sarah and sushi

Last night, we heard 3/4 of Sarah's speech, before we dashed off to dinner with friends. I was nervous for her, "our" Sarah! Look at her there, for heaven's sakes, with the whole family in tow, playing the audience of a zillion people, and giving it her all. Smooth, Sarah...and funny, and smart. Sounded pretty slick, we thought. (I still need to watch the entire recording of last night.) There is so much I don't know about Sarah, about her knowledge of international politics, and her ability to have a position of such magnitude, coming from our small population based state. There's lots I do like about her. I must admit, beyond the focus on policies, Piper had the greatest moment of the "whole show", though, didn't you think? When she spit-combed her brother's head, it was precious beyond belief. Sarah made me cry, when she spoke to families of special needs children. She would bring a depth of understanding to others with obstacles of all sorts. I like that. They are very real. As Alaskans, I think we felt like part of us was standing up there on the platform with her. No matter how people here feel about her, there is still a sense of pride, that an Alaskan has been nominated to that high position, for a party's ticket.
We'll see where this goes. The crowd sure loved her! McCain needed some sparkle to his campaign, along with a running mate who was intelligent and capable. The soap-opera family was an added trailer in-tow. As much as the media has enjoyed jabbing punches at it, it may prove to be one of her biggest tie-ins to the hearts of the American people.

Enough of that. We're up to our gills in politics, and having it enter into every conversation....

Coming down the hill, towards town, I was struck with the privilege of living in such a place of beauty.

We were off for sushi and a good time with friends.

Topics at dinner were punctuated with flocks of ducks flying right in front of the restaurant window. They appeared to be running dress rehearsal for their mass exodus from here in another week or two. Fall is truly in the air. Our friends, both couples from North Carolina, spoke of wanting to extend their visits here more into the off months some year. When I told them that January was my favorite time of year in Homer, they quizzed me as to what life holds for us in the dead of winter. "Quiet", above all, is my favorite thing that I look forward to. There's the beauty of the sunrise over the mountains, and the northern lights, and ski trails, fresh with snow. Funny, to be thinking of that fondly, as summer is quickly fading from us. What is it in us, that anticipates the joys of the coming season? There is an optimism brooding over this place for fall to set in, in earnest...and the changing colors, and the crispness to return to the air.

This morning, as is the habit of every other Thurs. morning, I read Teri's article online in the Homer News. This week, it is describing their weekend experience at their hide-away cabin at Caribou Lake. With her permission, I am printing it here for you to enjoy, to give you a poetic insight into their break-away world out there. Oh, and...Happy birthday, dear friend!

Homer Alaska - Cooking -
Story last updated at 7:01 PM on Wednesday, September 3, 2008

Cabin gets new look just like Homer chef

The little cabin at Caribou Lake got a snazzy, updated look this summer, just as I have been working toward a new look with my trimmer figure and more energetic and healthy self. The Other Fisherman decided the worn, old green peeling paint had to go and has been busy spending lots of time painting it a gorgeous new color, leveling it, clearing the surrounding area of brush and making it all look quite nice. I was impressed with his hard work and enjoyed seeing the new color of our special getaway place. We flew out to the lake cabin last weekend and spent the night, as I couldn't think of a better place to welcome another year of my life. I awoke Saturday morning and was greeted by frost and a thick fog hanging over the hills. By the time the birthday girl (me) decided to get out of bed, the fog was clearing, the sun was rising and the Other Fisherman was sitting out on the deck enjoying a cup of coffee while watching and listening to the wildlife of Caribou Lake and Hills make their presence known to whomever was their audience. We delighted in watching two loons find each other from opposite ends of the lake, calling to one another, singing once they reunited and dancing atop the water. We spied a cow moose swim from the island to the mainland, alone, without her calf. The calf was with her last week. We watched two eagles soar by, one landing on top of a tree next to Dick Synhorst's cabin, as if to let us know Dick will always be out at the lake in spirit. This is a reflective time, this saying so long to one year and hello to another.

We listened to ducks that sounded like old Broadway singers whose voices were deep and raspy from too many cigarettes and cheap whiskey, sarcastic and assertive ravens and sweet, melodic little tree birds. We were visited by the friendly local gang of nosey camp robber jays that come by to see if we have any offerings of crackers for them each time we go out there. Fish rose to snatch bugs off the top of the lake as the sun rose higher and brought the day's warmth with it. A majestic family of graceful and beautiful swans lazed atop the lake just around the corner. Now you know why I wanted to welcome in a new year of my life at this special place.

