Friday, December 23, 2011


[Photo Source: Google online images]

Submitted by: Dorothy Hazel Tarr.


It is always interesting to me to research my Family and the origin and meanings of our Family names.   Below is what I have found so far regarding my surname "TARR". 

Last Name: TARR

This unusual name seems to have originated in the Bristol area of South West England, which explains the use of the word as an occupational surname for one who worked with tar or bitumen in waterproofing ships, Bristol having been an important trading port for centuries.  The derivation of "tar" is from the Old English "te(o)rn".  The parish records of West Bagborough in Somerset show the marriage of one Elizabeth Tarr to Henry Thrasher on the 23rd of April 1639.  Sara Tarr was christened on the 14th June 1667, at Chipstable, Somerset.  The first recorded spelling of the family name is shown to be that of Francis Tarr, married Ann Day, which was dated 1584, Stockland, Bristol, during the reign of Queen Elizabeth 1, 'Good Queen Bess', 1558 - 1603.  Surnames became necessary when governments introduced personal taxation.  In England, this was known as Poll Tax.  Throughout the centuries, surnames in every country have continued to "develop" often leading to astonishing variants of the original spelling. 

(It is interesting to note that the surnames "TARR" and "DAY" appear in my Family Tree. dht)

Tarr Name Meaning

English (southwestern England and South Wales): apparently from tar (Old English te(o)ru), and applied perhaps to someone who worked with tar or bitumen in waterproofing ships.

Tarr Meaning:   dweller in, or near a tower; dweller near a tower-like rock or hill; one who worked with tar or bitumen in waterproofing ships.

The name "TARR" has its origin in England, Wales, Ireland, Scotland, Germany, Prussia, Preussen, Vavaria, and Baltum. 

Tarr Coat of Arms / Tarr Family Crest

This surname of TARR was an English occupational name for someone who worked with tar or bitumen in waterproofing ships.  The name was originally rendered in the Old English form TEORU and is familiar to the Bristol area.  Many of the modern family names throughout Europe reflect the profession or occupation of their forbears in the Middle Ages and derive from the position held by their ancestors in the village, noble household or religious community in which they lived and worked.  The addition of their profession to their birth name made it easier to identify individual tradesmen and craftsmen.  As generations passed and families moved around, so the original identifying names developed into the corrupted but simpler versions that we recognize today.  Early records of the name include Reigland de TERRE, who was recorded in the year 1190 in London, and John de TAR was recorded in 1212 in County Dorset.  Over the centuries, most people in Europe have accepted their surname as a fact of life, as irrevocable as an act of God.  However much the individual may have liked or disliked the surname, they were stuck with it, and people rarely changed them by personal choice.  A more common form of variation was in fact involuntary, when an official change was made, in other words, a clerical error.  A later instance of the name includes Edward TARR, who was documented during the reign of Edward III (1327-1377), and Symon TARRE of Yorkshire, was listed in the Yorkshire Poll Tax of 1379.  Among the humbler classes of European society, and especially among illiterate people, individuals were willing to accept the mistakes of officials, clerks and priests as officially bestowing a new version of their surname, just as they had meekly accepted the surname they had been born with.  In North America, the linguistic problems confronting immigration officials at Ellis Island in the 19th century were legendary as a prolific source of Anglicization.  The eagle depicted in the arms is emblematical of fortitude and magnanimity of mind.  The Romans used an eagle for their ensign, and their example has been often followed.  It is the device of Russia, Austria, Germany, and the United States of America.  In the Middle Ages, heraldry came into use as a practical matter.  It originated in the devices used to distinguish the armored warriors in tournament and war, and was also placed on seals as marks of identity.  As far as records show, true heraldry began in the middle of the 12th century, and appeared almost simultaneously in several countries of Western Europe.

So this is what I've found so far: That my family origins using the surname TARR came from mostly the United Kingdom area and were living near towers in the Middle Ages and were probably working in the shipbuilding trades.

