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Cowboy Aviation Hanger

KLAR - Aircraft of Laramie Regional Airport

1 Beechcraft King Air 90 BE9L twin turbo prop Gem City Properties N308MD – N179MD – N316MD Wyoming

2 CRJ-200 CRJ twin jet SkyWest SKW5129 – SKW5075 Denver

3 Fairchild Dornier SA-227DC Metro SW4 twin turbo prop KeyLime LYM3612 – LYM1725 Denver, Riverton

4 Beechcraft Super King Air 200 BE20 twin turbo prop UW N200UW Yampa, CO

5 Cessna Caravan C208 single turbo prop Pace J C III N701DL Denver, FoCo

6 Cirrus SR-22 SR22 piston single Cirrus Design Corp N703TP Casper, WY

7 Cessna Centurion C210 piston single Monke Farm - N1636X NE, Robert Shine - N6353U ID

8 Piper Aerostar AEST twin piston Wyoming Aeroflight N767TB Casper, WY

9 Cessna Conquest I C425 twin turbo prop Key Con Air N425LA Bozeman, MT

10 Learjet 45 LJ75 twin jet World Class Aviation SBE575 Calgary, AB

11 Piaggio P.180 Avanti P180 twin turbo prop Borrego Air N777ZK Portland-Hillsboro, OR

KLAR - AirNav.com
KLAR NOAA METAR
KLAR - FlightAware.com
KLAR - AOPA
LAR - SkyVector
LAR Area Chart - SkyVector

Top 10 Albums

Feeling a little nostalgic lately and got thinking about my top 10 albums, presented in chronological order. These are mostly based on how much I still listen to them. Please share yours...

1) Van Halen - Women & Children First March 1980 - Got this for my 11th (?) birthday from Carl Kullback still love it. I have a hypothesis that, more often than not, the first album you hear from a band will turn out to be your favorite from that band, and this was my first VH record. This is not just the party VH from the first two albums, they have a hunger on this one, they almost sound angry, like they have something to prove. Besides his game changing technique, Eddie's tone is more 80s than the light fuzz of the 70s. He changed everything.  This is Van Halen at their heaviest.  Van Halen, in 1984, was my first concert
2) Big Country - The Crossing July 1983 - Also listened to their live set from New Years Eve at the Barrowlands in Scotland that was broadcast on The King Biscuit Flower Hour. Not sure why I still listen to this. It does sound unlike anything else out there. Over time they lost that and just sounded like a regular rock band, but this first album is all their own and catchy and sometimes anthemic. From the opening drum solo of the excellent and catchy single, In A Big Country, through slow builders The Storm and Porrohman, they hit all the right buttons; catchy sing along choruses and wonderfully tasteful and melodic guitar lines.
3) Judas Priest - Live in Long Beach May 1984 - Not technically an official album. They broadcast this show live and I taped it from DC/101 and listened to it endlessly. It's now been released as a bonus disc for the 30th anniversary of Defenders of the Faith. The band obviously fueled by, essentially, playing front of the whole country. Rob's voice is a little rough from being on the road and has a hard time hitting the high notes. But this only adds to the fun of a live show.  No edit here just all live Priest. I think, too, that they were at the top of their game with Defenders of the Faith. Before the guitar synths of Turbo and before they tried to revert by looking backwards. They were still plowing forward and taking no prisoners.
4) Iron Maiden - Live After Death Oct 1985 - Mark Beemer started corrupting me with this show, Charles Bills was there too, in January 1985. Couldn't pick from NotB, PoM or Powerslave so went with this excellent live set. Before the days of being able to look up virtually every show on youtube, it was special to have a live album of a tour you went to. We saw them at The Capital Centre in Largo, MD.  Marks Dad called in when tickets went on sale and was able to get us floor seats. As usual, Maiden's packaging only added to the fun with hundreds of photos on the inner sleeves and equipment lists.
5) Metallica - Master of Puppets March 1986 - Another Mark Beemer influence. James Hetfield took rhythm guitar to a whole new level here. Mark bought the cassette at Kemp Mill Records after a friend of his told him it was buy or die. We took it back to my place and I taped it as we first listened to it.  The first time through I laughed at James' voice as I'd never heard anybody sing like that, with that ferocity. I soon got used to his voice and the album quickly became one of my favorites being constantly on my stereo.
6) Jane's Addiction - Nothing's Shocking August 1988 - Bought this with Jim Josupait at The Crow's Nest over Thanksgiving after hearing Scott Loftus play it on WVVX. Mountain Song was my introduction to Jane's and it grabbed me immediately. I loved the energy of the guitar and thought Dave Jerden's production was spot on to highlight the unrestrained sound of Dave's guitar, but sound is well balanced and all instruments shine through clearly. I learned to play along with nearly the whole album and Jane was a big influence on my college band ShockFish.
7) The Buck Pets - The Buck Pets June 1989 - Two years too early and on a label that didn't know what to do with them.  I started playing A Little Murder on my college radio show on WMXM. Its effect built slowly, but it was when I started listening to the whole album, opened with the savage Iron Cock that I really started to love The Buck Pets. Mixing metal and punk is old hat now, but not in 1989, they were two very separate camps. This was Nevermind, two years in advance. Kicking up The Replacements with some Buzzcocks and played, at times, with metal ferociousness. I love the wall of sound production and the noisy guitar solos, but with a clarity and bite that many punk bands were missing. Awesome!
8) Nirvana - Nevermind Sept 1991 - Don't actually listen to this one too much anymore, but duh! Before this I had thought Mudhoney the better of the two bands, but when I first put this on at our college radio station, WMXM, I almost immediately thought, wow, this could sell a million. Little did I know it would sell 10X that.  The album grabs you immediately with the catchy Smells Like Teen Spirit, and when Dave's drums kick in you know you're on an amazing ride.
9) Mansun - Six April 1999 (US) - I was introduced to Mansun with the whimsical Attack of the Grey Lantern when they still had hopes of making it in the US. Six was too Brit for mainstream success here, but what a great record. This is more than just a post OK Computer British album. Paul Draper brings plenty of his own ideas to the table. He doesn't let anything just sit though, everything has been fussed and tinkered with to produce a wonderfully unique guitar album.
10) Kvelertak - Meir March 2013 - Love their mix of metal, punk and 70s arena rock riffs.

