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Call Us Today for a Free Estimate 416-937-1297 vivcarpentry@gmail.com PROUDLY SERVING GEORGETOWN AND SURROUNDING AREA 16 Acton/Georgetown, Friday, July 11, 2008 Gerry is writing today... One weekend in June, Dave and I met in Windsor with sev- eral old friends (old meaning we had been friends for many years)! This group used to hang out together 10 or more years ago and shared the love of antique cars mostly corvettes from the 50s and 60s. Well, now all the corvettes are gone, except for one, and have been traded in for a more comfortable mode of transporta- tion. We are still getting together for a weekend somewhere, once a year and share much more than vehicles. On one day, we drove across the bridge to Detroit to visit and enjoy a day at the Henry Ford museum and Greenfield village. Some went to the museum most of us spent the beautiful day outside at the vil- lage. We have been there before, but its a very inter- esting, entertaining day or two with new things to see each time. Which brings me to the lunch part of the day. There are several food establishments on the grounds last time we ate at the Eagle Tavern serv- ing original American foods inspired by 1850 recipes. We chose the Taste of History Restaurant and this time were very satisfied with our lunch fare. This is a cafeteria-style venue, with retro dishes alongside favourite recipes of notable Americans, such as Abe Lincoln and Dwight D. Eisenhower. My lunch choice was a railroad sandwich made on hobo bread with a filling of smoked turkey breast, cheddar cheese, sliced red onion and mustard. What is hobo bread? The hobos who crisscrossed America during the Great Depression had almost nothing to call their own. But they understood that with only the simplest of ingredients and leftover tin cans, they could bake a small, tasty loaf of bread. This bread has been re-created at Greenfield Village. Its a moist, delectable, walnut raisin bread, hearty enough for a sandwich and scrumptious enough for an afternoon tea. We visited with the village chef, Wesley Barnard who kindly shared his recipe. I made my own rail- road sandwiches the next day! Delish! Other menu features were pulled pork sandwich- es served with coleslaw on the side (many southern restaurants serve the coleslaw right on the sand- wich yum!). Dandelion soup was the daily special which I desperately was curious to try, but my hobo bread sandwich was all I could manage maybe next time. This version of the recipe is the smallest he could give me. For the large batch, the recipe starts with 28 lbs of flour! There were tin cans everywhere in their kitchen! A very worthwhile experience. More recipes may be available on their website www.thehenry- ford.org. Have fun and keep cooking! Lori and Gerry can be reached at whatscookin@independentfreepress.com Gerrys note: Due to an oversight, the amount of flour was omitted from last weeks recipe, Date Squares. The amount should be 1 1/4 cups. Adventures in eating Lori Gysel & Gerry Kentner Hobo Bread By Wesley Barnard Ingredients 2 cups raisins 1 1/2 cups hot water 3 1/2 tsp baking soda 4 tbsp soft butter 1 1/2 cups granulated sugar 1/2 cup brown sugar 2 eggs 1 tsp salt 1 tsp vanilla 1 3/4 cups walnuts 4 cups flour Method Pour boiling water over rais- ins, soda and but- ter until it bub- bles; let cool. Add other ingredients (gran- ulated sugar, eggs, salt, vanilla, walnuts, flour); mix well. Fill 6 or 7 greased/f loured large 19 oz soup cans half full. Bake at 350 F degrees for 45 minutes to 1 hour. Cool and remove from can. Cooks note: Organic flour should be used. You could use a 48 oz can and make a smaller number of cans. Gerry Kentner holds Greenfield Village Raisin Walnut Hobo Bread as she poses with A Taste of History Restaurant Chef Wesley Bernard and his bakers at The Henry Ford Museum/Greenfield Village in the United States.