Oh, how I wish I could take credit for this recipe, but my parents taught me not to tell lies. And believe it or not, I actually paid attention to some of their dictums. Mind you, not all their wise “suggestions” stuck. But telling untruths, unless they are little white lies meant to spare someone a hurtful truth, are something I have tried very hard to keep in my “how to be a good person” bucket. So, in full disclosure, I found this recipe on whatsgabycooking.com. And this vinaigrette is FREAKING AMAZING. Absolutely the best basil vinaigrette I have ever tasted. Perhaps even the best salad dressing of any kind I have ever tasted! (It really is that good!)
It all started because I was making Peposo (an Italian braised beef and black pepper dish) for dinner. (Very rich.) (Recipe to be posted later.) So, I needed a simple salad to go with my entrée. And I had a bunch of fresh basil that needed to be used. Well, as they say – the rest is history! I went online. Gaby’s recipe looked perfect. I actually almost followed the recipe to the letter. (I used less crushed red pepper flakes than Gaby suggested.) And now I am sharing this marvelous recipe with you. And believe me when I say – THIS IS YOUR LICKY DAY! And Gaby, thank you so much for sharing your culinary talent with all of us. We are all in your debt.
Well, that’s it for today. I’ve been busy. Making traveling plans. Attending musical events. Seeing friends. Reading good books. All the fun things that make my life so wonderful. May you too have joy in your life. We only go around once, so make every single solitary day count.
And as always, peace and love to all.
2 T. roughly chopped shallot
2 c. tightly packed fresh basil leaves, stems removed
2 lg. garlic cloves, roughly chopped
pinch crushed red pepper flakes, opt.
½ c. extra virgin olive oil
2 T. red wine vinegar
1 tsp. kosher salt, or more to taste
freshly ground black pepper
Combine all the ingredients in a small food processor or blender. Whirl for at least 1 minute or until very smooth. Taste and add salt as needed.
Serve over any of your favorite greens. Or my favorite (so far) – chopped romaine and sliced tomatoes.
And try not to eat all the dressing while you are taste testing it. Good luck with that!
So, the first thing you should ask yourself – what the heck is pastina? Well, pastina or pastini, or pastine (however you spell it), is a pasta that can be any shape as long as it is generally smaller than ¼-inch. Commonly called pastina in the United States, there is no standard “pastina” shape. Rather, it’s a general term for any small, shaped pasta. Pastina comes in the shape of little stars (stelline), tiny balls (Acini di Pepe), tubes, or even tiny macaroni noodles or shells. Orzo is also often classified as pastina. Now you know!
And the second thing that should jump out at you; why is Patti making soup in August? Well, that one is easy to answer. Yesterday when I was trying to decide what to make for dinner, the sky opened and dumped almost an inch of water on our happy little island. Plus, the heavens provided us with a delightful thunder and lightning show. And brooding dark grey clouds to set the stage. So, of course, soup was the perfect dish to serve for dinner. Along with some cornbread, we dined in style. And just because you would certainly want to know, the temperature never got above 61-degrees. Another reason to feature soup for dinner. (That’s my story and I’m sticking to it!)
Now, as to why this soup, well that’s easy. I wanted to serve chicken soup, but one that was just a little bit different. So, I researched a few recipes, glommed this recipe together, and decided to give the soup a scintillating name. Because who isn’t captivated when a recipe title includes the word “Italian”. Add to that a word like “pastina”, and you have a hook that draws in even the most experienced and sophisticated researcher of all things culinary. And to prove my point, you’re reading about this recipe. I rest my case!
Anyway, this soup is very tasty and super easy to prepare. So, if you find yourself yearning for cooler nights, autumn leaves, back to school for your kidlets, (and what parent doesn’t yearn for that), and a break from BBQed this and that, go ahead and break all the rules and build yourself and your family a big old pot of soup. And if this recipe doesn’t rock your socks, I’ve got a lot of other soup recipes that you might find more to your taste. So, be brave. Be the trend setter in your neighborhood. Just don’t wear white shoes after Labor Day and you will be just fine. (Tennies are the one exception.) (It’s white leather shoes after Labor Day that is the societal no no!)
Peace and love to all.
2 T. extra virgin olive oil
1 med. onion, chopped
2 carrots, diced
2 garlic cloves, finely minced
6 c. water
2 T. chicken base
1 bay leaf
¼ tsp. dried thyme
½ tsp. celery salt, or more to taste
freshly ground black pepper
Parmesan cheese rinds* (whatever amount you like)
4 boneless, skinless chicken thighs
1 T. fresh lemon juice, or more to taste
½ c. pastina, cooked al dente (I use Acini di Pepe)
2 c. chopped baby spinach
¼ c. chopped fresh chives, opt.
grated Parmesan cheese, for the table
Heat the olive oil in a large, covered pan. (I use my large Le Creuset Dutch oven.) Add the onion and carrot. Sauté until the onion is tender. Add the garlic and cook for 1 minute.
Add the water, chicken base, bay leaf, dried thyme, celery salt, pepper, Parmesan rinds, and chicken. Bring to a boil, reduce heat, cover, and cook the chicken just until done. Remove cooked chicken from pot and allow it to cool before dicing into small pieces. Set aside.
Meanwhile, simmer the broth covered for a good 45 minutes.
Just before serving, remove and discard the Parmesan rinds and bay leaf. Bring the broth to a boil. Add the lemon juice, al dente pastina, diced chicken, and spinach to the pot. Cook only until everything is hot. (Not a minute longer.) Taste and adjust seasoning.
Pass the chives and Parmesan cheese at table.
*Parmesan rinds impart a delicious, slightly salty flavor. They also help thicken and add body to soups, giving thin and brothy soups a silky consistency. You can also use Parmesan rinds in red pasta sauce, ragù, risotto, and beans.
Well, this is just another experiment with gluten. And although I have made at least a million cookies over the several decades I have been allowed to use an oven without supervision, this recipe for ginger cookies is just enough different from my other ginger cookie recipes to make it worthy of sharing with you. Because these cookies come out flat and very chewy rather than what my other recipes tend to produce. And sometimes, a thin and chewy cookie is exactly what I am craving.
