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About Jack & Barbra Donachy

Writers, photographers, food lovers, anglers, travelers and students of poetry

Powering Up With Freezer Fudge: Rocky Road and Monster Cookie Recipes

I suppose you should wait a few minutes for these bites to thaw a bit before diving in…but who are we kidding? They are satisfying straight out of the freezer!

I was late to the banana ice cream party. It was only a few summers ago that I discovered that blending frozen bananas has the taste and texture of delicious creamy banana ice cream. I added all sorts of flavors to this fantastic base to help us keep cool during warm air conditioner-less summers in Mongolia. As a newcomer to this confection, and back on a serious workout regimen, it only just occurred to me to take this dessert and transform it to a pre or post workout snack. The new base has a combination of frozen bananas, peanut butter and maple syrup. After that, add what you like. The idea is to keep it simple, flavorful, and leaning toward healthy choices. Ahem, a few itty-bitty mini marshmallows or M&Ms won’t kill you!

I used my silicone mini muffin pan to initially freeze the treats. The cookies pop out easily and you’re ready for another batch. Simply store your freezer fudge in a freezer-safe container lined with parchment paper, and your workout snacks will be ready when you are.

Rocky Road Freezer Fudge

Ingredients

  • 1/2 cup peanut butter
  • 1 overripe banana
  • 2 tbsp real maple syrup
  • 1/4 cup Dutch Processed cocoa powder
  • pinch salt

Directions

  1. Use a stick blender or a food processor to combine and smooth all ingredients.
  2. Scoop out tablespoon-sized portions and place in a silicone ice tray or mini muffin pan.
  3. Place tray or pan in freezer until confections are solid.
  4. Pop out the confections and place them in a freezer-safe container lined with parchment paper.
  5. Power up with a couple of these before a workout, or reward yourself after for a job well-done!

We are huge fans of monster cookies, especially monster-sized monster cookies. This freezer fudge flavor is a nod to those not-so-healthy-but-oh-so-good treats. The peanut butter base is perfect with a stir-in of the same candies that give monster cookies their famous flavor and look.

Freezer Fudge a la Monster Cookie

Ingredients

  • 1/2 cup peanut butter
  • 1 overripe banana
  • 2 tbsp real maple syrup
  • 2 tbsp M&Ms candies
  • 2 tbsp white chocolate chips
  • 2 tbsp semi-sweet chocolate chips
  • pinch salt

Directions

  1. Use a stick blender or a food processor the combine and smooth peanut butter, banana and maple syrup.
  2. Fold in M&Ms and chocolate chips.
  3. Scoop out tablespoon-sized portions and place in a silicone ice tray or mini muffin pan.
  4. Place tray or pan in freezer until confections are solid.
  5. Pop out confections and place them in a freezer-safe container lined with parchment paper.
  6. Power up with a couple of these before a workout, or reward yourself after for a job well-done!

Singing His Heart Out: A Pleasant Morning at White Spruce Grove

Resplendent! This male Pine Grosbeak came down from a tree crown to forage beneath one of the feeders at White Spruce Grove.

When we stepped out the door yesterday morning, the first thing we noticed was a new song in the air. A spring song. Returning Fox Sparrows have been the first to begin this each year we’ve been in Chignik Lake, but the warbling melody didn’t sound like a Fox Sparrow’s riff. We could see the bird, a plump silhouette atop a spruce tree near the church and since we were on the way to the White Spruce Grove to top off bird feeders anyway, the obvious choice of walking path was the one that would bring us nearer to the singer.

The female grosbeak briefly joined her mate.

Pine Grosbeak, brilliant red and singing for all he was worth. Quite a change from the brief but distinctive Peek Peek! we hear from this species throughout fall and winter. It wasn’t a new bird, but it was new behavior. We continued on the half-mile to the spruce grove with anticipation.

Our Pine Siskins were their usual raucous selves, singing, squabbling, gorging on seeds, darting from tree to tree.

