Metcalf Family Mews

Pie Crust (see recipe below)
8 tablespoons (1 stick or cube) unsalted butter, cut into 1-inch pieces
1/4 cup firmly-packed dark brown sugar
1 teaspoon salt
3 large eggs
1/4 cup dark corn syrup
1 tablespoon pure vanilla extract
2 to 4 tablespoons bourbon (your choice)
2 cups whole pecans, toasted, cooled, and broken into small pieces*

* To toast the pecans, spread them on a baking sheet and bake them until fragrant, approximately 5 to 7 minutes (watch as they can burn easily). When the pecans have cooled, use a rolling pin to gently break the pecans into 1/2-inch pieces.

Prepare and bake Pie Crust and set aside.

Lower oven temperature to 275 degrees Fahrenheit. If the prebaked pie shell is not still warm, place it in the oven while you prepare the filling.

In a medium saucepan over medium heat, cook butter, brown sugar, and salt together until sugar is melted and butter is absorbed, approximately 2 minutes. Remove the butter mixture from the heat source and whisk in the eggs, 1 at a time, until combined. Whisk in the corn syrup, vanilla extract, and bourbon. Return the pan to medium heat and stir constantly until the mixture is glossy and warm to the touch, approximately 4 minutes. NOTE: Do not overheat; remove pan from heat if mixture starts to steam or bubble. Temperature should be about 130 degrees F. Remove pan from heat and stir in toasted pecans.

Pour the cooked pie filling mixture into the warm pie shell. Bake until center feels set yet soft, like gelatin, when gently pressed, approximately 45 to 60 minutes. The center of the pie should be set but still wobbly; residual heat will finish the job. Remove from oven and let pie cool completely on a wire rack at least 4 hours. NOTE: Pie can be refrigerated for up to 1 day.

Serve pie at room temperature, accompanied by whipped cream or vanilla ice cream.
Makes 8 to 10 servings.

Pie Crust:
1 1/4 cup all-purpose flour, plus extra for dusting work surface
2 tablespoons firmly-packed dark brown sugar
1/3 teaspoon salt
8 tablespoons (1 stick or cube) unsalted butter, cut into 1/4-inch pieces and chilled
3 to 4 tablespoons ice water

In the bowl of your food process, pulse flour, brown sugar, and salt until blended. Add the chilled butter pieces and pulse until flour is pale yellow and resembles coarse cornmeal, approximately 10 to 15 (1-second pulses). Place crust mixture into a medium-size bowl.
Using a rubber spatula, fold 3 tablespoons ice water into the flour mixture, then press against side of bowl (if mixture doesn’t hold together, add up to 1 more tablespoon ice water). Squeeze dough together and flatten into a disk shape. Dust with flour, wrap in plastic wrap, and refrigerate at least 30 minutes or up to 2 days before rolling.
When ready to bake, remove dough from refrigerator and let stand until dough is malleable enough to roll out, but still cool, approximately 10 to 20 minutes.

Roll dough on a lightly floured surface into a 12-inch circle. Roll dough over the rolling pin and then unroll it evenly into a 9-inch Pyrex pie plate. Fit dough into the pie plate and flute edges. Refrigerate dough for 40 minutes, then freeze for 20 minutes.
While dough is chilling, adjust oven rack to middle position and heat oven to 375 degrees F.

When ready to bake the pie crust, line the pie shell with two (2) 12-inch pieces of aluminum foil, fitting foil so that it hangs over edges of crust. Distribute 2 cups pie weights (or beans) over the foil. Bake pie crust until the dough under the aluminum dries out, approximately 20 to 25 minutes. Carefully remove the aluminum foil and weights, and then continue to bake the crust until it is firmly set and lightly browned, approximately 10 to 15 minutes. Remove pie crust from oven and set aside.

What a pity flowers can utter no sound!—A singing rose, a whispering violet, a murmuring honeysuckle … oh, what a rare and exquisite miracle would these be! ~ Henry Ward Beecher

• Princess Nokalackey
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Normally, I’d give all the info on these when I post the search info. But due to time constraints I’ll have to post them later. Please bear with me.

I’m just back from vacation and I have a lot of new responsibilities. So my time is more limited these days, but I’m still working on the tree.
I got an email from Finley Metcalf’s granddaughter to help with William Eady Metcalfe’s family line. William is the son of Norris and Mellia Cornelius Metcalf. He married Elizabeth “Lizzie” Mays and then Selena Emily Gabbard – Flannery Metcalfe.  Some of William’s children’s names are still questionable. Maybe she’ll know exactly whom they were.

