Basement in the New House & Plum Cobbler

The photo above is Dagmar and Rasmus in the basment of the "new house" that they built here on the farm in 1959-1960; that Ken adn I now live in. This photo is Dagmar pointing to the area in Denmark that Rasmus came from when he immigrated came ot the United States in 1921. He came to visit and met Dagmar while he was here. Dagmar and Rasmus were married in 1926 and the first time Rasmus returned to Denmark after immigrating to the United States, was 1954. Dagamr and Rasmus went to Denmark on the luxury ship, the Stockholm. The trip took 10 days each way. The trip over was very good on the seas, but on the return they were in a terrible storm on the seas and from Dagmar recounting the trip; many were afraid. The rudder came out of the water several times, form the ship tossing about in the ocean. They were on the edge of a hurricane for most of a week and Dagmar recounted how one man saluted the Statue of Liberty when they went by in the New York Harbor, and said "Good to see you, old girl"!

I also had a request for a "recipe" I used in Colorado for a Plum Cobbler, I made with the fresh Colorado plums. I started with a recipe out of one of my Western Colorado cookbooks, and upon discovering that I didn't ahve some of the ingredients, it became quite modiified! I'm not a great one to measure accurately anyway, so this is a ROUGHT idea of what went into the Plum Cobbler.
PLUM COBBLER
In one bowl mix together:
1 1/2 cups of flour
1/2 cup sugar
1 tblsp baking powder
Cut in:
1/4 cup butter
Press 1/2 of the above mixure into an 8 X 12 pyrex baking dish.
In a large saucepan cook until thick:
A colander of plums (seeds removed and cut into 1/4ths or 1/8ths.
3-5 tblsp cornstarch
1 1/2 cups sugar.
Pour into baking dish.
Sprinkle the remaining crumb mixture on top.
Bake at 350F with foil on top for about 30 minutes.
Remove foil and bake until the top gets golden and the filling looks bubbly.
To speed this dish up, you can bake on a higher temp and turn the broiler on to brown the top and then microwave for a couple minutes till center is bubbly.
(It hard to tell about the baking time, since everything takes about half again as long at high altitudes).