• About

I Never Unpack

~ Traveling the country, gathering its lessons, learning its secrets

I Never Unpack

Monthly Archives: August 2014

Old Fort Scott…and Hot Weather Soup

27 Wednesday Aug 2014

Posted by slvrhawk2014 in Food, Kansas, Photography, Soups and Stews, Travel

≈ Leave a comment

Tags

Food, Kansas, photography, Travel

Fort Scott

Over the years, we have traveled to many historic sights with our five children. The girls enjoyed the old and stately homes, the boys loved the battlefields…and yes, they all loved the swimming pool at the end of the day! Our youngest daughter, with permission of our guide, would sit and play any piano she came upon. Our sons would pretend to know exactly how to use any cannon they saw, on any battlefield, anywhere. We so enjoyed showing them our country and in so doing, teaching them its history. We have been East many times! And that brings me to another point.

It has always struck me as rather unfortunate that our schools teach so much of our nation’s history as it was experienced in the eastern portion of the country. This is especially true when teaching about the Civil War. It is true that many of the battles, perhaps even the most important, were fought east of the Mississippi River. But it is also true that many battles and experiences of significance and great consequence happened west of the Mississippi.

Our son, Matthew, began his love of history when he first discovered that our house sits on the parade ground of Fort Wyman, a Union supply fort from 1861 to 1865. We find musket balls, pieces of pottery and glass, and even iron implements almost any time we do some serious digging in the backyard. His interest grew even stronger after reading Rifles for Watie, by Harold Keith. The story is set in the Midwest, including our own home state of Missouri. It is the story of a teenage boy who joins the Union Army and sees action in Kansas, Missouri, and the Indian Country(today’s Oklahoma).

And that brings me to the subject of this travel post…Fort Scott National Historic Site…in the Midwest…worth a trip!

100_2267

Fort Scott was built in Kansas in 1842, one of a string of forts on the western frontier. Its purpose, initially, was to protect white settlers as they traveled the road west between the area controlled by the Osage Indians and the state of Missouri. Its other purpose was to help keep peace between the various Native American tribes in the region.

Officer’s Quarters

A look at the Officer's Quarters at Fort Scott

A look at the Officer’s Quarters at Fort Scott

jA game table in the Officer's Quarters.

A game table in the Officer’s Quarters.

The Quartermaster

It was the job of the quartermaster to build, maintain and supply the fort.

The Quartermaster's office at Fort Scott

The Quartermaster’s office at Fort Scott

The Quartermaster was also in charge of commissary which held the supplies for the fort.

The Quartermaster was also in charge of the commissary which held the supplies for the fort.

The Soldiers

The fort was home to dragoon soldiers, soldiers on horseback. These dragoon soldiers took part in several important events in American history.

Dragoon barracks at Fort Scott.

Dragoon barracks at Fort Scott. In the center of the table is a checkerboard, used by the soldiers to pass some of the long hours.

The dragoons were charged with protecting the pioneers on the Santa Fe Trail and the Oregon Trail, as well as the merchants along the way who serviced the travelers.

Between 1846 and 1848, dragoons from the fort were sent to serve in the Mexican War. Some of the troops served under General Zachary Taylor, while others served under the command of General Winfield Scott, as he led them into Mexico, capturing Mexico City on September 13, 1847.

In 1853, following the American victory in the Mexican War, and because the Army no longer was involved in protecting pioneers on the trail or keeping a watchful eye on the Native Americans, Fort Scott was abandoned and all its property auctioned off. The town that had grown up around the fort was officially named Fort Scott. At about the same time, tensions over slavery were growing across the whole nation and the nation was moving closer to civil war.  It was the beginning of a tragic period in Kansas history and the history of the United States.

In 1854, Kansas was opened for settlement. As the territory was settled and moved toward statehood, its citizens would be allowed to decide if they would enter the Union as a free or a slave state.This was to be done by popular vote. Many people from both sides of the issue swarmed into Kansas, and into Fort Scott, trying to influence the result of the vote. The various groups that arrived in the territory were often violent, and soon the area was in a general state of terror. This period has been referred to as “Bleeding Kansas” because of the brutal attacks and murders that occurred during this time.

Civil War did break out in 1861, and the Union Army returned to Fort Scott. The fort was used as a supply depot and provided important support for the Union cause. Fort Scott maintained a hospital for wounded soldiers, as well as a prison for Confederate prisoners of war. It also became a place where people running away from the warfare all around them could come and find refuge.

Following the war, Fort Scott was once more abandoned and all its property sold at auction. The fort would see action one more time, between 1869 and 1873 when railroads were built across the area to the Gulf of Mexico.

