International Museum Day - Shelburne Museum

Today is International Museum Day and, as a lover of cultural heritage institutions, I can't help but reminisce about a museum that has some meaning to my family history pursuits.

My grandfather was not a regular museum-goer. He was an outdoorsy fellow who liked walking through the woods, working with his hands, and tending to the family's substantial plot of land. The idea of being cooped up inside a building looking at art and bric-a-brac didn't really appeal to him. 

There was one museum, however, that we visited when I was a child that he seemed to genuinely appreciate. And it means even more to me now because of his fondness for it.

The Shelburne Museum, located near Lake Champlain in Shelburne, VT, is not a typical museum. It boasts "39 exhibition buildings, 25 of which are historic" on the property, so there is much to see--both indoors and outdoors. My grandfather especially loved the barns on-site and the antique tools and farm equipment. As he looked at the collections, he reflected nostalgically on the good ol' days when farms flourished and peppered the countryside. 

And there was something for everyone there. We kiddos were crazy about the steamboat Ticonderoga. (It seemed so opulent and impressive, especially compared to the unadorned and utilitarian ferry we had taken en route to the museum). We were also drawn to the collection of toys and dolls. (We were children, after all, so that was inevitable).

I have returned to the Shelburne Museum on more than one occasion as an adult and have found something new to appreciate each time. But, above all else, it's the fact that my sweet grandfather once enjoyed the site so much that will keep me going back for years to come.

Mystery Monday - Who Are You William Strong?

"Who are you, William Strong?" is a question that I've been asking lately. I've only gathered a few fractured theories and partial facts thus far:

• He was born around 1852, possibly in New York.
• Based on Pid's recollection several years ago, his middle name was Edward. 
• He was married to May (sometimes transcribed as "Mary") Reynolds around 1873.
• He lived in Willsboro (Willsborough), New York for a substantial portion of his life--if not all of it.

This is where things get hazy. Pid thought that he had been born in Canada, but census records list New York as his place of birth. Stranger still, the census records for 1880, 1900, and 1910 list conflicting places of birth for his parents. 

1880 suggests that both of his parents were born in New York. 1900 places his father's birth in Canada, but his mother's in New York. And the 1910 census indicates that both parents were born in Vermont. I have been unable to find any record of William prior to 1880.

Of course, there is family legend in the mix, as well. One story insinuated that William was originally from Canada, but left under questionable circumstances. As a result, he moved to New York and changed his name to "Strong." I'm naturally going to take that bit of folklore with a grain of salt.  

So, my mystery today is: Who was William Strong? When and where was he born? Who were his parents and where were they born? 

I can only hope that my next trip to New York will yield some additional clues or, at the very least, some direction.

Family Recipe Friday - Michigan Sauce

Almost anyone who has summered on Lake Champlain would know what you meant if you said, "It's Michigan season!" And if you're lucky enough to have had female ancestors or relatives from the region, you've probably enjoyed a lovely homemade version of this summer dish.

What is a Michigan? It's a steamed hot dog, served on a bun with mustard, chopped onions, and a special "Michigan sauce." They are usually served at seasonal food stands by carhops--very quaint! What follows is my adaptation of the Michigan sauce recipe.

Michigan Sauce 

• 1 lb. 90% (or leaner) ground beef
• 1 can (6 oz.) tomato paste
• 1 can (8 oz.) tomato sauce
• 1 green pepper, finely chopped (I use a food processor)
• 1/2 sweet onion, finely chopped (food processor again)
• 1/2 tsp. crushed red pepper
• 1/2 tsp. onion salt
• 1/8 tsp. ground cayenne pepper
• 1 tbsp. Dijon mustard
• 5-10+ drops hot pepper sauce, depending on your "hotness" preferences (I use Gunslinger Smokin' Hot Jalapeño Pepper Sauce, which I got in Kansas.)
• 1/4 c. water

Directions: Mix all ingredients together in a crock pot. Cook on High setting for 30 minutes. Stir. Switch to Low setting and cook for about 3 hours. To serve: Place a steamed hot dog on a New England style bun. Add the sauce (generously), followed by a thin stripe of yellow mustard and additional chopped onions. 

Ironically, I have been a vegetarian for several years, but will make this upon request for my loved ones!