Along the way scattered flocks of Pine Siskins buzzed and called from the sky and from a neighbors’ house where they sometimes take refuge in a few spruce trees while visiting the feeder there. Magpies, common here at The Lake, made their presence known, as did a woodpecker, almost certainly a Downy though we couldn’t find it. Further along a pair of Black-capped Chickadees gave a couple of their various calls from willows, the branches of the scrubby trees suddenly having turned bright yellow-green and beginning to bud.

My guess is that when the time comes, the siskins will head up the peninsula to the denser spruce forests around Lake Iliamna and similar places to nest, but they’ve been welcome winter visitors the past two years.

At the White Spruce Grove the usual Siskins, which showed up last fall and have spent the winter, were busy at the feeders as well as prying the last seeds from cones. But there were a few larger, rounder shapes foraging on the ground as well. We didn’t get our binoculars up in time to have a look, but as we were filling the feeders we heard the unmistakable plaintive song of Golden-crowned Sparrows.

There’s just a touch more gold in this Golden-crowned Sparrow’s crown than there may have been a month ago. He’s still a ways off from full breeding plumage though.

Sure enough, once we scattered a little seed along the brushy edge where they like to feed, they began to show up, and they brought a Dark-eyed Junco with them. Seldom observed out on the Alaska Peninsula – and absent altogether or marked with a question on most of the region’s birding lists – Juncos have shown up in small numbers each of the three winters we’ve spent here. In fact, we think we have the only documentation on the peninsula of Oregon race juncos.

While there have been fewer Juncos at the Lake than there were last year, every so often we see one or two or three.

The Golden-crowned Sparrows appear to have just begun growing in their breeding plumage. Some of the male Siskins though are already there, showing off brilliant canary yellow in their primaries. At one point a Belted Kingfisher rattled by, most likely a male getting things ready for the females that will soon return. Ravens called in throaty croaks from a far hill. No ducks on the water and no eagles on their usual perches, which is a little unusual. Perhaps the ducks are already up at Black Lake where most of the nesting occurs. Gulls will begin returning any day.

Sleepy but looking well fed, she lost both of her fully-fledged chicks last year, one to an electrical box on a utility pole and the other to some other cause. We’re hoping she nests again this year with much better luck.

We aren’t always lucky enough to see one and we rarely see both of them, but this was a red letter day as both of our Great Horned Owls – the female and the slightly smaller, more lightly colored male – were perched where we were able to find them. As is usually the case, they were buried in shadows behind thick evergreen boughs, aware of our presence but seemingly unconcerned. The ground beneath their favorite roosts is littered with bits of hair, feather, bone and beaks and oblong balls the size of two thumbs placed together packed tight with the remains of the various voles, Magpies, ermine, lemmings or whatever else constitutes one of their meals. Last year the female spent several days perched atop a winter-white Snowshoe Hare – several meals.

Discernibly smaller and with brighter plumage, we feel fairly certain that this is the male. The Ainu – Japan’s indigenous people – believed that owls protected their villages. They are certainly regal animals.

Frost on the ground this morning, but if you look closely at the photos, you can see other signs that spring is coming to Chignik Lake. Hopefully I’ll be posting a video of a Fox Sparrow singing in the near future.

With their uplifting songs and stunning plumage, if birds didn’t actually exist I don’t think we’d believe that they even could exist. They certainly brighten our world.

Philosophies for Learning to Play the Guitar at 60: Choose the Right Guitar

Philosophy #12

Take a Tip from Harold Crick:
Choose a Guitar that Makes You Want to Play.

I once owned a 2005 Toyota Tacoma pickup that was in every way so perfectly customized to suit my preferences that had I been given an assortment of the best vehicles in the world – Lamborghinis, Mercedes, Jags, whatever – they’d have sat untouched. That Tacoma was the only ride for me.

I feel that way about my guitar.