So, not to put too fine a point on it, these cookies are amazingly delicious. And easy to build. And very easy to eat. Too easy if truth be known.
Now you may be wondering what makes the flavor of these cookies any different than any other delectable ginger cookie. Well, I’ll tell you. They have little bits of candied ginger in the mix. And more spice is used than in most ginger cookie recipes. Which results in a cookie that is an absolute treat for anyone with a sophisticated palate. But if you are not a true connoisseur of ginger cookies, then don’t bother with this recipe. They might be a bit too flavorful for your liking. And I seriously doubt if a small child would appreciate the wonderful qualities of these babies. They might prefer a peanut butter cookie, for example.
But for an adult who might think a ginger cookie would go well with a nice glass of zinfandel or a lovely glass of Scotch, you will have found a pairing made in heaven. These cookies are the bomb!
Well, it’s only 3:30 pm here on Camano Island. But it’s suddenly gotten quite dark outside. And I’ve seen some lightning and heard a bit of rumble, and the lights just flickered. Oh, and it’s beginning to rain. No, scratch that. It is pouring buckets. (Which we need, so no complaints.) I do believe we are in for a bit of a storm.
So, I will leave you for today. I’m thinking Italian Chicken Pastina Soup for dinner. Desperate times call for desperate measures, after all!
And as always, peace and love to all.
¾ c. (1½ sticks) cold unsalted butter, cut into cubes
½ c. + 2 T. granulated sugar, divided
½ c. brown sugar, packed
1 lg. egg
¼ c. molasses (not blackstrap)
2 c. unbleached all-purpose flour, fluffed
2 T. cake flour, fluffed (or additional all-purpose flour)
2 tsp. baking soda
½ tsp. coarse sea salt
2 tsp. ground ginger
2 tsp. + 1 tsp. cinnamon, divided
½ tsp. cloves
¼ tsp. nutmeg
⅓ c. finely chopped candied ginger
In the bowl of your stand mixer, cream the cold butter, half cup granulated sugar, and brown sugar together until well combined. Beat in egg and molasses.
Whisk the all-purpose flour, cake flour, baking soda, salt, ginger, 2 teaspoons of cinnamon, cloves, and nutmeg together in mixing bowl. Slowly add the dry ingredients to the butter mixture mixing until fully combined. Then, add the candied ginger, mixing just until incorporated.
Mix the remaining 2 tablespoons of granulated sugar and the remaining 1 teaspoon of cinnamon together in a small bowl.
Using an ice cream scoop (your choice for size), form balls and dip top into sugar/cinnamon mixture. Place sugar topped side up on a small parchment paper lined baking sheet close together and refrigerate for at least 3 hours. (Better overnight.)
When ready to bake, cover a large baking sheet with parchment paper. Place cold dough balls, sugar side up, about 1½ inches apart. Bake in a pre-heated 350-degree oven for about 15 minutes or until you start to see some slight cracks on top. Do not overbake.
Remove from oven and let cookies sit undisturbed for 3-5 minutes. Then, transfer to a wire rack to cool completely.
Store in an airtight container. If you don’t end up baking all your cookies at once, place your scooped and sugar-topped extras in the freezer. Then bake them off when you are darned good and ready!
FYI: You can purchase both Amaro Nonino and Aperol at Total Wines
Well, as promised, another cocktail recipe containing Aperol from Mr. C., the resident mixologist. And since you will rarely hear about new alcoholic beverages that I enjoy, never-the-less, I love to pass on cocktail recipes that Mr. C. is positive some of you would enjoy. So, good luck. And may the force be with you!
While we were on our last trailer adventure, our dear friend and traveling companion Marsha recommended that Andy give this drink a try. And of course, his response was – why the heck not?! So, he did. And there was much rejoicing at Chez Carr that evening. Mainly because he found the drink to be delicious, but also because he was able to use some of the Aperol he had purchased after returning from our 2019 trip to the Czech Republic.
It was in Prague that Mr. C. first tasted an Aperol Spritz, famously touted as being a delightful, thirst quenching aperitivo. And really, how could he not try this drink for himself, since you couldn’t walk by an outdoor facility serving adult beverages without several parties sipping on these lovely light, orange-colored drinks. They were literally available everywhere.
Although Aperol was invented in Italy in 1919 and is especially favored to this day in the Veneto area of Italy, Aperol has crossed several borders in its quest to become the European liqueur of choice for aperitifs during the hot summer months. And since it’s still summer, I have included a recipe for the world famous (drum roll please) Aperol Spritz Cocktail. But enough about the spritz cocktail and back to the main reason for this post.
And since you probably wanted to know too, Sam Ross, NYC bartender and modern cocktail extraordinaire, developed the Paper Plane cocktail in 2008. He created it for the opening of The Violet Hour, which is an incredible bar in Chicago. Sam named the drink after the M.I.A. song, “Paper Planes”, that was super popular during the summer when the drink was created. (According to an article I read on the aflavorjournal.com site.)
So, if you, like Mr. C., sometimes have a hankering for a cocktail that is slightly bitter, slightly fruity, and very refreshing, then let me recommend you give this recipe a try. If you are a gin drinker like me, forget it! There is still nothing better than a thirst quenching gin and tonic!
So, on that happy thought, from both of us, peace and love to all.
1 oz. bourbon
1 oz. amaro Nonino
1 oz. Aperol
1 oz. fresh lemon juice
Combine in cocktail shaker. Shake well with ice, strain into chilled cocktail glass.
APEROL SPRITZ COCKTAIL
ice
3 parts prosecco
2 parts Aperol
1 part club soda
1 orange slice, garnish
Place ice cubes in a stemmed balloon glass. Pour in the prosecco, Aperol, and club soda. Garnish the glass with the orange slice. Serve on very hot days.
