GENEALOGY: CATCHING THE PAST: SHARING THE PAST

Catching The Past, Genealogy:  Sharing The Past

Any time we saw this box come out of the dresser drawer, it meant we would be having a lot of fun.  Loved going through the old pictures.  A new digital age is here and I am so very happy to be able to share family pics with ALL the family!!!  The kids are worried that I am a hoarder.  I may well be!!!  Mom never threw away a box or container that could be used again.  These candies were a traditional Christmas gift from my dad's father, Truman Sr. 

GENEALOGY: CATCHING THE PAST: PERCY EUGENE HASCALL

My grandfather, Percy Eugene Hascall. 

I don't remember him well, as he died when I was 8 years old.  I know much from stories my mom has passed on to me. 

I remember him panning for gold and using a gold sucking machine on the North Fork of the John Day river. 

As I go through things that my mother has left to her children, I will share these so other family members can have access to the photos and information. 

The two photos are of Percy as a very young man.  Not sure if he had married at the time of the black and white outdoor photo.  There were no dates, one is a family portrait of the Hascall family and the other was in the form of an unused postcard with Percy Hascall written on the back... 

All the children in the area went to the one room Byrd School, which is now part of the Umatilla Historical Society offerings as a Museum in Pendleton, Oregon at the old train station. 

I was very touched at the advice he wrote in my mom's "autograph" book... (equivalent of a year book these days... without photos)  The words ring true today as they will ever be a good rule of thumb to live by.  (3rd photo, addressed to my mom, Velma) 

CAST IRON: Breakfast Pull Apart Bread

Breakfast Pull Apart Bread
Fresh out of the Dutch Oven!!

1 cup of dark brown sugar
3/4 stick of butter
1 heaping cup of walnuts
1 can of refrigerator biskits

Melt the butter in the bottom of a 10" Dutch oven
Add the brown sugar and nuts. 
Quarter all the biskits in the roll and set them into the
Dutch oven round side down, and the top of the point up. 
You may have to wiggle them around a bit so they all fit... 

Bake with about 6 bricks under and a ring around the top,
with 4 additional bricks in the middle.  Bake for about 20-25 minutes. 

After baking, let sit for about 5 minutes then immediately turn out by
inverting a plate on top of the dutch oven and flipping over.  If your
sugar and nut mixture does not easily flip out, scrape with a spatula and
respreads on top of the bread.  (yes, I have flops from time to time :)   )