The black and white photo in my column today is a picture of my mom, Dorothy Boegle and her sisters and brothers on the day they went into the Nevada State Orphans Home in 1928. They were the youngest 7 of 14 children. After their mother died and my grandfather could not take care of them, they became wards of the state. I think their life in the NSOH was probably more stable and a better environment than what they were use to, especially after their mom passed away. Feeding, clothing, and caring for 14 kids during the Depression couldn't have been easy.
The other picture is the kids in one of my cooking classes this summer at the Boys & Girls Club, near the site of the old orphans' home.
Eighty years between the two pictures and yet there are similarities, both agencies were and are trying to do what's best for kids in our community. It was sad for me leaving the old club building and the connection I felt because of my family ties, but it was time to go. Two of the seven in the picture lived there until they graduated from Carson High in 1934 and 1937. My mom ended up in Virginia City living with her sister Margret Robson. They completed their junior and senior year together and graduated in 1938.
At the old club the kids were always asking me, "is this place haunted?" I'm sure the NSOH had a few problems but for the most part it was a better place for the kids that passed through there. I wish my mom and my aunts could have seen the kids cooking at the old club and marched with them over to the new club. They would have been happy, proud and amazed, just like me and maybe a little sad too.
If you want to support a wonderful cause where 100 percent of the money stays in this community and supports kids, then it's not too late to get your tickets for the Boys & Girls Club Annual B-B-Q at the Pony Express Pavilion in Mills Park this Saturday. You can call the club at 882-8820 or even buy your tickets at the door. The food is all you can eat and drink. There are always lots of bargains to be had on the silent auctions items. It's a great way to spend an afternoon and support a worthy cause.
On a last note, I just want to remind you that the 3rd & Curry Street Downtown Farmers Market will be open for four more weeks until Oct. 3. The market has been very successful thanks to all the support from the community.
This first recipe comes from my mom's recipe box and she always made these when the grandkids spent the night. You wouldn't think they would like this but they do. She called them little pizza's.
• Linda Marrone has been a Carson City resident since 1973 and together with her husband, Ralph, formerly operated Marrone's Restaurant in Carson City and Somethin's Cookin' Catering.
1 small onion or 4 green onions, chopped
1 small can green Ortega chilies, diced
1 small can chopped black olives
1 8 ounce can tomato sauce,
1⁄2 cup oil
Garlic salt and pepper to taste
1⁄4 pound grated cheddar cheese
Mix above ingredients in bowl.
Small rye bread or sourdough
grated Mozzarella cheese for topping.
Top bread with above mixture and sprinkle with grated mozzarella. Bake in preheated 375 F oven for 10 minutes or until cheese is bubbly. You can make this and bake a few at a time and keep the leftover mixture in the refrigerator.
Buy some of your favorite slicing tomatoes from the farmers market or pick them from your garden.
Get a nice loaf of French bread and slice the bread and the tomatoes. Put the tomatoes on the sliced bread and top with a slice of your favorite cheese. Broil until cheese is melted.
You could also add some steamed broccoli or asparagus spears under the cheese.
This is a fast and easy lunch or a dinner when you add a salad or fresh fruit.