New cancer doctor joins practice in Soldotna

Tue, 08/30/2016 - 22:53

Peninsula Radiation Oncology Center patients may see another new face when they come for treatment in Soldotna.

Dr. William Magnuson joined the practice about two months ago, splitting his time between Anchorage and Soldotna. Born and raised in Anchorage, he lived in the Lower 48 for...

Agency turns to crowdfunding for park project

Tue, 08/30/2016 - 22:52

ANCHORAGE — With Alaska’s fiscal crisis drying up funding for a number of state projects, officials hope a crowdfunding campaign will raise $50,000 toward shoring up a crumbling riverbank creeping toward century-old buildings at a state park.

Alaska is among a growing list of governments...

Tue, 08/30/2016 - 18:09

Recipes 8.31

RECCIPES

MOOSE AND NOODLES

1 pound Moose roast or steak cut in strips

1 clove garlic minced

1 cup chopped onion

1 cup ripe olives-halved

1 tablespoon butter

1-8 ounce package egg noodles, cooked and drained

1 tomato cut...

Tue, 08/30/2016 - 18:09
Carrot and quinoa mini-muffins are great snacks or breakfast

The reason cupcakes took the baking world by storm a few years ago is because, in short, they are awesome. A sweet little package of moist, crumby goodness topped with a dollop of creamy, fatty frosting — I understand my four daughter’s (and America’s) obsession.

For the healthy eater,...

Baked red fish dish

Tue, 08/30/2016 - 18:09

1 (5 to 6-pound) whole redfish, cleaned and scaled, with head left on

¼ cup olive oil, plus more for brushing on fish

1 large onion, chopped fine

7 scallions, rinsed and trimmed

3 cloves garlic, minced

4 firm fresh tomatoes, skinned and chopped

6 sprigs fresh...

Fish poacher

Tue, 08/30/2016 - 18:09

In the base of a fish poacher (with rack removed), or large stainless steel roasting pan, place the ½ each of the wine, fish stock, vegetables, garlic and butter, sprinkling half the parsley over all. Place the rack back into the fish poacher, or if using a roasting pan, place a cooling rack...

Tue, 08/30/2016 - 18:09

Servings: 2

1 (4 to 4½ pound) whole red snapper, cleaned and scaled, with head and tail remaining

1 pint grape tomatoes, coarsely chopped

1 bunch scallions, with some of the green part, chopped

3 cloves garlic, minced

¼ cup fresh minced parsley, plus more for...

Tue, 08/30/2016 - 18:09

After last week’s piece on clams and mussels, many of you requested recipes for fresh fish. You liked the idea of one-pot cooking and, mostly, did not want to prepare fish that required frying. Two of my favorite fish recipes fit that description and are ones I know you will enjoy serving to...

Tue, 08/30/2016 - 18:09

Year 1972

Big Lake, Alaska

In memory of my very good friend, Ben Burcham who died way to soon, August 23, 1986. He was a delight to be around!

Ben and wife, Nadene and son, Robbie, moved to Alaska from Lubbock, Texas in the late 1960’s to...

Watermelon and Cantaloupe Gazpacho is refreshing soup

Tue, 08/30/2016 - 17:34

Watermelon and Cantaloupe Gazpacho takes advantage of the wonderful melons that are abundant at this time of year. It’s a refreshing end-of-summer soup and a choice dish with which to launch a Labor Day party. I call it a gazpacho, but I’m using the term very loosely because it makes no use of...