Category Archives: Travel

Oahu Splendor–Part III, Culture and Luau Beef

18 Monday Feb 2019

Posted by in Beef Dishes, Hawaii, Photography, Travel, Uncategorized

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One of my favorite activities when I travel is to discover the culture and traditions of that special spot on the globe on which I find myself, a corner of the world that belongs to those people calling that special spot “home”. Hawaii has a unique culture and an abundance of unique traditions. For me, coming from the U.S. mainland, it was a very exciting and interesting corner of the world, and in many ways so different from my own.

Hawaii is part of a group of islands in the Pacific Ocean called Polynesia. Polynesia is an area bounded in a triangle with the points of the triangle being Hawaii,  Easter Island, and New Zealand (Aotearoa). Within that triangle are many islands including Samoa, Tahiti, Tonga, the Marquesas Islands, and Fiji whose people share a common language, customs and traditions.

To get a better understanding of traditional life in Polynesia, we visited the Polynesian Cultural Center. The center highlights historic traditions and customs of the islands with shows, village recreations, and interactive activities for visitors. It was informative and a lot of fun as these two old people tried to master some of the old-time games.

As you enter the Center you are greeted by Haman Kalili, said to have invented the “shaka” greeting. For the Hawaiian people the shaka, with only the pinkie and index fingers raised in a wave, is meant to relay the “Aloha spirit” of friendship and understanding. It is said that Kalili lost three fingers working in the sugar cane fields. He took a new position within the industry, giving a signal with a wave to the engineers of the trains moving out of the field area to tell them that all was clear. He also waved to passing children with his hand with the missing fingers. For the people who knew Kalili, his wave always meant, “It’s all right, everything is okay!”, or “Hang loose!”

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Once inside the venue you will travel from island to island, learning about individual islands and activities common in Polynesia. I have put together a gallery of pictures showing some of what we saw and learned.

Buildings in Polynesia were made of grasses and used no nails…they were beautiful!
This Islander is using plant fibers to create hats, head bands, baskets and many other items
We were amazed as this Islander shimmied up a 40 coconut palm in his bare feet!
This six story temple was unique, and we were welcomed inside to view what the living space for the residents would look like.
Music in Polynesia is that typical sound you think of when you think of Hawaiian music. The islanders have many ways of producing the sounds, blowing into conch shells, beating drums, even making music with a nose flute.
The highlight of the center is the canoe pageant portraying the history of the Polynesian islands according to custom and their belief system.

One of my favorite tours was at Iolani Palace. Before becoming a state within the United States, Hawaii, for a short time, lived in a democratic monarchy. King Kamehameha V was the last descendant of  the Kamehameha monarchy to reign as king of the Hawaiian Islands. Then in 1874 the Hawaiian legislature elected David Kalakaua to the throne. He built this beautiful palace which was completed in 1882. Upon the king’s death in 1891, his sister, Lili’uokalani, became the queen and took up residence in the palace.

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Queen Lili’uokalani’s reign was a troubled time for Hawaii. Businessmen from the United States had complete control of both the sugar and pineapple industries on the islands. They also exerted much influence in the everyday lives of the people, and they favored annexing Hawaii as a territory of the United States. The Hawaiian people, however, were quite happy being Hawaiian and independent. What happened next was not America’s best hour, or at least I do not believe it was.

Lili’uokalani attempted to have a new constitution written, fully restoring all power to the monarchy, which would in turn diminish the power of the outside interests. This led the business leaders to push for quick annexation. When the government of the United States refused to annex the islands, the American businessmen staged a takeover, and in January of 1893, the queen abdicated her throne. For the next nine months she lived in the palace under house arrest. Eventually the Hawaiian Islands became a territory of the United States, and in 1958, Hawaii was granted statehood.

The grand hall of Iolani Palace
The elegant dining hall
Tableware for dining at the palace.
Queen Lili’uokalani loved music and wrote many musical pieces. She wrote the famous Hawaiian song,”Aloha Oe” in this music room in the palace.
The Library
The Chamberlain’s Quarters
Several of the Queen’s gowns are on display in various rooms of the palace.

Hawaiian Luau

If you visit Hawaii, you have got to attend a luau. They are so much fun, and the food is absolutely incredible. We attended two luaus. Our favorite was the Chief’s Luau. It was a bit smaller, more intimate and more comfortable than the almost as good luau at the Polynesian Cultural Center. Hawaiian culture is centered on the importance of family, and everyone is part of the family. This family attitude was displayed by the Chief at his luau, inviting us all to have a good time, make new friends and eat all we want. Everyone sits at long tables, and you cannot help but to meet your neighbors. Our neighbors were from Australia, which made for a great sharing of experiences during dinner.

The star of the show is, of course, the luau pork. I would try, but know I would never be able to duplicate that flavor here in mid-Missouri. There is so much food, it is hard to choose which ones to take…so I took a little of a lot of different things!

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Following the meal is the time for entertainment. We were treated to Hawaiian music, singing, dancing, and Jim’s favorite, flame throwing and twirling. But the best part was when they called to the stage all those celebrating anniversaries. Well, that was us…50 years! I received a gorgeous bouquet of Hawaiian flowers and we both were given authentic leis made of traditional Hawaiian flowers Our new Australian friends tried to take a couple pictures for us from a distance…that picture of us dancing, though mighty grainy?…well, I love it!

While in Hawaii I purchased a cookbook…of course. The luau dish I made is really very delicious, though not as amazing looking as some others. My test is: Does Jim like? If the answer is yes, it must be good, because he is a very picky eater!

The dish calls for luau leaves…they are not even sold at Whole Foods on the mainland…so substitute with spinach. When you try this dish, and you should, make sure to use the most mature spinach you can find. More mature spinach gives the dish a better consistency and a better flavor. Enjoy!

