Remembering Our Heros

Freedom Is Not Free

by Kelly Strong

I watched the flag pass by one day.
It fluttered in the breeze.
A young Marine saluted it,
and then he stood at ease.
I looked at him in uniform
So young, so tall, so proud,
He'd stand out in any crowd.
I thought how many men like him
Had fallen through the years.
How many died on foreign soil?
How many mothers' tears?
How many pilots' planes shot down?
How many died at sea?
How many foxholes were soldiers' graves?
No, freedom isn't free.

I heard the sound of TAPS one night,
When everything was still
I listened to the bugler play
And felt a sudden chill.
I wondered just how many times
That TAPS had meant "Amen,"
When a flag had draped a coffin
Of a brother or a friend.
I thought of all the children,
Of the mothers and the wives,
Of fathers, sons and husbands
With interrupted lives.
I thought about a graveyard
At the bottom of the sea
Of unmarked graves in Arlington.
No, freedom isn't free.

On this Memorial Day, take time to remember all those who fought and are currently fighting for our freedom.  To all those who have served and are currently serving, thank you!  God bless!

Even nature seems to be getting into the spirit of today.  The flowers are blooming and plants are exhibiting their red, white, and blues.

Of course, with all the patriotic colors, there also seems to be a large amount of yellow.  Some of the dandelions are supersized!  Pretty bad when the flowers are taller than Tacha!  She know how to take care of that though . . .

Nom nom nom, haha!  

This year we cleared more trees from our yard and I was able to get a flower garden.  Jason helped me move some rocks and create the stump walkway.  It doesn't look like much now but I am hoping it will come to life when everything starts to grow.

I am looking forward to the "after" pictures!  From brown to botanical (lets hope!).  Come visit and you can see it for yourselves :) 

Alaska Fun Fact: The Alaska dandelion, Taraxacum alaskanum, is found in the Yukon, throughout Alaska, and far east Russia.  That's one tough weed!

There's Something Fishy Going On Here

My yard is an ocean of green grass.  The sun is blindingly bright as is shines on my face.  I can only wear a light coat or I become overheated when outdoors.  It is January in Alaska. 

One of these things is not like the others,
One of these things just doesn't belong,
Can you tell which thing is not like the others
By the time I finish my song?

Did you guess which thing was not like the others?
Did you guess which thing just doesn't belong?
If you guessed this one is not like the others,
Then you're absolutely...right!

 

There's something fishy going on here . . . but I'll take it!  I took the dogs out for a little jaunt this afternoon and we enjoyed the lack of snow and abundance of sunshine.  It could not have been a more perfect January day.

Tacha never complains about not having to wear a sweater!

I never get sick of this view!

Seems like the moose have been sharing this trail and nibbling/rubbing on what appears to be their favorite willow! 

New rubbing

Old rubbing

All this strolling around leaves me with a healthy appetite.  I'll pass on the willow bark and opt for some delicious halibut.  You can't go wrong with halibut.  It is easy to make and works with a variety of flavors.  Though I love a grilled fillet and would never pass up anything deep-fried, I have recently fallen in love with halibut en papillote.  Very simply, halibut in parchment.  

Cooking en papillote steams the fish, infusing it with the flavor of the other ingredients in the packet.  It leaves the fish moist and tender and clean-up is super easy.  

Halibut en Papillote

 

Ingredients:

Halibut or other white fish fillet (skin removed)

EVOO

Salt and Pepper to taste

Parchment paper

Your choice of flavorings (herbs, citrus, veggies, butter, pesto, etc.)

Directions:

Preheat oven to 350 degrees.

Cut out a large sheet of parchment paper.  Arrange ingredients (fish on top if using veggies or fruit) in center of parchment piece.  

I chose orange and sriracha sauce for flavoring.  I squeezed some of the orange juice over halibut fillet.

Fold parchment paper tightly to create sealed packet.  Place packets on pan or baking sheet.  

Don't worry about folding the packet perfectly.  Just apply firm pressure and if the parchment paper doesn't unroll, it is probably sealed well. 

 Bake for 30 minutes or until fish is done.  Allow to sit in closed packet for 5 minutes then enjoy!

