Thursday, February 26, 2009

HIGH FIVE THURSDAY


Violinist plays for those who saved his arm
'I wanted them to see the work they'd done 
was successful'

Ken Wollberg plays his violin in a lobby at 
Barnes-Jewish hospital on Friday in St. Louis,
 as a thank you to the doctors at the hospital 
to helped repair his arm after a serious 
truck accident in 2007.


Jeff Roberson / AP
ST. LOUIS - The melodic strains of a violin that emanated Friday 
from a lobby at Barnes-Jewish Hospital carried the gratitude of 
a former patient who nearly lost the ability to play the instrument.

"I suppose it's a way of saying 'thank you' to the hospital, but 
it's a lot of things." Ken Wollberg said. "It's a way to share a 
beautiful thing."

Wollberg, 58, began playing the violin in a fourth-grade music
 class in Omaha, Neb., and became "almost addicted to it, in a
 way." His love for the instrument eventually led to a master's
 degree in viola performance from the University of Iowa.

Although he enjoyed playing professionally, his real passion 
was teaching viola and violin. He performed with music groups
 and symphonies, but it was hard to make a living off his music.

So he and his wife, Peggy, decided to launch careers as truck 
drivers and in 2002 began hauling rigs cross-country. Eventually,
they bought a truck and leased their services.

Wollberg and his wife were hauling three flatbeds, stacked on 
the back of their truck on Dec. 27, 2007, when it hit a patch of 
ice in Montana and slid the length of about four football fields 
before toppling to its side.

Peggy Wollberg and the couple's Yorkshire terrier puppy, also
 in the cab, were not injured. But the driver's side window had
 shattered, and Wollberg's left elbow took a beating. His triceps
 muscle detached, and bone scraped away from his elbow.

"I told him from the get-go that it was uncertain if he'd be able
 to play again, depending on the amount of nerve damage, 
weakness and stiffness," said orthopedic surgeon Dr. Jay Keener.

'It was a struggle to play again'
Keener reattached Wollberg's triceps muscle to the bone. 
Plastic surgeon Dr. Ida Fox performed a skin graft to cover
 the outside of the wound. A second operation last July 
released scar tissue and stretched the elbow.

After months of exercises and therapy visits, Wollberg 
returned to teaching music.

"That whole time, I didn't realize how serious it was. 
My hand worked," he said, but it was a struggle to play
 again. "It took a month, maybe, to reach the bottom string."

He said his arm is still weak, but last fall he performed 
with the Paducah Symphony Orchestra in Kentucky.

When Wollberg returned to Barnes-Jewish Hospital 
recently for a checkup, he brought along his violin.

"I wanted to show I had my violin-playing back. I wanted
 them to see the work they'd done was successful," he said.

The doctors were impressed and the hospital asked the 
patient to schedule another appointment — but as a 
performer this time.

Wollberg and his friend, guitarist Jim Stieren, appeared 
Friday at the hospital's Center for Advanced Medicine 
in St. Louis. Peggy Wollberg joined them and sang a few
 songs, including "Amazing Grace."

Cherry Brown, 58, paused after a vascular test to join 
the crowd in the lobby.

"The fact that he's able to play after the accident is a 
wonderful thing," she said. "That's a God-given talent."


Tuesday, February 24, 2009

COOKIE BOUQUETS & CEMENT

I have been having fun making cookies this last 
week. Our church held another mission's fund 
raiser and one of the local organizations had a 
dessert auction fund raiser, so I made & donated 
fish cookies to the church and a spring cookie 
bouquet to the dessert auction.

These were fun to do! If I had more time I 
would have made little colored flies sticking 
out of their mouths...

I piled them all on a big, green oval platter 
when they were served and it was a huge hit.

These were all spring-type cookies with pastel coloring.

The flower ones were neat--I placed cookies on top of each
other before they were baked to see if they would bake up
dimensional. They did!

These tulips were huge cookies, almost 6" across.
This marbling is easy, you just drop wet icing on
wet icing and drag it around with a toothpick.

My favorites!

Here is the finished basket. My husband thinks the 
picture of my Great Grandma on my logo is dorky.

I named my business after her--Grandma Tillie's
Bakery, so I think her picture is cute on there. 
Just look at the sweet hat she is wearing & how 
her hands were folded by her face in the picture!

