Sunday, October 15, 2017

Happy Birthday John Joseph Kinsella By Pat Kinsella Herdeg



Today my father is 91 years old, so we celebrate his life by remembering a few of his stories about his father, Daniel Augustus Kinsella who lived in Waterloo, NY. This cousins blog is about family on my mother’s side, but since we are remembering stories about Waterloo and Cayuga Lake, places important to both my mother and father’s side of the family, I hope I will be forgiven.
Over the years, Dad has written memories about his father, Dan Kinsella. Here is a story about Dan Kinsella duck hunting over one hundred years ago:

My father was a good shot with a rifle. In his backyard at Clark Street, he would put up large blocks of slate as a backstop and then placed bottles and cans in front and shoot at them by the hour. He said he used to place something like a coke bottle with the small end facing him. His intention was to place a bullet through the small open end of the bottle. When he did this successfully he said, “It took the end of the bottle off slick as a whistle!”


Daniel Kinsella, Father of Jack Kinsella


Before he got married (Dan Kinsella and Margaret Ferguson were married in 1917), Dad spent quite a bit of time at Jakie Burroughs farm in Canoga (the farm extended all the way to Cayuga Lake and included the property that Harold’s cottage and all those on his road now stand). During duck season, Jakie ran a duck hunt business. ‘Hunters’ mainly from New York City, paid him money to hunt ducks on his land.  He would position them at various spots on his property and as the flocks came in and flew over them they were to shoot the ducks. 

Dad said the problem was that none of them could hit the broad side of a barn so the ducks usually would fly harmlessly through the fuselage of shots. As this greatly disappointed the ‘hunters’ Jakie than got the idea of having Dad spotted at the end of the line. When the unharmed ducks flew over him, Dad would always bring them down. Jakie would then distribute these ducks among his customers who would go back to New York City bragging to everyone about what great hunters they were!

Jakie Burroughs duck hunting business wasn’t a fly by night operation. He had a business plan he followed. As he had lots of competitors-- other farmers along the lake wishing to do the same thing-- he had to find a better way to attract ducks to his farm. Everyone knew you had to have something to draw the migrating ducks in and the preferred method was to anchor wooden ducks, called stoolies, in their bays. That worked reasonably well but Jakie had a better plan —he would use live ducks! Here’s how he did it:

 When the early migrations of ducks arrived at Cayuga lake, Jakie would have piles of shucked corn sitting on his land just for the taking. The ducks couldn’t resist that. After the initial piles were eaten, he then put new piles of corn up near his barn. The ducks found that and greedily ate it. Then he put piles just in front of the barn door and again the ducks couldn’t resist it. The final step was to open the barn door and put piles of corn inside the barn.

“Ducks are smart,” Dad said, “and they were wary of that corn at first. But in the end they couldn’t resist so they went into the barn to get their food and that’s when Jakie closed the barn door.” After much chasing, he would catch the ducks and clip their wings so they couldn’t fly and he was now ready for the major duck migration with REAL stoolies. As Dad said, “Ducks are smart” and the incoming flocks would ignore the wooden stoolies and head right for Jakie’s farm to join their live buddies already there!  No wonder his business was much better than that of the other local farmers.
 Dad often told me, “You would never believe the amount of ducks that were around in those days. Often the sky was just black with ducks.” He said often after a good day of shooting his arm was black and blue for days. My older brother, Dick, told me he remembers seeing a picture of a boat at Jakie’s dock that had just come back from a successful shoot ant it must have contained 200-300 ducks. Jakie used to sell the ducks to local restaurants for 75 cents apiece. (The government passed a law in 1918 outlawing commercial selling of ducks.)

 When Mom and Dad (Margaret and Dan) were first going together, no doubt Dad often mentioned hunting ducks at Jakie’s. I doubt if Mom was excited to hear about all the ducks being killed but when she realized that Dad often stayed at Jakie’s over weekends she asked the obvious question, “Where did you go to church on Sunday, Dan?” He quickly answered, “McDuffietown” knowing this was a place she would never ever visit. Never say never. 