FYI: You can purchase Cardamaro as well as other Amaros at Total Wines
During our recent camping trip on the Olympic Peninsula, we visited our good friends Ann and Pete at their beautiful log home outside of Sequim. Pete, a talented jazz drummer, is also (it turns out) a cocktail aficionado, with a particular interest in drinks made with Amaro, a family of Italian herbal liqueurs commonly consumed as an after-dinner digestif. Pete generously shared with Mr. C. his “Amaro Manhattan menu” listing a half-dozen types of Amaro that may be used as a substitute for sweet vermouth and Angostura bitters in a classic Manhattan. (This drink contains one of the two bottles of amaro Mr. C. recently purchased. So, there may be more amaro drink recipes coming your way.)
Andy’s first experiment was with the recipe you find below. Cardamaro is a wine-based amaro from Milan which takes its flavor from cardoon (also known as artichoke thistle) a native Mediterranean perennial used in traditional recipes throughout northern Italy and Spain, and blessed thistle (another artichoke relative), then aged in oak. The result has the richness and weight of sweet vermouth, with only a gentle herbal bitterness.
Pete’s tasting notes mention “caramel, dark citrus, and black pepper – sweet, spicy, balanced, delicious”. Andy’s comment: it certainly makes a rich and complex Manhattan but the taste takes a few minutes to fully develop in the glass. (Of course that’s Andy’s note, not mine. This drink will never pass my lips. But with an innate sense of fair play, I always post Mr. C’s “adult beverage” recipes knowing that, like Mr. C., there are those of you out there who have yet to learn that gin is the best alcoholic ingredient ever invented!)
Well, that’s it for today. It’s time for my nap. Andy had a gig on San Juan Island yesterday and we didn’t get home until 1:45 am. Way later than is sensible for us at our “too old to die young” ages. And to make things even worse, Mr. C. had another gig booked for today and had to leave home at 8:30 this morning. Yes, I did stumble into the kitchen and make him breakfast. What I served, I have yet to remember. I know there were a couple of eggs involved and a bit of granola topped with sliced nectarine and vanilla yogurt. But if there was anything else on his plate, the memory of it is so safely tucked away, even the promise of a fresh from the oven maple bar wouldn’t bring it up!
Peace and love to all. (And happy Manhattans!)
2 oz. bourbon (Pete uses JTS Brown; Andy uses Makers Mark)
1 oz. Cardamaro liqueur
ice
1 very good maraschino cherry (Luxardo or Bada Bing recommended)
Mix the bourbon and Cardamaro over ice, and strain into a chilled glass. Carefully drop in a perfect cherry and enjoy! (Ice cubes are acceptable too.)
I believe I have stated many times that I love ground beef. Good ground beef that is. The kind that looks like it just came out of an old-fashioned meat grinder. (I don’t care for the mushy stuff that I am finding more and more at my local grocery stores. So, I am about to rebel and tell the fine folks in the meat departments just exactly what I think of the product they are currently passing off as “ground beef”.) (I’ll let you know how that turns out!)
Anyway, I had a package of really good ground beef (wagyu) in the freezer that I believe my good friend Jim gifted me several weeks ago, that I had been waiting to use for something special. (It was so long ago I might have bought the meat myself. But Jim often gives me unique and delicious food items that he has discovered. So, even if the ground beef wasn’t from him, he is getting the credit.) But back to what I was saying about waiting to use this beef. (And really, for what I was waiting, I really don’t know. But none-the-less, I was conscientiously determined not to use this wonderful meat for something like tacos. (Too plebeian for words!} The meat had to be used for a special dish.)
And I do believe this recipe for beef patties and gravy fits my criteria. Because these beef babies, when served over polenta and smothered in gravy are good enough to serve to even the pickiest gourmand. Really!
Now, I am not going to tell you that this is a quick and easy meal to prepare. Because that would be a lie, and I refrain from lying unless it is absolutely necessity. (Yes, those pants make you look 20 pounds lighter. That kind of little white lie.)
So, when you decide to serve this to your nearest and dearest, give yourself time to make the patties, gravy, polenta, and either a side salad or a steamed green veggie. And of course, do not forget appetizers and dessert. This recipe demands that appetizers come first with dessert to follow the meal. (OK, not necessary if you are only serving it to your family. But to guests, there MUST be appetizers and dessert.)
(Patti’s rules of hosting guests demand appetizers and dessert. Even if your guests are bringing one or both!)
Well, that’s it for today. I have Candied Ginger Molasses Cookies in the oven, and I must see to them. If the recipe works, you will know all about it in the next couple of days. If it doesn’t work, you won’t hear a thing from me!
Peace and love to all. And do try this recipe. It is FABULOUS!!!!
For the hamburger patties:
½ c. yellow onion, very finely minced
3 T. grated frozen unsalted butter
2 cloves garlic, finely minced
2 tsp. Dijon mustard
2½ tsp. Worcestershire sauce
1-1¼ lb. lean ground beef
kosher salt
freshly ground black pepper
2 T. extra virgin olive oil
Gently combine the minced onion, butter, garlic, Dijon mustard, Worcestershire sauce, and ground meat. Don’t overwork the meat or it will make the meat tough.
Form into 4 or 5 round, plump patties. Refrigerate for at least 30 minutes. (Several hours is better.) Remove meat from fridge and season each side with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add the hamburger patties and sear on each side for 2-3 minutes. Remove from pan and set aside. (The patties will not be cooked through. That will come later.) (Save the pan, plus grease, for the gravy.)
For the onion and mushroom gravy:
1 yellow onion, peeled, halved, then halved again, and thinly sliced
8-10 button mushrooms, thickly sliced
5-6 tsp. all-purpose flour
2 c. beef stock (I use 2 cups water and 2 healthy teaspoons Better Than Bouillon Beef base)
1 tsp. Dijon mustard
1 tsp. dried thyme
3 T. Worcestershire sauce
¼ tsp. kosher salt, or more to taste
freshly ground black pepper
Heat the pan and the remaining oil used to cook your beef patties and add the onion. Stir over low heat for several minutes or until the onion is soft and starting to brown. Add the mushrooms and cook until they too are starting to brown.
Add the flour and stir for 1 minute or until the onions and mushrooms are coated.
Slowly add the beef stock, whisking the whole time. Then add the mustard, thyme, Worcestershire sauce, salt, and pepper. Simmer for 8-10 minutes or until thickened. Taste and adjust seasoning.
