Just a few photos here and there…

Prehistoric squirrel discovered along my walking trail:

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Queue the soundtrack:

[audio:https://www.kcmeesha.com/wp-content/uploads/2010/06/21-Along-The-Santa-Fe-Trail.mp3]

Long time ago, when the native prairie didn’t yet need to be restored…

…and the Santa Fe Trail wasn’t a tourist attraction…

…the Barlow-Sanderson Overland Mail Company was operating a stage line from Missouri to California, stopping at the Mahaffie Farm in Olathe to rest.

150 years later a local sculptor recreated the stagecoach in a full-scale bronze sculpture “Going West”.

The sculpture stands out for its attention to detail, from the tackle on the horses, to the people in the scene, who were apparently modeled after some Mahaffie employees.

Free-standing figures add another dimension to the scene.


This sculpture represents Olathe  among the other cities with monumental art like Dallas’ famous Cattle Drive.

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If you draw a 250-mile circle around Kansas City, the choices of major metropolitan areas to visit on a leisurely road trip are slim – St.Louis, Omaha, Tulsa. There are plenty of small towns within reasonable distance worth a visit but not warranting a special trip.

I had Tulsa, OK in my sights for a long time but every time I inquired about it, hardly any answers didn’t include some combination of a word “-hole”. It was time to discover Tulsa for myself, so over a long weekend I booked a 3.5 star hotel (the highest level available on priceline) in downtown Tulsa and after detours to Iola, Coffeyville and Chanute we finally crossed the border into Oklahoma. Before leaving I thoroughly checked my wardrobe – the shirt with some Arkansas sport team was out just in case, and my Larry the Cable Guy and Toby Keith t-shirts were in. I also practiced my best Oklahoman accent in front of the mirror to unsatisfactory results.

Some things about Tulsa turned out to be true, there was hardly anything to do there on a Saturday night. There was a concert in Cain’s Ballroom, but the line to get in was so long that only an ABBA reunion would make me consider standing in it. Two football teams from Oklahoma were playing on TV. Everything else was more or less dead. I know, I know – I just didn’t know where to look, but maybe I shouldn’t be expected to look so hard. Eventually we found some guy singing and playing guitar at the Gypsy – a hipster yet pleasant hangout not too far from Cain’s, maybe just a bit farther than the end of the line to the concert. We stayed there for over two hours and my kid enjoyed every minute of it, while I didn’t feel my usual for this type of place urge to kill myself, even as the performer switched from guitar to sitar(!).

We visited some Tulsa landmarks; drove around hunting for the best view of downtown skyline; ate some of the best hamburgers ever, served without pretense and reasonably priced; checked out parts of Route 66; and overall had a good time. So if you are itching for some weekend travel, Tulsa is not a bad place to visit, there is plenty to see and maybe even something to do.

Tulsa has a great-looking downtown famous for its Art Deco architecture (view from our hotel):

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To call this a recipe is an overstatement, nevertheless I like it and so does my kid. It will pump your levels of vitamin A so high you’ll get an X-ray vision.

Here goes: peel some carrots (I used 2 lbs) and shred them using any available method (I used food processor). Here is a hint: if you are planning to shred carrots by hand, do not buy a whole bunch of small  ones, you will regret it. Add salt, maybe a tablespoon or two of mayonnaise and as much pressed garlic as you can handle. Bam!

P.S. Mayonnaise haters need not comment; it’s French and, therefore, delicious.

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During the course of my (long) life I have tried many variations of the beet and cabbage soup otherwise known as borscht: hot and cold, with meat or vegetarian, chopped and  shredded, home-made and not, but no one ever managed to make it better than my Mom. Now my daughter says that mine is even better than that, I guess this is just how life works. Borscht is delicious and good for you, but most importantly it’s cheap and easy to make. A word of caution: you can’t make a small amount of borscht, there will always be more than you expected.
First, assemble the ingredients: beets (I had 4 medium), 2 carrots, small or medium head of cabbage, 1 red pepper, some fresh parsley, 2 stalks of celery, 1 medium onion, 1 tablespoon of tomato paste, 3-4 potatoes and a can of V-8 or tomato juice.

Cut off the beet greens and discard them unless you have a pet goat or a vegetarian friend. Peel the beets.

Put the beets in a large pot half-full (half-empty?) with slightly salted water.

Cover, bring to a boil and simmer for about an hour until a knife can easily go through a cooked beet.
In the meantime, chop an onion and sauté it in a small amount of (olive) oil. While this is being done, shred carrots and chop parsley and celery.

Add all of this to the skillet with onions and continue to sauté.

Now you have time to slice the cabbage, red pepper (I used half) and cube potatoes (not too small).

When the beets are ready, remove them from the pot and set aside to cool down. Add all the vegetables and the contents of the skillet to the pot. Cook until potatoes can be cut with a spoon, about 20 minutes. When the beets are cool enough to handle, shred them and add to the pot. Bring to a boil. At this time add tomato paste and V-8. Bring to a boil and adjust the salt. You are done.
Since this borscht is virtually fat-free, a dollop of sour cream will add a bit of substance and contrast the sweetness of the beets. You can serve it cold, warm or hot and it will only get better the next day and even better after that, if you still have any left.

There are thousands of borscht recipes on the internet and every schmuck with a video camera posted one on  Youtube; I have no idea and no desire to try what they taste like, most likely they are disgusting vinegar-tasting pots of overcooked cabbage and beets. The only recipe you’ll ever need is here. Enjoy it or else!
Here is a video of the yesterday’s borscht-cooking session.

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