My Favorite Month

I love October! It’s absolutely my favorite month of the year, for several reasons. It means the holiday season of Thanksgiving and Christmas is not far away, with great family times and all the familiar sights and sounds of that festive time of year. And as an added bonus, my birthday falls this month, so that’s a little extra.

October in North Carolina brings out the best in Fall Foilage.

I really enjoy the changing seasons. Now granted, in our part of the world, the weather doesn’t really “feel” like four distinct seasons. As most of us know, in Texas, it feels like we only have two seasons – summer and not-summer. But still, the days will finally begin to cool off a little and the nights have at least the hint of a chill in the air. Summer is not completely over – we’ve all seen triple-digit heat in October – but sooner or later, the cool will arrive. I’m ready to make a big pot of chili and enjoy. Or maybe head to the back porch and fire up the chiminea. Anyone for s’mores?

I think the changing seasons have a lot to teach us about God, His grace, and His many blessings. There’s a familiarity about it that is very comforting: summer always follows spring; autumn always follows summer. And yet, no two autumns are ever exactly the same. Some years, we have an early freeze, and some years, it’s very wet. So in some ways, they’re the same, but in other ways, each is unique. I like that.

Here’s something else: as I have often expressed, I love baseball! October means that the MLB post-season is here, and the World Series is not far off. There’s a reason they call it “The Fall Classic.” I have been a Texas Rangers fan, through and through, for 45 years now, but since the boys in Arlington rarely make the playoffs, I usually pick a team to root for through the post-season and into the Series. As has been often said, big players make big plays in big games. I’m ready to see if there will be a “Cinderella” team this year, or if one of the familiar squads will bring home the trophy. (But please, please, PLEASE, anybody EXCEPT the Yankees!)

Another point: This month is a reminder that each day is a precious gift, and we shouldn’t waste even one. The Bible points out that the number of our days is established by God before we are even born. If autumn is here, that means winter is not far away. If there are things we need to do to get our homes or vehicles ready for cold weather, now would be a good time.

Even as the trees are shedding old leaves and dropping their dead stuff, remember that sometimes, we need to do the same. If there are things in our personal lives that we need to let go of – past regrets, self-condemnation, old grudges – NOW is a good time for that, too. Let bygones be bygones and forgive. Remember, we forgive, not because others deserve it, but because WE do. As long as we’re holding onto that pain, we’re giving the offender the power to keep hurting us. When we forgive, their power over us is destroyed. So forgive. And forgive yourself, as well.

We should remember that autumn in Texas doesn’t last long; winter will soon be here. We need to appreciate the blessings that God gives us while they last. As C.S. Lewis once observed, “The settled happiness and security which we all desire, God withholds from us by the very nature of the world: but joy, pleasure, and merriment, He has scattered broadcast. We are never safe, but we have plenty of fun, and some ecstasy. It is not hard to see why. The security we crave would teach us to rest our hearts in this world and pose an obstacle to our return to God: a few moments of happy love, a landscape, a symphony, a merry meeting with our friends, a bath or a football match, have no such tendency. Our Father refreshes us on the journey with some pleasant inns but will not encourage us to mistake them for home.”

In other words, enjoy the blessings that God gives, but realize they are never permanent. And Happy October.

A Visit to the Hospital

I went out to Haskell Memorial Hospital the other day. I didn’t go as a patient or to receive treatment of some kind, although I have done that before. And thankfully, I wasn’t going to see a sick or injured loved one, although I have certainly done that plenty of times as well. No, this time I went at the invitation of senior hospital management, to take a “behind-the-scenes” tour of the facility and to visit with some key staff members about what working at the eighty-plus-year-old institution is like, and what some of the rewards and challenges are that come from working at the community hospital.

Haskell Memorial Hospital was originally opened in 1939, with funding from a local bond election and a federal PWA grant.

First, a little background. In 1936, Haskell County Commissioners applied for a federal grant from the Public Works Administration to help fund a county hospital. While that paperwork was still working its way through the government red tape, county voters approved a $60,000 bond issue. That was on July 7, 1937 – a remarkable demonstration of vision and forward-thinking community spirit, considering that the country was still in the middle of the Great Depression.

Ground was broken for the new facility on March 9, 1938. Then finally, on June 22, 1938, the county was notified that the grant application had been approved. Construction on the expanded plans continued with a new budget of approximately $100,000, and the hospital opened on October 23, 1939. It was described in the Haskell Free Press as “one of the most modern and up-to-date hospitals in West Texas.” Ex­tensions and new wings were opened in 1952, 1972, and 2015. Unfortunately, the facility is now considered “landlocked,” and cannot be expanded further.

