#HomeFreeAlaska #OffGrid #alaska
We have a BIG surprise for Kellen's 8th birthday! He has no idea that we have booked an Alaskan float plane ride for the boys!!! Come with us as we soar over the beautiful, breathtaking fall scenery in Alaska's Last Frontier!
Then we're heading back to the cabin for a birthday bash. Family moments are so important to us. We are grateful everyday that we've been able to share in this time of Kellen's life. And I'm especially grateful to be able to share this special day with him & with YOU!
We're also troubleshooting our cabin well. We've been having some electrical issues with the well pump. Today we're replacing our well pump in hopes of fixing the issue! Thanks for joining us for another video at our OFF GRID cabin in ALASKA! Cheers...
PIKE CHOWDER:
2½ lbs of fish (whatever fish you’d like; skinless, boneless, and chopped into chunks)
3 med. POTATOES (peeled/cut into ½ inch pieces)
4-5 slices BACON (chopped)
1 Lg ONION (chopped)
1 cup CELERY (chopped)
½ cup CARROT (chopped)
2 Tbsp FLOUR
1 tsp dried OREGANO
1 tsp dried THYME
1 BAY LEAF
Salt/pepper to taste
½ cup HALF N HALF or HEAVY CREAM (add more for more creaminess)
Heat a large pot and add chopped bacon.
When bacon is cooked, add onion, celery, and saute for 2-3 minutes.
Add black pepper, oregano, and thyme. Mix ingredients and cook another minute.
Add chopped potato and carrot, cover with water (use half water half chicken or veggie stock if desired), add bay leaf.
Stir, cover and raise pot to a boil, then reduce and simmer approx. 10 minutes, or until the potatoes soften.
Add fish.
Return pot to boil, then reduce and simmer about 5 minutes.
In a small mixing bowl, add 1/2 cup water or broth & flour, mix well.
Stir this into the pot and cook 2 minutes until chowder thickens.
Turn off heat & add half and half or heavy cream.
Top with a sprinkle of parsley or chives and serve with crackers or thick-sliced bread.
SALMON PASTA BOWLS: (We double this recipe)
4 oz pasta of choice
1 head of asparagus cut into 3rds
1 salmon filet (remove skin & cut into cubes)
1 TBS olive oil
Zest & juice from 1 lemon
Salt/pepper
1/2 cup cherry tomatoes, cut in halves
1 avocado, cut into small pieces
In medium pot, cook noodles in boiling water according to package instructions. In another pot bring water to boil, add asparagus & cook for 2 minutes, strain & rinse with cold water to stop from cooking.
Heat pan over medium heat. Spray with cooking spray. Season salmon to taste & cook, turning pieces for 2-3 minutes per side.
Sauce: Whisk together olive oil, lemon zest/juice, and salt/pepper to taste. Layer your bowl with pasta, asparagus, tomatoes, avocados & salmon. Drizzle your sauce over top & enjoy!
🎼 Music by Epidemic Sound! Get your royalty-free music & sound effects here: www.epidemicsound.com/referra...
SONGS PLAYED IN TODAY'S VIDEO:
1. Intro song: Chemistry by Tape Machines
2. It Really Makes Me Wonder by Loving Caliber
3. Big Sur by Roy Edwin Williams
4. Silent Way by Candelion
5. Stuck in the Moment by Alexa Cappelli
6. Campfire Blues by Erik Fernholm
7. I'm Gonna Let the Sunshine In Today by Loving Caliber
8. Enough To Get By by Daniel Gunnarsson
9. What I Can't Recall by Constellate
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