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Luau Beef Stew

  • Servings: 6
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This recipe was adapted from “Sam Choy’s Aloha Cuisine: Island Cooking at it Best”

Ingredients

  • 2 pounds mature spinach leaves
  • 3 cups water
  • 2 Tbsp. sea salt (You can use Hawaiian salt, if you can find it)
  • 1/2 tsp. baking soda
  • 1 Tbsp. oil
  • 1 cup chopped onion
  • 2 pounds stew meat
  • 3 cups beef stock
  • 2 cups water

Directions

  1. Heat oil and saute onions in a large sauce pan until they are translucent.
  2. Brown stew meat.
  3. Add beef stock, water, and 1 Tbsp. salt.
  4. Cook until meat is fork tender.
  5. While the meat is cooking, wash the spinach leaves and remove the toughest stems and veins.
  6. Bring the water, the remaining Tbsp. of salt, and the baking soda to a boil in a large stock pot.
  7. Add the spinach leaves, reduce heat and cook, partially covered for 1 hour.
  8. Drain and squeeze the excess water from the spinach.
  9. When the meat is tender, add the spinach leaves and simmer for 30 minutes.

Oahu Splendor-Part II…Pearl Harbor and a Spam fried rice?

13 Sunday Jan 2019

Posted by in Egg Dish, Food, Hawaii, Photography, Travel

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One of our must see sites when we visited Hawaii was Pearl Harbor and its National Historic Sites. We happened to be at Pearl Harbor on Veteran’s Day, November 11. Since my Dad was a Navy Seabee, this made our visit all the more meaningful for me.

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Within the memorial area is a statue of a Navy sailor. He reminded me of all the pictures I have seen of my Dad dressed in his “Navy Blues”, which he was so proud to wear on the day he married my Mom.

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Near the statue is a plaque which brought a tear to my eye as it reminded me of all the stories Dad used to tell about his service in World War II. It truly does remind me of the “sailor” I called Dad.

The Lone Sailor represents the men and women who have served, are serving, or will serve in the Navy. He’s called the Lone sailor, yet he is hardly ever alone. He is about 25 years old, a senior second class petty officer who is fast becoming a seagoing veteran. He has done it all–fired weapons in war, provided humanitarian assistance in far-away lands, been attacked by the enemy and defended our freedom. He has made liberty calls in great cities and tiny villages where he was a tourist, ambassador, adventurer, friend, missionary to those less fortunate, and representative of our way of life. His shipmates remember him with pride and look up to him with respect.

Pearl Harbor is a well protected lagoon harbor on the southern side of the island of Oahu.

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On December 7, 1941 its name and the significance of what happened there became forever recognizable to all Americans. On that day the Japanese Navy Air Service carried out a surprise attack on the United States Naval Station at Pearl Harbor. At the time, President Roosevelt called it, “the date that will live in infamy”, and the United States joined its allies in the Second World War.

The World War II Valor in the Pacific National Monument is that place where Americans honor the men and women who were killed on that horrific day. 2,335 servicemen were killed, 1,177 of them from the USS Arizona. 1,143 people were wounded, and 68 civilians were killed.

The USS Arizona Memorial was constructed over the ruins of the ship, which lies 40 feet below the water’s surface. Of the 1,177 servicemen who died on the Arizona, 900 were never recovered and are buried forever with the ship.

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A tour boat takes visitors out to the memorial where the ruined hulk of the ship can be seen below the surface. No one is allowed on the memorial at this time due to structural problems still being addressed.

As your tour boat moves through the lagoon, you notice concrete memorials to other ships that were lost on that day…

There is a hangar on the grounds that houses an airplane exhibit. For me, the most impressive thing I saw in that building was the bank of windows with blown out panes of glass that still remain missing since the day of the attack…

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While at Pearl Harbor we also visited the USS Missouri Memorial. It was on the Missouri that the Japanese signed a declaration of surrender on September 2, 1945. As a side note, this memorial truly captured my husband’s attention since that day just so happens to also be the very day on which he was born.

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A photo taken on board the USS Arizona as Japan prepared to sign the declaration of surrender documents.

Our last major stop was to tour the USS Bowfin, a submarine nicknamed the “Pearl Harbor Avenger”.  Her “silent service” in the Pacific was responsible for the destruction of thirty-four large enemy ships and ten smaller ones.Her efforts truly helped win the war in the Pacific, as well as helping to bring World War II to an end.

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Here are some of the pictures I took inside the USS Bowfin. You never know what “close quarters” feel like until you walk around inside those quarters. Nor do I believe walking around the sub for half an hour gave me any realistic feeling of what that space would feel like after the normal “patrol”, which lasted six months out to sea.

The widest space on the sub!
I was most impressed to see what “spit and shine” really looks like …
Torpedo launching tubes.
Cramped quarters for eating…
sleeping…
and climbing to another area.

Pearl Harbor is a testament to the tragedy of suffering and death caused by war. But it is also an amazing testament to the valor that comes from fighting those battles that can help make the world right again. It is a place forever seared into our American story, and the importance of this nation on the world stage. No one can come away from this place without a determination to look to leaders who believe in peace, who stress the dignity of all people in all nations, and who insist on promoting the idea of a world that seeks a tomorrow without war.

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Oahu Fried Rice

Oahu is one of the islands that make up the state of Hawaii. As we toured the island we learned many things about the special advantages of living on an island in the middle of the Pacific Ocean. We also learned of some of the challenges.

Everything that Hawaii cannot produce for itself must be shipped or flown in from a very far distance. For that reason the state has a set schedule of resupply. In this way the government can assure its citizens of about a three week supply of necessary items for survival in the event a catastrophe were to occur that would make it difficult for the outside world to reach the island population. One of the items they always have in stock is Spam, and Hawaiians love Spam. There is even a Spam menu item at McDonald’s!

I was raised in a lower middle class family with my sister and two brothers, and we ate a lot of Spam. Mom fried it for supper, packed it in our lunches, and cut it into small bits to add to our scrambled eggs in the morning. The idea that anyone would love Spam was a great shock to me! But I have to say, the people in Hawaii do some exciting things with this lowly meat, and Spam is a commodity that can be held in storage for a very long time.

When we returned home, I toyed around with several different recipes to prepare a proper Spam dish reminiscent of the foods I had on the island. I found several recipes, and put a couple of them together to make one we enjoyed. I must say that while the Sriracha is optional, it really adds to the dish, helping take away some of the very salty flavor of the Spam.

