Camping At Lake Jameson - Eastern Washington

When we saw this sign near the south entrance to Douglas Creek Canyon we should have turned back - unknowingly, we were on the wrong road. But we followed the public access road (BLM) to the left (not in photo), and drove up one of the most harrowing and dangerous roads I've ever experienced.

The road was narrow and full of ruts and potholes. We drove to the top of the bluffs, where people could camp. We had a picnic. It was too windy up there, so we started to head back down to the main road - and discovered that our little Transit Connect didn't have adequate traction to get back up one of the hills along the way! George tried 6 or 7 times, angling the van, trying to get traction, to get speed, and each time he just didn't make it. I was so uncomfortable, I had to get out of the van, and wouldn't you know, that's when it made it over the top of the hill!

Traveling for four hours allowed me some valuable reading time. George had to figure out a new camping location. I told him, "Just don't go to that horribly spookey lake out in the middle of nowhere." I didn't recall the name of it, but I remember we drove 'forever' one summer through desolate desert canyons. The weather was blustery and cold, with purple clouds and pelting rain. Not a soul in sight. We came to a resort that looked abandoned - or closed for the summer. Gates locked access to the wildlife refuge and public camping ahead. We were so desperate to create shelter and camp, to secure a warm meal. This place didn't look welcoming or safe. I never wanted to see the place ever again, it gave me the creeps!

We drove through desert scablands along a wide road of 'washboard gravel,' with tall basalt cliffs on each side. The valley narrowed, a long lake appeared - and there was that darn resort! Lake Jameson, I will never forget the location again! However, this time fishermen were there, the general store was open, and the gate to the public camping areas were open. We'd just happened to arrive during fishing season - April through June, when the area is open! (This lake is one of the best fishing areas in Washington, stocked with over 160,00 hatchery fry trout in the spring.) There must be something providential about this return trip, because once we unloaded our gear in an exquisite open meadow, I felt instant well-being. The sunshine and warm temperatures, the soft tall grass, the fragrance of sage, the greeting calls of meadowlarks - it was heavenly! George set up the tent, and I pulled out all our bedding. First we laid down 4 inch foam pads and several fluffy comforters, then lightweight coverings. Down comforters are placed at the sides, to pull over during the night when the temperatures plummet. With so many layers, we are ready for any kind of temperature.

We took hike along a trail above camp. We hiked up to plateaus above the lake, a vast expanse with nothing but sagebrush, wild lupine, phlox, asters, and bitterroot. My walking poles are most useful on the downhill trail. Here, I carry them through the brush.

George read in the tent, while I experimented with new recipes. I tried Navratan Kurma, 'nine gems', a delicious Mughlei curry made from nine different fruits, vegetables, and nuts. I placed the vegetable curry inside a fermented rice/lentil dosai.

I cooked the dosi on a 'tawa, an east Indian flat griddle that is used for most Indian flat-breads. Here, I'm warming a cornmeal crepe on the tawa that I made earlier at home.

We spent Sunday afternoon exploring the northern side of Douglas Creek Canyon - it is 'next' on our list of places to camp, and was the intended destination for our weekend. (George got the southern and northern entrances mixed up.) Douglas canyon was lush and green, with unusual rock substratas along the cliffs. Definitely an ancient muddy lakebed, volcanic, with fossils and agate, beautiful patterns and color. We spent a lot of time examining the rocks and flowers, and listening to the quiet trickle of water through a small beaver dam. Twice, we paddled along Lake Jamison, enjoying the wildlife and the swallows flying along the cliffs.

We had only one fisherman camping across the road from us - Bill, who abruptly woke me at 5:00 a.m. as he cracked two eggs into his skillet. I decided to get up and get cooking too, and had a breakfast of grilled country-style spareribs ready by 7:30 a.m! Since I didn't have cracker crumbs for frying trout, I made a skillet hash. I fried onions and garlic, mixed them into the deboned trout, adding chopped up cornmeal crepes. Our meal was complete, with a garnish of mango chutney, fresh-grilled corn and a home-made coleslaw.

