Flitzy Phoebie

Still Doing Home Renovation

2012-01-06T08:05:00.000-08:00

I've been enjoying the process, painting and upgrading our home. The walls in the living room took quite a beating from the old recliners banging into the wall. So, after patching and repair I gave the walls several coats of a paint called 'Berber Carpet', and then carefully added texture - little bumps that look like bubbles. As they ascend upward there are fewer and fewer of them.

I added other textures to a small hallway, where I spread swirls of beach sand on the wall, then placed a few shells over a doorway. I'd collected these shells over the years on walks along Puget Sound.

Still, much work is left to be done because I can only do so much in one day. And, many meals have been cooked, quite a few of my favorites, which I haven't taken the time to photograph. I'm also cooking and baking for a devotional meeting and study class that George attends in the evenings. So, life has it's quiet pastimes and pleasures.

On my walk yesterday I noticed that the heaths and heathers here are in bloom, and the crocus are inching upward. Chickweed in the garden is intensely green and fluffy, up seven inches, and I thought 'Salad and Soup'!

Visiting Italy in My Downtime

2011-12-07T09:35:00.000-08:00

I've been busy upgrading the house, room by room. Once all the kids and pets are gone there are so many places to repair and upgrade. I'm amazed at the volume of work - painting, caulking dents in the walls, and finding dirt where I'd never seen it before. Like behind doors, stuck in the hinges!

I've not had the time or the inclination to do any of this deep cleaning, and I simply didn't care as long as I felt anything I did would be undone in a matter of hours by people who have more interest in exiting a home than in repairing it!

I've been making a list for the week, so I can get George involved some evenings for a simple project - like putting handles and knobs on the kitchen cupboards. My arthritis acts up from time to time and these handles sure make it easy to open a cupboard. But, before they were installed, I had to sand the old varnish off the cupboards, and reapply it for a fresher, cleaner look. That was a lot of work.

I got rid of the metal blinds in my bathroom (installed by the contractor), and replaced them with wooden ones, changed the corroded light fixture, removed an old dust-covered bouquet, and added fresh baby roses. Yellow, fringed with red, they compliment the bouquet of orange, russet and red leaves from branches picked out in the yard. I'm determined to have these small $6.00 bouquets of fresh roses in my bathroom every week. When I finally sit down from all this work I have something exquisite to enjoy!

It is amazing how just a few little upgrades can restore freshness to a home. I've removed all the old, patched, shredded furniture in the livingroom, vowing to never have cats again! We gave it to Matt and Ruhiyyih - she has purchased new slipcovers for the chairs and sofa for their home up in Bremerton.

I still have more painting to do, and look forward to planning my vegetable garden. When I take my coffee break in the afternoon I sometimes visit Google Earth, use their street-view tool, and wander the village streets of Italy.

I like this tool because it goes at my pace and allows me to turn around and look at all the details. This is exactly how I would travel in Italy if I went there - traveling through villages in the countryside.

Recently I found a chapel, Madonna della Neve in Tussio. I 'drove along', stopped, and noticed two small bouquets of red roses on the step at the doorway. Heading back uphill, the Google camera photographed several old ladies walking along the edge of the road. I imagined that they had placed the flowers there.

I do enjoy visiting the side-streets of Naples, with images of laundry hanging out to dry, the dark shadows and markets. The only things missing are the sounds of traffic and people, the aromas that change from early morning into the afternoon, and the glint of sunshine that startles the senses as one walks onto a terrace. These I'd love to experience again.

I have been watching House Hunters International on HGTV. It features properties that are for sale. One is chosen and often repaired and remodeled. The remodeling is so interesting, with cute propane stoves and candelabras, plastering and painting. I recall one gentleman who bought a little house in Italy and remodeled it. I found his Facebook site, and enjoyed all the upgrading photos . His wife repainted the scrolls around a ceiling fixture. She spent 12 hours facing upwards, restoring it, paintbrush in hand. I just loved that dedication, and imagined the happiness they would share while staying in the little house. This last beautiful photo shows her on their recent trip to Venice.

Cooking At Thanksgiving

2011-12-07T09:16:00.000-08:00

Although we were invited out to dinner at Rue and Annie's for Thanksgiving, I wanted to cook a few things too. I roasted a turkey with cornbread dressing, and made pumpkin and apple torts.

Ruhiyyih and Matt were visiting a few days, so we enjoyed Thanksgiving multiple times, always grateful for the opportunity to enjoy good food with our children.

I made polenta, stirring it into a thick texture, seasoned with fresh parmesan, garlic and herbs. The polenta is spread onto a stone, spread out flat, then allowed to set overnight. It hardens, then is ready to cut and fry in olive oil. I served it for breakfast in an eggs-bacon-and tomato casserole.

During the week we enjoyed many leftovers, including asparagus in a salmon stirfry.

These salmon-feta-spinach sandwiches were served with a vegetable rasam flavored with our wild huckleberries. They give the soup a deep color and add just the right sweet-sour counterbalance to the spices.

I'll Walk A Mile For a Good Cup of Coffee

2011-12-07T07:36:00.000-08:00

This may seem like a cold and lonely beach, dressed only with silver mist and sandpipers. But the Thanksgiving weekend we spent at Long Beach with some of our children and their spouses was warm and convivial.

We booked rooms at the Adrift Hotel and settled into luxurious accommodations. This hotel, constructed from pre-used construction materials offered down blankets, propane fireplaces, extravagant shower-heads and soaking tubs, great organic coffee, and exceptional customer service.

We spent the weekend indulging ourselves!

The hotel staff recommended the Pelicano Restaurant at the Port of Illwaco for dinner. It specializes in Mediterranean cuisine, our favorite. They served the most flavorful scallops!

George and I shared a Chocolate Mousse for dessert, which was so heavenly we had to share spoonfuls with everyone. That resulted in an intense discussion of how to get every last spoonful out of the bowl. Laurel suggested that the waitress bring a small spatula from the kitchen, but George ultimately, with a deliberate sweep of his finger, consumed the last sweet sensation.

We had great hiking weather over that weekend - sunny but cold. All the tourists had long since vanished, and the one cafe closest to the beach offering clam chowder doesn't make it off-season - it is not cost effective.

We'd hiked along the beach for several hours, so settled on anything this poor restaurant could offer ... even if the cook had to be hunted down to come inside to fire up the grill! He came inside wearing Bermuda shorts, hiking boots and a blue wool cap. The waitress was a lot older than me, shuffling along on a bad hip. She asked if she could serve water in plastic cups rather than use glasses, which were on a high shelf out of reach. We gave the high sign, and she pulled some out of a plastic bag.

While the waitress poured water from a gallon jug, we checked out the menu - typical fish 'n' chips, burgers and fries, simple tossed salad.

By now we were so hungry we'd settle for buttermilk pancakes, from batter in the fridge. The waitress brought a half-filled bottle of syrup, in the shape of a maple leaf. Now, that looked like the promise of a blisspoint! But the sweetness just never arrived. I wasn't sure what was in that bottle, but that was the most disappointing syrup I've ever had! You could pour the whole bottle and never get to 'sweet'.

I would have enjoyed coffee with my pancakes, but the brown liquid in the pot on the burner looked like it had been there since September. I wasn't going to risk it, have a belly ache for the rest of the afternoon. We walked back toward the hotel, about a mile and a half, looking for a good cup of coffee. I found a great latte at McDonald's, and we resumed our walk.

