Unknown's avatar

About Jack & Barbra Donachy

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

Totem Poles at Gitanyow

Above: Hole in the Ice totem pole at Gitanyow, British Columbia. The totem poles at this National Historical Site represent one of the largest collections in North America. Although many of the sculptures at Gitanyow are replicas (the originals were moved to museums), Hole in the Ice is an original.

Carved from cedar and imbued with symbolism, history and tradition, totem poles are an art from that fire the imagination. When we read that there was an authentic collection a short detour off the Stewart Cassiar Highway we were taking north through British Columbia, we had to make the trip. There are other places in the Northwest where you can see totem poles, but Gitanyow is compelling for sheer numbers (about 50) as well as for the detailed artistry in many of the poles.

Figures such as this wolf may represent a clan, a specific person, or be part of a story.

Right: This friendly mixed breed  we nicknamed Bear adopted me and stayed by my side throughout our visit. The poles in this photo are smaller than the others pictured in this post.

There is a museum at this site, but it was closed on the day we visited. In fact, we didn’t see a single other person as we walked the grounds, and although explanations of what we were looking at would have been welcome, the solitude to contemplate these carvings through our own lenses was even more welcome.

The totem poles at Gitanyow are in various states of weathering, with some so worn their features are hard to make out.

As we walked the grounds on this grey, misty, sometimes rainy summer day, one word kept passing over our lips. “Cool.” Thinking back on that day and looking at these photos again, the same word comes to mind, pushing others aside. These sculptures are cool. Way cool.

Above: a beaver seems to be gnawing on a headband above this face. 

Flipped Lemon Meringue Cookies

Imagine the tart creaminess of lemon meringue infused with orange zest sitting on a crisp, airy cookie ready to be devoured in one scrumptious bite. You’ll flip when you taste these cookies!

You know those beautiful Parisian macarons? Smooth and glossy, perfectly round and filled with creamy flavors? This cookie recipe allowed me to practice with the elements of the macaron – especially the meringue. And I got to play with a Kitchen Aid mixer for the first time.

Jack and I do our best to keep our kitchen to a minimum and have been debating about whether this appliance is worth its weight in counter space. Recently, we borrowed a Kitchen Aid mixer to take for a test drive. Our thoughts? This machine is pretty incredible. It beat the egg whites and confectioners’ sugar into a consistency we doubt we could have achieved by hand or even with a hand-held mixer — and after 20 minutes of steady mixing, no one was tired! The meringue was stiff and glossy and fluffy, just like it’s supposed to be. Even after scooping the meringue into a Ziploc and piping it out, it didn’t loose any volume. I think that was due to the mixer. The meringue baked perfectly, despite my inexperience in piping. We’ll see how often we use this mixer, but we’re sold on it for heavy mixing jobs.

The cookies took time in that leisurely Sunday kind of way. First I made the lemon curd and put it in the refrigerator to chill. After a while, I made the cookie shell. Then, when the shell and the curd were both cooled, I assembled the cookies. I found it easy to eliminate the evidence of my first attempts at piping, which were not pretty, but were tasty!  The technique which I settled on was to pipe the meringue in a spiral, starting in the center, with the last two spirals going vertical. This made a nice little cup for the lemon curd.

Flipped Lemon Meringue Cookies

Ingredients:

For Lemon Curd –

  • 1/2 cup granulated sugar
  • 1 large egg and 1 egg yolk
  • 1/2 cup lemon juice
  • 2 tsp orange zest
  • 3 tbsp melted unsalted butter

