A8 | Wednesday, March 6, 2019 | Peninsula Clarion
. . . Annie
Bernie stops flat in her tracks inside the door of the terminal, turns to me Continued from page A7 and says, “These darn purses are in the way! Here let me show you what we will do so they don’t hang off our shoulder and hurt our backs.” She grabbed my long-strapped purse and began to wind it around the handle of the wheeled carry-on. She unclipped one of the clips that shortens the purse handle and cinched it tight to the handle of the carry-on. Houdini could have not gotten that undone, let alone some purse snatcher. She did the same with hers. Happy as a lark, and both of us jabbering to each other, we arrived inside the big Anchorage airport. She stopped short again, takes a left into the cafeteria and said “I’m hungry are you?” Before I could say yes or no, she pushed her luggage into the slot-lane, ordered fruit, a roll and juice. I did the same but wanted coffee. She pushed, pulled and shoved her wheelie luggage to the check stand. She fished around in her purse, tied to her wheelie luggage, got out her money and paid for her food. I look at my purse tied up in Houdini knots and could not get my hand into my purse to get my money! I started untangling the darn thing, ending up unclipping the long strap tied to the luggage, to which the big purse starts to fall onto the floor. I was left standing there with my hand high in the air over my head, hanging onto the long strap to get my purse off the floor. I bent down, retrieved my purse, paid for the food and apologized to the waiting crowd behind me. By then I was just a little bit embarrassed and a whole bunch aggravated! I pushed, I pulled, I shoved the wheelie luggage through the little slot-lane past the cash register. I got to a little table just as my purse fell on the floor again, with me holding the end of the long strap. I jerked up on it so it would not hit the floor and retrieved the thing again! I flopped it on a little table, trying to get my red-faced self composed and my wheelie luggage, my purse and long strap back in order. I looked to see where my friend Bernie was. She was hiding over in the corner next to a booth, laughing so hard she had her legs crossed with tears running down her face. She tried to point at me but all she did was break out in loud laughter. She bent over and went into hysterical laughter again and that made everybody turn and look at her and then back at me. I looked back at what she thought was so darn funny. When I did, I looked right into the eyes of a gentleman peeking over a newspaper, sitting at the same table I had slammed my purse down on. The poor man immediately hid behind the paper and Bernie started laughing again. I slung the wayward purse over my shoulder with the end of the strap and tried to push, pull and shove the darn luggage thing over to her. By that time she was in the booth with her head on the table in a total laughing heap. I started to sit down and get out of the limelight when I realized I had left my food on the poor gentleman’s table. I went to retrieve the food off the table and the poor gentleman was GONE! I shuffled back towards the laughing Bernie. She tried several times to tell me what happened through her hooting and laughing, tears streaming down her face. It seems that I had yanked on the purse strap at the cash register and slung it around, just missing the poor gentleman at the table by inches. He pulled the newspaper down and looked at me unsuspectingly. Then he pulled his paper back up and hid. I never even saw him! When I slammed the purse down on his table, never realizing he was within inches of me, he peeked over his paper again — that is when I finally saw him! Bernie saw the whole thing and all she could do was laugh. She never came to my rescue! I finally saw the humor in my slinging, flying purse and started to laugh uncontrollably, which triggered Bernie’s giggle button again and we were both a hysterical mess. I don’t think we even ate, we just laughed. Then it was time to push, pull and shove the wheelie luggage to the gate so we could finally be on our way Seattle. We were taking a side trip to see my good friend, JoAnne, who had abandoned me several years ago, after living in Alask,a to move back to Buckley Washington. It was going to be so good to see her. Next week in Colorado: My mom and her purple hat and Bernie and our return trip at the Denver Airport.
Monkey Bars S’posed to be heart friendly and a big hit at our annual Labor Day picnic. One and two thirds cups mashed ripe banana — about five bananas (one and two thirds) Three fourths a cup brown sugar One fourth a cup of oil One fourth a cup milk Two large eggs Two tsp vanilla One tsp each baking soda and cinnamon One fourth tsp salt One and three fourths cups flour One cup mini chocolate chips (we had the regular kind and Elaine put half the bag in the batter and sprinkled the other half bag over the top — yummm) Bake at 350 degrees in a foil-lined and buttered 15 by 10 baking pan – kind of like a cookie sheet. Leave the foil sticking out over the pan 2 inches at both ends so you can lift the cookies out of the pan. Method: mash bananas, sugar, oil, eggs, vanilla, baking soda, cinnamon and salt in large bowl until mixed thoroughly. Stir in flour until just blended and stir in half the chocolate chips. Spread batter in pan and sprinkle remaining chips over top. Bake for 15 to 20 minutes, until tooth pick comes out clean. Cool completely on rack. Hold foil at both ends and put on cutting board, Cut lengthwise into four strips and then cut each strip in 10. 80 calories per bar, 13 carbo, 1 gram fiber, 3 gram fat, 1 gram sat. fat, 11 chol, 52 sodium RULES FOR COOKING FISH: The rule of thumb for cooking fish is to measure the thickest part of the fish and cook 3 to 5 minutes per pound. For example, if it measures four inches deep at the thickest part, cook at 350 degrees for 20 minutes. Or, if cooking in a cast iron skillet, 10 minutes on each side, watch and test for doneness after you have flipped your fish over and cook for 10 minutes longer. You are looking for moist on the inside. Never, never overcook fish. Simply serve with butter and garlic or sour cream and snipped dill weed. Sour cream and grated cucumber is elegant, but the ever popular tartar sauce or catsup and horseradish is great too.