If you’ve ever watched the film Stranger than Fiction, you’ve seen what is probably the best way to choose a guitar. Harold Crick, played by Will Ferrell, has decided to finally act upon his oldest desire – to learn to play the guitar.

Like you, Harold already knows what kind of music he wants to play. And like you, he knows how much he’s willing to spend on a guitar. And so, like you, he doesn’t really need a lot of advice from the staff at the guitar shop, friends or online experts. What he needs to do is go to a store with lots of guitars, look at them, and pay attention to which one he wants to pick up and play.

And since he can’t play… not yet anyway… there’s no need to embarrass himself or anyone else by taking an instrument down and strumming it.

It doesn’t matter that when he finally made his decision, Harold chose a guitar that I wouldn’t choose and that perhaps you wouldn’t choose either. He picked the guitar that spoke to him.  Here’s a link to the minute-and-a-half clip.

Stranger than Fiction: Harold Chooses a Guitar

If you’ve made a commitment to learning to play the guitar, get one you really like now rather than later. A rose is a rose is a rose… until you get to know roses and every subtle difference among them pops out.

Although I had an inexpensive but perfectly serviceable Fender acoustic steel string when I began this experiment, I knew after two weeks of practicing on it that I wanted something else. Since I live in the Alaska bush and don’t have access to a guitar shop, I did my looking online. I knew next to nothing about guitars, but it wasn’t long before I found exactly what I was looking for – the guitar that spoke to me. 

I called Mammoth Music in Anchorage, paid a nominal fee to have the guitar delivered to Lake Clark Air (our bush plane service) and in short order I was playing the guitar of my dreams.

I love this guitar.

I love that it was crafted in my home state so that there is a connection with a place I love.

I love that the top is Sitka Spruce, and that I can follow my memory to spruce forests in Oregon, British Columbia and Alaska where I’ve hiked and camped and that I can almost smell the loam and trees, hear thrushes singing, see sunlight streaming through spruce boughs when I pick up my guitar.

I love that my very first musician hero, Johnny Cash, played this model. So did Jimmy Page, Bob Dylan and a long list of other musicians I admire.

I love that the rosette design is modestly understated, so that one’s eyes are drawn to the grain of the wood rather than distracted by embellishments.

I love the way this guitar resonates when I hit a note just right – and the fact that it doesn’t punish me too severely when I hit a string wrong.

So, go find the guitar (or fly rod, cookware, camera, or whatever it may be) that’s right for you. It can make a big difference as you continue on your journey.

Philosophies for Learning to Play the Guitar at 60: Open Door

Philosophy #11

Keep the Door Open. At least some of the time. This is about nipping stage fright in the bud. Go ahead and let people hear you play. So you make mistakes? It’s fine. You’re making music and music is to be shared. Also, when people find out you’re learning to play, they’re going to want to hear you play something. Go ahead! The more often you take advantage of these opportunities, the more at ease with an audience you’ll become. That’s the idea, right? You want to avoid becoming a person who has “been practicing” but who is still reluctant to play in front of others.

Philosophies for Learning to Play the Guitar at 60: The 90% Rule

Philosophy #10

Call 90% “Good Enough for Now.”

Perfection is an elusive target.  Strive instead for 90% – or even 85% (a sold ‘B’), knowing that you will circle back again and again to every key concept and skill. This understanding will help prevent you from becoming bogged down, frustrated or bored.

 

Philosophies for Learning to Play the Guitar at 60: Memorize

Philosophy #9: 

Memorize. Not only does memorization help create synapses in your brain, as you memorize melodies and scales you will begin to develop a better ear for individual notes and solos.

Yes, memorization is going to be more difficult at the age of 60 than it was at 16, 26 or even 36.

Stay with it. It’ll come.

Think of other things people come to later in life and, over time, master. RVing, fly-fishing, birding, baking and cooking can seem overwhelming at first. Yet, with repeated practice knowledge that once had to be constantly reviewed gradually becomes ingrained until various water and electrical hook-ups are done without hesitation, knots are tied easily by rote, a glance reveals the difference between a crossbill and a grosbeak, and a properly seasoned dish becomes almost instinctive.

