A Tretcherous, Lonesome Journey

Dear Diary, July, 1806

As I scratch in my journal, the captains are riding horses further down the trail than I can bear to walk tonight. My leg is extremely sore, and it is so gruesome to try to get up and walk. I can barely put weight on one foot. I miss the captains and the men horribly, and feel lost, an abandoned pooch. I had started out this journey with the men to get away from the Blackfoot, for they have been very cruel to the group of men, and have started war upon us. I am scared here on this cold night that I just might be killed even though I'm far away from all the violence.I pray to be safe, I pray very hard to be safe.

It is now morning, and my leg hurts even more than it did last night. I am determined, and have great faith that I will be able to catch up to the men. I see in the distance some animals that were killed by the men last night. I can't wait to sink my teath into the flesh.

The meat was undiscribably delisious to my grumbling belly. I have just found some of the captain's belongings. He must have forgotten to bring them along with him. I sorted through everything in his sack, and have decided to bring his journal along with me, for it is very important to him. As I bring my head up from grabbing his journal, I can smell, and see the Blackfoot dashing twards me on their horses. Luckily, I was right by the river, so I pounced into the cold water, holding the journal above the river so that it would not get damaged. This water did not make my leg feel better at all. All these cruel people did was try to create more trouble for me. They were trying to kill me, for I found this out when I felt a sharp pain in my shoulder from one of their arrows. At least they did not try to get into the river to trap me, for if they had, I would surely be dead.

Ouch... It's about the only word I am able to use to describe the pain I'm in right now. I feel as though I might die. I'm waiting to die...

My best friends have come to save me!! Mountain Dog and White Feather are here at last!! I am so relieved to see them, for I am not even able to make it to the river to get a drink of water. They have been gathering food and water for me, and caring for my wounds, so soon I will be back on my feet. Thanks to them, I am now saved, and owe them some huge, slobbery kisses.

Dear Mr. Jefferson...

Dear Mr. Jefferson, Spring, 1806

          The journey was the Corps at its best. The journey was America at its best. Extremely proud I am to announce the success of this journey with you, and the world. I have discovered many things out of my comfort zone, some things of which include dining on suculant beaver tail, filleting fish, preparing buffalo meat, killing animals, and going on almost neverending adventures with Sea. I have also accomplished a great deal of learning and writing. I have been writing journal entries all the way through this expidition, and have been discovering new, delicious recipies along with a kick of poetry to spice things up. I really feel that you will enjoy reading through my journal, and discovering what I have done. There are many things to be shared, and re discovered by all.

PS: For my weekly labors, discoveries... for all my endeavors have brought to this journey, I believe I should be paid the grade of A or A+.

White Water

White Water

Whirling to a killing degree

Hundreds of lives at risk

In the river

The people grasp the sides of their canoes

Everything, a white stormy scene

Water with such attitude

Although it tumbles, it always gives back

The joy of the speed

Everything proceeds

River, river, settle down please

Grilled Salmon With Key Lime Butter

Grilled Salmon With Key Lime Butter

Ingredients:

5 tablespoons unsalted butter

2 tablespoons key lime juice

Salt and Freshly Ground Pepper

4 (6-ounce) salmon fillets

Cooked rice or pasta

Directions:

Preheat your grill, setting it to medium-high heat. In a pan, melt your butter, and add the lime juice. Salt and pepper the salmon, and add it to the grill. Drizzle half of your lime butter over the salmon. Let cook until fully cooked through, and add the rest of the lime butter to the salmon. Serve on a bed of cooked pasta and or rice, and enjoy.

The Most Horrible Mountains

Dear Diary, September 16th, 1805

Today, we have come upon traveling on the most horrible mountains on the voyage thus far. The treacherous climb has created many injuries, for the horses slip every couple minutes down steep hills covered in deep snow and hazardous trees. With the men on their backs, I can't imagine the pain they went through. I fear I will discover this deep piercing pain sometime soon. If winter starts to interfere too much with our journey, I'm afraid our middle chapters in life will end. I pray every night for our success, and that we will reach the ocean successfully.

