The Pub: A Murd*r Mystery © by Peggy Cole Chapter 2

Joe begins to question why she left a steady job at the bank after her new manager pulls some sneaky moves with staff assignments.

Joe sat in the tiny office surrounded by a tangle of adding machine tapes and messy files. Someone banged on the door and she jumped. There stood George, the head chef, clicking a pair of tongs.

"Someone's got a boyfriend. Someone's got a boyfriend," he crooned like a girl. One of his hands was tucked behind his bulk which filled the door frame.

He liked ducking into Joe's air-conditioned office to get out of the steaming heat of the kitchen. Right after she'd been hired, she'd learned to steer clear of him. He had an ugly habit of pinching female staff members with his ever-present tongs. That first week, passing his station at the grill, he'd gotten behind her and picked her up bodily, then, pointed her toward the upper cabinets.

"Grab those napkins for me, would ya'?" Snickering, he peeked under her mini-skirt as he held her up. Joe's face flushed while the kitchen staff looked on, saying nothing.

This time he had a legitimate reason for the interruption. He tipped forward daintily like a ballerina, leaned in and set a flower arrangement on her desk. George had on a sneaky smirk when he reached across and snatched the card out of the bouquet. Joe pulled a ruler from under the mountain of paperwork and smacked his hand hard. He dropped the card and winced.

She opened the envelope and read the note. Immediately she picked up the phone and started dialing when her manager's face appeared behind the chef.

"You, OUT!" Jason pointed at the suddenly somber chef, then pointed to the kitchen. There was an awkward dance as George backed out and Joe's manager barged in. The chef shot Joe one more silly grin as the door slammed in his face.

"So, how about it?" Jason asked with a wink. She hung up the phone and turned her attention to her work. He slid smoothly onto the bench across the table. A cold silence filled the room. Unfazed, he stared at the top of her head and began whistling off key.

Jason had been hired to replace Bob, the manager who had hired Joe. Rumors of embezzlement and cooked books had put Joe under scrutiny during the investigation that followed. Thankfully, her friendship with the owner had saved her job.

"I'm sure you had nothing to do with the missing cash, Joe," the owner told her. His fondness for the bookkeeper was no secret. The investigation dragged on.

Dick liked being seen with pretty women who were willing to chauffeur him around in his Maserati. He told her they were checking out the competition when he invited her to join him for dinner at comparable restaurants along the coast. Joe ended up driving back most evenings when he drank too much.

The silent partner from Chicago wasn't nearly as friendly. In fact, he hadn't made up his mind about the bookkeeper and her part in the financial turmoil that followed Bob's abrupt departure.

Joe was busy ordering the week's liquor supply when he showed up unannounced shortly after Bob left. She looked up to see him standing, briefcase in hand, at the open door.

The last time she'd seen Ervin had been when she interviewed for the job. She was glad he left the day-to-day operational decisions to Dick. According to Ervin, all that was about to change. He could be heard around the restaurant blustering about his plans.

"I'm here to get to the bottom of this. This accounting mess will be resolved. Be assured, heads will roll." Employees tried to steer clear of the not-so-silent partner.

Jason spent nearly two weeks during the investigation, back in Jamaica, closing out his affairs before moving to the States and into the condominium that came with his new position. He returned in time to join the staff's as they celebrated the silent partner's departure for Chicago.

The new food and beverage tracking system Ervin had put in place caused confusion and much grumbling from the staff. On the bookkeeping end, Joe was flooded with indecipherable food tickets as staff resisted the new system.

Once Ervin left, Jason changed things back to the old food and beverage codes. That made him an immediate hero of everyone except Joe. She had to deal with the aftermath of returning to the old system. New hires had been trained one way. Now, they had to learn the old method of handling food orders. Registers failed to balance for weeks.

Despite Joe's misgivings about Jason, he could dish out the charm when he wanted to. It was useful for drawing people to him, happy for a round of drinks, the telling of bawdy jokes and a fond slap on the back. But, it didn't take long for him to alienate most of the female staff with his racy innuendos and off-color remarks that annoyed his bookkeeper.

A chopping noise and the aroma of prime rib cooking came in with him as he stepped inside.

"Joey!" He'd only started calling her that after he discovered the name annoyed her. He smirked at her expression when he made his grand entrance.

The phone rang and she picked it up, eager for any kind of diversion.

"Good morning, The Pub. How may I help you?" She turned away from his stare.

"Hey, baby!" It was a familiar sleepy voice. She shuffled through the piles on her desk and opened a random file.

"Yes, I have that file right here," she paused, flipping through some invoices. "Certainly. I can send you an itemized statement."

The door slammed as Jason stormed out.

"But Baby," the voice said. "Don't you recognize my voice? It's meeee!" The caller drew the word out in a whine.

"Of course I do. 'He' was in here."

