Pineapple Fried Rice and Tarka Dhal

Most of the local markets are featuring pineapple on sale for Easter weekend. I hollowed one out and filled it with rice and two types of east-Indian dhal - chilka udad and masoor dal. The lentils are simmered with ginger and garlic pulp, turmeric, green chillies and salt.

Tarka dhal features simmered onions, tomato, mustard and onion seeds, and a little salt. This is partnered with the two dhal blends, and is very flavorful.

Rahmat came over for dinner, so I made a cornmeal crepe for him. The tarka dhal and the fried rice are layered inside the crepe. I enjoy adding veggies to the pan to enhance the texture of the crepe. These cornmeal crepes contained red onions, leeks, and red chillies.

Rahmat also enjoyed left-overs from last night's dinner - pork chops. He polished off the meal with pineapple, then rode his bike home in the rain.

I drove out to Watson's today to get my Walla Walla onion sets, red onions, and white onion sets. If the garden has been plowed by the Park District, I'll put in my beets and chard on the weekend, and try to plant my onions.

Vietnamese Crepes With Coconut Sauce

I made these crepes for a Sunday brunch, thinking how well they would work for camping trips - just make the crepe batter and coconut sauce ahead of time, marinate the thinly sliced beef, and warm everything over the campfire. Serve with stir-fried vegetables, and you've got a hearty meal.

The crepes are made with coconut milk. I sprinkled onion, leeks, parsley, garlic and thin-sliced hot red pepper in the crepe pan, then poured in the batter. Both sides can be sprayed with olive oil for a crispier finish. Just sear the tops. The coconut sauce requires very little cornstarch, as it is already thick. I added salt, pepper, and a little garlic.

Stir-fried edamame, zucchini, red pepper and fresh garlic compliment this meal. George was a happy camper!

Sunshine and Rain

We had gorgeous sunshine and balmy temps on Saturday, and dismal rain on Sunday.

George loaded up the canoe and my hiking poles and we headed over to Anderson Bay on Holly road for a morning paddle, and then spent the afternoon hiking along the Gold Creek Trail in the Green Mountain Forest. No photos, since George forgot his camera.

The water at Anderson Bay was perfect for an early spring paddle - clear and still, which made for a very peaceful glide. Lots of oyster beds and seaweed, and shorelines dotted with little cabins. This area has been in use for a long time.

We noticed several old cabins caving in to decades of neglect. One old cabin remained upright due to a huge fir tree holding it up on the leaning side. We beached the canoe and I explored an old abandoned cabin in a nettle patch. Daffodils were in bloom along a nearby creek. Someone had pitched an old stove and icebox off the back porch, and an old rusty bed-frame leaned against an outside wall.

I walked through the cabin - others had too, leaving behind their beer cans. Nothing remained inside. The doors were taken off the closet; the fixtures removed from the kitchen sink; many of the lovely ceiling boards were pulled off and salvaged. A tin roof kept the old linoleum floor dry, but the deck outside was rotted and dangerous. I noticed that all of the windows were still intact, unshuttered, and open to any little critter wanting to nest in the roof or inside the chimney.

The cabin had four rooms, a large living area, a small kitchen, an adjoining bedroom, and a stairway up to an open loft - it would be warm up there, for kids. I stood at the kitchen window and imagined waking up in the morning there 40 years ago. There was a nice view of the water, the snow-covered Olympic mountains, and the forest. What a shame that all of it is now in a tangle of blackberry bushes and nettles.

I enjoyed lunch and a thermos of Turkish coffee while George paddled along the shoreline. We saw very few people about as many of the homes are for summertime use. Lots of waterfowl: Common mergansers, western grebe, barrows golden-eyes, buffleheads. We heard one barking seal on the far shoreline - it is amazing how that sound will carry across still water.

Our hike at Gold Creek took us through the forest and down to a large beaver pond where many frogs were singing and courting. A speckled grouse pecked in the gravel along the path, and I was surprised that she just kept sorting through the fallen leaves, head down, and me just a few feet away. "Dumb as dirt", as Trish on 'The Alaska Experiment' once mentioned, when it came to grouse. The moment I saw it I felt just like her - it was food, not just wildlife!

I made several soups over the weekend, using my garden vegetables. The beautiful white roots on these leeks can be chopped for Vietnamese crepes. I finely chop the green stems- all of them, and freeze them for soup.
Leek soup, topped with home-made yogurt.
I ran out of potatoes so had to use carrots for this kale soup.
These cheese-filled biscuits were seasoned with dill.

