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Monday, January 27, 2014

Sunriver in January

Carla and I headed up to Sunriver on New Year's morning to spend a couple of days with friends. Our friends won a week at a house in the central Oregon resort and invited us to come and stay for a couple of days. We've had a cold but dry winter; on the drive over Santiam Pass Detroit Lake looked more like Detroit Creek.  There was hardly any snow in the mountains. Sunriver lived up to its name, but there was no snow for snow showing or cross-country skiing on the trails. That's fine with me, a couple of brisk walks is more my style.

I love the high sky in Central Oregon; it is so big and more expansive than Portland's in the winter.


Icy Deschutes River with Mt Bachelor in the background.
The tiny white specs across the river are swans; we got much closer as you can see below.

For a view of this bridge in summer, check this post.

Pedestrian/bike bridge

Dramatic skies and the Cascade peaks over the landscape

Cold but clear
 There are a couple of trumpeter swans in Sunriver. The trumpeter swan is the heaviest bird in North America. Tundra swans are similar but usually have a yellow spot in front of their eyes. Here is a guide for distinguishing the two types of swans.

Trumpeter Swan

On the way home we pulled over to grab a picture of the Three Sisters mountains.

The Three Sisters

It just so happened that Linda along with her two sons and significant others (wife & girlfriend) were at another house. So one of the nights we all got together for dinner. We made a full event of it making spaghetti noodles from scratch along with a couple of great sauces that Carla and Mary Ann learned how to make at a class a month or so before. It was wonderful chance to see them through new eyes and talk with them as adult friends rather than kids.

Sunday, January 26, 2014

Tortilla Soup - New camera settings.

I made this tortilla soup back in October when Carla wasn't feeling well; I caught another cold last week and thought that chicken soup would be good for me as well. You can catch the recipe and discussion of the process by looking at that posting.

Meanwhile, I've been trying to improve my photography skills and have had a lot of problems trying to get good pictures of the food in the kitchen. I've had to increase my shutter speed to get enough light or increase the f-stop (is increase right, the aperture is bigger though the number is smaller) which then leads to a small fraction of the picture being in focus. I like background blur but at least the main part of the picture should be in focus.

I thought I'd try increasing my ISO setting in order to get faster shutter speed and a smaller aperture (again smaller aperture but bigger number). Using auto ISO usually limits the top setting to 125, I wanted to try 800 (but actually picked 1600).

What I'm going to do here is post pictures from the two sets for comparison.

Ingredients

January 19, 2014 - 1/125 ; f5.6 ; ISO 1600



October 2013 - 1/30 ; f/3.5 ; ISO 125


October 2013 - 1/40 ; f/3.5 ; ISO 125

Simmering broth

January 2014 - 1/60 ; f3.5 ; ISO 1600

October 2013 - 1/30 ; f/3.5 ; ISO 400

Making the base

January 2014 -  1/160 ; f/5.6 ; ISO 1600

October 2013 - 1/30 ; f/3.5 ; ISO 125

January 2014 - 1/160 ; f5.6 ; ISO 1600

October 2013 - 1/30 ; f/3.5 ; ISO 500

Shredded chicken

October 2013 - 1/40 ; f/3.5 ; ISO 125


January 2014 - 1/100 ; f/4.0 ; ISO 1600

Garnishes

January 2014 - 1/100; f/4.0 ; ISO 1600

Dinner is served

January 2014 - 1/100 l f/4.0 ; ISO 1600
(Terrible reflection of the overhead light here)

October 2013 - 1/30 ; f/3.5 ; ISO 125
I found that working with the ISO 1600 files didn't leave much room for adjustments without increasing the graininess of the photos. Looking back the October pictures don't look to bad; it turns out that all the October pictures except the tomato base in the Dutch oven were taken with the flash on while none of the January 2014 pictures had flash. The Sony DSC-RX100 I use allows me to bounce the flash at a high angle. Maybe that's a key for my food pictures.

At any rate I think I'll try a few sessions with a less radical ISO of 400 or 800.

This does get to be frustrating for me. I got so frustrated by my crummy pictures on our train trip to Chicago that I stopped taking pictures for a few months. It took a while to get back to a good frame of mind. I follow Matt Kloskowski's Lightroom Killer Tips blog and have really enjoyed this month's series where he is doing all his adjustments in LightRoom; no Photoshop or OnOne products. I read the postings, get excited then think "I want to try that". My trouble is I'm still so green that I have a hard time executing my vision.

I need to spend time learning how the tools work; and really, even how photography works. I remind myself that this is a long process; I'm not in a race and I don't have to make my living at it. I just need to enjoy it.

