Bite and Hike

10 Minutes of TV Terror

noreply@blogger.com (Dee) — Tue, 16 Nov 2010 16:22:00 +0000

Saturday was the big demo day, folks. Myself and 12 other lucky home cooks made the long haul to Seattle Center KCTS 9 studios for ten minutes of public television glory.
KCTS 9 Family Favorites airs on Saturday from 11:00am to 3:00pm. The show's hosts Carol Dearth and George Ray has been gracefully leading home cooks through a terrifying course of brights lights and big cameras for years. Th studio is an honest to goodness television set complete with false roofs and short perspective invisible to the viewer's eye.

This girl's family favorite was Spinach and Blue Cheese Stuffed Chicken with Lemon Wine Sauce. I wrote the recipe in the spring, when I was in my fresh spinach and lemon craze, but I think the flavors carry over well into any season. Sure tasted good each of the four times we've had it since getting the call two weeks ago. Poor Hubs.

Everyone has been asking how I got on the show, and to be truly honest, I cannot remember. I sent in a recipe, but can't for the life of me recall if I say the ad online or was flipping through the channels and saw it. I had nearly forgotten about my entry until I got a call from the show's producer Nicole. She immediately set a fun, inviting comfortable tone, wish carried through the entire experience, well except for the first hour...

For some reason, we thought I was going on fifth, but when I got to the studio (late, of course) it turned out that I was airing second. Ack! Thank goodness for the mass of volunteers that came to my rescue. Each of us demonstrators was assigned two volunteers who transferred our ingredients from the classy cardboard box I brought everything in, to glass ramekins and onto a rolling cart. From there, the demonstrators were not allowed to touch a thing. It was the volunteers' job to get out food from the prep kitchen to the studio and into place in front of the cameras when it was our turn. While they were taking care of all that, I was busy sitting in the green room trying not to barf. Some how I made it out of the green room unscathed aside from the half pound of make-up on my face.

It was go time and I was petrified. Here's how it goes...Whoever is on deck (next to go), sits on the side of the studio just outside of the view of the cameras and watches the person ahead of him/her. And who am I behind? Oh, a freaking cooking instructor. THAT'S FAIR! He was fabulous. I felt like an indi rocker who has to go on after Eddie Vedder randomly shows up at the bar. Fun times.

As soon as my predecessor finished, the camera swings to the left and Paula does her spiel about buying the cookbook and DVD to support public broadcasting. Remember, all of this is live and being taped in the same room. She's on for exactly two minutes which is how long the volunteers have to clear what was just prepared and set up my stuff. As I stood there, not allowed to help, I felt like I had concrete feet and Gumby arms. My neurons had given up and quit firing, while my nerves were cracking like sparklers. Chaos had officially set in in my brain.

Luckily, Chef Carol came to my rescue and gave me a huge welcoming smile. She grabbed my around my waist and plopped me into place, snug and cozy between her and George. Up goes the camera girl's fingers and the countdown begun. Five fingers, four finger, three...Smile!

Here is where the lights go out. I chopping bacon, saying "whack it" and trying to smile, but other then that its a bit of a blur. From what I'm told by Thus Hubs and assorted friends and family I did alright, my jokes weren't too lame and the food looked great. Ash Hollow and Willapa Hills were mentioned, which was as important to me as not cutting off my fingers.

From Willapa Hills with Love...

noreply@blogger.com (Dee) — Wed, 03 Nov 2010 17:41:00 +0000

Courtesy of http://www.willapahillsfarms.com/.

Carefully perched above the foggy waters of the Chehalis River in Lewis County sits a family-run farm making gourmet cheese and yogurt. Willapa Hills Farmstead Cheese, owned and operated by Amy Turnbull and Steve Hueffed, lies at the end of a picturesque one lane driveway lined with rust colored deciduous trees. Across acres of grassy pasture graze a flock of 150 Lacaune-East Friesian cross sheep, bred specifically to produce a line of blue and ricotta cheeses, the likes of which exceed the best this blogger has ever tasted.

While preparing for my cooking demo on KCTS 9, I contacted Willapa Hills in an effort to keep my ingredients as local and fresh as possible. After a quick email exchange we settled on a day when I could come down and taste. Little did I know how well I would be treated.

JJ Attack and I arrived at Willapa Hills in the morning, fog still hugging the dew covered pastures. Sheep and guardian dogs eyed us lazily as we drove by. Although I’m sure the dogs were less worried about my car and more interested in getting some well deserved sleep. Unlike herding dogs, these giant white sentinels keep the flock safe from coyote, cougar and other predators.

Courtesy of http://www.willapahillsfarm.com/.

Like all good experiences, this tour began with food. We were graciously greeted by Kelsie Mae at the entrance to the Farm Store, Willapa’s onsite store. Kelsie Mae had thoughtfully preselected two varieties on blue and a ricotta she felt would blend best with my recipe, and she hit the nail on the head.

