NELLIE AND HALLIE

Hallie was in her last term at the University of Idaho in the fall of 2003 when Mike brought the little German Shorthair pup home. Nellie came from good Shorthair lines -- bred both for hunting and personality. The little pup demanded her share of "shoulder" time from both Hallie and me. And Hallie is still one of her favorite people. I think she would like Hallie even if Hallie didn't bring the pig ear treats -- one for arrival and one for each morning of the visit.




Nellie patiently waits in the dining room for Hallie to descend the stairs.

Hallie was leaving and Nellie knew it. She knows the signs if not the words. Nellie doesn't like good-byes. Why can't the pack just stay together?

But once Nellie saw that Kathy and Mike didn't leave -- that once again it was just us three -- she perked up. She didn't mope. KW

BERRIES AND CHERRIES

The long-anticipated event is over, and leaving us very quiet at the farm. I knew it would be. I’m not surprised. I’m even ready for it.

Milo and Clint left Sunday morning. After that, Hallie, Nick and I went berrying on Gilbert Grade. I didn’t know about thimbleberries, so Hallie and Nick enlightened me. I love this photo of Hallie in the midst of the thimbleberry bushes. I think it has a vintage look to it. As you can see, many of the berries aren't ripe yet. No, I don't think I'll return to pick on my own.

We picked about a quart of thimbleberries and a cup of black caps, finding the berries riper as we progressed down the grade. Sunday evening I made a batch of freezer strawberry jam, using berries left over from the picnic event. And Hallie and Nick made thimbleberry and mixed berry (thimbleberry, black cap, raspberry) jams. We’re beginning to admit to ourselves that we really don’t eat that much jam / jelly, but we still can’t help it. We love to make the stuff and try the new / old flavors.

Once I knew what thimbleberries are, I remembered that last year on “cherry tree lane” I had seen thimbleberry bushes. I just didn’t know what they were or whether the berries were edible. (Remember the old rule – don’t taste until you identify.) Recently I realized that “cherry tree lane” actually belongs to a logging company, rather than to the farmer from whom I sought picking permission. Evidently the logging is finished, so yesterday (Tuesday) afternoon Mike and I rode there on the 4-wheeler to see if the operation had totally obliterated the wonderful fruit -- cherry trees, thimbleberry, black cap, and bear berry bushes.

On the way we stopped at Neighbor Pete’s. I mentioned to his wife that I only have 30 cherries on my little Montmorency pie cherry tree. She nodded knowingly and said that some years they don’t get any. It just depends on when and where the frost hits. That’s what I thought, but I was glad to have confirmation from a country wife. She also said that this year we don't have the large flocks of birds that eat the cherries before we can pick them.

 

Arriving at the aforesaid cherry tree lane, we found the thimbleberry bushes on the bank had been cut back but are still intact. Sadly, the area just doesn’t inspire the imagination the way it did last year when the road was overgrown with trees and bushes and it looked like someone's abandoned orchard. Limbs of the cherry trees had been whacked off unceremoniously with no regard for their wonderfulness, but we saw ripe cherries in the trees left standing and we picked a few. “Just tell me when we have enough,” Mike kept saying. (Mike is not a fruit picker.) In the end we only got a cup and a half, but most of the fruit was too high to reach. I’ve never seen such tall cherry trees. I suppose that's the effect of fertilizer run-off from the field above. I think the vegetation will make a comeback.

 

I found this cute little frog resting quietly on a zucchini leaf as I performed the morning watering. I think it's a Pacific tree frog. KW

DOBSON CENTURY FARM CELEBRATION

 It started quietly. (Son Milo was yard camping.)

Half-brother Chuck and his wife Joanne slice strawberries for shortcake. Their help was invaluable as we prepared for the picnic. Chuck and Joanne came from Utah at my request, since Chuck was my dad's helper at the farm as he grew up. It was good that he was here. I know he answered questions.

Let the eating commence. We were blessed with a cooler day.

