Tag Archives: Alaska

Tufted Puffins, a Name Change and Best Wishes for 2013

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Tufted puffin near Homer I_nUnmistakable with their toucan-like bright orange beaks and combed back white tufts of head feathers, tufted puffins (Fratercula cirrhata) are among Alaska’s most familiar ambassadors.

When we began this blog a little over two years ago, it was for ourselves. The blog was to be a place to catalogue our recipes and keep a photographic record of our travels and adventures. And so we named it Frozen Moments and didn’t think too much about it. It seemed an appropriate name for a blog where photographs are highlighted (frozen moments) and especially so since our home nine months of the year is in Arctic Alaska (frozen months).

Tufted puffin near Homer II_nBut as we got more into it, we discovered that Frozen Moments was a little too obvious. Others were already using the name. We realized we’d eventually want to make a change. CutterLight has its origins in two sources. Cutter derives from our summer home in Seward – our cutter-rigged sailboat. To us, the term evokes images not just of sailing, but of travel and adventure in general, as well as a spirit of being willing to learn and experience new things.

Tufted puffin near Homer III_nLight, too, holds multiple meanings for us. There is of course the “light” which all photographers are concerned with. As our skills and interest in photography grow, we are finding that we are becoming, inevitably perhaps, obsessed with light. It permeates our world now in ways it never did before, and this newfound awareness affects everything from the way we watch movies to how we perceive the world around us to how we deal with the deceptively elusive basic elements of photography.

Tufted puffin near Homer IV_nBut Light holds a second meaning – one which is perhaps even more central to our lives. As we move forward toward fulfilling our goals as writers, photographers and sailors, we have pared away much of what we once considered necessary. Not much fits on a 35-foot sailboat. A succession of yard sales and donations to thrift shops allowed us to part with most of our possessions before we moved to Alaska three years ago. Since then, every new item we add to our lives is carefully evaluated for the value it brings in terms of utility and pleasure. Few items make the cut. We are moving forward with a life that feels lighter yet stronger. It is a wonderful feeling.

Lower Cook Inlet near Homer_nLooking out over lower Cook Inlet from the bluffs above Homer, Alaska.

As we look back on 2012, it is with a deep sense of appreciation. Many new friends came into our lives this year, and we also were fortunate to have had some really special reconnections with people from our former lives. We are happy, too, that our blog is finding an appreciative audience. We wish one and all fair winds and following seas in the coming year.

Jack and Barbra Donachy

How Have Long Life: Life Philosophy from Alaska’s Longest Reindeer Herder

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winter sky_n

The sun doesn’t rise now. In its absence, there is darkness and dusk. And there is beauty in the pink hues and  blue silhouettes of midday.

Words to live by from the longest reindeer herder, Chester Asakak Seveck.

For long live and joy life,

I believe these things –

Keep busy and do good work.

Have much good exercise.

Eat good food,

no waste anything

and every day enjoy what it gives

and do not spoil this day with much worry of tomorrow.

Be happy.

I know this way

how I be “Longest Reindeer Herder.”

Start 1908, finish 1954,

altogether 46 years herd reindeer.

From Longest Reindeer Herder: A true life story of an Alaskan Eskimo covering the period from 1890 to 1973, by Chester Asakak Seveck

Maple Pecan Pumpkin Pie

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Pumpkin Pie with Pecans & Maple Syrup_n

Crunchy pecans drenched in maple syrup add an inviting twist to this classic autumn and wintertime dessert.

Two hundred miles north of the Arctic Circle, we’re a long way from the closest pumpkin patch, and at $65.00 and up, the pumpkins brought into the Native Store for Halloween didn’t tempt us. But Jack kept his eye on them, and as predicted, the day after Halloween the price fell by half. We held out a few days beyond that and the prices dropped another 50%. One of the wonderful things about squashes and pumpkins is that they keep well, and so we purchased a 17-pound beauty no worse for the extra week or two it had spent on the store shelves for only $18.00. Jack then set to work cutting up and roasting the pumpkin, seeds and all. The seeds were tossed with olive oil, garlic, salt, and a blend of Italian seasonings. Crisp, crunchy and zesty, they were devoured immediately. The pumpkin was roasted plain and then puréed with several uses in mind.

