GREEN LEAVES ARE bursting out all around us, and it makes me want to eat salad! One of the restaurants down the street from us has an amazing gorgonzola and pear salad. I love it so much that I have made my own version here at home. The salad has beautiful green leaves of boston bib lettuce, slices of pear, homemade french dressing and gorgonzola crumbles. Yum!

For the dressing you will need:

• 1/2 of a small onion
• 1/4 cup ketchup
• 2 Tbs sugar
• 3 Tbs apple cider vinegar
• 3 Tbs grape seed (or other light) oil

Put all the ingredients in a blender or food processor and mix them into a smooth consistency. It should be slightly sweet and tangy with a hint of the onion coming at the end.

For the salad, remove the outer leaves and chop the head into large pieces. I use about one head for each salad. Boston bib lettuce is sometimes also sold as butter leaf or butter bib lettuce. Core a pear and cut it into approximately 1/2" pieces. I used Bosc pear, but you may use whatever type of pear looks good at the market.  

Put the lettuce, pear pieces (about 1/2 pear per salad) and gorgonzola crumbles in a bowl and drizzle about 2 Tablespoons of the french dressing on the salad. Serve alone or as a prelude to a lovely spring dinner, preferably with a view to the lovely new green leaves of spring. Enjoy!

TO CELEBRATE MOTHER'S Day we've rounded up our favorite posts all about motherhood from the past couple of years. Find recipes mom will love, reports on modern motherhood, reflections on mothering and listen to our guests talk about the many ways of being a mother. 

FROM THE RADIO: 

• Show 76: Motherhood Throughout History
• Zen & the Art of Motherhood
• Teen Moms in High School
• Mothering Index & Parenting in Sweden
• Does Equally-Shared Parenting = More Sex?
• Show 49: Coping with Postpartum Mood Disorders
• Moms Share the Little Things that Keep Them Sane
• Single Moms by Choice
• Show 36: Free-Range vs. Over Parenting w/ "World's Worst Mom"
• Show 31: Happy Mothers (w/ Mothering Magazine)
• Chef KTD: Mother's Day Breakfast in Bed
• A "Go-to-work mom" on "Stay-at-home dads"
• Losing My Mom at 18
• Show 15: Birthing Options in Alaska
• A Mother Reflects on her Daughter Leaving
• Caring for At-risk Moms in Alaska

FROM OUR BLOGGERS: 

• KTDontheGO: Travel Lessons Learned From My Mother
• Capitol Letters: Amazing Mothers
• Set the Table: Mom's Favorite Strawberry Shortcakes
• KTDontheGO: Loving Mother Nature
• Daddy Dynamic: Pancake Art 101
• Adoption Alaska Style: A Mother's Story
• Love + eMotion: The Kid/Mom/iPhone Love/Hate Triangle
• KTDontheGO: Mom, the Bus & Three Kids
• Love + eMotion: A Mother Who Had Time to Play
• KTDontheGO: Mother/Daughter Alaskan Getaways
• Love + eMotion: Please Don't Tell Me I'm a Chinese Mother 

MY MOTHER WAS a stewardess during the days when nobody thought of using any other word to describe the stylish, attractive young ladies who wore stilettos, served cocktails and smiled winningly at equally-stylish passengers. A country girl from Montana, my mother had graduated high school and begun teacher’s college, only to be wooed away by a representative from Northwest Orient Airlines who, quite literally, promised her the world. 

In the 1950’s and early 1960’s, until age 30 and an impending marriage to my dad placed her into forced retirement as per company policy, my mother put her sexy, high-heeled self in the aisles of every modern aircraft of that era. She flew businessmen to Tokyo, well-to-do families to Hawaii and scores of soldiers and airmen to Alaska. During a time of civil unrest and global misunderstanding, she toured the far reaches of our planet and returned time and time again to her enviable apartment on the shores of Lake Washington in Seattle, wiser to the world.

