How do we get to the museum?
The Museum is open Thursday through Sunday, 12 noon to 4 pm, from the first of April to about the first of December, depending on the weather. For 2014, we will reopen April 3rd and should stay open until about the 1st of December.
To get to the Museum, take Highway 4 east from Stockton through Angels Camp to the town of Arnold. From the northern or southern Sierras, take Highway 49 to Angels Camp, then turn east on Highway 4 to Arnold. From the Central Valley, take Highways 5 or 99 to Stockton and turn east on Highway 4. From Tahoe or Nevada, follow Highway 4 west from Markleeville over the crest of the Sierras through beautiful Ebbetts Pass to Arnold. (In winter, after the snows arrive, Highway 4 over the pass is closed; from Tahoe or Nevada, take Highway 88 down to Jackson and turn south on Highway 49.)
In Arnold, if you are going East turn left just past the big Chevron station on Blagen Road. Follow the signs on Blagen Road to the museum. As you pass the school on the left, you will make a left turn on Dunbar Road. The address is 2148 Dunbar Road, but the museum is adjacent to White Pines Park which is adjacent to Blagen Road, so finding us at this point is very easy.
Regional Map (click on the map for a larger image)
At the Dale Brooks’s Celebration of Life, a number of people asked to have Wanda Hofstetter’s recipe for Black Eyed Pea Salad. This is it, and thank you for asking.
The “Much More” promised in the title of this post
Our newest accomplishment is told in the Shay section of our web site and is entitled:
Clicking on the above will take you to our Shay page, and a link there will take you to a U-tube video of the Shay running for the first time on our property. Amazing.
Black Eyed Pea Salad
from Wanda Hofstetter, inheritor of the recipe which has been passed down many times.
1 can drained crushed pineapple
1 can shoepeg corn, drained
1 can black eyed peas, drained
¼ cup olive oil
¼ cup red wine vinegar
1 avocado, chopped
1 roma tomato, chopped
2/3 cup cilantro, chopped
2 cloves garlic, chopped
or 2 tsp. minced garlic
¾ tsp salt
¾ tsp. pepper
½ tsp. cumin
Combine all the ingredients and serve chilled.