For Meringue –

  • 4 egg whites
  • 2 cups confectioners’ sugar

Directions

  1. In a medium pot, mix together curd ingredients, except butter (granulated sugar, egg and egg yolk, lemon juice and orange zest).
  2. Whisk continually over medium heat until mixture thickens and coats a spoon (about 10 minutes). Stir  in melted butter.
  3. Pour into a sealed container and refrigerate until cold.
  4. While the curd is chilling, make the meringue cookies.
  5. Preheat oven to 250 degrees F.
  6. Take the 4 egg whites and beat on medium speed until they develop soft peaks (peaks will bend when you remove beaters)
  7. Beat eggs whites at high speed while adding confectioners’ sugar by the tablespoon, making sure the sugar is mixed in before adding next tablespoon. The final product should have stiff peaks and be somewhat glossy and thick.
  8. Pour into a piping bag with a small tip. (I used a Ziploc bag with the corner cut off).
  9. Pipe a tight spiral from the center out, layering the outside spiral twice so you have about an inch-diameter cookie with a cup to hold the curd.
  10. Bake for 60 minutes on a parchment lined baking sheet. Slight cracking is OK. The cookies should easily come off the parchment paper when finished. Let cool.
  11. Fill meringue cookie with lemon curd.
  12. Store in covered container in refrigerator.

Bison and Bears (and a C-Dory) on the Al-Can Highway

Ferdinand the Wood Bison kickin’ it in a dust wallow in Northern British Columbia. In addition to breathtaking views of the Canadian Rockies, vast forests, free-flowing rivers and an amazing array of wildflowers, a summer drive through western British Columbia and Yukon Territory on the way to Alaska provides one of the premier animal viewing opportunities in North America. (This is the first of several posts planned about the drive to Alaska and sights both along the way and in Alaska.)

In the fall of 2008 when Barbra and I purchased our C-Dory 22 Angler fishing boat, Gillie, we had no idea that 21 months later we’d be towing it 3,200 miles from Sacramento, California to Valdez, Alaska on a 43-day camping, exploring and fishing odyssey. With the exception of one night in an Anchorage hotel, we camped on Gillie – both at sea and on land – the entire trip. As Barbra and I fell into the daily rhythms of preparing meals and crawling into bed each night, our boat actually seemed to grow larger.

The trip north proved to be an ongoing revelation – one filled with far more grandeur than we’d anticipated.

I’d seen plains bison on trips to Yellowstone National Park, but we had no idea there was another subspecies of American bison, wood bison, roaming free in northern Canada and eastern Alaska. We encountered herds engaged in typical bison behavior including grunting males butting heads, females nursing spindly-legged young, and

individuals dust wallowing.

Our Tacoma had a feature we loved: a sun roof. By shooting photos from the open roof, we could safely get close to roadside animals, neither spooking them nor putting ourselves in danger. It was like having a photography blind.

At the beginning of the journey, we kept a list of the animals we encountered, dutifully tallying deer, elk, bison, stone sheep, moose, caribou, coyotes, hawk owls, and eagles. Eventually the numbers overwhelmed us. But there is one figure we still recall: thirty-two black bears. We also saw grizzlies, near Hyder, not to mention the sea mammals we encountered once we launched our boat in Alaska. And, of course, there were beavers and innumerable smaller animals and birds. But the group of animals we still most frequently talk about were the ones we didn’t see.

One evening, at the kind of typical roadside rest stop that served as our (free) campground most nights, we were walking after dinner and taking in an endless vista of taiga coniferous forest interspersed with aspen fringed lakes and swatches of magenta fireweed. It was around eleven o’clock at night, still light. With not a vehicle or building in sight, it felt like we had the whole world to ourselves.

And then we heard it. From a distant hill, a lone, high-pitched howl. Soon it was joined by other howls. Wolves! We listened in awe, our hearts singing.

Cow moose and their calves, such as this one, often hang out close to the highway in bear and wolf country. This helps them avoid predators, but vehicle fatalities run high.

Travelers are bound to see bears – boars, sows and cubs – as they travel along the Al-Can.

Stone Sheep ewes take in salt or other minerals near Muncho Lake, British Columbia. Notice the lamb with the third ewe. Meanwhile, other lambs watch their mothers from the safety of a nearby slope.