Lookin' fly: Erin's mom (left) with a fellow "stew" 

While she was through flying by the time my brother, sister and I arrived, mom did have particular goals in mind for her offspring’s introduction to travel as a whole. With a passport full of stamps and a well-worn Samsonite, my mother had experienced travel from both a passenger and personnel perspective. She made sure we understood our responsibility as members of the globetrotting public. 

Be responsible for thyself. From packing our own clothes to carrying our own spending money, my parents allowed us the freedom, and subsequent consequences, of our choices. Each of us had our own suitcase, packed and unpacked it ourselves, and knew what lay within. Dad taught us the navigation with map and compass, but it was mom who taught subtle nuances of communicating effectively with people. Confidence came through experience, and I am truly thankful for that. 

Be presentable, always. Coming from a time when flying was considered akin to fine dining, mom made us dress up to board an aircraft, and to a certain extent, I still participate in this exercise. Customer service is better, I feel better about myself (and my family), and my professional image is just a whole lot finer when I’m not slouching through a terminal in sweats and flip flops. 

Be respectful to all you meet. Ranging from hotel front desk staff to the lady cleaning the restroom at a train station, respect is paramount for travel success. Travel is a privilege, mom believed, and we better show our appreciation for those people who make it enjoyable. One of my earliest memories is my mother chatting with the porter aboard an Amtrak train bound for Missoula, Montana, and his “Thank you ma’am, for taking the time to talk to me, most people are in such a hurry.” 

Go anywhere you want. If a small-town young lady can see the world, why not me? Why not any of us? 

Celebrate Alaskan moms this weekend and visit AKontheGO.com for a complete list of Fun Friday events and happenings around the state. 

THE EXPERIENCE OF fatherhood has opened my eyes to the breadth and intricacies that is motherhood. As a father I have seen the transformation of my partner from a human who lived life within specific parameters in to a selfless human who cares for others. With this experience I have also gained more insight into my own mother and why she is the way she is. 

The biology of a mother and child is a true force of nature! The intensity in the eyes of my partner when she saw our boys for the first time was strong and unwavering. Yes these humans had been a part of her for nine-month terms but for me this connection was difficult to corral and what it all meant. In those first brief moments I began to learn about the intense connection of mother and child. Experiencing this biological connection from the beginning of time outside of the womb to now has been experience like no other in my life. This is one of the strongest bonds in our species!

Since I have known her, my partner has always been dedicated to ideas, goals and the projects in her life. Motherhood has created an intense dedication that is truly something new. Being ready and willing to meet our children’s needs from early evenings that turned into late nights that lead to early mornings are not beyond her mother powers. Immediately she displayed this dedication. There have been many moments and days where I do not know where she finds the energy to be upbeat, positive, providing what our boys need.

Motherhood has brought a fierce protection to our offspring that I did not know was possible. Early on in our first son’s life some interactions we had led to her new moniker: Momma Bear. At the time I saw this fierceness of protection as a negative but now I see it as part of the biology of motherhood and find it as an endearing quality.  I still refer to her as Momma Bear daily and it now feels more positive than in those first days of my ignorance.

Momma Bear with her cubs at the beach

Seeing the bonds between my partner and our children has provided me with more patience and understanding to my relationship with my own mother. I now know that moments that I might have been annoyed or frustrated with my mother with her check-ins and constant concern are the powers of this bond that she began to establish with me when I was born. This perspective has made me a more appreciative as her son of 36 years, experiencing her patience and selfless dedication to my life and wellbeing.

Mothers are truly amazing. This is not the first time I have stated this in my life. With another year of experience and with another child in our family my experience and observation of the power of motherhood is beyond the confines of words.  Thank you to every mother for all that you are to the world and more importantly your children! I am thankful to you mom and Momma Bear for being such dedicated and inspiring mothers. 

Happy Mother’s day to you, every day.

M IS FOR the many meals she made me. 

O is for her outstanding cooking.  

Mmmm is for the sound I made when I ate her delicious meals...  

