Ink and Light: Spring Snow, a thought by C. S. Lewis… and how Do you pronounce that word that means “Artistic Blur” in photography?

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Woman with Umbrella in Spring Snow: Ulaanbaatar, Mongolia

*Bokeh (暈け / ボケ) is a Japanese term meaning blur that began to gain popularity in American photography circles in the late 1990s. 

The only friend to walk with is one… who so exactly shares your taste
for each mood of the countryside that a glance, a halt, or at most a
nudge, is enough to assure that the pleasure is shared.
C. S. Lewis – from Surprised by Joy, 1955

Clive Staples Lewis (1898-1963), known as Jack, considered his last novel, Till We have Faces, to be his most mature and masterly work though it did not achieve commercial success.

*As is true of many Japanese words added to English, the pronunciation of “bokeh” is not always consistent with the original Japanese. This bothers some a lot, others a little and still others not at all. Many English speakers pronounce the word “boh-kuh” to rhyme with chocolate “mocha.” However, in Japanese the first syllable in bokeh  is pronounced with the “o” in hope and the second syllable is pronounced with a clipped (shortened) long “a” approximately between the ke in kettle and the kay in the name Kay. Almost like the word “bouquet:” long “o” and long “a,” but with the vowels clipped short and neither syllable accented. 

Ink and Light: The Gobi Desert’s Singing Dunes and Inspiration from Herman Melville

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Khongoryn Els: The Singing Dunes, Gobi Desert, Mongolia

A trace of slate in the sand grains at Khongoryn Els results in vibrations that are not only easily audible, but which reverberate through one’s body.

…I am tormented
with an everlasting itch
for things remote.
Herman Melville – Moby-Dick; or, The Whale, 1851

Herman Melville (1819-1891) served aboard a whaling ship before deserting in the Marquesas. Although he knew his subject (the book draws from Melville’s own experience, The Bible, Shakespeare’s work, research into whaling, the actual account of a hard-to-catch white whale nicknamed Mocha Dick and the sinking of the American whaling ship Essex by a whale, Moby Dick received mixed reviews and was a commercial flop. Dedicated to Nathaniel Hawthorn “in token of my admiration for his genius,” the book sold just 3,200 copies in Melville’s lifetime and was out of print at his death. 

A year after Melville’s death, Moby Dick was reprinted by Harper and Brothers. Literati circles – mostly in New York – kept interest in the book (barely) alive over the next several years until it was rediscovered by larger audiences. Of the book, William Faulkner said that he wished he’d written it himself; D. H. Lawrence called it “the greatest book of the sea ever written,” and in time it found its place as an icon of American literature.

Bourbon Chocolate Chip Mini Skillet Cookie for Two

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Warm and gooey, straight from the oven. Watch out – this cookie has been found to be highly addictive.

Several years ago, we were introduced to the cast iron skillet cookie. This giant chocolate chip cookie is best served nearly straight from the oven. No need for fancy serving dishes, we were handed spoons and in mere moments the 10-inch cast iron pan was emptied. 

This terribly addictive cookie came back into my thoughts during our last trip to Anchorage. Jack and I went to a restaurant where we were served a delicious skillet breakfast of country fried potatoes, a fried egg, and an Alaskan reindeer sausage all presented in a cute, single-serving cast iron pan. That presentation was as clever as it was practical. The mini-skillet was the perfect serving size for one and kept the breakfast piping hot. We could imagine all kinds of tasty creations that would work perfectly in these clever pans. When we got home, I ordered two, and was pleasantly surprised to find that they are relatively inexpensive.

When the pans arrived, the first order of the day was a skillet cookie… but not just any skillet cookie. We love the flavor of bourbon. It happens to perfectly complement the buttery, carmely, flavors of a chocolate chip cookie. (See our post about melty chocolate chip cookies.) So I decided to punch up the skillet cookie with a bit of bourbon. After a couple of different successful experiments, I came up with just the right balance of ingredients for my recipe.

The bad things about this cookie? It is ridiculously delicious. We found it impossible to eat part of it and save the other part for later. It is easy to make, which only contributes to the addiction problem. And if you happen to have some rich vanilla ice cream to scoop on the top? You may as well call your boss and tell him/her that you won’t be coming in this week.