GRANDPA’ S BEANS Bernie’s dad used to make this whenever they were invited to a potluck dinner. She uses the slow cooker and leaves them to cook overnight so the flavors mingle. One half pound ground beef Salt and pepper to taste One half pound bacon, fried and chopped One half cup onion chopped One half cup brown sugar One half cup ketchup
One tbsp vinegar One can lima beans, drain off half the liquid One can pork and beans One can kidney beans Brown meat and add onions. Season with salt and pepper. Add remaining ingredients. Mix well. Put in crock pot on low overnight and up to 12 hours – stir occasionally, or put in a 350 degree oven for two hours.
BERNIE’S OVEN ROASTED POTATOES Two pounds unpeeled potatoes – cut in wedges Two tblsp olive oil One tblsp fresh rosemary chopped One half tsp garlic salt One fourth tsp black pepper One half tsp paprika Place potatoes in ungreased 13 by 9 pan Drizzle with oil Sprinkle with garlic, rosemary, salt and pepper. Toss to coat Bake uncovered 450 degrees for 30 to 40 minutes until potatoes are golden and tender.
BERNIE’S SALMON CAKES Bernie says that her husband, King, eats these like candy. One jar of canned salmon – or about two cups of left over salmon One egg Three tbsp mayonnaise Two tbsp sweet pickle relish Three tbsp minced onion One fourth cup fine dry bread crumbs One tbsp olive oil Mix all ingredients together except oil. Form patties and fry in hot oil in frying pan. Fry patties till crispy on both sides. Great with horseradish sauce. Left over patties makes great fish sandwiches.
BASIL SALAD DRESSING This requires fresh basil. This herb grows well in Alaska’s warm, long days. One cup sour cream One cup buttermilk One fourth cup Parmesan cheese Three tblsp fresh basil – minced or two tblsp dried, sprinkle with very small amount of water. One half tsp onion salt One half tsp garlic salt One eighth tsp celery salt Pinch of red pepper Combine all ingredients. Cover and chill at least one hour. Serve over those fine, red Alaska tomatoes, picked right from the greenhouse and sliced over torn bib lettuce. Sprinkle with cracked black pepper
Irish brown soda bread that’s hearty and easy to make By America’s Test Kitchen THE ASSOCIATED PRESS
Irish brown soda bread is a hearty, wholesome loaf that tastes as good with a helping of scrambled eggs as it does with a smear of salted butter or tangy marmalade. And not only is this humble bread versatile, it’s also simple to prepare. We mimicked the wheaty, nutty flavour and rustic crumb imparted by hard-to-find Irish wholemeal flour by combining whole-wheat flour with wheat bran and wheat germ. Cutting this mixture with all-purpose flour and a touch of sugar helped bal-
ance out the strong wheat flavour. The addition of baking powder guaranteed a nicely risen loaf, but we also included baking soda for added browning and the characteristic mineral tang we love in soda breads. Acidic buttermilk contributed even more tangy flavour. Finally, to force the soft dough to rise upward rather than outward, we baked our bread in a cake pan. Our favourite whole-wheat flour is King Arthur Premium. To ensure the best flavour, use fresh whole wheat flour. Wheat bran can be found at natural foods stores or in the baking aisle of your supermarket.
IRISH BROWN SODA BREAD Servings: 10 (one loaf) Start to finish: 1 hour (plus 1 hour cooling time) 2 cups (11 ounces) whole-wheat flour 1 cup (5 ounces) all-purpose flour 1 cup wheat bran 1/4 cup wheat germ 2 teaspoons sugar 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 cups buttermilk Adjust oven rack to middle position and heat oven to 375 F. Lightly grease 8 inch round cake pan. Whisk whole-wheat flour, all-
This undated photo provided by America’s Test Kitchen shows Irish brown soda bread displayed in Boston. (Carl Tremblay/America’s Test Kitchen via AP)
purpose flour, wheat bran, wheat germ, sugar, baking powder, baking soda and salt together in medium bowl. Add buttermilk and stir with rubber spatula until all flour is moistened and dough forms soft, ragged mass. Transfer dough to counter and gently shape into 6 inch round (surface will be craggy). Using serrated knife, cut 1/2 inchdeep cross about 5 inches long on top of loaf. Transfer to prepared pan. Bake until loaf is lightly browned and centre registers 185 F, 40 to 45 minutes, rotating pan
halfway through baking. Invert loaf onto wire rack. Reinvert loaf and let cool for at least 1 hour. Slice and serve. To make ahead: This bread is best when served on the day it is made, but leftovers can be wrapped in plastic wrap and stored at room temperature for up to 2 days. ——— Nutrition information per serving: 192 calories 27 calories from fat 3 g fat (1 g saturated 0 g trans fats) 5 mg cholesterol 556 mg sodium 35 g carbohydrate 5 g fiber 4 g sugar 8 g protein.
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ALMOND PUFF 1/2 c. Butter softened 1 c. Flour 2 Tbsp. water 1/2 c. Butter 1 c. water
1 tsp. almond extract 1 c. Flour 3 eggs powdered sugar glaze chopped nuts (optional)
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Cut 1/2 cup butter in with one cup flour. Sprinkle 2 tablespoons water over mixture and stir with a fork. Roll into a ball and divide in half. On ungreased baking sheet, pat each half into a strip 12 x 3 inch and place the strips 3 inches apart. In a medium sauce pan, heat half a cup of butter and 1 cup water to a rolling boil. Remove from heat and quickly stir in extract and 1 cup flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat and beat in eggs, all at once, until smooth. Divide in half and spread each half evenly over the strips on baking sheet. Bake about 60 minutes at 350 degrees or until topping is crisp and brown. Frost with a powdered sugar glaze and sprinkle with nuts, if desired.