Yup! Our car in the 70s looked similar to this one,
if I can remember correctly...
Station wagons rode a huge popularity wave from the 50s to the mid 70s.
They were the ultimate vacation vehicle.
the way way back seat, I mean???
Raise your hand if you ever threw up in the back seat!
And remember the tailgate could either be
swing-out or fold-down style....
The interiors were as big as
some living rooms.
Heck, no wonder so many toddlers fell out of cars back then and had a lifetime scar on their lip....*cough, cough, choke, cough*
Now this is my Ma and my baby sister and brother in front of our Pontiac Executive.
Not sure what year but they only made them '67-'70. This maybe was a '70?
And this is Ma a couple years earlier, scurrying out of a Pontiac on
Iowa Avenue in Muscatine, but I can't tell what model.
Now Tim's family had four station wagons over the years, including a 1968 Ford Country Squire with wood trim like
In fact, here they are
with their 1968 Ford Country Squire while visiting Tim's grandparents in Albuquerque.
A couple years earlier, they had traveled to Albuquerque in this 1966 Ford Galaxy station wagon.
There was no air conditioning.
With no air conditioning.
It was the hottest spot in the country that day....114 degrees.
With no air conditioning.
Did I mention Tim still needs therapy for this?
Tim's family's last station wagon was a metallic green 1973 Ford Country Squire. IT had air conditioning.
Unfortunately I haven't been able to find their family picture with this station wagon...yet. :)
I don't have a picture....yet....of Tim's parent's very first station wagon either....yet. It was a 1961 Chevy Impala Nomad, similar to this this, only white with a red stripe.
So the popularity of station wagons were 1950s through the early 70s.
The decline in sales started in the the mid 70s, mainly due to the 1973 oil crisis.
Remember, most of these station wagons had V8 engines.
So what shift took place in
the 80s that replaced most station wagons, you ask?
Okay, anyhoo, enough reminiscing! We have a deeeeeelicious Country Sausage Hash to talk about!!
Tasty and Easy Breakfast Hash!
This is straight outta Reluctant Entertainer's website.
Her recipes are AWESOME! Check her website out!
Hello you lovely Yukon potatoes and savory breakfast sausage!
The Breakfast Sausage is quite exceptional,
I must say.
Look again! Perfectly cooked egg on top!
All the ingredients are perfect!
Here's the fixins!!
COUNTRY SAUSAGE HASH WITH STEAMED EGGS
Straight outta www.reluctantentertainer.com
PREP TIME: 10 minutes
COOK TIME: 15 minutes
TOTAL TIME: 25 minutes
Hearty, crisp potato hash with country sausage, peppers, and onions, served with a steamed egg on top!
- Olive oil, for pans
- 2 shallots
- 2-3 garlic cloves
- 1 lb. ground country sausage
- 4 medium golden Yukon potatoes, chopped into 1/4 inch cubes
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 large red bell pepper, cut into 1/4 inch pieces
- 6 eggs
- Green onion
- Heat oil in a large cast iron skillet over medium-high heat. Add the shallots and garlic and cook for 1 minute. Add the sausage and cook until browned, 4-5 minutes. Remove the sausage mixture onto paper towels to soak up the grease; set aside.
- In the same pan, add more oil and cook the potatoes. Add 2 Tbsp. of water and cover with a lid and simmer for 8 minutes, stirring occasionally. Add the red pepper and cook an additional 2-3 minutes, until the potatoes and peppers begin to brown.
- Add the meat mixture to the potatoes, and salt and pepper to taste.
- In a smaller pan, steam the eggs and serve on top of the plate of hash. Garnish with green onions.
- Serve with ketchup and/or hot sauce on the side.
So chop up the Yukon potatoes, peppers, shallots and garlic.
OH WAIT, very important!!!! I did what Sandy at
Reluctant Entertainer suggested and microwaved the Yukon potatoes a few minutes first. I microwaved them FOUR minutes and it was perfect.
I did not just chop the potatoes raw. By microwaving (or you could put them in a 350 oven for 20 minutes), they have softened a bit which makes for easier cooking and they get this perfect crunch on the outside. But don't pre-cook more than a few minutes or you will have Breakfast MUSH instead of Breakfast HASH.
Moving along...saute the shallots and garlic.
When a recipe calls for a shallot, they mean the WHOLE bulb, not just the
Now add the sausage. I used pork breakfast sausage...
and cook until browned.
Delicious! It smells fantastic!
I started eating it right out of the pan.
You still have an egg you have to throw on top!
You can do scrambled or poached or steamed or over hard or over easy, the possibilities are endless.
Actually the possibilities probably end there, don't they?
Don't forget those chopped green onions.
They are NOT just for garnish, they add another depth of flavor too.
Now if you'll excuse me, Ima go chow this tasty, savory breakfast hash down!!!
Okay, that's all I have for today.
I hope you make this wonderful hash.
OH crap, almost forgot!!
To print Sandy's recipe, here's the link to the Reluctant Entertainer website and scroll down and print off her page!
Just click here.
While you're there, check out her other recipes. They're clean eating, fresh and always tasty.
Gotta go, gotta get back to doing exciting things like watering the back lawn. I think we'll have grass someday. I think we will, I think we will, I think we will, I think we will, there's no place like home, click click, Toto!
While I was out there,
I see the lilacs are in full bloom.
My goodness, they smell amazing!!
And if you look close enough in this picture, you'll see my organic farmer neighbor's guard llama.
Okay, really gotta go now...have a great week, try to stay out of trouble and
we'll talk at ya soon!