Tuesday, December 28, 2010

Oh My Baby - Poetry



Oh my baby...
Wash the truck, mow the lawn, dig the garden, bring me a beer

Oh my baby...
You are a good old gal.

Oh my baby...
Take out the garbage, do the laundry, wash the dishes, bring me a beer

Oh my baby...
You are a good old gal.

Oh my baby...
Turn on the TV, make me a sandwhich, rub my feet, bring me a beer

Oh my baby...
You are a good old gal.

Oh my baby...
Where did you go and why did you leave me
Where did you go and why did you leave me

Guess I’ll have to get my own damned beer!

Sunday, December 26, 2010

KeeYoks - Swinomish Memories

The Swinomish People are a vibrant and colorful community, active in making the Skagit Valley a better place for all.  KeeYoks, their community newsletter, has many interesting articles and photos to explore and enjoy.

To get there:

• click on the Swinomish Indian Tribal Community link
• click on the "News" button and open the current "Kee Yoks" pdf file

Saturday, December 25, 2010

A Damned Fine Farmer - Poetry

The tractor don’t run, saves on gas
He’s a damned fine farmer
The weeds and the grass grow clean to his...
Well, he’s a damned fine farmer
He makes hay all day, saws wood all night 
Hes a damned fine farmer!

Thursday, December 23, 2010

Spirit Fish - Swinomish Memories

I love fishing for Chum salmon, pound for pound, a fresh chum can outfight anything on the river.  I’ve always been amazed by their strong spirit and while some people call them chum or dogs, I often refer to them as spirit fish and they are special for me.  One day in November, I took Sonny James fishing on the Skagit and he had quite the battle with an especially large spirit fish. 
       
We put in at Sedro-Woolley and ran up to the Harvey Hole, just above Gilligan Creek.  After dropping the anchor, we baited up with pink wingbobbers and sand shrimp.  Pretty soon, Sonny’s pole slowly bent down, down, down and I knew it was a heavy fish.  Sonny wrestled the pole out of the rod holder and reared back setting the hook.  Line sizzled off the reel and the big chum nearly pulled Sonny out of the boat. 
       
It was quite the fight, Sonny leaning way back on that fish and then flying forward, almost falling out of the boat.  Back and forth they went and I wasn’t sure who was catching who?  As Sonny got that big chum close to the boat, I picked up the net, but I wasn’t sure if I would be netting the fish or saving Sonny.
       
Finally, the fish was tiring and near the boat.  Sonny was giving it everything he had tugging on that big salmon.  The line was singing with tension and I was reaching out with the net, “Crack!” The line parted and Sonny flew back a couple steps.  I can’t help but think that had that line not parted, Sonny would still be water skiing behind that big ol’ spirit fish on the Skagit River.

Pepper Smoked Salmon - Recipe

Now that I’ve extolled upon the virtues of cooking salmon with just a little salt and oil, I’ll tell you the “other way” I smoke salmon.  Yes, I break the rules and apply some home made garlic pepper (1 part garlic powder, 1 part pepper and 1 part brown sugar).

Ingredients
salmon
non iodized salt
garlic pepper
vegetable oil

Directions
• fillet your salmon and remove the skin
• for smaller fillets, first cut in half, then cut into strips
• for larger fillets, first cut in thirds, then cut into strips
• salt your salmon a little heavier than you would a steak, it will
  look like a little too much, but a lot drips off and it will be okay
• sprinkle with garlic pepper
• smoke at about 150 degrees for approximately 4 hours
• about ½ hour before your salmon is done, paint it with vegetable
  oil, I like to use olive oil because it is healthy
• store in gallon ziplock bags, keep a piece of paper towel in the bag to
  soak up the moisture

Sunday, December 19, 2010

The Mystic Moonlight Drive - Autobiographical


Years ago, I went to a family reunion in Acme and stayed late trading stories around the campfire.  A huge harvest moon rose up over the trees, hanging there like a giant and mysterious UFO.  It was shining so bright, it was casting shadows.  Driving home, past all the old familiar places, I had visions, the ghosts of long gone memories guiding me home on that mystic moonlight drive.