First I tasted the Two-Faced Blue, a semi-soft sheep and cow milk blend (which I’m munching on now). Its restrained flavor is punctuated by well-developed blue veins and a delicate, creamy texture. The second cheese offered by Kelsie Mae was Willapa’s Big Boy Blue, a cow milk cheese. Big Boy is true to its name with a more intense bite and larger veins.

Then Kelsie Mae brought out the Pluvious (havarti/parmesan flavor) the yogurt cheese and the honey yogurt cheese. Holy cow. Yum across the board.

Courtesy of http://www.willapahillsfarm.com/.

After my tummy was full, owner and operator Amy came out to give us the tour of the farm. Since I’m a beginner in both farming and cheese making, Amy carefully explained their holistic approach from lambing in the spring to milking two times a day for six months of the year to the actually cheese making. As we slowly strolled along, part in due to JJ Attack’s inquisitiveness, Amy touched on the history of the farm, including the USGS river metering site that was sent downstream in the 2006 storms. During that famous 500 year storm, the water crested just below the deck on their home. The house was safe, but they nearly lost their outbuilding, which will be home to a couple of resident interns this summer. If you know of any agriculture or culinary students interested in learning the biz from pros have them contact Willapa Hills via the info on their website.

Our tour ended with a glimpse into the barn. And I’m talking BARN, not some metal building, but an honest to goodness hay barn with forty-foot ceilings and original pulleys. The bottom floor has been retrofitting for milking sheep and making cheese, but the upper level has been left untouched. Future plans include offering the space for events and I couldn’t imagine a better environment for a wedding or family reunion.

JJ Attack and I left Willapa Hills with an understanding of the patience and passion one needs to leave the city behind, follow your dream and actually build something with your hands. I think many of us dream of taking this courageous leap, but few do. I applaud Steven and Amy for being brave and stepping out of the fold, and for being ardently skilled, delivering to us consumers a product of the highest quality.

We will be back to Willapa Farms in the spring when the new lambs are born, when JJ Attack will be able to feed a lamb from a bottle. You are all welcome to join us.

Featured in high end stores like Whole Foods and Metropolitan Market, Willapa Farm’s cheese is also available at many local farmers markets including Puyallup, Proctor, throughout Seattle and in Portland as well. Willapa Farms offers all of their cheese and yogurt online at http://www.willapahillsfarm.com/. Check them out. I promise you won’t be disappointed.

Courtesy of http://www.willapahillsfarm.com/.

More than Zero

noreply@blogger.com (Dee) — Fri, 01 Oct 2010 14:54:00 +0000

He’s one. One year old now. It happened last Sunday. His first big day. How did that happen?

Everyone said, “It goes by so fast….” I listened. Honestly I did, but that last year feels like it hardly happened it went by so fast. Could it be the lack of sleep or is it the unbelievable joy? I don’t know. All I do know is that we have a new member of our family who we’ve been waiting for our whole life.

Is this what completion and peace feels like?

When I was pregnant I daydreamed relentlessly about what my baby would look like, who he or she would be.

I pictured a blue eyed, blonde haired, kinda stubborn, but sweet and kind little boy. Believe it or not that’s exactly what we got. JJ Attack is phenomenal. Hell yeah, I’m biased, but truly he’s everything I, everything we, ever wanted.

So this week I pass my entire good luck blessing onto you. May the next year of your life reveal perfection. We all deserve it…at least until they turn two.

Salsa Therapy

noreply@blogger.com (Dee) — Fri, 10 Sep 2010 14:18:00 +0000

The Hubs and I made salsa the other day and I’m so very proud of us. We did it together, it did not take all day and no divorce papers were filed. In fact, I think he’s hooked. I mentioned making jam and he was into it.

Honestly, I think the reason he’s so helpful these days, is simply because…he’s helpful. He was born that way. The Hubs loves being invited into the kitchen almost as much as he loves these words, “you’re right.” He keeps count of how many times I’ve said it in our relationship. Pretty sure he’s still on one hand. Whatever’s clever, buddy.

Try it. Invite your husband or wife, or girlfriend/boyfriend into the kitchen with you. It’s a blast.

Here are a few suggestions to creating a completely splendid salsa canning experience:

1. Wait until your baby is asleep. They spoil all the good grown up fun.

2. Beer/wine is mandatory, especially if it’s a soggy Saturday afternoon. Come one, when was the last time you cracked open a bottle at 2:00pm and did something together that actually saved you money and tasted good? Nevermind. Don’t answer that.

3. Give him/her one task at a time with simple directions and step back. Don’t hover! He/she will do great. Will it look exactly like yours? Probably not, but who cares. It’s going to cook down anyway and it will taste just the same, now take two steps back and resume chopping 47 cups of peppers.

An hour and a half after we started we stood in triumph, applauding ourselves at the seven randomly sized, perfectly canned jars of salsa ranging from medium heat to hot heat to stupid heat.

Yup, you read it right - stupid hot. That would be two seeded jalapeños, two whole jalapeños AND two whole habaneras. How The Hubs has any stomach lining is beyond me.

