Do You Smell Smoke?

The Tahoe National Forest comprises over 1300 square miles.  The area near Truckee is managed by the Truckee Ranger District.  According to Linda Ferguson, (District Fuels Management Officer) at the Ranger Station, there will be several Spring Prescribed Burns in the Tahoe area.  The goal of the “Prescribed Burns” is to clear the build up of hazardous fuels and increase ecological vegetation on the forest floor.  This procedure lessens the chance of some of the devastating wildfires we have seen in the past.

The current cooler temperatures and ground fuels beginning to dry make it possible to carry a low-intensity fire for prescribed burning. All prescribed fire projects are conducted with an approved prescribed fire burn plan.  Burn plans describe the specific conditions that will be conducted according to weather, number of personnel and opportunities to minimize smoke impacts.  Smoke from these burns may linger in the area for several days.

The Forest Tahoe National ForestService works with the California Air Resources to minimize the impact during these burns.

The burns will take place at Stampede Reservoir – about 150 acres, Highway 89 North near Klondike Flats – about 500 acres and Russel Valley – about 500 acres.

Sometimes we have to live with a little smoke to have a healthier forest to enjoy later.

If you would like to learn more about prescribed fire vs. wildfire, please visit:

www.smokeybear.com/prescribed-fires.asp

 

Tahoe Needs Love, But It Also Needs Water

The Truckee-Tahoe area of the Sierra Nevadas has had a wonderful year of abundant snow and that means “Water”.  Ski areas in the Truckee/Tahoe area have posted totals of from 365″ to 547″ of snow this year.  Skiers are thrilled!  Squaw and Alpine intend to stay open until Memorial Day.  Other resorts plan to stay open longer than they have in the last four years.  If you want more information on skiing conditions and closing dates please check out: www.skilaketahoe.com.

The other side of the Great Snow Year is “Water”.  The Tahoe basin has been blessed with an exceptional year of snowfall.  According to the California Department of Water Resources the water content in the Sierra Nevada is 97% of average – and we in the Truckee/Tahoe area are so thankful for that!!

Sand_Harbor_8_26_09_a_big

The southern part of the state however was not so lucky.  The southern part of California is still in severe drought.  This is the wettest year since 2012 according to the CDWR.  The water is getting close to the Rim of Lake Tahoe.

It is expected that there will be rafting from Tahoe City to River Ranch at least for a short time this summer.

“Mr. Truckee” recently visited Boca Reservoir and noticed that the water is coming up near the Dam for the first time in several years.   The video was taken by “Mr. Truckee”.  Boca Reservoir is a great place for fishing and water skiing just 10 minutes from Downtown Truckee.

You can see the video here:

https://www.facebook.com/134922706561073/videos/965844276802241/

 

So, come to Truckee and Tahoe – enjoy all it has to offer.  We have water, forests and trails.  Bring your friends.

If you are interested in property in the Tahoe Basin – give me a call — 530-320-0855.  I can find you what you may be looking for.

 

 

USGS graph

Source: USGS graph

Raising Chickens in Truckee

Chickens are curious

I can see you!

It’s too cold. We get to much snow. Where will they live? Last year a guy named Guy, decided he wanted chickens, and he lives in a town at an altitude of about 6500 feet. Truckee can get upwards of ten feet of snow a year.  What do chickens think of snow?  So off to Reno goes “Guy” to buy some baby chickens.  You can buy chickens in these modern times that are pre-sexed as pullets so you are only raising hens and no roosters.  Guy buys nine itty bitties. Now chicks come in all colors and shapes so he gets three Ameraucanas (they lay green eggs), three Delawares (they lay brown eggs), three Rhode Island Reds (also brown eggs), and three Wyndottes.

The horse stall out by the pasture was just being used for storage so Guy turns the horse stall into a Hen House. And raising chickens in Truckee becomes reality.  Guy was visiting a website www.mypetchicken.com and noticed some more interesting chicks. So in the overnight mail at the Truckee Post Office arrived six Australorpes. They are black chicks from Australia.   Did you know you can buy chickens that are specifically better in cold weather?  All of these  breeds do well in cold weather.

