Chasing Waterfalls in the Rain
My brother and I spent a Sunday driving around south-central and south-eastern Minnesota, hunting down waterfalls. We made our way to three of them. Though the first, Minnemishinona falls, was barely a trickle. It probably would have taken 5 minutes to fill a glass of water. Which is too bad, because it was a nice drop of 40 feet or so. It had carved a really awesome looking, narrow valley that we did not venture down in to, due to the slippery, wet, muddy, nearly vertical slopes. I didn’t even take a picture of it, just the walking bridge spanning the top of the gorge.
Making a swift departure, we headed to another waterfall near by in Minneopa State Park. Upon arrival, we made note of the depressing signs that stated the water was unsafe to enter, the D.N.R. had found “dangerous levels of fecal parasites” in the river. After a short walk through the picnic area, the first drop of this two-step falls was before us. What a pretty little area! I set up My tripod, with My camera wrapped in plastic and popped off a dozen long exposures of the flowing water. Constantly looking over My shoulder at the drop off, a few feet behind Me, I tried not to rush. The rain got a bit lighter and satisfied that I had captured some gems, I headed across the foot bridge, wandering along the path where I found My brother gawking at the view. The second part of the falls, gushing down in to the valley below was quite awesome! I took a couple more pictures and started looking for a way down to the base of the it. Strolling off the the trail, down the muddy hill, we found a nice place to view the area and paused to take it all in.
After that, we departed the Mankato area and started wandering to the east. We picked a random dirt road to head down and found ourselves wishing we didn’t live in the city. The rocky out crops gave way to the rolling hills of southern Minnesota’s farm land. Every time I find Myself in such areas, I feel compelled to migrate out of the Twin Cities. The country calls, beckoning one to come and take in the natural state of things, or to plant all of the flowers, fruit and veggies that one loves. We didn’t really explore much, as the rain had picked up again. But I can’t go anywhere without taking a picture, or two…
Proceeding ever eastward, we found ourselves back on Interstate 35. The gateway home. Then turned off of it, just south of Elko. I had heard of a waterfall at Nerstrand Big Woods State Park and couldn’t help but to investigate. We parked in the lot, I wrapped the camera in plastic once more and we strolled through half a mile of the lushest greens I’ve ever witnessed in a forest. It was seriously gorgeous! The little waterfall at the end of our walk was also quite pretty. Hidden Falls, as they call it, is about an eight foot drop, it’s extremely straight and squared off. If someone told You it was man made, it wouldn’t be a suprise. It isn’t though, the stream just happened to carve the rock away in straight lines. The incredible layers of green growth everywhere just added to the majesty of this place. My brother immediately walked out to in to the stream and stood above the falls. I told him to hold perfectly still for 5 seconds, which made for a pretty nice picture. We spent about an hour walking circles around it before My batteries ran dry. So we hiked back to the car and rode the concrete river back to the city. Already missing the rural views that we had been taking in all day… I want to go back soon!
Chasing Waterfalls: In the City
I have gotten a bit behind on posting here, but this should be the last of the things I shot before the snow and ice melted. Really liking the icey arch at Minnehaha Falls, earlier this spring.
Chasing Waterfalls on the Willow River, Again…
After the failed attempt to shoot hot air balloons on Saturday, we headed 15 minutes north. Neither of the guys I was with had been to the waterfall on the Willow River and since we were already three quarters of the way there, it seemed silly not to go. There was a lot more ice than the last time, but the falls were still flowing steadily. Here is a quick time lapse of it and a few pictures. Such a gorgeous place!
Wandering the North Shore
My friend Ryan and I headed up to lake Superior for the weekend, on yet another one night camping excursion. Before checking in to our camp site at Tettegouche State Park, we headed farther north to check out some water falls. First we stopped at Temperance State Park and hiked the rocky trails along the river. The park is laden with age worn steps, some carved into the rock, others stacked from loose stones. The abundance of trees shed plenty of shade over the various paths and trails. The shallow depth of the soil leaves the roots of many trees visible, snaking around the rocky surface, giving a majestic feel to the already sublime surroundings. With it’s long series of short falls, carving deeper into the bedrock, the Temperance river is a beautiful place to go and spend some time. Clear skies and the bright sun did not make for great photographic conditions though.