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Oahu Fried Rice

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 Tbsp. butter
  • 1 Tbsp. vegetable oil
  • 2 eggs
  • 1 large clove garlic
  • 1 can Spam, cut into bite-size pieces (you may prefer to use a bit less than a whole can)
  • 3/4 c. diced fresh carrots
  • 3/4 cup fresh or frozen peas
  • 3 c. cooked rice
  • 1 1/2 Tbsp. soy sauce
  • 1/2 Tbsp. fish sauce
  • Pepper to taste
  • 2 green onions, sliced
  • Sriracha (optional)
  • extra green onion for garnish

Directions

  1. Scramble the eggs in the butter and set aside
  2. Brown the Spam in the vegetable oil.
  3. Add the onions and the carrots and continue browning for 2 minutes.
  4. Add the peas, and cook another 5 minutes.
  5. Stir in the rice, then the soy sauce, fish sauce, and the pepper
  6. Stir in the scrambled eggs
  7. Serve in bowls with a garnish of green onions and sriracha.

Enjoy!

Oahu Splendor-Part I, and Luau Teriyaki Chicken

08 Saturday Dec 2018

Posted by in Food, Hawaii, Nature, Oahu, Photography, Poultry Dishes, Travel

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The number one item on our Bucket List has always been to visit each and every one of the fifty American states. And now, after fifty years, we can officially check that one as done. We visited Hawaii in November, having a great time and learning, once again, so very much about the world in which we live.

I say we visited Hawaii, yet we actually visited only one of the five islands that make up the state of Hawaii. The island of Oahu afforded us some fantastic and breathtaking sites, along with incredible new food experiences.

Our first view of Oahu came as we circled around to land at the airport in Honolulu. That is Diamond Head at the top of the picture.

Diamond Head, called Le’ahi in early Hawaii, is a tuff cone from a volcano that erupted some 100,000 years ago. The volcano that formed Diamond Head is no longer active. Its tuff cone was formed as cinder and ash accumulated following the volcanic eruption. No matter what formed it, I found it a spectacular site. Also amazing was having the ability to “look” beneath the surface, into the shallow edge of the Pacific Ocean. But if you look out to that very deep blue color…that color is what informs you that the ocean is not shallow very far out, as it drops off very quickly to enormous depths.

While on Oahu, we took several tours to see nature on the island. We did not spend the greatest amount of time in the city of Honolulu…I am a creature of nature, and nature is where we went. The island is beautiful once you make it out into the countryside…

One of the places we visited was the Waimea Falls Park. It is on the north side of the island and has a trail through a tropical forest to Waimea Waterfall.

We were treated to so many new sights…things people from the Midwest will never see at home…

Beautiful tropical spots to stop and rest.
Epiphytes growing in so many of the trees…
This huge banyan tree.
A banana tree…
and whatever in the world this is!
I loved this spot!

Along the trail you can stop at a reconstruction of a historical Hawaiian village including signage which helps explain the lives of the people who lived on the islands many, many years ago.

What I liked best about my trip to Hawaii was the clouds. The clouds on the island were, for me, mesmerizing. I could not take my eyes off of them, and I will never forget them. As they form and move across the island, they run into the two ranges of mountains on Oahu. They are unable to climb over the mountains, and so they lay on them, slowly dropping their moisture as gentle rains. I tried all the time we were there, and was never able to get a picture to convey what I actually saw as I looked at the magnificent clouds every morning, every evening, and throughout most of the day.

One of the most amazing things you will see on Oahu are the flowers. They are abundant, and they are beautiful. Here is a collection of some of the flowers we saw on the island. I have tried to identify as many of them as possible…

Plumeria, my favorite, and used to make leis
Hawaiian ginger
Wild orchid
Shampoo ginger…its slimy juice was once used by Hawaiians as shampoo and to quench their thirst.
Wild orchid
Plumeria
Coral plant, a variety of Hibiscus
WIld orchid
Anthurium
Yellow ginger
Shrimp plant
Pink powderpuff
Beach naupaka which appear as half flowers.
White lily
Bird of Paradise

One flower is very important to the people of the Hawaiian Islands…the Hibiscus. Hibiscus “breeders” have hybridized the plant to many different varieties.  You will find them everywhere, and they are beautiful. The Yellow hibiscus is the state flower.

We stopped at an overlook on the way back to town one night.

While the view was gorgeous, I most enjoyed the tree we saw climbing up to the overlook. I have no idea what kind of tree it is, but the trunk was amazing. I also like the way the flower has found a home in the crook of the trunk.

And two more pictures…just because I cannot resist sharing them!

Hawaii is an amazing place. If you find yourself on Oahu, make sure you get out of Honolulu, off the beach at Waikiki, and into the countryside, into the real Hawaii. We want to go back someday to see the big island of Hawaii, to visit the big volcanoes, some of which are still active.

In my next post I will share the historical and cultural places we visited while on the island of Oahu.

On these really cold days of December, here in the middle of America, I can’t help but remember how warm it was on the island of Oahu, in the middle of the Pacific Ocean, in the middle of November.

Luau Teriyaki Chicken Thighs

While we were on Oahu we attended two luaus. They are so much fun and the food is simply fantastic. The teriyaki chicken was our favorite dish at the first luau The natural setting for the luau was smaller and more intimate. It was our favorite of the two luaus we enjoyed. We were brought to the stage with other couples celebrating anniversaries, and as this was our fiftieth anniversary, we both received authentic flower leis, and I got a beautiful bouquet of flowers. A gentleman sitting with us took our picture…kind of grainy, but I love it anyway. What a special evening!

Before I give you the recipe, here are some shots from our first luau

Those Hawaiian clouds
50 States in 50 years
Moonlight over Oahu

Luau Teriyaki Chicken Thighs

  • Servings: 4
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A taste of Oahu at home in the contiguous 48.

