This weekend is Memorial Day or as it was originally known Decoration Day. Last year I wrote a great long post about how it came to be and what it’s all about.
It was General Order #11 May 5, 1868 of the Grand Army of the Republic.
The 30th day of May, 1868, is designated for the purpose of strewing with flowers or otherwise decorating the graves of comrades who died in defense of their country during the late rebellion, and whose bodies now lie in almost every city, village, and hamlet church-yard in the land. In this observance no form of ceremony is prescribed, but posts and comrades will in their own way arrange such fitting services and testimonials of respect as circumstances may permit.
This weekend we spend grilling and cutting grass and generally not being at work. The whole idea of this FEDERAL holiday is to remember those that gave their all in defense of our country.
In 1971 the holiday was changed to the last weekend in May so gub’mint employees could have a three day weekend.
Tomorrow, Saturday, I’m going to continue my futile work on my lawn and then in the afternoon, after Munster wins the Hieneken Cup, I’ll drive to FIGMR and visit my parents.
Sunday is Race Day. First is ‘The Brickyard’ then it’s the 600 in Charlotte, NC. Sunday of Memorial Day weekend is always the race day of race days.
I’m not a Danica fan. I’ve seen too many interviews with her and she’s a
c**t not very nice person, in my opinion. After Indy is over I’ll go back to being a Junior fan. Boogity, boogity, boogity!!!
I’ve got the real wood charcoal all ready to go so I can enjoy hot sausages and burgers all weekend long but first I need to bring the grill and grilling table out from its winter dormancy in the garage. This is going to happen tomorrow morning.
To all of yous’ that think I’m going to stuff myself with nothing more than dead cows and pigs…..I have already figured to make a mess of, “foil dinners”.
I have no doubt that they have many names but in essence they are two layers of tin foil shaped into a boat kinda’ thing. Then one adds, in my case, Venison cubes, snap peas, broccoli heads, thick sliced new spuds, vidalia onions, chopped cherry tomatos, oregano, Tony Chachere’s Creole Seasoning and a big hunk of butter. Then you wrap it all up, tightly, and put it on the grill until it’s done. About 40 minutes Yum!
A long weekend of yardwork and racing and feasting….
Memorial Day weekend, Brianf style.
By the way, if you value your freedom, thank a veteran.
ps. You can click on the pic to embiggialize it.