After a couple of hours wandering the river side, we departed and stopped at a place Ryan’s friend had told him to go. Driving by it on the main road, You would never guess what was lingering just inland from the shore. Nor would You think that You would find anything particularly special once You parked in the small ten car lot. It was another small river, trickling over the rocks in a nearly deserted valley. Such is the way of this part of Minnesota. Every couple of miles is yet another river, stream, or creek, feeding into the vast lake to the south. This particular one however, is a gem among the parks up here. Somehow, it was also the least travelled of the places we went. All of the other parks and falls had tons of people buzzing around the crowded parking lots and river sides. We saw eight people on our hike up this stream. One was panning for gold in the lower part of the river, He told us it was wise to keep going up the path nearby, “so long as we didn’t mind the 158 stairs.” Unsure about what was to come, we hiked up the trail. It went up above the river pretty quickly, after only ten minutes or so, we were at least 75 feet above the valley floor. Then, after a little more hiking, we rounded a bend. The sound was unmistakable. Waterfall. Shortly after hearing it in the distance, the path split, one way went up, the other down. We chose the downward option, discovering a long meandering set of stairs. “This must be what that guy told us about.” Was the thought that passed through My head. At the end of the steps, flowed a gorgeous falls. Pouring into a calm pool, surrounded by a rocky beach and towering cliffs. We stayed for quite a while. Ryan went for a swim while I soaked My feet in the cool water and snapped a ton of pictures. This was My favorite part of the trip… We couldn’t even see the whole falls, because it made a bend or two as it went down. Nor did we hike up to the top, because we lingered so long at it’s base, we had to rush farther south to check in to our camp for the night.
Our camp site was at Tettegouche State Park. Having not planned this trip, I simply booked the lone site available on the entire north shore. I could see right away why it was the only site available on the hundreds of miles of coast. This site was ten feet from the trail down to the shore and sadly, most of the people who came up from the shore, walked right through our site, instead of the trail. So it was a high traffic home! My goals for the weekend were to shoot the full moon rising over the lake, shoot some time lapse of the stars at night and some time lapse of something, anything during the day. After mostly clear skies all day, the moon managed to hide behind clouds when it came up. Once Luna was up in the sky, the clouds moved out, but the moon was so bright, it blotted out the stars. It was no darker than an ordinary overcast day, except it was night time. I did manage to shoot a time lapsable sequence during the day, but it was spoiled by people walking by, a lot. So I managed to succeed in none of My goals for the wekend. It was a great time though!! In the end, I just want to move farther north. I’ve been saying this for half of My life time, maybe I should just act on it soon? Clear water, endless forest, massive rock formations, cliffs and rolling hills, waterfalls and an abundance of wild life. The north shore is marvellous. I will be back there as soon as possible.
Bacon & Baby Lima Beans in Spiced Porky Soup
I am in love with this soup! Layers of porky flavor make it a delight to devour. I originally intended to make a bacon and bak choi soup, but instead I used what was in My freezer. Thus stumbling upon this lovely combination. Baby lima beans add a great texture and are perfect for reducing the spicy impact on Your taste buds. Obviously, bacon adds to almost any meal, but by cooking it in different ways, bacon can take things to the next level. I have been playing with different methods of cooking it for quite some time. Treating a pack of standard, sliced bacon as a single piece of meat is the key to this dish.
Soup takes time to make. It is very easy, since You can ignore it most of the time, but it’s a long process. 3 hours of simmering on the stove seems to be the minimum for getting all of the flavor and nutrients out of the ingredients. Simmering for 4 to 6 hours before reducing has yielded the best soup stock for Me. Be sure not to reduce too far, the general rule is that You want to cook it down by half. You don’t want to end up with soup concentrate. Making this soup is a two part recipe. First, one must make the stock that provides the base flavors. Then, You fry Your bacon and finish the soup with spices. I tend to make stock half, to three quarters of a gallon at a time, since the largest pot in My kitchen is 8 quarts. Storing any that is not being used right away in the freezer for later. It will last about a month in the freezer, so You can save time and make the stock well before the day You intend actually to serve the soup.
Supplies Needed: TWO 8 quart stock pots(the second is for straining), a decent sized strainer and a skillet for frying.