Easy, healthy, and delicious!  You can also make each packet a different flavor to switch things up.  This method works well for other types of seafood and cooking veggies.  Happy eating!

Alaska Fun Facts: The largest halibut ever documented was pulled from the Bering Sea September 5, 2003.  It was 8'2" and weighed 533#. 

Juicy Goose-e

Since marrying my mountain man, I have had to learn how to cook wild game.  I have gotten pretty good at it if I do say so myself.  Substituting pheasant or grouse for chicken and moose, caribou, or bear for beef seems normal in my house.  However, there is one wild protein that continues to evade me . . . goose. 

Goose is my nemesis in the kitchen.  The goose is not to blame in this.  I have had some delicious, juicy, tender goose at others homes.  In my home, it turns out dry, chewy, and barely edible.  Not one to give up after failure, I have baked, grilled, stir-fried, and slow-cooked all to no avail.  I finally decided the only sensible thing to do with all the goose in my freezer was to ignore it like the plague. 

Each year Jason returns to North Dakota and goes goose hunting, further adding to my wasteland of goose in the freezer.  While most of the goose is made into jerky (the only dry, chewy goose that is actually good!), some of it remains behind for other uses, such as an eternal existence of taking up space in the freezer.  So when Jason returned home from his annual trip and said that he had the most delicious goose recipe, I was a bit skeptical. 

Begin music: http://www.youtube.com/watch?v=QEjgPh4SEmU

I cut, chopped, and braised, sent up a little prayer, and voila!  This goose is AMAZING!!  Here is the secret recipe!

 

Wine-braised Duck or Goose

from Ducks Unlimited Magazine

INGREDIENTS:

Ducks or geese, quartered or filleted (I used 4 geese breasts), cut into small chunks

Salt and pepper

Butter

Olive Oil

Carrots, celery, and onion, chopped

2 bay leaves

2-3 sprigs of rosemary or thyme

4-5 cloves of garlic

Red wine, something you like drinking (enough to cover meat, 750-1250mls)

Flour

 

DIRECTIONS:

Season the ducks or geese liberally with salt and pepper.  Heat a few tablespoons each of butter and olive oil in a heavy pan over medium-high heat.  Place the meat in the pan and brown evenly.

 

Add a splash or two of wine and scrape up any browned bits from the bottom of the pan.  Add the veggies, bay leaves, rosemary/thyme, and garlic.  Stir to incorporate evenly and then add enough wine to pan to cover the meat and veggies.  

Cover the pan with a tight-fitting lid.  Let the pan simmer on low heat on the stovetop or place in a preheated 325-degree oven (if the pan is oven safe).  

Meanwhile, melt 2 tablespoons of butter in a medium skillet over medium heat.  Whisk in 2 tablespoons flour and continue to whisk until the mixture (roux) is light brown.  Set aside.

After 2 hours, check the meat for tenderness.  Make sure there is at least 1/2 inch of liquid in the pan.  Add more wine as needed.  One all the meat is tender, remove the meat and veggies with a slotted spoon.  Return the pan with the liquid to the stove and heat over medium heat.  Whisk in reserved butter/flour mixture and cook while whisking for 2-3 minutes until sauce has thickened slightly.  Return meat and veggies to pan, stirring to coat with sauce.  Serve over cooked pasta or rice.

I definitely will be making this again and again and again!  I used Madiera wine and would definitely recommend it for this recipe.  It adds a more complex flavor to the sauce.  Bring on the geese!

Saw these little ladies watching us on a hike the other day.  They were just as interested in watching us as we were them.  To see more outdoors and hunting pictures, check out the mountain man's new blog: http://drowsygrouse.blogspot.com/

Alaska Fun Facts: Four goose species are commonly found in Alaska.  Canada geese, emperor geese, greater white-fronted geese, and Brant.

Outside the Polar Vortex

As the lower 48 experiences some extremely cold temps, it is a balmy 25 degrees here in Eagle River today.  Lovely weather like this calls for some winter outings.  The landscape is serene and beautiful with its white covering.  Everything appears to be in a gray-scale with the occasional blue tones. 