Add the seared hamburger patties back to the pan and cook uncovered until the patties are cooked through.
Serve with Savory Cream Cheese Polenta (see recipe below) or mashed potatoes, pasta, or rice. (It’s all good!)
SAVORY CREAM CHEESE POLENTA
4 c. water
1 tsp. beef base
¾ tsp. kosher salt
freshly ground black pepper
scant 1/8 tsp. dried thyme
1 c. yellow polenta (not instant)
2 T. unsalted butter
4 oz. (½ pkg.) low fat, Neufchatel,or regular cream cheese
Bring the water, beef base, salt, pepper, and dried thyme to a boil in a heavy, covered 2 or 3-quart pan. Slowly whisk the polenta into the boiling liquid to prevent any lumps from forming.
Lower the heat to a very low simmer. Continue to whisk the polenta until it just starts to thicken. Then cover the pan and let the polenta cook for 25 minutes.
Stir occasionally so that the polenta doesn’t stick to the bottom of the pan. The polenta should be soft and tender when done. If not, let it cook a little longer.
Stir in the butter and cream cheese. Taste and add more salt if necessary.
It is always so much fun planning the food for a trailer trip. Maybe it’s because of the challenge of serving great food from a kitchen the size of most people’s guest room closet. But for whatever reason, I can spend hours before a trip figuring out just what I plan to serve. And then things change. And often time for the better. As with this recipe.
While on our latest adventure, we had the good fortune to have lunch at the home of our dear friends Pete and Anne. One of the dishes served was potatoes that had been cooked on their grill. Never one to turn down an opportunity to learn new ways of preparing old standards, I watched very carefully as Pete prepared the potato dish for the grill. The only change I made was cutting up the fresh rosemary instead of just laying a sprig of rosemary on top of the cut potatoes. Other than that, we all have Pete to thank for this delightful recipe. And Mr. C., Craig, Marsha, and I will especially be grateful to Pete because of his recipe. How I had originally planned to serve the potatoes was in no way comparable. In fact, the potatoes would have been, boring, boring, boring! But cooked this way they were a delight.
Now, the fun part about this recipe is that it is cooked on a grill. Which of course makes it a great dish to fix while camping or if it’s too darn hot to fire up the oven in your kitchen. Just stir all the ingredients together, wrap tightly in aluminum foil, pop on the grill, and check off the side dish on your meal plan.
And just in case you were wondering what to serve with these potatoes, might I suggest my Quick and Easy Marinated Flank Steak. It too is cooked to perfection on a grill. And while you’ve got the grill going already for the potatoes and steak, you might as well use it to good advantage to cook some veggies. Then your whole meal is prepared without messing up your stove or heating up the kitchen. (Of course, grill racks are no treat to clean, but let’s not worry about that now. Let’s just live in the moment.)
Well, that’s it for today. It’s sunny, but we can’t see the Cascade Mountains because of the haze. (Looks like cumulus clouds on top with smoke underneath.) We read that there is a lot of smoke in the Methow Valley (think Winthrop) and that the smoke will soon be heading our way. Especially towards Whatcom and Skagit counties. And we are close enough to Skagit County to make us vulnerable too. So, it sounds like we are in for forest fire smoke again this year.
But even with that, we are still so much luckier than most. We haven’t lost our homes, our lives, or been adversely affected the way so many have been this summer. And summer isn’t even close to being over.
Just know that my good thoughts and prayers are being freely sent to all who are suffering.
And as always, peace and love to all.
2 T. extra virgin olive oil
¾ tsp. kosher salt
freshly ground black pepper
2 tsp. finely chopped fresh rosemary or about a half tsp. of dried rosemary
2-3 garlic cloves, thinly sliced
1½ lb. mixed baby potatoes (or potatoes of choice) cut in ¾ to 1-inch pieces (no need to peel the potatoes)
In a large mixing bowl, mix the olive oil, salt, pepper, chopped rosemary, sliced garlic, and cut potatoes. Stir everything together. Using a rubber spatula, arrange the coated potatoes in a single layer in a pan that can be set on your grill. Cover with heavy duty aluminum foil or 2 layers of regular aluminum foil. (Make sure the edges are tight so that steam can’t escape.)
Place on a pre-heated grill set at 300 to 350-degrees. If you don’t have a pan that is safe to place on a hot BBQ grill, make a package out of heavy aluminum foil and make sure the package is sealed airtight. Cook either in a pan or foil package for 20-25 minutes or until the potato pieces are fork tender. (Be careful when checking if the potatoes are done. Hot steam can be a nasty surprise.)
This is a great recipe to make and serve when camping. The potatoes are a great side dish with beef, chicken, fish, pork, whatever!
And of course, you don’t have to grill these potatoes. You can bake them in your oven. 350-degrees for 20-25 minutes or until fork tender.
Now, this is not a trip report that I would expect anyone would enjoy who doesn’t know us personally. Because it was a short trip, with dear friends, but nothing amazing happened. Of course, there are some pictures, but again, nothing that would have much interest to someone who expects dazzling photographs or scintillating documentation regarding a 9-day world class adventure. That did not happen on this trip.
What happened was fun, friendship, lots of laughs, beautiful scenery, and a memory that I can re-visit when I can no longer get my old body into a travel trailer.
So, do come along if you would like. I love to share my wonderful life with each and every one of you. But don’t hold it against me if you are bored to tears from day 2!
Monday, August 7,2023 – Dosewallips State Park (SP), site 86 – Brinnon, Washington
Great site – lots of room between trailers.
Every other first day of a trailer trip in our 32 years of trailering has been different from this one. Normally, we get as early a start as we can. (Usually about 10:00 am.) Today however, Andy had a gig at the Angel of the Winds casino from 11:00 am to 3:00 pm. So, after playing for a 4-hour gig, carting his piano equipment out to the car as quickly as possible (through the casino security area), and then us driving home in our Prius as quickly as possible, we were able to climb in our truck and leave home by about 4:05 pm. Then a quick 5-minute drive to the trailer storage area to batten down the inside of the trailer, hook up the trailer to the truck, and be on our way. To our amazement, we beat our expected 5:00 pm departure time by 15-minutes. So, at 4:45 pm we were able to hit the road.
