Uncle Daniel

Statue of Daniel Boone 

Through some family research by others, I discovered that I am a direct descendant of Daniel Boone's brother, Israel. Over the years, I've met two other people that are are related through one of his siblings. With ten brothers and sisters, the chance of finding others is good.

Daniel was an interesting character. With a true explorer's spirit, he liked the wilderness and preferred it over civilization. He was most at home in the pristine, virgin forests where he could travel for days and not see another human. That's why, as people inched west to settle, he helped them get there, but then he would pick up and move even farther west himself.

on the campus of Appalachian State University

Daniel's parents were Quakers who came to Pennsylvania to settle in William Penn's colony. Squire Boone (the father's name and not a title) came from England in 1713 and married Sarah Morgan of Welsh decent in 1720. They had eleven children. Two of them married outside the Quaker faith and created a controversy within the Friends community. In 1750, Squire sold his Pennsylvania holdings and moved his family to settle on the Yadkin River in North Carolina.

In 1754, Daniel married Rebecca Bryan, and they had ten children.

Cobblestone Magazine, June 1988  (I have an article in it)

Boone not only discovered the Cumberland Trail through the Appalachian Mountains, but he also fought in the French and Indian and Revolutionary Wars. Because he kept moving his family farther west as civilization encroached on their cabin, he died in Missouri in 1820 in the home of his youngest son. 

I can see some of Daniel's spirit in me, whether from our country upbringing or genetics. Growing up as an only child, I am comfortable being alone, although I also love people and have a social side too. One of the things I enjoy immensely is to travel. I have been to all fifty states and over forty other countries. I think it's a wonderful way to learn, and jokingly blame Uncle Daniel for being prone to wandering.

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Pumpkin Recipes

Pumpkin Oatmeal Cookies
3/4 cup softened butter or margarine
1 cup brown sugar

1/2 cup white sugar
1 cup cooked, pureed pumpkin
1 egg
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
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2 cups self-rising flour
1 cup quick rolled oats
1 teaspoon baking soda
1/2 cup raisins (optional)
1/2 cup chopped pecans or walnuts (optional)
Preheat oven to 375 degrees. Blend first 7 ingredients together until creamy. Mix dry ingredients together in a separate bowl and add to  the pumpkin mixture. Fold in raisins and/or nuts if desired. Spoon onto a greased baking sheet leaving space between. Bake in 375 degree oven for about 11 minutes.

Pumpkin Crunch (can also use sweet potatoes instead)
3 cups cooked, pureed pumpkin
2 eggs

1/2 cup white sugar
1 cup light brown sugar
2 tablespoons butter or margarine
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/3 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 cup flour
1/2 cup raisins (optional)
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1 stick margarine
1/2 cup brown sugar 
1 1/2 cups rolled oats
1/2 cup flour
1/4 cup chopped pecans (optional)
Preeat oven to 375 degrees. Mix together first 11 ingredients. Pour into greased baking dish. Melt margarine and add remaining ingredients to the pot, mixing well and cooking slightly. Pour over pumpkin mixture. Bake at 375 degrees until top is lightly brown and pumpkin begins to set.

Pumpkin Muffins

2 cups sifted flour 
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/2 cup raisins (optional)
1/4 cup chopped pecans or walnuts (optional)
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1/3 cup soft butter or margarine
3/4 cup brown sugar
1/4 cup molasses
2 eggs, beaten
1/2 cup milk
1 cup cooked, pureed pumpkin
Preheat oven to 375 degrees. Mix together the first 7 ingredients. Cream other six ingredients together until well blended. Add dry ingredients to wet ones, stirring until the flour disappears. Do not over mix. Spoon into greased or cupcake papered muffin pans. Bake at 375 degrees for about 14 minutes or until done. Makes about one dozen large muffins.

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The New River

South Fork of the New River

The New River is probably misnamed, because it's one of the five oldest rivers in the world. It flows through the states of North Carolina, Virginia, and West Virginia and is part of the watershed of the Ohio River. It begins in the beautiful North Carolina mountains, not too far from the Tennessee state line and is the only nontidal river that crosses the Appalachian Mountains. Many scientist believe the Appalachians are the oldest mountains in the world. The North and South Forks of the New River meet in northern Ashe County. From there, it flows northwest (a very unusual direction for a river), across the Blue Ridge Mountains, the Great Appalachian Valley, the Alleghany Front, and the Appalachina Plateau where the New River Gorge is. Finally, it meets the Gauley River, and they become the Kanawha, which flows into the Gulf of Mexico after joining with the Ohio and Mississippi Rivers. Sections of the New River are famous for their white water rafting.

Mount Jefferson in Ashe County

The New River has several types of common fish, like bass, bluegill, carp, catfish, crappie, flathead, muskellunge, trout, and walleye. It also has seven species not believed to exist anywhere else: Appalachian darter, bigmouth chub, bluestone sculpin, candy darter, Kanawha darter, Kanawha minnow, and New River shiner.