(By the way – were you born at Haskell Memorial? We’re trying to find the oldest person still living in the county who was born at this hospital. If you or someone you know arrived in the old maternity ward in 1939 or 1940, please email or call me ­– haskellstarnews@gmail.com, or 940-864-2810.)

Current Chief Executive Officer Michelle Stevens says that through all the years of its history, the hospital’s mission and purpose have remained consistent. “We are here to serve the community,” she says. “It is absolutely vital that the hospital continues to be available. Most of the patients that we see come from Haskell and all the communities across the county, as well as those from about 45 minutes out in every direction. We are also one of the largest employers in the county, so that is another major benefit.”

Chief Operating Officer – and Rochester native – Mary Belle Olson is proud of the many services that the hospital provides. “If someone needs an MRI or a CT scan, we can do that, right here. We can usually get them in for that procedure within the next day. It’s a lot better than having to wait for weeks for an appointment, then having to drive somewhere.”

I spoke with Louis Enriquez, the hospital’s Chief of Maintenance. He told me that one of the biggest problems they face is the old plumbing and sewer system. “It’s 1939 plumbing,” he said. “Every pipe is old cast iron, and a lot of them have cracks, especially the sewer pipes. They’re all 2” to 4” in size, and a flood is coming – we just don’t know when. It’s going to be a major expense when it fails.” He said the electrical conduits are also a problem. “They’re all very over-stuffed with wires. We really don’t have room to add anything else.” He noted that the concrete walls also make infrastructure repair and replacement a constant headache, and that the basement – where many of the records are kept – often floods following a heavy rain.

Chief Nursing Officer Tammy Mason pointed out that the patient rooms were in serious need of improvements, that most of the rooms did not even have a toilet, and that those that did had doors that were too narrow for a wheelchair or walker to get through. “We are so far out of ADA compliance,” she said, “and if we start trying to fix one thing, we have to bring the entire facility up to date.” She also noted that the rooms are too small for needed equipment and personnel when a patient “codes” and needs resuscitation. Assistant CNO Meghan Shelton added that a more centralized nurses’ station with better access to the ER would also be helpful in managing patient care.

But Nurse Mason also added that she loves being at the Haskell hospital. “We’re a smaller hospital, and I like that we are a lot more family oriented.”

And CEO Ms. Stevens summed up the sentiment that I heard from several hospital staffers. “We have really good people, providing really good care, and we are so much more than just a ‘band-aid station.’ We absolutely want to do as much as we can for someone right here,” she added, “without having to send them somewhere else.”

New Words in the Dictionary

One thing about this job – I’m never at a loss for stuff to read. I have news articles, stories, and press releases coming to me constantly throughout the day. Emails, text messages, social media – even actual letters and stories given to me by friends – there is ALWAYS plenty of reading material. Often, it’s very informative – city council meetings, football stats, a planned high school reunion, new tax rates. Sometimes it’s sad – obituaries, death notices, fatal car crashes. Maybe it’s happy news – somebody’s birthday or engagement, or a golden anniversary celebration.

Occasionally, it’s many things all in one – informative, interesting, and even fun. Such as one story I saw the other day about the new words that the publishers at Merriam-Webster have “officially” recognized as part of the ever-changing English language. In fact, there are 370 new entries for September 2022.

Some of these aren’t exactly “new,” but they represent a word or phrase that has moved from only being used in a limited way by a particular industry, and into more general usage. For example, “supply chain” is now in the dictionary – “the chain of processes, businesses, etc. by which a commodity is produced and distributed: the companies, materials, and systems involved in manufacturing and delivering goods.”

Science often contributes new phrases. This year, “dawn chorus” has been included, meaning “the singing of wild birds that closely precedes and follows sunrise, especially in spring and summer.” Another is “atmospheric river” – “a concentrated band of water vapor that flows through the atmosphere and that is a significant part of the global hydrologic cycle and an important source of regional precipitation.” Got that?

Sometimes they are words that are made up to fit a modern situation. “Shrinkflation” is one such entry – not long ago, it didn’t even exist. Now, according to Webster, it means, “the practice of reducing a product’s amount or volume per unit while continuing to offer it at the same price.” Same size can or package, same price, but less product in the package. That’s shrinkflation.

(That gets me to thinking about a term from the 1970s – “stagflation.” Anybody else remember that word? Don’t hear it much anymore. Thank goodness.)

