Waiter! Another oven fresh Soft Pretzel with a Deep Red Ale, please

A couple of weeks ago, Jack and I took our biannual trip to the big city – Anchorage. Since we’ve been brewing our own beer this year, we felt it was our moral and professional obligation to sample different types of beers in order to best serve our customers. All right, morals and professions have nothing to do with this tasting quest. And we happen to be our own best customers, but whatever. Tasting beer is fun and actually educational! We met up with a guy at the 49th State Brewing Company who told us he is studying to be a Cicerone (think beer sommelier). He will become a trained and certified beer professional! After talking through the beer menu with him, we diligently read descriptions and critically tasted several beers in order to get a handle on what we really liked and what food pairings we could imagine with 49th State’s brews. By the way, they have a diverse selection with beers featuring imaginative and complex flavors. We highly recommend making 49th State Brewing a stop on your tour of Anchorage. We came back home with a new appreciation of the levels of complexity we are producing in our little home brewery.

When we returned to Chignik Lake, one of our batches of new beer was ready to try. This beer recipe was produced by a company called Brew Demon. The brew, Deep Red Ale, came out nicely. It had a deep red-brown color with a slight nutty flavor, mildly hoppy, with a touch of malt and a beautiful head. Jack says, “When I drink this beer, I imagine enjoying it with fried or grilled by the campfire.” 

One night in Anchorage, we decided to enjoy a Giant pretzel along with our beer tasting. The bakers at 49th State Brewing nailed this pretzel. It was delightfully chewy with that expected glossy exterior speckled with high quality salt. And it was Huge. It was a perfect accompaniment to a delicious beer – and a perfect idea to recreate in my home bakery. To go with our deep red ale, this time I stuck to my time-tested regular-sized pretzel recipe. The giant pretzel is on the baking goal list. Stay tuned for that recipe.

Soft Pretzels

Ingredients

  • 4 tsp active dry yeast
  • 1 tsp granulated sugar
  • 1 1/4 cups warm water (110° F/45° C)
  • 4 cups all purpose flour
  • 2 tbsp granulated sugar
  • 1 1/2 tsp salt
  • 1 tbsp extra virgin olive oil
  • 1/4 cup baking soda
  • 4 cups hot water
  • kosher salt for topping

Directions

  1. In a large bowl, dissolve yeast and 1 tsp sugar in warm water. Let stand about 10 minutes.
  2. Mix one cup of flour and 2 tbsp sugar into the yeast mixture.
  3. Mix an additional cup of flour and salt into the dough mixture.
  4. Continue adding flour by half cups.
  5. Add additional flour if dough is too wet.
  6. Knead dough until smooth (about 7 minutes).
  7. Oil a large bowl. Place dough in bowl and turn until coated.
  8. Cover bowl with plastic wrap and let dough list un a warm place for an hour. Dough should double in size.
  9. Preheat oven to 450° F (230° C). Line a baking sheet with parchment paper.
  10. In a large pot, dissolve baking soda in hot water.
  11. Divide dough into 12 equal pieces.
  12. Roll each piece into a rope and twist into a pretzel shape.
  13. Once the dough pieces are shaped, dip them into the hot baking soda solution.
  14. Placed dipped pretzels onto prepared baking sheets. Sprinkle with kosher salt.Bake in preheated oven for 8 minutes. Finished pretzels will be golden brown.
  15. Let pretzels cool slightly and enjoy them with your favorite mustard and a delicious red ale.

Ink and Light: Snow Birds and Basho

Snow Birds: House Sparrows, Ulaanbaatar, Mongolia

Come!
Let’s go snow-viewing
till we’re buried!
Matsuo Basho, 1644 – 1694

House Sparrow males and females are dimorphic: a female is center in this photo, accompanied by three males. This species has adapted so well to life with people, they’ve become nearly ubiquitous in places of human habitation throughout the world – and nearly absent in more natural environments.

Basho suffered from severe bouts of depression, occasionally becoming recluse for long periods of time. A solitary nature took him on a number of journeys, alone, along routes that were often well off the beaten path. The Edo Five Routes which he followed on one of his earliest journeys were considered to be among Japan’s most dangerous roads; When he first embarked on this trek, he expected to be killed by thieves or to simply die along the way. Widely regarded as the world’s finest master of hokku (haiku), his poetic travel log Oku no Hosomichi (The Narrow Road to the Interior) is considered to be his finest work. 

More Vegetables, Please! Spiced Carrot Cake with Rich Vanilla Cream Cheese Frosting

Packed with raisins, pecans and puréed carrots, this is a tasty way to enjoy a serving (or two) of carrots!

