Tag: Weather

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Gray Skies

Winter’s approach stripped the Aspen of leaves

The pall of rain moved in this week  .  .  .  literally. But then clear skies returned. That’s a given in Central Oregon. 

For the most part, we kept busy this week with indoor activities.

We managed to make it to an interesting lecture on misinformation at the local library.

Plus, we spent a few hours walking around the High Desert Museum  .  .  .  both brightened the rainy days that made up most of the week.

We never get tired of watching the otters play.

There’s a space of time as we wait for winter to come on full snow  .  .  .  a seasonal shift.

This image is from a multi-media display on water  .  .  .  it was fascinating.

Sheltered under gray sky and surrounded by puddles, the period is brief but still dampens one’s spirit.

A water feature runs throughout the grounds surrounding the High Desert Museum.

Fall’s brilliant color displays are dulled with the arrival of winter’s rain.

The sky did clear, but only after depositing a layer of snow. Winter seems early this year, but as with any seasonal shift, we’ll adapt.

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Face to the Sky

Weather has taken a toll on this fence post.

It seems that weather, or the discussion of weather takes up disproportionate space on this blog. Perhaps not on par with fishing, but close.

This can be attributed to a couple of things, really. When you’re going outside the weather is part of the process. However, when that outside is on the high desert, the weather becomes the view.

Layers of storm clouds fill our view east

Since moving to Central Oregon, we’ve noticed that you can literally watch the weather. Not just the weather you’re in, but all those storm cells moving about you.

Winter still has a hold on the high country, but winter wheat has turned fields green

Get up on a butte and it’s 360 degrees of weather. We were used to small openings through groves of Doug Fir. Doesn’t really matter because that weather was typically hitting against your hat.

Clusters of clouds float across the sky

Drove ’97 North this week. As you finish the grade to the Cow Canyon Rest Area, just past South Junction Road, the horizon line drops to a constant lower third. The other two thirds is sky and this trip we got lucky with the weather filling all that space.

John Day River Canyon walls are covered with fresh spring growth

Half a dozen storm systems were scattered about. Directly above us white streaks of Cirrus filtered the sunshine. Blackish thunder heads trailing gray curtains of rain bumped against the Cascades.

It’s raining over there.

To the East, less ominous but more abundant fronts hung behind projections  of windmills and grain elevators.

After the sun sets there are additional perks to being on this side of the Cascades. It’s our impression that Central Oregon experiences more cloudless days than the place we moved from.

A Cottonwood Canyon State Park vista

Regardless, the vista is wider, even at the bottom of a river canyon.

Cabin lights under a star filled sky

This particular April evening offered excellent star gazing. You just had to scoot chairs off the cabin porch. Constellations I’m familiar with got lost in a night sky filled with the stars not visible in an urban settling.

Never get tired of that view

Constellations I’m familiar with got lost in a night sky filled with the stars not visible in an urban settling.

Looking east  .  .  .  the constellation Hercules might be there on the left.

Much like birding, identification isn’t critical to enjoying the moment. We regularly cast an eye to the night, or early morning sky. On this trip JQ braved the early morning cold and got some excellent images.

If the weather is right you can turn your face to the sky and see all kinds of wondrous views.

 

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Weather . . . again

Making paw prints in fresh snow is good fun

Don’t mean to complain about the weather  .  .  .  but  .  .  .

Again this week we’ve been under mostly gray skies with a few inches of snow flurries thrown in.

One of the consequences of a wetter than normal winter is rivers are at or above capacity. Streams we frequent are running at April levels.

Un-fishable water is usually a product of run-off and right when ODFW opens the Upper Deschutes River as an alternative.

It’s really not all that deep

These dreary days mean we’ll fill the blog with more domestic tasks.

Oh there was activity, just mostly indoors and with fewer photos captured.

Not fishing doesn’t mean not thinking about fishing. Limited stream access just means more sitting at the desk spin’in feathers.

I even posted some of the patterns on Instagram. Winter is the season to refill boxes with patterns depleted last summer.

Books occupy another segment of daily activities. What an Inter-library loan can’t find, Hoopla and Kindle can.

Ken Forkish, owner of Ken’s Artisan Bakery In Portland, Oregon has written several books on bread. Evolutions in Bread and Flour Water Salt Yeast make for great reading.