Economic-related issues contributed several new words for this year. Many of us have long been familiar with the phrase, “side hustle,” but now it has its own listing as, “work performed for income supplementary to one’s primary job.” Another is “altcoin” – “any of various cryptocurrencies that are regarded as alternatives to established cryptocurrencies and especially to Bitcoin.” Because that’s easier to understand than a “non-fungible token.”

Here’s one that seems especially appropriate for this time of year – “pumpkin spice.” Yep, that’s right. That seasonal taste that some people love while others love to hate it, now has its own listing in the dictionary. “A mixture of usually cinnamon, nutmeg, ginger, cloves, and often allspice that is commonly used in pumpkin pie.” And everything else under the sun, it seems, from September through December.

Words taken from current events are always popular. This year saw several words and phrases related to Covid make the list. “False positive” and “false negative” were both included, along with “emergency use authorization.” And don’t forget “booster dose” and “subvariant.”

Slang words often make the transition into the officially accepted canon. This year, “janky” was included, meaning, “of very poor quality.” Also “baller” – “excellent, exciting, or extraordinary, especially in a way that is suggestive of a lavish lifestyle.” Sometimes words can have their meanings expanded from a verb into a noun – “cringe” is an example of that for this year. And remember the TV show, “MacGyver”? That name has now been recognized as a verb, meaning “to make, form or repair something with what is conveniently on hand.”

And let’s not leave out popular abbreviations. Added to the list for this year are “ICYMI” – “In case you missed it,” and “FWIW” – “For what it’s worth.”

So, be careful the next time you have to MacGyver something, and don’t make it too janky. FWIW.

Saving the Battleship Texas

You may have seen news footage the other day of the big event. Starting before dawn on Wednesday, August 31, the Battleship Texas was towed out of its berth at the San Jacinto Monument near Baytown. A fleet of tugboats pulled the massive old ship backwards out into the Houston Ship Channel, then one got in front of it and began towing her down the channel, past the refineries, and down to the mouth of Galveston Bay. The ship was maneuvered into a giant drydock at a Galveston shipyard, where it will be repaired and restored and made ready for a new home.

The USS Texas, BB-35, was the second US Navy vessel to bear our state’s name. The original Texas was launched in 1892 and was actually the first American naval vessel designated as a “battleship.” That ship served in the Spanish-American War and later was renamed USS San Marcos so the old name could be given to a new ship.

(By the way, there was also a guided-missile cruiser named USS Texas, CGN-39, in service with the Navy from 1977 through 1993. The current Texas, SSN 775, has been on duty since 2006. She is a Virginia-class, nuclear-powered fast attack submarine serving as part of Submarine Force Atlantic. Her motto is, “Don’t mess with Texas!”)

The historic Texas was launched in 1912 and commissioned in 1914 as the second New York-class ship to be built. These vessels were generally known as “dreadnoughts,” a class of enormous ships with larger main guns, steam-power, and other technological advances of the early part of the Twentieth Century. Texas’ main battery consisted of ten 14-inch cannon, which could fire 1,400-pound armor-piercing projectiles up to 13 miles. She was also initially equipped with 21 5-inch guns and four 21-inch torpedo tubes. The Texas also served as a technological “test bed.” She was the first battleship to have anti-aircraft guns mounted onboard, the first US ship to control gunfire with directors and range-keepers, the first US battleship to launch an aircraft, and one of the first US Navy ships to receive production radar.

The ship served faithfully in World War I before being refitted in 1925-26, designated as the “Flagship” of the US Navy, and serving with both the Atlantic and Pacific Fleets. When World War II broke out, she was initially assigned to convoy escort duty before participating in the “Operation Torch” landings at North Africa. Later, the Texas was part of “Operation Overlord” D-Day landings on Normandy. She supported the Rangers scaling the cliffs at Pointe du Hoc, where she fired 255 14-inch shells in 35 minutes – a fire rate of 7.5 shells per minute. She then shifted her focus to Omaha Beach and continued firing at enemy positions along the beach and inland. During these operations, the battle cry was, “Come on, Texas!”

A few days later, she was engaged with the enemy near the French city of Cherbourg, when she was hit by German fire and suffered the loss of her helmsman killed and others wounded. She was also hit by a German shell that was a dud; this unexploded projectile is still on display in the ship’s museum. She was reassigned to the Pacific, and in 1945, participated in the heavy bombardment of Iwo Jima and Okinawa. She was decommissioned after the war and in 1948, the ship became the first battleship designated as a permanent floating museum in her namesake state. Today, she’s a survivor: the last of the dreadnought class, and the only remaining capital ship to have served in both World Wars.

