Unmet Friend To Bill Kettler written by Phill Randall

Unmet Friend,

by Phill Randall on Wednesday, 9 January 2013 at 16:36 ·

Came from the same mold him and I,

Reckon they threw it away after that day,

Not many can say two are one of a kind,

Two were friends and uncorse words we never say,

Agree on most things we were taught,

Didn’t listen to most cause we knew,

Back then when it all ment alot,

We agree on the things that were new,

Travels we have never seen on the same line,

Seen em all I guess we can say,

But we both know the places left by time,

Been there and seen em, we left it lay,

Shook a hand of many but not ours,

Maybe past each other on some trail,

If we did, I doubt it was in any cars,

Guessen we told our storys, never told a tale,

Sat by a fire and ponder we have not,

Poured coffee in a cup yet to be seen,

Probley cured the worlds problems,

Of course in a way that isn’t so mean,

Been accused of brothers to the core,

Think alike in most cases unlike some,

One fear we don’t have is a closed door,

When one hears family mentioned with out name,

Brothers of most so we might contend,

We’ve been them, an unspoked fame,

For us we agree, brothers to each, unmet friend,,

Phill Randall,

Custer,SD.

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Thank you to my brother closer than kin Phill I will always have your back!

Published in: on January 9, 2013 at 9:55 PM  Comments Off on Unmet Friend To Bill Kettler written by Phill Randall  

How to Search a Creek Bed for Indian Arrowheads

Dry Creek Bed
Authentic fragments of history, Indian arrowheads fascinate the young and old alike. Finding them isn’t difficult if you know where to look. In areas where Native Americans settled, you will find spearheads and arrowheads in and around rivers and creek beds. With a few hunting techniques, you’ll be well on your way to attaining a piece of the past.
Difficulty: Moderately Easy
Instructions

Things You’ll Need:
Metal garden trowel
Sieve, at least 8 inches wide
Plastic zip-type bags
Step 1
Research for the location of former Indian settlements at your public library or by talking to friends. Indians camped near water whenever possible so locating old riverbeds in areas where they lived is a good idea. Be sure to get permission if you want to explore on private property.
Step 2
Determine the time of year when the water in the creeks and rivers is the lowest. Some creeks are seasonal and can be completely dry for months. These make excellent arrowhead-hunting grounds.
Step 3
Dress for the occasion by wearing rubber fishing boots if water will be an issue. Don a multi-pocket vest to hold your “finds” and the implements you will use to locate them. A backpack is a good idea for bringing search items and snacks.
Step 4
Study the creek bed to determine which way the water flows when it is running. Not only did Indians camp by the water, it was a favorite spot to hunt animals as they came to drink. When an arrowhead was lost, it would sink, but due to the flat shape it often swept downstream when the water was rapid.
Step 5
Locate the front side of a bend in the creek. This is the most likely area for an Indian arrowhead to settle. These bends are easy to find because they usually have an additional accumulation of old branches and debris. Remove as much of the debris as you can, but if it is too heavy, don’t worry, you can search around it.
Step 6
Use your metal garden spade to scoop out small amounts of sand from the deposit. Use your sieve to sift the sand from rocks and arrowheads. Alternately, you may slice downward through the sand, listening for the sound of a rock surface hitting your metal spade. Search only the sand; arrowheads are rarely located in the clay sediment layer beneath.
Step 7
Scrape your spade between the exposed roots of trees that grow at the edge of the creek. This is another good place because these roots will often trap small arrowheads and hold them. Again, listen for the sound of metal hitting rock.

Explore, Be Patient and have fun

Published in: on June 13, 2010 at 5:09 PM  Comments Off on How to Search a Creek Bed for Indian Arrowheads  
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How to keep ice COLD in the desert.