Along the way I told George, that if we'd just walked another mile, we could have eaten at the Shelburne! Advertised, it says ' Breakfast to the Shelburne is like art to the Louvre'. They'd have premium syrup!

But, we would have lost the ambiance of the little bedraggled cafe - the weary waitress, the cook who'd rather be chopping wood out back. He had little to do while we were there, so sat down and talked to a local who came in for his usual, the last drags out of the coffee pot. It being a cafe of about 30 feet and two tables, I learned a lot about the social life of the community, some of which has to do with court dates, collecting bail, and making ends meet.

Cheesemaking: Farmer's Cheese With Chilies

2011-11-22T08:22:00.000-08:00

After the farmers cheese was prepared, I added finely chopped parsley and colorful hot Thai chilies - red and green - then pressed the cheese as is done with paneer. It was served as an appetizer, with rye crackers. I added crushed chia seeds to the rye cracker batter, then rolled out the dough and cut a round shape with a cookie cutter.

On a cold rainy day there is nothing like soup! I made split pea, and topped it with crushed rye bread crumbs.

I've not done much bloggling, I'm just too busy. I'm upgrading the house, painting, patching and repairing. Cleaning, removing clutter. It will take a couple of months to do the whole house, but that is my goal - with new living room furniture replacing our old furniture which was shredded by our cats. Over the years I've patched and glued this furniture, seeing no reason to upgrade as long as kids and cats were in the house. Now I can tackle these upgrades!

I've been watching 'House Hunter's International' on the HGTV channel. It has featured the restoration of old buildings in Italian villages. I found rustic Italian dwellings online, and have imagined just a bit of touchups to restore modern livability. I'd keep them authentic, with just a few upgrades.

This old stone house is wonderful, and it has a side yard with a tree.
This is also a favorite. And, if I lived in one of these Italian villages, what would I be doing? Making cheese and crackers, and Split Pea Soup.

2011-11-08T09:02:00.000-08:00

I took only one photograph on our trip to California - this one.

Four Days in Pismo Beach, California

2011-11-08T07:35:00.000-08:00

Over the years George's brother Dick has kept a notebook of his trips to the Pacific Northwest. It documents our canoeing trips. This was our third visit together this year. Now we came to attend the memorial service for Dick's wife, Diane.

Cynthia prepared a memory collage while George and I cleaned Dick's house in preparation for a family gathering.

Dinner was served in the evening, followed by the memorial service.

All family photos of the gatherings are in our Flickr Account. I enjoyed this little fellow, who greeted us from the top of the stairs.

We enjoyed marvelous seafood at this little cafe, then walked through the El Moro Elfin Preserve nearby.

The Preserve features maritime chaparral, sand dunes, and a pygmy oak woodland.

Workers picking produce grown in the valley - the colors of the fields were so vibrant!

Dick took us to the music shop where his son Brent works.

We spent one sunny afternoon hiking throughout the dunes on Pismo Beach.

Of Parsnips, Poverty, and Sheep Herding

2011-10-31T08:44:00.000-07:00

My garden is still productive at Franklin Park, lots of carrots, cabbage, turnips, rutabagas, parsnips, black kale, and chard. One of the other gardeners asked if anything has been gleaned or stolen. Fortunately my plots have been spared this year.

How many thieves really want to figure out how to cook a parsnip?

The kale is so black that it looks ornamental. The cabbage was so prolific that three heads emerged after I picked the center head! The rutabagas, turnips and carrots are hidden in the ground - no thief would know they are there unless they recognized the foliage.

The chard is excellent in a wonderful Indian soup that I make every week, Rasam Masala. It contains a spice blend of fenugreek, cumin, coriander, tamarind, curry leaves, turmeric, asafoetida, red chilies, and ground black mustard seed. I add onions, garlic, tomatoes, all my root veggies, chorizo sausage, black beans, and a firm pasta shell like malloraddus, which I make at home. Topped off with chopped parsley and a scattering of small Thai chow mein noodles, it makes the perfect meal for a spice lover.

To compliment the soup, I made four loaves of cornbread, so satisfying warm out of the oven, with butter and honey on top.

George was unavailable all weekend, so that left me alone, wondering what to cook for myself. I had lots of vegetables, so prepared a crepe I call 'Tarka Dhal', using garbanzo flour and cornmeal. This crepe is more like a substantial veggie pancake, with six different crunchy vegetables slightly fried before pouring the batter on top. A few poached eggs, hard on the outside and soft in the middle, partner well with this meal.

And, a cherry-huckleberry pie with home-made sweetened yogurt. This time I made yogurt that wasn't hard-set, but poured very slowly like a super thick cream - it was a perfect topping for this pie.

Although I was alone on the weekend, swamped with home-repair projects, I sat down awhile too. My sister sent the book "A Framework for Understanding Poverty" by Ruby K. Payne, Ph.D., and a couple of videos - one featuring Moroccan Cooking and the other a poignant recall of Sheep Herding in Montana.

I could identify with both videos: The spices in the Moroccan Harira broth, and the loneliness of the old sheep herder talking to himself, cause nobody else was there, if'n yer not countin' the sheep.

Take Time

2011-10-26T09:52:00.000-07:00

Best Muffins EVER - Huckleberry Pumpkin

2011-10-26T09:42:00.000-07:00

Is there anything more wonderful in autumn than sunshine through the kitchen window? Yes, the aroma of pumpkin and huckleberries! Pies. Muffins filled with chocolate chips, huckleberries, walnut and pumpkin.

Imagine, If YOU Were Your Only Resource

2011-10-26T08:07:00.000-07:00

George and I walked through this little park on the weekend, after having coffee and a chibata sandwich at Forza's. It had been a tough nine days, with the IPG - Intensive Phase of Growth - behind him, and new projects and people ahead, all of which will use up every packed moment of his day, whether he is contributing at a meeting or pouring over data online with photos of the Invaders/Tigers teams, Baha'i photos of community events, e-mail, his Facebook postings, or his blogs on the Faith and the Illahee Wildlife Preserve.

We attended an IPG morning reflection, where our friend Chris mentioned, "...strain every nerve..." For the Baha'is it means service and dedication to the community, building relationships, which George takes very seriously. He is a distinguished resource, both on the job as a mental health counselor and within the Baha'i community.

But, when I heard those words I felt a visceral awareness that this man is spread so thin, with so much on his plate, that it becomes impossible to set goals that would require his participation - like cleaning out the garage and organizing what is there so it is possible to access garden tools or find the lawn mower and the power cord - and pull it out! Or, do upgrades on the yard and the fall cleanup of leaves, digging out dead shrubbery, mowing grass, pulling down dead vines, cleaning the patio and storing the furniture - in a garage that has to be organized and cleaned out before it can be functional.

In a busy life one tends to overlook what cannot be addressed. I looked around, to the garden, the yard, the home. Most of the work must fall on my shoulders. I've had to strain every nerve, in a different manner than George, to get more organized, to commit to goals regardless of energy or the weather just to get it all done - and I'm still in the process!

A Weekend with Laurel: Theo Chocolate Factory

2011-10-26T08:00:00.000-07:00

It was her birthday, so we spent the weekend together.

Ruhiyyih and Matt drove over, and we brought our grand-daughter Daisy. My oldest daughter treated all of us to a tour of the Theo Chocolate Factory.

Theo Chocolate Factory is committed to "changing the definition of “quality” by uniting creative excellence that results in deliciously award-winning chocolate with our unwavering commitment to changing the way the cocoa industry conducts business."

