Murray Morgan Bridge...

I started my day going to the Maritime Festival in Tacoma to take pictures....It was a nice day and I thought it might be fun...I couldn't find anywhere to park so I drove around the waterway to the other side to the left in the photo, parked under the bridge and thought I would walk across the closed Murray Morgan Bridge...I have never walked across the bridge before but knew there were stairs up to it on both ends...I soon became enamoured with the old steel bridge, that I had driven over many, many times without giving it a thought....

there were hundreds of people on the city side of the bridge......

in both directions, people everywhere, you could hear music playing and people hollering, you could smell the sea water

not a soul on the bridge, or ....

 under the bridge....

it was beautiful and peaceful.....

here is a set of the many stairs to climb up to the bridge.....

and there are places to pause and pretend you are standing there just to take pictures....

more stairs...whew!

interesting walkways under the bridge.....isn't it cool?

and more stairs.....

but no one on the bridge....so odd...but I loved being there...

I will pause for a little history, this is a picture of the bridge lifted up to let a ship pass...it is an old post card...the Bridge was built in 1911 and was vital to the development of the 'manufacturing district' as the tide flats were called back then...the bridge was originally called the 11th street bridge and renamed the Murray Morgan.....

here is an early shot of the city, the bridge and the tide flats....the bridge has been closed for several years now, deemed unsafe..the WSDOT wanted to tear it down but the people of the city, voted to save the bridge...the State sold the bridge to the city and now the city is going to refurbish the bridge to a usable state, it is planning to reopen in the next few years.....the work will begin this fall....

ok, back to the bridge...this was the gate keepers shed, way up at the top of the structure...oh how I wanted to go up there....

and here is another controllers shed....

it is like a giant erectors set my brothers used to have.....and no I didn't fall over backwards...(just stumbled a little)

the views from the bridge are the best of the city.....

this is an old building right below the bridge on the tide flats side...naw, I didn't want to walk on that dock...

it is the humongous long building!

I have no idea what this building was used for...it is in pretty good shape...would make a great hotel or brewery....

but no sign of life on the street.....

I love that old bridge...I encourage everyone to grab your camera and go out walking and explore, see if you can find a new love... oh the Maritime festival? I did make it there and it was just fine, but I will remember the day, of finding the bridge, that was always right there....

Cheers to Happy  !!

Chickasha Barbecue Sauce...

This is Chickasha Barbecue sauce recipe....Chickasha is a town in Oklahoma that is famous for its BBQ...most Barbecue places won't part with their recipes but this one did...they say that you can cover up all tough and bad meat with a good sauce...that you can dip wonder bread in great sauce and it is the finest damn bread you ever had....it is all in the sauce...

Chickasha sauce
3 cups of ketchup
1 cup of molasses
1/2 cup of red wine vinegar
3 tablespoons of Worcestershire sauce
2 teaspoons of Tabasco.
1/3 lemon juice
1/2 cup of finely chopped onion
2 cloves of finely minced garlic
1/2 cup of brown sugar
3 tablespoons of dry mustard

Combine all ingredients in a large covered stockpot. Mix well...
Bring mixture to a boil, stirring constantly. Reduce heat, partially cover, and simmer very gently for 1 hour, stirring frequently. Add a bit of water if the sauce gets to thick...

 all the ingredients measured out and start cooking!

I put my leftovers in a jar to use next time...

That is some tasty Barbecue Sauce...yes the chicken has a little char, but the camera did make it look a little darker than it was.....try it, you are going to love it!

Cheers to Happy  !!

Fresh Homemade Yogurt...

My friend Masako makes yogurt....she recently went to Japan and learned to make it and brought home the starter ...she brought  me a start.... about 4 tablespoons of the yogurt...huh- seriously??? just 4 tablespoons for a half gallon of milk? I did some reasarch on the computer of people who make their own yogurt and their are so many different recipes and instructions out there.....Yogurt has been made and enjoyed for over 4000 years in the middle east.....Early pioneers made Clabber, a form of yogurt made much like Masako has...The pioneers would strain the Clabber and make a farm cheese spread, much like cream cheese of today...most people who are lactose intolerant can eat yogurt.....again there is a science here about the good bacteria eating the bad bacteria during the process....so lets get started....I made two types, one Masako's and one recipe from the internet....

first buy the milk you will use...It is important to start with good milk...I bought mine from Twin Brook Farm..they milk Jersey Cows and it is pasteurized at a low temp and not homogenised...it is enough to kill the harmful bacteria, but it still has cream on top....yogurt needs a lot of protein to work well, the more protein in the milk the thicker it will be...some people give their milk a boost with half and half or even with powdered milk....I would like to try organic milk from grass fed cows and goats milk....

Masako said you need a plastic container and need to really clean it well...again that is what all recipes have in common is making sure everything is sterilized well.....