Mojave Desert
One of the challenges of camping in the desert is keeping your ice cold and thus keeping your food and beverages cold and edible. How can you preserve your ice so it doesn’t melt so quickly? How can you keep your food from getting soggy from the melted ice? How can you keep a cooler cold for 5 to 10 days if ice is not available for purchase nearby? These are some of the most common questions asked by campers.
What type of cooler should you use?
There are many types of coolers to choose from, including metal, plastic, Styrofoam, soft-sided nylon and hard-sided plastic. The soft-sided nylon coolers and Styrofoam coolers are suitable for day trips. If you are camping overnight or going on a longer trip, it is very important to get a durable cooler that can keep your food and beverages cold over a period of time. Metal coolers hold heat longer when left in the sun, so plastic coolers are the most popular choice for campers.
One brand of plastic cooler mentioned numerous times in reviews, in blogs, and in articles, is the Coleman Xtreme Cooler. The Xtreme can keep ice frozen for up to five days in 90 degree F heat. It’s available in a variety of sizes including 52-, 62-, 70-, and 100-quart, and can be purchased with or without wheels. Another thermal-efficient cooler is the Max Cool Series made by Igloo.
When selecting a plastic or hard-sided cooler, make sure to choose a cooler that has an insulated lid with a tight seal. Make sure your cooler has a plug on the bottom for water drainage.
Preparation
Pre-chill your drinks and food before placing the items in the cooler. You’ll extend the life of your ice by pre-chilling all items. You can also pre-chill your cooler by filling it with ice to chill the interior, prior to packing it with food and beverages.
Freeze plastic bottles of water or canned drinks that are not carbonated, such as  fruit juices. The frozen drinks will act as ice and will keep the other items in your cooler colder. You can also freeze water or other non-carbonated beverages in gallon milk or juice jugs. They can be consumed when the liquid inside melts.
Freeze meat, and any other food that can be frozen, to help keep the food cold and fresh. Freeze bread and other food items that don’t require refrigeration, and store these items in a dry cooler without ice to keep food fresh and dry.
Line your cooler with Reflectix (aluminized bubble wrap). You can find it at most home improvement stores. It was invented to insulate homes and buildings. Smart campers came up with the idea to use Reflectix to keep the heat out and the cold air in coolers. Cut the Reflectix into pieces that fit, lining the inside of your cooler, including the top/lid. You can even throw a sheet of Reflectix over the outside of your cooler to further insulate it.
Packing your cooler
Pack items in your cooler in chronological order based on when you plan to use or consume the items. Put the items you will use last on the bottom of the cooler, and those you will need access to first, on top. Cold air travels down, so pack the items in the cooler first and then pack either crushed ice or block ice on top. Make sure you pack your cooler tight as air pockets can increase the temperature inside.
Pack perishables such as meat or dairy products directly on the ice. Put food in zip-lock plastic bags or in plastic containers to keep it dry as the ice melts.
For longer trips it’s a good idea to keep your beverages in a separate cooler that can be opened more frequently. Put all of your food in another cooler and open it less often.
The Ice
What type of ice should you use? Crushed ice cools items faster, but ice blocks last longer. Block ice is recommended for trips that are more than one or two days. Dry ice will last the longest and keep your food dry, but requires some special handling.
You can freeze water in quart-sized zip-lock bags. They will work just like ice packs, but won’t leak water as they melt. In addition, the bags of water, once melted, can be refrozen and used again. As noted above, frozen water bottles, milk or juice jugs filled with water or juice can be used in place of, or with ice cubes or blocks. Frozen blue ice packs also work well in place of ice.
If you are going on a trip where you will not be able to purchase ice or where you need your cooler to stay cold for several days or weeks, consider dry ice. Dry ice comes in blocks wrapped in paper. Keep the paper on the dry ice or wrap it in newspaper or craft paper. Don’t pick up the dry ice with your bare hands. Use gloves or some sort of barrier between your skin and the dry ice as it will burn your skin.
Dry ice will crack a plastic cooler if it is sitting directly on the bottom of the cooler or touching the sides. The dry ice needs to be wrapped in paper (NOT plastic), and placed on a rack or barrier so it doesn’t crack your cooler. You can cut down a cheap Styrofoam cooler, place the dry ice in the bottom of the cut down portion, and then place that inside of the plastic cooler. This creates a barrier between the dry ice and the plastic sides and bottom of the cooler. You might also try putting a stainless steel dish rack with legs in the bottom of the cooler and then placing the dry ice on the rack. Stainless steel dish racks can be found in most stores that sell kitchenware.
Anything stored right next to dry ice will freeze. Keep this in mind when packing fruit, dairy products or other items that you don’t want to freeze. Dry ice does not melt, it sublimates and keeps items cold or frozen, and dry.
Another idea is to pack the dry ice in a separate cooler and surround it with frozen blue ice packs. Don’t put any food or beverages in this cooler, just the dry ice with frozen blue ice packs. Once the blue ice packs in your food or beverage cooler are used up, switch the blue ice packs with fresh ones out of the dry ice cooler. It’s a great way to refreeze your blue ice packs and avoid damage to your food by freezing it too much with dry ice.
Does Salt Keep Your Ice Colder?
Fact or fiction . . . does salt keep your ice colder? Well, kind of. Salt melts ice. When salt is mixed with water and ice together, it can bring the freezing temperature of the water to a lower degree, making the water colder without freezing it. What this means is that the combination of salt, ice and water creates really cold water. The down side is that salt also causes the ice to melt, and the goal of keeping your ice cold for a long period of time is to keep the ice from melting.
The ice/water/salt combo is s a great trick if you are having a party, run out of cold drinks and need to chill something quickly. Put some water in a big bucket or pot, put the canned beverages or bottled beverages into the container, add ice and salt to the water and stir the mixture. Put the container with the salt water mixture and the drinks in the freezer and those beverages will be chilled in a matter of minutes. Or keep the mixture out and spin the drinks in the fluid – that will also speed up the chilling process. If you don’t spin the beverages or put the mixture in the freezer it will still chill the drinks faster than ice alone or your refrigerator would without the ice/water/salt mixture.
During your trip . . .
Once you arrive at your camping location be sure to keep your coolers in the shade and out of the sun. You can put an old sleeping bag over them for further insulation. You can also use a tarp or Reflectix to keep the sun off the cooler. Ice will last twice as long when your cooler is placed in the shade.
Only open your coolers when necessary and when you do open the cooler, close it right away. Don’t drain the cold water from freshly melted ice out of the cooler, as the cold water helps keeps the items in the cooler cold. Drain the water only when necessary to create more space in the cooler or when adding more ice.
Published in: on June 12, 2010 at 6:19 PM  Comments Off on How to keep ice COLD in the desert.  