Tuesday, December 20, 2011


[Photos  L-to-R: Dorothy Hazel Tarr and younger sister Betty Lucille Tarr]

(20 DEC 2011 – Time cures all ills and heals all wounds – so say many quotations.  Forgiveness is a blessing one bestows on oneself.  Shame me once, Shame on me – Shame me more than once, Shame on you.  Enough is enough – I've had enough.  It's time to move on and let the past fall away with all the hatred.  The only way it seems to let it "go", is to let you "go" too.  Therefore, I release you from this day from any familial connection to me.  dht)

 I remember you, little Sister, as a little girl, but now I feel that we are strangers with little to nothing in common - but our DNA.  I know I won't hurt your feelings as I say this with complete honesty – you have forfeited your 'sisterhood' and 'familial ties' !!   Dredging up the past only brings painful memories back, and when I see your photos, hear your voice (so like my own), I'm reminded of how deep your betrayal in ALL THINGS!!

[Dorothy Hazel Tarr – 2011]

Saturday, December 17, 2011

SOUP – Chicken Tortilla

(17 DEC 2011 - This is one of my favorite homemade soups.  It is very healthy, especially if you use olive oil and low-fat or non-fat milk.  The soup is a warm red color and looks delicious with side garnishes of cilantro, chives, green onions, diced fresh tomatoes, and some shredded low-fat cheddar cheese, sour cream, diced bell pepper, or even guacamole.  I like this soup with sour dough bread, but bread sticks or even crackers are great too.  I make it a MEAL by serving a great garden salad and chilled green tea — but that's just me!  Also, I like to add my own dash of TABASCO Green Pepper Sauce or Original Sauce to my individual serving, so I can "spice it up" – but mildly!!!  dht)

Makes about 4 quarts of soup – that's a LOT, so I freeze the soup in small portions (about 2 cups).  It freezes GREAT!

So here are the ingredients:

1 T Olive Oil
      (Olive Oil is best for taste and healthy
      too;  but you can use canola oil)
2  medium onions
      (yellow or white, cut in thin strips)
1 T chopped garlic
      (fresh or bottled; or 1 tsp dried)
2 pounds cooked boneless chicken
      (cut in thin strips; I prefer white chicken
      for this recipe that has been baked or
1 tsp salt (or salt substitute)
1 tsp ground black pepper
1 quart chicken stock
      (or use water; I prefer using my own
       homemade chicken stock or chicken
       stock from grocery store)
6 cups Enchilada Sauce (see below)
1 quart water
1 quart cream
      (half-and-half, low fat milk, or
       non-fat milk; you decide what you
       prefer; or you can even use
       canned milk)
10 corn tortillas
      (cut in one-inch squares; I prefer the
       tortillas that are made without LARD)

NOW the mixing and cooking steps.

Sauté the olive oil, onions, garlic, chicken, salt, and pepper on medium heat in a large saucepan, until the onions are soft and the garlic (if you used fresh) is golden.

Simmer chicken stock, Enchilada Sauce (see below), water, cream (or milk), and tortillas together until tortillas are soft.  Stir by hand or take the pan off the heat and use an electric hand mixer to blend.

Then combine ALL INGREDIENTS and simmer for 10-15 minutes.  Serve HOT or WARM – delicious!


OKAY, so here is the homemade Enchilada Sauce for this SOUP (or you can use this sauce for homemade ENCHILADAs – YUMMY!!)


2 T olive oil (or canola oil is good too)
1 T minced fresh garlic (or bottled)
1 T minced fresh yellow or white onion
1 tsp cumin dry spice
1 T chili powder
     (I prefer 2 T just because
      I like chili flavoring)
1 tsp oregano (dried is okay)
6 diced red ripe tomatoes
     (I prefer the fresh Roma tomatoes;
      but canned diced tomatoes are okay
      to use too)
1 red bell pepper
     (or you can use the orange or
      yellow bell pepper)
3 cups water
½ tsp salt
½ tsp ground black pepper

To make the Enchilada Sauce.

Sauté the Enchilada Sauce ingredients together in large sauce pan over medium heat.  Then add the 3 cups of water and season with salt and pepper to taste.  Then let cool for 5-10 minutes. And then pour into a blender to puree until smooth -- (I prefer it a little lumpy so I can see the lumps of tomatoes – but that's just me).