As long as we have been going out there to spend down time, I have always tucked the latest edition of Bon Appetit in my backpack to savor reading on the deck in the sun. By some magical force, these monthly issues manage to show up in my post office box on the exact week we plan our trip. Never fails, ever. I will have a subscription to this magazine until the day I die. I also threw in the latest Williams Sonoma catalog, which I could spend my entire PFD on this year, but won't, and a couple of health magazines.

I sat in the warm late August sunshine with my cup of fresh brewed coffee and coveted each item in the catalog. My top pick: an Italian hand-crafted stainless steel Ruffoni hammered chef's pan with a lid adorned by beautiful, artistic shapes of acorns and fall vegetables priced at a mere $360. This is a place to dream, you know. I also could envision making a savory, slow-simmered dish of a beef or moose stew and fall vegetables then baked with a top of Stilton cheese encased in pastry for our English butcher friend and the Other Fisherman, from a recipe in the catalog called "Beef and Stout Pie." You can find the recipe online at Williams-Sonoma.com. They call this gastropub cooking in England. In Alaska, we call it comfort food.

It's moose hunting season and I am the wife and mom of hunters, as I know many of you are, and the Other Fisherman, a.k.a. hunter of large things, thought it would be appropriate to share a moose recipe. The power of positive thinking on his part, perhaps?

Blue Cheese Moose Backstrap Medallions
Serves 4

2 pounds moose backstrap, or filet mignon or tenderloin of beef -- cut into 4 equal size pieces. Rub each piece on both sides with crushed garlic and season with salt and pepper on each side. 1 ounce cream cheese
Two-thirds ounce blue cheese
4 teaspoons plain yogurt
2 teaspoons onion, minced
One-eighth teaspoon white pepper
1 medium size garlic clove, crushed
1/2 teaspoon kosher salt, divided
2 teaspoons parsley
Combine cheeses, yogurt, onion and pepper; set aside. Place moose backstrap pieces on a broiler pan 2 inches from heat and broil 2-4 minutes. Turn and broil another 3 minutes or until desired doneness. As moose is so lean, don't overcook it, or it will dry out and not be very tasty. Remove from broiler and top each steak with an equal amount of cheese mixture. Slip back under the broiler another minute or two. Garnish with parsley and serve immediately with a great merlot or cabernet sauvignon and some great smashed Alaska spuds, to celebrate the success of the hunt.

The fresh offerings of the Farmer's Market this summer have been inspiring and colorful. We are happily munching away on sweet, crisp carrots and cucumbers, incorporating aromatic green onions, leeks and herbs into our meals and making beautiful salads with the different locally grown organic greens. There is still plenty of time to shop at the market on Wednesday afternoons and Saturdays before winter comes to Homer.

Roasted Vegetables
Serves 8
12 small new potatoes, (about 1 pound) halved
3 medium golden or red beets, peeled and cut in half lengthwise
3 tablespoons olive oil
1 teaspoon kosher salt One-half teaspoon freshly ground pepper
1 teaspoon chopped fresh rosemary or one-half teaspoon dried, crushed
8 small carrots, halved lengthwise
2 onions, quartered or 4 green onions cut into one and one-half inch sections, then cut in half vertically
1 tablespoon garlic cut a little larger than minced, (small dice)
Additional fun things to add: mushrooms, asparagus, zucchini slices
Parsley for garnish

Heat oven to 450 degrees.
Prepare 2 large rimmed baking sheets lined with foil.
Put potatoes on one half of one baking sheet, put beets on the other half, then drizzle with about 2 tablespoons olive oil. Sprinkle with some of the kosher salt and pepper. Keep veggies separate from each other and toss to spread into an even layer.
Roast 15 minutes: remove from oven. Sprinkle potatoes with rosemary, then toss with beets. Return to oven and roast 10 to 15 minutes more, until tender.
Meanwhile, put carrots, onions and garlic on other baking sheet, drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper. Toss and spread into even single layer.
Roast 5 minutes alongside the baking sheet of potatoes and beets.
Arrange on serving platter and garnish with parsley.

Until next time, have fun in the kitchen, in the raspberry patch,in the hills looking for moose and looking through your favorite foodie magazines and catalogs.

Today's mid-day Spit walk revealed new fall colors bursting forth, along with a slight sprinkling of "termination dust", on the mountains above Grewingk Glacier.