George played east Indian music as we drove through desert scablands and irrigated farms growing alfalfa and wheat. We passed along the apple orchards by Wenatchee. I studied my cookbooks, since my eyes don't focus on distance anymore. From time to time I'd look up, and contemplate the difference between the vast expanses of eastern Washington, and the dense populations in India, where one finds tranquility only by sitting still in the crowd.

Waterville - Eastern Washington

These old rusty cans are part of a display on main street in this little town in Douglas County.

The city was incorporated in 1889, and Washington State joined the union shortly thereafter. It's a wheat-farming community, and was named Waterville due to substantial wells being found, unlike the upper Okanogan which proved arid. Due to prairie fires, the local people used brick. Some of these old structures still stand, in perfect condition, as if they'd just been built.

This old fire truck was part of the outdoor collection of machinery.

Douglas Creek Canyon: Cornbread to the Rescue

Imagine: A canyon, ancient, volcanic... now idylic, with a beaver
dam and little stream meandering through sarvisberry, wild currant, and willow.
Hillsides covered with wild buckwheat, penstemon, milkweed, balsam root, camas, prairie stars, lupine, and large flowering collomia (pictured here).
Hiking, rock hunting, listening, exploring...
And then sudden hunger, unplanned, uncomfortable.
Thank goodness, in my backpack I'd stached a freshly made loaf of cornbread, and little packets of honey. We split the little loaf in half, and it saved the day!

Countrystyle Spareribs over the Grill

These ribs were marinated for 24 hours, at home, before we drove to eastern Washington to camp. Got up at 5:00 a.m. for coffee, got the fire going, and grilled them for breakfast. George grilled local corn, and breakfast was served at 7:30 with the sunshine burning the dew off the meadow-grass. Two things: Heavy meats are best for breakfast, for hiking fuel. Evening meals of meat make comfortable sleeping more difficult, as you'll sweat off some of the energy - or worse, store it. And, use food-handlers gloves when cooking and camping, especially when handling meat. I always heat water, keeping it nearby, for hand-washing while preparing food.

In Pursuit of Flavor - Simple East Indian Food

I purchased "Dakshin - Vegetarian Cuisine from South India" by Chandra Padmanabhan. Not only did it have exquisite photographs, but it offered simple proceedures and recipe combinations - if I cooked a hot main dish, I'd need a cooling side dish, a chutney, and simple flatbreads or crepes to scoop up the food. I'm thinking, that if I were vegetarian, I'd be eating strictly east-Indian food. It is just so flavorful, so simple, and...so cheap!

With just a handful of aromatic spices and another handful of beans, rice, or lentils, one can make the most of a limited food budget. I use the bulk food section of my local Fred Meyers for lentils, beans, brown basmati rice and garbanzos. Several times a year I browse the east-Indian store for whole spices, curry leaves, dried molasses powder, mango powder, and garlic-ginger paste. I use butter rather than ghee, and can find coconut products at our health-food store.

Now, I'll have to admit, that most of the curries do not photograph well, once cooked. Many of the colors look the same, but the flavors and spices can vary tremendously. There is an art involved, of cooking the food, and of tempering the spices. I avoid cooking vegetables in the curries. I steam them just slightly, then make the sauce and pour it over. This appeals to the 'raw food' preference I have for veggies.

I used a spice blend for these kebabs, and broiled them.

This is a Dosi Crepe, filled with a spoonful of buckwheat groats in the center. I later folded the crepe, and added cheddar cheese. Dosi can be made with a variety of flours. I noticed on Anthony Bourdain's "No Reservations" that the dosi were huge - about 20 inches, fried, and folded into a funnel shape.

Most meals are eaten with the hands in India, using poori, naan, roti or dosai to hold the food. I've made all these breads, and they are so good we just eat them plain, savoring the flavorful crunch of the fried roti or the soft melting goodness of naan.

Our east-Indian market has spice blends pre-packaged in little boxes, with the recipe on the back - rajmah masala, seekh kabab, tikkiya kabab masala, dal curry, and spice blends for all kinds of vegetables . These can be quite economical when 19 different spices are necessary for a recipe, as in the Rajmah Masala pictured above! They save time, measuring out each spice as it would occur in the recipe. Perfect for a camping trip - no need to pack a plethora of spices. Just purchase a few vegetables and follow the simple directions.