Even if you don’t get everything you play memorized perfectly, you’re still building music connections in your brain. And you’ll probably surprise yourself. The more music you memorize, the easier additional memorization becomes.

 

A Snack That Can’t be Beet – Bright Magenta Beet Hummus

beet hummus n

Healthy? Yes, but more importantly beautiful and delicious! Imagine this wine-colored spread on crispy crackers or as part of a vibrant plate of garden-fresh crudités.

This hummus is just as creamy and smooth as my white bean hummus recipe. My favorite thing about hummus is the flavorful marriage of garlic, lemon, and cumin. Inspired by a couple of beets in the fridge, I decided to do what beets like best – roast them. Roasting brings out the sweetness in this beautiful root vegetable. I substituted beets for the white beans in my original recipe and was really happy that the main garlic, lemon, and cumin flavors still shine through. The beets add a subtle earthy, sweet flavor. Best of all, they take the presentation through the roof with their color.

Roasted Beet Hummus

Ingredients

  • 2 medium beets
  • 1 15 oz. can garbanzo beans
  • 3 tbsp lemon juice
  • 2 tsp cumin
  • 2 cloves garlic, chopped
  • a few dashes hot sauce. We like Cholula.
  • 1 tsp salt
  • 1/2 cup olive oil
  • pepper

Directions

  1. Preheat oven to 375° F (190 C. Remove the stem from the beets. Scrub and wash them with cold water.
  2. Place beets in foil, drizzle with olive oil, wrap tightly and roast for one hour or until the tines of a fork pass through without resistance. They should be tender. Let cool slightly.
  3. You should be able to rub the skin off of the beets. Otherwise, use a paring knife to peel off the roasted skin.
  4. Cut beets into chunks. Place in deep bowl.
  5. Rinse and drain beans. Add to bowl.
  6. Combine lemon, cumin, garlic, hot sauce, salt and half of the olive oil with beet mixture. Use a stick blender to mix and purée hummus. This can also be done in a food processor.
  7. Process mixture until smooth, adding more olive oil to reach desired consistency.
  8. Serve with a drizzle of olive oil and a crack of black pepper.

 

Pretzel Dogs – or Finally, a Food Post!

Chewy, soft pretzels with a not-so subtle just-right hit of salt, stuffed with your favorite hot dog – a recipe for a delicious lunch easy to take with or one to stay in with on a snowy spring day.

Many years ago, actually just approaching ten, we decided to move to Alaska. There are many different Alaskas within this beautiful state. The one we chose to move to was the Alaska Bush, a place we knew would be challenging, fascinating and exciting and a place where we knew we would need indoors hobbies to entertain us during cold and dark winters. One of my first goals was to become a baker. To set myself up for success, I sent out hundreds of pounds of different flours, sugars, flavorings, pans, cutters, and a beautiful tapered rolling pin with inlaid bamboo for inspiration (a lovely gift from Jack).

As my baking skills improved, I graduated from bread-in-a-rice-cooker to a a bonafide bread machine. As I continued to improve my baking, I ditched the machines and really dug into the whole process of baking. During my initial education, I enlisted the help of The Great Courses and chef Stephen Durfee from the Culinary Institute of America (via the online class). For six Sundays in a row, the three of us dutifully watched these classes and then baked – with feedback from countless taste-testers. We learned how to create lattice-crusted pies, ganache-topped éclairs, and mousse-filled many layered chocolate cakes. That was just the start. By the way, if you’ve ever wanted to really learn how to bake, I highly recommend the Baking Pastries & Desserts class from the Great Courses. I also highly recommend sharing the experience with friends. It was a lovely introduction into serious baking.

