In Honor of the 30th Annual Detroit Lake Fishing Derby: My favorite songs about fishing!

A few weeks ago, I posted one of my favorite fishing songs, 5 pound bass by Robert Earle Keen in a blog post.  With this weekend’s upcoming 30th Annual Fishing Derby at Detroit Lake, I thought I’d make a roundup of all my favorite fishing songs!

Starting with my very favorite,

Nitty Gritty Dirt Band – Fishin’ in the dark

A song with a whistling tune,

One about someone who likes to fish a little too much,

A girl who likes to “fish”

Here’s a song with some good fishing tips,

A sweet song about a dad and his daughter just fishin,

A song about a line and a pole,

And lastly, I’ll finish with a stupid fishing song, good for a chuckle. *You’ll have to be familiar with Carrie Underwood’s song for this to be remotely funny.

Good luck to all you fishermen, fisherwomen, and fisherkids out there!  What’s your favorite fishing song?

FISH ON!

April Showers Bring Edible Flowers!

It’s April in Oregon.  We’ve drudged through months of gray skies, cold and rain.  We are all ready for Summer, but we have only reached April and we all know what April brings…showers.  But we also know that April showers bring May flowers!  Does that make your mouth water?  Well it should.  In addition to being beautiful eye candy, many flowers are also edible.

That’s right.  Flowers can be excellent culinary ingredients.  They are always great in salads.  Use them as a garnish or to add spice to a dish.  Add a few flowers in your ice cube tray  or use a fresh sprig for a stir stick and you have a very presentable glass of water.  Flowers in their peak have the most flavor with the most desirable qualities.  Just make sure you are certain they are what you think they are and make sure they haven’t been sprayed with herbicides.  Some of my favorites include:

Pansies

Violets

Nasturtiums

Herb blossoms such as rosemary or lavender

Dandelions

Wild mustard flowers

Elderberry Blossom

Oregon Grape blossom

Roses

The leaves and roots of many of these listed also have great medicinal and healing properties too.  Here is a roundup of some good links if you’re interested in finding out more information.  Be adventurous but eat at your own risk!

A good list of edibles that can be found in Oregon: http://www.ernieanderica.info/gardenandedibleplants

Some fun recipes and basic rules when it comes to edible flowers: http://www.designsponge.com/2012/03/small-measures-edible-spring-wildflowers.html

An article from the Oregon WinePress telling how executive chef for JORY Restaurant at The Allison in Newberg incorporates edible flowershttp://oregonwinepress.com/article?articleTitle=incredible+edibles–1314912270–865–features

An overview of edible landscaping brought to you by the fine folks at the Oregon State University Extension Service: http://www.betterlivingshow.org/documents/Edible_Landscaping.pdf

Five Pound Bass

And speaking of fishing…

Detroit Lake Fishing Derby – Reel in the Fun!

fishing derby

Don’t miss this year’s fishing derby at Detroit Lake! Need accommodations? We can help! http://www.vrbo.com/302593

Tour the Detroit Lake Lodge on Video

Want to take a tour of the Detroit Lake Lodge?  Come along!

Longing for Summer

The snow is great and all, but I think I’m ready for Summer.  How about you?

Hoodoo Ski Area Snow Skate Rail Jam!

NEWS RELEASE
January 18, 2012

Hoodoo Ski Area Snow Skate Rail Jam

Contact:

Matthew McFarland

General Manager

Hoodoo Ski Area

matthew@hoodoo.com

541-822-3799

Leif Williams

Chief Marketing Officer

Hoodoo Ski Area

leif@hoodoo.com
541-338-7869

FOR IMMEDIATE RELEASE -

Hoodoo Ski Area to Host First Snow Skate Rail Jam of the Year

Sisters, Ore. –   Hoodoo Ski Area will host Oregon’s first Snowskate Rail Jam of the year.  Saturday January 21 Cakeater presents Snowskate or Die with live music, raffles and prizes.  A snowskate is used like a skateboard on the snow, but without the wheels.

Open registration starts at 11 a.m., with slopestyle at 1 p.m. and  Downhill at 4:30 p.m.  Vendors will be onsite with the latest in snowskating technology.  Professional snowskaters will compete for the grand prize and interact with amateurs trying to improve their skills. Rails, jibs and boxes were specially created for this style of snow sport and will be donated to Hoodoo to use in their own terrain park.

Daniel Jones, founder and inventor of Cakeatr, markets flavored syrups for snow sports enthusiasts to literally make their own “snow” cones.

The conditions on the mountain are expected to be calm after several days of intense snow fall.

