Johnny Sack Cabin

One of the places we found on our Idaho solar eclipse vacation was the cabin built by Johnny Sack located at Big Springs.  The cabin was located only a few miles from the house we were staying at in Island Park, ID.  There is parking for the cabin at the Big Springs campground off of Highway 20.  There are signs that will get you to the campground.  There is an easy path to walk from the parking lot to the cabin.

Johnny Sack was an immigrant from Germany in the late 1800s.  He and his brother ended up in Idaho because they wanted to work with cattle.  Sack had been a cabinet maker and worked for Studebaker making wagons.  The skills learned in those occupations would help him build his cabin.

In 1929, Sack leased land from the Forest Service for $4.15 a year.  Three years later he would build start to build his cabin on this land.  It took him about 3 year to build the cabin, because he built it entirely by hand.  He even built the furniture that is in the cabin.

After his death in 1957, the cabin passed to his sisters. In 1963, his sisters sold the cabin to the Kipp family who used it as a summer home for some years.  There were originally other cabins located near by that people used for summer homes, though Johnny lived in his cabin year round.  The forest service decided they had made a mistake in allowing those cabins to be built since the ground underneath is volcanic.  Apparently, there is no way to create proper drainage in this area.  Thankfully, the Kipp family was able to get the cabin turned into an historical site.  This is truly a beautiful building and it would be a shame if it had been torn down.

Johnny in particular did beautiful work using the bark of the trees as decoration.  In the pictures below, you will be able to see how that bark is used.

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The cabin is located next to Big Springs.  Johnny built a water mill at the spring that he used for electrical power.

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The spring is constantly streaming water, in fact, it pumps out 120 million gallons of water a day.  What a perfect place to put a water mill.

The spring itself is also incredibly beautiful.  There are many animals that make it their home.  We saw trout, muskrat, and ducks on our trip.

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This is a great location to spend a few hours if you are in the area.  We went here in the morning, and then drove up Sawtell Peak later in the day, so it is possible to do this will visiting other locations in the area.  I would highly recommend checking this spot out if you are in the area.

-Joshua

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Total Solar Eclipse 2017

About 2 years ago, Lynn started to talk about the total solar eclipse on August 21, 2017.  If we had the opportunity, she wanted to go to an area with 100% totality.  Last year in August, we started to get serious about going to the eclipse.  Even then it was difficult to find a place to rent to stay in the area we wanted to go because of cost and availability.  With our large family, a hotel would be much too expensive, renting an RV was not an option, so a vacation rental through VRBO was the way to go for us. We were able to find a house to rent in Island Park, Idaho.  It was about 30 minutes away from the 100% totality area, and about 40 minutes away from the area with over 2 minutes of complete totality.  We figured we would rent the house, and then find a decent place to drive to observe the eclipse.

We left Friday the 18th of August around 7pm from our home in San Diego County.  We drove through the night and met my parents in Beaver, Utah.  They had left earlier Friday morning so they wouldn’t have to drive through the night.  We arrived in Island Park about 5pm Saturday.  The distance we traveled was about 1050 miles, but we did make some fairly long stops.

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Our rental through VRBO. 1800 square feet and fits all 9 of us perfectly! We have been very happy so far with each rental we have made through VRBO.

On Sunday, we drove around Rexburg, Idaho and Ashton, Idaho, both towns being in the 100% totality area, including going to church.  There were farmers who had harvested their crops in fields along the Highway 20 and were allowing visitors to camp in those fields for a fee. There were also farmers who had fields with KEEP OUT on hay bales. If I had a field that had not been harvested yet, I definitely would not want anyone trampling my crops!

On August 21st or Eclipse Day, there were also people who parked along the pullouts off of the freeway who may have come up just for the few hours it would take to view the eclipse.

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We did not have a definite plan for Eclipse Day because we weren’t quite sure where exactly we would be able to go to watch. We knew that there were going to be many, many people in the area that day and were unsure where parking would be available. Josh preferred to be where there would be less people.

We told the pastor of the church we were visiting about the reason for our visit to the area (Total solar eclipse, Yellowstone, Grand Tetons) and he and his wife were extremely generous and invited us to their home for Eclipse Day, which was located in the zone of on totality with a duration of 2 minutes!

On Eclipse Day morning, we probably should have left earlier because of traffic, but we left a little later and arrived at the pastor’s house at 10:15 AM, right at the beginning of the partial eclipse.

Josh, my father-in-law, and I all had cameras set up to photograph the eclipse through partial phase and totality. None of us are expert photographers, but we tried to photograph it anyway.

I do have to say that none of the pictures you see online of a total solar eclipse can compare to seeing one in person. There is also a huge difference between a partial solar eclipse and a total solar eclipse. At our vacation rental, coverage was 99.4% but even that was not enough to experience totality.

Experiencing totality was not even close to what I was expecting. I knew it would get cold, I knew about the darkness, I knew that I might go a bit crazy trying to do too many things in two minutes. But for me, the highlight was looking up at the sun during totality and seeing the black hole where the sun should be and the delicate ribbons and streamers of the sun’s corona. It was beautiful and alien at the same time, and most likely is something that I will never see again.