[Dorothy Hazel Tarr - 2011]

Monday, November 14, 2011

From the Heart -- Dear Ancestor

                                      [Photo Source: Google online images – see photo for credit]

(14 NOV 2011 – This poem that I found on the internet spoke to a tender place in my Heart.  I have been researching my Family History since June 2009, and it has been a Journey filled with Tears and Joy as I follow the lives of my forebears and learn about some of their challenges and successes.  I feel honored to be a part of my Family and those that have passed before me laying the Path upon which I tread.    Dorothy Hazel Tarr)

Your tombstone stands among the rest;
Neglected and alone.
The name and date are chiseled out
On polished, marbled stone.
It reaches out to all who care
It is too late to mourn.
You did not know that I exist
You died and I was born.
Yet each of us are cells of you
In flesh, in blood, in bone.
Our blood contracts and beats a pulse
Entirely not our own.
Dear Ancestor, the place you filled
One hundred years ago
Spreads out among the ones you left
Who would have loved you so.
I wonder if you lived and loved,
I wonder if you knew
That someday I would find this spot,
And come to visit you.

[- Author Unknown]

Wednesday, November 9, 2011


(9 NOV 2011 -  The tears in my eyes are NOT really from sadness, but rather from Nostalgia, as I look in the back view mirror again at all that has passed and will never come again. dht) 

As I walk in the twilight of my Life, it seems as though the past somehow reaches out to me – holding me captive in time – with Invisible Hands.

Memories flood my senses and mist clouds my vision – my surroundings are muted as heartfelt images of bygone days fill my eyes.

Remembering people, places, and events and wishing they had not changed, died, or passed so quickly – OH, Nostalgia's Bittersweet Sting.
[Dorothy Hazel Tarr – 2011]

[Photo Source: Photos of a Family and Lost Love]

Friday, October 21, 2011

MEMORIES – The Unbreakable Bonds

[Photos:   30 Nov 1963--Memories of my wedding, my spouse, my Heart. (GROOM-Dale Russell Jones Shoudy, GROOM Mom in Dark Blue and blond hair- June Grace Wolfe Jones Shoudy; BRIDE-Dorothy Hazel Tarr, BRIDE Mom in Light Blue and hat- Dorothy Helen Scott Tarr]

(The memories are fresh in my Heart, yet the images are as faded as these photos.  So many youthful hopes – unrealized and unfulfilled.  Love lost in the wake of passing years and tears.  However, for the Heart, there is no timeline.  dht-21 OCT 2011.)

As I behold all my treasured keepsakes and mementos,
my sense of déjà vu deepens. 
My Heart lives in the bosom of my past,
where memories of Family and Love reside.

If I close my eyes, I am transported once again
to a Time and Place all too familiar –
for I'm a frequent visitor
that is embraced in Welcome by my memories.

My visits are more frequent and
prolonged with each passing year. 
The simple pleasures of Hearth and Home –
strong lures.

 My memories – the unbreakable bonds of Homecoming.

Friday, September 23, 2011


[PHOTO: Mary Elizabeth "Betty" Bennett Scott (born 1897 Missouri - died 1980 Oregon) holding my daughter Rebecca (born 1964) on the Higinbotham Farm in Central Point, Oregon, in August 1966.]

Submitted by: Dorothy Hazel Tarr. 

(I found this wonderful tribute on the Internet and it touched my Heart where memories of my BELOVED Maternal Gram live with her LOVING and gentle ways.  The picture of Gram that I carry in my Heart is one with her in her large apron penny that she always wore over her day dress.  When I 'helped' Gram, she would put one of her very large apron pennies on me, and roll up the waist to shorten it to fit me and use safety pins to hold it on my shoulders.  It was a REAL HONOR to wear one of her aprons!  When we wore those apron pennies, the world was a magical place!  In our apron pennies, we challenged yard chickens for their eggs, battled weeds when gardening, tussled with the dust mop when doing morning chores, dodged thorns when collecting fresh flowers for the farmhouse, and avoided spills-n-stains while doing kitchen duty.)

