May 9th, 2011


Contacting relatives

Friday night I took a few minutes while pies were baking to check a few additional sources for a branch of the family that I’d thought more or less completed. One of those sources is That’s what has become. They charge an arm and a leg to reveal personal information for people. I won’t pay them, but just their teaser information provides clues.

For the person in question (still living, so I shan’t reveal names), they had a few people with the same last name as him that were attached as associated people. Two of those people were ones I didn’t have in my database. So I plugged those names into other sources, and they had lived at the same address as my first guy many years ago. Meaning they are very likely his children. I had two other children through a birth database, but the two additional people have earlier birth dates. I’m guessing they are his kids, born before he moved to the state that had public birth records.

Anyhow, the wonders of the internet have given me a current address for one of the kids. It’s in Sammamish. There are related, living Weisses around here! He’s a third cousin; we share the same second great grandfather. So I’m going to contact him for sure. But how? I have an address and a phone number. Do I write? Or do I call? Or ask someone at his employer (I know many) if they’ll forward an email to him (since I don’t have an actual work email address for him)?

So far, my experience with contacting people is that if I know they are doing genealogy stuff they’ll respond. That’s all been by email, and I’ve got half a dozen relatives I’m in contact with that way. I’ve contacted one person out of the blue, and got no response whatsoever.

crossposted from King Rat.


French Leek Pie

The French Leek Pie I made for Pie Night was gone in 11 minutes. It was super easy to make. I used the French Leek Pie recipe at, with some minor adaptations.

  • 1 pie crust
  • 1 tablespoon butter
  • 3 leeks
  • 1 pinch salt (to taste)
  • 1 pinch pepper (to taste)
  • 1 cup cream
  • 1 1/4 cup shredded Gruyere cheese (more or less)
  1. preheat oven to 375°
  2. grate the Gruyere
  3. chop the leeks
  4. melt butter in a large saucepan over medium-low heat
  5. add leeks
  6. cook, stirring occasionally, for about 10 minutes, or until soft
  7. reduce heat to low
  8. add salt and pepper
  9. stir in cream and shredded Gruyere cheese
  10. heat on low until mixture is warmed through
  11. pour mixture into the pie shell
  12. bake for 30 minutes, or until the custard is set and golden on top

crossposted from King Rat.