Denali

watching the moose below

The best part of the day (other than the view!), after all the hard work of hiking up-hill in the snow, is the ride down.  What took an hour to climb takes about 10 seconds to descend.  The 10 seconds are completely worth it and may be the secret to living longer and feeling younger! 

Alaska Fun Facts: Mount McKinley, also known as Denali, is the highest mountain peak in North America, with a summit elevation of 20,237 feet (6,168 m) above sea level.  It means "The High One" in Koyukon Athabaskan. 

Snowflakes

Henry Wadsworth Longfellow's Snowflakes

Out of the bosom of the Air.
Out of the cloud-folds of her garments shaken,
Over the woodlands brown and bare,
Over the harvest-fields forsaken,
Silent and soft and slow
Descends the snow.
Even as our cloudy fancies take
Suddenly shape in some divine expression,
Even as the troubled heart doth make
In the white countenance confession,
The troubled sky reveals
The grief it feels
This is the poem of the air,
Slowly in silent syllables recorded;
This is the secret of despair,
Long in its cloudy bosom hoarded,
Now whispered and revealed
To wood and field.

Is that a Schnauzer in a sweater?

The air smells so fresh!

 And because I am an evil pet owner, one more photo!

Onward to the sleigh! (he even has a snow beard!)

 Alaska Fun Facts: Today in Anchorage, Alaska, the sunrise was at 10:10AM and sunset at 3:40PM.  On the shortest day of the year, December 21, Anchorage will see only 5 hours and 29 minutes of the sun.

-11 in Hawaii

It's cold.

Really cold.

Have I survived colder conditions, yes.  For some reason, cold always seems colder at the beginning of winter.  Give me 20 degrees in January and I will probably be rejoicing over the heat.  However, 20 degrees now feels downright bone-chillingly frigid.  Anything below zero translates into a feeling that most accurately can be described as what negative Kelvin must feel like.

Now most people hole up in their homes and eat warm soups, hot dishes (aka casseroles), and drink hot drinks.  I am going to Hawaii.

Not really.  I am going to do my best to pretend though.  Hawaiian BBQ Salmon Burgers with Coconut Caramelized Pineapple and Corn, Mango and Edamame Salad.  Aloha!

Hawaiian BBQ Salmon Burgers with Coconut Caramelized Pineapple

Ingredients:

• 1/2 cup of your favorite BBQ sauce
• 2 tablespoons pineapple juice
• 2 tablespoons lime juice
• 2 tablespoons fresh cilantro, chopped
• pinch of cayenne
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 pound fresh, raw salmon (skin removed)
• 1/3 cup Panko breadcrumbs
• 2 tablespoons freshly grated parmesan cheese
• 1 tablespoon coconut oil
• 4 slices swiss cheese
• pickeled jalopenos (optional)
• 4 king hawaiian hamburger buns or whole wheat buns, toasted
• 1 avocado, sliced or mashed (optional)
• lettuce

Coconut Caramelized Pineapple

• 2 tablespoon coconut oil
• 4 large pineapple rings (preferably from a fresh pineapple)
• 2 tablespoon toasted coconut (optional)

Instructions:

1. In a small bowl combine the BBQ sauce, pineapple juice, lime juice, cilantro, salt and pepper and mix well to combine. Set aside for later.
2. Add salmon to the bowl of a food processor and pulse until it’s somewhat ground. You can also chop the salmon very finely with a sharp knife.
   
3. Remove and add salmon to a bowl with the panko bread crumbs, parmesan and 2 tablespoons of the hawaiian BBQ sauce from step 1 (save the rest for serving) and mix with a spoon until just combined. Form into 4 equally sized burgers. Heat a skillet (or grill) over medium-high heat with a tablespoon of coconut oil. Cook burgers on each side until golden, about 3-4 minutes per side. During the last minute of cooking add the swiss cheese and the jalapeños, if using.
   
4. In a separate skillet heat the remaining 2 tablespoons of coconut oil and place the pineapple slices in the pan. Cook for about 3-4 mins, flip and cook another 3-4 minutes.
   
