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ODF sends fire engines and personnel to help suppress large Southern California wildfire

Posted by on Dec 12, 2017 in Tillamook County Pioneer | Comments Off on ODF sends fire engines and personnel to help suppress large Southern California wildfire

Giving Guide

ODF has sent 25 engines and over 60 firefighting personnel to help in the effort to suppress big wildfires in Southern California.

The Oregon firefighters traveled from various points around the state to California on Friday and Saturday. All arrived over the weekend at the California Southern Region Prado Mobilization Center in Chino, about 35 miles east of Los Angeles.

ODF mobilized engines and firefighters from several districts on both sides of the Cascades to ensure that all districts were able to deliver an initial attack on any fires that might break out. This proved important in the Northwest Oregon Area, where a smoldering 22-acre fire in timber slash was responded to earlier today by ODF personnel from the Astoria unit, Knappa Fire Department, the private landowner and two 10-inmate crews from the South Fork Forest Camp.

The ODF firefighters are assigned to the Thomas Fire in Santa Barbara County. As of this morning, Cal Fire was reporting that close to 6,400 firefighters and more than 850 fire engines were engaged in fighting the fire, which is threatening a number of communities. The Thomas Fire has so far burned 230,500 acres, making it already about 40,000 acres larger than the largest wildfire in Oregon this summer (the 191,125-acre Chetco Bar Fire).

The five ODF task forces, each made up of five engines, were requested by California fire officials through an interstate resource-sharing system known as ROSS (Resource Ordering and Status System). They are in addition to over 300 other Oregon fire service personnel sent to fight Southern California fires by the Oregon State Fire Marshal’s Office and fellow entities.

“California and Oregon have a longstanding relationship with mutual reciprocation when suppression resources are needed,” said Oregon State Forester Peter Daugherty. “California was there for us during our challenging fire season this year and Oregon is fortunate to have the opportunity to return the favor.”

Severe fire weather is expected to continue, promoting significant fire growth in Santa Barbara County, where a number of communities are under mandatory evacuation orders. Cal Fire reports that some 18,000 structures are threatened.

Given the fire’s intensity and rapid spread, firefighter safety is a priority. Many of the ODF task force leaders have advanced firefighter safety training in addition to years of wildland firefighting experience.

For the latest information about the Thomas Fire, visit Cal Fire’s incident information page at

For photos and more information on Oregon wildfires and wildfire readiness, visit ODF’s wildfire blog at

Source: Tillamook County Pioneer

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Chanukah Oh Chanukah, Come Light The Menorah!

Posted by on Dec 12, 2017 in Tillamook County Pioneer | Comments Off on Chanukah Oh Chanukah, Come Light The Menorah!

Giving Guide

By Judith Yamada, The Kitchen Maven

Although Chanukah is a relatively minor holiday in the Jewish calendar, it’s very popular with Jewish families. It’s a time for decorating homes and preparing special foods, like potato latkes and sufganiyot (filled donuts). This year it starts on December 12th.

Jews light a menorah/hanukkiah annually, on each night of Chanukah, to commemorate the rededication of the Temple of Jerusalem in 164 B.C.E . The menorah is a candelabrum with nine branches for its flames. One candle is lit on the first night and an additional flame is lit, each night thereafter, for eight nights.

On the eighth night of Chanukah, all the branches glow brilliantly in celebration. Families sit back to watch the luminous display, exchange nightly gifts, play games with dreidels (decorated tops), and enjoy holiday treats.

The holiday celebrates the victory of Judah Maccabee and his followers over the Syrian King, Antiochus. The king had cast the Jews out of their sacred Temple and forbidden them to practice their religious rituals.

Along with the Maccabees’ victory came the miracle of the oil, and the rededication of the Temple. “It’s a tale devoid of armies, but full of divine intervention when just enough oil for one day lasted for eight.”

The key to cooking at Chanukah is the oil. The miracle of the oil is a story Jewish children learn at an early age, regarding the wonder of Chanukah. If you’ve ever enjoyed a potato pancake or a warm jelly filled donut, you’ll appreciate traditional Chanukah cuisine. It’s definitely Jewish soul food.
Happy Chanukah!


10 medium russet potatoes
1 small onion
8 large eggs
1 cup unsalted matzo meal
1 Tablespoon salt
Pepper to taste
Vegetable oil for frying

Peel the potatoes and shred by hand on the large holes of a hand grater. Soak the shredded potatoes in cold water. Into a medium-large bowl, finely grate the onion on the fine side of the grater. Rinse and drain the shredded potatoes; add them to the bowl with the onion. With a fork, mix in the egg, matzo meal, salt and pepper. Heat ¼ inch oil in a large heavy skillet on medium to medium-high heat. When the oil is hot, spoon in pancake sized portions of the mixture into the pan. Fry until golden brown, turning once. Serve with sour cream and applesauce on the side. Yields about 30 large pancakes.