Produce From The Garden

The garden has yielded beautiful leeks, kale, mustard and sorrel. That land will be plowed next week, so I had to pull all my produce. The sorrel is along the fence, and will not be disturbed.

In Russia and the Ukraine sorrel is called Shavel and is used to make potato-sorrel soup. The tender sprouts are good in salads, infusing a flavor that is similar to kiwifruit or sour wild strawberries.

Common sorrel has been cultivated for centuries. In Northern Nigeria it is known as Yakuwa. The sorrel is steamed with spinach. It can also be worked into roasted peanut patties, using salt, pepper, onion and tomatoes. I'm hoping to do an experiment using sorrel within a Vegetarian Spring Roll, using a variety of 'calming vegetables' and a cream-based topping made with coconut milk.

I sliced the veins out of the sorrel and added the leaves to salad greens, adding chopped pears, pecans, mandarin oranges, fresh sliced leeks, mustard and kale. Seasoned it with fresh oregano and fennel from the garden, enhanced it with Red-pepper salad dressing. Butter and honey on the corn bread and Cinnamon-Orange Tea - just heavenly!

Zucchini-Sorrel Stir-fry

Remove the large veins from the sorrel since they hold more of the bitter lemony juice and add them to a zucchini stir-fry. The sorrel provides a bit of a bite to the more bland zucchini. I seasoned this stir-fry with Syrian za-attar and my special paprika blend.

Fresh pears, a salad, home-made farmer's cheese and flaxmeal bread rounded out this dinner.

Bread-Crumb Stuffed Potatoes

I make my own breadcrumbs, spraying the bread with olive oil, seasoning it with Syrian za-attar, salt and my special seasoning, a combination of spices that are 'hot'.

I baked these potatoes, then scooped out the filling. Cheese, finely chopped sorrel, the mashed potato and bread crumbs are placed back into the potato. Then they are re-baked.

Those little purple flower-heads are more than a garnish. They were picked just minutes before I served them steamed... mustard from the garden, ready to bloom.

Poached Eggs on a Tortilla

I love spreading a little olive oil on a flour tortilla, seasoning it with my 'special seasoning', and frying it crispy. I'll break the tortilla into pieces and use it as an enhancement to a salad - it is all about crispy, fried, and spicey. The other morning I put a couple of poached eggs inside, and enjoyed it for breakfast, with a little salsa picante.

Shrimp Creole Gumbo

The color comes from Poivron Rouge Paprika, the zap from Chipotle Chile Powder and a hot picante sauce.

To prepare broth, fry onions and garlic in olive oil. Add a large can of crushed tomatoes in sauce.

Add water, a ham hock, 'Better Than Bouillon Lobster Base', and 'Bun Oc' Vietnamese Soup Seasoning. Simmer together for about a half hour.

Add celery, carrots, cauliflower, green beans, red pepper, fresh corn and parsley.

Saute link sausage, slice and add; boil malloraddus pasta in a separate kettle, and add. I pour a little olive oil on top, and add additional hot picante sauce when served.

Yes, this cornbread is rich and buttery - there is nothing like it, partnered with a true Southern gumbo.

Happy Naw Ruz

Well, a HUGE black fly is lying dead on my windowsill here by my computer - wings flattened, and him too. It must be spring!

We celebrated the beginning of the new year with two delightful hikes on Saturday, and two Naw Ruz parties on Sunday.

Over the weekend it was warm and sunny, with a bit of breeze. We explored ephemeral wetlands on the Clear Creek Trail in Kitsap County. There is a boardwalk part of the way, as these areas can temporarily hold water after heavy rain.

We hiked through the forest down to the beach at Anderson Landing. This 68 acre nature preserve requires yearly maintenance due to heavy rain. The volunteers had worked the area in the morning. Lots of gullies and ravines here.

I've invested in one good walking pole from REI. I've used it on my daily walks and it really helps to stabilize my gait and provide balance. It is great for hiking, too, especially on downhill trails. After researching online and talking to the clerk at REI, I felt this type of pole fit my needs, rather than trekking poles. I need to hold onto the top of the pole, using it much like one uses a cane, rather than angle onto it sideways, as one does with a trekking pole. I plan to get another one when we get our year-end dividend and apply a coupon for 20% off.

Just A Little Piece of Heaven - Here and There

We drove down toward Olympia, and spent part of the afternoon hiking through Tolmie State Park. The park features a saltwater marsh on Puget Sound, forest trails and abundant wildlife.We've been here several times before to hike and canoe.