There is always an eclectic mix of titles stacked on the living room table. This week that pile contained an inordinate number of cookbooks.

The other activity associated with dreary weather is cooking and we’ve done quite a lot of that. Soup Sunday returned this year and we’ve sampled and canned a couple of good recipes. JQ tweaked her chocolate pound cake recipe to perfection and fourth time seems to be the charm on finding a truly good chocolate chip cookie.

We didn’t get out much but that will change with the season. For now we’ll start a new book and wait for the real thaw.

 

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Ice Days

How it all started

This week we got caught up in a Pacific Northwest winter storm.

At least once a year an arctic front rides the jet stream over a rainstorm and turns Portland’s streets to skating rinks.

. . . are you seeing this?

Trouble is  ,  ,  ,  this storm was an Atmospheric River and the jetstream turned on some gale force winds.

On our side of the mountains, the ice storm was minimal, but we did get three feet of snow to go along with the freeze. It pretty much closed down the whole Pacific Northwest for nearly a week.

There IS a whole deck chair under there

Only a few days ago the gas stations and grocery stores around us were still waiting on trucks from PDX to re-supply.

“Out of fuel” signs were common and empty grocery shelves were another casualty .

Inevitably these cold snaps are followed by warming and an accompanying slush and flood cycle.

Unlike many, our neighborhood did not experience any power outages.

The worst of it was the numerous snow shoveling excursions as we attempted to keep ahead of the accumulation.

In the end, we had shoulder-high berms on either side of the driveway.

We don’t require daily access to the transportation system and are quite content to stay at home.

As we write this post the view out our window is more springlike rather than a winter scape.

With all this “stay at home” time, we hit our reading lists pretty hard and finished up some fly tying.

We finally ventured out and managed to top off our supplies (including a trip to See’s Chocolates),

But most importantly, we headed to the Crooked and had a walk along the river.  .  .  .  We may have been experiencing a little cabin fever.

Yeah, so hearing the river and being outdoors again was just what we needed.

We tested some new recipes and cooked and baked quite a bit  . . .

Crispy Oatmeal Cookies, a staple in this household

Tried Indian Butter Chicken and got numerous canning and freezing projects shelved.

The weather report calls for more mild rainy days, so it looks like we’ll have time to get ahead on our reading and do some more recipe testing while we wait for this ‘El Nino’ to move on.

Print Recipe

Thin and Crispy Oatmeal Cookies

Ingredients

  • 1 cup all purpose flour
  • 3/4 tsp baking powder
  • 1/2 tso baking soda
  • 1/2 tsp salt
  • 14 TB unsalted butter, softened but still cool
  • 1 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 1/2 cups thick old-fashioned rolled oats

Instructions

  • Heat oven to 350 degrees. Line baking sheets with parchment paper. Whisk flour, baking powder, baking soda, and salt together in bowl.
  • Using stand mixer fitted with paddle, beat butter and both sugars at medium low speed to medium and continue to beat until pale and fluffy, about 1 minute. Scrape down bowl as needed.
  • Add egg and vanilla extract and beat on medium low until fully incorporated, about 30 seconds. Reduce speed to low, add flour mixture, and mix until just incorporated and smooth, about 10 seconds. With mixer running, gradually add oats and mix until well incorporated, about 20 seconds. Give dough final stir by hand to ensure that no flour pockets remain and ingredients are evenly distributed.
  • Working with 2 tablespoons of dough at a time, roll into balls and space them 2 1/2 inches apart on prepared sheets. Bake 1 sheet at a time, until cookies are golden brown and crispy on the edges. Let cookies cool on wire rack.
Print Recipe

Butter Chicken (Murgh Makhani Indian Butter Chicken)

Ingredients

MARINADE

  • 3 pounds chicken breasts
  • 1/2 cup Plain Greek Yogurt
  • 1 1/2 tsp Lemon juice
  • 1/2 TB Ground Tumeric
  • 1/2 TB Garam Masala
  • 1/2 TB Cumin

SAUCE

  • 4 TB unsalted butter, cut into 4 pieces and chilled, divided
  • 1 onion, chopped fine
  • 5 garlic cloves, minced
  • 4 tsp grated ginger
  • 1 serrano chile, stemmed, seeded, and minced
  • 1 TB garam masala
  • 1 tsp ground coriander
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tso pepper
  • 1 1/2 cups water
  • 1/2 cup tomato paste
  • 1 TB sugar
  • 1 tsp salt
  • 1 cup heavy cream

Instructions

Marinade

  • Whisk together the yogurt, lemon juice, turmeric, garam masala, and cumin in a large bowl.Put the chicken in and coat with the marinade. Cover and marinade chicken up to a day.

