Friday, December 25, 2015

The Solstice Chair and the Quiet End to this Year 2015.

This holiday, Madelyn and I are here on the lake alone, and the kids off with their own starting new family traditions.  Knowing I would be home most of December, I had time to make a gift for Madelyn rather than buy one.  I had been thinking for a time that I want to this, and now I had time, materials and opportunity.  It all began this summer when I was doing some yard clean up and found out that our chainsaw carved eagles had rotted and had to be turned over to the campfire.   That same day my old ski chair started to collapse under my weight, so I knew it was destined for the fire as well.  This chair I had made at least fifteen years ago and the materials are entirely old Nordic, or cross country, skis.   For years this Adirondack style chair sat on the porch in the weather, and when we moved to the lake, it came with us.  Now that it was sitting on a covered porch the chair lasted longer than expected but I did know it would eventually need to be replaced.
Save it for the solstice fire,” Madelyn suggested, and I agreed.  What better fuel for a solstice fire than wood that has served well in two functions.  Each year we have a gathering on winter solstice and celebrate the cosmic event with friends around the fire.  This year we can’t have our solstice celebration so my old chair lie forlorn on the campfire woodpile under the alders waiting.
Of course, I promised to build another chair from the old skis collected in the loft of the woodshed, but I am a hundred percent guy.  Hundred percent in or hundred percent out.  Right then I was out.  The skis were stacked in the woodshed, more than enough to build another chair.  I had the tools — better than I had when I built the first one — and I had a warm dry garage to work in.  All I needed was the motivation.  Instead of working on the replacement chair, I planned.  Madelyn was going to be laid up after knee replacement and would need to be close to the house for while.  She would be cut off from the garage. That would be perfect time to build the new chair and I could make it a Christmas gift.  “Brilliant,” I said.
The new Solstice Chair
Suddenly it was December, Madelyn had the surgery, and we made it home a week before Christmas.  I suddenly found that the time I was going to “be around the house” was taken up with nursing duties.  In between servicing the ice machine, helping with exercises, changing dressings, tracking and dispensing seven different medicines, making meals, and giving my gal some company, I would sneak out to the garage and tinker on the chair.  Timing was tricky because I worried about sawing and drilling being enough noise to wake Madelyn when she was sleeping.  Those first few days I got her settled on the ice machine or the CPM she would fall asleep.  I was able to strip the hardware from the skis and get my cuts planned.  Eventually time worked out fine, and two days before Christmas the new chair was finished and I was working on a second.  All the time I was working on the first chair I was planning scheming and serving the web for different designs for chairs.  I found one I liked and wanted to try, but I was committed to my own design for Madelyn’s chair.   Now I had the bug, that hundred percent thing had me working mind and body on ski chairs.  I have a goal is to find or develop a simple design that used the least non-ski wood in the construction, simplicity is also important. 
Test chair 2.0
I have made several different chairs in the past and making all the chair parts from skis is challenging because of the shape and curve of a ski they have few straight lines and between skis and brands the curves vary as well.   The current experimental design uses lumber for legs and the chair frame, I can see now how eliminate some of that wood.  This test chair I made from the worst skis I have, and it will be good yard chair.  It is very comfortable and easy to make.  The next one will be of the same design but I will use more ski parts for the framing members.   I am pleased with the results of my flurry of chair building and excited about the more than a dozen beautiful wood skis wait in the woodshed. 

Madelyn is healing fast and we are on our way to a normal routine.  I can see now that it was a prefect timing to have a distracting project like this ski chair to keep me engaged during this different kind of holiday.  Maybe this week I can set my gal in her new chair on the porch and oversee life on the lake in the New Year, 2016 while I burn the solstice fire just a little late. 

Thursday, December 10, 2015

The Lightness of the Dark Days of December

8:30 am ten days before solstice and the first hints of dawn are lighting the lake.  First light tells me that the warming trend overnight has transitioned the thin layer of snow into water, ice and something in between.  The lake has been frozen for some time but frequent weather changes keep melting the snow so it doesn't build up to make a good base for skiing.  The heavy rains of Thanksgiving raised the level of the lake about a foot, and even flooded the lowlands along the shore.  When temperatures dropped and the water receded, we were left with a dangerous false floor of half inch ice with nothing beneath it so that even the dogs were breaking through and many times, I found myself kneeling in the wet weeds when the ice shattered under me.