"At Theo, we believe there is no luxury in products that benefit us today, while jeopardizing future generations ability to meet their needs. When you taste our chocolate you will experience our passion and integrity in every luscious bite."
Samples of everything were available in the shop and on the tour. These are chocolate nibs, roasted beans that are cracked and then de-shelled by a winnower. Most nibs are ground, using various methods, into a thick creamy paste, known as chocolate liquor or cocoa paste. This liquor is then further processed into chocolate by mixing in more cocoa butter and sugar, vanilla and lecithin as an emulsifier.

Organic, with fair-trade practices, Theo promises "there is something for everyone from the adventurous 'foodie', to those seeking the simple comfort of a delectably creamy milk chocolate bar."

Rahmat enjoyed the Spicy Chile Dark Chocolate bar. It is 70% dark chocolate, balanced with the warmth of guajillo chile and cinnamon, the tanginess of pasilla chile and a subtle hint of citrus. It was also my favorite chocolate bar, exciting the palette with a wonderful aftertaste.

I purchased a small box of handmade cream-based ganache each of a different flavor - hazelnut crunch, fig-fennel and almond, rum, and peanut-butter! They are little treasures, decorated with an embellishment on top.

After the tour my grand-daughter and I spent the night at Laurel and Mehran's, enjoying a wonderful dinner and a facial mask with massage. The next day we went shopping at Whole Foods and went for a walk to look at eagles nesting over the water. This was how she made her birthday special for us.

Huckleberry Pie The Old Fashioned Way

2011-10-12T08:20:00.000-07:00

We picked almost 24 lbs of huckleberries on the weekend.
I suited up with rain gear pants because the shrubbery was wet. We wore food-handling gloves to protect our hands.
Picking went quickly, taking about an hour and a half.
Once these are cleaned and sorted they are frozen in quart bags.

First project: Pumpkin-huckleberry muffins for us; then a pie for my daughter. She requested something without sugar, butter or Crisco, or wheat flour - but wanted a huckleberry pie for her birthday.

She is remembering the wonderful pies I've made in the past, with the lattice crust on top, the thick sweet syrup, the plump berries. She is remembering a butter crust, a sweet filling, and ice cream on the top.

But, she wants a healthier option. She's also avoiding dairy, wheat and sugar. So, I'll grind up walnuts, oat bran, apple skins and a little dehydrated orange peel for the crust, mixed with organic coconut oil. A little agave syrup to sweeten the berries, then baked. I wouldn't call it pie, its more like a round granola bar that spills berries.

Last year I experimented with 'healthy options' - an apple-huckleberry pie with a crust made with crushed pecans, almonds, flaxmeal and minced apple peelings. I added vanilla, rum flavoring, oil, and salt.

These 'healthy options' give the impression of pie, if someone was desperate enough to suffer through a substitution. But me? I don't drive for two hours, pick berries for another two, sort and clean for another four hours and settle for a substitution. I want real huckleberry pie the old fashioned way.

Rustic Outdoor Kitchen by Architectural Digest

2011-10-06T09:33:00.000-07:00

Getting Ready to Hybernate - Finding Good Books

2011-10-06T08:34:00.000-07:00

This time of year - putting the garden to bed, washing windows and screens, filling the freezer with meals - well, I've sat a spell mid-afternoon, savoring my coffee and enjoying the quiet.

I finished "Saved by Beauty" by Roger Housden. It's a sort of inner pilgrimage as he tours Iran, exploring its cultural and artistic side. A contemporary review, he features the webs of intrigue and deceit prevalent in present day Iran.

I'm enjoying "The Land of Feast and Famine" by Helge Ingstad. He is known for his discovery of a Viking village at L'Anse aux Meadows on the far tip of Newfoundland. In this book he relives his memories trapping and hunting in the Northwest Territories.

I finished, "Tundra", part of a trilogy by Farley Mowat. He also describes life 'at the top of the world'. There is an account by Samuel Hearne who explored the area in 1769. He came across a solitary figure in a lone hut hundreds of miles from the nearest settlement. For seven months this person lived alone, never seeing anyone and surviving by trapping and snaring animals. It was a solitary young woman who had been captured by Indians and was now returning home.

She had lost her way, but built her shelter, and had a sufficient supply of food and clothing when they found her. She built only one fire in those seven months which she had never allowed to go out. Hearne described her remarkable fortitude and beauty, the clothes she made from tanned hides, and the time she took to embellish them.

Hearne was astonished at her composure and self-sufficiency. The Indian guides, however, saw her quite differently. They fought with each other to claim her. It was not mentioned what happened to her. I'm pleased she is now part of my memory, a solitary woman who lived over 200 years ago!

I've Google Earthed the entire area of exploration, scanning the shoreline of the Beaufort Sea, the Barrens - what an amazing place. Flickr also has photographs of the areas I studied, showing people kayaking down the Coppermine River, enjoying the beauty of the countryside.

Yesterday I perused photographs of 'The Montana Project', a collection of historical photos online. I spent time reading historical accounts of Browning, where the Blackfeet live not far from Glacier Park.

Tuesday I had a new furnace installed. Sure works great! Today I'll be patching window seams with clay coils to conserve heat. Then we'll put plastic up over the windows, on the inside.

Taraz and Mom at Pike's Market in Seattle

2011-10-06T08:25:00.000-07:00

Taraz flew up from Denver to enjoy a family gathering here - Rahmat, Matt and Ruhiyyih, Rue, Annie, Daisy and Daniel.

Multi-Colored Quinoa Salad

2011-10-06T08:22:00.000-07:00

Tomatoes from the garden, blackberries from a gulch.

Sunflower Seeds - For the Birds

2011-10-06T08:16:00.000-07:00

We are busy putting the garden to bed for the winter. I'm pulling everything out and shredding it, piling it on top of the growing berms. George is digging out the manure in the trenches and piling it on top. We've done three berms and one trench; sixteen more berms to go, with adjacent trenches. Hoping for more sunny days.

Rahmat's Campsite in Hood River

2011-10-06T08:02:00.000-07:00

After spending a good part of the summer down in Hood River, Oregon, Rahmat is once again in Tacoma, working at his old job and sharing an apartment with a friend. We drove up in the mountains to explore his campsite then packed his stuff. While George and Rahmat loaded up the van I picked blackberries. Oodles of them, so sweet, by a drainage ditch.

Family Reunion in the Mid-west

2011-09-14T15:43:00.000-07:00

"Hard workin' men, good-hearted women". That explains George's extended family. We spent almost a week visiting them in Ohio and Michigan, with all the cousins on the west coast and east coast attending.

I now understand where many American values come from - the family farm, a church community that cushions and protects, and service organizations that fill the cracks, keeping an eye on children and the disadvantaged.

We appreciated farm food, wonderfully home-grown, freshly picked and simply prepared. At Helen's home it was common to have many different vegetables served at a meal, all cooked to perfection. We also had a Sunday lunch in a rural cafe where breakfast was served all day, and dinner at a Lion's Club meeting that featured chopped red jello with Dream Whip sprayed on top - something I haven't had in decades.

The following posts convey images from the trip - visiting family farms, successful family businesses, and the stories that haunt old cemeteries.

We had good flights, easy connections, and the most wonderful accommodations, one of which was a bed and breakfast out in the country. I spent several mornings, coffee in hand, walking through an old barn, and through meadows where mist hovered in the morning. Just an exquisite place, the heartland!

