas. Team visits normally should not be requested during yard overhaul, while underway, or before shakedown periods.

Chili and beans for museum railroaders

I cooked chili and beans for the crew at the El Dorado Western Railway engine house last Saturday.

This recipe was originally posted at Camp-cook.com by Joanne, host and moderator of the year-old gathering place for outdoor cooks.

Here's Joanne's introduction to the chili recipe from Camp-cook.com:

This is a pretty simple chili but we get a lot of great reviews every time we serve it. It may sound obvious, but the quality of chili powder you use will determine if it's good chili or great chili. I like to go to the Mexican market and buy various bags of ground chili powder, then mix them to my liking. Of course an oven full of corn bread goes great with it!

CHILI AND BEANS

The full-sized recipe makes enough for 25 hungry campers. Cook the chili in a 14-inch deep Lodge oven or 8- to 10-quart stockpot. You can cut the recipe in half for a 12-inch Dutch oven.

3 pounds ground beef
2 pounds country sausage
3 cups chopped onion
3 cups chopped green bell pepper
3 tablespoons minced garlic
5 bay leaves
1-1/2 teaspoons dried oregano
3 ounces chili powder
2 tablespoons ground cumin
2 teaspoons cayenne pepper
3 tablespoons paprika
1/2 cup all-purpose flour
2 to 3 quarts beef broth
2 (28-ounce) cans pinto beans
1 (28-ounce) can crushed tomatoes

Brown ground beef and sausage meat in a 14-inch deep Dutch oven over medium heat. Drain excess fat. Add onions, green peppers and garlic to meat and cook until vegetables are soft, about 10 minutes.

Add bay leaves, oregano, chili powder, cumin, cayenne, paprika and flour to meat mixture. Cook for about 5 minutes while stirring to develop flavor.

Add 2 quarts beef broth and crushed tomatoes to meat mixture. Cover and simmer for about 2 hours. Add additional beef broth as needed to thin chili to desired consistency. Add beans and heat.

This recipe makes about 25 (8-ounce) portions with a little to spare.

Food For Fifty recipes posted to PantryWorks

I have used the classic quantity cookbook, Food For Fifty (published by Prentice Hall), since I purchased a copy for a college class in 1979.

Although I recommend the book to all cooks when feed large groups, it has always carries a hefty price tag. The 12th edition currently sells for about $87 on Amazon.com (discounted from the $114 list price).

If you occasionally need large quantity recipes and don't want to purchase the book, many (or all?) of the recipes have been posted to the PantryWorks.com. I ran across the recipe website today while searching for a recipe for dumplings. You can access the Food For Fifty recipe listings here.

I don't know if Prentice Hall has given PantryWorks their blessing to post the 735 recipes. PantryWorks has posted recipes from numerous other cookbooks. But feel free to use this recipe resource as long as it remains.

San Antonio culinary specialist serves as individual augmentee

By Mass Communication Specialist 3rd Class (SW) Brian Goodwin, Iwo Jima Expeditionary Strike Group Public Affairs

USS SAN ANTONIO, At Sea (1/21/2009) (NNS) -- A Sailor from amphibious transport dock ship USS San Antonio (LPD 17) volunteered for individual augmentee service in Iraq.

Chief Culinary Specialist (SW/AW) Renrick Adams, San Antonio's Supply Division 2 leading chief petty officer, served as an IA with Navy Provision Detainee Battalion 3 in Iraq from May 2007 to January 2008.

Adams' emotional attachment to N.Y. and the 9/11 attacks drove him to volunteer for IA duty when the opportunity presented itself.

"I went IA because I'm a New Yorker, and I took it personal when the 9/11 incident happened," said Adams. "I guess after it happened, I just felt like I had to do something. So when a chance to go IA became available at my last command, I threw my name in the hat."

Adams was required to have preliminary training before leaving for Iraq.

"I had to get a lot of Navy Knowledge Online courses done prior to leaving for training in El Paso, Texas," stated Adams. "Once I got to El Paso, I qualified in 9 millimeter pistol, M16 rifle, combat life support, Humvee training and convoy training. I also had to be medically screened and had to make sure my shots and medical record were up to date."

After El Paso, Adams went to Kuwait.

"I went to Kuwait for more weapons training along with hiking 10 miles with our gear," explained Adams. "We practiced various formations with our weapons and setting up a combat area before hiking some more."

Adams arrived in Camp Bucca, Iraq after two weeks in Kuwait.

