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| My backyard. Seriously. |
I've always wanted to go to Alaska. Before leaving I joked around with some people that my entire life had been leading up to this moment and when it was over I'm not sure how I was going to deal with life. I'm starting to think that's not a joke.
Alaska is beautiful. Even on overcast rainy days like today the mountains surrounding me are awe inspiring. I live in the small town of Seward which, even in the summer when the population doubles, has a population less than that of my old high school. The town in cute, full of little touristy shops. It is located right on the ocean. The other day I ate my lunch near the beach and just watched a group of harbor seals jump and play in the ocean. On my drive into town on the aptly named Seward highway, my boss pulled over so I could photograph a moose eating dinner on the side of the road.
Last weekend I received a somewhat brutal welcome to Alaskan hiking and reminded me of just how flat the Midwest really is. I, along with some of the other people who like in my apartment building, went on a 13 mile hike along the cliff side and rocky beach to Caines Head. It was rough. I was slow. But it was a really cool hike. We had to time it go during low tide otherwise the beach is impassable. We then hiked 2.5 miles up to an old Military fort that had been abandoned after WWII. It was quite a site. It also wasn't lost on me the fort had been built to protect the port at Seward from the inhabitants of the country I had been living in not 6 months ago. I was completely exhausted and very sore the next day, but it was worth it.
This week was mostly training at work. I now know what to do when I come across a bear and how to react if it decides to attack me, which I hope I never have to put to the test. I'm looking forward to next to get out into the field. I will be going on a four day trip out into some of the other bays to various photo projects for the park.
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| The beginning of the hike. |
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| A small bunker on the way up to the fort. |
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| From the inside of the main fort. |
Until next time here's a recipe for moose stew:
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Moose meat has a lean texture and rich flavor. It is
difficult to acquire commercially, so you can substitute beef. Serve
this stew with white rice and corn bread.
INGREDIENTS
6 strips bacon, cut into pieces 2-1/2 to 3 pounds moose meat, or beef, cut into 1-inch cubes Salt and freshly ground pepper, to taste 3 tablespoons all-purpose flour 1 large onion, peeled and coarsely chopped 2 cups dry red wine 1 cup homemade or canned beef stock 3 tablespoons brandy 2 cloves garlic, peeled and minced 1/2 teaspoon dried marjoram 1/2 teaspoon dried thyme 1/2 an orange, washed 6 whole cloves 2 tablespoons unsalted butter 3 large carrotss, peeled and coarsely chopped 1/2 pound mushrooms, coarsely chopped
Preheat the oven to 350 degrees.
In an oven-proof 3-quart casserole, cook the baon
over medium heat until brown. Remove the bacon with a slotted spoon,
drain, and set aside.
Sprinkle the moose meat with salt and pepper. Dredge
it in the flour. Add the meat to the pan drippings. Brown on all
sides over medium heat.
Add the reserved bacon, onion, wine, stock, brandy,
garlic, marjoram, and thyme. Stir until the sauce thickens and is
bubbly. Stud the orange with the cloves and tuck it into the liquid.
Cover the casserole and place it in the center rack of the oven. Bake
for 2 to 2-1/2 hours.
In a large skillet, melt the butter over medium heat. Add the carrots and mushrooms and cook until tender. Set aside.
When the stew is done, add the carrots and mushrooms,
cover, and return to the oven for 5 minutes. Remove the orange and
discard. Serve immediately.
Makes 4 to 6 servings
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