Grandma's Apron

When I used to visit Grandma.
I was very much impressed,
by her all-purpose apron,
and the power it possessed.
For Grandma, it was everyday
to choose one when she dressed.
The strings were tied and freshly washed,
and maybe even pressed.
The simple apron that it was,
you would never think about;
the things she used it for,
that made it look worn out.

She used it for a basket,
when she gathered up the eggs,
and flapped it as a weapon,
when hens pecked her feet and legs.
She used it to carry kindling
when she stoked the kitchen fire.
And to hold a load of laundry,
or to wipe the clothesline wire.
She used it for a hot pad,
to remove a steaming pan,
and when her brow was heated,
she used it for a fan.

It dried our childish tears,
when we'd scrape a knee and cry,
and made a hiding place
when the little ones were shy.
Farm produce took in season,
in the summer, spring and fall,
found its way into the kitchen
from Grandma's carry all.
When Grandma went to heaven,
God said she now could rest.
I'm sure the apron she chose that day,
was her Sunday best.

[~Author unknown]

Monday, September 12, 2011


                                      [PHOTO SOURCE:  GOOGLE online images]

Submitted by:   Dorothy Hazel Tarr.

(I wrote this on 12 Sep 2011, a day just so full of thoughts about WHAT WAS, WHAT I HAVE NOW, and WHAT THERE COULD HAVE BEEN.  Now, who among you can say you have NEVER traveled down the PATH of — Could-a, Would-a, Should-a !)  [dht-2011

How innocent and hopeful my bosom –
Overflowing to Love's Waltz.
Rescued moments caught in Heart's Webb –
Blurred now by Time's Hand.
As the years drop away –
Just once more to savor Youth's Day.
Never more the flicker of Youth's pleasure –
Or taste of Youth's hopeful zeal.
Long past – Now –
Just Reminiscing a Distant Dream – AGAIN!



Submitted by: Dorothy Hazel Tarr 

(I wrote this on 12 Sep 2011 at my kitchen table, looking out at my backyard.  The day is overcast and gray, with a soft breeze, and a pleasant 72 degrees – such a perfect day for quiet reflections.)

OH, sweet dreams of youth --
Come lightly and ease Day's Tears --
As I slip into Nether's World --
Succumbing to well-traveled Dream's promises. 

Illusions of Love swirl about --
Seizing a Heart by deceit --
With promises pledged --
Of a faithful Heart. 

Fading echoes of endearment --
Mock Winter's shadows --
Smile's frequent visit to my lips --
Lost now -- Absent by misadventure. 

Only the sunrise and sunset --
Turn the pages of Life --
As one day meanders into next --
Whispers of Love's Young Dream – that never was.

[Photo Source: Google online images]

Tuesday, September 6, 2011


[PHOTO SOURCE: Google online images – fractal]


 Submitted by: Dorothy Hazel Tarr.

(I wrote this, 6 Sep 2011, thinking about what I did Yesterday and what I need to address Today.  All the while, I know there will be 'left-overs' that will not be done Today, and will have to be done sometime in the Future.  I speculated upon what keeps me from completing all the things on my 'DO TODAY LIST'?  Is it --  the over whelming tasks, energy levels, health issues, emotional baggage, AND/OR fear that I won't have anything to do when the 'list' is done?  Chuckles!  -- There are ALWAYS things to do on the
'DO TODAY LIST' !!!  )


By what name the Past --

    be Yesterday

By what name the Present --

    be Today (Now)

By what name the Future --

    be Tomorrow


Saturday, September 3, 2011

Whole Wheat Onion Fritters


OKAY, time to confess the 'magic' that came out of my home kitchen today, 3 Sep 2011, because it was just an unplanned, cooking surprise that turned out GREAT!!!

But, I'm getting ahead of myself! 