Beaver Dam Wilderness Pioneer Ruins, AZ

Beaver Dam Wilderness Pioneer Ruins, AZ

The Virgin River has helped to create several impressive Southwestern landscapes, starting with the great white cliffs and canyons of Utah’s Zion National Park and ending at the upper end of Lake Mead in Nevada, where it eventually meets the Colorado River. In between, it flows across the very northwest tip of Arizona for 30 miles, through two gaunt ranges of hills – the Virgin and Beaver Dam Mountains, which have similar, Grand Canyon-like scenery of eroded, stepped cliffs and terraces of metamorphosed sandstone. The Virgin Mountains are the more extensive and isolated range, running alongside the river as far as the north edge of the lake, and forming the southwest edge of the Colorado Plateau; to the west stretch the flat, arid plains of the Mojave Desert, terrain that extends for hundreds of miles across Nevada and California. The Beaver Dam Mountains are a little more accessible but just as rugged and scenic, and part is a designated wilderness area – an untamed region of Joshua trees and cacti, lizards and mountain sheep, and much colorful, weathered rock.

Beaver Dam Wilderness Pioneer Ruins

Along the Virgin River if one wishes to experience the pioneer spirit one may wish to check this out along Interstate 15 just exiting the Virgin River Gorge to the north several pioneer ruins are visible although almost un-noticeable access can be found by taking Beaver Dam Littlefield exit and following it through Beaver Dam and following old highway 91.   On the right you will see an access road stating Virgin River access the first authorized road on the right take this road and follow this map once parked you can hike the rest.

Beaver Dam Wilderness

How to Make Maple Syrup at Home

Maple

What you need to start

First, you will need to obtain a sap spout from either a local farm supply store, or a sugaring supply company such as Leader Evaporator Company a sap bucket (also available at your farm or sugaring supply store), and some kind of cover to keep the rain and snow out.

Next, select a maple tree that is at least 14 inches in diameter (which would make it at least 40 years old). Drill a hole with a 7/16 drill about 1 to 1 1/2 inches deep…at about waist high. Hammer your spout into the tree and either attach a
sap bucket or a plastic bucket. .Put only one tap per tree.

Sugaring season begins around mid-February and goes until March and early April (depending on where in New England you live and how early the spring thaw arrives.)