I love it!

Help me out here--
What do you guys think?
Dorky or sweet?



Yep, here we are on our hands and knees with 
another project in the works. 

Don't I look like a professional concrete person?

I don't think so either.



More about our big project tomorrow...



Friday, February 20, 2009

AND TO THINK I KNEW HIM BACK WHEN...



Aerial photo of the Herring Fleet with their nets out.

The return of the Herring is kind of this town's way of
knowing winter is ending and everything is coming back
to life. There still has to be snow before the Herring
return, so we know it is still going to be cold enough
to snow well into March.

Right before they return we watch the Natives going
by the house all day long in boats with stacks of 
evergreen branches that they anchor down into the 
water along different shorelines so the herring will 
come and attach their eggs onto them. I have heard 
that they are so covered in these tiny eggs that you 
can barely lift them out of the water. We went fishing 
last year and everything in the water was completely 
covered by these tiny eggs. My younger brother's island
property had herring eggs so deep along his shoreline
that they covered the top of your foot when we walked
in them.

I think the Herring came in April last year and it was
really, really cold and wet. It is so cool, though! The 
whole town is waiting and listening on the radio for 
the GO signal to be given. We can see all the vessels 
going right by our house and it is amazing to watch 
the entire fleet go by all day long. The processors are 
massive and they come from all over to hold all 
the herring. The huge processor The Northwestern
that everyone recognizes from the TV show The 
Deadliest Catch was here for quite awhile.

The Humpback Whales are right in the middle of
all the boats, feeding, flipping their fins and some
were even breaching right by the boats! One of
the whales did get tangled in a net last year and
they brought in a lady in town that is a Whale
specialist to determine everything was O.K.

Last year during the Herring Sac Roe Fishery the 
National Geographic came to town to film a special 
about the fishery. My brother Keith was fortunate 
enough to be asked to go along on one of the boats 
right into the middle of the fishery as it happened.

Of course he took his camera and took pictures that 
National Geographic has posted on  their website here.
If you click the photos link next to the yellow Overview 
button you will see some of the photos he took--cool huh?

National Geographic will be airing that Herring 
Fishery episode they filmed here on Sunday, March 15th.

Here is a bit of history and explanation of the Herring Fishery:

Alaska has a colorful history of herring fisheries 
beginning with its earliest aboriginal inhabitants who 
depended on herring for food. Southeast Alaska Natives still 
savor herring eggs which they obtain by allowing herring to 
spawn on hemlock boughs that have been placed in the water 
during the spring. 

When their herring stocks declined during the 1960s,
Japan began importing herring roe from other countries.
A lucrative market for herring eggs and eggs on kelp 
prompted the development of Alaska's roe herring fisheries 
and remain the principle utilization of herring at present.

Sac roe fisheries harvest herring just before spawning 
using either purse seine or gillnet gear. Herring are 
transferred from the catcher boats to  larger tenders, 
which deliver the herring to large, Japanese "tramp" 
freighters. After the herring are transported to Japan, 
the roe is removed from the females, and their carcasses, 
along with the males, are made into fish meal. The roe is 
salted and packaged as a product that sometimes sells for
 over $100/lb in Japan. In recent years the Alaska sac 
roe harvest has averaged about 50,000 tons (45,500 mt), 
almost all of which ends up in the Japanese marketplace.

The BOF also enacts regulations that control the types and 
amounts of fishing gear that may be used, allocate the 
allowable harvest among user groups, and determine the 
range of dates allowed for fisheries. ADF&G determines 
the exact opening and closing times each season. For sac roe 
fisheries, openings are timed to occur when herring have 
produced the maximum amount of roe. 

Because herring eggs are deposited on intertidal and subtidal 
vegetation, herring are particularly vulnerable to oil spills that 
occur near the time of spawning, such as the Exxon Valdez oil 
spill of 1989. Although immediate mortality of herring 
following the Exxon Valdez oil spill was thought to be low,
a population crash that became apparent in 1993 may be 
linked to the earlier spill.

Thursday, February 19, 2009

HIGH FIVE THURSDAY


Well I couldn't find a good word that started with TH, so
I am starting this feature on my blog called High Five
Thursday. Remember that movie Bad News Bears? That
seems like how our world is now--Bad News World.