I adapted this recipe only very slightly from Creme de la Crumb

Ingredients

  • 4 boneless chicken thighs (I have the butcher debone the them for me)
  • 1 1/3 c. soy sauce
  • 1/2 c. water
  • 1/2 c. rice vinegar
  • 1 c. sugar
  • 1 tsp. ground ginger
  • 1/4 tsp. crushed red pepper flakes
  • 2 tsp. minced garlic
  • 3 Tbsp. corn starch
  • 1/2 tsp. sesame seeds

Directions

  1. Preheat oven to 450 degrees, Place chicken thighs in a greased baking dish in a single layer.
  2. Combine 1 cup of soy sauce, the water, rice vinegar, ginger, sugar, crushed red pepper flakes, and garlic in a saucepan. Bring this mixture to a boil.
  3. When the sauce begins to boil, mix the remaining 1/3 cup of soy sauce with the corn starch until it is dissolved and add this mixture to the boiling sauce. Cook and stir to thicken for 1-2 minutes.
  4. Pour half the sauce over the chicken, turning to make sure the thighs are covered with sauce.
  5. Cover the baking dish with foil and bake for about 20-25 minutes. Check to make sue the chicken is 165 degrees at it thickest point.
  6. Carefully remove thighs to a cutting board and cut if you would like. Serve on a plate with the remaining sauce and extra sesame seeds for garnish.

Enjoy!

Wanderings and Music on the Tallgrass Prairie…Oh, and Bierocks, Too

13 Monday Aug 2018

Posted by in Food, Kansas, Nature, Photography, Travel

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I live in the American Midwest. Many Americans call this “fly-over country”, and within that unseen part of the country is what is known as “drive right through it country.” If you are the type of traveler that sticks to the interstate highway, zooming through state after state, as quickly as you can in order to get to those famous mountains and ski resorts in the western United States…well yes, Kansas and Missouri, Illinois and Nebraska become “drive all night to get through them” states. And you would be missing so much of what is beautiful about this vast nation.

The best example of a traveler’s missed opportunity I can think of is the state of Kansas. If road trippers would get off of I-70 and drive along Kansas state and county roads, they would find a land that is beautiful and mesmerizing, a place that makes you understand how big this country really is, and how vast its opportunities. We have driven along Kansas highways and byways many times, and I never tire of its beauty and its openness. As my granddaughter would say, “It’s so grand, Grandma!”

This is America’s heartland, and the world’s breadbasket. Once, this heartland was covered in acre upon acre of tallgrass prairie. Today the National Park Service estimates there is less than 4% of the original prairie remaining. Other sources estimate a mere 1%, while some optimistic souls believe there may be as much as 18% remaining due to unknown patches here and there. Original  prairie refers to tallgrass landscape that has never been plowed for other uses.

The largest swath of original tallgrass prairie remaining is in the Flint Hills of eastern Kansas. It extends from the northern border of Kansas on the Nebraska border, 200 miles south to just inside the state of Oklahoma. It is 80 miles wide at its widest point.

Its rocky terrain made it an undesirable area for farming. If you walk through the tallgrass prairie of the Flint Hills you will find pieces of chert, big and small, scattered across the landscape. The underlying bedrock of the area is limestone and shale. Over time this bedrock weathers, erodes and dissolves. Chert is a very hard rock found within the layers of the bedrock. When the limestone and shale erode away, the chert is left behind. Another name for chert is flint, and flint is what Native Americans used to make their spear and arrow heads.

Chert, or flint, is left behind when softer rocks around it erode. You will find flint scattered throughout the tallgrass prairie of the Flint Hills.

We have been to the Flint Hills before, but one of my bucket list items has always been to attend the “Symphony in the Flint Hills”. This year was the year, and we gave each other the trip to the symphony as Christmas gifts. We spent three days exploring Kansas in addition to attending the concert.  We were also excited to visit a place about which I have read a lot…Konza Prairie in Manhattan, Kansas. It was a major goal…to walk that prairie!

I have visited several prairies in Missouri, where our Conservation Department has saved many remnants of original prairie. But, honestly, there is simply nothing I have ever experienced on the prairie quite like the thrill of hiking Konza Prairie…even if it was 100 degrees when we finished (that is why you start out early in the day)! Please understand, trees are not a common feature in the tallgrass prairie, and that sun is hot as you approach noon. We were happy we had taken a lot of water with us…and our hats. The following pictures are but a few of the many I took as we hiked the shortest trail, about 2 1/2 miles.

Starting out on the trail.

This creek, dry this time of year, these trees, were a welcome sight after a couple hours in the bright sunshine of the Kansas prairie!

When you hike the prairie, landscape is not all there is to take in. I have never seen so many butterflies on so many flowers in all my life…and I have been around a very long time. Butterfies, wildflowes, birds on plant tops…I call it eye candy!

Prairie Clover
Leadplant
Prickly Poppy
Sensitive Briar
Prairie Rose

Butterfly Milkweed and Leadplant

And so, so many butterflies…

We saw many birds, but this Dickcissel sat still for me the longest……

Finally it was time to experience the purpose of this trip…the “Symphony in the Flint Hills”. We arrived early in the day, and took in the many events that are part of this big day. We heard talks on issues important to those who live in, as well as those who visit the Flint Hills, took walks through the open land, and rode a covered wagon, until we got to the highlight of the day…the Kansas City Orchestra playing on the open prairie as the sun sets and the sky becomes a field of stars in every direction. It is simply stunning.

As we mulled around the ranch which was the site of this year’s concert, we took the opportunity to take a ride on a covered wagon.

Just as dusk fell, the concert began, and it was amazing!

And absolutely nothing beats music, out in the open air, watching the sun set on the immense American tallgrass prairie!

A trip to the middle of America, a trip to the tallgrass prairie is a truly inspiring experience. I hope you might consider stopping sometime in this fly-over country, country Midwesterners call Kansas! To learn more about the “Symphony in the Flint Hills”, you can visit their website. More information on Konza Prairie can be found on the Nature Conservancy website

Bierocks

While visiting a new place, I always like to find a food that is unique to the area. In Kansas, I found Bierocks (pronounced “brocks”). Bierocks are a traditional German food, brought over by immigrants who settled in Kansas and established the farming that has made Kansas part of the world’s greatest supplier of food.

Bierocks are traditionally made with ground beef. I use ground bison for our bierocks, it is lower in fat than beef, and is a traditional food source of the western United States. For many years you could not find bison to purchase for food, but there is a resurgence in its use…and it tastes really good.

These little pocket meals are tasty, and though they take a bit of work, we always have extras. I put the leftover Bierocks in the freezer, and we take them out from time to time for a quick and delicious lunch that takes only two minutes to heat in the microwave.