How do you know when its time to tap? Check the outdoor temperature during the day and at night: If its gets 40 to 50 degrees F during the day and somewhat
below freezing at night, you can bet the sap is flowing.   This combination temperatures during the day and night pushes the sap up from the roots into the trunk and branches, where it freezes, and then the next day as it warms up, it drips out your spout.

How much sap do you need? It takes 40- 50 gallons of sap to make a gallon of maple syrup, so you might expect in 4 to 6 weeks to get 40 quarts of sap from a tree which would make one quart of syrup, this is why it is recommended to take advantage of several trees at once . Sap looks like water and is about 2% natural maple sugar.

Directions for making sap into syrup

Collect the sap from your bucket every day the sap drips (some days may be too cold or too warm and you won’t get much of anything) and try to boil it within 24 hours. Since you are evaporating most of the water, you will be producing lots of steam so back yard boiling works best on a gas grill. As the water is evaporated, the sap gets thicker and starts to look golden brown.

When the boiling is getting near done, and reaches 212 degrees F. the syrup will double in volume so be sure to have a large enough kettle to handle this expansion. When your product is near syrup, it might be best to take it inside and finish cooking it on your stove (be sure to have the exhaust fan going or you may loosen your wall paper with all the steam).

Maple syrup is cooked enough when its 219 degrees F. so a candy thermometer is critical. Overcooking will result in burning of the syrup and the pan. Maple syrup needs to be refrigerated once it’s done, and will keep for a couple years in
a glass jar. After all your hard work, pure maple syrup never tasted better.

Radiator Leaks in the Backcounty

Black Pepper

You’re out for a picnic driving the backcounty roads all of a sudden you hear the sound of a hiss coming from your engine block, The steam seeping from under your hood tells the rest of the story – you have a radiator leak. And now you need a radiator repair.Pull over! Many thousands of dollars are wasted on major engine repairs only because the driver “tried to make it” someplace while their car was overheating. When coolant is escaping from your radiator, your car’s ability to stay cool goes with it. If your engine’s insides get too hot, they start to distort, melt and break, leading to very costly repairs. Radiator repair is far less expensive than inner engine stuff.

If there is coolant gushing all over the place or you can see a broken or split radiator hose, you should try a radiator hose emergency repair patch or some duct tape. But if you have a pinhole leak, which usually appears in the radiator itself, you can save the day with a condiment. All you need is some pepper.

VERY IMPORTANT: Wait at least 15 minutes for your car to cool before attempting to make a roadside radiator or hose repair! Hot coolant will burn you!

Once things have cooled off, open the coolant filler cap and pour in as much pepper as you can find, up to a full shaker’s worth. Start the car and let it warm up, allowing the pepper to circulate. With a little luck, the little pepper pieces will find the pinhole and clog it right up, giving you a chance to get to the shop for a real fix.

Don’t fool yourself into thinking that the pepper fix is permanent. Not only is it unlikely to last long, you need to get all of that pepper out of your car’s cooling system. It’s not supposed to be there, and while it will not likely cause any damage, it’s certainly not good for all those sensors and valves in there.

Published in: on February 25, 2010 at 5:21 PM  Comments Off on Radiator Leaks in the Backcounty  
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Cooking with Cattail

Cattail
Cooking with Cattail Shoots

In early spring, cattails send up small, immature shoots that are rich and succulent and taste a bit like zucchini. These first sprigs of fresh cattail can be put into stir-fries, soups, pasta sauces, or any other recipe that calls for fresh, green vegetables. My favorite preferred use is in Asian-style stir fries. Their taste especially complements the texture and flavor of water chestnuts.

Cooking with Cattail Hearts

When cattail shoots mature in mid spring, the rich “heart” at the base of the leaf-blades becomes full of nutrients. These can be used in the same contexts as cattail shoots, but will lend a slightly stronger flavor and crunchier texture. A cattail heart’s texture is something like a cross between a bamboo shoot and an artichoke heart, and its flavor is like a cross between a rutabaga and a melon rind. They are ideal for pickling and canning.