I'd love to hear your thoughts on the differences in the pictures. Let me hear from you.

Sunday, January 19, 2014

Empire Builder to Chicago

Back in July 2013 (it is January 2014 as I write this) Carla and I embarked on one of our dream vacations: a long distance train trip. We had originally scheduled this trip for the summer of 2011 but heavy rains in the upper Midwest flooded out a good part of the line. This would have resulted resulted in at least 1 long bus ride from Portland to Spokane and then perhaps another one across North Dakota. We watched the BNSF web site and weather reports and cancelled at the last moment opting to fly back to Chicago to visit Andrew and Henriët. 

This year the weather was much better and we booked our tickets again on the Amtrak Empire Builder.

Empire Builder route

We started off, of course, in Portland. We got there ridiculously early so I could sop up every bit of railroad goodness. During the wait, Carla went up on the Broadway Bridge to get some pictures of the train terminal.


Portland's Union Station - our departure point
 At last it was time to board; we were met by our sleeping car attendant Joe who took great care of us throughout the 3 day / 2 night trip.

Joe - our sleeping car attendant.
 The Empire builder is a bi-level car with some luggage, facilities and a family sleeping chamber in the bottom. The stairs bisect the car; on one side is a row of roomettes which have two facing chairs that convert into a bunk beds. These roomettes do not have their own bathrooms; riders use showers and sinks on the lower floor.
Roomette side of the sleeping car.
 Carla and I splurge on the larger sleeping room which has a large sofa and one facing chair, a sink and a combination shower/toilet. A bunk bed pulls out of the roof above the couch giving each of us our own bed.
Carla relaxing on our room couch.
 As the day arrived I worked on lowering my expectations; I've been looking forward to a trip like this since I was 10. When the day came I talked myself down saying it may not be all it was cracked up to be in my imagination and I'd need to just take it as it as it comes. You can see from the picture below how successful I was in tamping my expectations.
Howard in the facing seat; do I look excited?
As we headed north out of Union Station we crossed the Williamette river and saw majestic Mt Hood in the east.
Mt. Hood rising above the Willamette river
 We then crossed the Columbia river into Vancouver, Washington and headed down the Columbia River. This was one of the most anticipated parts of the ride.
Damn from the Washington side of the Columbia River
 We meandered up to the observation car to take in the full glory of the mighty Columbia.
Howard in the observation car along the Columbia River
The Portland section carries two coach cars, the observation car, and one sleeping car. The Seattle section has two coach cars, two sleeping cars, and the dining car. The two sections leave their respective stations around 4 PM and meet in Spokane, Washingto to be combined. Our sleeping car was at the tail end of this section of the Empire Builder.
View from the back of our sleeping as the sun sets along the Columbia River

Pasco, WA? 
 Our attendant Joe, put our beds down while we went to dinner. Dining was very fun; our meals were included with our fare. The dining car is made up of sets of tables for four. To make the use of the space every table is filled with four people. So Carla and I were seated with different dining companions for each meal. Some were fascinating and some were "interesting".  But we enjoyed all our experiences.

We lunched one day with another rail fan; he had a radio scanner allowing him to track the progress of the train and road maintenance.

After a couple of hours in the observation car we retired to our beds. I slept in the top bunk, which swayed a bit; you really notice that one end of the bed is higher than the other. I really don't like my head lower than my heart and feet with sleeping. The upper birth has a very low head space and I had fun exchanging my head and feet ends of the bed.

When we stopped in Spokane around midnight the weather was beautiful; we arrived about 40 minutes ahead of schedule so had a bit of a wait for th  Seattle section to arrive for our join. I couldn't bear it; I climbed out of the bed necessitating stepping on Carla's lower bunk and waking her a bit. I grabbed a jacket and went out on the platform. I had forgotten my camera but no way was I going back in the room to root around for it and risk waking Carla. It was fantastic; I watched 2 freight trains roll by the platform before the Seattle section came in.

Our locomotive pulled away and the Seattle section was coupled to the front of the train. From our end to the front were, in order, Portland sleeping car, two coaches, and observation car; dining car, two Seattle coaches and two Seattle sleeping cars. The sleeping cars are at either end to afford us the most privacy.

I climbed back into bed, waking Carla once more and drifted into dreamland. Early the next morning we were in the Montana Rockies and pulled into Glacier National Park. Based on what we saw in late July they may have to rename the park as there was very little snow or ice on the mountain sides.
Glacier National Park
Amtrak participates with the National Park Service on a "Rail to Trail" service. Two guides boarded at Glacier and went to the observation car with a little loudspeaker unit. They proceeded to give us a guided tour through the Rocky Mountains and pointed out where bear and other wild animals are sometimes spotted. At first I thought it was a bit hokey but came to enjoy it.

