Monthly Archives: June 2023

Cumberland Island Park Ranger Robinson Barker Transitions to Ocmulgee Mounds: A Historic Partnership

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Change is an inevitable part of life, and after eight remarkable years as the beloved park ranger of Cumberland Island, Robinson Barker has decided to embark on a new chapter. Robinson’s departure from Cumberland Island marks the end of an era, but it also heralds an exciting development for the Ocmulgee National Historic Park. Robinson has accepted the prestigious role of the first interpreter park ranger in a unique collaboration between the US Government and the Ocmulgee Indian Trible. This groundbreaking partnership sets the stage for an extraordinary chapter in the preservation of history and culture.

Ranger Rob on the beautiful Cumberland Island Beach.

Farewell to Cumberland Island:
As Cumberland Island bids farewell to Robin Barker, there is no denying the immense impact he has had on the island and it’s visitors. Robins passion for conservation his extensive knowledge of the ecosystem, and his ability to connect with people made him a beloved figure among residents, park visitors and fellow rangers alike. His departure leaves a void that will be challenging to fill, but his legacy will undoubtedly continue to inspire future generations of park rangers.

Ranger Rob on Cumberland Island in front of the Dungeness ruins.

A New Beginning at Ocmulgee Mounds National Historic Park:
The appointment of Robinson Barker as the interpreter Park ranger at the Ocmulgee Mounds National Historic Park marks an unprecedented collaboration between the US Government and the Ocmulgee Indian Tribe. This partnership aims to ensure that the park’s rich history and culture significance are not only preserved but also shared with the world in an authentic and inclusive manner.

Robin talking with visitors
Robin giving presentation
Robin walking to ferry with visitor

Ocmulgee Mounds: A Treasured Legacy:
Ocmulgee Mounds, located in Macon, Georgia, holds deep historical and cultural significance as the ancestral homeland of the Ocmulgee Indian Tribe. The Park contains ancients earthen mounds, ceremonial spaces and artifacts that provide invaluable insight into the lives of the indigenous people who inhabited the region over thousands of years. By entrusting the park’s management to both the US Government and the Ocmulgee Indian Tribe, a new chapter of stewardship and cooperation begins.

The partnership between the US Government and the Ocmulgee Indian Tribe reflects a growing recognition of the importance of indigenous voices in the management and interpretation of cultural heritage sites. By actively involving the Ocmulgee Indian Tribe in the decision-making processes and storytelling, the park aims to provide visitors with a more nuanced understanding of the past while promoting cultural appreciation and respect.

Ranger Rob leaving Cumberland Island for his new post at the Ocmulgee Mounds National Historic Park.

Robin’s decision to transition to the Ocmulgee Mounds as the interpreter ranger exemplifies his commitment to championing the preservation of cultural heritage and the inclusion of diverse perspectives. His wealth of experience, deep-rooted respect for indigenous cultures, and ability to forge meaningful connections with visitors make him the ideal candidate for this position.

Just a Good Day

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Something pretty in my yard.

Friday, June 16, 2023
It was a good day! A powerful thunderstorm came through our area early this morning around 3AM. I’m sure Aspen was beside herself, but I had the doors closed to the upstairs so she couldn’t climb in bed with me – she survived.
Stats:
Calories burned: 1,845
Exercise: 211 minutes
Stand: 13 hours
Steps: 13, 401
Cycling: 26.38 Miles

Breakfast – steel cut oatmeal with ground flax seeds, apple, blueberries, walnuts and plain no fat yogurt.

Avocado toast with tomato and fried egg, cantaloupe, and some pretzels – with a protein smoothie.

Lunch – Avocado toast with jalapenos, tomato and over easy egg on top. Protein smoothie with a base of coconut and soy milk, kale, frozen bananas, blueberries, fresh pineapple and protein and collagen powder.