Today I wandered out in the yard to pick blackberries for our next canning experience, but was sadly disappointed when I only found a cup full of ripe berries. No worries. The farmers market is only a few days away and you know I’ll get the hook up from my farm homies.

Vacation Elation

noreply@blogger.com (Dee) — Tue, 07 Sep 2010 14:47:00 +0000

Why do vacations ever have to end? Torture, I tell you. Pure torture. Goodbye, Loon Lake. Goodbye summer. Goodbye, white pants.

The boys of summer.

The Hubs, JJ Attack and I just spent a glorious week at Loon Lake north of Spokane, WA with our very best friends and a bunch of kids - ours, theirs, their nieces and nephew and friends'. Four families in total shared one huge house, food, beer and laughs.

Blueberry cereal bar kiss. Yum!

This was our first vacation as a "family". JJ Attack did really well on the six hour drive, which I was completely dreading. I sure wouldn't want to be strapped down for six hours, but he was a champ. Our little angel slept most of the way, then woke up with a smile and either "read" his books, made his dad laugh or pondered life through the glaze on the window. The Hubs and I had quality time to chat, which was long overdue. Funny how an eleven month old monopolizes most of your brain capacity.

It didn't take long for JJ Attack to monopolize the baby's play toy once we got there. Um, pretty sure he exceeded the weight limit on that toy.

Can you say, "Baby Huey?"

Actually, all the kids shared pretty well. We brought JJ Attack's blocks, books and a little football and soccer ball. The blocks were a huge hit with everyone. And the little football, well, let's just say that a few Coors Lights and the Dads were channeling Drew Brees. That is, of course, until the next day when their 30s kicked in. Not so limber anymore are ya?

Whipped cream pie facials.

One of my favorite nights was our "keep the kids busy" field games night. We organized the five kids, plus a dad or two, into playing a bunch of games that we all played back in the day, including jelly bean whipped cream pie eating contest, the egg toss and Izzy Dizzy. Ten turns around the bat later and everyone was on the floor in tears. Rumor has it that one of the moms peed a little she was laughing so hard. I say that's a successful evening.

The Hubs, JJ Attack and I even got the chance to do a little hiking.

Nighty night, little prince.

There was a nature conservation area just down the road from the cabin. Perfect! We meandered the trails for about an hour before realizing we probably on private property. No worries. The people in the area were incredibly nice. One lady actually said, "You can walk here with you little baby whenever you like." Love it! I'm pretty sure we wouldn't get that same reception in T-town.

Well, as always this good thing had to come to an end too. Now that we're home, we're back in the swing of things, but I think the vacation gave The Hubs a little bit more get up an go. My amazingly crazy man spent all of Saturday on the ground learning how to change the oil in our cars.

Nuts and bolts.

And he was successful! My beautiful, enginnerd husband actually got down, crawled under my zero clearance Santa Fe and after a few grunts and groans actually changed the oil. I couldn't believe it. I am a very proud wife!

The Wicked Wizard of the Driveway.

With a pumpkin spice latte raised high, I say cheers to summer. This Autumn is going to be busy, but we're relaxed and ready to go.

Junk Drawer

noreply@blogger.com (Dee) — Thu, 26 Aug 2010 21:43:00 +0000

JJ Attack is trying to tell me something, "Hey, Mom, this drawer is awesome. It's full of all kinds of junk."

Sadly, that's not the junk drawer. That's the... um... birthday candle, foil, plastic fork, napkin, tea towel, etc. drawer.

Time to declutter. Time to build a pantry.

We have an empty space in our kitchen where an old chimney used to be that's crying out to the new pantry. The Hubs and I have discussed it, and he's on board.

Anybody know how to build a panrty? And by pantry, I mean shelves. Simple, exposed shelving. Personally, I think exposed shelves or cabinets in a kitchen looks very chic. And there's not a lot of chic going on in our kitchen.

We'll probably get 25-square-feet of shelf space, give or take, but that small amount of organizational freedom will heap decluttered return upon our cramped, tight kitchen.

And, JJ Attack will have a whole new space to destroy.

Paradise!

noreply@blogger.com (Dee) — Wed, 18 Aug 2010 22:03:00 +0000

The Skyline Loop Trail at Mount Rainier National Park.

Even amongst the crowds and tourists, visitors to Paradise feel as if they can be alone with Mount Rainier.

She's so close that you can reach out and touch her. The sun was shining so brightly you could see climbers on the glaciers above. And the wildflowers were in full bloom, which is nice to see late in the summer.

Our group of two moms and two backpacked babies wandered around the lower trails behind the visitors center. There are plenty of opportunities to hike up to the glaciers, alpine lakes and waterfalls. Just pick a direction and go for it. The trails themselves are hardly rough.. they are paved!

Cost to get into Mount Rainier National Park is $15, but if you keep your receipt you can get back into the park for two more weeks. The Jackson Visitor Center and the Paradise Inn both received multi-million dollar renovations and they are gorgeous! If you don't want to pack up your lunch, there are plenty of cafes for lunch and refreshments.