A Few more...
AC/DC - Back in Black or Dirty Deeds
Kix - Midnite Dynamite
The Dandy Warhols - 13 Tales From Urban Bohemia
Korpiklaani - Karkelo

Edit: Sept 2023 - Most Influential Albums

1. The Beatles - Beatles 65, or cassette tape or A Day in the Life

2. Van Halen - Women and Children First

3. Big Country - The Crossing

4. Yes - 90125

5. Metallica - Master of Puppets

6. Public Image Ltd - Album

7. Jane's Addiction - Nothing's Shocking

8. The Buck Pets - The Buck Pets

9. Mansun - Six

10. Squid - Bright Green Fields

Runners Up:

AC/DC - Back in Black

Boston - Boston

Kix - Midnite Dynamite

Skinny Puppy - Rabies

Gojira - The Way of All Flesh

The Prodigy - Music for the Jilted Generation

Ocean's Eleven Tribute to The Right Stuff

Ending of Oceans Eleven (2001) with Claude Debussy's Clair de Lune, the third movement from his Suite bergamasque:

Ending of The Right Stuff (1983):
Skip to 7:22

Ending of the original Ocean's Eleven (1960):

Video of Bellagio fountain with Andrea Bocelli's Con te Partirò with Sarah Brightman:

The full Suite Bergamasque:
Clair de Lune begins at 8:08

We also saw this one at Bellagio featuring Rachmaninoff's Rhapsody on a Theme of Paganini

Ocean's Eleven script

Icelandic Sweet Rye Bread

Ömmubakstur rúgbrauð

Innihald: vatn, rúgmjöl, sykur, heilhveiti, seytt maltað rúgkorn, salt, ger, rotvarnarefni

Ingredients: water, rye flour, sugar, whole wheat, secreted maltað rye as grains, salt, yeast, preservatives

