Text 9832, 103 rader
Skriven 2008-06-28 12:36:38 av Ruth Haffly (1:396/45.28)
   Kommentar till text 9677 av Nancy Backus (1:3634/12.0)
Ärende: Grits
=============
Hi Nancy,

 NB> a  NB>> civil engineer, took them all over to projects he was working

 RH> Sounds like it was an interesting life--sort of like military
 RH> "wanderings" but probably on a shorter stay basis.  One of my sisters
 RH> is a civil engineer but she's lived only in Pennsylvania, Illinois, and
 RH> now Arizona.

 NB> Dunno what the average stay is in the military, nor really what it

Average stay is 3 years but we've not conformed to it very well in our
career. (G) That is, with the Army. Other branches may vary and, I
understand, there's talk of trying to let people stay longer at
assignments.  It means less moving, less cost for the military.

 NB> might have been for the projects G-Granddad was working on...  I know

I've no idea either; my sister followed her husband around.  He went
from being a fire fighter to a fire fighter instructor to fire marshall
for Peoria, AZ. Now he's writing books on arson investigation.


 NB> that the stay in Mexico was long enough for granddad's little sister
 NB> to be born
 NB> there, and end up with an Hispanic birth certificate, a
 NB> dream-come-true for a genealogist, as it lists not only the parents of
 NB> the child, but
 NB> also both sets of grandparents, WITH mothers' maiden names... :)  And
 NB> the perpetual wandering may have influenced his going into the Navy

Interesting. Did your family develop a love of Mexican food/cooking
because of the stay there?

 NB> the moment he was (barely) old enough... along with the fact that at
 NB> that
 NB> point both his father and grandfather had died, and he was living as
 NB> the sole male in a household composed of his mother, grandmother and 4
 NB> sisters...  :)  In any case, he became career Navy...  :)  I've long

That could be a very good reason--get into a very male environment. But,
he probably didn't ever have to cook for himself. (G)

 NB> surmised that the peripatetic lifestyle that caused is a major reason
 NB> why my own father never was willing to settle down until I* was old
 NB> enough for college, along with other reasons, of course... (G)

OTOH, I lived in one place until I went to college, then got married.
Our girls always said that they wanted to stay in one place when they
were adults. Rachel married David who joined the Air Force so they moved
around a bit for their first 9 years. Then he got out and moved again, 2
years ago. They're looking into buying a house (bigger than what they're
renting) in Las Vegas with the new baby coming. Deborah has stayed in AZ
but moved from the southeastern corner to in/around the Phoenix area.
But, she's done a lot of short term travel with her job, plus a year
deployed. She's always been the more adventurous of the two for trying
new foods too. (G)

 NB>  NB>> his mother's family lived.  I remember we used to buy scrapple
 NB> in  NB>> grocery stores in the Philly area, but I don't know what sort
 NB>  NB>> preservatives it had.  It probably has more nowadays than it did
 NB> back  NB>> then... now that regulations try to take the place of good

 RH> It probably had no preservatives until relatively recently, especially
 RH> if it was made by the Amish.  They would probably make it and ship it
 RH> to market on a regular basis where, in turn, it would probably have a
 RH> fast turn over in the Philly area.

 NB> That makes a lot of sense.  :)  It certainly didn't seem to sit around
 NB> for long, anyway... :)

I'm not surprised. People that have moved away from where they grew up
and ate scrapple all the time--wanted to keep eating in the way they
were brought up...........and if fresh, home made scrapple from the area
where they used to live..............


 RH> Bummer, isn't it? There are quite a few things we don't buy because

 NB> Indeed.

 RH> the manufactorers put in things that don't need to be put in. Kraft
 RH> cheddar cheese started adding artificial color so we've stopped buying
 RH> it. The commissary stocks it and Helliuva Good cheese--guess what we
 RH> like. (G)

 NB> Helluva Good...  that's made locally here... their headquarters are
 NB> just down the road, in Sodus...  :)

I know; we were surprised to see it in the commissaries down here.



---
Catch you later,
Ruth
rchaffly@earthlink.net  FIDO 1:396/45.28


... OH NO!  Not ANOTHER learning experience!

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)