Wednesday, August 4, 2010
The ghost of a great community hall stands watch over the nearly deserted town of Leland, Idaho. I felt it towering over me as I explored what’s left of little Leland and found myself driving up the steep path for a peek before I could stop myself.
The building must have been the life of the town once and still makes beautiful pictures. A theater room sits open to the elements at the south end with faded fabric seats. At the front door perched over a sharp cliff there's a strange kiosk filled with old plastic cups with cheap Japanese sliverware and an empty birds nest. Owls frequent the place now, explaining the now empty nest and scattering of large owl pellets. The one in the photograph has feet sticking out.
I’ll let you enjoy these images of a forgotten time in the rural west. Perhaps Leland died the way the rest of our struggling towns did. The real kiss of death was when the railroad missed your town. Survival was bleak, but at least Leland has a small piece left. Inside the hall sits an upright piano and a few dusty old trophies. I wasn’t comfortable breaking into the building but took a couple shots through the old glass door. A ghost-like effect mirrored the feeling of the place.
The only life left; the owls, the bees and me with my favorite little point and shoot camera out exploring in the sun.
Olive Cheese Bread Printer Version
This recipe doesn’t belong to me, but to the great Pioneer Woman Ree Drummond. I found it in her book, but she also has it on her blog. The only thing I’d do differently is cut the topping in half, but I’ll leave that up to you.
1 loaf French bread
1 stick (1/2 cup) butter, softened
½ cup mayonnaise, not low fat
¾ pound Monterey Jack cheese, shredded
1 (6 ounce) can black olives, chopped
1 (6 ounce) jar pimiento stuffed green olives, chopped (I used chopped mixed olives I had on hand.)
2 to 3 green onions, chopped
A dash of salt & pepper
1. Preheat oven to 325 degrees. Line a baking sheet with foil.
2. In a large bowl, mix together the butter and mayonnaise. Stir in the Monterey Jack, olives, green onions and salt and pepper.
3. Slice the bread into two long pieces. Top with cheese mixture. Bake for 25 to 30 minutes or until the cheese is nicely melted.
Recipe by Ree Drummond. Visit her blog The Pioneer Woman Cooks. Pictures by Laura Flowers.