Music From Svalbard Video

J Sigsworth @ SoundCloud
J Sigsworth @ NRK

Candidates for Nordic Music Prize 2012

Limpa style Rugbrod

Tue: 1 cup dark rye flour + 1 cup water
Wed: 1 cup dark rye flour + 1 cup water
Thurs: 1 cup dark rye flour
Friday:
1 cup dark rye flour
1/2 cup Muntons extra dark malt powder
1/2 cup pumpkin seeds
1/2 cup thick rolled oats
1 t yeast
1.5 t salt
1 T molasses
1 orange peel grated
 grind up:
1/2 t fennel seeds
1/2 t star anise seeds
1/2 t coriander seeds
1/4 t caraway seeds
then added 1/2 orange's juice for consistency

let rise on stove top with oven at 200 for a couple hours
just to note: 4 cups flour, 2 cups water (plus a little juice)

Bake at 350 for 65 minutes

Note: For some reason this bread wasn't rising, even after 3 hours on the stove, nothing and even after 3 more hours not much, though it did get a little lift during baking, and it smells fantastic.

Finnish Lettuce?

Reine des Glaces

Territorial Seed

Burpee Seed

 

Today's Rugbrod

Starter
2 cups of rye (unfortunately I accidentally used some old flour)
1/2 cup whole wheat
2 cups water
let it do it's thing for 2.5 days
Started starter on Wed made bread on Sat.  House has been 63-67 degrees.

Friday
Added
1 cup rye flour

Saturday morning

1 t yeast
1.5 t salt
1/2 cup Muntons extra dark malt powder
1/2 cup Bob's hulless barley grains whole
Added ~1/2 to 3/4 cup more rye flour to get it the right consistency

Warmed oven to 200 and let bread rise in Pullman pan for about 2ish hours.  Heated oven to 350.  Had the lid on for about half an hour before throwing it in the oven for 60 mins.  Pulled out and it was about 98.5 C or 209 F.  Loaf had risen perfect to the top of the pan and no spill over!

Jar Pie

Pie in a Jar recipe from Our Best Bites

With inspiration from Zetor's blueberry pie in a mug with rye dough

Our dough (enough for 12 pies):
3 cups rye (or 2 cups rye and 1 cup oatmeal)
3/4 cup whole wheat
1 t salt
1.5 cups water

Cut bottom piece of pie dough with bean can
template for sides: 8.25" by 2.25"
then there is enough left for tops

4 blackberries, 4 cherries, 2 apples & 2 peaches

Smørrebrød

from Danish Cooking and Baking Traditions by Arthur L Meyer

Smørrebrød are open sandwiches, artfully arranged with seemingly infinite combinations of meat, fish, vegetables, cheeses and spreads.  Smørrebrød are the soul food of Denmark.  They are eaten for lunch, supper, with drinks, and as a late night snack. Chefs and homemakers alike take pride in a sandwiches' eye appeal as well as in its taste.  Contrasts are appreciated, and so the crunch of walnuts may play against the silkiness of a perfectly cooked egg, or the sweetness of beets with the bitterness of liver paste.

With the endless combination of toppings, there are some guidelines to follow when constructing the perfect open sandwich.  The base is a very thin slice of hearty dark rye bread, such as pumpernickel (although other varieties are used with more delicate toppings), that has been slathered quite liberally with sweet butter.  Toppings must be generously applied, and no part of the buttered bread can be exposed.  Keep in mind that smørrebrød are eaten with a knife and fork, so these sandwiches are always served piled high.  As important as flavor and quantity is presentation.  The ingredients are arranged to be visually striking and colorful. When ordering for the first time in a restaurant in Copenhagen, one cannot go wrong with the "Trinity of Smørrebrød" - a herring sandwich followed by a meat selection, finishing with cheese.


Preparation
There are no formal recipes for smørrebrød; rather suggestions are offered for toppings and combinations. The rest is left to the composer of these delights.

Base: Foremost, there must be a thin slice of generously buttered bread (after all, smørrebrød means butter and bread), usually dark rye, but hearty white bread is sometimes used for delicate fish, especially shrimp.