Between 1865 and 1956, four African-American schools were located at Fort Scott. The most notable African-American to attend one of these schools was George Washington Carver.

If you walk behind the fort, along a short nature trail, you can still see the results of Kansas prairie restoration.

If you walk behind the fort, along a short nature trail, you can see the results of Kansas prairie restoration. These pictures were taken in very early spring and the prairie has not yet had a chance to green-up.

You can learn much more about Fort Scott, and also plan your own visit, by going to the park service website at http://www.nps.gov/fosc/index.htm

Hot Weather Soup

The first time we visited Fort Scott was in June of 1983. Knowing how much I loved cookbooks, one of our older sons, Nathan, surprised me with a small book filled with a collection of recipes from Army wives of the past, which he purchased in the fort’s gift shop. An Army Wife’s Cookbook with Household Hints and Home Remedies was compiled by Mary L. Williams and was published in 1972, by Southwest Parks and Monuments Association.

It has been extremely hot here in Mid-Missouri the last several days…heat index 102 degrees kind of hot! So I got out this little volume and made some Hot Weather Soup. It brought back so many memories. Our oldest daughter and I used to make this all the time in the summer…so good and so easy on a really hot day.

Hot Weather Soup

Hot Weather Soup

“A good hot weather soup is made from rice, with beef extract and seasoning. Cook two tablespoonfuls of the rice in a quart of water with a small onion peeled and chopped and one bay leaf. Cook slowly thirty minutes. Take out the bay leaf, and add two teaspoonfuls of beef extract. Season to taste with salt and white pepper.” An Army Wife’s Cookbook, p.9

Other than substituting 2 beef boullion cubes for the beef extract, the recipe as written by the Army wife can be followed just as written. Enjoy!

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • More
  • Click to share on Pocket (Opens in new window)
  • Click to share on Reddit (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to print (Opens in new window)
  • Click to email a link to a friend (Opens in new window)

Like this:

Like Loading...

Antelope Island State Park…and Dutch Oven Zucchini Pineapple Bread

14 Thursday Aug 2014

Posted by slvrhawk2014 in Food, Photography, Quick Breads, Travel, Utah

≈ 4 Comments

Tags

Food, photography, Travel, Utah

Antelope Island State Park

In June, Jim and I visited our 46th and 47th states, Utah and Idaho. The #1 item on my bucket list is visiting all 50 states, and as of this summer, only Nevada, Oregon, and Hawaii are left. While in Utah, we visited Antelope Island State Park on the Great Salt Lake. It is an incredible place!

DSCN2381

Looking over the Great Salt Lake from one of the hiking trails in the park.

The Great Salt Lake is a terminal lake. That means that it has no outlet. When its tributaries, the Bear, the Jordan, the Ogden and the Weber Rivers empty into it, they bring in not only fresh water, but also minerals, sand and  rock particles. As the minerals, such as salt, dissolve they have no place to go. The only outlet for the lake is evaporation, and as the water evaporates it leaves behind the dissolved minerals.

The Great Salt Lake has eight islands, of which Antelope Island is the largest. It is fifteen miles long and five miles wide, with forty natural springs which provide fresh water for people and wildlife on the island. The island became a state park in 1981, when the state of Utah purchased its 28,000 acres.

The Antelope Island State Park Causeway

The Antelope Island State Park Causeway

The park entrance is at the beginning of the causeway which takes you out to the island. There you will pay a $10.00 fee for a day pass. After leaving the kiosk and venturing out across the causeway, you will be in a wonderland of nature well away from the busyness of the mainland, and certainly worth more than the entrance fee!

Approaching Antelope Island on the causeway.

Approaching Antelope Island on the causeway.

One of the first things you notice as you drive the causeway is the large number of birds near and in the water. The birds that are here are feeding on the brine shrimp which thrive on the algae and bacteria that grow in the lake.

We saw literally hundreds of seagulls as we drove across the causeway.

We saw literally hundreds of seagulls as we drove across the causeway.

Catching a shot of this American Avocet is one of my favorite pictures of our trip.

Catching this shot of an American Avocet is one of my favorite pictures of our trip.

While in the park we hiked one of the trails. Here are some of the things we saw as we climbed to the top of Buffalo Point Trail.

DSCN2395

Shadscale grows throughout the park as seen here on the trail.

Shadscale grows throughout the park as seen here on the trail.

A Western Meadowlark

A Western Meadowlark

This Chukar Partridge was a real treat, letting us walk right up to him.

This Chukar Partridge was a real treat, letting us walk right up to him.

We drove the road that goes through the island.

You can see the Wasatch Range from the island, across the great Salt Lake. It was beautiful after having snowed the night before...June 17!