When my garden starts producing, I hope to make chutneys that will compliment many of these meals - especially tomato chutney, and a coriander-peanut chutney that has fresh lemon, ground cumin, and my red peppers. It is wonderful on fish and on the steamed bread called Khaman Dhokla. We're getting ready to head out for some camping over Memorial Day weekend, and I've planned two 'ready to eat' meals in a pouch for the cookpot - navratan kurma (vegetables and dried fruit in a mildly spiced gravy) and sambar ( lentils and veggies in a red curry sauce). I keep home-made naan in the freezer, to pull when we are eating east-Indian. I've packed my cookbook, and a few others from the public library: "Mangoes and Curry Leaves" - culinary travels through the great subcontinent has easy recipes from Pakistan, Sri Lanka, Bangladesh, India and Nepal. And, "India Unveiled" by Richard Arnett, a collection of portraits of the people, landscape and culture. As always when experimenting with new recipes, there are surprises. For me, it was coming into my kitchen a day after I made 'Rajmah Masala'. The fragrance of Cardamon was still there!

Fresh Berries With Yogurt, Plum Syrup, and Granola

If I'd grown the berries, everything would have been home-made!

George said the ladies at work want to try my 'Greek Yogurt', after he told them that it will stick to the spoon when turned up side down. I made a new batch, 3 1/2 quarts, and tried the spoon-test. The yogurt held, and I licked it off the spoon. He'll take a quart tomorrow!

Kathy's Photos of Little Dan Dan

Spanish Tortilla With Veggies - Breakfast

This morning I fried an ordinary tortilla with olive oil and my 'special blend' seasoning, a mixture of cayenne, paprika, pepper blend, kosher salt, and oregano. Then I reheated a black bean/rice mixture, added stir-fried peppers and onions, and poured salsa over everything. Then, a layer of cheddar cheese and chopped leek roots.

With half of a pink grapefruit, and a cup of green tea, that is breakfast. Now, I'm waiting for the rain to stop so I can put my tomato plants into the garden.

Caramelized Mushroom Tarts

Caramelized Mushroom Tarts are a wafer-thin puff pastry covered with a layer of creamy onion puree, then topped with caramelized mushrooms, shallots, and cheese. I found the recipe in Gordon Ramsey's "In The Heat Of The Kitchen", a book I recently read while traveling over to eastern Washington.

Many recipes are online, so you can be adaptive and flexible, choosing ingredients at hand. Rather than use bacon for seasoning, I used shaved prosciutto. I used provolone rather than parmesan, and I used white wine vinegar in the pastry dough to compliment the flavors in the onion puree.

Make the puff pastry first, as it has to be refrigerated for 20 minutes before rolling out. (Store-bought puff pastry is easier, but the freshness of home-made cannot be underestimated.)

The onion puree is made from onions sauteed with a tablespoon or two of white wine or chicken stock and a dash of cream. The mushrooms and shallots are seasoned with fresh herbs, salt and pepper - I had only oregano from my garden, but thyme is recommended.

Once the individual tarts are baked they are topped with a layer of the onion puree, then the mushrooms, shallots, and cheese. I served these tarts as an appetizer before our dinner - matpe dhal with brown basmati rice, and a sweet-sour oil-vinegar coleslaw. This coleslaw recipe boasts that it is:

"a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, vegan/vegetarian, and South Beach phase 2 safe recipe."

Camping on the Winchester Wasteway

We drove over to eastern Washington for the weekend. It was gorgeous and sunny, in the high 70's. Perfect for hiking and canoeing.

We had planned to camp at Katey Lake in the Columbia Wildlife Refuge, but changed our minds when we saw a shady grove of Russian olive trees along the Winchester Wasteway. This body of lakes and seeps provides excellent fishing, canoeing, and exploring. The bird-life is abundant - we loved the songs at dusk and early morning.

I found a place for our tent - we had shade, solitude, and a nice cooking spot overlooking the water. Because there was a forecast for rain, we pitched two tents, one for sleeping and one for all our gear at night. (All photos are in Flickr.)

The highlight of the trip was getting a new 2-burner cookstove. I'd just gotten everything set up to prepare some stir-fry, and discovered that George forgot to bring the two little propane burners. Well, what to do!