Mini Venison Burgers

1/2 pound ground venison
1/2 pound ground pork
Salt and freshly ground black pepper
1 cup chopped white mushrooms (about 3 ounces of mushrooms)
1 cup chopped apples (about 2 apples)
2 ounces blue cheese (or your choice of cheese)
16 mini-potato rolls (the dinner-roll size)

Instructions:

Incorporate all of your ingredients, leaving out the blue cheese. Form mini patties to fit your mini buns. Grill until cooked, and sprinkle blue cheese over the tops of the burgers. Serve on a mini bun of your choise. I would recommend using a potatoe bun.

Rockies

Rockies
by Amanda Blau

Oh Rockies, majestically you stand so tall

A danger to man kind

A tretcherous climb

Oh Rockies, you are so steep, natures rock wall

A home

A grave to wild game

Oh Rockies, you can save, you can flaw

Protective

Proventive

Accepted

A mean frozen bully

A windstruck nature city

Oh Rockies

Oh Rockies

A Stranger

Dear Diary, August 11th, 1805

If we are going to make it over the rockies before it starts snowing, we will need horses. None had come upon us, or had even been spotted yet, but now, I have the chance to write in my journal to tell you the story behind the miracle that occured today. We came upon some Shoshone land in which Sacajawea's people live, and familiar with the land, Sacajawea knew where to take us to find our needed form of transportation. We met the Shoshone chief, Chief Cameahwait, who coincidentally turns out to be Sacajawea's brother. He agreed to let us use some of their horses, for he trusts us because of Sacajawea being here as a part of our group. Now, we have a form of transportation for the most harsh season of the year that will hopefully save all of our lives.

A Call for Celebration

Dear Diary, August 11th, 1805

This day, I completed my thirty-first year. I feel as if I have not done enough in my lifetime so far, for it is half way over. My foot is in horrible condition, scraped and swolen. It hurts siverely to walk, so I will not be walking along with Captain Clark and the men on this day. They have promised to bring me some buffalo meat and try to find a horse to bring back, for there is a long journey ahead. We will have to travel up the rockies, and the last thing I want to do is walk.

When Captain Lewis returned with the men and Seaman, I could hardly contain myself. The meat the crew found smelled unbearibly good. I enjoyed myself, savoring every morsel of the delicious, suculant buffalo. No horse had been found that day, but I was content with what had come.

Dear Diary, May 14th, 1805

The Captains worries have increased about our journey up and across the Rockies as winter is nearing. If it were to snow in the Rockies, I'm afraid I'd freeze to death, and we would loose a great number of men. As we stared at the mountains, we lost hope for our success. All we can do is do our best.

Dear Diary, May 31st, 1805

The riverside and cliffs that we passed today struck me in awe. I was speechless. Huge amounts of white rock were warn away over millions of years into majestic towering sculptures. With a little bit of imagination, you could picture each sculpture as being a castle. Never before have I encountered such beauty. This is a snapshot that will be held in my mind forever.

A Sad Digestion of Homework

Dear Diary April 30th, 2009

Oh the tales are told about the mysterious way that homework vanishes out of sight. Dogs sometimes play a big role in these tales, as you have probably heard the phrase: my dog ate my homework. Well, about a week ago from today, I woke up to a mysterious case of a plastic bag laying in shreds on the carpet. I had been looking for the beef jerky that I had prepared for my mess the night before. I lay my eyes upon the ledge I had set the meat on, and well, nothing was there. Pondering on the thought, I figured out that in the middle of the night, Sea jumped onto the couch, hopped onto the table, and snatched the bag filled with meat with his jaws, and brought it down to the carpet where he would tear the bag to shreds and have a joyful snack. That very night, I remember hearing Sea at the side of my parents bed across the hall yelping to go outside after eating that bag of thunderbolts.

Buffalo Meatballs

Buffalo Meatballs

1lb ground buffalo meat

1/2 cup Italian style breadcrumbs

1/2 cup grated Parmesan cheese

1/8 teaspoon garlic powder

1/8 teaspoon fresh ground black pepper

1 large egg

Directions:

Preheat your oven to 325 degrees

Mix all of the ingredients together thoroughly except for the water. Add the water to the combined mixture until creamy.

Form your meat mixture into 16 equal balls

Lay the meatballs on a broiling pan, making sure they are evenly spaced out

Place the pan on the middle rack of the oven

Bake for approximately 20 minutes, rotating the meatballs one time towards the end of the baking process. They may need a few more minutes, depending on your oven.

