Brief Commentary on the South End

Recently I took a ride through Albany's South End neighborhood and was very surprised at what I saw. The day was cool but not cold. Aside from South Pearl Street between Madison and Morton Avenues it was very noticeable that the streets were completely empty. No one outside. No one walking. No activity. It was completely "dead."

At the same time, very evident was the number of newer buildings that have been constructed in place of those that were torn down over the years. Even more distinct were the number of empty lots lining the streets. Drive down Third Avenue.

It seems not that long ago the streets were lined with homes. Many of them frame structures in desperate need of attention. But the buildings were still standing. It appears that very soon most of the original structures will be gone if this neighborhood is not revitalized.

Over the past year the city has torn down numerous buildings during the evening hours. A structure is deemed condemned, a call to cut the electricity is issued, and the home is demolished under cover of darkness. When most citizens take notice the building is already gone and it is too late.

I wonder what the neighborhood was really like circa 1900. My grandparents told us stories of the different ethnic groups that lived there and their businesses. Everything was within walking distance. Kids playing in the street. There were very few cars then. Women cleaning their stoops and sweeping the sidewalk. Men walking home from work; relaxing on the stoop with a glass of beer. Lots of activity. One section of the South End where some of my ancestors lived was known as the "Beehive" which was situated around Catherine and Elizabeth Streets. That area held that title because there was so much activity buzzing around. Generally, people enjoying each others company and having a great time. Everyone knew each other.

From what I witnessed during my tour of the area the above description no longer exists. Perhaps the area will return to vibrancy someday but it appears that presently that is just a dream.

Food Friday : Sauerbraten

Now that you know how to make the appropriate side dishes; such as red cabbage, German potato salad, and potato pancakes for many German dinners. Go for the big meal - Sauerbraten! This meal needs to be planned and prepared in advance since the meat must marinate for at least three days. If you choose to have this meal with red cabbage, the cabbage can be prepared earlier and then re-heated if desired.

Sauerbraten

Ingredients:

- 4 lb bottom round roast

- 3 large onions, chopped

- 3 stalks celery, chopped

- 3 carrots, chopped

- 5 garlic cloves, whole

- 2 cups dry red wine

- 1 cup red wine vinegar

- 1 cup Coca-Cola

- 1 tbsp salt

- 1 tbsp pepper

- 1 tbsp parsley

- 3 tbsp sugar

- 2 tbsp mustard seeds

- 1/2 tsp nutmeg

- 10 cloves

- 2 tbsp tomato paste

- 2 bay leaves

- 3 tbsp olive oil

- 1/4 cup gingersnap crumbs

- Cornstarch, as needed

Method:

1) To make marinade, in stock pot, add & mix onion, celery, carrots, garlic cloves, red wine, red wine vinegar, Coca-Cola, salt, pepper, parsley, sugar, mustard seeds, nutmeg, cloves, tomato paste, and bay leaves.

2) Bring marinade to a boil, simmer for 10 minutes, let marinade cool.

3) Put marinade and roast in large sealable plastic bag, refrigerate for 2 or 3 days, turn meat every 12 hours.

4) Pre-heat oven to 350F.

5) Remove meat from marinade, keep marinade, allow roast to warm to room temp (60 minutes), season roast with salt & pepper, on stove top heat oil in large Dutch oven over medium to high heat, once hot, brown roast on all sides, pour in marinade and bring to boil.

6) Cover Dutch oven with aluminum foil (to lock in juices), put Dutch oven lid on, put in pre-heated oven for 3 to 4 hours until meat is fork tender.

7) Remove roast from oven, tent w/aluminum foil

8) Strain marinade, discard mixture solids, add strained marinade back into Dutch oven, on stove top over medium heat, whisk in gingersnap crumbs and cornstarch until gravy is thickened.

9) Serve with red cabbage, and Spaetzle or potato dumplings.

Genealogy, Other Stuff, & Waiting... Too Long

Let's face it; many of us are procrastinators. In genealogy we should not wait too long to do tasks such as contacting people. No one knows how long someone will be upright until they lay down and head to the "marble orchard" as one of my grandfathers called the cemetery. I have waited to long to contact a distant cousin and when I did I unfortunately found out that my relative/contact had passed away. My loss.