(Israeli Jelly Donuts)

2 envelopes active dry yeast
¼ cup warm water (105-110 degrees F)
¾ cup milk
½ cup butter
½ cup sugar
1 Tablespoon salt
2 large eggs
1 teaspoon grated lemon zest (yellow only)
7 to 8 cups all purpose flour
Vegetable oil for deep-frying
Raspberry, apricot or cherry jelly
Powdered sugar

Dissolve the yeast in the warm water; set aside. Heat the milk with the butter over medium-low heat until the milk is scalded (small bubbles form around edge of pan). Add the sugar and salt and stir to dissolve; cool to lukewarm. Beat the eggs lightly; add the lukewarm milk mixture with the lemon and the yeast mixture. Gradually add 7 cups of flour, beating with a wooden spoon or mixer dough hook until smooth and elastic. Add more flour, if necessary, to make a soft dough that is easy to handle.

Grease a bowl about twice as large as the dough, and turn the dough in the bowl to lightly grease it all over. Cover loosely with wax paper or a clean linen dishtowel. Put in a warm place until doubled in bulk. When ready, shape dough into balls the size of a walnut. Cover and let rise for 30 minutes.

Heat the oil to 375 degrees F. in an electric deep-fryer or in a heavy pan on top of the stove. Drop the balls of dough in carefully and fry until browned, turning once. Lift from the oil with tongs or a slotted spoon and place on paper towels to drain. Make a slit in the side of each donut and fill with jelly immediately. Sprinkle with powdered sugar just before serving.

Source: Tillamook County Pioneer

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Santa Loves all Abilities

Posted by on Dec 11, 2017 in Tillamook County Pioneer | Comments Off on Santa Loves all Abilities

Giving Guide

Manzanita Visitor Center welcomes everyone to join in a visit with Santa on Friday, December 15, from 1PM – 4PM. This is a naturally small setting for those who may need less crowd and more quiet time with Santa. Gluten free treats from The Roost in Wheeler will be provided. Bring your family, friends, and camera to celebrate the season. The Manzanita Visitor Center is steps away from the beach and beach-wheelchairs are available, free of charge. FACT Oregon thanks Manzanita Visitors Center, The Roost, and of course, Santa for offering this opportunity!

Source: Tillamook County Pioneer

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Occupy your kitchen this holiday season by making gifts from your pantry

Posted by on Dec 11, 2017 in Tillamook County Pioneer | Comments Off on Occupy your kitchen this holiday season by making gifts from your pantry

Giving Guide

By Dana Zia, The GoLightly Gourmet

“All I ever wanted to do was to make good food accessible to everyone.” Jamie Oliver

Ah the holiday season is upon us. I do love the energy, lights and spirit of the holidays yet the constant pressure to give more gifts than you can afford is the downside. Gifts are such a wonderful way of expressing appreciation and affection but the relentless stress from our consumer driven culture is overwhelming this time of year. I have found the solution though; occupy your kitchen and make gifts from your pantry.

Gift giving can be easy and affordable, just march right in that kitchen and beat the system by turning out delicious gifts that makes your recipient shout with joy! At the very least these delights will fill their tummies with warm happiness. Additionally making these presents at home is a great way to relax and enjoy the season opposed to out in the craziness getting pepper sprayed. (Like the way I laid out your options there?)

The normal trays of cookies are enthusiastically received except for the waist line which is already under assault from the season. I suggest expanding your mind to new culinary horizons in your kitchen this year and prepare some healthier delights. Also if you have a familial recipe that you would like to share that gives the gift an extra special touch, do it. Make sure and write the history of the recipe on the tag to impart the meaning to your recipient.

Package your gift food in containers that add an extra something like Ball jars or old Christmas tins you find at the thrift store. The tag you place on it really brings together the package with bright ribbons and maybe a Christmas ornament. Have fun and enjoy the creative process! Do your part to take back the holidays and occupy your kitchen this to make meaningful and appreciated gifts.

Herbed rice mix
This homemade rice mix is easy to cook and versatile enough to compliment just about any main dish, making it appealing to anyone. It looks especially nice (and keeps well) in a glass jar accompanied by a tag with the following instructions: “For 4 servings, combine 2 1/2 cups of water, 1 cup of rice mix and 1 teaspoon of salt in a medium saucepan and bring them to a boil. Reduce the heat, cover, and simmer until the rice is tender and the liquid is absorbed, about 20 minutes. Fluff the rice with a fork and serve hot and steaming.”

1/2 cup of dried mushrooms, chopped fine
1 tablespoon of onion flakes
1 tablespoon of garlic powder
1 tablespoon of dried thyme
1 tablespoon of dried parsley
1 tablespoons of dried dill
3 cups of basmati or jasmine rice
In a large mixing bowl combine the mushrooms with all the spices and mix well. Add the rice and toss with joy, but not all over the kitchen! Pour the mix into a lovely quart jar and seal tightly. Adorn with ribbons and a tag proclaiming your independence from the stores.