"Oh. I get it. Meet me for lunch?"

"Noon in the lobby," she said and hung up.

Jason returned holding a page he'd ripped from the bulletin board. He tossed it on the desk where it landed in front of her. The staff schedule had deep lines through the page where he'd  crossed off a few names. Chip, the assistant manager was one of those names.

"What's this?" Joe asked.

"You've been promoted."

"But, what about Chip?"

"Oh, that's your first assignment. You get to tell him he's fired."

"What if I don't want the job?"

He grinned and pointed. "There's the door."

Mrs. Smith's Pie Crust Recipe

This favorite recipe for 2 pie crusts was taught in my Home Economics class way back when. 

Mrs. Smith, my high school home economics teacher, shared a recipe that's come in handy many times over the years. Little did she know that decades later, I'd be posting her tried-and-true recipe for egg pastry for other home cooks to try.

Whether you're an experienced baker or trying this for the first time, you can master this easy, tasty recipe with great results.

Check the price of fresh or frozen pies at the grocery store and it just makes sense to make them yourself. You'll have the satisfaction of saving money and impressing your family with a homemade treat.

Equipment You'll Need:

• Large mixing bowl
• Sifter (optional)
• Two knives and a fork
• Dry measuring cups
• A Liquid measuring cup
• Measuring spoons
• Rolling pin
• Deep dish pie pan eight or nine inches

Ingredients: (This makes 2 Pie Crusts)

• 3 cups of All-Purpose Flour
• 1 1/2 teaspoons of salt
• 1/2 cup Crisco solid vegetable shortening
• 1/2 cup butter, unsalted
• 1 egg, slightly beaten
• 1 teaspoon of vinegar
• 1/2 cup of ice water
• 1/2 cup All-Purpose Flour for dusting the pastry board

Instructions:

1. Gather your ingredients so you know you have everything you need.
2. Measure out 3 cups of flour then sift the measured quantity over the mixing bowl. Add the salt and blend the mix together with a whisk.
3. Add 1/2 cup of vegetable shortening to the flour mixture. Blend the shortening into the flour using two knives in a crosswise fashion.
4. Cut the butter into smaller pieces and repeat the cutting-in process until the flour mixture looks like cornmeal.
5. Beat the egg slightly and add 1 teaspoon of vinegar and 1/2 cup of ice-cold water.
6. Pour the egg liquid into the flour mix, blending lightly with a fork, stirring just until the dough holds together in a loose ball.
7. Divide the dough into two portions. Wrap one half in cellophane and refrigerate if making a one crust pie.
8. Roll out the other dough ball on a floured surface until it's about 1/4 inch thick and one inch larger than the edge of the pie dish
9. Transfer the dough to the pie dish using a spatula to fold the edges inward, then lift the dough to the pie dish and carefully unfold

Cutting in the shortening

Cutting the butter into smaller squares first makes it easier to blend into the flour mixture. Continue to use the knives to cut crosswise until the butter is blended and the mixture looks like corn meal. The butter could be put into the freezer until firm and shredded into the mix to make the blending easier.

Slightly beat one egg in a liquid measuring cup. Add one teaspoon of vinegar and the iced water.

Stir this mixture only until a soft ball forms and the flour holds together. Too much mixing can cause the dough to be tough. 

Divide the dough in half. While working on the first half, put the other half into cellophane and refrigerate.

Roll each portion out to 1/4 inch to an 1/8 inch thickness on a lightly floured surface.

The second half of the dough may be refrigerated for use in the next 2–3 days. Allow it to come nearly to room temperature before rolling it out after refrigerating.

Moving the pie crust into the pie dish

Fold the dough over onto itself and again. Use a spatula to lift the dough into the pan.

Unfold gently and fit the edges into the shape of the pan.

Follow this YouTube video of me cutting the edges, folding them under and shaping a fluted crust.

Finishing the pie crust

1. Roll out the dough to about an inch larger than the outside edge of the pie dish.
2. Use a spatula to fold the dough over on itself. Fold the dough over again before trying to move it.
3. Transfer the pie crust to the pie dish using the spatula and gently unfold it.
4. Trim the outside of the crust leaving about 1/2 inch of dough beyond the edge of the dish.
5. Fold under the excess dough to form a ridge around the outside edge.
6. To flute the pie crust, use two fingers of one hand and push between the two fingers with your other thumb or index finger. Press gently to form ridges along the entire outer edge (see video above).

Protect the edges from over-browning by using a two inch strip of aluminum foil around the edge. Pour the filling into the crust and bake according to directions for a one-crust pie.

How to make the aluminum foil strip for the crust.