~For the Stock~
Ingredients:
2lbs Ham Shanks, or the bone of a mostly eaten ham
3 large Carrots, cut in half, or thirds
2 large Onions, halved
half a bushel of Celery
half a bulb of Garlic
2 Bay Leaves
1.5 to 2 gallons of Water(as much as can be fit into the pot with the other ingredients)
To Cook:
Put all the above ingredients in a stock pot, adding as much water as possible(1.5 to 2 inches from the top of the pot). You don’t want to boil it, set the burner to whatever setting You need to keep it simmering. Continue simmering for 4 or more hours. Then, strain the ingredients from the liquid, pressing as much of the broth out of them as possible. Discard the solids(eat the meat, if there is any) and return the liquid to the stove. Now You want to bring it to a boil and continue until the soup has been reduced to about half of the post-straining quantity. You don’t want a full rolling boil, with a foamy top. A ‘low boiling’ is ideal, constant large bubbling is what You want to see. Once reduced, let cool and place in the fridge over night. When it’s nice and cold, remove the fat that has solidified on the top. Now proceed to the next part of the recipe, or put it in containers and freeze.
~Finishing the Soup~
Ingredients:
1 tbsp Cajun Spice blend
A 1.5 to 2 inch wide slice of the Bacon slab and half a cup or more of Baby Lima Beans per person
1 tsp freshly ground Peppercorns(multi-color medley is best for this)
Salt to taste
To Cook:
Over medium-low, or even low heat, start frying the bacon, spreading the pepper evenly on the top and bottom. It is best to slow cook, flipping every 5 to 10 minutes. You want to keep the temperature low, so You don’t burn the outsides before the center has been cooked. This should take 45 minutes to an hour. You may also have a hard time keeping the bacon from splitting apart, I suggest using a tongs for flipping, so You can hold each piece together as You maneuver them around. Once the bacon is ALMOST cooked through, heat Your soup stock on high. Once the soup starts to boil, add the baby lima beans, cajun spice and salt and reduce to medium heat, stirring occasionally. At the same time, turn the burner for the bacon to medium-high and fry until the outer edges are nice and crispy(burnt is ok too), then remove from the pan, placing on a towel to pull out the excess grease. Make sure the beans are cooked to Your liking and turn off the burner. Ladle the soup and beans into bowls and place a chunk of bacon on top. Serve hot!
Notes:
I have only served this when also making other dishes. I’ve never tried it as a stand alone meal, it’s a great fit for multi-course dinners.
Cooking sliced bacon in this manor provides a unique texture, similar to tender un-sliced meat. Half pound slabs cook up quite well, but are hard to slice afterwords without breaking it all apart. I prefer Corn King brand bacon. You may laugh, or turn Your nose to the sky, but the brine and smoking process they use produces a superior tasting grease. I use bacon grease instead of cooking oil in most of My cooking, so such things matter to Me. Yes, I am telling You that a mass produced product of Iowan factory-made bacon is better than bacon from a quality butcher shop!
Baby lima beans are really tender inside. If You are substituting regular lima beans, You will want to boil/steam them with water and add to the soup when plating. Otherwise they will be tough and meaty in texture.
This soup is very barbecue friendly. I saved 15 bones from pork spare ribs that I had smoked, added them, burnt edges, sauce and all, instead of the ham. It was delicious! I was unsure about how the charred ends and the messy, sweet remnants of bbq sauce would affect the flavor, but it came out really good. The only burnt parts were maybe half an inch at the tip of each bone. The soup lacked the hammy flavor and aroma, but was instead smelling like a barbequed bowl of goodness. I admit to also using one head of bak choi in place of the carrots that time too. The spice blend really helps this soup fit in to a barbecue menu as well. The spiciness just invites one to eat more sweet, savory, saucy ribs.
I have also found the broth, which is the soup after straining, but before reducing, is very good for sauces. 1 cup of broth, 2 tbsp soy sauce, 3 tbsp minced fresh ginger, some garlic and a splash of chili powder made for a delicious thick sauced stir-fry.
On and Around Nicollet Island
I Headed upstream to hang out with a good friend. We spent most of the day walking around Nicollet Island and down to the dam at Saint Anthony Falls. It made Me realise just how long it has been since I walked miles and miles with no set destination. This was such a large part of My teenage years, suddenly it feels like a lost part of who I am has been rediscovered. Unlike in the past when I was up to various mischievous activities, now I carry a camera. Let’s see where this goes.
A Crab Dinner for Burd
About a month ago I noticed a sign at a restaurant near My work. It said “all You can eat crab on Tuesday nights.” I immediately thought of Burd, My Brother’s wife, who is a foodie through and through. She loves seafood with a passion too. I shot Her a text and plans were made to attend this early week crab devouring. The next week, Tuesday arrived, the sign was gone. I stepped inside and asked the hostess if they were still doing it and was told, “no, so few people came that it’s been cancelled.” Our 5 day mental build up to this potential crab feastery was put down, hard.