It was quite cold initially, and I had to put on gloves and a scarf. But as we hiked through the forest we warmed up. I took a thermos of Turkish coffee along, always great.

George's photos will appear in our Flickr account, when he has a chance to go through them.

I've been playing a few of our old canoeing videos, and I've really enjoyed them. I reawaken to just how beautiful the Okanogan in north-central Washington can be in early summer.

The Sinlahekin Wildlife Area has so many camping and canoeing locations that we want to re-visit, hopefully this summer. Just on a whim, I researched land for sale in the Okanogan, and found some land advertised as:

One Person's dream/Another Person's realty

24.56 acres / $77,900

• Listed Price: $77,900


• Size/Acreage: 24.56 acres


• Road/Access: Private Road


• Legal: Lot 2 (NW NE)


• APN: 3630051004


• 2009 Property Taxes: $27.24


• Edwards Creek flows through west side of property.


• Septic is in.


• Underground phone and power are nearby.

....."wildflowers of every color of the rainbow blooming right before your eyes awaiting you to pick a few for your table in a small travel trailer that is included in the price, very usable but needs a little TLC."

"The soils are excellent for as large a garden as one will ever want, with southern exposure and wonderful 300 days of sunshine, what more could you want..."...aspen and cottonwoods ....seven alpine fishing lakes nearby.....and a creek that flows through the property.

I can just imagine this place on a quiet summer afternoon. Just a little piece of Heaven!

Oatmeal Pancakes With Huckleberries

These pancakes were made by George this morning....

His microwaved oatmeal failed.

Mt Rose ~ Olympic National Forest

When I asked George about our hiking destination, he avoided telling me anything more than "Oh, you'll love it!"

We drove along the Hood Canal, past Hoodsport, and over to Lake Cushman. He pulled out a couple of maps showing the trail. It showed a short loop at the top of Mt Rose, with an even shorter trail upwards. I thought, with some disappointment, "What a dinky little hike!" Little did I know that we were going straight up, to an elevation of 4,000 feet!

I had hoped for trails like we'd been having in the Capitol Forest, gentle walkabouts, with wetlands, forest, open flat meadows, and an expansive vista. But the Mt Rose hike was all switchbacks, with just so many uphill steps per switchbacks - like they'd calculated just how long it would take before one's legs would give out!

I should have researched this hike online! Other hikers have said: "Good smoker of a hike, especially if you try going fast. It's steep right out of the parking lot and is consistent and relentless the whole way."

"I have set out a couple times on this hike and never made it to the top."

"I wasn't prepared for the snow."

"One thing to keep in mind if contemplating this hike is that like Mt. Si there are no views until the top. So if you get going make sure you make it to the top!"

Well, we hit the snow about 4:15, it got really cold. I'm sure glad I packed layered clothing, a jacket, and a pair of gloves in my backpack.

I also benefited from a two-bottle hydration/lunchbox that I got from the Goodwill for $2.99. I wore it in front, so I could snack while hiking. It fits my coffee thermos and a large bottle of water, and has strong elastic pouches and ties to hold them in place should I bend over. Similar packs at REI cost $34, and, according to online reviews, the ties on those hydration bottles break after only several uses. Other hydration units have squeeze bottles that are too hard to squeeze. I'd be paying for something I wouldn't use.

We didn't make it to the top after four hours of climbing. We turned around at the snowline, to make sure we'd make it back to the trailhead before dark - we got there about a half hour before darkness compromised trail conditions.

Coming down was a lot harder than going up. My muscles were like mush from the grueling climb, and my double vision made descent precarious. A few times I had to hold on to the back of George's backpack to feel steady. I picked up a stick along the way, as I usually do, and tottered like a little ole lady. We were sure glad when we reached the trailhead and could finally rest and head for home.

Before we left, I'd made sure we had a good meal ready when we arrived home, a hearty soup and a casserole, but both of us were too tired to eat. We showered and went straight to bed! Today I can barely move. Taraz said, "Get out the protein shakes!"

Goin' Loupe 'd' Loupe ~ Frostie Shakes & Twists

So Many Trails, So Little Time

It was simply gorgeous on the weekend, with temperatures in the low 60's. We headed over to the Mima Falls Trailhead for an afternoon hike.

We enjoyed hiking seven miles through the Capitol Forest, in shirt-sleeve weather!

Yes, still muddy, much of everything still dormant, but if you looked closely, you could see salamanders and skunk cabbage just poking their spikes through the marshes.