At last we enjoyed four inches of snow that turned the lake bed-sheet white.  On such a tableau we watched coyotes nervously crossing from the southeast corner to the western shore pausing and staring each time I opened the door and walked out on the porch for a look.  Saturday, what I thought was a coyote at first glance turned out to be a land otter porpoising through the snow.  It too was crossing the lake but seemed not interested in the noises I made shuffling around on the porch with my spotting scope.  The otter is not a graceful on land as in the water and  in fact it seemed to be trying to swim through the snow like it was water.  It would bound and lunge then stop and roll so that it was out in open crossing the lake for much longer than a coyote would have.   The white expanse of the lake exposes everything on it including an eagle pair I spotted in the center of the lake, and I could only puzzle at what they were doing there out in the middle of the ice and snow.  Maybe something smaller than an otter was crossing and the eagles were not content to just watch as I was.

With the fresh snow we enjoyed our first ski of the winter on the lake this week.   We were timid about the ice so we stayed close the to south shore where the water is shallow and going through the ice will be cold and scary but not life threatening.   We got a good glide and the dog seemed happy to be in harness skijoring on a crisp day in December.  The were alone with the snow and the mountains as we passed the lighted Christmas tree our neighbor puts on the lake each year, following the tracks skiers had left the day before.  We skiing east past the house and about the time we thought we ought to turn around, the snow along the shore moved.  In fact, a large piece of it lift off and flew away at eye level.  "Ptarmigan," I cheered, and then as my eyes and mind adjusted I saw that several of the white grouse were moving through the willows along the shore.  We were for a time immersed in a Christmas greeting card of a moment, at once aware of our own well being and the true richness of our surroundings.
Now, as the bleak clouds and shadowed ice dampen the holiday spirit in a way that only people of the north winter can fathom, we wait eagerly for colder, snowy days to make the magic of winter appear at Bear Lake.

Monday, November 30, 2015

YEAH, I'm thankful

The last Thursday of November seems to be a bad time to have a family holiday because the weather is usually terrible.  In Seward this year we thought we would beat the fates and we planned a four day weekend of snow sports and winter campfires.   The previous weekend we had enough snow that we got in the first ski tour of the season and the temperature was hovering the the pleasant twenties.   Sure we had planned to be skiing on last week's delivery of snow; sure we had planned snowmen and maybe some sledding at mile twelve hill; but two days and nights of rain made all those idyllic holiday plans into pipe dreams and brought us the reality of coastal Alaska, never put away your raingear.By the first of the week, the weather had warmed and forecasts were not good.  In fact they were terrible.  By Wednesday evening, our son and his wife drove through a near hurricane to get our rain battered home on Bear Lake  By thanksgiving morning, most of the snow in Southcentral Alaska was washed away and we were scooting around the yard on ice cleats.  My plans for a play day in the snow were not to be, but Iwas bound and determined that the Walker tribe would venture into the storm.

After a hearty late breakfast of moose bacon and blueberry buckle, we donned out raingear and headed for the beaches of Resurrection Bay where I knew we could at least avoid the ice.   By the time we got to Fourth of July beach, we had two surprises.  Half a dozen cars were already there and the rain had stopped.  As soon as we stepped out on the gravel we saw the dramatic breakers roaring in from the southwest and crashing onto the gravel shingle.   The cars belonged to the intrepid Alaskan surfers chasing the waves this storm delivered.  The clouds and fogs were low on the water cloaking the soaring peaks along the shore and covering any evidence of town across the bay.  Looking south however, the view was more open and the rugged shore of Fox Island and Caines Head were silhouetted against the clouds.  The wind had dropped to nothing and we opened our jackets as we marveled at the force of the water working it's physics on the steep shoreline.   Six foot walls of water would rise fifty yards off shore and seem to accelerate toward the beach with their foam tops tangled and foaming until they collapsed against the beach and washing ever higher to foam around our feet then suck back down in to the sea dragging the beach gravel with it so that the stones rattled and hissed.

Our dogs found a friend and played chase along the shore, up through the beach grass into the alders and back again long enough for an ear scratch from one of us.  We scattered, alone and in pairs, along the shore, each caught in drama of rowdy breakers and rain-washed beach and the nearness of family.   As I looked back down beach at the my family, their bright raingear lit up the black and white photo of their surroundings and I savored how the people in those colors brighten my life.  A wife, two children, a daughter and son-in-law, two grand children, they all add flavor and strength to me.  I am not prone to "religious experience" but this Thanksgiving morning I achieved a powerful moment of contented peace on that beach, at once made small by the physics of the sea, and feeling the power of family, and accomplishment of fatherhood.

So simple sometimes are the rich moments in our lifes that can make is truly thankful.   It doesn't have to be perfect, perfect weather, perfect plan perfectly executed, perfect choices.  In fact, that would have been a different beach if were were under a blue sky by a placid sea.  We might not have been there in that moment with the surfers in their black body suits holding their boards and looking out over the water, waiting for the perfect wave.

Wednesday, November 25, 2015

Turkey Gravy: Load up your Boat

In my family there is a tradition through the generations that gravy is the measure of a meal and therefore the cook. The roast can be tough and the turkey dry, but good gravy can save the meal and all will be forgiven. Your turkey, whether it’s rolled, roasted whole or chopped up in pot pie, is going to need gravy, and good gravy is no more work than bad gravy. 