Cooking with Cattail Heads

One of my all-time favorite foods is what I call “cat on the cob”, a delightful dish that tastes remarkably similar to sweet, white corn. Immature cattail heads that do not yet have a cotton-like texture– best harvested in early summer— are tasty and wonderful additions to any meal. They can be boiled or put into soups and stir-fries, but I prefer to cook them in a buttered skillet over medium heat and serve them in place of corn.


Cooking with Cattail Pollen

When the flowers, or heads, of the cattail plant mature in mid-summer, their pollen can be gathered and used in the same context as corn starch. The pollen gives an excellent flavor to breads and pancakes when it is added to flours, or it can be used as a thickener in gravies, soups, and
stews. Its flavor is mild and barely noticeable, but it makes a fine addition to the pantry of any foraging chef.

Cooking with Cattail Roots
The cream of the cattail crop is its rhizome, or root, which can be harvested any time between late fall and early spring. Cattails store starches in their roots over winter, similarly to potatoes and carrots, and provide a succulant, fibrous meal base when the root is properly harvested. These rhizomes can be prepared like potatoes or used along with them. Cattail roots make a great addition to mashed potatoes, greens, and root-bakes.
Regardless of the route you choose for cooking cattails, be sure that you have properly identified the plant. While there are few poisonous plants that resemble the cattail at any stage of life, it is still critical that all foragers cook wild plants only if they are certain that it has been accurately identified.
When the flowers, or heads, of the cattail plant mature in mid-summer, their pollen can be gathered and used in the same context as corn starch. The pollen gives an excellent flavor to breads and pancakes when it is added to flours, or it can be used as a thickener in gravies, soups, and
stews. Its flavor is mild and barely noticeable, but it makes a fine addition to the pantry of any foraging chef.


Dandelion fritters

Dandelion
During, spring in Michigan one of my favorite activities was making and eating dandelion flower fritters.
The simple dandelion is one of my favorite herbs.   This plant is tenacious, despite many folk’s best efforts to eradicate them from their lawns this plant has so much to offer.
They are easy to pick and so bright and cheery on a sunny day.  Pick these in the sunshine when they are open, and when you have time to make the fritters right after gathering.
Find a bowl, and mix together one egg and one cup of milk.  Stir in a cup of flour and your fritter batter is ready to go.  (If you like your fritters sweet you can add a little maple syrup or honey.)
Now, prepare a skillet on the stove with gently warmed olive oil – keep it over medium heat.
Take one of the flowers and hold it by the greens at the base of the flower petals. Dip the petals into the batter and twirl until the flower is covered.
Drop it into the skillet, flower side down.  Continue dipping and dropping flowers, checking the first ones every once in a while to see if they are brown.  When they’ve lightly browned, flip them over and brown them on the other side.
When they’re brown on both sides remove them from the skillet and drain the excess oil on paper towel.
For a sweet treat, drizzle them with maple syrup, honey, jam, or powdered sugar.  For savory fritters try dipping in mustard or adding some savory herbs to the batter.
A second method for fritter making is to pull the dandelion flower petals from the green base and add the petals to the batter.  Then you can cook them up just like pancakes.
Not only are the fritters delicious, the dandelion flowers are good for your heart.  Dandelion flower tea can help relieve pain from headaches, menstrual cramps, backaches, stomachaches and depression.  The rest of the plant (greens and roots) has nourishing, healing properties as well, the younger greens are great boiled and eaten as you would eat boiled spinach. So, once you’ve fallen in love with the flowers, consider seeking out further information.

Prehistoric Indians 1300 AD

Since quite a bit of the posts on this website are related to prehistoric Indians I have decided to add these images to provide a representation of the culture.

These are images obtained from http://www.joevenusartist.com

http://www.joevenusartist.com/Prehistoric%20Fremont%20Culture.htm

http://www.joevenusartist.com/Prehistoric%20Fremont%20Culture.htmhttp://www.joevenusartist.com/Prehistoric%20Fremont%20Culture.htm


http://www.joevenusartist.com/Prehistoric%20Fremont%20Culture.htm

http://www.joevenusartist.com/Prehistoric%20Fremont%20Culture.htm

http://www.joevenusartist.com/Prehistoric%20Fremont%20Culture.htm

Published in: on January 24, 2010 at 7:08 PM  Comments Off on Prehistoric Indians 1300 AD  
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Save 10% on RedRock Back Country Adventures

Save 10% @ RedRock Backcountry Adventures