Pack everyone up and hit the mountain today. You won't be dissappointed!

Dog Park Days of Summer

noreply@blogger.com (Dee) — Thu, 12 Aug 2010 16:41:00 +0000

Yesterday was a great day to be at the dog park. With blue skies and a slight breeze, Murray and Sydney had the run of the joint, and since we haven’t been there in a week there were many new adventures to be sniffed out (get it).

The running adventure. Never are the dogs happier then when off their leashes, unencumbered by my directional decision making and free to pee wherever and whenever.

The smelling game. Our dog park has so many visitors that even if we came ever day, they’d always have a new bouquet of stink to figure out.

The watering hole. Fort Steilacoom Dog Park does it right. Be wary of dog parks without water. It makes me nervous, especially in the summer, to not have a fresh water source for the “kids”. Our dogs have heavy coats and need to drink a lot to stay cool.

JJ Attack is a big fan of the park too. He’s figured out that his stroller has a sun roof, so he can keep an eye on Mom and Dad.

So what’s a dog park?

“Off-leash dog areas, or dog parks, provide a community setting in which people can gather and socialize and where they can observe the interaction of groups of dogs at play. Dog parks the world over allow owners and their dogs to spend time together while the dog satisfies its cravings for canine play and companionship,” says the all-knowing and powerful Wikipedia.

Socializing, very important with all dogs, is ingrained in the motive behind dog parks. Leashes can cause territorialism. Allowing dogs the opportunity to interact off-leash curbs aggressive behavior. You wouldn't hover over your human children all day, would you? Well, maybe you would. Like children, dogs need to learn boundaries and interrelate on their own.

My favorite part of that description is “satisfies is cravings for canine play.” Uh…butt smelling and peeing on everything. Got it. Shouldn’t we all have an area for that?

Most importantly dog parks are enclosed. Fences range from four to six feet in height and most parks have double gates, where you can safely remove leashes without concern of your dog running off, unless you want them to then you just look the other way and act oblivious. Be free!

Well, our dogs love the dog park and we 100-percent encourage their use. Personally, I recommend Fort Steilacoom and Marymoor dog parks. They are expansive and provide plenty of water. Fort Steilacoom is our home park and we’re very grateful to have it so close.

Let me introduce you to our kids.

He has four legs, I promise.

Murray, the three year old, is the lover. Weighing in at over 105 pounds, he’s a Bernese (no, it’s not Burmese) Mountain Dog which means he will always want to sit on your feet, always crawl through your legs for some booty scratching and always be a huge weenie. He’s petrified of the cat and the baby, a combined 35 pounds of fur pulling, talon flashing terror in his eyes.

Bernese Mountain dogs, referred to as Berners, originated in Switzerland as a farm dog. Their temperament is calm and well behaved. Berners are gentle creatures, who you may see pulling carts full of children. They are strong and eager to please. Murray in particular, when not coerced by his sister, needs minimal supervision. Last time we went camping, he put himself to sleep next to our tent when it started to get dark. Often times we’ll hear him stomping up the stairs at home as if telling us, “I’m tired. Going to bed now. See you tomorrow.”

The big chicken’s partner in crime is Sydney, our princess. She turned nine last May and you can start to see her slowing down, which breaks my heart. That is, until she hits the trail. Sydney, an Alaskan Malamute, is a working dog through and through, although she only works on her terms and at her pace. On the trail she’s a speed demon, always 25 yards ahead at the front of our mismatched pack.

Alaskan Malamutes, commonly confused with Siberian Huskies, are one of the oldest, genetically distinct breeds of dog. During the Alaskan gold rush days, they were coveted sled dogs, “used for heavy freighting, pulling hundreds (maybe thousands) of pounds of supplies to villages and camps,” according to Wikipedia. Today they don’t do as much sled pulling as in years past, but still are viewed as the icon of the Iditarod, Alaska’s 1150 endurance race. The most distinctive characteristic of a Malamute may be its voice. Not a barker, a malamute will sing a song like a wolf’s howl. Sydney, in particular, does an excellent Chubaka impression and has learned that singing into drive-thru windows generally produces a treat. Once, at a Taco Time, she got a box of free mexi-tots. Man, I love her.

Back to the parks, a dog park is an ideal illustration of how dogs should live - carefree, safe, active. Dog parks do not allow aggressive animals, and I can attest that if a dog owner does bring in a misbehaving dog they are quickly denounced and sent packing. Good dog owners do not tolerate bad dog owners, and most of us will agree that a dog takes on the characteristics of its owner. If your dog is “bad” it’s probably your fault.

And that is the end of today's public service announcement. We're off to the park.

Visit Dog Park USA for a dog park near you.