1. Tear off one long strip of aluminum foil and cut it into three equal strips lengthwise.
2. Fold the short edges together to join two long pieces, then add a third piece. Seal the seams by folding the edges over a couple of times and crimp the edges to hold the seam.
3. Wrap the long strip of foil around the outer edge of the prepared pie crust.
4. Seal the final edge of the foil together around the pie pan after cutting off any excess length of the foil.
5. Bend the foil to form a protective rim in order to keep the pie crust edges from turning too brown.
6. Fill with your favorite fruit or mixture and bake according to directions for the type of pie.

This is Aunt Jessie's Chocolate Cream Pie (Recipe on this blog)

Baking a crust for a pudding or cream type pie:

To make a baked crust for pudding type pies, prick the sides and bottom of the crust with a fork, then bake at 400 degrees for 10 to 12 minutes until golden brown.

For pumpkin or custard pies that need to be baked, do not prick the crust. Add the ingredients and bake according to the recipe directions.

Making a pie crust from scratch takes a little bit of patience and some practice, but it really can be fun and rewarding.

Pumpkin Pie From Real Pumpkins

If you're wanting to use those October porch decorations, try out this recipe for fresh-cooked pumpkin. Here's how to cut them, cook them, and turn them into a pie.

Fall is here turning hot summer days into cool weather perfect for baking. How about baking those pumpkins wasting away on your porch as the temperatures drop?

For the tastiest pies, select a medium-sized sweet and adorable pumpkin. It's better not to use the really huge jack-o'-lanterns.

A four-pound pumpkin is a perfect size for making about 1 1/2 cups of cooked pulp.

• For baking: If you prefer to bake the pumpkin, cut the pumpkin in half and remove the seeds and pulp. Cut the halves into quarters. After it's baked, the cooked pulp can be spooned from the skin.
• For boiling: If you like the on-the-stove method, continue cutting the quarters into 1-inch cubes.

Baking Method

1. Use a turkey roasting pan or disposable aluminum pan to bake the quartered pumpkin.
2. Add a little water to the bottom of the pan.
3. Cover with a lid or foil.
4. Bake at 375°F for 1 to 1 1/2 hours until a fork can be easily inserted into the fruit.
5. Spoon out the cooked pumpkin separating it from the skin.

Boiling Method

1. Begin by washing the outside skin to remove dirt, debris, and contaminants.
2. Using a sharp knife, cut around the stem and remove it.
3. Now, cut the pumpkin in half from the stem to the base.
4. Use a spoon or other utensil to scrape out the seeds and pulp.
5. Separate the seeds and soak them in water to remove the pulp.
6. Use a strainer to drain the seeds and spread them out on paper towels to dry.
7. Save the stringy pulp for the compost bin.
8. Cut the halved pumpkin into quarters, and then into smaller sections.
9. Turn each slice on its side to cut it into smaller pieces.
10. Slice off the peeling and the remaining pulp from each piece.
11. Place the cubed fruit into a large stew pot with a lid.
12. Cover the cubes with water and bring to a boil over medium heat.
13. Cover the pot and cook the cubes on medium heat for 35 to 40 minutes until tender when pierced with a fork.

Cooked pumpkin can be refrigerated for up to 3 days or stored in the freezer up to 6 months.

Now that the pumpkin is cooked and cooled, you're ready to begin making pies.

1. Gather all the ingredients into one area to be sure you have everything you need.
2. You can always use a prepared refrigerated or frozen crust to make things simpler.
3. If you decide to make a crust from scratch, you'll need a clean, dry flour-dusted surface to roll it; a rolling pin, a flat elongated bottle (like a wine bottle), or a smooth-surfaced glass to use for flattening the dough.

Prep Time - 1 hour 45 minutes

Cook Time - 50 minutes

Ingredients for the Crust

1 1/4 cups          Flour, all-purpose

6 Tablespoons   Vegetable shortening (Crisco in the can or sticks)

1/4 teaspoon      Salt

4 Tablespoons   Cold water

Ingredients for the Filling

1 1/2 cups  Cooked Pumpkin

3/4 cup      Sugar

1/2 tsp       Salt

1 1/2 tsp    Cinnamon

1/2 tsp       Ginger

1/2 tsp       Nutmeg

1/4 tsp       Ground Cloves

2                Eggs

1 can         Evaporated Milk (12 oz)

1. Mix the filling dry ingredients in a small bowl.
2. Add dry mix to the cooled pumpkin and combine with a hand mixer, potato masher, or an emulsion blender.
3. Stir in the eggs and evaporated milk to the mixture.

Assembling the Pie

1. Cut three strips of aluminum foil 2 inches wide. Join the strips together at the short ends to form one long strip. Fold the strip in half lengthwise. Wrap the outer crust with the strip of foil to prevent over-browning of the crust.
2. Place the foil-wrapped pie crust onto a cookie sheet to catch any spills.
3. Pour the pumpkin mix into the prepared, unbaked crust.
4. Bake at 450°F for 10 minutes.
5. Reduce heat to 375°F and continue baking for about 40 to 50 minutes.