Sharing Haskins Green Photographs

2011-09-14T15:41:00.000-07:00

Tom Explains His Business

2011-09-14T15:32:00.000-07:00

$60,000,000 in sales, this year.

Touring Glei's Apple Orchards

2011-09-14T15:14:00.000-07:00

Glei's grow fruit trees, annuals, perennials, vegetables, process
apples for market, and make apple juice.

Edith and David's - Family Time

2011-09-14T14:54:00.000-07:00

Picking Elderberries with Helen

2011-09-14T14:14:00.000-07:00

Helen and I spotted an elderberry patch along a country road.
She said she would make a pie, and if there were enough, she'd make a jar of jam. I loved her vegetable garden and her pantry. She cans a lot of her produce, and makes labels that show the ingredients - generally no more than three, all natural.

Going Back: Hillsdale, Michigan

2011-09-14T13:47:00.000-07:00

We visited some of the cemeteries in Ohio and Michigan where George's family members are buried. Dick and Judy sit awhile on a family gravestone after watering the plants.
The rest of us quietly wandered the cemetery, reading headstones.
The family checked out the old family homestead.
George's grandparents lived here, raising 8 children!

Lions Club at the North Adams Coffee Shop

2011-09-14T12:06:00.000-07:00

Well, as my Dad would say, "It is a little 'one-horse-town'. There are about 12 members of the North Adams Lions Club - devoted fund raisers who meet once a month.

After dinner was served we listened to a presentation by Judy's daughter, Lora, on Leader Dogs for the blind.

This small Michigan town reminds me of 'The Waltons', a TV series I enjoyed decades ago. Down to earth, neighbors helping neighbors.

Magee Marsh Wildlife Area - Ohio

2011-09-14T11:01:00.000-07:00

Magee Marsh covers about 2000 acres of wetlands. It is unique because it provides all of the components vital to a marsh system - beach ridge access, deep and shallow water, an open marsh and sedge meadow.

These conditions provide a critical stopover habitat for migrating birds.

We stopped for lunch here, then explored the walkway.

I enjoyed walking in the tall grass along the beach.

Stopping Briefly in Denver

2011-09-14T11:00:00.000-07:00

We arrived safely home about 9:45 p.m., found a pile of newspapers in the chair on the front porch, and heard a very lonely cat inside.

We Camped at Baker Lake on the Weekend

2011-09-06T20:47:00.000-07:00

We spent the Labor Day weekend north of Seattle at Shannon Creek Campground on Baker Lake. Nestled in the foothills of Washington's rugged North Cascades, Baker Lake lies in the shadow of two of the area's tallest mountains, Mount Baker and Mount Shuksan.

It was a change for us, heading into an area of greater population density. The weekend recreational areas were packed with noise and people - something we generally avoid. But, it was an enjoyable change, being a part of the fabric of humanity on a holiday, and we had a good time.

Listening to loons calling at dawn was a real treat.

One man flew in his family on a private plane, so they could spend the day swimming.

We checked out every campground along our route through the Skagit Valley, to determine campsites for future trips. Whatcomb County's Silver Lake was packed with swimmers and sun-bathing.

Canoeing Lake Baker - A Delightful Afternoon

2011-09-06T20:45:00.000-07:00

The shoreline of Baker Lake is beautiful and varied, with lots of tree roots and stumps underwater.

The water is incredibly clear and cold where this stream enters the lake. We paddled upstream as far as we could, then let the currant push us downstream.
Ancient roots reaching for the water.

Hiking the Shoreline Trail - Baker Lake

2011-09-06T20:38:00.000-07:00

We spent an afternoon hiking along the shoreline of Baker Lake.

This dramatic beach was washed out in the flood of 2006.

We took the eastern trail down toward Noisy Creek Campground.

Camp Cooking at Shannon Creek Campground

2011-09-06T20:01:00.000-07:00

Much of the food served on this camping trip was prepared ahead of time, so a meal could be served within minutes of arriving at camp. This was a smart move, because we didn't find a camping spot until about 4:30 in the afternoon!

All campsites in the three campgrounds along Lake Baker were reserved for the Labor Day weekend. We were fortunate, however, arriving late in the afternoon. Thanks to a park ranger, we secured an unattended campsite - the campers didn't arrive. After setting up our tent George went to fill the water jug, and I put on my apron to start dinner.

I also knew that canoeing and hiking would be a priority, so there would be little time for meal preparation. I kept meals simple, and prepared everything at home - east Indian curry, spareribs and fried onions, Egyptian ful and flatbread, Rasam, and red beans and rice.
And, this wonderful crusty bread which I sliced and warmed in a skillet to bring out the flavor.

This meal was served after canoeing Baker Lake, after a hike along the shoreline - Rasam, cornbread, and fruit.

Lunch Along the 'Rails to Trails'

2011-09-06T19:11:00.000-07:00

We stopped along the road near McMurray, Washington, to have lunch - vegetable soup and falafal burgers, pita bread and macaroni salad.

There was an old cement barrier pushed to the side of a trail. I used it as my camp kitchen.

I set out lunch items, water jug, and assembled my camp stove.

There was just room for the car and our chairs along the side of a little pond rimmed with cattails.

An old 'Rails to Trails' path lead through the valley. We hiked it after lunch, then continued our drive through the valley.

I bought a book on the history of McMurray at the General Store - "McMurray - Gone With The Trees" by Varee A. Bandazy. Paperback, used, from Amazon, $92.35. This little country store had some old copies on a shelf. I paid $5.00!

My Kind of Place - Near McMurray, Washington

2011-09-06T19:00:00.000-07:00

This is a little cabin near McMurray. As soon as we saw it, both of us laughed, and George said, "There's your place!" I wanted to stop and photograph it, but we were driving too fast. Found a photo on Flickr!

Tiny Bites - Apple Pie With Orange Rind Crust

2011-09-02T10:52:00.000-07:00

Ful Medames and Pita - Spicy and Substantial

2011-09-01T14:33:00.000-07:00

In Egypt Ful Medames is a working man's breakfast - fava beans in a spicy sauce, often mashed like hummus, and served with lots of olive oil, lemon, sliced eggs and pita bread.
I spiced the ful with home-canned harissa and ras el hanout. Side dish of rice and red beans, cornbread and Greek pita, and coleslaw.

A typical ful medames breakfast served by an Egyptian street vendor will have pita bread, pickled vegetables and fresh rocket leaves on the side.

Southern Cooking: Red Beans & Rice, Cornbread

2011-09-01T09:34:00.001-07:00

Anthony Bourdain recently featured the cooking of New Orleans. I was inspired to cook red beans and rice, and some cornbread.
A few eateries down south on Flickr.

Zucchini Lasagna with Bechamel Sauce

2011-08-31T08:28:00.000-07:00

Topped with mozzarella cheese, this flavorful zucchini lasagna was layered with lots of labor to enhance flavor and texture - two layers of sliced zucchini, a layer of black beans, two layers of zucchini spread, the bechamel sauce, chorizo and onions, and a bottom crust to hold it all together!

Zucchini slices were boiled for only 4 minutes then cooled in ice. I made a simple butter-flour crust, rolled it out, then pressed 'Ancient Grain' tortilla crumbs into the rolled dough. 'Ancient Grains' uses a blend of whole grain wheat, amaranth, millet, quinoa, teff, and sorghum. I fried and seasoned the tortillas, put them through the food processor, then pressed them into the butter crust. This would provide a flakey crunch to the casserole.