In Acme, is the street we used to live on and I’m only two years old.  I’ve wandered off with my dog Towser.  Bright yellow dandelions are waving in the breeze, so I pick some and step onto the railroad tracks.  I hear my name called and see Momma running.  I hold out the dandelions and she scoops me up in her arms holding me tight.  Momma is crying!

Just out of Acme, I drive by Great Grandfather’s old farm.  The Roose Family was living there those days, and suddenly I’m 8 years old again.  I’m staying the night with my friend Kenny Roose.  There’s lots of chores to do feeding calves and chickens, cleaning stalls and helping Mr. Roose with the milking.  Then we set down to a big farm dinner and there’s not a lot of talking because hard work and sustenance are serious things for these people.  After dinner, Mr. Roose takes out the family bible and reads to us.  The odd thing is... I can’t remember what he read, I just remember thinking, “That’s the biggest danged book I ever saw.”

Just beyond is Uncle Bob’s place and I’m walking knee high to my daddy.  He’s got a shotgun and looking to shoot a duck for dinner.  Up flies a big green head mallard... Boom!  My ears are ringing and I’m running up to that duck, it’s really big and I can barely get my arms around it.  It’s still alive and Daddy wants me to give it over, but nope, I won’t let go of my duck.  Then that duck revives a bit, it’s pushing with it’s feet and the little toe nails are scratching my arms, then he's flogging me with his wings and he flies away.

Next, I’m standing on Mrs. Maleng’s front porch and I’m scared to death.  I’m waiting for her to open the door so that I can apologise for misbehaving in class.  Mom and Dad are sitting there in the ’56 Plymouth making sure I get the job done.  She was my 3rd and 4th grade teacher at Samish school.  Her son, Norm Maleng, grew up to be King County prosecutor, and he even ran for governor once.  She was an old fashioned kind of teacher who tried her best to break me of being left handed.  Every time I picked up a pencil or crayon with my left hand, she’d whack me with a ruler across the knuckles.  I got frustrated and called her names, and now I’m standing on her front porch, waiting for her to open the door so I can apologize.

At Montgomery’s Dairy, I’m suddenly 16 years old and milking the cows.  Mr. Montgomery had a falling out with his milker and needed a spare hand while he found a new milker.  All week long I called them cows, “Come Boss, Come Boss.”  I’d lock-em in the stanchion, grain-em, wash-em, milk-em and shoo-em out the door.  After milking, I shoveled manure then washed down the walls and floor.  Come Friday night, I was getting ready for a date, I took a long shower and I still smelled like cows.  I splashed on some cologne and still smelled like cows.  I splashed on even more cologne and now, with all that cologne, I smelled just like “Floosy the Cow.”  By the end of the second week, still smelling like a cow drenched in cheap cologne, I decided maybe going to college would be a good idea.

A little further up the road, is the Ranch Tavern and I'm digging fence post holes on Jackie Wiede’s old place.  My Dad was born in the old logging camp that used to be back of the tavern.  It’s really hot and I’m really thirsty and thinking if I walk in there and ask for a soda that bartender will probably throw me out!  Finally, it’s so hot and I’m so thirsty - I walk in and ask for a soda pop.  That bartender just smiles and asks if I wanted an Orange Crush or a Squirt.  I went back and sat beside my fence post hole under the shade of a big maple tree and took a big swig of that Orange Crush and I felt the cold go all the way to my toes, and it was so good.  Now, on hot summer days, I still have a special place in my heart for an ice cold Orange Crush.

In Wickersham, there was Bob Haner’s old country store and meat locker.  In those days, many people didn’t have a freezer so you rented your locker space from Bob.  When you’re talking food, there’s two things Daddy loved, and his locker was full of deer meat and blackberries.  It’s cool and quiet in the old store, the bell on the door announces our arrival, the stairs creak as we climb and step into the arctic cold of the locker room.  If you inhale sharply, you can stick your nose shut!  And that’s something only a little kid can figure out.