James William Metcalf born: 8 Feb 1876 in Rockcastle, Kentucky died: 14 Feb 1937 in Laurel, Kentucky was my husband Anthony’s Great-Grandfather.
His draft record:
Name: W M Metcalf
Birth: 8 Feb 1875
Residence: Rockcastle, Kentucky
Other: Rockcastle County
His dad was Howard Boone Metcalf that married Almeda Jane Brummett.

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As for Ancil: I have no idea. I only have one on my tree but his father was James M Adkins and mother was Cynthia Gatliff * Ancil Gatliff Adkins 25 Sep 1886 Williamsburg City, Whitley, Kentucky, United States.

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Mitha is a very deep subject. I don’t have that kind of time. See Mithaology on this blog. Born about 1660 in Surrey, England or maybe born an Indian. Died abt 1754 Henrico, Virginia, United States. She is recorded in the will of Richard Parker (1660-1725) as wife of.

“Mithaology” not a phrase I have coined myself, but do love the terminology. It gives meaning to a person whose life may have never come to light and she is still top priority for this family genealogist “to do list.” She is one woman that truly has made a difference. Shrouded in a cloud of mystery Mitha continues to bring about much debate in the “Adkins Family History” class and descendants, causing us to probe further into the archives to find every last detail we can about her life and family. I do hope which ever way it turns out she will be given her place in history and the honor she deserves as presumably, the love of one of our forefathers, LIFE. And, for this alone she is worthy of my fullest acknowledgment and gratitude. “God rest her soul.”

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Princess Nokalackey aka Nokalakdy Nuhdo(moon) Nokalakeeaka (Walkingstick) Princess Nokalackey (abt 1756) married John Casteel (1758-1817) father of John Harrison Casteel (1778-1854). This is Anthony’s 7th Generation Grandparents. He is of * Margaret “Peggy” Casteel wife of James Metcalf. So he cannot be tested as a direct DNA link for this haplogroup. Sorry.

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Poteete’s I’m still working on this line as well.  Too many to list.

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That’s about it for today. I’m chasing my tail as usual. I’m late… I’m late… I’m late. That will probably be posted on the back of my headstone. If my husband’s sense of humor holds, I’m sure it will be. He made me laugh so much this weekend on vacation I remembered why I married that man; that and he’s dang sexy! LOL I was just checking to see if you actually read what I write.

Have a great week everybody.

It is almost impossible to throw dirt on someone without getting a little on yourself. ~ Abigail van Buren

INGREDIENTS
10 baking potatoes, peeled, cut into large pieces
1 pint sour cream
6 green onions, chopped
1 pound processed cheese, cubed

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash.
3. In a 9 x 13 inch casserole dish combine potatoes, sour cream, green onions and processed cheese.
4. Bake in preheated oven for 30 minutes, or until heated through.

All your renown is like the summer flower that blooms and dies; because the sunny glow which brings it forth, soon slays with parching power. ~ Dante Alighieri

Top Searches on the Blog this week:

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page does not exist… do not try the link

• dolly varden cake
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I guess those of you that were searching for Adkins – Metcalf were just checking up on me. I hope you like what you see. What I lack in personality, I make up for in dedication.

It’s a little painful to type this week, I cut my thumbnail in half and after two days, it’s still throbbing. So bare with me.

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As for my Dolly Varden Cake… yum! I strongly recommend trying it at least once. I have several recipes for variations on the original recipe, just request it.

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Portelia Adkins:
Now Telia was born Portela Eliza Jane “Tealia” Adkins about 1905 in Magoffin, Kentucky to Edward Edmond Adkins and Nancy Margaret Montgomery Adkins. She married James Mefford (1889-1975) in Whitley, Kentucky. As far I can tell, Ed and Nancy Adkins were not on the Wagon Train as previously reported by the Indian website. That info was provided by a relative and that may have been a mistake.

Portela we’ll call Tealia aka Eliza Jane, she was reported to have died as a child because she has been confused with her baby sister Ura M L Adkins. Ura’s death certificate says that she died from injuries sustained to her stomach inflicted by her brother (Kern) at the bus stop. In which, I thought was a little harsh for a death record to read, but I guess maybe they had to report it, that way, back then.

Tealia still hasn’t been reported as past away by the family and I can’t find any evidence of her passing under any of these names. If you have such evidence, please email me @ vvsfan@msn.com and I’ll update it on the family tree.

Tealia was the mother of 6 known children: Lillie M Mefford, Mattie E Mefford, William Dell Mefford, James Lewis Mefford, David Mefford, and Annie Merey Mefford.