Southwestern four-bean soup in a jar
This recipe is easily doubled and placed in a quart jar.

1 tablespoon of chili powder
1 tablespoon of cumin
1 tablespoon of oregano
1/3 cup of dried black beans
1/3 cup of pinto beans
1/3 cup of dried kidney beans
1/3 cup of dried great northern beans

Get a 2 cup jar and layer the ingredients into the jar starting with the chili powder and ending with the great northern beans. Seal with lid and put this recipe on the tag.
“For a dark and stormy night. Add soup mix to a soup pot with 9 cups of water, 4 cups of broth, and a 14.5 oz can of diced tomatoes. Bring to a lively simmer over medium high heat then reduce to a gentle simmer for 1-2 hours till beans are tender. Then add an onion diced, 3 carrots chopped and 3 sticks of celery chopped. Simmer for 1 more hour then season with salt and pepper and serve with lime, cilantro and hot sauce.”

Smokey fruit and nut bark
I couldn’t help myself, I had to get one sweet in here. This nut bark is simply amazing. It makes one pound of satisfaction that can be split 4 ways, if you want to share. If you can’t find smoked salt, use kosher salt instead.
1/2 pound of dry roasted unsalted almonds, coarsely chopped
2/3 cup of chopped dried apricots or cherries
1 pound of dark chocolate, chopped
1–2 teaspoons of coarse ground smoked salt
Line a 17-by-11-inch baking sheet with parchment paper. Combine the almonds and dried apricots in a medium bowl. To temper the chocolate I use a microwave. (I know but really it is so easy! The stovetop recipe will be on my blog – Place three-quarters of the chopped chocolate in a microwave-safe glass or ceramic bowl. Set the microwave at 50 percent power. With the bowl uncovered, heat the chocolate for 1 minute, then stir using a rubber spatula. Repeat heating for 30 seconds and then stirring, until almost all of the chocolate in the bowl is melted, about 4 minutes total. Add the rest of the chocolate and zap for 1 more minute. Take out and stir till all the chocolate is melted. (It is easy to burn in the microwave so be careful!)
Working quickly using a rubber spatula, spread chocolate in an even layer about 1/4 inch thick on parchment. Evenly sprinkle the apricots and almonds over the chocolate, then gently press them in so they stick. Immediately sprinkle salt over the top. Set aside in a cool, dry spot to harden, about 1 hour with a mouse trap to keep the kids out. Break into irregular pieces and share! To turn this into a gift kit, include a bottle of port or brandy.

Source: Tillamook County Pioneer

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ASTROLOGY: Mercury in Retrograde, Going Backwards

Posted by on Dec 11, 2017 in Tillamook County Pioneer | Comments Off on ASTROLOGY: Mercury in Retrograde, Going Backwards

Giving Guide

By Madame Dana Zia
How ya all doing out there? Yes, the planets and the stars have been busy stirring the pot and things are getting complicated. One of the things complicating the cosmos is on December 3rd Mercury, the fast planet that goes around our sun in a mere 88 days, went retrograde. This basically means backwards it went backwards and will be that way till December 23rd.

Now let me try to explain that. First off, planets do not go backwards, ever. But once upon a time when the world was full of wonder and our ancestors were trying to figure out the great cosmos without any telescopes, they would observe visible planets occasionally going….. backwards. This was due to the way our own orbit interacts with those of the other planets, they might sometimes appear to be traveling backward through the night sky. This is, in fact, an illusion, which we call apparent retrograde motion. Mercury appears retrograde three times a year for three weeks.

But strange things happen during this “retrograde” period that cannot be denied. Things, particularly plans, communication and technology, go awry. Mercury in ancient mythology is the messenger god, quick footed and sliver tongued, he rules communication, travel, contracts, expression and coordination. So when this sure footed planet is going “backwards” things that go, and go fast, like cars and computers can short out and generally be in a huge snarl.

But even though these things are very frustrating, the secret to get through these phases is to relax. I know I know, in our “go fast” world this is not what you wanted to hear but I assure you that is the intent of the Mercury retrograde. It is to ask you to step back from that computer, iPhone or overbooked schedule and slow down. Take time to marvel at nature, enjoy the crafts or nurture relationships. It’s also said that intuition is high during these periods, and coincidences can be extraordinary. Breathe, relax, take a walk with an old friend. Or how bout go for a date with your spouse? You get the picture.

Also it is wise to plan for extra time to do anything fast during this retrograde season. About a week or two before Mercury retrogrades, finish any tasks or projects at hand. You can’t stop your life but plan ahead, have back-up plans, and be prepared for angrier people, crashing computer and miscommunication.
Some people blame Mercury retrograde for “bad” things that happen in their lives. Instead, take this time to sit back and review where you put your energy in your life. For example, if family and faith are important to you, are you putting your energies there or just overextended in other areas? This is an opportunity to take stock of what is important to you and refocus your energies where it is beneficial.

Source: Tillamook County Pioneer

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