Luckily for us our guardian angels must have been being extremely diligent, because although we did encounter some slowdowns through Everett, we got to the Edmonds ferry dock by about 5:45 pm. In time to get in line for the 6:15 pm crossing. And to our surprise and delight, the boat was only about half full, so no waiting for the next ferry for this grateful couple.
Then smooth sailing for the 30-minute crossing and on to camp which only took about an hour. We reached our destination while there was still light, it wasn’t raining or snowing, it was warm enough to not need even a light jacket, and with good friends Craig and Marsha as our welcoming committee.
After we got all set up, Marsha provided us with some lovely snacks to tide us over until breakfast. I had enjoyed some flatbread pizza at the casino for lunch, but Mr. C. had only had time for a bite. So, while we were on the ferry ride, we had a bit of fried chicken that I had also purchased at the casino. But by 8:30 pm after getting the trailer ready for habitation, we were both a bit peckish. So, Marsha’s nibbles were much appreciated. Then it was a safe arrival drink, get caught up with each other’s lives for a short bit, and off to bed.
Tuesday, August 8, 2023 –Dosewallips State Park
After a good night’s sleep, we woke to some clouds, but it was still very warm. What a difference from our spring trip where our furnace ran 24/7. In fact, all the windows stayed wide open all night, and our wonderful Fantastic Fan, which can either gently blow air into the trailer or remove air from within the trailer was still happily doing its thing.
After breakfast, we joined Marsha and Craig for more coffee and a discussion of what we should do later in the day to move our bodies. It is ever so easy while camping to find that your bottom has become permanently attached to your camp chair. So, it behooves one to make a special effort to resist the temptation to become a slug. So, we decided to visit a couple of close-by areas that featured short, scenic walks.
Our first destination was Seal Rock National Forest which is located on the shore at the mouth of Dabob Bay. Just a very short walk with interpretive signs here and there explaining what exactly it was that we were seeing. Then another short walk down to the beach where there were several large rocks close to the water that were conveniently placed to accommodate 4 butts.
We stayed there for about 30 minutes just enjoying the shade provided by overhanging trees, and of course the waves lapping at the shore. Then it was off to Falls View to take another short walk to see the 300-foot drop of water. Which at this time of year, actually was just a drop of water. I’m sure in the spring the falls would be spectacular. But at this time of year, it is barely a trickle. It was still fun to see because the trail is right along a cliff edge. For me, having obviously been a buzzard in a former life, I love heights. But for some, the shear wall that you can’t really see while you are standing in the fenced area viewing the falls might be a bit intimidating. I loved it!
Marsha, Craig, and me at the falls.
Then it was back to camp. Andy decided to take a hike, Craig did some practicing on his trumpet and some exercise, and Marsha and I did some jazzercize outside our trailer. I’m not sure our neighbors enjoyed seeing two older women throwing their bodies around, but at our ages, who cares what people think!
View of our trailer from the ridge behind us while Andy was on his hike.
Then another gathering at Craig and Marsha’s trailer in their comfy camp chairs until about 4:30, at which time I decided it was time to go back to our trailer and start making the pasta dish I was serving for dinner.
Someone had a sense of humor when they built this bridge!
Then it was happy hour, dinner, conversation, and bed at about 10:00 pm for me. Whenever it was that Mr. C. came to bed, I was not a witness. All I know is that at some point during the night I woke up and it was raining lightly, and Mr. C. was next to me in bed. Not a bad combination.
Wednesday, August 9, 2023 –Dosewallips State Park
Woke up early (about 6:00 am) and tried to go back to sleep. Not happening. So, when Andy got up at about 6:30 am, I lay in bed until after he had his shower. I was still fighting the urge to get up when the smell of coffee lifted me right out of bed the way Snuffles, the floating, treat loving dog did in the cartoon series Quick Draw McGraw. So, now I’m awake, but only barely.
But there is just something about that morning cup that gets me going. And since Marsha was providing the main part of breakfast, I decided to start writing this trip report. And that’s just where you find me at this point. To be continued.
Just got back from enjoying a wonderful repast. A delicious frittata, plus fruit supplied by Marsha, and muffins and breakfast bread that I brought along for this trip. (We do not starve when we are on trailer trips. Actually, we eat like royalty!)
After breakfast Craig and Marsha decided to go for a bike ride, Andy for a hike, and me to catch up on email, Facebook, and this post.
One of my greatest pleasures is writing. And where some might find keeping a travel diary a chore, it brings me joy. Because my ability to bring up dates, places, events, and even people is becoming a challenge. Not that I am suffering from dementia (at least I don’t think I have that affliction yet), never-the-less, my memory is not as good as it was even a year ago. So, being able to re-live our trips in this manor is wonderful. And yes, I do go back and read about past adventures. And I’m sure as I grow older and less able to keep making memories, I will read about my past life even more frequently.
Well, it’s time to pause again. I realized this morning that I had not even cracked a book yesterday. Which for me is like forgetting to eat all day! So, you guessed it. I’m going to take my book outside and read until it’s time to either make lunch or take a nap. Whichever comes first, matters not!
After Andy’s hike and everyone was ready for another outing, we decided to take the road (and I use the term “road” loosely) up to the top of Mt. Walker which purportedly has magnificent views overlooking Quilcene Bay. Whereas it was sunny in camp, just as we were reaching the top of Mt. Walker, we became part of the cloud. So, needless to say, there was no view to be seen either at the North or South viewpoint. So, down we drove having seen a lot of trees, spent rhododendron flowers, bracken, and a lone dandelion.
Then a bit of relaxation, dinner, and an early to bed.
Thursday, August 10, 2023 –Dosewallips State Park
Well, not every morning while on the road are we lucky enough to view elk grazing on the grass just outside our trailer. But today was our lucky day. (We should have gone out and bought a lottery ticket! Which we never do, but you know what I mean.) Not only were the elk close enough to easily capture with my cell phone camera, but they also appeared to be in no hurry to make their way through camp.