As we drifted down the east side of the Rockies into the plains of eastern Montana we fetched up along a storm. The storm stayed with us all afternoon and into the night.
Carla caught a great picture of the storm clouds south of the tracks.
The storm got closer and closer to us and we were treated to a night of spectacular lightening displays. At their height there were strikes every two or three seconds.

Dark clouds as we head into a dark and stormy night.
The Empire builder is notoriously late, often running two hours behind schedule at the end of the run. This trip was worse than usual; the storm was so bad that it shut down the signal lights for the trains so we ended up stopped or moving very slowly throughout the night. By morning when we woke up we were over three hours behind schedule. This was unwelcome news to those reporting to work in the North Dakota oil fields and those making connections in Chicago. On the bright side we were greeted by a wonderful day in the upper Plains.
Lovely view of the North Dakota plains
The day was glorious and we spent hours just looking out the windows and being mesmerized by the beauty. Carla and I brought books, puzzles, and music to while-a-way the time but we just never got to them; the view from the train was so beautiful that time flew as we gazed on the scenery and talked and reminisced about our lives together.

Train depot in Fargo, North Dakota

Small farm in North Dakota or Minnesota
Yes, we saw plenty of freight trains roll by; it was impossible to get them from inside our train as they whipped by. But I got a chance at our stops.
Somewhere in Minnesota or Wisconsin
Carla and I had time during one of our longer stops to walk the length of the train to get a shot of our leading locomotives.

Empire Builder east bound
We arrived in Chicago over six hours late. Once you are a bit late you tend to get later and later. There is a slot for expected travel of the passenger trains. Because we started our third day over three hours late we had lots of slow orders and waiting for high priority freights and road work. The maintenance of way season in the north plains is short so they have to make the most of it, making trains late.

Amtrak worked hard and getting people to their connections. Some connecting trains held an extra hour for us to arrive; other passengers were put on motor coaches and did an end-around meeting the east bound trains out in Ohio. My advice if traveling by rail; give yourself an overnight connection to reduce the stress.

We went to Chicago to visit Andrew and Henriët who just bought a house! We worked with them to clean it up and get it ready to move in. We painted and cleaned windows while contractors remodeled the kitchen and other heavy work. It was exhausting due mostly to the high heat and humidity. Carla and I took a couple of days off to stay at their apartment near Lincoln Park and go to the movies. We were so busy I didn't get pictures of their place.

We took the weekend off to go up to Milwaukie, Wisconsin to see a baseball game. I was amazed at the tailgating activity in the parking lot. I've heard that football tailgating in Green Bay is big, but for a baseball game? Simply amazing. There were thousands of people in the parking lot cooking on hundreds of grills. There were two live bands and everyone was playing a sandbag tossing game called corn hole.
Tailgating at Miller Park
We had nice seats for the game. A few years ago I remember snow stopping an early season game; since then they built a new stadium with a convertible roof. One of my goals is to attend major league baseball games in as many cities as possible. This makes nine by count:

  • Dodger Stadium
  • Los Angeles Angels
  • AT&T park (Giants - I also attended many games at the old Candlestick)
  • Seattle Mariners (both the old King Dome and their new stadium)
  • Texas Rangers
  • Boston Red Sox
  • Wrigley Field
  • Chicago White Sox
  • Milwaukie Brewers
Years ago we were in New York and I was too tired after a long day of site seeing to join my nephews and niece on a trip the the New York Mets.

We passed by Miller Park on the train down to Chicago; it was fun to go inside. When a Brewer hits a home run the team mascot goes down the slide out in left-center field.

Miller Park
And of course the reason we travelled was to see our son and daughter-in-law!

Henriët and Andrew enjoying the game.


The train trip was a complete success. My expectations going in were not too high; we want more and more. Some day we plan to take a big triangle trip: Portland to Los Angeles on the Coast Starlight; then to Chicago on the Southwest Chief and finally the reverse trip on the Empire Builder.


Sunday, January 12, 2014

Pan Roasted Chicken and Risotto

I've come to like roast chicken almost as much as pork shoulder. I completely fell for chicken since I got my new grill with rotisserie. But it's winter now; and the rotisserie motor is mounted in a way to short out in the rain. So I've been looking for alternatives. Leave it to Dad Cooks Dinner to come to the rescue.  This disk is incredibly simple; if you have an oven proof pan (I used my cast iron skillet) and a strong pair of kitchen shears to cut out a chicken backbone you can make this - really.