Living out in bush Alaska, there are certain ingredients that are a luxury in our pantry – like cream cheese. With recent outdoor temperatures agreeably mimicking a nicely chilled fridge, it was time to mail order dairy items requiring colder temperatures. Our here in Chignik Lake, Alaska, we’ve been relying heavily on the wonderful services of the mail order department at the Anchorage Fred Meyer (Debarr store). About every two weeks, we email a grocery list to the store and within four to five days, we receive  our items carefully wrapped or zip-top bagged for a nominal packing fee. A few weeks ago, we received heavy whipping cream, cream cheese and sour cream all nicely chilled in the belly of a little bush plane. Culinary feats take a bit of planning ahead, but with the cooperating weather, we can get most of what we need out here in tiptop condition. I can’t speak highly enough of our mail order friends in the Debarr Fred Meyer store!

If you’ve been following along, you’ll know that I periodically bake for my students. This has now become a time-honored tradition that has followed me through several schools. Last week, one of my students requested a cake for our “bake sale” (students can spend tickets they earn in class on a variety of rewards, including my baked creations). After my students polished off a bag of trail mix packed with raisins and nuts last week, I was confident that a carrot cake stuffed with nuts and raisins would be healthful and would be well-received by my young customers. Ok, and I like carrot cake, too, so I picked up my trusty Williams-Sonoma Baking Book to see what they had to say on the subject. Every recipe I’ve tried in this book has come out fantastically. The carrot cake recipe looked delicious. The one difference I noticed is that it called for puréed instead of shredded carrots. Pumpkin purée is a favorite, so why not a purée of carrots? Turns out the purée adds more moisture and the carrot flavor is slightly sweeter. I modified the recipe a bit and was highly pleased with the result. The cake was moist and smooth. The texture was only improved by the chopped nuts and raisins. What did the students say? They loved it! They especially liked the spice and the frosting, of course. If you won’t believe the kids, all the adults I shared the cake with agreed it was delicious!

Spiced Carrot Cake with Rich Vanilla Cream Cheese Frosting

Ingredients

  • 3/4 lb carrots, peeled and cut into 1/2 inch slices
  • 1 1/4 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • generous pinch salt
  • 1 tsp ground cinnamon
  • 1/2 tsp mace (or substitute nutmeg)
  • 2 large eggs
  • 1 1/3 firmly packed light brown sugar
  • 1/2 cup whole milk
  • 1/2 cup unsalted butter, melted
  • 3/4 cup pecans, chopped coarse
  • 1/2 cup golden raisins
  • cream cheese frosting (see recipe below)

Directions

  1. Boil carrots until tender, about 10 minutes. Drain and let cool.
  2. Purée the carrots with a blender, stick blender or food processor. Set aside.
  3. Preheat oven to 350 degrees F (180° C). Line the bottom of an 8-inch square baking pan with parchment paper. Set aside.
  4. In a small bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and mace.
  5. In a large bowl, whisk together eggs, brown sugar, milk and butter.
  6. Whisk the flour mixture into the egg mixture.
  7. Whisk in the carrot purée.
  8. Fold in the pecans and raisins.
  9. Pour batter into square baking pan.
  10. Bake 45 – 50 minutes in preheated oven. Cake will be lightly browned and wooden pick inserted into middle of cake will come out clean when cake is done.
  11. Let cake cool on a wire rack.
  12. Run a knife around edge of pan. Invert cake onto serving plate. Peel off parchment paper.
  13. Frost cake and serve right away.

Rich Vanilla Cream Cheese Frosting

Ingredients

  • 4 oz. cream cheese
  • 2 tbsp unsalted butter, melted
  • 3/4 cup powdered sugar
  • 3/4 tsp pure vanilla extract

Directions

  1. Using a mixer, beat all the frosting ingredients on medium speed until mixture is totally smooth and well-mixed.
  2. Alternatively, hand-mix all the frosting ingredients until smooth and totally mixed using a rubber spatula.

Ink and Light: The Bones of Tikigaq and a Tribute to Tatanka Yotanka, Sitting Bull

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Whale Bones and Ruins: Old Tikigaq Village, Point Hope, Alaska

Tikigaq’s sod, driftwood and whalebone igloos (homes) were occupied until the mid-1970’s when the village was abandoned due to erosion from the sea. By this time, some of the houses were wired for electricity. Sigluaks, freezers dug deep in the permafrost at Tikigaq, are still used by the people of nearby Point Hope to store the whale meat they’ve harvested.