Kathy visits with the guests. My oldest, dearest friend Chris and her husband Dan brought her parents, which was very special. An online friend made the trip from the Palouse -- first time we've met in person. P.E.O. sisters came from the Valley. Neighbors and old fiends dropped by. It was a great time. We loved every minute.

Telling it like it was --I hope. I couldn't let them leave without their history lesson. The prepared 20-minute speech became an impromptu 5-minute talk. I know they were happier with that.

On behalf of the Idaho State Historical Socieity, Dr. Earl Bennett presents a plaque signed by Governor Butch Otter and our steel "century farm" sign guaranteed to last 100 years if we keep it out of the weather.

Our family gathers to receive the honor on behalf of Julian and Ina Dobson. (Kathy and Mike; Clint, Milo, Hallie)

A beautiful sky caps a beautiful day. KW

CHALLENGES EVERYWHERE

When planning the upcoming "century farm" gathering, I reminded myself that it would be hot in July and that I might not want to bake. With cool weather in June, I guess I was lulled into a sense of complacency about that, and now here I am with a little more baking to do and I'm out of the mood.

Monday we went to town to shop, pick up chairs at Harriet's, gather up this and that. But it has not been smooth sailing. The kitchen in our little modular home has experienced a minor invasion of carpenter ants. So, I did a cursory clean-out in the pantry, wiped counters with Chlorox disinfectant (with bleach, you know), and then sprinkled some Ajax with bleach along the back of the sink. Only one ant appeared to die in the Ajax. I just can't determine where they're coming in.

I saw a few in the dishwasher, so I ran it. I saw a few run behind the stove, so I pulled out the drawer, cleaned with the aforesaid bleach, and then treated the area with some ant spray. I also sprayed around the window outside and under the windowsill inside. I haven't seen any more since I did that. Mike stacked a fresh load of wood at the back of the house a couple of weeks ago, and we suspect that's the source.

It was hot in town, so last night Mike and I took Nellie to the river. She loved chasing the tennis ball in the water. It's still a little high and cold for me. Mike thought it was refreshing.







And then, for the fun of it Mike took an underwater picture of Nellie swimming. It doesn't show much -- just kinda fun and a feature we'll have to experiment with.



Today was our last trip back to the farm before the celebration on Saturday and the Dakota was really packed. When we arrived here we were met with quite a scene. Two chaises and a wicker chair had blown off the porch and onto the lawn, indicating strong wind from the south which is unusual. None of it was damaged.




It also broke a limb out of the maple tree, necessitating an unexpected two-hour chore for Mike.




It had elements of fun, though. Not a good picture -- still learning with new camera. KW

BAKED BEANS FROM THE DUCHESS

It was 68 when I got up this morning and rapidly began to warm, so I dressed hurriedly. Nellie knew instinctively that we were going for an early walk. She was ready and waiting. Knowing it would be hot, I didn’t bake today. I did bake yesterday, though.

According to family lore, my grandfather and his twin brother, Julian and Junius (Jack and June) Dobson, inaugurated the bean industry in Idaho and were dubbed the “Idaho Bean Kings.” I suppose someone could dispute their right to the title, but frankly, I haven’t found enough written history on the subject to prove their kingship one way or another. I really need to write that book, I guess. But I figure if they were kings, then I’m far enough removed that I’m not a princess but a duchess – the “Bean Duchess.”

We are now officially within one week of our “Century Farm” event celebrating 115 years of the Julian and Ina Dobson Homestead. Mike and I are getting ready. Too soon to do this, too late to do that – you know how it goes. But the food must be prepared despite the heat. Yesterday I baked my third batch of baked beans.

I couldn’t find a recipe for baked beans in Ina’s recipe box, but here’s the one my dad liked:

2# small white beans. Soak overnight, drain. Boil until tender but not soft. Drain most of the liquid off and place in a roaster.

Add:  2 large onions, chopped

          1 green pepper, chopped

          1 qt. catsup

          ½ jar Grandma’s molasses

          ½# brown sugar

          1 ½ tsp. ground ginger

          1 ½ tbsp.  Worcestershire sauce

          2# diced bacon, half fried

Bake 4 hours or until moisture is reduced and beans are tender.