I used the first two cups of pumpkin purée to create a pie inspired by the superb Pennsylvania maple syrup that a friend had sent to us. Along with a healthy dollop of bourbon, maple syrup is the perfect compliment to the flavors in pumpkin pie filling. The pecans in this recipe come out sweet, light and crunchy.

Maple Pecan Pumpkin Pie

Ingredients

Filling:

  • pastry crust for one 9-inch pie
  • 3 eggs
  • 2 cups pumpkin purée
  • 1 cup heavy whipping cream
  • 1/4 cup maple syrup
  • 2 tsp vanilla extract
  • 1/4 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp mace
  • 2 tbsp bourbon (optional)

Pecan Topping:

  • 1 tbsp unsalted butter, melted
  • 3 tbsp firmly packed brown sugar
  • 3 tbsp maple syrup
  • 1/4 tsp cinnamon
  • 1 cup pecan halves

Directions

  1. Preheat oven to 425 degrees F.
  2. Line a 9-inch pie pan with pastry crust.
  3. In a large mixing bowl, beat eggs until frothy.
  4. Add pumpkin, whipping cream, maple syrup, vanilla, sugar, cinnamon, ginger, and mace. Beat well to mix. Pour mixture in the pastry-lined pie pan.
  5. Bake for 40 minutes.
  6. Meanwhile, make pecan topping. Combine butter, sugar, syrup, and cinnamon. Mix thoroughly.
  7. Add pecan halves to topping mixture. Stir well.
  8. After pie has baked for 40 minutes, arrange pecan topping on top of pie.
  9. Cover edges of pie with foil to prevent burning and return pie to oven. Continue baking for 20 – 25 minutes, or until a knife inserted in the center of pie comes out clean.
  10. Remove from oven and cool on a wire rack.
  11. Cover and refrigerate within 2 hours.

Adapted from The Baking Pan

Chocolate Chip Yogurt Cookies – It’s All About the Penzeys Dutch Processed Cocoa

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These dark, rich, chocolatey cookies disappeared within 24 hours of their creation. 

For this season in the Alaska bush, we ordered most of our spices and seasonings from Penzeys Spices. Whether we’re using their smoked chipotle chili peppers in a squash soup, the Italian seasoning blend we make from a combination of their herbs and spices, or a cup of hot cocoa, the quality of Penzeys’ products has been notable. In these cookies, its Penzeys’ Dutch-processed cocoa that takes them to a higher level.

By the way, yogurt is easy and economical to make in your own kitchen!

Chocolate Chip Yogurt Cookies

Ingredients

  • 1 cup all purpose flour
  • 1/2 tsp baking soda
  • 5 tbsp unsalted butter
  • 7 tbsp dutch processed cocoa
  • 2/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 1/3 cup plain yogurt
  • 1 tsp vanilla extract

Directions

  1. Preheat oven to 350 degrees F.
  2. Measure flour and baking soda into a medium bowl. Set aside.
  3. Melt butter in a large pan over medium heat. Remove from heat.
  4. Stir in cocoa and sugars.
  5. Add yogurt and vanilla. Mix well.
  6. Add flour just until combined.
  7. Drop by tablespoon onto parchment-covered baking sheet, about 2 inches apart.
  8. Bake for 8 – 10 minutes. Cool on pan for a few minutes until firm. Finish cooling on wire racks.

Adapted from Myrecipes.com.

The Wonderful Purpleness of Low Bush Blueberry Fruit Bread

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Arctic Lowbush Blueberry Bread batter_n

This unusual bread became an instant favorite. What we didn’t slather with butter and devour straight out of the oven soon disappeared in our lunchtime peanut butter and jelly sandwiches and as breakfast toast. 

I was tickled purple with the color of this bread batter.