A layer of black beans was spread out, then covered with the bechamel sauce.

Zucchini spread and bechamel gave the flavor to this dish - no salt was used.

The zucchini spread - I canned 52 pints this year - is made with carrots, kale, onion and garlic, tomato, mashed garbanzos and black beans, and spices. It is so flavorful! Perfect as a spread for toast or as a filling for burritos.

After layering the zucchini, spread, beans and bechamel, I fried a small amount of chorizo and onions, and put them on top.

Mozzarella on top, with toothpicks, so the cheese will not stick to the foil when this is baking.

This casserole held up beautifully when served, keeping its shape when cut into squares, which can be a problem with some lasagna casseroles. I didn't salt the zucchini so juice wouldn't seep throughout the casserole, and I cooled down the bechamel so it would thicken slightly, and remain so even when baked.

The flavor comes from the bechamel sauce, the chorizo and onions, and the zucchini spread, all of it quite flavorful. The crust added a crumbly texture, and made it easy to serve without falling apart.

Sweet Potato Pancakes with Caramelized Pecans

2011-08-29T09:15:00.000-07:00

... and banana chips, fresh peaches, and mango syrup! (Recipe here.)
Want it crispy like a waffle? Use a grill pan, oil spray, then toast.

Quiet Rural Water - Sloughs on the Willapa River

2011-08-29T09:05:00.000-07:00

What a gorgeous Sunday - full sun and 75 degree temps! We spent the day hiking and canoeing, and enjoyed a picnic lunch on one of the sloughs draining into the Willapa River. This river drains an area of low hills and coastal plains into Willapa Bay, a large estuary north of the mouth of the Columbia River in southwest Washington.

Its convoluting sloughs offer an opportunity to explore dense forest and abundant vegetation. We spent several hours slowly paddling through snags and overhanging tree limbs.

It was fun, seeing how far we could go until we could paddle no further. George checked the tides, and we went up on one, and returned on the other.

Management of the Willapa Watershed

2011-08-29T09:00:00.000-07:00

It may look like a peaceful place, but the Willapa Watershed is seriously managed! These are the activities that are undertaken to help improve overall stream health and lower stream temperatures: • Plant native riparian vegetation near streams. Consult with conservation district staff or other experts to determine what native riparian zone vegetation is best for the land. • Fence livestock away from as much of the riparian zone as possible, or use grazing and watering methods that minimize livestock contact with surface and ground water. Consult with conservation district staff, NRCS staff or Washington State University Cooperative Extension grazing experts for help with this. • Locate roads away from the riparian zones. • Convert irrigation systems to more efficient systems wherever practical. • Allow woody debris to stabilize streambeds and stream banks as possible, practical, and as would naturally occur. • Re-vegetate, and where appropriate re-shape, stream banks. • Develop farm plans that address temperature as part of their water quality component. • When possible, use reduced-till or lower-impact farming and livestock grazing practices that reduce runoff rates during rapid snowmelt and rain runoff. Not only does this protect cropland soils, but also by creating a more natural runoff rate, it keeps stream banks stable and minimizes flood damage in the near stream disturbance zone. • Provide off channel water sources for livestock. • Close non-essential roads near streams.

After Canoeing For Hours - Stretch at Rose Park

2011-08-29T08:53:00.000-07:00

This little trail can no longer be funded or managed, but access is available 'at one's own risk' - a .04 mile hike, with fitness embellishments along the way - places to climb, pull, stretch and bend.
We enjoyed the shade and the climb, but it was altogether too brief.

Rainbow Falls State Park on the Chehalis River

2011-08-29T08:31:00.000-07:00

We had hoped to hike here, but extensive storm damage closed some of the trails. We had to climb down a steep embankment to get to this swimming hole.
The ravine is dramatic, with old volcanic sludge, and lush with cedar, hemlock, Douglas-fir and Sitka spruce. I dropped a stone into the water here, to see how deep it was, and couldn't see it after awhile - a very precipitous drop.

Foraging From The Garden

2011-08-29T08:08:00.000-07:00

Fava beans, cilantro and parsley, dill and leek seedheads, camomile,
nasturtium, borage flowers, chicory, lettuce, chard, kale, snow peas, brussel sprouts, new potatoes, carrots and celery, red and yellow onions, kale, zucchini, corn, turnips and rutabagas, fennel and oregano, mustard, and calendula flowers.
Foraged blackberries and store-bought cherries - what a salad!

George Did The Grilling - Garden Stuff

2011-08-29T08:00:00.000-07:00

I'm exploring ways to use fava beans, as most of them are ready for grilling or braising for stews. The sauce is applied to the bean at the time of grilling then the bean is squeezed out of the pod.

This meal was finger-lickin' good - the juice of the crayfish, a garlic/pepper sauce on the steak, the butter on the corn, and the olive oil and salt coating the fava pods.

Picnic Devotional At Point Defiance Park

2011-08-29T07:20:00.000-07:00

On the BBQ - Corn, Fava Beans, Crayfish Tagine

2011-08-28T21:44:00.000-07:00

Roasted Garden Veggies on Raw Fava Leaves

2011-08-28T21:40:00.000-07:00

Carrots and Fava Leaves

2011-08-28T21:36:00.000-07:00

Fava leaves have a buttery flavor - wonderful sauteed or raw in salads.

Camomile, Parsnips and Brussel Sprouts

2011-08-28T21:28:00.000-07:00

Fava Beans, Corn and Turnips From the Garden

2011-08-28T21:06:00.000-07:00

The Naches Loop Trail on Mt Rainier

2011-08-22T08:27:00.000-07:00

Snowfields still blanket many areas of the Pacific Crest Trail along the Natches Loop on Mt Rainier.

This trail is one of the most popular hikes in the park, with views of Tipsoo Lake, Dewey Lake, and Chinook Pass.

Although the trail gains only 700 feet in elevation I found hiking to be precarious in places due to melting snow and slushy paths. I used poles and went slowly - our daughter-in-law, Annie, sprained an ankle here last week. Ice over creeks was melting, thinning out, creating holes along the trail.

There were a lot of families on this trail, some carrying babies in backpacks, or walking with young children.

Looking down on Dewey Lake - we met backpackers who planned to camp there. (Photo set in Flickr).

The earliest flowers are now in full bloom in the dryer meadows.

Zucchini Stuffed Cornmeal Crepe

2011-08-19T19:19:00.000-07:00

Still using zucchini from the garden. I have over 52 pints of zucchini spread either frozen or canned, so I broiled zucchini today.

Then I made a cornmeal crepe batter, and poured it on top of an assortment of veggies frying in the pan - onion, bell pepper, parsley, etc. I seasoned the top with turmeric, paprika, garlic salt. When the first side was finished frying I flipped the crepe over and fried the other side. Filled with broiled zucchini and onions.

Camping at Beacon Rock State Park

2011-08-15T18:47:00.000-07:00

Beacon Rock State Park (map here) is in the Columbia River Gorge National Scenic Area about 35 miles east of Vancouver, Washington. It is a pleasant three-hour drive from Tacoma. We planned to camp over the weekend, hoping to secure a campsite for two full days and one night.

George put on his music - an absurd (but enjoyable) collection. I recall listening to 'I'm a little Teacup, Short and Stout', then tuning all of it out so I could read my cookbook. Within a short time we were at Beacon Rock on the north bank of the Columbia River.