I just know there is a lot of good going on out there and 
by golly I am going to hunt it down! Every Thursday I am
going to post about something good, uplifting, happy, 
excellent, well.....you get the picture.

And guess what? It's not difficult to find the good that's
going on. In fact, it's everywhere! The mainstream media
seems to have this objective to feed the public nothing
but the bad, but trust me, there is a whole lot more good
going on out there than they let on.

So let's start this High Five Thursday with 8 year old 
Jacob Poles from Colorado:

Wednesday, February 18, 2009

HURRAY--MORE COOKBOOKS!


Our library had a cookbook exchange last week. They had
people bring in our old cookbooks and for every book
you brought in you could pick out another from the ones
that other people brought in. What a great idea! They also
had a lot of cookbooks out that were from previous book
sales, so there was actually quite a bit to choose from.

I brought in 10 of my cookbooks and picked out 9 to
bring home. I have already made 2 of the recipes and
really liked them both. The Colonial Cookbook in the
bottom left corner is pretty neat, with old fashioned
measurements. I wanted it because I am really trying
to learn to cook even more from scratch with as few
"special" ingredients as possible. To me a special
ingredient is anything that doesn't preside in my
cupboard, refrigerator or freezer at all times.

The recipe I made was called Bubble & Squeak.
The only ingredients were green cabbage, a bit of
bacon, potatoes, garlic, salt & pepper. Now that's
what I call simple! It was really good and total
cook time was maybe 30 minutes. You don't
get much more basic than cabbage & potatoes.


I am looking forward to reading more about pressure 
cooking too. My sister gave me a pressure cooker and I 
know it can really cut down on cooking time and also 
preserves a lot of the nutrition in food. And the Thai book? 
Oh my word I could eat Thai food everyday and the 
ingredients are simple and very good for you.

The library also had demonstrations from different people
going on while we were looking through the books. That 
was such a great idea. How often do you get to ask a
professional chef any questions you have about cooking?

The first demonstration was by the chef of a local very
nice restaurant. He showed us how to professionally
cut up a whole chicken into parts. I liked the fact that
he was up on prices and pointed out that buying a
whole chicken is much cheaper than buying one
already cut up. He also demonstrated how to cut
up beef tenderloin into steaks. I think he said it
the piece he was cutting was $11.69 a pound and he 
got 8 Filet Mignon steaks from it. His restaurant 
charges $34.00 a plate for for those steaks. Like
he said, you can pay me or buy this yourself, cut
it up correctly and save a lot of $$$.

We moved on to learning how to make tortillas.
Easy-peasy. Who knew? I have always bought them
in the store for $4-6.00 a package of 8. This lady
made 8 of them in about 10 minutes total time
for about 75 cents. And the taste--no comparison
to store bought. Plus there are no preservatives
in these (BIG bonus in my book)

Our next demo was also from a local chef that just
returned from 2 months in Italy. He showed how
to make pasta and how to make it paper thin on
a pasta machine. Then we got to taste some
ravioli cooked with meat inside and drizzled
truffle oil he brought back from Italy. The pasta
was so tender it melted in my mouth. The truffle
oil was what I call very Gourmet. It was really
good, but I couldn't eat a whole lot of it. Plus
it was $30.00 for the thin bottle he had.

Then we watched a pie crust being made. This
was a no brainer for me simply because I make it
all the time, but she made some good points and
she whipped together an apple pie in no time.
Then they gave away the pie to someone in the
audience. I was close--they chose it by birthday
but someone beat me out.

And last was a bean dip being made called
Cowboy Caviar. It looked really good, with lots
of cilantro, tomato and onion, but I don't like
things like garbanzo beans and corn in dips, 
so I didn't even try it when they passed it around. 
Everyone else looked like they enjoyed it though.

Overall it was a very fun evening, free of charge
and I learned a lot. I hope they end up doing
this again soon!


Tuesday, February 17, 2009

LIAR LIAR PANTS ON FIRE

                                



Comments Please...


Monday, February 16, 2009

I AM REWARDED WITH GOOD FRIENDS


Karen writes one of my favorites blogs, Fresh Fixins
from her home in Mississippi. She always has good
things to say and you just never know what she'll
come up with! She says she likes visiting my blog
and gave me a very nice award:


I am thrilled to have her as a friend!