Wrap the unbaked crust with the joined strip of aluminum foil pieces, connecting the ends together.

Pour the pumpkin mixture into the pie crust.

Allow the pie to cool for 1 - 2 hours at room temperature before slicing.

YouTube video of me preparing a pie crust.

Old Time Remedy for Upset Stomach

Things were simpler when I was growing up. Whenever a member of our family had a stomach ache, we depended on a remedy out of our medicine cabinet.

Back then there were fewer choices for medical remedies. If we had an upset stomach or diarrhea, Mom would treat us with an over-the-counter product from the general store. 

There are countless products now, claiming to relieve minor indigestion with catchy jingles about heartburn, stomach ache, and diarrhea. But I still turn to the old family favorite when it's needed. Whether it's the carbonation or the actual formula, this product still works for me when I'm feeling queasy.

Our family medicine cabinet held only a few items like aspirin, Vick's VapoRub, Noxema, Mercurochrome and Merthiolate, a child's worst nightmare. For minor burns and insect bites, we had Unguentine or Bactine. But the most frequently used product for minor stomach aches was a brown elixir purchased from the local pharmacist. We would head to the corner store to fetch a refill if our supply ran low.

Mom would send my brother and I to the corner store on our bicycles where we'd park in the bike racks and head to the pharmacy at the back. 

We'd waiting patiently at the glass wall while the druggist clanked out a prescription label on an old manual typewriter. The pharmacy was raised above the rest of the store which allowed a glimpse of his white coat when he moved around. Racks of glass bottles and blank labels littered his work counter.

The store had a variety of household items from bread and canned goods to toys and fishing gear. There was also a rack of comic books like Super Man, Donald Duck, Tom and Jerry or Tweedy and Sylvester that sold for ten cents.

The store was the neighborhood hangout with its soda fountain where they served the best hamburgers around. That was where we ate before fast food places made their way to Key West.

We'd sit on the vinyl stools and sip our five-cent Cokes from a real glass while our fifty-cent hamburgers sizzled on a flat grill. Many summer days were spent sitting near orange and grape drink dispensers, basking in the aroma of hot dogs grilling on the rotisserie.

From our place on the stools, we listened for the pharmacist to call our names to fetch the white bag with the precious remedy; a concentrated solution of Coke syrup in a small bottle.

We’d pay the cashier while eyeballing the nickel candy bars and penny bubble gum, then, hop back on our bikes clutching the package like a bag of gold.

Postal services were available and we mailed parcels wrapped in brown paper cut from grocery store bags. Packages had to be tied securely with cotton string. Regular postage stamps were four cents, with air mail stamps costing seven cents. Letters could be dropped off at the mail slot next to the pharmacy.

We kept our antics in the store to a minimum, knowing better than to cause trouble. If our parents got a call from the druggist that would mean big trouble when we got home.

Once we got home with the remedy, Mom would send us to fetch a tablespoon from the silverware drawer. Armed with the bottle of coke syrup, she would climb the stairs to the bedroom of the ailing family member.

If Dad was the one with the stomach ache, we would sneak up the stairs behind her and wait quietly on the landing while she gave him a dose. If one of the children was ill, the rest of us would march boldly behind her into the bedroom of the afflicted. We'd surround the bed and watch as she opened the glass bottle and poured out a measure of the sticky syrup. The patient, sitting in bed, lips puckered, would swallow the brown liquid, leaving us to lick our lips vicariously at the sickeningly sweet taste.

Coca-Cola was originally intended as a patent medicine. Invented by John Pemberton in the late nineteenth century, it became a popular carbonated soft drink. Two of its original ingredients were kola nuts and coca leaves. The Coca-Cola Company, headquartered in Atlanta, Georgia, produces concentrate of the revised formula, which is sold to licensed bottlers and distributors in over 200 countries throughout the world.

The current formula still remains a trade secret.

Walker Bag and Organizer - Gift for the Mobility Impaired

Looking for a handmade gift for a friend or beloved senior? If you've used a walker you know how hard it is to carry things around.

This gift makes it easy to carry lightweight items like pens, nail clippers, cough drops, tissues, photos, eyeglasses, or the TV remote.

This project will take a few hours depending on your experience with sewing. Most of the stitches are straight lines and there aren't too many pattern pieces to cut out.

Start by asking your loved one their preferences for flowers, plaids, stripes, solids or animal prints. The fabric store is a good place to get ideas.

