So this is just one of the carnivorous plants that you can find in Unalaska. The teensy, tiny little Sundew. You typically find these plants perched on top of its host plant, a mound of sphagnum moss, in very moist, wet areas. It eats bugs that it traps, kind of like the Venus Fly Trap. The Unangax used the plant to relieve nausea.
I am having a bit of trouble readjusting my schedule after having added the Unalaska Biggest Winner to my plate. Blogging was the loser for a couple of days. I am working it out.
So I’m getting ready for the 2nd Annual Chocolate Extravaganza at the Museum of the Aleutians, tonight, beginning at 7 PM. I still have 8 tickets left. If you want one I will hold it at the door for you. Let me know.
I keep forgetting to take pictures of my concoctions as I am preparing them. I think of the camera as I am putting the finished product into a container. I love food blogs (actually I am addicted to cookbooks if you really want to know the truth) and I really like to see the process that people go through when they blog about making a recipe. Not doing to good on that front.
Tonight I am bringing three types of hand-dipped chocolates to donate to the Museum. Some of them will be put on the table to eat immediately, but I would imagine that most of them will be for the Museum to sell to raise funds. Included will be Sea Salt Caramels, Cherry Cordials, and Grand Marnier Truffles. Oh, maybe candied orange peels dipped in chocolate, if I have time to dip them.
Grand Marnier truffles drying, prior to enrobing and decorating.
I always want my stuff to be fresh, so it seems I am always down to the wire timewise. I will definitely have to work on that issue.
If I was a real food blogger, I would have shown you the ingredients in the pot on the stove, the mixture bubbling its way to 257 degrees, the cut pieces of caramel, the almost always messy job of dipping, and definitely, the sea salt sprinkle at the end. But alas…
The caramel setting up.Sea salt caramels in the box and ready to go.
So I have got to get going. I know that Annabelle Wilt, Linda Ellsworth, AB Rankin, Denise Rankin, Debra Mack, Kristine King, Shawn Dickson, Laresa Syverson, Zoya Johnson, Bai Kirkland and her friend Leah, and Chris and Wendy Hladick are bringing something chocolate-y. Actually, Laresa is bring her homemade gingerale to help clear the palate. I know there are others out there making something delicious. Hope to see you all there.
We are preparing for the 2nd Annual Chocolate Extravaganza at the Museum of the Aleutians. The event will be held on Friday evening, February 13. Tickets are available at the Museum, or from members of the Board of Directors. Those members are: Kristine King, Chris Hladick, Denise Rankin, Patty Gregory, and Sharon Svarny-Livingston. If you are so inclined, bring a chocolate concoction to the extravaganza to show your support, expertise, and for others to enjoy. I am bringing a couple of items, including cherry cordials. Come mingle with friends, meet new friends, and indulge yourself with all the chocolate you could possibly imagine. I have heard that there may even be chocolate items for sale that you can take with you to help celebrate Valentine’s Day! Get those tickets before they are sold out.
Unangan Program Update
The first and second graders finished up the Unangan design portion of the Unangan After School Program. They learned about Unangan design from Gert Svarny and after setting up their design and practicing, they implemented their plans and each created a chaayax, or rattle, made from clams. Or two, or three.
Both classes were quite large, with over 25 students in each class. Gert and I would like to thank Pat Ellis, Chet Higa, Mary Downs, and especially Ciera, for all their help.
It was a crazy madhouse at times!! If you get a chance, visit the elementary school as all of the projects from the Unangan classes are on display in the entrance lobby.
Hope everyone watched and supported Channel 8 during their fundraising auction.
They learned about Unangan design from Gert Svarny and after setting up their design and practicing, they implemented their plans and each created a chaayax, or rattle, made from clams. Or two, or three.
Unalaska From My Point of View 
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