For us, the drive to Alaska was the fulfillment of lifelong dreams. I used to pore over my grandfather’s back issues of Field and Stream and Outdoor Life, devouring anything and everything written about the Canadian and Alaskan wilderness. For both of us, the experiences we had on this trip exceeded our imaginations.

Less than a year later, we would be saying goodbye to friends in Sacramento and leaving behind our beloved E Street craftsman bungalow, a yard full of orange, lemon, grapefruit, lime, apple, cherry, peach and pear trees, and our long runs along the beautiful American River. We’d be trading our patch of raspberries for wild cloudberries, our fresh tomatoes for canned.

When we first got our C-Dory, we envisioned weekends to Bodega Bay and other ports along the California and Oregon Coast. We never imagined it would take us all the way to Alaska and a new life.

The C-Dory has a cuddy cabin that comfortably sleeps two, a small dinette in the cabin, and an amazing amount of storage. A dependable Coleman stove served as our gas range.

Versatile Blogging

Thanks to acorninthekitchen for nominating us for the Versatile Blogger Award! Previously from Spain but now living in Ireland, you can check out recipes on his site by clicking here acorninthekitchen. We are intrigued by “home” food that gets transported to new places – the idea of food as portable culture. Not to mention that Ireland and Spain are both high on our list of countries we hope to visit!

.

Sites we visit:

Seven things about us:

  • We love to research and plan the things we do, but then we end up doing most of them by the seat of our pants.
  • We’ve learned that, apparently, “Never” actually means “Someday” (at least sometimes).
  • We don’t own a TV.
  • Our favorite movies are romantic comedies and real-life adventure documentaries.
  • Half the time, neither one of us has any idea what we’re doing until we actually do it. This has led to some comical outcomes.
  • On one of our early dates, we went on a tent-camping road trip from Sacramento, California to Astoria, Oregon. The first time we set up a tent, it was as though we’d been doing it all our lives together.
  • If we weren’t planning to go sailing, we’d buy a piece of land somewhere and homestead.

Happy Blogging,

Jack & Barbra Donachy

Bread Machine Oatmeal Walnut Wheat Bread

This hearty but soft wheat bread has crunchy walnuts and a hint of honey. The aromas while baking are magnificent! Jack says each bread I make is his new favorite. I think he really means it, too.

Oatmeal Walnut Wheat Bread

Ingredients

  • 1 1/4 cups water
  • 1/4 cup nonfat dry milk
  • 1 1/4 tsp salt
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1 tbsp molasses
  • 1 cup wheat flour
  • 2 cups all purpose flour
  • 1/2 cup quick-cooking oats
  • 1/3 cup chopped walnuts
  • 1 tsp instant yeast

Directions

  1. Place ingredients in bread machine according to manufacturer’s instructions.
  2. Start machine
  3. Wait impatiently for cycle to finish armed with butter and honey and a knife.

Recipe adapted from 300 Best Bread Machine Recipes by Donna Washburn and Heather Butt.

Alaskan Salmon Stuffed Eggs

Wild salmon is the key to these super-tasty deviled eggs. This is recipe #6 in the Salmon Challenge.

Deviled eggs are always a favorite appetizer, and this recipe works well with canned sockeye, smoked salmon, or fresh salmon that’s been grilled or broiled. Variations on the basic recipe are endless.

A note on boiling eggs: It’s surprising how many different ways various cookbooks and Internet sites suggesting boiling eggs. What this seems to suggest is that it’s not as simple a task and one might think. Here’s my two-cents, for what it’s worth.

Don’t start with the freshest eggs. Eggs that are a a few days old, or older, work better. Place cold eggs in cold, unsalted water. Bring to a boil. Cook eggs on a low boil – just above a simmer – for 13 minutesDrain off the hot water and immediately cover eggs with cold tap water. Roll eggs to crack the shells (this can be done while they’re still in the pan of there aren’t too many eggs) and keep them in cold water with shells, refreshing the water if it becomes warm. Let the eggs cool in the water, then roll them on a flat surface and peel off the shells. Wait until eggs are thoroughly cool before cutting them.