I poured boiling water in the bowl  and rolled it around, well...also sterilize the spoon you will be using and lid for the bowl....

pour in the milk, the cream will float.....

pour in your starter.....this is the 4 tablespoons that Masako gave me... you can use any good yogurt, look for the words organic and natural on the label.... also at a Health food store you can buy a powder packet of yogurt starter.....

stir......well....

and here it is....you make this and put on the lid and let it sit on the counter for about 8-10 hours..I made mine at night, so it would be ready in the morning....

here it is the next morning....very creamy and the cream on the top looks like butter.....

perfectly thick......

I put it in a plastic container to put in the fridge, it will thicken quite a bit more when it is cool.....then enjoy, just remember to save about a half cup of the yogurt to make your next batch...this yogurt tastes like cream...it is not tart at all, it will be great used in recipes and as a topping for fruit....I am so happy with it! Now for the next version...

I put a quart of whole milk in a pan and cooked it to over 180 degree...you want it to boil....the cream looks like butter.....

over 180....we are killing all bacteria here.....

cool to 110 degrees....then.....

put in your own starter, I used Grace Harbor...it is a great yogurt that I buy when ever I find it, it tastes great and has the 'good' bacteria and all natural.....

it is a thinner yogurt, yet creamy....

mix it in with the 110 degree milk and stir, I poured it back in the milk bottle, but wished I would have used a wide mouth jar..... or a funnel

I heated the oven up to the lowest setting and turned on the light...I will use the oven as an incubator....I put the lid on the yogurt milk mixture and ......

I turned the oven off, left the light on and set the mixture in the middle...shut the door and left over night...the light on kept the oven warmish....

the next morning the yogurt was ready.....

It has separated quite a bit....and had firmed up nicely....

I poured it in a container and it is still warm....this would be a great one to strain and make into a spreadable cheese....I didn't though I whipped it and made it creamy.....

you can put a dollop of jam in it to sweetened or a drizzle of honey....it is so great!!!! and healthy!!!

I love it so much!

Cheers to Happy  !!

Granola....

I love granola! I don't eat breakfast very often...I have no excuse really, I work in a restaurant that serves breakfast all day...but I never take the time to eat any thing (water, water everywhere and not a drop to drink) but something like yogurt and granola, I can eat at my desk..it is healthy and filling without making you feel too full and lethargic...it is so easy to make and freezes very well in small amounts...this would make a nice gift!

Homemade granola

7 cups (1 1/2 pounds) rolled oats, uncooked
1 cup (4 ounces) flaked unsweetened coconut (optional, but good)
1 cup (4 ounces) stabilized wheat germ
1 cup (3 1/2 ounces) sliced almonds
1 cup (4 ounces) diced pecans or walnuts
1 cup sunflower seeds, raw or toasted
1/2 cup (3 1/2 ounces) vegetable oil
1/2 teaspoon salt
1 cup (11 ounces) pure maple syrup*
1 tablespoon (1/2 ounce) vanilla extract
5 cups (about 20 ounces) mixed dried fruit** (raisins, cranberries, cherries, diced pineapple, diced apricots, chopped dates, or the mixture of your choice)

*Pure maple syrup (as opposed to maple-flavored cane sugar syrup) makes a MUCH tastier granola.
In a very large bowl, combine the oats, coconut, wheat germ, nuts, and seeds. Mix well. In a separate bowl, whisk together the oil, salt, maple syrup, and vanilla. Pour over the dry mixture in the bowl, stirring and tossing till everything is very well combined; a spoonula or large stirring spoon work well here.

Spread granola on a couple of large lightly greased baking sheets; a half-sheet pan is ideal. Bake in a preheated 250°F oven for about 90 minutes, stirring the mixture with a heatproof spatula, spoonula, or turner every 15 minutes or so. You want to bring the granola at the edge in towards the middle, so it all browns evenly. And reverse the baking sheets in the oven (top to bottom, bottom to top) each time you stir.

When the granola is a light–to–medium golden brown, remove it from the oven and cool completely on the pans. Transfer the granola to a large bowl, and mix in the dried fruit. Store in a tightly closed container at room temperature for several weeks; freeze for extended storage.
Yield: about 18 cups, about 4 1/4 pounds granola.

the few ingredients gathered together....

Mix the top 6 ingredients together in a very large bowl....you can adjust the ingredients if you don't like something or you really like a certain item...I left out sunflower seeds and added more walnuts

(my favorite) and added more coconut.....make it like you and your family like it....this is a great family project...

mix the next 4 ingredients together and ...

pour and mix the wet into the dry, mix very well and...

spread on cookie sheets, 2 very large ones.....

bake and stir, and stir, and stir, and bake, and 90 minutes later it is finished, and golden....let cool completely and, try not to eat it all right then, seriously, it tastes like cookies and the house smells so good! ...

put back in your large bowl and add the dried fruit of your choice...

Enjoy with milk or as a topping or my favorite way with yogurt!

Cheers to Happy !!