Ralph Beardsworth from the Ketchikan Gateway Borough Board of Education. educationreport1312013

Planning is underway for the reconstruction of Haugen Drive in Petersburg, along with an extension of the bike path from Petersburg’s airport.

The state Department of Transportation plans to use $3.5 million in federal funding to resurface the roadway and sidewalks.

“We’re going to be doing a pavement and sidewalk rehabilitation on Haugen Drive, basically from Nordic Drive all the way to Eighth Street,” said Keith Karpstein project manager with the DOT. “We’re also going to be doing a pavement rehab from the airport to Sandy Beach road. The project also includes a sidewalk extension from Eighth Street all the way to Twelfth street on the north side of the road and also a sidewalk extension on the south side of the road from Eighth Street to connect to the existing path on the south side of the road.”

Also planned is a multi-use biking and walking path from the airport to Sandy Beach. It’s an extension of the existing walkway that follows the road up to the airport. Karpstein says the new section of the planned path mostly follows the existing roadway. “There is a portion that’s going to be offset from the road quite a bit,” he said. “It’ll be a couple hundred feet north of the road directly across from the airport terminal. The reason for that is we’re trying to follow the alignment of the future Haugen Drive which is the ultimate airport plan is going to push Haugen Drive out aways and then reconstruct the airport parking area, etc., etc. So what we’re trying to do is put that path in a location that’ll work with the future alignment of Haugen Drive.”

The project is currently in its scoping phase as DOT gathers input from other government agencies and the public. Karpstein says the DOT hopes to complete the environmental review for the project by the end of this year and final design work next year. Construction is expected to happen in 2015.

The DOT also plans a separate $3.7 million project on Nordic Drive with pavement rehabilitation and drainage work from Haugen Drive to the ferry terminal. That work is scheduled to happen before the Haugen Drive project and could be advertised later this year.

The 49ers cornerback ignited a maelstrom when he said gay players had no place on his team. Culliver and team later apologized for the comments.

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In Alaska, the winter is cold and dark. It’s as certain as death and taxes. I decided that this year, I needed to ring in the New Year with a little sunshine. And maybe a pool, with one of those umbrella drinks. A new bathing suit, freshly lacquered toenails, sunglasses. Yes, definitely needed 2013 to start with these things. It’s just that I didn’t want to spend much money to get them. So I did what any self-respecting woman would do.

I crashed my parents’ vacation.

Well, sort of. A hop-skip-jump-swim-belly crawl later (I swear, if you try to use miles for a plane ticket anymore you have to make 12 stops before your final destination) I landed at Palm Springs International Airport ready to interrupt my parents’ relaxing, peaceful visit to their condo with my demands for hiking, shopping, trips to Trader Joe’s, sojourns to In-N-Out burger, and chile rellanos from our favorite Mexican joint, La Perlita.

They absolutely LOVE IT when I visit. I’m nearly certain they love it. Or at least they don’t mind. So far, they’ve never actually kicked me out.

My first morning in Palm Springs, my Dad made us his version of huevos rancheros. Having grown up in Los Angeles, Dad has always loved the food of Mexico. We grew up eating his homemade enchiladas, tamales, tacos, and of course chile rellanos. To this date, Mexican cuisine is our family’s favorite comfort food.

This dish is my Mom’s favorite thing to eat for breakfast. While Mom and I sat at the breakfast bar scarfing down our eggs, she declared with a full mouth: “If you make these for any man, he will want to marry you!”

Aww, Mom. Always wishful thinking. God bless her.

These huevos rancheros are delicious and simple, although they dirty nearly every pot in the kitchen. Save it for a weekend treat, unless you’re retired and living the dream in Palm Springs like my folks. Plus, they’re pretty darn healthy and hearty. Before I left, I requested them one last time. Pretty as a picture!

Once you master Dad’s technique for cooking the eggs (which we call “Hoppy eggs” named after my Dad’s former Alaska DOT coworker who made these eggs at their haul road camp on the Dalton Highway- Alaska’s road to the North Slope), you can put any kind of spin on this that your heart desires. Use green chile sauce instead of red, or top with avocado and sour cream. Dad’s version doesn’t use rice, which simplifies things as well.

Man, just looking at these pictures makes me want to hop on a plane back down to the condo…

My Dad’s Huevos Rancheros

(Serves 4)

8 eggs
4 small corn tortillas
1/4 cup. Vegetable oil
1-16 oz. can vegetarian refried beans, plus 2 tablespoons of water
1-19 oz. can red enchilada sauce (such as La Victoria)
1/4 cup prepared chunky salsa (ideally whatever you have left over in the fridge from last night’s Mexican takeout)
Butter for pan
Crumbled queso fresca (or shredded cheddar if you prefer)
Chopped fresh cilantro

(Note: It works best if you make each to order, since it goes fairly quickly once you start assembling.)

1. Add the refried beans to a small saucepan and place over medium heat, and add 2 tablespoons of water; cook until beans are warm and “spreadable.”

2. In the meantime, add the enchilada sauce and salsa to another small saucepan and place over medium heat until warm and bubbly.

3. Place a small skillet over medium heat. Brush a tortilla with a bit of the oil (or spray lightly with cooking spray) and heat the tortilla in the skillet on each side for 1-2 minutes, or until soft and warm. Slide onto a serving plate. Top the tortilla with several spoonfuls of beans and spread evenly.

4. In the same small skillet, melt a little butter in the pan and crack two eggs into the skillet (you can crack them into a small bowl first and then slide them into the skillet if you’re worried about breaking them). Let the eggs set untouched for about 30 seconds, then add 1-2 teaspoons of water to the pan. Cover the skillet with a lid and let the eggs sizzle and steam for 2 minutes, or long enough for the yellow to slightly set but still leave a runny yolk.

5. Slide the eggs onto the tortilla with beans. Top with the enchilada sauce, queso fresco, and chopped fresh cilantro. Serve immediately!

Enjoy! xo H