The Anclote Key Lighthouse sits on the southern tip of Anclote Key, off the coast of Tarpon Springs, Florida at the mouth of the Anclote River. Tarpon Springs is a historical little town that depends on tourism for it's economy. Tarpon Springs is well known for it's sponges which are found at the bottom of the Anclote River. Walking through the shops and getting a taste of Greek Culture is a must see.
In the midst of all this lies a little island called Anclote Key. The word Anclote is a spanish word meaning Anchor. The island is 180 acres and 4 miles long and not even a mile in width. Much of the 180 acres is marshy and damp which makes it hard to travel around unless you walk along the sand beaches.
Construction of this lighthouse began in June 1887. The lighthouse was completed and first lit on September 15, 1887. The first lens in the tower was a third order Fresnel Lens lighted by a kerosene lamp. The oil house was not built until 1894. The lighthouse structure can be defined as a square pyramid with a cylindrical stairway in the middle with a gallery on top where the light is. Cast iron was the principle building material as it only rusts on the surface and it slower rusting than normal iron or steel. The tower is painted a reddish brown color and the top of the lighthouse gallery is painted black. Tension rods or struts were used to hold the four main supports together.
In 2002 a restoration and stabilization was started once again the light will shine out over the surroundings. This lighthouse is not open to the public.
The St. Augustine Lighthouse was one of Florida's first lighthouses established by the new territorial government in 1824. Early lamps in the lighthouse burned lard oil. These were multiple lamps with silver reflectors that were replaced in 1855 with a fourth order Fresnel lens greatly improving the lighthouses range and eliminating some maintenance issues. In 1885 the lamps were converted from lard to Kerosene.
This lighthouse was damaged in 1986 due to rifle fire and 19 of the prisms were broken. The Coast Guard considered removing the lens and replacing it with a more modern, airport beacon. Championed by the Junior Service League the 9 foot lens was restored. Joe Cocking and Nick Johnston retired from the Coast Guard worked tirelessly to perform this. This was the first restoration of it's kind in the Nation. These two gentlemen continue to work with the staff and continue the care of these magnificent lenses.
Today the St. Augustine Light Station consists of a 165 foot 1874 tower, the 1876 Keepers House. Two summer kitchen were added in 1886. In 1941 U.S. Coast Guard barracks were added. This site is also a National Oceanic and Atmospheric Administration weather station.
In 1994 the lighthouse open to the public. Today it is the museum that keeps the light burning as a private aid to navigation in America's oldest port city.
If you are ever in St. Augustine visit the Lighthouse. This is worth seeing. Here are a few photo's from my last vacation for your enjoyment.
Here are a few photo's of the Fresnel Lenses that are maintained in the lighthouse today.
Pineapple Angel Lush
1 pkg. Jello Vanilla Flavor Instant Pudding Mix (4-serving size)
1 can (20 oz) Dole Crushed Pineapple in Juice (Undrained)
1 cup thawed Cool Whip whipped topping
1 pkg. (10 oz) Prepared Angel Food Cake
10 Small Strawberries
Mix dry pudding mix and pineapple with juice in medium bowl. Gently fold in Cool Whip.
Cut cake horizontally into (3) layers
Place bottom cake layer, cut side up, on serving plate. Spread 1 1/3 cups of the pudding mixture onto cake layer, cover with the middle cake layer, spread 1 cup of the pudding mixture onto middle cake layer, top with remaining cake layer. Spread with remaining pudding mixture. Place strawberries around cake leave green tops on berries for decoration. Refrigerate 1 hour or until ready to serve. Store in refrigerator. Yields: 10 Servings.
Aspargus-Artichoke Dip
Drain and chop (2) 14 oz cans of Asparagus
Drain and chop (2) 14 oz. cans of Artichoke Hearts
1 Cup Mayo
1 Cup Parmesean Cheese
1 Cup Parmesean Romano, Asiago Cheese grated.
Combine all ingredients in a small bowl until well blended. Pour into a small baking dish and top with Parmesean, Romano, Asiago Cheese. Place into oven and bake until cheese is golden brown.
Bake uncovered at 350 degrees for 25-30 minutes or until cheese is golden brown. Serve while hot.
Serve with Crusty Bread Bites, Crackers, or Tostito Chips.
The day started out just fine, then all heck breaks loose, first I find out that a home inspection had been moved up and I had 20 minutes to get a 1/2 hour from where I was. After that was done I had to rush to a listing appointment and thats still up in the air. Then I had to meet some buyers and show them around and thats still up in the air. I just can't wait till tomorrow.
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