Ford Transit Connect

Built in Turkey, this little cargo van is used throughout Europe and the United States as a taxi, police utility van, medical services van, and a five-passenger family van.

It has a reputation of getting into tight parking spaces, gets 25 miles to the gallon, and can be fitted with all kinds of inside gear and roof racks. It has the durability of a Ford truck, and the 'can do' attitude of a happy little dung beetle!

So, when we signed the papers, the Ford guy asked, "What are you going to do with it?" I said, "Haul horse manure."

George added, "....and use it for camping, hiking and canoeing."

When You Got The Itch, Just Scratch It

Well, I was just researching Alaska Outdoor Experiences - online journals - and popped over to the Alaska Outdoor Journal website. Wow! What gorgeous fantastic fish! (The only fish I've recently caught was 5 years ago, a four inch scum-sucking flounder from Puget Sound. Soaked in batter and fried, it was nothing but grease and bones, and I threw it out.)

I was sure enjoying all the photos. The writer said that Cook Inlet had good winter king salmon fishing for those with a boat, a downrigger and a vac pack of troll herring. The fish move around Anisom Point, Crosswind Lake, or Yukon Island. I like stuff like that - not only do I not understand anything about fishing, but there seems to be an aura of adventure. The writer says, " When you got the itch you just have to scratch it. Even if it means trekking cross country on a snowmobile in a disorienting ice fog." I liked that 'can do attitude'!

I got a little stuck though on regulations....what you have to do once you've caught that fish. Under federal rules a halibut cannot be cut into more than two ventral pieces, two dorsal pieces and two cheeks, all with the skin on. Anglers are allowed to consume halibut while at sea after filleting. But, you have to be careful if you do not consume ALL of the halibut that has been cooked. Any portion left uncooked must be cut properly, and the skin left intact, so that if you are approached by a 'regulator', they can identify what it is you've cooked and caught.

I was dumbfounded, which is normal for me. However, rather than just letting my 'why would they do this?' just drop, I decided to give the International Pacific Halibut Commission a call, talk with the person in charge. I used my cell phone so I could read the computer screen and present my question: Why does a fish have to be cut a certain way if you are going to eat it anyway? (My focus would be on cutting it so it fits the frypan.)

I talked to two different guys, the first answered my questions beautifully; but he thought I might enjoy talking to the man who writes up these rules. So, he transferred the call, and I got even MORE confusing information...like regulations for transporting fish across the border, and why the skin must be left on, and limits. I'm convinced I would not pass this course, let alone catch a fish. If I go fishing, I'm gunna pack a tunafish sandwich.

But I did find out answers to all of my questions. And, these guys were so helpful and nice...even when I told them that I don't fish.

Family Celebration - Matt's Birthday Party

Ruhiyyih and Matt were here for the weekend, and we threw a birthday party for Matt. It was great seeing everyone, and having lunch together.

I made a broad-bean/malloraddus soup and lasagna, and others rounded out the meal with salad and dessert. I made my kids' favorite chocolate cake.

Little Daniel is sure a favorite!

Kirghiz Encounter - A Gift of Ancient Flatbread

These ancient flatbreads, made from sprouted wheat berries, dried apricots and salt, are the earliest bread made by man. The pulverized sprouted grain forms a cohesive mat holding the bread together. When it is baking it has one of the freshest aromas I've ever experienced from my kitchen! Like the ancient sprouted breads mentioned in the Bible, these 'pitti' have a wonderful natural sweetness and a chewy texture. Perfect for nibbling while enjoying the outdoors, but best served warm with goat cheese and apricot jam.

6 cups hard wheat berries, spring water for soaking, 1 1/2 cups dried apricots (can mix with raisins), and 1 Tbs salt. It takes several days to sprout the berries, then all dry ingredients are pulverized (or put into a food processor), kneaded, and then left to 'cure' for an hour. After forming the patties let them 'cure' again for 30 minutes before baking them at 300 degrees for 25 minutes.

This recipe is one of many from the cookbook "Flatbreads and Flavors" byJeffrey Alford and Naomi Duguid. They told one particularly poignant story of traveling through the Chinese Pamirs, at the the confluence of the Gez and Consiver rivers. It was one of the most beautiful landscapes they had ever seen - snow-covered mountains, a vast sweep of sand, and grasses rustling in the wind. They stopped to make some bicycle repairs and a boy brought the couple to his mother's home, a clean-swept single room, with folded rugs and blankets piled against one wall, and a hole in the ceiling above the cook fire. The woman invited them in for tea and flatbread, and extended hospitality for the evening.