Across the street was the old roller rink, and on the back wall was the chute, a sort of roller coaster for skaters, and my Daddy could go down it backwards.  There was like 3 big whoop-de-doos with a little one at the end and that was the killer.  By then you’re going so fast you’re air born and into the corner.  When old enough to skate, I tried and tried to run the chute.  I fell and I fell, I learned to cuss, and I finally broke my arm.
 
The corner by Handy’s Dairy has been the site of many wrecks.  People don’t realize the corner is not properly banked and when it’s slick you just slide right off the road.  I’m driving an old Ford tractor and a haywagon, I’m 14 and riding high in the saddle.  All by myself, I loaded that big old hay trailer and headed for the barn.  Empty, going slow in the field it stopped just fine.  Now, with that big load of hay and a little speed, I stomped all over that brake and with a look of horror, I plowed through the gate, the boards a flying, and my pride hurt something awful.  I just knew Allen was going to be real mad at me, and sure enough here he came, a coffee can of nails and a hammer in his hands and he was laughing so hard he could barely stand straight.

Then there’s the old Samish school, 1st and 2nd grade are on the third floor and the fire drills are big fun.  The teacher just tosses you right out the back of the building – 3 floors up.  I’m whistling down a big metal tube and flying out the bottom in a shower of sawdust.  When the building was torn down, the slide was cut up and parts were used for the water slide at the Clear Lake swimming hole.

Just after the school is Ray Hall’s place.  I’m hearing old Ray’s voice telling about boiling your traps and wearing your gloves.  We’re walking up an old grade and he’s showing me to put a log across and to set a trap at the low point where the animal is most likely to cross.  It was pretty cool learning that old time stuff and I’ll always have fond memories of Ray, but I couldn’t get into leg traps.  The fear and pain in their eyes, and the chewed off legs was a little too much for me to appreciate.

At the intersection of Hwy. 9 and Fruitdale Road is Mom and Dad’s place.  I’m playing in the yard and Daddy’s yelling – get my gun, get my gun!  He has a coyote by the back legs and it’s snapping at him something fierce.  Momma wouldn’t give me the gun until she looked out the door and saw Daddy with a look of desperation and panic on his face.  Then she handed me the .22 revolver and a box of shells. Our old farm dog, Bowser, had cornered the coyote under a log and they were goin' at it tooth and nail.  Daddy went up behind the log and just grabbed that old coyote by the back legs and hot footed it for home.

Just down the road from Mom and Dad’s is Bob Beaver’s field where Daddy talked me into grabbing a live skunk.  We drove home in Dad's ‘36 Plymouth with the windows down and Mom refused to let me in the house.  Ended up I was one of the first streakers in Skagit County.  I dropped my clothes under the old cedar tree and skedaddled for the house.  I scrubbed from the top of my head to my toes with tomato juice, and at school, nobody wanted to sit next to me for the rest of the week.

In Sedro-Woolley, I drive by my old church on Township where we had Sunday school in the basement.  We always sang, “Onward christian soldiers, marching off to war...” whatever happened to “turn the other cheek”?  Later I learned my little church was dedicated by the Ku Klux Klan in 1926.  I always wondered what they did upstairs while we ate our graham crackers and drank KoolAid.

Finally, I’m home and crawl into bed with a smile on my face, dreaming a sweet dream, and thinking... there’s some things you just don’t tell about!


Traditional Smoked Salmon - Recipe

My fishing buddy, Ted Pritchard, with a big
 hooknose silver caught on the Skagit River

I spent my youth with fancy recipes and brines, then I met Mike Cladoosby, and I learned that all you need is salt!  I now make traditional smoked salmon with salt.  One of my greatest discoveries was learning to use vegetable oil, it restores the color, texture and that sticky oil grabs hold of the smoke particles making your salmon taste like it was smoked for much longer.  This salmon is not a hard smoke, but more like a kipper.  Whatever you call it, this method of smoking salmon is absolutely delicious!