Hawaiian Chicken over rice with string beans, salad and home-made bread #46

Dinner – Hawaiian Chicken Thighs over long grain rice, green beans, salad and homemade bread #46.
Chicken – I pre-heated the oven to 300 degrees and salted and peppered both side of the chicken, then I seared the chicken for a couple of minutes on both sides, in olive oil and butter, in a cast iron skillet. Then I put the skillet the skillet in the oven for 10 minutes. At the end of 10 minutes I turned on the broiled and broiled on high for about 2 minutes.
Sauce – 1/4 cup of soy sauce and 1-1/2 teaspoons of cornstarch to make a slurry. This was my first time using corn starch to thicken a sauce – and I loved it!.
I removed the chicken from the skillet when it came out of the oven and deglazed the skillet with the soy slurry. I mixture immediately started to thicken. I added a fish sauce and toasted sesame oil and then cut up pieces of pineapple and brought the whole mixture to rolling simmer for several minutes.

Hawaiian sauce with pineapple simmering

Salmon – 3 Different Dishes

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It’s difficult, for me, to pass up Atlantic Salmon, especially when you can get at $8.99 a pound, but a whole salmon filet is a lot for one person. I decided to buy one and experiment with cutting it up into smaller pieces and freezing them. I cut them into rather large portions, wrapped each piece individually in saran wrap and and placed the pieces in a freezer bag. I’m not sure how long they last frozen, but I thawed a piece, that was in the freezer for 3 weeks, in the refrigerator over night – it was still very good. I baked the piece and had enough for 4 meals and 3 different dishes – they were all very good.

Baked Salmon over Pasta with Feta Cream Sauce
Cook your pasta as directed, to slightly al dente and set aside. I used spaghetti but, angle hair, fettuccini or any long pasta will work.
Feta Cream Sauce
– 1 Tablespoon unsalted butter.
– 3 teaspoons all-purpose flour
– 12 Ounces evaporated milk.
– 1-1/4 cups of feta cheese.
– squeeze of lemon.
In a medium skillet over low heat melt the, when the butter has melted, bout a minute, add the flour and whisk constantly for 2 or 3 minutes until the mixture turn a light brow and has a nutty aroma. Whisk in the evaporated milk and continue to whisk until the mixture comes to gentle boil – cook 3-5 minutes. Then stir in the cheese a little at a time until all the cheese has melted.
Add the pasta to the cream sauce and cook long enough for the pasta to get coated.
Note: I made my own evaporated milk by using a 32 ounce box of Parmalat milk and simmer all of the water out until I got 14 ounces – it took about 40 minutes. Now, I stock my pantry with evaporated milk.
Salmon
Set oven rack on top position and pre-heat to 450 degrees.
Lay your salmon on baking sheet lined with aluminum foil, pat dry and sprinkle generously with Tony Chachere’s Creole Seasoning.
Bake for 11 minutes then turn oven to broil and broil for a minute or so.

Salmon Cakes – with the baked salmon left over I decided to make make salmon patties.

Ingredients
– Salmon, I used what I had left over.
– 1 Cup panko bread crumbs.
– 2 large eggs.
– 2 teaspoons smoked paprika.
– 1 Tablespoon nutritional yeast.
– 1 teaspoon salt and pepper to taste.
– 1 Tablespoon fresh parsley – chopped

Salmon cake with tartar sauce, zucchini, roasted potatoes(Brown’s garden), salad and cheddar jalapeno bread.

I made a salmon/ feta wrap with a leftover salmon cake for lunch that was delicious.

I put a little mayo on a tortilla wrap, crumbled the salmon on top, topped with some tartar sauce, sprinkled some chopped jalapenos and roasted red peppers, some fresh dill, and feta cheese. Then I rolled it and put it on a hot griddle long enough to warm the salmon, melt the cheese and get a little crunch on the tortilla – very good.

Greta’s Challenge

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Rolling over in bed on Sunday morning was difficult, my body was stiff and sore. I could tell by the morning light filtering in the window that it was later than usual for me to get up. But, I just couldn’t get my body moving and my eyes to focus. I think, the altitude, time difference and my week in Denver with Greta and Nick had finally caught up to me. My, week long, trip to Denver was fantastic, it was packed full of adventures, good restaurants and visiting with friends and family, but I was happy to be home and in my own bed. I was looking forward to calm, restful, week to catchup on just about everything.

It was a little after lunch when I got the text from Greta challenging me to a fitness competition. Over the past several years we have had 4 fitness competition and our score was 2 victories for Greta and 2 for me – this was going to be the tie breaker.