Check out Cakeatr’s Web site at http://www.cakeatr.com.  For the full list of upcoming events at Hoodoo, go

to our calendar at http://www.hoodoo.com/events

 

For a full list of upcoming events, go to the Hoodoo Ski Area Event Calendar, presented by Rockstar Energy Drink, at www.hoodoo.com/events.

For more information about daily ski conditions, visit http://www.hoodoo.com or call the Hoodoo Snowphone hotline at 541-822-3337. More specific questions can be answered by calling Hoodoo main office at 541-822-3799. For current road conditions along the Santiam Pass and other parts of Oregon, visit www.TripCheck.com or call the Oregon Dept. of Transportation (ODOT) toll-free at 800-977-6368. Hoodoo can also be found on Facebook atwww.facebook.com/HoodooRecreation and on Twitter at @HoodooRec.

One of Oregon’s oldest and most centrally located ski areas, Hoodoo continues to be a popular winter destination for skiers, snowboarders and winter sports enthusiasts throughout the Pacific Northwest. With the base at 4,668 feet, a summit at 5,703 feet and a vertical rise of 1,035 feet, Hoodoo offers a fun and challenging environment for skiers and snowboarders of all ages and skill levels.

Since opening in 1938, Hoodoo has evolved into a full-service ski area with more than 800 skiable acres, 30 alpine trails, 15.8 km of Nordic trails, three quad lifts, one triple chair and one double chair. Hoodoo also offers also offers air board, snowbike and snow scooter rentals. The Autobahn — Hoodoo’s popular tubing park — has more than a dozen 800-feet runs, 250+ tubes and an automated tube tow.

Hoodoo’s spacious lodge includes a rental and repair shop, ski shop, restaurant, full bar, lockers, showers, arcade, dining areas, etc., as well as a large lot with overnight car parking and RV sites (by permit only). Day parking is free for Hoodoo guests and Snopark permits are available for the nearby snow parks.

Hoodoo Ski Area is a family-owned, locally operated mountain recreation area operated on federal land by agreement with the Willamette National Forest, McKenzie River ranger district. Located on the summit of Oregon’s Santiam Pass and just 20 miles west of Sisters, Hoodoo is one of the state’s most centrally located, economical and family friendly winter sports destinations. Visit us online at www.Hoodoo.com and see why Hoodoo is “The Mountain in Your Backyard!”

Oh Christmas Tree!

December 10th is Nate’s birthday.  For the second year in a row, we spent it at the cabin.  Going up to the cabin at this time also gives us a good opportunity to get a Christmas tree for the house.  We have many people renting the cabin over the holidays, and it wouldn’t seem right not to have a Christmas tree.

Last year, we stopped at a Christmas tree lot on our way to Detroit.  We tried to find the same place this year, but ended up on a long detour and no Christmas tree.  This gave us a wonderful opportunity.  For $5 you can buy a Christmas tree permit to cut down your own tree off of BLM land.

We got our permit at the Detroit Ranger Station.  We found out they were also available at the Mountain High Grocery in Detroit.  They have maps that mark the land that you are allowed to cut on.

To find our tree, we drove up McCoy Creek Rd just west of Idanha off of Hwy 22. This was by recommendation from the volunteer at the Ranger Station.  There were several sites with beautiful trees along this road, but we enjoyed the drive and the search, looking for the perfect tree.

The only road bump we ran into was that the only saw we had with us at the cabin was an old, rusty, two man, lumberjack saw that we brought up to hang on the wall.  You can see the saw in the picture above.  Cutting down the tree took the two of us (Nate and I) and some extreme teamwork.  We finally got the knack of it, and the tree came topling down.

Here’s our tree all set up in the cabin.  Last year I scrounged up a whole heap of vintage and new fishing lures to decorate the tree with.  I thought it was good idea, but our 6 month old dog wound up with a hook through her lip.  So, this year we decided to snip off all the hooks.  You still get the same effect minus a frantic puppy owner.

 Hopefully you’ve been inspired and will go hunt down your own next year.  Christmas is a whole year away, but it’s never too early to start planning ahead.  We hope all you Christmas wishes came true you have a Happy, fun filled New Year. For more information about cutting down your own Christmas tree, check here:  http://www.blm.gov/or/faq/files/Christmas_Tree_FAQs.pdf

The Changing of the Colors

Fall is such a beautiful time to spend in Detroit.   Each time we head up there this time of year, we are captivated by the many colors of leaves among the millions of trees.  How does this spectacular show of color happen?  Although it’s so magical, it is all very explainable and a mere matter of biology that is easy to understand when you know a few things.