She said she was Kirghiz, the name of her people. Her husband had recently died and several men from the nearest village fifteen miles away came to conduct a grieving ceremony and say prayers. The authors said they couldn't understand the words, but the feelings and meaning of the ritual were universal..."Oh, he's gone and gone from me forever. He was a very good man; he is in God's hands." Her two young children were nearby. They'd brought in the goats and two camels from grazing. A simple meal was served.

The next morning as the authors packed up to continue on their journey she handed them fresh flatbreads for their journey.

Apple Apricot Cheese Cake

Of Flatbreads, Balance, and the Internet

At a recent Feast I noticed this wonderful book, "Flatbreads & Flavors - A Baker's Atlas" in our hostess's library. Just reading the preface made me order the book ~ part journal, travel diary, a record of memories expressed in recipes.

The authors, Jeffrey Alford and Naomi Duguid, traveled through the high altitude regions of Tibet, watched Kirghiz and Tajik villagers and nomads prepare flatbreads, and stayed with the Uighurs in the deserts of the Taklimakan. They learned how to make fire out of goat dung, how to keep the fire going at an elevation of 16,000 feet.

The book's photographs are what initially caught my attention: Rural wastelands, rugged living - like cooking outdoors and living in tents - and weather-beaten faces. Just the kind of subsistence-level living that, if bread is all you have, it will be prepared with infinite patience and attention.

Today I'm trying one of the oldest breads of Pakistan, Hunza Pitti, a sprouted hard wheat berry mixed with chopped dried apricots, and salt. It has soaked and sprouted, and will result in a chewy grain patty that, when baked, results in a snack like a granola bar ~ my favorite snack when hiking.

It rained over the weekend, but we found time to do a pleasant hike, five miles along the Greenline Trail, in the Capitol Forest. The fog was beautiful, and we found a clear-cut area where we sat on tree stumps for a picnic - always hot soup for George and Turkish coffee for me!

George said the hike was challenging, but it felt like a stroll, and I had to jog the hills in Old Town the next morning to really feel a vigorous workout. I think riding my bike, combined with the climbs and jog, have improved my stamina. I just crave the burn of a real workout. It builds strength and stamina and is so invigorating.

However, finding something suitable for both George and I is now a challenge. I get impatient plodding through the brush and puddles of a forest. I do enjoy the views and the details of nature, however. And that requires slowing down. I guess it is a matter of balance, of give and take.

We attended an Internet Conference sponsored by the Baha'is of Bellevue on Sunday. I took notes as so many links and references were presented. The thrust of the workshop was to acquaint the Baha'is with the many opportunities to expand their knowledge of the Faith, and to understand Internet protocol and use. Glen Fullmer, Director of Communications at the National Baha'i Center in Wilmette, Illinois, said, "The brain cannot store vast quantities of information, but you can access the technology that helps you find it."

Baha'i Internet Agency ~ Assists the global Bahá’í community in its use of the Internet, provides technical support to Bahá’í institutions and supports promising initiatives of individuals.

Understanding Search Engines provides an overview of Internet search engines, how they work and what your webmaster can do to improve your site’s relative ranking.

Baha'i Media Bank ~ photos of the Bahá’í community, historical figures, events and activities, houses of worship, and holy places.

Baha'i World News Service ~ reports on activities of the worldwide Bahá'í community and on events that affect the Baha’i Faith or its followers. The service is based at the Bahá'í International Community’s Office of Public Information at the Bahá'í World Center in Haifa, Israel.

Ocean ~ a free collection of the World's Religious literature managed by a unique book-centered research engine. It contains over 1000 books of 10 world religions in English as well as collections in six other languages (French, Spanish, German, Russian, Dutch, and Portuguese).

YouTube ~ Baha'is of the United States send in their videos to serve a community of interest.

Baha'i Video Library ~ Newsreel stories that show how Baha'is build loving and dynamic relationships, families, neighborhoods and communities. Social networking tools are available for sharing or commenting on the videos. (there is also a Facebook account! Just log on to facebook.com and search for U.S. Baha'i Video Library. Baha'i US is also using Twitter, to provide useful links.)

Baha'i web-development network, which helps clusters and Baha'i communities develop websites.

Well, it was a two hour workshop, just fascinating. The Internet will bring about profound changes in ten years, using podcasts, blogging, websites, and new technology that will enrich and knit together an online community. (I sure hope for every hour spent online they will spend a comparable amount of time walking, swimming, jogging, or biking.)