Thinking Ahead by Looking Back

noreply@blogger.com (Dee) — Wed, 11 Aug 2010 15:16:00 +0000

In an effort not to spend much money for Christmas a few years back, I put together a family cookbook. My aunts and great aunt, grandma, mom, cousins all sent in their favorite or most requested recipes, while I dug through the depths of Grandma’s infamous picture drawer for eating-related photos to scan in. The intent was to cover everyone and to save the recipes we all loved so much. Little did I know how important this would be.

Our cookbook was designed in Adobe InDesign, but any pagination program will work, even the dreaded Word. Send out an email and make phone calls announcing your intentions to put together a family cookbook. You’ll be surprised how excited people get to participate. With your older family members, offer to come over and sift through the recipes with them and help them pick out and write them. Many recipes are probably kept in their heads, dash-of-this and pinch-of-that type meals. Let them take their time and explain the nuances of each dish. Be an investigative reporter and write the recipe from your interview.

My copy is a little worn.

Choose pictures that tell a story. The kids with olives on their fingers. The clang of New Years’ martini glasses. The matriarchs and their simmering pots and pans. If you don’t have a scanner, FedEx Office (formerly Kinkos) does. They can also help you print and produce the books. I used a simple black wire bind and covers that were printed on heavier stock to hold up longer. You may want to laminate the covers. Online book sites, like Shutterfly and MyPublisher, make it easy to upload your images and deliver high quality hardcover books.

My recommendation to you is to save and publish your family’s recipes. Start now. Don’t wait. I was surprised how many of my grandma’s recipes came from other people, from her mother and grandmother. Some of those recipes are nearly 100 years old. Handed down through the generations and there’s no reason why our quick paced age bracket should stop that. In fact, as we return to whole foods and slowed down cooking those historical recipes reemerge as jewels that will set your cooking apart. Even the recipes that seem so simple most likely have a secret spice or technique that will change the outcome if not included.

Sadly, this past winter we lost my Auntie Arl. My grandmother’s only sister, Arlene was an angel among mortals. She was gentle and calm (compared to the fiasco that is our family), and always left you with big kiss marks on your cheek. I miss those kisses a lot. And from the kitchen, I miss her pies and lemons bars. Oh, her lemon bars were addicting! The recipe is in the book, but I’ve noticed when anyone else makes them they just aren’t the same. So what was her secret? That we may never know, but luckily we can try to figure it out.

And because I love you, here's the famous lemon bar recipe!

Photo courtesy of abcnews.com.

Auntie Arl's Lemon Bars

Ingredients

2 c flour

1 c butter

1/2 c powdered sugar

6 eggs

3 c sugar

9 Tbsp lemon juice

Dash of salt

6 Tbsp flour

1 1/2 baking powder

Powdered Sugar

Directions

Preheat the over to 350-degrees. Blend together first three ingredients. Press evenly into a jelly roll pan or high sided cookie sheet. Bake for 20 minutes. Beat together eggs, sugar,lemon juice and salt. Fold in flour and baking powder. Pour over crust and bake for 25 minutes. After completely cooled, sprinkle top with powdered sugar.

This is the tricky part. I think most people don't let the bars cool enough and the powdered sugar dissolves. These bars, if made the proper Auntie Arl way, should have a snow field on top. Lots of powdered sugar over very cool cake. In fact, you may want to cool the bars in the fridge. Hmmm...that might be it. Give it a try and let me know.

Puddle Jumpin'

noreply@blogger.com (Dee) — Mon, 09 Aug 2010 19:04:00 +0000

An August weekend surrounded by damp, soggy conditions means one thing…go outside!

No rain! No gain!

Right? No? Come on. Hiking, walking and running in the Western Washington rain is refreshing. [Side note: Cycling might be cool too, but as many of you know bikes and I have a mutual disdain for one another.]

When was the last time you purposefully splashed feet first, kindergarten style through a full-size, muddy puddle? It’s completely liberating.

Here’s how you do it… Find the biggest puddle you can. Take ten steps back. Do not inform your husband of your intentions. Run at full speed, then leap up high and SPLASH! Your feet will be wet, yes, however laughing until your abdomen cramps with pumping fists of triumph is worth moist Tevas.

With no intentions of letting the weather confine us in the house on the weekend, The Hubs and I found a suburban path in Silverdale yesterday. What’s a suburban path you ask? Well, it’s in Silverdale, so I don’t want to describe it as “urban.” And it’s in Silverdale, so I can’t say it’s a “trail.”

The Clear Creek Trail (path) runs from the edge of Dyes Inlet at Old Town Silverdale six miles up a simple creek bed, over a plank boardwalk covered wetland and into valley farms. As far as suburban paths go, this one was perfect. Long, clean, seemingly safe, the trail is in incredible shape even in the rain. Its stroller and toddler friendly, however we carried JJ Attack on our backs, so neither of us had to have both dogs at the same time and, of course, we look rugged… on the suburban path. Ok, no laughing.

Our picnic of stinky cheeses, sesame crackers, ripe plums, smoked salmon and a ‘07 Cab donated to the cause by our friend Sarah was put on hold until we got home, because the benches and picnic tables were just too wet for comfort. But, as if it was meant to be, JJ Attack feel asleep in the car and stayed asleep for two more hours, so we although our picnic indoors it was still romantic. A perfectly ending to an otherwise cold day.

