PHOTOS AND VIDEOS Welcome to our photos and videos page.
Enjoy browsing through some of our history. Many of these photos have been posted in earlier editions of our Raven Journal. If you'd like to receive it, please sign up here. The Journal has some regular features such as The Cartographer’s Corner, with its weekly question testing your general geographic proficiency, some customer submissions, and other odds and ends that we hope will pique your interest. We will be posting some of the Raven Journal’s content on this page.
Every now and then we are contacted by set decorators from movies or television shows about using a map in the background. Here we list a few we've racked our brains to remember, and if you've spotted a Raven map on the screen, let us know.
Movies
Sideways (2004)
Dreamcatcher (2003)
Honey I Blew Up the Kid (1992)
The Accused (1988)
TV Shows
Jericho (2006)
Route 66 Photographs
A few months ago we took everyone who signed up for the Raven Journal on an eight state virtual trip along U.S. Route 66. We explored the geography of the states from Illinois to California and found some interesting facts about each one. Several virtual Route 66 travelers sent photos of the real thing, and we'd like to thank them and share some of those photos with you.
Hackberry, AZ
Hackberry, AZ
Oatman, AZ
Oatman, AZ
Cool Springs, AZ
Ash Fork, AZ
Outside Belen, New Mexico
Seligman, AZ
Kingman, AZ
Kingman, AZ
Pioneer Museum Kingman, AZ
Springfield, IL
Pioneer Museum Kingman, AZ
Raven Recipe Box
Good Coffee
The moka pot or, macchinetta, (which means small coffee pot
or Italian coffee pot), is a great tool for making good coffee
without the expense or trouble required when using a more
elaborate espresso machine. The pot is a simple gadget with
only three parts. Here is a simple description of how to use it.
Unscrew the top of the pot, fill the little basket with coffee,
to the brim, leveled out but not packed down.
Fill the bottom section of the pot with water to appropriate mark.
Replace the upper portion of the pot and set on medium or medium
low heat depending on your stove. When the pot begins to "gurgle"
loudly remove it from the heat and it's ready. You may need to
practice a few times to perfect your technique.
The coffee, which is more espresso-like than the brewed variety,
bubbles up into the upper section of the pot, after the heated water
pushes steam up through the grounds. By the way, grind your coffee
to a medium size grind, slightly less coarse than for a drip process.
We'll talk about foaming and steaming milk in another recipe
section.
Clam Chowder
Add milk or cream instead of water if you like!
Gather ingredients:
4 slim slices of salt pork, sliced
3 cloves of garlic, sliced
1/2 onion cubed into small pieces
2 stalks celery, also cut into small pieces
3 Tbs. flour
1/2 stick butter and 3 large russet potatoes
1 can minced clams, drained but save juice
1 can chopped clams, drained but save juice
1 9 oz. bottle clam juice
1. Gently cook salt pork 7 minutes
2. Add onion to the pot
3. Add chopped garlic and celery
to pot and slowly cook about 7
minutes on medium-low heat.
4. 1/2 stick butter, let it slowly melt,
then add 3 tablespoons flour and
slowly cook 3 minutes. Keep
temperature low in the pot, making
a roux. Do not let butter brown.
5. Add potatoes to the pot and
clam juice, drained juice from
clams, and about 1 cup water (or milk or cream).
Cook slowly for 25 minutes until
nice and thick and the potatoes are
done. Add clams at the very end,
and heat until perfect, about 3
minutes more.
Bobbi's Brussels Sprouts
1 pound sprouts, very thinly sliced
1/2 C. toasted pine nuts
1/4 C. grated parmesan cheese
1/2 bunch green onions, sliced thin
Olive oil, lemon juice, salt and pepper to
taste
Mix sprouts, onions and pine nuts. Add olive
oil and lemon juice to make a dressing, salt
and pepper, and last toss in the parm
cheese. It is really good. I sort of live on it
while Brussels Sprouts are in season!
Best Peach Cobbler in the World
Melt one stick of butter in 9 x 13 pan
Slice 2 pounds of peaches into the pan,
sweeten if necessary.
Combine
1 cup sugar (white, brown, or a combination)
3/4 cup flour (spelt is really good)
1 tsp. baking powder
3/4 cup milk
Pour this thin batter over the peaches
Sprinkle with cinnamon and a dash of nutmeg.
Place a few fresh berries on the top if you
have any, for extra pizazz.
Bake at 350 for one hour. Place a cookie
sheet on the rack under the pan in case it
boils over.
Serve warm, yum.
Pasta Puttanesca
Open one bottle of a decent red wine and pour a glass
to be sipped throughout the preparation.
Peel and finely chop 5-7 medium cloves of garlic
Pour 1/2 cup olive oil into bottom of large saucepan
and place over low heat
Drain, cut in half lengthwise and place into pan two
quarts of home canned tomatoes (or 3 large cans of
peeled whole tomatoes).
Add each of the following, allowing ingredients to come
to the simmer in between each addition
Garlic
Small can of sliced olives
1/4 cup of capers
Two Tbs. red pepper flakes
One Tbs. dried oregano (2 Tbs fresh)
One cup fresh Italian parsley, chopped leaves only
While sauce is simmering, bring to a boil the water for
cooking linguini (dried #17) When noodles are still firm
Add the noodles to the sauce and stir well
Remove from heat, cover, let stand for five minutes
while you finish your wine.
Toasted Oatmeal Scones from Oregon
Toast in 370° oven for 7-9 minutes:
1 1/2 cups old fashioned oats Set the oats aside to cool
Sift together:
1 1/2 cups unbleached flour
1/3 cup white sugar
2 tsp. baking powder
1/2 tsp. salt Scatter
10 Tbs. cold butter into dry ingredients and mix
lightly with your fingers until the mixture
resembles chunky corn meal. In a separate bowl, whisk together:
1 egg
1/2 cup plain yogurt
Optional additions to dry ingredients:
1/2 cup golden raisins and 1/2 tsp cinnamon
1/2 cup dried cranberries
1/2 cup chopped dried apricots
1/2 cup frozen or fresh blueberries
Stir in all the oatmeal except 2 Tbs.
Very lightly, stir in all of yogurt mixture except 1
Tbs.
Mixture will look like it'll never stick together.
Don't worry!
Place 1 Tbs. oats on wooden board, spreading
to a diameter of 7". Put globs of dough onto
board and press together to form a thick circle
7" wide. Gently press it into shape,
then cut into 8 pie-shaped portions..
Brush tops with leftover yogurt mixture, and
sprinkle with sugar. I've tried fine baker's sugar,
coarse big brown natural sugar, and regular
white sugar. The white sugar actually looks the
nicest.
Bake at 425° on parchment lined cookie sheet in
the middle of the oven for 12-14 minutes. Cool
30 minutes. I freeze these at this point. In the
morning, I take one from the freezer, sprinkle it
with water, and microwave it for 30 seconds.
