Weather – Page 2

December 17, 2023December 16, 2023

The El Niño Effect

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.

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.

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.

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.

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.

April 16, 2023April 15, 2023

Weather Watchers

We put in a lot of miles over the course of a year. Most are spent on two lane roads crossing the sage steppes on the east side of Oregon.

A feature of driving through the high desert is you’re able to see the weather. Not just the stuff over our heads, but what’s happening on a distant horizon.

You witness weather fronts sliding across remote locations. We frequently pull onto a wide spot in a remote stretch of highway, camera lens pointed out at a distant butte or swale. Cloud patterns, rain curtains, and sunlight all casting shadows for our photos.

The play of light, clouds and landscape make for very interesting images. It connects us to the environment in a way similar to standing in a stream or hiking a rocky trail.

All if this is part of the experience we are trying to share in these posts. At the same time, making the journey as much fun as the destination.

January 30, 2022January 29, 2022

A Spring-like Day at Summer Lake

The sun shone and the temperatures warmed … seemed like the perfect time to make a trip to Summer Lake. There is still some snow banked along the Fremont Highway, but the roads were clear. The same icy fog banks that we encountered last week hung over some of the valley around Fort Rock. Once we crested Picture Rock pass and started down into the Summer Lake Valley it was all sunshine.

These guys seem to be permanent residents

Winter is also hunting season, so we don’t expect to see a lot of bird activity. There are plenty of ducks and geese but not in the ponds around the campgrounds. Canals and marshes have filled up so there is plenty of water, most of the still pools are crusted with ice.

We hiked along a dike to get closer to a pair of swans and watched a few raptors sail over head. The real reason for a winter photo excursion to Summer Lake is the contrast a cover of snow gives to the cliffs that line the valley.

Reeds and grasses along the water ways give the foreground tones of caramel, ochre and brown. The snow-covered rocks of Freemont Ridge make the perfect transition to the blue skies. On a still day these are also reflected across the water surfaces.

The lack of any wind and the sun made for a comfortable day of walking the wildlife refuge’s paths. It’s still a few months before the migration brings flocks of birds to the space, but for now we can find plenty of other subjects for the lens of our cameras.

November 7, 2021November 7, 2021

In The Clouds

We spotted several Blue Heron roosting in trees along the river’s edge

The main difference between weather on the Cascade’s west versus the east slope is how long it lingers. In Central Oregon a rain storm comes in and moves on in a day. The great part is you get to experience weather in a variety of stages and it seems like a sunny day is always on the way. This week we drove through clouds.

The Lower Deschutes, around Maupin, is a regular destination in the fall. There are far fewer people, the river level drops to ‘wadeable,’ and summer heat has passed.

The road ahead winds its way down through a dense cloud bank

The latter part of the week looked like a storm front coming along with wind gusts and increased rain. So we spent a bit more time on the road and headed for Maupin. On the edge of the Deschutes River canyon we drove into the clouds … literally.

The fog bank hung onto the canyon’s edge, so we slipped below the clouds and pulled up to a favorite spot on the river.

Lunch, fresh coffee and on the river. The fishing was very slow but Tip and I had fun scrambling along the bank. JQ was much more productive with the long lens on her camera snapping pix of some of the locals.

We spent an afternoon on the river without encountering a single fisherman or rafter, unusual, but made for a great day. We expect the rainy days to increase in late fall and take advantage of the drier ones. Bend / La Pine get an average of 11 inches of precipitation compared to Portland’s 44 inches, so we still get mostly desert-like weather.

March 21, 2021March 21, 2021

Waiting on Spring

A wind advisory (gusts of 85 mph) for Summer Lake killed any plans to visit the wildlife refuge.

All the signs point to the start of spring. However, the weather or rather the constant changes in the weather continue to upset our plans.

During the last few weeks we woke to snow three times and daily temps in or near 60º twice. That’s in one ten day stretch.

Winter keeps a grudging hold on us as Spring taunts us from the sidelines. We’ve managed to get on the river a couple of times during those warmer days. But each morning it’s a new forecast and shifts the day’s travel plans.

All winter the snows have been frequent but rarely more than a couple of inches and have always melted away in a week’s time, or less.

Past winters have seen a foot or more of snow sticking for weeks, but not this year. That may be why it’s so frustrating to plan a road trip. Destination set and then you wake to iced roads or the threat of a snow dump. For some reason the weather people are having a hard time forecasting more than a day or two in advance.

Saturday (3/20/21) was officially the start of Spring and for now that’s reflected in the forecasts. We continue to add locations to our itinerary and pack for a variety of weather … that’s just Central Oregon … but it has been a slow month as occasional sunny days hint at the potential for a real winter thaw.