Bierocks

  • Servings: 12
  • Difficulty: easy
  • Print

This recipe has been adapted from “Taste of Home”

Ingredients

For the dough:

  • 5-5 1/2 cups all-purpose flour, divided
  • 1 1/8 tsp. active dry yeast
  • 1/4 cup sugar
  • 1 tsp. salt
  • 1 1/4 cup water
  • 1/2 cup whole milk (it is the only kind I use)
  • 1/4 cup butter, cubed
  • 1 large egg

For filling

  • 1 lb. ground bison (you may use ground beef instead)
  • 1 small onion, chopped
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 lb. shredded cabbage, cooked and drained

Directions

To make the dough:

  1. Combine 2 cups of flour, yeast, sugar and salt in your mixer bowl and mix well. Set aside.
  2. Heat water, milk, and butter in a small pan just until the butter has melted, no warmer than 130 degrees.
  3. Add the liquid ingredients to the dry ingredients and mix.
  4. Add egg.
  5. At low speed, blend until moistened, then beat at medium speed for 3 minutes.
  6. Gradually add remaining flour by hand, until you have a stiff dough.
  7. Knead on a floured surface for 10 minutes.
  8. Place in a greased bowl, turning once to grease the top.
  9. Cover and let rise in a warm place free of drafts until doubled, about 1 hour. Punch down and let rise again until almost doubled.

To make the filling:

  1. Brown bison with the onion, salt and pepper, then drain.
  2. Mix in the cabbage and set aside.

Putting it all together:

  1. Divide the dough in half
  2. Roll each piece into an approximate rectangle that is 15×10 inches. (Mine never looks like a real rectangle!)
  3. Cut into 5 inch squares and spoon about 1/2 cup of meat mixture onto each of the squares.
  4. Bring up the sides of the dough to enclose the filling, pinching it closed to form a meat pocket that looks a lot like a hamburger bun.
  5. Place on a greased baking sheet, and bake at 375 degrees until golden brown.

Enjoy!

How To Do Las Vegas Our Way, and Indian Bread Tacos

11 Wednesday Jul 2018

Posted by in Beef Dishes, Food, Nature, Nevada, Photography, Travel

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We have always had a goal of visiting each of the fifty states. As this, our fiftieth year of marriage began, we set our sights on reaching that goal, visiting the two states we had not yet seen. In April we flew to Nevada to check off state #49. I was not particularly excited…my knowledge of Nevada was limited, and when thinking about Nevada, the mental connections I made were desert, Las Vegas, and gambling.

But then we took a tour of Red Rock Canyon National Conservation Area, and my mind’s eye view of Nevada will never be the same.

Millions of years ago, the land that is now Red Rock Canyon laid under a deep ocean. When this ocean receded it left behind deposits of shells and the skeletons of ocean life that lay up to 9,000 feet thick. These deposits, when compressed, formed into limestone and other carbonate rocks.

Over subsequent millions of years, the land changed again and again. At one point, movement deep within the Earth caused the sea bed to rise. Mud and sand entered from streams draining into the landscape and eventually became compressed into shale and sandstone.

By 180 million years ago, the area became the arid desert we know today. Red Rock Canyon is in the Mojave Desert, the driest desert in North America. The dunes that stretched across the area blew and blew, they shifted, then shifted again. The dunes grew and they receded, and over time, they formed lines, “crossbeds” which were cemented together by new sediments, fusing them forever. Iron present in the  sandstone is what gives the rock in the canyon its red color.

And then, finally, about 65 million years ago, there was a dramatic uplift, the Keystone Thrust Fault, from deep within the Earth’s crust. This caused the oldest rock in the crust, the gray limestone carbonate rocks to push up and above the younger sandstone.

To take a look at Red Rock Canyon, we took a jeep tour with a knowledgeable and passionate guide. He took us all around the canyon and answered any and every question we had. If you ever find your way to Las Vegas, look up Pink Jeep for some of the very best tours available anywhere.

One of my favorite places in the canyon is that place where you can see real evidence of Native American life and activity from centuries long past. We spent a bit of time in this area, enjoying the beauty of the place, as well as discussing the lives of the people who, at one time, called this place home. Hunter-gatherers were the first to inhabit the area, with the most recent occupations being of the Paiute and Anasazi people.

These petroglyphs on the red sandstone are evidence of a people who wished to leave evidence of their having been here, their having been part of the story of mankind…

The rock formations in this area are absolutely amazing…

There is evidence at several places of fire pits that were used by the Native Americans. Today those fire pits are home to many desert plants.

I love the flora of any landscape, and Red Rock Canyon was no exception. The canyon is filled with beautiful wildflowers, trees, and bushes. Here are my favorites…

The most impressive was this very old, lone Juniper Tree…

This Cliff Rose was my very favorite…

The Creosote is a very important plant in the arid desert landscape…

This squat little Barrel Cactus…

There are Joshua Trees everywhere throughout the park…

I loved looking “through” this Joshua Tree…

This beautiful Desert Marigold…

and the unique Desert Rhubarb…

So, if you ever find yourself thinking about a trip to the American southwest, and you are not a city person, or a gambler; you would describe yourself more a nature lover, an adventurer, don’t count Las Vegas out. Once outside town, and its hotels where you can spend your nights. there is so much more to the area than casinos and glitzy shows. I am so glad we found ourselves in Nevada!

Indian Bread Tacos

After returning home, I found this recipe, and tweaked it a bit, to help us remember the time we spent at Red Rock Canyon. Fry Bread was a typical bread made by Native American women…and these bread tacos are delicious, and we think much more filling than typical tacos.

Indian Fry Bread Tacos

  • Servings: 6
  • Print

Fun and filling way to make tacos.

Ingredients

For the Bread

  • 2 cups flour
  • 3/4 tsp.salt
  • 3 tsp. baking powder
  • 1 cup warm water

Directions

  1. Mix the dry ingredients and add warm water. Work with hands until dough forms and allow to sit for 5 minutes.
  2. Break dough off to a bit larger than the size of a golf ball.
  3. Roll dough into 6 inch circles.
  4. Fry each piece in 2 inches of hot oil in a medium saucepan. When the dough is golden and poofed up, turn the bread and fry on the other side. Drain on a paper towel.