Basics: These are added first to the buttered bread.  Be sure to cover the entire surface, with no bread showing.  A small piece of crisp lettuce is usually added to one side.

tiny shrimp
smoked salmon
smoked oysters
crabmeat
fried fish fillets
sliced hard-boiled eggs
scrambled eggs
assorted cheeses
meatballs
bacon
raost beef
raw beef (tartar)
grilled calf's liver
roast pork
sardines


Rugbrod
also from Danish Cooking and Baking Traditions by Arthur L Meyer


1 T dry yeast
1/2 cup warm water (105-110 F)
1.5 cups buttermilk (110 F) [180 cals]
2 T molasses [120 cals]
3 cups dark rye flour, preferably stoneground [1320 cals]
1 cup whole wheat flour [440 cals]
about 1.5 t salt

Whole loaf is 2060 calories.  20 slices would be 103 cals each. Each slice should be 0.425 inches thick (almost 7/16").

Advanced preparation: Slowly heat the buttermilk to about 110 F. Heat the oven to 350 F at least one hour before baking.

1. Sprinkle the yeast over the warm water and allow to stand without mixing until the yeast dissolves, about 3 minutes
2. Stir the dissolved yeast and molasses into the warm buttermilk and add this to a warmed mixing bowl of an electric mixer.  Begin to stir with a paddle attachment
3. Slowly add the rye flour, about 1/2 cup at a time, allowing the flour to be absorbed before adding another portion.
4. Switch to a dough hook and add the whole wheat flour, a little at a time, until a smooth, workable dough forms, using more or less wheat flour as required.  Knead 3 minutes.
5. Remove the dough hook and cover the bowl with a damp cloth.  Place it in a draft-free, warm area adn allow dough to ferment and rise 2 hours.
6. Punch down the dough and place in a 9-inch loaf pan.  Cover and allow to rise 1 hour in a warm area.
7. Bake for 1 hour, or until the bread sounds hollow when tapped and the top springs back to the touch.  Allow to cool in a wire rack.

Notes: Sunflower seeds or whole rye grain may be added to the dough.  Use 1/3 cup.  For a darker loaf, 1 T or caramel pwder or instant espresso coffee powder may be added to the rye flour.

My Notes: Added an extra quarter cup of water to thin dough a bit.  First rise only 1 hour on stove at 200F (that's the power of a whole tablespoon of yeast).  Second rise in 4"x4" Pullman pan about 35 minutes.  It was almost to the top, probably could have gone another 10 minutes.  Turned stove up to 350 at start of second rise. After 60 minutes bread was at about 205F in the center. Try 65 minutes next time, it was still a little sticky in the middle.  Also to try next time: dark malt powder from brewing store and pumpkin seeds and/or rye berries.