Ashe County above the New River

Scenically, this is a stunning area or gorgeous views, spectacular plants, and beautiful animals. It draws people from all over the world to enjoy its outdoor experiences and tourist attractions.

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Are You Producing Fruit?

Bring forth therefore fruits worthy of repentance... (Luke 3:8a).

When John the Baptist was telling his followers about Jesus, he said:

Whose fan is in His hand, and He will thoroughly purge His floor, and will gather the wheat into His garner; but the chaff He will burn with fire unquenchable (Luke 3:17).

The Bible tells us that we are to bear fruit in light of the love, grace, and mercy we receive from God. These works in no way save us, but they are evidence of our salvation. When we accept Christ as our Savior and understand His great gifts, we want to be obedient and surrender to His Spirit within us. This produces fruit.

I am the vine, ye are the branches: He that abideth in Me, and I in him, the same bringeth forth much fruit: for without Me ye can do nothing. If a man abide not in Me, he is cast forth as a branch, and is withered; and men gather them, and cast them into the fire, and they are burned. If ye abide in me, and my words abide in you, ye shall ask what ye will and it shall be done unto you (John 15:5-7).

Is your life dedicated to following Christ? Is your greatest desire to please Him, because He gave His life for you? Are you bearing the fruits He wants you to bear? If not, seek and you shall find.

I am the true vine, and my Father is the husbandman. Every branch in me that beareth not fruit, He taketh away; and every branch that beareth fruit, he purgeth it, that it may bring forth more fruit (Jonn 15:1-2).

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Morning Glory Days

I've always loved morning glories. Something about the cheerful, bright flowers seems to bring a smile to my face and a twinkle to my eyes. Perhaps it's because they always greet me in sun filled mornings or because they're tenacious and persevering. They're prolific and grow through the spring, summer, and fall, too. Mother even made me a Morning Glory quilt because she knew I loved the flower.

China grew the plant early, and its seeds were valued as a laxative. It was introduced in Japan in the 9th century. Ancient Mesoamerican cultures used the sulfur in its juice to vulcanize rubber, predating Goodyear's discovery by nearly 3,000 years. During the Victorian era, morning glories came to represent love.

There are many different types of morning glories. Some are used for food, others for medicines. However, I like the common morning glories found growing on roadsides, trailing fences, and running in corn or soybean fields. I must not be the only one who enjoys seeing them, because people can buy the seeds to plant. So, here's wishing you a glorious, morning glory day.

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Backyard Chickens

Part of growing up in the country was having chickens in the backyard. One of the hazards of this was feeling something you didn't like between your toes when you went barefooted in the summer. Another downside could be an overly aggressive rooster.

When I was a girl, there was only one rooster that took a dislike to me. Perhaps it was because I was little and young, and he felt he could dominate me. He was a pretty chicken with a reddish back, dark green neck, and colorful tail feathers.

After a couple of times of being flogged, pecked, and scratched, I'd had enough. The next time I went out the back door, I carried my softball bat with me. Sure enough, the rooster came charging at a dead run. I pulled back, swung the bat, and hit him square in the head. He staggered off shaking his head. He was fine by the next day, but he never bothered me again.

Our chickens always roamed free during the day. Dad had a chicken coop for them to roost in at night and for the hens to lay their eggs in. Occasionally, there would be a renegade or two who would prefer to roost on the low limbs of trees instead of using the coop. Sometimes a fox, weasel, or other critter would end up getting those. Only rarely would something try to raid the chicken coop, because I usually had a dog that kept them away.

Today, I still like chickens. In fact, my kitchen and den have a chicken theme. I think they bring back childhood memories - mostly good ones.

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Cabbage and Kraut

Some of the Germans, particularly in Pennsylvania, decided to

move south in search of more available land, and many came to the Appalachian Mountains. They found the cool damp climate of the Appalachians well-suited for crops they liked, such as cabbage. Therefore, sauerkraut became an important food, because it was a good way to preserve the cabbage.

Small fields of cabbage once dotted  farms in Watauga County, and at one time the the county was the largest producer of cabbage in North Carolina. In fact the Watauga Kraut Company opened a factory in Boone in 1922. Because Boone Creek, which runs through the town and the campus of Appalachian State University (although today most of it is beneath sidewalks and roads), began to smell like kraut juice, people began calling it Kraut Creek, and that's what it's usually called today.

During the Colonial Period, sauerkraut was made in crocks, but later homemakers began to make it in canning jars. Personally, I like homemade kraut, but I don't usually care for the store-bought cans. Here is my mother's simple recipe:

           Sauerkraut in a Jar

             cabbage

            1 tsp. salt per quart 

            1 tsp. vinegar per quart

1.    Shred or chop cabbage

2.    Put in quart jars, shaking down, but not packing tight

3.    Add salt and vinegar.

4.    Pour boiling water over
5. Cap loosely but do not seal

6.    Place on large flat pan or put towels under.  It will drip for about 3 days as it works.

7.    Will be ready in two weeks and will keep for a long time, but it will get sourer all the time.

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