What You'll Need:

• Simplicity Pattern 2300 - Try to catch a sale at the fabric store. Mine was 99 cents.
• A good pair of sewing scissors for cutting through the thicknesses of this polyester-filled broadcloth.
• A flat surface and good lighting. Try to set up a dedicated area for sewing that doesn't require everything to be put away after use.
• Practically any sewing machine will do. No zig-zag stitching is required.
• A good fabric marking pencil helps for marking the spots to be matched up. Or, a number two pencil or eyebrow pencil will work.
• A measuring tape helps keep the pattern even on the fabric
• Straight pins are essential.
• Notions needed are thread, double-fold bias tape, and sew-on Velcro for the straps.

The pattern will tell you how much fabric you'll need. This pattern calls for double-sided, quilted fabric. Be sure to buy enough to match designs if you choose a fabric with stripes or a  pattern.

Remember thread, Velcro tape, and double-fold bias tape in a color that matches your fabric. If you find the fabric and pattern on sale you'll save a bundle.

Begin by ironing the pattern pieces flat using a warm setting on the iron to get out the creases and folds in the paper. It really makes things easier.

Determine the pattern pieces that you'll need and put the extras in the envelope. Cut apart pieces that are printed on the same sheet. That helps in laying the pattern on the fabric.

Turning the straps after stitching takes a little patience and a keen eye. There are optional devices to speed this task along like a heavy-duty needle or a strap turner.

For Mom's walker, an extra strap was needed on either side of the center support Instead of just one strap in the center.

After the straps are turned right side out, Velcro is added and the straps are attached to the main body of the bag. Pictured above are the top straps and the side strap that holds the organizer to the leg of the walker.

Notice how the pattern of the fabric is matched to the pattern on the bag bodice.

The most trouble I had was the lack of directions for the side straps. It took a little improvising to cover the raw edges on the strap for the leg of the walker.

Notice along the side seam where the strap extends outward from the main body. The instructions say to encase the raw edges with the bias tape. That was hard since the strap is in the way.

I cut an extra strip of double fold bias tape about two inches long to affix to the unfinished edge left after attaching the strap to the main body of the organizer.

Attaching a short piece of bias tape along the edge of the pocket insert will cover the unfinished edge.

This organizer gets a lot of interest from the residents at the nursing home and I've been asked if I would make one for them.

The cost to make the entire project is around forty dollars depending on the fabric chosen, the notions, and the cost of the pattern. It's a worthy project to bring happiness to the receiver and the giver.

Secrets of Making Boiled Eggs

Boiling an egg may seem like a simple task but in reality, it takes some basic knowledge for them to come out perfectly every time.

Making a perfectly cooked boiled egg is simple if you follow a few guidelines. The most important thing to remember is to not boil the eggs for too long. They turn tough and rubbery and get a green tinge around the yolk.

Mrs. Smith, my home economics teacher said "Hard-boiled eggs should really be called soft-cooked eggs, because there's no reason to boil them."

The water needs to boil, but once it reaches a boiling point, it's important to remove the pan from the heat. Set the pan aside, cover it with a lid, and set a timer for 10 minutes. That's about it.

Eggs are among the most versatile foods. They're in cakes, pies, salads, sauces, meatloaves, baked goods, pancakes, and sandwiches, as a main dish or a side. One favorite ways to serve them is hard-boiled.

How to:

1. Start by adding two to three inches of water to a saucepan.
2. Add the desired number of eggs to the tepid water allowing enough water to cover the eggs completely.
3. Bring the water to a boil using medium heat. Raising the temperature too quickly will cause the eggs to bounce and crack.
4. Once the water begins to boil, turn off the heat.
5. Cover the pan with a lid and set a timer for 10 minutes.
6. After 10 minutes, run cool water over the eggs and using a slotted spoon, place them in a bowl with cold water. Add ice to speed the cooling process.
7. To peel the eggs, tap the large end on a hard surface like the countertop or the sink.
8. Continue tapping the egg until the shell is cracked all around and on both ends.
9. Roll the cracked shell between your palms gently and remove the shell, starting with the large end.

To cool the eggs quickly, place the hot eggs into a small bowl and add some water and a few ice cubes. Immediately submerging the eggs in cold water helps separate the membrane from the shell to make peeling them easier.

Lightly tap the cooled egg on a firm surface like the inside edge of the kitchen sink. Once you've cracked the shell all the way around, roll the egg gently between your palms. Begin peeling the egg at the large end.

A warm, soft-cooked egg right out of the shell is delicious with a little salt and pepper. Or leave them in the ice water to get nice and cold, then serve them any way you like.

Easy Deviled Eggs

1. Start by cutting the boiled eggs in half.
2. Bend the eggs slightly away from the yolk and pop the cooked center out into a small bowl.
3. Blend the yolks by mashing them with a fork.
4. Add salt, pepper, mayonnaise, a dab of mustard, and a tablespoon of pickle relish.
5. Combine the ingredients well.
6. Refill the egg cups using two small spoons, one to scoop up a small amount of the mixture and the other one to scoot it off the spoon into the egg white.
7. Sprinkle with a dash of paprika, if desired.