Of course, spending this much quality time with friends can only make friendships grow. After completing our class, my friend Reba and I continued to bake together, share recipes and swap tastes of new creations. Pretzel dogs always remind me of Reba and those baking days in Point Hope. This recipe produces an agreeably light, airy roll and is part of my permanent rotation. Thanks to Reba for the spiral wrapping style!

Pretzel Dogs

Ingredients

  • 1 3/4 cups milk
  • 2 tsp instant yeast
  • 2 tbsp olive oil
  • 1 1/2 tsp salt
  • 4 cups all purpose flour
  • 10 good quality hot dogs
  • coarse sea salt
  • 1/2 cup baking soda
  • 16 cups water

Directions

  1. Whisk milk and yeast together in a large bowl. Let stand for a few minutes until yeast starts to foam.
  2. Stir in oil.
  3. Stir in 1 cup flour and mix until well combined.
  4. Stir in salt.
  5. Mix in remaining 3 cups of flour.
  6. Turn dough out onto floured surface.
  7. Knead until smooth and elastic, about 10 minutes.
  8. Place dough in an oiled bowl, covered with plastic wrap. Let rise until doubled, about 1 ½ to 2 hours.
  9. Line a baking sheet with parchment paper.
  10. Cut dough into 10 equal pieces.
  11. Roll dough pieces into long snakes. Coil dough around each hot dog, pinching the end pieces of the dough to secure it.
  12. Let pretzel dogs rest while you prepare pretzel bath.
  13. Preheat oven to 400° F.
  14. In a large pot, boil 16 cups water and salt.
  15. When water is boiling, stir in baking soda.
  16. Place 2 pretzel dogs in boiling water for 30 seconds. Flip and continue to boil for 30 more seconds. Remove from water with slotted spoon and place on parchment-lined baking sheet.
  17. Repeat with remaining pretzel dogs.
  18. Sprinkle each pretzel dog with coarse salt.
  19. Bake for 20 minutes. Pretzel dogs are finished when they are a rich dark brown.
  20. Let cool for a couple of minutes on baking sheet. 
  21. Serve warm with Dijon or another good quality deli mustard and a delicious red ale.

Philosophies for Learning to Play the Guitar at 60: Metronome

Philosophy #8

Use a metronome. Both to keep steady time and to challenge yourself to play with increased speed.

As a high school student, I ran middle distances for my track team and was introduced to a world carefully measured in minutes and fractions of seconds. Our coach, Bob Bowersox, kept meticulous records. He recorded our race times, of course, but he also kept records of our workout times as we ran repeated intervals of 440 and 880 yards and he encouraged us to do the same. Thus, over the course of a season, we had proof of our individual progress as race times and practice times got faster and faster.

It’s a strategy that applies to guitar work as well – one my daughter, Maia, used as she became an accomplished violinist and later a pianist and guitar player. I occasionally give myself “time trials” and record the results in metronome-measured beats per minute in my music book. It’s a confidence boost to document that songs and scale exercises I initially struggled with are becoming faster and smoother. At the same time, using a metronome helps me push myself toward these kinds of improvements.

The main reason to use a metronome, though, is to help develop a sense of steady rhythm. Set the metronome for a beat you can handle and play along with it. The metronome will remind you not to rush easy passages, and it will also help you identify places where you stumble and need more work.

Philosophies for Learning to Play the Guitar at 60: Scales

Image courtesy Wiki Commons

Philosophy #7

7. Practice and memorize scales. Scales are the key to chords and melodies.
In his book about the Brooklyn Dodgers baseball team, The Boys of Summer, author Roger Kahn provides insight into George “Shotgun” Shuba’s bat swing which was famous for producing hard line drives and was said to be “…as natural as a smile.” The backstory on that “natural” swing, according to Shuba, was that for a time in his life, each night before he went to bed he performed hundreds of swings with a 44 ounce bat. Many thousands of swings later he had developed that “natural” swing.

Think of scales like that as you work on them to develop your ear, your finger and hand speed and your knowledge of the fretboard.