Morning visitors. Not in the bit afraid of us. A couple of days later however, with several children running around, the elk did not stick around. Funny how that works.
Now I don’t know about you, but this is only the second time in 32 years of trailering that elk have graced us with their presence in such an up close and personal way. Of course, we have seen elk on our way to and from campgrounds over the years. But never so close that I was considering naming each of the ladies. And yes, they were all cows. And without doubt, there have been elk in other campgrounds we have visited. But they were obviously too shy to reveal themselves. So, today’s visit was a rare treat for us. And speaking of treats……
Today was the day we were going to drive up to Sequim to visit our good friends Pete and Anne. They had moved to Sequim from the Seattle area a couple of years previously and were eager for us to come for a visit. So, while camping in the area, we contacted them before leaving to see if they were up for a visit. They said yes, and a plan was made.
So, at 9:00 am we left camp for our 10:00 am arrival time.
Oh, what a lovely time we spent with these two incredible people. Talented, smart, thoughtful, caring individuals full of joie de vivre. We viewed all the wonderful things they had done to the property they bought. A huge amount of fencing to protect their extensive gardens from deer. Re-doing the split-log siding on their house. Generally making upgrades to meet their needs and desires. And then we had lunch. Grilled steak, home grown and dug up that morning potatoes cooked on the grill, green beans just harvested, and freshly picked grilled zucchini. Amazing. Just a perfect way to better get to know folks with whom we hope to become even closer in the near future.
Then back in our truck for the ride back to camp. Then a bit of reading, walking, and dinner with Craig and Marsha at a local café.
Then back to camp for a couple rousing rounds of Yahtzee (first time for me). Fun game. Then back to our trailer for a bit of reading before lights out. All in all, a fantastic day.
I love seeing the world. But I still feel that the Pacific NW is the best place on earth to live. We are well and truly blessed.
Friday, August 11, 2023 –Dosewallips State Park
Well, today was a special day. Marsha’s birthday. So, a day to celebrate!
After a quiet day of short walks and bicycle riding for some, we headed out for a walk through the Whitney Gardens and Nursery in Brinnon.
These amazing and beautiful gardens were established in 1955. A majestic seven-acre garden at the foot of the Olympic Mountains. Rare trees, ponds, and a stunning array of rhododendron hybrids and species. Also, an abundance of azaleas, magnolias, maples, conifers, kalmias, camelias, perennials, shrubs, and ground covers. Well worth the visit if you are in the area.
Andy and Craig at Whitney Gardens
Then on to the Port Townsend Vineyards in (you guessed it) beautiful Port Townsend. (Fancy name, right!) Anyway, we were there to hear a small jazz trio and of course sample a bit of the liquid offerings.
Mr. C., Craig, and Marsha had known the guitar/harmonica/vocalist Chuck Easton for decades. So, it was nice for them to re-connect a bit. And we all found the music very listenable. But we didn’t stay for their full performance because we had reservations at Silverwater Cafe at 5:30 pm which we did not want to miss. And boy am I glad we were able to get a last-minute reservation because the food and service were both outstanding.
Marsha’s sister had eaten at the restaurant just a couple of weeks earlier so on her recommendation, we went in expecting a wonderful meal and were not disappointed.
After a wonderful celebratory dinner, it was back to camp and a bit of reading until our pillows left us no choice but to give in to their beckoning call.
Saturday, August 12, 2023 –Rest A While RV Park, Hoodsport, WA – site waterfront 22
Just a bit too close together for us. (We are the Creekside behind the maroon truck.) But the canal was just across from us, so that made the site OK. Craig and Marsha were next to us too. That made the whole time at this private campground better than OK!
The canal looking south.
Hood Canal looking north.
After 5 nights at Dosewallips SP, it was time to move to our new location further down 101. Since we were within an hour’s drive of Hoodsport, we were in no hurry to de-camp. So, after a leisurely breakfast, and another visitation from a couple of elk, we were on our way by about high noon.
After an uneventful but scenic drive of about 22 miles, we were in camp. (Far from some of the exhaustive drives between camps we have experienced in the past.)
We had never before had the pleasure of camping at the Rest A While RV Park. And although we were right on Hood Canal, the sites were so close I could have yelled out our kitchen window and asked to borrow a bit of sugar from Marsha, without ever leaving the privacy of our own trailer. To say the sites were cozy would be an understatement. They were, if I remember correctly, the narrowest RV sites we had experienced in 32 years of trailer travel. But the sites had full hookups, which after 5 nights without dumping grey or black water, were very much appreciated. So, immediately after setting up camp, we made good use of the full hook-up facilities. Then it was stay in camp, read, write, and generally let lethargy be our guiding force.
Sunday, August 13, 2023 –Rest A While RV Park
Woke to sunny skies and the promise of another hot day. The temperatures here are actually warmer than Seattle or our neck of the woods. Which to me seems backwards. We are on the peninsula for goodness’ sake. And right on the water. But it’s hot. Not just a little bit hot, but about 88-degrees. But with the air-conditioner blasting away, no problems. And just like on Camano Island, it cools way down at night. So, no need to run the air all night. Just open the windows and let mother nature cool everything down.
After a quiet morning we headed out for a couple of simple hikes. Our first adventure was on the Duckabush River, past the Interrorem Cabin, and a short interpretive hike in this wonderful 2nd growth forest. Then up the road for a bit of a hike to Murhut Falls. Because the trail was a bit much for me, I stayed with the truck while Marsha, Craig, and Andy hit the trail. I walked the road we had driven up so that I too got some exercise. Then it was back into camp for a bit of lunch.
After lunch we decided to visit the Hoodsport Winery which specializes in fruit wines. After paying an exorbitant price for a wild blackberry wine, we headed up to Lake Cushman.
I had never seen this lake and for Craig and Marsha it was a visit to an area of the state where Craig’s parents had lived for about 20 years after their retirement. Then Craig and Marsha took a dip in the lake while we viewed the lake and surrounding mountains from the comfort of our comfy camp chairs.