Danish baker Bøje from Meyers bageri video

Some classic smørrebrød from Oskar Davidsen's 1888 smørrebrød menu:
Ham, sliced egg and meat jelly
Ham with camembert, raw egg yolk and chives
Ham with Bombay curry salad
Ham with vegetable salad
Ham with fried egg
Ham with fried calve's kidney and remoulade
Ham with bird's liver and fried egg
Ham with homemade goose liver paste, Madeira jelly
Bayonne ham, roast beef and meat jelly
Crisp bacon and fried egg
Crisp bacon with tomato and Camembert cheese
Crisp bacon with fried onions
Crisp bacon with creamed mushrooms
Juicy tender salt veal and meat jelly
Freshly boiled tongue with meat jelly
Tongue with Italian salad
Tongue with fried egg
Tongue with homemade goose liver paste
Tongue with sliced egg and meat jelly
Homemade collared pork
Corned brisket of beef with horseradish
Salami sausage, liver paste and meat jelly (the veterinarian's breakfast)
Salami with raw egg yolk, grated horseradish and chopped chives
Russian herring salad with egg
Hot scrambled eggs with smoked salmon on toast
Tomato with scrambled eggs and chives
Tomato, scrambled egg, 2 boned anchovies in oyster sauce and chopped chives
Potkase cheese with raw egg yolk and radishes
fishcake and capers
Eel with scrambled egg, spinach and fried mushrooms
fried fillet of plaice (flounder) and lemon
fried fillet of plaice and remoulade
Pickled herring with raw onion
Potato salad with pickled herring and seasoned beetroot
Freshly smoked herring with raw egg yolk
Freshly smoked herring, egg yolk and sliced radishes
Thinly sliced anchovies, beetroot, raw egg yolk, capers, onion and horseradish
Hot fried eel and remoulade
Cod roe fried with 2 boned anchovies in oyster sauce
"Clipper sandwich" - raw scraped beef, export caviar and smoked salmon
"Hans Andersen's Favorite" - bacon, tomato, liver paste with truffles meat jelly and horseradish
Roast beef with cold Bernaise sauce
Roast beef with potato salad and chives
Slices of juicy steak, parboiled egg, crisp onions and sliced tomato
Roast beef with caviar or horseradish or remoulade
Brisket of beef with tomato and 2 anchovies
Roast duck with red cabbage and cucumber salad
Brisket of beef with pickles
Roast chicken with cucumber and tomato
1/2 young pigeon and stewed tomatoes
Liver paste with truffles, 2 anchovies in oyster sauce and fried egg
Liver paste with cucumber salad
Liver paste with thin slices of crisp bacon and stewed mushrooms
"Vet's Supper" - Liver paste with spiced lard, meat jelly and thinly sliced juicy salt veal
Swiss cheese
Samso
Maribo
Olde Holsteiner cheese with butter or spiced lard
Olde Holsteiner cheese with red currant jelly
Smoked cheese with fresh cucumber and paprika
danish blue cheese with raw egg yolk

Anne Marie Fisker's smorrebrod PDF
Ida Davidsen's in Copenhagen with huge smorrebrod menu
Ida Davidsen shows how to make smørrebrød
Østerbro Delikatessen menu in Aalborg
Peter Lieps Hus in Klampenborg
Danish Food Culture and Cooking with nice pix
Some more pix
Christian's Danish Recipes
www.speakdanish.dk


Apple Soup
AEblesuppe
Sour apples are the secret to this soup, and their tartness should not be masked by the sugar added.  Crushed zwieback crisps are often placed in the bowl before serving.

4 large tart apples such as Granny Smith, Cortland, or Pippin (unpeeled and uncored)
zest of 1 lemon cut into long strips
1/4 t cinnamon or 1 cinnamon stick
sugar to taste
cornstarch stirred into water to make a thin paste

Advanced Preparation: Up to one day in advance, cook the quartered apples in 8 cups water until very tender.  Remove the cooked apples and pass them through a sieve or strainer.  Strain and reserve the cooking liquid.

1. Heat the apple cooking liquid over low heat and stir in the strained apples.  Add the lemon zest and cinnamon.  Simmer 5 minutes over low heat.
2. Remove the lemon zest and add sugar to taste (do not mask the tartness of the apples).
3. Add small amounts of the cornstarch paste, allowing each portion to thicken before deciding to add more, until the coup has a creamy texture.  Simmer 2 minutes.  Serve hot.

Notes: Tart pears would make a delicious fruit soup.  Add a few gratings of nutmeg to replace the cinnamon.  Crushed biscotti or zwieback can be added to the bowls before serving.

Pickled Herring recipes 
How to Pickle Herring
Tyler Florence's Pickled Herring 
Swedish Pickled Herring
How to Salt Herring
How to Salt Sardines 

DR.dk Mad

Helsinki

Tram map
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Estonian band: Ewert & The Two Dragons
Tallberg Sami Wild herbs Villiyrttikeittokirja

Luontoportti

Umami

Nordic Food Labs: Umami and Dashi
Umami Info Center: Umami-rich Food-meat
Science Direct: Momofuku: Defining Microbial Terroir

bacon, ham, shitake mushrooms, konbu, dulse (dried)

Norwegian Record Charts

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http://www.guitarworld.com/amon-amarth-war-gods-and-pursuit-vikings-video-lesson

Ultimate Guitar Tabs

Guitar

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