Alpine Hides

noreply@blogger.com (Dee) — Fri, 06 Aug 2010 19:33:00 +0000

Sunset over Waptus Lake in the Alpine Lakes Wilderness

Under an overcast sky in the summer of 2007, Sydney and I set forth on the PCT from the top of Snoqualmie Pass. It would be my first solo multi-night backpack trip. For weeks I weighed and packed, reweighed and repacked.

There weren't too many other folks on the trail and since I had been training I made a pretty good time. We passed the Kendall Katwalk and headed towards Gravel Lake where we would spend out first night. Close to the top we found snow. This was mid-July and the snow should have been gone by then, but a cold winter and weak spring left a thicker pack in the upper elevations.

We trudged though the first few snow fields, but as I watched a young couple we had met early post hole and slip, I knew the trip wasn't meant to be. With tears in my eyes, I turned us around and ran, literally, seven miles and 3,000 feet back to the car. My friend was going to move my car from the PCT trailhead across the Pass to the Pete Lake trailhead where I should have walked out five days later. I needed to beat him there or I would have been stranded.

In hindsight, I should have continued. Where I ran into snow was most likely at or above the highest elevations I would reach. But, because I was alone I turned around. Many would say that was the smart decision.

The bright side of this story is that the following week, when I should have been hiking hike, I built up the nerve to ask The Hubs out. He said no. But I kept at it and that following Thursday we were at the parkway Tavern sipping Guinness and trying to keep my first date distance. Didn't work.

Moral of the story, yes, I'm glad I turned around, but that hike does haunt me and I can't wait to get back on it. Since then, I've hiked a number of beautiful trails up in the big AL and intend to keep at it until I've hit them all. Watch out!

Do you have a favorite Alpine Lakes hike or story? If so, send them my way. Until then, go hiking. You never know, you might not reach ever peak, but you could fall in love.

Alpine Lakes info...
http://www.fs.fed.us/r6/wenatchee/cle-elum-wilderness/
http://www.wta.org/action/current-issues/alpine-lakes-wilderness-addition

Where Lemons Grow

noreply@blogger.com (Dee) — Mon, 02 Aug 2010 23:16:00 +0000

Oh, Garden. It’s been a tough couple months for you, hasn’t it? Long winter. Cold spring. Slow to warm summer.

Evergreens line the tomato plants, but alas not a red one in sight, not even a pink hue. The raspberries turned red, and then molded a week later when the rains came back.

I think in my next life I want to live in a more garden-friendly environment. Somewhere where the sun shines as much in the morning as it does in the afternoon, because around here the sun has been in quite the duel with the fog, and so far the fog reins supreme. Each dawn the fog draws its pistol, aims squarely and fires.

Come on, Sun. Stop being such a wuss! Get scrappy! Fight back for the tomatoes, the garlic, the corn, for ME!

I want to live where lemons grow, because lemons need a lot of sun. Not that I know anything about lemons, because there’s no way one would grow in my yard. Where do lemons grow? California? Georgia? Sounds good to me.

How amazing would it be to wake up each morning and walk out to your lemon orchard (farm? field?) and pick the day’s bounty amongst singing birds and blossoming flowers. My hair would be flowing, my dress (size 4 in this dream) would flutter romantically in the breeze and my arms would be bronze… from the sun… the sun that shines all day long.

I would bring in my lemon harvest and make drums of lemoncello that The Hubs and I would sip peacefully as we watch JJ Attack and whatever siblings he gets play in the grass.

Yes, I think I want to live where lemons grow.

Until then, I urge the sun gods to exalt upon my fledgling attempt at a garden. Otherwise you’re going to get A LOT fried green tomato recipes.

Mysteries of the Market

noreply@blogger.com (Dee) — Sat, 31 Jul 2010 20:17:00 +0000

Not one, not two, but five people commented on the flurry of leaves and fronds hanging out of my market bag, the sides of our stroller and Jack's mouth, as my happy little rider munched on a bunch of brilliantly colored carrots at the busy Puyallup Farmers Market. His favorite...the purple one.

This particular trip to the market wasn't the leisurely sort. I was on a mission, purposely searching out produce not regularly found in our kitchen. From left to right, top to bottom, here's what I got: Chinese spinach, eggplant, fava beans, fennel, golden beets and a leek.

As a child, I read the Choose Your Own Adventure book series. At the end of each chapter you were forced to make a decision. You were offered two choices, safety vs. risk. "Turn to page 67 to return to the car. Turn to page 41 to walk into the dark, cold, scary, probably monster infested, really bad idea cave." With trembling fingers, I'd slowly make my way into the unknown.

As an adult, cooking is an extension of all those childhood stories. Why chose regular spinach when a bright bunch of purple variegated Chinese spinach beckons. Dismiss the potato, go for the eggplant.

Today I will research how to cook fava beans. Tomorrow the adventure begins.