I’ve tried several methods of boiling eggs. This one works well again and again, with very few problems such as green egg yolks, shells sticking to eggs or overly done or underdone eggs.

Ingredients:

  • 6 large eggs
  • 3 to 4 ounces salmon, broken apart or cut until small pieces (canned sockeye, freshly grilled Chinook, or smoked salmon, for example)
  • 4 anchovy fillets, chopped fine
  • 3 spinach leaves, chopped fine (optional)
  • 2 tsp capers, chopped fine
  • 2 tablespoons mayonnaise (or 1 1/2 tablespoons mayonnaise & 1/2 tablespoon Dijon mustard)
  • freshly ground pepper to taste
  • 1 tsp dried tarragon (or, of course, use fresh)
  • garnish with a sprinkle of paprika and a fresh grind of black pepper and, perhaps, a tarragon leaf or piece of fresh spinach

Directions:

  1. Hard boil the eggs. Slice peeled eggs in half. Remove the yolks and place into a mixing bowl. Mash the yolks with a fork until evenly broken up and set aside.
  2. In a separate bowl, thoroughly mix together all the other ingredients except the garnish. Then add this mixture to the yolks and mix together with a fork. Do not make this too pasty. You should be able to see pieces of caper, tarragon and salmon.
  3. Use a spoon or cookie scoop to stuff the mixture into the eggs.
  4. Garnish with paprika, pepper, etc.
  5. Keep chilled until ready to serve.

These could be served on shiso leaves for added visual and gustatory attractiveness.

Vanilla-Orange-Chocolate-Nut-Filling Sandwich Cookie

Sugary, light vanilla cookies pizzazzed up with orange zest sandwich creamy almond-chocolate filling.

Still have to come up with a better name for these . Maybe you could help. The idea for this creation started with the chocolate-almond spread I made a couple of days ago. I thought it would make a delicious filling in a sandwich cookie, and since the spread is chocolate, I wanted the cookie to be vanilla. I found a basic sugar cookie recipe, omitted the chocolate the recipe called for and added vanilla and orange zest. “Perfect!” I thought. A vanilla cookie with orange zest sandwiching chocolate almond spread. How about the name VOCNFS Cookie to borrow from the texting world? Uh… no. I’m open to suggestions!

Vanilla Orange Sandwich Cookie

Ingredients:

  • 1 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 1/4 cups sugar
  • 1/2 cup plus 2 tbsp (1 1/4 sticks) room-temperature, unsalted butter
  • 1 large egg
  • 1 tsp vanilla
  • almond-chocolate spread

Directions:

  1. Preheat oven to 375°F.
  2. In a medium bowl, mix the flour, baking soda, baking powder, salt, and sugar. Add zest. Mix. Add butter. Mix. Then add egg and vanilla. Continue mixing until dough comes together.
  3. Take rounded teaspoons of batter. Roll into a ball and flatten for uniform cookies. Place approximately two inches apart on a parchment-paper-lined baking sheet. Bake for 9 minutes, until cookies are slightly cracked on the top.
  4. Remove from oven and set baking sheets on a rack to cool.
  5. To assemble the sandwiches: take one cookie and smear chocolate-nut spread evenly on the bottom of the cookie (because the bottom side will be flat. You want the cracked tops of the cookie to be on the outside.) Take a matching cookie and gently press flat side into the chocolate spread. Voila! You have a sandwich cookie. Continue with remainder of cookies.

We took these cookies to our friends’ house. They gave these cookies high marks on the would-you-buy-these-in-a fancy-cookie-shoppe test!

One Cup of Mayo, and Hold the Preservatives!

Whip up this tasty, fast, easy mayonnaise recipe once, and you may never go back to store-bought.

