Those of us living on the central Kenai Peninsula have been able to witness a rapidly growing forest fire several miles to the south. The fire has more than doubled in size since yesterday and by this afternoon had consumed more than 10,000 acres. It’s close enough to us that we get a very good view of the smoke and width of the fire. It’s grown quite a bit since this morning. The Forest Service has just decided to man the fire and begin suppression efforts before it gets too close to buildings, some of which are about 4 miles away.

Above the smoke are very turbulent cumulus clouds. Apparently the heat from the flames meet with the cooler air and create these clouds. Cumulus clouds are usually like a collection of big, fluffy cotton balls. These clouds look compacted. Quite unusual in appearance and tonight are the only clouds in our sky. I hope they don’t produce more lightning to begin other fires. The other forest fire just to the east of us is still going but is mostly contained. Sometimes it smells like we’re around a campfire.

Once this fire is out, new vegetation will replace the beetle-killed black spruce. The new vegetation will help the animal population. I believe the area is also the wintering ground for our local caribou herd. As destructive as fires seem to be, they also bring new life into the area. Soon there will be fresh willow for the moose and new lichen for the caribou. There will be necessary ground cover for the grouse, ptarmigan, and rabbits. The eagles and owls will have an abundance of food. And, so goes the chain.

Our summer has been beautiful and the gardens are beginning to produce. Saturday Markets are bringing vendors with fresh grown vegetables ready to share their produce with happy buyers. Of course, the cucumbers, green peppers, and tomatoes are all grown inside greenhouses, but they are still FRESH. It won’t be long and the green peas will be ready, too. Some lettuces, radishes, and broccoli are becoming available now. We can also find locally grown herbs, mostly grown in greenhouses, but they also smell and taste great.

A friend sent over fresh cucumbers with some fresh parsley and dill. Even though cucumber is an avoid for us Os, I made a salad of sliced cucumbers with the parsley and dill chopped. To that I added a fresh tomato, and a Greek feta dressing. I let it blend together for a few hours and we all enjoyed this special and very fresh salad.

I am very thankful that we have the blood-type diet and Type-base4 available. Even though I’m often unable to be as compliant as I would like to be, I treasure it and always use it as a guide. Sharing the concept with others it an almost daily occurrence. Many people are willing to listen and are fascinated with the new knowledge.