Wednesday, October 18, 2017

Somewhere Over the Rainbow


O is for Somewhere Over the Rainbow

This time of year with short days we often fly home on Pacific Coastal Airlines. It takes about 25 minutes from Vancouver International Airport rather than five or so hours by car and ferry. On this flight, it was partly cloudy, with scattered showers. As we broke through the overcast, below our wings a rainbow formed.


I always knew my Powell Lake float cabin home was in paradise.


 Now I know it's also the pot of gold at the end of the rainbow.


For ABC pictures from around the world, stop by the ABC Wednesday blog. This is the twenty-first round of the meme originally established by Denise Nesbitt. It has now being maintained by Melody and her team. 

Today is Sky Watch Friday. Go to the Sky Watch Friday website and you'll see sky photos from all over the world! -- Margy


Thursday, October 12, 2017

Refrigerator Pickled Peppers


This year I grew a variety of peppers including bell, banana, jalapeno, and Anaheim. I used my jalapeno peppers to make hot salsa and Cowboy Candy (sweet pickled hot peppers). I used a mix of bell, banana and Anaheims in my sweet cucumber pickle relish. Now that my plants have stopped producing, I picked enough to make one jar of refrigerator pickled peppers.

I picked a recipe from the Safe Canning Recipes Facebook page that I follow. It's a great place to learn about canning from experts. Click here to find their pepper recipe linksClick here for the Refrigerator-Pickled Banana Peppers recipe on the "Who Needs a Cape" blog.

Refrigerator Pickled Peppers

Ingredients:

3 cups of vinegar (white or apple cider)
4 medium-sized banana peppers
1/4 cup sugar
1 tbsp. salt
6-10 garlic cloves, peeled
1/2 tsp oregano
1/2 tsp dill (or fresh dill sprigs)
1 tsp black peppercorns (divided)
2 clean jars


Directions:

Wash and prepare peppers. I used a combination of banana peppers and Anaheim chilies (a mild variety).  I found that one medium and seven small peppers would not quite fill a pint jar.

Slice (if desired) and remover seeds (if desired). I chose to cut mine in rings and include most of the seeds. Be sure to wear gloves for spicier peppers. Peel garlic cloves.


Combine vinegar, sugar, salt, oregano, dill and 6 garlic cloves in a medium saucepan. Bring to boil then reduce heat and simmer for 20 minutes.

Raw pack prepared peppers to warm sterilized jars. Add peppercorns and fresh dill, if desired.

Strain brine mixture and discard scraps. I strained and filled my jar in one step. Fill jars with brine to cover the contents.


Cover lightly the jars with canning lids during the cooling process. Once the jars are cool, discard the canning lid and over with a screw-type lid.  Transfer the jars to the refrigerator.


I used a pasta sauce jar and a repurposed plastic lid for my pickles. Since refrigerator pickles don't need to be processed in a water bath, this was a good use for my recycled items.


Let the peppers steep in the brine for at least 24 hours before eating.  The longer they sit, the better they will become. Keep the jars refrigerated so you can enjoy these peppers with salads, sandwiches or as a tangy snack.


Hop on over to the Not So Modern Housewife and see some great ideas for homesteading and simple living.

http://nancyonthehomefront.com/Want more ideas? Try Nancy's Our Simple Homestead Blog Hop.

Head over to Blogghetti for Happiness is Homemade to see more recipes, crafts and DIY projects.


http://bornagainfarmgirl.blogspot.com/search/label/Simple%20Saturdays%20Blog%20HopHop on over to Sunny Simple Life for more simple ideas for your home or homestead. -- Margy

Sunday, October 8, 2017

Marine Avenue, Powell River BC


M is for Marine Avenue

Highway 101 is called the Pan-America Highway because it runs all the way from Canada down to the tip of South America.

Our nearby community of Lund boasts that it is the end (or beginning) of this lengthy intercontinental thruway.

But within the limits of Powell River, BC, it's better known as Marine Avenue.


Marine Avenue starts in Westview and ends in the Historic Townsite.  There's a lot of history along this roadway. When the Townsite was created for the workers at the papermill in 1910, it was known as Oceanview.

In 1959, the name was changed to Marine Avenue.  On the east side there's Manager's Row. These large homes originally housed the papermill's most important employees. Perched above the Strait of Georgia, they had a birds-eye view of the ocean and mill below.


As Powell River's population grew, people moved to homestead land north and south of the company owned town. The community that grew to the south was called Westview. The "main drag" became Marine Avenue.  Today you can still see many of the old buildings preserved as stores, restaurants and homes. Thanks to "You Know You Grew Up in Powell River" for sharing this historic picture on Facebook.


Today Marine Avenue is an important part of life in Powell River. It's the location of important events such as the Blackberry Street Party and the Santa Claus Parade.

It's also the home of Powell River Books.

Come take a stroll down Marine Avenue. Maybe I'll see you there.




Thanks for visiting part of my world this week. For more great posts from Our World Tuesday, click here.

And also a meme called Through My Lens by Mersad.

