Bob and I flew to Anchorage last Wednesday, which was 9/11. We were well taken care of on the airplane. A man named Joe picked us up at the airport, courtesy of the Pacific Cataract Institute. We also were well taken care of at the doctor’s office. Bob had his cataracts removed and I had laser treatment for both eyes. We flew home on Friday the 13th. Here it is a week later, we are doing fine and can see better than ever!
We had a follow-up appointment at our eye doctor in Soldotna on Friday the 20th — one week from the 13th.
It is not easy for two old people to get ready to go to town! The road construction on the old highway between Kenai and Soldotna is gong to be wonderful — but for now — we avoid it and go the K-Beach route. LOTS and LOTS of traffic!
We arrived at his office, right on the dot of 10, the doctor’s office was not open. Somehow we had the wrong dates on cards that were given to use by a nice person at the Pacific Institute.
We both looked at each other! We traveled half of the almost 70-mile round trip to Soldotna doctor’s office, only to find the place was closed! I called the number — got an answering machine. Left a message and proceeded to our next destination early, which was picking up my son, David, at the muffler shop. I turned the driving over to him!
We braved K-Beach highway again and arrived at IGA for some shopping and Bob stayed in the car. He was listening to Merle Haggard on the CD. Davie and I brought my groceries out to the car and he says, “I ran the battery down on the car.”
We had parked in front of IGA, so the guys had to push the car out into the middle of the parking lot. Bob and David pushed, with me in the driver’s seat. I misunderstood where David told me to guide to park and I stopped the car in the middle of the parking area! Yes! Right in the way of everyone that was coming or going!
They lifted the hood — went to get the battery cables, which have been in my way in the back of the car for many years. They were NOT there!
So we called Susan and of course she said, “I will be there in a minute!” She brought jumper cables and she and I went inside IGA while David and Bob jump-started the car. Car started, hood down. Susan loaned the jumper cables to us while we figured out where our cables went in MY car! After buying a not-too-cheap battery, we were only half exhausted by the time we got home.
P.S., We finally remembered we had jumped some lady’s car at Walmart and I suppose that is where they went by mistake, in her car!
So my summary is: that was the Friday the 20th — exactly one week from Friday the 13th. I even looked to see what day it was! I count myself very lucky to have had two men in the car in town when my car crawled up and died.
I have driven my car to town once and sometimes twice or more every week to town! We live 33 miles from Kenai. I could have been by myself when the battery died! I could have found out by myself that the jumper cables were NOT in my car. I would have been stuck in town! But, of course, I would have called Susan and we would have had to figure out the jumper cables. However, I bet I would have been blessed by Susan’s husband, Porter, helping with rescue! He has done it MANY times before!
OATMEAL CARROT CHOCOLATE CHIP COOKIES
I abbreviated this — which made it O.C.C.C. COOKIES — but it can be found on page 67 of my cookbook “Grannie Annies Eating Dessert First.”
This is easy — put everything in the mixer bowl. Makes lots of nice soft cookies.
1 cup of butter softened
1 cup shortening
1 ½ cups sugar
1 ½ cups brown sugar
2 teaspoons vanilla
2 cups shredded carrots
4 cups oats — old fashion (I prefer) or quick
3 ½ cups flour
2 teaspoons baking soda
1 teaspoon each salt, cinnamon (or more)
½ teaspoon nutmeg
1 cup chopped walnuts
1 bag of semisweet chocolate chips
In your large mixer bowl cream the butter and shortening and sugars.
Beat in eggs and vanilla. And baking soda.
Add carrots and mix well.
Add the oats and the flour a cup at a time.
With mixer on low, mix in walnuts and chocolate chips.
Mix on low for 2 minutes, until everything is incorporated.
Cover and refrigerate at least 4 hours.
Drop by rounded tablespoonful 3 inches apart onto a foil-lined baking sheet that has been sprayed very lightly with baking spray.
Bake 375 degrees from 10 to 13 minutes until just lightly brown. Cool for 2 minutes before transferring to wire racks.
Makes at least 6 dozen. I keep the dough covered in the fridge and bake in batches. I bet you cannot eat just one! I hide these from Bob after he has eaten 6 or so!
MOOSE PEPPER STEAK
1 ½ to 2 pounds moose round steak, partially frozen to cut in thin strips.
1 clove garlic, minced
1 cup chopped onion
½ teaspoon garlic salt
¼ teaspoon each black pepper and ground ginger or grated fresh ginger
1 teaspoon sugar
¼ cup soy sauce
1 large green bell pepper cut in thin strips
4 whole tomatoes, cut in fourths or one 16-ounce can of whole tomatoes
1 cup sliced mushrooms
Brown the steak strips and add the garlic, onion, salt pepper, ginger and soy sauce.
Simmer for 15 minutes.
Add green pepper, tomatoes. Stir to blend.
Heat through and combine:
1 tablespoon cornstarch
½ cup water
Stir to blend and pour over meat and vegetables and stir until thick.
Remove from heat.
Serve over rice.
Top with sliced green onion. Enjoy.
This can be a good appetizer for potlucks or bonfire crowd. Or can be served over rice or noodles as a main dish.
Leftovers heated are good on a hoagie bun. Double if you wish and freeze half meatballs for a later time.
About 2 pounds of ground moose or hamburger
2 tablespoon Worcestershire sauce
1 cup bread or cracker crumbs
2 tablespoons grated onion or dehydrated onion
Sprinkle of garlic salt and pepper
Roll in walnut-sized balls and put on a foil-lined sheet. Place in hot oven at 400 degrees for 20 to 30 minutes.
While balls are cooking, make the following and put in the crock pot:
1 can of Bob’s beer — I have to beg, borrow or steal a can from Bob
3 cups ketchup
½ cup finely diced onion or ¼ cup dehydrated
1 teaspoon garlic salt
2 tablespoons Worcestershire sauce
4 to 6 shakes of hot sauce — Tabasco or similar
I also have added sliced jalapenos, but this depends on the kind of party you are serving at. If we have a bonfire I add them.
Add the mooseballs to the crock pot and simmer at least 4 to 6 hours. Serve from the crock pot.
• By Ann “Grannie Annie” Berg, For the Peninsula Clarion