Paul Pontius, who married Dan’s aunt, was one of the first in the area to buy a car. One day he invited Mom and Dad out for a drive. They were driving along the back roads near Canoga and as they went through a very small hamlet, Mom asked Paul what was the name of the place. When Paul replied, “McDuffietown,” Mom said, “Back up, I want to see the Catholic Church.” Paul replied, “Catholic Church! There’s no Catholic Church here. In fact, there’s no church in this entire area!” The Chronicles are silent about Mom’s reaction to this. Incidentally, today McDuffietown has 8 residences AND one church! 

 Jakie also had a fishing business. He provided boats and a guide. Dad was one of his guides. This turned out to be a real benefit for him because he made great friends with some of the powerful men in the area. One was Norman Gould, the owner of Goulds Pumps and another was Billy Mayers who was the Comptroller of New York State. In later years he called on Billie for several favors and when he was desperately in need of job in the heart of the depression he went to Norm Gould and told him he really had to have a job. Norm made one call and Dad started work the next day.


-----------------So, John Joseph Kinsella, Thank You for passing along these stories about your father, and about his great friend Jakie Burroughs who we so often hear about. Life was certainly different on Cayuga Lake one hundred years ago!
Happy Birthday!

Tuesday, September 26, 2017

The 2017 Taylor Reunion by Pat Kinsella Herdeg




 Aunt CB and Uncle Jack
 
Julie and Cyndi
 
Saturday was sunny and warm, with just a breeze, the perfect day for a get together of the Clan. More than 40 of our Taylor relatives and friends showed up, and Aunt CB and Uncle Jack stayed for most of the afternoon.

 The Lochners


 Pat and Dan 


So good to see so many of my cousins, as children from each of Lloyd and Ethel’s children came to this year’s event.




Plenty of good food, stories, laughter, and pictures taken.


 Charlie Hawkes Family
 
 Carol Ann and Aunt CB


 Joyce and her daughter, Liz
After our meal, while elderberry pie and birthday cake (for Dan’s Mother-in-law Joyce Lehmann) were being consumed, Aunt CB told the story of how these reunions came into being—forged by she and her siblings after the death of their mother stunned them. She hoped that someone other than she would now take on the project of getting the park reservation, sending out the invitations, etc. Cousin Charlie Lochner offered for next year.
 
Then, Mom once again told the story of the Taylor Flag, as this reunion was the first to have both the original flag and a wonderful reproduction (thank you Jon Maney!).




Nancy Made it from Florida!



A Taylor Reunion to remember—with no rain!

Tuesday, September 12, 2017

Welcome to the World, Zachary Brett Kinsella! By Pat Kinsella Herdeg



Gina, Zachary, Matt


On Friday August 11th, Zachary Brett Kinsella arrived! Zachary Brett, son of Matt Kinsella and Gina Herzbrun Kinsella, entered our world at 3:57 PM in Syracuse.

As his mother wrote the next day on Facebook:

Helllllooo Zachary Brett - crazy kid was born yesterday, 8/11 at 3:57 pm... showed up a week early and in less than 3 hrs! 6 pounds 14 1/2 oz. and 21 inches long.

Matt, Zach and Connor

Grandson of Timothy Kinsella and Rosemary Holz Kinsella, and brother to Connor Jack and ‘brother’ to Cat Stanley, Zach is already visiting great grandparents and making the cousins rounds.
Rose and Zach
Tim and Grandson Zachary

Cannot wait to meet this little guy!

Great Grandma Lucille with Zachary

Great Grandpa Jack with Zachary

Congratulations, Matt and Gina! What a sweetie.



Tuesday, August 29, 2017

Summertime Garden Veggie Recipes to Try!



It is late August, so some of us have full gardens and lots of vegetables to use in various recipes. Here are a few from the Cousins Cookbook, and two new ones from Julie Lochner Riber.

Thanks to all!