Sauce

  • Melt 2 tablespoons butter in large saucepan over medium heat. Add onion, garlic, ginger and serrano and cook, stirring frequently, until mixture is softened and onion begins to brown, 8 to 10 minutes.
    Add garam massala, coriander, cumin and pepper and cook, stirring frequently, until fragrant, about 3 minutes.
    Add water and tomato paste and whisk until no lumps of tomato paste remain. Add sugar, and 1 teaspoon salt and bring to boil.
    Off heat, stir in cream. Using immersion blender or blender, process until smooth, 30 to 60 seconds. Return sauce to simmer over medium heat and whisk in remaining 2 tablespoons of butter. Remove saucepan from heat and cover to keep warm (Sauce can be refrigerated for up to 4 days; gently reheat sauce before adding hot chicken.)
  • Adjust oven rack 6 inches from broiler element and heat broiler. Remove chicken from marinade and place on wire rack set over foil-lined baking sheet. Broil until chicken is evenly charred on both sides and registers 175º, 8 to 10 minutes per side.
  • Let chicken rest for 5 minutes. While chicken rests, warm sauce over medium-low heat. Cut chicken into ¾-inch chunks and stir into sauce. stir in 2 tablespoons cilantro and season with salt to taste. Transfer to serving dish, sprinkle with remaining 1 tablespoon cilantro and serve.
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Jam Crumble Cookies

Ingredients

  • 1 cup butter, softened
  • 1/4 cup granulated sugar
  • 1/3 cup powdered sugar
  • 1 tsp vanilla
  • 2 1/4 cup all purpose flour
  • 1/4 tsp salt
  • 1/2 cup jam of your choice

Instructions

  • Preheat oven to 350 degrees. Grease and flour muffin tins. Set aside
  • Cream butter sugars and extracts together for 1-2 minutes. This will be used for both the cookie bottom, as well as the topping.
  • Add in the flour and salt, and mix just until combined. The mixture will still be crumbly.
  • Scoop the mixture into each muffin well. Press into the bottom and up the sides a little, forming a well. Pressinto the pan, but do not over pack.
  • Scoop 1 tablespoon of jam into the center of each cookie.
  • Sprinkle each cookie with 1 heaping tablespoon of the remaining cookie mixture.
  • Bake for 18 minutes or until lightly browned.
  • Let cool completely, then remove from pans. You may need a knife to run around the edge to help in coping them out. These will freeze really well for up to 3 months.
Print Recipe

Freezer Hashbrowns

Ingredients

  • 3-5 baker potatoes
  • 1 egg
  • 1 TB cornstarch
  • 1 tsp salt

Instructions

  • Peel potatoes. Cut into quarters and place in a pot of water. Salt and bring to a boil.
  • Parboil potatoes for 10 minutes, drain allow to cool.
  • Grate cold potatoes. Whisk egg and add to grated potatoes, then sprinkle and toss with cornstarch.
    Place mounds of grated potatoes onto parchment covered cookie sheet and shape to the size and shape you prefer. Freeze for 1 hour.
  • Heat avocado oil in skillet, a couple inches deep. Bring oil up to frying temperature. Place frozen hash browns in pan and brown on both sides.
  • Once brown, cool on rack. These freeze well and only require a little bit of heating up for those dash and go days.
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The El Niño Effect

High Desert highway

It has been a very un-winter like winter and the blame is on an oceanic weather pattern. This “Southern Oscillation” (ENSO) or El Niño/La Niña isn’t a recent phenomenon.

In the sixties an environmental scientist, Jacob Bjerkness, linked known changes in ocean temperatures with shifts in atmospheric condidtions.

Hoarfrost on barbed wire

So as the trade winds off the coast of South America shift, the Pacific Northwest’s winter is affected.

As with most weather events, the measures are in less than accurate terms. Less snow? Less than what?  .  .  .  warmer, wetter winter  .  .  .  perhaps?

The lack of snow on roads just presents more opportunities for adventure. So, bring on your oscillation.