With fair warning, I give you the –

Bourbon Chocolate Chip Skillet Cookie for Two

Ingredients

  • 1/4 cup unsalted butter, melted
  • 8 tsp granulated sugar
  • 1/4 cup brown sugar
  • 2 tbsp egg, whisked
  • 1 tsp vanilla extract
  • 2 tsp bourbon
  • 1/4 tsp baking soda
  • pinch salt
  • 1/2 cup all purpose flour
  • 1/3 cup semi-sweet chocolate chips

Directions

  1. Preheat oven to 350° F (180° C)
  2. Have a 6 1/2” cast iron skillet available
  3. Whisk melted butter with sugars
  4. Whisk in egg
  5. Whisk in vanilla and bourbon
  6. Stir in flour, baking solda and salt
  7. Fold in chocolate chips
  8. Pour batter into cast iron skillet
  9. Bake for 20 minutes. Cookie will be puffed up and will have pulled away from edge when finished.
  10. Let cool slightly. Serve while still warm plain or topped with creamy vanilla ice cream.

Bourbon Raspberry Beret

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The perfect drink for when you’re “doing something close to nothing.” We went down to the beach and gathered a little snow for the staging.

Drinks for Two:

Have two 8-ounce glasses with two or three ice cubes in each ready, and then to a cocktail shaker add:

  • 3  jiggers raspberry syrup*
  • 2 jiggers simple syrup
  • 1/2 jigger lemon juice
  • 2 jiggers bourbon
  • 3 cubes ice

Shake well and serve.

*This is easy to make by adding simple syrup to raspberry juice, to taste.

Ink and Light: Bohemian Waxwing and Lines from Robert Francis

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Panache: Bohemian Waxwing, Ulaanbaatar, Mongolia

The red, waxy tips on the Bohemian Waxwings’ wings are actually flattened feather shafts. 

…beneath a silk-blue sky…
To sun, to feast, and to converse
and all together – for this I have abandoned
All my other lives.
Robert Francis – Waxwings, 1960

– Robert Francis (1901-1987) lived for 40 years in a two-room house he built in Amherst, Massachusetts. Of Francis, Robert Frost noted, “…of all the great, neglected poets, (he is) the best.”

Ink and Light: Double Limits! 120 Razor Clams & lines from Steve Kowit

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Double Limits!* 120 Razor Clams near Whisky Gulch, Alaska

Big, tender and tasty, Razor Clams are avidly sought along Pacific Northwest beaches. The year these were dug, the limit in Alaska was 60 clams per person.

…drop to your knees now & again…
& kiss the earth & be joyful & make much of your time…
For although you may not believe it will happen,
you too will one day be gone.
I whose Levis ripped at the crotch for no reason,
assure you this is the case. Pass it on.
     Steve Kowit – Notice, 2000

– In 1966, Steve Kowit (1938-2015) sent the U. S. Army a letter: Were he drafted to fight, the letter stated, he would fight for the other side. He then married the love of his life and spent the next few years in Mexico and Central America before returning to the U.S. to live in California.

Ink and Light: Watching for Whales and a thought about roads less traveled (and places seldom fished)

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Watching for Whales: Point Hope, Alaska

The Inupiat Eskimos of Point Hope, Alaska (population 750) harvest an average of five to 10 Bowhead Whales each spring as part of their subsistence traditions. The season begins in March as whaling crews begin making trails over the frozen sea – at times an arduous task as the sea ice has often buckled up into fairly tall, jagged ridges and it may be several miles over frozen ocean to reach the open leads where the Bowhead and Belugas migrate. Crews still use traditional umiaks, boats made by stretching the skin of Bearded Seals over handcrafted wooden frames. Managed for sustainability, the Chukchi Sea’s Bowhead Whale population is increasing.

When I recall places like this, I wish nothing more than for this to be he way it is for the rest of my life – pointing a pickup truck upstream, upriver, up tide, cutting through forests or along beaches, looking for fish in places only a few people know about, can get to… have time for.
Jack Donachy – from Gravel Lick, 1991

Barbra and I lived in Point Hope, Alaska, from 2011 – 2014.

The Blueberry Bourbon Bomb – It’s Friday… Bombs Away!

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This one’s easy to make and even easier to drink. Happy Friday!

Blueberry Bourbon Bomb

  1. Place two or three ice cubes in an 8-ounce glass
  2. In a cocktail shaker, place:
    • 3/4 ounce blueberry syrup (or blueberry juice with simple syrup)
    • 1 tsp lime juice
    • 1.5 ounces bourbon
    • 3 ice cubes
  3. Shake vigorously.
  4. Pour into glasses, top off with carbonated water and gently stir.