Blend the ingredients together and refill the shells using two small spoons.

Sprinkle with a dash of paprika and you're ready to serve them on your beautiful vintage deviled egg plate!

Easy Egg Salad

Keep a few boiled eggs in the refrigerator to make into egg salad sandwiches. Just peel them, cut them into small pieces, sprinkle with salt and pepper. Add a small amount of mayonnaise and a bit of sweet pickle relish.

Sandwiches made with egg salad on toasted whole wheat or rye make a quick lunch meal. They used to be on the menu at the lunch counter in the dime stores. Paired with a vanilla or chocolate milkshake, it will fill you up.

A Generous Slice of Navy Life in the 1940s, 50s and 60s

On December 7, 1941, the United States suffered a devastating attack on U.S. Military forces in Pearl Harbor, Hawaii. The next day, President Franklin D. Roosevelt declared war on Japan. A wave of patriotism swelled enlistment in the armed forces as young people sought to do their patriotic duty.

The Greatest Generation

February 8, 1942, Byron Moore and two high school classmates, E.C. Powell and Bobby Futch took the bus from Valdosta, Georgia to a military recruiting station in Macon where they enlisted.

At 17 years,10 months old, Byron was underweight according to Navy regulations. At the recruiting station, he filled his pockets with rocks to add a couple of pounds.₂

Shortly after returning home, the trio received their official letters to report for duty. They boarded the Southern Railroad to Portsmouth VA and took the ferry to Norfolk the world's largest Naval Base operating out of the original Jamestown Exposition site.

During the first two weeks of training, the new recruits of Platoon Unit 842 were administered shots, given dental and physical exams had their clothes stenciled and began a rigorous calisthenics program to prepare them for battle.

After Boot Camp, the enlisted men received a three-day leave. Byron traveled to Washington, D.C. to visit his sister, Leila Moore Cartwright, who worked at the Anchor Room in The Annapolis Hotel, a favorite service man's hangout.

As an active duty Apprentice Seaman, he earned $21.00 per month.

He received new orders for Tampa, Florida to serve aboard the Auxiliary Mine Sweeper, the USS Augury when the ship was put into commission after sea trials, making him a plank owner.₁ His next assignment as Temporary Prison Chaser Guard included orders for New Orleans with 22 other Military Guards to escort prisoners to Portsmouth NH.

When his new orders assigned him to a ship that had already left port, he hitched a ride on board another ship, a WWI Destroyer heading toward Russia. They traveled to New Jersey to pick up ammunition, then, headed toward Key West and his duty station as “Sound Man.” He completed a five-week course with the last ten days of class practicing their new skills at sea.

As an SoM3c, Sonar Man 3rd class, he earned $78.00 per month. Reenlistment in 1945 for 4 years in the Regular Navy earned him a raise to $119.70 per month.

Family traditions -

Byron's older brother, Harold, enlisted in the Army during World War I. His other older brother, Ervin, also served in the Navy. After a tour of duty overseas, Ervin developed tuberculosis and was not expected to live. After losing a lung to the disease, his brother went on to become a lawyer and later, a judge in Marianna, Florida.

USS Augury AM-149 Minesweeper

Admirable Class Minesweeper, one of the largest and most successful classes of minesweepers ordered by the US Navy during World War II.

They were designed to locate and remove naval mines before the rest of the fleet arrived, thereby ensuring safe passage.

• Built: at the Tampa Shipbuilding Company Inc. December 1942
• Launched: February 23, 1943 and commissioned March 17 1943.
• Displacement: 650 tons
• Length: 184' 6"
• Beam: 33'
• Draft: 9' 9"
• Speed: 14.8 knots
• Complement: 104 (officers, non-commissioned officers and enlisted personnel)
• Armament: one 3"/50 dual purpose gun mount, two twin 40 mm gun mounts, one depth charge thrower (hedgehogs), two depth charge tracks
• Propulsion: two 1,710 shp ALCO 539 diesel engines, Farrel-Birmingham single reduction gear, two shafts.

The Augury’s shake-down cruise took them from Tampa to Norfolk VA, afterward, to the Panama Canal, then San Francisco, then to Hawaii. Nearing the Philippines, a new set of orders changed their destination to Kodiak Alaska for convoy duty. Their job was to escort Merchant ships back and forth from Alaska to Attu in the Aleutian Islands. Between escorts they sailed Picket Duty or steaming in a Picket Square traveling north, east, south, then west, patrolling in each direction for an hour.

He was also on the USS Augury for his 21st birthday, and served aboard until its decommissioning in July of 1945.

