"GOLD RUSH AND BLUE JEANS" by Virginia Campbell

My favorite singer, Neil Diamond, wrote a wonderful song called "Forever in Blue Jeans". For many Americans, jeans are not just something to wear, they are a way of life. A true slice of Americana. The popularization of blue jeans can be credited to Levi Strauss, a Bavarian immigrant. In 1847, Levi first settled in New York, where a family member ran a wholesale business. After a few years, around 1850, Levi decided to head west to San Francisco and take advantage of the Gold Rush boom. The demand for supplies greatly outpaced the suppliers, and Levi found his niche in providing sturdy, comfortable work clothes for miners and others. While he maintained a successful store, he also visited the mining camps and sold his wares from loaded pack horses. The original work pants were made from heavy cotton duck fabric, which was strong, but rough against the skin. Eventually the softer denim fabric was used and the color blue became the standard. Later, metal rivets were added to the pockets to keep them from tearing. This process was patented by Levi Strauss in 1873.


chasing a golden dream

 The word “jeans” may have come from the Italian word “Genoese”. Sailors from Genoa, Italy wore garments made from a blue fabric which was a blend of cotton, wool, and linen. The word "denim" may have been derived from the French phase “Serge de Nimes". “Serge” is a type of wool and silk blend fabric originating from Nimes, France. For many years, Levi jeans were only sold in the West. Their widespread national popularity is due to the great movie westerns of the early days of film making. Stars like Gary Cooper and John Wayne helped to make blue jeans a part of Americana that shows no signs of ever ending.

In the post WWII period, jeans became more widely accepted as casual wear instead of just work clothes. By the 1950s, Levis were sold nationwide, and soon other brands like Lee and Wrangler entered the market. During the 1960s, the denim craze exploded on the popular culture scene with hip-huggers and bell-bottoms, and also new colors and lots of added embellishments. The late 70s and 80s reinvented denim in the form of designer jeans. Blue jeans became chic, and price tags soared for the high fashion version of the clothing item that was once the utilitarian everyday wear of the gold rush miners.

Good lookin' jeans!

One thing has never changed: no other item of clothing feels as right like a pair of broken-in, lived-in softly faded blue jeans. In this case, the color blue is the gold standard for comfort, not to mention how good it looks on a cowboy! True blue! As Neil Diamond sings: "Money talks, but it don't sing and dance, and it don't walk. Long as I can have you here with me, I'd much rather be forever in blue jeans."

It's such a pleasure to join you here at "Sweethearts of the West". I hope that you will enjoy these recipes and come back to visit again very soon!

Yum, chili cheese cornbread!

Chili Cheese Cornbread



1 1/2 cups self-rising yellow cornmeal

1 tbsp sugar

1 (8-ounce) container sour cream

1 (8 1/2- ounce) can cream-style corn

3 eggs

1 cup shredded Cheddar cheese

1 (4.5-ounce) can chopped green chilies, drained



Grease inside a 9-inch cast-iron skillet and heat it in a 425 degree oven for 3-5 minutes. In a large bowl, combine cornmeal and sugar. Stir in sour cream and corn. Mix well. Add eggs and stir until blended. Add cheese and chilies, stirring just until mixed. Pour the batter into a hot skillet. Bake at 425 degrees for 23 to 25 minutes or until brown. Let stand 5 minutes before serving.

Savory Southern-Style Green Beans & Potatoes

1/2 lb. bacon, uncooked, cut in bite-sized pieces
1 small onion, coarsely chopped
3 cups (approximately) of fresh or frozen cut green beans,
2 medium red potatoes, unpeeled, medium-diced
Chicken stock, to cover

1 tsp. sugar

salt and freshly ground pepper, to taste

If using fresh green beans, remove the ends and snap in half or cut; rinse and set aside. Add the bacon directly into a large saucepan and cook over low heat until it begins to brown. Add the onion and cook until softened, stirring occasionally. If using fresh or frozen beans, saute them in the cooked bacon and onion for a bit first, and then add the potatoes to the beans. Pour over enough chicken broth to cover. Add sugar, salt, and pepper. Bring to a boil, reduce heat, cover, and let them low for 20 minutes, or until potatoes and beans are tender.

Beef Brisket in Secret Sauce

1 (4 to 5 lbs) beef brisket

2 Tablespoons olive oil

1 teaspoon paprika

salt & pepper to taste

4 cloves garlic, diced

1 cup diced onion

1 cup diced celery

1 cup (8 ounces) tomato sauce

1 cup regular cola

1 Tablespoon brown sugar

1 (1.5 ounces) package dry onion soup mix

Preheat oven to 350 degrees F. Line a roasting pan with foil. Rub brisket on both sides with the olive oil. Sprinkle both sides with paprika, salt, and pepper. Place brisket fat-side up in the prepared roasting pan. Top with garlic, onion, and celery. Whisk together tomato sauce, cola, brown sugar, and onion soup mix. Pour carefully over the top of the vegetables on the brisket. Cover with foil and roast 2-1/2 to 3 hours, until very tender. Baste with pan juices every 30 minutes. Add a little water if needed to thin sauce. Let rest 10 minutes. Slice against the grain and serve with pan juices.

Cherry Cheesecake Brownies

1 cup (2 sticks) butter, softened
1 box German chocolate cake mix
1 large egg
1 cup chocolate chips

1 can cherry pie filling

8 ounces cream cheese, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract

In a medium bowl, combine butter, cake mix and egg just until smooth. Stir in chocolate chips just until mixed. Press into greased 9" x 13" baking pan. Top with cherry pie filling, spreading evenly. Combine cheesecake topping ingredients in separate bowl with a hand mixer, and beat until smooth. Using a large spoon, drop spoonfuls of cheesecake mixture evenly over cherry pie filling. Using the same spoon, swirl spoon through cheesecake mixture and pie filling until marbled, careful not to break crust. Bake at 350 degrees for about 30 minutes until cake pulls away from edges of pan. Allow to cool in pan. Cut into squares. Store in refrigerator.