Ingredients
salmon
non iodized salt
vegetable oil

Directions
• fillet your salmon – leave the skin on
• lay it on the racks, skin side down
• salt your salmon a little heavier than you would a steak, it will
  look like a little too much, but a lot drips off and it will be okay
• smoke at about 150 degrees for approximately 4 hours
• about ½ hour before your salmon is done, paint it with vegetable
  oil, I like to use olive oil because it is healthy
• for a nice presentation, smoke your fillets whole and serve on a
  garnished salmon plank, I like to use grape leaves and a dahlia
  as garnish when in season
• for large groups, I like to smoke it in serving size chunks
  and serve it up in roasting pans 

Saturday, December 18, 2010

The Best Oatmeal Cookies - Recipe

Ingredients for 2 doz.
1 cup butter
1 cup brown sugar
1/2 cup granulated sugar
2 t. vanilla
2 eggs
-----------------------------
2  cups all purpose flour
½ t. salt
2 t. baking powder
-----------------------------
2 cups old fashioned oats
1 1/4 cups raisins
3/4 cup walnuts

Ingredients for 8 doz.
4 cups butter
4 cups brown sugar
2 cup granulated sugar
8 t. vanilla
8 eggs
-----------------------------
8 cups all purpose flour
2 t. salt
7 t. baking powder
-----------------------------
8 cups old fashioned oats
5 cups raisins
3 cups walnuts

Directions
• preheat oven to 375°
• cream the 1st set of ingredients, then mix the 2nd set of ingredients
• add the creamed mix to the flour mix and stir
• fold in the oatmeal, raisins and walnuts until well mixed
• scoop up balls of dough with an ice cream scoop
• place on greased cookie sheets
• bake 10-15 min.



Thursday, December 16, 2010

Hot Summer Day - Poetry


It’s a hot summer day…
I’m going to the river, gonna cool off
There sits a pretty girl
Dangling her toes in the river.

And I say, pretty girl…
            Can I sit by you and dangle my toes in the river?
            She says, well… maybe, then she giggles and I laugh
            I sit down beside her and we dangle our toes in the cool, cool water.

And I say, pretty girl…
            Would you like to walk up town with me?  She says, well maybe
            Then she giggles and I laugh, we walk to town, holding hands
           And we don’t say much ‘cause it’s a hot summer day.

We get to town…
            And I buy her a big ‘nilla ice-cream
            We walk down the street a-licking on that ice cream
            It’s melting and running down our chins ‘cause it’s a hot summer day.

And I say, pretty girl…
            Would you like a kiss?
            Then she giggles and I laugh,
            I bend over and give her a little peck on the cheek.

Well…
            That was thirty sweet, sweet years ago.
            Now, on hot summer days, we walk down to the river,
            And we dangle our toes in the cool, cool water.

We walk up town…
            And get us a big ’nilla ice cream,
            It’s a melting and running down our chins,
            ‘cause it’s a hot summer day.

We sit on our front porch…
            A holding hands,
            And we don’t say much,
            ‘cause it’s a hot summer day!

Curried Garlic Chile - Recipe






My youngest grand daughter, Kate


Around Christmas it’s time to gather up your family and friends for a trip to the mountains.  Stomp down a sled run for the kids and build a roaring bonfire.  Put some chile on the fire, roast hotdogs on a stick and flame some marshmallows.  This is family and friendship at their best, a tradition that will be passed down parent to child so long as there are mountains and snow.

Ingredients
2 lb. hamburger
1 15 oz can kidney beans
1 15 oz can diced tomatoes
1 15 oz can beef broth
1 6 oz can tomato paste
1 onion, diced
1 large pablano chili pepper, diced
6 presses of garlic
2 T. chili powder
1 T. curry powder

Directions
• brown the hamburger with the diced onion and pepper
• add the remaining ingredients with 3 presses of garlic
• simmer until the flavors have blended
• add the final 3 presses of garlic just before serving
• if you are not a garlic lover, just leave it out

Wednesday, December 15, 2010

First Drummer On The Water - Swinomish Memories

       Salmon Carving by Kevin Paul        


One fine fall day, on the Skagit River, a very unusual thing happened.  Most of the time, river beaver dig a hole in the bank, well out of the main current, and pile a few sticks around the entrance.  This particular beaver had built a large, classic beaver lodge right at the rivers edge just below Gilligan Creek at the fishing hole I call “Humpy Flats.” I kind of felt sorry for him knowing that it would all be washed away during the first high water.
      