George suggested driving five miles into town to the camp store. Perhaps they'd have something there, and they did! But, not the single burner type. So, I got the only stove available, this fantastic two-burner unit. It has an electric starter, so no matches are necessary, and folds up into an easy-carry unit. Both burners are a little further apart than the conventional one's I've been pricing over the last few months. This works well for my two large fry-pans.

I found a short board near our campsite and used it as a base for the stove, so it wouldn't wobble on the ground. I was all set. I took out my Turkish coffee pot and coffee, cornbread and zuchinni bread, and we enjoyed a coffee break. Throughout the weekend we had abundant veggies, crepes, Vietnamese soup, leek soup, and a nice fire in the evening and early morning. This vegetable hash was served on top of a cornmeal crepe, with fried eggs on the side - a hearty warm breakfast!

Before we left we poured water all over the charred remains of our fires in the fire-pit, and I collected wood and placed it there for the next camper (should they find this little spot. ) I took a pail and picked up every scrap of litter, so it would look inviting and clean. We will probably come back to this spot, just to enjoy the bird-calls and the sounds of coyotes in the night.

Our computer has been 'in the shop' for over a week, and it is still not working - half of the screen is dim. I brought it home for a few days until we can figure out what to do with it. So, I've downloaded all my photos, and done my posts with the hope that everything looks OK....I told George that working with half a screen is no more stressful than trying to walk with double vision. One just muddles through. (When George has a chance, he'll post his photos of our trip into a set on Flickr.)

Zesty Coleslaw

I've been busy in the garden. Today I bought my tomato plants and hot peppers. All my veggies are up, including the ornamental carrots that I love in slaws.

East Indian Roti

I've been experimenting with east Indian curries. The spices, vegetables, and dhals are often served with, or on top of, these crispy roti.

East Indian Curried Cauliflower and Turnips

The cauliflower is lightly steamed, then a curried sauce is tossed over it. The sauce is made from tomatoes, turmeric, cumin, onion and garlic. A sprinkling of dried cranberries and nuts on top.

Hemp Meal Protein Powder

My oldest daughter gave me two huge containers of hemp meal protein powder to use for energy shakes. I did some experimenting, and used some of it for these Spring Rolls, filled with matpe bean dhal and brown basmati rice seasoned with cumin. I also made hemp meal/chia seed pancakes. You guessed it.... she gave me three pounds of chia seeds. This pancake is sweetened with home-made applesauce.

Birthday Celebration at Matt & Ruhiyyih's

We drove across the state to celebrate May birthdays - there are about six in our family! George took most of the photos, but these were a few of mine. We celebrated, nine of us, with a hike and lots of cooking. George and I did a canoe paddle on the way home.

At Home With Peggy

Peggy wanted to show George and I her garden, and we found ourselves settled down to chocolate chip cookies and a tour of her house...

Ridvan Celebration At Lisa's

I've decided that all 15 of the children that attend the Baha'i Children's Classes at Salishan love to hang out at Lisa's place, whether it is after school or a Baha'i holy day.

They were the best behaved bunch of youngsters I've ever seen at a holy day celebration. She never needs to scold, but rather finds infinite moments to praise, redirect, hug, and reassure. Lisa says the classes teach the kids about their spiritual potential and creates friendships in the neighborhood.

Lisa introduced every child, and gave special attention to this boy with autism so that he was comfortable.

Lisa, on the right, selected the prayers and readings. I loved the ambience of the household. Crayon drawings were posted on the walls. Every corner held momentos of raising a family.

This is Ali, a physican from Seattle, myself, and one of the teachers of the Children's Classes, Deb.

She's Ready To Jump For Joy!

Just got this e-mail from Ruhiyyih: Subject: Girls time this weekend!

AHHHHH I am SO SO SO excited that we will all be together this weekend! It will be a special Mother's Day/Birthday weekend indeed!

Ok, so mom I talked to Laurel last night and she wants to play in the kitchen with us, so lets definitely plan on making some of your scrumptious foods like your veggie crepes! As far as a "schedule" I am sure we will wing it quite a bit, but I want it to be a restful, fun, and happy weekend for all.

There is some local hiking we can do (Bateman Island - gorgeous, on the water, mountains all around).