Beaver Tail

Beaver Tail

Ingredients:

One Beaver Tail

Seasonings

Directions: Hold the beaver tail over an open flame until the skin blisters: a sign that the meat is fully cooked. Season with your favorite seasonings for a mouthwatering treat.

Jerky

Jerky is a very convenient food to carry with us on our voyage. It consists of meat that has been dried in the sun for a rather long while, and sprinkled with salt. This conserved surplus meat is a scrumptious treat in rough times.

Ingredients:

Meat (any variety, but not ground)

Salt

Seasonings of your choice

Directions: Find a spot outside that receives a good amount of sunlight. Place a pan of your choice out in that spot. Salt your strips of meat. This will help absorb all of the juices. Also, if you want to spice your meat up, do so after you season with salt. Place your meat on the pan outside, and leave it rest for a day or two, flipping it over every few hours. When the meat is dried to your liking, enjoy.

Collections

Dear Diary, October 21st, 1804

I, Captain Clark, have been collecting various animals throughout the whole expedition. I have collected things from snakes to live animals such as prairie dogs. Now that I think about it, I am terribly ashamed of what I have done to poor seaman for killing his beloved prarie wolf. I can't imagine the agony and sorrow he had to go through seeing me skin and cut apart her flesh. I am almost ready to send off a package to president Thomas Jefferson filled with journal entries, animals live and dead, maps, observations, and many more things. I plan to send the package off in a few days, for we want as much as he wants himself to be informed about what we have encountered thus far. I plan to work with Captain Clark as well as my men to put together another package filled with many more memories, good, and bad.

The New Pup

 Dear Diary,                     May 14th, 1805

As soon as I sniffed her body, I knew that within her was a little pup. I was the first one to discover this, and knew the men and her would be caught by surprise in a few weeks. Her name is Sacajawea, otherwise known as bird woman. She is my companion. Sometimes she will kill little rats and mice, and sneak them my way to be eaten. We go on walks together, she pets me, gives me love, and cares about me. I can't even begin listing all of the things she has done for me, and now I am doing her a favor. Laying by her side, I am watching her give birth to the most beautiful little child I think I will ever see. She is experiencing excruciating pain, and has been in labor for a really long while. The captain is clueless on what to do to help her, but luckily a crew member suggests to break up a rattlesnake rattle into tiny pieces, and add it to water. This is supposed to quicken the baby's arrival. Sacajawea gladly took a drink of the special water, and sure enough, a few minutes later, her little child was born. I choose to bark his name as Pomp, but his full name is Jean Baptiste Charbonneau. From now, he will be the youngest member on our voyage, and become part of our big family.

Rabbit Ragu

Rabbit Ragu with Pappardelle Pasta

Ingredients:

3/4 cup olive oil, plus more for drizzling on pasta

2 whole rabbits, each cut into 4 to 6 serving size pieces, as preferred

Salt and freshly ground black pepper

1 cup instant flour (recommended: Wondra)

2 cups minced onions

1 cup minced carrots

1 cup minced celery

1 teaspoon garlic

1 (28-ounce) can while peeled tomatoes with juices, crushed by hand

2 bay leaves

1 sprig thyme

1 sprig rosemary

1 teaspoon dried oregano

2 cups chicken stock

1 pound dried pappardelle pasta

1/4 cup grated Parmesan

Directions: Coat your cooking pan with a few drizzles of oil. Turn your stove top burner to medium- high heat. Season and dredge the rabbit pieces. Add the seasoned rabbit to the pan of hot oil. Cook the rabbit until it is golden brown (about 5 minutes per side). Once cooked, transfer the meat onto a plate lined with paper towels. Turn the heat down to medium. Oil the pan again, and add the vegetables and celery stock. Cook until the vegetables are caramelized. Add the garlic, tomatoes, and herbs to the pan, and cook for an additional 30 minutes. Add the chicken and rabbit back into the pan. Cook until the rabbit is very tender. Cook the pasta, and toss it with the sauce.