5. To assemble place a piece of lettuce on the bottom of a bun, then the burger, mashed or sliced avocado and a ring of pineapple. Drizzle each burger with the remaining Hawaiian BBQ sauce. 









I didn't put the coconut on my pineapple but this would be a nice addition (Jason affectionately calls coconut "saw dust" so I graciously left it out).  If you like it spicy, definitely add the jalapenos.   I also used pre-made guacamole since there were no ripe avocados at the store.  You can find the original recipe at: http://www.halfbakedharvest.com/hawaiian-bbq-salmon-burgers-with-coconut-caramelized-pineapple/




Corn, Mango, and Edamame Salad

Ingredients

• 2 cups frozen shelled edamame
• 1 1/2 cups fresh corn kernels (from 2 large ears)
• 1 1/2 cups mango cubes
• 1 cup chopped tomato (about 1 large)
• 1/2 cup chopped red onion
• 2 tbsp chopped cilantro
• 1 tbsp extra virgin olive oil
• 1 tbsp freshly squeezed lime juice
• 3/4 teaspoon salt
• 1/4 tsp freshly ground black pepper

  Mix it all together and eat!  Super easy and delicious!







I did not have any fresh mango for this so I used frozen and it was still good.  You could also use frozen corn.  I used sweet cherry tomatoes and left them whole but you can use any tomato you have available.  Original recipe can be found at: http://ble.at/recipes/1090/corn--mango--and-edamame-salad




Now all I have to do is take a bite, close my eyes, and use a little imagination.  That's about as good as it is going to get for now.  -11 in Hawaii.




Alaska Fun Facts: The hottest temperature ever recorded in Alaska is exactly 100 degrees which occurred on June 27, 1915 in Fort Yukon. This is the lowest hottest temperature of the 50 states and is also one half of the great weather trivia question Which Two States Have Never Been Above 100 Degrees?  The coldest temperature ever recorded in Alaska is -80 degrees which occurred on January 23, 1971 in Prospect Creek Camp. That is the lowest temperature ever recorded in the United States and second lowest temperature ever in North America. Surprisingly the site that receives the highest average annual snow each year in the United States is not in Alaska though the Frontier State does have the 2nd highest snowfall site.

Indolence at its Best!

"I like the word 'indolence.'  It makes my laziness seem classy."  - Bernard Williams

It would seem that every year around this time I experience "seasonal transition disorder."  If this ever becomes a real thing, remember where you heard it first!  Symptoms may include but are not limited to the following: wanting to do nothing more than to settle in on the couch with a good book or movie all day every day, napping 2-3 times a day, and/or an aversion to engaging in any activity that requires concentration or effort (see the date of my last blog!).  Treatment of this disorder varies from subject to subject.  This year, I found my cure with our first snow.  Now, I am not necessarily someone who loves the snow but this year I found it so refreshing! 

Sniper enjoying the new snow.

Now that it has snowed, we are getting some activity at our bird feeder.   A couple of nuthatches were our first customers.  We have added a suet bird feeder this year and they are loving it!  They are also fearless little birds and let us get really close.  Jason tried feeding one out of his hand but, alas, he is no Cinderella.

Nuthatch

During this period of indolence, Jason and I were able to complete a project that I had been thinking about doing for a while, a wood pallet headboard for our bed.  Being an avid pinterester, I had seen this on many posts and thought that would be great for our room and definitely within our abilities.  It was also an affordable option.  We spent less than $30 on supplies but we had some spare lumber and staining supplies on hand.  We figure we would have spent less than $50 total if we would have had to buy everything.  Jason hooked me up with some pallets and physical labor and I provided the supervision.  It turned out great and now we are planning some matching nightstands!

Please ignore my lack of a bedskirt!

Now that I am in motion, I should stay in motion.  More projects, more cooking, more blogs!  

Alaska Fun Fact: The record snowfall in Alaska was set at Thompson Pass, north of Valdez the winter of 1952-1953. That year 974.5 inches of snow fell there.

Bernard Williams
Read more at http://www.brainyquote.com/quotes/keywords/laziness.html#6zpLi6QURbyLJLFD.99