Blueberry on tundra at Shishmaref_n

Unlike the fat, juicy blueberries we used to pick at farms in Oregon, in the Arctic diminutive plants that grow mere inches off the ground produce tiny, tart berries. These berries ripen in August and, like cloudberries, are around only for a few weeks. But a lot of flavor comes in these small packages, and the dark purple color produces beautiful freezer jam. In Shishmaref, the berries grew only a short walk from our home on Sarichef Island. Here in Point Hope we rely on friends who drive Hondas (ATVs) out to the hills 20 or more miles away where the berries grow. Scanning the tundra for bright red leaves slightly smaller than shelled almonds leads to ripe fruit. The bush in this photo, growing among crowberries (the green foliage), barely rose above our shoe tops. (See Summer Blueberry Picking on the Arctic Tundra.)

Arctic Lowbush Blueberry Bread w butter_n

Low Bush Blueberry Fruit Bread

Ingredients

  • 3 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 cup granulated sugar
  • 1/2 cup unsweetened applesauce
  • 1/2 cup unsalted butter, melted
  • 4 eggs
  • 1 tsp vanilla extract
  • 2 tsp almond extract
  • 2 cups whole fruit blueberry jam

Directions

  1. In a large mixing bowl, combine flour, salt, baking powder, and baking soda. Set aside.
  2. In another mixing bowl, combine sugar, butter and applesauce. Mix well. Add eggs, one at a time, beating well after each addition. Stir in vanilla and almond extracts.
  3. Stir wet ingredients into dry ingredients until just moistened.
  4. Stir in fruit jam.
  5. Pour into 2 greased bread pans (8 in. x 4 in. x 2 in.)
  6. Bake at 350 degrees F for 55 – 65 minutes, or until a toothpick comes out clean.
  7. Cool for 10 minutes before removing from pan to a wire rack.

We make two loaves at a time using the above recipe. Keep one in the freezer for a quick, delicious bread.

Last Light: Arctic Foxes, the Coming Dark

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Arctic Fox on Point Hope Beach_n

Point Hope, Alaska, along the south beach: An Arctic fox is silhouetted in the gold of a late fall sunset.

On Wednesday, December 5, the sun will rise at 1:37 pm. It will climb for just 19 minutes and 30 seconds before it begins to descend. At 2:16, it will sink beneath the ice-sheeted sea. It will not rise above the horizon again for 28 days. During this time, afternoon twilight will be the extent of our natural light. Cold and darkness will clamp down hard on our village. The Arctic winds this time of year can make a well-built house shudder.

Arctic Fox near old Tikigaq, Alaska. Nikon D90

The photo above and the next two are of an Arctic fox we found hanging around the deserted Old Town site of Tikigaq a mile or so west of Point Hope three weeks ago. They’re intelligent, inquisitive animals and will sometimes approach quite close.

In mid fall, foxes and snowy owls show up in numbers near the village. They patrol the beach for fish and whatever else may have washed up and they hunt the tundra for voles and squirrels. As the days grow short and the real cold sets in, they scatter.

Arctic Fox 2_n

This one is very likely out on the sea ice now, scavenging the remains of seals killed by polar bears. These foxes often travel vast distances during the course of a winter in search of food.

Arctic Fox 3_n

Caribou have moved down from the hills, and sometimes we see them now out on the tundra a few miles east of town. Wolves follow the caribou, and a few hardy ravens manage to scratch out a living throughout the winter. Every so often, we see a flock of murres – seabirds – heading out in search of open water.

The Light before the Fire (First Sea Ice, Point Hope)

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There’s not much sun now –

three hours or so from dawn to dusk

and in those three hours, the sun doesn’t climb very high

so that on clear days the world is bathed 

in soft pink and lavender and gold

the horizon rimmed in turquoise

beneath a pale sky

until one day the wind shifts,

and gathers sheets of ice

already formed at sea,

and pushes the ice to shore

where it gathers the light,

and you forget about the things you thought you missed…

the life you left behind

in that moment

before the sun sinks to the ice-covered sea

and everything turns to fire

The Night Sky at Point Hope (A Whaler to His Son)

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The northern lights have been out nearly every night lately. Here they frame two umiak – seal skin boats used for the spring whale hunts.