You can see the Wasatch Range from the island, across the great Salt Lake. It was beautiful after having snowed the night before…June 17!

This buffalo was relaxing right next to a campground and there were actually buffalo in the campground!

This buffalo was relaxing right next to a campground. There were actually buffalo in the campground!

DSCN2415

Looking across the island from the vantage point of the lake.

Of course I had to walk into the water. This picture was taken looking across the island from the vantage point of the lake.

What a beautiful day, what a wonderful time! Whenever, and wherever we travel, I enjoy eating the dishes unique to that area and picking up cookbooks based on the traditional cuisine of the area. So, before leaving for Utah, I did some research. I discovered that when in Utah you must have a raspberry milkshake…did that and it was oh, so good!

Utah is apparently also well known for its Dutch oven cooking. My goal was to find a cookbook for this particular cuisine and try out some wonderful dishes in my big, red Dutch oven at home. While in a grocery store in Park City one afternoon, I found just such a cookbook, a thin book of only Dutch oven recipes, so of course I picked it up. Imagine my surprise when I discovered the Utah idea of Dutch oven cooking was in a big cast iron pot, over a fire, with hot coals on top and on the bottom. My next stop was to go back to my research on the internet. Surely someone has created a conversion chart for making these delicious recipes without a campfire! And , of course, someone has.

Blessed with an incredible number of zucchini from our garden, so far we have had 50, I was so happy to find a recipe for a zucchini bread in my new cookbook. It is made over a campfire in a cast iron frying pan. I just so happen to have my grandmother’s cast iron pan from the 1940’s, so I got out my conversion chart and gave it a try. The pineapple gave it a new twist and the bread was delicious. I also made it using two 9″x 4″ bread pans. This worked even better for us, since we could eat one right away and put one in the freezer for later. I found the bread in the pans did not brown quite as much, and was a little more moist.

Dutch Oven Zucchini Pineapple Bread

Zucchini Pineapple Bread made in Grandma's cast iron pan.

Zucchini Pineapple Bread made in Grandma’s cast iron pan.

  • 3 eggs, well beaten
  • 1/2 cup vegetable oil
  • 2 cups sugar
  • 3 Tbsp. vanilla
  • 2 cups zucchini, grated
  • 1 cup pineapple, undrained
  • 3 cups flour
  • 1/2 tsp. salt
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 1/2 tsp. cinnamon
  • 1 cup nuts

Mix the eggs and oil in a large bowl. Add the sugar and vanilla, then add the zucchini. Add all the other ingredients and mix well. Pour into a greased cast iron frying pan and bake at 350 degrees for about 45 minutes to an hour. The time it takes for the bread to bake will depend on the size of your cast iron pan. Mine took a little more than an hour.

You can also bake this recipe in two 9″x 4″ bread pans. Bake at 350 degrees for 45 minutes to an hour, or when a toothpick inserted in the center of the bread comes out clean. Start checking the bread at 45 minutes to ensure it will not get overdone and dry.

Enjoy!

I also baked this recipe in two 9"x 4" bread pans.

I also baked this recipe in two 9″x 4″ bread pans.

This recipe was adapted from American West Dutch Oven Cooking. It was published in 2000 by Great Mountain West Supply in Salt Lake City, Utah.

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • More
  • Click to share on Pocket (Opens in new window)
  • Click to share on Reddit (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to print (Opens in new window)
  • Click to email a link to a friend (Opens in new window)

Like this:

Like Loading...
Blogging U.

Archives

  • August 2020
  • July 2020
  • May 2020
  • March 2020
  • February 2020
  • January 2020
  • November 2019
  • October 2019
  • September 2019
  • August 2019
  • July 2019
  • June 2019
  • May 2019
  • April 2019
  • February 2019
  • January 2019
  • December 2018
  • October 2018
  • August 2018
  • July 2018
  • April 2018
  • March 2018
  • February 2018
  • January 2018
  • November 2017
  • October 2017
  • September 2017
  • August 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • August 2016
  • July 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • January 2016
  • December 2015
  • October 2015
  • September 2015
  • August 2015
  • July 2015
  • June 2015
  • May 2015
  • April 2015
  • March 2015
  • February 2015
  • January 2015
  • December 2014
  • November 2014
  • October 2014
  • September 2014
  • August 2014
  • July 2014
  • June 2014
  • May 2014
  • April 2014
  • March 2014
  • February 2014
  • January 2014

Categories

Blog at WordPress.com.

  • Follow Following
    • I Never Unpack
    • Join 225 other followers
    • Already have a WordPress.com account? Log in now.
    • I Never Unpack
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Report this content
    • View site in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...
 

    %d bloggers like this: