Wednesday, July 31, 2013

A has her own blog now!

Hello all. It's been an icky week here weather wise, but we've still been having a lot of fun. A has had camp every afternoon this week. It's the Unangan camp she participated in last year. She loved it then, and is loving it now. Tomorrow they are making medicine with the plants they picked on their nature walk today.

I have been using the 3 hours each afternoon this week for planing for next year. I will be posting more about our homeschool plans soon, but for now I want to let yall all know that A has her own blog now. You can find her at www.ansleyssuperworld.blogspot.com. Leave her a comment and let her know you reading. It will make her day.

Monday, July 29, 2013

Pioneer studies and Maple Apple Cake recipe

A and I have been studying pioneers the past few weeks. She is working her way through Little House is the Big Woods, and I am reading aloud Pioneer Sampler. She also read all the Caroline books from the Little House Chapter Book series. Of course we earned quite a bit about maple sugar, sugar snow, and the whole process of making maple syrup so that the family would have a sweetner all year long. We talked about how white sugar was hard to come by and expensive to boot, and then of course we needed to find a recipe that we could experiement with. Who woyuld have known that in that little project we would discover a new favorite family dessert. We have made this twice already in 2 weeks. It is amazing!
So without farther ado, I leave you with our recipe for Maple Apple Cake, and pictures of my beautiful A at work.

Measuring the ingredients...
 A little flour on the nose...perfect.
 grating the apple...
 The finished product...
 and now for the recipe...

2 cups flour
2 tsp baking powder
1 tsp ground ginger
a pinch of salt (about 1/8 of a tsp I guess)
4 TBS butter- softened
1 and 1/4 cups maple syrup
3 eggs
1/2 cup milk
1 apple peeled and grated (I had granny smith on hand)
1/4 cup chopped pecans 
dried apple slices for garnish (I always have homemade ones on hand for quick snacks)

Combine the first 4 ingredients in a medium bowl. 
Preheat oven to 350
In a large bowl, cream softened butter with electric beater. Slowly add in the maple syrup and beat on low speed for 2 minutes. Add eggs, one at a time, mixing on medium until batter is smooth and fluffy...about 5 minutes.
Grate apple if you haven't already and then stir into mixture. Add chopped pecans.
Grease 9 inch round cake pan.
Pour mixture into pan and bake for 45-50 minutes or until knife inserted in center comes out clean. 
Let cool and remove from pan. 
Dust with powdered sugar and garnish with died apple slices.

Hot or cold, this is a perfect treat.
 Served warm with a dollop of vanilla ice cream for the perfect after dinner dessert, yet not to sweet to work cold as a quick morning breakfast. 
YUM!

Saturday, July 27, 2013

More yummy fish recipes

I am so behind on posting 101 Ways to cook fish recipes. I am trying to catch up and thought I would share 3 yummy ones tonight with yall.
 
Honey Walnut Crusted Salmon

This dish was easy and delicious. I served it with roasted califlower and a side salad. It was a hit in this house.


 1 large salmon fillet
4 tbs Dijon mustard- course grained
4 tbs honey
2 tsp Worcestershire sauce
1/2 to 3/4 cup chopped walnuts (or as many as you will need to coat your salmon fillet)
A generous sprinkling of dried parsley
salt
pepper

Season salmon fillet with salt and pepper
Stir together mustard, honey, and Worcestershire sauce.
Place salmon skin side down on greased baking dish. 
Combine parsley and walnuts in a small bowl. Spoon 1 to 2 TBS of Dijon sauce into walnut mixture.
Coat salmon with dijon sauce mixture and then press the now sticky walnut mixture onto top of salmon fillet.
Bake at 400 for 15-20 minutes or until salmon flakes easily with a fork.
Enjoy!

Halibut Caprese
I experimented with this dish for the first time while my mom was in town. I love tomatoes and mozzarella cheese and so does my mom, so I thought this dish would go over well, and I was right. It was so good. I hope you enjoy it as much as we did.

INGREDIENTS

3 Tablespoons sun-dried tomatoes in oil, drained and chopped
1/2 cup chopped pitted olives (black, Kalamata or green)
4 Alaska Cod fillets (4 to 6 oz. each), fresh, thawed or frozen
Olive oil
Salt and pepper, to taste
3 to 4 thin slices Mozzarella cheese
Cherry tomatoes on the vine
Fresh basil, to garnish

DIRECTIONS

Preheat oven to 450ºF.
Spray a 9-by-9-inch baking pan with cooking spray.  In a small bowl, combine sun-dried tomatoes and olives.
Rinse any ice glaze from frozen Alaska Cod under cold water; pat dry with paper towel.  Brush both sides of fish with olive oil and place in baking pan.  Roast, uncovered, for 5 minutes.  
Remove fish from oven.  Season with salt and pepper.  Spread the sun-dried tomato mixture onto the fillets.  Cut cheese slices in half, if needed, then arrange over fillets. Top with little bunches of cherry tomatoes on the vine; drizzle lightly with olive oil.
Return fish to oven and roast an additional 8 to 10 minutes for frozen fillets or 5 to 6 minutes for fresh/thawed fish.  Cook just until fish is opaque throughout.  Garnish with basil leaves.
- See more at: http://www.wildalaskaflavor.com/single-recipe/?id=222#sthash.SxkhQtWV.dpuf

INGREDIENTS

3 Tablespoons sun-dried tomatoes in oil, drained and chopped
1/2 cup chopped pitted olives (black, Kalamata or green)
4 Alaska Cod fillets (4 to 6 oz. each), fresh, thawed or frozen
Olive oil
Salt and pepper, to taste
3 to 4 thin slices Mozzarella cheese
Cherry tomatoes on the vine
Fresh basil, to garnish

DIRECTIONS

Preheat oven to 450ºF.
Spray a 9-by-9-inch baking pan with cooking spray.  In a small bowl, combine sun-dried tomatoes and olives.
Rinse any ice glaze from frozen Alaska Cod under cold water; pat dry with paper towel.  Brush both sides of fish with olive oil and place in baking pan.  Roast, uncovered, for 5 minutes.  
Remove fish from oven.  Season with salt and pepper.  Spread the sun-dried tomato mixture onto the fillets.  Cut cheese slices in half, if needed, then arrange over fillets. Top with little bunches of cherry tomatoes on the vine; drizzle lightly with olive oil.
Return fish to oven and roast an additional 8 to 10 minutes for frozen fillets or 5 to 6 minutes for fresh/thawed fish.  Cook just until fish is opaque throughout.  Garnish with basil leaves.
- See more at: http://www.wildalaskaflavor.com/single-recipe/?id=222#sthash.SxkhQtWV.dpuf

INGREDIENTS

3 Tablespoons sun-dried tomatoes in oil, drained and chopped
1/2 cup chopped pitted olives (black, Kalamata or green)
4 Alaska Cod fillets (4 to 6 oz. each), fresh, thawed or frozen
Olive oil
Salt and pepper, to taste
3 to 4 thin slices Mozzarella cheese
Cherry tomatoes on the vine
Fresh basil, to garnish

DIRECTIONS

Preheat oven to 450ºF.
Spray a 9-by-9-inch baking pan with cooking spray.  In a small bowl, combine sun-dried tomatoes and olives.
Rinse any ice glaze from frozen Alaska Cod under cold water; pat dry with paper towel.  Brush both sides of fish with olive oil and place in baking pan.  Roast, uncovered, for 5 minutes.  
Remove fish from oven.  Season with salt and pepper.  Spread the sun-dried tomato mixture onto the fillets.  Cut cheese slices in half, if needed, then arrange over fillets. Top with little bunches of cherry tomatoes on the vine; drizzle lightly with olive oil.
Return fish to oven and roast an additional 8 to 10 minutes for frozen fillets or 5 to 6 minutes for fresh/thawed fish.  Cook just until fish is opaque throughout.  Garnish with basil leaves.
- See more at: http://www.wildalaskaflavor.com/single-recipe/?id=222#sthash.SxkhQtWV.dpuf

 2 medium halibut steaks (thick cut fillets)
Fresh Mozzarella cheese cut into 6 to 8 slices
2 large tomatos cut into 6 to 8 thick slices
6-8 whole basil leaves
3 TBS balsamic vinegar
1 and 1/2 TBS olive oil
1/3 cup fresh basil leaves thickly ccut in strips

Place halibut on a foil lined baking sheet. Broil halibut skin side down for 4 to 6 minutes. Flip halibut and broil for another 1 to 2 minutes or until halibut is opaque. Remove from over and flip back to where halibut is skin side down. Layer cheese, basil leaves, and  tomato in alternating layers to cover halibut. Place back in overn and broil until cheese begins to melt. Mix balsamic vinegar and oil. Remove fish from oven and spoon balsamic mixture over top. Garnish with chopped basil.

Maple Glazed Salmon and Shrimp

A and I really liked this dish, but dh was not a fan of the maple shrimp. He did like the salmon portion.
 

 2/3 cup maple syrup
1/2 cup water
a sprinkling of dried cherries
1 TBS sugar
2 tsp soy sauce
1 and 1/2 tsp lemon juice
24 small to medium cooked frozen shrimp- thawed
1 large salmon fillet

Combine all ingredients besides shrimp in salmon in a medium sauce pan and cook over medium heat. Bring to a boil and then let simmer until mixture thickens, about 10 minutes.

Season salmon with salt and pepper. Pan sear in cast iron skillet coated in olive oil. Alternating sides until salmon flakes easily. Toss in shrimp in last few minutes to warm. Brush the salmon and shrimp with the cherry maple glaze before serving!













A day at Little South America

I am still behind on posting pics from my mom's visit. Some of these I posted on facebook so some of yall may have already seen them :) We had some beautiful weather during my mom's trip and we took full advantage of it. We headed out and enjoyed the beach at Little South America one afternoon.
It was a beautiful clear and sunny day.



 It's so nice when my mom is here because I actually get pics of me taken! LOL
 Isn't it pretty? This is what I live for. It fills my soul with joy and peace. These brief summer months lift my spirit and make my heart sing. I truly live in a majestic place.



 Sigh! Lupine and snow still on the mountains. One of my favorite sights.
 With no trees, the eagles get inventive.
 My two favorite ladies!


Beautiful

Friday, July 26, 2013

Fishin' the river

Hi everyone. Sorry I have been missing for awhile. Bella knocked my computer off my bed and it died. Boo! I did managed to get all my pics off of it before it died completely. I am using A's little netbook for awhile. Anyway, it is summer her in Unalaska and the weather has been amazingly warm...we are talking 60s! Although with summer and warmth over the Bering Sea comes fog....and lots of it. We have been swimming in fog for at least the better part of the day for more than 2 weeks. Infact, when my mom was trying to leave the island, she was stuck for an extra 3 days due to us being fogged in. Trying to get mail in is crazy right now. I have an order of toliet paper from Amazon that ihas been sitting in Ancorage for 2 weeks. Yep, that's right I get my toliet paper from Amazon....subscribe and save and it is way cheaper than her. I had to make a run to the store for some the other day. Gasp! LOL

Anyway, last weekend I got busy making my house more of a home and painted my kitchen. This was a much needed project that I will post pics of soon. It took me 3 days, mainly because I stopped and we all went out fishing for the day on Sunday. 
We headed out right after lunch with a wonderful family we are friends with and the guys decided it would be fun to take the boat into the river and anchor it. Here they are walking it in at low tide....by the time we left the tide was in and the water was plenty deep for the boat.


 The eagles were watching us come in. They wanted the fish all to themselves.

 M giving the guys thumbs up as we head into the river.

Then it was waders on and time to fish.

 A and Dh are two peas in a pod.


We mostly caught pinks(salmon) but dh did hook this pretty large dolly. In fact that guy is on the menu this weekend :)

I even got into the action and hooked a few...actually about a dozen but they all got released back in so they could finish their swim and spawn.

And yes, M did hook that big guy and reel it in on the Mater pole! LOL. He's 3 years old.
 A even got to play big sis for a few hours. This little guy is 7 months old. Isn't he adorable. Totally makes me want another.


 Catching all the fish we were, we started to attract a crowd. Hungry guys hoping for a free meal.
 And this one snagged a pink right as it was coming in.

 Here's one more shot of me with a pretty large one. This was so much fun.
 And I will leave you tonight with a few more eagle shots.

I just put A to bed, although I am sure she's not asleep yet. I am exhausted after our camping adventure of last night (pics to come) and still need to put up the 17lbs of halibut fillets dh brought home tonight and to finish up deciding on curriculum choices for next year and place my orders. Night all!

Monday, July 15, 2013

Foxes, eagles, and seals....oh my!

My mom got to experience her share of Aleautian wildlife during her visit. Foxes, bald eagles, and seals were all around the last two weeks. 
I thought I'd share some of my favorite pics of them from my mom's visit.
Enjoy

My new little visitor...he's been spotted several nights recently around my house wandering at about 11pm.

Nesting bald eagle. Amazing

A seal enjoying some great weather and sunning on a rock.

More eagles

 This one was on my front steps banister. Menacing isn't he?

....on my roof

....in my yard after dh was cleaning salmon.



INCREDIBLE

 This old guy cracks me up.





My little visitor again, this time taken from my kitchen window, looking down into my garden area.

...and off he goes.
Amazing isn't it?