Bear Viewing. Katmai Penninsula, Alaska.
Prior to this trip, this is the closest I have ever gotten to a bear.
And as I recall, Corey and I went for tapas afterwards. This excursion was a little different….
And I thought Grendel was big.
About 30 seconds into Katmai National Park, I started to understand the Accidental Death & Dismemberment Waiver I just signed.
I shot this about 8 feet in front of me.
With my Nikon. Not with a harpoon. (which I wish I had brought).
Why did we do this again??? Did we pay for this activity??
They sure don’t look like Yogi. Or Smokey. Or Pooh. Now Pooh, he was a good bear.
And as I type this, I recall a sound I could live without hearing for the rest of my life…
That would be the sound of a bear chewing.
But we were brave.
Because in the wild, there is probably nothing more dangerous than stumbling upon a mama bear with her cubs.
Ooops and look, there it is.
About 10 feet in front of us.
No worries, pal. Bear dismemberment must be covered in our short term disability plan.
Much like Joe, a bears waking hours are dominated by their search for food. Try these blueberry bars when you are hungry.
Instead of salmon…
It’s beary good
- 2 cups quick-cooking oats
- 1 cup all-purpose flour
- 1 cup brown sugar
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¾ cup butter, softened
- 3 cups fresh blueberries
- ½ cup sugar
- ⅓ cup orange juice
- 4 teaspoons cornstarch
- Filling: In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes. Whisk in cornstarch and boil, stirring, until thickened, about 1 minute. Place plastic wrap directly on surface; refrigerate until cooled, about 1 hour or up to 1 day before using.
- Base/Topping: In a large bowl, stir together the oats, flour, brown sugar, salt and baking soda. Cut in the butter to form a crumbly mixture. Reserve 1½ cups of the crumbs, and pat the rest evenly into the bottom of a greased 9 x 13 inch pan.
- Spread the blueberry mixture over the base. Crumble the reserved amount of the base/topping over the blueberry mixture.
- Bake at 350 degrees F until light golden, about 40-45 minutes. Let cool completely on rack as these cut better when they are fully set. (Make-ahead: Cover and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.).