For ABC pictures from around the world, stop by the ABC Wednesday blog. This is the twenty-first round of the meme originally established by Denise Nesbitt. It has now being maintained by Melody and her team.  -- Margy


Friday, September 1, 2017

Blue Summer Skies at Dodd Lake


Viewpoint on Goat Main overlooking Goat and Powell Lakes.
On a recent quad ride with friends in the Powell River backcountry, we stopped at a picnic spot at the north end of Dodd Lake.

To get there you turn off Highway 101 at Dixon Road then take Goat Lake Main past the Dodd Lake Campground to Windsor Lake Main. Turn right until you reach an old logging road that leads down to the lake and a picnic area right on the shore. This last section is best done by quad, mountain bike or hiking.


Picnic shelter at the north end of Dodd Lake.

There are so many great places to explore in the Powell River backcountry.

A pocket gravel beach near the picnic spot.

Some are maintained by logging companies like Western Forest Products. Click here and you can download a map that shows logging roads in the area.

Beautiful cumulus clouds on a warm summer day.

This picnic site is maintained by it's users. As you can see we take good care of it.

Do you have user maintained recreation sites where you live? Are they well maintained? -- Margy

Friday, August 25, 2017

Banana Nut Bread


I fondly remember Mom helping me make Banana Nut Bread.
I learned a lot about cooking from my mom. One of her favourite breakfast foods was bananas. Wayne and I are the same way. Sometimes we eat them as a side or as part of a fresh fruit bowl.

We don't always eat our bananas fast enough and a few get brown and soft. We don't throw them away, we just mash and toss them into a batter and make some Banana Nut Bread for breakfast.



Banana Nut Bread

Mixing the wet ingredients.
Ingredients:
  • 1 3/4 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup white sugar
  • 1/2 cup chopped pecans
  • 2 eggs
  • 1 cup mashed bananas
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
Mixing in the pecans.

Directions:

Mash bananas with a fork. Mix together eggs, sugar, bananas and oil.

Add flour, baking powder, baking soda, and salt. Mix well. Stir in vanilla and chopped pecans.

Grease and flour one large or two small loaf pans. Pour in ingredients and bake in a 350 degree oven for 45-50 minutes on the top rack.

Preparing the baking pans.
Remove when brown on top and firm to the touch.

Cool for 10 minutes before removing from the pan. Store in plastic wrap or foil to keep moist.

Back when we could cooked together, Mom would mash the bananas, grease the pans, and stir in the nuts.

Mom always liked cooking and baking, so it was a fun activity we could still do together even when she was well into her 90s.

Banana Nut Bread hot from the oven.

What are some of the things that you fondly remember doing with your parents? -- Margy

Tuesday, August 8, 2017

Gorge Harbour, Cortes Island BC


Our Bayliner 2452 at the Gorge Harbour Resort Marina.
During the summer we keep our Bayliner 2452 in Powell River's Westview Harbour so we can go cruising. We live in a boating paradise known worldwide. We have the Gulf Island to the south and Desolation Sound to the north. To the west is Discovery Passage between Vancouver Island and the many smaller islands dotted along the Inside Passage leading to Alaska.

Last week we took our boat north to Cortes Island. Our destination was the Gorge Harbour Resort Marina.

Heading to the marina for fuel and docking.

We didn't know there was a Ranger Tug rendezvous in progress. Originally we were told they were full, but after we gassed up they found a spot for us. It was right next to the fuel dock so we could use our lines to move the boat and tie up for the night.

The resort is both land-based and marina-based.

Because the people in the Ranger rendezvous were having their own BBQ, it was easy to get dinner reservations at the resort's Floathouse Restaurant. Dinner outside on the deck was wonderful. We splurged with raw oysters and beer to start. Yum!

Dining in style at the Floathouse Restaruant.

Gorge Harbour Resort has something for everyone. There's a lodge and cottages, RV and camping spots, the marina, a small store for provisions, a swimming pool, fun activities for all ages and even entertainment during the summer months.

The resort is constantly updating and improving. Our first trip there was in 2006. We offloaded our bikes to ride to Whaletown where the car and passenger ferry from Quadra Island arrives.

Gorge Harbour Marina Resort back in 2006.

We exited back out through the Gorge that gives the protected bay it's name. Using the docks or anchoring here is good in all seasons and weather conditions.

Exiting through the narrow gorge.

Then we were on our way to another favourite spot, Heriot Bay. There are so many places to explore in Coastal BC. I invite you to come visit and see for yourself. No boat, no problem. Explore using BC Ferries routes. -- Margy

Tuesday, August 1, 2017

Friends in Need


The new blue picnic table on our front porch.
... are especially nice especially when you don't know you are in need. Wayne and I came home after a mini-vacation to Vancouver Island to discover a new picnic table on our front porch.

We talked through all the possibilities of how it could have gotten there but weren't sure until we found a note tucked under a solar light on our old table.

Last summer our good friends Dave and Marg stayed at our cabin on the way home from our barge camping and quad riding trip to the head of Powell Lake. They noticed that our old table was missing one leg and sitting on an old shake block found floating in the lake.

Dave built the table in town and delivered it right to our cabin on Powell Lake.