The first time I realized that mayonnaise could be made at home I was reading Chapter I, De Gustibus (regarding taste) in Craig Claiborne’s New York Times Cookbook. His recipe called for an egg yolk, salt, freshly ground pepper, Dijon mustard, vinegar or lemon juice, one cup of peanut oil and a whisk. I tried it and to my amazement, it worked! The chemistry in forming this emulsion is visually fascinating. But what a lot of effort. I was happy enough with my jar of Hellmann’s. It would be 27 years before I’d have another go at the homemade version.

In fact it was Barbra who encouraged me to revisit mayonnaise. Taking up her challenge, I made a cup of it, this time in a blender. Better than getting mayonnaise elbow with a whisk, but still… the old-school blender I used was a bother to clean. So the next time we needed mayonnaise, we went to Point Hope’s Native Store. $$$ for a six-ounce jar.

That was when we decided, finally, to invest in a good immersion blender – aka a stick blender. And now, I doubt we’ll ever buy a jar of mayonnaise again. The recipe below is quick, easy to clean up after, and results in a tasty, preservative-free, all-natural mayonnaise ready to be spread on a turkey sandwich, to serve as a base for anchovy-mayonnaise salad dressing, or to blend into deviled eggs.

1 cup Homemade Mayonnaise

Ingredients:

  • 1 large egg, as fresh as possible
  • 1 tbsp lemon juice
  • 1 tsp white vinegar (we like rice vinegar)
  • 1 tbsp Dijon mustard
  • healthy pinch or two (1/8 teaspoon) salt
  • dash of white pepper or freshly ground black pepper, or both
  • 1 cup extra virgin olive oil (or other vegetable oil)

Directions:

You will need a stick blender and a fairly narrow container such as a small canning jar, one just wide enough so that the stick blender fits.

  1. Place egg in a narrow jar or other container.
  2. Add lemon juice, vinegar, mustard, salt and pepper.
  3. Add olive oil.
  4. Push stick blender to the bottom of the container. Blend on high speed. (This depends on the blender. Ours gets the job done at a lower setting.) Within seconds, mayonnaise will start to form. As soon as you see this, gradually raise the blender to create more mayonnaise. Mix through top to bottom one more time thoroughly. The entire mixing process will take about 10 seconds.

This mayonnaise will keep in your refrigerator for about two weeks. The extra virgin olive oil and the Dijon give it a distinctive taste. For mayonnaise more like commercial brands, use canola or peanut oil and half the Dijon or a milder mustard.

Chocolate Almond Spread (or Homemade Bush-Alaska Nutella)

Creamy-smooth chocolate almond spread ready for toast, dolloping inside crêpes, or drizzling on pancakes or waffles. 

Being hundreds of miles from roads or specialty stores and becoming more curious about how foods we take for granted are actually created drives me to experiment. Today’s challenge? Nutella.

In high school, a German friend introduced me to this chocolate-hazelnut spread that looks a little like peanut butter. But sister, it’s not peanut butter! Nutella is sweet, creamy, and chocolately and is great spread on fruits and breads and a whole lot of other things, or scooped out of the jar and eaten off the spoon!

I found a recipe, but of course I modified it to fit the items in my pantry. Substituting almonds for hazelnuts, and armed with my new stick blender (with nut chopping attachment), I set to work. As I processed the nuts from a grain to coarse  flour and finally into a butter, I was amazed. It really worked! Mixed with chocolate, the result tasted like an almond version of Nutella. Fabulous! (Incidentally, the earliest versions of Nutella, created in Italy, used either almonds or hazelnuts.)

Now I’m ready to make those macarons I keep seeing. Or maybe I can convince Jack to make chocolate-almond crêpes for breakfast!

