Military Maneuvers...

Navy EOD forces have finally begun to arrive on Adak. Today three helicopters touched down, disgorging men and a jeep, then lifted and flew slowly out into Kuluk Bay and were soon hidden by dense fog. It will be interesting to observe their maneuvers in the next few days.

Washing Dishes ...

My kids will tell you I told them they were born so I would have built-in automatic dishwashers; not exactly true, but one possibility. However, today was the first day since 23 May 2016 that I have had my hands in hot water from a faucet that I own.

So today I am singing an ode to the ability to be able to turn on a tap and have hot water gush forth and I LOVED doing dishes! My thanks to all those who made this happen.

Unangax̂ Plant Symposium

My thanks to the Aleutian Pribilof Islands Association for the traditional Unangax̂ Plant Symposium hosted in Anchorage this weekend. I was privileged to meet some amazing elders and presenters and was provided with hands on traditional edible and medicinal plants and their uses, most of which also grow on Adak--my pantry and apothecary can only be the beneficiary.

Salmon Bowl in Russian Olive

I was pleased to be able to use the bowl my DH, Homer, carved for me in Russian Olive, from a tree we cut down on our property in McCammon, Idaho, after we were first married. The grain of the Russian olive is too large to hold fine detail, hence the bowl is only carved on the top.

Here it is holding a salmon ball appetizer at this evening's opening dinner in Anchorage where I am representing Adak at the Aleutian Pribilof Islands Association Unangax̂ Plant Symposium.

Vin Brûlé and Hygge

Although the calendar says it's the first day of Spring, here on Adak winter is still hanging on with new snow and cold breezes. As I look out my window, I am reminded of how comforting the Danish/Norwegian concept of Hygge is.

As the weather outside is cold and drear, I promise you this wonderful 18thC beverage will warm you and bring feelings of contentment. Dim the lights, cuddle in that cozy chair by the fire, and sip away. Enjoy!

Il faut prendre une pinte du meilleru Vin de Bourgogne. Les Vins de Champagne ne valent rein pour cela. Mettez ce Vin dans une Chocolatiere, avec demi-livre de sucre, une feüille de Macis, deux clous de girofle, & un petit baton de canella, deux dousaines de grains de coriander, & deux ou trios zests de citron, & deux feüilles de laurier franc: mettez ensuite vôtre chocolatiere devant un bon feu, & du charbon allumé tour autour; & quand vôtre vin fera bien chaud, ce que vous connoîtrez à la vapeur ou fume, vous y mettrez le feu avec du papier allumé, & la laisserz brûler jusqu’a ce qu’il s’éreigne tout seul: ensuite moûillez une serviette blanche, & le passez au travers dans une éguiere. Le server tout chaud.

Page 340, Nouvelle Instruction Pour Les Confitures, Les Liqueurs et Les Fruits de Massialot

• It is necessary to take one pint of the best wine of Burgundy. The Champagne wines are not the best for this.
• Put this wine in a chocolatiere or pipkin [ceramic, non-reactive oven-proof vessel], with a half-pound of sugar, a blade of mace, two cloves, a small stick of cinnamon, two dozen grains of coriander, two or three zests of lemon [I sometimes use orange], & two leaves of French bay-laurel [I find any other laurel to be too strong]:
• then put your chocolatiere in front of a good fire; as it sets in the coals, turn it around until it’s quite hot, which you will know from the steaming vapor;
• you will set the vapors on fire with lit paper, & allow it to burn until it dies out:
• then strain it through a wet, white cloth napkin into a ewer [tin, pewter, silver, vermeil, crystal were all used]. Serve very hot.