A Whaler to his Son

This poem is

an empty sigluaq

a seal skin boat

a lookout camp

on a new lead

This poem is

your grandfather’s parka

a snow squall on the horizon

a polar bear’s track

imprinted in the snow

This poem is

a fluke flipped and sounding

in a silk-white wake

like stars

washed over the Chukchi

This poem is

our village

carved like scrimshaw

on an ivory dawn

the dim Arctic sun

small and perfect

as a bowhead’s eye.

.

*A sigluaq is an ice cellar dug into the tundra used to store whale meat (and other meat)

Chasing the Elusive Perfectly Flaky Crust: Double-Crust Apple Apricot Pie

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This rustic-style pie evoked images of apron-clad moms setting out steaming-hot baked goods on windowsills to cool. The scent of baked apple and cinnamon filled the entire house, contributing to the sense of nostalgia.

I’d always heard that baking the elusive flaky pie crust was so difficult, it wasn’t worth the time and effort. The standard advice was, “Buy pre-made crusts. They’ll come out better.” But as someone who has baked her own graham crackers, I wasn’t so easily deterred.

After doing some research, I began to understand why people shied away from making their own crusts. Fastidious attention to temperature of the ingredients seems to be the key. My first crusts came out fairly decent, but I wasn’t completely happy with the texture. Then this month’s Food & Wine magazine ran an article about making a perfectly flaky crust.

Along with directions for “perfectly flaky butter pie dough,” the magazine also had a recipe for a double-crust apple-apricot pie. Perfect! Granny Smith apples are available at our Native Grocery Store, and dried apricots are a staple in our pantry. The finished pie came out of the oven steaming with the scent of apples and apricot and with a golden-brown crust puffed up into a flaky  top.

Double-Crust Apple-Apricot Pie

Ingredients

  • 1 tbsp all-purpose flour
  • dough for two pie crusts (see link below for pie crust recipe and directions)
  • 1 egg white, beaten
  • 5 large Granny Smith apples, peeled, cored, quartered, and cut into thick slices
  • 1/2 cup granulated sugar
  • 1/2 cup diced dried apricots
  • 1 tsp finely grated orange zest
  • 1 tsp ground cinnamon

Directions

  1. Roll out a little more than half of the dough into a 13-inch disc. Transfer to a 9-inch glass pie dish.
  2. Roll out the remaining dough into a 12-inch disc and keep in refrigerator until you are ready for it.
  3. Preheat oven to 400 degrees F.
  4. In a large bowl, toss together apples, apricots, orange zest, flour, cinnamon and sugar.
  5. Pour apple mixture into crust.
  6. Brush edge of crust with egg white. This will help seal the two crusts together.
  7. Place second pie crust on top of first. Trim edges and decoratively crimp. Cut slashes in top crust to allow steam to vent.
  8. Place oven rack on lower third of oven. Place pie on a baking sheet and put in over to bake for 1 hour. Cover edges of pie with a pie ring or aluminum foil during last 20 minutes of baking to prevent burning.
  9. Remove pie from oven and allow to cool before serving.

We served this pie with extra rich vanilla ice cream, which was excellent. A slice of sharp cheddar cheese is another traditional option.

Recipe adapted from Food & Wine Magazine, November 2012 issue.

Alaska: Northern Lights in the Big Point Hope Sky

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Named for the Roman Goddess of dawn, Aurora, and the Greek word for north wind, Boreas, Aurora Borealis events originate with the sun and are carried to Earth on solar winds.

Notice the seal skin boats in front of the snow fence in this photo looking northwest along the lagoon at Point Hope. The most common color for  Northern Lights is green – whitish green on nights of weak activity. Yellows, pinks, reds and purples are less common. Any color in the night sky is a thrill.

We have a phone tree set up so we can let each other know when the lights are out in force. When our phone woke us just after five AM this morning, we didn’t even pick up. We threw on warm clothes and coats (the windchill was below zero degrees Fahrenheit) put together the camera and tripod, and headed out the door. 

We walked away from the town’s lights, to the darkness near the lagoon, and set up. We took these shots with a 15 second exposure. When the lights are active, they move, constantly changing shape and color.