Sloppy Buffalo Joes

Ingredients:

2 tablespoons extra virgin olive oil

2 pounds ground chicken or turkey breast

1 carrot, peeled and chopped or grated, 2 stalks celery, chopped

1 yellow onion, finely chopped

2 to 3 cloves garlic, finely chopped or grated

Salt and freshly ground black pepper

2 tablespoons red wine vinegar

2 tablespoons brown sugar

1 tablespoon Worcestershire sauce

1/4 to 1/3 cup hot sauce (recommended: Frank's Red Hot)

1 cup tomato sauce

1 cup chicken stock

8 good quality burger rolls, split and toasted

1 cup blue cheese crumbles

2 large dill pickles chopped

Directions: Heat a large skillet with extra virgin olive oil over medium-high heat. Break your meat up with a wooden spoon, and add it to the pan. Cook the meat for 5-6 minutes. Add in your vegetables, and season with salt, and freshly ground black pepper. Cook for 7-8 minutes more. In a bowl, combine all of your liquid ingredients. Pour the liquids into the pan with the meat, and stir to combine. Simmer for a few more minutes. Pile this delicious meat on top of buns, and top it off with blue cheese and chopped pickles

Honey Cornbread Muffins


Ingredients:


1 cup yellow cornmeal


1 cup all-purpose flour


1 tablespoon baking powder


1/2 cup granulated sugar


1 teaspoon salt


1 cup whole milk


2 large eggs


1/2 stick butter, melted


1/4 cup honey


Directions: Preheat your oven to 400 degrees F.


Into a large bowl, mix the dry ingredients together. In another bowl, mix the wet ingredients together. Add the dry ingredients to the wet ingredients, and stir until just mixed. Make sure to have some muffin liners ready. Separate your muffin liners, and apply them to your muffin pan. Evenly distribute the cornbread mix into the papers. Bake for 15 minutes, or until golden.

Seamen's New Little Friend

Dear Diary, October 26th, 1804

I had been thinking about the little prairie wolf I had encountered a few weeks back on the boat. I remember the men shooting at it, trying to kill it, but something between the little wolf and I, I don't know how to describe it, but I liked her without ever even meeting her. I had tried to save her the day she almost got shot. I had jumped overboard the boat, and swam, trying to reach the point where she was, but never made it. A few days ago, I decided to go on a little adventure to try and find her, but got chased down by a pack of wolves. I somehow hoped that she would never come back, in fear of the men killing her. Captain Clark shot her while I was on a ramble today with Captain Lewis. When I got back to camp, I found my little beauty dead. I could not watch as the captain measured her, and stripped her fur away. I feel as if my heart has been crushed.

A Tragic Death

Dear Diary, August 20th, 1804

Sergent Charles Floyd has been extremely ill for the last few days, and he has been suffering large stomach upsets all night long. Captain Clark has had no sleep all night, for he has been keeping an eye on Floyd. I am now sitting alongside him on the keelboat, thinking up ways to treat his illness. I have decided to try and give him a hot bath to see if that will make him feel better. My men are working on heating up some water with the fire, and steering the keelboat to shore. I have asked York and Captain Clark to carry Floyd to his hot bath. They lay him down next to the fire, for the water was still heating up, and a couple of seconds after that, Floyd said that he was leaving us, and slowly closed his eyes for the last time. We took his body up to a high bluff above the shore, dug a deep hole, and rested his body inside. Once he was completely covered with dirt, Captain Clark wrote on a piece of wood: Charles Floyd died here, 20 August 1804, and placed it right where the body lay. 

On The Trail With The Captain's Dog

Dear Diary, July 4th, 1804

I have been looking forward to this day for months, and it is finally here! It is July 4th, the celebration of independence, and the United State's birthday. Everybody is served an extra shot of whiskey, and fires up the weapons for a joyful kaboom! A couple of days before this big celebration, Private Hollins, and Private Hall decided to sneak out to the whiskey barrel and steal an extra shot of whiskey. Drunk, the two men started to sway and dance. Seaman, Captain John's watchdog was watching them with undivided attention. The behavior of the two drunk men woke the captain from his sleep, and they held a court meeting the next morning. Private Hollins and Private Hall both turned out to be guilty, so they had to go through a whipping with a leather whip. When the whip struck, I saw the brutal blood, cuts, and bruises each time. Private Collins got 100 lashes, and Private Hall only had to get 50. By the time they were done with the punishment, the men had fainted, and had to be carried to go get their wounds cleaned.

