Cars in Cuba

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The old classic cars of Cuba

It seemed they were everywhere when we stepped out of the San Jose Airport in Havanna.  Taxi service is a recent private enterprise for those with vintage cars.

The vintage cars were in Cuba at the time of the Revolution.  They are often passed in a family from generation to generation.  The vintage cars of Cuba now create fine incomes for their owners.  Convertibles have higher fares.

The experience is a curious one.  The inside door handle, often was a re-purposed chrome window crank.  Seats and upholstery seemed to be fine.  Of course, the vintage cars are pre-seatbelt.  Switches, accessories, dashes often are parts from several different cars of various nationalities!

The sound equipment was modern, and very similar.  Music on USB sticks, cell phones, radio plays local music, and anything else.  However, it was difficult to tell what was playing as the car started and moved away from the 50’s car show.  The engine fired correctly.  I know.  I could hear every piston!

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Dusty’s Salad

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A salad created by Dusty Diller for an after Christmas Diller/Roth meal.  2015

“Think I should have done more herbs.”  –Dusty

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Dusty's Salad

A spinach, kale, and herb salad with a feta dressing. "Think I should have done more herbs." --Dusty
Course Salad
Cuisine WR
Prep Time 30 minutes
Total Time 30 minutes
Servings 8 people

Ingredients

  • 1/2 c carrots grated
  • 1/4 c feta cheese finely crumbled; goat feta preferred
  • 2 T balsamic vinegar or freshly squeezed lime juice
  • 2 cloves garlic minced
  • 1 t fresh herbs such as oregano, tarragon, parsley
  • freshly ground to taste pepper to taste

Notes

"Think I should have done more herbs."  --Dusty

Kansas Chowder

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“This makes a lot, but it makes good leftovers.  It’s actually better reheated.”  from Janelle Diller [12/2015]  Served at a Diller/Roth Families dinner after Christmas 2015.  Recipe has Kansas roots.

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Kansas Chowder

Large recipe, makes good leftovers. A vegetable corn chowder.
Course Main Dish, Soup
Cuisine WR
Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings 8 people

Ingredients

  • 2 c water, boiling
  • 1 qt vegetables, chopped potatoes, carrots, broccoli, celery, and whatever you like.
  • 1/4 c flour whole wheat is best, but recipe calls for white flour
  • 1/4 c butter
  • 2 c milk
  • 1 t salt sometimes I use seasoning salt, such as Greek or steak seasoning salt.
  • 1 t pepper
  • 10 oz cheese, sharp cheddar, shredded
  • 30 oz canned corn 2 cans-15 oz canned corn. 1 can may be creamed corn. My favorite is Green Giant Niblets.

Instructions

  • 1. Pour boiling water over the chopped vegetables; bring to a boil then to medium low. Cook for 10 min. Do not drain off water.
  • 2. Melt butter while vegetables cook. Add flour and stir until a paste. Gradually add milk and stir frequently until sauce is thickened. [preheating milk saves time.] Add salt and pepper any time.
  • 3. Puree both or all the corn in food processor until texture of creamed corn, or to your own texture preference.
  • 4. Add cheese gradually to the thickened white sauce until it melts into the sauce.
  • 5. Add corn to cooked vegetables. Add white sauce. Stir until blended. You may need to add more salt or pepper.

Notes

from Janelle Diller

Bryce Canyon National Park

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Bryce Canyon National Park, established 1928

I woke up that morning in Arches National Park.  It was beautiful in the early morning light, casting slow moving shadows about the monolithic, oddly shaped rock formations and arches all about me. 

I worked my way through Arches, and headed south on 191 past Moab and the Canyonlands, onto Blanding.  I continued west on 95 through Fry Canyon toward Hite where I  crossed the Colorado River as it entered Lake Powell. Then up to Hanksville, west around Capitol Reef National Park, then south through Grover, Boulder, and Escalante–home of Grand Staircase-Escalante National Monument. 

What a drive!  By now I almost visually exhausted.  I had decided I wanted to be at Bryce Canyon National Park for the late afternoon or evening summer sun.  I wasn’t prepared for Bryce Canyon.  My first glimpse suggested this was a place that was different yet from Arches, Capitol Reef, Escalante, and other places I had just seen.  And it was different…very different.

As I approached the entrance to the national park, I was overwhelmed with volumes of people!  I took a brief look at the canyon, then headed west to find a place to sleep in a national forest in somewhere in central Nevada.  I planned my return to Bryce Canyon upon my return home.

Bryce Canyon Historical Research Study

Ebenezer Bryce, a Mormon pioneer who lived in the late 1870s near the magical hoodoos, built an irrigation ditch, and the first road access into the “canyon.”  It was reported that he remarked that the canyon “was a hell of a place to loose a cow!”

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