Sunday, November 30, 2008

Welcome to all my Followers

Welcome To
Bryan Kraai

A Little Bunker up on "Bunker Hill" Yesterday.

So, What has been going on with me?

Well, We finished Decorating the tree,
The Front Desk staff of Ferdie, Hilda and Alex are all ready for the Coast Guard ship expected in today( if you look through the door all the way to the back you can see my office)And The Nutcracker Parade will guard the Decorations tonight.

I got a bit of a cold yesterday, but made up homemade chicken noodle soup last night and I feel better today. Or I did untill my I-phone went and "updated" itself to the new 2.2 format which wiped out my "unlocking" of it for use in Dutch Harbor. So Now I have to download (at our super slow island speed) another program to unlock and activate it again. SOOOOOO I am without a Cell phone till tomorrow. Oh Joy!!!
The Cornelia Marie is doing well, and just turning gear now in an atempt at their last 110,000# offload date on December 8th. I promise photos when they get back.
Again welcome to all the newbies. Please feel free to ask me anything you would like to know about Dutch and your favorite boat from Deadliest Catch.
Have a great Day


Lori said...

Me too on the cold. Felt miserable starting the day after Thanksgiving. It's raining here and going to get cold, yeah! Yesterday was about 80 degrees and makes having a cold even worse! Would love some DH chicken noodle soup - do you make it with crab? That would be awesome! Hope you feel better soon and hope you get your cell working better! I can sympathize.....I'm without internet at home.....

Carlisleboy said...

Actually Lori, Try this recipe
Spaetzle and Chicken Soup


1 (2 to 3 pound) whole chicken or 2# of Frozen Boneless Skinless breasts
2 (14.5 ounce) cans chicken broth (and not that low sodium or low fat kind)
2 medium yellow onions, quartered
1 bunch celery with leaves, cut into pieces
1 long yellow pepper or 1 small JalapeƱo deseeded and sliced thin (More pepper better for the head cold)
1 (16 ounce) package baby carrots
salt and fresh ground black pepper to taste (The More pepper, the better for your cold)
1/2 teaspoon garlic salt, or to taste

Spaetzle Noodles (Or if you want to wimp out and not make the noodles use some heavy egg or Kluski noodles)

5 eggs
1/2 cup water
1 teaspoon salt
3 cups all-purpose flour
1/2 teaspoon parsley flakes


Place chicken in a stock pot, and add enough water to cover. Pour in the chicken broth, and add celery, pepper and onions. Season with salt, pepper and garlic salt. Bring to a boil, and cook for about 1 hour to get a good broth.
When the chicken is cooked through and tender, remove it to a platter and let sit until it is cool enough to handle. Strain broth, and discard celery pepper and onions. Return the broth to the stock pot. Remove chicken meat from the bones, chop or tear into pieces, then return it to the pot also. Bring the broth to a boil, and add carrots.
In a medium bowl, stir together the eggs, water and salt. Gradually add flour until the dough is firm enough to form a ball. You may need more or less flour. Pat the dough out on a flat plate. Using a butter knife, cut slices of dough off the edge of the plate so they are about 2 to 3 inches long. Allow them to fall directly into the boiling broth.
Once the carrots are tender, the soup is ready. Sprinkle with parsley flakes and serve.

Janice said...

CB- your blog is great, Deadliest Catch dirt and recipes too!!!Great Thanksgiving poem- now apologize to Dr. Seuss LOL. Does the Grand Aleutian have a signature drink or dish that you can share?

Carlisleboy said...

A Signature Dish.......Not so much really. We are famous for the wednesday night all you can eat seafood buffet though. When it starts up again in Jan. I will post some pics. Just think of the Sunday Brunch which we are also famous for and ohh, lets say triple it. Mountains of King Crab legs, Prime Rib carved to order, a HUGE sushi bar and a dessert section that covers two banquet tables. Oh, And that does not even cover the exquisite salads, like the baby spinach and fresh pear salad with warm bacon dressing.....
Dammmmm. I am making myself hungry.

Oh I just thought of something. The One bar at the Hotel Does these great Kobi Beef "Sliders" with spiced sweet potato fries and red chili ketchup.

A for the Drink, Lisa, the greatest bartender on Earth, (You may have seen her in the Discovery Channels little shorts of "The Real Dutch Harbor" Does this killer drink called "THE BLACK OPAL" that will set you back a little bit of change but is all any non-alcholic needs for an ENTIRE NIGHT!!!

Lori said...

Thanks so much CB! Sounds like a recipe that I can handle. Also, I do cheat and buy spaetzle in the box. It's pretty good. OK, so I've heard about the famous "Ducky Fart" drink, but fess up about the "Black Opal". Have to substitute some alcohol somewhere though, right? And quit your braggin' about the seafood buffet! You make me jealous, all that great food. I can't even get King crab from AK here in FL. It's a shame! Oh, and the recipe for the pear salad w/warm bacon dressing, that sounds heavenly.