My detailed copy of the recipe can be found here. In the morning (or up to 24 hours before) snip out the back bone of the chicken, flip it over and press hard on it to flatten it out. Sprinkle salt, paprika, and ground pepper on the front and back. I also put some under the skin on the breasts and thighs. Put on a wire rack in the refrigerator to allow it to dry brine.

Chicken butterflied (or spatchcocked) and rubbed with salt, paprika, and pepper. I've never seen a nice picture of raw chicken.
Put your oven proof skillet in the oven and turn it on to 400° F. When the oven comes up to temperature, turn a burner on high and transfer the pan to the stove. Do I need to remind you it will be rocket hot? Use good pot holders. I used these awesome gloves that I got for handling a hot rotisserie rod. Put a bit of oil in the pan and swirl; put the chicken skin side down and fry for 4-5 minutes. Carefully flip it; if it doesn't come up easily given it another minute or use a spatula. Put in the oven and roast until the thickest part of the breast is 160-165° and the thighs are about 170°. Start checking around 30 minutes. Pull from the oven and let rest 10-15 minutes; cut and serve.

Out of the oven; this was a bit over done and you can tell by the split drumstick.
I used a cheapo timer/thermometer unit that read too low. When it showed 158° my Thermapen read 180°, That was all the incentive I needed to use my Christmas Amazon gift card to order a Thermapen Chef Alarm.

This was an excellent roast chicken; I gave it 5 stars. Some people may find it too salty; in that case simply avoid the skin. If you want a new chicken recipe, give this a try. It's really easy and delicious.

Mike Vrobel also has a recipe for risotto that I thought would be a good accompaniment. Mike altered his recipe to accommodate his kids so he used edamame and butter. I took his suggestion to use cheese and peas as substitutes to produce a more traditional risotto. Take a look at his blog entry to get an idea of the options.


Risotto ingredients minus the chicken broth.
Unfortunately I was so focused on the chicken I didn't get good pictures of the risotto.

I've never made risotto but apparently it takes a long time where you have to slowly add chicken broth a little at a time and stir almost constantly. Pressure cooker to the rescue. Sauté the onions in a combination of butter and olive oil; add the rinsed arborio rice and sauté for a bit. Add some wine and cook until absorbed; dump in the chicken broth and cook at high pressure for a short time then stir in the cheese then peas. Voilá!

Dinner is served

We had leftover lemon pie for dessert.


Lemon Pie Dessert

We set up a game night date with our friends the McDonnells. We had a similar night at their house after Christmas where we got to eat some of Dianne's delicious Christmas cookies. We went out for dinner at the Fireside Grilll, which used to be a McMennimans and is much better after the change. Then we came home for a game of Mexican Train and dominoes.  Since we were at our house I figured I'd better make some dessert. Back at the end of the summer my friend Butch came over from Idaho to visit his daughter; I served this Lemon Ice Box Pie for them and it was a big hit. Since it is the dead of winter I thought it might be nice to reach for a bit of summer.  I got this recipe from Cook's Country.

Since I don't know how to make pie crust, this was an obvious choice. This dessert is terrific and is very easy to make. I asked Dianne if she'd come over some time to teach me how to make a real pie crust. I'm looking forward to that.

There isn't a lot to this recipe. This pie is the only time I've used sweetened condensed milk; oh, my! it is sweet, thick, rich goodness. It serves as the base for this pie.
I don't like the color of that photo; let's try some adjustments
Small set of ingredients

 I melted some butter and gave it, sugar and graham cracker pieces a whirl in the food processor.
Butter, sugar and graham crackers for the crust. The butter will be melted before adding.

Crust is ready for baking
The hardest part of this recipe is pressing the graham cracker crust evenly into the pie pan without gouging holes or cracks in it. Once that is accomplished we back it for about 15 minutes; this was just on the edge of burning the edges
Bake the crust in the oven for 15 minutes.
After letting the crust cool completely, whisk the sweetened condensed milk, 3 egg yolks and 3/4 cup lemon juice. Pour into the crust and cook another little bit.
A picture of the pie trying to remove the reflection of the overhead lights.

Out of the oven
 After cooling on the rack for an hour it goes into the refrigerator for a minimum of 3 hours. Just before serving I whipped up some cream with a bit of the sweetened condensed milk and lemon juice.

Dessert is served

I came "this close" to winning 2 hands of dominoes but lost because I jumped the gun. I better never play poker since I have about 100 "tells". But we had a nice evening.