"I was chief of the guard, running the compound that monitored almost 2,200 detainees," said Adams. "I normally had the noon to midnight watch, and made sure that the detainees were safe and secure until their release."

Adams remembered the people he watched over while in Iraq.

"The people in Iraq aren't too different from Americans," said Adams. "I learned that most Iraqis want good homes, good families, and want peace, not war. One of the most significant things I remember from being in Iraq were the peaceful people."

Adams credits the experience he gained from his time in Iraq to his current leadership skills with junior Sailors.

"I try to paint a picture of what life is like for the young Sailors and Soldiers on the ground that might be under attack on a daily basis and use that for when I have Sailors on my mess decks who are troubled about minor things," explained Adams. "I want them all to know that if they think they have it bad, they should think about the guys we have on the ground."

Adams offered advice for Sailors wanting to go IA.

"You always have to be open-minded and be a team player," Adams said. "Everyone relies on each other and you have to know that any mishap could cost you your life. If you keep that in mind, you'll be very successful."

San Antonio is deployed to the U.S. 5th Fleet area of responsibility supporting maritime security operations. MSO help develop security in the maritime environment. From security arises stability that results in global economic prosperity. MSO complements the counterterrorism and security efforts of regional nations and seek to disrupt violent extremists' use of the maritime environment as a venue for attack or to transport personnel, weapons, or other material.

Is a Griswold #20 cast iron skillet worth $340?

Although a serious collector may disagree, $100 is my limit for just about any cast iron any piece. Even then it has to be a larger Dutch oven or skillet that I can use to feed a hungry crew of railroaders.

Any cast iron in my modest collection is going to be put work. I don't collect cast iron to use them as show pieces. Each will be used to cook great meals, whether it's for personal camping or for large groups.

I'd love to own this 20-inch Griswold cast iron skillet. But it's current $340 price tag takes it out of my league. Bid if you must, but I suspect that the final selling price will peak at over $400.

All I can do now is watch the auction and dream of the day that I locate an Lodge 20-inch skillet. Although Lodge stopped making the round skillet several years ago, I see them advertised from time to time. I will break my $100 rule when I locate one.

Summer job seach

I started a new phase in my career this week. After working for a large government agency for over 20 years, I retired at the end of August. I spent most of those years running large institutional kitchens for the State of California.

Since September, I've continued to work part-time for the agency that I've worked for the past three years. I have appreciated the opportunity to continue laboring away at my old desk and working with a talented crew of fiscal analysts in Sacramento. The job has kept the bill collectors away and kept me busy.

But my heart is in food service, not the tedious process of analyzing government spending plans. As I have said in my profile since 2005, it's been my goal to chef for a children's summer camp for many years.

I sent two applications to perspective employers this week. Although I won't reveal the identity of the camps, they're located in the Western U.S.

My initial though was to restrict my search to camps in Northern California. I was concerned about the distance from my Gold Country home to a site over a thousand miles away. I figured that there were enough camps close to home to make the process competitive for me.

I changed my perspective after I received an inquiry from an out-of-state camp administrator. He encouraged me to broaden my search. This camp, a Wisconsin camp that's been around for over six decades, has hired staff "from all over the U.S."

Here's his response to my email:

This past summer our kitchen manager was from (the Southwest). I understand the distance from California is considerable, but in addition to our competitive summer compensation, we do provide transportation. If this is something that you might be interested in exploring, I could set up a conversation with our camp director.

Ultimately, the camp re-hired last year's kitchen manager. But his correspondence encouraged me to expand my search to the west. One of the two applications went to a Rocky Mountain state.

I'll offer my thoughts on the process as it moves forward. As I said above, I'm not going to reveal the camps submit applications to, nor those that I secure interviews. I will discuss the process when it's appropriate, as long as I can conceal the camp's identity.

More to come ...

I'll see you in six months ...

Outside of the death or serious injury of a service member, saying goodbye to family has to be one of the saddest moments for the family and sailor. I remember working in a daze for days, feeling alone and looking forward to the first mail call. On the bright side, I was one day closer to homecoming.

PEARL HARBOR (Jan. 20, 2008) -- Culinary Specialist Seaman Jeff Norman, assigned to the guided-missile destroyer USS Hopper (DDG-70), embraces his wife before deploying on a surge to the western Pacific Ocean. Hopper will conduct operations in the U.S. 7th Fleet, helping protect the territory, citizens, commerce and other vital interests of the United States.

U.S. Navy photo by Mass Communication Specialist 2nd Class John Wallace Ciccarelli.

