This fine book by Arlen Thomason has been out for awhile and already reviewed by many. I came across it at the Back Country Fly Shop in Corvallis, Oregon. I can only say what everyone else has said: fabulous, amazing details, painstaking photography, new understandings, great effort, well done. I have really enjoyed this book! Buy it.
Also, as a fellow Oregonian, I like the fact that Thomason lives by the McKenzie River in Walterville, Oregon. Don’t you wonder, when you hear those town names, who Walter was?
“Walterville post office was established in 1875 and named by the first postmaster and prominent Central Oregon rancher, George Millican, for his son Walter” Wiki
One of these most volatile seismic areas in the U.S., the New San Madrid Fault is surrounded by over a dozen nuclear power plants.
“The USGS report predicts that a major quake would create horrific scenes like something out of a science fiction movie, potentially cutting the Eastern part of the country off from the West in terms of vehicular traffic and road commerce.” ABC News
I hope there is an honest and immediate assessment of what would be needed re the nuclear power plant’s failures in the event of catastrophic quakes in the New San Madrid area?
“…a major quake along the New Madrid fault line could displace 7.2 million people and knock out 15 bridges. The response would require 42,000 first responders from local firefighters to the Pentagon. Another study by the Mid-America Earthquake Center last year estimates that nearly 750,000 buildings would be damaged, 3,000 bridges would potentially collapse…”
More powerful than any footage I have ever seen. This is truly frightening to watch. Horrific power.
My daughter Theresa, dubbed the Polish Princess by her grandma, has an emerging flare for cooking and entertaining. She whipped up this simple sauce this weekend and I can tell you a couple ways to use it for Summer time fare…well anytime fare:
First the Tzaziki Sauce:
8 ounces of Plain Yogurt
Pinch of minced, mild green onion; touch of dill.
One half tablespoon sugar, then salt & garlic to taste, touch of black pepper.
Now slice and add to this sauce cucumbers or sweet onions. Leave the onions in rings. This is sloppy good for gyros, with lamb, with steaks, with pork, at the gathering. Chill before serving and let the sauce meld with the onions or cuc’s. Excellent & refreshing.
This is a simple, effective pattern for the beginning tier. It utilizes a simple scraggly, dubbed abdomen/thorax and a wing/clump of the Snowshoe Hare fur.
How To S-T-S Tutorial or Snowshoe Hare Emerger
Bob Wyatt Snowshoe Hare Emerger (Danica)
When I was a kid there was not a BBQ in our family. Steaks were cheap cuts and maybe cooked in oven under the broiler, spattering and bursting all over. More often they were fried on the stove top. Seems odd these days when many have gas grills on the back deck or charcoal BBQ’s. Of course, the ‘old’ way is still an option (outside of restaurants):
This may take you back a bit, the smells of fried food in the house? Eventually, my dad acquired the charcoal BBQ and steaks were no longer cheaper cuts, but T-Bones (our tradition) or other good cuts suitable for family celebrations. For most of my young life, cuts of beef were a treat. Even Round Steak was a treat.