The horizon around us took on the light of sunset/sunrise. The air turned cold, shadows became sharper, like sitting in the lights of a football stadium at night. You can see, but everything looks slightly faded, like looking at a sepia photo. We could hear cheering from fellow eclipse watchers in the neighborhood.

Then, totality ended and the sun and normality returned.

One thing that struck me about the eclipse: it is silent. There is no fanfare when totality begins and there is no taps when it ends. There is nothing you can do but watch and experience and admire. You are only an onlooker in this dance between the sun and the moon.partialphase1

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After the eclipse, life went on. We ate lunch with the pastor and his family,  left around 3:30 PM for our vacation rental, took a detour to see a waterfall called Mesa Falls, and didn’t get back to the house until about 6:45 PM. A 50 mile trip took us close to 3 hours because of traffic.

In spite of the traffic, it was worth it to experience this once in a lifetime event. Though, if we have a mind to, I suppose we could try to make it to the next total solar eclipse in the US, which will be on April 8, 2024, in seven years!

-Lynn/Joshua

P.S. We took many more pictures and videos during the eclipse. Hopefully, we will get a post up soon with all of those. They need to be processed, edited, or reduced to be posted. Thank you so much for reading!

 

 

 

 

 

Preserving Beans By Freezing

 

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This year the green and wax been plants have done very well.  We have ate beans much more often then the children would prefer.  I have also given bags of beans to my parents.  However, there were still multiple gallon zip lock bags of beans in the refrigerator.  Since we had so many beans on hand I decided to freeze some of the beans.

The first step is to clean the beans and remove any damage sections.  I had a few beans that had some spots where bugs had helped themselves to my beans.  There were also a few beans that had touched the ground, and had sections that didn’t look nice.  This is also a good time to remove the ends of the beans were they had attached to the plants.

For me the second step is to cut the beans into smaller sections.  I make them as close to bite size as I can.  Since these beans were fresh, I was able to just snap them into pieces.  You could do this at the same time you remove the unwanted parts from the beans.  I don’t do it that way because I have a way of mixing the unwanted parts with the good beans.

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Breaking the beans into pieces
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Beans broken into sections

While you are breaking up the beans you can start some water boiling.  You will probably need a big pot if you have a large number of beans.  Put enough water in the pot to cover the beans you are going to put in it.

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Boil the beans for about 3 minutes.  This process is called blanching.  I don’t fully understand the science behind this process, but somehow it helps the beans preserve better.  It helps preserve the color and texture of the beans during the freezing process.

After 3 minutes, remove the beans from the boiling water and quickly but them into ice water.  This stops the cooking process, so the beans don’t get over cooked.  You still want them to be mostly crispy when they are frozen.  This will give them a better texture when cooked later in the year.

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After the beans have cooled, they need to dry.  I usually just leave them in a strainer for awhile.  They can also be laid out on a cookie sheet.  They don’t have to be totally dry, but you don’t want to put them in the freezer soaked.  If there is a lot of extra water, then you will end up with ice.  To much ice can cause freezer burn over time.

I separate the beans into bags based on how many we will use for a meal.  Remove as much air as possible from the bag, seal the bag, and place into the freezer.

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Beans are an easy vegetable to preserve, and the process doesn’t take much time.  At the end it is satisfying for me to be able to save some of what I grow for later.  That is less vegetables we will need to buy later  the year.

-Joshua

Sugar Free Root Beer Ice

For July 4th I made Root Beer Ice and Vanilla Ice Cream for the family gathering.  My mom can’t eat sugar, so I wanted to make a sugar free root beer ice to go with the sugar free vanilla ice cream I made for her.  The root beer natural extract that I bought from The Spice House doesn’t contain added sugar which allowed me to make the sugar free version of the root beer ice.

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I used a Stevia blend in place of sugar in the recipe.

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Bring your choice of sugar substitute, water and lemon juice to a boil.  Stir constantly while the sugar substitute dissolves into the water.  Remove the pot from the heat and add in the root beer extract.

The natural extract I have doesn’t have any coloring in it. My attempt at making regular root beer ice with the natural flavor tasted really good, however, I made a mistake when adding food coloring to turn it brown.  I ended up with pink root beer ice.  The color wasn’t horrible, but it did look odd.  Since the sugar free version was the second attempt, I think I got the coloring better.  Just add about equal amounts of red, blue and yellow food color until you get the brown that you desire.

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Then allow the root beer mixture to chill in the refrigerator for at least two hours.  Once chilled, mix in an ice cream maker according to the manufacture instructions.

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I slightly over mixed my since it was a really small batch ( I had halved the recipe).  That caused it to look a bit icy when I scooped it out.  The flavor though, was really good especially for a sugar free recipe.

Sugar Free Root Beer Ice

Ingredients

  • 1 cup sugar substitute
  • 4 cups water
  • 1 teaspoon lemon juice
  • 1 tablespoon natural root beer extract
  • Red, Blue, and Yellow food coloring

Directions

Mix sugar, water and lemon juice in medium saucepan. Bring to boil. Reduce heat to low; simmer 10 minutes. Stir in root beer concentrate.

