Kevin when you describe Alaska and share your stories I can just visualize what you are talking about! It is neat to know that people really DO live there and they do have alot of adjustments to make in living in such a remote and "wild" location! Thanks for sharing those adventures with us, it is great reading!
You know, Kevin, until they experience it people cannot truly understand the vast distances involved in the north country, nor the difficulties of transportation.
I remember meeting a Canadian Ranger, once, in Yellowknife. They lived 200 river miles from the nearest town and God knows how far from the city. When he showed me a picture of their cabin all I could see was this humongous picture window.
"How'd you ever get that up there," I asked.
"Very carefully," he replied with a grin. "And if it ever breaks, the replacement will be plastic!"
I could just picture that window, framed and boxed and lashed to the middle of the boat like a reverse daggerboard as he negotiated those 200 plus miles while the wind treated the window as a sail.
I remember meeting a Canadian Ranger, once, in Yellowknife. They lived 200 river miles from the nearest town and God knows how far from the city. When he showed me a picture of their cabin all I could see was this humongous picture window.
"How'd you ever get that up there," I asked.
"Very carefully," he replied with a grin. "And if it ever breaks, the replacement will be plastic!"
I could just picture that window, framed and boxed and lashed to the middle of the boat like a reverse daggerboard as he negotiated those 200 plus miles while the wind treated the window as a sail.
Peach Spice Bread
1 cup butter, melted
4 eggs
1 can (16 oz) peaches, pureed
1/2 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cloves
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1/2 cup molasses
1 cup brown sugar
2-3/4 cups flour
1 cup chopped nuts
Melt butter.
Add eggs and peach puree. Beat thoroughly.
Add sweeteners, baking soda and powder, and spices. Beat
thoroughly until all lumps are removed.
Add flour. Beat thoroughly. Add nuts and mix.
Spoon into 2 greased bread pans.
Bake for 1 hour at 350° F. Test with toothpick to ensure
loaves are ready.
1 cup butter, melted
4 eggs
1 can (16 oz) peaches, pureed
1/2 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cloves
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1/2 cup molasses
1 cup brown sugar
2-3/4 cups flour
1 cup chopped nuts
Melt butter.
Add eggs and peach puree. Beat thoroughly.
Add sweeteners, baking soda and powder, and spices. Beat
thoroughly until all lumps are removed.
Add flour. Beat thoroughly. Add nuts and mix.
Spoon into 2 greased bread pans.
Bake for 1 hour at 350° F. Test with toothpick to ensure
loaves are ready.
CAG - would you ever try this?
4 (1 1/2-inch thick) pork chops
Safflower or corn oil, for brushing
Kosher salt
Freshly ground black pepper
Peach-Mustard BBQ Sauce, recipe follows
Prepare an outdoor grill with a high heat for both direct and indirect grilling. Position a drip pan under the grate on the cooler side of the grill.
Brush the pork chops on both sides with oil and season with salt and black pepper to taste. Set aside for 15 minutes.
Grill the chops over the heat until brown on both sides, about 4 minutes per side. Move them to the cool side of the grill and brush with some of the Peach-Mustard BBQ Sauce. Cook the chops, covered, turning and basting with sauce every 5 minutes, until an instant-read thermometer inserted crosswise into the chops registers 140 degrees F, about 15 minutes more. Let rest for 10 minutes.
To serve: Drizzle the chops with more sauce and serve.
Peach-Mustard BBQ Sauce
3 tablespoons unsalted butter
2 tablespoons minced onion
2 cloves garlic, minced
3 tablespoons cider vinegar
1/2 cup whole-grain mustard
1/4 cup Dijon mustard
3/4 cup peach jam or preserves
1 tablespoon bourbon
1/2 teaspoon kosher salt
Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until translucent, about 3 minutes. Add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 minutes. Whisk in both mustards and the jam or preserves. Simmer, whisking, until jam melts, about 1 minute. Remove the pan from the heat and stir in the bourbon and salt.
Cook's Note: The bourbon is stirred in at the end--uncooked--to give a genuine jolt to the sauce. This Southern blend goes great with pork but is also a good finisher for chicken, duck, or veal.
Yield: about 1 1/4 cups
4 (1 1/2-inch thick) pork chops
Safflower or corn oil, for brushing
Kosher salt
Freshly ground black pepper
Peach-Mustard BBQ Sauce, recipe follows
Prepare an outdoor grill with a high heat for both direct and indirect grilling. Position a drip pan under the grate on the cooler side of the grill.
Brush the pork chops on both sides with oil and season with salt and black pepper to taste. Set aside for 15 minutes.
Grill the chops over the heat until brown on both sides, about 4 minutes per side. Move them to the cool side of the grill and brush with some of the Peach-Mustard BBQ Sauce. Cook the chops, covered, turning and basting with sauce every 5 minutes, until an instant-read thermometer inserted crosswise into the chops registers 140 degrees F, about 15 minutes more. Let rest for 10 minutes.
To serve: Drizzle the chops with more sauce and serve.
Peach-Mustard BBQ Sauce
3 tablespoons unsalted butter
2 tablespoons minced onion
2 cloves garlic, minced
3 tablespoons cider vinegar
1/2 cup whole-grain mustard
1/4 cup Dijon mustard
3/4 cup peach jam or preserves
1 tablespoon bourbon
1/2 teaspoon kosher salt
Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until translucent, about 3 minutes. Add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 minutes. Whisk in both mustards and the jam or preserves. Simmer, whisking, until jam melts, about 1 minute. Remove the pan from the heat and stir in the bourbon and salt.
Cook's Note: The bourbon is stirred in at the end--uncooked--to give a genuine jolt to the sauce. This Southern blend goes great with pork but is also a good finisher for chicken, duck, or veal.
Yield: about 1 1/4 cups