DAILY PHOTO: Down the Stream

Taken July 6, 2013 on the Arabia Mountain Trail

Taken July 6, 2013 on the Arabia Mountain Trail

DAILY PHOTO: Between the Crosses, Row on Row

Take December of 2012 at Andersonville National Cemetary

Taken December of 2012 at Andersonville National Cemetery

At a military cemetery like this one, a poem always plays in my mind. It was the first poem I ever memorized in full (not including snippets of some  disturbing mandatory children’s poems like “Ring Around the Rosie” [said to be about the Black Death] and–in Indiana–“The Little Orphan Annie” [about an enslaved orphan threatened with goblins.])

At any rate, the poem in question is In Flanders Fields by John McCrae. Sadly, I chose to memorize this poem for a school assignment of poetry recitation because it seemed short and it rhymed. However, in many subsequent re-readings it has become a very powerful bit of verse for me. It may not be perfectly apropos for Independence Day as it was written by a Canadian and is about an entirely different war. However, in some sense it’s about all wars and one motive that drives soldiers of free nations to fight them.

In Flanders fields the poppies blow
      Between the crosses, row on row,
   That mark our place; and in the sky
   The larks, still bravely singing, fly
Scarce heard amid the guns below.

We are the Dead. Short days ago
We lived, felt dawn, saw sunset glow,
   Loved and were loved, and now we lie
         In Flanders fields.

Take up our quarrel with the foe:
To you from failing hands we throw
   The torch; be yours to hold it high.
   If ye break faith with us who die
We shall not sleep, though poppies grow
         In Flanders fields.

DAILY PHOTO: Chanterelle

Take June 29, 2013; High Falls, GA

Take June 29, 2013; High Falls, GA

DAILY PHOTO: Shells and Skulls

Taken in the summer of 2012 at Sapelo Island

Taken in the summer of 2012 at Sapelo Island

This was taken in a classroom on Sapelo Island that is used to educate field trip children about marine life. Less than 100 people live on Sapelo in a community called Hog Hammock. The children living on the island ferry to school on the mainland every morning.

DAILY PHOTO: Horses in a Parade (if you’re baked)

Taken at the 2011 Dragoncon Parade in Atlanta, GA

Taken at the 2011 DragonCon Parade in Atlanta, GA

DAILY PHOTO: Riverine Aquarium in Albany, Georgia

Taken in Spring 2012

Taken in Spring 2012

DAILY PHOTO: Eight-Legged Freak

Taken June 8, 2013 in Little Mulberry Park (Dacula, GA)

Taken June 8, 2013 in Little Mulberry Park (Dacula, GA)

DAILY PHOTO: Thistle Flowers are the Bee’s Knees

Taken June 8, 2013 in Little Mulberry Park (Dacula, GA)

Taken June 8, 2013 in Little Mulberry Park (Dacula, GA)

DAILY PHOTO: Roadside Foxglove

Taken June 2, 2013 at Emory University in Atlanta, Georgia

Taken June 2, 2013 at Emory University in Atlanta, Georgia

This flower is the source of a common heart medicine.

DAILY PHOTO: The Brunswick Courthouse & Stew

Taken in the Summer of 2012.

Taken in the Summer of 2012.

Brunswick is a coastal port town in Georgia that claims to be the point of origin for Brunswick Stew. (A claim that is apparently refuted by Virginians.)

If you have no idea what Brunswick stew is, I’ve attached a recipe below that is from this website.

First the sauce:
In a 2 quart sauce pan, over low heat, melt ¼ cup of butter then add:
1¾ cups Catsup
¼ cup French’s Yellow Mustard
¼ cup white vinegar

Blend until smooth, then add:
½ tablespoon chopped garlic
1 teaspoon coarse ground black pepper
½ teaspoon crushed red pepper
½ oz. Liquid Smoke
1 oz. Worcestershire Sauce
1 oz. Crystal Hot Sauce or ½ oz. Tabasco
½ tablespoon fresh lemon juice

Blend until smooth, then add:
¼ cup dark brown sugar
Stir constantly, increase heat to simmer (DO NOT BOIL) for approx. 10 minutes.
Makes approx. 3½ cups of sauce (set aside – to be added later).

Then The Stew:
In a 2 gallon pot, over low heat melt ¼ lb of butter then add:
3 cups small diced potatoes
1 cup small diced onion
2  14½ oz. cans of chicken broth
1 lb baked chicken (white and dark)
8-10 oz. smoked pork

Bring to a rolling boil, stirring until potatoes are near done, then add:
1 8½ oz. can early peas
2   14½ oz. cans stewed tomatoes – (chop tomatoes, add liquid to the stew pot)
The prepared sauce
1 16 oz. can of baby lima beans
¼ cup Liquid Smoke
1  14½ oz. can creamed corn
Slow simmer for 2 hours

Yields 1 gallon