Add equal amounts red, blue and yellow food coloring to make as brown as desired

Refrigerate 2 hours or until chilled.

 

Pour into an ice cream maker. Freeze according to manufacturer’s directions.

-Joshua

Experimenting With Root Beer Ice: Natural Flavor Extract 

For the 4th of July I made root beer ice and vanilla ice cream for our family get together. I made it first using McCormick’s root beer concentrate. I wasn’t happy with the really dark brown color (the first ingredient is caramel color), though the taste was OK.  I decided to try another batch using an extract made with natural flavors.

I found a reasonably priced extract with good ratings at The Spice House.


I like this extract much better then the first one I used. When I used it, the extract just seemed more like root beer.  It made my kitchen smell strongly of root beer, and the scent spread through the house. My five year old son, came into the kitchen to tell me it smelt like root beer in the house.

I think the flavor of this version was better then that of the one using the McCormicks.  Both taste sufficiently of root beer, but this one seemed to be less chemical tasting to me, which makes sense since it is supposed to be made of natural flavors.

The only issue I had was a minor one.  This extract is clear because there are no added colors.  I used gel food coloring to attempt to make my root beer ice a pleasing brown color.  I had read that an equal amount of red, blue, and yellow food color should be used to get brown.  Unfortunately, I must have done something wrong because my ice didn’t end up brown.  When I was mixing it up, I thought it was light brown.  However, when I took the ice out of the ice cream mixer it was more of a pinkish color.  That was more of cosmetic issue then a real problem.

The pictures actually look a bit brown, but in real life it is more pink.  I definitely didn’t add enough color, and I probably got to much red in the mix.

Using the natural flavor made for a superior root beer ice.  I highly recommend using whatever natural extract you can get your hands on if you make this.  If you can’t get natural extract, then using something bought in a regular store makes for a perfectly good root beer ice.

-Joshua

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Wednesday In The Garden: 07/05/2017

It is hard to believe that 2017 is now over halfway gone. We are now entering the hot season. It isn’t as bad as some places, but most days will be in the mid 80s to upper 90s for the next few months. This is still a great time of year because many of veggies are ripening. 

I don’t have a ton of pictures today since I was busy making ice cream yesterday. 

My first pictures are of passion fruit flowers. The passion fruit vines were one of the great surprises when we moved in. We had no idea what the fruit was at first. Thankfully, Google makes it easy to find things like that out. 

The vines originated in one of our neighbors yards, but we were able to reap the benefits of their plants. Sadly, the other neighbor next to them built a huge ugly retaining wall which killed the passion fruit vines.  

Over the last year or so, the passion fruit neighbor has been bring back the plants. He started from seeds, and put about 10 plants along the fence line. Those plants are growing well this year and have started to flower. Hopefully those flowers turn into passion fruit this year. 


I also have some pictures of our pumpkins which have started to ripen. One of them is inside the pallet I used as a trellis. I just hope I can get it out without causing damage. 


I hope you all have a good week in your gardens. 

-Joshua

Vanilla Ice Cream: Sugar Free

I have been working on vanilla ice cream and root beer ice frozen floats for our family 4th of July party.   My mom can’t eat much sugar, so I wanted to make sugar free ice cream for her.

I used the same recipe as my vanilla ice cream. I replaced the sugar with a Stevia blend.

I was pleasantly surprised at how good this sugar free vanilla ice cream tastes. I do not generally like the taste of sugar substitutes. However, this almost tastes just about like the real thing to me.

If you are cutting back on sugar for some reason, but still want homemade ice cream this is a great recipe. Is is incredibly simple, but still tastes good.

I halved the recipe because I don’t expect many people to want the sugar free version.  I still had no issues with it mixing and turning into ice cream.

Sugar Free Vanilla Ice Cream

Ingredients:

  • 2 cups heavy cream
  • 1 cup milk
  • 3⁄4 cup sugar substitute
  • 1 Tbs. vanilla extract

 

Directions:

Prepare the ice cream mixture
In a bowl, stir together the cream and milk. Add the sugar substitute and whisk until the sugar substitute is dissolved, 3 to 4 minutes. Test for graininess by tasting a small amount of the liquid; it should feel smooth on the tongue and there should be no sugar substitute visible on the bottom of the bowl when it is stirred or spooned out. Continue whisking, if necessary, to ensure that the texture of the finished ice cream will be smooth. Stir in the vanilla.
Chill the ice cream mixture
Place a piece of plastic wrap directly onto the surface and on top of the bowl. Refrigerate for at least 3 hours or up to 24 hours.

Churn the ice cream
Prepare an ice cream maker with at least a 1-quart capacity according to the manufacturer’s instructions. Remove the plastic wrap from the cream mixture and bowl. Pour the well-chilled cream mixture into the mixing container of the ice cream maker and freeze according to the manufacturer’s instructions. The timing will depend on the type of machine and the temperature of the cream mixture.

 

-Joshua