After two years on the USS Augury, he served on the USS Sierra (AD18), the USS Rich (DD820), NROTC Unit, Duke University (as an instructor), NTS Norfolk, Virginia, Sound School, Key West, Florida, Naval Pre-Flight Training, Natchitoches, Louisiana, Minecraft Training Center, Little Creek, Virginia before reenlisting in the Regular Navy.

Crew of the USS Augury AM 149

Moore is on the 2nd row from the bottom, 4th from the left of the photo.

Wartime Romance

Mid 1945, Moore received orders for Okinawa. Taking a troop transport from Seattle WA to Denver, the young Moore boarded a commercial flight to Dallas on a Braniff PBO Hudson with one pilot and one stewardess.

During his thirty-day leave in Texas, he met the woman who would later become my mother. They were married 9 days later in a private ceremony at the bride's family home in Fort Worth, July 15, 1945. Shortly after the marriage, he was deployed overseas.

Mr. Moore set out on a determined program of schooling and enrolled in every class he could get. After completing a five-week Sound Course, he was selected to take a ten-week Sound Maintenance Course detailing how to repair, tune and maintain sonar equipment.

Later he enrolled in Flight School in Dallas, Texas. While he was learning to fly Piper Cubs and N3N Navy Peril craft at this sixteen-week course, the war was raging overseas. When a surprise navigation test caught the student pilots off guard, he washed out of flight school along with 49 of 60 classmates. Soon afterward, he headed back to the danger zone.

USS Rich DDE-820 Gearing Class Destroyer 

https://www.hullnumber.com/DD-820

U.S. Navy Bureau of Ships photo 19-NN - DD-820 Rich - 137766, Public domain, via Wikimedia Commons

"The second Rich (DD-820) was laid down on 16 May 1944 by the Consolidated Steel Corp. Orange Tex. launched 5 October 1945 and commissioned on 3 July 1946 Comdr. R. C. Houston in command.

After shakedown in the Caribbean, Rich departed Norfolk in late October for a Mediterranean tour most of which December 1946 to March 1947 was spent on patrol in the Atlantic. Returning to the United States in March she was converted to a specialized antisubmarine ship at the New York Naval Shipyard; and in the fall she resumed operations with the 2d Fleet."

• Launched: October 5, 1945
• Commissioned: July 3, 1946
• Length: 391 feet
• Beam: 41 feet
• Draft: 18.7 feet
• Speed: 34 knots
• Moore, Byron O SO1 1946-1947 Plank Owner USS Rich

Officer Candidate School 1954

Byron Moore is at the far right side of the photo.

Commissioned Ensign USN August 1954

Next duty station.

USS John S. McCain (DL-3)

Reclassified in 1951 as a Destroyer Leader, it was the second Mitscher Class Destroyer in the U S Navy.

Photo: USN; Original uploader, ScottyBoy900Q at English Wikipedia.; 2005-10-09 Public Domain

https://commons.wikimedia.org/wiki/File:USS_John_S._McCain_(DL-3)_underway_in_the_early_1960s.jpg

• Class: Mitscher Class Destroyer
• Named for: John S. McCain
• Complement: 403 Officers and Enlisted
• Displacement: 3,675 tons
• Length: 493 feet
• Beam: 50 feet
• Flank Speed: 30 plus knots
• Final Disposition: Sold for scrap January 1980

"John S. McCain spent the first year of her commissioned service undergoing sea trials and shakedown training in the Atlantic and Caribbean. One of the new Mitscher class of large and fast destroyer leaders she carried the latest in armament and embodied new ideas in hull design and construction. The ship arrived Norfolk 19 May 1955 to begin service with the Operational Development Force in testing new equipment and tactics. She operated out of Norfolk until 5 November 1956 when she steamed from Hampton Roads bound for the Panama Canal and San Diego. After her arrival 4 December 1956 she spent 5 months on maneuvers in California waters."₃

USS Thrush MSC-204 

Redwing Class Motor Minesweeper

• Laid down: May 7, 1954 as AMS-204 by the Tampa Marine Co., Tampa, FL
• Launched: Jan 5, 1955
• Reclassified: as a Coastal Minesweeper MSC-204, Feb 7,1955
• Commissioned: USS Thrush (MSC 204), November 8, 1955
• Displacement: 320 tons
• Length: 144 feet
• Beam: 28 feet
• Draft: 9 feet
• Speed: 13 knots
• Complement: 39 Officers and Enlisted
• Armament: Two 20 mm Mounts

_{USS Allegheny ATA-179}

_{US Navy photo (http://www.navsource.org/archives/09/38/38179.htm) [Public domain], via Wikimedia}

Specifications (As Built)

Displacement 835 t.(lt) 1360 t (fl)

Length 143'

Beam 33' 10"

Draft 13' 2" (limiting)

Speed 12 kts.

Armament

    one single 3"/50 dual purpose gun mount

    two single 20mm AA gun mounts

Largest Boom Capacity 5 t.