Good gravy starts with good stock, and good stock means that you either buy chicken or turkey stock at the grocery store or you make your own. Stock is the liquid extract of meat and vegetables that you can produce in your own kitchen with basic ingredients.
Basic stock ingredients:  onion, celery, and carrots. I add any clean vegetable trimmings such as onionskin, lettuce scraps, and broccoli trimmings. These are simmered in water with the bones of whatever type of stock you are making fish, beef, chicken, and in our case turkey.  

The process:  brown the bones in the oven for 30-60 minutes, then cover with water and add vegetables. Important! Save the fat that renders off the bones during browning. Portions are highly flexible, but for a our turkey, a couple of carrots, an onion, and three stocks of celery with a bit of parsley should be enough vegetables and three quarts of water. Bring the pot to a boil and then let it simmer slowly for 4-6 hours. I have good luck making stock with a pressure cooker in about thirty-five minutes. Add the vegetables, water and browned bones to the cooker.  Cover and cook 30 minutes after it comes to pressure. 
How ever you make stock, strain it and let it cool.  Then skim as much of the fat as you can.  If you are making your stock from the bones of your rolled turkey, all this is being done a day or two before the big day. Now you have some turkey fat and a couple quarts of stock.
Before you get started building the gravy, get it in your head that this is an art not a science.  Or as mother used to say,  “there is more than one way to skin a cat.” Gravy is meat stock or milk thickened with some form of starch, usually flour. We are going to make flour gravy with chicken stock. The flour is where most people get in trouble. The flour in gravy has to be cooked or the gravy will taste like uncooked flour, the proverbial wallpaper paste. That’s the source of most bad gravy; the other danger is lumps.  

Basic turkey Gravy

Remove the turkey from the roasting pan and pour off any liquid into a Pyrex pitcher or stock separator. Add about a cup of stock to the pan and put it on the range top to heat so you can loosen all those tasty morsels stuck to the bottom of the pan. Once this is bubbling and things are loose set this aside or pour it in a bowl or pitcher. Using the fat you saved from roasting bones or butter and put it in a saucepan to heat about one half cup. Measure about the same amount of flour into this fat and simmer for about five minutes to make a roux. You need to be whisking or stirring almost
The Fat off just the roasted bones about 1.5 cups
constantly.  Now, add the pan cleanings and about a quart of stock stirring and heating as you go. As this heats it will thicken. Add stock to thin it or cook it down if it’s too runny. I like to simmer my turkey gravy a while and work it hard with the whip.  If I run out of stock and my gravy is still too thick, add the water from steamed veggies, wine, or beer. I remember the first time I saw mom thin her gravy with the water off of the green beans, I was disgusted.  Then she explained that I had been gobbling gravy made that way all my life. The gravy will need some salt and pepper, and I strain mine because lumps can occur and because I lined my roasting pan with vegetables so at this stage the gravy has chunks of onion celery and carrot knocking around in the pan. 

Now, the other way to skin a cat.You can make good gravy without adding all the fat that is in the roux. You do this by making a slurry of flour and water and adding it to the turkey stock. Put a couple quarters of stock in a pot and start it heating. In a bowl mix a half cup of flour and a half cup of cold water and make some wallpaper paste. Mix it well and then stir it into the stock and keep that whisk moving.  You really want those pan drippings and vegetable piece from the roasting pan for this gravy since you aren’t using all that flavorful fat you skimmed off.  Once this comes to a boil turn it to simmer and stir it often while it cooks for 10-15 minutes. If it is too runny, let it cook longer, too thicken add stock, water, or wine. 

If you made enough gravy you'll have some to pour over leftovers or to use in turkey pot pie.  
 If you made good gravy, you may have none left. Happy Thanksgiving!

Sunday, November 22, 2015

Rolled Turkey Revisited

This a post I originally presented last Thanksgiving.  I've added some detail and photos.  

Turkey is a problem.  Turkey's are large, cumbersome, and challenging to cook.  Add this to the fact that we serve them on the most celebrated meal of the year, and we have a serious problem.  And if that is not enough of an issue, all iconic images of roast turkey show a crisp, brown twenty-pounder brought to the table on a giant platter to be carved and served medieval style.  IF you want avoid all of these issues read on!

This problem starts with fitting it in the oven and then getting it cooked without drying out.  One way to solve this problem is to get a bigger oven, but it may be more practical to make the turkey smaller.  At our house we have a very small oven and have to make it fit the turkey.   The way I do that is to take the bones out so the meat is more compact -- it will cook more evenly and in a shorter time.  Boning the turkey can eliminate both the problem of fitting in the oven and cooking evenly.  And oh yes, a boned turkey is so easy to carve! You can impress your guests with your skill and cooking!
It goes something like this:  First remove the first two sections of each wing – save them for stock making.  