Beacon Rock is a basalt plug that rises 840 feet above the river. Ice-age floods through the Columbia River Gorge eroded the softer material away, exposing the basalt columns. The campground along the waterfront, which has an attached picnic area, has only two campsites available. We secured one, nestled along the base of the forest. The other one, suitable for an RV, wasn't occupied. So, when all the people enjoying the afternoon in the picnic/boat ramp area left at dusk, George and I were the only ones there to enjoy the vista, the expanse of shoreline - and the showers and bathroom facilities!

We had the place to ourselves. Other campsites were above, up in the forest, away from the water. We checked them out - filled with campers, people, pets, and the noise of kids.

We felt our campsite was perfect- we wanted to beach our canoe and be close to the water. The only drawback was the frequency of freight trains, which operate all day and night on both sides of the river. One gets used to it - the brisk efficient hum - unlike the sounds I recall from 60 years ago, when freight trains used to rattle, squeak, ram into each other, and make the worst racket coming into the train station. I prodded George at bedtime, "Should we set the sound machine to the 'train' setting?

Three watercraft were moored at the boat ramp. A couple using one fished off the dock. The other had guests returning from an outing about 11:30 p.m. They built a fire in a grill down on the dock, probably cooked fish for a late dinner, and then drove home after midnight. It being the ONLY noise in camp, I couldn't help but wonder what was going on, so I peeked out the screen window of our tent! If this had been up in the main campground with all the other campers, I wouldn't have been curious about a thing!

Canoeing Hardy Slough at Beacon Rock

2011-08-15T18:40:00.000-07:00

Hardy Slough is in the Pierce National Wildlife Refuge adjacent to Beacon Rock State Park. It supports one of the last remaining runs of chum salmon on the Columbia River.
We canoed this slough in mid-afternoon, with cool temps, overcast skys and the possibility of rain.
We heard from another paddler that people were to stay out of this area, but no signs were posted regarding this, either at camp or along the water. "Refuge habitats include wetlands, Columbia River riparian corridor blocks, transitional woodlands from willows to cottonwood/ash to white oak to Douglas fir, improved pastures with some native grasses, and numerous creeks, seeps, and springs."
We got out of the canoe and climbed up over a rise, to check out the direction of the creek. We paddled until we hit the shallows and couldn't go any further.

Dinner at Beacon Rock Campground

2011-08-15T18:28:00.000-07:00

I prepared our dinner at home on Friday, so meal preparation would be simple. All I had to do was add nectarines to this coleslaw with Thai Sweet Chili Dressing, and heat up the main courses - which we also enjoyed for lunch the next day - Spareribs and Saurkraut, and a rice-orzo-pigeon pea blend.

We brought snacks on the canoe paddle down Hardy Slough - this Rasam was packed in a thermos.

I saved my cinnamon doughnut from Krispy Kreme. It came in handy when my stomach began to growl.

Evening at Doetsch Ranch Near Beacon Rock

2011-08-15T18:20:00.000-07:00

After an early dinner we walked over to the Doetsch Ranch, a part of the nature preserve bordering Beacon Rock.

Although it is no longer farmland, one still can see the old pastures, and the care given to preserving some of the old trees - white oak and Douglas fir. We picked wild blackberries by the handful, enjoying their sweetness.

The walking route has signs indicating the history of the area.

Breakfast at Beacon Rock State Park

2011-08-15T18:14:00.000-07:00

I made two flavorful entrees, fuel for hiking later in the morning.
First, a Vegetable Fritatta with red onion, a little bacon and chorizo, and Thai basil. When served, this was folded in half, like an omelete, sealing in the flavor and holding the heat.
And French Toast, with caramelized nectarines. I reserved just a little of the bacon/chorizo drippings for frying this toast - it gave a salty, smokey flavor, offering a contrast to the sweetness of the fruit syrup.
George cooked green beans from the Vietnamese market. I packed the left-overs in my backpack, to enjoy while hiking up to Hardy Falls later in the morning.

Hiking Hardy Falls - Beacon Rock State Park

2011-08-15T17:42:00.000-07:00

Hardy Falls is one of two major falls on Hardy Creek, the major watershed on the south side of Hamilton Mountain. We hiked up along a well-graded, but constantly climbing, trail for 1.3 miles, to a spur leading shortly to the viewpoint of the falls.

The view of the falls is somewhat limited - a old tree trunk has plunged down it, and remains lodged in the rocks.

To reach the base of the falls, we backtracked a short distance down the trail, and climbed down steep slopes to a viewpoint.

The trail had areas of full sun, but also meandered through the forest - always an upward ascent with very little leveling-off. We had perfect temperatures, and no bugs.

An old rustic picnic lodge built by the Civilian Conservation Corp at the trail-head.

Sunday Lunch at Beacon Rock State Park

2011-08-15T17:33:00.000-07:00

We enjoyed left-overs from Saturday's dinner - Spareribs cooked at home in a crock-pot, with sauerkraut, carrots, onions, celery, and tomatoes. Served with a rice-orzo-pigeon pea blend and chorizo.

Stir-fried vegetables with Chow Mein Noodles.
Nectarines and Blueberries in lime syrup, with butter cookies.

Exploring Pierce Island Preserve

2011-08-15T17:25:00.000-07:00

After a relaxing lunch at camp we paddled our canoe over to Pierce Island Preserve, which is managed by the Nature Conservancy. Presently a heard of fourteen elk inhabit the island. Their hoof-prints mingled with those of deer and Canada geese on the beach.

We hiked through tall grass, seeing where the elk bedded down for the afternoon, enjoying the seclusion of the forest.

People can visit Pierce Island after July 15th.

Late afternoon. Warm sand, brilliant sunshine. Wonderful!

Caldeirada de Peixe - Portuguese Fish Stew

2011-08-11T09:18:00.000-07:00

I first saw Caldeirada featured in Anthony Bourdain's "No Reservations - Ecuador". Isabel was instructing her helpers to prepare fish soup in a rustic kitchen that seemed more out-doors than in-doors. Fish were frying, rich broths and stews were bubbling. The colors were richly inviting, and I ached to smell the aroma in Isabel's kitchen, taste her caldeirada - and watch her cook!

As Bourdain sat with his beer, many of Isabel's children and their spouses came to visit, greet Bourdain, and give him bottles of their liquor. Bourdain glowed with appreciation and astonishment when the Caldeirada was served - I think a few drinks prepared him to especially appreciate this stew, which uses ale and old bread blenderized with the broth.

He told his friend at the table, "This woman can cook!" When asked about the incredible flavor, Isabel mentioned saffron, among other things, and the beer. But, what I loved was the radiance in her face, her joy, and how she patted her bosom, her heart, and mentioned that love was the key. I really understood that.

I shopped at the Asian market for Thai basil, lemon grass and clams; pulled celery, potatoes, kale, red and yellow onions from the garden; went to Marlene's for fresh allspice and bay leaves; got a bottle of 'Fish Tales amber ale' at Tacoma Boys; bought frozen salmon heads (for broth), mussels, and crayfish at Saar's; used limes, and sweet bell peppers from Top Foods; and purchased expired-date bagels from the Oroweat store.

My goal was to experiment with two distinctively different outcomes from my fish broth, one a Spicy Pepper Creole, the other the beer-batter Caldeirada (recipe) featured in Isabel's kitchen.

This was the first soup, the Spicy Pepper Creole.