Frostbite Fever

noreply@blogger.com (Unknown) — Fri, 30 Jul 2010 23:04:00 +0000

You open up your freezer to get even with the heat that's blasting your house, and you stumble upon...

Ack! Freezerburn blueberry monster, dun, dun duuuu. But wait, don't toss those berries just yet. Try this instead.

Blueberry & Peach Tea

Muddle blueberries and peaches together in a seperate container from tea or use an emersion/hand blender. Strain pulp to remove excess skin and seeds.

Not proper straining technique.

Combine mash and tea, and you're good to go. Garnish with a few blueberries and a sprig of mint.

Phat Compounds

noreply@blogger.com (Dee) — Thu, 29 Jul 2010 01:14:00 +0000

Being a spoiled little girl certainly had its privileges. Minimal supervision. Lots of toys. But most importantly, my Grandmother fed me well. Very well. Every day I started out with breakfast-in-couch, while I watched my cartoons. When asked what I wanted to eat my first and only response was "cinnamon toast," ah glorious cinnamon toast.

Cinnamon Sugar Compound Butter
Click on picture to link to Recipes page.

Poor Grandma must have made two tons of cinnamon toast for me over my extended 18-year stay at her house. Everyday, she would lug out her giant tub of margarine from the fridge, go cupboard diving through 65 years of dormant spices for the cinnamon and top it all off with a perfectly sprinkled dusting of snowy powdered sugar. Had she known about compound butter she'd have at least five more years worth of morning solitaire under her belt.

Compound butter is nothing more than butter mixed with seasoning to make it more flavorful and then chilled for slicing. You've probably seen it hanging out on top of your steak or contrarily as sweet, honey butter on scones and muffins.

Why should you like compound butters?

It's easy;
You'll look cool; and
Versatility abounds.

Easy as 1-2-3. Start with room temperature butter (1). Don't microwave! Mix in your ingredients of choice (2), place in a covered container and put it back in the fridge (3). Many people use small food processors to mix compounds thoroughly, but if your ingredients are pre-chopped hand mixing will do just fine.

For more sophisticated palettes, cut off a slice of butter from a log you've chilled in rolled plastic wrap and place on top of warm steak, chicken or fish. The ease of this finishing adornment aside, plates will look professional and classy and you will look stylish and chic. This finishing touch takes seconds, but will impress all night long.

Efficient and versatile, compound butter can be used as the fat in a saute or in baked goods, as a pasta dressing, to finish sauces, as a spread and, as mentioned, a garnish.

Compound butters are limited mostly by the imagination, but there are a few simple guidelines to follow for success. Make sure all ingredients are at room temperature before you mix and avoid melting the butter. Start with an unsalted butter and season to your preference. Salted butter takes away the control and who wants unruly butter. Try to eat your creation within a week or freeze it up to a month. Although acid, like lemon juice, will help preserve it.

Admissions of that one kid’s mom…

noreply@blogger.com (Unknown) — Wed, 28 Jul 2010 17:25:00 +0000

The following words actually came out of my mouth this morning, “Hold on. Don’t fall. Mom’s getting her coffee.”

Not really mother of the year material is it? After analyzing this little piece of brilliance I discovered more disturbing affirmations.

First, as mentioned, not something a mother should say, but I’m pretty sure mothers do say these things all the time. Over the past ten months I’ve learned that it truly is impossible to watch your child 100-percent of the time. You quickly learn the difference between what’s an “Oh my God!” moment, the sucking in air between your clenched teeth moment and the “phew, that was a close one” moment.

Secondly, I’m a caffeine addict. Period. Done. Game over. In the order of priorities, coffee apparently lands above my child. But only until 10:00am, then it switches to iced tea. I’m not a complete Neanderthal.

[Side note, got to go turn off The View. Why are they all talking at once? Hello, Food Network!]

And finally, most disturbingly, I refer to myself in the third person, “Mom.” Does this mean my former identity of Dee – rabid outdoors gal and a hell of a cook - has evolved into nothing more than Jack’s Mom? Probably, and I’m entirely okay with that.

What being Jack’s Mom has taught me is that I can still be that cool outdoors hell of a cook chick, but it’s not necessarily on my terms any more. Today I squeeze in hikes around naps. I don’t start dinner until Dad, another recently nameless soul, gets home. And I fall asleep at 9:30pm with my book flopped open beside the pillow.

Parenthood means change, folks. Embrace and enjoy. It’s quite the adventure.

Wine Alert!

noreply@blogger.com (Unknown) — Tue, 27 Jul 2010 15:00:00 +0000

It's good and it's cheap. Perfect combo.

Less than $5 at Trader Joe's, Winnefred's 2009 Chardonnay was crisply pleasant to drink out on out deck last night as we ate Garlic Herb Butter Angel Hair Pasta with Bacon and Italian Vegetables (see recipe below). So pleasant, in fact, that I'm staring at an empty bottle on our table this morning.