The details of blogs chosen for this award:

"These blogs are exceedingly charming. These kind 
bloggers aim to find and be friends. They are not interested
in self-aggrandizement. Our hope is that when the ribbons
of these prizes are cut, even more friendships are propagated.
 
Please give more attention to these writers. Deliver this award
to eight bloggers who must choose eight more and include this 
cleverly-written text into the body of their award.”!

So here are a few (not quite 8)picks for this neat Friends
award of blogs I really enjoy reading (in no particular order):



Saturday, February 14, 2009

SUNNY VALENTINES


What a gorgeous stretch of weather we have had for the
last week! We couldn't wait to get out today and stretch
our winter legs a bit. We started off with a delicious lunch
at Subway--I love their turkey subs on wheat with swiss
cheese, lettuce, tomato, olives and vinegar and oil.

We walked along Crescent Harbor that is nearest the
downtown area. It is so nice to be able to walk freely
without dodging hundreds of tourists! I have nothing
against tourists, it's just a nice break to walk around
town at a leisurely pace with lots of parking.

Here we are at the other stoplight in town (we only have 2)
looking at Eliason Harbor. We decided to walk the docks
here and see if there were any yachts still here. We only
found a couple and they were all covered up for the winter.

Can you see Mr. Long Legs in the picture? I have no idea
why he was sitting on this boat with people moving around
inside. He just kept an eye on us since we had our dog, but he 
didn't move away. I think you can make the  picture bigger 
by clicking on it. Isn't he cool?

This was inside one of the huge fishing boats. Just look at
the hardware lined up! I think those were hooks to the right.

This fat Sea Lion was extremely interested in our little dog.
And not in a good way. These guys can be very nasty and a
man was bitten last winter on the rear end when he was
bending over on a dock by a seal lion coming out of the 
water. They have a mouthful of teeth and and they are 
HUGE. We were on a large boat a few years back and 
saw a sea lion come up out of the water and eat a seagull, 
feathers and all.

That's probably why they aren't called Sea Kittens.

Perfect for Valentine's Day!

I just like the sound of this one--say it with me... Hukilau.

..and fancy free...

How do they keep all this hardware & pole system straight?

The water was like glass. The sea lion was following 
us underwater (shudder)

Along with the sunny days we are rewarded with
amazing sunsets. This is the eagle tree we see from
our living room. There are no eagles in it because
they fly up and roost on the mountain behind our
house at dusk. Like big chickens. 
Big meat eating chickens.

From our front deck outside the kitchen. Oh Lord, you
are a Master painter. Thank you for the eye candy to
end our day.


Thursday, February 12, 2009

2 CHEESE SCALLOPED POTATOES


I roasted a chicken last night and just didn't feel like making 
mashed potatoes again, so I looked online for something good
 to do with potatoes. I have never been crazy about scalloped 
potatoes because they always just taste like milk paste to me.

I found this recipe on www.allrecipes.com and tried it because: 
a) I had all the ingredients, b) it didn't use canned "cream of" 
soups which I don't like very much and c) it cooked in less 
than 2 hours.

These were very tasty, very easy, liked by everyone and 
definitely going into my permanent cookbook!



2 CHEESE SCALLOPED POTATOES

2 Tablespoons chopped onion
3 Tablespoons butter
1/4 cup all purpose flour
1 1/2 teaspoons salt
1/8 teaspoon pepper
2 cups milk
3/4 cup shredded Swiss Cheese
3/4 cup shredded Cheddar Cheese
2 Tablespoons parsley, minced
5 medium potatoes, peeled & sliced thin

In a saucepan, saute onion in butter until tender. Stir in flour, 
salt and pepper until blended. Gradually whisk in milk. Bring
to a light boil over medium heat (watch carefully--milk will 
burn easily), cook and stir 2 minutes until thick. Remove 
from heat and stir in cheeses until melted.

Place 1/2 the potatoes in a greased 2 quart baking dish; 
cover with half the sauce. Sprinkle parsley evenly over the 
sauce. Top with remaining potatoes and cover with 
remaining sauce. Sprinkle with parsley.

Cover and bake at 350 degrees for 1 1/2 hours until bubbly. 
Uncover and bake an additional 10 minutes until the top is
lightly browned.

4 large servings.