Quail feathers caught on a wayward breeze

Despite the weather, we managed a trip to the Crooked  .  .  .  meeting our minimum once a week fishing trip quota.

The remainder of the time was spent in the kitchen, getting caught up on canning projects and starting the holiday baking (see recipes below).

Just in time for the holidays, Loganberry Icebox Cookies

Portions of last season’s berries have been waiting in the freezer for cooler temps and preserving. We discovered a new fave  .  .  .  berry goo.

Raspberry Syrup

Well, technically it’s syrup.

This Raspberry Syrup is only pourable when heated, so we/ve taken to spooning it out of the jar over warm waffles on Sunday mornings. The flavor is intense.

Cowboy Candy

We also put up some Cowboy Candy. Pickled chillies. It’s a super simple pickle.

We use a variety of sweet and hot peppers, including banana and jalapeños, adjusting  the heat to our tastes.

With a nod to German traditions, JQ made Christ Brot (Sweet Christmas Bread). It features rum soaked citrus and almonds in a sweet bread dough covered in a sugar glaze.

Sweet Christmas Bread (Christ Brot)

The loaves, warm out of the oven are drenched in melted butter, covered top to bottom with vanilla bean sugar, then dressed in sifted confectioners sugar. Yeah, num  .  .  .  so much better than Stollen.

Six shopping days to Christmas and then it’s the new year.

Wow, this one went by in a rush. Looking like the week ahead is rainy, so we’re planning more baking and reading, with the mandatory fishing trip thrown in there somewhere.

Print Recipe

Berry Icebox Ribbons

Ingredients

  • 1/3 cup sugar
  • 2 Tbsp brown sugar firmly packed
  • 1/2 tsp salt
  • 12 Tbsp unsalted butter cut in to pieces and softened
  • 1 large egg yolk
  • 2 tsp vanilla extract
  • 1 1/2 cups flour
  • 2/3 cup dried fruit (match complementary dried fruit with jam, i.e. cherry jam with dried cherries) Dried fruit helps thicken jam mixture.
  • 6 Tbsp jam or preserves

Instructions

  • Process sugar, brown sugar, and salt in food processor until no lumps of sugar remain, about 30 seconds.
  • Add butter, egg yolk, vanilla, and process until smooth and creamy, about 20 seconds, scraping down bowl as needed.
  • Add flour and pulse until cohesive dough forms, about 20 pulses.
  • Transfer dough to counter and pat into 5 inch square. wrap square tightly with plastic wrap and chill until firm, about 1 hour.
  • Heat dried fruit and jam in small saucepan over medium heat until just bubbling,
    Let cool completely about 30 minutes. Process fruit mixture in clean, dry food processor until smooth, about 15 seconds.
  • Roll dough between 2 pieces of parchment paper into 10 inch square, about 1/4 inch thick.
    Freeze dough until firm, about 15 minutes. Cut chilled dough into four 2 1/2 inch wide strips.
  • Spread jam mixture evenly over 3 strips and stack, fruit mixture side up. Place plain strip on top. Wrap stack in plastic and freeze until firm, about 15 minutes.
  • Preheat oven to 350 degrees and line baking sheet with parchment paper. Slice chilled dough into 1/4 inch thick rectangles and place, one inch apart on baking sheet.
  • Bake until edges are just golden, 13 to 15 minutes, rotate sheet half way through baking.
    Immediately and carefully transfer cookies to wire rack and let cool completely before serving.
    Optional: Dust lightly with confectioners sugar.
Print Recipe

Raspberry Syrup (Goo)

Servings: 6 ½ pints

Equipment

  • hot water canner
  • 6 half pint jars in warm water bath
  • lids and rings

Ingredients

  • 8 cups fresh or frozen berries
  • 6 cups sugar
  • 2/3 cup lemon juice
  • 1 cup water

Instructions

  • Rinse and drain fruit.
  • In large bowl.combine rasberries, lemon juice, sugar and water. Let sit at room temperature for at least 2 hours.
  • Scrape berry mixture into stockpot and heat. Bring to a boil, stirring constantly, hold at a boil for 6 mintues.
  • Have a mesh sieve placed over a second sauce pan and run hot syrup through the sieve. use a wooden spoon to 'mush' all but the seeds through the sieve.
  • Ladle strained liquid into hot canning jars, clean rims with vinegar, add lids and hand tighten rings.
  • Process in hot water bath (an inch or two of water covering jars) for 15 minutes.
Print Recipe

