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Daniel Hutchinson

Besides Gary, Ferron and Clara, do any of our classmates read anything here?

It's sure discouraging to take the time to write and post something and not get any feedback!

Connie Johnson (Ott)

I read I don't always comment.  Sorry to say  have not been able to go see Madylyn.  Sharott Stone sade Steve Nilson has been ill.  Carbonoxide.

Daniel Hutchinson

Thank you Connie.  This is the  first I've heard of Steve being ill.  If you find out anything more please let us know.

Connie Johnson (Ott)

I will.  I will talk to Sharlotte again.  I check on her.  Merry Christmas.

Daniel Hutchinson

Merry Christmas to all of you!

Clara Profaizer (Taylor)

SEASON'S GREETINGS  --  to everyone ! ! !

That is to everyone who views the BLHS website anyway. At first, this Website is difficult to use and post information; and sometimes, it is still difficult to navigate. It would be nice to see more classmates post information, BUT in order to do that you need to log in using an email address and a password that has possibly long been forgotten. 
 

Unless there has been an issue that I haven't heard about, Steve Nielsen is doing OK. The carbon monoxide issue that I know of happened quite some time ago -- just prior to our 80th birthday party celebration. 

Daniel Hutchinson

Merry Christmas, again.  It's Christmas day, and I'm cooking another turkey, with all the trimmings.  Everyone in my extended family really like my candied yams.  Perhaps one of the least eaten normally, I'm pleased to have hit on the secret recipe which seems to please everyone who eats them.  I make a very good fruit cake, which most people like.  I don't know why fruit cake takes so many hits as undesireable.  If made right, it can be very tasty.

I've enjoyed cooking ever since working in rstaurants as a teenager.  I started out as a cook at Old McDonald's Farm.  Which was just off of Riverdale road, just before getting to the Riverdale Drive inn.  We had people drive three hundred miles to eat our steaks.  I really enjoyed working for Russ Braselton, the owner. He taught me a lot in the kitchen.  I could cut up, bread and stack in a wire milk carton, 25 chicken in one hour.  I cut steaks from the large slabs of beef.  The Old McDonald's Farm was a popular place to eat.  Home made soup, great apple pies,  As you can see I ejoyed that job very much.  I was only 13 years old, and would drive to and from work.

Gotta go baste the turkey.

Gary Acker

Ferron Wimmer

Dan do you do a turkey every Xmas , I do a Prime Rib and it was better than i've ever had at a resteraunt [  not bragging but it is excelent ] I worked Combe's drive in and learned a lot . Those were really great times backi then. Everything has sure changed . How did the turky turn out ? I'll bet it was wonderful. 

To every. one who responds to the Forum Happy wonderful Holidays 

Daniel Hutchinson

Thanks Ferron.  The Prime Rib sounds great (I like eating it with horse radish).  Yes, I generally do turkey for Thanksgiving and Christmas.  Then for New Years most often I do ham or a pork roast or tenderloin. Many in South America eat pork for New Year, it's supposted to ensure 'plenty' for the coming year.

My brother-in-law, lives right behind us and he does the Prime Rib,usually with sprigs of fresh Rosemary on top while cooking.

I have to thank you again for the note, Ferron; it's always great to hear from you.

Gary Acker

Daniel Hutchinson

Thanks, Gary

Ferron Wimmer

By the way Dan  I too use horseradish . I brown all sides first then in the oven at 225 degrees for about 45 minutes per lb.. It comes out so good. for New Years I try to do a seafood dish . I get hungary thinking about it . Enjoy your holiday everyone Eat well

Daniel Hutchinson

Sounds wonderful, Ferron.  What spices if any do you use?

I learned a new tecnique for a turkey from my daughter Traci, for roasting, then I always add my touch.  In a sauce pan I melt a couple of sitcks of butter, add a couple cups of  (cheap) white wine, then poultry seasoning, sage, salt, pepper, a little onion powder, garlic powder/salt, and some season-all.  I mix well in the sauce pan, then with an injector (after the bird is very clean of course) I inject everywhere on the turkey, front and back, wings and all.

Then my daughter's roasting tecnique -- take four/five layers of cheese cloth enough to cover the turkey.  I soak it in the butter/wine/spice mixture, cover the bird totally (over the top in place of the roaster lid) and cook it at 350 degs as you would normally, 20 minutes per pound.  Baste it with the remaining butter mixture about every 45 minutes to an hour,  Once the butter mixture is finished in the sauce pan, then baste from the liquids in the roasting pan.  About three quarters of the way through, the cheese cloth starts to look like it's burning/dark brown/black.  The first time I tried it, I thought I'd ruined the turkey, but when finished baking, removing the cheese cloth, the turkey is/was beautiful.  I've done it this way now for several years, and it always works great. The turkey is always nicely done/browned and moist.