Yes. Mother's day is almost here and mom definitely deserves a treat. So moms, turn this recipe over to the dads and kids and go have a me-time moment. 

This week in honor of my own wonderful-cook mom and moms everywhere I whipped up one of my most favorite tasty treats - and I do mean whipped. This not-too-sweet strawberry shortcake with fresh whipped cream makes a wonderful dessert or can even be served for breakfast or brunch this coming Sunday.

For the shortcakes:

Preheat the oven to 415

• 1 1/2 cups flour
• 1/4 cup sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 stick of butter
• about 1/2 cup of buttermilk (start with less and keep adding until you get a really thick pasty consistency for the dough)

(makes about 8 cakes)

Mix the dry ingredients in a large bowl. Cut the butter into small (approximately 1/2") pieces and smash them into the dry ingredients with your fingers, a pastry cutter, or mix it in a food processor until the butter and flour mixture is grainy in appearance. Slowly add the buttermilk, stirring as you add. When you have the paste consistency, put the mixture into a greased muffin tin (about 1/4 cup dough for each muffin cup). Bake for 12-15 minutes or until the cakes are golden brown.

While the cakes are cooking, you can whip the cream.

Whipped cream:

• 1 cup heavy whipping cream
• 1 tsp vanilla
• 1/4 cup sugar

Place the cream and vanilla in a large mixing bowl and, either with a whisk (great forearm workout!) or an electric mixer, whip it thoroughly. If you are using an electric mixer, I highly recommend that you use a splatter shield or throw a towel over the mixer and bowl. Whipping cream with a mixer is a faster but much messier option than doing it by hand. Whip the cream until it makes soft peaks. This means that when you lift up with the whisk or mixer, the whipped cream will cling and stand up just a bit. Avoid overmixing as it will make a consistency that is more like butter and leave a greasy feel in your mouth. When the cream is mixed, slowly add the sugar bit by bit, mixing it gently in.

When the cakes are done and cooling (at least 10 minutes to cool) and the cream is whipped. Wash and slice the strawberries. You will need about a cup of sliced berries. Set the berries, cakes and cream aside and clean the kitchen. I can speak from experience when I say that moms love home-made treats, but they can enjoy them even more when they don't have to clean up after the treat-makers.

When the kitchen is spotless and the dishes are all washed and put away, serve Mom a warm shortcake with a heap of strawberries and a generous dollop of cream. Have one for yourself, too. Mom will be happiest sharing it with you. Enjoy!

IT'S MY LAST week of high school. That's my crazy reality. I don't think it's quite hit me yet, but it's started to slink closer and closer. I can't begin to fathom my feelings the morning after graduation. Of course I'll be excited for what's next and relieved that I'm moving on to bigger and better things, but I think that the one emotion prevalent under all these others will be fear. My fear of what's next. Sure, I'm excited to see what I can do in life, but my parents' house is so safe and cozy! Am I positive that what's waiting for me after the jump will be better?

I don't know. I have one summer of safety left before I get thrown out into the real world. But I'll really worry about that in August.

I came to Service High School as a Freshman in 2008 and I thought I was hot stuff. I played varsity teenis, was smart, and most of all, I thought I was extremely good looking. My ego was so big I'm surprised one of my teachers didn't take pity on me and deflate it a bit. I even had the cocky walk to match the attitude. I can't help but realize now that if 9th grade me and 12th grade me had shared a class, 12th grade me would've "enlightened" this young one. 

Pictured: Hot stuff

Four years later, I KNOW I'm hot stuff, but the difference is, I don't try to project that persona. In 9th grade I had to project cockiness because I was actually petrified of the massive seniors, who probably tripled my weight. Now, I know that their barks are worse than their bites, and actually most of them are pretty chill. Oh what 4 years can do to someone.

For the next 4 years, I expect somewhat of the same changes. I'll go from being Top Dog at Service to being a feeder fish at college. It's going to be humbling for sure, but I know it'll be good for me.  After all, I don't wish to be the 9th grade version of me again.

