We took our first kayaking trip ever in Resurrection Bay today. It was fun! Saw dolphins and sea lions and a whale.
BFA Thesis Exhibition
It’s great to be done – I learned so much!
Enjoy selected photos from the show.
PS- click on a photo for a larger image.
Bobby’s Story
Bobby
Bobby
Bella Jane’s Story
Bella Jane
Bella Jane
Sigrid’s Story
Sigrid
Sigrid
Uncle Robert

Robert W. Bridges, Jr.
From the Newnan Times-Herald
Robert Wright Bridges, Jr., 85, of Newnan, died Tuesday, February 7, 2012, of pancreatic cancer at his residence. He was born June 29, 1926, in Prattville, Ala., to Robert W. Bridges and Grace Reynolds Bridges. He was a graduate of Newnan High School and attended Georgia Institute of Technology. He was a Navy veteran of World War II, serving with an amphibious division in the South Pacific. He took part in landing invasions including Ormac, Lingayen Gulf, Iwo Jima and Okinawa. His first ship was the U.S.S. Gen. Wm. Mitchell (AP- 114), but he transferred and served longer aboard the U.S.S. Cofer (DE 208/APD-62). After the war he worked in his father’s shoe store, The Bootery, in downtown Newnan. He later worked for several branches of the federal government, retiring from the Department of Housing and Urban Development. Mr. Bridges is survived by his wife, Martha Young Bridges; daughters, Carol Bridges Flood and son-in-law, John Flood of Seward, Alaska; Cathy Bridges Moran and son-in-law Douglas Moran of Flowery Branch, Ga.; and Martha Bridges Woods and son-in-law DeVere Woods of Terre Haute, Ind.; sister, Elaine Bridges Seegar of Hermosa Beach, Calif.; granddaughters, Rebecca Moran McGrew of Ventura, Calif.; and Laura Moran of Atlanta; and nephews, Michael Stallings of Anchorage, Alaska; and Ronald Stallings of Seward, Alaska. His ashes will be scattered in the South Pacific at a later date.
From the USS Cofer newsletter
My last assignment before joining the Cofer was with a Beach Party that made a draw-off landing on the East Side of Okinawa. Previously I had been in the Beach Parties at Ormac and Lingayen in the Philippines, and at Iwo Jima. The Beach Party at Okinawa was so decimated that it was disbanded and I was put on a ship which was going to the Philippines. The Cofer, which was in Leyte Gulf, picked me up. I stayed on the Cofer until I was discharged at the Naval Air Station in Jacksonville, Fla. on June 1st 1946 while the Cofer was in Green Cove Sperings, Fla. waiting to be decommissioned.
I retuned to my home in Newnan, Ga. where I worked that Summer and entered Ga. Tech in Atlanta that Fall. I joined the Ga. Army National Guard in April of 1949 and served until Nov. of 1953.
Martha and I were married in 1950. I worked in the office of Newnan Cotton Mills and as a store manager with Western Auto until I went to Fairbanks, Alaska in 1958. I was manager of the main Base Exchange at Ladd Air Force Base (now Fort Wainwright.) I later went to work for the U.S. Treasury Department. I moved to Seattle Washington in Nov. 1963 where I worked for Group Health of Puget Sound. In 1968 I returned to Ga. and worked at Fort Benning as a management analyst. In 1970 we moved–again– to Atlanta where I worked for the U.S. Dept. of Housing and Urban Development, retiring as an administrative officer in June of 1987. We had bought some property in Coweta County, Ga. where we planted and sold Christmas trees. After I retired I moved to the tree farm and in addition to growing trees I worked part time for the Bank of Coweta doing construction inspections and appraisals. I sold the farm in 1993 and am now back home in the city of Newnan, Ga. Martha retired in 1989, but keeps her condo in Atlanta where she was the primary caregiver for her father until he died in 1994. (She is s city gal anyway!)
We have three daughters. Carol and Cathy were born in Georgia and Martha (Marty) arrived while we lived in Alaska. We have two granddaughters, Becky and Laura, who are college students.
We have done some traveling and we always look forward to our trip to the Cofer reunion.
Denali photo shoot
Denali just before Sunrise
Denali at Sunrise - Jan 20, 2012 - From Mile 135 Parks Highway
Baby Jesus Invitational
Recently, Nancy was invited to contribute to a seasonal show at Out North Art House.
Melissa's Sweater, linocut on handmade paper
More Precious Than Gold, beeswax, fabric, foam core, acrylic paint
Spurned Gift, beeswax, paper, shoebox
Birtha, wool yarn, plaster, gauze, wood
Mother & Child, ceramic, glazes, cotton & acrylic yarns
Ski!
Nancy skiing on the Coastal Trail after a big snow
Nancy was skiing and I was out taking photos and we met up in the snow.
Chancellor’s Award
Mike won the UAA 2011 Chancellor’s Award for Service to the Community. Five years ago he didn’t even know what a “Chancellor” was. Actually he’s still not sure, but he shook one’s hand today.
Mike and the Chancellor's Award
Our new truck.
We got a Toyota Tundra to use for truck camping. It’s BIG, and it’s got 389 hp. It’s way cool. Going to get a shell for it and build a sleeping platform in it and use it on our trip this summer for starters.
Our New Truck
Eggplant Calzone
Today is the one year anniversary of the Eggplant Casserole blog and what better way to celebrate than another eggplant recipe! Nancy made this excellent calzone last week. The key to its deliciousness is the thin crust.
Eggplant Calzone
Eggplant Calzones
adapted from 500 All-Time Great Recipes
Filling
3 T olive oil 3 shallots, chopped 1 med to large eggplant 6-8 mushrooms, chopped (optional) 1 clove garlic, chopped ¼ cup sun-dried tomatoes in oil, chopped ½ tsp dried red chili flakes 2 tsp chopped fresh thyme ½ c shredded mozzarella salt and ground black pepper 2 T grated Parmesan cheeseTrim and dice the eggplant. Fry the shallots in some oil until soft. Add the eggplant,mushrooms, if used, garlic, sun-dried tomatoes, red chili flakes, thyme and seasonto taste with salt and pepper. Cook for 4-5 minutes, stirring frequently, until theeggplant is beginning to soften. Remove from heat and cool. Divide the dough into8 equal portions. Roll out each piece on a lightly floured surface to a 7-inch circle(thin crust). Stir the cheeses into the eggplant mixture. Spread the eggplant mixtureover half of each circle, leaving a 1-inch border. Moisten the edges with water, thenstretch and fold the other half of the dough over to enclose the filling. Press theedges firmly together to seal. Place on greased baking sheets. Brush tops with halfthe remaining oil and make a small hole in the top of each to allow the steam toescape. Bake at 425 degrees for about 15-20 minutes until golden. Remove from theoven and brush with the rest of the oil. Makes 8 servings.
Crust
1 ½ c flour ¼ tsp salt 1 pkg yeast ½ c lukewarm water 1 T olive oilSift the flour and salt into a large mixing bowl and stir in the yeast. Make a wellin the center; pour in the water and oil. Mix to a soft dough. Knead the dough ona lightly floured board for 10 minutes until smooth and elastic. Place in a greasedbowl, cover with a clean towel and leave until doubled in size – about 1 hour. Turnout onto a lightly floured surface, knead gently for 2-3 minutes.