Wednesday, February 11, 2009

VISITING COLORADO


The last part of our trip was really fun. We flew to Colorado
to visit our best friends of 20+ years. It was sooo good to see
them and visit for a few days. We laughed, caught up, laughed, 
talked about old times and laughed some more. They were kind 
enough to show us a few highlights from their neck of the woods:

This is an area called Garden of the Gods. There were these
amazing natural rock structures everywhere.

The rocks are a bright reddish orange color and stacked in 
funny shapes like Dr. Suess would imagine.


Well the sign says it all. I missed this part of the trip; I was 
busy antiquing in a little town called Florence. First we had 
Chinese food, then we went to 4 of the 16 antique stores 
that lined the road.



Our husbands rode the tram across the gorge and said it 
was amazing. I rode the one in Juneau up the side of the 
mountain--that was more than enough tram riding for 
me I think.

We spent some time just regular shopping here too since we
don't have Walmart, Costco or anything like that. We went to
Hobby Lobby in and I had my mind blown! Wow is that a
huge store. I stocked up on lots of baking supplies and had
a great time just seeing what else they had on the shelves.

We ate at some really good places too;
Chilies had great Tortilla Soup, Coldstone Creamery had
amazing ice cream and Olive Garden, well, yum!


The temperature just kept dropping, which was a bummer 
because the day before we arrived they had 70 degrees.

We stayed at one last hotel before flying home.
It was about 20 minutes from the airport so 
we wouldn't have to drive through the snow 
for 2 hours to catch our flight. Our bathroom 
had a phone next to the toilet.

I just love getting phone calls from people
using the toilet, don't you?

The flights home were uneventful, no dropping
into rivers or anything like that, thank goodness.
It was a great vacation, the dogs were happy and
round when we got home and now we are on the
downhill slide of short days and nights.



Monday, February 9, 2009

A FEW DAYS IN FLORIDA


After the convention was over we had reserved a condo 
to stay at for 6 days before leaving for Colorado. Can you 
believe they had freezing temperatures for the first time
 in years? It was 74 the first day of our stay so we did get 
some pool time in. The condo was amazing--very new, 3 
bedroom, 3 bath and full kitchen and living room for 
$85.00 a night. That's it--no more hotels for us!


A person wrote this from an airplane on Sunday 
while we were laying by the pool.  U + God = :-)

We pretty much had the pool to ourselves--it was great.

What would a trip to Orlando be without a day at 
a theme park?

LOL!

Some people you just can't take anywhere...


This was a store in Celebration, a town built by Disney. It is the 
cleanest, brightest, most perfect place I have ever been in my life. 
It reminded me of Pleasantville in that movie where everything 
and everyone is perfect. Even the streets were polished--no kidding!

See what I mean? Our streets in Alaska look like something 
from the Stone Ages compared to this LOL

And what is with these bearded trees? They were everywhere
we went in Florida.

These homes were all in Celebration. The sidewalks were 
swept clean and you could eat off the lawns.






We took one whole day and drove out to Cape Canaveral. 
Now that was worth seeing!
The Space Shuttle is all set up and being worked on.
This is the closest they would let us get, which was 3 
miles away. The bus rides were very nice since the place 
is so huge. The whole tour was very informative and very
 interesting. Too bad the wind was blowing so hard!

I just had to mention the fencing...it is shaped like this
to keep the gators out. Before they put this fencing up
they had a 9 foot gator climb up and over and get into
the lunch room. We did see one laying in a water canal
on the side of the road as were were driving home. The
tour guide told us not to approach them if you see them
by the road.    Well Duh.

I think he needs a vacation from the vacation.



Saturday, February 7, 2009

SOUTH CAROLINA VIA FLORIDA


After dropping me off at the Headvase Convention in Florida, 
my husband and daughters drove up to visit his Great Aunt 
and Uncle in South Carolina.

The yard is beautiful with many ornamental trees and flowers.


I love the stone fireplace (and the toasty pooch)


Beautiful colors on the walls...


This is the view of the lake they live on from the house.


Master bedroom

Aunt Ursula was ready and waiting with champagne and 
an amazing Polish dinner when they arrived that evening
from Florida.


Look at this delicious food! A Polish dinner 
begins with Barszcz (Borscht) and Pierogis...
oh great--now I'm getting hungry!


Ursula is quite an artist--just look at this 
beautiful painting she did.


More tomorrow...