Wild Parsley Pasta Salad: From Susan Kinsella
A fast and easy salad for hot summer days.
1 bag large pasta shells
2 cans pitted black olives
2 jars artichoke hearts
A bunch of cherry tomatoes
1 bunch of parsley, torn into small sprigs
Cook pasta shells, pour into large bowl. Add 2 cans pitted olives, drained. Add cherry tomatoes. Pour in artichoke hearts, including liquid. (The artichoke heart liquid will be the salad’s “dressing.”) Add in parsley. Mix well.
 Enjoy!

Amazing Bean Salad: From Christi Farina (Tom Kinsella’s partner)
Christi writes: “I made this salad on a lark one day when there wasn’t much left in the cabinets. A happy circumstance, it turns out.”

Mix together:
sliced grape tomatoes
1 can white shoepeg corn
1 bunch chopped cilantro
6-8 oz. honey
to taste: mustard, lime juice, lemon juice
1 can each:
red kidney beans
black beans
white navy beans



California Black Bean Salad: From Julie Lochner Riber
This is a favorite of mine. It seems like a lot of stuff but it really is not. Also seems to get better on the second day.
1-15 oz. can black beans, drained and rinsed
1-12 oz. can whole corn, drained
1 medium tomato, chopped
½ C. chopped red onion
½ C. chopped green or red pepper
½ t. garlic powder with parsley
Combine all of the above

Spicy Mexican Dressing--
¾ C. Italian dressing
2 t. chopped cilantro or parsley (I use parsley--don’t like cilantro)
¾ t. hot pepper sauce
½ t. seasoned pepper
½ t. chili powder ( I use hot red powdered chili)
Combine all of the above.
Mix it all together and enjoy!



Tomato Bisque: From Julie Lochner Riber
Every Saturday from July through October that I'm able, I head into town to the Farmer's Market to help my friend, Ron Nedbal, sell vegetables. The last couple Saturdays there's been a real excess of tomatoes, so home I come with half a car load of tomatoes wondering what on earth I'm gonna do with them this week!  This last time, after spending the remainder of the afternoon sorting, peeling and freezing, I found a recipe that managed to eliminate at least part of the harvest...and it turned out pretty darn good, if I do say so myself.
 Enjoy!

½ c. chopped onions
½ c. butter or margarine
1 t. dill seed
1 ½ t. dill weed
1 ½ t. oregano
1 ½ t. basil
2. T. flour
5-6 c. tomatoes, pureed
4 c. chicken stock
2 t. salt
½ t. pepper
4 t. honey
1 small can tomato paste
1 c. heavy cream or milk
sour cream

In a large pot, sauté onions in butter along with dill seed, dill weed, oregano & basil for 5 minutes until onions are translucent.  Make a roux by whisking flour into the onions and butter.  If you’re using fresh tomatoes, puree them in a blender (if using fresh herbs, I throw them in the blender too).  Combine chicken stock and pureed tomatoes.  Add roux & whisk to blend.  Simmer 15 minutes.  Strain all this through a strainer and return to the pot.  Whisk in the salt, pepper, honey and tomato paste.  Simmer till thickened.  Add heavy cream or milk and heat through.  Serve with a dollop of sour cream.



Although this one uses canned peaches, I am sure that fresh peaches would taste as scrumptious!

Peach Cobbler: From Debra Maney
Debbie writes: “This is quick, easy, delicious and was my favorite dessert as a child!”
Mix: 1 ½ C. sugar
1 ½ C. milk
1 ½ C. self-rising flour
Melt 1 stick butter (1/2 C.). Pour into bottom of greased cakepan ( 9 x 13)
Pour batter mix into pan.
Do not stir together!
Cover top with 2 cans of sliced peaches.
Bake at 375 degrees for ½ hour to 45 minutes.


Summer Veggie Pasta Salad From Pat Kinsella Herdeg
What I like about this recipe is you can throw in any garden veggies you have—Glenn has LOTS of green beans? Dice them up small and throw them in!