I roasted an assortment of vegetables from the garden, saving all the pot liquors from the baking sheet. They were added to the fish broth, and simmered with all condiments and sauces - fresh lime, peanut sauce, Braggs liquid amino's. The trick with using frozen fish is to make a reduction broth from all these enhancements, then add the fish at the end of cooking. That promotes a richer flavor and preserves the integrity of the fish.

George packed Roasted Vegetable Creole for his lunch today - he didn't try Isabel's" Caldeirada" because of the beer. But I greatly enjoyed it, feeling grateful that I'd created something that will always remind me of Isabel and the savory goodness of her kitchen.

We ate dinner while watching a tape of Bear Grylls, "Man vs Wild - Scotland". Bear cooked a single fish over a small fire during a storm, holed up and under an old skiff. He'd collected tinder, got the fire going, and set his fish on top of peat moss. Earlier in the day he'd caught another fish, ate it raw, biting off the head and scooping out the entrails with his finger. Here, too, I saw an ancient gratitude - survival mode will make any meal a wonderment. He commented, "well, well", so pleased with his good fortune. His little fire crackled, the rain pummeled the highlands throughout the night, and he was safe and secure in his shelter.

Dried Kale Chips - Healthy Substitution

2011-08-11T09:15:00.000-07:00

These dark Tuscan kale were torn, dressed in olive oil and malt vinegar, then lightly salted with kosher salt. 30 minutes in a 300 degree oven and they are done.

Placed on the tongue, they instantly crumble into a flavorful powder, with a burst of fragrant oil and slightly salty vinegar. Great with black olives, tomato slices, hummus dip and pita.

Caramelized Turnips

2011-08-11T09:13:00.000-07:00

Veggies From the Garden - Zucchini Boats

2011-08-09T10:07:00.000-07:00

Mashed rutabaga & mozzarella in one, roasted vegetables in the other.

Roasted Vegetables for Dinner

2011-08-08T18:36:00.000-07:00

We're pulling carrots, picking pea pods and zucchini, and digging potatoes, onions, turnips and rutabagas. These are sliced thin, dressed with olive oil, and seasoned with kosher salt, paprika, oregano and tumeric.

Brussel Sprouts in Leek Sheaths

2011-08-08T18:34:00.000-07:00

Crispy Crepe Shells, Rolled, Sugared and Dried

2011-08-08T18:32:00.000-07:00

Sunset on Ruston Way in Tacoma

2011-08-08T07:49:00.000-07:00

George had all-day meetings over the weekend, but we managed to catch the beauty of sunset on Ruston Way last night.
Families gathered on the fishing docks.
I enjoyed watching the sunset.
We watched, as paragliders came in for a landing.
This steel drum player accompanied canned Jamaican music.

A Basket of Bulbs from the Garden

2011-08-06T17:38:00.000-07:00

Broccoli Soup and Whole Grain Bread

2011-08-06T17:33:00.000-07:00

I picked a large bunch of snow peas, celery, kale and chard, then added left-over broccoli, onions and garlic. Blenderized, it is an easy way to use up left-over fiber. Served with chunks of seasoned, roasted bread crumbs.

Root Crops - Turnips and Rutabagas

2011-08-06T17:31:00.000-07:00

Red Onions With Zucchini Spread

2011-08-06T17:27:00.000-07:00

The Zucchini Spread is just a flavorful topping, to hold the onions and cheese. Bread: Dave's Killer Sprouted Grain.

Sweet Mint Tea

2011-08-06T17:23:00.000-07:00

In Morocco mint tea leaves are served in the glass...

Chocolate Port Wine Sauce on Zucchini Bread

2011-08-06T17:18:00.000-07:00

August Garden - Abundant Chlorophyl

2011-08-06T07:34:00.000-07:00

This curly red monarch kale is almost black. Powerful anti-oxidants.
Adding lime to the soil prevented club root in my cabbage, brussel sprouts, turnips, rutabagas, and parsnips.
So far, the fava beans are pest-free this year.
Knowing we'd have a cool summer, I planted Red Runner Beans.
Leek and chicory blooms. One of the Russian ladies told me to use old lettuce leaves for tea. She said that if you scrape the leaf or stem of the plant, it seeps a milky white latex that acts like a sedative, similar to opium poppy leaves. They use this tea at bedtime.

Weekend Getaway - Olympic National Forest

2011-08-01T12:10:00.000-07:00

It is a torturous, sinuous drive up to Deer Park Campground in the Olympics. Once we arrived I made coffee and sat alone appreciating our arrival while George set up the tent.

We were in a spectacular location - the Olympic National Park.
I looked forward to hiking, vistas and the exquisite flora carpeting the tundra - resilient little blooms that shudder in the wind, hunkering down for a brief season of sun, fog and rain.

George wanted alpine/tundra too. But, he also wanted photographs!

Hiking the Rainshadow Trail in the Olympics

2011-08-01T11:07:00.000-07:00

After we had afternoon coffee and set up camp we took this hike, which is directly above camp - we were hiking in clouds.
Deer Park Campground has been open only a week due to snow and weather conditions. Poorly prepared, I should have brought my hiking poles and boots. The snow field was slick. I had to kick indentations to get a footing for George, who was also poorly prepared.

Grilled Salmon with Feta & Soba Noodles

2011-08-01T11:05:00.000-07:00

Salmon burgers with feta sounds a bit weird, but Top Foods offered two huge patties for only $6.00. I jumped at the chance to try them. They were wonderful, perfect for camp-cooking. I poured a soy-garlic sauce over them, but forgot to add the lemon. They were still exceptional! The soba noodles were boiled, drained, fried in oil, then fried until almost crispy with sweet chili sauce, stir-fried sweet bell peppers, garlic and onion

This was a hearty meal, including dessert - which was necessary as temps were going down into the mid fifties at night. By morning we'd be wearing winter coats and mittens.

Deer Park in the Olympic National Forest

2011-08-01T10:39:00.000-07:00

Evening temps were delightful, dinner and cleanup at camp was finished, so we hiked Deer Park Trail leading out of camp.

I mentioned to George that I wanted our weekend to include alpine meadows and varied hiking terrain. He found rain forest, cascading rivers of snow-melt, saltwater beaches on the Hood Canal, and vast wind-swept tundra!

Rain shadow effect: Moisture bearing clouds are blocked by the high altitude mountains, creating dry terrain.

Morning at Deer Park - Olympic National Park

2011-08-01T10:15:00.000-07:00

George sat by the fire as I prepared coffee at daybreak - it was cold! This is always the best moment of the day, because everything gets better...warmth, nourishment, and conversation!

I wore 6 layers to stay warm: A sleeveless cotton under-shirt; a sleeveless cotton shirt; a polyester long-sleeve shirt; cotton long-sleeve underwear; a fleece high-necked vest; and my winter coat. Mittens to keep my hands warm. And, two pairs of pants - the outer layer to protect my slacks while I cook. This saves a lot of wear and tear on good slacks - and protects from campfire sparks and soot.

Our tent in the forest - toasty, with lots of pillows and our down comforters - one for each of us!

Breakfast: Fried Polenta Stir-fry with eggs, bacon and sausage.

I enjoyed cooking by the warmth of the fire. Only 14 campsites are available at Deer Park, so early arrival is necessary. The camp kitchen must be packed in the car after every meal to avoid predation. No water is available, and all garbage has to be packed out. We even packed out our dishwater and tooth-brushing liquids to avoid any contamination of the camp.

