April 24, 2005Photo EntryAnother weekend trip to Anchorage (with yet another coming NEXT weekend!) Here are some pics to help satisfy. ;-)  Nobody at home ------------------ 
You might be wondering what has caused these trees to all die off. Well, it goes back to 1964 - March 27th to be exact. Yup, the big quake. The seas roared in and drowned the poor trees in salt water in the tsunami. At least, that is the story I have been told. They make a nice composition, though. These were taken on my return Saturday from Anchorage. That trip is one I have to repeat this coming weekend. I'll be going up Friday and not coming back until Sunday. Told my granddaughter that I have to go to kindergarten for a weekend. She thinks that is pretty funny because she is in kindergarten herself. I'll be taking a 16 hour course to get ready to take an important exam in a few weeks. When it comes about I'll let you know all about it. In the meantime, enjoy the pics and I will go out to my cupboard and get the recipe that poor MaryLou has been begging me for. ;-) RHUBARB CRUNCH (just for you, Mary Lou) ;-) Mix flour, oatmeal, brown sugar, butter, and cinnamon until crumbly. Press half of mixture into 33 x 23 cm glass dish. Cover crumb mixture with rhubarb. Combine sugar, water, cornstarch, and vanilla. Cook until thick and clear. Pour sauce over rhubarb. Top with remaining crumbs and bake at 350 degrees for 45-60 minutes. (from the Taste and See cookbook by Christ Lutheran Church, Soldotna, AK) and, for Ladybug: RHUBARB WINE 5 lbs. rhubarb 1. Crush rhubarb with rolling pin or by freezing. Begin to use it while still frozen to prevent loss of juice. 2. Soak the crushed or frozen rhubarb for 5 days in 3 pints water that has been boiled and cooled. (Do this before mixing with rhubarb.) Use plastic or glass pail or pan. 3. Strain (an old pillow case is good), wring out dry and warm juice just enough to dissolve half the sugar. Return to pail. Add yeast. To make several gallons at one time, warm a portion of juice to dissolve sugar, then recombine with rest of juice in pail. Discard pulp. 4. Let set covered, but not sealed, for 10 days. 5. Pour off top wine, leaving deposit in bottom, into glass or plastic gallon jar. Boil 3/4 lb. sugar in 2 pints water for 1 min. Cool. Add to juice. Fit top of jar with cotton or fermentation lock. Ferment for 10 days. 6. Boil remaining 3/4 lb. sugar with remaining 2 pints water. Cool. Add to rest. Refit lock and let set in warm place until all fermentation has ceased, 2 months more or less.Adjust water at this stage. If rhubarb was very juicy, may not need all the water. 7. Siphon off wine into bottles. Seal tightly and dip lids into paraffin to be sure it's tight. Wine is now ready to drink but gets better the longer it ages. from the Cooking up a Storm in Homer, Alaska cookbook Posted by Purplemoose at April 24, 2005 10:03 PMComments
amazing photographs -- so beautiful, even with the freakish snow in April thing! Very nice. Posted by: Skatemom at April 26, 2005 05:15 AMOH THANK YOU BARBARA!!! I will make it tonite!! THe trees were on land that was several feet higher, and when the Earthquake hit, the land dropped, and the sea rushed in. The town of Girdwood is significantly lower than it used to be. That was one NASTY wiggle!! Knocked me off me feet, even this far SOuth!! Were you not there? Oh I guess not, you were still in the midwest, Huh! Posted by: Mary Lou at April 26, 2005 11:03 AMso, Mary Lou, was it worth the wait? ;-) Nope, I was still in Ohio when the quake hit - I was only 14 - was involved in Jr. Red Cross at the time. We saw movie reels of the whole thing during our weekly trainings. I can remember how foreign it all looked. Each year on the anniversary the local tv stations run those very same reels/videos of the same, I guess, and I still get goose bumps. One newscaster - who has since died - would say each year how shaken he still was whenever a "little" quake hit. He unashamedly dove under the desk for safety every time. Enjoy the 'barb crunch. MMMMMMMNNNNN--rhubarb. And MMMMMMNNNN, beautiful pics of Alaska. Those are the kinds of vistas that are in my dreams. Posted by: jadedju at May 1, 2005 10:03 PM |
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