I am not a baker of beans, but I decided that in honor of the "Idaho Bean Kings" I wanted to serve “Dobson Baked Beans” at the century event. I started small, making a half batch of the above recipe. That’s when I opined that the amounts of molasses and brown sugar were outrageous!

“Yes,” said Harriet, “your dad’s beans were very sweet.”

So, with my second batch, after research, I modified the recipe. I learned that the preferred method of preparing dry beans is no longer the overnight soak. Instead, I followed the instructions on the back of the Albertsons “Essential Everyday” navy bean sack. It seemed to take some practice in order to do this pre-cook well, but I believe I’ve improved.

I cut back on the catsup, added a little barbecue sauce, used a cup of molasses and half a cup of brown sugar. Other proportions were left the same. And I know people who don’t like green pepper, so I left that out, though to me, the green pepper is a special ingredient. I don’t have a roaster, so I decided to use my Crockpot, which worked well.

“My beans are a little crunchy,” I complained to Harriet. “Maybe I’ll cook them again.”

“If you cook them again,” came her reply, “be sure to add more water.”

Yes! That’s what they needed – water! I can be so dense sometimes. I had noticed thickness and a tendency to brown at the edge of the pot. Water!! That was it. With more water and longer cooking, the beans tenderized, the sauce was juicier, and we liked them. Batch 2 joined Batch 1 in the freezer.

“Should I do it again?” I asked Harriet, and she calculated that maybe I should. So, I started out again, this time more confidently. I used 3 cups of catsup, 1 cup of barbecue sauce (just what I had on hand in the refrigerator), ½ cup molasses, 2/3 cup brown sugar, both onion and green pepper. I also added ½ cup water, though more may be required.

So here it is – Baked Beans from the Bean Duchess:

Prepare two pounds of beans according to your favorite method.

Add:  2 large onions

          1 green pepper, chopped

          3 cups catsup

          1 cup barbecue sauce

          1/2 cup molasses

          2/3 cup brown sugar

          1 ½ tsp. ground ginger

          1 ½ Tbsp. Worcestershire Sauce

          2# diced bacon half fried

          Add ½ to 1 cup water

Bake 4 hours in an oven (325) or roaster, or cook in Crockpot 6 to 8 hours on low until tender. 

Mike says he liked Batch 2 the best. I'm afraid, however, that I can never really duplicate what I did since I wasn't following the scientific method. Oh well! KW

[As you can see, the fields are no longer a vivid green but are turning more yellow -- baking in the sun.]

SUMMER AT LAST!

Mike and I are excited for the forthcoming "Century Farm" event, July 14.We're getting ready. Mike has repaired and painted the porch posts, and everyday I cook something -- more about that later. The linen is all ready. Family photos adorn the mantel. Old sheet music waits on the piano. And some things -- like the slide show -- just aren't going to happen. I can tell you what I should have done -- like starting two years ago -- but it doesn't really matter.

It's 95 here - hot for the prairie. Despite what the weatherman says about hot temps and no precipitation, I watch the thunderheads build, and sometimes a brief shower passes through. As I said to Mike a moment ago, "I am moved to take a picture of those clouds." He laughed. It's supposed to be even warmer tomorrow with near record highs.

This afternoon Nellie and I carried water to the raised beds -- vegetables in one, strawberries in another, summer squash in the third. What rain we've had is not near enough in the heat. Back and forth to the cistern we walked. I don't mind and neither does she. The hose is connected but the force is too strong. I prefer to water with my old fashioned watering can.

And then -- on one of my trips, I noticed this red raspberry. Wouldn't it be great if the raspberries were ripe next weekend. Hallie and Nick could make some jelly. I think it's a bit optimistic myself.




I'm also watching the gooseberries. If they start to fall off, I'll pick them, but I'm hoping that Nick can do it. Not enough this year for jelly, but the bush shows promise of developing. Next year it will get a cage. The thorny mature branch is untouched but the tender young sprouts were munched by the deer.