If a man loses anything
and goes back and looks carefully for it
he will find it…
Tȟatȟáŋka Íyotȟake (Sitting Bull) – Pine Ridge Reservation Speech, 1883

Tatanka Yotanka (1831-1890) was a Lakota Sioux holy man who earned his place in history through his fierce resistance to white encroachment on Lakota lands. A vision he had seemed to foretell the victory a combined force of Sioux and Cheyenne would have over United States troops led by General Custer at The Battle of Little Bighorn in 1876. In 1880, Tatanka Yotanka was assassinated by Indian Agency Police at Fort Yates on the Standing Rock Agency (reservation) who feared that he would lead an uprising. His remains are buried near his birthplace in Mobridge, South Dakota. A monument marks the site.

dg nanouk okpik’s Corpse Whale – Sifting through Myth and Time in the Far North

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Reading these poems is reminiscent of carefully digging through an archeological site located in Arctic permafrost as fossils, bones, carvings, memories and spirits emerge.

While looking for a few words to accompany a photo of umiaks (seal skin whaling boats) framed in Northern Lights I’d made a few years ago, I came across these lines from dg nanouk okpik’s poem “Tulunigraq: Something Like a Raven:”

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Okpik arranges her images across the page in a manner that forces the reader to go slowly, to breathe slowly, to see, and to hear, and as Barbra and I read, we felt ourselves being taken back – to Alaska’s North Slope, to the village of Point Hope and to other places we’d been in the far north, and then further back, to places we’ve never been – to old Tikigaq, to villages and settings scattered across Alaska and Greenland and beyond, to a time, indeed, “before iron and oil.”

Okpik’s writing is sure and precise, at times reminiscent of carefully sifting through an archeological dig, creating anticipation for what might be found and reverence for what is found. The place she invites the reader into is one of myth-making, spirituality, subsistence hunting and gathering, veneration of elders and ancestors and an intimacy with sinew and bone and cold. The landscape is of ice and sea, of magma cooling and the vast sweep of the tundra. Threaded through this are spirits and caribou, whales and ground squirrels, edible plants and seal oil lamps, Eucharist wafers and hooligan jigs. Okpik has given us poems that take us to places and to times few of us have experienced or will experience. The journey is mesmerizing.

Assignment #6: A Sense of Place – Suutei Tsai in a Mongolian Ger

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Outdoor Photographer’s challenge two weeks ago: an environmental, visual or cultural photo depicting a strong connection with a specific place. Here, our hostess at her ger in the Mongolian countryside prepares a pot of suutei tsai to take the chill off an October night – piping hot milk with a little tea and a dash of salt. 

 

 

Wildlife Wednesday: Black-capped Chickadees!

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Gregarious, full of curiosity and brimming with personality, Black-capped Chickadees are often happy to take seeds right from a friendly hand. Weighing only about 10 grams (less than half an ounce) their little claws are nonetheless quite strong!

Many a hunter sitting quietly in a northern woods while waiting for a White-tailed Deer or Wild Turkey to come by has experienced a chickadee approaching ever nearer before boldly perching right on the rifle barrel – or even on the hunter’s arm or cap. Such an event feels like a stamp of imprimatur from Mother Nature herself.

Last fall, when we hung bird feeders at the White Spruce Grove a little over half-a-mile from our home and began putting out seeds for Chignik Lake’s birds, within just a few days we noticed something uncanny. As soon as we hit the trail to the feeders, chickadees would descend upon us, fluttering and chattering with a familiarity that suggested that they somehow knew us. And each day as we came within view of the spruce trees themselves, a dozen or so chickadees would erupt in excited calls, flitting down from the boughs as though to greet us. There seemed to be no doubt that these little birds recognized us, Barbra in her red hat and scarf, me in my black watch cap, both of us in camouflage jackets. That sent us to the internet to do some research.

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As it turns out, Black-capped chickadees are remarkably intelligent little beings, in possession of 13 different, complex vocalizations as well as memories that allow them to recall the precise location of food they’ve cached for up to several weeks. Regarding their vocalizations, not only do they warn each other with rapid dee-dee-dees, it has been shown that these calls vary according to the danger at hand, with their longest and most insistent alarms reserved for Pygmy Owls, a predator that poses an especial threat to chickadees.

Another, happier call among our local chickadees (it seemed to us) appeared to go something like, “Here come Jack and Barbra with more seeds!” While the various sparrows hung back demurely, deep in the cover of the spruce trees, the chickadees would land on our camera lens and flap around our heads.