Then back to camp to prep for dinner, eat too much food, and sit by the water until it was almost dark. Another wonderful day in paradise.
Monday, August 14, 2023 –Rest A While RV Park
Some nights are just easier than others. Last night’s sleep was not pleasant. Not because it was too warm, or I didn’t feel well, or there was something on my mind. Oh no, nothing that simple. From about mid-calf down, my legs and feet were itchy and on fire. I don’t know what species of pest found my legs to be tasty targets, but something got me good and proper. I tried both anti-itch products we had on hand before going to bed. But an hour later I was still miserable, and the products hadn’t helped a bit. So, I got out of bed and slathered the area with my face lotion, and that helped a bit. I was able to get to sleep. However, after about 2 hours, I was awake again and slathering on more lotion. Then back to bed for another quick 2-hour “rest”. So, was I refreshed in the morning? Not a chance. But I made it through the day without a nap. I only mention that, because the other three members of our party (names withheld to protect the guilty) all gave in and spent a bit of time in the arms of Morpheus.
Craig with his mighty bug zapper. And yes, bugs go up in a blaze of glory when caught. But the zapper is not very effective when it comes to no-seeums. (These insidious little bugs must have a real name. But I have never liked them well enough to become that familiar with their real name!)
Well, I would love to say that today was exciting and amazing. But I can’t. We did try to find a beach where we could sit in the shade while contemplating life and why there are some who would still vote for Trump, but no perfect place presented itself. So, we stopped for a beverage and a small lunch at the Hama Hama Oyster Saloon. But even eating our lunch in a shady spot, it was so hot we just wanted to go back to camp and the comfort of our air-conditioned trailers.
When it was time for dinner, we grilled some prawns and assorted veggies, and called it an early night.
Tuesday, August 15, 2023 –Rest A While RV Park
Slept really well and even though the outside temperature never dipped under 70, we slept in comfort with only our Fantastic Fan providing a lovely breeze from above. No need for the air-conditioner to be its noisy self all night.
Then it was get up, shower, fix breakfast, and prepare the trailer for not only departure, but a thorough cleaning of its unmentionable elimination system. (The grey water and black water tanks.)
Usually this is not such an onerous task. But this is our last trailer trip of the year, so we needed to REALLY clean the tanks in preparation for the winterization process. Now this is never a pleasant task. But it was already beastly hot, so we just wanted it to be done so we could be on our way home.
After cleaning, saying our goodbyes to Craig and Marsha, our wonderful travel companions for this trip, we left camp at 10:50 am. Made good time getting home. But boy was it a workout schlepping all of our perishables, toiletries, pillows, and other essentials from the trailer to our house. Oh, once we got things in the truck, getting to our house was no problem. But because it was 3:45 in the afternoon and the temperature was over 90 degrees, and where we store our trailer is in the corking sun, we were beat by the time we unlocked our front door.
But the heat pump was happily doing it’s thing and our kitties were so very glad to see us.
After all the refrigerator and freezer items were tucked away, we pretty much gave up on making another run to the trailer to fetch all the remaining items that needed to be brought home.
There comes a time when it is wise to know when enough is enough. And we had reached that point. And of course, tomorrow was another day. But even if we were ready to be home, we agreed that we will be glad to be in our trailer again next spring. Because seeing all the great places you can visit while towing a trailer or driving an RV, is just so wonderful.
You have your own bed. Your own bathroom. Your own ice cream bars whenever the mood strikes! And what can ever be better than that!
Sometimes you just get thwarted when you go to the grocery store. And this happened to me when I decided to make my Peanut M&M Peanut Butter Oatmeal Cookies (recipe on site) for an upcoming trailer trip. My very own local grocery store had the audacity to be out of Peanut M&Ms! How could this happen? To me! But it did. So, I bought a 9-oz. “share size” package of Peanut Butter M&Ms thinking I could probably think up a cookie recipe that included this “new to me” M&M varietal. And in case you haven’t shopped for any M&Ms lately, there’s a whole new world of possible flavors out there from which to choose. (I really do have to get out more!)
So, when I got home and opened the bag, I found the Peanut Butter M&Ms to be just a little bit bigger than the regular old-fashioned M&Ms of my youth. And instead of being candy coated chocolate, they were filled with peanut butter. Pretty darn tasty if truth be known. And there had been other varieties I could have brought home with me. Now my interest was piqued. So, when I got home, I went online and did a little research on M&Ms.
M&Ms have been around since 1941. And presently, there are 60 flavors on the market. (I thought there were only two. Regular and peanut M&Ms.) Some of the varieties are only offered for holidays. And to my thinking, some of the flavors look pretty scary. But as they say, to each his/her own! But M&M Cookies & Screeem, M&M Pumpkin Spice Latte, and M&M White Chocolate Candy Corn, I would simply have to say – no thank you! But back to this recipe.
Since I had already pulled my recipe for the Peanut M&M cookies from my file, I decided to start with that recipe, and see what I could come up with. So, what you find below is certainly similar to my original recipe but with enough kinks to be interesting and delicious on its own. I hope you enjoy this recipe for really peanutty cookies.
And as always peace and love to all.
½ c. rolled or quick oats
½ c. (1 stick) unsalted butter, room temperature
½ c. brown sugar, packed
¼ c. granulated sugar
¾ c. crunchy peanut butter (not natural) (creamy unnatural peanut butter is fine too)
1 lg. egg
1 tsp. vanilla extract
1¼ c. unbleached all-purpose flour
½ tsp. baking soda
¼ tsp. kosher salt
1¼ c. peanut butter M&Ms (I use the 9-oz. share size for this recipe)
½ c. roasted and salted peanuts
If using regular rolled oats, place in a food processor. Pulse a few times to break the oats down a bit. Set aside. (If using quick oats, they don’t have to be messed with at all. But they still need to be set aside at this point.)
In the bowl of your stand mixer, cream the butter, brown sugar, and granulated sugar together until light and fluffy. Add the peanut butter and mix together. Add the egg and vanilla and mix until well combined.
In a separate bowl, whisk the flour, baking soda, salt, and oats together. Add to the wet mixture just until incorporated. Do not overmix. Gently mix in the M&Ms and peanuts.