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Valentine Pieratt
I have 4 men known as Valentine Pieratt (Valentin) on my family tree, one Reuben Valentine Pieratt but I would assume you were looking for the oldest living on my tree. Valentine reportedly was born La Bresse, Vosges, Lorraine, France to * Dominique Jean Pierrat 08 Feb 1678 – 19 Mar 1754 and * Marguerite Coutret 27 May 1689 – 11 Feb 1751 they married: 27 Sep 1701 in Gérardmer, Vosges, Lorraine, France and had 4 known children; Joseph (1701 – 1788), Dominique (1704 – 1751), Valentine (1707 – 1788) and Barbe (1713 – 1792).

*I didn’t have these posted on my tree because they weren’t part of my original research.

Valentine Pieratt (1707-1788) married Barba (Haubert) Aubert (1709-1790) on 7 Feb 1730 in Labresse, Vosges, Lorraine, France. They had 10 known children. Helen Pierrat, Elope Pierrat, Barbe Pierrat, Nicolas Pierrat, Jacques Pierrat, Laurent Joachim Pierrat, Marguerite Pierrat, Elizabeth Pierrat, Marie Catherine Pierrat, and Valentine Pierratt or Valentin Pierrat(1753 – 1836).

Lineage:
Valentine Pierratt (1707-1788) was the son of Dominique Jean Pierret (1678- 1754) and Marguerite Coutret.  Dominique  was the son of Jean Demenge Pierat (1648-1709) and Anne Villaume Pierat (1654-1689). Jean was the son of Demenge Nicolas Pierrat (1625-1695) and Georgette Didler Pierat (1628-1652). Demenge is believed to be the son of Nicolas Gérard Pierattand Colate or Colette Marchal Pierat (1607-1635) .

* Jean-Baptiste-Dominique PIERRET Marne, France Marriages 1529-1907.

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That’s about it for now. I still have a lot to look into.  You’ll have to forgive some of the Pieratt surname spellings. As with most families they hop around like that. Spell it however you’d like. I just got my first paycheck and they spelled Metcalf – Metacalf. I didn’t say a word and it cashed out just fine. So it should be fine.

Anyway, I’m hoping more will turn up. I do hope others will continue their research and will share their findings with us.

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On a personal note:

Today, was my Mom’s birthday. She would have been 73. She as killed in a car accident in 1978, the year before I was married. I love and miss her terribly.  The years pass but the longing stays the same. If you have a living parent, please try to see them as often as possible. You’ll never regret it.

My son, Steven is back at College, living in house with less than perfect conditions. Brandy and the girls are back from their cruise. Mandy just finished her 10th Year Reunion weekend for the Valley View Class of 2000. Craig is working and I haven’t seen him in weeks. I do hope to rectify that real soon. They do grow up, but I plan on keeping them close.

I’m working hit – skip and miss but I do love it for the most part. Anthony is keeping busy as well. We’re all looking forward to the Holiday’s.  Well, some of us anyway. Life is good.

Best Wishes and thanks for your comments,
Sheila Jean Adkins Metcalf

To choose is also to begin. ~ Starhawk

Ingredients:
• 1 scoop (1/2 cup) Häagen-Dazs
Wildberry Frozen Yogurt
• 1/3 cup vanilla soy milk or milk
• 1/4 cup pomegranate or cranberry
juice
Directions:
Place frozen yogurt, milk and juice in a blender container. Whirl on
high speed until smooth. Pour into a glass and serve topped with a small
scoop of Wildberry Frozen Yogurt if desired.

1 serving

Laughter is too good a thing to be left to chance” ~ Steve Wilson

Gracie Metcalf Pigg

Birth: 26 May 1922 Rockcastle, Kentucky
Death: 3 Sep 2010 Montgomery, Ohio

Pigg, Gracie died Friday, September 3, 2010. Services TBA. Cremation to immediately follow.

Gracie Metcalf Pigg, age 88 of Miamisburg, Montgomery, Ohio was born the fourth child of eight to the late Samuel Dalton Metcalf (1894 – 1968) and Bessie Jane Perry Metcalf (1901 – 1965). She is preceded in death by her late husband Carl Clinton Pigg (1917 – 2002) and her son Clinton Wayne Pigg (1938 – 1967). She is survived by three sons; George Edward Pigg, Robert Eugene “Bob” Pigg and Charles Richard “Charlie” Pigg.

It’s not the mountain we conquer, but ourselves. ~ Edmund Hillary