On The Trail of ReDiscovery

Dear Diary, August 10th, 1804

Captain John believes very strongly, as do I, about recording what we experience, see, and explore on our voyage. He will be providing each crew member a journal in which we will write entries, draw maps, record recipes, wildlife, and many more things. My mess and I will be using our virtual laptops on this trip for writing in. The laptops are our personal portable desks. They hold all of our paper, feathers, inkwells, ink, candles, matches, and pictures in an organized fashion. The captain will expect us to be very critical about what we write, and record as much as we can, for he wants the information about our voyage to be kept for a long period of time. 

Dear Diary, March 10th, 2009

The day after tomorrow, I will be departing and leaving to go discover the trail of discovery as a part of the Corps of ReDiscovery with Captain John. I introduce to you the people who will be attending this voyage, and what talents and skills they will pack in their luggage.

Captain John: Captain John is a good cook, leader, and a good author. He will be including his cooking, leadership, and writing techniques and talents with him on our voyage.

Gabriel: Gabriel is a fantastic poet, and an artist with words. He will be bringing his poetic skills with him to share with us all on our voyage.

Ryan: Ryan is a very creative person. He can make someone cheerful when they are down, and can find solutions to difficulties. He will be bringing his creativity and cheerfulness with him to support us on our voyage.

Quinn: Quinn is a good cook, he knows how to navigate where we are, tell stories at campfires, and also likes to collect different items. He will bring a lot of help, talent, and fun to our voyage.

Morgan: Morgan is a leader, cook gymnast, ballerina, musician, one who is good with little kids, and knows how to french braid hair. She will bring leadership, music, and inspiration with her on our journey.

Jake: Jake has a good sense of direction, knows how to swim very well, and knows how to survive in unfamiliar environments. He will be bringing a lot of survival knowledge with him to share with us.

Sammie: Sammie is a skilled doctor, and is into medications. She also loves to talk a lot. Sammy will be a wonderful person to hang out with, and a very helpful nurse.

Andrew: Andrew is a great trader, and negotiator. He will be able to get us the best supplies we can get for our adventure. 

Austin: Austin is a great outdoors man, and an all around explorer. He is also a certified sailor. Austin will be bringing lots of outdoors skills and talents in his luggage.

Brian: Brian is a great musician, sailor, and chef. He will definitely bring a lot of joy, leadership, and help on our expedition.

Clay: Clay is a great navigator, knows how to use a compass, read a map, and can tell good campfire stories. If we get lost, he will be there to help us find our way.

Evy: Evy is a good violin player, actor, and story teller. She loves to make up stories about mythical creatures and gods. She will bring a lot of joy, music, and stories with her.

Alex: Alex likes to cook, dance, and be silly when on trips. She is also great with little kids. Alex will be bringing great memories, fun, laughter, and food with her on our voyage.

The Corps of ReDiscovery

Dear Captain John, February 28th, 2009

If I was chosen to be a part of the Corps of Re Discovery, I would pack all of my talents and skills in my luggage. I have been cooking since the age of two, and am very experienced. I have cooked all different kinds of things from manacotti to homemade macaroni and cheese, and home made stuffing muffins. I have spent several years studying food by watching people cook on television, and watching my mom bake pies for her pie business. Food would be guaranteed to be supplied at all times, even in times of struggle.

 I have also been playing the piano since I was six years old, and am at an intermediate level. Piano competitions, recitals, and Guild performances have been on my schedule for the last seven years. I have once received a perfect score on musical performance from a Guild judge. There most likely would not be a piano on our expeditions, but that would not be a problem at all. I have been playing the clarinet since grade four, and also can play the recorder.I participated in my elementary school band for a total for three years, and have also preformed in front of my whole elementary school on xylophones, drums, singing, and dancing.

 I have been through several art courses, and am an exceptional artist. Having learned to draw things from flowers to animals, trains to rivers, space illusions, and many other objects, I can draw maps, make games, puzzles, and or draw the outdoors. 

For my whole life, I have been a really hard worker, so if any one task needs to be done, it will be accomplished by me guaranteed. I have always been complimented for doing all of my tasks neatly, and quietly when needed. 

I am exceptionally brave with some things.  I have experienced a class one to four rapid on the Colorado river, and can help steer any raft that we may use.

On the way through our destination, I hope to discover some new types of food, ways of cooking, old fashioned fashion sense, and art skills that were used long ago. 

I hope to collect some new recipes from long ago, pictures of where we go, music, games, art, clothes, new river rafting skills that people used, and ways people used to speak.

Sincerely,

Amanda Blau