Author Topic: Thanksgiving  (Read 3324 times)

Dave Buczkowski

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Thanksgiving
« on: November 22, 2012, 01:46:26 PM »
All;
In addition to my wonderful family for which I am most thankful for I am thankful for my Sheepscot family. I'm thankful for all those who volunteer so many of their hours helping out both at the Museum and away, who donate their hard earned dollars to rebuilding the railroad and those who support us with their encouragement. Whether you've passed the 10,000 volunteer hours mark or just stopped by with words of encouragement I'm thankful you're with our cause. We 1,000+ strong can do amazing things when we put our minds to it. Most of all, I'm thankful for Fred, the Spirit of the mighty WW&F Ry!
Dave

Mike Fox

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Re: Thanksgiving
« Reply #1 on: November 22, 2012, 06:57:59 PM »
Well said Dave and I'll second that. There are so many that give so much every day. Thanks to all and Happy Thanksgiving to Everyone.
Mike
Doing way too much to list...

Stephen Hussar

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Re: Thanksgiving
« Reply #2 on: November 22, 2012, 07:21:56 PM »
Where's the "Like" button?!  :)

Hansel Gordon

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Re: Thanksgiving
« Reply #3 on: November 22, 2012, 09:25:41 PM »
We should've cooked a turkey in #10's firebox!
Oh well! Maybe next year! :-)
(Happy thanksgiving y'all)

Tom Casper

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Re: Thanksgiving
« Reply #4 on: November 22, 2012, 09:30:36 PM »
The turkey would be toast in short order!  Nice idea thou.  Maybe a backhead burrito would be better.

Tom C.
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Ed Lecuyer

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Re: Thanksgiving
« Reply #5 on: November 22, 2012, 10:29:34 PM »
Well said, Dave. I give thanks for all of my WW&F friends.
-Ed
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Ira Schreiber

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Re: Thanksgiving
« Reply #6 on: November 23, 2012, 12:08:29 PM »
And from afar, currently in North Platte, NE, my thanks to all my friends.
Ira Schreiber

John L Dobson

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Re: Thanksgiving
« Reply #7 on: November 23, 2012, 02:22:55 PM »
We should've cooked a turkey in #10's firebox!
Oh well! Maybe next year! :-)
(Happy thanksgiving y'all)

You could try Smoke-box Chicken…

>>Railway Recipes  (FR Magazine No.202 Autumn 2008) -

Smoke Box Chicken
Huw Jenkins

The train from Porthmadog had just arrived at Blaenau Ffestiniog. The town was washed in a fine drizzle with clouds hanging low, but the spirits of the engine crew were high as they tucked into a roast dinner, eaten al fresco on the tender. When asked what was on the menu, the reply was ‘Smoke Box Chicken...’

In these days of high energy costs it’s good to see the drivers on the FR making full use of their fuel. Burning coal or oil creates the steam that drives the pistons and the surplus heat goes out through the chimney at the front of the engine. On its way it passes through the smoke box…

I tasted a piece of the chicken pulled from the carcass; just right, tender and moist. Thirteen and a half miles uphill in the smoke box is clearly the optimum oven setting.

Was the flavour enhanced by the contents of the smoke box? ‘Not likely. There’s all sorts of noxious fumes in there. That’s why it’s triple-wrapped in foil’ said Mol, the cloth-capped driver. It turns out he’s a bit of a gourmet. One of his favourites is: ‘A half leg of lamb, slivers of garlic, rosemary, potatoes and parsnips - give it about an hour of gentle shunting around the yard and then a journey up to Blaenau, and it’s really tasty...’

He must be the Fat Controller’s favourite driver. Next time an FR steam train passes by, sniff the aroma!
« Last Edit: November 23, 2012, 02:26:03 PM by John L Dobson »
John L Dobson
Editor, FR Magazine