Not very oaky for a chardonnay, but lots of citrus and honey flavors. Went well with the goat cheese and stood up to the bacon in the pasta. If you're having spicy food, you may want to go with a reisling or gewurtz.

Cool Pasta for a Hot Day

noreply@blogger.com (Dee) — Tue, 27 Jul 2010 03:32:00 +0000

86-degrees? Really? This is T-town, folks.

Tom and I have been trying to eat al fresco (outside) as often as we can when the internal temperature exceeds the external temperature, so I was a bit surprised when he requested pasta for dinner. That was until he said, "something quick and light".

Light pasta? Hmm...I can do that. After an extended fridge inventory, basking in the cool air, I determined that not only could I make a light pasta, due to the randomly, perfect selection of Italian veges, but it could also segue perfectly into another article I've been working on...Compound Butters.

Garlic Herb Butter Angel Hair Pasta with Bacon and Italian Vegetables

Servings: 4
Prep time: 10 minutes*
Cooking time: 10 minutes

Ingredients
· 4 slices bacon, chopped
· 8 oz. dry angel hair pasta
· 2 cups crimini mushrooms, quartered
· 1 cup zucchini, quarter chopped
· 1 cup yellow bell pepper, chopped
· 2 tablespoons olive oil
· ¼ teaspoon lemon pepper
· ¼ teaspoon red pepper flakes
· 2 tablespoons garlic herb butter*
· ½ cup pasta water
· 4 oz. goat cheese, crumbled
· Salt, for seasoning

Directions

Start heating a large pot of salted water for the pasta.

In a medium mixing bowl, mix vegetables with a large pinch of salt. Combine thoroughly.

Heat a large pan on medium high until hot, then add bacon and fry until cooked and browned. Remove bacon from pan, leaving drippings. Save bacon.

When water reaches a rolling boil, add pasta. Cook about five minutes or until al dente. Pasta and vegetable should be cooking simultaneously.

Turn down heat to medium. Sauté mushrooms, zucchini and pepper in the bacon fat for four minutes or until caramelized but still firm. Add in olive oil. When olive oil has come up in temperature add lemon pepper and red pepper flakes.

Remove vegetables from heat and add in garlic herb butter*, pasta, pasta water and goat cheese. Using tongs, combine all ingredients until mixed, about 20 seconds. Leave cheese in clumps.

Plate pasta in large cereal bowls. Distribute bacon evenly amongst plates.

* Prepare Garlic Herb Butter in advance.

Summer Zucchini and Tomato Gratin

noreply@blogger.com (Unknown) — Thu, 22 Jul 2010 20:47:00 +0000

Next time you're at the farmer's market try to find a stand without tomatoes and zucchini. It's impossible, because the red and green vitamin monsters are in full bloom right now. Take advantage of fresh, clean flavor-packed brilliance and make this recipe tonight!

Summer Zucchini and Tomato Gratin is the best of both worlds - fresh healthy vegetables with perfectly seasoned bread and butter!

Summer Zucchini and Tomato Gratin
Serves: 4
Serving size: ½ cup
Prep time: 15 minutes
Cooking time: 35 minutes

Ingredients
· 1 tablespoon butter
· 1 tablespoon olive oil
· 1 medium yellow or white onion
· 2 cloves garlic
· Salt and pepper
· 2 young zucchini
· 1 cup grape or cherry tomatoes
· 2 tablespoons parsley
· 1 tablespoon basil
· 2 tablespoons butter, melted
· 1 cup Italian bread crumbs
· ½ cup grated parmesan cheese

Directions
Preheat oven to 350-degrees. Grease a casserole dish with cooking spray.

Over medium heat, melt butter and olive oil together. Cut off the ends of the onion and discard the papery layers of skin. Quarter the onion lengthways and cut into ¼” slices. Add onion to the pan and sweat until translucent, about 4 minutes. Sprinkle in two pinches of salt and a pinch of pepper into the pan. While onion is cooking, smash garlic with the flat side on your knife and discard paper. Dice garlic finely and add to pan. Cook through, about 2 minutes. Watch the heat. Garlic burns before you know it and then it’s gross and your husband makes that fake smile face.

Cut off the ends of the zucchini and quarter lengthways, like the onion. Cut into a large dice, about the size of a gumball. Cut tomatoes in half. The tomatoes and zucchini should roughly be the same size. Chop parsley and basil together. In a medium mixing bowl, combine zucchini, tomato, herbs and onion-garlic mixture. Take a taste of the mixture and make sure you have enough seasoning and enough herbs. If not, add some.

In a separate bowl, combine butter, bread crumbs and parmesan cheese. The consistency should resemble gravel more than sand. Yummy, huh?

Pour the vegetable mixture into the greased casserole dish and top with the bread crumbs. Make sure the crumbs cover the top of the vegetables, but don’t flatten the crumbs. Leave some peaks and valleys. Bake for 35 minutes or until bread crumbs are toasty brown. Remove from oven and let the gratin rest for a few minutes before serving to thicken up sauce.