Complement

    Officers 5

    Enlisted 40

Propulsion

    two GM 12-278A Diesel-electric engines

    single Fairbanks Morse Main Reduction Gear

    Ship's Service Generators

    two 60Kw 120V. D.C.

    single propeller, 1,200shp

https://www.hullnumber.com/ATA-179

USS Suribachi, AE 21 Ammunition Carrier 

Photo By USN (U.S. Defense imagery photo DN-ST-87-09067 [1]) [Public domain], via Wikimedia Commons

Suribachi Class Ammunition Carrier deployed in the Mediterranean where Lt. Cmdr. Moore served as Chief Executive Officer 1961 - 1963. The ship traveled from Bayonne NJ to Norfolk VA, to Key West to patrol the Atlantic during the Cuban Missile Crisis. 

• Launched: November 1955
• Commissioned: November 1956
• Displacement: 9,758 tons
• Length: 512 feet
• Beam: 72 feet
• Complement: 20 Officers, 324 Enlisted
• Cargo booms to load fully equipped trucks, carried a full war load to outfit an Aircraft Carrier or 3 - 4 Destroyers.
• Armament: 4 twin 3"/50 dual purpose gun mounts

Set in the center of the 6th Fleet in a 50-mile square, it was surrounded by 3 Carriers, 21 Destroyers, 3 Cruisers, 3 Oilers and a second Ammunition Ship, the Yosemite AD-19.

Lt. Commander Byron Moore's life was a collection of roles played out over eighty-one years: brother; student; instructor; fisherman; mariner; beloved father; husband; carpenter; and devoted Christian. He could at times be stern, rigid, disciplined and aloof, yet, there were times his tender side came through.

He lived the motto, "a place for everything and everything in its place." He drew a penciled outline around each tool on the pegboard at his workbench. We learned not to borrow tools without asking and to return them clean and to their designated place.

He was an avid reader and shared the value of books and the importance of good reading skills. He impressed on his children and others the value of discipline and hard work. He stressed the importance of honesty and loyalty and was an example of kindness and compassion to all living creatures.

Duty Stations and Ships

• 1942-Mar 1945, USS Augury AM-149, Plank Owner
• 1945 USS Sierra AD-18 as a Senior Sonarman
• 1946, USS Rich DD-820, Gearing Class Destroyer, Plank Owner
• 1949 NROTC at Duke University, Sonar Instructor
• 1949 Sound School, Key West FL
• 1949 March - Nav Pre Flight Training, Natchitoches, LA
• 1949 March - Minecraft Training Center, Little Creek, VA
• 1950 May - Jan 1951, Fleet Sonar School, Key West, FL, Chief Sonarman
• 1953 Mar 17,  Assigned Secondary NJC 3423 "Qualified Instructor"
• 1953 June 27 - Mar 1954, USS Wilkinson DL-5 1947, Ensign, Plank Owner
• 1954 Mar 17- Aug, to Naval Schools Command, Officer Candidate School, Newport, RI
• 1954 Aug - Graduated and Commissioned ENSIGN, USN 4-Jun-1954
• 1954, Aug to Aug 1956, USS John S. McCain DL-3
• 1956, Aug to Mar 1958, USS Thrush MSC-204
• 1958 Apr to Oct 1959, USS Allegheny ATA-179, as Commanding Officer
• 1959 Nov to Jun 1961, Fleet Sonar School Instructor
• 1961 Oct - July 1963 USS Suribachi AE-21 as Chief Executive Officer
• 1963 July to Aug 1964, Fleet Sonar School, Director of Training
• He served separate assignments at the Fleet Sonar School in Key West, FL as Instructor, Assistant Director of Enlisted Training, where he reviewed the training plans of officers who were instructors and later was promoted to Director of Enlisted Training. He worked there until his retirement in 1964.

Commander Moore served in the U.S. Navy during World War II, Korea and the beginning of the Vietnam era. He was awarded the Good Conduct Medal (3*), American Theater, European Theater, Pacific Theater (2*), Victory Medal, European Occupation, China Service and United Nations medals. He worked his way up the ranks from Apprentice Seaman to retire as a Lieutenant Commander. He was awarded a post-retirement commission to Commander.

_{Notes/Sources:}

The bulk of research came from the information packet from the National Personnel Records Center along with notes taken during Mr. Moore's lifetime. 

To begin your own research, see this article, How to Find Military Service Records for your relative who served in the Military.

1. Plank owner, also called a plank holder, is an individual who was a member of a crew of a US Navy ship or US Coast Guard Cutter when it was put into commission
2. NCBI, WWII Height-Weight Standards at 67 inches was 140 pounds with a minimum weight of 125.
3. www.Hullnumber.com
4. National WWI Museum
5. USS Rich DDE-820, Plank Owner
6. NavSource online