BLOG

Posted on

Creating content & not

If you came here to read a new post…thanks, we appreciate that you are taking time to look at our website and hope that you enjoy the content.

Normally, we would have a some new content up on Thursday, but not today. There is a pretty good reason though.

The weather. In this case, tons of snow and ice. It puts a damper on going places, new places. There are still our neighborhood walks,

Tip still gets his outside time and we made it to Sunriver a couple of times these past few weeks. What didn’t happen was any exploring, it’s just too much of a hassle driving.

We’ll be back at this again on Sunday and Thursday, but today we have nothing, sorry.

Checkout the photo essay on Painted hills … thanks for coming by.

 

 

Posted on

Geological structures

In Central Oregon you are at the mercy of winter’s weather whims.

Sun-filled days are broken up with snowfall which makes road trips unpleasant. Right now we are in the middle of a February snow-dump and have spent the last week close to home. When the roads, as well as the sky cleared, we were ready for an excursion.

East of La Pine, about 40 miles on the Fremont Highway (State Route 31), is according to our trusty Oregon Roadside Geology book,  a “garden of volcanic oddities.” Big Hole, Hole-in-the-Ground, The Devils Garden and Fort Rock were all formed about 13 thousand years ago in and along an ice-age lake that became Silver and Summer lakes. Basically, at the same time Mt Mazama was making Crater Lake.

Geological spectacles are usually enough to pique our interest, but just a few weeks ago we discovered that Fort Rock State Park was also a destination for birders.  In particular, you’ll find falcons and eagles using the unique structures of Fort Rock to launch hunting missions across the prairie and farm fields to the east.

 

The state park at it’s northwestern edge is the starting point for a series of trails that take you into the ring of volcanic ash and around it’s outer perimeter.

This scouting mission didn’t align with optimal birding times, but we saw a couple of bald eagles and a few falcons soaring in and around the rock faces.

Posted on

A record snow fall

In a five day period, La Pine, Oregon received 48 inches of snowfall. 12.5 of those inches fell in one 12 hour period.. This closed schools, shut down airports, blocked roads and generally inconvenienced everyone in Central Oregon for the past five days.

Being retired made a huge difference in how we felt about the current blanket of white.

It’s beautiful.

It did mean shoveling out walks and driveways about three times a day, for three days. However, even that was done at our own pace.

Growing up in Montana shoveling, driving and living with chest high banks of snow was normal. It was also 30 years ago and we’d not seen this much snow since.

 

But this is not to curse the winter weather, quite the opposite. This winter dressing is great. Like most of the other things we enjoy about living in Central Oregon, the snow is on that list.

Shoveling isn’t my favorite thing, but it’s done in bursts. It presents time to chat with neighbors, and as stated, is done on our time with a hot cup of tea waiting on the other end.

The other and perhaps bigger issue with this MUCH snow is that poor Tip can’t really get into the woods to do his duty. But even he seems to love racing through the powdery cover, that is until it comes up to his chest.

Posted on

A week for weather

It’s been one of those weeks. By that I mean, we have had weather patterns that make it difficult to get out and do much more than just a daily walk.

Snow and rain, alternating with cold snaps, mean roads are difficult to navigate or should I say, passable only if you need to be somewhere. So why bother.

However, we can’t just sit, read, and do the crossword. Well, we can…but for a change we drive north 15 minutes to Sunriver. At the height of the season, Sunriver’s network of trails is clogged with families on bikes, making walking with Tip problematic.

Once late fall comes, Sunriver presents a nearly ideal walking location, with it’s paved walk ways (except immediately after a snowfall) which are plowed and mostly free of ice.

There are 40 miles of paths in the resort, and while most of that is around and through housing units, apartments, and condos, there is a great loop of trails branching out from the Nature Center. A nearly 4 mile loop takes you across marsh land and fields, eventually dropping down to the Deschutes River.

We also have been spending time watching the water fowl that winter over on the pond beside the Nature Center. A Trumpeter Swan, Canada geese and a heron are regulars here. So on weeks like this one, we do our walking in the relative comfort of paved paths.

 

Posted on

Obstkuchen


This cake has so much going for it. It’s quick, easy, versatile and not overly sweet.

Obstkuchen or German Fruit Cake is a light sponge cake used as a base to hold fresh or canned fruit. It’s a terrific food canvas.  Mix and match fruit, then place in patterns or a generous mound.

You can put fruit directly on the cake, but be sure to pat them dry before placing on the cake base. To help keep the base from getting too moist, spread a filling, before adding the fruit. Experiment with flavored pudding, whipped cream, or even Nutella.


We topped our cake with a whipped cream mixture, then added a mound of blueberries. Obstkuchen is delicious as a dessert, snack…and even breakfast!

Print Recipe

Obst Torte

Ingredients

  • 3 eggs
  • 1/2 cup sugar
  • 1/2 cup flour
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla extract

Whipped Cream Topping

  • 1 cup whip cream
  • 4 tbsp vanilla pudding mix or flavor of your choice
  • 3 tbsp powdered sugar
  • 2 tbsp milk, as needed

Fruit Glaze

  • 3 tbsp seedless jam
  • 1 1/2 tbsp hot water

Fresh Fruit

  • 2 cups fresh fruit

Instructions

Obstkuchen

  • Beat 3 eggs on high until foamy.
  • Gradually add 1/2 cup sugar. Beat high for 8 minutes.
  • Whisk 1/2 cup flour and 1/2 tsp baking powder.
  • Sift dry mixture, then add in thirds to eggs. Fold after addition.
  • Once mixed, add 1/2 teaspoon vanilla extract.
  • Line a springform cake pan or flan tart pan. Don't grease sides.
  • Bake for 25 minutes at 350. Let cool.

Whipped Cream

  • Chill bowl for 15 minutes. Add whip cream and beat 1-2 minutes.
  • Gradually add pudding mix and powder sugar until stiff. Set half aside for pastry bag, the other for smoothing on top of cake (only to edges).

Fruit Glaze

  • Stir 3 tablespoons seedless jam with 1 1/2 tablespoons hot water.

Assembly

  • Spread whip cream mix on top of cake (only to edges)
  • Leave 1 inch border open to pipe whip cream. Add fruit in pattern or in a generous mound.
  • Brush fruit with fruit glaze until shiny.
  • Fill pastry bag with the rest of the whip cream. Using a star tip or tip of your choice, pipe frosting around edge of cake.
  • Refrigerate until you are ready to serve.