Don Mason's Dutch oven newsletter

Here's the winter edition of Don Mason's Dutch oven cooking newsletter. To have a copy emailed directly to you, contact Don at dmason50@att.net.

Roadside chuckwagon plans on eBay

Here's an interesting set of plans for a family chuckwagon-trailer. The optical appeared in the May 1965 issue of Popular Mechanics.

If you don't want to purchase the plans on eBay, Google Books has published the entire May issue of the magazine. It ran on pages 132 to 137 and was continued on page 200.

The link will take you to page 200. You can find the begining of the article from there.

Here's the eBay description:

Up for bid is an ORIGINAL seven page plan from a vintage magazine. This article details the building of an awesome carry all trailer designed ultimately for cooking when camping, vacationing and on fishing trips.

This Chuck Wagon has it all even a speaker system. This is a complete kitchen with hot stove, pull out table, drawers, storage, compartments for clothes and food and even an iceboxbox for perishables.

This trailer contains everything you could need and want for any camping trip, hike and even tailgating at a game. You receive the original plan not a copy.

Each aircraft carrier has multiple feeding venues for the officers and crew. In addition the the general mess, where enlisted sailors and Marines take their meals, the wardroom mess serves officers, cabin mess the captain and flag mess the admiral. Chief petty officers eat in the CPO mess, otherwise known as the Goat Locker ...

PACIFIC OCEAN (Nov. 6, 2008) -- Culinary Specialist Seaman Jessica Menz, from Minn., carves an orange and cherry tomatoes into a fruit sculpture in the Chief Petty Officer's Mess aboard the Nimitz-class aircraft carrier USS Ronald Reagan (CVN 76). Culinary Specialist makes fruit sculptures as garnish for a better presentation of the food they serve. The Ronald Reagan Carrier Strike Group is on a routine deployment in the U.S. 7th Fleet area of responsibility operating in the Western Pacific and Indian oceans.

U.S. Navy photo by Mass Communication Specialist Seaman Apprentice Oliver Cole.

Municipal self-help in Eastern Texas

Steve Litten from Buna, Texas sent me this message last weekend. In his responsibility as the fire chief for the Buna Volunteer Fire Department, Steve explained how his department saw a problem in the wake of Hurricane Rita in September 2005 and solved it with community resourcefulness.

Here's what Steve's has to say:

After Hurricane Rita hit us, we worked on the emergencies and clearing roads first. We then quickly saw that we - and the public had nothing to eat. We immediately began to assemble BBQ pits and propane burners to cook with.

The area had no power, so with us gathering cooking supplies being seen, we soon had donations of the supermarkets and the restaurants and the school's supply of meat to preserve and prepare. We lined up freezers and cooks to start. In this heat, we soon had our firefighters overcome with heat exhaustion trying to take care of all our community's needs.

Since then - we have been hit twice more with hurricanes - although not as bad. We are now preparing for the next disaster. We have obtained two Military Kitchen Trailers. We are converting them to propane and are now learning how to cook on them. We have converted military "Shelters" to refrigeration units.

This is a new experience for us, learning how to cook for so many. I have found your site very helpful and would like to thank you for it. If anyone has a manual for using these kitchens, it would be helpful.

Thanks for writing, Steve. You letter is a testament to the help that a community can find within themselves in times of trouble. I have located my file on the U.S. Army's mobile kitchen trailer. I'll email so that we can make arrangements to pass the information on to you.

US Navy Recipe Service for sale on eBay update

Interestingly, no one bid on the 1950s U.S. Navy recipe set on eBay. The auction, which just concluded, ran for about a week.

Watch the eBay listings if you're interested in this recipe set. Although it's tempting, I already have several recipe sets from the era and won't be bidding.

Click here to locate seller's listing. I'm sure that he will re-list the item soon.

You can also locate this set and similar military cookbooks, like the 1944 Cook Book of the U.S. Navy, by searching on the terms "navy recipe."

Measure once, cut twice

At the moment Jacob is the only apprentice volunteer on the El Dorado Western Railway. He comes to the engine house every other Saturday to help the crew restore the Diamond and Caldor No. 4 Shay locomotive and other El Dorado County railroad artifacts.

And in the process, he learns a few skills that will help him throughout his life here on earth.

Since I don't work in the trades, Jacob's visits to the engine house give him an opportunity to acquire essential skills. This’ll give him a head start when he takes an ROP class at his high school next school year.