“I once had a sparrow alight upon my shoulder for a moment, while I was hoeing in a village garden, and I felt that I was more distinguished by that circumstance than I should have been by any epaulet I could have worn.”
Henry David Thoreau in Walden

We wondered if we could get these bold, inquisitive birds to take seeds from our hands – and whether or not it would be ethical to do so.

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One of the advantages of feeding birds is that it provides opportunities to closely study individuals. Early last fall, we noticed that this chubby-looking fellow had broken off the tip of his upper beak. We wondered if this would adversely affect his ability to make it through the winter. Happily, it hasn’t. We still see him, and he still looks like he’s not missing any meals.

There’s no doubt that some wild animals should not be fed. Most North Americans are familiar with the cautionary proverb, A fed bear is a dead bear. That’s because bears that learn to associate humans with food become dangerous, destructive nuisances. But chickadees? After doing our due diligence in research and considering the welfare of the birds from a variety of perspectives, we felt comfortable taking our bird feeding to the next level.

Getting the birds to come to our hands proved to be fairly easy. One morning, we temporarily took down their favorite feeder, stood near the tree with outstretched arms and seeds in our hands… and waited. After a number of feints and false starts, one particularly brave bird took the plunge and was rewarded with a nice, fat sunflower seed. After that, it was one bird after another.

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For the next few days, hand feeding our feathered friends was the highlight of the day. During those few days, we learned quite a lot. In addition to their many and varied vocalizations, Black-capped Chickadees establish pecking order by silent bill-gaping – an aggressive, open-mouthed gesture that is enough to cow a rival bird into waiting its turn or leaving the immediate feeding area altogether. There also seemed to be quite a range of distinctive personalities, with some birds readily and repeatedly feeding from our hands – and remaining long enough to carefully sort through the offerings for the choicest seeds -, while other birds hung back or landed only briefly.

The National Audubon Society encourages people to feed wild birds. Habitat is shrinking, and with that loss food sources can be scarce. Place your feeders in areas where birds have easy, quick access to the safety of shrubbery and trees, keep cats indoors, and to prevent the spread of disease among birds, occasionally clean the feeders. Once you start, keep the feeders full so that birds that have come to expect a food source aren’t suddenly left high and dry during inclement weather. But be warned: you might discover that the view out your window becomes more interesting than whatever’s on TV!

Ink and Light: “Point Hope” – The Aurora Borealis & Jack London

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Point Hope: Point Hope, Alaska

Solar winds disrupting Earth’s magnetic field cause the Aurora Borealis. They are often most spectacular on finger-numbingly cold nights in the depths of winter.

Point Hope is an Inupiaq Eskimo village of about 750 inhabitants located 200 miles above the Arctic Circle on Alaska’s North Slope. Originally known as Tikigaq (index finger for the slender peninsula that once extended into the Chukchi Sea before erosion took it away), the area is one of the oldest continuously inhabited places in North America. Subsistence hunting for caribou and Bowhead Whales continues to be an important part of the culture. With no roads existing beyond the village, the local airport (lit up in the above photo) is an important lifeline to and from the outside world.

…the aurora borealis flaming coldly overhead,
…the stars leaping in the frost dance,
…the land numb and frozen under its pall of snow…
Jack London – from The Call of the Wild, 1903

  – Jack London (1876-1916) was one of the first authors to become wealthy writing fiction. Mostly self-educated, after stints as a hobo, a sailor, and 30 days in the Erie County Penitentiary in the state of New York for vagrancy, he made his way to California where he attended high school and began writing in earnest.

Ink & Light: “At First Sight” – Love and Lines from Richard Brautigan

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At First Sight: Sandhill Cranes, Northern British Columbia

Sandhill Cranes choose partners based on graceful mating dances and remain together for life.

…and our graves will be like two lovers washing
their clothes together
In a laundromat
If you will bring the soap
I will bring the bleach.
Richard Brautigan (from Romeo and Juliet, 1970)

– Raised in abject poverty, Richard Brautigan (1935-1984) was struggling to gain a foothold in San Francisco’s literary scene when, in 1967, he published Trout Fishing in America. The counter-culture novel catapulted him to international fame. A year later he solidified his reputation with In Watermelon Sugar. 

Ink and Light: “The meanest flower that blows…”

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Feather Fan: Junco

To me the meanest flower that blows can give
Thoughts that do often lie too deep for tears.
William Wordsworth – Intimations of Immortality, 1807

Along with Samuel Coleridge, Wordsworth (1770-1850) is credited with founding English Literature’s Romantic Age. He was the country’s Poet Laureate from 1843 until his death.