First of all, leaves get their color from three different types of pigments.  Here they are, described below:

“Chlorophyll is the most important of the three. Without the chlorophyll in leaves, trees wouldn’t be able to use sunlight to produce food [and the leaves wouldn't be green].

Carotenoids create bright yellows and oranges in familiar fruits and vegetables. Corn, carrots, and bananas are just a few of the many plants colored by carotenoid.

Anthocyanins add the color red to plants, including cranberries, red apples, cherries, strawberries and others.

Chlorophyll and carotenoid are in leaf cells all the time during the growing season. But the chlorophyll covers the carotenoid — that’s why summer leaves are green, not yellow or orange. Most anthocyanins are produced only in autumn, and only under certain conditions. Not all trees can make anthocyanin.”  Courtesy of http://dnr.wi.gov/org/caer/ce/eek/veg/trees/treestruecolor.htm

So how do these pigments play in the changing seasons? Simply put, as the days get shorter and the temperature gets cooler, trees produce less chlorophyll, which allows more of the carotenoid pigments to show through, hence more yellows and orange.  Furthermore, anthocyanin production increases.

But eventually, the leaves will fall.  This is because the leaves are filled with water sap which can freeze.  This makes the tree vulnerable and susceptible to danger.  The tree is better off without the leaves.  In defense, the tree seals them off and they then fall from the tree.

There is a lot more science as to why these things happen which you can read about here, and there is even a science behind what determines more precisely what color the leaves change into.  For example, this description from the US Forest Service describes how different weather patterns can affect the intensity and brilliance of the colors.

“A succession of warm, sunny days and cool, crisp but not freezing nights seems to bring about the most spectacular color displays. During these days, lots of sugars are produced in the leaf but the cool nights and the gradual closing of veins going into the leaf prevent these sugars from moving out. These conditions-lots of sugar and lots of light-spur production of the brilliant anthocyanin pigments, which tint reds, purples, and crimson. Because carotenoids are always present in leaves, the yellow and gold colors remain fairly constant from year to year.

The amount of moisture in the soil also affects autumn colors. Like the weather, soil moisture varies greatly from year to year. The countless combinations of these two highly variable factors assure that no two autumns can be exactly alike. A late spring, or a severe summer drought, can delay the onset of fall color by a few weeks. A warm period during fall will also lower the intensity of autumn colors. A warm wet spring, favorable summer weather, and warm sunny fall days with cool nights should produce the most brilliant autumn colors.”  Read more: http://www.thedailygreen.com/environmental-news/latest/why-do-leaves-change-color-0909#ixzz1d8AU3b5q

But the important thing to remember, is that the leaves changing color and then falling, is a defense mechanism for survival of the tree.  It knows the lack of sun can no longer fuel production, so it turns off its factories (chlorophyll) until the sun and warmth come back out again.

What do you do to survive the winter?  What are your favorite things that make you look forward to this cold, but beautiful and cozy time?   These are thoughts to ponder as the days grow short and the weather brings us inside.  We hope you all have a wonderful Fall season and as the seasons continue to move forward, welcome each day with the new opportunity and life it brings.

Cheers

Trout On!

Nate went fishing last week in Detroit Lake last weekend and came home with the big haul!

Then, even better, he went ahead and found a great recipe for trout.  He whipped it up and we had some good eatins that night!  The trout was light and fresh and the lemon parsley butter was a wonderful compliment.  Here’s the recipe for you to try after you get your big catch!

Grilled Butterflied Trout with Lemon-Parsley Butter

Recipe courtesy Bobby Flay

Ingredients

  • 4 (1-pound) trout without head, scaled, gutted, and butterflied (skin on)
  • Olive oil or canola oil
  • Salt and freshly ground pepper
  • Lemon-Parsley Butter, recipe follows
  • Parsley sprigs, for garnish
  • Lemon wedges, for garnish

Directions

Heat grill to high. Brush trout on both sides with oil and season with salt and pepper. Grill, skin side down, until slightly charred andcrisp, about 2 to 3 minutes. Carefully turn each fish over and continue cooking until just cooked through, 3 to 4 minutes longer. Remove from the grill and top each 2 tablespoons of the Lemon-Parsley Butter. Garnish with parsley sprigs and lemon wedges and serve.

Lemon-Parsley Butter:

  • 1 stick unsalted butter, at room temperature
  • 2 teaspoons finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons finely chopped fresh Italian parsley leaves
  • Salt and freshly ground pepper
Follow

Get every new post delivered to your Inbox.

Join 1,305 other followers