Form the dough into about 2-inch diameter balls. (I use my #30 ice cream scoop to form the balls.) Place on a parchment paper lined cookie sheet close together. (They are going to spend the night in your refrigerator, so at this point they can cozy up to one another.) Just before baking, place them on a large parchment paper lined sheet about 1½ inches apart.
Bake in a pre-heated 350-degree oven for about 16 minutes total. I took the pan out of the oven at about 8 minutes baking time and took a small glass and flattened the cookies a bit before placing them back in the oven. So, you will want to adjust your baking time to accommodate the time the cookies are out of your oven. The cookies will be a bit soft and look slightly undone. But don’t fret. They will firm up nicely as they cool. And you don’t want to overbake these cookies.
Remove from oven and allow to cool a couple minutes on the cookie sheet before transferring to a wire cooling rack to cool completely. Store in an airtight container at room temperature. Makes about 25 good sized cookies.
OK, once again I must eat a large helping of humble pie! Because I stated many years ago that I didn’t particularly like muffins. At least most store-bought or bakery made muffins, and even some homemade muffins just didn’t rock my socks. But over the years, things have changed regarding muffins. There are some homemade muffins now that I really like. These for example. And maybe I even like them a bit too much.
But for many years, I only truly liked my recipe for homemade bran muffins. And in writing up this preface I came to the realization that I had never posted that recipe. What? How could that be? I’ve been making bran muffins since my beloved sister-in-law Evelyn gave me the recipe in about 1973!
Her recipe is in my first self-published cookbook (1998), but I hadn’t written it up for my blog? Shame on me! Because the bran muffins I’ve been making now since God was a child are the tastiest and easiest bran muffins to ever come out of an oven.
The recipe used to be found under the catchy title of Six-Week Bran Muffins. Because apparently, the refrigerated batter would still be fine even if it was allowed to happily reside in your refrigerator for up to 6 weeks. Never happened in my household, so I’m not going to make that statement. But I will state unequivocally that the recipe you find below makes for absolutely wonderful bran muffins. So, if you too love bran muffins, please find the recipe below. But back to orange raisin nut muffins. (That’s really why you’re here right? I do get so carried away!)
So, in getting ready for an upcoming trailer trip, I decided muffins for breakfast would be lovely. But for years now, I have been trying to duplicate my grandmother’s orange raisin cake. With poor results I must confess. So, why not an orange raisin muffin? So based on a recipe by Wescott Sharples on the relish.com site, I came up with this version.
And boy oh boy are these muffins tasty. Not too sweet, and semi moist and chewy from the oats, chopped golden raisins, and walnuts. And the simple crumble topping gives these muffins just the boost of flavor and crunch that I feel is needed. All in all, a truly great muffin. And just a super breakfast treat.
Since I am getting ready for a trip with buddies, I am going to keep this preface short. Lucky you! And of course, lucky me too. (For the trip of course.)
We are so blessed to live in this beautiful part of the world. And to have a trailer and wonderful friends with whom we can share amazing adventures. As I said, we are well and truly blessed. So, here’s to Craig and Marsha – old friends, great friends, musical friends, intelligent friends, and every possible type of friend in between. Let the fun continue.
And as always, dear readers and friends, peace and love and lovely muffins to all.
Crumble Topping:
½ c. unbleached all-purpose flour
¼ c. brown sugar, packed
¼ c. old-fashioned oats
1/8 tsp. salt
4 T. (½ stick) unsalted butter, at firm room temperature
Whisk together the flour, sugar, oats, and salt. Work in the butter, mixing until coarse crumbs form. Refrigerate until needed.
Orange Raisin Walnut Muffins:
¾ c. whole wheat flour, fluffed
¾ c. whole wheat pastry flour, fluffed (or unbleached all-purpose flour if you must)
1 c. uncooked old-fashioned oats
2½ tsp. baking powder
¼ c. granulated sugar
¼ c. brown sugar
½ tsp. fine sea salt
1 T. orange zest
1 lg. egg
1 c. (8-oz.) sour cream
2 T. vegetable oil
¾ c. orange juice (does not have to be fresh squeezed orange juice)
¾ c. chopped golden raisins (I almost always use golden raisins because I like them best)
½ c. chopped walnuts (but pecans would also work)
Line 18 muffin cups with paper baking liners. Set aside.
Whisk the whole wheat flour, whole wheat pastry flour, oats, baking powder, granulated sugar, brown sugar, salt, and orange zest together in a large bowl.
Whisk the egg, sour cream, vegetable oil, and orange juice together in another bowl. Add the wet ingredients to the flour mixture mixing only until blended. Gently stir in the chopped raisins and nuts.
Using a #16 ice cream scoop (scant ¼ cup – 2-oz.) plop batter into prepared muffin cups filling until almost full.
Sprinkle the crumble topping over the muffins, dividing evenly, and patting gently.
Bake in a pre-heated 400-degree oven for about 20 minutes, or until wooden pick inserted in center comes out clean. Do not overbake.
Remove from oven and let cool completely before storing in an airtight container. Best warmed a bit before serving.
BRAN MUFFINS (½ recipe from the original) (the best bran muffins imaginable)
3 c. bran cereal (I use Kellogg’s All-Bran cereal)
1 c. boiling water
½ c. veggie or canola oil
1½ c. granulated sugar
2 eggs
2 c. buttermilk
2½ c. unbleached all-purpose flour, fluffed
2 T. wheat germ
2½ tsp. baking soda
1 tsp. fine sea salt
Line 24 (or more as needed) muffin cups with paper baking liners. Set aside.
Combine the cereal and boiling water in a large mixing bowl. Let sit for 5 minutes or more. Combine the remaining ingredients with the softened bran.
Using a #30 ice cream scoop (scant ¼ cup – 2-oz.) plop batter into prepared muffin cups filling until almost full.
Bake in a pre-heated 400-degree oven for about 20 minutes, or until wooden pick inserted in center comes out clean. Do not overbake.
Remove from oven and let cool completely before storing in an airtight container. Best warmed a bit before serving.