Turn the bird breast down and with a sharp boning knife cut along the spine and start filleting the meat away from the rib cage.  The intent is to remove the bone from inside the meat leaving the meat attached to the skin.  When you reach the thigh joint, separate the hip joint and work the knife along the thighbone to remove the meat
Here you have to make a decision whether to remove the leg bone (the drumstick) or leave it in (attached to the meat).  Recently, I did a turkey like this and left the leg bone in and it went very well.  Read the rest of this to decide which you will try.
Boned with drumsticks
If you are removing the leg bones, continue as you did the with the thigh but you will encounter some bonelike tendons that must be cut away or pulled out with pliers.  Working from the inside, remove the remaining wing bone.  You will now have a sloppy slab of meat with skin on one side.   Rub the meat with seasoning; salt, pepper, sage and rosemary are a good choice.  There are three ways to proceed now: rolled and tied; stuffed, rolled, and tied; or flattened.  
A rolled and tied turkey is rolled, skin side out and tied with butcher’s twine into something that looks like a loaf of bread. This will firm up while roasting and slice like a beef or pork roast.  A rolled, stuffed, and tied turkey is done the same way except that bread stuffing is prepared and wrapped in the center of your turkey rolled then tied.  Try to completely cover the meat with skin when rolling and tying to keep moisture in.  Some wooden skewers might be handy for bring the roll together.  The easiest way to handle the turkey is the third way, which I call flattened.  Boned and seasoned, the turkey is placed meat-side down in a roasting pan and sides pushed in so the meat is slightly mounded.  This works well if you want to leave the legs on.  When I use this technique I like to put a good layer of stuffing in the bottom of the pan and then

the turkey on top, or chunk up carrot, celery, and onion to lie under the bird for a richer gravy.  
All three techniques are cooked the same way.  Rub the seasons on the skin (with a little butter or oil if you want).  Cover with foil and cook at 300-325 until done 1.5 to 2 hours.  Remove the foil about 1/2 through for browning. 

Plan B — there is always a plan B: 
If this seems like entirely too much work.  Cut the turkey into quarters.  To do this, split the bird down the back, lay it skin side down and split the breast so you have two identical halves.  Then cut each thigh and leg away from the breast.   Season each section and roast in a pan skin-side up.  You may want to cut the breast meat away from the bone but that's a personal choice.  If you cover the bottom of your pan with chunks of carrot, celery, and onion and lay the meat on those to roast, you will have a good base for gravy or stock.
Note!  The breast will probably be cooked before the legs so pull them out early. 

Stock for gravy:  
If you bone your turkey, you can use the bones for a nice stock.  To make stock, season and roast the bones thirty to forty minutes then simmer them in water and vegetable trimmings for 4-6 hours.  Strain and skim the fat to get a rich stock for gravy.  Save that fat and the fat from the roasting pan too. 

Speed up the process with a pressure cooker and make the stock in 30 minutes.    We'll do gravy next —stay tuned!

Tuesday, November 17, 2015

Winter Blows in on the Wings of November

Temperatures at the lake dipped below ten degrees Fahrenheit this week and the wind is blowing steady out of the north. This seems to be the typical weather of November, and it is at first a welcome change from the wet weeks of October with their dark and sinister aspect.  This week the days are bright and free of clouds blown away by the wind.   This too will wear thin as the near-constant wind tugs and pushes as us, buffets the house, and urges us to feed the woodstove with precious birch logs, but for now we are enjoying the dry and clean crispness of the first days below freezing. We only have enough snow to brighten the ground and record the passing of tiny forest critters that we forget about most of the year for they pass unnoticed.  Now, in the bright windy days of November we find their tracks in the fresh snow.    

 The lake itself is made raucous by the wind so that groups of late waterfowl look like adventuresome fishing boats challenging the waves.  Along the shore a family of swans is mistaken for the ice that’s now forming in chunks and pancakes where the water is lapping against on the land.   The floating dock and its land-tied finger are frozen together and coated in the ice formed when spray coats the wood.  The south cove where Bear Creek begins it’s run-out to the sea is frozen now but not ready for ice skates for the ice is like a rumbled bed sheet frozen on an unmade bed.  

The rest of the lake will not freeze until we have a few hours without wind.  If the temperature stays low and the wind drops, we will be able to watch the first skins of ice form minute by minute and, if enough acres freeze, the wind will whisk across it and leave it flat and smooth to freeze day after day until we are skating for a few days before the snows of December.    For now, we are content to walk the shore with grandchildren and admire the formations of ice constructed by wind and cold along the shore of a lake where November is a celebration of the interplay between wind, water, and cold.