It’s five o’clock somewhere! Bombs away!

Ink and Light: Silver on Ice and lines from John Masefield

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Silver on Ice: Onboard Gillie, Gulf of Alaska outside Resurrection Bay

Also known as Silver Salmon, tens of thousands to hundreds of thousands of Coho Salmon return to Resurrection Bay near Seward, Alaska each summer where they constitute the greatest Coho Salmon sport fishery in the world. 

I must go down to the sea again, for the call of the running tide
Is a wild call and a clear call that may not be denied;
And all I ask is a windy day with the white clouds flying,
And the flung spray and the blown spume, and the sea-gulls crying.
John Masefield – Sea Fever, 1912

John Masefield (1878-1967) went to sea at the age of 16. About a year later he deserted ship, initially thereafter living as a vagrant and taking odd jobs, but the awe he experienced on the open sea never left him. Masefield was England’s Poet Laureate from 1930-1967.

Razzle Dazzle ‘Em with Raspberry Cream Pie

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Looking to expand my cookie recipe collection, I bought a new baking recipe book a couple of weeks ago. I found a beautiful book which boasted over 150 interesting cookie ideas. After reading the book cover-to-cover, I decided to try a layered chocolate biscuit. It was a disaster. The biscuit dough completely and totally fell apart when I rolled it out and there seemed to be no way to salvage it. I really hate wasting anything, so I baked the crumbs of dough anyway figuring that if they tasted good, I’d find a way to put them to good use. Well, they did taste good, and so for several days they sat on the counter in an air-tight container awaiting inspiration.

This past weekend I reached for my tried and true Williams-Sonoma Baking Book. The book fell open to a beautiful picture of a pie with a deep brown cholatey crust and a creamy pink filling. Raspberry cream pie – of course! As luck would have it, we still have a good supply of frozen raspberries from last summer’s berry picking. Raspberries and chocolate are a perfect match, in my book.

What a delight! The look of this lovely pie certainly suggests Valentine’s Day, but any day would be a good day for this light, airy dessert. I think the best way to describe the flavor is to imagine a 50/50 bar, otherwise known as a Dreamcicle – creamy vanilla ice cream in the middle surrounded by a slightly tart, fruit exterior, usually orange. This pie filling has that same creaminess with a slight tang of sour from the fresh raspberries. The crunch of the chocolate crust provides the perfect textural counterbalance. Next time you want to tell someone you love them, make them a raspberry cream pie!

Raspberry Cream Pie

Ingredients

  • 1 1/4 cups chocolate cookie crumbs
  • 5 tbsp unsalted butter, melted
  • 3 tbsp granulated sugar
  • 1/4 cup cold water
  • 1 package (2 tsp) unflavored powdered gelatin
  • 2/3 cup natural raspberry juice or fresh raspberry purée
  • 2 large eggs
  • 1/2  cup granulated sugar
  • 3/4 cup heavy whipping cream

Directions

  1. Place oven rack in the middle of oven and preheat to 350° F (180° C).
  2. In a medium bowl, combine chocolate cookie crumbs, butter, and granulated sugar. Stir until all is evenly mixed.
  3. Press the cookie crumb mixture into bottom of 9-inch pie pan or springform pan.
  4. Bake until firm, about 5 minutes.
  5. Let crust cool on wire rack.
  6. Pour cold water into a saucepan. Sprinkle with gelatin and let sit until gelatin softens and swells (about 5 minutes).
  7. Heat gelatin over medium heat. Stir until it is clear and fluid.
  8. Stir gelatin mixture into raspberry juice. Set aside.
  9. In a medium bowl, whisk eggs, sugar, and salt until pale yellow. Set aside.
  10. In a large bowl, beat or whisk the cream until thick, soft peaks form.
  11. Add egg mixture to whipped cream. Whip until smooth.
  12. Add raspberry mixture to cream mixture. Whip until smooth.
  13. Pour filling into the crumb crust. Even out with a rubber spatula.
  14. Refrigerate until the filling is cold and firm (4-6 hours).
  15. Let the pie stand at room temperature for about 20 minutes before serving.
  16. Serve topped with sweetened whipped cream and fresh berries.