Daniel Hutchinson

Incidentally, my brother-in-law cooked a prime rib yesterday, and sent a piece over for Jane and I.  As I mentioned he cooks covered with fresh sprigs of Rosemary on top, salt and pepper.  His wife Liz (is my wife's only sister), she doesn't like garlic - which if I cooked I'd add some crushed garlic or garlic salt.  I think garlic is a wonderful addition to a lot of dished, providing you don't over do it.  I did eat my piece with horse radish.

(John Hightower, my brother-in-law is a retired bird colonel in the Air Force.  He flew the big C-5 aircraft. Since they moved right behind us, with a gate joining our back yards -- we have had many opportunities (over the past six years) to give assistance to one another. Which is great in our old age.  John is 11 Months older than I)

Gary Acker

Daniel Hutchinson

Happy 2025 everyone.

My wife Jane and I Christmas 2024, Sometimes I don't recognize the old guy looking back at me in the mirror, in the mornings.

After posting this, I note the wall behind me (we call it 'a love me wall'),  The open folder on the shelf is the written commendation which accompanied 'The National Intelligence Commendation Medal', the medal is right next to it on the shelf.  I'm pretty proud of that award.  The wall has several awards, along with the wall to the right, which you don't see, but the forementioned, I'm most proud of.

Ferron Wimmer

We ( me and others ) always wished we had colorful life as yours but in looking back at mine I had a great life every bit as exciting as yours . Mine was just different . You really should be proud of your life and accomplishments . I would sure like to hear more of your carrer.

great to hear from you and every one else .

Gary you should learn to cook . It's really a great form of accomplishment and enjoyment

Enouph of me 

Daniel Hutchinson

Super Ferron.  As to your carrier, I always thought working on the railroad would be fun; something I would have liked to do.

My former father-in-law and his brother-in-law were both engineers for the U.P.  I heard a lot of neat and interesting stories.  I'll bet you have some good stories to tell?

Ferron Wimmer

Thanks Dan I was a Project Engineer with lot s of stories I could tell mabe at a later date .

Have a wonderful New year

Daniel Hutchinson

Well, Ferron, don't make it too much later, we ain't gettin any younger.  I use the example George Burns once said: "At my age, I don't even buy green bananas".

Gary Acker

Clara Profaizer (Taylor)

Hey Ferron, You hit the nail on the head when you stated that you and others had a great life every bit as exciting as Dan's. Maybe we need to consider the various levels of -- or definitions of -- the word exciting; but at his point of our lives, it is good to look back and be able to think that we have had a great life -- so far anyway. 
 

My work experience started right out of High School. Maybe a few months of leisure and BAM, Hill AFB was on my daily schedule for 4 years. Then I took to the skies as a Stewardess for Western Airlines for the next 4 years. This was a bit more 'exciting' than my secretarial job at Hill AFB. Met a few noted singers, musicians, and the cowboy guy from Gunsmoke when he was going home to Sacramento. I was able to visit a lot of places at low fares or no fares and some of the experiences really opened my eyes, a lot. This job was cut shorter than I wanted, but Western Airlines closed their Stewardess base in Salt Lake. Since I was married by that time, a transfer was not a consideration for me.

After that, I  reinstated with the Federal Government at the  Ogden IRS Service Center. I spent about 33 years in various positions from Error Corrections clerk, to Accounting Section secretary, Internal Audit secretary, Correspondence Audit tax examiner, Collections tax examiner, Program Analyst in Quality Assurance Branch, Computer Program Analyst automating work functions, and then a Computer Program Analyst for National Office programs. IRS gets a bad rap, but I enjoyed every job I had. It was interesting and some times hard work and but I believe some times you get just what you put into it. I worked with some good folks and tried to ignore those who didn't think they wanted to be there. 
 

Well, that might be more than any of you wanted to read; and I wouldn't necessarily say it was 'exciting' but I enjoyed it overall. NEXT TIME, I just might write about some of the little details. So, stay tuned.

Daniel Hutchinson

Now Clara, that's what I'm talking about!  Your story is very very interesting yes even exciting to read.  I for one look eagerly to hearing more.

As I've said many times, "we all have a story", and how nice it is for you to post this,  I think it would be fantastic for others to relate some of their life's experiences.

Dan H.

Daniel Hutchinson

Oh, and I really liked Gun Smoke with James Arness as Marshall Matt Dillon.  Great entertainment.