Then there's the cherries -- just a few this year, and they are still green.I can't depend on "pie cherry lane" either because they're logging over there.



Sometimes a body just has to take a break from the rigors of life and examine his new tent. KW

TerraCaching and Geocaching

Terracaching is a game similar to Geocaching.  In fact, it is kind of like what Geocaching used to be.  Following is a quote from the website.  “TerraCaching.com employs a complex, dynamic rating system which learns from members and actively encourages a focus on the quality, not quantity, of caches that members post. TerraCaching.com does not have as many cache listings as other geocaching sites, which is exactly the point. If you'd like to spend more time outdoors on fun, memorable and challenging cache hunts and less time online wading through hundreds of questionable cache listings, you've come to the right place! If you put more thought and effort into your hides and want to post them somewhere where they'll be appreciated by a like minded community rather than lost in a sea of Big Box Store micros, then come on in, the caching is fine.”  To join requires two sponsors and they have to approve any caches you hide.  I joined a couple of years ago but didn’t do much simply because there weren’t many in the area. 

Recently one of our area's avid Geocachers became disgusted with all the stupid caches (and cachers) and totally left Geocaching to take up TerraCaching.  One of his friends persuaded me to become more active as well.  A new TerraCache was posted down on the Salmon River in the White Bird, ID, area recently and I wanted to be the first to find it.  There were also several Geocaches in the area that I hadn’t found.

Yesterday morning a couple of my motorcycling friends accompanied me down to White Bird.   At White Bird we got on Old Highway 95, crossed the Salmon river and rode a little ways down to the Hammer Creek Recreation Area.  We wandered around and found a couple of Geocaches which was their introduction to the game.  Directly across the river I could see the location of the TerraCache. 

It was a little after 11:00 a.m. when we parted company.  They began the 90 mile journey back to the Lewiston-Clarkston valley and I headed toward the cache site.  In horizontal distance this cache was only about ¼ mile from the road.  However, it was 600’ up.  I had ridden my BMW F650GS because I knew the road on the other side wasn’t paved.  I took a careful ride down the gnarly Lyons Creek road to a point where I had seen a path traversing the hill from the other side of the river. After following the path a little ways I determined that wasn’t working too well so I used a massive rock slide as my stairway up. It took me up several hundred feet to a point where I was just 100’ or so below the cache level. However, I still had almost 1/3 of a mile to traverse the hill. I did find a sort of trail that led me across the hill and through a draw or two that took me just below the cache site. I made my way up through the cactus which was nothing compared to the star thistle. My route up took me about 40 minutes and although I had taken a big drink of water when I left my bike I was fervently wishing I had had some way to take the water bottle with me. I was really thirsty. As advertised, the view from the cache site was fantastic.   Going back I went straight down the hill which was solid star thistle. It took just a bit over half the time as my route up had.

I had lunch where I had parked my bike and then set off to find the White Bird Geocaches.  I eventually found all of those and then proceeded to one on the summit of the old White Bird grade.  It was a beautiful spot but I couldn’t find the cache.  I rode my bike down the back side of the old grade which was twisty and shady.  It was a beautiful ride.

Next I took some gravel roads out to Tolo Lake which is northwest of Grangeville.  I had been there before but there were two Geocaches there that I hadn’t found.  I walked the total circumference of the lake but was unable to locate one of the caches.  I picked up one more cache on the Camas Prairie and headed back to Clarkston in a ferocious wind.  I arrived at the house at 6:00 p.m. having ridden a little over 200 miles with 11 Geocaches and 1 TerraCache under my belt.  It was a good day.  

Pictures: 2 are views from TerraCache site.  Rock slide I used to climb up.  Me bagging the TerraCache.  View of TerraCache site as I was descending the hill.  Geocache of the bridge over White Bird (Most Beautiful Steel Bridge of 1976 Award).  Yellow headed blackbird at Tolo Lake.   M/W