A Swinomish friend, Kevin Paul, was with me and we had parked in the beaver’s front yard to fish.  Pretty soon here came Beaver to check us out.  He swam several close circles around the boat seeing if we were going to be good neighbors.  The whole time, Kevin was very quiet and seemed to be very respectful of this beautiful creature and I was wondering what special relationship they shared.
      
A week later, I was on the river by myself and stopped by Beaver’s place to fish.  There on the bank beside the beaver lodge was a most wonderful beaver stick.  Beaver had cut it to the perfect length for walking and the bark was chewed off so that it almost glowed with beauty.
       
At that point, it was as if Beaver were speaking to my heart and saying that his people were carvers of wood and first drummers on the water.  Beaver was saying this walking stick was for Kevin Paul, a carver of wood and a drummer.  Now Kevin has a very special walking stick and I finally understand his special relationship with beaver.

Desert Medley - Poetry

My great grandfather playing tag with 
the horses and eating dust all day


Jolly ranchers
Playing tag with the horses
Eating dust all day




Eagle on spring breeze
Soaring, diving magic show
Rabbits vanish



The sagebrush kingdom
Snake and scorpian are king
Rodents tremble


Tuesday, December 14, 2010

Peachy Fine Beans - Recipe

Peachy Fine Beans


One of the finest things in this here good life is to sit on a log beside the Skagit River and eat peaches right out of the can.  There’s nothing finer in the whole wide world.  My son-in-law told me he didn’t like beans, so I took up the challenge and put peaches in the beans.  Now, on special occasions, he asks for my Peachy Fine Beans, and for peach lovers, there’s none better!

Ingredients
2 – 28oz cans Original Bush Baked Beans
1 – 15 oz can sliced peaches
1 – 12 oz jar blackened red sweet peppers
1 lb. chub of Jimmy Dean All Natural Sausage
1 medium onion
1 pablano pepper
2 T Italian seasoning

Directions
• start the sausage frying
• dice the onion and pablano pepper and add them to the sausage
• dump the beans in a large pan
• when the onions and pablano are cooked down, add to the beans
• add the Italian season and stir well
• dice the blackened red peppers, add to the mix then stir
• just bring these to a simmer and serve them up (don’t boil)
• don’t be afraid to adjust the recipe to suit your tastes

Sunday, December 12, 2010

Seven Foot Tall - Swinomish Memories

Mike Cladoosby and Governor Gregoire
I’ll never forget the first time I sat with Mike Cladoosby while he cooked fish.  I walked into his smoky little cook shack and he looked up from the fire telling me, “You white guys always try to ruin good fish with all them onions, lemons and pepper – all you need is salt!”  Mike is famous for his barbecue salmon, so I took his advice to heart. 
     
In 1998, I was asked to cook fish for a class reunion in Concrete.  All I had was some really fresh chum, so I cooked it up over a smoky fire with some salt.  Person after person came up and told me that was the best king salmon they’d ever had and I just smiled and told them thanks.  Later, a lady came up with a pencil and scrap of paper wanting me to write down my secret recipe, so I took that paper and wrote one word on it, “Salt.”  She got mad and stomped off thinking I wasn’t telling the truth.
     
Cooking good fish is a little bit more than just salt.  It’s also about family and giving a piece of fish for those who’ve passed on.  It’s about a love and respect of the salmon who feed us.  These things are just as important as salt.  These are things I’ve learned while sitting with Mike cooking fish, it’s why my fish always turns out well and I guess I wasn’t telling that lady from Concrete the whole truth, but I’m not sure she would have understood the spiritual part of cooking salmon.
     
I always look up to Mike Cladoosby and sometimes I think he is seven foot tall.  Mike is a born teacher and if you pay good attention to what he’s doing, you can learn a lot from him.  He often works behind the scenes with a good word here and there when it matters.  Sometimes people mention Mike’s past, but that just makes me respect him all the more because he had the courage to change.  He lives a good life, he cares about his family and Swinomish, and I am proud to claim him as a very dear friend.