Our watches keeps track of the points and the rules are.
+ you get 1 point for every percentage point of your goals.
+ maximum points per day 600.
+ length 7 days

MY GOALS – in the 3 areas were;
Move – 1,200 Calories per day
Exercise – 50 minutes per day
Stand – 12 hours per day

On Wednesday, of the competition, I had an appointment to get my car serviced and I knew, I couldn’t afford to lose the several hours it was going to take to get the service done. So, I brought my backpack with the camel water bladder so I could walk the parking lot – I ended up with 5.4 miles and was able to get my 600 points on Wednesday, even though it took 4 hours for the service.

Greta and I ended in a tie – same 4,200 points each – but I was proud of my weekly numbers and not sure I could duplicate again. My fitness numbers starting Monday morning and ending Sunday night;

12,380Calories Total
1,768Average Calories per day
128,325 Total Steps
60.48 Miles Walked
125.2 Miles Biked
67 Flights Climbed
25.4Hours exercised

At any age, it’s important to keep moving and this competition was a great motivator and just what I needed to recover from my trip to Denver – thanks, Greta!

Greta’s Greek Bread #44 and # 45

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Greta suggested I make a Greek style bread with Feta cheese and olives. I hesitant to make it at first but then the idea of substituting the olives with sun-dried tomatoes appealed to me. So I decided to experiment, here is my recipe.

  • 300 grams of Bob’s Artisan Flour – any AP unbleached flour will work
  • 100 grams of whole wheat flour.
  • 1 teaspoon of salt
  • 1 tablespoon of sugar
  • 1 cup of feta cheese crumbled
  • 1 cup of sun-dried tomatoes – chopped
  • ** 3/4 teaspoon of yeast – if you let it rise over night – 12 to 18 hours.
  • ** 1 package of instant yeast if you only have 3 or 4 hours to let it rise.
  • 1-1/4 cups of water – room temperature.

Directions
– Mix the flours, sugar, salt and yeast in a large mixing bowl.
– Crumble the feta, chop the sun-dried tomatoes and pat dry with paper towel.
– Add the feta and sun-dried tomatoes to the dry ingredients and stir until well coated.
– Slowly stir in the water. Cover and let rise – depending on the yeast you used.
Baking – Preheat oven and Dutch oven to 450 degrees. Bake for 15 minutes at 450, with the lid of the Dutch oven, then reduce temperature to 399 degree and bake 10 more minutes. Then, remove the lid and bake for another 12 to 15 minutes to allow the bread to get crusty.

Greta’s Greek Bread with sun-dried tomatoes.

I think this bread turned out very good. Next time however, I substitute Kalamata olives for the sun-dried tomatoes and add a tablespoon of dried oregano.

Walnut & Raisin Bread – Loaf #45

At 11AM on Saturday morning I decided I needed a bread for breakfast for Sunday brunch. I knew I was going to go on a long bike ride Sunday morning so I needed to bake it Saturday night. So, I used a package of instant yeast and let it rise for about 5-1/2 hours. This bread tasted better after being toasted, was not sweet and very dense – weighted 853 grams(1.88 lbs.) after it was baked.

Ingredients
– 250 grams of Bob’s Artisan Flour – any All-Purpose flour would work.
– 65 grams of ground oats – I ground my own in a old coffee grounder.
– 85 grams of whole wheat flour.
– 1 teaspoon salt.
– 1 teaspoon walnut oil
– 2 teaspoons of cinnamon.
– 1 tablespoon sugar – next time I’ll use brown sugar.
– 1 tablespoon ground flax seed – I think, I will leave out next time.
– 1 cup organic raisins
– 1 cup walnuts – chopped.
– 1 package of instant yeast.
– 1-1/4 cups of room temperature water.

Dough before rising
Dough after rising before baking.

Directions
– Mix the flours, sugar, salt and yeast in a large mixing bowl.
– Add the raisins and walnuts to the dry ingredients and stir until well coated.
– Slowly stir in the water. Cover and let rise – depending on the yeast you used.
Baking – Preheat oven and Dutch oven to 450 degrees. Bake for 15 minutes at 450, with the lid of the Dutch oven, then reduce temperature to 399 degree and bake 10 more minutes. Then, remove the lid and bake for another 12 to 15 minutes to allow the bread to get crusty.

Walnut Raisin Bread