Ingredients

For the Topping

  • 1 pound of ground beef or ground bison
  • 1 pkg. Taco seasoning
  • 1/2 of a 15 oz. can of refried beans
  • 2/3 cup water, you may add a bit more if you like.
  • shredded lettuce
  • diced tomatoes
  • sour cream

Directions

  1. Brown ground meat.
  2. Add package of taco seasoning and the water.
  3. Stir in the refried beans.
  4. To assemble the taco. place some of the meat mixture on top of a fry bread, then top with lettuce, tomatoes, and a dollop of sour cream.

Enjoy!

The Lines of Time

25 Wednesday Apr 2018

Posted by in Nature, Nevada, Travel, Weekly Photo Challenge

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We have just returned from a trip to Las Vegas where the highlight of our trip was a tour of Red Rock Canyon. The lines of time can be seen everywhere in the park,

lines from the layering over time of sedimentary sandstone…

and lines caused by folding that occurred during dramatic uplifts…

as our Earth was forming and preparing itself to be our home.

In response to the Weekly Photo Challenge

The Oregon Coast, and Oregon Style Salmon Cakes

01 Thursday Mar 2018

Posted by in Fish, Food, Oregon, Photography, Travel

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Here, in the great Midwest, here in Missouri, winter has not been a spectacular season. It has been, quite often, very cold…but without snow, and I believe that cold without snow is a waste of freezing temperatures. When we have had precipitation, it has been rain. The rain is much welcome, since we have been in drought conditions for some time now…but, snow melts into fresh water! I do not want anyone to believe I enjoy ice on the roads, but in a winter like we have had, a little ice on the bare branches of our trees has been a glittery, welcome sight on two occasions. As you can tell, winter fatigue has set in.

So, I remember the ocean, the Oregon sunshine, the walks on the beach with some of our family, the rocks I explored that I knew nothing about, and best of all…the sea creatures I got to see up close and personal.

The Pacific Ocean meets the beach in Lincoln City, Oregon.

I have written a couple posts about our trip to Oregon last summer, but now I want to share my favorite part…our week on the Pacific Ocean in Lincoln City. Each and every  morning, we awoke to the foggy layer that covers the ocean at sunrise, and watched it as it lifted and left a crystal day. Each night we went to sleep after watching the sun set off our patio…

The view from our beach house, where…

we watched the sun set each and every evening.

Each morning we got up, had breakfast, and went out to explore…up and down the coastline. The waters off the Oregon coast are pretty cold, too cold for most of us to swim in, but that did not mean we did not get wet, we did not tempt the waves, nor that we did not climb back in the car, many times, with really cold toes.

Our first big stop was Yaquina Head Outstanding Natural Area in Newport. We walked on the rocky beach to peer into the tide pools, and looked across the rocks and into the sky to find other wildlife. The two kids were awestruck…so were the big “kids”.

Peering into the tide pool

Sea anemones are amazing creatures

It did not matter that walking was challenging, because…

well…because getting to a new place to explore was the name of the game.

“Look at that, Luke!”

Look at all those birds…and what could this be!

And the birds…so many on the rocks of Yaquina Head. Many birds come here to nest.

Common Murres on a rock
So many Cormorants, and…
a nesting Cormorant.

And my personal favorite…the seals…

We also visited the light house at Yaquina Head, a most beautiful backdrop to the tide pools…

and we stopped to take pictures of the scenery on our way.

 

 

Another day we traveled to the Neskowin Ghost Forest…also known as the petrified beach. In the winter of 1997-1998, heavy storms uncovered the petrified remains of ancient sitka spruce trees that had been buried for centuries. At one time, possibly as many as 2000 years ago, these trees were part of a forest that was destroyed. Many believe the forest was destroyed by an earthquake or a tsunami. While we will never know for sure what destroyed the forest, what remains is a beautiful, almost haunting area of ocean fog, and over 100 petrified stumps.

Walking out to the petrified beach

Petrified stumps of ancient sitka spruce along the beach at Neskowin.

There is something mystical and magic about this place…

But I have saved the very best for last. Not far from our beach house was a place, known to locals as the Secret Beach…and several people I spoke with indicated they wanted to keep it that way. We were so happy the owner of our rental house shared its location with us. It was to the Secret Beach that we went to walk, to explore, to hide behind big rocks, to run until we were exhausted, where I went to draw, and to gaze out on the ocean, knowing we could stay only until the tide came rushing back in.

Enter our Secret Beach…

The scenery was incredible, but for me, the ocean life exposed at low tide was the most amazing. It would have been impossible to count the number of sea stars and the number of sea anemones we saw. Here is but a sampling…

And then there was this little guy…

What an extraordinary trip it was to the Pacific Coast of Oregon…and now I am ready for warmer weather, further travels, and new discoveries! I hope you can find a secret beach, a secret forest…a secret and special place to relax too! I just can’t tell you where our secret beach is!

Oregon Style Salmon Cakes

I remember when I was a little girl, and my mom used to make “salmon patties”. The prize for each of us four siblings was finding the little, chewy bones in the salmon. These salmon cakes remind me of those patties mom used to make, but maybe just a little bit better…and I still look for those little bones as a special treat.

Oregon Style Salmon Cakes

  • Servings: 6 patties
  • Difficulty: easy
  • Print

This is a delicious way to get dinner on the table in half an hour using a can of salmon.

Ingredients

  • 1 (14.75 oz.) can of high quality salmon
  • 2Tbsp. butter
  • 1 small onion, chopped
  • 1 cup cracker crumbs
  • 2 eggs, slightly beaten
  • 1/4 cup chopped fresh parsley, or 1 Tbsp. dried
  • 1 tsp. dry mustard, plain mustard will work just fine
  • 3 Tbsp. shortening

Directions

  1. Drain the salmon, reserving 1/4-1/2 cup of the liquid. Flake the meat.
  2. Melt butter in a large skillet over medium-high heat. Add onion, and cook until translucent.
  3. In a medium bowl, combine the onions with the reserved salmon liquid, 1/2 cup of the cracker crumbs, eggs, parsley, mustard and salmon. Start with 1/4 cup of the reserved liquid and add more if the mixture is too dry.
  4. Mix until blended, and form into six cakes.
  5. Coat each cake in the remaining cracker crumbs, and sprinkle a bit of salt and pepper on each salmon cake.
  6. Fry salmon cakes in shortening, turning once, to brown on both sides.

Enjoy!