Chocolate Almond Spread 

Yield: about 8 ounces (1 cup)

Ingredients

  • 1 cup whole raw almonds
  • 1 cup powdered sugar
  • 1/8 cup unsweetened cocoa powder
  • up to 1/4 cup vegetable or nut oil
  • 1/2 tsp vanilla extract
Directions
  1. Skin almonds by pouring boiling water over them in a bowl and letting them sit for 2 minutes. Drain off hot water and replace with cold water. Almond skins should pop off when you squeeze the individual almonds. I’ve read rubbing the almonds in a clean towel at this point will also remove skins, but that didn’t work for me.
  2. Preheat oven to 350° F. Place almonds in a single layer on a shallow baking pan. Toast for 10 minutes. Stir the nuts halfway through baking to ensure an even color.
  3. Process nuts in a food processor, or use a stick blender. Scrape down the sides of the bowl as necessary until the nuts have liquefied, about 5 minutes. First, you will get coarsely chopped nuts, then a fine meal. After a little while, the nuts will form a ball around the blade, and it will seem like you have a solid mass. Keep processing. The heat and friction will extract the natural oils from the nuts, and you will get almond butter!
  4. When the nuts have liquified, add the sugar, cocoa and vanilla. Slowly drizzle in enough oil to make a spreadable consistency. Since the mixture is warm, it will be more fluid now than at room temperature.
  5. Transfer the spread to an airtight container, and store in the refrigerator for up to  1 to 2 months. For best results, stir the chocolate-almond spread before using.

Adapted from http://www.sugoodsweets.com/blog/2005/12/nutella/

Arctic Spring

Hand stitched ugruk (bearded seal) skins cover the wooden ribs of this traditionally-crafted boat as it sits atop a rack in Point Hope, Alaska. With spring officially here (the Vernal Equinox was March 20), whaling season has begun. Whaling crews have been going out to break trail these past few days. This is rough going across the frozen, buckled landscape of the Arctic Ocean. 

Each Arctic day is lengthening by eight minutes, and the sun is shining with perceptible warmth as months of negative double digit cold gradually give way to highs approaching an even zero degrees Fahrenheit. Although the seas continue to be locked up tight, that is how it should be this time of year. Once the trail is broken, the village’s two whaling crews will set up their camps far out on the ice near open water, where, with boats stitched together from the skins of bearded seals at the ready, men dressed in warm, white parkas will wait and watch.

A small skiff seems to await the Chukchi Sea’s thaw.

Last year, three whales gave themselves to the village. That is the way people here say it. Animals are not “killed.” They give themselves, and for a whale to give itself, the hunters’ skill, preparation and worthiness must all come together. Point Hope is one of the oldest continuously inhabited settlements in the Americas. Perhaps the oldest. Here, the unique interplay of sea and river, hills and tundra bring salmon, char, seabirds, caribou, whales and even berries to the inhabitants. Compared to many other villages, the people of Tikigaq (Crooked Finger – so named for a narrow thrust of land at the tip of the peninsula that long since eroded away) have seldom had to go far for food.

The whales are bowheads, a right whale. These baleen whales may weigh 30 tons or more. Occasionally ivory, slate and jade harpoon heads of old are discovered buried deep in a whale’s blubber, indicating that they have a lifespan of at least 150 years. Although commercial whaling in the 1800’s pushed populations to near extinction, they have gradually recovered and numbers in the Chukchi Sea continue to grow by about 3% each year to over 10,000 currently.

Inuit artist Kenojuak Ashevak’s painting (above) depicts the circle of Arctic seasons. Her painting shows open water for less than half of the year.

When we leave the village in mid-May to spend our summer further south in Alaska, much of the tundra and the Chukchi Sea will still be locked in ice. When we return in mid-August, the tundra will be carpeted in shades of green, some of it already giving way to Autumn’s gold. In high summer, flowers bloom in profusion, but by August, most will be done. Berries – cloudberries, cranberries and crowberries near the village, joined by blueberries further out – will follow. Waves will tumble on the shore as though the ice never existed, and salmon and char will be swimming in the clear-green water.