Last week, was Burd’s birthday. Instead of a long lasting gift and inspired by recent events, I chose to give one that disappears rapidly. I went to a couple of shops around town, as well as surfed the internet. The web in fact led Me to the place which delivered these massive legs and claws to My door. It was slightly more expensive than getting the red king, golden king, or opilio crab legs found locally, but those were all so tiny by comparison.. Having read that the larger crabs tend to have a more robust flavor and sweeter meat, paired with My tendencies to go big, led Me to order 8 lbs of red king crab. Directly from Alaska. The biggest legs I could find were delivered to Minnesota, in under 18 hours.
I had told Burd, prior to Her birthday, that I was going to get Her a hammer as a gift. Which I gave to Her as We were departing a small car dealership in the southern suburbs. She was looking to buy a new car, possibly as a present to Herself? She was struggling to find a way to thank Me for giving Her a two pound mallet. Having arrived there seperately, She headed home in Her car and I headed there with My brother. We stopped at a store along the way and made it to their place before the birthday girl. Who then learned why She was holding a large rubber hammer. A knife works, but is slower and let’s face it, less fun…
I have had crab on many occasions. Nothing quite like this however. So succulent, arromatic and the beautiful color. Tasting of it made one feel so fat, so quickly. It was like devouring small, puffy clouds of sweet, tender, meaty goodness. These huge crab’s legs were just amazing. Without question, the single most luxurious thing I have ever eaten. I hardly even bothered dipping in butter, it was so delicious without any seasoning at all.
Port Chicken
It doesn’t get much easier than this. The first time I made this, I roasted it in the oven. I made it again last weekend and opted to grill instead. Both times, it was quite delicious. Port wine and garlic provide the core of the flavor, with salt and honey accentuating the experience. Making for a solid base to add other ingredients to, which I shall venture in to soon. So long as You have time to let it marinate and take the time to baste as it is cooking, the meat should be very tasty!
Supplies Needed: Large zip-lock style bag, or a large bowl and a roasting pan, or baking sheet, with a raised edge to hold a bit of liquid.
Ingredients:
6 Chicken Thighs, with bone
3-5 large Garlic cloves, minced
3/4 Cup Tawny Port Wine
1/2 Cup of Water
2 or so tablespoons of Sea Salt
As much Honey as it takes to thinly coat the top of Your chicken, roughly 1.5 tbsp per piece of meat.
Prep and Cooking:
In Your bag or bowl, disolve the salt in the water. Warm water makes this go faster. Then pour in the garlic and port wine. Mix or shake it up to Your liking and put the chicken in. Let it sit in the marinade for 4+ hours for the best results, but You can rush it by going no less than an hour. Once You have let the meat soak in the flavors and are ready to cook, You will want to keep all the liquids in Your marinating bowl, or bag and lay the chicken out on a baking sheet. Pre-heat Your oven to 400(f), but when You put the chicken in, turn the tempurature down to 325 degrees. Let the meat cook for 25-30 minutes and then start basting. Spreading the marinade evenly over the top of the meat every 5-10 minutes, layer by layer making a nice glaze. While cooking, any time You open the oven You should be spooning a layer of marinade over the top of things. Even if You just want to peak, always baste as well, it will help to add more power to the impact of the flavor. Once the chicken is just about fully cooked, You will be adding the honey. Try to evenly coat the top side of the chicken and place back into the oven for about 10 minutes, or until the honey has thickened to a nice dark hue over the red-ish color of the marinade. Remove from the oven, let it rest/sit for a minute or 3 and serve.
Notes:
Just about any port should work with this recipe.
This would go very well with various herbs, citrus, or chilis. Thyme stands out to Me as a natural fit. I can think of plenty of other things too.
It doesn’t hurt to use a larger amount of salt, 4-8 tbsp, to create more of a brine. You will need to have an additional cup of port wine and 2 large garlic cloves, minced, for basting. Once You’ve removed the meat from the salty marinade, You would want to toss it out and baste with the extra wine and garlic. In this case, You may also want to baste fewer times, so it doesn’t just taste like wine.
For grilling, I would push the coals over to one side and place the chicken on the opposite side, using indirect heat, You can layer on the marinade and later the honey, without it burning so easily. Adding a chunk of hickory or Your favorite hard wood to the coals will only make things better.
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