All went well, until late fall when very early in the morning the dogs were nerverous.  Guy goes out to the hen house to find the door ripped open and some of his precious girls missing.  Truckee is Bear country and Sir Bruin decided he was hungry.  Six of the girls were Bear Breakfast.  Now, the Hen House is wired with an electric fence and ten new itty bitties are growing up to give

Guy Green, Blue and Brown Eggs.

Growing Up in Truckee

Growing Up in Truckee

Presents for you

 

Can we be friends?

Can we be friends?

Ohhhh, you said Cake, not Cheesecake..

This coming Tuesday (June 5th) is Book Club in Truckee.  This month I am the hostess.  I’ve purchased some interesting books to share:

Salt (the history of Salt – with recipes): Mark Kurlansky turns his attention to a common household item with a long and intriguing history: salt. The only rock we eat, salt has shaped civilization from the very beginning, and its story is a glittering, often surprising part of the history of humankind. A substance so valuable it served as currency, salt has influenced the establishment of trade routes and cities, provoked and financed wars, secured empires, and inspired revolutions.


Last Train to Paradise celebrates a crowning achievement of Gilded Age ambition in a sweeping tale of the powerful forces of human ingenuity colliding with the even greater forces of nature’s wrath.mpires, and inspired revolutions.  Populated by colorful characters and filled with an unending series of fascinating details, Kurlansky’s kaleidoscopic history is a supremely entertaining, multi-layered masterpiece.

Unbroken:  On a May afternoon in 1943, an Army Air Forces bomber crashed into the Pacific Ocean and disappeared, leaving only a spray of debris and a slick of oil, gasoline, and blood.  Then, on the ocean surface, a face appeared.  It was that of a young lieutenant, the plane’s bombardier, who was struggling to a life raft and pulling himself aboard.  So began one of the most extraordinary odysseys of the Second World War.

To go with the new books (we carry about 30 books within our group to choose from)  I am called up to provide appetizers and dessert..

Thereby…..

So, you would like an elegant summer cake?

Blackberry Buttermilk Cake
3/4 cup (1-1/2 sticks) unsalted butter, room temperature, plus more for pan and parchment.
2  1/3 cups cake flour (sifted, then measured) plus more for pan
2  1/2 cups (10 ounces) fresh blackberries
1/4 cup plus 1  1/3 cups sugar (used at different times)
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
3 large eggs (room temperature)
2 teaspoons vanilla extract
1 1/2 teaspoon finely grated orange zest
1 cup well shaken buttermilk (not low fat)
Powdered sugar (for dusting)
 
Don’t forget the parchment paper…
 
Preparation
Position a rack in middle of oven and preheat to 350 degrees. Butter pan; line bottom with a round of parchment paper. Butter parchment. Dust with flour, tap out excess. Arrange berries in a single layer in bottom of pan; spring evenly with 1/4 cup of sugar.
Sift 2 1/3 cups flour, baking powder, salt and baking soda into a medium bowl; set aside. Using an electric mixer, beat 3/4 cup butter and remaining 1 1/3 cups sugar in a large bowl at med-high speed, occasionally scraping down sides of bowl, until pale and fluffy, about 2 min.  Add eggs, one at a time, beating well after each addition. Beat in vanilla & zest. Reduce speed to low; beat in flour mixture in 3 additions, alternating with bettermile in 2 additions, beginning & ending with flour mixture & beating just until incorporated.  Pour batter over berries in pan; smooth top.
Bake until cake is golden brown and  cake bounces back when pressed gently with fingertip, about 1 hour 25 minutes for a 9″ pan/1 hour for a 10″ pan.  Let cool in pan set on a wire rack for 15 minutes, then run a thin, sharp knife (I use a metal spatula) around the edge of the pan to loosen. Remove pan sides. Invert cake onto rack and remove pan bottom; peel off parchment. Dust top generously with powdered sugar and cool completely.  (The let cool part never seems to happen in my house).
 
 

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