Unlike earlier generations (myself included), boys today don’t take as many shop classes in junior and senior high school. Although I've spend most of my career working as a cook and chef, the wood and metal shop classes that I took in the 1960s have helped me along the way.

"You check it again because it's easier to check than fix," said Keith Berry, a close friend and president of the railway.

Jacob has spent the morning assisting Keith measure and cut the pieces for the battery box to the Diamond and Caldor Railbus No. 10. Once cut, another volunteer will fabricate the box.

Keith shows Jacob how much pressure to apply to the chop saw as he cuts a piece for the coupler pocket on the railbus. He is also learning how to use a powerful tool wisely and safely.

Jacob cleans the edges on the piece of tubing for the coupler pocket. This ensures a clean surface when the welder welds the piece in. And it gives Jacob a chance to learn how to control and use the grinder.

US Navy Recipe Service for sale on eBay

Here's another item from my eBay watch: It's post-World War II Navy recipe set. The starting bid is $5. The auction ends just after noon on January 10, 2009. There are no bids currently.

Good luck and enjoy ...

New Year resolutions for the Christian in 2009

I've never been one to make New Year resolutions --I suspect because I would soon forget them. But when it comes to my faith, it's something that I continually try to improve through out the year.

I borrowed this article from the bulletin for the East Foothill Church of Christ in San Jose, California. Evangelist Lalo Enriquez, who also serves as one of the elders for the church, has published a list of spiritual resolutions in the church bulletin as long as I've know him (he's also my father-in-law).

Even though the New Year is a good time to emphasize resolutions, you can start working on these goals any time during the year. And don't give up when you fail. When you slip, "press on" as Paul did (Philippians 3:12-14).

By Lalo Enriquez

Again, it's the time of the year to make New Year Resolutions. Children of God must include SPIRITUAL COMMITMENTS along with "normal" things like diet, finances, work or school. Have you made you "spiritual resolutions" yet?

If not, allow me, as I do each year at this time, to suggest some. If you have made spiritual promises to God, pray for strength and courage to keep them to God's glory.

Resolve to Read Your Bible Every Day, at home, work, by yourself or with your spouse and/or children. We have reading charts by the entrance. (See this Google search for Bible reading charts.) They are designed for reading the Old Testament twice during the year and the New once. The daily reading averages three chapters each day.

Buy a small pocket or purse-size Bible. Read it at least 15 minutes during lunch, or during a break. God's word is precious, "more to be desired than gold (Psalms 19:10).

Resolve to Pray Daily. Christians need to pray every day, preferably several times; before leaving home, or while traveling to work in the car, the bus, or walking. Pray before meals; with your children, spouse or fellow Christians at work or school.

We should have times for extended prayer; but not all prayer has to be to long. It can be as brief as simply asking the Lord for wisdom and strength during times of temptation (see James 1:2-8). The apostle Paul encourages, "Pray without ceasing" (1 Thessalonians 5:17), and "in everything ... let you request be made known to God" (Philippians 4:6).

Resolve to Attend Every Service Possible. We know that illness and perhaps other circumstances often keep us away, but attend every service (of the church) possible. Let's not allow Satan to weaken us into thinking "one service per week is plenty."

Christians need to assemble together regularly to worship God, to acknowledge His greatness and majesty, to partake of the Lord's Supper, to sing and pray, to support Christ's kingdom with our finances and to feed our soul with the bread from Heaven. Our fellowship is not only with God, but also with others who are likewise committed to Him.

Resolve to give at Least 10 Percent of Your Earnings to the Lord - if at all possible, or at least more than you did in 2008. Look at the examples of those who gave to God: the poor widow - all she had (Mark 12:41ff); the Macedonians - even beyond Paul's expectations because they had first given of them selves to the Lord (2 Corinthians 8:1-5); and the Corinthians - with great liberality (1 Corinthians 9:11). Then let us consider Jesus who gave us His life and more for our salvation.

Resolve to Invite People to Services. During 2009, let's keep inviting our friends and neighbors to services or to a Bible class in their home, our home or here at the building. Also, if we know of Christians who aren't attending, let's invite them. Encourage them to get back right with the Lord. Also, invite your family members.

Resolve that the Lord will Control Your Life AT ALL TIMES! Remember His teaching on "walking by faith, not by sight" (2 Corinthians 5:7). We are to be led and guided by the Holy Spirit through God's Word in all things, not by our carnal desires and senses. Christians who are controlled by human pleasures, desires, emotions, weaknesses, etc., are headed for a sad and very difficult life. Let Jesus control your life in 2009.