Apostle Islands Ice Caves…and Wisconsin Cheese and Beer Soup

07 Sunday Jan 2018

Posted by in Nature, Photography, Soups and Stews, Travel, Wisconsin

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Here in Missouri, it is cold…it is very cold. It is cold from the Midwest to the East Coast, all the way down to the Southeastern United States. It actually snowed in Florida last week. And as I sit here, awaiting the beginning of the freezing rain that has been forecast for later this morning, I think back to other experiences I have had with ice, some of them not such great memories. But then I remember Bayfield, Wisconsin, and the ice caves of Apostle Islands National Lakeshore.

In February of 2014, we traveled to Minneapolis to be present for the finalizing of our granddaughter’s adoption. What a special moment that was. There are no words that adequately describe how much joy that little girl has brought into our lives.

It was a snowy winter, and as we drove north from our home in Missouri, we never once lost sight of snow along the way.

After spending what is never enough time with our grandchild, we were getting ready to head back south, and home. As we watched the local and national news on our last evening in Minnesota, we saw stories highlighting the ice caves at Apostle Islands National Lakeshore in northern Wisconsin, Jim and I glanced at each other, and knew exactly what we needed to do. Our son-in-law looked at us and said, “You are really going up there, aren’t you?” Well, of course we were!

The trip up to the northern reaches of Wisconsin was beautiful…very snowy the whole way.

When we arrived in Bayfield, a point from which we might access the national lakeshore and the caves, I felt as if I had walked into a Currier and Ives painting. The scenes of the town and Lake Superior are pictures that will live in my mind forever. Just walking through town would have satisfied me that we were right in traveling north instead of south toward home.

A view of Bayfield, Wisconsin I took while taking a walk on frozen Lake Superior.

Why, yes, that is a car driving on the lake. We actually saw semis on the lake, taking supplies to islands far from shore.

This boat will not be going anywhere for some time.

Bayfield was simply a winter wonderland!

Bayfield is very busy during ice cave season, (especially after being featured on the news), so if you ever decide to visit I would suggest you make better plans than we did. After searching for a room to stay in for some time, we finally found a condominium unit we were able to rent for one night. We made a quick trip to the grocery store, had some dinner, got some sleep, made a quick, but hearty, breakfast and headed out to the caves.

The caves were very busy, and cars were lined up for a very long way…forget anything like a parking lot. State patrolmen directed traffic, helping people find parking places, and we found ourselves parked on the side of a fairly narrow road hoping Jim’s door handle would remain attached to the door while we took our walk on the ice.

We walked about a mile to get to the official entrance to the caves (really happy we had that substantial breakfast) though some natives appeared to know short-cuts through the woods. But no matter the distance, or the cold, it was absolutely worth the time and effort.

I think the best way to describe the nature of an ice cave is to quote the FAQ page on the Apostle Island National Lakeshore website:

There are intricately carved sea caves in cliffs along the Mainland Unit of Apostle Islands National Lakeshore. As ice was forming on Lake Superior, waves splashing against the rock began to freeze on the sandstone cliff. In addition, water seeping between sandstone rock layers froze to form a variety of features similar to limestone caves. There are large icicles and formations hanging off of the cliffs, curtains and columns of ice, and abundant ice crystals.

With that explanation, let me show you some of the magic that is the ice caves…

There were a lot of us all bundled up, walking on the lake under a sun-drenched sky.

Our first views of the ice were these frozen waves…

We saw icicle formations as we walked along…

all the time knowing that if we could just pass the cliff in front of us…

the real magic would begin, and we were right. The ice itself is amazing…

as it forms caves inside of caves, as it hangs overhead, lining the walls of rock with long icicles and new walls of ice, creating slippery floors, and magnificent ceilings.

All of us wanted to get inside of the caves…

and we wanted to play in the caves.

Jim took a picture of me doing what I love to do anywhere we go…taking a pictures.

Nor could we help staring from the outside…

The Apostle Island ice caves are amazing. If you would like to experience this magical world yourself, you can plan your trip by visiting the Apostle Island National Lakeshore website. I hope you do, I promise you will not regret it…the hardest thing is waiting for the ice to be thick enough for visitors to be allowed into this frozen wonderland.

Wisconsin Cheese and Beer Soup

Wisconsin Cheese Beer Soup

  • Servings: 4
  • Difficulty: easy
  • Print

A quick traditional Wisconsin soup to warm a cold day, or to enjoy while watching a football game.

Ingredients

  • 1 lg carrot, peeled and roughly chopped
  • 1 med. stalk celery, roughly chopped
  • 1/2 onion, roughly chopped
  • 1 lg clove garlic, roughly chopped
  • 1/4 c. butter
  • 1/4 c. flour
  • 2 1/2 c. milk
  • 1 c. beer
  • 1/2 tsp. salt
  • dash pepper
  • 2 tsp. Worcestershire sauce
  • 1 1/2 tsp. dry mustard
  • 1 c. sharp Cheddar cheese, grated
  • 1 c. medium Cheddar cheese, grated

Directions

  1. Place the carrot, celery, onion and garlic into a food processor, and pulse into small bits. You may make them the size you wish, dependent on how long you pulse them.
  2. Melt the butter over medium heat in a large saucepan, and add the chopped vegetables. Cook about 5 minutes or until the onion is translucent.
  3. Stir in the flour, and cook, stirring constantly, for 1 minute.
  4. Add the milk, beer, Worcestershire sauce, dry mustard powder, salt, and pepper. Bring to a boil, then lower heat and cook for 10 minutes, stirring occasionally.
  5. Stir in cheese just until melted.

We like to serve this soup with fresh soft pretzels torn to make croutons, and extra pretzels on the side. Enjoy!

One of my favorite pictures is this one of the bare rock face….it makes me feel like I am standing on the edge of a deep hole.

Waterfalls, a Snow Capped Mountain, the Columbia River Gorge…and Pacific Salmon Chowder

12 Sunday Nov 2017

Posted by in Family, Food, Nature, Oregon, Photography, Seafood Dishes, Soups and Stews, Travel

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The Columbia River Gorge

While visiting Portland, Oregon this summer with some of our family, we took a day to travel the beautiful Columbia River Highway, the first ever planned scenic highway in America. We made many spur of the moment stops for “Grandma has to take a picture”, before stopping at the our first “planned” photo op at Crown Point and the Vista House. The views here are spectacular, even in the foggy, early morning…

But, to be fair, there were simply no spots along this highway that were not amazing.

