We view with pride and satisfaction this bright picture of our country’s growth and prosperity, while only a closer scrutiny develops a somber shading. Upon more careful inspection we find the wealth and luxury of our cities mingled with poverty and wretchedness and unremunerative toil. A crowded and constantly increasing urban population suggests the impoverishment of rural sections and discontent with agricultural pursuits. The farmer’s son, not satisfied with his father’s simple and laborious life, joins the eager chase for easily acquired wealth.
We discover that the fortunes realized by our manufacturers are no longer solely the reward of sturdy industry and enlightened foresight, but that they result from the discriminating favor of the Government and are largely built upon undue exactions from the masses of our people. The gulf between employers and the employed is constantly widening, and classes are rapidly forming, one comprising the very rich and powerful, while in another are found the toiling poor.
As we view the achievements of aggregated capital, we discover the existence of trusts, combinations, and monopolies, while the citizen is struggling far in the rear or is trampled to death beneath an iron heel. Corporations, which should be the carefully restrained creatures of the law and the servants of the people, are fast becoming the people’s masters."
THIS WAS MORE THAN 100 YEARS AGO, Y’ALL
Just a heads up to say that if you’ve missed some of the recipes from my Cookbook Project, or you’d like to know more about it, or even if you’d just like an easy-to-read page with ALL the stuff I’ve cooked and will be cooking, check out the following page:
I’ll be updating it as I add recipes, and you can find it on the menu portion of my homepage.
Thanks for reading!
Alright. This is my FAVORITE recipe out of this entire book (at least, as far as I know). My mom referred to it as “Shrimp Something”, but its official name is Creamy Sauteed Shrimp.
You can tell by the state of the card how often we cooked this recipe. This was always a big deal for me when I was a kid and she would make this dish.
I also cooked this one for my husband (then-boyfriend) when we were first dating, as a “here’s who I am” kind of a thing. What I’m saying is, this dish has a lot of feels attached to it.
Makes me miss boulder (at Noodles & Company Citrus Heights)
Lunch adventure (at Al The Wop’s)
This recipe was cooked in tandem with an earlier recipe, 9-31: Savory Turkey Patties. We had some different dietary preferences in our dining group that evening, so I used the opportunity to knock out two recipes at once.
I think it’s interesting that they refer to the burgers as “meat patties” and not “pork” patties or burgers. Just a thought.
Summertime is fair time 🌽🍦🍗 (at Sonoma County Fair)
My options for cooking have been limited lately, so I’ve been gravitating towards simpler recipes in order to keep it manageable, yet active.
You really can’t get much simpler than a Greek salad.
This is a great recipe for summer—most of the ingredients are in season and it’s super light. We made it for dinner instead of lunch as suggested, but I’m sure the folks at Simply Delicious won’t mind.