Cowboy Candy

Servings: 5 1/2 pints

Equipment

  • hot water canner
  • 5 half pint jars, lids and rings

Ingredients

  • 3 lbs peppers (jalapeno, banana and a variety of small sweet peppers)
  • 2 cups cider vinegar
  • 6 cups sugar
  • 1/2 tsp turmeric
  • 1/2 tsp celery seed
  • 1 Tbsp granulated garlic
  • 1 tsp cayenne pepper adjust to personal taste (we omit altogether)

Instructions

  • Wearing gloves and a mask, remove stems, seeds and membrane of peppers. Slice into 1/4 inch strips.
    In the case of jalapeños, you can include seeds and membrane, which will increase the heat.
  • Bring vinegar, sugar, and spices to a boil (use a pan large enough to hold the sliced peppers) reduce heat and simmer for 5 minutes. Add in the peppers and return to a boil for 4 minutes.
  • With a slotted spoon, transfer the peppers into warm, clean jars to within 1/4 inch of rim.
  • Bring syrup back to a boil and hold for 6 minutes. Ladle syrup over the peppers, adjust for about an inch of head space and release trapped air. Wipe rims, add lids and hand tighten rings.
  • Process in hot water bath (and inch or two of water over the top of jar) for 10 minutes.
Print Recipe

Sweet Christmas Bread (Christbrot)

Ingredients

  • DOUGH
  • 3/4 cup raisins
  • 2/3 cup chopped candied citron peel
  • 2/3 cup chopped candied orange peel
  • 1/4 cup dark rum
  • 4 3/4 cup AP flour 600 grams
  • 1 1/2 tsp instant yeast
  • 1/2 cup whole milk luke warm
  • 8 1/2 Tbsp unsalted European style butter melted and cooled slightly
  • 2 eggs
  • 1/3 cup sugar
  • 1/4 tsp salt
  • 1 grated peel of a lemon
  • 3/4 cup blanched almonds chopped
  • TOPPING
  • 1/2 vanilla bean
  • 1/2 cup sugar
  • 9 Tbsp unsalted butter
  • 1 1/4 cup confectioners sugar

Instructions

  • Two days before baking, place the raisins and citrus peel in a bowl and add the rum. Cover and set aside, stirring occasionally.
  • The day you plan to bake, stir flour, yeast, sugar and grated lemon peel together in a large bowl.
  • In a separate bowl, whisk together the milk, melted butter, and eggs. Make a well in the flour and pour the milk mixture into the well, stirring as you go. Knead briefly until dough is shaggy.
  • Dump the dough out on a lightly floured work surface and knead by hand until smooth, 5 to 7 minutes.
    Add flour only if absolutely necessary, form the dough into a ball and place back in the large bowl. Cover with a clean dishcloth and set aside in a warm, draft free spot for 30 minutes.
  • Gently pull the dough onto your work surface and pat out until about 1 inch thick.
    Distribute the chopped almonds and rum soaked fruit (include any rum remaining in the bowl) over the dough, and then gather the sides up around the fruit and almonds.
    Kneed together until the fruit and nuts are well distributed throughout the dough. Form the dough into a ball, place back in the bowl and cover with cloth. Allow to proof for another 30 minutes.
  • Line a baking sheet with parchment paper.
  • Divide the dough in half and form each into a round loaf. Place the loaves on the prepared baking sheet, cover and set aside for 30 minutes.
  • Preheat oven to 400 degrees. Place the baking sheet in preheated oven and bake for 40 minutes or until loaves are golden brown.
  • While loaves are baking, make the topping.
    Place the vanilla bean in small food processor or blender with 2 Tbsp of sugar and pulverize until the sugar turns nearly to a powder. Combine with remaining sugar and set aside.
    Melt the butter.
  • Remove the baked loaves from the oven and let cool on rack for 5 minutes.
    Brush melted butter over loaves evenly. Do several coats until you have used up all the melted butter.
  • Sprinkle vanilla sugar evenly over the buttered loaves, lifting up the loaves to coat all sides evenly.
  • Finally, sift the confectioners sugar evenly over all the loaves, making sure to coat all sides. Let loaves cool completely.
  • When loaves are completely cool, wrap in foil.
    Loaves can be frozen for up to a month. Serve in slices.