A view of the dome inside the Vista House.

The Vista House is probably one the most elaborate rest stops you will ever visit! It is a domed building constructed of gray sandstone with a tile roof, and sits 733 feet above the Columbia River. It was built to honor early pioneers to the area, as well as to serve as a comfort station along the highway, or what old-timers called “the $100,000 outhouse”.

As we continued the drive we arrived at the first of the waterfalls we were to visit on this trip, and waterfalls are one of my favorite things. Our first falls was Latourell Falls. Latourell Falls spills 249 feet off a columnar basalt cliff in a single stream that touches nothing on its way down.

Latourell Falls

And of course, if one can, one must get as close to the falls as possible!

Latourell Falls is beautiful, but for me, hailing from the “cave state” of limestone and sandstone, the basalt columns were simply amazing. I was so impressed, I purchased a book on the geology of the state of Oregon…trust me, no one saw that coming!

Basalt columns at Latourell Falls

Next, we stopped for a hike to Bridal Veil Falls, and it was along this trail that I first realized I was in a rain forest, the American northwest temperate rain forest. Sometimes the head knows things, yet the mind does not comprehend, and realizing where I truly was gave a whole new meaning to my entire trip.

I realized on the trail to Bridal Veil Falls that I was in a rain forest!

Bridal Veil Falls

Bridal Veil Falls is 120 feet tall, and cascades over a basalt cliff. The climb to the falls is beautiful, but a little steep.

We also visited Horsetail Falls, cascading 176 ft. over a cliff. It got its name because its shape is so reminiscent of a horse’s tail.

Horsetail Falls

The last falls on our tour was the grandest of them all, Multnomah Falls, the most visited natural recreation spot in the Pacific Northwest. Fed by underground springs from Larch Mountain, Multnomah pours ice cold water over the side of the cliff from 611 feet up. It is truly an amazing sight, and the sound of all that cascading water is equally amazing.

Multnomah Falls

It is so sad to have to mention that, until at least next spring or summer, none of these beautiful falls are open for visiting. A devastating fire, the Eagle Creek Fire, roared through the area, destroying huge areas of the forest. Even now, when the danger of fire is gone, lasting consequences will plague the area for a very long time. Remember those basalt columns that so interested me? Those columns are held together by moss, which serves as a natural glue. The fire burned and destroyed the beautiful mosses we saw everywhere. Without this “glue”, pieces of rock continue to fall, endangering the highway, the buildings, bridges, and also any people who might happen by. I hope nature will heal itself quickly, and we can all return to this most incredible place.

Many of the trees are gone, but I will always remember how huge they were, and I will always cherish the picture of my son and grandson hugging their favorite tree on our hikes up to the falls.

Everyone, especially our two grandchildren, enjoyed Lost Lake Campground, Resort, and Day Use Area beneath Mt. Hood. And people who have cameras should not be allowed to spend too much time there…I must have taken three dozen pictures of the view over the lake, toward Mt. Hood while the rest of the family ate a picnic lunch and played in the lake…thank goodness for digital cameras.

Mt. Hood is spectacular. It has an elevation of 11,250 ft. and is located in the Cascade Range Mountains. It is the tallest point in Oregon. It is also a volcano, having experienced its last eruption in 1907.

Mt. Hood

While at Lost Lake, we took time to eat, and just play for a time….

We hiked through the forest.
Our granddaughter was the first in the water…
and eventually all the “kids” ended up in the water.
While we played, this chipmunk could not resist a free meal of bing cherry pits.
And I was not the only one taking pictures…that is my daughter out there, taking after her mom!
This little one loves exploring anywhere and anytime…and she simply knows no fear!

 

What a wonderful place the Columbia River Gorge is. I hope and trust that it will grow back, and that we might all be able to visit and experience its natural beauty once again and for many years to come. It is not only candy for the eyes, it is candy for the soul! I hope you get to visit it someday too!

Pacific Salmon Chowder

For centuries, salmon have fed the peoples that have gathered to live in the Pacific Northwest. This delightful and simple chowder would have been something Native Americans might have made long ago, and it is still absolutely delicious today. When I first came across this recipe, I wondered if it would not be even better if I added some corn, as appears in most chowders. But after doing some research, I discovered that the first people to live along the Columbia River did not participate in the activities associated with farming. These early Native Americans were hunters and gatherers. This chowder is so simple, with so few ingredients, yet it is now one of our favorite go-to meals. It is equally good the next day, maybe even better, as a nourishing lunch. I have adapted this recipe from Spirit of the Harvest: North American Indian Cooking, written by Beverly Cox and Martin Jacobs. It is published by Stewart, Tabori and Chang, New York.

Pacific Salmon Chowder

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • 1 Tbsp. butter
  • 3 potatoes, peeled and diced
  • 1 bunch green onions, sliced, about 3/4 cup
  • 1/4 to 1/2 tsp. fresh dill weed, or to taste
  • 4 cups milk
  • 12 oz. fresh salmon, cut into chunks
  • Salt and pepper, to taste
  • Dill sprigs, for garnish

Directions

  1. Melt butter in a large saucepan over medium heat.
  2. Add the potatoes and green onions, and saute for 3 minutes.
  3. Add the milk and the dill weed.
  4. Simmer over low heat for 40 minutes.
  5. Add the fresh salmon and simmer for 10 minutes more.
  6. Season to taste.
  7. Serve in individual bowls garnished with a sprig of dill.

Enjoy!

We Are Pedestrians In An Un-Pedestrian World

07 Saturday Oct 2017

Posted by in Family, Oregon, Photography, Travel, Weekly Photo Challenge

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To be a pedestrian is to walk, and to be pedestrian is to be ordinary, perhaps even boring.

While in Oregon this summer, we walked and walked and walked. We were pedestrians in a world we had never seen before. And as we moved along, we discovered, and we walked into, around, and through experiences we had previously only lived vicariously through videos and books, on-line shares from friends, and travelogues. It was a new world for us…and it was anything but pedestrian.

This post is in response to the Weekly Photos Challenge.