Tour the vineyard near my work, take a picnic (picnic tables by the pond, very serene).

Canoeing the Colombia river.

Play in the kitchen while the guys play the Wii, watch Bruce Lee movies, or in the case of dad; blog. ;)

Maybe visit the salon? I know it's not your thing, mom - but you can take pictures. I really really need a haircut and Laurel needs a scalp massage. They are devine!

Sit on the deck and drink coffee. Mom - Laurel drinks coffee now!!!!

Go to Starbucks and taste test everything that they offer. Then run ten miles to get rid of the jitters. Or, have the coffee and go to Barnes & Noble to stimulate our colons... :)

Ok, what do you ladies think? I am so excited I could just do some jumping jacks right now!Love,Ruhiyyih

Did I say INTENSITY runs in the Dannells' family? I'm still suffering from "Crash and Burn" just watching George finish 18 home visits and meetings in 19 days, and I feel like I've run a triathalon just getting my garden dug, bermed, fertilized, and planted. All the seed beds are in - parsnips, turnips, rutabagas, carrots, mescalin, leek, beets, broccoli raab, and several varieties of mustard and kale. The spinach, collards, potatoes, bok choy, brussel sprouts, parsley, and Swiss chard are in; the peas, onions and shallots are coming up, and the tomatoes and zucchini will be put into the ground in two weeks.

I overdid it on Friday, digging. Now I've got a kink in my back that has me sitting bolt upright reluctant to move. And, if I do, it is in slow motion, at a sagging 3 inches lower than usual, knees splayed to the side. And, wouldn't you know, when George and I were at the Seymour Conservatory yesterday, he came up behind me and bonked the back of my knees with his! It was such a surprise that I almost sank to the ground - and he had to catch me. I just know that the lady next to me wondered why a grown man like George would be doing such a thing. Well, she didn't know that he was probably bored, and wanted to entertain himself. Happens all the time.

Or maybe he was just getting back at me for criticising his last video, taken during our Devotional Meeting. I noticed very jerky images. When I e-mailed him, I wrote that the film looks like he's suffering from rectal itch. He e-mailed back and said he was doing the Caribbean Jerk, and sent me an image ............... now that speaks my language!

Talking Nutrition in Kristina's Kitchen

At Feast Kristina, a nutritionist, explained some of the most recent developments regarding the toxicity of processed seed oils, including canola and safflower oil. It is the omega-6's that are now suspect in compromising our health.

Just as excessive sugar intake is a major dietary factor in heart disease, research is now indicating that excessive omega-6 vegetable oil consumption promotes the inflammation associated with heart disease and other chronic conditions as well.

Kristina attended our Devotional last Thursday, and we continued the conversation. I showed her my cooking-project workbooks, which show no restrictions on any foods, just the joy of cooking - especially for our friends. If there is a preference for vegetarian dishes or Mediterranean fare in my cooking journals it is due to having a garden, and making yogurt and cheese. She said it is difficult to get people to change their eating habits. We both agreed that part of the hurdle is food preparation - having the time to prepare good food well in advance of mealtime. Research also has to be unbiased and thorough. In time, the crisis of obesity and heart disease will dictate that people must have the facts, as well as access to good nourishing food, a regular fitness program, and lots of support within the family and community.

Telling a Story to Illustrate Integrity

Arlene, Deb, George and I went over to Jeff's home for a Ruhi Book 1 study class. The theme was honesty, integrity, and not stealing other people's posessions. Baha'u'llah wrote, "Noble have I created thee, wherewith dost thou debase thyself." I used a personal experience to illustrate this point:

One day I was taking photographs of some posters on a door on 6th Avenue. I was enchanted with the artwork. Suddenly a dark shadow fell on the wall, I turned and a young man wanted my camera, asking if he could look at it. He was very abrupt, and I felt uneasy. I said, "No, but may I take your picture?" This startled him, and he walked away in a hurry. I realize that he probably wanted to seize my camera, run off with it. I knew if I mentioned taking his photo that it would scare him if he was insincere in his motives. The friends at the class felt that he'd see his own foolishness if he gave this incident some thought - he was trying to take advantage of a little older woman who was just wanting to capture the beauty of the day.