Patrick blogged us through his entire senior year of high school - the ups and downs, challenges and victories, fun times and tough times - giving us all a glimpse into the mind of a modern Alaskan teen. He graduates from Service High School in Anchorage and will attend Lehigh University in the fall. Con-grad-ulations, Patrick!

EVERYBODY LOVES FRIES and these are no from-the-freezer potato sticks! Spring is here and it's definitely time to get the grill fired up. These homemade steak "fries" are the kind that can complement any meaty main dish - from a titanic T-bone to a humble hamburger. They're great right off the grill and warmed over for tomorrow's lunch, so don't be afraid to throw a few extra potatoes in the pot. I usually use russet potatoes for these fries, but if you're up for something different, you can use sweet potatoes, too - prepare them in exactly the same way, but keep and extra vigilant eye on them on the grill. The higher sugar content of the sweet potatoes makes them burn more easily.

• 1 medium-large potato per person
• olive oil
• onion powder
• garlic powder
• cayenne powder (optional)
• salt

Wash the potatoes well, giving the skins a good scrub. In a large stock pot, boil the potatoes for 20-30 minutes or until they are nearly cooked through but still slightly crunchy in the center. Take them out of the pot and allow them to cool for 10 minutes or until they are no longer steaming hot.

While they are cooling, prepare a cookie sheet by sprinkling it with a light coating of olive oil. When the potatoes are cooler, slice them in half lengthwise and cut each half into 4 or so pieces.; you'll want them to remain fairly thick. Spread the pieces evenly on the cookie sheet and sprinkle them with a little more olive oil, tossing around to coat lightly.

Dust all the pieces with a good coating of onion powder, garlic powder and salt. I added a dash of cayenne, too. I use only the garlic powder and salt on sweet potatoes. Place the fries right on the grill and cook them for 5-10 more minutes or until that little bit of crunchiness in the center is gone.

I usually put the cooked fries in a warm oven to keep them hot while the burgers or steaks go on the grill. Serve them hot with your favorite condiment or just all by themselves. Enjoy!

TWO SUMMERS AGO I worked as a cashier/candy salesman for Alaska Wildberry Products. It was my first real job, as in one where I had to apply and was subject to regulations. I applied to work there because my best friend worked there, not because I’m especially into jam. 

My first interview was bizarre to say the least. I had the good fortune of catching the hiring manager while she was in office, so I was taken into an interview right away. It went as I had imagined for the first few minutes, but then the owner stopped by and, weirdly, asked me a question along the lines of: "Was Jimmy Carter a good president?" Not having been alive during his presidency, I said all that came to mind - a snippet about the Iranian Hostage Crisis and espoused my voting philosophy that I shouldn't vote until I'm independent - both mentally and economically. I guess they were impressed with what they heard, because I was trained that day. Later, my friend told me that the owner had talked about "the kid who lectured me on politics" in the days following.

Helping teens get summer jobs since 1977

The job itself wasn't too interesting and I soon found myself wishing that it could be more like the interview - and I could still get paid to have conversations with people. My job entailed cashier duty, restocking the floor and serving candy. Soon after I began working, the novelty wore off and I started to feel like an Epsilon from Brave New World. Those 8-hour shifts felt like they lasted 16-hours and it seemed like I was getting paid half-time. I welcomed the onset of school because it meant I didn't have to walk into a building that smelled of chocolate every morning.

Even so, I learned a lot during those three months. I learned that I never wanted to work a job like that again, because my mind goes stir crazy.  But more importantly, I learned that nobody will care as much about your business as you do. The owner dealt with this every day. People stole from the store, while some employees even stole from the register. They thought they were stealing from a faceless, multi-million dollar enterprise, but in reality they were stealing from one man. That summer I learned that you can only put faith in yourself when it comes to business, and that Jimmy Carter still has the ability to impact the unemployment rate.