Yield: 8-12 servings
Ingredients
  • 1 lb. pasta
  • 1 c. cherry tomatoes, halved
  • 1 yellow squash, cut in half lengthwise then sliced
  • 1 zucchini, cut in half lengthwise then sliced
  • 1 large head broccoli, cut into florets
  • ½ medium red onion, diced or sliced
  • ⅔ c. diced red bell peppers or diced roasted red peppers
  • ⅔ c. Italian dressing
  • ¼ c. grated parmesan
  • 2 tbsp. freshly minced parsley
  • ½ tsp. garlic powder
  • ¼ tsp. paprika
  • ¼ tsp. kosher sea salt
  • ¼ tsp. freshly ground black pepper
Directions
  1. Place a large pot of water over high heat, bring to a boil. Add the pasta and cook according to the package's directions. Drain and set aside.
  2. Meanwhile, prep the veggies, then in a medium bowl, whisk together the dressing, parmesan, parsley, garlic powder, paprika, salt and black pepper.
  3. In the large pot, combine the pasta, veggies, and dressing. Stir until combined. Serve immediately or cover and refrigerate until ready to serve.

And two new veggie recipes from Julie:

One reason I love making this recipe is because it does use so many items most of us grow in our vegetable gardens.  If you have an herb garden, as I do, you can take advantage of just about everything in it too.  I can practically clean out my refrigerator with this one.  And I cook it in my crockpot so the smells permeate the whole house with mouth-watering goodness.

CHICKEN CACCIATORE


2 broiler-fryer chickens, cut into serving pieces
½ c. flour
1 teaspoon salt
¼ c. butter
¼ c. olive oil
2 medium onions, sliced
1 green pepper, sliced
1 red pepper, sliced
1 pound mushrooms, sliced
2 cloves garlic, minced
1 qt. tomatoes, drained (reserve liquid)
2 chicken bouillon cubes
2 Tablespoons chopped fresh parsley
1 ½ t. salt
¼ t. pepper
1 Tablespoon chopped fresh oregano
1 ½ t. chopped fresh marjoram
1 ½ t. chopped fresh thyme
½ c. dry white wine
1 # cooked spaghetti noodles

Dredge chicken pieces in salt and flour. Brown chicken in mixture of oil and butter.  Remove to crockpot.  Sauté onion, garlic, gr & red pepper and mushrooms.  Stir in tomatoes, bouillon cubes, parsley, seasonings, white wine and ½ c. reserved tomato juice.  Cook a few minutes to blend.  Pour over chicken in crockpot.  Cover and cook on low for 6 – 8 hours.  Remove chicken and vegetables to a warm platter or bowl.  Turn crockpot to high (or boil liquid in a saucepan) and boil till liquid is reduced and thickened.  Pour over chicken and veggies.  Cook spaghetti noodles.  Add a little of the broth and veges to noodles and toss.  Serve chicken and spaghetti in separate bowls family style.


One of the most vivid memories as a child was sitting under the grape arbor at Uncle Harold’s and taking in that luscious smell of fresh grapes.  While the play house was a lot of fun too, the grape arbor just always seemed to be that special place of peace.  I still love anything grape and this pie absolutely does justice to the senses.

STREUSEL CONCORD GRAPE PIE

2 LB. Concord grapes (about 4 ½ cups)
1 ¼  c. sugar
¼ c. flour
2 tsp. lemon juice
1/8 t. salt.
Unbaked 9” pie shell

Wash and pick over grapes.  Slip skins from grapes by pinching end opposite stem end.  Reserve skins. 

Place pulp in 2-qt. saucepan.  Cook over high heat until it comes to a boil.  Reduce heat to low and simmer 5 minutes, or until pulp is soft.  Put hot pulp through a strainer or food mill to remove seeds.

Combine strained pulp, reserved skins, sugar, flour, lemon juice and salt in bowl; mix well.  Pour grape mixture into unbaked pie shell.

Prepare Oat Struesel and sprinkle over grape mixture

Bake in 425 degree oven 45 minutes, or until filling is bubble.  Cover loosely with foil after 20 minutes if top becomes too brown

Oat Streusel:  Combine ½ c. quick-cooking oats, ½ c. brown sugar (packed) and 1/3 c. flour in bowl.  Cut in ¼ c. butter or regular margarine until crumbly, using a pastry blender.

YUM! Cannot wait to try these recipes.