Last week I got some gorgeous LARGE yellow onions!  NOW, these onions always entice me to get out my recipes for ONION SOUP, VEGIE CHILI, and ONION RINGS!  Well, the ONIONS have been on the kitchen counter for a week and I have had to walk passed them several times each day! 

Finally, today I could not resist anymore!  I made homemade ONION FRITTERS!  THEY WERE DELICIOUS (and so pretty) – the BEST I have EVER MADE !!!

So, I took some PIXs and want to share one with you.  Also, I modified the BASIC PLAIN FRITTER BATTER recipe that I have been using for over 40 years – how BRAVE is that !  MOREOVER, the surprise is that the modified recipe is now my FAV!!!!!

(The modification to the recipe was my substituting whole-wheat flour and corn meal flour for the usual WHITE WHEAT FLOUR.  So, if you prefer WHITE FLOUR, just use the WHITE FLOUR in this recipe -- 1 cup plus two T white flour.  Enough said on that.)

That being said, below is my NEW MODIFIED BASIC PLAIN FRITTER BATTER recipe with a PIX. 

Recipe Ingredients: 

(Yields about a heaping plateful of ping ball sized ONION FRITTERS – see my PIX.  But actually, I ate some ONION FRITTERS, before taking the PIX, so the yield will be more than in this PIX!

SPECIAL NOTE:  This recipe is also GREAT for fritters made with: zucchini, mushroom, fish, shrimp, cauliflower, or any of your FAV fritter-able eat-ables.)

MEASURE and sift together the dry stuff:
2 T corn meal flour
1 / 2  tsp salt (or salt substitute)
1  tsp baking powder
1 / 4 tsp black pepper (optional)
        (I like pepper on most things)

MEASURE and beat together the wet stuff:
2 eggs
2 T canola oil
1 / 2 C milk  (I used reconstituted nonfat powdered milk—
  just cause I prefer it and it's easier on my budget)

Prepare the ONION:
Clean, pare, and cut up one medium gorgeous yellow or white ONION. 

(NOTE: If you slice the onion, you get onion rings.
If you cut or chop the onion into bits about the size of a nickel (that's right a USA coin), then you will get fritters looking something like those in my PIX!)

ANYWAY, combine the WET and DRY stuff and stir to mix well (about 1 to two minutes by hand).

 Then stir in the ONION-chopped-bits, until each bit is coated — and so NOW you have the ONION-BIT-BATTER ready for the cooking.

COOKING in Canola Oil
In a deep saucepan (I use my small saucepan that hold about SIX CUPS of water—is that a QUART or PINT) anyway, add about TWO cups of oil to the saucepan and bring up to a high heat (just before it starts to make 'smoke'). (HINT:  TEST the heat of the oil by dropping into the hot oil,  one TABLESPOON of ONION-BIT-BATTER , "carefully" using long handled spoons.  If this TEST droplet does NOT brown and sizzle right away, WAIT until the oil heats up a little more; because when you add lots of droplets, the oil temperature will, of course, drop.  So, get the oil temperature up to begin with.)

NOW, I only put about EIGHT droplets (about the size of ONE TABLESPOON) of the ONION-BIT-BATTER in the saucepan at a time and turn them over ONCE. ( HINT:  Use a LONG pair of kitchen tongs, for the oil is hot and there will be some platters!!!!)

REMOVE ONION-BIT-BATTER droplets from hot oil when golden brown on all sides. (HINT: This happens FAST, so keep constant 'watch'!)  PLACE these 'beauties' in one layer (so they stay crispy) on some paper toweling.

SERVE 'EM UP HOT!  (HINT: I freeze the extras / leftovers and they are GREAT to use on another day!! IF there are any leftovers!!!!)

NOW, I don't use anything special for a dip.  I have been very happy using my usual dip of just PLAIN KETCHUP with a few drops of TABASCO (any flavor, color) stirred into it (about 1 / 4 tsp to each 1 cup of ketchup).
COMMENTS and suggestions welcome!!

PLEASE leave a comment(s) with any suggestions for variations as time permits; or, just if you feel like it!!

[PHOTO SOURCE: My camera, my photo, my kitchen, my recipe--YUMMY!]