Today, I waited too long to plug an upcoming event at Albany Rural Cemetery. A historic haunted walking tour at the cemetery scheduled for 27 October 2018. Only last night I discovered this event, I had intentions for spreading the word about it today, and today it is sold out. As the old saying goes, "the early bird gets the worm."

Food Friday : Red Cabbage

Another great side dish for your upcoming German dinner is Red Cabbage. The recipe below is simple to make and tastes great. Warning, be careful if shredding cabbage by hand the old fashioned way. Some of you may know what I am mentioning.

Red Cabbage

Ingredients:

- 1 large quartered & cored red cabbage shredded coarsely

- 8 red apples, peeled, cored, & sliced

- 1/2 tsp cinnamon

- 1 bay leaf

- 1/2 tsp ginger

- 1/2 tsp ground nutmeg

- 1/4 cup apple cider vinegar

- 3/4 cup sugar

Method:

1) Place cabbage in Dutch oven with one inch of water

2) Place apples over top of cabbage

3) Add & stir in cinnamon, ginger, & nutmeg

4) Simmer for 15 minutes

5) Remove from heat, mash cabbage mixture slightly

6) Add vinegar & sugar

7) Serve hot or cold

Annual Forest Park Cemetery Tour

According to the Facebook page for the Forest Park Cemetery, the annual walking tour of the cemetery will be held on Saturday, 20 October 2018 at 1:00 PM. In the past the tour was presented by the Brunswick Town Historian and the Brunswick Historical Society. In the event of rain, please check the Facebook page to see if this event will rescheduled. Parking is not allowed on Pinewoods Avenue. Cemetery gates will be opened at 12:45 PM. The cemetery is located on Pinewoods Avenue in Brunswick across from Banbury Road.

Two years ago I attended this event and found it very interesting. Wear sturdy shoes and dress accordingly. It was very cool during walk last year.

Foodie Friday : Modern Day Irish Soup

Ok, this recipe may not be a fully 100% ethnic Irish soup; but, it is greenish, healthy, and tasty. I have heard this recipe is called Emerald Isle Soup.

Irish Soup / Emerald Isle Soup

Ingredients:
- 2 cups broccoli florets, chopped
- 1/2 cup broccoli florets, garnish
- 8 oz baby spinach
- 1 cup carrots, chopped
- 12 oz evaporated milk
- 1/4 tsp black pepper
- 1 tsp olive oil
- 1/2 cup onions, diced
- 2 tbsp minced garlic
- 3 tbsp flour
- 4 cups vegetable broth, split

Method:
1) Heat oil over medium heat in large skillet, add onions & garlic, heat 10 minutes.
2) Add spinach, when wilted, add flour, cook 4 minutes.
3) Bring 2 cups vegetable broth to a boil in saucepan, add broccoli and carrots. Cook until tender.
4) Add 2 cups vegetable broth to spinach mixture, stir until thickened, simmer
5) Add spinach mixture to cooked broccoli & carrots. Puree with immersion blender. Stir in evaporated milk, pepper, reheat, and top with broccoli floret.

Genealogy Trip to the New York Public Library

The Schenectady County Historical Society is hosting a bus trip to the New York Public Library on Friday, October 19th. The cost is $85. A workshop is included that give an overview of the genealogy collection of the Milstein Division of the library. After the workshop a tour of the main branch of the library, the Schwarzman Building, will be available.

There will be two bus pick-ups. One in Schenectady at the First Reformed Church in the Stockade on Union and Church Streets at 7:30 AM. The second bus pick-up will be at Crossgates Mall near Macy's at 8 AM.

For more details on this trip see the web site of the Schenectady County Historical Society.

Foodie Friday : Potato Pancakes

Everyone loves potato pancakes. They can be labor intensive but they are well worth it.

Potato Pancakes

Ingredients:
- 2 eggs
- 1/4 cup flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- teaspoon pepper
- 6 medium peeled & shredded potatoes
-1/2 cup finely chopped onions
- 1/2 cup vegetable oil

Method:
1) In a large bowl, beat together eggs, flour, baking powder, salt, and pepper.
2) Mix in potatoes and onions.
3) Heat oil in large skillet over medium heat.
4) In batches, drop heaping spoonfuls of potato mixture into skillet. Press to flatten.
5) Cook until browned and crisp, flip as necessary.
6) Drain on paper towels.