Obstruction Point Trail - Lengthy Options

2011-08-01T10:09:00.000-07:00

After we struck camp, prepared sandwiches and tea, and loaded up the car, we drove down to Obstruction Point Trail to hike.

Heavy fog and clouds obscured the view, so we did an abreviated curcuit, just a mile or so. We skirted along the ridge-line through a forest wet with dew.

I jogged while George puttered with the camera.

Studying the insides of a conifer cone..these trees have been around for over 200 million years, and have both male and female cones on the same tree. Some cones are tightly closed, others with seeds ready for dispersal are open.

We saw many varieties of Indian paintbrush, a hemiparasitic perennial. The flower head is edible in small amounts as a flavoring for salads, but toxic if too much is consumed.

Along the Dungeness River - Railroad Bridge Park

2011-08-01T09:54:00.000-07:00

We stopped for afternoon espresso in Sequim, then toured the Dungeness River Audubon Center at Railroad Bridge Park.

Bikers, joggers, tourists - many people were enjoying the park. I enjoyed viewing the understory of the forest from the bridge - a haven for elderberry, swamp gooseberry, red currant and Oregon grape.

Washington State Shellfish Lab

2011-08-01T09:15:00.000-07:00

After we checked out the shellfish displays here we drove along the Hood Canal, a glacier-carved fjord on the Olympic Peninsula. The Dosewallips and Duckabush rivers feed into the Hood Canal. We've canoed these rivers many times, and also stayed in local campgrounds. It is shellfish season, and people were out on the beach collecting and digging, bringing their clams and oysters into camp for dinner.

Other Flitzy Phoebie posts regarding this area:
The Duckabush River Delta - 2006
Up the Duckabush on the Hood Canal - 2007
Sir Arthur's Adventures on the Dosewallips - 2007
Camping at Lena Creek Campground with the Family - 2006
Guillemot Cove on the Hood Canal - 2009
An Afternoon at Guillemot Cove, with Rue - 2011
Mt Rose - Olympic National Forest - 2010
Hurricane Ridge - Olympic National Park
Sherwood Creek - Case Inlet - Hood Canal
Sojourn on Lake Wynoochee - Olympic National Forest 2008

Dinner on the Hood Canal - Potlatch State Park

2011-08-01T09:06:00.000-07:00

We explored state parks along the Hood Canal for a place to launch the canoe late Sunday afternoon, but the tides were down, and the wind was fierce. So, we just enjoyed the sunshine and cool weather.

George went swimming at Potlatch State Park while I set up a camp kitchen in the grass, out of the wind and near the water.

Most picnic sites were empty. There were kids on the beach and in the water, but very few people were grilling or cooking.

I sauteed cauliflower in a lentil curry; and added my home-canned Moroccan harissa to potato dumplings, gnocche. The resulting heat was perfect for a cool, windy evening!

I served both entrees on top of soft potato bread, to soak up the sauce. Dessert was extravagant: Chocolate zucchini carrot cake with Greek honey yogurt, fresh blueberries and strawberries.

We drove home around 7:00pm just as golden sunlight flooded the Pacific Northwest. Then we unpacked the car, put away some of the camping equipment, and sat in the livingroom with the Sunday paper. Blissfully spent, we recounted our blessings.

Zucchini Spread

2011-07-29T19:59:00.000-07:00

Twenty-four pints now, and more to come as the season advances. Made with celery, kale, carrot, tomato, onion and garlic, fresh oregano from the garden. Put everything through a food processor, so it is small and uniform, easy to cook. Then put 3/4 of it through the blender. I add seasoned dry bread crumbs to soak up any excess liquid.

This savory spread, or paste, is great for toast or burritos. Add a bit of mashed garbanzos or black beans after opening a jar, and fill a fried, seasoned tortilla shell. Roll up, dust with shredded cheese, and broil until the cheese melts.

Broccoli Zucchini Soup

2011-07-27T17:30:00.000-07:00

Garnished with Alfredo Sauce and Za'attar.

Zucchini and Egg Noodle Alfredo

2011-07-27T17:27:00.000-07:00

The zucchini is sliced long and thin, oiled and seasoned with za'attar, then broiled. Cook the noodles, add the Alfredo sauce. Garnish: Thinly sliced snow pea strands.

Swiss Chard - Zucchini Torte

2011-07-27T17:24:00.000-07:00

Boil the chard in bullion, drain, then lightly press out liquid. Shred the zucchini in long thin slices, then toss with olive oil and za'attar, and broil. Grill and season bread crumbs. Make the egg-milk mixture and set aside.

The first layer will be the chard, then the zucchini, then the bread crumbs. Pour the egg mixture over, add a few streaks of sweet chili sauce and some mozzarella cheese. Bake for about a half hour, let set, slice and serve.

Oat-bran Bread with Zucchini & Carrot

2011-07-27T17:20:00.000-07:00

80 Degrees and Sunshine on Sunday

2011-07-25T08:42:00.000-07:00

So, we spent several hours canoeing the Black River.
This tranquil river is the ultimate canoeing experience.

Then we enjoyed a hike in the Capitol Forest. My kind of day!

30 lbs of Zucchini - Canning Time

2011-07-25T08:40:00.000-07:00

Zucchini is a bumper crop this year - over 30 lbs so far!
Zucchini spread is a mixture of onion, garlic, black beans, carrot and tomato.
This first batch will be used for burritos. Next on my list, broccoli soup with zucchini, and zucchini bread.

Chocolate Chia-Zucchini Cake

2011-07-22T09:19:00.000-07:00

What can I say...my daughter gave me three POUNDS of chia seeds, and my zucchini at the garden is thriving. The chia was ground in my coffee grinder, and the zucchini was shredded. This turned out better than I thought it would, so I cut the cake into little squares, wrapped it in wax paper and plastic bags, then froze it so we could enjoy it over the next few weeks. When George came home from work yesterday he bemoaned, "Where is the chocolate cake? I only got one piece!"

Baked Yam with West African Tsire

2011-07-22T09:14:00.000-07:00

Chopped dates and sauteed peanuts are tossed with Tsire sauce, a savory blend of spices and butter. Fragrance: Cinnamon, cloves, nutmeg. This was so good, once baked then broiled, that we ate the skin too! (Click on photo to enlarge - you'll love the detail!)

Served with Zucchini Burritos and Tabouli.

Snow Pea Salad - Crisp, Sweet, and Spicey

2011-07-22T09:12:00.000-07:00

The secret to the dressing for this salad is sweet chili sauce in the dressing. Cabbage, carrot, currants, red pepper, a hint of mint.

Beet and Red Onion Salad

2011-07-22T09:09:00.000-07:00

Beets and red onions have done well in the garden this year, and this salad is a favorite - Mandarin oranges and walnuts, red wine vinegar and olive oil.

New Potato Salad

2011-07-22T09:04:00.000-07:00

This year I planted yukon gold and reds. This salad has a little finely chopped zucchini, to bring the glycemic index down...less starch.

Dehydrating Oregano

2011-07-22T09:02:00.000-07:00

Canoeing the Richard Gilmur Waterway

2011-07-19T08:12:00.000-07:00

People and wildlife now have a new place to explore nature near one of North America's largest container ports.

The Port of Tacoma recently opened the $220,000 Richard C. "Dick" Gilmur Shoreline Restoration and Kayak Launch on the east side of the bay.

This was our last paddle with Dick before he flew back home yesterday.