Some cool home business images:
January at the Plantation House
Image by freestone
Yes, January 7th, here in Tallahassee, Florida, USA. You can see flowers [Camellias] on the bushes in the background, the green plants, and the ferns on the trunk and branches of the Live Oak. The ferns are called "Resurrection Ferns" because they dry up to what looks like a dead plant until it rains, then they look as they do now.
The plntation house is used by the city for the park headquarters; The plantation is about five blocks from downtown and back in about 1850 this house with its 500 acre plantation was out in the country.
A fireplace in each room, slaves did the stoking of the wood, slaves did all of the labor. "the good old days" were good only for the top 10%, I guess, much like Athens of Old, was composed of about 60% slaves. I read that Rhode Island, when it was settled, had the most slaves, maybe 40% of its people. Probably many many slaves were involved with this plantation.
A "Gone with the Wind" kind of Classical Revival plantation home, built in 1856 with balustraded balcony, full-width veranda and Corinthian columns. The formal gardens were laid out in the 1850’s and restored by the Florida Federation of Garden Clubs. Today, it is used as a popular conference and event site. 329 N. Meridian St., 891-3900, talgov.com.
One of the finest remaining antebellum homes in Tallahassee is the Brokaw-McDougall House. When first built in or around 1856, it was on the outskirts of town. Its original owner, Peres Bonney Brokaw, ran a prosperous livery stable business downtown, and also found time to serve in city government, the state legislature and in the Confederate Cavalry. His daughter married Alexander McDougall, then a recent immigrant from Scotland. Members of the Brokaw and McDougall families lived in the house until it was sold to the State of Florida in 1973. The state made the house available for conferences, receptions, meeting space and special events. It also served as the headquarters of the Historic Tallahassee Preservation Board until May 1997. January 1998 the City of Tallahassee leased the house from the State of Florida for a year and began operations and management of the facility. It continues to be used as a popular conference and event site.
Architecturally, the house is an outstanding Classical Revival building with strong Italianate influences. The formal gardens were laid out in the early 1850’s prior to the construction of the main house. They were restored as a Bicentennial project of the Florida Federation of Garden Clubs.
Now, on January 8th, the *second* Emancipation holiday is about to be celebrated, jan. 15th: Martin Luther King day..
Image by wallyg
Mother’s Restaurant opened its doors, on Restaurant Row at 401 Poydras Street, in 1938 by Simon and Mary (Mother) Landry and his large family. During and after World War II, Mother’s became a local hangout for the Marine Corps, earning the nickname TUN Tavern of New Orleans. Five of the six Landry children joined the Corp–Francis Landry became the first woman in Louisiana to be accepted. In 1986, the Jerry and John Amato bought Mother’s from the Landry’s sons Jacques and Eddie, and promptly doubled the menu adding traditional dishes like jambalaya and gumbo next to the po’boys that made Mother’s famous, like the Ferdi Special.
The Famous Ferdi Special Po-Boy consists of Mother’s Best Ham, roast beef, debris and gravy. Debris is the roast beef that falls into the gravy while baking in the oven. The sandwich is named after Mr. Ferdi, a local merchant and regular Mother’s patron, who supposedly did nothing more than ask for ham to be added to his roast beef po’boy. The Ralph special, named after Ferdi’s nephew, adds cheese.
The Po’ boy, or Po-Boy , also known as Oyster Loaves, is the generic name for the standard New Orleans sandwich. The key ingredient that differentiates po’boys from other subs is the Louisiana French bread, which differs from a traditional baguette in that it has a flaky crust with a soft, airy center. This is generally attributed to the high ambient humidity causing the yeast to be more active. Traditional versions are served hot and include seafood, roast beef, sausage or ham, but can include nearly any meat filling. A "dressed" po’ boy has lettuce, tomato and pickles; mayonnaise and onion are optional. Non-seafood po’ boys will also usually have mustard–either "hot" or "regular", with the former being a coarse grained Creole mustard and the latter being American yellow mustard.
There are many competing stories as to the origin of the po’ boy. The most widely accepted holds that that it was invented in a New Orleans restaurant owned by Clovis and Benjamin Martin, brothers and former streetcar drivers who opened a restaurant on St. Claude Avenue in the 1920s. When streetcar drivers went on strike in 1929, the brothers took up their cause and created an inexpensive sandwich of gravy and spare bits of roast beef they would serve the unemployed workers out of the rear of their restaurant. When a worker came to get one, the cry would go up in the kitchen that "here comes another poor boy!," and the name was transferred to the sandwich, eventually shortened in Louisiana dialect to "po" boy.
In his book The Art of the Sandwich, Jay Harlow suggests that the namecomes from the French pour boire or "peace offering," which stems from when men would come home after a night on the town, bringing an oyster loaf as a peace offering. Harlow’s account conlates two other stories. The French word pourboire literally means "for drink" and translates as the tip one leaves a serving person or a delivery boy. These tips could be used to buy a small sandwich, which became known as poor boys. A variation on this story is that the tips were "for the boy" rendered in a Franglais mixture as "pour le boy." The Peacemaker (La Mediatrice), an early predecessor of the po’boy, was the name for an oyster loaf–a whole loaf of French Bread, split, hollowed out, and buttered, loaded with fried oysters and garnished with lemon juice and sliced pickles. The name derives from 19th-century husbands who would come in late from a carouse with the sandwich to cushion a possible rough reception from the lady of the house.
One resturaunt in Bay St. Louis, Missippi, Trapani’s, insists that the name "po’ boy" came from a sandwich shop in New Orleans. If one was new to a bar and bought a nickel beer, then he got a free sandwich thrown in. This was sometimes called a "poor boy’s lunch."
Mother’s was featured on the Travel Channel show, Man Vs. Food (Episode 9)
Image by WilliamMarlow
Check out my panoramic photography website and blog here.
Lately, I have been spending most of my time on my new photography business, where I create virtual tours of businesses for Google Places and Google Maps.
This photograph is an HDR I made from three images, near a hammock in Western Loudoun county.