Old photos
I have been doing work for some new buildings that are going to be built along the Tempe lakefront. Arguably one of the most interesting things I do at work is look at old aerial photographs. Usually I look for old tanks, or old buildings; something that would cause concern, and possibly a need for further investigation.
Today, while looking at old photographs of Tempe, I was reminded that everything changes. Even things we expect to remain unchanged for thousands of years change quite rapidly. Take, for example, the Salt River, it doesn’t change much, at least I haven’t ever seen any change. We fail to remember that the entire length of the river from Roosevelt lake all the way to the Gila River has been channelized, and prevented from changing. In 1923 the Salt River had a double oxbow that started at Miller Road where it turned sharply north all the way to Curry Road. At Scottsdale Road it turned sharply south, so that it not only crossed Scottsdale Road and Curry but also Scottsdale/Rural Road and Rio Salado Parkway. Actually ASU’s Lot 59 (both sides of Rio Salado Parkway), the baseball fields, and up to where the football stadium now sits, were all in the middle of the Salt River. The river turned west just past the Butte. At some point in the not so distant past the river traveled on the south side of Tempe Butte (A-Mountain). In the ‘geologic’ time, not too far back it could have gone much further south, probably as far south as Broadway or Southern.
I was reminded today that according to ‘geologic’ time things change in the blink of an eye. By 1949 both oxbows had been bypassed, and by 1959 they had nearly disappeared. If you are ever bored, or need a new website to surf, check out the Maricopa County Flood Control District’s website, especially their maps.
I promise you will be amazed, not only at how fast the valley has grown, but also at how fast natural processes really do take place.
but Love is Best
Thank you Laurie. I love you. I may not agree with everything you said about me, but it makes me feel special to know how you feel. I do love you and Hannah and Victoria, and they do come in second place, a close second most of the time, but you will always be first. Laurie, the following is for you.
I think of all the times that we’ve shared,
the places we’ve been, the weather we’ve fared,
I know that we’ve made it through because you’ve had me,
and I’ve had you.I’m grateful for the gift of each new day,
adventures to have, more time to play,
I know that we make it through because you have me,
and I have you.The future will bring sorrow and tears,
along with joy, through all our years,
and I know we’ll make it through because you will have me,
and I will have you.
I love you Sweetheart.
Fresh Veggies are Better
I am amazed at how fast the garden grows. Less than 6 weeks ago everything was planted. Today the spinach is about ready to start harvesting, the squash has fruits the diameter of a quarter, which will be ready to eat in a few weeks, and the beet greens are ready to be eaten. Of course the onions, carrots, and broccoli are a bit slower growing, and the weather hasn’t been cold enough for the peas to really take off, but to have vegetables ready for consumption in 6 weeks is amazing, especially with no commercial fertilizer. I believe in organic gardening. No commercial fertilizer unless it is manure. No commercial insecticide either except insecticidal soap, or a biological means of getting rid of pests. I see wasps, dragon flies, lady bugs, and other insect predators around and I have a difficult time putting any chemicals on the plants that will kill the pests, as they will kill the predators as well. I enjoy knowing that my family eats healthy, chemical free, vegetables.
Bread is Good
Laurie bought a bread maker at a yard sale last Saturday. It is an older model, but seems to work great. I’ve made three loaves already, a wheat bread and a white bread. Actually I didn’t make the bread, I just put the ingredients in the machine, and 4 hours later a fresh loaf of bread was waiting for us.
We have a wheat grinder as well. It is such a wonderful feeling being able to take something from it’s original state and make bread, or cookies, or whatever out of it. Too often we get used to going to the store and buying whatever we want that we forget what went into making it. I feel that it is important that we at least understand where our food comes from. It is even better when the food comes from our own labor. When it starts in our garden and ends on the table we have so much more appreciation for it. I believe that we enjoy our food much more when we grow it ourselves, or at least make it ourselves. There hasn’t been one piece of wasted bread when I made it. The store bought loaves usually get thrown out half way through from becoming stale or moldy. The vegetables from the garden haven’t gone to waste as store bought ones often do. They get eaten and enjoyed. Having a garden really is a great blessing. We know what we’ve grown, how it’s been grown, what chemicals (none) have been applied to them, and most important of all, they are harvested when they are ripe, and prepared or eaten fresh. That provides the best nutrition for our growing family.