Dave built us a new table in his shop at home and Marg came with him in their boat to make the delivery when they knew we would be away. What a surprise that was. Doesn't it look great! I love the colour that matches our cabin roof. Thanks so much Dave and Marg. You are super special friends in many ways.

Using the repurposed old picnic table as a work bench.
And what about the old picnic table you ask? Never fear. It has been repurposed into a work bench at the back of the cabin.

I used it to make my painted rock ladybug and Wayne is using it to sand and paint the wooden floorboards for our sailboat Ste. Marie.

Have you ever received something special from friends? Tell us your story. -- Margy

Friday, July 28, 2017

Lazy, Hazy Days of Summer


Mother Nature uses morning haze on the Strait of Georgia to paint a watercolour picture.


 We had plenty of time to enjoy the view while trolling for salmon on the calm seas.


Summer is such a wonderful time of year. What have you been doing for fun? -- Margy

Monday, July 24, 2017

Painted Rock Ladybug


Many years ago my friend John pulled a large rock up from our Powell Lake natural swimming pool. He left it sitting on a partially submerged stump and there it sat for about a week.

As I looked at the rock it kept saying "turtle" to me, so that's what it became, a large rock painted into a turtle. His name is Kobe. Wayne said he looked more like Kobe Bryant's basketball shoe. What an art critic.

Last year I started looking for a smooth rock along the lake shore that said "ladybug" to me. I found it on Kinsmen Beach next to the Shinglemill Marina where we park our boat. I finally got around to painting it this summer.

Now that our good friends Dave and Marg gave us a new picnic table for the front porch, the old one has become a work bench at the back of the cabin. It was the perfect spot for rock painting.



I used acrylic paints to transform the rock into its new character. Then I used Krylon clear acrylic spray to preserve the colours in the outdoor setting.

Now both Kobe the Turtle and the new ladybug share a spot on the corner of our new float at the front of the cabin.

They have two functions. The first is to add colour and decoration year round. The second function is to weigh down this corner of the float. It was a bit higher than the other side. Now they look symmetrical as your approach by boat.




Now I need to figure out a name for her. Do you have any suggestions? -- Margy

Tuesday, July 18, 2017

"Dead Lucky" by Lincoln Hall


In recent years, I’ve read several books and watched movies about mountain climbers who have challenged themselves to reach the top of Mount Everest. 

The most recent book was Dead Lucky by Lincoln Hall (Jeremy P. Tarcher/Penguin, 2009). Like many mountaineers, Hall had a long history climbing the highest mountains in the world. As his skills and accomplishments grew, he became one of Australia most renowned mountaineers.

His first attempt to climb Everest was in 1984, but he was forced to turn back when daylight was running out. Then in 2004 an old friend contacted him about serving as a high altitude documentary cameraman for a fourteen year old Australian boy who wanted to climb Everest. The opportunity was too tempting, and Lincoln had what he called “unfinished business.”

After more than a year of fundraising and physical preparation, the team left for Base Camp to join a guided expedition with the 7SUMMITS-CLUB. During acclimatization climbs it became evident that young Christopher could not continue. Despite that setback, Lincoln was still allowed to make his own summit attempt.

They say the hardest part of climbing Mount Everest isn’t going up, it’s coming back down. Even though Lincoln made it to the top, his body started to falter quickly on the descent. It became so bad that he was left for dead at the 28,000-foot level. Dead Lucky sets the stage for Lincoln’s successful climb and tragic yet miraculous descent. His successes include reaching the 29,035-foot summit and surviving the night without oxygen and supplies within the notorious “death zone.”

Dead Lucky is an amazing story about one man’s quest to reach a goal and surviving to return to his family. I recommend this book to anyone who enjoys true stories about brave people who do remarkable things. -- Margy

Tuesday, June 13, 2017

Cranberry Orange Nut Bread


I like to make sweet nut breads because they can be used as a breakfast item, a lunch snack or an easy dessert after dinner. I make several sweet breads for this purpose. If I have ripe bananas, it's Banana Nut Bread. I also make a Cranberry Pineapple Nut Bread.  But my favourite is Cranberry Orange Nut Bread. Here's the recipe I used from allrecipes.com.

Cranberry Orange Nut Bread

  • 2 cups all-purpose flour
  • 3/4 cup white sugar
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup chopped cranberries
  • 1/2 cup chopped walnuts or pecans
  • 1 egg
  • 2 tablespoons vegetable oil
  • 3/4 cup orange juice
  • 1 tablespoon orange zest

If you use dried cranberries, put one cup in a little water and bring them to a boil. Remove from heat and let them reconstitute while you prepare the other ingredients.

Mix together the egg, oil, orange juice, and orange zest. Combine the flour, sugar, salt, baking powder, and baking soda. Pour the egg mixture into the flour mixture, and stir until just blended. Mix in cranberries and nuts (I prefer pecans).

Grease a 9x5 inch loaf pan (or two smaller ones) and sp
oon in the batter. Bake for 50 minutes at 350 degrees. Cool for 10 minutes, then remove from the pan(s) and cool completely.

I like to use the small pans because the bread cuts just the right size to make little sandwiches filled with pineapple cream cheese spread for lunch. -- Margy