She has been refurbished since coming to Texas, but not since 1988-1990. She is currently under the jurisdiction of Texas Parks & Wildlife. Voters in 2007 approved providing state funds for the ship’s maintenance, as well as creating the non-profit Battleship Texas Foundation to raise additional monies, to support preservation and upkeep. The repairs now beginning are expected to take two years and are being funded from a combination of public and private revenue.

What will become of the Texas? Good question. She’s NOT going back to San Jacinto. The BTF is considering several possible new permanent homes, including Galveston, Baytown, and Beaumont. (Personally, I’d vote for Galveston, but it’s not my call.)

The Battleship Texas, being towed past Pelican Island, on her way into a Galveston drydock. She will undergo two years’ worth of repairs before resuming her status as a floating museum.
Photo credit – KPRC-TV.

Wherever she ends up, here’s a salute to this fine old ship. May she continue proudly to bear the name of her state and hold out her valuable lessons about history and service for many more generations.

“Come on, Texas!” And in the words of the old sailor’s blessing, Fair Winds and Following Seas.

My First Cook Book

Probably like many of you, when I was growing up my favorite comic strip was “Peanuts” and following the adventures of Charlie Brown, Snoopy, Lucy, Linus, and the whole gang. So it’s only natural that the first cookbook I ever owned was the Peanuts Cook Book, published in 1969 by United Feature Syndicate. The original version of this book contained 47 recipes in a thin little hardcover book that was about 6” by 6”, with a lime-green cover and hot pink pages. Most of the dishes were named after different characters from the strip and interspersed with the recipes throughout the book were some of their daily comic strips that related to food in one way or another. The cartoons, of course, were by Peanuts creator Charles Schultz; the recipes were by June Dutton.

Also that year, Scholastic Book Services released their first printing of the book in paperback, with a cover price of 60¢. This version only had about half of the recipes in the main edition, but it did include some helpful safety tips for kids, with reminders to be sure and read the recipe all the way through before starting, to be careful around hot stoves and sharp knives, to get your mom to teach you how to light the oven, wash your hands and always wear an apron to protect your clothes, and of course, clean up the kitchen when you’re through cooking.

The Peanuts Cook Book was originally published in 1969 by United Feature Syndicate, Cartoons by Charles Schultz, Recipes by June Dutton. Scholastic Book Services also published this abridged version especially geared for kids.

It was a great little book for kids, and I still have mine somewhere. Some of the recipes included were “Charlie Brown’s Brownies,” “Divine Divinity,” “Beethoven’s Green Beans with Bacon,” “Freida’s French Toast,” “Happiness is a Hot Cheese-Tomato Sandwich,” “Sally’s Scrambled Eggs,” and more. There was even a recipe for “Snoopy’s Steak Tartar,” with the warning that it was “For DOGS only, and maybe cats.”

Looking back, there were lots of things for breakfast, desserts, and side dishes – not very many “main courses.” I guess that’s to be expected in a book aimed at kids. I remember mainly enjoying the comic strips inside the book, more than any of the particular recipes, but I do recall fixing a few of these in particular.

One favorite was always “Security Cinnamon Toast.” The name of this dish relates to the character of Linus, who was known for carrying his security blanket, even into his elementary school years. One of his famous lines was “Security is a thumb and a blanket.” I always loved toast with cinnamon and sugar, so this one was right up my alley!

SECURITY CINNAMON TOAST

8 slices white bread
½ stick butter
6 tablespoons granulated sugar
1 scant tablespoon cinnamon
Melt butter with sugar and cinnamon. Cook gently while toasting bread on ONE side only in broiler. Spread untoasted side of bread with sugar mixture and place under medium-hot broiler until sugar is crusty and bubbly. The sugar’s hot! Be careful!

Another way Linus does it is to make toast in the toaster, then he spreads it with butter immediately, and shakes a spoonful of cinnamon sugar (2 tablespoons sugar mixed with a teaspoon of cinnamon) over the buttered toast.

Another favorite of mine was Red Baron Root Beer, which called for putting one long-stem Maraschino cherry into each compartment of an ice cube tray, then filling the tray with root beer and freezing it. After it’s frozen, you put a couple of these cubes in a glass and fill it with more root beer – that way, the melting cubes don’t “water down” the taste of the root beer. Yum!

I was easily amused in those days.